Cooking for one

PasturesNew

caronc wrote: »

PN Do you have any stuffing mix? I like it mixed with sausagemeat in a pie or sausage roll

I did think that .... instead of a pie make sausage rolls. I've only bought/used one box of ready-rolled pastry ever before and I turned that into sausage rolls with a whole pack of sausages. That started out as a "good idea" as I was at my sibling's for Xmas and thought they'd be good.... but I didn't make them as there was more than enough food. Then she said "thought you were going to make...." so I did, made the whole lot. Then she ate one and that was it "I just wanted to know what they tasted like" she said ...leaving ME to eat the whole darned lot.

Yes they were fabulous, but they were really more sausage rolls than I fancied/should've been eating!

PasturesNew

Water biscuits, ingredients cost nothing - you're paying for an expensive factory, energy, staff, transportation and warehousing.

I'd probably make my own, if I were a water biscuit eater... but I'm not.

I think if I were forced to buy biscuits for cheese in the future .... I'd head for Tuc biscuits. We used to have those sometimes when I was growing up, nice size, nice n cheesy.

caronc

PasturesNew wrote: »

I did think that .... instead of a pie make sausage rolls. I've only bought/used one box of ready-rolled pastry ever before and I turned that into sausage rolls with a whole pack of sausages. That started out as a "good idea" as I was at my sibling's for Xmas and thought they'd be good.... but I didn't make them as there was more than enough food. Then she said "thought you were going to make...." so I did, made the whole lot. Then she ate one and that was it "I just wanted to know what they tasted like" she said ...leaving ME to eat the whole darned lot.

Yes they were fabulous, but they were really more sausage rolls than I fancied/should've been eating!

My mum used to make a "plate" pie of pastry bottom, sausagemeat mixed with stuffing and drained chopped tinned tomatoes topped with pastry and sealed round the edges really tasty and nice cold too.:) I know it's a dirty word but you could always "freeze" the spare portions;)

Farway

Nelski - Lidl cheap bread, bread pudding? Has some of your 10 a day if you choose wisely

I find the cheap Lidl white is poor, but the wholemeal thick cheap is great. For cheap own brand sliced white Morries is good for me, as is Waitrose

Made a change, fancied some breakfast, Lidl wholemeal toast with yummy "best" Morrie marmalade, must say the taste of "best" is far better than the cheapo stuff, but then it should be at over twice the price, that is 1/10 if you count the oranges

Talking of which, I splurged out during my mooching this morning, the local greengrocer has Mrs Darlington's jams in stock, [no I had never heard of them either] so splashed out on lime marmalade at £1.99, not very MSE I know but not had lime for years, hope it is worth it

Lunch I finallyfinished off the grainy rolls YS from last weekend, with cheese salad filling, [4/10 so far]

Dinner is LO, pie from yesterday warmed up, with old new spuds that have been stuck in the salad drawer since before Christmas, if left any longer they will need to go to Specsavers to have their eyes checked

I will chunk them and bung in the Actifry, sort of chips but not really honest ones, served with splodge of brown and all should be tasty, may even nuke a few peas but not sure yet

caronc

Farway wrote: »

Made a change, fancied some breakfast, Lidl wholemeal toast with yummy "best" Morrie marmalade, must say the taste of "best" is far better than the cheapo stuff, but then it should be at over twice the price, that is 1/10 if you count the oranges

Talking of which, I splurged out during my mooching this morning, the local greengrocer has Mrs Darlington's jams in stock, [no I had never heard of them either] so splashed out on lime marmalade at £1.99, not very MSE I know but not had lime for years, hope it is worth it

I'm not a big eater of jam/marmalade so seldom have it in but do like the slightly bitter "thick cut" stuff like Coopers not seen any thick cut lime marmalade in years. Hope you enjoy

PasturesNew

caronc wrote: »

My mum used to make a "plate" pie of pastry bottom, sausagemeat mixed with stuffing and drained chopped tinned tomatoes topped with pastry and sealed round the edges really tasty and nice cold too.:) I know it's a dirty word but you could always "freeze" the spare portions;)

Yeah. I've got no plate, but was simply going to put the sausagemeat + stuff into the pastry and bake it.

The trouble with anything is there are too many options

We used to have a lovely school dinner one, 1" high of sausagemeat inside a double pastry case, served with blobs of mash and cabbage and gravy.

I was thinking more of the same but with chips/beans (as I've half a tin I opened in the last couple of days)....

I bought two packs of sausagemeat (reduced to half price in the scrum section) - then divided each into two. So I have four separate quarters to scoff through. Each quarter is about the size of four sausages.

And yes, "freeze" is a dirty word. The sausagemeat and pastry came out of the freezer to get used, not to get re-formed and stuck back in there

Farway

caronc wrote: »

I'm not a big eater of jam/marmalade so seldom have it in but do like the slightly bitter "thick cut" stuff like Coopers not seen any thick cut lime marmalade in years. Hope you enjoy

If you just fancy some thick cut Coopers, Waitrose have it on offer £1.70 at present, I bought the fine cut one this morning, so well topped up with marmalade now :T

PasturesNew

Farway wrote: »

I will chunk them and bung in the Actifry, sort of chips but not really honest ones

... Artisan classic cut potato fingers....

Nelski

Thanks Farway and yes I will be swerving Lidl bread from now on. Not big on bread and butter pudding so I think its going into bread crumbs as it would break my heart to chuck a whole loaf

Whats your views on Actifry as a single? I have been umming and ahhhrng about getting one since before christmas. My concern is the size of it ...they seem so big! what do you cook in it most?

caronc

PasturesNew wrote: »

Y

We used to have a lovely school dinner one, 1" high of sausagemeat inside a double pastry case, served with blobs of mash and cabbage and gravy.

Sounds like my Mum's pie doesn't have to be made on a plate:)

And yes, "freeze" is a dirty word. The sausagemeat and pastry came out of the freezer to get used, not to get re-formed and stuck back in there

Thought it might be

Bunged in the pastry sounds just fine to me