Weezl and friends Phase 3 - sitting pretty with Kitty

weezl74

Allegra wrote: »

Yeah, I know of a good use for them. Send them to me

Dry and flake them ? That way you can only use the teeniest tiniest amounts instead of chilli powder and counteract the heat with plenty of creaminess and sweetness; or make chilli oil/vinegar, that way the resulting condiment should have just a fraction of the heat of the fresh chilli.

Which variety chillies were they btw ?

if making chilli oil as a christmas present for family/pals, do include serving suggestions.

Mt Mil made my FIL's fried bread with HM chilli oil we gave them one year, and nearly took the roof off his mouth!:D

auditbabe

VenusFlytrap wrote: »

LOL Allegra, I was thinking that too! Love my chilli con carne hot hot hot, made with Scotch Bonnets,



My thoughts as well hehehehe :beer:

Allegra

VenusFlytrap wrote: »

LOL Allegra, I was thinking that too! Love my chilli con carne hot hot hot, made with Scotch Bonnets, seeds and all is the best! Apparently it's so enjoyable to eat for some (but clearly not for others!) because the bit in your brain that gets stimulated when you feel pain, like from eating fiery chillis, is right next to the bit of your brain that registers pleasure, so that gets stimulated too, thus even though it hurts, you want more! Same thing applies for other, ahem, activities involving pleasure and pain, but we won't discuss those here!

Hidden depths to our Venus, eh ? I have to say, the tolerance of heat in one's food is generally considered a very useful indicator of tolerance of, um, heat in, um, other activities.... :cool:

not sure if there's a stew-type recipe in either planner this would be suited too, but might be a way for Shirl to use up the scones if they aren't a hit as a snack on their own.

I have that on my list of "things to bovver Weezl about once Crimbo planner is done and dusted" - a frugal stew for standalone recipes....

artybear

Hi guys just so you know we have a new article on the site. Hope it helps people who are starting out like I was http://www.cheap-family-recipes.org.uk/recipefrugalise.html

xxx

poohbear59

Sorry I keep disappearing for days on end, when I have offered to help too.

We never managed to make the brownies last week and were unable to continue with the Christmas week planner.

I now have two sons safely at university.
They don't seem to have learnt a lot from me as DS2 went straight off to the town centre for his lunch from a sandwich outlet. 'No one makes their own sandwiches' were his last words to me.:o

He will have to learn the hard way.

I have to admit he bought breakfast and evening meal making ingredients so he will be making them. DS1 is a dab hand at peanut butter now and makes his own. He always was a scone maker.

We had a meat stew one day last week with a scone topping using the savoury scone recipe. Adding scones to the top means I can get away with a lot less meat than I would otherwise. I also used lots of chopped up vegetables from the garden and a 400g bag of stewing steak. It fed eight adults.

I am not sure how to cook for four. It must be 21 years since we were just four.

MadDogWoman_2

Made the HM Pizza and sauce last night, very yummy, I did use as a bit of a fridge clearing exercise so I added bacon and mushrooms. I'd run out of cheddar but had some mozzarella frozen.

I sprinkled some garlic powder and oregano into the dough as well, very yummy.

I'm going to freeze the rest of the sauce and dough for the coming weeks.

Tonight we're having Chicken and Onion Pudding, mash, peas, carrots and gravy. Followed by a not so CFR (but Economy Gastronomy) Treacle Tart as voted for by DH.

Lesley_Gaye

here are some piccies of todays cooking activities


this is the crab apple tart I posted about earlier. The 500g of crabapple mix was enough for 2 tarts this size. The 2nd lot has been put in the freezer for another day. The little jam tart is just using up the pastry




this is a choc fudge cake made today. Had some at lunchtime after a much better for me bowl of carrot and coriander soup, naughty, but exceedingly nice






the light is bouncing off it strangely on the top, so here is one I made another day, showing a cut piece. It's just like that one, soft, gooey and very chocolatey





thank goodness for freezers, otherwise I would be the size of a large house, instead of merely a small bungalow!

Sian_the_Green

None of my onions are big enough to put a sausage in the middle of! lol, I will have about 2 layers of onion around!

Pork kind of fell apart after being turned upside down and back and I have put the 2 onions I am going to use for the stuffing underneath it in the oven. I think I am going to try using one of the sausages in the stuffing to give a bit more texture and just putting some sausage meat from the other one in the middle of the onions, then I can put a thinner channel in them. I am going to take the meal around to a friends house to eat so I am not going to make the gravy or yorkshires but I bought sprouts and carrots and am making all the other elements. Here is hoping I do not mess it up too much!

weezl74

Sian_the_Green wrote: »

None of my onions are big enough to put a sausage in the middle of! lol, I will have about 2 layers of onion around!

Pork kind of fell apart after being turned upside down and back and I have put the 2 onions I am going to use for the stuffing underneath it in the oven. I think I am going to try using one of the sausages in the stuffing to give a bit more texture and just putting some sausage meat from the other one in the middle of the onions, then I can put a thinner channel in them. I am going to take the meal around to a friends house to eat so I am not going to make the gravy or yorkshires but I bought sprouts and carrots and am making all the other elements. Here is hoping I do not mess it up too much!

well done sian sounds like you're doing a grand job

shanks77

Allegra wrote: »

Yeah, I know of a good use for them. Send them to me

Llegs PM me your address and i will happily send some to you. Maybe we got a very hot one or in our old age we are turning into wimps but happy to post some. Dont know what variety they were but we got them from B&Q