50p a day til christmas, healthily?!-Weezl's next challenge (part 2)

shaz_mum_of__2

Confuzzled wrote: »

sadly this weeks program was the last in the series, they only did 3. i'm hoping they'll do it again though. it was on channel 4 though so you could try watching it online on their equivalent to bbc's iplayer

http://www.channel4.com/programmes/how-the-other-half-live/4od#2929808

Butterfly_Brain

Elfinwings wrote: »

Not in Oxfordshire, but Worcestershire - only the next county along!

Elfin.

Bedfordshire is close too:rotfl:

Jammie_Dodger_2

Glos anyone?:D

shaz_mum_of__2

Just back from a trip out with ISOM and her mum Had a lovely day two meetings in a matter of weeks ...............................I wonder how long 'til the next??


Shaz

Elfinwings

shaz_mum_of__2 wrote: »

http://www.channel4.com/programmes/how-the-other-half-live/4od#2929808

Thank you, will check it out over the weekend. Elfin. x

Sian_the_Green

Hey, was wondering if anyone had a good vegeburger recipe using pulses. I have one using kidney beans but I love chick peas and could use something tasty as I have guests coming around!

Kittikins

Hi Sian - here's a couple for you and a scrummy sounding nut-free nut roast They're all saved in a word document I have, mainly gathered from recipes on this thread, MSE in general and other websites - and in a certain person's honour, the document is called "WEEZL"

Nut Free Nut Roast

1/2lb (225g) mixed sunflower, pumpkin and sesame seeds
2 smallish peppers
1 large onion
1 clove garlic
1 tin chickpeas
1 grated carrot
Breadcrumbs made with 4-5 slices white bread
2 rounded tsb curry powder
1 rounded tsp coriander
Tomato puree
2 eggs, beaten
Olive oil
Sunflower oil

Blend seeds and chickpeas for 30 seconds, put in bowl with breadcrumbs. Chop onion and peppers and fry with garlic in oil mix. Add fried vegetables to bowl with carrot, spices, 1 tbsp tomato puree and eggs and mix with a fork.
Press mix into load tin and cook for about 30 mins at 200c.


Falafel Burgers

450g chickpeas
2 tsp ground coriander powder
2 tsp ground cumin powder
2 small onions, finely chopped
4 cloves Garlic, finely chopped
1/2 tsp chilli powder (i prefer fresh chillies but this if for the kids)
1 handful of fresh Coriander chopped (optoinal)
2 tbs of chickpea flour or plain flour (to hold mixture together)
salt and black pepper

blend altogether and deep fry in very hot oil for 3 - 4mins till golden brown.
Can keep them over night in the fridge just cover with a tea towel or kitchen roll

Carrot & Sesame Burgers (could halve and still have loads)

· 750g carrots , peeled and grated
· 410g can chickpeas , drained and rinsed
· 1 small onion , roughly chopped
· 2 tbsp tahini paste , plus 1 tsp to serve
· 1 tsp ground cumin
· 1 egg
· 3 tbsp olive oil
· 100g wholemeal breadcrumbs
· zest 1 lemon , plus 1 tsp juice
· 150ml pot natural yogurt
· 6 buns, rocket leaves, sliced red onion, sliced avocado and chilli sauce, to serve
· 3 tbsp sesame seeds

1. Put a third of the grated carrot in a food processor with the chickpeas, onion, 2 tbsp tahini, cumin and egg. Whizz to a thick paste, then scrape into a large bowl. Heat 1 tbsp oil in your largest frying pan, tip in the remaining carrot and cook for 8-10 mins, stirring until the carrot is softened - it will become more golden as it is cooked. Add this cooked carrot to the whizzed paste with the breadcrumbs, lemon zest and sesame seeds. Add seasoning, then mix together well with your hands.
2. Divide the mixture into 6, then using wet hands shape into burgers. Cover and chill until serving. Mix the yogurt with the remaining tahini and lemon juice, then chill.
3. Fire up the barbecue, or heat a non-stick frying pan and brush the burgers with the remaining oil. Cook the burgers for 5 mins on each side, until golden and crisp. Meanwhile warm or toast the buns (or sit them on the barbecue alongside the burgers). When the burgers are ready, spread each bun with some of the lemony sesame yogurt, add the avocado, top with the burger, onion and rocket. Finish with a drizzle of chilli sauce.

nicki_2

Lesley_Gaye wrote: »

here is the recipe. It is from the Cranks Recipe Book. I have adjusted it a bit, so here is my version

Mushroom Stroganoff, serves 4
1 large onion
4 celery sticks
350g mushrooms
2 bay leaves
142ml low fat creme fraiche
a little oil to cook in
salt & pepper

Slice the onion and celery. Saute in a little oil until the onion is transparent. Slice the mushrooms and add to the pan. Sizzle until the mushrooms are caramelising. Remove from the heat, allow to cool a little and add the creme fraiche, season to taste.

Can be done ahead until the creme fraiche part. Be careful re-heating after the creme fraiche as it may split.

I just made this for our tea with a few tweeks (halved the recipe for starters as there's only me and DD :rotfl: ) I added some garlic as we love garlic here and used double cream instead of the creme fraiche as thats what I had in. I served it with sliced & fried ready made polenta. I loved it, DD wasn't so keen so she ended up having peanutbutter & jam sandwich :rolleyes: At least I'm trying!!!

Just wondering if I can freeze the polenta? It was a 500g pack and I only used 200g and the pack says refridgerate & use within 2 days :eek: Not going to happen in this house!

Tomorrow night we're having pasta with pesto - both shop bought as when we made our own pesto it disappeared rather fast as it was so nice. :o Also it costs so much for the basil plants, once I get a house with a decent garden I'll grow my own and it won't be a problem!

Sian_the_Green

Kittikins those falafel burgers sound perfect
Had another good shop at the Indian supermarket again, the fruit and veg is so much more reasonable and I bought some aubergine, tomatoes, potatoes, and peppers for roasting in the oven to go with the burgers and some MASSIVE breads which look thinner than naan and are about 30 cm diameter!
I think if I can get some sour cream and serve the burgers with a choice of toppings people can make their own. Am tempted to abandon plates and just use the breads

Lesley_Gaye

nicki wrote: »

I just made this for our tea with a few tweeks (halved the recipe for starters as there's only me and DD :rotfl: ) I added some garlic as we love garlic here and used double cream instead of the creme fraiche as thats what I had in. I served it with sliced & fried ready made polenta. I loved it, DD wasn't so keen so she ended up having peanutbutter & jam sandwich :rolleyes: At least I'm trying!!!

Just wondering if I can freeze the polenta? It was a 500g pack and I only used 200g and the pack says refridgerate & use within 2 days :eek: Not going to happen in this house!

Tomorrow night we're having pasta with pesto - both shop bought as when we made our own pesto it disappeared rather fast as it was so nice. :o Also it costs so much for the basil plants, once I get a house with a decent garden I'll grow my own and it won't be a problem!

glad you liked it, I do too.

I haven't actually frozen polenta myself, but I don't see any reason why you can't, it's only cornmeal and water after all.