Weezl and friends Phase 3 - sitting pretty with Kitty

life_in_termoil

Grrrrrrrrrrrrrrr

Made the tortillas (double batch) and the kids have decided that they arent hungry as they had omelettes before I came home from work!!! Ive made 26 tortillas (2 have already been eaten by me) and decided that 8 will be used tomorrow for packed lunches, 8 will be frozen and the other 8 I will brush with oil and sprinkle on some salt/pepper or paprika and put under the grill to make tortilla chips that we can eat with some dips later on.

life_in_termoil

Brush tortillas with oil and sprinkle on some salt and pepper or paprika or leave plain, cut into triangles and place on a baking tray, put under a hot grill for afew minutes (keep an eye on them as they will burn quickly) once brown turn over and cook the other side. Take from under the grill and allow to cool. Lovely crispy tortilla chips to eat with your favourite dip

Should keep for about a week in an airtight container

Just charging batteries in camera so will be able to take some pics later x

Allegra

VenusFlytrap wrote: »

Thanks Allegra, just got your PM now, I'll have to get my thinking cap on... when I said this before:


Is this the sort of thing you're after with this article, or is it going too far off topic? It's all under the umbrella of adapting the plan to suit individual needs and different circumstances, but don't want it to be repetitive if all this is covered in other articles or elsewhere on the site, or if this isn't what you want. Let me know what'll be most useful to cover, I'm very open to all ideas and suggestions from anyone - still feel quite cheeky leaping in like this! Big thanks to BigJenny too for allowing me to come in on this, seems like you're a pro at the cooking-for-one thing so please keep the tips coming!

We always need bods - in fact, we are desperate for more folk to help - so please do not feel cheeky, and if anyone else is hanging around thinking "I could help", do not wait for me to strongarm you into it, but pipe up and be counted

All of your suggestions sound extremely useful for a Shirl who's "learning how to fish", and are exactly what we are looking for. I'll just pick the brains of the rest of the team at some point to see if we want it all in one article, or if we want them broken down into more, with more focus each, but in the meantime, please proceed as you see fit - I promise you that anything you can come up with will be useful to someone somewhere !

VenusFlytrap_2

Allegra wrote: »

I'll just pick the brains of the rest of the team at some point to see if we want it all in one article, or if we want them broken down into more, with more focus each, but in the meantime, please proceed as you see fit - I promise you that anything you can come up with will be useful to someone somewhere !

OK, that's great, have made a start combing through this thread from the beginning for any comments/suggestions that might be helpful, just cutting and pasting into a word doc at the moment, was thinking of using sub-headings to group ideas together, that'll make things easier if it does get broken down further.

Will keep collecting info until I get my orders from Weezl (seeing as though she's the CEO of this enterprise!) on how she wants to organise it, then can start putting things together coherently (I hope!)

life_in_termoil

Whats everyone making/testing tomorrow?

I was thinking about making a 2 loaf batch of bread but the only yeast I have is Allinson dried active yeast which I usually just sprinkle in with the flour. Would I need to activate it in the water first to have a successful loaf?

life_in_termoil

photos of my efforts are HERE

MadDogWoman_2

Potty,

As requested, it's from Economy Gastronomy Serves 6-8

175g butter, soft
175g Self Raising flour, sifted
1tsp ground cinnamon
1/2tsp mixed spice
175g caster sugar
3 eggs
3tbsp milk
4 bananas (fresh or frozen) my freezer is stuffed with on the turn bananas for this recipe.
Vanilla Ice Cream
Toffee Sauce - recipe recommends Dulce De Leche, but I just buy the cheapest toffee sauce on the shelf

Beat butter, flour, spices, sugar and eggs either by machine or by hand, to a smooth thick batter, add the milk stir in. Add banana in small chunks.

1.2 litre pudding basin (glass or plastic) grease, fill to 3/4 with mix, cover with loose foil make a handle with string. Steam on medium heat for about 1.5 hours*. Tester should be clean when the middle is poked.

Serve with ice cream and toffee sauce.

Can be chilled and blasted in the the microwave.

I use an electric steamer and it takes about 2 hours to cook properly, you do end up with quite a substantial pudding.

Frozen bananas don't need defrosting, but peeling and chopping can be a challenge (very chilly fingers)

Tomorrow I'm making Houmous and Pasta Carbonara, Carrot Cake and Savoury Scone - ran out of time today.

queen_of_string

epic fail here on the roast dinner, but happily that's down to me and not to your yummy recipes or instructions. Managed to have a piece of flat pack furniture land on my foot in a discount store when I mistakenly stepped forward to help save it from falling. I am a foolish moog and will not be repeating this. Because of this unforseen event, I have spent the afternoon with said foot elevated and ice on it ( yes I remembered to give it 10 mins respite every 20 mins for those who are concerned about such things). OH stepped up and made dinner, which was very nom but sadly not weighed or accompanied by stuffing etc.

Did notice that there are sausages in the stuffed onions but none in the ingredients and that onions are stuffed, but also mentions chopping them with the carrots in the method.

Ah well, maybe next time.

Allegra

life_in_termoil wrote: »

Whats everyone making/testing tomorrow?

I was thinking about making a 2 loaf batch of bread but the only yeast I have is Allinson dried active yeast which I usually just sprinkle in with the flour. Would I need to activate it in the water first to have a successful loaf?

If the yeast is "quick" yeast - that is, the packet does not mention the need to activate it, then it's absolutely fine just to sprinkle it in with the flour and salt and then just add water before proceeding as normal.

And your photos are gorgeous !!! :T

auditbabe

weezl74 wrote: »

dear all, I'd be most grateful if people could help me work out what the FAQs page needs to contain to help with the questions that we often get asked. So far I have seasonings, bread issues... any more?:cool:


i could also do with a brownies tester at pretty short notice, ie over the weekend, to test my optimistic theory that swapping 1 block of dark for milk choc will result in it needing less sweetening. If anyone is willing PLEASE do shout up I'll give you a big kiss/promise not to if you're shanks

when crimbo is linked would people like it to link from planners page, home page or somewhere else?

I'll try this hopefully later today xx