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

Sian_the_Green

Mornin'
Weezl, bought the stuff for the biscuity thing and will be trying it tonight, hope it's not too late

weezl74

nope not at all Thanks

Sian, remind me, in vegan version onion tart, did you use a balsamic vinegar, and what kind?

And was it a planner 2 one that had the scone base?

xxx

SusanC_2

weezl74 wrote: »

price wise I do see where you're coming from, we would be making 780g of mayo for 74p that's bigger than an SP jar, but theirs is still cheaper by volume. hefty jar for 38p.
...
2) I guesstimate from the calories and ingredients list that the sp mayo is approx 40% water, since ingredients must in uk law be listed according to amounts used:

So they dilute it with water to make the price per unit weight seem lower.

weezl74

Allegra wrote: »

My dinner was luuuvery I was gonna take a picture, but ate it all before I could reach the camera

I did a half batch - I'd normally only be cooking it for the two adults, anyway, and as OH got a last minute invitation for a meal out, it was me only for butternut, and here is where we hit the only slight glitch - I ate the whole lot and do not feel overfull :A

I did as Sian suggested, and roasted sliced squash first, stirring it in at the last minute. I also used 1tsp of dried herbs - in my case, that means home-dried homegrown oregano, and as that packs quite a punch, I could have got away with half that - but I did not have any stock to hand (all frozen and no time to defrost it quickly enough), so it probably made up for the fact that I had to use just water for liquid (I used 3/4 litre).

I used half the oil to start the risotto off (add peas, add rice, add water), a small amount - probably 1tsp - to roast the squash, and the rest to drizzle over the finished product. Cheese - I stirred half in with the squash, sprinkled the rest over the top. Salt to taste, and plenty of freshly ground black pepper. There was gonna be parsley on top, too, but it was chucking it out there and I did not fancy getting wet for it as it was just me, so went without.

Hi Allegra thanks for an (as ever) hilarious recipe test :T:T:T:T

I'm not too worried about the portion size as this will most likely be a lunch for Bob and Shirl, and I guess if you'd had that at lunch (halved) with 2 slices HM bread?, one of our normal dinners would've seen you right?

The drizzled over oil wouldn't be getting hot enough to lose his Omegas, so I'm keen to keep that aspect of your method, thanks would you, on reflection keep to the half raw half heated ratio?

Glad you liked it, and hope your strength returns I prescribe easter eggs

domesticgoddess789

weezl74 wrote: »

pinkhayley's leftovers list: brill brill brill keep all thoughts coming:D

PH I wonder if we can also inspire shirl more about what to do with any leftover ingredients? ie stuff that's not been used in a dish yet? we have excellent rice and pasta salad suggestions, and I want to include those, but am also aware that for a super strapped for cash shirl, she may not be able to buy any extra things in, so we may need to be very creative in a storecupboard challengy way. I think you've gone a long way to help her with this already, but I have a few recipes which may be planner 1 specific?

let me know if you'd like them, and again massive thanks for this:A

You're very welcome. Definitely send any specific ideas for planner 1 my way and I'll add them

weezl74

SusanC wrote: »

So they dilute it with water to make the price per unit weight seem lower.

I think it must be that, or maybe to make people think it is a lower calorie or fat equivalent?

gentle nudge re: baked porridge

weezl74

ps Susan, I don't know if you will have any space over the next few days, but as Lesley and I chatted last night there was a task that seemed very suited to your skills of being systematic, methodical and not perurbed by spreadsheets! I'm hazarding a guess that it's max of an hour and is pretty stop and startable at a moment's notice, if that helps please feel free to say no/ignore

FrankieM

weezl the fairies have been.....thank you so much...I'm now ready (gulp!) to give the bread making a go.

weezl74

HowlinWolf wrote: »

Sorry weezl if I am not testing to plan, I really want to try as much as poss and am concious that really I won't be available at all in May. I will try to follow stuff more to the letter once the wedding is out of the way.

yes I've been meaning to talk to you sternly about this 'ere pesky wedding getting in the way!


:rotfl::rotfl::rotfl:

seriously I'm so glad/amazed you are up for doing any testing and very much appreciate what you are doing

Howlin' we all hope you have a marvellous day, is it actually in May? Lovely month for a wedding, not all clammy hot and midgy like august, and not too chilly so the bridesmaids have goosebumps in the photos

hornetgirl

I've never made mayo but am up for having a go. Not keen on it personally but DH loves it so he would be delighted. He goes all continental and dips chips in it. I don't have a food processor. Is that a problem? I do have a stick blender, but not very robust (it wouldn't do the nut butter I don't think).