Countdown to Freedom

abouttimetoo

edinburgher wrote: »

Don't be too gung-ho with the garlic!

Not a recipe as such, but I love hummus and can now make it without measuring

• Can of chick peas (rinsed) - can used dried, but life is too short
• Tbsp of tahini - horrible stuff - works in hummus!
• Juice of a lemon
• Large garlic clove, crushed
• Plenty of cracked black pepper
• Salt to taste
• Olive oil (extra virgin ideally, we use Lidl's cheapest)

Chuck everything in a food processor, blitz until everything's been cut a bit, but is still chunky. Take off lid, use spatula to clean down sides. Start food processor again, drizzling in olive oil with a stingy but steady trickle. Stop adding oil once consistency looks ok, stop processor, clean down sides. Blitz for another few seconds, add a little water if it has gone too thick and add any fancy stuff at the last minute (coriander etc.) Final blitz if you've added fancy stuff. Otherwise, eat with a little olive oil and pepper sprinkled over the top.

Keeps fine for a week in the fridge, give a wee stir if it separates.

Ooh, thanks Ed and how re-miss of me to not add you to my list of MFW great cooks!

The other thing you've made me realise is that having just done a big on-line shop to take advantage of an offer I've forgotten to order the chick-peas which are always on my shopping list as I like to put them in curry :mad: Quite agree re the dried ones :rotfl:

Will try and make it during the week but think next weekend is more probable now

Regards
ATT

Froggy-G

abouttimetoo wrote: »

Hmm, that's all well and good Froggy but how do we know your log on details were not taken during the pre-mincing process?
Regards
ATT

How can I convince you ATT that I am the real Froggy?

elantan

abouttimetoo wrote: »

Hmm, that's all well and good Froggy but how do we know your log on details were not taken during the pre-mincing process?
Regards
ATT

thats exactly what i was thinking :rotfl::rotfl::rotfl::rotfl:

Tilly_MFW_in_6_YRS

We may be eating dinner for breakfast. Pork has been cooking for 3.5 hours, recipe followed to the letter and crackling not crackly :eek:

edinburgher

Can you turn the heat up a bit? 150 didn't sound enough to make crackling..

Tilly_MFW_in_6_YRS

Hi Mr E, I thought that too but decided to trust the recipe :eek:As it's the first TK one I've cooked I had high expectations.

It does make me wonder how the recipes were tested, but hopefully others will do better.

So roast belly pork for breakfast anyone?

Fortunately I had a Wa!trose stick thing so we've had a little bread and oil until it cooks

Tilly x

abouttimetoo

Froggy-G wrote: »

How can I convince you ATT that I am the real Froggy?

Lol, we'll just have to trust you Froggy but we'll be keeping a close eye on any accidental posts e.g. a 'Froggy' post that mentions taking the hounds out or something similarly Tillyesque :rotfl:

Sounds like you're settling in really well, so pleased for you all and amazing to think that MSE/MFW can have the power to bring people and friendships like this together

Regards
ATT

Tilly_MFW_in_6_YRS

Evening, I'll have to catch up posts tomorrow

Pork was tasty, a bit too salty for me, which hasn't happened when I've brined turkey. Will try the recipe again as possibly TKs didn't have the bones in, and mine belly pork did.

I had thought I'd use TK as one of the books of the month in November - will reserve judgement

Tilly

Tilly_MFW_in_6_YRS

Back to money stuff

58p and 63p Tilly Tidied to MOS :T

Payday and the switches I needed to do from Saturday's shopping complete. Weekly food shopping came in at £53 but that does include the ox cheeks and bely pork which were not on my menu plan.

The second purse system seems a bit complicated for my brain to cope with, but if I don't have the funds to save for bulk shopping, I may have to consider it. I want to find a way to continue buying good offers when they are available. This reduces the cost of my weekly shops, as I don't need to buy some staples. If I'm unable to do this, my overall shopping bill will increase. More thought needed.


Busy week both with work and social life - the only quiet night is Friday :eek:

Have a good week

Tilly x

TallGirl

Hi Tilly I love cooking belly pork as well I use Loraine Pascale's receipe with pears but find all the veg gets a bit greasy. The rind does bubble up nice under a hot grill at the end. What do you use the left over for I struggle a bit as it is still a bit too fatty for sandwiches I find and DH doesn't like the way the edges got dark and crispy.

Good luck to Mr T with the job hunting just keep going.