It is tough NOW. So how are we coping

mummysaver

Donna, can't do links cos I've forgotten how lol! But it's on today's daily thread, Peyton has done a linky!

If you can't find it just yell and I'll type it out here! It is so simple and so tasty!

exlibris

cw18 wrote: »

Have to admit I don't tend to cook my potatoes in it, as I find they need longer unless they're chopped for mashing -- and if I'm mashing that means the rest of the veg loses the heat source while I'm sorting the spuds, and then DS complains they're cold !!!!

I put the potatoes in first with the lid on and added the veg a little later. If I am cooking carrots too they go in at the same tine as the tatties. I know I lose some steam by opening the lid and adding another layer, but it doesn't seem to take too long to get it back cooking again!

kidcat

Thanks for your thougts, my LO is much better today, but having one off school sick followed by the LO being ill yesterday has taken its toll and I have been drained all day, no energy have ended up sat on sofa trying to stay awake. Supposed to be out at friends this evening for meal so really need to get myself together, house will have to be tidied and cleaned as my parents are babysitting, if anything looks out of place they comment!

You sound like you will be having fun during half term week, a suggestion for pudding is a Blackberry Meringue Chill which can be made in advance and kept in freezer till a couple of hours before you need to serve, always goes down very well here, Will ask kids later what they think. I struggle to remember all the diff things we make.

For lunches, quiche always goes well here and its easy to make with whatever you have lying round in the fridge/store cupboard.

Good luck with your planning.:)

kidcat

DonnaP wrote: »

Hi

Can you point me in the right direction of the choc fudge cake recipe please? It sounds lovely.

Donna

Here it is found it.
http://forums.moneysavingexpert.com/showpost.html?p=1665847&postcount=337

mummysaver

Kidcat, thank you, and what is blackberry meringue chill and how do I make it, keeping it in the freezer is good cos I love meringue and it'll stop me eating it lol!

I've been making quite a lot of puds lately as the kids all seem to have hollow legs, and I think it's nice to have a pud when the weather is so gloomy! But we tend to stick to the same ones cos they're easy and quick, otherwise it's yoghurt and fruit!

Glad your LO is on the mend, shame you're left exhausted by it! I'm sure a nice meal will be lovely antidote to it though, even if it does mean cleaning first for your parents!

mummysaver

kidcat wrote: »

Here it is found it.
http://forums.moneysavingexpert.com/showpost.html?p=1665847&postcount=337

That's the one, thank you Kidcat!

Asda sell a small plastic measuring jug with cups marked on the side for 24p if people don't have a set of cup measures.

kidcat

mummysaver wrote: »

Kidcat, thank you, and what is blackberry meringue chill and how do I make it, keeping it in the freezer is good cos I love meringue and it'll stop me eating it lol!

I've been making quite a lot of puds lately as the kids all seem to have hollow legs, and I think it's nice to have a pud when the weather is so gloomy! But we tend to stick to the same ones cos they're easy and quick, otherwise it's yoghurt and fruit!

Glad your LO is on the mend, shame you're left exhausted by it! I'm sure a nice meal will be lovely antidote to it though, even if it does mean cleaning first for your parents!

http://www.bbc.co.uk/food/recipes/database/blackberrymeringuech_12612.shtml

Blackberry meringue chill recipe, I usually akeep at least one of these made up in freezer for unexpected guests. Can be made in one big dish ( I use a silicone square baking dish) or in individual containers (again I use a silicone muffin tray) if not using silicone make sure you line the container with cling film, that way when its frozen it can be lifted easily from container for storage.

nannaC

pinknfluffy wrote: »

To the lady who cooks jam roly-poly in her steamer, do you wrap it and if so in what - would greaseproof paper work?

Hi, I use either the proper way a cloth, I use part of an old cotton pillowcase, you need to dampen it then spread it with a thin layer of four, [this seals it], put the pud rolled in then wrap the cloth round [not too tight as you need to leave room for the pud to expand whilst cooking] tying both ends like a cracker. Alternatively use foil again leaving room for expansion.

nannaC

[quote=mummysaver;18211709
I'm sure that yeast had gone up yesterday when I looked - argh![/quote]

You can still get free yeast from Mr A's bakery dept. This tip was posted sometime last year and I forgot all about it, until I needed a bit the other week. I went to the instore bakery and asked very nicely if they still gave fresh yeast. The lady was lovely and promptly gave me a little packet of yeast. Am sure they also do this in Mr T's as well. They may not always have/do this but it is always worth asking

nannaC

kidcat wrote: »

Here it is found it.
http://forums.moneysavingexpert.com/showpost.html?p=1665847&postcount=337

Now that looks SERIOUSLY FABULOUSLY GORGEOUS, and will be on the menu at NannaC's tomorrow night.

Re my post about steamers mine is hob top one and in constant use. [I used to use my nans but grumpy got REALLY embarassed years ago [1981] when we took our three to the Science Museum in London and lo and behold there was my steamer in the 1920's kitchen, our three thought this was really cool and proceeded to tell everyone there at full voice LOOK MUM theres' your pans. It took him a few more years but he eventually got me to invest in some new stainless steel pans [actually that is a bit of a fib he bought them for me for a Christmas present].

I cook all my veg in them , spuds in the bottom, veg on the top, or Suet pud in the bottom, spuds cut small next layer, veg on top.