Cooking for one (Mark Two)

Hollyharvey

caronc wrote: »

Yes that's me, I don't tend to nuke them usually heat slowly in a pan or pop back in the slow cooker for a couple of hours with the gravy I've made from the juices:)

Thanks. I will do it how you do yours in the slow cooker.

Wednesday2000

The cauliflower story made me laugh, haha, most people know how badly cooking cauliflower stinks. :rotfl:Tastes nice, though.:D

I just had toast with Marmite and a cup of tea.

I'm making pasta tonight and baked spuds with cheese and beans for lunch today.

The weather seems to have warmed up a lot. I ordered some bird food from Ocado so I will take that out for the birds later.

caronc

Hollyharvey wrote: »

Thanks. I will do it how you do yours in the slow cooker.

Hi Holly, I tend to brown them in a pan first, pop the shank in the SC and then add carrot, onion, garlic, celery and bayleaf to the pan with a very little water and a tsp of redcurrant (or cranberry or mint) jelly and some salt & pepper. I heat the pan contents enough to dissolve the jelly and lift any bits from browning the lamb. I then pop that over the shank, cook for an hour or so on high and then 4-5 hours on low. It shouldn't dry out but if it does add some more water. Once cooked I strain the juices from the meat and chill both overnight. The next day I'll take all the hard fat off the juices and use them as a basis for a gravy. I tend to discard the veg and cook fresh but that's a personal choice pop everything in a pan and heat gently until piping hot or put back in the SC for a couple of hours on high:)

caronc

Good morning everyone,
My son returns this afternoon so not CFO tonight, I think we're another household having cauliflower tonight but I'll see what he fancies. Breakfast was the usual toast and lunch will be a quick sarnie as I've visitors this afternoon and again early evening!

PasturesNew

I put chutney on the list .... I've just taken chutney off the list.

"Any chutney I find" will be good enough .... I'd been lured into researching/searching for "special flavours".... 4ldi/l1dl own brand sweet chutney will do ... it would only have been "perchance, just once, I want one spoonful of a nice chutney on my cheese baguette Xmas week", so the time/effort involved in finding something wasn't worth it.

Not eaten anything yet today.

Hollyharvey

Next question for today. Have any of you frozen clotted cream, and if so was it ok?

It says not suitable for home freezing on, but I thought that it may be ok as it has such a high fat content.

Wednesday2000

The closer it gets to Christmas the less I care about what to eat on the day.:p It will only be me and my husband and pets for Christmas day.

I didn't have baked spuds for lunch as I had to make some space in the freezer so I had a burger in a bun with salad.

poppystar

Farway wrote: »

Thanks for D/w thoughts, I have made a start on getting the water ou
And go really eccentric, basket on the handle bars, with a dog in it.
There is a chap round here has that, his is a rear pannier basket, not a trike though. He has fitted the dog with goggles, stops the flies etc going in it's eyes, I suppose you could also add a flying helmet as a spot of one upmanship

Love it

Think I'll go for a nice brimmed hat in a bright colour with artificial flowers on:D

poppystar

Wednesday2000 wrote: »

The cauliflower story made me laugh, haha, most people know how badly cooking cauliflower stinks. :rotfl:

I've led a very sheltered life

PasturesNew

Hollyharvey wrote: »

Next question for today. Have any of you frozen clotted cream, and if so was it ok?

It says not suitable for home freezing on, but I thought that it may be ok as it has such a high fat content.

Here is the official answer/reason from a manufacturer.

https://www.roddas.co.uk/faqs/

You can. But we wouldn’t really recommend it. The chances are it will end up a bit crumbly when you come to defrost it. Not ideal. We do freeze our clotted cream for some of our overseas customers, but we do it under special conditions with some quite fancy equipment. It’s a case of ‘don’t try this at home’, we’re afraid.

So the answer is it's not unsafe.... it's just not going to have the same texture/consistency as it has now. So it depends on how you'll use it and if you care enough