Weezl and friends Phase 3 - sitting pretty with Kitty

nopot2pin

life_in_termoil wrote: »

Just a quickie though..........how long does the stuffing need to be in the oven?

It says on the page, 15-20 mins (its near the bottom of the page)

life_in_termoil

nopot2pin wrote: »

It says on the page, 15-20 mins (its near the bottom of the page)

Thanks for that x

I took it out after 20 mins and it looks and tastes GREAT!!! I keep on going over and having a "taste" and ermmmm well theres only half left!!!
It is alittle bit crumbly but that is probably down to me as I dont have a food processor or chopper therefore my breadcrumbs were made by grating toasted bread which did result in some larger than breadcrumb size bits lol.

Reference the brownies lovely and crispy on the outside, gooey in the middle, did fall apart alittle bit but not an issue really, only downsize for me is that they are too sweet so will probably use less sugar next time. Kids like them but theyre not having any more till after dinner otherwise all my culinary efforts of today will be lost lol. Also think brownies would be lovely with a table spoon of brandy or contreaux (sp) with grated orange zest.

weezl74

life in termoil thanks so much for your testing-wow!:T:T:T:T
are there any changes i can make to make the recipes clearer?

weezl74

CBM, I asked Tia, whose poaching method it is, and she said:

'Partly because it's not hygienic to wash the chicken under the tap (spread of bacteria) but mostly the first boil pulls out a lot of the yucky stuff from the chickens skin and what not. It also means that the end stock will be clear rather than grey-brown.

Don't know the more technical explanation thats how it was explained to me.

ETA Google says that the froth at the top is coagulated protein that appears at the first boil. So I think that just emptying out the water is the easier way to get rid of it, rather than skimming it off. Then you can just leave it to simmer slowly and don't have to go back to it as often.'

life_in_termoil

weezl74 wrote: »

life in termoil thanks so much for your testing-wow!:T:T:T:T
are there any changes i can make to make the recipes clearer?

)

not really the only problem I had was finding how long to cook the stuffing for, but when I was told where it was it was easy to find lol (was just a case of me not reading properly) and also it didnt say anywhere about making the stuffing into balls it just says :-

Stuffing


Soak the mixed dried fruit in a little warm water until plumped up. Drain. Finely chop the onion, or whizz in a food processer. Mix all stuffing ingredients together. Place in a small roasting tin and drizzle with oil.


then it says
40 Minutes before you want to serve the meal

place the stuffing balls on the bottom shelf and cook for 15-20 minutes

I just think it would be alittle bit clearer if you added shape into balls somewhere.

I didnt shape mine just put in an ovenproof dish and baked.

I have enjoyed myself today and look forward to making/testing more of the recipes.

MadDogWoman_2

I've just made the spanish omelette from Option 1, all I can say it's delicious.

DD has wolfed it down, I've even managed to persuade her to try potato wedges by coating them in paprika and garlic (she's not keen on chip shaped foods) DH at work so I'll get his verdict later.

I have a chicken in the slow cooker currently poaching for chicken and onion pie tomorrow. I'm also planning on making a batch of bread, houmous and carrot cake.

I've turned some left over calzone dough into a loaf. I''ve not tried it yet but it smelt yummy whilst it was cooking.

life_in_termoil

smoked salmon pasta

Can i recommend you tell people to drain the pasta before tipping into the sauce (or am I being picky lol) but some people dont have alot of initiative and would just tip the pasta into the sauce without draining it first (my son would anyway haha)

life_in_termoil

Vegetable soup

Ingredients

320g onion
320g sprouts, boiled and chopped
1.5 pints stock made with chicken oxo cube
50ml vegetable oil
approx. 1 teaspoon garlic powder
salt & pepper to taste

Are all the ingredients listed?

weezl74

life_in_termoil wrote: »

Vegetable soup

Ingredients

320g onion
320g sprouts, boiled and chopped
1.5 pints stock made with chicken oxo cube
50ml vegetable oil
approx. 1 teaspoon garlic powder
salt & pepper to taste

Are all the ingredients listed?

spookily enough LIT we have just been discussing that!

I'm a bit worried about this recipe frankly

I have one possible idea for something instead for the lunch, but not had chance to mock up a recipe. Watch this space though!

MadDogWoman_2

Weezl - I'm not sure if you spotted it, but I'm happy to test mince tarts