May 2012 Grocery Challenge

MrsCD

fozziebeartoo wrote: »

Tea.......well I noticed 1/2 a mozzarrella (sp?) ball and some dried up grated cheese in the fridge, so thinking HM pizza maybe?

I have tomato paste in fridge, onion and peppers in the freezer and I think there might be 2 slices of dried up bacon lurking in the fridge :T

Thinking a scone type base (I have avoided yeast lately and feel better for it)......could I use JJ's bread as the base?

Leave out the cheese and roll it thin?

Cannot think why not.....

Or does anyone have a pizza base recipe they would recommend?

Many thanks!

My ex-SIL used to make quick pizza with a scone base and it worked out fine. I'd go for it!

I didn't read all the way down the page, did I?

MrsCD

sallybunny wrote: »

I've been a bit slack in the posting and adding up this month, but it's better than it would have been if it wasn't for this thread! I'm declaring at £268.36 for May which isn't too bad for me. I was hoping to keep it at £200 but had an upper limit of £350 (£400 if really pushed) so £269 isn't too much of a shocker especially as I shopped at 2 new places this month (Lidl and Iceland) which always means I spend more on 'trying things out'! Can anyone point me to the new June thread please?

And just as a quick update, the pregnancy seems to be going well and I have my first scan on the 15th June! Yay!

Hi sallybunny - glad you're doing well. Take care in this heat :cool:

fozziebeartoo wrote: »

The LO's pizza looks and smells nice, hope it tastes okay!

Pizza looks yummy - well done :T

[Deleted User]

Fozziebear2 your pizza looks lovely

Coxy 11 I have toyed with the idea of a 2nd purse, but it just seems like a lot of xtra work, paying this here, that there, buying it back, i know lots of people swear by it and i love the idea in principle, maybe im just reading it wrong.

I am going to declare at £61.68 its a lot more that i was aiming for, but better than i usually do, so no complaining. See everyone on the June thread

iQueen

I took the afternoon off from gardening on Saturday and decided to make bread, as the kitchen was actually warm enough to raise the dough!

I used Mr M's cheapest plain flour and his fresh yeast. It turned out to be the best I've ever made, although I've been baking it, on and off for over 50 years.

MSE: (Excluding electricity) 2 x 10" diameter loaves, 19p each. :T

So, since then I have (very happily) living on hm bread and hm butter. :rotfl:

Fozziebeartoo: Most surprisingly, I did not get that uncomfortable bloated feeling! This supports what I recently heard on Radio4 - some artisan bread bakers were commenting that the Chorley Wood bread method (used by big commercial manufacturers) does not complete the same processes as the traditional method of rising and proving, which makes the final (commercial) bread less digestble. I'll second that!

Just about to put a couple of hm wholemeal loaves in the oven now.

angelatgraceland

I've been busy with my new panny recentlyand have experimented making chelsea buns as well as various loaves. We don't buy shop bread anymore except one loaf in the freezer bagged up into sandwich bags for emergencies. My don is hooked on fresh bread! We tried a Wrights sundried tomato and parmesan mix las week and it was lovely. I tried the rapid bake and would give it 7/10 but its worth the time for a proper bake and a 10/10. Baking margarine has gone up in price a lot and the other day I used Clover in my loaf instead. It was even better! So it got me thinking-Clover contains vegetable oil so why not use that instead-it works fine with olive oil after all! Excellent result-a slightly softer loaf and definitely a 10/10. I feel that the ones with oil will keep a bit better.
I love the look of Jumblejacks cooking-you are a cook after my own heart-real food-quality stuff-the sort I do myself. I've been making pastry with oil also using the recipes on Weezls site and it is so quick and easy! Made a lovely quiche the other day which went too fast! I also use oil if I make dumplings-I no longer buy suet mix-just no need!
Just had a lovely sweet and sour pork made from scratch using some thawed out pork steaks chopped up. I bought them in Farmfoods for the 3 for £10 offer. A bag is a kilo and I used about half a bag for 5 servings.I couldn't have got chopped pork that cheap locally!
I found a recipe site here-Amish cooking-take a look-its good basic food! http://lynnescountrykitchen.net/amish/index.html

angelatgraceland

Save_Dosh wrote: »

Fozziebear2 your pizza looks lovely

Coxy 11 I have toyed with the idea of a 2nd purse, but it just seems like a lot of xtra work, paying this here, that there, buying it back, i know lots of people swear by it and i love the idea in principle, maybe im just reading it wrong.

I am going to declare at £61.68 its a lot more that i was aiming for, but better than i usually do, so no complaining. See everyone on the June thread

Have to say I agree with you. There is another simple method! If you get a bogof put the value of it in a second puse and when you need to stock up-maybe once a month-use this to buy your storecupboard items. It will show you what you have gained with bogofs etc. Personally I can't be bothered to do any of it as I just live on deals all the time! However-I do appreciate that for some people it is indeed the way forward and a great way of focussing!

fozziebeartoo

The pizza smelt too good to wait till tea, so it became lunch

Have to say it was lovely and the base was very light indeed (I hadnt done scone base before after trying a friends that was like chewing Play Doh) :eek:

Just used 110g plain flour, BP, 25g marg, sprinkle of grated cheese and milk to mix.....

I like my pizza base very crisp, so will reheat the LO's direct on the oven shelf to crisp it up to my taste.

The first baking left it light, moist and fluffy......much to my surprise :rotfl:

Florenceem

iQueen wrote: »

I took the afternoon off from gardening on Saturday and decided to make bread, as the kitchen was actually warm enough to raise the dough!

I used Mr M's cheapest plain flour and his fresh yeast. It turned out to be the best I've ever made, although I've been baking it, on and off for over 50 years.

MSE: (Excluding electricity) 2 x 10" diameter loaves, 19p each. :T

So, since then I have (very happily) living on hm bread and hm butter. :rotfl:

Fozziebeartoo: Most surprisingly, I did not get that uncomfortable bloated feeling! This supports what I recently heard on Radio4 - some artisan bread bakers were commenting that the Chorley Wood bread method (used by big commercial manufacturers) does not complete the same processes as the traditional method of rising and proving, which makes the final (commercial) bread less digestble. I'll second that!

Just about to put a couple of hm wholemeal loaves in the oven now.

So you made bread using ordinary plain flour not the strong flour? Did you make the bread by hand or in a BM?

Florenceem

angelatgraceland wrote: »

I've been busy with my new panny recentlyand have experimented making chelsea buns as well as various loaves. We don't buy shop bread anymore except one loaf in the freezer bagged up into sandwich bags for emergencies. My don is hooked on fresh bread! We tried a Wrights sundried tomato and parmesan mix las week and it was lovely. I tried the rapid bake and would give it 7/10 but its worth the time for a proper bake and a 10/10. Baking margarine has gone up in price a lot and the other day I used Clover in my loaf instead. It was even better! So it got me thinking-Clover contains vegetable oil so why not use that instead-it works fine with olive oil after all! Excellent result-a slightly softer loaf and definitely a 10/10. I feel that the ones with oil will keep a bit better.
I love the look of Jumblejacks cooking-you are a cook after my own heart-real food-quality stuff-the sort I do myself. I've been making pastry with oil also using the recipes on Weezls site and it is so quick and easy! Made a lovely quiche the other day which went too fast! I also use oil if I make dumplings-I no longer buy suet mix-just no need!
Just had a lovely sweet and sour pork made from scratch using some thawed out pork steaks chopped up. I bought them in Farmfoods for the 3 for £10 offer. A bag is a kilo and I used about half a bag for 5 servings.I couldn't have got chopped pork that cheap locally!
I found a recipe site here-Amish cooking-take a look-its good basic food! http://lynnescountrykitchen.net/amish/index.html

I agree about how baking marge has gone up in price. I tried the faux utter.. butt.... in scones after JJ's advice - so easy to use.

mummyyof5

Not been on since Friday I think so a few spends to add

Sat...L**ls..£12.00...mainly on the bacon and beans offer...bacon now in freezer.
MrAs...£10.00...Mainly picnic stuff for Sunday
I**land £2.50..eggs
Sun..NSD:j

Mon..£1.50 baking pots
MrTs..£5.50...milk..cereal

£31.50 to add...Tomorrow will be a NSD too:j