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

Bigjenny

Query in Homemade Bread Recipe.

Instructions say Activate 15g yeast in hand hot water with sugar until it forms a foamy head as in the picture.

I may be wrong but think the picture shows a pan of flour.

Hippeechiq

aless02 wrote: »

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.

Aless, I really don't know how you got the mixture to bind using the exact website recipe, so hats off to you With regard to them being drier than you remember, as you can see from below, the New Website version doesn't list water in the ingredients but Weezl's Blogs recipe does - which would make it easier to bind and make for a moister scone - also, the blog recipe has 5g more Re@dy Brek than the web recipe. Not sure how much difference an extra 5g of RB would make to the recipe, but it seems to me that Weezl's Blog recipe is possibly the one originally tested by folk and the New Website recipe has maybe just got a couple of typo's. What do you think Weezl?

New Website Savoury Scone Recipe
30g cheddar cheese
30ml vegetable oil
200g self raising flour
60g lard
30g oaty cereal
20 ml vinegar
1 heaped teaspoon mustard
salt & pepper to taste

Weezl's Blog Savoury Scone Recipe
30g cheddar
30ml oil
120ml water
200g SR flour
60g lard
35g R. Brek
20 ml vinegar
tspn mustard powder
1/2 tspn salt
lots of cracked black pepper

weezl74 wrote: »

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

No apology necessary This is, after all, a work in progress - and a huge one at that - and as such, there are bound to be glitches. Rather we try the recipes and report problems back to you than someone who has G0ogled "cheap recipes", finds the site, tries a recipe that doesn't work and never bothers to come back, eh?

weezl74 wrote: »

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

I think so - possibly 1tsp each of salt/garlic/mustard, or 1 tsp of garlic salt and 1tsp mustard, or is that too much salt? :think: Maybe ½tsp salt, 1tsp garlic (mixed in with the tom puree) & 1tsp dry mustard? :think: and/or 1tsp of dried mixed herbs or oregano? Although that would of course push the price up a tad.

That alone wouldn't alter the texture of them though - I'm wondering if the dough was rolled out to 1cm thick instead of 2 so that they were more a "biscuit" (albeit a fat one) than "scone"? That should make them less chewy as they would dry out more during the cooking process? ......how about Tuscan Tomato Savouries or Tomato Savoury Bites, Tomato & Herb Savouries, Tomato & Herb Savoury Bites.......please don't hold your head in your hands like that :rotfl:

weezl74

Bigjenny wrote: »

Query in Homemade Bread Recipe.

Instructions say Activate 15g yeast in hand hot water with sugar until it forms a foamy head as in the picture.

I may be wrong but think the picture shows a pan of flour.

:rotfl:

well spotted Jenny-ooops

Allegra

weezl74 wrote: »

Am I helping? :rotfl:

You are, thanks. Ideally, I would like to produce something that a novice cook could just print off and follow to the letter without panic and running out of things and having to pop to the shop to stock up on bought bread type of disasters, yet keep it flexible enough for experienced cooks whose first action on reading the rulebook will be to throw it out and proceed their own merry way :rotfl:

aless02

Hippeechiq - I think it's because I added a touch of water just by instinct!! I agree they never would've bound without it...but I didn't measure - only splashed some in. It may help that I don't roll my scones (too lazy) but just do 'drop' style. Less faff, taste the same, just not as purty .

grannynise

First and most importantly ..... I am astonished and amazed by the wonderful family recipes site. Photographs are stunning, recipes are clear - it's just fantastic. What a great team you all are - under the direction of MSE's answer to Jamie, Delia, Anthony et al.

So these comments are in the spirit of admiration .... and in red as requested


in various recipes e.g. chicken and onion pie -- should it be a teaspoon of garlic powder rather than just garlic
onion tart - 83 g cheese ? Who has scales that weigh to that accuracy? is it really 85?
in the pizza recipe it says a drizzle oil, plus extra for greasing 5p. Might confuse Bob, why does he need to grease a 5p?

I'll get back to lurking ........

nopot2pin

weezl74 wrote: »

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

No need to apologise...Tis I that should... I was being cheeky :o
Sorry

Lesley_Gaye

sorry Weezl, not being much help to you lately

I'm prepping a WI lunch today, and will be at the event most of tom. Thurs I'm tied up until 3pm, but free thereafter, Fri is a funeral a long way away, so won't be around much

Sat, Sun, not sure yet. Will let you know

slowlyfading

just a quick question, can someone PM me the link of the site? Ta

weezl74

400 unique visitors to the site already!!!! Shirley can you hear me m'lovely! We're coming to help you