Weezl and friends Phase 3 - sitting pretty with Kitty

Allegra

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.

Greying_Pilgrim

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.

TTFN

Allegra

See ya back soon, Greying !

ETA: I take it you are an LOTR fan, btw ?

pinkie_pie

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!

Allegra

Rounding slightly up or down will not affect the quality of finished dish, so I think you're good to go, Snowed

pinkie_pie

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*

kindofagilr

Allegra wrote: »

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

OK Ive 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

pinkie_pie

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!

Allegra

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 !

pinkie_pie

Just to add, vinegar isn't in the method either