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

queen_of_string

I am in the middle of moving house this week, but I am minded to go and price this in the cheapest supermarket here. Will get DS to assist. The final figure will make me cry, but it will cheer you lot up no end :-). It is very beautiful and spacious and safe and the air is very clean here and you can live in a big space ( eventually) and be very self supporting, but god is it expensive for some things, often food!

HowlinWolf

http://http://www.eufic.org/page/en/faqid/fruit-vegetables/ Germany appears to be 5 a day not including tatties

and http://http://www.5amtag.de/index1.php

newlywed

I made the honey raisin oat bars... where's da survey - is there one yet?

Anyhow.... very nice and even OH said they're ok (he often turns his nose up if I tell him it's a cheap recipe). But I have a very sweet tooth at the moment - think its all the stress - and decided they are better with extra sugar sprinkled on top

They don't taste majorly of honey... so next time might add some more honey in

I did a half amount and got 14 generous portions out of it

grandma247

I made the risi e bisi tonight. Family were not that impressed. It was filling but a bit tasteless.
Dh and I both think it needs smoked bacon, fresh peas and parmesan or strong cheese to give it a better flavour.
Youngest did eat most of what I put on his plate but both men left some as they were fed up with it (in both senses). I only had a small amount but I think I should have eaten a bit more because I feel hungry now 1 1/2 hours later. We are having pudding in a mo so that will help.
We would eat it again if we had nothing else but would try to put something in to give it more taste.

System

weezl74 wrote: »

Leo peas contain bicarb tho, but I've not ever bothered with it

Exciting thought! Could we take the "steeping tablet" from the peas, grind it up (or dissolve it in the orange juice used to soak the raisins) and use it in the carrot cake instead of having to buy a whole tub of baking soda???????

EDIT: Sorry, homegrown_life -- I've just seen that you had the same thought. :-)

System

weezl74 wrote: »

40,000 odd folk have read the thread as well in under 3 weeks :rotfl:[/FONT]

Well, I don't think we're all that odd! :-) I'm sure some of us are perfectly normal ;-)

homegrown_life

Avocet wrote: »

Exciting thought! Could we take the "steeping tablet" from the peas, grind it up (or dissolve it in the orange juice used to soak the raisins) and use it in the carrot cake instead of having to buy a whole tub of baking soda???????

I thought exactly the same in my earlier post - spooky!!! Shall I nip downstairs and check what mine is made of, although I bought the Bigga peas, I'm sure it will be the same. Back in a mo...

EDIT: Sorry, homegrown_life -- I've just seen that you had the same thought. :-)

Great minds and all that!!

It says Sodium Carbonate and sodium Bicarbonate. Wonder if it would work or not (or even be safe? assuming must be ok...)

HowlinWolf

WEETABIX LOAF SUGAR SAVINGS - just based on my own personal reductions I have no energy to search thread as it has been a bit of a day and not sure I know how.

using 125g of sugar per loaf would save a total of 130g of sugar per month, enough to make a whole other weetabix loaf.
using 100g of sugar per loaf plus 1 teaspoon (5g) to sprinkle over the top would save a total of 170g of sugar per month which is very nearly enough to make another two weetabix loaves!

MrsBartolozzi

Hi again Weezl and co.
I found this article, now it's about 10 years out of date, but it does show how different countries have evolved their "healthy diet" and f&v guidelines, and it shows the variations among them. Which goes to show that there is no 1 right answer (as if there was ever going to be one...), and being 95% right and palatable rather than striving for 100%, but alienating people is probably a better ideal for this menu.
(as has been put forward already by another poster Rachbc)

phizzimum

weezl - thank you for the get well message for the girls. I think they will be using this bug as an excuse not to eat any lentils for as long as they can!

but malteser - we know you are in need of serious get well wishes - we're thinking of you, and I'm impressed you've had the head space to give time to this thread when you're facing bigger issues.

I've signed up to recipecal and made a start on the lemon pasta, but unfortunately didn't have time to imput all the recipe. Got bogged down trying to calculate how many grams of oil it used - some liquids are measured by volume, some by weight (need confused smiley!) I def think the SparkRecipe site is easier, but appreciate it's simpler if we use one site.

but it looks like you've got this one covered by artybear so I'll leave it in her capable hands

vitamin c is an acid and bicarb is an alkali so it's inevitable that the bicarb will neutralise the vit c to a degree- but surely you would have to add loads to completely destroy the it. why are we adding bicarb? is it just to make it more toothkind or is there another reason? the trouble is - as vit c is acid then by making it more toothkind we make it less full of nutritious.