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

Bigjenny

I was thinking more along the lines that the method for the Onion Tart Tatin and Red Pepper Tart says rub in the fat until the mixture becomes crumbly. Shirl would probably understand but someone else may think how can I rub the oil in.

I think the method for the Tomato and Olive Pudding explains it better.

weezl74

Allegra wrote: »

Course you bloomin' well are entitled to an opinion ! I gotta say in all fairness though, I've not done much - just waffled a lot. A lot more people in the background beavering away quietly and unnoticed - and all giving selflessly to help out the brains of the operation, our Weezl. How's that for charisma, eh folks ?

:rotfl:

charisma! tee hee

weezl74

Bigjenny wrote: »

I think the method for the Tomato and Olive Pudding explains it better.

right ho! I'll Apply that kinda wording to the others then Jenny

Think I'd better do it tomorrow tho as I am a bit blurry with tiredness now, been staring at code all day.

<bedtime now> zzzzzzzzzzzzzzzzzzzzzz </bedtime now>

NowWhat_2

weezl74 wrote: »

Thanks Jenny! You must be so bored of staring at the site now-what a diligent lady :rotfl:

I think I borrowed that approach from scone recipes in my books, where they put butter in ingredients and then call it the fat in the method. I've been reading lots of older cookbooks of late though, so perhaps it's a bit unusual now .

Has anyone else seen this done? It sounds though Jenny as if you think for Shirley that the best thing is if the method talks about the type of fat listed in the ingredients?

The red pepper tart sounds interesting.

The thing is - on reading the recipe I am left thinking "Okay - I am about to rub fat into the flour to make pastry - but the ingredients say oil". That means that originally the recipe used butter or margarine in the pastry and that has been swopped to oil - but the instructions still specify "fat". So - I have two choices. I can either:

- swop the oil in ingredients to the fat the recipe obviously originally used and "rub in fat" as the instructions say (and I would duly cut up my butter or margarine and rub it in)

or

- I could think "Okay - I'll use oil. So what would I do at the point where the instructions say *rub in fat*? I suppose I would just "mix in oil with a spoon" instead?

As I would prefer to use fat instead of oil - then how much fat does 40ml of oil translate into? I suppose that would be 2 oz of fat?

I am also wondering what temperature to "bake for 30 minutes" at.

shanks77

Allegra i liked your first attempt but realise it may be a bit intimidating for a novice Shirley. I tended to make things as i needed them apart from the bread and pizza dough as it wouldnt have been cost effective otherwise. The bean pate makes itself almost (and did one day as i took the dog for a quick short walk) and the same with the liver pate. I think that this one
Day before:
Bread
Spreads
Grate and freeze cheese
Tuesday:
Scones
Onion tarts
Wednesday
Biscuits

is prob more what the novice Shirley needs as the more competent Shirl will just do her own thing as i am sure many of us did throughout the month. Personally i would recommend that the bacon pie is done on a free day as while it is easy to make there is no way you want to wait 2 hours for your dinner to cook after a hard days work. Which ever way you are doing hats off to you for your hard work. :T
HTH xx

weezl74

NowWhat, those changes are live now. I hope you enjoy the tart

Hippeechiq

Allegra wrote: »

Course you bloomin' well are entitled to an opinion ! I gotta say in all fairness though, I've not done much - just waffled a lot. A lot more people in the background beavering away quietly and unnoticed

Thanks My apologies to those I left out :hello: - I think you're all doing a fab job :T

Hippeechiq

Just a thought - would it be an idea to state what size tins/dishes/trays should be used for each recipe?

Using a dish/tin/tray the wrong sizes could have quite disastrous consequences, especially in recipes like cakes & quiches....not enough/too much mixture/pastry/filling.

shanks77

Hi in your Sheperdless pie you say "stir until oil and spice is absorbed. There is no mention of oil in ingreds. Also does not make clear when the marmite has to go in and what spice?
Erm in the Panzanella your ingred list chopped toms then in the method you say Chop your toms. Is this to make them very fine if so i think it needs to be made a bit clearer.
In the Risi you have Sundried toms in ingred but in method nowhere to be seen. Sorry to be picky

weezl74

shanks, is that ok now, what I've done?

hippeeeechiq- thanks about the dish sizes:D:A:D. I'm a bit stuck on that one. I originally was publishing tin sizes, but then we hit a bit of an issue with people saying 'I haven't got an 8 inch flan dish, and maybe Shirley won't...' so I thought maybe people wanted it left off... not sure... I'll keep thinking.