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

Petlamb

I was another one who was reading all about the pig head (and trotters, as i recall?) back then! I made the sag aloo recipe from the blog too yum!

nopot2pin

weezl74 wrote: »

yes I am up for sharing! I was so dozy last night I couldn't work out that that's what I needed to do (cheese rinds!) will PM you

No probs Weezl...
That does make my life alot easier too
Thanks

ceridwen wrote: »

Just to say hi:wave: to those who've sent me PM's wondering where I am/if I'm okay

....still around on MSE...and still noting down recipes. Just found a couple for me on:

http://forums.moneysavingexpert.com/showthread.html?t=2293735

Yay - think I mighta found me a suitable muesli bar recipe I've been looking for. The one in post 2 might do the trick - in my case with the margarine replaced with butter and the sugar deleted.:)

Have noted down the pumpkin cookie recipe too - thinking "I could always substitute some other veg/fruit for the pumpkin if I dont have any of that":)

Glad to see you still around
I use butternut squash, as a pumpkin subsitute, if I cant get pumpkins...
I think I heard that on here somewhere, sometime ago... but the details escape me just now

Sian_the_Green wrote: »

I thought I would post to say that I have found a great way of making up those 90 calories. 6 cadbury's mini eggs. sorted, and you're welcome

:rotfl::rotfl::rotfl::rotfl:

Brilliant :T:T

Ok.. off to beddy byes for me now... a busy night at work , and I have caught up with the thread

Oh.. and on the survey front... I am not sure I will have any time until Wednesday to do anymore(work is getting in the way )... but hopefully will get the last few done then, for the first month to be tested

aless02

what's all the fuss about pig's head? Last week one of the guys on masterchef australia cooked it and not only did it look nice, but he won the challenge!

But then i'm a bit of a weirdo as i vividly remembering butchering chickens and rabbits at various points in my childhood

weezl74

FrankieM wrote: »

On the spreadsheet it says that 320 teabags are costing Bob & Shirl £1.12. I'm now a bit lost as to what the fuss is all about...or is it the cost of the milk that's the problem?

yep sorry it's the tea plus its milk that's costing 10% of the budget

I was really tired last night and not expressing myself clearly

artybear

Grrrr I do not like losing an hours sleep!

Off to work in a min grrr again!

Weezl=how much milk are you allowing for each cup of tea. Is there any way to reduce this??

xxx

Wow Sian you sound like a great cook-I think i would like to live in your house if it means getting fed that well lol!

elona

Would using value dried milk powder made up into "milk" and kept in milk jug (not letting on it is not fresh milk) help reduce the cost?

Or watering dowm whole milk so it is more in volume?

Weezl

Your lentil pate was great.I made loads and used the leftover with sweet potato etc to make veggie burgers. Dds loved them but I can't remember what exactly I used to make them lol.

weezl74

elona wrote: »

Would using value dried milk powder made up into "milk" and kept in milk jug (not letting on it is not fresh milk) help reduce the cost?

Or watering dowm whole milk so it is more in volume?

Weezl

Your lentil pate was great.I made loads and used the leftover with sweet potato etc to make veggie burgers. Dds loved them but I can't remember what exactly I used to make them lol.

thanks elona

powdered milk frankie?

Also, peoples are wanting more savoury snacks and less sweet ones. there's 3 a day, if one is your pudding after tea, are the other 2 wanting to be savoury and is everyone ok with there being only 1 sweet thing per day which is eaten after the main meal?

So no sweet thing in the lunchbox or mid morning or mid afternoon?

xxx

ceridwen

Sian_the_Green wrote: »

The carrot cake was great with the lard. I made a half recipe, pretty much according to your recipe but using 100g of lard (would be 200 in the whole recipe) and using the same amount of flour but adding in 50g of the oat cereal as well, it still says light but adds that extra texture I think it needed to make up for the oiliness. I didn't tell anyone it was lard

!

<cough> - err...wondering why not? Umm....presumably none of them were vegetarians then?
(recalls a thread elsewhere where a veggie's husband hadnt let on that his family were feeding her odd "meat" items - chicken stock? cant recall what exactly? - by the end of that thread I suspect he got his divorce papers served on him...would have if he'd been mine...)

weezl74

ceridwen wrote: »

<cough> - err...wondering why not? Umm....presumably none of them were vegetarians then?
(recalls a thread elsewhere where a veggie's husband hadnt let on that his family were feeding her odd "meat" items - chicken stock? cant recall what exactly? - by the end of that thread I suspect he got his divorce papers served on him...would have if he'd been mine...)

I asked if any of them were vegetarians before we used the Lard, Sian confirmed none of them were

weezl74

Sian have you got any lard left? I wondered if you might try a halved batch of these at some point?

125g granulated sugar
120g Lard
Zest of 1 lemon
150g raisins
225g SR flour
pinch of salt

Mix the sugar and fat until blended. Work in the remaining ingredients (it's easier to use your hands tbh.) Press into a greased rectangular tin - to about 1cm thick. Bake fr 30 mins at 180C. Cut into 25 pieces immediately then leave to cool before removing from the tin.