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

vandanfc

weezl74 wrote: »

hiya vanda:A, we'd love to see your recipe too please

No you wouldn't ;o) - it's a real 70's cheat version. Any guesses what's in it yet ?

Okay here goes, chopped chicken, half small tin of sweetcorn (3 for £1 at Mr M), 5 chopped mushrooms, tin of campbells condensed mushroom soup made up with extra half tin of water. Mix all together into a pie dish. Season to taste. Pastry made from a packet mix (was on special at Mr T 22p for 450g pack)- used half for the pie top. Serves 4.
Excluding chicken I think it cost £1.10 plus whatever veg you decide to serve with it.

vandanfc

Now with the rest of the pastry I made my hubbies favourite - cheese and marmite pastries. Roll out pastry, cut into shapes, spread with a little marmite and top with grated cheese. Wet edges and seal and bake for about 20 mins.

Husband and daughter argue over who gets to eat the most.

poohbear59

I made the pasta carbonara tonight. I used one onion and teeny clove of garlic, 1oz butter, 1 oz flour, 1 pint skimmed milk from my powder, 1 pack of diced bacon pieces, 1oz parmesan from my store, 100g peas and 500g pasta. It was plenty for five adults and DH said it was beautiful.

The only difference from my usual recipe was that I would normally use 2oz flour 2oz butter and make a slightly thicker sauce. No one noticed the difference! Oh I added extra peas too to make it go further.

poohbear59

I make a thick roux sauce for my chicken and sweetcorn pie. My family love it. I have planned to have chicken on Sunday so will be making chicken and sweetcorn pie on Monday. I always boil the bones to make stock for a broth too. Nothing is ever wasted in this house.

Tomorrow will be chilli as I am out most of the day.

nopot2pin

FrankieM wrote: »

That sounds really yum......there are so many yummy sounding recipes getting posted on the thread that I'm wishing we had dinner more than once a day!

:rotfl::rotfl::rotfl:
I know what you mean

I would have said that HM lasagne would have been too much of a faff....
But Allegra's recipe does look very easy....and I might have to give it a try...
I do appreciate the warning to make it when you have the time and patience to do so :D

Ok... thats me caught up now...
But knackered... I hope to be back over the next day or so, with some surveys

purpleivy

weezl74 wrote: »

The dough may continue to grow during the 5-7 slot! Maybe you could get as far as having slightly part baked the bases (couple of mins should do it) and spread the sauce and grate the cheese on, and then all you'd have to do once you get in is just give it roundabout 8 mins to get all warm with nice melty cheese? xxx

I'm basically and idle person, so I roll out my bases, par bake them (about 3 mins, turn them over, couple more minutes, cool, wrap and put in the freezer. All except the one/s for immediate use, in which case they will then get 'stuff' slapped on them for immediate feeding of pizza to ds.

My BM doesn't have a timer setting for pizza dough it seems, dunno why not. You're going to want to set the thing to be ready when you come in aren't you? I find that it's then a quick meal, or ds will do himself one when he has to get his own tea. See what a good mother I am in encouraging independence? He's financially savvy as well, so knows that hm pizza is a good deal!

domesticgoddess789

Have only just caught up since yesterday.. Finally got there

Am planning on trying Lesleys chickpea crumble next week and will have a bash at the eggless apple cake as well. Very much looking forward to those too, they sound delicious.

Weezl, great new on getting the go ahead for the home birth and you're son Fergus is absolutely adorable.

hornetgirl

Oaty raisin cereal bars (with oil removed) feedback

weezl74 wrote: »

oaty raisin cereal bars (with oil removed, test #1)



325 ml milk made with pluspints
70g sugar
125g flour
175g oats
75g raisins
100g bramley apple, only stalk and end removed.
20g buttery spread

warm the milk in a pan and dissolve the sugar in it. Add the raisins and leave to plump up as it cools.
when cooled add in the remaioning ingredients stirring well and spread the gloopy mixture into 2 large square baking trays. Bake at a low heat (GM 3) for 30-40 mins until a honey brown colour, not too dark or the raisins burn! Batch makes 16 bars.

I made a half-batch of these today. It cut into 8 small-looking bars, but they turned out to be quite filling. We both gave 8/10, thinking they were possibly just a little bland. Nothing a good pinch of mixed spice (or garam masala!) wouldn't sort out. Not too sweet, which we like In my fan oven they needed 30 min at 150.

Fivenations

poohbear59 wrote: »

Originally Posted by HowlinWolf
1 oz butter or spread
1 oz flour
about a pint of hot stock
2-3oz of whatever hard cheese you have, grated. If using parmesan or gran padano less cheese is needed.
1 heaped tsp of grey mustard or mustard powder for Shirl.


Is this the pasta carbonara recipe you proposed using? QUOTE]

Pedantic Italian here so please excuse my dropping out of lurkdom! Delicious as this is it cannot be called a Carbonara style dish but is Pasta al forno con besciamella, piselli e prosciuto (Italian for white sauce, peas and ham - ).
The only dairy in a carbonara are the grated parmesan and sometimes romano cheeses beaten in to the raw eggs before they are mixed in with the piping hot pasta just before being served - no baking, no cream, no white sauce and a lot quicker to put together, though the timing is crucial.

And before you think I'm a fusspot - Seriously Strong cheddar is very good with pasta and on pizza and is selling for £4 kg at Mr A's.

I'd put togther a recipe but as I can only use gluten free pasta at over £3 kg....

weezl74

Fivenations wrote: »

Delicious as this is it cannot be called a Carbonara style dish but is Pasta al forno con besciamella, piselli e prosciuto (Italian for white sauce, peas and ham - ).
The only dairy in a carbonara are the grated parmesan and sometimes romano cheeses beaten in to the raw eggs before they are mixed in with the piping hot pasta just before being served - no baking, no cream, no white sauce and a lot quicker to put together, though the timing is crucial.

Hello! (*weezl needs a wider column in her spreadsheet to accomodate our lovely new Italian recipe title*;))

Gosh gluten free prices are ridiculous aren't they?

Can you get away with HM pastas using any of the other flours, like a mixture of corn and potato flours for Gnocchi?

You've probably tried that I'm sure, but it was just a thought that sprang to mind