Weezl and friends Phase 2 -giving it a whirl for Shirl! Testing meal plan for a month

Allegra

Dinners:

Pasta funghi
1x 400g pack smartprice mushrooms sliced thinly
the juice from a jar of garlic stuffed olives plus enough water to make 300ml stock
2 small onions (approx 110g) chopped
2 tspns garlic powder
450g pasta
25g SR flour
salt and pepper
pinch of chilli
10 ml oil to fry the mushrooms and 50ml to make a roux
Method Put pasta on to cook, as per packet instructions.
Make a roux (a paste, warmed in a saucepan) with the oil and flour. Add 300ml water in about 4 goes.
Between each addition of water stir the mixture until all the liquid incorporates into the flour and oil.
(If you lift the pan off the heat and beat hard with a wooden spoon after the liquid is incorporated your sauce will be beautifully glossy).
By the time all the liquid is added you should have a sauce which will coat the back of a spoon. If not add more water or stock.
Stir in the seasonings.
Fry finely sliced mushrooms and onion. Add to the sauce and season sauce with pepper and salt.
Stir sauce into cooked pasta.
Put saucy pasta in baking dish. Cook in the oven at 180 until there are nice brown crunchy bits on the top.
Serve with 80g peas each. (320g)

Panzanella
1500g bread cubed
2 tbsp balsamic vinegar
5 tbsp oil
1 tsp garlic powder
2 cans plum tomatoes
110g onion sliced into tiny, tiny pieces (since you're going to eat it raw)
1/3rd of a pack of fresh basil (optional), torn into little pieces, and the stems snipped into tiny cubes (approx 5 large leaves and stems)
Method Cube the bread. If it is stale, soak it in a couple of tablespoons of water before adding the dressing and tomatoes.
Drain the tomatoes and chop them, reserving all the juices. Chop the onion very finely. First cut it into two halves, put the cut side down onto your chopping board, slice as thinly as your knife will allow, gather together your slice onion and cut finely again you should now have finely diced onion.
Put the bread in a salad bowl and mix in the remaining ingredients. Let the panzanella stand for ten minutes to give the bread time to absorb some flavor, and serve. This will give 4 generous portions. The balsamic adds a little extra tartness that is very tasty!

Bean curry
1 can tomatoes
1 tin of baked beans
1 can kidney beans
60ml veg oil
half tsp chilli
2 tsp mustard powder
2 tsp garam masala
320g onion, sliced
2 tsp garlic
Method Put chopped onions, garlic, chilli, and spices in a pan with the oil, and cook till soft.
Add tomatoes and cook for a few minutes, until the tomato juice has reduced down to a thicker sauce.
Add baked beans and drained kidney beans and cook for a few more minutes till all cooked, hot throughout and well mixed.
Season to taste.
Serve with 100g rice per person.

Corn fritters
140g onion
50ml veg oil
100g self raising flour
2 teaspoons garam masala
300g sweetcorn
water to form a dropping consistency

Method: Combine all ingredients except 30 ml of the oil (reserved for frying).
Fry heaped dessertspoons of the mix, in the oil in your non-stick frying pan. Makes approximately 16.
Serve with 200g potato wedges each.


Shepherdess pie
Kit required: oven proof dish, approximately 10 inches by 6 inches with a depth of at least 2 and a half inches.
Ingredients
130g frozen parsnips, roasted as per packet instructions and cut into 2cm pieces
160g onion, diced
240g carrots diced
170g green lentils (soaked overnight)
approx 700ml water
2 teaspoons marmite made into a stock with hot water
50 ml veg oil
garlic, salt, pepper
dessertspoon of dried oregano
500g potato sliced into 3mm thick slices and par boiled for 10 mins

Serve with 240g peas
Method Put parsnip in the oven to roast. Meanwhile, fry onion, garlic, carrot for a few mins until browned, then add lentils, stir until oil and garlic is absorbed, then add the water and stock. Cook for 40ish mins until the lentils are soft to the tooth and have absorbed all the water and stock, add parsnips. Taste and adjust seasonings if needed, your stock may be salty enough and therefore not needed.
Fill an oven dish with your lentil and vegetable mixture and top with slices of potato.
Bake for 15 mins at gas 6 until tops of potato are crispy and browned.





Calzone
oven: 200C/180C fan/gas 8
Ingredients This is for a single batch, which makes 4x12in/30cm inch calzone.
1 kilogram bread dough (from the carrot loaf recipe)

For the tomato sauce
3 teaspoons garlic powder
2 cans chopped tomatoes
30g tomato puree
30g olives very thinly sliced with your sharpest knife
1 large leaf of basil torn into little strips, per calzone, 4 leaves in total (optional)
3 dessertspoons vegetable oil
freshly ground black pepper

For the bechamel sauce
280ml tap water
100g onions, thinly sliced into rings
3 dessertspoons flour
3 dessertspoons vegetable oil
2 teaspoons mustard
1 teaspoon salt
1/2 teaspoon yeast extract/marmite
Method Put the dough in a warm place for approx 45 minutes to 1 hr until fat and puffy.
While this is happening, prepare your sauce: fry the tomatoes, puree and seasonings in the oil, reducing them down until it is a thick glossy sauce. You will need to crush the tomato chunks with the back of your wooden spoon to achieve a relatively smooth paste. If you prefer, you can make the sauce even smoother in your food processor.
Quarter the dough and roll each one out on a floured surface. You want to get them roughly round, approximately approximately 3 mm thick, they should be around 30cm diameter. You can now either keep these in the fridge, until you’re ready to cook them, or you can put your filling in and cook them straight away.
Now make the bechamel sauce. Mix the flour, yeast extract and mustard and salt with the oil in a saucepan over a moderate heat to form a runny smooth paste, then gradually add the water, stirring quickly after each addition of water to prevent lumps. Taste, and adjust seasonings. It should have a very mildly savoury cheese saucy flavour even though it has no cheese.
Stir in the onion rings and cook for a further 5 minutes, stirring until the onions are soft. You are aiming for a thick sauce here, like a creamy mashed potato. A thinner sauce might puncture the calzone and ooze out. Smear 1 quarter of the tomato sauce over half of the dough, add 1 large leaf of basil torn into little strips (optional) and then add the oniony bechamel sauce.
To make your calzone, carefully lift the far edge of the pizza dough and pull it over the top towards you, – you need to fold them in half. Moisten edges of calzone. Press the moistened edges so none of the sauce can spill out. Place the 4 calzone side by side on a floured baking tray, or two. Bake for approx. 8-10 mins in a brisk oven (gas mark 8), or until the dough just begins to brown.
Just after crimping the edges, but before the last baking is the best time to freeze these.

Tomato olive pie
Kit required: find a 5.5 to 6.5 inch pyrex pudding basin or jug.
Ingredients for the pastry:
300g self-raising flour
90ml veg oil
pinch salt

for the filling:
1 can plum tomatoes, chopped
60g olives roughly chopped
Dessertspoon of oregano
50g red lentils
Method Mix the flour, oil and salt with enough cold water to bring the mix together into a wet dough which comes away cleanly from the sides of your mixing bowl. The dough should be easily manipulated and stretchy, but not stick to your fingers.
Fry the lentils together with the olives, oregano, chopped tomatoes and all the juices from the tomato can, once you've chopped the tomatoes.

Line your pudding basin with approx 1 cm thick layer of pastry (keeping 1/3rd for a lid, then fill with the tomato and onion and olive mix, and then use the remaining third as a lid.
This will only fill your basin to approximately 3/4 full, but don’t worry, it will grow when you steam it.
Place a pleated piece of foil over the top and tie it around the rim (illustrated, right) and steam for approx 2-3 hrs in the slow cooker, or on your hob in a bain marie until the pastry is bulging above the top of your pudding basin.
serve with 80g carrots per person and 200g potato per person

Saag aloo
1 kg potatoes, cubed into 2cm pieces
500g spinach
400g chopped onions
50g fresh ginger, grated
dessertspoon garam masala
2 heaped teaspoons garlic powder
˝ teaspoon chilli
100g red lentils
salt
50ml veg oil
approx 1 pint water to stop the curry burning as it cooks
Method Fry garam masala, ginger and garlic and chilli in oil for a minute, then add the onions and lentils stirring until coated and onions are translucent, approx 5 mins.
Stir the cubes of potato in until coated, then add the spinach.
Reduce heat, and simmer until the potato has cooked through, testing with a knife after 10 mins and then every 5 mins ish.
When the curry gets too dry, keep adding some more water, you will need a fair bit, as the lentils are thirsty! Taste and as salt as desired.
Serve with 50g (dry weight) rice per person.

Moroccan rice
dessertspoon garam masala
teaspoon garlic powder
160g onion
150g frozen sweetcorn
150g peas
20g tomato puree
320g carrots
100g raisins
350g rice
teaspoon mustard
20ml veg oil
150g chick peas, soaked and cooked as per packet instructions
teaspoon chilli
Method Cook the rice. Whilst it is cooking, prepare your vegetables: chop carrots into little dice, cut onions into tiny slivers, as small as your knife will allow.
Then mix all the other ingredients together in a salad bowl and toss well. You will find that the addition of the frozen veggies will cool the rice down a lot. If you want the salad to be super cold, rinse your rice in cold water after cooking it, but before adding all the other ingredients.

Risotto
500g butternut squash
500g rice
80 ml oil
20g creamed coconut
80g frozen peas
3/4 litre stock made with yeast extract/marmite salt, pepper, garlic
Method Cut the butternut squash into small cubes and roast them for approx 25 mins at gas mark 5 with a little salt and vegetable oil.
Use 40 ml oil to start the risotto off, warm it in a pan, add peas, rice, and 3/4 litre stock, leaving the rest of the oil to drizzle over the finished product.
When the rice has absorbed all the liquid and is sloppy and cooked, stir in the coconut along with the squash. Add salt to taste, and plenty of freshly ground black pepper.

Pea risotto
400g rice
900g frozen peas
80g sundried tomatoes cut into thin strips, approx 3 mm wide
160g onion diced
65ml oil from your jar of sun-dried tomatoes
2 teaspoons garlic powder
vegetable stock made by dissolving 1 teaspoon yeast extract in hot water (you will need approximately 1 litre of stock).
salt and pepper
half a teaspoon mustard powder
dessertspoon balsamic vinegar
Method Start off by frying onion in the oil until golden brown, then adding garlic, adding rice and stirring well to coat each grain of rice in the seasoned oil.
Gradually add vegetable stock as you stir, until the rice is cooked and swimming in a thick glossy oniony sauce, this will take approximately 20 minutes.
Then add the sun-dried tomatoes cut into thin strips, approx 3 mm wide.
Add peas, then mustard, and balsamic vinegar. Serve after just a minute, any more and the peas will overcook and lose their fresh sweetness.
Add a little salt and black pepper to taste and drizzle some of your oil over the top if you like it to look like a Jamie Oliver recipe!
The consistency needs to be quite wet, much more like a sloppy risotto than a biryani.

Red pepper pasta
25ml vegetable oil
25g flour
about a pint of hot stock made with 2 teaspoons of marmite/yeast extract and hot water
60g sundried tomatoes snipped into very thin slithers with your kitchen scissors
90g roasted red peppers snipped into very thin slithers with your kitchen scissors
1 heaped tsp mustard powder
1 heaped tsp garlic powder
2 heaped tsp tomato puree
2 heaped tsp dried oregano
400g pasta
Method First, put your pasta on to boil.
Make a roux with the oil and flour. Add the hot stock in about 4 goes.
Between each addition of stock stir the mixture until all the liquid incorporates into the flour and oil. (If you lift the pan off the heat and beat hard with a wooden spoon after the liquid is incorporated your sauce will be beautifully glossy).
By the time all the liquid is added you should have a sauce which will coat the back of a spoon. If not add more stock. Stir in the mustard, oregano, garlic, tomato puree, red peppers and sundried tomatoes in slithers.
Drain pasta. Stir sauce into cooked pasta.

HowlinWolf

Weezl I'm still up for it, you might have posted recipe already but we took Joe to the park so I'm just catching up.

FrankieM

poohbear I can't picture it in my mind to be able to tell you for sure, but the cake mixture is quite firm so even if you found the roasting tin too large you could just make it fit half the tin...if that makes sense?

HowlinWolf

poohbear59 wrote: »

I was wondering about baking the carrot cake in a roasting tin. It is one I use for tray bakes. is about 14 inches by 12 inches. Do you think that is too large for the amount of ingredients in the recipe?

Poohbear, when I made the carrot cake from Weezl's original recipe I used my roasting tin. It worked fine.

taka

poohbear59 wrote: »

I was wondering about baking the carrot cake in a roasting tin. It is one I use for tray bakes. is about 14 inches by 12 inches. Do you think that is too large for the amount of ingredients in the recipe?

I used a deep oven tray (~10.5 x 7.5 inches) for a half batch of the origional carrot cake so your tray is double the size of mine so it should be fine as long as the amount of the full batch hasn't changed too much since then!

weezl74

HowlinWolf wrote: »

Weezl I'm still up for it, you might have posted recipe already but we took Joe to the park so I'm just catching up.

recipe in only the very loosest of senses howlin' It's a bit experimental so I'd suggest a half batch of the amount below which should yield 16 bars (cereal bars is not a good descriptor of the end consistency which is more like a soft shop-bought style flapjack)

Cereal bars- a full 32 piece batch

165 g raisins
70g sugar
250ml oil
350ml water
300g sr flour
100g lard
300g hot oaty cereal
2 tspn spice (garam/cinnamon)

In a pan, warm the water with the sugar and raisins in to plump the raisins and dissolve the sugar. Cube the butter or lard and add it to the hot water to melt. Allow to cool down to hand hot.Add the rest of the ingredients, mixing thoroughly, then cook in a roasting tin/large suare cake tin for 30 mins at gas 4 until very slightly browned on top and with a 'give' under the pressure of your finger. Cut into 32 long rectangles.

HowlinWolf

Okay I have a batch of paul merritt proving in the kitchen. I will now go and attempt Weezl's quaker crunch bars - other hot oaty cereals are available.

Allegra

Snack recipes for any time:
Carrot loaf
kit required: Four 2lb loaf tins, oiled. A huge mixing bowl or pan, which will take 2 kilos of flour.
oven: Bake for 25mins at 200C/180C fan/gas 6
Ingredients (for the loaves and carrot bread)
Makes 3 loaves, and one sweet spicy carrot loaf
1.5 kg bag of white bread flour
250g SR flour
250g instant oat cereal
15g Allinson’s yeast
3 tsp salt
teaspoon sugar
75g sugar
220g carrot grated
100g raisins soaked in boiling water
1 teaspoon of garam masala
about 2 1/4 pts very warm water
A little oil to grease your tins
Method Warm 1.5 kg of white bread flour, with the self-raising flour and instant oat cereal in the oven on gas 1 in a large meatal pan first.
Activate 15g yeast according to instructions on packet. If your packet does not specify, activate by mixing the yeast and 1 teaspoon of sugar in a small cup of hand-hot water, leaving it until it forms a foamy head as is shown in the picture.
The water temperature should be between 105° F. and 115° F. Use an instant read thermometer if you have one, if not, test the water against the inside of your wrist by holding it under the tap it should feel very warm but not hot.
Add salt to the warmed flour.
Add about 2 1/4 pts warm water (including the water in which you activated the yeast), gradually til you get a not too slippy dough.
Mix by hand, or with a spoon. No need to knead.
Put a fifth of the dough into each of 3 of your 4 greased or lined loaf tins. Silicone loaf tins are great if you have these already.
Halve the remaining dough, and put one half to one side for calzone pizzas. Add the raisins, drained, and your carrot, grated and the 75g sugar to the remaining half of the dough and mix.
Put this mixture into your 4th greased tin. Leave in a warm place to rise for 40 ish mins til dough peeks about 1 cm above the top of the tin. (the carrot loaf may not rise as much as the others, don't worry, just pop it in when the others are ready!
Bake for 25 mins on gas mark 6, or until browned on top and sounds hollow when tapped with a knuckle.
NB if you are cooking fewer than 4 loaves, always use at least 10g yeast even if you reduce all the other quantities.
You are now ready to make your calzone.

Daily fruit
We didn't want to be too exact about what fruit to buy, but at the time of publishing (May 2010) it's possible to buy a variety of fresh fruits for 10p an item and some are a little less.

You'll notice that your shopping list adds up to Ł87.60 or less, which leaves you with 10p per person per day for a piece of fresh fruit.

Raisin scones
oven: 220C/200C fan/gas 7
Ingredients 120g raisins
100ml vegetable oil
210g self raising flour
50g sugar

Method Soak 120g raisins in some left over tea to soak up and get plump. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet. Mix together the flour, sugar and cereal.
Stir in the raisins and then the oil and tea from soaking the raisins, to get a soft dough.
Turn on to a floured work surface and knead very lightly. Pat or gently roll out to around 2cm thick. Use a 1.5in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Brush the tops of the scones with a little water. Bake for 12 minutes until well risen and golden. Cool on a wire rack.
Makes 24 little scones.

Coconut rice pudding
200g rice
70g sugar
2 heaped teaspoons garam masala
60g creamed coconut
65g raisins
enough water to bring it together like a sloppy rice pudding
Method Cook rice as per packet instructions, then add an extra half pint of water and all the other ingredients and cook for a further 10-20 minutes until the grains of rice have become incredibly soft and lost their shape. Add more water until the consistency is like a sloppy rice pudding


Doughnuts (An enormous batch of sugared doughnuts)


kit required: A deep metal pan for frying your doughnuts in. A huge mixing bowl or pan, which will take 2 kilos of flour.
Ingredients Makes 80 delicious sugared doughnuts

1.5 kg bag of white bread flour
500g SR flour
15g Allinson’s yeast
2 tsp salt
125g sugar
7 tsp marmite/yeast extract, dissolved in hot water
about 2 1/4 pts very warm water
A little oil to grease your tins, and 500 ml of oil to fry your doughnuts (you will be able to reuse this, unless you burn the doughnuts.)
Method Warm 1.5 kg of white bread flour, with the self-raising flour in the oven on gas 1 in a large metal pan first.
Activate 15g yeast according to instructions on packet. If your packet does not specify, activate by mixing the yeast and 1 teaspoon of sugar in a small cup of hand-hot water, leaving it until it forms a foamy head as is shown in the picture.
The water temperature should be between 105° F. and 115° F. Use an instant read thermometer if you have one, if not, test the water against the inside of your wrist by holding it under the tap it should feel very warm but not hot.
Add salt to the warmed flour.
Add about 2 1/2 pts warm water (including the water in which you activated the yeast, and the hot marmite water), gradually til you get a not too slippy dough.
Mix by hand, or with a spoon. No need to knead.
Stir 100g of sugar into this dough, and put it in a warm place covered with a damp tea towel, until it doubles in size. Once the batch of dough has doubled in size, heat approx 2-3 inches depth of oil in a heavy bottomed metal pan, and place on a medium heat.
Wait 4 minutes, or until a tiny blob of dough sizzles quickly and puffs when you add it to the oil.
Have a teatowel ready, lining a bowl to drop the cooked doughnuts onto once they are cooked. Then gently drop tablespoon sized balls of the dough into the hot oil, agitate them with a metal spoon after a couple of minutes to loosen them from the bottom of the pan so they rise to the top of the oil.
Remove with a slotted metal spoon when they are a warm golden brown. Fry just 4-6 at a time, so they don't overcook while you fish them out! Coat them in the remaining sugar.
NB if you are cooking a smaller batch of doughnuts, always use at least 10g yeast even if you reduce all the other quantities.

Ginger loaf
kit required: Five 2lb loaf tins, oiled. (You can use 4 loaf tins and a cake tin for the ginger loaf if you need to.) A huge mixing bowl or pan, which will take 2 kilos of flour.

oven: Bake for 25mins at 200C/180C fan/gas 6
Ingredients Makes 4 loaves, and one sweet, spicy ginger loaf

1.5 kg bag of white bread flour
250g SR flour
250g instant oat cereal
15g Allinson’s yeast
3 tsp salt
teaspoon sugar
140g sugar
50g root ginger
1 teaspoon of garam masala
about 2 1/4 pts very warm water
A little oil to grease your tins
Method Warm 1.5 kg of white bread flour, with the self-raising flour and instant oat cereal in the oven on gas 1 in a large metal pan first.
Activate 15g yeast according to instructions on packet. If your packet does not specify, activate by mixing the yeast and 1 teaspoon of sugar in a small cup of hand-hot water, leaving it until it forms a foamy head as is shown in the picture.

The water temperature should be between 105° F. and 115° F. Use an instant read thermometer if you have one, if not, test the water against the inside of your wrist by holding it under the tap it should feel very warm but not hot.
Add salt to the warmed flour.

Add about 2 1/2 pts warm water (including the water in which you activated the yeast), gradually til you get a not too slippy dough.
Mix by hand, or with a spoon. No need to knead.
Put a fifth of the dough into each of 4 of your 5 greased or lined loaf tins. Silicone loaf tins are great if you have these already.
Add the ginger, sugar and garam masala, to the remaining fifth of the dough and mix well.
Put this mixture into your 5th greased tin. You can use a 10 inch round cake tin, or pyrex dish if you don't have a fifth loaf tin. Leave in a warm place to rise for 40 ish mins til dough peeks about 1 cm above the top of the tin. (The ginger loaf may not rise as much as the others, don't worry, just pop it in when the others are ready!
Bake for 25 mins on gas mark 6, or until browned on top and sounds hollow when tapped with a knuckle. You will probably want to leave your ginger loaf in for longer than your plain bread, approximately 5-10 more minutes.
NB if you are cooking fewer than 5 loaves, always use at least 10g yeast even if you reduce all the other quantities.

Chutney
???

Tomatoey Scones
oven: 220C/200C fan/gas 7
Ingredients 36g tomato puree
100ml vegetable oil
300g self raising flour
1/4 teaspoon chilli powder or spices
1 tablespoon vinegar
enough water to make a soft dough
salt & pepper to taste
Method Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
Mix together the flour and salt and chilli powder or spices.
Stir in the oil, tomato puree, vinegar and then add enough cold water to make a soft dough. Turn on to a floured work surface and knead very lightly. Scones benefit from as little handling as possible.
Pat out to around 2cm thick. Use a 1.5in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Brush the tops of the scones with a little salt water. Bake for 12 minutes until risen and orangey golden. Cool on a wire rack.
We made 24 from this batch.
Make 3 batches in the month. Serve as a snack with red pepper houmous.

Lemon cordial
4 small/medium lemons
plus your saved lemon carcasses if you have used the juice to make houmous
230g sugar
Method Cut lemons into eighths, removing only the very top and tail (just a couple of milimetres of trimming). Boil them and the sugar, in approximately a litre of water for around 45 minutes to an hour, until they are very mushy and have fallen apart.
Pulverise the fruit and all the liquid in your food processor/liquidiser until it is a very smooth liquid.

Boodle biscuits
oven: 200C/180C fan/gas 6
Ingredients
Place all dry ingredients in a bowl, pour in the oil mixing with fingertips. Then add enough water to make a dough which comes cleanly away from the sides of the bowl and which isn’t sticky to the touch. (approx 2 x 15ml tablespoons).
Roll out onto a floured surface to 4mm thick, and use a biscuit cutter to form biscuits. After you have cut lots of shapes, squidge the leftovers together, re roll and cut out more until all dough is used up.
Bake at gas mark 6 for 8 mins with this sized cookie cutter (We made 41 biscuits, so if you’ve made lots less, add a few mins cooking time!)
Make this sized batch twice in the month.

Bread
1.5 kg bag of white bread flour
500g SR flour
15g Allinson’s yeast
2 tsp salt
1tsp sugar
7 tsp marmite/yeast extract, dissolved in hot water
about 2 1/4 pts very warm water

Makes 5 loaves


Red pepper houmus
100g dry weight chick peas cooked as per packet instructions
110ml oil
100g roasted red peppers
1 teaspoon garlic
1 teaspoon salt
1/4 tsp chilli
MethodPlace all the ingredients except oil in a food processor, then gradually add the oil whilst pulsing the food processor until you have achieved a loose runny consistency a bit like natural yoghurt or double cream.
Make once in the month- serve with tomatoey scones, houmous can be frozen.

Butternut squash tart
500g butternut squash
50 ml veg oil
230g self raising flour
4 slices home made white bread, crumbed
150g sugar
2 heaped teaspoons garam masala
Method Cook the squash in a pan with water, garam masala and 130g sugar, (cover with a lid so any bits poking above get steamed.
Remove lid when it’s all mulched together. Keep adding water/reducing until you have a thickish wallpaper paste consistency.
Crumble in the breadcrumbs, don’t add all of it if it’s getting too stiff: the consistency of a buttery mashed swede would be about right here.
Squidge the flour, cereal, 30g sugar, oil and approx 4 tbspns water until you have a soft stretchy dough. Press this out into the base and sides of an 8 inch pie dish or flan case.
Bake at gas mark 5 for approximately 5-8 mins until just beginning to brown, then remove, fill with the squash mixture and bake for a further 10 mins until edges of pastry are dark golden. Makes 8 portions so be very disciplined and freeze half for next time!

weezl74

HowlinWolf wrote: »

Okay I have a batch of paul merritt proving in the kitchen. I will now go and attempt Weezl's quaker crunch bars - other hot oaty cereals are available.

:rotfl:

And it's nice to see a paul merrett recipe featuring in a plan that's actually frugal! (Did anyone watch economy gastronomy? Boy oh boy!)

HowlinWolf

weezl there is no sugar in the ingredients you posted but there is sugar in the method