Weezl and friends Phase 3 - sitting pretty with Kitty

Allegra

Oh, now I have too many ! :rotfl:Moroccan rice the week after then, Jenny, is that ok ? And onion tarte tatin as that will be the last one left then.

But next week let's run with

veggie burgers
sweetcorn fritters
calzone

Veggie burgers on Monday, calzone Tuesday and sweetcorn fritters Thursday for me then, and whoever can join in with any of these whenever they can are most welcome !

Allegra

MadDogWoman wrote: »

I'll have a go at the veggie burgers

I'll replace the kidney beans with pinto beans as that's what's in the house.

Smashing ! Love it when people use the recipe to make the most of whatever they have in :T

Bigjenny

Ok Allegra, I'll cook calzone and veggie burgers

Bigjenny

Made Winter Squash Risotto tonight, single portion. I had to add more water to stop it sticking, big portion and very tasty.

Have also made Red Pepper Pasta. Thought it was a bit bland so would probably add a bit of cheese on top.

MadDogWoman_2

Menu for us next week:

Saturday: HM Pizza, to use up some calzone dough and the left over tomato sauces
Sunday: Nut Roast - do you use salted peanuts?
Monday: Veggie Burgers and Wedges
Tuesday: Risi e Bisi
Wednesday: Spanish Omlette
Thursday: Cottage Pie
Friday - Monday: I'm having a weeked off it's my birthday

Allegra

MadDogWoman wrote: »

Menu for us next week:
Sunday: Nut Roast - do you use salted peanuts?

Yep - Asda SP peanuts are salted.

Hope you enjoy your birthday weekend :T

domesticgoddess789

MadDogWoman wrote: »

Menu for us next week:

Saturday: HM Pizza, to use up some calzone dough and the left over tomato sauces
Sunday: Nut Roast - do you use salted peanuts?
Monday: Veggie Burgers and Wedges
Tuesday: Risi e Bisi
Wednesday: Spanish Omlette
Thursday: Cottage Pie
Friday - Monday: I'm having a weeked off it's my birthday

I'm going to have a go at the nut roast this week too MDW and I am going to use tesco value salted peanuts Can't wait to try it out.

domesticgoddess789

Bigjenny wrote: »

Made Winter Squash Risotto tonight, single portion. I had to add more water to stop it sticking, big portion and very tasty.

I loved the winter squash risotto. It's definitely going to become a regular in our house .

nopot2pin

Allegra wrote: »

Veggie burgers on Monday, calzone Tuesday and sweetcorn fritters Thursday for me then, and whoever can join in with any of these whenever they can are most welcome !

Yep... veggie burgers for me on Monday
Will try my hardest to join in with the calzone on Tuesday, but may be taken over by events.
And the same for Thursday, as I am back to work, so it may be a freezer something or other.

I really do need to get into CFR full time... as I have many events coming up, that I really dont want to miss out on, and not so much dosh.

System

weezl74 wrote: »

i read that dried stuff was 25g per portion

Weezl, I'd be interested to know where you read that, because I haven't been able to find a specific figure for dried pulses. The only definitive weight statement for pulses that I have found (from various official sources, both UK and European) is that a portion is 80g cooked weight. Pulses generally double their weight in the soaking/cooking process, so this would be equivalent to 40g dry weight. The only food that I know of which has a portion size of 25g is dried fruit, which ranges from 20g to 30g per portion. I would be very grateful for links or references to your information, so that I can correct my own spreadsheets! :-)