What else can I cook in the oven whilst....

LameWolf

What temperature do you need to cook corned beef pie at? Sorry if that seems a daft question, I'm vegetarian and have no idea how to cook anything with meat in.

But anyways - I often cook something like the following - a nut loaf (to slice and freeze for future dinners), a cheese and Quorn quiche, a carrot'n'orange cake (for Mr LW's lunch boxes for work) and an apple and blackberry crumble all at the same time, as they all go in at 180 C.

HTH.:o

pigpen

fruit crumble?
cake? (wrap in foil it freezes well)
Sausage rolls for snacks?
Yorkshire puddings?

twinks hobnobs

jam tarts!

mumofthetwins

im liking the idea of a fruit crumble but im not sure how to make a crumble mix:o
i think i might do a quiche too as ive still got some chopped pork and loads of eggs and cheese left.
what would i need to make a chocolate chip loaf cake as i could use this for the boys for after dinner or school packed lunches .. just im not sure how to make it ?

gonna look up twinks hob nobs now as everyone seems to rave about them ??

can anyone point me in the direction of any posts/threads with recipies on ? ... i thought there was a page with loads on that people recommended but i cant seem to find it ( probobly just me dreaming it)

thanks
lisa x

joedenise

If you can make a pastry mix then you can do a crumble mix. It's exactly the same with the same amount of sugar mixed in, ie 4oz butter/marge, 4oz plain flour - rub together until fine crumb stage and then stir in 4 oz of sugar.

Sprinkle the mix over your fruit and cook.

Denise

mumofthetwins

great thanks denise
im thinking i may do an apple crumble to then

-taff

Make a crumble mix like you make flour. Half fat to flour, rub it in but leave it more lumpy, add some sugar, sprinkle over fruit. If you have a food processor, you can make it in there.

meg72

mumofthetwins wrote: »

im liking the idea of a fruit crumble but im not sure how to make a crumble mix:o
i think i might do a quiche too as ive still got some chopped pork and loads of eggs and cheese left.
what would i need to make a chocolate chip loaf cake as i could use this for the boys for after dinner or school packed lunches .. just im not sure how to make it ?

gonna look up twinks hob nobs now as everyone seems to rave about them ??

can anyone point me in the direction of any posts/threads with recipies on ? ... i thought there was a page with loads on that people recommended but i cant seem to find it ( probobly just me dreaming it)

thanks
lisa x

I think what you are looking for is the first page on the grocery challenge loads of recipes.

jackieblack

joedenise wrote: »

If you can make a pastry mix then you can do a crumble mix. It's exactly the same with the same amount of sugar mixed in, ie 4oz butter/marge, 4oz plain flour - rub together until fine crumb stage and then stir in 4 oz of sugar.

-taff wrote: »

Make a crumble mix like you make flour. Half fat to flour, rub it in but leave it more lumpy, add some sugar, sprinkle over fruit. If you have a food processor, you can make it in there.

I also add a handful of porridge oats to my crumble mix to make it a bit tastier (& healthier)

ostrichnomore_2

Hi

I know to be economical you should try to fill up your oven when it's on. I don't. It's not unusual to have one lonely jacket potato or one tray of fish, and most of the oven empty.

Sometimes do roasted veg in there with the main thing, but usually steam the veg.

Usual suggestions for filling up oven are to bung in a cake or bread or tray of biscuits or pudding- but I don't eat those. Jacket potato is only once a month or so as OH doesn't like them (hence only 1 when I do it) so not going to stock up on those.

Is anyone here organised enough to cook several meals at a time? And what do you cook that survives nicely for a day or two until served?

I don't eat a lot of casseroles or stews and when I do, they are done in slow cooker. Stuff like sausages or chops or fish would get very dry and hard in the fridge, wouldn't they? I think they do, not as nice as freshly cooked anyway.

Any tips? thank you.

maman

Like you, I know I should but I rarely do.:o


I use my oven most days as I find it easier than hob cooking as I can leave stuff on its own while I do other things.


Years ago I used to cook a pudding on a Sunday when I was doing the roast but these days we rarely have puddings.


Occasionally I'll do a tray of roast veg to stir into a pasta salad for next day's lunch. With JPs, I always start them off in the microwave and finish off in the oven to crisp up but rarely on their own.