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

weezl74

ceridwen wrote: »

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...

2.9p per pancake C hope that helps

Shanks I'm going to do a nutritional analysis of these now Would you recommend I allow 4 per person?

ceridwen

ifonlyitwaseasier wrote: »

weezl, allocate any bits of sorting you like, i can have aplay at costing up a basic kit if you like (will try argos versus mrT i think)

anything in particular you thingk they need or are we assuming they have some already? ie want me to do all possible tins for bread cakes etc or just go for the bread tins as shirly already has oven trays?

On the basic kit front - I have duly noted that there are indeed breadbaking tins - and cake baking tins too for £1 in local discount shop.

So - yep - we may not be asking Shirley to find that much money to kit herself out with baking type equipment.

weezl74

would anyone who has raisins in the house mind doing an eggless version of those pancakes? Ideally with 20g sugar too

ceridwen

weezl74 wrote: »

looking forward to your verdict

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

xxx

Well - I'm not a vegan - but I may be able to answer that.

One of my first cookbooks - from aeons ago - has a recipe for pancakes that have no eggs in (and I DO seem to recall that Yorkshire puddings and pancakes are the same recipe - but just cooked different ways???).

The non-egg batter is:
4 oz plain flour, 0.5 pint milk, 1 teaspoonful dried yeast (not sure how the modern "fast" yeast would do here? - this IS a 1970s cookbook) OR 0.25 oz fresh yeast.

I have used the non-egg batter and its perfectly acceptable (it just needs "standing" for 10 minutes in a warm place before using).

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

I have never done the vegan batter. That is:
- 4 oz plain flour
- 1 rounded tablespoon soya flour

and using water to mix together. Errr...have to say I wouldnt fancy it myself.....

phizzimum

weezl74 wrote: »

If I do make this lemon squash and use the bicarb in it which lowers the acidity, do you think that will be more toothkind?

by reducing the acidity does it also reduce the amount of vitamin c?

Sian_the_Green wrote: »

Oh goodness, it has all gotten a little bit technical for me!

I know how you feel Sian!

maltesers wrote: »

Sorry had to go and meet oncologist :eek:
.

sorry to hear that maltesers - hope it went well - hugs!

purpleivy

ariarnia wrote: »

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.

I've got the evil cold as well! I never get colds...not fair, seriously, I had real flu a couple of years ago, but can't remember when I had a cold. DH, kids seem to get them, but not me.

DD rang today to ask about a pea and ham soup recipe. I'm very proud of her, she did dinner between dance classes for two of her class mates, boiled gammon or bacon, not sure which. Mushy peas, potatoes and onion sauce, think carrots too. She's 19 and living in campus accommodation. Said she had a yummy ham sandwich today for lunch...was a vegetarian until mid January. Not really sure why she relapsed, but as always we support her. She said it was the first time she has cooked meat for herself.

I couldn't really say how many peas I use to a litre or so of stock, what is Shirley got for this?

shanks77

ceridwen wrote: »

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...

It was 29p for the whole recipe therefore 2.9p per pancake hope that is clearer sorry

System

Lesley_Gaye wrote: »

I would like to see if we are getting all the nutrients, colour of f+v etc.

I've sent you a PM, but my spreadsheet doesn't cover any nutritional stuff at all -- only the costs and quantities, the deadly dull stuff. I think Weezl may be your man (OK, woman) for nutritional spreadsheets. :-)

weezl74

Fire fox, if it was this week you were thinking of testing the risotto pescatore, can I ask you to see how it is if you use a bit less than 1/4 of a can per person? I'd really like to see if we can eeeeek it out a bit to provide something for another meal....

Thank you

shanks77

weezl74 wrote: »

2.9p per pancake C hope that helps

Shanks I'm going to do a nutritional analysis of these now Would you recommend I allow 4 per person?

Depends what you are having them for. I had 2 for "afters" for lunch (I had a sandwich) and was satisfied and i am a greedy guts see my sig for weight to lose if you dont believe me. But as a dessert maybe the kids and Bob could have 4.