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

weezl74

superb Lesley, thanks :T:T:T:T:T:T I'll upload that in a bit

is that the specific amount of water for the chicken and onion pie, or is that also true for the other pies (red pepper tart, onion tart?)

mangojoesno1fan

Hi Allegra and other time triallers,

I made cheese and sultana scones, apple curd, bread carrot cake, tangy bean pate and houmous. The only problem that I encountered was there was no mention of preparing the yeast with water and sugar and it took an extra 15 minutes before I could get the bread in the oven. My food processor would not co operate as far as the nut butter is concerned, and I am not quite sure how to proceed, the peanuts are VERY lumpy. Any suggestions greatly appreciated.Sorry I was not able to complete the cook-in but my services were required elsewhere. I wish my kitchen looked as tidy as yours Allegra, mine looked like a bomb had hit it which is why it took me so long to clear up. All things being equal. I should be able to try it again next Monday.
worn out now, bath then bed

nopot2pin

weezl74 wrote: »

Potty, I've added a 'kit required' section to these recipes as suggested:

• Chicken and onion pie
• Bacon and onion pudding
• Carrot cake
• Homemade bread
• Onion tart tatin
  
• Tomato and olive pudding
• Red pepper tart
• Shepherdless pie

Howzat?

xxx

:T:T:T:T

Thats smashing Weezl.... I think anyway
Not too specific, but points the reader in the right direction
The only one missing, is the onion tart tartin - hence, in red

weezl74 wrote: »

potty, m'dear, I think you volunteered to cost a recipe?

Any chance of you costing delias original version of the thick onion tart?

I'm hoping to do a comparison with a normal dinner, so shirley can see the value in what she's doing

Ermmmm... I dont think it was me...
I think Helen105 volunteered with costings :T

But I can do it
THIS is the recipe from Delia
Prices from Asda, all using smart price or the cheapest option. Eggs, are not free range. If free range eggs are used, it would increase the cost by 17p.

Pastry
50g self raising flour 1.5p
50g wholewheat flour 3.5p
half teaspoon mustard 4p
50g butter 17p
40g chedder 16p
Filling
700g onions 26p
50g butter 17p
2 eggs 20p
110ml double cream 27.5p or 110ml natural yoghurt 8p or 110ml milk 8.5p
Tbsp chedder 6p

Total cost, if using cream £1.33 -
Total cost, if using natural yoghurt £1.13
Total cost, if using milk £1.14

Costings rounded up to the nearest half pence, then total cost rounded up to the nearest penny


Hope this is what you were looking for

I didn't get a chance to do any batch cooking today
I'm affraid life keeps getting in the way.
Anyway, I'm glad it went well for those that did :T

weezl74

mangojoesno1fan wrote: »

Hi Allegra and other time triallers,

I made cheese and sultana scones, apple curd, bread carrot cake, tangy bean pate and houmous. The only problem that I encountered was there was no mention of preparing the yeast with water and sugar and it took an extra 15 minutes before I could get the bread in the oven. My food processor would not co operate as far as the nut butter is concerned, and I am not quite sure how to proceed, the peanuts are VERY lumpy. Any suggestions greatly appreciated.Sorry I was not able to complete the cook-in but my services were required elsewhere. I wish my kitchen looked as tidy as yours Allegra, mine looked like a bomb had hit it which is why it took me so long to clear up. All things being equal. I should be able to try it again next Monday.
worn out now, bath then bed

well done mangojo! enjoy your rest

Have you got: coffee bean grinder or pestle and mortar?

If not then a satay sauce would be a fab use up of an overly-coarse nut butter. Or peanut cookies?

would some recipes help?

xxx

Lesley_Gaye

weezl74 wrote: »

would anyone like a sneak preview of (I think!) an exciting new feature we've been working on for shirl's site?

oooh, yes, yes

I think the cals, fat info we have created on the now mammoth spreadsheet would be a useful addition for people. I could extract the info and set it out for you if you like
something like

Chicken and Onion Pie - serves 4
per portion
Cals x
Fat y
Protein z
Carb a

no hurry tho, I can see lots of useful bits and pieces being added on as we go on, can't do everything at once

incidentally, raving reviews would be great and lovely and very encouraging, but we all know just how much some people on forums like to try and pour cold water on enthusiastic people. So if that's the predominant reaction by the people who take the time to post, I would tend to ignore it. WE know it is a GREAT resource and will be used by lots of people

I'm saving shedloads of cash since we started this

Lesley_Gaye

weezl74 wrote: »

superb Lesley, thanks :T:T:T:T:T:T I'll upload that in a bit

is that the specific amount of water for the chicken and onion pie, or is that also true for the other pies (red pepper tart, onion tart?)

It's the specific amount for that pie. I have found that the amount of water is the same amount as the oil used, so it just needs to be matched up with the ml of oil used in the recipe

EDIT

red pepper tart is 40ml oil so 40ml water
onion tart is also 40 ml

off for some dinner now, see you later

weezl74

Lesley_Gaye wrote: »

oooh, yes, yes

just for you then!

hover over the little 'why?' next to ready brek on this page:

http://www.roadriskanswers.co.uk/5000/CFR1405H/recipe-tomatoeyscones.html


quite a nifty bit of code whch offers some rather sexy possibilities

nopot2pin

weezl74 wrote: »

Does everyone prefer the site without the little squares?

It does look better without, I think
But, its not imperative, if its easier to leave them in.
I did like your idea of little snapshot pics, but realise that may be an awful lot of work

weezl74 wrote: »

would anyone like a sneak preview of (I think!) an exciting new feature we've been working on for shirl's site?

Ohhhhhhhhhhhhhhhhhhhhhhhhhh
Indeedy

weezl74

sorry, forgot to say it's particularly exciting because it can have a photo in it, so the recipe index willl have alovely pictorial sneak preview of the dish before you click. Also, the box stays on the screen for the whole time your mouse is on it rather than disappearing after a few secs which is what most little info boxes do


well, we are all geeks on here aren't we?

nopot2pin

ahhhh....
Loving the new link..
It addition will be a very helpful addition
I, however, clicked on the "Why" which took me to a Java page....