Weezl's phase 1- recipe testing and frugalisation- come one, come all!

FrankieM

I made the Spicy Bean Curry for tea tonight. Everyone liked it. It wasn't too spicy, though my daughter said it would be nice with sausages!!
I did it with 50g of rice each and it seemed to fill everyone up ok.

aless02

poohbear's "carbonara" recipe went down a HUGE hit tonight :T. DH and I both give it a 10/10. Though I confess I made the full amount of sauce for only 200g of pasta, but we're very picky with liking our stuff "saucy". Considering it was only 1oz butter, 1oz flour I'm not both about the extra 2p or so .

Murrell

Boomdocker wrote: »

weezl74 wrote: »

yes I think the word burger could be a hindrance, hmmmmn will think further.
Weezl, how's about vegetable patties or cakes?

Or even vegetable cutlets, they seem to use this term in old veggie cookbooks instead of burgers.

Sandra
x

weezl74

aless02 wrote: »

poohbear's "carbonara" recipe went down a HUGE hit tonight :T. DH and I both give it a 10/10. Though I confess I made the full amount of sauce for only 200g of pasta, but we're very picky with liking our stuff "saucy". Considering it was only 1oz butter, 1oz flour I'm not both about the extra 2p or so .

Aless are you willing to cost and recipecal the version that you did?

Please feel free to say no, you are a busy mummy to finn, and I don't want to steal you from him:rotfl:

Which half marathon is DH doing, it's the Bath half tomorrow. My Dad learnt to be a nordic pole walking trainer last month and is attempting to break the uk record for a half marathon with the poles tomorrow:D

(and there's a little insight into where weezl gets some of her interesting personality traits from:rotfl:)

Thanks orkney and others for all the thoughts on rebranding the veggie burgers.I realise it's quite important to think through even the titles of the recipes in order to make the rope more attractive

Was anyone interested in being the lead person on shirley's kit list?

If so, please add artybears mist sprayer as an oil possibility and also asda and sainsburies have a huge variety of briliant silicone cakeware. Also from recent chats with frankie, I realise I've taken a pudding basin as a staple and it's not:o. There are a lot of things I've assumed people have because they are accomplished cooks, like frankie, but of course steamed puddings are not such a popular thing since about 1950:rotfl:

Ceridwen, I wondered if you might be willing, as you were able to see early on that shirl might be thwarted by lack of rolling pin

HowlinWolf

Is Shirley is short of a rolling pin she can use a bottle - wine works quite well

weezl74

oooh and a techniques idea for shirley, for you howlin:

a lot of experienced cooks have developed a clear sense of the right constistency of various things, when a cake batter has reached dropping consistency, how stiff a bread dough or pastry should be, and so on.

do you think you could have a go at describing the thickness and consistency of some of these things so shrley can aproximate them?

xxx

HowlinWolf

weezl74 wrote: »

oooh and a techniques idea for shirley, for you howlin:

a lot of experienced cooks have developed a clear sense of the right constistency of various things, when a cake batter has reached dropping consistency, how stiff a bread dough or pastry should be, and so on.

do you think you could have a go at describing the thickness and consistency of some of these things so shrley can aproximate them?

xxx

I can try. I might need some input from others on my drafts though. I am very much a cook by eye kind of girl. :idea:

I'm just working on a basic sponge cake explanation. Will post when I'm done (probably tomorrow) and I'd appreciate any comments/tips from others.

Murrell

HowlinWolf wrote: »

Is Shirley is short of a rolling pin she can use a bottle - wine works quite well

Shirley can't afford wine!!!!!!!!

Yes good idea. A empty wine or other glass bottle could also contain iced water to help keep the pastry cold, providing you have a lid for it!

Sandra
x

SusanC_2

weezl74 wrote: »

If so, please add artybears mist sprayer as an oil possibility and also asda and sainsburies have a huge variety of briliant silicone cakeware. Also from recent chats with frankie, I realise I've taken a pudding basin as a staple and it's not:o. There are a lot of things I've assumed people have because they are accomplished cooks, like frankie, but of course steamed puddings are not such a popular thing since about 1950:rotfl:

I've never understood why someone would have a dedicated pudding basin - doesn't everyone just use pyrex mixing bowls?

ariarnia

Can you use the pyrex casserole dishes instead? and if so can you use the lids that come with them rather than foil? they seem a bit big but I wondered if it would work.

I've got 2 pudding basins (I assume that's what they are - heavy white bowls with a lip but no lid) but I've never quite worked how you seal the top of them it looks fiddly and unstable to just elastic band the top with foil and I'm not sure what you mean by pleating the foil first.