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

jo1972

Okay....questions already *rolleyes*

I'm with taka as I don't have a tart 'tin' but I do have a pie dish, i.e. a ceramic one, would that be okay for the onion tart?

Also, the method asks for cream, but no cream in the ingredients, do I have to do summat with some of the ingredients to make the cream.....can you tell I don't cook much

Also, is the mustard powered or paste?

I might actually make this today ready to heat up for tomorrows tea, I guess that would be okay?

Ta

ETA: Snap with aless02 :rotfl:

weezl74

taka wrote: »

Erm is it ok to use a round cake tin (8 inches I think?) instead of a tart tin as I don't have one? (in fact I had to google it to find out what a tart tin is ) Can you tell I'm a novice at this? :rotfl:

I think it would be fine, I don't have one either so I used a flat bottomed pyrex dish

Thanks loads everyone, I'm really grateful

Would anyone who had a bit more sleep than me mind just checking the thread so far and see if I've missed any lovely volunteers off post #3? :A

Jo, I'm glad you found us early too

About the Delia tart, now we know it's £1.35 for a family of 4, and cos things are a bit tight with you guys, I'd completely understand if you saw something that seems more bargainous already made IYSWIM?

xxx

nopot2pin

weezl74 wrote: »

potty, yep, great point on the stork... but I can't fit both in the budget, so they'd either have toast with stork on, bleurgh or bake with the butterly stuff.....

What do people think is for the best?

xxx

Ahhhh.... ok, sorry Weezl, I wanst thinking about the whole budget at the time
And you're right Stork on toast is naaaaaaaaaaaaaaaaaaaaasty _pale_

taka wrote: »

Erm is it ok to use a round cake tin (8 inches I think?) instead of a tart tin as I don't have one? (in fact I had to google it to find out what a tart tin is ) Can you tell I'm a novice at this? :rotfl:

You could use a cake tin.
You will have to grease it really well though, to get it out again.
Or, if you can line it with greaseproof paper/baking parchment, it will help you get it out of the pan again.

Edit... in the past I have used the lid off of a round pyrex casserole dish for a quiche, well greased.

jo1972

Could you use proper butter as opposed to the spread stuff as I've got a block in the fridge and then it'll be even cheaper for my shopping list?

weezl74

jo1972 wrote: »

Could you use proper butter as opposed to the spread stuff as I've got a block in the fridge and then it'll be even cheaper for my shopping list?

delia used butter in her original

taka

Argh... just realised I don't have enough onions. :eek: Wish me luck going to the supermarket - as its chaos here due to the rugby international! I have to walk past the stadium to get there! :eek: :rotfl:

It'll do me good to try making it along with other people and gives me a good recipe to challenge my liquid milk phobia with this week! (Something I try to do every fortnight or so - oddly cream is absolutely fine. Go figure... *insert shruggy and roll eyes smilies here*)

sistercas

carrot cake test results

ok carrot cake is out of the oven . I used 200g of sugar rather than 350g that the recipe stated and (forgot to add extra raisens )

however its delicious!:T its moist and springy and tastes beautiful ( and sweet ) it has cut into 32 portions , I was going to ice them but i honestly dont think it needs it.

although my maths is a bit carp i think this brings it down to 5.23p per square.:j

will get OH and DD's to test after lunch and let you know their verdict


edited to say myself, OH and DD1 have sampled said carrot cake and we are all in agreement- it is gorgeous! its moist and sooo tasty- yum definitely worth making. just need DD2 to try it when she is back from her school trip

marks out of 10? 10 :j

HowlinWolf

keep your fingers crossed fellow frugalleers. I jsut went to make the carrot cake only to discover that my scales have died. New batteries made no difference. I thought about giving up and then I thought about the 10th floor flat inhabitant and wondered whether they could afford weighing scales if they didn't already have them. So I decided to try and do it by proportion instead. Now I've used american cups but there would be no reason not to use a tea cup or other smallish container.

1 cup flour
1 cup sugar
1 cup (well packed) carrots grated (about 2 large carrots)
1 cup raisins soaked in hot tea (cheaper than an orange and I didn't have one)
1 heaped tsp bicarb
1 heaped tsp garam masalla
1/2 cup eggs (2)
3/4 (scant) cup oil

it's in the oven now so we'll see what happens

so far so good, halfway through the cooking time and it's already doubled in height.

aless02

mmm, the carrot cake sounds so good, but new baby weight shifting goals are not conducive to testing it! :rotfl:

(updated my recipe with a few amendments & costings, weezl, just FYI)

weezl74

yay for successful carrot cakes, and for making them without scales Thank you

If less sugar is needed, that would be cheaper and healthier... Maybe more testing will reveal whether they hit the spot on a sweet toothed family