Weezl and friends Phase 3 - sitting pretty with Kitty

queen_of_string

@ the thread link.

note for pink hayley's list, maybe.

Dont be afraid to experiment with the sweetcorn fritters recipe. The basic flour, oil, water recipe can accommodate many diferent vegetables. If you have something in the fridge to use up, an unexpected reduced supermarket find or even a gifted item, these little fritters might be the way to use them up. Tonight we had sweetcorn, grated courgette and grated mushroom. As long as the veg are cut small it might also lend itself to peppers, tomato, cold mixed veg, and many other veg and leftovers.

They're also so simple, they're a great thing for kids to make. DS made them for us tonight and was very pleased with himself.

Erme

right currently I'm doing experiments in compact food processor bread having sold the breadmaker last week (cos it takes up too much room)...

this is this ams recipe (so far) since about 3.30am or so



Bread recipe (magimix) - 2lb loaf x 1

• Need
• 1 compact FP (mine is a 400w)
• 1 2lb bread tin (pound land)
• 1 large plastic bowl (anywhere)
• Cling film

Ingredients

• 10oz (?9oz = 250g) flour (or 8 depending - still to test)
• 1 tsp dried yeast in hand hot water/luke warm doesn't make a lot of difference I find. (250ml)
• 1 tsp salt
• 1 tsp sugar (just under)
• 1 tbsp sunflower oil

Method
Tip flour, oil, salt and sugar into the bowl fitted with metal (large) blade
Switch on (if you two speeds play but be warned - could jam when ball starts to form later)
During this time mix the yeast with water and a little sugar, stir until small balls form
Slowly put down feed tube until mix forms ball or is thoroughly mixed and in big lumps (you can shove it together later)
Put in plastic bowl

Repeat x 1
Kneed together (2 balls of dough in plastic bowl) for a few minutes to mix (add a little flour if necessary to make it dry otherwise it's rather sticky)
Put in loaf tin with cling film over - allow rise


I'm still to fathom exact quantities of flour...I find 12oz a disaster in a 2lb loaf tin so obviously it needs to be more than that but is 20z too much? I figure I might be able to get away with 18 seeing as that's 500g. I mean with 12oz or less you can leave it all night to rise and yes it doubles but it's only half a loaf!

Anyhow to be continued (maybe I should start my own thread on this? What do you reckon?)

Half - 1/3 risen in 1/2 hour so far in room temp room. I think I'm going to put these loaves in a mid hot oven (so that's 200c for folk like me..don't know the other conversions sorry) for 1/2 hour min or till I think it's done..

Am using poundland loaf tins with old lakeland liners (cos they fit fab)...
The second one I made using 20oz of flour is looking just champion right now...here's hoping

E
PS. You could make this cheaper by 1/2-part subsituting strong bread flour with the cheap stuff. Learnt off my frugal board

Erme

Och guys sorry for this but the 20z loaf is looking fabbo less than 45 mins after putting in tin :j.....maybe bake after an hour? Wow ..Hope it tastes good

Finally after 10 days of battling I getsomewhere...

Just need to make it more frugal now...

Breadmakers - who needs 'em?....total time for 20oz loaf so far = just over an hour. DV total time for 20z loaf = 2 hours (far quicker than BM)....

E

aless02

Okay, we shall revise the meet time to 10:30am then? Sounds fine to me

artybear

10:30 is fine for me aless, makes sense if everyone is arriving at this timexx

poohbear59

I am planning on trying the calzone tonight am not sure how it should be shared out. Should we have one calzone each for our dinner? I am sure my men would love one each Or are the designed to be shared? I have home grown lettuce, peppers and spring onions to add to the meal.

Erme

I menu planned late last night and am planning to do veg curry tonight (have greens, loads of pots, courgettes abounding - not just from veg box but from work) and a cucumber I can use in lunches:D...think one of my greens is spinach and the other is petit pois so will maybe weigh it and put it in the pea risotto and mix it with the frozen stuff.

then tomorrow it's pea risotto (half size)...Saturday and sabbath my frugal oat bake I got from rose elliot and monday I get a free meal @ the mission then tues it's rice and lentils with home made mayo and wed either veg curry or pea risotto. Wed night = menu plan again and have one perhaps dish from the plan and make it for 3 portions or something (depending on portion size obviously I'm new to this) depending what we're testing...

Also some frugal baking has to be done of sunshine scones and maybe some oaties or something (free kirk cookbook but don't ask which one) for meeting on Wed and general snacking....

All I need to add to list from last night and price is like flour x2 (one extra bread cos am out and one SP plain), squash (smart price) and I can't recall...

remind me next week to make pesto....just need the alternative to pine nuts (forget that as well right now)....have to look up to go with pasta

and no eggs in veg box so will have to get those later from asian store/farm foods (it's a luxury getting free range but hey ho) but I ordered too many so is fine

Blessings

E

domesticgoddess789

Erme wrote: »

remind me next week to make pesto....just need the alternative to pine nuts (forget that as well right now)....have to look up to go with pasta



E

Hi :wave:

I always use sunflower seeds when making pesto because they are cheaper. Hope that helps.

aless02

poohbear59 wrote: »

I am planning on trying the calzone tonight am not sure how it should be shared out. Should we have one calzone each for our dinner? I am sure my men would love one each Or are the designed to be shared? I have home grown lettuce, peppers and spring onions to add to the meal.

DH & I like big portions and we have 1 apiece. However, if you are serving it with salad and feeling frugal, then I think you could squeak out 2/3 each...but like weezl would caution, that brings the calories right down

System

Inspired by Allegra's enthusiasm for the walnut and seed spread, I made a half-batch a couple of days ago. Sorry, Weezl, but this is the first vegan-planner recipe I have tried that I can't be enthusiastic about!

It's a doddle to make in the food processor, and a half-batch exactly fills a jam jar (of the Bonne Maman size). The walnuts, seeds, sugar and spice, taken individually, are tasty. But together... well, I'm afraid I just found it a bit nondescript and claggy in the mouth, and the oil is too prominent. The family aren't keen either. I think the problem, for me, is that I don't particularly like the flavour of rapeseed oil, and I can't see how to reduce the amount of oil without losing the texture (replacing some of it with water is a possibility, but the spread wouldn't keep so well). I imagine that, given a bigger budget, this recipe would be delicious with walnut oil. At any rate, I would prefer more spice and more sugar. As it stands, I don't think much more of it is going to be eaten.

Still, all is not lost. I'm going to make some bread dough, roll it out, cover it with the walnut spread, add some chopped apple and lots of cinnamon, then roll it up and cut pinwheels to make fancy rolls (like cinnamon whirls, but with walnut and apple as well). So the ingredients are absolutely not going to go to waste.

Sorry to be negative, but at least it appears that mine is a minority view and that other people love the walnut spread. Fingers crossed for the bean curry tonight! :-)