Cooking for one

LameWolf

Nelski wrote: »

Whats everyones views (if you have any that is ) on beef curry?

Before anyone tells me off, this is just my personal view.
Two problems.
1. Beef (I'm vegetarian as you know).
2. Curry. I hate the stuff. Can't abide chilli in any way, shape or form, either. I can eat a very mild vegetable korma if I'm required to for politeness' sake, but anything any hotter is completely impossible for me to cope with.

Nelski

LameWolf wrote: »

Before anyone tells me off, this is just my personal view.
Two problems.
1. Beef (I'm vegetarian as you know).
2. Curry. I hate the stuff. Can't abide chilli in any way, shape or form, either. I can eat a very mild vegetable korma if I'm required to for politeness' sake, but anything any hotter is completely impossible for me to cope with.

well thanks for that .....I think

Nelski

Back from lunch with my favourite man Simon Rimmer ...(well he wasn't actually there but it was his restaurant )

Had a platter with lots of picky things which really suits my eating habits and a large glass of dry white

Probably done eating wise today but maybe some cheese and crackers could feature later

Friend had a good idea for my food next week ...scouse :T I love scouse so this may well win the game

Farway

Afternoon folks, spent a good hour out in the spring sunshine lopping shrubs, so worked up appetite for the last of my Waitrose pork & leek bangers, i'll do them with oven chips and mushrooms, maybe bung a tomato in as well, all done in oven just need a bit of timing

On my Morrison's mooch this morning, post Dentist, [100% pass] the dumpling problem was solved, Morrisons have pie with dumpling topping, on offer at £2 down from 3.80, big pie so at least a couple of meals in there, long date so could be sometime over the weekend, seems like a good meal for a wet windy day

PasturesNew

Somebody I know .... just had a golden syrup pudding and custard

caronc

Afternoon everyone
Late on parade as my balance flung a wobbler so I've been mainly horizontal today

Last night's mince and dumplings fair hit the spot so that'll be my dumpling craving satisfied for a while. Tonight I'm going to have some of the LO mince with spaghetti or rice so an easy meal

PN glad you enjoyed your macaroni cheese, I love the taste but I'm not so keen on the texture so need to add "bits" to it so it has a bit of bite What I am really fond of is a mix of macaroni and cauliflower cheese, might make this soon as not had it for ages

Nelsksi - glad you enjoyed your lunch:)

sitesafe your YS stew pack says veg broth with some of the barley:)

PasturesNew

caronc wrote: »

.... mix of macaroni and cauliflower cheese...

I used 100ml of milk today .... so still need to make more things with the rest. I might make cauli/cheese tomorrow

I've got a huge bag of cauli to use up in the freezer.... sick of the sight of it, it's been in there 2½ months.

I think I'll take a break then and have pizza at the weekend.

But, from minute to minute, one can never tell where one's "fancy" will take one when it comes to food.

I do know I need to stop buying the s0dding stuff....still got 2 potatoes remaining from what I bought on 10 February too. Green bagged, so still good to go.

PasturesNew

Nelski wrote: »

...Simon Rimmer ...... restaurant ...

Had a platter with lots of picky things which really suits my eating habits and a large glass of dry white

I didn't know he had a restaurant. Seen him on Sunday Brunch/similar programmes ... but not taken too much notice. He seems to only be able to cook with a minimum of 20, preferably 30, ingredients! So I zone out most of the time.

I've never been/wouldn't see myself ever going to any eating place that was associated with any celeb... because they cook faffy/latest fad stuff + too pricey for me.

Give me food I understand, at a price I'm prepared to pay

caronc

PasturesNew wrote: »

I used 100ml of milk today .... so still need to make more things with the rest. I might make cauli/cheese tomorrow

Go on make a bit extra and mix with macaroni it'll make your tummy very happy...........:D

caronc

mcculloch29 wrote: »

Last night was heavenly smoked mackerel fishcakes, a recipe from both Jack Monroe and Shirley Goode. So good that I had the two that were freezer bound for an early brunch. The flavours had matured overnight.
This time, what went in to the food processor was:

250g skinned smoked mackerel fillets (with parsley),
1 drained 500g tin of spuds.
Half a packet of sage and onion stuffing (other half reserved to coat the cakes)
2 tbsps mild German mustard (Senf)
30 ml lemon juice.
Buzzed in the processor until all was a pate consistency and easy to form in to cakes.
Made four thick chunky cakes.
I cooked all four in the oven for 25 mins at 200 deg C.

Something quick and easy today. Not sure what.

These sound gorgeous