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

Allegra

nopot2pin wrote: »

I am a bit of a potato salad snob
There, I have said it :j:jOhhhhh, I do feel better now
Nowt to do with the recipe, just me.
I am very very fussy with potato salad :cool:

LOL. I do actually know what you mean, Potty ! You know those Catherine Tate characters, the middle-aged couple that sit and complain about foreign food ? "No Christmas dinner - and this in November ??? Dirty, dirty bar stewards !". Well, that's what I was like when I first got to UK and realised that people put mayo on their potato salad !!!!

Anyway, you are clearly beyond temptation, but if anyone else is still sitting on the fence, just look here. Go on, go on, go on, I dare you....

Allegra

weezl74 wrote: »

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

I'll be happy to have a go at this, but not today sadly - I am still house-bound and have no butter in Soon though, hopefully - I might even be able to test it on that frugal cornbread I've yet to attempt.....

grandma247

Oat biscuits.
Basic melted oat mix.
Mix together 4oz.self raising flour, 4oz. oats,1/2 level tsp bic.soda, in a bowl.
In a pan put 4oz marge,4oz granulated sugar,1 rounded tsp golden syrup.
heat through gently stirring the mixture occasionally until marge has melted.
Remove from heat and stir into the dry mix. Mix well. If it seems a bit too wet wait a few minutes and it will thicken. Form into balls and place well apart on a greased tray. Flatten slightly.
Bake at gas4,180c,350f for 15 mins or till golden. Cool slightly then place on a wire rack.

Right I have just experimented with my basic mix and made these changes:
4oz SR flour, Replaced flour with 4oz ready brek.,
Used 1 level tsp bicarb instead of 1/2
Used 4oz oil instead of marge. Heated it till I could still put my finger in without it dropping off.
1/2 cup milk added as the mix would not hold together even when left to soak.
Result a very yummy softish biscuit. Would be great for wheat intolerant people.
Also it would benefit from either spice or vanilla flavouring.
YIELD 16 biscuits. Made with just a little larger than walnut size pieces
SORRY should have said I did not use any syrup.
I have just made the butter and it is the same as I have made but I did not use milk in my original version. I have in this and it will probably go further. I used the liquidizer but it was not powerful enough as they are meant for liquids anyway so switched to the processor blades and it made a very smooth mixture. It was pourable at this stage so I put it in a round plastic vital marge tub and it is in the fridge firming up now.

weezl74

maltesers wrote: »

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.

Hi maltesers we're only counting the raw oil as pure deliverers of O-3

the cooking at gas 4 will still yield some but not all IYSWIM, but it's a bonus for Bob and Shirl.

They are fine for o-6 as far as I know

Did you post which list it was that you wanted the other day, I missed it if you did, but happy to help if I can?

xxx

grandma247

I just edited my last post again.

weezl74

grandma247 wrote: »

Oat biscuits.
Basic melted oat mix.
Mix together 4oz.self raising flour, 4oz. oats,1/2 level tsp bic.soda, in a bowl.
In a pan put 4oz marge,4oz granulated sugar,1 rounded tsp golden syrup.
heat through gently stirring the mixture occasionally until marge has melted.
Remove from heat and stir into the dry mix. Mix well. If it seems a bit too wet wait a few minutes and it will thicken. Form into balls and place well apart on a greased tray. Flatten slightly.
Bake at gas4,180c,350f for 15 mins or till golden. Cool slightly then place on a wire rack.

Right I have just experimented with my basic mix and made these changes:
4oz SR flour, Replaced flour with 4oz ready brek.,
Used 1 level tsp bicarb instead of 1/2
Used 4oz oil instead of marge. Heated it till I could still put my finger in without it dropping off.
1/2 cup milk added as the mix would not hold together even when left to soak.
Result a very yummy softish biscuit. Would be great for wheat intolerant people.
Also it would benefit from either spice or vanilla flavouring.
YIELD 16 biscuits. Made with just a little larger than walnut size pieces

I have just made the butter and it is the same as I have made but I did not use milk in my original version. I have in this and it will probably go further. I used the liquidizer but it was not powerful enough as they are meant for liquids anyway so switched to the processor blades and it made a very smooth mixture. It was pourable at this stage so I put it in a round plastic vital marge tub and it is in the fridge firming up now.

Oh that's so fabulous thank you

I'm mega thrilled the ready brek is usable in this way

and for all your hard work another round of applause :T:T:T:T:T:T:T

and yay for the butter spread! have you got any idea how big a tub you've poured it into? Like is it one of those 1 kg marg ones and is it full?

xxx

grandma247

It is a 500g tub and the spread comes up to withing just over 1/2 inch of the top of tub.

grandma247

It is like a soft spread at the minute but it may harden a little more and if it does then a little more milk or water could be added to make it softer but it would have to be kept in the fridge to keep it firm.

grandma247

Just edited the amount on butter it is within 1/2 of the top.

grandma247

oaty raisin cereal bars (with oil removed, test #1)



325 ml milk made with pluspints
70g sugar
125g flour
175g oats Replaced with ready brek
75g raisins
100g bramley apple, only stalk and end removed.
20g buttery spread

warm the milk in a pan and dissolve the sugar in it. Add the raisins and leave to plump up as it cools.
when cooled add in the remaining ingredients stirring well and spread the gloopy mixture into 2 large square baking trays. Bake at a low heat (GM 3) for 30-40 mins until a honey brown colour, not too dark or the raisins burn! Batch makes 16 bars.


This has been made with a change to ready brek and is in the oven now. Good consistency and spreadable with wet hands. in a tin approx. 11"x8".