Cooking for one (Mark Two)

SunnyGirl

Hollyharvey wrote: »

Oh dear, I've now got chicken and stuffing sandwich cravings, here we go again .

:rotfl::rotfl: Sorry about that, this thread is shocking for food cravings - hence my chocolate spread on toast yen for later!

caronc

Hollyharvey wrote: »

So I'm just going to have a grilled salmon steak, new potatoes and steamed veg. Nice and easy and not a lot of washing up

One of my favourite meals if I really CBA I wrap the salmon in foil with some butter & herbs and steam it too:)

PasturesNew wrote: »

So, I roughly know where I'm from... peasants, the in-bred and a bunch of furreners.

Wow a lot of research, I'm a mongerel of Irish from a very small (in-bred) village, Scottish Borders sheep rustlers, and plain old West Coast Scots though of my maiden name is actually Viking so mainly a bunch of pillaging rogues....

moneyistooshorttomention wrote: »

Nope - only moved here a couple of years back.

Maybe I'm just a chameleon - my opinions/attitudes/tastes/etc all stay exactly the same regardless of which area of the country I'm in - but my voice just imitates whoever I was talking to last:rotfl:

When I lived in Yorkshire & then London folk up here said my accent changed, I think though what happens is you pick up local sayings and knock the edges off of your original accent so folk can understand you;)

I picked the first of the brambles this afternoon only a small bowful that are currently soaking in some salty water to get rid of any beasties:eek:. I also meant to say earlier that I picked my first tomato yesterday - beautifully sweet cherry (Sungold), it never made it out of the greenhouse.:D

All this talk of roast dinners has made me want to have on on Sunday so I'm going to pop a small belly pork joint in the fridge to defrost which I think I'll stuff with black pudding, onion and apple stuffing as I love that and have all the stuff. I've actually a fair number of meat joints in the freezer most of which are a good size for CFO so I've no excuse not a roast more often. I've also discovered a largeish bag of turkey in gravy LO from Christmas that isn't on my inventory:mad:, one of the kids must have frozen it (without thinking CFO) and not marked it up! I'll need to have a think about what to do with it, there is really too much for CFO but it was an expensive turkey so I'm not for wasting it though when I do decide I'll see if my Dad wants some as he is very. very fond of roast turkey.

SunnyG - impressive organisation re your meals current & planned:D, I thought I was doing well (or rather better than I have been) in deciding to do a roast this weekend:o

caronc

SunnyGirl wrote: »

:rotfl::rotfl: Sorry about that, this thread is shocking for food cravings - hence my chocolate spread on toast yen for later!

I know since January I've been re-introduced to the joy of crumpets, fish finger sarnies and bought pies. Foods I'd totally forgotten about, I'm so glad I started the thread:D

PasturesNew

Hollyharvey wrote: »

Oh dear, I've now got chicken and stuffing sandwich cravings, here we go again .

I can give you my CFO tip. There are two sorts of stuffing, when you make it at home. I love the crispy exposed top part.... my sibling likes it quite runny and definitely no crispy bit.

But, there are shades of stuffing between those two. What I do now is tip any boxed stuffing mix into a jug with a bit of spread and boiling water. Make it up "as usual" and leave it to sit 5 minutes. Then nuke it for a minute .... there is no need to oven bake/roast stuffing at all... that's simply a step that some prefer, that provides a crispy top if you want it. All it does is makes the stuffing hot really, if you use dried packet mix....

It's a beaut. Nice and firm ... just no crispy bit. I had a pack of chicken earlier in the week and I nearly made chicken/stuffing sandwiches with it. In the end I turned it into a chicken dinner with yorkies and stuffing.

SunnyGirl wrote: »

... this thread is shocking for food cravings - hence my chocolate spread on toast yen for later!

I didn't mention it .... in case people thought I was a piggy ... but I had that twice yesterday

Hollyharvey

PasturesNew wrote: »

I can give you my CFO tip. There are two sorts of stuffing, when you make it at home. I love the crispy exposed top part.... my sibling likes it quite runny and definitely no crispy bit.

But, there are shades of stuffing between those two. What I do now is tip any boxed stuffing mix into a jug with a bit of spread and boiling water. Make it up "as usual" and leave it to sit 5 minutes. Then nuke it for a minute .... there is no need to oven bake/roast stuffing at all... that's simply a step that some prefer, that provides a crispy top if you want it. All it does is makes the stuffing hot really, if you use dried packet mix....

It's a beaut. Nice and firm ... just no crispy bit. I had a pack of chicken earlier in the week and I nearly made chicken/stuffing sandwiches with it. In the end I turned it into a chicken dinner with yorkies and stuffing.

Thanks for that, I don't want to be turning the oven on just for stuffing, it would make for rather expensive sandwiches. I've got some cooked chicken in the freezer. I think that will probably be lunch tomorrow

caronc

PasturesNew wrote: »

I can give you my CFO tip. There are two sorts of stuffing, when you make it at home. I love the crispy exposed top part.... my sibling likes it quite runny and definitely no crispy bit.

But, there are shades of stuffing between those two. What I do now is tip any boxed stuffing mix into a jug with a bit of spread and boiling water. Make it up "as usual" and leave it to sit 5 minutes. Then nuke it for a minute .... there is no need to oven bake/roast stuffing at all... that's simply a step that some prefer, that provides a crispy top if you want it. All it does is makes the stuffing hot really, if you use dried packet mix....

It's a beaut. Nice and firm ... just no crispy bit. I had a pack of chicken earlier in the week and I nearly made chicken/stuffing sandwiches with it. In the end I turned it into a chicken dinner with yorkies and stuffing.



I didn't mention it .... in case people thought I was a piggy ... but I had that twice yesterday

I love the crispy bit on stuffing (actually most thing tbh) and if I don't want to put the oven on - I nuke then pop under the grill until it browns

PasturesNew

caronc wrote: »

I nuke then pop under the grill until it browns

That's how I did it for Xmas dinner ... as it was a "special meal". I wanted that crispy bit for Xmas Day. But 99.99% of the time I just don't bother.

karcher

caronc wrote: »

I love the crispy bit on stuffing (actually most thing tbh) and if I don't want to put the oven on - I nuke then pop under the grill until it browns

Me too...I rarely eat stuffing but when I do it has to be done right

Ok so I haven't cooked for weeks and my veg count is in the minus, so I bought some last week and have been observing it wasting away in the fridge even though I love veg!

Tonight I realised it was cook it or throw it away..so I cooked it, a curry type thing..I'm ashamed to say, I still don't want to eat it

Toast is so much easier

PasturesNew

karcher wrote: »

Toast is so much easier

All toast is king .... until you buy crumpets

karcher

PasturesNew wrote: »

All toast is king .... until you buy crumpets

I love crumpets, but if I had to choose between the two, I would opt for toast