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Weezl and friends Phase 3 - sitting pretty with Kitty
Comments
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kindofagilr wrote: »Thanks thats what made me think, hold on this is a lot of tomatoes lol
So do you make the whole batch of pizzas and topping etc, then do you cook the bases then freeze them?? and freeze the topping once its cooled down?
There are several ways of working this, Kindof (I think there is something included in the cooking advice section, but I am not up to speed which version is currently onsite - we are constantly improving things as people ask questions and seek clarification, so keep them coming) - freeze just individual-sized lumps of dough (good if you haven't much space in freezer) - then you just need to defrost overnight and roll out when ready to bake; freeze sauce separately in individual sized portions (or two, three or four person sized portions, depending on your family size). Option two - roll out bases, part bake and freeze, do the same with the sauce and freeze as above. Option three - fully assemble pizzas, part bake (tells you in the recipe the best point to freeze them) and the freeze.0 -
Allegra - I was worried that I'd got the wrong end of the stick is all. I've followed from the start - and I think we're only talking April/May time here, so what has been achieved is absolutely phenomenal! And I'm certainly under no illusion as to how much work has been involved - just stunning! And it is brilliant that there are two options anyway - something for the vast majority of people I would of thought.
Sorry to hark on about the vegan TITH - what I didn't tell you is that I used it when I was cash strapped and couldn't afford eggs. It was a good dish, for not much money and in theory would work (i think) whether you were covering meat sausages or veggie, or indeed roast veg etc. Hopefully you can see why my line of thinking then extended to ... 'wonder whether this would be of use to CFR? - I know, I'll ask them.' I know you read posts and I know you listen and I know you're a fantastic bunch!
I'm not shuffling away in a grump, I just thought I'd got the wrong end of the stick and was shuffing away in shame. And I will be away now due to 'essential maintenance work' (on the library network - not me!) so please don't think I've thrown a hissy fit. I'll catch up with the thread and project when I'm able.
TTFNPounds for Panes £7,705/£10,000 - start date Dec 2023
Grocery Spend September 2025 £173.61/£200
Non-food spend September 2025 £29.44/£50
Bulk Fund September (month 9 of 12) £4.80/£400 -
See ya back soon, Greying !
ETA: I take it you are an LOTR fan, btw ?0 -
Grating cheese atm and working out portions to freeze it in. If I have this correct, I need 60g spanish omlette, 90g cabonara, 80g onion tart, 83g pizza and 30g savory scones. This equal 343g not 325g - just wanted to check this incase the amount left over is precisely needed for the next week!0
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Rounding slightly up or down will not affect the quality of finished dish, so I think you're good to go, Snowed0
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Savoury scones (assuming these are the cheese scones?)
Method asks to mix flour and salt, but in ingredients says salt (and pepper which isn't mentioned in method) is just to taste. SO just a sprinkle?
Then asks for water to be added later on - this wasn't in ingredients - assuming this is just to get right consistency?
Ingredients also ask for oat cereal - this isn't in the method! *hopes for quick answer as covered hands in rest of scone mix lol*0 -
There are several ways of working this, Kindof (I think there is something included in the cooking advice section, but I am not up to speed which version is currently onsite - we are constantly improving things as people ask questions and seek clarification, so keep them coming) - freeze just individual-sized lumps of dough (good if you haven't much space in freezer) - then you just need to defrost overnight and roll out when ready to bake; freeze sauce separately in individual sized portions (or two, three or four person sized portions, depending on your family size). Option two - roll out bases, part bake and freeze, do the same with the sauce and freeze as above. Option three - fully assemble pizzas, part bake (tells you in the recipe the best point to freeze them) and the freeze.
Thanks I think I will freeze them in balls, our freezer is tiny
OKIve amended my shopping lists (as there is just two of us) now to figure out what to buy and when, think it will be easier for me to do it on spreadsheet
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My Debt Free Diary (Link)0 -
Thanks for the answer Allegra, just didn't want to risk running out of cheese for next week
Carrot cakes are out and smell YUMMMM!0 -
snowedunderitall wrote: »Savoury scones (assuming these are the cheese scones?)
Method asks to mix flour and salt, but in ingredients says salt (and pepper which isn't mentioned in method) is just to taste. SO just a sprinkle?
Then asks for water to be added later on - this wasn't in ingredients - assuming this is just to get right consistency?
Ingredients also ask for oat cereal - this isn't in the method! *hopes for quick answer as covered hands in rest of scone mix lol*
Just a sprinkle
add oats in with dry ingreds, but if too late, any time will do
water just to get the right dough consistency
BTW, savoury (yep, = cheese) scones are my fave, hope you'll enjoy !0 -
Just to add, vinegar isn't in the method either0
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