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

weezl74

Lesley_Gaye wrote: »

I think I will use less and taste as neither of us like the very herby stuffings, esp the sage. I have never actually tried to make stuffing balls, partly because OH would have yorkshires with everything given half a chance. I try and have herbs in the garden, and they taste different again, so will experiment with the herby part of your recipe, thanks

looking forward to your verdict

Has anyone ever tried a yorkshire with no egg? Twinkle_star is there a vegan method?

xxx

maltesers_2

weezl74 wrote: »

Hugs

Will try to find a way to make the spreadsheets visible on here...

Googledocs is the only spreadsheet host I know of online though .... Willl continue to ponder.....

How many spreadsheets are there?

I will try and work out why I can't access calcium one.

weezl74

maltesers wrote: »

How many spreadsheets are there?

I will try and work out why I can't access calcium one.

3 so far, an original meal planner, one with a booster of omega3 ans the calcium plus 5 a day one.

But we'll need to work on them all, they're not very usable yet. Needs ceridwen's WORK IN PROGRESS banner

ariarnia

Sian_the_Green wrote: »

Oh goodness, it has all gotten a little bit technical for me!
I am happy to help where I can but now am a bit lost in all the calcium and vitamin c debate. I have a psychology degree and work with young people so not much use at all that technical stuff. Am more than happy to do some cooking of recipes and feeding though!

Ideas for half a pack of cooking bacon anyone? My 'leftovers soup' for lunch was rather yummy, which is good as I have about another 2 litres of it to eat!

Hi to all! x

I just made 6/7 portions of lovely pea soup by sauteeing 2 onions in a little butter, frying bacon and soaking onion and bacon over night in a lt of water(keeping all the juice from the frying), removing onions and bacon and cooking 500g (pre-soaked weight) of soaked peas in the water and cooking in slow cooker for 4 hours then adding 2 cups of oats and a half cup of lentils, cooking for another 5 hours, blending and adding the onion and bacon (finely cut up with scissors) back in. As my bacon was quite salty I didn't add and salt or pepper. This is really thick as the oats thicken it well and don't detract from the taste of the pea soup.

I'm having this tonight with home made pizza made by Weezls recipe. I've never made pizza before and had to guess at directions, but I'll give my opinion of the mix later.

weezl74

Mr Weezl's verdict on the tangy bean pate

nice balance of sweet and savoury, not baked beany in flavour. 8 out of 10. Would he eat it again? definitely (along with other lunches for variety), he's happy for it to become a staple :j

weezl74

...and the chutney is still going strong after a fortnight, so I think it'll be grand for Shirl to make a big batch at the start of the month

ceridwen

Lesley_Gaye wrote: »

sounds very sensible to me. I think 2 adults and 2 teenagers is a good base to work from, but we know that many familes won't be made up of those individuals, and that although calorie requirements can be said to be so much a day, individuals vary as to what they need, some need more, others will need less, even those individuals of the same age, sex and size will vary in their calorie needs, let alone all the various ages and sizes that family members come in

So a basic plan around which Shirley and Bob can dance sounds a good plan to me

Agree with that.

...and still sitting there thinking to myself "well...dont know about anyone else...but I could eat a "teenager" level amount myself in a day without batting an eyelid" - and I'm not "size of a house". Not size of a "matchstick" either...but 'twill do okay:o:) - so you might take that as equalling there could be "greedyguts" everywhere and not just amongst teenagers...:D

Fire_Fox

Sian_the_Green wrote: »

Ideas for half a pack of cooking bacon anyone? My 'leftovers soup' for lunch was rather yummy, which is good as I have about another 2 litres of it to eat!

Hi to all! x

How about pasta with peas, cream, bacon and thyme? I am intending to make this with evaporated milk to reduce the fat and increase the calcium content. The recipe I have is from Jocasta Innes (Paupers Cookbook :money:), but here is a Gordon Ramsay version: http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/gordon_ramsay/article2280162.ece

ceridwen

shanks77 wrote: »

Hi just made some pancakes for Weezl and below are my results just heading out now so not done costings will edit them later.
I made a small batch
110g flour 0.04
1 teasp baking powder 0.01
pinch salt
1 beaten egg 0.09
75ml milk 0.09
75ml water
1 tblsp lemon juice 0.02
25g sultanas 0.04

Mix wet ingreds together and then pour slowly onto dry mixing until you have a thick batter. Pour spoonfuls into a hot non stick pan and cook for 3mins until bubbles appear on top then turn over and cook for approx another 2 mins til golden. Would make approx 10 pancakes about the size of a teacup in diameter. Prob not BOBs cups though:rotfl:I know how much she likes her tea.

I did not put sugar in deliberately and they were fine prob could have stood to have more fruit in but i had mine with some honey and to quote a nameless person but you know who you are nomnom.
Heading out now will catch up later

29p for 10 pancakes

Sounds good to me - and I have just written down the recipe (not much "technology" here chez ceridwen (so no printer). Think I'd like to do that recipe anyways - though "off plan" (ie served with Greek yogurt and drizzle of honey):p.

Slightly confused by where the decimal point is - is the price given per pancake or per the whole mixture? I'm thinking it must be per pancake...

ariarnia

weezl74 wrote: »

Wow! Thanks for that, what a frugal mummy with a good method to feed you all
I've been wondering about a pie with the leftover chicken...

Has your mum passed on her pie recipe to you?

She used to use the leftover stuffing to make the bottom of the pie dish and pour/spread the leftover gravy over the top, or stirred in if the stuffing was very dry. Then she mix all the left over veg in a bowl with the leftover chicken and mash pots with a sauce made of flour, butter, a little chicken stock and a spoon of cream (double I think) if we had it or milk if we didn't. she made it so it poured but thickly and needed a bit of encouragement - like thick custard. it then either had a mash top with cheese (if we had hundreds of potatoes in) or pastry, or crumble.

As a note the chicken stock wasn't just the boiled carcass, she used to keep all the juices that came out the pan, never skimmed anything.

If there wasn't a lot of chicken or if we didn't have cream, I think she mixed in an egg or two - we had chickens/geese/ducks at the time