Cooking for one

Tiddlywinks

meg72 wrote: »

TOOK a banana, a tin of custard, a pack of Jaffa cakes and an instant hot chocolate.

<Please ignore if you are of a sensitive disposition>

This has reminded me of a very unfortunate pudding that a friend served me about 30 years ago and has put me off banana and custard since then...

He served a small whole banana with chocolate custard dibbled all the way from end to end of the banana so that it was completely covered.

Unfortunately the way it was presented it looked like a giant..... well, hopefully your imagination has filled in the blank :eek:.

It's a memory that still makes me shudder.

Nelski

Tiddlywinks wrote: »

One of my guilty pleasures is HM crinkle cut chips with curry sauce using Bisto curry granules and mushy peas on the side. Those Bisto granules are lovely and you only need to do as much or as little as you fancy.



See you *have* got the means to make a crumble without getting butter in your nails .

Having the ingredients / components in the cupboard means a person can make what they fancy and not just be dictated by what ready meal / pre-prepared stuff they have.

Mixing a crumble is minutes - not really any slower than using a packet mix plus you just measure the ingredients according to your appetite.

Same with making pasta, rice, bread etc.

Isn't that what 'Old Style Moneysaving' is all about? Getting ideas for cooking (not just re-heating ) for one? :T

Well that will be me out of the thread if that is the case as I am currently doing a lot of reheating from the freezer. I do love cooking but its not always the most sensible thing for single people to do or you end up with 2 freezers full of food like me. This thread has been very supportive to people no matter whether they are cooking or reheating or grabbing a takeaway and I think thats a great thing. ...Maybe the thread needs renaming Eating for one to please everyone

live and let live

Tiddlywinks

Nelski wrote: »

live and let live

Gosh - where have I said anything to the contrary?

meg72

Tiddlywinks wrote: »

<Please ignore if you are of a sensitive disposition>

This has reminded me of a very unfortunate pudding that a friend served me about 30 years ago and has put me off banana and custard since then...

He served a small whole banana with chocolate custard dibbled all the way from end to end of the banana so that it was completely covered.

Unfortunately the way it was presented it looked like a giant..... well, hopefully your imagination has filled in the blank :eek:.

It's a memory that still makes me shudder.

Oh My really pleased I had scoffed mine before I read that LOL

Nelski

Tiddlywinks wrote: »

Gosh - where have I said anything to the contrary?

well you did say that old style is about cooking and not just reheating which isnt actually true but if i read your intent about people not making things from scratch wrong then I put my hands up.

Anyway where are those jaffa cakes I need something to dip in my baileys :D

Tiddlywinks

Nelski wrote: »

well you did say that old style is about cooking and not just reheating which isnt actually true but if i read your intent about people not making things from scratch wrong then I put my hands up.

Why is it not true - this thread was started by someone who cooks from scratch and is looking for ideas on downsizing her cooking.

The 'Old Style' board concentrates on going back to basics and away from 'new style' convenience foods.

I said:

Isn't that what 'Old Style Moneysaving' is all about? Getting ideas for cooking (not just re-heating ) for one?

'Not just...' means not confined to... so why take issue with that? I'm merely suggesting an alternative.

It's the second time you've jumped at someone - the first being to accuse someone of boasting about the cold temperature of their room.

Not everyone is out for an argument you know .

Nelski

Tiddlywinks wrote: »

Why is it not true - this thread was started by someone who cooks from scratch and is looking for ideas on downsizing her cooking.

The 'Old Style' board concentrates on going back to basics and away from 'new style' convenience foods.

I said:



'Not just...' means not confined to... so why take issue with that? I'm merely suggesting an alternative.

It's the second time you've jumped at someone - the first being to accuse someone of boasting about the cold temperature of their room.

Not everyone is out for an argument you know .

and you jumped at someone on this thread for not making their own crumble and for reheating food ......perception is projection

Now I am leaving this I hope you are too

meg72

Nelski wrote: »

well you did say that old style is about cooking and not just reheating which isnt actually true but if i read your intent about people not making things from scratch wrong then I put my hands up.

Anyway where are those jaffa cakes I need something to dip in my baileys :D

Ohhhhhhhhh Jaffa cakes dipped in Baileys now that would be my idea of heaven. My Jaffa cakes are Asda smart price 31p, now if anyone knows where I can get a bottle of Baileys for a couple of pound I`ll be your best friend for ever lol

Nelski

meg72 wrote: »

Ohhhhhhhhh Jaffa cakes dipped in Baileys now that would be my idea of heaven. My Jaffa cakes are Asda smart price 31p, now if anyone knows where I can get a bottle of Baileys for a couple of pound I`ll be your best friend for ever lol

If I knew that I would be selling it for a fiver lol (well may as well make a quid or two :rotfl:)

Ive not tried the Asda ones but as my supermarket of choice I will be be indulging on your recommendation. :cool:

Anne_Marie_2

PasturesNew wrote: »

I was underwhelmed. Yes it was just how I remembered ... but it's VERY short on meat really. I think a better result would be obtained by buying their tins of the filling ... and picking up some ready rolled puff pastry and just cutting some pie top from that to be honest.

I just nuked the 2nd half to get rid of it .... it's not great nuked, but it's gone now.


You've had your main meal, it's not that you don't need one - you had it!

Can you not get frozen pastry in squares? I bought what I thought was ready to roll pastry for a steak pie last year, and discovered it was little squares, so had to pinch them together for the large pie. Really handy for single portions, and absolutely no faffing about involved.

Also, I keep a bag of made up flour and butter/shortening/marg mixed up in the freezer, roughly 1 part flour, 1/2 part fat. Make a batch up every now and then in the food processor. Could be done by hand.
Then it can be used for shortcrust by adding water, sprinkled on top of a savoury pie as is or with some herbs/cheese added, or some sugar added for a sweet crumble topping.