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

weezl74

nopot2pin wrote: »

Thanks
I know its cheeky, but I like it too :rotfl:



No problem.
I will follow the links done by Arty, to do the rest of the surveys

Can you do a link to post 3322 please Weezl, in post 4... that way I wont have to bug you, when I do new ones ? ;):D

Thanks :A

d'oh-forgetty head weezl! yep will do that now!-edit, done

weezl74

spanish omelette

4 eggs,
207g sweetcorn
400g onions,
garlic,
Salt and pepper
little bit of chilli powder.
60g cheddar sprinkled on top
2 tablespoons of milk
mustard or mustard powder.

serve with 320g of peas
and croatian potato salad

Aless/frankie, this is what the stock checker is allowing us at the moment. How does this seem compared to what you made?

My worry with the cheese/eggy onionyness it's just so similar to the delia tart it's like we've just given them the same again without the pastry!

would value a coupla thoughts before this one becomes definitive

weezl74

Lesley which veggie burger recipe did you use for your (exceedingly helpful:A) spreadsheet revision last night? xxx

Recipe tester feedback:

Fergus would like to say that for a growing toddler in the making, the apple curd stirred through breakfast yoghurt, is *lunge for the spoon before daddy has it out of the bowl* type yummy

ariarnia

shanks77 wrote: »

300g pots 0.33
1 finely sliced onion 0.06
100g sweetcorn 0.09
s&p 0.01
1 teasp chilli 0.02
2 eggs 0.09
splash milk

Thinly slice pots with skins on and fry gently with onion on a low heat til pots are soft (this will take about 10mins) Then add frozen sweetcorn. In a bowl mix the rest of your ingreds together and pour over the potato and onion mixture and cook for a further 10mins til egg has set. Then if liked sprinkle over approx 30g finely grated cheddar and put pan under the grill for a couple of mins til cheese starts to melt. Cut into slices and serve with (to be decided)

Arty HTH let me know if it needs further clarification xx

anyone got any hints about how to get this out of the pan? We always used to put out omelets under the grill as it puffs them up and makes them less greasy, but when I've tried it since not being at home, I've never been able to extract them.

weezl74

Arty, when you have a mo, please can you replace the versions in the index with these slightly better ones? post numbers 3438 onwards :A:A:A

xxx

Howlin, I know real life is pretty busy for you atm and full so please feel no pressure, but when you have a mo, the alfredo and I would value a bit more of your wisdom

and I lost a post yesterday but it said welcome back to HGL and IOIWE and phizzimum, we've missed you:D

weezl74

ariarnia wrote: »

anyone got any hints about how to get this out of the pan? We always used to put out omelets under the grill as it puffs them up and makes them less greasy, but when I've tried it since not being at home, I've never been able to extract them.

have you got a fishslice or non-stick spatula?

What coating does your pan have?

Is it non stick?

xxx

and completely off topic, are you renting or buying longer term?:D

aless02

weezl, my omelette had peas. Also, gut tells me that it is wayyyyyy too much filling. But I think you're making it more frittata style than true omelette? I make omelette by cooking a layer of eggs, spooning filling on top of 1/2 and then folding the eggs over the top. That would never work with so much filling.

With that bread recipe, I rise the whole lot in the bowl it started in first and THEN divide into loaves. There's a 2nd (15 minutes) proving in the tins after. I find this actually easier b/c then I can rise the dough using the warm-water-in-the-microwave trick (because the bowl will fit but not 3 loaf tins!).

weezl, you don't HAVE to change your bread recipe by any means just b/c I moaned about it!! You obviously cooked it for months/years with no problems so it obviously works just fine...it's obviously me with the issue!

ariarnia

weezl74 wrote: »

have you got a fishslice or non-stick spatula?

What coating does your pan have?

Is it non stick?

xxx

and completely off topic, are you renting or buying longer term?:D

Renting for now, we have about £5000 stashed with my mother (it's her money from when she sold the 'family home') aside for a deposit at some point, but until I get to add some money to it, and until I get to work out how to live as an adult buying a house isn't a good idea atm.

As for the pan, it's a monstrosity that I think used to be non-stick in a previous life. and the spatula is one of the wedge shape wooden ones

*see's weezl's advice now*
'step one - buy a new pan, step two - buy a new spatula' - and hopes that she will be pleased to hear that neither of these items are mine so I will be buying new when I move.

I also think I'm not using enough oil...

phizzimum

just weighed the mustard powder - it was too light to register anything as a metric reading, but when I switched to imperial it read as 1/4 of an ounce - which would be approx 7 grams (?) does that sound right?

FrankieM

weezl74 wrote: »

spanish omelette

4 eggs,
207g sweetcorn
400g onions,
garlic,
Salt and pepper
little bit chilli powder.
60g cheddar sprinkled on top
Milk
mustard or mustard powder.

serve with 320g of peas
and croatian potato salad

Aless/frankie, this is what the stock checker is allowing us at the moment. How does this seem compared to what you made?

My worry with the cheese/eggy onionyness it's just so similar to the delia tart it's like we've just given them the same again without the pastry!

would value a coupla thoughts before this one becomes definitive

I used 80g each of peas and sweetcorn so 160g of one would be fine. I also weighed my 2 onions, just in case it ended up being helpful, and they came to 160g so I would think you could easily take take the recipe down to those weights.