Cooking for one

Hollyharvey

Tiddlywinks wrote: »

I've had a complete dis-ah-ster... feel like slapping myself round the head.

Just realised - now it's in the oven and half cooked - that I didn't put any sugar in my bread and butter pudding custard mix :eek:.


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Oh dear! If it's any consolation, I've also had a cooking disaster today, and quite an expensive one. I make a summer berry loaf cake that I have been making for years and my nephew loves it (his mum refuses to make anything homemade, she hates cooking) anyhow, I promised him that I would make him one today and he could pick it up after his revision session at college today.


Well, the recipe calls for half of a pot of buttermilk and the juice of the lemon is used for the icing and only the zest put into the cake. So I for the first time ever put the whole pot of buttermilk in and the juice of the lemon. I thought it was odd that the mix came up to the top of the loaf tin but didn't think anymore of it. Needless to say the texture of it was like rubber it was horrible, so that ended up in the bin and I have got to make him another one next week. I so hate it when it is an expensive mistake like this one :mad:

PasturesNew

Tiddlywinks wrote: »

I've had a complete dis-ah-ster... feel like slapping myself round the head.

Just realised - now it's in the oven and half cooked - that I didn't put any sugar in my bread and butter pudding custard mix :eek:.

I have been using the VeganEgg stuff and it mixes best in a blender... so I merrily shoved all the stuff in, squizzed it, built my pudding, and shoved it in the oven. Only when I turned around did I see the sugar pot on the worktop and then it was too late.

Now it's gonna be scrambled eggy bread with a hint of nutmeg.

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It'll be all right - just add sugar when you serve it. Honest guv. we never put much sugar at all in the liquid ... just a sprinkling on top really. It's still the same dish, just not as sweet right now as you'd intended.

Just add it later....

moneyistooshorttomention

Tiddlywinks wrote: »

I've had a complete dis-ah-ster... feel like slapping myself round the head.

Just realised - now it's in the oven and half cooked - that I didn't put any sugar in my bread and butter pudding custard mix :eek:.

I have been using the VeganEgg stuff and it mixes best in a blender... so I merrily shoved all the stuff in, squizzed it, built my pudding, and shoved it in the oven. Only when I turned around did I see the sugar pot on the worktop and then it was too late.

Now it's gonna be scrambled eggy bread with a hint of nutmeg.

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Duh! Happens to us all...

I'd get out one of my sugar substitute things and sprinkle or drizzle it over the top. So I'd probably drizzle date syrup or maple syrup or the like over the top of it and perhaps chuck a few bits of some sweet soft fruit with it (stewed apple? one of my rarely used cans of canned apricots?).

*********

Just finishing off dinner for the day. It's consisted of having a bottle of lager to start with - my excuse this time being a "more p*ssed off than usual with having to live on Earth" day (for obvious reasons looking at the media at present:(:mad::() on the one hand and "reward for effort" (ie I've spent the day doing/supervising yet more work on my house) on the other hand. That was followed by some readymade falafels with salad of sorrel/chives/carrot/some red pepper - with dollop of mayonnaise), then a peach, and now having some sprouted wheat bread. Probably a glass of coconut milk to finish.

caronc

Good evening everyone,
I'm really not sure where today went! My laptop decided to do a major upgrade this morning so decided that was a nudge to make me do some domestic stuff before I had a visitor from work pm:)
After my visitor left I managed to make a slight dent in potting on tomato plants and getting them into the greenhouse.:)
No cooking disasters here mainly because there's not been much cooking LOL- toast for breakfast and LO potato bake for lunch. My worst baking disaster ever was over 20 years ago. I was making a malt loaf for the first time and I made a hash of converting grams to ounces (my scales at the time were ancient and didn't have metric) and added far too much malt. Never having made one before I had no idea what the mix should look like..... It was to be cooked in a low oven for a fair while so I took the boys to the park nearby. We came home to be greeted by a lovely smell but no sign of the pooch which was unusual. I went through to the kitchen to discover the oven leaking cake mix which said pooch was attempting to lick up. The darn thing had "walked" everywhere and took ages and ages to clean up and even longer for the "malty" smell to disappear when you switched the oven on......:o:(

Dinner tonight is herby roast chicken leg with baked spud, mushrooms, baby toms and asparagus:)

PasturesNew

I'd never leave something cooking in the oven - what would happen if something went wrong while you were out? It's not just the oven malfunctioning, but you could've got caught up in an event/incident, or somebody broke an ankle/leg and you had to dash off to Hospital, car breakdown, miss the bus, get caught up in a random road closure due to an accident.....

ANYTHING could happen! Alien abduction??!

My mum used to make the occasional boiled cake, from a recipe a woman at her workplace typed up ... so it was at least 40 years she'd been making it (allbeit just 1-2x a year). The final time she tried to make it dad "helped" her, I now know he was "minding" her as she had dementia they were hiding (ignorance? or just not telling us?) .... she didn't put nearly enough flour in it, barely any at all, probably 1/10th of what was needed - so an eggy goo was baked.

Mum was really despondent about it - and I force fed it to myself telling her it was "still lovely, doesn't matter, it's just different to how you usually make it"!

caronc

PasturesNew wrote: »

I'd never leave something cooking in the oven - what would happen if something went wrong while you were out? It's not just the oven malfunctioning, but you could've got caught up in an event/incident, or somebody broke an ankle/leg and you had to dash off to Hospital, car breakdown, miss the bus, get caught up in a random road closure due to an accident.....

ANYTHING could happen! Alien abduction??!

LOL- the park is only across the road. I didn't even lock the front door as I could see the house:eek:. So no need to break in if there was an alien invasion.......:D;)

caronc

PasturesNew wrote: »

My mum used to make the occasional boiled cake, from a recipe a woman at her workplace typed up ... so it was at least 40 years she'd been making it (allbeit just 1-2x a year). The final time she tried to make it dad "helped" her, I now know he was "minding" her as she had dementia they were hiding (ignorance? or just not telling us?) .... she didn't put nearly enough flour in it, barely any at all, probably 1/10th of what was needed - so an eggy goo was baked.

Mum was really despondent about it - and I force fed it to myself telling her it was "still lovely, doesn't matter, it's just different to how you usually make it"!

You did the right thing
I do like a boiled fruit cake one of the few things I do bake though only once a year or so. My recipe was my Gran's and it is probably very similiar to the one your mum used. We call it dumpling cake as it tastes like a baked clootie dumpling:)

moneyistooshorttomention

caronc wrote: »

LOL- the park is only across the road. I didn't even lock the front door as I could see the house:eek:. So no need to break in if there was an alien invasion.......:D;)

Well at least you're not a scientist - sending out signals randomly across the universe and hoping ET responds:rotfl:. There is an old phrase out there of "Curiosity killed the cat" - and at least we're not out there personally asking for trouble imo. Mind you - if ET has any sense then it/he/she? wouldnt come anywhere near a planet that currently has over 40 wars going on/heavy pollution/heavy over-population:rotfl:. They're likely to decide we're far too primitive/unpredictable a species to have anything to do with us.:cool:

EDIT; Is there where we all wave in concert - just in case ET is sitting out there with an IQ of 2000 and a mind that operates based on logic (rather than emotions) and studying us curiously?

PasturesNew

caronc wrote: »

You did the right thing
I do like a boiled fruit cake one of the few things I do bake though only once a year or so. My recipe was my Gran's and it is probably very similiar to the one your mum used. We call it dumpling cake as it tastes like a baked clootie dumpling:)

When clearing the house so much goes .... given time/help/space to take things to I swear I'd have had an entire room STUFFED with old furniture and memorabilia ... but I DID keep that recipe and I keep meaning to make it... I plan to give it a go in the slow cooker and/or as "buns" in the little oven.

It wasn't special, or great, but it was "her" recipe she'd kept all those years. When I was a kid she'd buy boxes of cake mixes, with the little green/red cherries on, or rock bun packet mixes ... for steamed sponges she used the Greens cake mixes and steamed those.

I suspect this was, in part, the fact that those cheap/plastic "weighing scales" you used to get weren't actually that good at being precise enough to be reliable.

She wasn't a cook really. She didn't even live in a house with an oven until she'd left school! Cakes and baking weren't probably part of what she grew up with - they cooked in a pot on an open fire.

It probably turned out to be the only cake she could make.

PasturesNew

I've made up a tomato sandwich and put it in a sandwich box. I like soggy tomato sandwiches! It's one of the foods I remember from being young - mum'd make simple tomato sandwiches, cut them into quarters, then squeeze them into little tupperware boxes... and that'd be the food we ate at the beach or swimming pool or at a picnic. By the time we ate, some 2-5 hours later, those sandwiches had become squashed and soggy ... utterly gorgeous

Sounds disgusting, but it's one of those things where the sum of the product is much greater than the individual parts

I'd urge you all to try it .... squashed tomatoes (with or without salt, I don't use salt), in white sliced bread, bit of margarine (we used to have Stork when I was a child, but any margarine), cut and pushed into a plastic box .... keep them outside of the fridge (as you would if you were driving to the beach/wherever) .... then eat them 4 hours later

Also make up a bottle of orange squash