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

Sian_the_Green

Ooh, tangent alert!

This is my new favourite! And I have become obsessed with her "black heels..." story of her romance with her hubby, amazing!

Sorry, thank you

weezl74

Julimk wrote: »

Just a quick note to say that not all of the prep & cook times have been published yet. See my posts at 4057 or 5956 and 5958. Thanks.

Hi I emailed my dad as soon as I saw this,

he's just said:

'Each of these provides the same info for 22 recipes.

The recipe-master is spot on for all of them.

I wonder if she is looking at one of the new 10 recipe indexes - however?

because we are doing data loading , I always republish master (5-10 mins) but don't then go on to re-do the 10 recipe indexes as this takes 1.5 hours every time.

Does that explain it and are you comfortable with my reply?'

ie I think he's just checking if you're looking at the recipe mater (updated) rather than the recipe index tables (yet to be upgraded)

Julimk

Hi Weezl

You asked people who had actually made the vegan recipes to check their timings against published timings. However, on the main site there is no column on the test recipe list at all for the prep/cook times. So whilst the master copy may have been updated, this information is not available on the site for people to check against.

Similarly, on the testing site you have a link to gather & check cooking & prep times, but info is not there either. Neither of these refers to the 10 recipe indexes. So I cannot see that the timings are easily available for people to check against.

Sorry if I am being a little bit thick on this. But I still can't see where this information is published, in the sense of being available to the testers on either site. But if it is, could you point me in the right direction?

Thanks.

poohbear59

Alternatives..... for Kitty.....
oat cakes
cheesy oatcakes .. made with 8g granopandano
peppery oatcakes

scones.. fruit scones
tomatoey scones (vegan) made with ...ready brek and sf flour.. yummy ,

tomatoey scones made with a sprinkling of chilli powder.. yum, made them last night too.
Mash potatoes for some variety and serve on top of mince mixture or chilli bean mixture.
Make some pastry and roll out and cut into circle, put leftover chilli mixture or spicy bean mix into the middle and after moistening edges fold over to make pasties.
Squash some raisins between two pieces of pastry cut into rectangles and bake . My kids used to call it 'fly pie'.

When making chutney vary the ingredients depending what you have available in your garden. I use rhubarb or courgettes, whatever is available.

HowlinWolf

A while ago I promised a frugalised cheese and bacon lasagne but fridge-gate got in the way. I'm making it now. Here is my recipe. I think it can be frugalised further by replacement of the butter with oil and the loss of the eggs. I'm sure the milk can also be lost and replaced with water in the pancakes and with Weezl's calzone sauce in place of the white sauce.

I expect that there will be plenty red sauce left over to freeze at the end an possibly some white sauce. I will report back once it's finished and eaten.



Pancakes

5oz flour
tsp salt
2 eggs
4floz milk
4floz water
½ oz melted butter

mix top 5 ingredients togther to form a smooth batter. When melted butter has cooled slightly add melted butter to other ingredients. Heat up a large frying pan. There is no need to add oil. When hot pour in some batter and swirl around. When it's going golden on the underneath turn over and cook on the other side until that is also golden. Set pancakes aside, put baking paper or perhaps kitchen roll between them to stop them sticking.


Red sauce

1 onion
3 cloves garlic or equivalent garlic powder
2 tins toms
handful red lentils
2-3tsp herbs (oregano or similar)

When the last pancake is cooking rougly dice the onion. As the pancake comes out of the pan add a little oil and the onion. The pan will already be hot so there is no need to wait for the oil to warm up. Turn the pan right down and leave the onion to soften. If it appears to be going brown add a little water to the pan (beware of spitting). The aim is to soften the onion not to colour it. Chop the garlic as finely as you can. Add to the onion and continue to cook for 3-5 mins. Add a little more water if the mix is cooking too quickly. Add the herbs and cook for a further minute. Add the toms. Turn up the heat and bring mix to the boil. Add the lentils and turn down to a simmer. Cook on a gentle heat for 30-40 mins. You will probably need to add a little water as the lentils will soak up a lot of liquid from the toms. Season with salt and pepper.
When this is cooked you can add a little chopped cooked bacon if you have a BOB.

White sauce

Warm about a pint of milk with some peppercorns, bay leaf and a lump of onion. (If you have none of these just warm the milk on its own). It wants to be hot but not boiled.

In a seperate pan melt an ounce of butter over a gentle heat, a higher heat will cause it to brown and will affect the taste.
When the fat is melted add in an ounce of flour. Stir. The flour will become incorporated into the fat, cook gently for a minute or two until you have a slightly sandy looking mixture with little craters in it (or honeycomb if you don't like the idea of craters in your food.
Add a good slosh of your hot milk into the pan, stir. When all the liquid is incorporated into the fat and !flour add another slosh. Repeat until you have a sauce of the desired consistency – thick double cream.!
(If you want to be a little bit cheffy take the pan of the heat after each slosh of liquid is incorporated and give it a good beating with your spoon for a few seconds. This works the gluten in the flour and will add a lovely glossy finish to your sauce.)


Layer your lasagne. Red sauce, pancake, red sauce, pancake, red sauce etc until the dish is nearly full. Make sure you finish on a pancake. Pour the white sauce over the top and spread to cover to the edges.

Grate over an ounce to two ounces of cheese. Gran padano or whatever you have. The stronger the cheese the less you will need.

Cook in the oven at 190 c for 40 mins.

Alternatively freeze before cooking. When defrosted cook at 190 for 50-60 mins.

poohbear59

Ooh, HW I could eat that as I could make my pancakes out of buckwheat flour. I never thought of making pancakes instead of lasagne sheets. I have hundreds of lasagne sheets I bought in bulk from approved foods so the boys can have them:)

I have a wheat intolerance:(

HowlinWolf

Poohbear, I find pancakes a lot less hassle than lasagne sheets and it means I can get away with using only two pans for the whole meal too!

weezl74

Julimk wrote: »

Hi Weezl

You asked people who had actually made the vegan recipes to check their timings against published timings. However, on the main site there is no column on the test recipe list at all for the prep/cook times. So whilst the master copy may have been updated, this information is not available on the site for people to check against.

Similarly, on the testing site you have a link to gather & check cooking & prep times, but info is not there either. Neither of these refers to the 10 recipe indexes. So I cannot see that the timings are easily available for people to check against.

Sorry if I am being a little bit thick on this. But I still can't see where this information is published, in the sense of being available to the testers on either site. But if it is, could you point me in the right direction?

Thanks.

Ah right, no it was me being daft, sorry! Have a lookie on skype now everyone, as Juliette needs us to check the recipes we've made

weezl74

shanks I'd like to add this tip from Cazz to the apple curd recipe:

'I made the apple curd using my potato ricer, worked a treat!'

Ps thanks for amending the calendar, Gosh, they do make some oddly shaped post-it pads don't they?

shanks77

weezl74 wrote: »

very good point

shanks any chance you could make sure this goes on my edits list? Thank you for your hard work.

All added to list boss xx