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

weezl74

Lesley_Gaye wrote: »

Weezl - are you working on the spreadsheet for the next hour? If not can you ping it over and I'll do some changes and reload it to Google

If you are, don't worry. I'll wait until you're done

excellent! haven't done anything to it since that version i sent while we chatted is that one ok for amendments?

xxx

ariarnia

I think I'll make most of them with cinnamon - I'm a deamon for it and it goes well with apples, but I'll make a couple in a little dish with the garam masala that B&S have (they still do have don't they?) as that smells like cinnamon crossed with curry powder to my nose.

weezl74

hornetgirl wrote: »

I don't have a blender either, so I just chopped the apples up into very small pieces (leaving out the "fingernails" lol). I have used both raisins and chopped dried apricots and both came out fine, so I'm sure sultanas would too.
I'm not sure whether the recipe has been amended, but you'll want to add a little something for oomph, like some mixed spice, otherwise they'll be a bit bland.

hey HG

I really agree on the spice, can't believe I missed it out, d'oh! I'd say a teaspoon what do people think?

xxx

PS asda have come up with the numbers :j:j hence my request to mr artybear

And it's looking good on the heating up of omegas

So what?

(it means we get the nicer version of the carrot cake that everyone prefers, including special guest tasters mumma and pappa ceridwen )

Lesley_Gaye

weezl74 wrote: »

excellent! haven't done anything to it since that version i sent while we chatted is that one ok for amendments?

xxx

yep, that's fine. I'll do a couple of things and repost it

grandma247

Weezle we eat fish once a week and sometimes two if we have sardines on toast for lunch. I also use sunflower oil for frying and some cakes. I use a little oil and meat fat for roasting potatoes.
I have not been able to do any more testing since the last lot as dh was off work for a week and we spent time at the allotment. I did not fill in the survey either but will wait till it is back up.

maltesers_2

aless02 wrote: »

hey, I need to make marmalade as apple curd is growing tiresome. How do I do it without a food processor? I have a blender, but don't think that would work for something as solid as oranges (needs a bit of liquid to blend)...?

Think the 1kg sugar/6 oranges recipe might break our budget, so I want to experiment with smaller quantities...

You don't need a processor. This is the summarised recipe from Dairy Book circa 1968

1 1/2 lb oranges, 3pts water, juice lemon, 3lb sugar, 1/2 oz butter

Scrub oranges, put whole oranges into large saucepan, boil and simmer 1 1/2 - 2 hrs until skins are soft. Remove oranges from pan, cool and chop coarsely as required. Collect pips and tie in muslin return chopped oranges to pan with lemon and pips. Add sugar, boil until setting point, stir in butter.

We make it this way - the quantity can be reduced.



You might want to try lemon curd too if you have eggs to spare - here's a simple tutorial

http://thequincetree65.blogspot.com/2010/03/lemon-curd.html

ariarnia

We only have oily fish twice a month two days in a row when we have fish pie. we have fish once a week though (fish cakes with haddock or salmon one week and tuna pasta the other week.). we used to have a lot more grilled mackerel, but according to the fish man in the market it's had a bad year and it's now much more expensive and harder to come by.

Fish pie normally does 6 portions between 3 of us and normally has 2 whole mackerel in (with tuna and salmon and white fish of some sort) with the tails and spines in stock for other things, but stock is boiled for hours so prob no good oils left.

Allegra

According to this link, "Calcium carbonate is 40% elemental calcium. 1000 mg will provide 400 mg of calcium." Therefore - and please don't laugh if my calculations stink, I blame the PC's calculator - 100g of flour would contain 94-156mg of calcium.

maltesers_2

weezl74 wrote: »

meat eaters: do you have 1-2 portions of oily fish weekly, or do you get omega 3 from another source and if so what is it?

Oily fish all the way - I don't trust processed oils. (Anyway vegetable sources have ALA (not so good) rather than DHA EPA which has to be converted in body - smaller ratio available) I buy tinned salmon when on offer and use for sandwiches and fishcakes. Have pilchards on toast for lunch and kippers for breakfast, sandwiches and pate, also smoked mackeral especially when reduced. I don't use fresh fish much but would if lived near sea - I would send OH out to catch it then :T

Allegra

Regarding your Omega qestion, I always felt - and feared - that we just do not get enough of it, especially my veggie DD. If your raw rapeseed oil calculations are correct, though, then we are probably okay We have fish about once a week for dinner, but rarely oily as I loathe most of it :o:o - tinned salmon for OH's pasta salads and occasionaly tinned mackerel or sardines, also for lunch is as far as it goes for us.

We do, however, use Asda vegetable oil to dress all our salads (as DD hates the taste and I hate the expense of olive oil), as well as in making pesto and the like.

ETA: Forgot to add - DD snacks on walnuts, and I use them in baking, as well as chucking flaxseeds into bread on occasion; but I have resorted to expensive supplements in the past when she was going through one of her can't-eat-won't-eat phases. Then, of course, I was faced with the question of how to get her to take a supplement, but that's a different story altogether.....