I'm back! Trying to spend less on food!

beckstar1975

I find with bread I have to absolutely douse the inside of the tin with oil, then heavily flour it and then I can normally manually unstick any bits that are stuck - it's the best I've found. Or have you tried the greaseproof loaf liners you can get from the pound shop? I've got both the disposable ones I use for bara brith and other tea loaves, and also a big long roll of reusable liner which you can cut  into strips - I've cut an along strip and an across strip that overhangs on all sides so can just pick it up and tip it out - never sticks to that. Benefit of being used again and again.

I've just found 2 cauliflowers from the veg box buried in the fridge so joining you there, think I'll do pasta and cauliflower cheese for tea. Eldest DS is back at uni and he has lots of fruit and veg allergies so much as I miss him it does make cooking significantly easier for the rest of us.

Pollie

Have you tried a light dusting of flour on the paper instead of oil? Also, try parchment paper instead of greaseproof. You could also make a round loaf on a baking tray instead of in a tin.

Katiehound

My suggestion   would also be parchment paper... or those non stick lining sheets that used to be around for around £1. (They seem to have disappeared just when my sheets have pretty much worn out!) just looked online- available but considerably dearer now. well , what a surprise!!

kayannie

I use the loaf tin liners for cake & bread making but they do vary in price. The last I bought were from MrT - can't remember the price but must have been ok or I wouldn't have bought them!
KA

mumtoomany

Thanks all for your suggestions. I've got some cake tin liners in the cupboard, say they're silicon but looks like paper and are single use. Why didn't I think to try one? Also found a silicon loaf tin, bit floppy but might be worth a try. I'll let you all know how I get on with them. Then try some other ideas if they don't work. Dadtoomany says he can't taste the paper, that's still stuck in places. 

I'd got a home reared breast of lamb out to cook yesterday, was meant to be feeding the grandchildren. In the end it was just us. I slow cooked it, then used about half to make stew with home grown carrots, home grown onions, and home grown broccoli. Served with potatoes. We will be eating it again today. The rest of the meat is now in the fridge,to be made into a shepherds pie. We finished up the crumble from the day before. Can't remember if I'd mentioned it. Used the last few, not so good, nectarines and crumble mix from the freezer.

Pulled out the last of the carrots, not good really. Carrot fly and all very small. I have some more to pick of a different variety, they are looking better. (Well the couple that have pushed their tops out anyway) The problem, if they are better, is I'm not sure which were which. Bought two types of resistant seeds, but unsure which were planted where! Should have labelled them. More tomatoes, but not as many as we've been getting. Runner beans and courgettes have slowed down too. Plenty of kale still, lots of Savoy cabbage, and squash coming on. I have also planted some peas and french beans, see how they fair through autumn. 

Right coffee finished, back to the tunnel, speak soon, hugs, mumtoomany.xxx

maryb

Coarse semolina on the bottom of the tin.  It acts like miniature ball bearings for the dough

mumtoomany

Another idea to add to the list to try. Thank you @maryb. I've got semolina somewhere, might be tricky to do the sides though. Hugs, mumtoomany.xxx

Elisheba

maryb said:

Coarse semolina on the bottom of the tin.  It acts like miniature ball bearings for the dough

Oooh, that has made me crave what we used to call 'Rough Custard' when I was a kid. I think that was made with semolina, but I couldn't swear to it and I can't find it on Google.

Floss

Elisheba said:

Oooh, that has made me crave what we used to call 'Rough Custard' when I was a kid. I think that was made with semolina, but I couldn't swear to it and I can't find it on Google.

Could it have been Rice Creamola? We had that regularly as 60s/70s kids, it was a bright yellow milk pudding made with ground rice, and very slightly gritty.

kayannie

My bread stuck to the silicon cake tin - I can't get on with silicon at all! 
KA