Cooking for one

caronc

PasturesNew wrote: »

Quiche, or flan as we used to call it, has long-time been one of my favourite foods.... but it's high calories and so scoffable that I do ration my access to it.

It was certainly always one of my "pub meals of choice" if looking down a menu for what I could eat

The last time I ate in a pub I had a nice bit of quiche, but it was £9!!! I won't do that again. Once you've decided where to eat and driven there, parked, got out, gone in, got a drink, got the menu, sat down .... you're kind of a trapped being then and it's too late to choose somewhere else. I would say it was "£6's worth of nice, not £9's worth of nice" - for £9 it was meh.

Here it is. Tiny bit. https://s18.postimg.org/hezcd2gw9/9-_Quiche.jpg

Yep they are infinitely scoffable - for £9 I'd be hoping for a fairly luxury filling (e.g. smoked salmon or similiar) decent salad and either really good bread or HM chips. Not a quiche put together with the fridge LOs. There is a garden centre on the outskirts of Dumfries that used to do the most fabulous quiche, towering high loads of filling, beautiful fresh salad or beans and either chips or "nice" bread. It was a £5 ish (a few years ago) and I always felt it was really good value. Best one I had there was smoked haddock and spinach it was gorgeous.

PN - you've put me in the mood for pastry and the absence of quiche a steak bake, mini corn cob, a couple of smallish tomatoes and a lone lurking mushroom along with a small handful of oven chips are in the oven. A neither summery or healthy meal but lunch of a banana has left me really hungry and I cba actually cooking anything.:)

caronc

PasturesNew wrote: »

I had mini corn once, minging stuff.... I noticed tonight that it's this fortnight's 4ldi special offer. Their offers run for 2 weeks Thursday-to-Wednesday and that's the one that started today, so if you're a fan of that minging hard pointless stuff... you might like to check out the offer.

Do you mean mini sweetcorn - don't mind them in stirfrys? I'm talking about a portion of a full cob - I've a bag in the freezer of the Tesco frozen ones.:)

Tiddlywinks

I hate baby sweetcorn (the stuff they tend to put in oriental dishes) with a vengeance.... but I love corn on the cob - even the mini version.

I wonder why that is?????

Hollyharvey

Tiddlywinks wrote: »

I hate baby sweetcorn (the stuff they tend to put in oriental dishes) with a vengeance.... but I love corn on the cob - even the mini version.

I wonder why that is?????

So do I. I don't think the baby ones taste the same, whereas the baby cauliflowers for example, taste the same as a normal one, well to me anyway

Hollyharvey

PasturesNew wrote: »

I now can't decide what to do to be honest..... if I make a quiche it'll use up the (now defrosted) pastry ... so I'm kind of committed.

It'll also use up two tins of Carnation I've got that'll just lurk if I don't just do it.

So, on reflection, I think I'll just make the soddin' thing .... and just wish I'd got a more interesting filling in it (the alternative is to go out buying food just for the filling and then having tons of unwanted leftovers I don't fancy).

In the meantime, for breakfast I had: scrambled eggs, sausages, hash browns, beans and toast.... and was annoyed that I really wanted tinned tomatoes with that but have none in the cupboard.

EDIT 1: Well, this isn't going to plan at all. Got the pastry all out and cut and ready to accept the filling .... only I don't appear to have ANY red onions at all (thought I had 1/4 of one) and I've no white onions (thought I had half a Kg bag, but it turned out to be cauliflower).

Doh. Now I have to go out and buy something to shove in this darned quiche.....

Kick me if I ever think of doing this again. Just buy a s0ddin' quiche if you're cooking for one..... you'll never have the right combination of timing, dish, pastry, fillings, dairy, egg otherwise.

EDIT 2: I am now tempted to make it into a cheese, onion, sausage and chilli quiche ... I've got those in the house. That's it. That's the end of it. I'm done. That's what's going in .... s0d it. That'll do.

Oh dear, I hope that the quiche is coming along ok now. I'm sure it will be worth it when it is cooked, homemade does taste much better.

PasturesNew

Hollyharvey wrote: »

Oh dear, I hope that the quiche is coming along ok now. I'm sure it will be worth it when it is cooked, homemade does taste much better.

I'm past caring. To be honest, if it caught fire and I had to throw it out I'd think that was a good ending.

What a lot of palaver. While they work well in well stocked kitchens, using proper ovens, with dishes the right size and recipes for "serves 4" ... when you try to re-engineer that without using an oven, using a small SC and with what you've got in the freezer (not what you thought you'd got after all) .... it's a problem.

There were also "too many ingredients and actions" to make it practical... I was walking back and forth all over the place. There's a lot of having to put things away and move things around and juggle things - and change your mind about how/where to cut or chop bits and pieces in a badly designed kitchen. I was mostly trying to juggle grating cheese, opening cans, whisking eggs, lining/filling a slow cooker with pastry that I'd had to cut out and transfer to parchment of a different size, then cut other frozen ingredients .... tipping, cutting, pouring.... you'd need to be a juggler.

BUY ONE!

meg72

PasturesNew wrote: »

I'm past caring. To be honest, if it caught fire and I had to throw it out I'd think that was a good ending.

What a lot of palaver. While they work well in well stocked kitchens, using proper ovens, with dishes the right size and recipes for "serves 4" ... when you try to re-engineer that without using an oven, using a small SC and with what you've got in the freezer (not what you thought you'd got after all) .... it's a problem.

There were also "too many ingredients and actions" to make it practical... I was walking back and forth all over the place. There's a lot of having to put things away and move things around and juggle things - and change your mind about how/where to cut or chop bits and pieces in a badly designed kitchen. I was mostly trying to juggle grating cheese, opening cans, whisking eggs, lining/filling a slow cooker with pastry that I'd had to cut out and transfer to parchment of a different size, then cut other frozen ingredients .... tipping, cutting, pouring.... you'd need to be a juggler.

BUY ONE!

Oh dear hope it tastes fabulous after all that fuss. I love quiche but have to watch my weight so make it crustless.

Tiddlywinks

PasturesNew wrote: »

EDIT 3: It's on.... 10.25 it went on. Thank f*** for that, I thought it'd never be over.

:shocked::shocked::shocked:

Phew, I've got all anxious just reading about your quiche experiment... and now you're keeping us in suspenders about how it all ends.

Tell us... did it work?

caronc

Good afternoon everyone,
PN - I'm exhausted just reading about your quiche making exploits. I hope it's tasty
Another glorious day here, so I'll be heading outside shortly don't now yet if it will be feet up and kindle or gardening. Probably a bit of both:)

Lunch is a piece of baguette filled with hummous, lettuce, rocket and tomatoes and tonight I'm having a pork chop with green beans, asparagus and jersey royal spuds. I've folk coming for lunch tomorrow and I'm making a salad nicoise so I'll cook extra spuds and beans tonight for that:)

PasturesNew

Tiddlywinks wrote: »

Phew, I've got all anxious just reading about your quiche experiment... and now you're keeping us in suspenders about how it all ends.

Tell us... did it work?

The problem is .... you can't see inside to inspect these things, so you really have to "trust" it's all happening. Of course... you DO peek, any reasonable and normal person would. So after 2 hours I peeked as I could smell it ... and promptly was awarded with a nasty thumb scald from the escaping hot steam.

It all looks about right ... I've turned it down to low for now. I'll probably pull it out after 3 hours in total...

It's the sort of thing you either do it or don't, then live with the consequences.

Meanwhile ... my scald reminded me of ice (I have none) - and then lollies .... so I trotted off to whip up some nice squash lollies. I've used a Robinsons squash and water to knock up 6 lollies, which will be frozen by later this afternoon. Cost 20p for 6 ...