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

hornetgirl

Thoughts on tonight's onion tart with peas and carrots. I got home later than expected, and it was quite faffy to make it, so we ate later than usual. Next time I would make the pastry in the morning and stick it in the fridge, and also chop the onions. Halving the pastry for two of us was a bit fiddly, so in future I'd make a double batch and freeze half.
I was full afterwards, but DH was still a bit peckish and ate a crayfish and rocket sandwich I bought on a mystery shop.
I omitted the cheese, which is the work of the devil, and it still tasted fine.
It went very well with a glass of cheap Asda white wine (£3) from Languedoc.

I'm off plan again tomorrow as we're eating out with friends - long standing arrangement. We've already had the risi e bisi during testing though, so not missing out too much. I don't think I'd like it with juice in it though...did I read that right?

FrankieM

weezl Would it be a dietary problem for me to have the porridge every morning. I prefer cereal type breakfasts to toast especially if I'm having sandwiches at lunch time and I don't like pancakes.
I know you've worked stuff out so if I need to alternate then I will suck it up

artybear

Allegra

It dont think it was runny-it rose about an inch above the tins. I didnt want to open the oven as I had some weird idea that it would then drop???

Maybe I need to take it out when its pale then?

When I made the mixture it seemed very floury so had to put almost double the amount of water in to make it more of a dough-do you think thats the problem?

Thanks for the helpXXX

artybear

weezl- a youtube video would help me soooooooooooo much as I didnt really think I did any stage right.

Only if you have time to do it though?

xxxxxxxxxxxxxxx

Allegra

artybear wrote: »

Allegra

It dont think it was runny-it rose about an inch above the tins. I didnt want to open the oven as I had some weird idea that it would then drop???

Maybe I need to take it out when its pale then?

When I made the mixture it seemed very floury so had to put almost double the amount of water in to make it more of a dough-do you think thats the problem?

Thanks for the helpXXX

Opening the door in the first 10 minutes could make it collapse, yes - near the end of cooking time is fine. Too much water might have caused a failure to bake, yes. The good news, though, is that yours rose far more than mine did even on the second, successful attempts, so I'd say you got the knack ! Don't give up - these little glitches can be ironed out and it's smooth sailing once you've got the confidence to go with it !

Allegra

artybear wrote: »

weezl- a youtube video would help me soooooooooooo much as I didnt really think I did any stage right.

Only if you have time to do it though?

xxxxxxxxxxxxxxx

And it's about time that nail varnish got another airing

artybear

Thanks Allegra!!

You can tell you're a mum!

I will try again tomorrow and report backxxxxxxxxx

poohbear59

kezlou wrote: »

em the pastry em em total disaster, it wouldn't go from a liquid to dough in anyway shape or form DS2 said its "mam its goop from ben 10!". So tomorrow going to attempt to make savoury pancakes with said goop. So instead i grabbed a packet of cough cough sausages ahem from the freezer and made them instead .

But so far so good no one's noticed in the slightest what's happening so its all good.
Just have to remember tonight to soak the peas for risi e bisi.
Thanks for the new recipes going to try and make some scones tonight for tomorrow.

We made ours in the food processor. I should have measured the amount of water I put in. It doesn't really look like a 'normal' pastry dough. It doesn't resemble bread crumbs before you add the water. I would say put a tablespoonful of water in at a time until it looks more like dough than a crumbly mixture. I think we put 3 tablespoons inro our mixture. I hope this helps a bit.

shanks77

shanks, eeeeep sorry the pastry was a blighter for you. I think Lesley posted some tips on how to get it rolled out nicely... I'll dig those out. V sorry, forgive me?

xx
[/QUOTE]
Seeking forgiveness is soooo not necessary but if it worries you too much you are forgiven. What Allegra said rings a very faint bell so could try to push it around the dish next time or maybe we could give Shirl a little note to go with the recipe if she is used to pastry doing one thing it might scare her when it doesnt behave the way she expects it to.
Anyway it was no disaster nobody died i made some more and it turned out fine.It was very filling and tasty and at the end of the day this is what this month is about isnt it? A wide and varied selection of people and abilities trying things out and reporting how they get on and finding ways to fix or improve things. A little pastry hiccup is no biggie please dont worry yourself (i am sure you werent):) so far so good and that is day 3 almost finished

nopot2pin

kezlou wrote: »

On the pack lunch front OH said the liver pate was nice but too dry for sandwiches. So he reckons freeze it and eat on the weekends. fine by me so i have to find some small pots for it.

I freeze the lentil pate (Weezl's recipe of course;))....as I wouldn't be able to use up the full recipe before it went off
I use silicon muffin trays to freeze it in....
It puts it into a good portion size, better than faffing about with small ice cube trays..
Then I pop them out, and put them in bags
For me, it takes up less space in my freezer than lots of little pots of stuff.

artybear wrote: »

p.s however there was one small problem-when added the egg to the pan I completely forgot to scramble it in a jug before so had to mix it up whilst frying!! Therefore mine was more of a scromlette than an omelette.:o:o:rotfl::rotfl:

Ahhhhh scromlette....... my very favourite :drool: :rotfl:
Mine always end up like that anyway Arty

weezl74 wrote: »

With the lemons, we have 2 options: 1 mostly with Frankie's Los in mind we have Jenny and Jason's lemon cordial, and for those who are happy with tea/don't like cordial, then I was thinking we can add the juice to the risi e bisi a little would be lovely in that I feel, the houmous and the raisin scones and the zest can go in the raisin biscuits... I'm sure there was somfing else I had it in mind for...

Oh tired brain!

Is a lemon flim flam thingy not an option maybe ?
Just thinking out loud

Weezl.... the oaty muffins recipe looks very good .... I might have to try some on my days off