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

got-it-spend-it

Just to add to the peanut butter measuring. I came in right between Sian and Lesley with 25g of crunchy on my slice of toast!

Weezl- if I buy fruit with the intention of cooking rather than snacking I stick it in the salad drawer in the fridge rather than put it in the fruit bowl, if that helps?

homegrown_life

Hmm, I suppose that does make a difference then. Explain and store somewhere where they won't be looked upon as a snack item and then cook as soon as is feasible then. Are there many recipes that need it? Chutney, pork and apple burgers, what else? Just wondering if it could be too overwhelming for Shirley at the start of it all.

I suppose it's another one of those 'it will depend on your kids/OH/self's willpower'. A suggestion that if Shirley thinks it will be a problem then here are the recipes to use them in, do it NOW, should be fine. If not then she can make when needed.

weezl74

great idea GISI

I've updated the googledocs food planner to include all the puddings/snacks. It's still not in the right order though!!!!!

System

weezl74 wrote: »

Any other uses for marrowfat peas?

I used to make pease pudding with dried peas (any type), by cooking them, then blending them to puree, mixing in beaten eggs, seasoning with salt and pepper, and baking until set. Served hot, with onion gravy, roast potatoes and boiled carrots (or similar), but the leftovers were quite nice cold (although a bit grainy in texture).

Another idea for dried peas is what we call Double Pea Mash. The unfrugalised version is to boil and mash the dried peas, then mix with an equal weight of (cooked) frozen peas, season with olive oil, lots of lemon juice, crushed garlic and some fresh herbs; serve hot. My children love it, but you have just reminded me that I haven't cooked it for ages. Adapting and frugalising for this budget, I would keep it very simple -- mashed dried peas, cooked frozen peas, salt, pepper, lots of lemon juice from the bottle in the shopping list, and a squeeze of garlic puree from the tube in the shopping list. If you thought it needed fat, the spread might be preferable to the sunflower oil. This frugalised version is not so very different to the usual one I make, and I think it would be yummy.

weezl74

homegrown_life wrote: »

Hmm, I suppose that does make a difference then. Explain and store somewhere where they won't be looked upon as a snack item and then cook as soon as is feasible then. Are there many recipes that need it? Chutney, pork and apple burgers, what else? Just wondering if it could be too overwhelming for Shirley at the start of it all.

I suppose it's another one of those 'it will depend on your kids/OH/self's willpower'. A suggestion that if Shirley thinks it will be a problem then here are the recipes to use them in, do it NOW, should be fine. If not then she can make when needed.

it would be, the chutney, the burgers, the pea and apple soup.

She's also got to make the bread on Day 1/Day minus 1 too, and the hummus

weezl74

lovely! Avocet, might you be willing to try a frugalised version to give us an idea of quantities?

Lesley, does it sound like it might be nice with the chick pea crumble?

xxx

homegrown_life

ooh weezl, you've reminded me, can I ask you abut your bread recipe pls whle I remember? I was going to make it a few weeks ago and was scared by the amount of liquid in it as it seemed lots compared to what I use normally. Does the dough need to be in a tin? I only have a small tin, or round cake tins. Can I shape the dough freely? I need to make bread today so shall be brave and give it a go

Oh and I may try out the chutney soon, as a non chutney eating family it might be interesting! In your recipe it said half a can of cooked apple, how many fresh apples would this be? Oh also realised there is no method, do I neeed to read up on chutney making and will it be apparant? I'll give it a go anyway, maybe on Sunday.

weezl74

homegrown_life wrote: »

ooh weezl, you've reminded me, can I ask you abut your bread recipe pls whle I remember? I was going to make it a few weeks ago and was scared by the amount of liquid in it as it seemed lots compared to what I use normally. Does the dough need to be in a tin? I only have a small tin, or round cake tins. Can I shape the dough freely? I need to make bread today so shall be brave and give it a go

Ours is a wet recipe if it's not going to be in a tin...

would probably ooze and make enormous naan breads!

Have you seen any of Mrs Macawber's bread recipes? she shapes hers into baps for hubby's lunch so that sounds more up your street!

HTH

Will try to get chutney method posted, but it was pretty much 'lob all ingredients in pan and simmer for 2 hrs adding a little water if it over reduces or starts to catch '

homegrown_life

right thanks, will see what tins I can use and maybe do half quantities. Maybe something else to consider if ths is the bread our families will be using though? Not sure if it is. Will look at Mrs McCawbers recipes too - thanks.

I like lob all in a pan recipes

Ok need to move and not be posting, shall probably take sneaky peeks throughout the day (joys of being at home...)

phizzimum

hi everyone!

has anyone made the borscht yet? I've got the waitrose recipe but not sure what ingredients I should be using from the frugalised list... beetroot, cabbage, stock cubes -but the waitrose recipe also has potatoes, tomatoes, onions, cream - should i just leave these out?

if there's a frugalised recipe up and I've missed it sorry! point me in the right direction