Cooking for one

PasturesNew

Tea tonight was 2 big hash browns, 1/3rd of a tin of beans and 1 scrambled eggie

Hot, quick, little washing up. I didn't need a plate as I could've just re-used the dish I nuked the browns in ... and tipped the other 2 items on top, but I went for it anyway. Won't next time.... no point using a plate when it's not needed.

I like my 'cooked breakfasts' - and as it's rare that I have every possible ingredient in the house at the same time it prevents me from pigging out and having "one of everything" on there.

I bought milk and eggs 2 days ago to make a frittata/flan/quiche/blah blah ... I keep forgetting to get round to it. I'd intended to use a red pepper .... but I've used half of that and frozen the other half for now.

I should get round to doing it .... how else will the milk get used.... oh, but I will be saving a bit back to make dream topping for the last 1-2 of scones....

purpleybat

Lynplatinum wrote: »

Hiya

When I was on my own the minute I bought and opened jam I would decant half into a clean small jar such as an old mustard size jar. I would then only use what was in the opened jar. Then the stuff in the small jar was kept out of oxygen and away from bacteria so it did not go mouldy.

Hope this helps as a 'jam for one' tip.
Cheers

when I make jam I always do a few smaller jars for singletons and those that the whole family isn't a fan. my dad likes it on toasted fruit bread with custard poured over but other than that doesn't eat it.
the only thing I would say is to maybe sterilise the jar you're putting half in and filling it while still warm. just to cut down chances of nasties.

Anne_Marie_2

MITSTM - Goodness, totally agree with what you are saying re recipe books too, as well as what PN says. Will be getting a spike up my buttocks if I keep jumping over the fence! :rotfl:

I actually very rarely follow recipes to the letter in cookery books. Take ideas and adapt as to what I have/like. Hubby used to take the mickey, as I love cookery books, but never followed the recipe. Not true totally, but when cooking meat dishes, had to adapt for his tastes, as he didn't like certain things. No point in putting mussels in a paella for him, but plenty of prawns and spicy sausage.
Only recipes that I really do stick to are for the BM, but do adapt some of the extra ingredients, just for a change. I think baking needs to be a bit more precise, and I don't do much of that, the odd batch of scones or microwave clootie dumpling when it's a birthday.

Hollyharvey

Anne_Marie wrote: »

Oh you wee soul. Hope tomorrow is a better day for you.

Thanks, I'm sure it will be. Things can only get better.

Hollyharvey

PasturesNew wrote: »

A

If in doubt, take it out and poke it ... if done, eat; if not, stick it back in for a bit.

Sorry but I did find this funny :rotfl: :rotfl: :rotfl:

PasturesNew

Anne_Marie wrote: »

Take ideas and adapt as to what I have/like.

I just look at the pretty pictures of things I could have, until something comes to mind of what I'm actually prepared to make.

I'd not buy an ingredient I don't know/don't have just for a recipe I saw; I'd spot the recipe and then aim for "something similar, that looks a bit like that, using what I've got in".

Singles have to have fewer differing items in the cupboards, in order to get round to using them up. That's why I've only ever got ONE jar of jam open at a time...

You can't just have everything in, just in case you might use it.

And, if you buy something and don't like it ... there's a huge cloud hanging over you about using up the rest and getting through those special ingredients.

Most recipes "don't really exist" except to get booked for TV programmes and to write more books to sell. What I mean is, say, there is "cheese & spud pie". That's it. That's all there is in the world ... and all the book writers do is rename it and change something. e.g. "Wensleydale & Jersey New Potato Bake".... that's still cheese/potato pie. So I keep things to being in their purest form, with least additions.

I've seen a lot of telly chefs sliding in a "for one" dish occasionally - what they do is start with cupboards stuffed FULL of ingredients.... they use a lot of ingredients .... they make a HUGE panfull....then they spoon out one bowl full and say "There - for one. Tasty". And I'm thinking "what about all the stuff you had to buy to use a spoon of this, a pinch of that, a stalk of the other" - how're you going to use all that up before it goes off....and let's not forget that 4 pints of the dish you've still got in the big saucepan you used

Hollyharvey

PasturesNew wrote: »

Another "tip" - when you're beating/mixing anything by hand, stand over the sink and do it in case you get a splashback ... saves wiping the worktop/floor down

Thanks, I'll remember that one, anything to cut down on cleaning up/housework and I'm in

purpleybat

Hollyharvey wrote: »

Sums me up perfectly today I'm having a real CBA/fed up day, I'm just fed up with being single and having to do everything myself today

hugs for you

greenbee

Hollyharvey wrote: »

Sums me up perfectly today I'm having a real CBA/fed up day, I'm just fed up with being single and having to do everything myself today

I've had a houseful for the last week and am appreciating being on my own at the moment... They'll be back soon.

Anne_Marie_2

Farway wrote: »

"they" have got their act together except in their eyes recipe books are so yesterday. As CFO person you are expected to to order loads of frozen meals for one from wherever. Go to freezer, remove packaging, ping & eat. Plate optional

I did finish up with a baked spud, and found a tin of bean stew that I must have bought a bit since when Lidl had a German week. It was basically smokey bacon bits in baked beans

Filled me up but doubt I will ever buy those beans again

Shame about the tin of bean stew, but at least now you know. My lot used to like beans and frankfurter/smoked sausage. Just the once I bought the mixed tin, and they did not go down well. So separates it had to be. Sure it worked out cheaper, but no idea of costs nowadays...been a while.

Think "they" have to be the supermarkets surely, for ping and go food for singles. Am sure ping and go has its place once in a while, but not for everyday eating. I just hate the amount of rubbish in them. I do like those mini Quorn Scotch egg things...a total rare treat for me, once a year, and I know that they are expensive for what they are. I wouldn't be buying them every week if I lived in the UK, but probably more than once a year.

My parents who are now in their 80's, make home cooked meals every day, they take turns, depending on their busy social lives. It's great to see my Dad cooking, as he never had the time when we were kids, as he was always working. What's more is he is loving it now. Think it makes a big difference in that he has someone to cook for, not sure he would be so keen if he was on his own. Love when I stay with them, as Dad does vegetarian meals that we will all like at times. Years ago, he would have scoffed at a meal with no meat. I am totally amazed at how good he is at making something up. He even made me potato fritters last year, as I mentioned that I hadn't had them in years. Unfortunately, he made a bit of a mess of the kitchen, so isn't allowed to do them again! :rotfl: