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

Hippeechiq

Hippeechiq wrote: »

New Website Tomato Scone Recipe
36g tomato puree
30ml vegetable oil
100g self raising flour
70g lard
200g oaty cereal
salt & pepper to taste

Weezl's Blog Tomato Scone Recipe
100g SR flour
70g lard
200g hot oat cereal
36g tomato puree
4 tbspns milk
1 tbspn vinegar
6 tbspns water
30 ml veg oil
1/2 tspn salt
lots of cracked black pepper

Made these today using the blog recipe but OH & myself weren't very keen I'm afraid. I used a good amount of black pepper and the amount of salt listed but the result was a rather bland, chewy affair I even put them back in the oven for an extra 5 mins thinking that maybe they hadn't quite finished cooking and that a drier scone might change the overall taste, but it didn't, and the scone is still chewy.

This is not a criticism, more an enquiry as to whether others have had more success with them than myself?

On the positive side, I made my 2nd Carrot Cake today and it's quite divine and it's also a big hit with the family :dance:

nopot2pin

In_Search_Of_Me wrote: »

I dont think weezl has forgotten you potty.... I think some amendments take longer than others (ie swapping photos) with codes etc involved (I saw it and it was complete gibberish to me...lots of "<ddtyr>...twu><" type things -but apparently makes things happen...dont ask me how!!) and sure she'll sort it as soon as she is able...:)

I know these things take time ISOM
And my tongue was very firmly in cheek then
It does amaze me though, how these things, get done at Weezl towers, with such young babes about

aless02

hippeechiq, i haven't made the tom scones yet, but i did the cheese ones yesterday using the website version and did notice they were a lot drier than i remembered from whatever recipe i used last time. They still tasted nice though. I swear i remember the testers posting that the tomoatoey scones didn't go down as well?? Hth.

weezl74

Hippeeeeechiq, sorry about that:(, I'll make them again and see if there's anything that can be done

If they weren't called a scone, and had more flavouring, salt/garlic/mustard, could that work?

Sorry you felt ignored Potty, I thought I'd replied, but maybe I didn't.

Allegra, I'm having a problem with your request to divide the recipe list into dinners snacks breakfasts etc. How does that work once the user has clicked to rank them by cost/ease/price? that will ruin that order I think?

Or did you mean as another column, so people can rank them by 'time of day' Breakfast, then lunch, then dinner....

HELP!

Allegra

Oh yeah, I didn't think of that. Face/palm, as my daughter would say.

Okay, lemme think (shush now, first time for everything). Colour coding ? But no, I think it's been suggested that colour coding is used for dietary suitability, and that's definitely more important than saving a few seconds when organising the kitchen.

How's about that when they are ranked as "recipes" (the default view), they are listed in order of breakfast-lunch-main meal, but without separate headings ? That way it does not get too fussy, yet the order is more logical (methinks). So, in the default view, you'd see bread as the top link, then breakfast pancakes, then all the spreads, all the soups, then scones, cakes, mayo and main meals. And perhaps all in the alphabetical order ?

What does everyone else think, would that be helpful, or am I just asking Weezl to waste her time on overegging the pudding ?

Allegra

As an example, this would be one possible way of ordering the recipes. You will notice that the division isn't 100% exact - this is because certain recipes do double duty as lunches and breakfasts, which is where I plumped for grouping "like with like". This is also why I would put snacks before dinners, as they can be eaten any time of day and could at a pinch serve instead of lunch, whilst a dinner will always be the main meal, regardless of when you eat it. Makes perfect sense to me, you see...

homemade bread

porridge
breakfast pancakes

apple curd
houmous
lunchtime pate
nut butter
tangy bean pate
mayonnaise

butternut squash risotto
green pea soup
onion and potato soup
spicy pea soup

carrot cake
marmalade
raisin scones
raisin biscuits
savoury bites
savoury scones
tomatoey scones

bacon and onion pudding
bean curry
chicken and onion pie
chilli mince
cottage pie
homemade pizza
onion tart
pasta alfredo
pasta amatriciana
pasta carbonara
risi e bisi
roast chicken
spanish omelette
veggie burgers

auditbabe

weezl74 wrote: »

'Fraid so

But I think I remember you from the USDA challenge days?

I'm amused that we have lurkers who daren't post! I must sound very scary :rotfl:

ISOM, pop on and tell them I'm an old softy really?

It's not that you're scary at all it's just that when I have something to add some one has beaten me to it

Sallygirl

Sorry - more proof reading bits as well as the carrot cake ones:

In pasta carbonara:
Drain pasta reserving 100ml of the cooking water add the water back to the bacon pan, stirring to dissolve the bacon juices.
Needs punctuation.

In pasta alfredo:
Shove in oven at 180
Maybe a more usual technical term could be used...

I've been thinking about making the whole thing a bit more foolproof for people that are not as experienced in the kitchen as all of you. Perhaps there needs to be a general paragraph (maybe in cooking advice section) about some of the other things mentioned eg HM potato wedges. They may be second nature to you but I'm sure there will be people reading the website who have never made them. Also maybe in the same section a paragraph added to say about the benefits of filling the oven and cooking more than one thing at once or using a steamer with potatoes in the bottom and some other veg in the top. If people want to cut back on the costs of food then probably they will want to cut back on the cost of cooking it too.

Just some thoughts...

Allegra

Okay guys, I'm getting myself seriously tangled up with this week-by-week batch cooking guide, and would really appreciate some clear-headed, objective advice on what the guide should really be like. At the moment I seem to be trying to be all things to all people, and this never works.

So I would like to know if you think that

1. It's okay to assume large storage space in the freezer, as people who have this are most likely to be plumping for all the batch cooking, whilst those who do not have it will prefer to cook things on an ad hoc basis ?

2. Should I assume that most batch cooks will choose to dedicate their weekends to the batch cooking, and split the guide into 4 batch cooking days (the weekend before you start do this, the next weekend do that, n so on) or should I do it day by day (you will need x, y and z for Thursday, so make sure you make time to prepare it all in advance).

My instinct is to go for weekly, as it seems to get too complex and messy otherwise, but the problem that arises with this is the bread and carrot cake - Shirl needs to make a batch of 4 loaves every 3 days, and a large carot cake every 8 days. Do I suggest that she makes 2 or 3 batches of bread each weekend, or do I just note the days when each batch of bread will run out ?

weezl74

Ah, poor allegra!

My view:

look at aless and kezlou's weekly shopping lists to see how this might fit, you may need to tweak those according to what you're suggesting.

I think it's fine to assume 2 streams (which is what I think you are suggesting) batch cook with freezer space, or daily cook with not much.

Thanks loads for persevering with a tricky task :A:A:A

weekly is good, with a midweek evening booster for those without a super enormous freezer?

Am I helping? :rotfl: