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

Helen105

weezl74 wrote: »

awww, congrats to granny helen! Are you getting any sleep?

I wasn't for the first two or three weeks until she got more confidant but then I rather guiltily pointed out that I would be more use to her if at least one of us got some sleep. Now I have him from around 5am to let her sleep in a bit & do all night on Saturdays.
He is 6 weeks old now so will discover sleep at some point.

mangojoesno1fan

Hi Allegra,
I Have just finished, tidy kitchen, food packed away, have to go deal with crisis elsewhere so will catch up later
regards

Lindsay
xx

Allegra

weezl74 wrote: »

Hello can you remind me where your fab leftovers list is? I'd like to publish it after anyone's added any other bits

You can find it through the Essential Links post

Helen105

weezl74 wrote: »

pate-wise, we can up the onions or we can add a little mashed potato to make a blander pate? do you feel that would have helped?

How thickly spread did you guys have it?

I've just had some for lunch and it was really very nice. I brought it to work in a tub about 5cm square and had three quarters of it on two smallish pieces of toast about 15cm tall.
Adding potato sounds interesting and presumably would make it even cheaper. I didn't have it too thick but do like to cover every millimetre of the bread.

Helen105

How are you going on the challenge to get B12 into the vegan diet?

I did wonder whether they could have houmous on oatcakes for lunch?
Made with oats & Ready Brek & oil?

Just a thought.

Allegra

I love the intro, Helen And I don't think you are slow at all - we all work at our own pace, and it's good to know what other people find acceptable and when the hard-going bit kicks in !

I wasn't particulary impressed with my effort at egg-free mayo, either - I wish I' done the proper eggy stuff now. I think we need Shanks to tell us where we went wrong ! Mine refused to thicken, and when I eventually gave up and decanted into a jar as was, in hope it might thicken later, it settled in the jar and now it looks as though it's split (there was no sign of that while whisking).

I did the whole batch cooking list this morning - made pate rather than marmalade, as I was short on oranges - no liver pate though, as I suffered a conspicuos lack of liver, but bacon and chickpea pate following the same method (to make sure the timings were okay). The timings worked for me - there is a spot on the list where things went a bit tight, so I'll need to tweak that a bit - but it sorted itself out as it went on and the finish was on schedule.

I found about 10 am good time for a natural break of sorts, and I think that anyone who was fed up of cooking by that point could have happily stopped then yet still had enough to get on with the week ahead panic-free. I'll not make any changes though until I hear how others got on and what they thought

gmac2510

Thank you for the lemon cordial recipe - get to work on that later today!

Would it be possible to give some storage advice on the recipes, so whether they should be frozen/put in fridge etc and how long they will last before going bad? I don't really know how long the spreads etc last in the fridge and don't want to waste any.
Thanks!

Allegra

All the spreads apart from the liver pate should last for a month at least in a sterilised jar. In a tupperware container, about 3 weeks from my experience. Liver pate I would try and eat within week. Nut butter - 6 weeks before the last of the first batch got eaten up.

All dinners and soups should last 4 days in the fridge, if you won't eat them within that time, freeze.

shanks77

weezl74 wrote: »

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

Thanks lovely.:)

This was the recipe i used the only diff i can see is that i whisked the milk first and i cant see the lemon juice in your ingreds which i added a bit later in the process due to splitting

Shanks' Eggless Mayo

3tblsp milk (i used UHT skimmed)
250ml oil
1 dessertspoon vinegar (i used malt)
1 teasp mustard

S&P
2 teasp lemon juice (added after mixture was thick due to another tester finding it split)


Whisk milk til frothy add vinegar, mustard S&P then slowly add the oil. Once mixture has thickened then add lemon juice and continue whisking til desired consistency is achieved. Taste as you go along.

shanks shirley has 650 ml oil, so I'm just thinking I'll multiply everything up by 2.5 for a final recipe?

what do you think?

Helen105

I shall try adding lemon juice. I think it will improve the taste.

In any event it won't get wasted, if the worst comes to the worst I shall mix it 50/50 with Hellmans.