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

Allegra

Yes, Weezl, you may use my initials.

Susan, I was busy cooking dinner and being moaned at by DD

SusanC_2

aless02 wrote: »

Ooooo, memememe for a Facebook page! Unless Susan had her heart set on it .

Go ahead. extension

domesticgoddess789

weezl74 wrote: »

absolutely! No rush at all

Excellent. I have been doing a bit of growing your own myself this year and so hope I can offer a bit of first-timer wisdom to Shirley.

This week we have been having the 'cut and come again' mixed salad leaves on our sandwiches and knowing that we have grown them ourselves in our tiny little terraced house yard in pots has been such a nice feeling. And so if I, a complete gardening novice can do it, Shirley most definitely can .

Sian_the_Green

I am here, the difference is that there was a break for a commute home, via Home Bargains

Facebook group is a great idea, maybe a few of us could be admins and then it would be less work for one person to do?

Weezl, peripheral in that I float in and out and don't do much besides derailing the thread to talk about MBTI!

He he

SusanC_2

Allegra wrote: »

Susan, I was busy cooking dinner and being moaned at by DD

I wondered if we'd scared everyone off because something like 15 out of 16 consecutive posts were either me or weezl.

weezl74

aless02 wrote: »

Ooooo, memememe for a Facebook page! Unless Susan had her heart set on it .

Sorry I somehow didn't check the thread all week and then there's 4 pages to catch up on.

Anyway, wanted to give some vegan calzone feedback.

I made the full amount of dough (which is VERY confusing on the recipe page, by the way...basically, my strategy was to 1/3 the normal pizza dough recipe since it's supposed to make 12 and the calzones make 4? I think that bit needs to be rewritten.) but then realised I only had 1 tin of toms in the cupboard so there went my plan to freeze 2 calzones. I'll be honest I was very skeptical that the bechamel sauce was going to make it "pizza-y" enough to make up for the lack of cheese. Another point of feedback was there was WAY too much tomato sauce. I don't know how you could possibly fit 1/2 tin toms in each calzone. I used 1 tin for 2 calzones and I easily have at least 1/3 of it left (but I could've even used less in them - I was trying to squeeze in as much as possible)!

There's no temp on the recipe so I ballparked 220ish that pizzas usually cook at. They were done in 8 min for me.

TASTE:
Absolutely phenominal. Gorgeously savoury and oozy. The "white" sauce (which was definitely a shade of brown due to Marmite) somehow brought it all together wonderfully. I did add capers to the filling as I couldn't bear the thought of just onions inside (and DH has jalepenos as he loves spicy things). 10/10 from DH & I. I just asked DH for a quote and he said, "Delicious. Please bake it again in the very near future!"

:T :T :T weezl

(P.S. I ate mine with some spinach just to be healthy for my Weight Watchers )

I think susan was happy to allow someone very keen to do it Aless, and you do sound very keen :rotfl:

did you work out it's weight watchers points?

Did your sauce go down as concentrated as the one in the piccie, and there was still too much?

The oven temp is at the top, I think a few thought it needed to be there for preheating, but seems like that makes it a bit illegible?

Ever so glad you liked it

aless02

weezl, it's 7.5 points per calzone . Not too bad for your whole dinner (veggies tend to be 0 points).

I didn't even see the oven temp at the top! Durrrrr...also, I never had the patience to reduce sauces so I just thicken with cornflour . Even so I still think it would've been too much. But I have plans for the leftover sauce for lunch tomorrow so it's not like that sort of thing will ever go to waste .

Will do Facebook tomorrow.

Bigjenny

I have just been looking at the Calzone recipe and I think the 1kilogram pizza dough needs to have the ingredients and method listed.

Shirley might look at it and think, is that 1kg of bread flour plus yeast, water etc, or is it 1kg of pizza dough by weight after it has been mixed, IYSWIM.:D

aless02

Jenny, that's what I was insinuating, yes. I didn't actually know what that meant either and it was a bit annoying having to scroll back to find the other pizza recipe. I made my 4-calzone dough using 500g flour, yeast activated with 150ml water plus a further 180ish ml water (oh and 5g salt). No idea if this made "1 kg pizza dough" or not but the amounts were quite sufficient when I rolled it out. Personally I would just list those ingredients + method as that's far clearer IMO.

queen_of_string

I'm going to have a go at the new sag aloo recipe later. Have to admit to being very nervous about this as the old version is one of my all time faves (think eating from pan with spoon !).

Must be brave, must be brave!

Having a very busy day here, road blocks to sale of a big chunk of my life appear to have lifted, house buyers have their survey back and after a gas /elec check tomoz will be ready to speak to me and OH has movement on his divorce proceedings. All go here !