Old Style vs the USDA head-to-head challenge...

sandy2_2

A friend has just given me a big bunch of Basil will I be able to freeze some of it

In_Search_Of_Me

sandy2 wrote: »

A friend has just given me a big bunch of Basil will I be able to freeze some of it

If you chop it up and mix with some water you can freeze easily in ice cubes I am told...HTH!

MRSMCAWBER

Hi Weezl..

not sure if it will be a small holding.. more of a house with a big garden :rotfl: but if thoughts of achieving that keeps me focussed on saving the pennies its got to be a good thing:D

I will have a sort through and post any decent nutritious savoury snackies i think might be of use

Tonight for dinner we had meat/potato and veggie pie mad from the extra stuff i cooked yesterday and as always..we prefer the "concoctions" to the original meal ... have some mashed potato and cauli left over so tomorrow im going to roast some onions off and mix it all together with some thick cheese sauce and bake it in the oven with some hm sausages out of the freezer..... im sure our meals seem to stretch further and further :j
right had better get back to the knitting..im making little stockings for the xmas tree

BigMummaF

What about your breadsticks & all the variations MrsMc....wouldn't they qualify for this challenge?

MRSMCAWBER

oooohhhh BigMummaF you are clever :T

The bread sticks are :-

• 150ml warm water
• 1/2tsp dried yeast - i use 7g of fresh
• pinch of sugar
• 225g plain flour
• 1tsp salt
• 2 tsp caraway seeds

Just dissolve the yeast n sugar in the water and throw into the dry ingredients ...nice n simple :T ... knead for a couple of mins -then divide the dough into 20.. usually about 20g each...
roll into long sausages -about 12" and place on a greased baking sheet -i use a non stick liner .. and wang in the oven at 220c/425f/gas7 for 10-12 mins
When you are rolling them out you do need some flour but try not to use to much as they just slide about :rotfl:
When mine are cooled i keep the wrapped up in a clean tea towel so they stay crispy..a bit like grissinis ...only nicer...
I have done them with poppy seeds too, and today i have done the caraway ones and 1 lot without the caraway seeds and with 10g parmesan and 1 tsp of mustard seeds - they are rather nice -had to quality test them
Hubby munches them all week -much better than the salted peanuts he used to demolish and lovely with tzatziki and dips mmmmmmm

In_Search_Of_Me

oo cunning plan Mrs M - maybe make some for a certain PARTY on 28th?!! Finally maaged find tahini paste in a teeny shop out of the way so can now make hommus! Doe anyone know if you can make tahini from sunflower seeds? Anyone tried?!!

MRSMCAWBER

hi there In search of me

Just found a recipe for tahini on the web...

http://video.about.com/mideastfood/Tahini-Sauce.htm

not sure what it would taste like with sunflower seeds mind

BARGAINHUNTER!

BARGAINHUNTER! wrote: »

Wow! What a thread! Have read it in chunks over 3 days, writing down recipies to try along the way. First one im gonna attempt to Mrs M's bagels - my son loves bagels, especially plain ones but they only had food doctor seeded ones in Mr T's so im going to try the bagel recipie minus the poppy seeds and onion and see how I go. Does anyone know if you can freeze them and if they are ok afterwards?

Made these bagels - absolutely fab! Thank you so much for the recipie! I will definately be making these again as bagels are very expensive to buy!

In_Search_Of_Me

oo thanks for that Mrs M - SOOO easy - wish I'd found it before as they had sesame seeds on offer at H&B!!



Heres the recipe...Weezl could you do geeky math for us?



Tahini Ingredients

Here's what we'll need:

• 4 c. white sesame seeds
• 1/4 c. olive oil
• blender
• 1-2 baking sheets

Prepare the Sesame Seeds

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

Pour the toasted sesame seeds into a blender and add the quarter cup of olive 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.
Storing and Using Tahini

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.

Today I'm going to use it right away, as a dressing on a simple tomato and cucumber salad. Maybe tomorrow I'll use it as a sandwich spread. The possibilities for using tahini sauce are numerous, so don't hesitate to experiment.

Thank you for joining me, to learn more visit us on the Web at food.about.com.
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Ok my challege for the day is cheap and notfattening recipes. I weighed myself this am and nearly cried...last year managed to loose 5 1/2 stone (drastic measures & wont be doing that again) but have put all but one back on. So some yummy healthy recipes for me please pepys! Also got to cut spending as gone awry of late so while I wont be living on air do need to have what we called FHB (family hold back!!)...

Bunny200

Made these Thursday night for a fraction of the cost of Mr Ts Bagels. My kids love bagels so this is a great help, the only thing now is I need to learn the knack of getting the rings to stick together, most of mine came undone in the water! They ended up looking more like croissants than bagels but tasted good. Any tips greatly received!

BARGAINHUNTER! wrote: »

Made these bagels - absolutely fab! Thank you so much for the recipie! I will definately be making these again as bagels are very expensive to buy!