Cooking for one

caronc

karcher wrote: »

PN I like the pie idea with filo pastry crust.

I've been perusing Filo pastry recipes and chanced upon something similar.

However I also found this and may have a go tomorrow night as I would need to buy a leek...

http://www.deliciousmagazine.co.uk/recipes/caramelised-leek-onion-and-camembert-parcels/


I've no cider vinegar or pine nuts but figure I can make it without?

That sounds nice, I think the nuts are just for texture so if you can be faffed you could use some toasted breadcrumbs for a bit of crunch (personally I would be in CBA camp with that one LOL). The cider vinegar is just to give the sweetness of the oniobs/leeks a bit of acidity if you have ordinary vinegar or lemon juice I'd add about 1/2 tsp. If you've no leeks, extra onions or some sweet peppers would work well (can you tell I seldom follow a recipe to the letter - I'm of if I don't have it I'll sub it with something else camp )

NewShadow

PasturesNew wrote: »

... and, ultimately, if anything went wrong and it all burnt down, I was renting, so could just find somewhere else to live. Different ball game when you own somewhere

I like you. You're almost as odd as I am

karcher

caronc wrote: »

That sounds nice, I think the nuts are just for texture so if you can be faffed you could use some toasted breadcrumbs for a bit of crunch (personally I would be in CBA camp with that one LOL). The cider vinegar is just to give the sweetness of the oniobs/leeks a bit of acidity if you have ordinary vinegar or lemon juice I'd add about 1/2 tsp. If you've no leeks, extra onions or some sweet peppers would work well (can you tell I seldom follow a recipe to the letter - I'm of if I don't have it I'll sub it with something else camp )

Me too...substitutes are best. No point buying something I may never use again.

I have white wine vinegar so may add a splash, and if I don't buy a leek, I will substitute something else.....
I have a white cabbage :think:..that would work shredded..I love cabbage

karcher

NewShadow wrote: »

I like you. You're almost as odd as I am

Yep me too...PN posts are a joy to behold

I've always been told I'm odd..I take it as a compliment:cool:

PasturesNew

NewShadow wrote: »

I like you. You're almost as odd as I am

karcher wrote: »

Yep me too...PN posts are a joy to behold

I've always been told I'm odd..I take it as a compliment:cool:

It's not us .... we're in on the secret: it's THEM!

caronc

I'm not "odd" but very proud to be (slightly?) eccentric who wants to be a sheep not me

Anne_Marie_2

PasturesNew wrote: »

It's not us .... we're in on the secret: it's THEM!

Think I told you that way at the beginning of this thread.

Anne_Marie_2

I'm always substituting things in recipes. I have loads of recipe books, and rarely follow a recipe apart from bread maker, to me, they are to give you ideas.

Karcher, I sometimes do a caramelised onion and brie or camembert tart, and it doesn't have any nuts or leeks in, and is lush. I think you would easily get away without the leeks and pine nuts. (I hate cleaning leeks, so tend to avoid using them if I can help it, and use onions instead). Think that cabbage might work well and might have a try myself, as got all the ingredients.
I don't use pine nuts, as once bought them for something, used a little and the rest lay for ages and went rancid, so were binned, and have never bought them again. I was quite annoyed as they are not cheap. I usually have walnuts, as I love them and they never get a chance to go off, so use them in place of whatever nuts are required in a recipe, or omit altogether.
Use whatever vinegar you have to hand, I wouldn't omit it as it does give a lovely taste to the onions. My favourite with caramelised onions is pomegranate, which is really cheap here, or balsamic, but wouldn't be rushing to buy any specific vinegar for a recipe, unless I knew that I would use it in the long term.

caronc

Morning everyone - it's freezing here this morning so I'm pleased I took a portion of lentil soup out of the freezer for my lunch. I love soup and have it most days for lunch and yesterday's freezer adventures revealed I've used up my soup stocks so I'll make a pot later. I'm swithering between chicken and sweetcorn or leek and tattie will see how I feel later.
I'm making chicken goujons later and of course the chicken breast is too big for one portion and not enough for two , I'll cook them all and either have the rest in a pitta later in the week or freeze them until the next time I buy some wraps.
Anne_Marie I've never tried pomegranate vinegar I'm assuming it's sweet like balsamic?

meg72

http://i830.photobucket.com/albums/zz223/maryg_2010/Cabbage%20patch_1.jpg

Thought I would share my windowsill cabbage patch, I bough these reduced on Christmas Eve, put them in pots of water so the keep growing and just take off leaves as I need them. Ideal for keeping cabbage when theres only one to feed.