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

HowlinWolf

100g/3½oz SR flour 2.86 pence
salt and freshly ground black pepper
1 tbsp sugar 1.87 pence
2 eggs 19.86 pence
75ml/2½fl oz milk 4.72 pence
350g/12oz frozen sweetcorn kernels 33.18 pence
125-150ml/4½-5fl oz vegetable oil, for frying 12.6 pence
scant half teaspoon garam masala 2.24 pence

77.73 pence in total (if my maths is correct) which makes it a super-frugal 19.33 pence per portion

Fire_Fox

weezl74 wrote: »

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!

Fish pate with lemon mayo sounds delish and I will definitely taste test that! Let me know quantities and I can cost if it helps? My recipes were intended to be a talking point not the finished article, I hoped/ expected the expert would do her stuff.

Glenryk pilchards in brine 425g are 75p, and the drained weight is 282g. As the fish is cooked in the can, some of the essential fats come out in the liquid - and that is a lot of brine compared with the salmon which is 99% fish. It contains 1.9% omega-3 which would be 5g per can, so we'd need ten cans at £7.50.

Have you seen these beetroot burgers? I would actually consider eating them and I don't like beetroot ... I would have thought the yellow beetroot could be replaced with potato to frugalise, rather rosti-ish.
http://www.channel4.com/food/recipes/healthy/beetroot-burgers-with-barley-salad-recipe_p_1.html

Monounsaturates and saturates tend to make an oil stable during cooking, and polyunsaturates make it unstable; it is the double bonds that oxidise I think. Rapeseed oil is the second highest source of monounsaturates arfter olive oil which makes it stable. All the government sites I found are recommending olive or rapeseed for cooking. Can I find a reputable link with references? Can I heck. Will extract one of my nutrition texts from storage at some point. The following is written by someone with a degree in nutritional medicine:

[FONT=Verdana, Sans-Serif][FONT=Verdana, Sans-Serif]"Cooking with fats and oils

[FONT=Verdana, Sans-Serif]Saturated Fats: Although relatively stable when heated, these should only be used in moderation. Natural tropical fats such as coconut may be useful if liver function is poor.[/FONT]

[FONT=Verdana, Sans-Serif]Monounsaturated Fats: These are also relatively stable, just remember that the less refined an oil is, the lower its ‘smoke-point’; no oil is healthy or tasty once it has been burnt.[/FONT]

[FONT=Verdana, Sans-Serif]Polyunsaturated Fats: These oils are exceptional fragile and are easily destroyed by light, oxygen and heat, thus producing free radicals which can damage body cells. Heating oils high in these fats is not encouraged since it can generate free radicals and also produce trans fats. Store away from sunlight and in a cool place."[/FONT]
[/FONT][/FONT]
http://www.meatfreemonday-nw.org.uk/nutrition.html

weezl74

OK I am now offically very excited because Bob has meat or fish at least every other day! This is amazing!

Latest googledocs planner here
edit: colour coding means
green=vegetarian/vegan
blue=fish
pink =meat

homegrown_life

Weezl - I seem to remember you wanted ideas of what else to do with dried peas? I was reading in The Bean Book (by Rose Elliot) and she has a recipe for Green Pea Fritters. Might be an idea, and didn't use many ingredients.

I think I sent you a pm earlier as well weezl, but it's not showing up in my sent folder so maybe I didn't. Wanted to know if you still wanted me/anyone to look at the colours in each of the days? I know I've not been around so maybe have missed if anyone else has had a look.

Edit - just found this recipe which looks similar

Fire_Fox

weezl74 wrote: »

completely not about the meal planner, but firefox you'll be spooked to know that I've had very specific cravings for these on jacket potatoes in both my pregnancies:



and they are essential for the healthy development of the foetus' brain but I didn't know that

You are breeding your second little genius. :T Shirley might be interested to note omega-3 helps with weight management, healthy for Bob's heart, the kids' concentration at school/ college ... anti-inflammatory action on eczema/ asthma, alleviate depression and stress, blood sugar control in diabetes, anti-cancer possibly through improved immune function. Not bad for £3.90 a month! :rotfl:

In_Search_Of_Me

ISOM has visions of weezl daddy scouring the shops for said ingredient!!
I'll have a bash at the biccies and test em on church on Sun!!
Now weezl.....:)

weezl74

homegrown_life wrote: »

Weezl - I seem to remember you wanted ideas of what else to do with dried peas? I was reading in The Bean Book (by Rose Elliot) and she has a recipe for Green Pea Fritters. Might be an idea, and didn't use many ingredients.

I think I sent you a pm earlier as well weezl, but it's not showing up in my sent folder so maybe I didn't. Wanted to know if you still wanted me/anyone to look at the colours in each of the days? I know I've not been around so maybe have missed if anyone else has had a look.

Edit - just found this recipe which looks similar

thanks I did get it, sorry not to reply yet please do have a lookie at the distribution, cos the planner is mostly based on ease of shirley's week

homegrown_life

weezl74 wrote: »

thanks I did get it, sorry not to reply yet please do have a lookie at the distribution, cos the planner is mostly based on ease of shirley's week

no need for sorry I was just wondering if it had gone, not got to grips with the PM thingy yet! Off to bed in a mo, but will have a look soon. Should be a bit easier now I know the ingredients for most stuff too

shanks77

morag1202 wrote: »

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?

Really????? How????? that is impressive i thought i was quite good in the kitchen but i bow to you. Please let me know your ideas thanks.

BOB you will be pleased to know that my hunt for you is on hold i have tried the sp teabags and they are fine so you will be able to sleep easier at night knowing that you dont have 79 cups of tea to drink at once:)

cheerfulness4

weezl74 wrote: »

completely not about the meal planner, but firefox you'll be spooked to know that I've had very specific cravings for these on jacket potatoes in both my pregnancies:



and they are essential for the healthy development of the foetus' brain but I didn't know that

How strange.. I spent 5 months in hospital with my first pregnancy and insisted on a Pilchard salad every day! I'd hated them before then.

One day the ward sister plonked a roast turkey dinner with a crumble and custard in front of me and ordered me to eat it saying that she couldn't bear to see me eat another fish salad.