Cook Something Different Challenge

wouldbeqaulitymoneysaver

@kittywight I'll look into it as my local Health Food Shop Holland and Barratt is demanding my custom.
They sell big bags of fruit and nuts unlike Mr T who only sells pathetic packets. Holland and Barratt online and in Town are a better idea by far.
I will also check out use by dates on herbs and spices, one of things that really bugs me is their shelf life ( or is that Good Food Magazine on it's Advertising thing again?). I don't want to have stale Spice Rack but don't want to be [taken !!!! out of] anymore.

wouldbeqaulitymoneysaver

@turkishdreamer Soaking fruit sounds like an excellent idea and it would add bags of flavour to those fruit loaves you make. *On my To Do List in Culinary Exploration Land* also terribly OS.
*Foodieism OS?*

wouldbeqaulitymoneysaver

*Flavour being an very OS word I believe the open Sesame to Moneysaving I believe*.

wouldbeqaulitymoneysaver

@everyone cooking Chinese etc? OMFG! sounds delicious! Me want! me planning to do too!!

Turkishdreamer

wouldbeqaulitymoneysaver wrote: »

@turkishdreamer Soaking fruit sounds like an excellent idea and it would add bags of flavour to those fruit loaves you make. *On my To Do List in Culinary Exploration Land* also terribly OS.
*Foodieism OS?*

Update on tea bread and bread pudding, as I said the recipes are over 30 years old.

I added an apple and cinnamon tea bag (recycled - sounds awful but only wasted flavour otherwise) to an ordinary bag when soaking the fruit, has bought out a nice extra fruit flavour (surprisingly not apple) but quite delicious.:p

Not so happy with the bread pudding, usually use brown sugar and black treacle in mine. This one was more basic (age related again, I assume) and not so tasty, but a good texture. Only added an egg, no butter or suet, so cheap to make.

What will today bring, last day off, so not so much time for the next week.

wouldbeqaulitymoneysaver

@turkishdreamer Your best bet always are reliable foolproof recipes, a dab eye for great ingredients, an unerring ability to nab the bargains/best lowest prices for that qaulity.
Re: Bread and Butter Pudding. I have never heard of suet in Bread and Butter Pudding unless there is an English recipe somewhere that recycles Jam Roly Poly as Bread and Butter Pudding???. Nor have I heard of using mollasses which I believe has many fine uses.
Why don't you show us these 30 year old recipes so we can google them etc and comment in an more informed way?

Turkishdreamer

wouldbeqaulitymoneysaver wrote: »

@turkishdreamer Your best bet always are reliable foolproof recipes, a dab eye for great ingredients, an unerring ability to nab the bargains/best lowest prices for that qaulity.
Re: Bread and Butter Pudding. I have never heard of suet in Bread and Butter Pudding unless there is an English recipe somewhere that recycles Jam Roly Poly as Bread and Butter Pudding???. Nor have I heard of using mollasses which I believe has many fine uses.
Why don't you show us these 30 year old recipes so we can google them etc and comment in an more informed way?

It was a 'Bread Pudding', not bread and butter. I will post the recipes later.

wouldbeqaulitymoneysaver

I plan to test out Deep Fat Fryer that I got as Xmas Gift today in order to make my first ever Fish and Chips. So that will be 2 battered cod fillets served with a massive Organic Broccoli Spear that is looking so invitingly fresh it is begging to be used.

wouldbeqaulitymoneysaver

*Yipeeeeeeeeee Folks I did it!! I managed to cook my First Ever Fish in the Deep Fat Fryer (literally my first use) meaning Madam had Fish and Chips as planned for Dinner.*
Now to get one of those things to filter the oil out and try other delights.

Emm-in-a-pickle

Turkishdreamer - you mentioned `savoury` bread & butter pudding, but didn`t give details. PLEASE do - I have a particular favourite, JUST like the traditional sweet version except scattering soft-fried/sweated onion & grated cheese instead of dried fruit, in between layers of lightly buttered bread, and black pepper mixed into the egg/milk instead of sugar. Thin slices of tomato & a bit of grated cheese on top. Wonderful supper dish.
ETA - this recipe came from an ancient WI cookbook bought at a carboot years ago.