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

shaz_mum_of__2

Sian i know what you mean about the asian grocers mine sell boxes of bananas for £3 and smaller boxes of mangoes for that price too but the mangoes don't look like the supermarket ones they are more yellow in colour and like a giant lemon shape ....more like a papaya i think theres about 30 in a box though.coriander is so much cheaper in there and i think has more flavour too (this is one thinhg i just cannot grow) i buy my flour in there too £3 again!! for a 10kg sack its called atta flour or chappati flour(its a wholewheat flour like half white/wholemeal) great in cakes and can use for bread but needs a little extra yeast.


Off foraging today........if i ever get off the computer

ttfn

Shaz

DFWJane

Julimk wrote: »

Hi Shelbell

Mum used to do something we called 'tuna thing' - she got the recipe at a 1970s tupperware party! Basically canned tuna, canned condensed mushroom soup, peas, tomatoes, onions (I soften these first) mixed together, topped with cheese & shoved in the oven for about 1/2 hour.

If you do an internet search on 'tuna casserole' there are loads of versions, it seems only the soup & tuna are constant & then it is whatever veggies you have & rice or pasta or noodles.

HTH

A colleague told me on which was tuna, condensed chicken soup, sweetcorn and pasta. Couldn't bring myself to cook it then but might give it a try now.

nicki_2

DFWJane wrote: »

A colleague told me on which was tuna, condensed chicken soup, sweetcorn and pasta. Couldn't bring myself to cook it then but might give it a try now.

I used to cook something like that but I haven't made it for a while, only I use noodles & peas instead

domesticgoddess789

Hi all,

I want to have a go at weezls no knead bread recipe.

Can somebody please clarify a few pointers (im an absolute bread making novice, sorry)...

- when it says fresh yeast, how much do you use?
- how long do the loaves keep for?
- can they be frozen?


thank you
xxx

Seakay

Sorry this reply has taken a while - I wasn't around much yesterday.

The usual proportions of fresh yeast to flour are 25g to 500g, but actually 50g is usually enough for 1.5kg.

The bread will keep well for 3 days to a week in the bread bin, depending on the temperature. Humid weather is not good for bread, nor is a hot and steamy kitchen! (Makes mould more likely)
Obviously the bread will be staling throughout that time anyway.
Bread freezes very well, either whole or sliced.
Toast can be made from sliced frozen bread if you forget to get it out. (Prize off a slice with a blunt knife eg a palette knife)
Sandwiches can be frozen ready made with the fillings in (not salad!)

Good luck with the bread making!

Seakay

Ooh! Just realised that I have acquired a silver medal! Excitement!

domesticgoddess789

thank you very much that was a very thorough answer and has helped me out alot.

xx

poohbear59

Hi, In my attempt to be as frugal as possible I have attempted to make a pavlova to go with the strawberries I found as a special ffer in the Co-op last night. I think I may have over whisked it as it seems to be a bit flat now but is in the oven on no. 1. Does anyone know how I can rescue it?

poohbear59

DFWJane wrote: »

A colleague told me on which was tuna, condensed chicken soup, sweetcorn and pasta. Couldn't bring myself to cook it then but might give it a try now.

I found a similar recipe on the Tesco recipe pages. I use chopped ham, condensed soup, peas and softened onions and pasta!

JayJay14

Poohbear - by the time you have lathered it in cream it won't matter, but if you end up with the meringue broken up just call it Eton Mess!!