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

cheerfulness4

ceridwen wrote: »

Well - that one certainly had me wondering. It took a bit of googling to find out whether theres any websites indicating pineapple skin is edible.

I managed to find a mention of making cordial with pineapple skin - leaving it overnight soaking in water and sugar - so I guess that what you did was something similar to that?

Yes it sounds similar although I should have clarified that I didn't eat the boiled skin, just strained and then saved all the scrummy flavoured water.

I got the idea because on that 'celebrity' programme they used to boil up all the fruit skins and save the water from it to make fruit teas or flavoured cold drinks. I can see now that it works.

ceridwen

Patience...patience....ISOM (pot - kettle - black being the phrase that comes to mind here) - I'm not a naturally patient person myself (I DO like a bit of understatement me;) ). We'll have the blog in Weezl's good time - I'm personally having little bets with myself as to when it will get launched on the world:D I have this feeling she's working away on it - probably as we speak.

Some things take time to "brew" - rather like the best wine! LOL

In_Search_Of_Me

Umm...wasnt being impatient as know Mrs Weezl will do things in her own good time...merely supporting the idea of a blog having sat on the fence previously and was really thinking aloud! Sorry if I came accross as impatent - didnt mean to - was more supporting the idea as think it would be good to get more detail in IYKWIM! I think people sometimes just get snippets on here...
Just back from carboot and saw a HUGE japanise knotweed Weezl - suspect this is more the type he was thinking in the recipe because the trunks were much thicker, although still not as thick as rhubarb...if you want to go see go up bessimer road and just before you get to the market site its on the left ...all along that bit of road! Be careful though as I suspect looking at the look & size of the general undergrowth that some "dodgy things" may go on there IYKWIM!! Ok off to sort out nettle recipe as will foggage nettles this pm...
oh yess 100g of seeds is about a cup weezl...

weezl74

In_Search_Of_Me wrote: »

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.
Back to Video

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!!)...

if you use veg oil, and your seeds from the asian supermarket, then it's £1.54 for all that amount of tahini!

In_Search_Of_Me

thus saving 150 ish...like BOGOF!! Its raining here so my plan to allotment has gone awry...may make brandy instead but do wonder if I can use tinned instead of fresh fruit.What do people think?

weezl74

I'd use tinned!

In_Search_Of_Me

weezl74 wrote: »

I'd use tinned!

now theres a surprise lol!! I was thinking actually that tinned may be more flavorful as they are canned straight away....Have you & Mr Weezl eaten "the egg!?"
Off to make chapatis & curry!!

weezl74

Hi,

I predict a tomato glut in the Weezl house. It looks like 5 plants will come into fruit at the same time, with about 20 tomatoes on each!:eek:

I'm loathe to let any go to waste (no, really Weezl, quelle surprise!) So, preserves, pickles, home canning and jarring, I'm open to all offers! I reckon we've got about 3 weeks left, so don't panic!

How's everyone's weekend been? I've missed you all, but had a work deadline, which I've happily just finished! So pleased ...

Love to all,

Weezl x

In_Search_Of_Me

Do you want to borrw my preserving book W? I've got 2 and youre welcome to borrow...if you want to pop in there is freshly cooked mountain f food avail?!! Not sure if youve eaten tea yet!! I just ate mine & its SCRUMMY if I dont say so myself! Will do the recipe for you in a mo!

MRSMCAWBER

Hi weezle

I am expecting a tomato glut too :T I have counted up on just 1 tomato plant and gave up when i got to 100 buds n flowers ..with a few tiddly tomatoes for good measure :rotfl: ... i have quite a few varieties out there..but the seeds i tipped out of a plum tomato in the fridge seem to be in a league all of their own:D
When i grew stuff for the 1st time a couple of years ago i had a few too many tomatoes (nothing like what im expecting this year;) )...i threw them in a roasting tin with a drizzle of oil, some rock salt and roasted.. i then blitzed them to use instead of passata (and froze)....it was gorgeous..im going to the same this year but freeze before i blitz them so i can blitz them if i want to or just defrost and have on toast or mixed through cooked pasta..