newbie oldstyler here, just a few questions? x

dedicatedmoneysaver

Hi all,

this is my first old style post so thanks for having me!!
I did my first oldstlye shop on wednesday and far from being the depressing , what a THRILL!

When I found something that I was buying anyway on offer or reduced it was fantastic-how sad!!:rolleyes: Its now Sunday and my fridge and cupboards usually look like the starving hoards have been in there, but by being frugal ive got tons left and loads in the freezer, and instead of visiting the dreaded 'pasty shop' on a saturday and mcdonalds etc, we've eaten at home/taken sandwiches and saved a fortune, im so impressed with you all thanks!!!

Just a quick question please...I was making minced beef and onion pie yesterday and wanted a coupke of extra portions to freeze so I added slightly more mince (just a bit though) and decided to pad out with red lentils which ive never used. I boiled for ten minutes and simmered for twenty as per packet instructions. I expected them to swell up like kidney beans (LOL!), but instead they turned to mush and looked just like mashed swede

Is this right, I added to pie filling anyway and it was delicious but it also turned the filling a grey colour instead of a rich dark brown,,,not bothered at all as it tasted great but any ideas to keep the colour so I dont have a five year old turning there nose up?

Also when adding oats to spag bol etc do you just chuck them in dry?:o

Thanks everyone in advance and thanks for all the great tips!!!!:beer:

sparklygirl1

Lentils sound about right, although not 100% sure about going grey, it could just be themsoaking up the juices of meat and turning slightly greyish brown? I hve never added oats to spag bol so would also be interested. Congratulations on your first week OS.

Skint_Catt

Well done on your frugal start - you sound like you've got it all in hand! I'm afraid I can't help on your lentil question - I haven't used mine yet so don't know

pol

Hi dedicatedmoneysaver
welcome to the forum!
I use red lentils and they do go a bit like swede, but they're great for padding out all sorts of things. With mince and onion I just put in a few gravy granules to colour it up a bit.
For spag bol the oats are just added dry and they soak up all the flavour of the sauce. You can add them to meatloaf, meatballs, crumble topping, bread, loads of things. I always have them in.
pol

sunshine6650

thank you for this..I have oats but nevr used them in this way..i bought 2 packs of mince whoopsied at asda & tried spliting into 3 portions each..oats are a brill way to pad it out..with the sauce you will never know!

Ness
x

weezl74

gravy browning could be a way to get the brownness back, but it's just caramel, so you could make your own, just stopping the sugar syrup boiling when it's gone a dark enough shade of brown...

Hope that helps!

Weezl x

dedicatedmoneysaver

Thanks all for the great replies, wish id known all these tips years ago would have saved a fortune, cant remember how many times ive chucked what was left in the pan or left it to go off in the fridge!!!:rolleyes:

Im going to to try to stretch my spag bol tomorrow with oats! thanks again:D