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

Murrell

weezl74 wrote: »

I think the tomato dahl can feature on the veggie planner, do you think it's a good addition?

murrell this was our pea mash, you can also add some oil for mouth feel if you like

Thanks for pointing me in the right direction for the pea mash, now saved for later, when I buy the peas.

I think the tomato dahl would be a good addition, although I don't think I have tried it myself, but I do have it saved from the 50p challenge, so I may of. And the lentil pate that lesley just mentioned. Have made this several times and love it.

Made the falafels but my processor just wouldn't shift the mixture, so I addded a few drops of water and ended up making it too sloppy! I had to bake them, as they were sloppy and although they will get eaten (made 22 in total), they didn't taste like falafels usually taste, not spicy enough. I used 390g of cooked chickpeas, as its what I converted 260g of dried to be, this could be where I went wrong, don't know. I was a taste tester for cauldron falefels last year, so I have tasted plenty, but these just didn't seem right. I think its the chickpea weight that i've gone wrong on. I used two cloves of garlic, as I don't have the paste, so I don't know if the paste is stronger,as these are not garlicy. I also used red onion, perhaps I should of used yellow. Not had the best cooking day! I also made houmous that wasn't brilliant, although thats because I didn't use a recipe and was making sun dried tomato version and also tabouleh, that i added too much lemon too, as I used bottled and didn't know how much equalled a lemon! So I didn't dare try to make flatbread which was my intention. Still tomorrow should be a better cooking day!

Sandra
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FrankieM

I made the Spicy Bean Curry for tea tonight. Everyone liked it. It wasn't too spicy, though my daughter said it would be nice with sausages!!
I did it with 50g of rice each and it seemed to fill everyone up ok.

aless02

poohbear's "carbonara" recipe went down a HUGE hit tonight :T. DH and I both give it a 10/10. Though I confess I made the full amount of sauce for only 200g of pasta, but we're very picky with liking our stuff "saucy". Considering it was only 1oz butter, 1oz flour I'm not both about the extra 2p or so .

Murrell

Boomdocker wrote: »

weezl74 wrote: »

yes I think the word burger could be a hindrance, hmmmmn will think further.
Weezl, how's about vegetable patties or cakes?

Or even vegetable cutlets, they seem to use this term in old veggie cookbooks instead of burgers.

Sandra
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weezl74

aless02 wrote: »

poohbear's "carbonara" recipe went down a HUGE hit tonight :T. DH and I both give it a 10/10. Though I confess I made the full amount of sauce for only 200g of pasta, but we're very picky with liking our stuff "saucy". Considering it was only 1oz butter, 1oz flour I'm not both about the extra 2p or so .

Aless are you willing to cost and recipecal the version that you did?

Please feel free to say no, you are a busy mummy to finn, and I don't want to steal you from him:rotfl:

Which half marathon is DH doing, it's the Bath half tomorrow. My Dad learnt to be a nordic pole walking trainer last month and is attempting to break the uk record for a half marathon with the poles tomorrow:D

(and there's a little insight into where weezl gets some of her interesting personality traits from:rotfl:)

Thanks orkney and others for all the thoughts on rebranding the veggie burgers.I realise it's quite important to think through even the titles of the recipes in order to make the rope more attractive

Was anyone interested in being the lead person on shirley's kit list?

If so, please add artybears mist sprayer as an oil possibility and also asda and sainsburies have a huge variety of briliant silicone cakeware. Also from recent chats with frankie, I realise I've taken a pudding basin as a staple and it's not:o. There are a lot of things I've assumed people have because they are accomplished cooks, like frankie, but of course steamed puddings are not such a popular thing since about 1950:rotfl:

Ceridwen, I wondered if you might be willing, as you were able to see early on that shirl might be thwarted by lack of rolling pin

HowlinWolf

Is Shirley is short of a rolling pin she can use a bottle - wine works quite well

weezl74

oooh and a techniques idea for shirley, for you howlin:

a lot of experienced cooks have developed a clear sense of the right constistency of various things, when a cake batter has reached dropping consistency, how stiff a bread dough or pastry should be, and so on.

do you think you could have a go at describing the thickness and consistency of some of these things so shrley can aproximate them?

xxx

HowlinWolf

weezl74 wrote: »

oooh and a techniques idea for shirley, for you howlin:

a lot of experienced cooks have developed a clear sense of the right constistency of various things, when a cake batter has reached dropping consistency, how stiff a bread dough or pastry should be, and so on.

do you think you could have a go at describing the thickness and consistency of some of these things so shrley can aproximate them?

xxx

I can try. I might need some input from others on my drafts though. I am very much a cook by eye kind of girl. :idea:

I'm just working on a basic sponge cake explanation. Will post when I'm done (probably tomorrow) and I'd appreciate any comments/tips from others.

Murrell

HowlinWolf wrote: »

Is Shirley is short of a rolling pin she can use a bottle - wine works quite well

Shirley can't afford wine!!!!!!!!

Yes good idea. A empty wine or other glass bottle could also contain iced water to help keep the pastry cold, providing you have a lid for it!

Sandra
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SusanC_2

weezl74 wrote: »

If so, please add artybears mist sprayer as an oil possibility and also asda and sainsburies have a huge variety of briliant silicone cakeware. Also from recent chats with frankie, I realise I've taken a pudding basin as a staple and it's not:o. There are a lot of things I've assumed people have because they are accomplished cooks, like frankie, but of course steamed puddings are not such a popular thing since about 1950:rotfl:

I've never understood why someone would have a dedicated pudding basin - doesn't everyone just use pyrex mixing bowls?