Cooking for one (Mark Three)

wort

Pn I have to say very often spicy dishes aren't spicy enough for me. When we went for an Indian and my dgson chose a hot dish they asked does he want it mild or hot!

I've done the washing ,keeping on top of it whilst drying conditions are good.
I've prepped veg for tea, it does take ages PN , I agree . I've done extra potato chopped them a bit smaller than usual ,and have par boiled , I will roast with the half chicken later, cauli carrots and sprouts will all used up so I've cleaned the salad drawer ready for shopping tomorrow. I need loads !! I picked up a few bits In work so curries ,hot x buns, choc ices, and cream .

Lunch was piri piri chicken and cheese toastie, with a portion of rice pud that I opened and split into 3,and put in small pots with lock lids.

wort

Forgot yesterday tea was salmon fillet flaked into pasta with onion peppers and mushrooms with spicy same, followed by a warm blueberry muffin and extra thick cream . Yum.

Wednesday2000

caronc wrote: »

:eek::eek::eek::eek: that would make really twitchy, I need to always have a stash of these :rotfl::rotfl::rotfl:

I know, I was so shocked!:p

I bought quite a bit at the shop, wine, passata, tins of toms, mango, fresh coriander, avocado, ground cinnamon, lemon pepper and fresh ginger. Yum!

karcher

caronc wrote: »

tonight it's shepherdess pie with savoy cabbage, broccoli and onion gravy.

Hi all

Long time no post but caron would you mind sharing your Shepherdess Pie recipe please.

TIA

Farway

pineapple wrote: »

That said I don't think you can beat lamb shank for unctuous flavour - I just can't always get it here.

Ha, great minds, that is tonight's dinner, been planning for a few days now the really cold weather has arrived

I had the jumbo oats for breakfast, stirred in some Greek yoghurt that needed using up

By which time it was off to Morries, I was hoping they had fruit trees in, I spotted one manky one in Wilko yesterday and presumed bare root trees are on the way. I also wanted mixed herbs. Empty shelf so no luck, never mind, plenty of time and I can live without both items

It is perishing outside

Back to warmed up LO pizza, and had the same for lunch. That is the all pizza gone

Prepped spuds & carrots for roasting, to go with my nuke in the bag lamb shank, I'll also have steamed frozen veg of some sort, forgotten what is in the freezer but I know there are bags of veg in there

I don't like hot chilli food, so I'll not be popping in;)

MTSTM, how about Laverbread for iodine etc? You are in the right place for it, and dried, or even pick your own from the shore if near enough:money:

Loadsa snow forecast here midweek onward. Being way down south everywhere will come to a complete standstill, including me. I'll get a bit of extras in just in case.

PS, must see what Pinterest is about, just in case it has something of interest to me

moneyistooshorttomention

I've got my eye on getting some laverbread for myself Farway.

Think I'm going to have to dry it - ie to scrunch it over other savoury things. Don't really know quite what I'd do with it otherwise....in view of the fact of not having full English breakfasts (obviously - courtesy of no sausages and no bacon).

I tried a bit I bought from the supermarket and thought "Hmmm...summat and nowt....no particular opinion either way about it" and hence I think drying it and having flakes as part of the "whole kit and caboodle" might be the way to go.

caronc

Wednesday2000 wrote: »

I know, I was so shocked!:p

I bought quite a bit at the shop, wine, passata, tins of toms, mango, fresh coriander, avocado, ground cinnamon, lemon pepper and fresh ginger. Yum!

Glad you sorted that out

karcher wrote: »

Hi all

Long time no post but caron would you mind sharing your Shepherdess Pie recipe please.

TIA

Long time no see:)
Not at all it was loosely based on this https://www.bbcgoodfood.com/recipes/10035/golden-veggie-shepherds-pie except I used less celery, a mix of carrots, swede and parsnips, white mushrooms and brown lentils. Basically what I do for ordinary shepherd's pie but swapping the mince for lentils. I made a huge panful so enough for tonight and some spare mix and mash for the freezer. The dish could easily be made in more CFO friendly portions:cool:

moneyistooshorttomention wrote: »

I've got my eye on getting some laverbread for myself Farway.

Think I'm going to have to dry it - ie to scrunch it over other savoury things. Don't really know quite what I'd do with it otherwise....in view of the fact of not having full English breakfasts (obviously - courtesy of no sausages and no bacon).

I tried a bit I bought from the supermarket and thought "Hmmm...summat and nowt....no particular opinion either way about it" and hence I think drying it and having flakes as part of the "whole kit and caboodle" might be the way to go.

Welshman's Caviar? A 1/2 tsp added to or sprinkled over the top might be an easy solution.:)

PasturesNew

I potted up 3 portions of the chilli.... never can decide on how big a portion is as it's not until it's time to eat and you know what it's going with that you can possibly know how much a portion will be on that plate

I spooned it out though, trying to get "enough" into a portion, while stretching it as far as possible without skimping... ended up with 2x350g and a smaller portion, which I just plonked into a pyrex measuring jug and covered as I figure I'll nuke that later as a jacket topper.

EDIT: Having thought of it ..... spud/chilli topper now underway

[Deleted User]

one of the best starters we ever had was in a welsh restaurant. Laverbread and smoked bacon, it was absolutely scrummy. You can get the best laverbread in swansea indoor market

Are you all going to manage ok over the next couple of weeks while the great British public sweeps the shelves clean? I am going shopping tomorrow, all I want is juicy ginger root, love it with rice but no doubt I will buy milk and more cadburys fingers and a bit more longer keeping veg like carrots and a cabbage. I`ll be out and back by 9.30 to enjoy the very last bit of sun

House has warmth built in now and all washing done and dried, ready to hunker down

PasturesNew

For my spud/chilli topper, to save disappointment I sliced up 1/4 of a raw red chilli pepper and popped that on top... added the rest to the two portioned in the fridge.

That was closer to being "proper chilli hot" .... but it probably needs 2-3 whole chillies from the start.

At least it wasn't a CBA day.