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

weezl74

Hippeechiq wrote: »

Um, not quite sure what you're saying here as the recipe says to bake blind for 15 minutes?

I can say, 'or less if your oven is more vigorous', and describe how the blind bake should look, would that help?

Hippeechiq wrote: »

I had shrinkage because I didn't rest the pastry as my oven was already up to temp (at least, I'm assuming that's why) therefore I don't think shrinkage would be a problem for most people. I do think it would be helpful to say how thin you are rolling your pastry though

So just to clarify, are you saying that with 110g flour and 6tbs of water you had a workable dough that was enough to line an 8" dish?

on the water front he just added enough to form the dough into the ball, in his case 2.5 tbspns. So with 2.5tbspns water 110g flour we had a workable dough that lined an 8inch pie dish up to 1.5 ins height.

Originally we didn't have an amount of water stated, just 'until it forms a ball' but I think people didn't like that so much, particularly with the scones, I think, but I can't remember exactly.:o

So we put in an amount that would definitely be enough, and state in the method to just add one at a time until it forms a ball.

Can anyone think how they'd like me to change it on saturday? I can just take the reference to an amount of water out so as to avoid confusion?

Happy to do whatever helps shirl and hippeeechiq too xxx

weezl74

ps sorry, didn't answer your last bit, about the blind bake, I mean, shall I change it so it says 'check your blind bake at the 5 minute mark' so they won't feel they have to go the full 15 if their oven, like my mum's, is more vigorous?

weezl74

task for someone to take on please:

ASC hasn't popped back to say which phrases sounded glib in the nutrition FAQs so they can be removed.

Also I can't do it myself, because I know that wasn't the attitude with which I was saying it.

To me if someone asks: what about 5 a day? And you say, 'don't worry, they are there!' that believes the best of the question asker.

If we say, 'just yes they are there actually'. I believe it sounds more antagonistic.

For me, the phrase 'don't worry' is being nice to people, so I don't think I'd do the best job of rewriting it.

Help!

Sian_the_Green

weezl74 wrote: »

To me if someone asks: what about 5 a day? And you say, 'don't worry, they are there!' that believes the best of the question asker.

If we say, 'just yes they are there actually'. I believe it sounds more antagonistic.

For me, the phrase 'don't worry' is being nice to people, so I don't think I'd do the best job of rewriting it.

Help!

I think you are right in that saying "yes they are there actually" sounds antagonistic however I think the key is showing that you have done your research. So, saying

"We understand that making sure your family is eating healthy food is important to you and so we have done the utmost to ensure this planner is balanced for you. To achieve 5 portions of fruit and vegetables a day within the budget we have used a combination of fresh, tinned and dried fruit. It may not look much but dried fruit packs a punch nutritionally, is easier to store for longer and can be slipped in easily to a number of dishes for those 'fussy eaters'...."

I think people just want reassuring that you have checked things out scientifically, I know you have done all that work, so do most of us on here but I guess it's making sure Joe Public can see it.

Another little change needed; for the calzone, there are no onions in the method for the tomato sauce, and none in the picture, but there are some in the instructions. We had an e-mail asking about this so I know there are people checking out the new recipes.

Pastry-wise, I really struggled but I know pastry is one of the things people say you have a knack for or not, something about having cold hands (and a warm heart?). I shall have to try again another time!

Hope all are well today

weezl74

thanks sian, I didn't know we'd had more than those 2 emails.

Was it a nice one?

Sian_the_Green

weezl74 wrote: »

thanks sian, I didn't know we'd had more than those 2 emails.

Was it a nice one?

It was a lovely one! It was from someone on the forum I think, or someone who knows you from on here anyway. I pointed them to the picture in the recipe and said that I thought the onions were in the bechamel sauce and that the tomato sauce didn't have onions in. We have had a few messages from the regulars on here. Have we decided how you would like the feedback from the e-mails? On here? To your e-mail account? I can't PM you anything as your inbox is stacked up because you are so popular

aless02

weezl, if you're about - is there any spare tom paste for the hummus?

weezl74

aless02 wrote: »

weezl, if you're about - is there any spare tom paste for the hummus?

kitty has 52g remaining aless

are you having fun with the hummus challenge?

aless02

All done! And I still have some chickpeas to make a batch of "my way" hummus (with indulgent ingredients like tahini and cumin )

All use the website recipe as a base.

Hummus #1: Italian style hummus
Add 4 basil leaves, tomato paste, oregano and extra garlic.

Hummus #2: Spicy curried hummus
Add garam masala, ginger, extra lemon juice and extra chili.

Hummus #3: Savoury hummus with a bite
Add balsamic vinegar, tiny bit of ginger, 1/2 tsp Marmite & scant 1/2 tsp mustard.

I thought I would like #1 the best, but actually #3 is my favorite! It's got a sweetness but a then a tiny bite from the mustard, mmmmmm.

They all taste quite different to me and I even tested by having 3 bits of bread one after the other to check .

Hippeechiq

weezl74 wrote: »

1)I can say, 'or less if your oven is more vigorous', and describe how the blind bake should look, would that help?

2) on the water front he just added enough to form the dough into the ball, in his case 2.5 tbspns. So with 2.5tbspns water 110g flour we had a workable dough that lined an 8inch pie dish up to 1.5 ins height.

Originally we didn't have an amount of water stated, just 'until it forms a ball' but I think people didn't like that so much, particularly with the scones, I think, but I can't remember exactly.:o

So we put in an amount that would definitely be enough, and state in the method to just add one at a time until it forms a ball.

3) Can anyone think how they'd like me to change it on saturday? I can just take the reference to an amount of water out so as to avoid confusion?

Happy to do whatever helps shirl and hippeeechiq too xxx

Hope this makes sense, as when I try to add a reply under each point you've made, and then preview what I've written, I get an error message of: "Your message is under 10 characters long" come up

1) Good idea

2) Well, well....it's learning curve! And I'm all for less is more - so to speak - if it saves me & Shirl money Definitely give that a shot next time

3) How about: "Add at least 2½Tbs water but up to 6 depending on your flour and how it absorbs water" or something to that effect? Lesley made a good point about the addition of the water appearing to be "way too much" but if you let the pastry sit for a minute or two it absorbs the water leaving a soft, pliable dough - would it be worth adding something along those lines? Then it gives Shirl - and me - some idea of what the ball of dough should look/feel like