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

weezl74

FrankieM wrote: »

In regards to what happens if my children don't like something...if it doesn't make them retch, they eat it, knowing that there are always going to be some meals they prefer to others. (hope that's not too shocking for anyone)

I'm struggling to figure out what BNS stands for?

doesn't shock me frankie

Butternut Squash (BNS!) I think you said you guys weren't big fans?

FrankieM

weezl I bought the squash anyway, didn't think to substitute it...what have you done to me??

I'll give it a go and if it doesn't work for us I won't buy it again!

HowlinWolf

Just bobbing in to confirm that the oaty bars had better texture today, sitting over night seems to have done them good. The icing I put on them is a nice addition too. I ate too for morning snack which considering that I really didn't like them yesterday is pretty good going. They are much more shop-bought soft flapjack texture now.

weezl74

HowlinWolf wrote: »

Just bobbing in to confirm that the oaty bars had better texture today, sitting over night seems to have done them good. The icing I put on them is a nice addition too. I ate too for morning snack which considering that I really didn't like them yesterday is pretty good going. They are much more shop-bought soft flapjack texture now.

that's positive news howlin thanks so much for doing the test:D

Savoury scones recipe now uploaded to the usual place

Arty? Not today, as you are travelling, but if they could be indexed too.....? Love ya! x

weezl74

FrankieM wrote: »

weezl I bought the squash anyway, didn't think to substitute it...what have you done to me??

I'll give it a go and if it doesn't work for us I won't buy it again!

gosh! I have a lot of power don't I?

Mwah ha ha-evil laugh!

Frankie the recipes for the spreads and pates in the usual place now have portion sizes and numbers of batches to be made in the month.

Does that seem clearer for Shirl?

xxx

FrankieM

weezl That's great. Really helpful. Well done. The savoury scones look yummy. Is that some kind of chutney I see near them?

I had my Bean Pate for lunch. I toasted my bread and then just had a thin amount on each slice. I liked the flavour and consistency but I thought it would be nicer at room temperature than fridge cold.
Do you think it could be stored in a cupboard?

Lesley_Gaye

Was out all day yesterday seeing my DGD (aged 2 and a bit) and this morning had no broadband (AGAIN) until about 1.30. Had a day and a half loss last week too.

Just reading the 6 pages that this thread has got to already and wanted to add my good wishes for all the testers

will disappear again now to read all those pages

keggie

Only lurking and not following the full planner.

But so far have made lots of pizza dough, tomato base (how much!!!!), carrot cake - was dubious about vastly reduced amount of oil but worked well.

Have tried to make the pastry for the onion tart... total disaster. Crumbles when I try to roll it and there is so little with 110g of flour that unless 1mm thick it will only line a 6" plate without sides! Help... where am I going wrong? Is 40g oil 40ml? is there a link to a fuller idiot proof method. Tempted to buy frozen!

FrankieM

keggie I haven't made the tart so feel unable to give you any advice. I'm really sorry.
Hopefully someone who has made it will be around soon.

Just wanted to post so you didn't think you were being ignored or that your post had gone unnoticed.

Lesley_Gaye

keggie - crumbly wise, I have found with pastry made with oil for the shortening, I have to add much more water than when I make it with spread/butter. I have been adding the same amount of water as the oil, so for 40ml oil (which yes, is the same as 40g), I would add 40ml water

I haven't made this version of the tart, but maybe there would be more volume of pastry with enough water added to make it bind together?