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

weezl74

aless02 wrote: »

I have fun with this all the time - trying to make sure you don't have pasta twice in a row, not too many rice dishes in one stretch, etc.

Using, for example (;)) April's dates:
Thurs 1 bean curry
Fri 2 onion tart
Sat 3 HM pizza
Sun 4 Bacon & onion pudding
Mon 5 risi e bisi
Tues 6 sweetcorn fritters
Weds 7 pasta alfredo
Thurs 8 spanish omelette
Fri 9 veggie burgers
Sat 10 cottage pie
Sun 11 roast chicken
Mon 12 tomatoey pasta
Tues 13 chicken and onion pie
Weds 14 onion tart
Thurs 15 bean curry
Fri 16 sweetcorn fritters
Sat 17 HM pizza
Sun 18 chili
Mon 19 veggie burgers
Tues 20 pasta alfredo
Weds 21 risi e bisi
Thurs 22 spanish omelette
Fri 23 tomatoey pasta
Sat 24 Bacon & onion pudding
Sun 25 HM pizza
Mon 26 sweetcorn fritters
Tues 27 cottage pie
Weds 28 pasta alfredo
Thurs 29 bean curry
Fri 30 veggie burgers
mythical Day 31 risi e bisi

Looks great to me Aless

I'll play around with that one for now and see how it balances


Did I ask you if you might try an enrichment with oats of your Paul Merrett?

Please say no if you don't fancy it :rotfl:

In_Search_Of_Me

Weezl do you have linky to readybrek bread - want to make some later...

As a general weezl and I were discussing where I got my omega 3 from and concluded that..well I dont get any...oops. Going to buy a suppliment (not keen on pilchards and oily fish...) but was intersted to see what side effects of not having sufficient was and...
http://www.omega3sealoil.com/Chapter3_2.html
quite incredible!!
See you all later!

weezl74

Please can someone who is allowed to tell ISOM where to find the oaty loaf?

ISOM, the planner includes enough omega 3 by using asda veg oil at a low enough heat (gas 4, or raw in pates and spreads etc...) that might be a cheaper way for you to get enough?

Which nuts/seeds is it you can't have, cos I can build you a nut butter recipe for breakfast toast that would deliver you enough omega 3?

It's easy with the spreadsheets to do this, so no trouble! Plus I owe you for yesterday

Allegra

weezl74 wrote: »

would anyone fancy spreading these out over a 31 day month, taking into account relative faffiness weekday/weekend, general variety of tastes, ingredients etc. I can't promise to stick faithfully to it because the nutrition might not allow it, but it would be helpful to have as a great starter

Indeed - you gotta have a rough draft or two before you can start the work on your masterpiece in earnest

Here is my attempt - base loosely on the way we usually plan - that is to say, taking into account our family's needs, timings and activities, and therefore not necessarily suited to anyone else. So, for instance, we almost always have pizza on Wednesdays as that's when OH goes to his French course in the evening, so we eat at two different times, which means that something that can be prepared in advance and then cooked in minutes at different points in the evening is needed. Or, as another example, we will not have a very spicy dish on an evening prior to me starting work early, or prior to OH's days out with his son - or any other occasion when either of us might not be within easy reach of a loo, if you catch my drift.... :eek:

Anyway, bearing these and other things in mind, this is how the mealplan would look for us:

Thu 1st risi e bisi
Fri 2nd cottage pie
Sat 3rd onion tart
Sun 4th roast chicken
Mon 5th risi e bisi
Tue 6th veggie burgers
Wed 7th pizza
Thu 8th sweetcorn fritters
Fri 9th chili
Sat 10th veggie burgers
Sun 11th bacon and onion pudding
Mon 12th sweetcorn fritters
Tue 13th spanish omelette
Wed 14th pizza
Thu 15th veggie burgers
Fri 16th bean curry
Sat 17th pasta alfredo
Sun 18th chicken pie
Mon 19th spanish omelette
Tue 20th bean curry
Wed 21st tomatoey pasta
Thu 22nd risi e bisi
Fri 23rd cottage pie
Sat 24th pasta alfredo
Sun 25th bacon and onion pudding
Mon 26th tomatoey pasta
Tue 27th besweetcirn fritters
Wed 28th pizza
Thu 29th pasta alfredo
Fri 30th onion tart
Sat 31st bean curry

weezl74

Better Butter Spread

250g butter
half cup veg oil
80ml milk
Let butter come to room temperature & whip. Slowly add oil until all is incorporated. Pack into container & refrigerate.

would anyone be willing to test this?

I have based it on proportions old-style threads say has worked for some people, but even if the texture fails, it would work in pastry, crumble topping, cakes...still, so hopefully not too much of a risk

Allegra

Apologies to Aless - I fiddled with mine for so long, I didn't realise I was beaten to it I'd edit mine out, but on the other hand, if it's kept there for illustrative purposes only, it might help various Shirl's learn how to fish - that is to say, switch things around to suit their families

grandma247

frugalised oat biscuit #1

Ingredients:
Teacup of medium oatmeal
Teacup of plain flour
Half teacup of milk
Tablespoon of white sugar
2.5 oz oil
Level teaspoon salt
Level teaspoon bicarbonate of soda (baking soda)
Method:
Sieve the flour, salt and bicarbonate of soda into a bowl, add the oatmeal and mix. Cut the butter or margarine into small portions and rub into the mixture with your fingers. Add the sugar and mix well. Pour in the milk and mix until you have a stiff but workable dough.
Shake some flour on a worktop, turn the dough onto it and shake a little flour on the top. Roll out thinly (about half an inch thick) and !!!!! over with a fork. Cut into rounds with a scone cutter and place on an oiled baking tray. Bake in a pre-heated oven for 15/20 minutes at 350F/180C/Gas Mark 4. Use a palette knife to lift the biscuits onto a wire coming rack. Store in an airtight tin.


I just did this recipe and it works BUT it is way too salty for me so I would only add a pinch of salt.
I rolled it out to 1/4 inch thick and used a small glass to cut 10 rounds and made one mor biscuit out of the leftover dough. They rose to 1/2 inch high.
They are soft almost sconelike but they may harden a little more when cold.
With less salt I would make these again. They would be very nice with cream cheese spread on them.
Oil is in the ingredients but marge is in the method?

Allegra

weezl74 wrote: »

Please can someone who is allowed to tell ISOM where to find the oaty loaf?

ISOM, take a peek here

aless02

Nono Allegra, don't apologise! I think it's good to see how different people would organise their meals to suit their own needs. For instance, I tried to put the "fiddly" things on the weekend, but other people might think other dishes are more fiddly than the ones I picked...or might have a pizza night (like you) on a certain day of the week! It's good to have multiple permeatations

maltesers_2

weezl74 wrote: »

ISOM, the planner includes enough omega 3 by using asda veg oil at a low enough heat (gas 4, or raw in pates and spreads etc...) that might be a cheaper way for you to get enough?

Which nuts/seeds is it you can't have, cos I can build you a nut butter recipe for breakfast toast that would deliver you enough omega 3?

The article ISOM linkied also mentioned the importance of balance of O3 and O6 here http://www.omega3sealoil.com/Chapter6_1.html

Veggie soc says

http://www.vegsoc.org/info/omega3.html

Although rapeseed oil is a good source of omega 3 fatty acids, it should not be heated and preferably only used as cold-pressed. Both essential fatty acids can easily generate free radicals once they are subjected to heat, light and oxygen. For cooking it is better to use oils high in mono-unsaturated fats such as olive or groundnut. For the same reasons flaxseed oil is best purchased in dark bottles and stored away from heat or light.