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  • FIRST POST
    • caronc
    • By caronc 13th Jan 18, 8:48 AM
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    caronc
    Cooking for one (Mark Three)
    • #1
    • 13th Jan 18, 8:48 AM
    Cooking for one (Mark Three) 13th Jan 18 at 8:48 AM
    Welcome to Cooking one (Mark Three), time to get a shiny new thread up and running. The link to "Cooking for one (Mark Two)" can be found here http://forums.moneysavingexpert.com/showthread.php?p=73708876&posted=1#post73708876

    Cooking For One
    13th Jan 17 at 7:32 PM
    Hi, newbie poster though long time lurker trying to adjust to being an empty-nester and due to some substantial changes income-wise in the next couple of months trying to cut my costs and adjust my shopping to mainly solo dining. I abhor waste so good that way and do cook from scratch/batch cook the vast majority of the time. I do "sort of" meal plan but it can be a bit hit or miss depending on my health is on any given day. I'm reliant on on-line shopping so can't take advanage of aldi/Lidl etc. What (if any) changes did you make when changing to a single-person household?
    Last edited by caronc; 13-01-2018 at 8:51 AM.
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Page 33
    • Farway
    • By Farway 5th Feb 18, 6:13 PM
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    Farway
    Mother tells me she could walk out of one job in the morning and straight into another one in the afternoon, as a youngster. Nothing like now.
    Originally posted by Irenadler
    Now I feel I am old enough to be your father I used to do just that, leave in the morning, start new job following day. Factories always had big boards outside with jobs vacant. I really do feel for the young ones and anyone looking these days. Trouble is with the advent of AI I think there will be even fewer jobs around

    Back to food, the PIE turned out very well. I followed recipe which was for 4, so 3/4 left. Had it with frozen chips & baked beans, with statutory brown sauce

    I costed it out roughly to about £3.50, approx 88p a portion. If I made my own pastry I could cut that down

    Here it is

    Last edited by Farway; 05-02-2018 at 6:15 PM.
    • moneyistooshorttomention
    • By moneyistooshorttomention 5th Feb 18, 6:15 PM
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    moneyistooshorttomention
    Farway - Pastures has just started on her way north at the mention of that meal
    NOT dancing to anyone else's tune.

    It's the 21st century now....
    • Farway
    • By Farway 5th Feb 18, 6:16 PM
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    Farway
    Farway - Pastures has just started on her way north at the mention of that meal
    Originally posted by moneyistooshorttomention
    I knew women had no sense of direction, she needs to head East
    • caronc
    • By caronc 5th Feb 18, 6:44 PM
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    caronc
    Fab looking pie Farway - hope it tastes as good as it looks.
    Keep a piece hot for me would you I'm on way - should I head SE?
    GC - Jan18 £55/£120, Feb18 £63/£120
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    • Hollyharvey
    • By Hollyharvey 5th Feb 18, 7:07 PM
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    Hollyharvey
    Now I feel I am old enough to be your father I used to do just that, leave in the morning, start new job following day. Factories always had big boards outside with jobs vacant. I really do feel for the young ones and anyone looking these days. Trouble is with the advent of AI I think there will be even fewer jobs around

    Back to food, the PIE turned out very well. I followed recipe which was for 4, so 3/4 left. Had it with frozen chips & baked beans, with statutory brown sauce

    I costed it out roughly to about £3.50, approx 88p a portion. If I made my own pastry I could cut that down

    Here it is

    Originally posted by Farway
    That looks lovely! I'm going to have to make one now . I added the page with the recipe on to 'my favourites' when it was suggested that you use that recipe. I think I'll make it at the weekend.
    • moneyistooshorttomention
    • By moneyistooshorttomention 5th Feb 18, 7:49 PM
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    moneyistooshorttomention
    I knew women had no sense of direction, she needs to head East
    Originally posted by Farway

    Oh he's living dangerously he is
    NOT dancing to anyone else's tune.

    It's the 21st century now....
    • caronc
    • By caronc 5th Feb 18, 9:44 PM
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    caronc
    PN - not quoting as requested but I think you are being a bit hard on yourself. Fab blog and living well on a very low income from previous work. That's a huge plus for any employer, just depends on how you present it on a CV, think you might be missing a very strong selling point there. You might be surprised at how difficult small businesses find it to recruit for someone for 2-3 hours per week/month do to a "bit of admin" and most in my experience don't want folk with the recent IT experience 'cos the business PC is ancient and they like it that way but know to get business they need to be a bit more social media savvy. A few hours a month with a couple (or more) on "one man plus dog" type sole traders (the backbone of lots of towns) could be an ideal boost so pop your CV to them making it clear that you aren't looking for lots of hours but could make their life a bit easier.
    Otherwise if you are quite happy with your current situation just keep doing what you are doing.
    PS - I don't think you eat !!!! food- more snacks/pop than I would be hey I love a wine or two
    GC - Jan18 £55/£120, Feb18 £63/£120
    GC YTD - £118/£240
    • Hollyharvey
    • By Hollyharvey 5th Feb 18, 10:00 PM
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    Hollyharvey
    PN - not quoting as requested but I think you are being a bit hard on yourself. Fab blog and living well on a very low income from previous work. That's a huge plus for any employer, just depends on how you present it on a CV, think you might be missing a very strong selling point there. You might be surprised at how difficult small businesses find it to recruit for someone for 2-3 hours per week/month do to a "bit of admin" and most in my experience don't want folk with the recent IT experience 'cos the business PC is ancient and they like it that way but know to get business they need to be a bit more social media savvy. A few hours a month with a couple (or more) on "one man plus dog" type sole traders (the backbone of lots of towns) could be an ideal boost so pop your CV to them making it clear that you aren't looking for lots of hours but could make their life a bit easier.
    Otherwise if you are quite happy with your current situation just keep doing what you are doing.
    PS - I don't think you eat !!!! food- more snacks/pop than I would be hey I love a wine or two
    Originally posted by caronc
    PN - I agree with this. I know of one person who is looking for someone just like you right now. She owns a hair salon which is doing ok, but doesn't know anything about computers/social media. She knows that she is getting left behind, and that most people search on Facebook or Google for salons. She is looking for someone just to do a few hours a month self-employed creating and keeping a FaceBook page and a web site updated. She takes photos of work that her and her staff are pleased with if the client agrees, and would like things like those on to showcase their work, cut she doesn't know where to start.

    This sort of arrangement sounds like it would suit you, if you could get a couple of things like this.

    Looking at your blog and Facebook page you clearly know what you are doing.
    • caronc
    • By caronc 5th Feb 18, 10:23 PM
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    caronc
    The irony is I can do it for other people.... I just can't "do it for myself" due to quarter-heartedness and not actually having a "product/service" I'm plugging.

    As for getting clients, I don't wish to get clients, due to my ASD I can't manage the relationship. I just need to be employed and left to it really

    I can come up with a strategy and set it all up and do all the work ... just don't put me near to people

    Oh ... and I can't bear idiots.... which is often a problem in the workplace as there's usually one half wit with a gob on.
    Originally posted by PasturesNew
    In that case staying as you are is probably the best option. I certainly will continue to look forward to your blog & FB updates and CFO posts on here. Sometimes change is good and sometimes it isn't. For me I certainly would have never re-discovered the joys of crumpets and fishfinger sandwiches without your input on here
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    • PasturesNew
    • By PasturesNew 5th Feb 18, 11:02 PM
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    PasturesNew
    ...For me I certainly would have never re-discovered the joys of crumpets and fishfinger sandwiches without your input on here
    Originally posted by caronc
    You're probably dumpling deficient too .... I'm working up to dumplings... bought new suet 2 weeks ago, although I don't always use it (and it is pricey!)... I just like to use it because that's the way I've mostly always made them, it's like a "comfort ingredient" for me.

    I keep staring at my apple I bought 3-4 weeks ago and thinking "you're supposed to be an apple dumpling with custard" ... but then CBA

    But there'll definitely be dumplings in my house in the coming cold weeks.

    It's one thing having the right ingredients in ... it's getting a Round Tuit that's hard!
    • caronc
    • By caronc 6th Feb 18, 8:21 AM
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    caronc
    You're probably dumpling deficient too .... I'm working up to dumplings... bought new suet 2 weeks ago, although I don't always use it (and it is pricey!)... I just like to use it because that's the way I've mostly always made them, it's like a "comfort ingredient" for me.

    I keep staring at my apple I bought 3-4 weeks ago and thinking "you're supposed to be an apple dumpling with custard" ... but then CBA

    But there'll definitely be dumplings in my house in the coming cold weeks.

    It's one thing having the right ingredients in ... it's getting a Round Tuit that's hard!
    Originally posted by PasturesNew
    How could I have forgotten about dumplings
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    • caronc
    • By caronc 6th Feb 18, 8:24 AM
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    caronc
    Good morning everyone,
    It was snowing quite heavily when I went to bed last night but no sign of any this morning though my slabs look very icy. A day for many layers I think.
    My Dad is coming round for lunch day, we're having some of the soup from yesterday with crusty bread and HM Portuguese sardine pate.
    I've souvlaki pork defrosting for tonight.
    GC - Jan18 £55/£120, Feb18 £63/£120
    GC YTD - £118/£240
    • PasturesNew
    • By PasturesNew 6th Feb 18, 9:55 AM
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    PasturesNew
    I completely forgot I'd intended to make a SC stew today! Usually I'll put the SC out on the worktop the night before so I don't forget - and sometimes get a lot of the ingredients out too in a pile.

    It's on now though. Beef bought in Nov/early Dec; a large Xmas parsnip; 3 sprouting spuds bought 31 December; 2 sticks of the Xmas celery bought in November, an onion ... that tin of butter beans and some other stuff.

    So that's used up the lurking celery, those sprouting spuds, that lurking parsnip .... stew's a winner on that front! And it's ideal weather for it
    • moneyistooshorttomention
    • By moneyistooshorttomention 6th Feb 18, 11:07 AM
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    moneyistooshorttomention
    Yesterday's main meal was frying pan sweet potato hash (from that cookbook again that I'm currently working my way through).

    So it was sweet potato/cauliflower/onion/a bit of red pepper/mushrooms/canned black beans etc. Verdict = okay. Not a "visitor meal" - but passable. Having the rest of it today.

    The other meal will probably be braised tempeh and bok choy with spicy ginger sauce (same cookbook). I do hope I like tempeh - as I decided I'd better find out if I do some time back and bought a pack and put it in the freezer. Followed by forgetting I'd done so - so I bought another pack and put it in the freezer as well - whoops!

    Right - off to test if my olive oil is genuine or adulterated. I've seen a list this morning of adulterated ones and it includes Felippo Berio and Bertolli (both of which I know I've bought before).

    The test is apparently to put the bottle in the fridge for 30 minutes and it should solidify a bit (courtesy of the fats in it). If it doesnt solidify = it's adulterated with cheaper oils.
    NOT dancing to anyone else's tune.

    It's the 21st century now....
    • PasturesNew
    • By PasturesNew 6th Feb 18, 11:20 AM
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    PasturesNew
    My kitchen smells..... bloody lovely. It's a nice idea to think of great smells wafting through the house until you realise that it's cold, so the windows are remaining shut ... so you'll end up with stinky knickers and all other clothes and bed linens in the bedroom as the smell permeates....
    • bouicca21
    • By bouicca21 6th Feb 18, 11:29 AM
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    bouicca21
    Money let us know how you get on with the tempeh. For reasons I don't understand, since it is surely out of season, the f & v market has had huge quantities of cheap bok choi, so I'm expecting to be tempted to get more on my next visit.
    • kittie
    • By kittie 6th Feb 18, 11:45 AM
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    kittie
    I got rid of my jar of tempeh, it looked just like brains

    I am making my casserole now, in a pressure cooker, for lunch and a couple of ready meals for the freezer. Small amount of turkey strips, whole jar of flageolet, tin tomatoes and a whole cubed celeriac plus a couple of other veg. I added half the thin garlic soup as stock, so this is going to end up as a meal in a bowl. Pressure cooker is awfully full, the frying pan size, I was waiting for something to give when it was getting up to steam but it is nice and steady. Reassuring to know it has multiple safety devices

    Yay and I have apple/blackcurrant pie to look forward to as well as a strip of dark chocolate
    • kittie
    • By kittie 6th Feb 18, 12:47 PM
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    kittie
    ooh a tin of tomatoes makes all the difference, made the casserole slightly tarty, was lovely and so many different things in it that I will be having it again tonight and keeping some back for tomorrow, rest will go into the freezer with most of the liquid, will make a nice meal with added pasta. I have half the garlic soup left so will freeze for another casserole in a week or so

    I am happy with my food today, a nice variety of good stuff and I still have fruit pie and a bowl of berries
    • Farway
    • By Farway 6th Feb 18, 2:56 PM
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    Farway
    Stew's bubbling/smelling great. I think it's definitely a dumpling day
    This stew smells perfect for dumplings....

    Not sure when I'll serve it, between 4-6pm depending on how I feel, how it looks and when I can be bothered to go in there and sort it all out/serve.
    Originally posted by PasturesNew
    I hope your stew, and dumplings, turns out as tasty as mine was. I used same Lild beef as you have, on offer at the time. I was pleasantly surprised how lean it was, no hidden grotty bits added as make weights

    Cold and sunny, still icicles in the shadows

    Nothing YS inspiring in Lild this morning, and they have run out of kg packs of frozen chips, but I spotted a lot of empty spaces, better luck on Friday mooch

    Lunch was back to Black Forest ham + salady bits sarnie
    Dinner, plenty of my pie left, but I have some LO stew so will probably chuck that bit in with a tin of beef & veg soup for dinner, just pleby dunk bread in, CBA to make croutons

    The C + O pie will do for tomorrow, next time I will cut back on quantity but because it was first time I stuck to the recipe. I think the recipe could be used to make a nice pasty
    • Hollyharvey
    • By Hollyharvey 6th Feb 18, 3:08 PM
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    Hollyharvey
    I've made a lasagne for dinner and will have that with some garlic bread. There is enough for two meals so I'll have it again tomorrow with some salad.

    Talking of salad, I seem to have quite a lot of salad bits that need using up, so I had a cheese salad sandwich for lunch to get rid of some of it.

    I'm still on the porridge for breakfast as it's so cold out at the minute, and porridge is nice and warming. I cut a banana to put in it this morning as well.
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