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

weezl74

yep, lovely! The version I made had half a can of baked beans.

Frankie I've just uploaded my bacon and onion pudding recipe, does that give you enough info to grow it from 4 portions to 6 and to add a filling of your choice? It would be the same suet crust for the jammy sponge and the chicken and sweetcorn, although I usually omit a pinch of salt and add some sugar to the dough if doing a sweet one

FrankieM

Thanks weezl Is the mixture in the pudding dry and then you put gravy over the top?

weezl74

oops remembered what you said about a pudding basin...

Um do you have one of those glass/pyrex round dishes with a flat bottom? I've steamed puds in those quite successfullly before...

Other option would be to make a drier chicken and sweetcorn filling (without a white sauce/gravy and bake it as a roulade, like Mr Bad example's recipe..... Hang on I'll go get linkie....

weezl74

FrankieM wrote: »

Thanks weezl Is the mixture in the pudding dry and then you put gravy over the top?

in the bacony one it's quite a dry filling, but the steam makes the pastry soft and moist, and was due to be had with a HM tomato sauce.

With the chicken and sweetcorn, I was hoping for a white sauce, probably with our ubiquitous mustard and garlic :rotfl:

Sorry it's all a bit at the lets try it and see stage in my head :)

ceridwen

weezl74 wrote: »

Good morning all

Today is exactly 4 weeks since this thread started.

I've been thinking about you all, and how much everyone has done and achieved in that time. I am amazed :T:T:T:T

We have created and tested a huge amount of recipes, explored nutrition to a depth I hadn't studied before and with great precision.:o:D

We've debated the ethics/morality and politics of eating well and living within our means.

More importantly perhaps, I feel that we have a little bit of community spirit and a sense of a team having an adventure together.

Quite naturally, we have each stepped up to the plate with things we are good at. I feel little individual sub teams have also formed:

recipe testers, and amongst you two types, experimenters and faithful replicators (of recipes) and we very much need both. The 'lob it all in a pan and see if what emerges is edible' gang (more my style of cooking :rotfl:) suggest ideas, which the faithful replicators follow and show ways that the detail of these dishes can be improved :T:T:T

natural researchers: those who love to get a googling and to explore all the novel ideas on here, interesting ingredients and nutrition.

encouragers: fortunately lots of those!

project managers who are great at giving direction and a structural backbone to the project.

real -life (but probably a lot more willing/knowledgeable) bob and shirleys

and probably other sub teams I haven't even noticed yet :rotfl:

:A

and lots of you fulfil more than one role

lesley- gulp: a couple of spreadsheets (very much a work in progress!) for your perusal

stock checker one
5 a day checker one
vegetarian stock checker one
shopping list for first menu (meaty one)
calcium checker

The Rainbow Coalition in action - as I would put it.

I've sent a request through for access to the vegetarian stock checker spreadsheet purlease Weezl..

Actually....I'd be quite interested to have access granted to the others as well:)

FrankieM

That's fine.
I just don't want to use ingredients that you either don't have or don't have enough of. So it's just helpful to know what's available to me. As for the pudding...that's a complete unknown for me! I'll find some kind of dish....!

FrankieM

weezl Sorry to keep bugging you....are you still planning on the bacon pasta bake dish? The tomatoey one?
I can do that next week if that's any help? I noticed that the one with white sauce is already done.

ceridwen

weezl74 wrote: »

morning C, yep still bit tired how're you?

xxx

Hi back

Summoning up the energy to get going - active weekend coming up..

So - not sure if I'll have time for recipe-testing this weekend - but got my eye on a couple to try out when I can - those veggieburgers for instance and thinking of my own version of those fruit bar things (cant recall name..).

FrankieM

I noticed on mysupermarket that kidney beans are cheaper than baked beans. Perhaps they would work as an alternative for the veggie burgers/bean burgers...what do you think weezl and OrkneyStar?

ceridwen

FrankieM wrote: »

In regards to the veggie burgers...I was looking online for a kind of spicey bean burger recipe and while most of the recipes use kidney beans, I'm guessing you could use drained baked beans, maybe also some chick peas if there are some going spare? Then the onion and some chilli powder...how would that sound?

Sounds okay to me:)

....and a little thoughtlet percolating through my brain right now.....

Arent burgers supposed to be left in the fridge for a couple of hours in between mixing-up and frying-up? - in order to firm up?
(thinks - could be that I've just realised the reason why I've never been very successful with veggieburgers - as they tend to fall apart in the frypan).

'Twould be useful to have this point specified - if so - in final veggieburger recipe (for those of us for whom these things dont come naturally:o:)). Would also be useful to specify if Shirley could also bake her burgers in the oven (yep..I guess we would be trying to save Shirley fuel having her oven on - but she may be more concerned with her figure - as I would tend to be and/or have the oven on anyway for something else).