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

nopot2pin

gmac2510 wrote: »

Hi all, Sorry I don't get time to read through the quantity of messages on here, so I apologise if anyone has written anything aimed at me which I have missed! (I don't know if people can send private messages, I am much more likely to get them!)
I am plodding through all the making bits on the month 1 plan, doing reasonably well. I do seem to have a surplus of lemons still though....I know I need one for stuffing, but not sure what to do with the rest? There was mention of lemon cordial, but I can't find the recipe anywhere!?
Thanks, Gill

I had a look for the cordial recipe, but cant seem to find it
After a quick google, it seems that the ingredients is lemons, sugar and water.

I know Poohbear did make some, with the bottles of lemon juice that had been sent to her as a substitute for lemons... but I am not sure of the quantities used.

Sorry , thats not very helpful, but maybe someone will have made it before, and be able to help

r.a.i.n.b.o.w wrote: »

I'm just looking at the recipe, and have a suggestion and a query.

http://www.cheap-family-recipes.org.uk/recipe-porridge.html

To me, it should state the water required in the ingredients. Just a small suggestion, sorry for being a pedant

Also, what is "hot oaty cereal" please? Is this Ready Brek? Would I be able to substitute *proper* porridge oats - and how? (porridge oats are a better slow-release energy and higher in fibre, so I'm told)

Thanks!

Hi r.a.i.n.b.o.w
Glad you found the other site

The hot oaty cereal - is asda's own version of Ready Brek.
As Shanks states, this is used, as it has additional calcium added, where as "proper" porridge oats does not.

I guess, if you wish to use "proper" oats, you could, make up according to the package - but I used equal quantitiies of oats to water... I normally measure using a cup/half cup/quarter cup, depending on how much/many I am making for.
I am not sure I would add the oil, or sugar.... but I expect there is a very good reason for them havig been added.

Again not much help.... but thats how I would do it

shanks77

The hot oaty cereal - is asda's own version of Ready Brek.
As Shanks states, this is used, as it has additional calcium added, where as "proper" porridge oats does not.

I guess, if you wish to use "proper" oats, you could, make up according to the package - but I used equal quantitiies of oats to water... I normally measure using a cup/half cup/quarter cup, depending on how much/many I am making for.
I am not sure I would add the oil, or sugar.... but I expect there is a very good reason for them havig been added.

Again not much help.... but thats how I would do it [/QUOTE]

I think the oil was for the omega and the sugar to make up the calories but i could be wrong. I didnt add either of them nor the salt after the first couple of days and as far as i was concerned there was no diff in taste but as i said i think they were there for nutritional value. As you can tell Rainbow there has been a lot of time and effort gone into the nutrition (I am sure we all remember calcium gate:eek:) so all the ingreds are needed for a reason and not in there for the sake of it.

nopot2pin

shanks77 wrote: »

I think the oil was for the omega and the sugar to make up the calories but i could be wrong. I didnt add either of them nor the salt after the first couple of days and as far as i was concerned there was no diff in taste but as i said i think they were there for nutritional value. As you can tell Rainbow there has been a lot of time and effort gone into the nutrition (I am sure we all remember calcium gate:eek:) so all the ingreds are needed for a reason and not in there for the sake of it.

Ah yes Shanks... I remember now, that was the reason that the oil and sugar were added.... I couldn't remember Thanks

weezl74

r.a.i.n.b.o.w wrote: »

I'm just looking at the recipe, and have a suggestion and a query.

http://www.cheap-family-recipes.org.uk/recipe-porridge.html

To me, it should state the water required in the ingredients. Just a small suggestion, sorry for being a pedant

Also, what is "hot oaty cereal" please? Is this Ready Brek? Would I be able to substitute *proper* porridge oats - and how? (porridge oats are a better slow-release energy and higher in fibre, so I'm told)

Thanks!

Hi rainbow,

as shanks and potty have said, the meal planner wouldn't contain enough calcium without the ready brek (supermarket own brand).

the oil and sugar are as the others have said too, are about making sure there's enough omega 3 and energy in the diet.

none of the bran is removed in milling the oats for ready brek, so it's the same fibre and releases energy in the same way as large oats. HTH

Helen105

A quick report back on the batch cooking I did on Saturday. My internet has been done all weekend so apologies if I mention anything that has already been said.

I started at 6 in my dressing gown & st the chick peas and marrowfats on to cook, put the flour into the oven to warm and activated the yeast. Then cut up the apples and put them onto cook (I did them in the microwave). By that time the yeast was ready so I mixed the bread (not really recommended in a dressing gown, the sleeves get in the way) and put it into tins (a medley of tins, two small, one long and one tall). Then it was half seven & I made porridge and tea and returned to bed.
Started again at 9. The bread had risen really well so went into the oven whilst I made the carrot cake. Then blitzed up the apples and made nut butter. Then chopped immense quantities of onions (half in the fod processor) for the pate and onion tart and started cooking them. Whist that was going on did the mayo and then when the pate was done, rolled out the pastry and put the tart together and into the oven and then the savoury bites. By that time it was one o'clock & I had to abandon the idea of making scones.

Helen105

A few more thoughts:

At wasted a fair amount of time looking for tins and utensils I hadn't used for a while (the game of hunt the food processor shank was a good un). At times every surface in the kitchen was covered, at one point I lost the liver I had got out of the fridge five minutes earlier,until I found it where I had put it on the lid of the bin. I got more stressed as the morning progressed as I had promised to drive DD1 to Preston & time was ticking by.

Recipewise, the pate recipe left me high and dry with a panful of liver, I assumed this should be blitzed in the food processor. The savoury bites says to mix the ingredients, in order to do this I had to melt the lard first. The mayo recipe I thought was an abject failure as it was nowhere near as thick as the picture , so I added more oil & then gave up. It has however thickened overnight but tastes of oil now.

weezl74

Hi helen, I wasn't sure what you were saying, to not have a batch cooking guide at all? Or another idea?

Helen105

The bread was an outstanding success. The only thing I would change there wuld be to remember that although the heat proof bowl was big enough to take a bag of flour it wasn't big enough to mix it in.
The carrot cake was beautiful and liked by all, even the people who don't like raisins. I used the tin we use for parkin and this was perfect so I will measure it later.
Nut butter was mainly liked. After commenting on the colour DD1 tried it and admitted she did actually like it but said it had the texture of tongue scrapings which I can't quite get out of my mind.
Apple curd I really liked but the others have not yet been interested in.
Pate I thought was a bit strong. Pate loving DD2 agrees but said it was better than Tesco low fat pate which was disgusting. We will both eat it up.
I found the pastry for the tart more difficult than normal and would probably just revert to my normal pastry unless I had no other fat in the house. We also found the tart, too strongly oniony but had it for tea last night with wedges, lettuce & grated carrot and a little of the mayo. I'm afraid the girls said the mayo was rank so it will have to be well disguised when I use it again.
The savoury bites were a little dry and lacking in flavour. This is partly my fault as they were the last thing I made and getting stressed I forgot to put the garlic in. Also I would add more seasoning next time and maybe less Ready Brek.

weezl74

shanks, did I not faithfully represent the mayonaisse recipe? can you check where it's different please, or what needs adding?

Thanks lovely.:)

Helen105

weezl74 wrote: »

Hi helen, I wasn't sure what you were saying, to not have a batch cooking guide at all? Or another idea?

I'm just reporting how I found it.
I think some batch cooking is a good idea. It is nice that my freezer is now stocked up.
I think if I was following the plan I would make the bread and spreads on Saturday morning and the cake and scones on Sunday dividing the work up to make it more manageable but others may like to devote a full day to it and then know that they don't have to do anything else for a while.