Cooking for one

caronc

I still use the chicken and the mushroom ones in a pasta sauce or pies or what my mum used call "mock rissotto". I always found the tomato one a bit sweet but that said not used that one for years so it might have changed

karcher

karcher wrote: »

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/

Evening all

I've just made these ^^^ but with shredded cabbage, white wine vinegar and a few chilli flakes (I like spicy stuff) no thyme!

In the oven and ready to go...hopefully I'll not burn them:p

Will report back. I'm rather proud of my efforts but I can honestly say I will never knowingly buy or use filo pastry sheets again:o...too much of a faff when cooking for one...and rather messy with the brushing with oil etc.

monnagran

PasturesNew wrote: »

I remember that. I also remember we used to have pink loo rolls in the house at that time.

How much are they?

It's a bit "off" for a removals person to make any remark on the lifestyle/choices of a client ... he doesn't know you don't have some nasty bum wasting cancer that's eating up your insides!!

It's all personal stuff... none of his business.

I get 48 rolls for £9.99, and its fairly decent stuff too, i.e. it doesnt disintegrate.

My indulgent way of eating cream of tomato soup is with a slug of cheap sherry in it, (or expensive sherry if you are a wealthy perfectionist) and some grated cheese sprinkled on it.

Re:the removals man. It's OK, I know him of old. We always enjoy a banter. If it was a stranger I would agree with you entirely.

karcher

PasturesNew wrote: »

One of my favourite dinners from my childhood involved a can of tomato soup; always made with a tin of condensed tomato + the can of water, this means if I wish to recreate it I'll have to use a different soup ... but would it taste the same if I've not used the Campbell's condensed.... good question, which is why I've not bothered with it for a number of years. Fully made up, it was a huge casserole dish full of food .... loved that dinner.

I absolutely love Campbells Condensed Mushroom Soup.

No doubt drowning in salt but absolutely great for cooking with completely uncondensed

caronc

karcher wrote: »

Evening all

I've just made these ^^^ but with shredded cabbage, white wine vinegar and a few chilli flakes (I like spicy stuff) no thyme!

In the oven and ready to go...hopefully I'll not burn them:p

Will report back. I'm rather proud of my efforts but I can honestly say I will never knowingly buy or use filo pastry sheets again:o...too much of a faff when cooking for one...and rather messy with the brushing with oil etc.

Sorry Karcher missed your early post - these sound lovely so do keep an eye on them. Look forward to your feedback. Yes filo defintely lends itself to batch cooking but I love it so don't mind the faff and wish I had some of your parcels prepped and ready for my freezer. After the initial work they would make a lovely easy meal. Hope you enjoyed them after all your effort.:D

caronc

karcher wrote: »

I absolutely love Campbells Condensed Mushroom Soup.

No doubt drowning in salt but absolutely great for cooking with completely uncondensed

There not actually that bad salt-wise (good enough for me to indulge in) assuming you don't eat the whole dish by yourself. My favourite is a tuna, broccolli and pasta bake made with a tin of the soup diluted with 1/2 a can of water. It makes loads though ........:rotfl:

PasturesNew

One could ... dilute the soup with water and freeze it in portions ... if one felt it would be used up soonish ... otherwise it just becomes more freezer clutter preventing you putting interesting food in that spot.

I should do that, maybe, with one tin of tomato soup .... just to see if I really cook my childhood favourite meal FOUR times in the next 6 months, on the basis I've only cooked it twice in the last 30 years

And then, when you spell out the reality ... you realise it's not going to happen.

room512

monnagran wrote: »

I often think of Milly-Molly-Mandy and Little- Friend-Susan cooking their jacket potato, scooping the inside out and mashing it with butter. It intrigued me at the time because we didn't do jacket potatoes in our house and I'm not sure that the butter ration would have stretched that far anyway.
I think that I was grown up before I actually got to try it, but I'd never forgotten it

I was always fascinated by the jacket potatoes and can remember trying it as soon as I was old enough to! Still eat my jacket potatoes like it and you have bought back some lovely memories so thank you :beer:

karcher

caronc, I've not cooked them yet but will be vigilant when I do.

Nelski has thrown a spanner in the mix by mentioning maccy d's. I haven't had one for years but ....hmmmmm...

I remember going to the first one opened in London back in the 70's just days after it opened.

I always preferred Wimpey though and soon after a proper 100% HM half pound burger, in decent bread and a variety of accompaniments....

I digress

karcher

caronc wrote: »

There not actually that bad salt-wise (good enough for me to indulge in) assuming you don't eat the whole dish by yourself

Whole point of the thread is it not?

....cooked and eaten alone/for one?