kezlou wrote: »
Quick question :- do we have to have raisins as the fruit for porridge /carrot cake as they are quite expensive in Sainsburys. But they sell basics mixed fruit and sultanas quite cheap. Just thinking out loud as another option to keep the shopping list down.
Murrell wrote: »
I can volunteer for this one, I shall log on again about 12:30 to see what tasks I have.
Bye for now
Allegra wrote: »
Okay, eagle eyes and reluctant cooks, we need you here Here is a rough draft of how I would do it if I was A Shirley with lots of storage space and no time. Don't pay too much attention to the wording at this stage, this is just-thrown-together to see if I can get the time flow right first; what I would very much like you all to do now is look it over, see if timings seem about right, if I have boobed big time anywhere (like asking Shirl to do the same thing twice, or forgetting to tell her to do something important at all), or any other suggestions that you find important and that I have forgotten altogether.
Put the chickpeas and the marrowfats to soak the night before (separately).
Soon as you get up (I'll be optimistic and assume this is 7 am), get a couple of saucepans out, put chickpeas in one, marrowfats in other, put them on to boil. 20 min for marrofats, 2.5 hrs for chickpeas (30 min rapid boil, 2 hrs simmer).
Get breakfast out of the way, make a cuppa, get the washing up out of the way. It's now 8 am. Put yeast and sugar in warm water and leave somewhere warm to activate. Swish a bit of boiling water from the kettle into each jar you will be using to store your spreads, turn the oven on on low (no higher than 100 C). Put the flour for the bread into the biggest (non-plastic) bowl (or pan) you can find, pop in the oven to warm briefly. Take out , pour the water out of the jars, pop the jars and the lids in to dry fully (this will sterilise them and make sure your spreads do not go off).
It's now 8.15. Mix the dough, put into loaf tins, put somewhere warm to prove. Zest and juice the orange, put on with raisins to warm. Chop apple, cook. Grate carrot. Mix carrot cake dough, get the jars out if you haven't already, turn oven up to gas 4, leave for 45 min.
8.45. Drain marrowfats. Grate cheese. Make cheese scones, cut out, put on tray. Make raisin scones, cut out, put on tray. Get food processor out, blitz apple curd, put in jars, blitz nut butter, put in jars, wash food processor. Get carrot cake out of the oven.
9.30 Turn oven up to gas 6, pop a tray of scones on each shelf. Slice bacon, take scones out.
9.45. Put bread in. (what if bread has overflowed tins by this point?) Chop onions in processor. Make tangy bean pate. Make pastry while pate cooling. Put pastry in fridge.(I wouldn't chill a vegan pastry- what do others think?) Put onions on the hob to cook.
10.15. Take bread out. Drain chickpeas, make houmus. Take onions off the hob, roll out pastry. Make savoury bites, put pastry and bites in the oven.
11. Mix mayo. Take pastry and bites out of the oven. (mix mayo after taking bites out, or bites and pastry won't come out til 11.15 which is too long:))
11.15. Put filling in, put back in oven. Make either marmalade (for snacking) or liver pate (if you bought the liver already and want to freeze it for later in the month). Take tart out of the oven, wash up. It's 11.45. All over ! (Although marmalade can take a while to reach setting heat so possibly longer)
Sallygirl wrote: »
When catching up this morning, I spotted that Weezl's server had gone down so I'm sending you some of the edits needed again. Sorry! Not nagging as I know you are just a little bit well occupied at the moment but thought you might have lost them. I do a lot of proof reading but don't like to mention all the surplus commas etc as I don't want to be accused of nitpicking when it is such a brilliant site. I've mentioned the website to all and sundry because it is soooo good. I can remember years back when the interest rate had gone up for the umpteenth time, that a news programme had a story about a family that were so hard hit that they had chips with a tin of oxtail soup poured over for dinner because "it was all they could afford". I remember shouting at the tv because there was so much rubbish spouted about how they could not eat properly and I wanted to shake some sense into their heads. Could just point them to the web site now.
Anyway - the errors:In pasta carbonara:
Drain pasta reserving 100ml of the cooking water add the water back to the bacon pan, stirring to dissolve the bacon juices.
In pasta alfredo:Shove in oven at 180
Maybe a more usual technical term could be used...In the method for the carrot cake recipe on the web site, there are a couple of stray capital letters:
Warm the Orange juice in a saucepan
Bake for 45 mins or until Dark golden brownDark is also in bold which might be for emphasis....
cheerfulness4 wrote: »
I just had to pop on a say that I've just followed the link to the website you're building together and it is truly amazing!
Such a lot of work and dedication to put together a resource that is so very much appreciated by families such as mine - we could almost be Bob and Shelia with our two hungry teenage sons. (well one is now 20)
Just wanted you to know that many of us will be very grateful for all this work you've done.
teddypinkskin wrote: »
Have looked at recipe on site and the answer is
Internet explorer/yes/pale grey
mangojoesno1fan wrote: »
Just de lurking to add my two pennorth, I would be happy to use Kilner jars for some of the soups and pastas (in the fridge) and most people cooking for a family can find a willing helper, (I can't keep my grandaughter out of the kitchen if I'm cooking) so maybe SSShirl could ask her helper to prep veg etc.
going back into lurkdom again
SusanC wrote: »
Weezl - if you can let me know what keywords you are interested in and what your anchor text preferences are, I can write you a post about the new site on my blog with appropriate links.
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