OS Daily Tues 28th Oct 08

r.mac_2

jackieO - that's fab news. I'm so pleased for you.

icwych - happy birthday

edilass - great to see you :wave:

nelski - have fun at the shops

Hester - Katy is coming back???!!!! :eek:

Had a productive day yesterday. Todays jobs are paperwork, hoovering, floor cleaning and actually cooking the stew If there is any 'me' time left over I plan to get the sewing machine out and make a prototype christmas decoration or two.

tonight I have an AGM to attend and tomorrow I'm following in Nelski's footsteps and going shopping with my mum.

bye for now x

Claw_back_money

Good morning - you all sound really busy!

I am heading off to do the dreaded shopping later this morning, and want to also get a pie dish. Now that the youngsters have grown up and going off to uni etc I find I'm cooking different amounts. Can anyone recommend what size dish I need for 3 people, for a savoury pie? I've tried cooking a big one with the intention of doing 2 meals but it just disappears for supper!

I want to cook a chicken pie for tea tonight, which will do OH and DS, with just one spare portion - so a 3-man dish, if they do such a thing. I have no idea what size that would be though! (I'm veggie so will have something else).

many thanks
Cbm

Pink.

Claw_back_money wrote: »

I want to cook a chicken pie for tea tonight, which will do OH and DS, with just one spare portion - so a 3-man dish, if they do such a thing. I have no idea what size that would be though! (I'm veggie so will have something else).

many thanks
Cbm

Hi Cbm,

I noticed your post on the quick questions thread but didn't reply because I don't use pie dishes. I normally make my pies on a dinner sized plate ( 26cm diameter) and that would usually make three man-sized portions. I doubt that will help much but might give you a guide.

Pink

morwenna

Claw_back_money wrote: »

I want to cook a chicken pie for tea tonight, which will do OH and DS, with just one spare portion - so a 3-man dish, if they do such a thing. I have no idea what size that would be though! (I'm veggie so will have something else).

many thanks
Cbm

Good morning Claw Back Money, just a suggestion before you head off to the shops - if you have a casserole dish with a lid take another look at the lid. I use mine, inverted, as a pie dish, there are three of us here and it's just right.

Claw_back_money

Pink-winged wrote: »

Hi Cbm,

I noticed your post on the quick questions thread but didn't reply because I don't use pie dishes. I normally make my pies on a dinner sized plate ( 26cm diameter) and that would usually make three man-sized portions. I doubt that will help much but might give you a guide.

Pink

Hi Pink
I didn't know you could make pies on a plate... you do mean a flatish plate rather than something special do you? We've got a pyrex plate that I think is that size... please could you tell me what you do?

Ta
Cbm

Jorgan_2

Morning all & a happy birthday to Icewytch. Pretty cold here this morning, nice and fresh now, clear blue skies as well.

Tea is a minted lamb pie from Asda, complete with yellow sticker, loads of weetabix cake left over from the weekend, should see us out the week.

thriftlady_2

Morning all:wave:

I want to know where Icewytch lives too, sounds cold and remote. Happy birthday btw;)

JackieO -really pleased to hear your news yesterday:j

Not much going on chez Thrift today. We're off to the pub for lunch which will be nice. OH is taking the Thriftlings to a Maize Maze this afternoon. Maybe they'll all get lost....still mustn't get my hopes up.

I've made a batch of rolls for a picnic tomorrow. Hoping the weather will be sunny as we're off to Stokesay Castle.

I'm busy looking at my wartime cookbooks again having been inspired by MoanyMoany's pastry. Might make a meat pudding later this week using the suet-potato pastry.

Pink.

Claw_back_money wrote: »

Hi Pink
I didn't know you could make pies on a plate... you do mean a flatish plate rather than something special do you? We've got a pyrex plate that I think is that size... please could you tell me what you do?

Ta
Cbm

Hi Cbm,

I just put the bottom layer of pastry over the plate then spread the filling in a mound over the top of the pastry, but leave an inch or so around the edge. Brush some milk around the edge (or you could use water or beaten egg). Add the second layer of pastry over the top. Go around the outside edge of the plate using the back of a fork to press down and seal the two pieces of pastry together. Trim off any excess pastry, brush the top with milk or beaten egg. Make a small hole in the middle of the top layer of pastry to let steam escape and pr!ck the rest of the top with a fork. Use any excess pastry to decorate the top.

Alternatively, use a normal (not too deep) casserole dish. When I do this I don't put pastry in the bottom but just put the filling in and put pastry over the top.

Hope my garbled description makes sense to you.

Pink

bullet_2

Stokesay Castle is lovely Thriftlady, we live quite near it.
I made chicken stock last night using the chicken carcass. Very pleased with myself as out of one chicken I got:


Some chicken with potato wedges, stuffing and vegetables and gravy
Chicken and gravy pie
Chicken as a pizza topping
Chicken and mushroom and green bean chilli
Some sort of chicken tikka concoction I shall do today with potatoes and runner beans
One chicken sandwich
Chicken stock.

thriftlady_2

bullet wrote: »

Some chicken with potato wedges, stuffing and vegetables and gravy
Chicken and gravy pie
Chicken as a pizza topping
Chicken and mushroom and green bean chilli
Some sort of chicken tikka concoction I shall do today with potatoes and runner beans
One chicken sandwich
Chicken stock.

Wow, one stretchy chicken;)

I love Stokesay, it's a bit of trek for us but well worth it. I'm a fan of the Arthur books by Kevin Crossley-Holland. Caldicott Manor in the books is Stokesay;)