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Quick questions on ANYTHING (see first post for Freezing, Reheating, Slow Cooker, +)

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  • r.mac_2
    r.mac_2 Posts: 4,746 Forumite
    10past6 wrote: »
    Hi peeps

    57g of wholemeal bread, how many slices of bread will that be?

    Thanks

    I've just weighed my bread!!!:rotfl:

    I used a thick slice of granary loaf (hovis - but don't tell anyone:rolleyes: ) it weighed about 55gm

    does that help?:confused:
    aless02 wrote: »
    r.mac, you are so wise and wonderful, that post was lovely and so insightful!
    I can't promise that all my replies will illicit this response :p
  • 10past6
    10past6 Posts: 4,962 Forumite
    r.mac wrote: »
    I've just weighed my bread!!!:rotfl:

    I used a thick slice of granary loaf (hovis - but don't tell anyone:rolleyes: ) it weighed about 55gm

    does that help?:confused:

    r.mac

    Why didn't I think of that? doh :confused: :rotfl:

    I'm going to have a go at making a baked bean loaf :eek:
    Click here for Martins (MSE) advice on who to contact with Debt Issues - YOU HAVE NO REASON TO USE A FEE PAYING DEBT MANAGEMENT COMPANY- THEY CANNOT DO ANYMORE FOR YOU THAN THOSE LISTED IN MY LINK ABOVE.

    All information given by myself is offered informally and without prejudice - if in doubt seek help from a qualified and insured professional
  • 10past6
    10past6 Posts: 4,962 Forumite
    Helpppppppppppppppppppppp :eek:

    I've just made a baked bean loaf using this recipe:

    Serves 4
    SW plan: 2 syns per serving on green plan


    400g can baked beans
    1 small onion, finely chopped
    57g wholemeal bread (6 syns or 1xHEB)
    2 tbsp tomato ketchup (2 sins)
    1 egg, beaten
    1 tsp yeast extract (Marmite)
    1 tsp dried mixed herbs
    Seasoning

    Make the bread into breadcrumbs. Then wet a 1lb loaf tin, and line with non-stick baking parchment. Mix together all the ingredients and turn into the prepared tin. Level the surface and bake in a preheated oven at 180*c for about 35 minutes until firm to the touch. Leave to cool in the tin for a few minutes, then turn out, remove the paper and serve warm or cold.

    Serve with SW syn free potato wedges and fresh peas

    I've taken it out after 35mins cookin, let it cool, and it's all soggy, how can I get it to be firm?
    Click here for Martins (MSE) advice on who to contact with Debt Issues - YOU HAVE NO REASON TO USE A FEE PAYING DEBT MANAGEMENT COMPANY- THEY CANNOT DO ANYMORE FOR YOU THAN THOSE LISTED IN MY LINK ABOVE.

    All information given by myself is offered informally and without prejudice - if in doubt seek help from a qualified and insured professional
  • r.mac_2
    r.mac_2 Posts: 4,746 Forumite
    hmmmmm not sure - perhaps it needs to cook for longer or a few more breadcrumbs were needed?

    can anyone else help?

    why not serve it with some chips or baked potato or something and call it a baked bean stew :D
    aless02 wrote: »
    r.mac, you are so wise and wonderful, that post was lovely and so insightful!
    I can't promise that all my replies will illicit this response :p
  • 10past6
    10past6 Posts: 4,962 Forumite
    r.mac wrote: »
    why not serve it with some chips or baked potato or something and call it a baked bean stew :D
    :D:D:D

    It's come out like a bombay mix :eek:

    I think next time I'll add more breadcrumds and see what happens
    Click here for Martins (MSE) advice on who to contact with Debt Issues - YOU HAVE NO REASON TO USE A FEE PAYING DEBT MANAGEMENT COMPANY- THEY CANNOT DO ANYMORE FOR YOU THAN THOSE LISTED IN MY LINK ABOVE.

    All information given by myself is offered informally and without prejudice - if in doubt seek help from a qualified and insured professional
  • 10past6
    10past6 Posts: 4,962 Forumite
    r.mac wrote: »
    In which case - can I introduce you to my sister!!!!:D
    why? do you need to get rid of her :rotfl: :rotfl:
    Click here for Martins (MSE) advice on who to contact with Debt Issues - YOU HAVE NO REASON TO USE A FEE PAYING DEBT MANAGEMENT COMPANY- THEY CANNOT DO ANYMORE FOR YOU THAN THOSE LISTED IN MY LINK ABOVE.

    All information given by myself is offered informally and without prejudice - if in doubt seek help from a qualified and insured professional
  • r.mac_2
    r.mac_2 Posts: 4,746 Forumite
    when you say nombay mix, do you mean a bit dry? In which case, perhaps too many breadcrumbs?????

    does it taste good?
    aless02 wrote: »
    r.mac, you are so wise and wonderful, that post was lovely and so insightful!
    I can't promise that all my replies will illicit this response :p
  • 10past6
    10past6 Posts: 4,962 Forumite
    r.mac wrote: »
    when you say nombay mix, do you mean a bit dry? In which case, perhaps too many breadcrumbs?????
    No, it just wouldn't set, came out like stew :mad:
    r.mac wrote: »
    does it taste good?
    No, it taste's bloody awful :rotfl:

    I won't be cooking it again :D
    Click here for Martins (MSE) advice on who to contact with Debt Issues - YOU HAVE NO REASON TO USE A FEE PAYING DEBT MANAGEMENT COMPANY- THEY CANNOT DO ANYMORE FOR YOU THAN THOSE LISTED IN MY LINK ABOVE.

    All information given by myself is offered informally and without prejudice - if in doubt seek help from a qualified and insured professional
  • r.mac_2
    r.mac_2 Posts: 4,746 Forumite
    oh well - lets put that one in the 'experience' basket and move on!
    aless02 wrote: »
    r.mac, you are so wise and wonderful, that post was lovely and so insightful!
    I can't promise that all my replies will illicit this response :p
  • 10past6
    10past6 Posts: 4,962 Forumite
    r.mac wrote: »
    oh well - lets put that one in the 'experience' basket and move on!
    "Experience" or bin, there both the same to me :rotfl:
    Click here for Martins (MSE) advice on who to contact with Debt Issues - YOU HAVE NO REASON TO USE A FEE PAYING DEBT MANAGEMENT COMPANY- THEY CANNOT DO ANYMORE FOR YOU THAN THOSE LISTED IN MY LINK ABOVE.

    All information given by myself is offered informally and without prejudice - if in doubt seek help from a qualified and insured professional
This discussion has been closed.
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