Weezl and friends Phase 3 - sitting pretty with Kitty

weezl74

well, on a completely different topic, my oak block kitchen worktop and remaining appliances arrived today.

They are lovely Lots more work still to do tho. And I am a very tired weezl.

What are you all up to?

weezl74

artybear wrote: »

Piccies Weezl?

Also can you answer my question re: Ian pleasexxxxxxxxxxxxxxx

I can't find your question arty, :osorry where is it or can you repost please?!

twinkle_star_2

Well, I haven't been around for ages (though I keep up with reading) as have been swamped by work, wedding planning, a possible house move (which fell through), redecoration and general life. However I think I've managed to get the bridesmaids dresses sorted, found black candles for centrepieces and got OH some wedding gear. Yikes.

Anyway, what I came here to say was that I love the site with the new planner and new layout. Well done Weezl and well done everyone else. :T Am going to make nutroast on Sunday and will put some other recipes into my meal plans for the next fortnight. Yummy. :j

xx

weezl74

thanks twinkle

glad it's all coming together well! not long now will be lovely to have your views on the recipes if you have time :T

weezl74

I seem to have lost skype!

can anyone look me up and tell me my skype name?

System

Right. Panzanella. A bit out of step with the rest of you, but better late than never, I hope.

First off -- quick and easy to make. I made a half quantity, using fresh garlic and a tin of Waitrose chopped tomatoes, but otherwise followed the recipe exactly as written, using 2-day old bread from the 5-loaf batch and including the fresh basil.

However, despite theoretically making enough for only two people, we still have substantial leftovers after three of us have eaten as much as we are physically capable of squeezing in, despite our large appetites. I think the quantities might be a bit enthusiastic, possibly serving 8 to 10 people for the full batch. Even a half quantity was rather hard to mix thoroughly without bits falling out of the bowl (capacity of 5 litres). I dread to think what size of bowl would be needed for a full quantity! Had you thought of suggesting that people buy a new washing-up bowl for mixing this (and the bread dough)? Serious suggestion, actually -- not many standard kitchen items are large enough for this sort of thing, and a spanking clean plastic washing-up bowl kept just for mixing is a cheap solution.

Anyhow, I mixed it all up, and it smelt lovely. Looked a bit dubious, though. We let it sit for ten minutes, as directed, then served it up. I have to say the panzanella is better than any of us expected. But perhaps the best way to describe our reaction is in my husband's words: "it's fine, but a bit weird".

After a small amount (say, a starter-size portion), the novelty was beginning to pall. Partly it was a textural issue -- the crusts of the bread were resolutely chewy(ish) and the crumb seemed soggy in comparison. The consensus was that it would be fine as a starter, preferably served with something like olives or anchovies or additional dressing to give a bit more oomph. I began to worry that the others wouldn't finish their servings.

And then I thought of using the microwave to heat up what was left on our plates. This greatly improved it (to our mind), and we quite like it hot. In fact, we all livened up a bit and everyone finished their plateful quite cheerfully. Nobody has gone back for seconds, though, which is rather telling in a house with a 16-year-old boy in it.

I now have about 1/3 of our panzanella left, so I am thinking of using it to make a savoury bread pudding for lunch tomorrow (adding eggs and a bit of milk, and topping with cheese before baking).

An interesting recipe, certainly, but would we eat it again? Well, yes and no. If we were broke, and it sprang to mind, then definitely. If we had a major shortage of ingredients in the house, then maybe. But we would heat it up rather than eat it cold, and preferably serve it with extra virgin olive oil and more balsamic vinegar. If we were to serve it cold, it would be as a starter rather than a main course. But I am now interested to try a fresh-tomato version with anchovies and capers and things.

I'll let you know how the panzanella savoury bake turns out, when the time comes.

weezl74

Avocet

firstly please thank your family so much for doing this experiment, I'm really grateful and it's fab to have their involvement and tweaks.

secondly (sorry) :rotfl:but :rotfl:I am giggling at avocet's kitchen adventures and have many lovely images in my mind. Particularly I'm loving how tactful you all are :rotfl:.

Can I just clarify a couple of things, that was 1 2lb loaf tin's worth of bread-right?

So a quarter loaf of bread (4 slices) is too much carbohydrate for you guys?

Just thinking that here at chez weezl we must eat our dinners on the huge side!

Also you mentioned subbing olive oil for the rapeseed one, is that a flavour issue?

I am REALLY enjoying your verdicts avocet, and please accept my apologies that I think perhaps your family have slightly not enjoyed their food as much as usual!

I salute you all.

hornetgirl

weezl74 wrote: »

Avocet


So a quarter loaf of bread (4 slices) is too much carbohydrate for you guys?

Just thinking that here at chez weezl we must eat our dinners on the huge side!

I haven't tried the panzanella, so this is just a thought, but yes, 4 slices of bread does sound rather a lot!
I don't know whether this is just me, but we have found with a lot of the recipes that there is way more pasta or rice, for example, than we would normally eat, so we have just downsized accordingly

artybear

On the panzenella discussion. I used shop bought bread and it was nearly a whole loaf of bread so quite alot really.

weezl74

errrm:o


ahem:o



very sorry chaps. I just went and reweighed a quarter of a home made loaf of bread...

it seems the recipe is vastly more bread than I intended :eek: I meant it to be one loaf of the HM bread which my scales are now giving me as approx 370g :o:o:o

*off to bury my head*