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

weezl74

Sian_the_Green wrote: »

So, 2 onion tarts on the way.
One is in the oven, onions, oil and a little sugar topped with a scone base with a little ready brek in (we shall see!)
Other one has the onions cooking on the hob (in my Christmas present Le Creuset, makes me feel like a grown up woman!) in balsamic and the vegan pastry is chilling in the fridge to go on the top

My housemate needs to use my laptop so am signing off, may be back later!

ooooh hope they're ok :T:T:T:T

shanks77 wrote: »

Couldnt wait so went and made it as per recipe in the other place:D turned out really nice and so simple to make. Personally i would add a little more chilli next time but i like things to be quite spicy but impressed and will def do again.

great stuff shanks, that was quick! I think it'll be fairly easy to get shirley to tweak the seasonings cos we're allowing her a few quid to start herself up with some of those things

Murrell

weezl74 wrote: »

oooh fab! there's a recipe for 2 types of loaf on the blog. but if you're making 1 loaf rather than 4 don't quarter the amount of yeast... still use around10g cos there's a minimum amount with yeast that if you fall below it it can't get off the ground...:) you prob knew that already!

ok so for 2 people, please try:

half a can of mushies
1 apple grated with as little core left as poss
1 little onion chopped and fried in a dessertspoon of the rapeseed.
salt, pepper, garam masala, garlic and enough water to bring it all to a nice thick soupy consistency

As aless wisely noted, more of a list of ingredients than a recipe :rotfl:

So If I make 2 loafs, would it be 10g of yeast, as half it 8, as you just suggested for 1 loaf? Did you say 1200ml is the right size loaf pan, didn't right it down?

Thanks in advance Weezl.

Sandra
x

ariarnia

weezl74 wrote: »

since bob and shirl are pretty near ready, the next thing is for a few folk to consider if they'd like to follow Bob and Shirley for a month.

My vision for how this might look would be for this thread to pause, but perhaps still create some veggie and vegan recipes... but perhaps at a slower pace, and the lovely bob and shirley volunteers could start a new diary thread, of how things are, as B and S. They can take a week to look at the shopping lists and get their heads round any new recipes or techniques or kit required, and maybe try out something they feel looks a bit daunting ie bread if not made it before...

and then a bit of a batch cooking day - a saturday? where all the shirleys (with help I hope from the Bobs ) get a head start on lots of the faffy stuff, so that the weeks aren't too onerous...

and then maybe you could all eat the same things on the same days, which would help lots with general hand holding and sudden realisations that weezl has made a typo and you don't have to cook 5000 potatoes :rotfl:.

Well feel free to laugh, it is a big undertaking I realise. I may well be out of action, but there are lots of skilled cooks here, who would help in a jam

And I guess 80p a day is quite an incentive! But do think it through really carefully because I'd hate anyone to overstretch themselves or do it but land up resenting the project! Do it if you like the sound of the food, the vision and the finances (but perhaps have an emergency fun fund for fish and chips on the day the shirley planner goes pear shaped )

Well there you go, there is my challenge!

Anyone up for it?

xxx

As you know, I'm going to be starting from scratch in a kitchen soon with no store cupboard and no kitchen ware other than that which I specifically decide to bring. I'll be working monday to friday, 9-5 and I'll not know where any good shops for shopping around are. I'm also pants at cooking and need a goodly explained list of ingredients and directions (to the degree of the soup earlier is fine) - Just like B&S

Unlike B&S I am only me.

If this is an acceptable test for you then I'd be happy to try out a month (buying a quarter as many fresh and storing extra storable to keep to quantity.)

Murrell

weezl74 wrote: »

thank you that looks splendid purple ivy and I had both read that 80% of oil subbed for a solid spread was usually recommended. That seems to have worked out, but ariarnia did find she then needed to compensate with quite a bit extra flour so I hope that doesn't happen to you.

Hi Weezl,
So would I sub 40g of oil for the 50g of margarine? I don't usually weigh oil, so not quite sure!

Better sign off now, until tomorrow night!

Thanks
Sandra
x

weezl74

Murrell wrote: »

So If I make 2 loafs, would it be 10g of yeast, as half it 8, as you just suggested for 1 loaf? Did you say 1200ml is the right size loaf pan, didn't right it down?

Thanks in advance Weezl.

Sandra
x

yes and yes, and fingers crossed on the yeast front cos Queen of string and aless have been disappointed.

Was just pondering then that maybe thigs like the regional differences in water and also the temperatures of our houses might be affecting things here...

Sounds bizarre I know, but if a tiny amount of salt acts as a yeast inhibitor, maybe the different minerals in our tap water might be having an effect....
I wonder if where we warm the loaves is also significant...

will think further, but bed calls just now! Keep on typing and I'll see you in the wee small hours

weezl74

Murrell wrote: »

Hi Weezl,
So would I sub 40g of oil for the 50g of margarine? I don't usually weigh oil, so not quite sure!

Better sign off now, until tomorrow night!

Thanks
Sandra
x

yep sounds good

Murrell

weezl74 wrote: »

yes and yes, and fingers crossed on the yeast front cos Queen of string and aless have been disappointed.

Was just pondering then that maybe thigs like the regional differences in water and also the temperatures of our houses might be affecting things here...

Sounds bizarre I know, but if a tiny amount of salt acts as a yeast inhibitor, maybe the different minerals in our tap water might be having an effect....
I wonder if where we warm the loaves is also significant...

will think further, but bed calls just now! Keep on typing and I'll see you in the wee small hours

thanks, I don't mind taking a risk, not sure when I will be doing them yet.

My two silicone loaf pans were £1.99 from b & m and home bargains if that helps anyone.

Sandra
x

weezl74

ariarnia wrote: »

As you know, I'm going to be starting from scratch in a kitchen soon with no store cupboard and no kitchen ware other than that which I specifically decide to bring. I'll be working monday to friday, 9-5 and I'll not know where any good shops for shopping around are. I'm also pants at cooking and need a goodly explained list of ingredients and directions (to the degree of the soup earlier is fine) - Just like B&S

Unlike B&S I am only me.

If this is an acceptable test for you then I'd be happy to try out a month (buying a quarter as many fresh and storing extra storable to keep to quantity.)

thank you :A

I agree that this should only happen when I have properly described methods in all the recipes.

That's an amazing offer from someone in a new city with a new job, you are very brave and lovely

HowlinWolf

Can I suggest (and sorry if it's something you've already tried) that those who are having a little trouble with their yeast add blood hot water to their bread rather than cold and leave to rise by a radiator. It could possibly be the temperature of your kitchens that is causing the problem. I know that at the moment I am tucking my dough (paul merritt recipe) as close to the radiator as possible and when it's really struggling I put one of ds's annuals on top of the radiator and put my bowl on top of that. I haven't had a total disaster yet.

artybear

Ok Iv changed it now

The index is missing

tomatoey pasta
pasta alfredo
bean curry (there is a bean curry in the index but not sure if its the right one)

Also Spanish omelette and roast chicken are more lists of ingredients than recipes.

artybearxxx