Cooking for one (Mark Two)

Farway

PasturesNew wrote: »

I've just heated up two sausage rolls
2/6, so 4 to go.

Reminds me, someone on here was asking about the tubes of sauge meat for said rolls, they could't find any

Saw loads in Morries today, I wonder if it a bit seasonal, or plenty left 'cos they've snatched all the small turkey breast instead?

caronc

Good evening everyone,
My word the weather has been miserable (and cold) here today and of course now everywhere is sodden it's freezing. I imagine outdoors will be slippy tomorrow:(.
I had a reasonably productive day, got the admin I wanted sorted out cleared and re-organised my fridge giving it a good clean as well. Thankfully cleaning wise, unlike some of the other chores I've tackled recently this wasn't a big job as it it one cleaning area I do keep on top of:). Hopefully there will now be room for the festive goodies as some bottles of pop/beer have been moved outside. At this tome of year I set up an outdoor "bar" using a large locking bin. It only cost a few pounds and is worth it's weight in gold as it means drinks are nice and cold and the fridge doesn't get crammed with chilling drinks:D.

I missed breakfast and used up the last HM sausage roll for lunch. I had it with some salady bits and it was tasty but as I made these last January and didn't make loads not something I'll routinely make again as it obviously not something I eat that often. I'll need to think of something else of I have suitable bits left. I'm not sure if I fancy pasta tonight but I'm lacking in inspiration. I could have mash but have had it the past 2 nights so don't really fancy it again. Not sure I fancy curry either though that is on my use up list- I'll maybe have it tomorrow. Oh decisions, decisions......

Hollyharvey

Evening everyone,

I had porridge this morning followed by some toast and jam because I felt a bit cold even though it had/has warmed up a lot here.

Then just had a tuna mayo sandwich for lunch.

I put a chicken casserole in the slow cooker this morning and have had that for dinner with some mash and steamed veg, there is a portion of that left for the freezer as well.

I grabbed another box of stollen this morning when I was in town, but may even get one more if they have any left. There were not many boxes left on the shelf this morning and in recent years M&S has always run out of it so I may pop in there first thing in the morning.

Hollyharvey

Need2bthrifty wrote: »

I love East European/Mediterranean foods they are a real favourite of mine, although my Moussaka over the years has been a bit hit or a miss until I tried the Guardian recipe. I now have enough cooked aubergine, bechamel sauce and base mix in the freezer for another three portions

I'm into East European/Mediterranean foods as well, I like most of the main ingredients used in the dishes.

May I ask which of the moussaka recipes you use from the guardinan? I did a google search and it gave me a few. I always like to try different recipes and variations of dishes.

caronc

Hollyharvey wrote: »

I'm into East European/Mediterranean foods as well, I like most of the main ingredients used in the dishes.

May I ask which of the moussaka recipes you use from the guardinan? I did a google search and it gave me a few. I always like to try different recipes and variations of dishes.

Obviously I can't answer for N2bt, I like this one https://www.theguardian.com/lifeandstyle/wordofmouth/2012/apr/05/how-to-cook-perfect-moussaka as I find easier to bake the aubergines. However, since my son met a Greek girl I make my bechamel for this with a 50/50 mix of milk and greek yoghurt and add some crumbled feta along with some grated parmesan (not authentic but that is what she uses in the uk ) His gf also quite often uses a 50/50 mix of lean beef mince & lamb mince if she can't get lean lamb mince. I must make some moussaka in the New Year

Hollyharvey

caronc wrote: »

Obviously I can't answer for N2bt, I like this one https://www.theguardian.com/lifeandstyle/wordofmouth/2012/apr/05/how-to-cook-perfect-moussaka as I find easier to bake the aubergines. However, since my son met a Greek girl I make my bechamel for this with a 50/50 mix of milk and greek yoghurt and add some crumbled feta along with some grated parmesan (not authentic but that is what she uses in the uk ) His gf also quite often uses a 50/50 mix of lean beef mince & lamb mince if she can't get lean lamb mince. I must make some moussaka in the New Year

I like the idea of baking the aubergine. I do use crumbled feta but have never tried using Greek yoghurt. Do you use full fat yoghurt to prevent it splitting?

caronc

Hollyharvey wrote: »

I like the idea of baking the aubergine. I do use crumbled feta but have never tried using Greek yoghurt. Do you use full fat yoghurt to prevent it splitting?

Hi Holly, yes I do use full fat as I prefer it

After saying I didn't want mash I ended up with mash.....
Decided I wanted something comforting. I did make cheesy "souffle" mash which is less posher than it sounds. Basically an egg whisked with a little milk, a tsp of wholegrain mustard and some grated cheese. Mixed thouroughly with a portion of mash then baked until crispy on top. I had that with some baked plum tomatoes & mushrooms. It was grand and really hit the spot:)

PasturesNew

I just had a cheese and crisp sandwich. Xmas crisps and cheddar I'd grated some days ago - and the bread I bought earlier today.

Xmas Crisps now 16/18 remaining.

Hollyharvey

PasturesNew wrote: »

I just had a cheese and crisp sandwich. Xmas crisps and cheddar I'd grated some days ago - and the bread I bought earlier today.

Xmas Crisps now 16/18 remaining.

Lol. You're as bad as me . You are going to end up needing to get some more Xmas crisps . I've already had to get more stollen, and I opened a packet of shortbread earlier in the week .

PasturesNew

Hollyharvey wrote: »

....

We're WORTH it

I figure .... if I don't eat them ... I'll be too overloaded with a house of food come Xmas .... so this will thin them down a bit