Weezl and friends Phase 3 - sitting pretty with Kitty

System

Update on the experimental Sussex Pond Pudding... It works! The quantities are about right! It's lovely! Why have I never had it before? :-)

Weezl's frugal pastry works well, and the brown sugar, butter and lemon filling turns into a lovely lemony caramel sauce. I wasn't quite sure what to do with the whole lemon, so I chopped it up and served it -- I loved the lemon chunks (but I also like raw lemon), but the others weren't so sure; the rind, while soft, is obviously a bit bitter.

Admittedly, we had it for lunch rather than as a pudding, but I can't see that it would stretch to eight portions (unless, my husband suggests, you were to serve it with custard). Apart from anything else, an eighth would look a bit puny on the plate. Six portions seems reasonable. The bad news is that we think it needs a dollop of crème fraîche or whipped cream, but we didn't have anything with it and it was still yummy.

I'm not sure about using white sugar in the recipe, but I imagine that it might make more of a lemon-curdy filling rather than the caramelly one we had. It would certainly be worth trying.

Allegra

Oh, and regarding the salt info - frankly, I think that just having some nutrition info - even if it is just calories and fat - shows that nutrition has been researched and thought of and therefore does the job in terms of impact.

However, as salt content would be important to a lot of people - not least those who have been sent home from the GPs with a fistful of printouts on high blood pressure and how to avoid it - perhaps a little article or a para in the FAQs pointing out that as we use very little processed food there is almost nil hidden salt content, then just list the exceptions (olive brine and whatever else), note the RDA and advise to season the dish accordingly (that is, if the RDA is, I dunno, 1/4tsp per day, do not use the whole sodding thing on seasoning your spuds alone).

So it's covered for those who need to know, yet does not necessitate hundreds of (wo)man hours for something that might well be ignored by the majority....

artybear

Allegra-you are such a neat cook!!!!

Im making calzone tonight so shall report back for you all laterxxxxxxxxxxxxxxx

System

Allegra wrote: »

Oh, and regarding the salt info - frankly, I think that just having some nutrition info - even if it is just calories and fat - shows that nutrition has been researched and thought of and therefore does the job in terms of impact.

However, as salt content would be important to a lot of people - not least those who have been sent home from the GPs with a fistful of printouts on high blood pressure and how to avoid it - perhaps a little article or a para in the FAQs pointing out that as we use very little processed food there is almost nil hidden salt content, then just list the exceptions (olive brine and whatever else), note the RDA and advise to season the dish accordingly (that is, if the RDA is, I dunno, 1/4tsp per day, do not use the whole sodding thing on seasoning your spuds alone).

So it's covered for those who need to know, yet does not necessitate hundreds of (wo)man hours for something that might well be ignored by the majority....

Allegra, I agree entirely.

Allegra

artybear wrote: »

Allegra-you are such a neat cook!!!!

Im making calzone tonight so shall report back for you all laterxxxxxxxxxxxxxxx

:rotfl::rotfl::rotfl: Um, nope. I just clean up as I go along so by the time it's ready (to be photographed) it has all been neatened and straightened out

I have got a woopsied pork shoulder in the slo-cooker for tonite

Just a quick reminder of the evening meals I am testing next week:
Monday - nut roast
Tuesday - pea risotto
Thursday - bean curry.

Oh, and I nearly forgot, I made raisin scones yesterday as well. More on that later.

hornetgirl

Allegra wrote: »

:rotfl::rotfl::rotfl: Um, nope. I just clean up as I go along so by the time it's ready (to be photographed) it has all been neatened and straightened out

I have got a woopsied pork shoulder in the slo-cooker for tonite

Just a quick reminder of the evening meals I am testing next week:
Monday - nut roast
Tuesday - pea risotto
Thursday - bean curry.

Oh, and I nearly forgot, I made raisin scones yesterday as well. More on that later.

I shall join you with the nut roast and the pea risotto. I'll cheat a wee bit with the latter as I have a chicken carcass in the freezer, which I will use to make the stock with. If any little bits of chicken accidentally fall off and into the risotto, well so be it

MadDogWoman_2

Of course you can use the tip, I would appreciate it if you changed it to my daughter

twinkle_star_2

Made the nut roast this afternoon instead of yesterday. Had it for Sunday lunch with potatoes, vegetables, gravy and cranberry sauce.

Had to change the recipe a little as one of my housemates is wheat-free so I used rice flour instead of SR flour and oats instead of breadcrumbs. Added a little extra liquid as rice flour and oats seemed to make it a bit dry but it turned out amazingly well.

Very tasty and plenty to go around (4 people for lunch). Will be taking leftovers for lunch tomorrow.

Most impressed as this is first nut roast I've ever made that didn't go disastrously wrong (and much more frugal than past recipes). :T

weezl74

twinkle_star wrote: »

Made the nut roast this afternoon instead of yesterday. Had it for Sunday lunch with potatoes, vegetables, gravy and cranberry sauce.

Had to change the recipe a little as one of my housemates is wheat-free so I used rice flour instead of SR flour and oats instead of breadcrumbs. Added a little extra liquid as rice flour and oats seemed to make it a bit dry but it turned out amazingly well.

Very tasty and plenty to go around (4 people for lunch). Will be taking leftovers for lunch tomorrow.

Most impressed as this is first nut roast I've ever made that didn't go disastrously wrong (and much more frugal than past recipes). :T

oh I am really pleased

thank you for letting me know.

Poohbear- there's a wheat-free tip for you m'dear

shanks77

Hi sorry not been posting much but RL is getting in the way but i have kept up with the reading so its not like reading war and peace.
Can anyone help with some ideas with what to do with gooseberries. I have never cooked with them before. I have about 2lb of green and red ones so anyb ideas gratefully received. Also have beetroot so again ideas please. Not pickled as ex and i not fans.
TIA and hope to post more over the next few days xx