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

In_Search_Of_Me

I'll investigate a chutney if ya like! What ingredients can I use?

oo forgot to say I saw pig head man and he says you can have another free if you want one!

Fire_Fox

maltesers wrote: »

Another super source of omega 3 is kippers. Kippers contain more omega 3 than most other fish at 3.89g per 150g.

Kippers can be made into a pate for lunch, added to corn chowder soup, or simply eaten as they are.

Asda kippers are good value, high protein boil in bag fillets 200g 78p 3.9/kg

a comparison chart of omega 3 in various fish is at http://www.healthspan.co.uk/articles/_a3861753.aspx

Another good link, thank you.
"Intakes of oily fish in the UK are surprisingly low. The most recent National Diet and Nutrition Survey found the average British adult eats just 50g of oily fish, supplying a meagre 1g EPA/DHA per week. An extraordinary 70% of adults eat no oily fish at all (SACN 2004)."

So kippers contain 5g omega-3 per 200g bag, we need 48g so we'd need nine packs which would be £7. Why is most oily fish sooooo expensive? Just scaled up the pilchards portion size in your link and it works out to 3.4g per 150g so that just tops kippers.

morag1202

weezl, congratulations on magnificent job so far!

We are very firmly in the meat every day camp BUT only have a roast dinner 3/6 times a year. We live on rubber chicken and elastic mince. I can comfortably get 8 portions out of 500g mince and a large chicken will do 12 portions and soup. Might this be the way to go?

ceridwen

nopot2pin wrote: »

AppleCurd Spread

Sweetcorn Fritters

Sweetcorn Soup

Weetabix Cake

Pasta Puttanesca


I know there is a bit of a theme going on with the surveys
If anyone can think of anyother questions to include, I would really appreciate them

I will be back later, with some more

Just had a quick look at the pasta puttanesca survey. I think thats pretty comprehensive.

The one query I have with this - or any other survey - is that I wonder whether we need a question right at the beginning along the lines of "Did you decide not to even try it - because you didnt like the sound of it?"

Or - am I getting it a bit wrong - and I could just whizz through all the recipes that apply to me (ie vegetarian) and just put in an answer on the "how often would you be prepared to eat x/y/z?" of 0 times per month.

I'm guessing that - for a beetroot soup survey for instance (in my personal "ugh" category - no matter what the recipe for it was like) that I would just scan straight through to the "how often would you eat it?" question and put 0 in reply to that - and leave all the other questions blank?

ceridwen

sistercas wrote: »

my mum always used to say this when we were little , i thought she had made it up! :rotfl:

Nope - I tend to like the odd "regional" saying. As I understand it - "Dinna fash thysel" is a Scottish saying meaning "Dont worry yourself". I have some Scottish ancestors - so I guess that makes me entitled to use it:D

ceridwen

In_Search_Of_Me wrote: »

Thank you and others...I do worry bout our weezl who has indeed a bump and a Ferg (whose bottom shuffling speed has increased but is still exceptionally cute and clearly brainy!!), plus a job, an oh (who is lovely...) and a mad idea about the diet of some bloke called Bob and his wife shirl who we are all getting fond of :rotfl::rotfl:!

Re fish I have anchovies on pizza which is yummy so maybe thats an option?

Having said that....Weezl can I be your agent!!!!!

...and I'll be second-in-reserve on that front ISOM (ie being agent):rotfl:. I was explaining about our Weezl the other day to my best friend ITRW and she said she thought it would be perfectly fair for Weezl to move onto other "ventures" after this and make something for herself from this and I tended to agree. (I do have one or two ideas our Weezl for you personally maybe - once this "free to the World" project has reached completion). But - I would also well understand if you just wanted to throw everything you ever create into the "Gift Economy" and applaud you for it - because I've done my own bit of "creating" over time and threw it all straight into the "Gift Economy" - as I made a basic decision long ago that as long as my own personal needs were met - then I would give away any good ideas I had and not use any of them for personal profit.

I really applaud you our lass for all the work you are putting into this:A

******************************

ISOM

I'm not at all surprised to hear you say that Fergus is brainy. I dont live close enough ITRW to have actually "met" him in person - but the present I gave our Weezl when he was born reflected the fact that I felt sure he would indeed turn out to be brainy.

I have the feeling Kester will as well - but in a very different way. I await with interest to see what they will both be contributing to the world when they grow up - as I think there is a good chance they will do so.:D

weezl74

aless02 wrote: »

weezl - the latest spreadsheet says I don't have permission to access?

sorry Aless, fixed now

ceridwen

weezl74 wrote: »

An onion marmalade using 320g onions would be fab if you could look at that



Everyone has their price

Yeh...yeh..yeh...yeh.....slavers at mouth at thought of onion marmalade purlease:D

Been reading that quote from Winston Churchill our Weezl? (ie the one to effect of "we were just establishing the price":rotfl::rotfl::rotfl: to that woman that mighta just had the "traditional" way many women have made a bitta money over the centuries;)).

(note to self: "behave ceridwen - can tell you are on the wine with dinner again.....:cool:").

Fire_Fox

:rotfl: Someone has actually published a book entitled 'Cooking with Canned Pilchards': http://www.lannicesnyman.com/publishing/books/book_pilchards.htm
And I have just discovered that sardines are baby pilchards.

Pilchard Fishcakes
(four portions @ 32p each :money:)

Glenryk pilchards, drained 64p
Potatoes, 400g 11p
Lemon juice, 2 tablespoons 5p
Grated onion, 160g 6p
Mixed herbs

Serve with
Fine green beans, 240g 24p
and carrots, 240g 16p

Optional to coat with egg and/ or breadcrumbs and/ or stuffing mix.
http://www.recipezaar.com/Maureens-Pilchard-Fish-Cakes-296923
http://www.cheffy.com/recipe/453/inspireme_potluck


[SIZE=-1]"MALU PAAN is an old Srilankan favourite. (Malu=fish, Paan=bread) It is the main stay of any half decent Srilankan "eating house". As schoolboys, some of us relished the stuff. Even our son Sanjeeva loves the stuff and one of the few Srilankan words in his vocabulary is "Malu Paan". Most "posh" tourists will probably never come across it in the Five Star hotels they opt for![/SIZE]

[SIZE=-1] Basically it is a soft, triangular shaped bread roll incorporating (NOT FILLED!) a central core of a mashed, pre-cooked mix of fish, potatoes, shallots, chillies and spice.[/SIZE][SIZE=-1] This page suspects that the mix was probably made from leftovers and the whole business was generally an afterthought in bread making using leftover dough!

[/SIZE][SIZE=-1]FILLING[/SIZE]
[SIZE=-1]Ingredients for the filling:[/SIZE]
[SIZE=-1] 3 shallots, 2 green chillies, 5 cloves garlic,1 inch of root ginger, curry powder, ground cumin, ground black pepper, salt, lime juice, curry leaves (and Rampe, if you can find it), a tin of Tuna in brine (or Pilchards or salmon in brine) and 2 large potatoes."[/SIZE] [SIZE=-1]
[/SIZE]http://www.crazylanka.com/mp.htm

weezl74

[QUOTE=Fire Fox;30046589
I have been pondering since I posted last night that the recipes are too fish-and-tomatoey. I wonder if we can drain the tomato sauce off three cans and use the meat alone, perhaps with a white sauce to dilute the flavour a bit or as fishcakes. Then use the reserved tomato sauce in another dish (?pizza/ puttanesca), it's full of flavour as well as essential fats! The other three tins to be used in tomato based dishes such as the ones I have already posted? :huh:[/QUOTE]

So is it only the ones in tomato that are high enough in O3? I was thinking of 3 of the tomatoey ones in a risotto, and on calzone/pizza and the plain ones as part of fish cakes and a fish pate to be served with Lemon mayo. Not because any other idea weren't fab, I just couldn't do them for the money/spare the ingredients :rotfl:.

Also another question for our resident nutritionist, can you help with some linkies about rapeseed losing 03 on heating, cos some of the not very well referenced wikipedia stuff says it's nutritionally stable at high temps so it would be good to have the back up of the decent evidence!

I want to say an important thing, To anyone who has posted a recipe on here and done costings, this thread in itself is a very valuable resource and has a lot of people looking at it in just a week, so please don't feel that not being in the month one shirley plan is a bad thing! Your recipe will turn up in month 2 or twinkles plan or somewhere even better I promise!