Stubbseys Diary - back in the zone!
- Thread starter stubbsey
- Start date
stubbsey
Silver Member
Ahhhhhhhhhhhhhhhhhh soap time!!
what a horrible gloomy rainy day ugh.. so i have been chowing down a bit more than usual tut tut tut. going out tomorrow with my friend so that will break up the day!
B. Oopsie bread, red leicester, half tomato, spread of mayo (sandwich)
L. Cream cheese pancakes
D. Cauliflower crust pizza base with spicy chicken & beef half a mushroom and pepper sprinkling of mozzerella
maybe snack.... chicken breast wrapped in bacon
what a horrible gloomy rainy day ugh.. so i have been chowing down a bit more than usual tut tut tut. going out tomorrow with my friend so that will break up the day!
B. Oopsie bread, red leicester, half tomato, spread of mayo (sandwich)
L. Cream cheese pancakes
D. Cauliflower crust pizza base with spicy chicken & beef half a mushroom and pepper sprinkling of mozzerella
maybe snack.... chicken breast wrapped in bacon
ladyfelsham
Back to SW again
You are loving those oopsie rolls 
coffeelover
Gold Member
Horrible here too, and gale force wind and now rain. My oopsies always flop and deflate. I must be doing something wrong.
moonlights
Gold Member
The oopsie recipe seems to me to be a savory version of the Swiss roll recipe so I assume they're not meant to be really thick?
stubbsey
Silver Member
no you flatten them rather than make them tall like revolution rolls. what i usually do is make the batch up and instead of making them into round bap like shapes i make one large rectangle that fits my baking tray (on parchment) then once its done i peel the backing parchment off and then cut it into 6 slices of bread. i usually make it about half inch thick or little less. i think the swiss roll recipe evolved from the oopsie recipe on your lighter side when people started playing with the recipe. my friend makes a sweet coffee n chocolate one like tiramisu puts cream in between layers. she makes lots of deserts which i try to avoid.
i think some people have said they have been put off making them because you have to get the whites stiff and dont feel confident, but they are well worth the effort.
went out to lunch with my friend today had ham n eggs so not eaten much today so far but might end up making something later if i get hungry, which i probably will, might make pan cakes mmmmm
B oopsie bread cheese mayo half tomato
D ham n eggs salad
S oopsie bread ham cheese half tomato mayo
i think some people have said they have been put off making them because you have to get the whites stiff and dont feel confident, but they are well worth the effort.
went out to lunch with my friend today had ham n eggs so not eaten much today so far but might end up making something later if i get hungry, which i probably will, might make pan cakes mmmmm
B oopsie bread cheese mayo half tomato
D ham n eggs salad
S oopsie bread ham cheese half tomato mayo
moonlights
Gold Member
How do you store your oopsie bread? In the fridge?
Ange7367
Full Member
Morning....did try the oppsie rolls once but wasn't very keen....maybe I should give them another go...will be good for a packed lunch .....they do sound yum with cheese and tomato .....can't remember what I had with them think maybe I had them with a scrape of butter ....possibly need to add something a bit more substantial/tasty
x
x
stubbsey
Silver Member
yes i had similar thought when i first tried oopsies Ange, but the first recipe i did had a little mustard in, i got used to them by second batch and decided to try them just plain without any mustard or flavouring, after bread isn't flavoured, and i preferred them. I must admit too that they don't taste great with every filling, my friend puts anything in hers but i have only really tried burger, cheese, ham and ham n cheese, i used to put a bit of butter on but now i just use a spread of mayo on each one, tastes better in the sandwich, at first i put butter on them and put mayo in them.
i just store them in an air tight container, they don't last long enough to go off, but my friend said she puts baking sheets between them and freezes them, i have not tried that.
The trick with them is to whisk the egg whites stiff, i use a hand mixer for it and then fold that into the cream cheese, egg yolky mixture they lose a little of the stiffness then but not too much. i then spread it onto my whole baking sheet to make a big rectangle, once baked peel that off then cut them into 6 slices.
I think they do take a little getting used to, and my friend said so do mims but try and try as i might i can't get used to them, i get about half way through one and the texture just gets to me. when oopsies cook they do smell like cake but quickly lose the cakeyness. once you master the oopsie the possibilities with it are limitless, my friend does all kinds of sweet creations with hers, might be worth mentioning that her diet is suffering and she is now going to cut out so many sweet treats.. but once in a while they can be a godsend. she puts splenda, cocoa and coffee in them and makes a scrummy looking tiramisu, i haven't tried it or swiss roll yet.
Its also like anything you make the first time seems daunting and it appears to be hard but the more you do it the easier it is, at first i thought the process of making them seemed odd, i don't think my first lot of whites were stiff enough either, but they have always come out ok. my friend even missed out the cream cheese once and they still turned out okish.. lol
i just store them in an air tight container, they don't last long enough to go off, but my friend said she puts baking sheets between them and freezes them, i have not tried that.
The trick with them is to whisk the egg whites stiff, i use a hand mixer for it and then fold that into the cream cheese, egg yolky mixture they lose a little of the stiffness then but not too much. i then spread it onto my whole baking sheet to make a big rectangle, once baked peel that off then cut them into 6 slices.
I think they do take a little getting used to, and my friend said so do mims but try and try as i might i can't get used to them, i get about half way through one and the texture just gets to me. when oopsies cook they do smell like cake but quickly lose the cakeyness. once you master the oopsie the possibilities with it are limitless, my friend does all kinds of sweet creations with hers, might be worth mentioning that her diet is suffering and she is now going to cut out so many sweet treats.. but once in a while they can be a godsend. she puts splenda, cocoa and coffee in them and makes a scrummy looking tiramisu, i haven't tried it or swiss roll yet.
Its also like anything you make the first time seems daunting and it appears to be hard but the more you do it the easier it is, at first i thought the process of making them seemed odd, i don't think my first lot of whites were stiff enough either, but they have always come out ok. my friend even missed out the cream cheese once and they still turned out okish.. lol
stubbsey
Silver Member
made saag aloo alike today and a chicken korma, bunged it all in recipe and it has turned out really nice but a little more carby than i would like i think its down to the mfp values on ingredients being a bit errr either american or some saying net carb some just having a fibre content etc so i dont really know if the values it came up with are right.
the saag aloo is quite spicy so i might cut the amount of spices from 1 tsp of each to half tsp for next time. looking forward to dinner time though!!!
the saag aloo is quite spicy so i might cut the amount of spices from 1 tsp of each to half tsp for next time. looking forward to dinner time though!!!
moonlights
Gold Member
If you're worried about an ingredient on mfp search it by supermarket name - tesco celeriac, sainsburys cauliflower etc. Then you know it will have the correct carb count without you adding or subtracting anything.
What ingredients look errr to you?
What ingredients look errr to you?
stubbsey
Silver Member
Its not so much ingredients its finding one that has the right quantity and wondered why some like cauliflower have one you can choose that says net carbs makes me wonder how they are all calculated
Saag aloo alike n korma were fanbloomintastic! Mind u i was starving i had only eaten a hard boiled egg all day forgot lunch and was feeling faint by the time i had dinner. Only had small amount too as was filling. Next time i do it i will put less spice in the saag aloo alike, it was a tad hot on my tongue!
B hard boiled egg
D chicken korma and saag aloo alike
Snack later if needed pancakes
Saag aloo alike n korma were fanbloomintastic! Mind u i was starving i had only eaten a hard boiled egg all day forgot lunch and was feeling faint by the time i had dinner. Only had small amount too as was filling. Next time i do it i will put less spice in the saag aloo alike, it was a tad hot on my tongue!
B hard boiled egg
D chicken korma and saag aloo alike
Snack later if needed pancakes
moonlights
Gold Member
Ignore anything that says net carbs - they're American values. Just go for the supermarket options as much as possible.
You can change the quantities, just click on the options it gives you. If you're using a supermarket ingredient it will usually give you grams not ounces and the option of using 100g - so you can add 1 and 3/4 portions of that for 175g - or 1g so you can add say 47 portions of 1g to get 47g.
If one option doesnt give you that choice, just look for another. Sounds time consuming but once you have used it once it should be in your stored lists and you can use the same one each time.
You can change the quantities, just click on the options it gives you. If you're using a supermarket ingredient it will usually give you grams not ounces and the option of using 100g - so you can add 1 and 3/4 portions of that for 175g - or 1g so you can add say 47 portions of 1g to get 47g.
If one option doesnt give you that choice, just look for another. Sounds time consuming but once you have used it once it should be in your stored lists and you can use the same one each time.
stubbsey
Silver Member
wilderbeast? i am confused lol
thanks for that i will try the tesco ones, i have had toulouse ones and they are very low but seem to have a lot of garlic in them i dont hate them just not my favorites, will try the tesco ones thanks for that!!!
i added my saag aloo alike recipe to mfp and the korma i will add it onto my recipe thread when i perfect it a bit more, it is nice as it is but a bit HOT.... it worked well with celeriac and cauliflower tho. the Korma was just right heat wise.
ended up needing a supper after all so had a couple of eggs which were lovely..
thanks for that i will try the tesco ones, i have had toulouse ones and they are very low but seem to have a lot of garlic in them i dont hate them just not my favorites, will try the tesco ones thanks for that!!!
i added my saag aloo alike recipe to mfp and the korma i will add it onto my recipe thread when i perfect it a bit more, it is nice as it is but a bit HOT.... it worked well with celeriac and cauliflower tho. the Korma was just right heat wise.
ended up needing a supper after all so had a couple of eggs which were lovely..
