Cooking for one (Mark Three)

Farway

Yesterday's roast pork dinner was excellent, it's only taken me 50 years to work out how to roast spuds properly, a lot less time to sort out roasting carrots & parsnips

The carrot cake I made yesterday is lovely, I chose making this one, nicked from t'internet, because it is a chuck in the processor, tip into tin, bung in oven one. I'd post a link but can't find it

Breakfast was pot of tea, with porridge, HM yoghurt, sliced banana & FMS

This batch of HM yoghurt is my first taste using Sainsbob's Greek yoghurt as the starter. A complete success.Thick, smooth & creamy, without being strained, just blue top UHT warmed & used

I'm out this afternoon, to DD's Easter egg hunt, with buffet. They are all vegetarian, except me, but they do a tasty spread.

My lunch will be HM carrot cake, I want to leave space for the buffet

Sun's peeping out

Wednesday2000

PN - now I fancy some brown sauce. I wonder if the local shops are open near me today, probably are as they never seem to close!

I'm going to make roast potatoes, veggie sausages, broc, carrots, peas and sweetcorn for lunch.

I've had blueberries, a banana and a blueberry yoghurt.

PasturesNew

Wednesday2000 wrote: »

PN - now I fancy some brown sauce. I wonder if the local shops are open near me today, probably are as they never seem to close!

Little corner shops, little CoOps and little Express Sainsbobs/Express Tescos are open. It's just the big shops and L1dl/4ldi that aren't.

Easter Sunday trading laws are mostly based on floor area.

Brambling

Happy Easter :icotbaske

Lunch was salad Nicoise minus the new potatoes and I'm eating at my sisters later, although I seem to be providing some of the dinner bit by bit. yesterday's request was 'do you have any swede?' Not sure why as neither her or my nephews eat it I'm worried I'm getting a plate of swede and they're having the beef :rotfl:. Also requests include custard, a veg & herb stock pot and latest text was for peas. I also provided the dish to cook it in :rotfl: I have been promised a apple and blackberry dessert to go with my custard :T

Can't really complain as it looked to be a nice joint of beef she's feeding us. My nephew is trying to get her to try new recipes I think she's decided it would be too boring to just stick the joint in the oven.

PN - hope cold is better?

debtfreeforlife

Hi all, happy Easter! I have popped in and out of this thread in the past but might join you as I am determined to make this month a no-ready meals and no takeaway month. Got back from a weekend away today to a completely empty fridge (I have condiments, four long life cartons of soya milk, and soya butter - that's it) and mostly empty freezer. So I threw a bag of frozen leeks in the saucepan with some garlic, chopped tomatoes, herbs, vegan sausages and pasta. The sauce was lovely, but not a fan of those particular sausages, I'll be returning to Cauldron and Linda McCartney ones I think. Leftovers for tomorrow though

[Deleted User]

Its been a busy day today but I did manage to eat enough veg, shepherds pie with too much sweet potato topping and more veg via stir fry.

I am very pre-occupied at the moment, done a lot of delving and research into a small development of over age 55 houses. Not even got through planning yet but I am ready to jump at the plot I want if it does. Had my cycle exercise and more exercise on the allotment, not drank enough water, better do that now. My brain is jumpy, not helped by the full moon

mcculloch29

Hello all, it has been mostly CBA meals on the cooking for myself front, but I tried one of my I must get round to that sometime recipes today. This one was a Jack Monroe recipe, scampi roes. It has to be at least 10 years since I deep fried anything, so it was a novelty to do that once again. There was a time, when I was childminding, when chips featured up to 5 times a week. About 20 years ago, I switched to oven chips, as the shop-bought had started to become vaguely edible, and I also made my own version.

Regarding the scampi roes recipe itself, which is herring roes in batter ... I would recommend having it with a strongly flavoured dip such as tomato ketchup or Tartar sauce. Luckily, I had ketchup.

As an experiment, I deep-fried a few spoonfuls of the batter, without the roe. I dipped them in the sauce, and it was pretty difficult to detect which nuggets had the fish roes in, and which were just batter.

[Deleted User]

No idea today but will do my best to eat healthily. I am still in a new home dither but am finding clarification via small steps

moneyistooshorttomention

Got a quinoa and spinach (with added mushrooms) new-to-me recipe bake in mind today.

Some beer may figure - depending on whether I'm strong-willed enough to go out in today's bleak weather to buy some, followed by strong-willed enough not to drink any of it. I'll be that bit less tempted - as I'm only planning on cheapo canned beer (bought specifically to make hair masks with). So - not the bottled beer I buy occasionally to be actually drunk...

So - on the list is make a hair mask from cheapo beer/egg yolk (yep...some eggs will be bought specially for this as well), honey, banana. I know some would be considering this a waste of good food LOL.

wort

My meal yesterday was lovely ,I had mackerel salad to start,followed by salmon and prawns In a creamy sauce, with new potatoes, sweet potatoes, cauli,broccoli, peas and sweet corn.
We went on to a pub ,it was packed so we sat outside, and shared a bottle of wine with my sister.
On the way home we called to another sister, who had her family round for a buffet, so I had a chicken salad sandwich and crisp, with some more wine.
Once home, I had a yogurt, and peeped at the pavlova dd1 had left.
Pouring down here today, so I'm being lazy, had toast for breakfast, and I'm curled up on the couch with a fur throw over me!