A run round the table and a bite at the door

NewShadow

Do you think it's something biological that during winter we prefer 'stoge'?

I mean, I've a desk job, so I'm inside practically 24/7 regardless of the time of year, artificial lighting, heating and air con...

I can't see that it's because i'm colder or wetter... it must be either psychological or biological.

Emm-in-a-pickle

Swede getting lots of mentions here - may I pass on/revive a wonderful tip I read somewhere on Old Style a few years ago?
Don`t peel/chop your swede, just cut it in half, place flat side down on a plate and microwave (like you would do for a jacket spud in micro.) Scoop out with spoon or fork when soft enough. Tastes better too, not watery like when steamed or boiled, and no accidental woody bits as they get left behind. Also, no severed fingers.

Feral_Moon

Towser wrote: »

My university dish was:

1 tin chicken soup (can be any variety you fancy)
1 pkt noodles.

Great for feeling full.

Substitute spaghetti for noodles and this was one of our staple meals at university

Feral_Moon

Ok, thanks to this thread I actually picked up a tin of stewed steak and a tin of Irish stew in Aldi yesterday. I can't believe I'm quite excited about trying them. I'll report back when I do :rotfl:

Runcorn_Bridge

Emm - what a fantastic tip. I like swede but not the chopping up. Now, would butter nut squash work the same way?

Me: Mum, what's for tea?

Mum: Three jumps at the pantry door.

All variations on a theme.

MMF007

Oh great tip about microwaving swede Emme, thanks for,passing it on.

similar chicken soup bulking recipe from me: pkt chicken noodle soup, add more noodles/pasta (not too much though), any leftover chicken if available* again, not too much needed, some sweetcorn, and crucially, a few drops of roasted sesame oil. Yum!

i freeze even small amounts of leftover cooked meat etc. Added to soups or veg casseroles, it does make a difference, or in a 'leftovers' omlette.

Last night we had 4-egg omlette between 2 people, additions were all leftovers - asparagas, tomatoes, cooked bacon (pack going out of date but too many rashers for one sitting!), 1/2 onion,remains of piece of cheese grated on top, finished under the grill. Delish and so easy. Note that I was told by a chef that you should add at least a couple of tablespoons of cold water to the eggs before whipping them up with the salt and pepper - makes the omlette nice and fluffy!

M