weezl and friends Phase 4 - recipe testing christmas treats!

Apricot

nopot2pin wrote: »

I have just looked at this recipe on the CFR site.
It looks soooooooooo easy to make. Its good to know that it is lovely

And what a fab idea to add curry powder to half.... :T
How much did you add Leah ?

About a tablespoon, im always quite liberal with spices.


Am trying out Jamie Oliver's cauliflower and macaroni cheese tonight - not hugely MSE but since I saw it on tv I've been dying to try it - hopefully not going to be a disaster!

katkins78

Just noticed the extras on the Christmas planner- must have a go at the cranberry nut roast, had the nut roast from Kitty's planner and it was lovely! Well done you lot!:T

Had the houmous on toast for lunch; I make houmous quite a lot, with sundried tomatoes and HM tahini, loads of lemon juice and expensive olive oils etc.. Well the cfr version was just as good, really easy to throw together and probably a quarter of the price! Yummy-esp the chilli!

Lesley_Gaye

had the sweetcorn fritters tonight, but swapped the veg around

so had pea fritters (squashed the peas a bit first) without any spices, and added a tiny bit of chopped mint, with sweetcorn as a veg, and instead of wedges I did the same amount of potato as jackets, microwaved, then oiled the skin and crisped in the Remoska

worked a treat, lovely change from the usual sweetcorn and wedges version

domesticgoddess789

katkins78 wrote: »

Just noticed the extras on the Christmas planner- must have a go at the cranberry nut roast, had the nut roast from Kitty's planner and it was lovely! Well done you lot!:T

Definitely make the cranberry and cashew nut roast! I am just having some leftovers reheated for my tea and its gorgeous. Easily as nice as Kitty's nut roast, if not even better

queen_of_string

We had sausage and chips for tea last night and I used a bit of left over french onion soup from the xmas planner for the gravy. Was very nom, a lovely rich taste, almost like it had red wine in!

Having a very cfr day today: porridge for breakfast, left over sag aloo for lunch, just need to pick a tea now .

shanks77

Well inspiration kinda struck and we had a tuna pasta bake made with some cuppa soups i have had lying forever. Was nice and easy and quick to make. Going away for a couple of days so hoping to have some nice unfrugal meals out for a treat so catch up with you all later and look forward to hearing how things have gone xx

Sami_Bee

katkins78 wrote: »

Just noticed the extras on the Christmas planner- must have a go at the cranberry nut roast, had the nut roast from Kitty's planner and it was lovely! Well done you lot!:T

Had the houmous on toast for lunch; I make houmous quite a lot, with sundried tomatoes and HM tahini, loads of lemon juice and expensive olive oils etc.. Well the cfr version was just as good, really easy to throw together and probably a quarter of the price! Yummy-esp the chilli!

how do you make tahini? I have an almost full pack of sesame seeds lurking in the cupboard.

Allegra

Sami_Bee wrote: »

how do you make tahini? I have an almost full pack of sesame seeds lurking in the cupboard.

I make tahini whenever I have a surfeit of sesame seeds, Sami, and the recipe I use is the one that has been posted by ISOM on one of Weezl's old threads, years ago now

Tahini Ingredients

4 cups white sesame seeds
1/4 cup oil
blender
1-2 baking sheets

Begin by spreading the sesame seeds over the baking trays. Place the trays into an oven that has been preheated to 350 degrees F for at least 10 minutes. Stir with a spatula from time to time, making sure they get golden but not brown.

Pour the toasted sesame seeds into a blender and add the quarter cup of oil. Blend them together until the mixture is smooth and pour-able, adding more oil in if the mixture is too thick to pour easily.

And just like that your tahini sauce is ready to be served or stored. The great thing about this sauce is that it can be kept fresh in the refrigerator for up to a month.

katkins78

Yup, I make tahini using ISOM's recipe too....I have been lurking a very long time!

katkins78

Oh, also, I usually make a big batch and freeze it into ice cube trays, then I can just pop a couple of cubes into each houmous mix. I didn't realise they can stay that long in the fridge, but I suppose all that oil helps?