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

misskool

Help! Just had a minor panic.

Was being good and using up my glut of chillies, made some chilli jam.

Sterilised some clean washed out jars (they have metal lids and some plastic bit in the bottom), spooned the warm jam in and then screwed the lid tight. Is that right? Did I do anything wrong????

I've NEVER done this before and getting myself into a right tizz.

In_Search_Of_Me

miskool did you sterilise the jars...various ways of doing this - I clean and dry mine and then put them in a warm oven (not hot as glass will smash) and then take out of the oven when jam is ready to spoon...I also put a wax disc on top to keep a seal between seal and lid iykwim...I'm sure youll be ok this time but best to sterilise next time as a non sterlised jar can mean mouldy jam beause of the bacteria and then ya cant eat it. Hope that helps....
weezl great that M&D came to help and hope mr w enjoys the wine...sleep tight!

misskool

In_Search_Of_Me wrote: »

miskool did you sterilise the jars...various ways of doing this - I clean and dry mine and then put them in a warm oven (not hot as glass will smash) and then take out of the oven when jam is ready to spoon...I also put a wax disc on top to keep a seal between seal and lid iykwim...I'm sure youll be ok this time but best to sterilise next time as a non sterlised jar can mean mouldy jam beause of the bacteria and then ya cant eat it. Hope that helps....
weezl great that M&D came to help and hope mr w enjoys the wine...sleep tight!

Yes, I washed them in soapy water and they had about 15 minutes in an oven of 150C, does that sound about right?

Just had a look and they have some condensation around them. Sorry I'm a bit flappy, it's my first time ever doing this and I don't want to kill anyone :rotfl: And do they all need a wax disc?

And the recipe (which is delish)
500g tomatoes (I used 2 cans from lidl as I didn't grow any)
8 large red chillies
5 garlic cloves
1 tbsp roughly chopped ginger
50ml Thai fish sauce

300ml caster sugar
100ml rice wine vinegar (I just used cider vinegar)

Blend all the ingredients except the sugar and vinegar
Add them all in a pan together, bring to boil, simmer 45 minutes

And also the remoska beef casserole batch cook
1 onion
4 carrots
3 medium potatoes
1/2 can of tomatoes
300g random sliced cuts of beef

Brown onion and beef in a frying pan with some butter, and sprinkle some flour on. Then a splosh of red wine (opened from ages ago) and then bung it all in the remoska. Cook 45 minutes.
Smells delish and will do 4 greedy portions. You can stretch it to 6 diet sized portions. Bulk out with home made bread and/or rice.

I think I need more practice for 50p recipes...

shaz_mum_of__2

Re the jams

I dont use a wax disc as most lids are coated in plastic now ,i think the problem is what happens when vinegar/sugar comes into contact with metal lids

If you want to use discs you don't have to buy them ,you can cut circles from the waxed type cereal bags(the inner bit)

Weezl pleased you are getting some help,i was whacked for 6 months with my second and my then hubby was useless and still expected me to do everything!

I did really full of energy after 6 months though despite my size,how far gone are you now,have you got a bump yet,is this a frugal baby or is it getting special treatment? (no need to answer if too personal)

Shaz

BigMummaF

Hey Peeps! I've already posted a bit about how I use things like heart & liver on the GC, but thought you might like to know too :rolleyes: .
I don't mind eating them myself, but I buy primarily for Pup now. Thing is, after I've diced it up & put in the casserole/stewpot the offspring come along for a look-see. When they ask what it is I can honestly say pork or lamb, sometimes beef [I've found ox in Morries :j ] & a good variety of mixed herbs.
The aroma often entices the offspring, so I'm going to choose a time when I can prepare a casserole without them seeing what goes in it & sit back to see what the jury decide once the evidence has been eaten

naturally_2

ooookay I was too busy on a singles night out in Liverpool and then recovering from it (didn't get in until 5am!) :eek: to make much effort to look at frugal recipes this weekend like I had intended to do. All this talk of offal is brilliant, I have never fancied or cooked with liver or hearts before now but will have to try - thing is knowing what to do with them, as I'm guessing not all meat can be used/abused in the same way - some might like the slow cooker, others probably a quick sizzle in a frying pan, for example? Any tips would be great!

Interesting talk about portion sizes now, and I can really tell what a difference controlling my portions on WW is making to my stock cuboards, which are overflowing at the moment! I seem to have spent all of my weekly food budget every week this month, regardless of whether or not I needed to This week is going to be a review of stock cuboard and frugal week, methinks!

loocyloo

run out of dishwasherpowder/tablets!

(used to use powder, had to get tablets last time, been breaking them half...still work great)

then last night arghh ...last 1l2! dh usually does dishwasher, so i had no idea! i don't want to go to mr T just for those, so... what else can i use?

i have soda crystals, bicarb, white vinegar, stardrops, plus an assortment of other cleaning products!

thank you!

loocyloo xxx

Money_saving_Diva_2

Hi Weezl-ites!

Had this for dinner the other night. Have made it before but couldn't remember where I posted it, but it really worked out quite cheaply so thought I would post it here in case anyone liked the sound of it.

Sausage Meat Rounds with garlic cabbage and mash
1 lb sausage meat (got mine whoopsied at 65p)
1 large onion chopped finely (10p?)
half a fresh chilli (you can leave this out if you prefer)(8p)
cracked black pepper
half tsp mixed herbs or some snipped chives (5p)
quantity of flour for coating (10p?)
some milk for dipping (15p)
Sage and onion stuffing mix for coating (I used one whole small pkt - I buy the double Tescos value pkts 97p, so 49p for one)

• Put the sausagemeat into a large bowl and add finely chopped onion, chilli and herbs and mix with your hands until all thoroughly blended in. Messy but fun!
• You will need 4 plates for this - one with flour on, one with milk on, one with the stuffing mix on and one to put the finished rounds on!
• Wet your hands (I had a jug of water on the table for this) and shape some of the sausagemeat into a roundish shape.
• Dip sausagemeat into the flour and cover both sides, patting off excess.
• then dip it into the milk, both sides quickly (I know it seems like some of the flour comes off, but enough stays to work!)
• then place the sausagement into the stuffing and cover with it, pressing it firmly down. If I saw a bald patch I just dipped it back into the milk and then into the stuffing again.
• Place on plate and continue til all meat is done. This made about 12 largish round burger/patties for me.
• Let sit for about 10 mins
• Heat up two pans (there are too many for the one frying pan!) with some oil. Make sure the oil is hot, and then drop the patties in.
• Turn the heat down as low as you can and place lid on frying pans, turning frequently so they don't burn.

I cooked them for about 20 mins but it will depend on how thick you made your patties and how big. I just kept turning them.

I served this with mashed potato and

Cabbage cooked with garlic.

• shred the cabbage, (67p) heat some olive oil or butter (5p) and drop the chopped garlic in (do not burn the garlic!)

Then add the cabbage and just stir around for about 10 mins.

It was delicious last time and the sausagemeat patties were really filling. It fed three large adults for dinner plus we had some left for a lunch with pickle for two of us the next day.

I make this £1.67 for the patties, plus 68p for the cabbage. Didn't price the potatoes... sorry. This made about 12 so fed 6 in effect.

Hope someone enjoys!

Diva.x

cw18

Liver can be cooked many ways..... I just rinse, throw into a casserole dish with onions (normally just sliced, as it's DS doesn't like onions and he doesn't eat the liver casserole anyway), some Oxo powder, some mixed herbs, some ground black pepper and some water. Then I lob the covered casserole dish into the oven (I've never tried it in a SC) at about 180 deg for around an hour-ish (sorry - very untechnical, but it depends on how big the pieces of liver are, and how much there was in the packet ).

I know other people fry liver, and I've even seen it grilled. But if it's not casseroled until it's nice and soft (never need a knife to eat it) then it's far too chewy (and strong tasting) for me. I also only ever use lambs liver, as any other has a much stronger flavour again.

tori.k

here goes!!! help!!!!....as a new to mse im in need of sme serious help....ive been good....cooking from scratch, hitting the mark down shelf in the supermarket, and my enthusiasm for my slow cooker knows no bounds,

but come unstuck with a resent money saving buy, two massive joints of meat one pork one beef.
With both me and my husband veggies i never really cooked meat,but my two kids are full on meat (easy on the veg) eaters, i thought id roast the two joints then slice and freeze them for pack lunches,dinners etc etc...
does anyone know if i can freeze cooked meat? and how long will it last in the freezer???? will give thanks for any advice