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

boredofbeingathome

Avocet wrote: »

Not too much. My skinny teenage son ate nearly a whole loaf (made from 400g mixed white and wholemeal flour) yesterday evening. Don't underestimate how much fuel teenagers need!

So true- my teenagers can easily toast up a loaf for themselves:rotfl: In fact DS makes his own as he used to be on a catering course and he asked for a breadmaker for his birthday ( 16) his girlfriend at the time was mega impressed with his cookery skills...:D:rotfl::rotfl: And they are built like whippets- i don't know where they stuff it, i really don't.

phizzimum

having an early lunch of beetroot hummous on crackers and can report it's very yummy! not too peanuty and a good texture.

I made it according to avocet's recipe (half amount) - the only sub I made was using a little vinegar instead of lemon juice as I was using pickled beetroot.

holliegarson

woo hoo - I have caught up - only taken me two days! In a nutshell I think it is a fantastic resource/idea /reference thingy and I think that as a few postes have already said - please don't complicate it by having too many parameters as it will put people off. There is so much to comment on - but just wanted to say a huge thank you to Weezl for even beginnign to tackle such a momentous task.
Ix

Allegra

weezl74 wrote: »

I've added in more bread, but now Shirley is baking bread every 3 days, 4 loaves at a time! :eek:seems a bit much?

Afraid not ! My DD - not even a teenager quite yet, and certainly on the skinny side, could happily demolish a whole loaf herself in a day - and that is as snacks, in addition to three square meals and numerous fruit she grazes on through the day.

It's scary how much fuel kids that age need - I sometimes feel I am in danger of being devoured myself, after a particularly active day when we have stripped the cupboards bare and she still hasn't had enough !

poohbear59

weezl74 wrote: »

reporting back on yesterday's disasterous first try out of a pork and apple burger:

took 1lb of sausage meat, tried to extend it's bulk and taste by adding 4 portions of apple, 4 of onion, egg and some hm bread.

Addition (and using the food processor for pulverising ) of apple and onion made the mix incredibly runny, and the extras diluted down the pork taste, such that it has nigh on disappeared!

They were too wet to fry, so I baked a big round disk of it in the end!

A lesson in taking frugalisation too far :rotfl:Hopefully my DH will still eat it... He is one of those blokes who in our family as the boys grow will probably end up being 'Daddy dustbin'- you know, the one who hoovers up everyone's leftovers

I have made pork burgers using both sausage meat and pork mince. The trick is to put onions and bread in processor and when fine enough add mince/sausage meat and egg and mix using the pulse setting for a couple of seconds at most. If you don't mind the extra washing up mix the meat and egg in either by hand or with a spoon or use an electric whisk for best results. I hope this helps:)

If you don't mind I will have to just read and advise most of the time as I have no spare money this month to make any thing that is not on my menu plan. Unless it fits in like the chutney etc. Payday is 24th!

grandma247

Weezle a trick I have with any burgers or patties that are a bit wet is to add a bit of dried potato to the mix and leave it a couple of minutes to soak.
Also would extra herbs make a difference to the taste?

In_Search_Of_Me

re snacky things what about hobnobs or some flapjacks? We would be happy to test...despite best intentions the carrot cake is almost gone - everyone loved it!!!

oldMcDonald

This thread is brilliant, thank so much to everyone who has contributed.

I'm happy to try out any vegetarian and vegan dishes. I've just copied out the carrot cake recipe and am off to make it now - sounds yummy!

Sian_the_Green

Hey there, hope all is well with everyoen and Weezl’s bump isn’t too sore; having babies sounds a lot like hard work to me
I was thinking about the burgers, what about making a kind of meatball with the pork meat and egg and breadcrumbs then making an oniony appley sauce, meaning meatier ‘burgers’ and juicier side? Then I saw this recipe and thought Delia, as ever, had a better plan than me J

phizzimum

that recipe looks good Sian.

they take a long time to cook so I wish I'd remembered to get the sausage meat out of the freezer earlier!