Weezl and friends Phase 3 - sitting pretty with Kitty

domesticgoddess789

Avocet wrote: »

That reminds me... I forgot to report back on the sweet bread I made with the walnut spread (with which we were less than enamoured, although we would have eaten it quite happily if financial circs had so dictated).

I made a loaf's worth of white bread dough, and included a couple of tablespoons of sugar in the dough. Then I rolled it out, and spread the walnut spread over it (3/4 or more of a half-batch), sprinkled on sugar and cinnamon and apple (two large Granny Smith, peeled and chopped). Another sprinkling of cinnamon and sugar, then I rolled it up like a fat Swiss Roll, glazed it with milk and sugar, and let it rise for a bit. Baked it at 200ºC for 15 mins, then reduced the temperature to 180ºC for another 15 mins (it was getting a bit dark on top).

I had initially intended to cut the roll-up into slices and cook them flat, like spiral cinnamon rolls, but when the time came, I couldn't be bothered. The end result was lovely. "Marvellous", according to my husband. And it made an absolutely huge loaf, so there was masses of it left even after everyone had greedy seconds.

From other people's very positive reactions to the walnut spread, it seems highly unlikely that anyone else is going to be seeking ways of using it up. But for anyone out there who, like us, isn't keen on the background oil flavour, rest assured that the spread can be used in baked goods to excellent effect (with zero wastage of ingredients, and total eating satisfaction). And I am sure there are many other breads and pastries that it could be used in, so the possibilities are endless.

I am really glad you found a tasty use for the walnut butter, Avocet. At least this way it hasn't gone to waste .

domesticgoddess789

I had a go at making the Butternut Squash Tart yesterday and despite a pastry mishap, the finished tart came out ok. On appearances it certainly wasn't going to win any michelin stars but I was reminded, quite rightly, that it's what it tastes like that counts

I think the problem was completely my fault, as my dish was too small for the amount of pastry made. The pastry puffed up and left no room for the filling to go in the dish :eek: After a mild panic, I tried to think logically and cut out some of the pastry to make room for the filling and then put it back into the oven to brown.

Marks out of ten- 6/10 from both me and my OH and we both said we would prefer it with some cream or ice cream next time. We will happily eat it up but after the pastry disaster I'm not sure whether I would make it again.

On a better note, I ate up a leftover portion of the Winter Squash Risotto and am happy to report that it is just as delicious after being frozen :T. I did add a little more water and gave it a good stir whilst cooking though as it had become a little dry in the freezer. I also microwaved it until piping hot, as is important when reheating cooked rice.

stressed.mum

Hi all - glad you had a good meet
I'm back again - but not sure how often I will be able to catch up -RL getting in the way.

Have done my meal plan for the next week - the first in ages - as about to go back to work after summer break!!

On our plan this week is
Roast chicken dinner
cottage pie
pasta carbonara
pizza
chicken pie

and a couple of off plan meals!
For DD
Sag Aloo
Nut Roast
Pizza
Onion Tart
Red Pepper Pasta - and a couple of left over meals

Will also be doing Onion Bhajis and sweet corn fritters as side dishes this week

Stressed xxx

Bigjenny

Made the Veggie Burgers tonight.

Quite nice, found then quite dry though, dollop of tomato sauce helped. Served them with saute potatoes and runner beans.

System

We've just had the Winter Squash Risotto, and it is very nice. The coconut works very well in it, with a subtle sort of flavour that goes very well with the butternut squash. The children and I tasted it from the pan to check the seasoning, and we all liked it, but then I'm afraid I deviated a bit from the recipe before serving up, because we had leftover lemon juice from making lunchtime's sardine pate, and rather than waste it, I thought I would throw it into the risotto. (A highly recommended addition, by the way, if our fictive cash-strapped cook happened to have half a lemon or a squeezy bottle about the place.) I must admit that we didn't pour any oil on top, because we're not fond of rapeseed oil, but I don't think it needed it. If I hadn't been in CFR mode, I would have been tempted to drizzle it with pumpkin seed oil, but I resisted manfully! :-) The risotto is a good, plain, comfort-food sort of dish just as it stands, though.

One question, however... Most of the recipes in the menu plans assume that the cook is inexperienced, but this one assumes that the cook will know:
~ how much Marmite to add to the stock (very much trial and error, so possibly risky if you haven't done it before)
~ that all rice varieties are different, and take different amounts of water, so more water may be needed to cook the rice and achieve the desired consistency (mine took quite considerably more than the 3/4 litre stated)
Should the recipe be expanded a little to clarify for the first-timer?

Allegra

stressed.mum wrote: »

Hi all - glad you had a good meet
I'm back again - but not sure how often I will be able to catch up -RL getting in the way.

Have done my meal plan for the next week - the first in ages - as about to go back to work after summer break!!

On our plan this week is
Roast chicken dinner
cottage pie
pasta carbonara
pizza
chicken pie

and a couple of off plan meals!
For DD
Sag Aloo
Nut Roast
Pizza
Onion Tart
Red Pepper Pasta - and a couple of left over meals

Will also be doing Onion Bhajis and sweet corn fritters as side dishes this week

Stressed xxx

Your meal plan sounds delish, Stressed ! And I'm glad I'm not the only one to cook separately for DD

Susan, you are quite right about rosehips being high in vitamin C - apparently twenty times more than a citrus fruit, which means that a little of rosehip syrup goes a long way. Apparently, during the war rosehips were gathered by schoolchildren and made into syrup by the WI ladies expressly as a vitamin C supplement.

Our off-plan chickpea and chorizo rice was really nice - highly recommended as a way of using odds and ends of veg from the fridge.

Allegra

Avocet wrote: »

One question, however... Most of the recipes in the menu plans assume that the cook is inexperienced, but this one assumes that the cook will know:
~ how much Marmite to add to the stock (very much trial and error, so possibly risky if you haven't done it before)
~ that all rice varieties are different, and take different amounts of water, so more water may be needed to cook the rice and achieve the desired consistency (mine took quite considerably more than the 3/4 litre stated)
Should the recipe be expanded a little to clarify for the first-timer?

Good point, Avocet. My rice needed more stock too. I'm sure that Shanks will stick it on the edit list if we ask her nicely.... Or failing that, bark at her about it

System

Allegra wrote: »

Apparently, during the war rosehips were gathered by schoolchildren and made into syrup by the WI ladies expressly as a vitamin C supplement.

We were given it in school dinners in the 1970s, as a glorious rosy puddle in the middle of milk puddings such as semolina. I hated semolina, but loved rosehip syrup -- the dinner ladies always gave me extra syrup so that I could finish my pudding and not get into trouble for leaving food on my plate. The only problem was that I was allergic to it, and it gave me a shocking rash every time, which my mother could never understand! (Knowing its effects on me, she had told me never to eat rosehip syrup, but I ate it anyway because it was so delicious.)

shanks77

Allegra wrote: »

Good point, Avocet. My rice needed more stock too. I'm sure that Shanks will stick it on the edit list if we ask her nicely.... Or failing that, bark at her about it

No barking required tis done

Marru

Just an update on what I have been up to.

I did the panzanella but I did it hot and without the onions, I liked it DD not so keen. But I have to admit that second time around (when I warmed up the leftovers for luch) I would have rather had pasta than bread with that sauce.

I cooked sweetcorn fritters yesterday for lunch with DD and they were really nice (oh, skipped the onion again ). Raving ratings from DD. I served them with HM spelt soda bread (thanks Pooh Bear :T) and it was really yummy. We actually had only 6 left to put into the freezer (That is one adult and one almost 6 year old)

Today I did the potato wedges to go with the fish that had been lurking in my freezer and they were absolutely brilliant. Instead of chilli powder I used paprika.

I am planning on doing the tomato and olive pudding for lunch tomorrow.