General Chat

I like your sausage pie Jean.......no pastry to bother with.....it sounds tasty too....

another twist on sausagemeat pie

Sausage and Rice pie

1 pkt Flakey Pastry
1 1/2 cups cooked rice
400 g sausage meat
Small onion chopped
Apple Grated
1 teaspoon curry powder
Chopped parsley
1 egg 1 teaspoon salt
Roll Pastry Make up like a large sausage roll
Bake in fairly hot oven until Brown

1/2—3/4 Hour
Delicious hot or cold with salads Makes a good large pie and slices well for a crowd
Margaret

Thanks for adding peeps, there are some great tips
( spelt that correct Ann, ) I shall use them all, where are the guys? they say they make better cooks doh,

Heres a recipe from the church book.

Sausage Pie.
1 lb sausage meat
1 tbsp tomato ketchup
1 large grated onion
salt and pepper to taste
2 level tsp dried sage and onion
2 slices bread made into crumbs
1 beaten egg

Method...In a large bowl break up s/meat add all ingrd
Bind with egg,grease a loaf tin coat it with packet of sage and onion,press mix into tin bake 30- 40 mins gas mark 5 or 6.serve hot or cold.

Kathryn B.......had to get back to you on the hands too hot bit....

yes, I suppose you are right in saying it's an excuse.......but not for attempting to cook, I just love preparing food and pleased if it turns out OK....

.....but sometimes in life, you have to say that you are not very good at doing things......and to be honest with yourself, especially with cakes like frisbees, and hard pastry.......and I do hate to waste food.....

I make most of my own food. I know what goes in it then and it tastes much nicer. Tonight we are having chicken and sausage rissotto. Very tasty. Usually I will make a bit extra and freeze it.

My son is at uni and he seems to be the only one that cooks his own meals and does not use ready prepared meals. He reckons it is a lot cheaper and much nicer. He says the smell of home cooked food gets his flat mate jelous.

Jane

I too have hot hands and can not handle pasty.
Not an excuse, but a professional dilema :))

Deb

I only ever use wholewheat pasta and brown rice although sometimes I add in a handful of the multicoloured pasta, tomato, spinach and plain one, the twisty one.
I made a huge batch of savoury mince on Saturday, got some lean mince reduced cos of use by date, and added tins of chopped tomatoes, dented tins so reduced, a reduced dented tin of chopped mushrooms, and same of carrots, some frozen chopped onions and same of peppers( always handy to have in freezer to add to omlettes or anything really) and hey presto, dinner for Saturday and two lots to freeze for another meal.
Really good to come in and defrost that while cooking pasta for a quick and filling dinner. On Saturday I added some left over spinach leaves to the mince at the last moment.
I always make sure we have our 5 a day or more.
My downfall is granary bread and potatoes, I love boiled new pototoes.
Lizx
Lizx

i just chuck cubed potatoes, sliced leeks, i peel carrots or slice um with the peeler, in slithers, and chuk um in a pan of water with stock cube, and some gravy granuels to thicken it,
they like that kind of soup,

i used to make chicken pie when kids were little from sunday left over chicken, slice up chicken, make white sauce with lemon in it,
and poor in homemade pastry, hubby moaned after while he didnt like home made pie,
me thinks he fibbed

try gammon cooked in coca cola and covered in brown sugar heaven

really easy and tasty

carrot and corinder soup

i don't weigh i just add what i think but the proper receipe is

1 1b of carrots
1 large onion
tablespoon of cooking oil
teaspoon of coriander
2 pints of vegetable stock


roughly chop carrots and onions


fry carrots and onions add stock bring to boil, simmer until carrots are soft blitz in food processer

i'm naughty and add a pot of single cream .

I did a nice bit of gammon on Sunday (soaked then boiled with some chopped veg then drained and finished off in the oven wrapped in foil with pineapple slices). We had it hot with veg and parsley sauce (home made).
Yesterday I was out for the evening so quickly warmed through some spare cooked potatoes and we had them with some of the cold gammon and quickly microwaved veggies when I got back.
Tonight I cooked some vol-au-vent cases and made a filling from chopped gammon and mushrooms. they were nice with cornish new potatoes, courgettes
and carrots.
I think I can get another meal with the gammon left overs but might have something different for a change tomorrow and save what's left in the freezer to add to an omelette or something another time.

I make a lot of stuff from scratch and try to freeze portions for when I have to be out and get in late.

I make soups, casseroles, toad in the hole, chicken pies, fish cakes and all sorts but we do sometimes have ready made frozen foods like turkey steaks.

We hardly waste any food.

Sue

nice cauli cheese,add thin sliced bits of onion,handful of peas,sliced tomatoes on top and bake in oven,,,nice with fish or chicken, or ham cold or hot meat &jacket spud,,,, chunk of crusty bread,,,,,,,,,,(I dont like chicken)

I am one of the old school (70 +) and do love cooking and baking Its just the way things were We grow most of our vegetables fill the freezer with excess summer produce so do have stuff on hand Baking Muffins Bisc Cakes Own Bread( but cheat with breadmaker)
Not the need to bake often but I love nothing better than a big bake up for family or stalls etc I did do baking in Health food shop for 10 years and always said Id have done it even if werent being paid!!! I loved it most days
Margaret

I think I must have been, Ann - like I say, my flatmates were baffled as to why I was prepared to cook a meal from scratch every night (although sometimes I did - very occasionally - go to the chippy if I had a lot of work to do) and I was baffled by the fact that they didn't.

There was one night when they did cook on a big scale though - decided to have a dinner party for about eleven people and didn't tell me until half an hour after I'd put a casserole in, then wanted to know how long I'd need the oven for!

I think maybe we take our approach to cooking from what we grow up with - my mum always made meals from scratch and my paternal gran did, too - Dad said they used to go to Mass on a Sunday, come home then Gran made the dinner (for two adults and six children), they went to Benediction and then out to visit my grandad's elderly aunts in their nursing home. So I don't think there's much of a "fast food" approach to cooking in our house!

good for you Kate - obviously well brought up by your Mum!!

are you allowed to say that these days!!!!!

I think I was the only one in my flat at uni who actually did proper cooking in the last two years - everyone else seemed to live on dehydrated pasta and sauce just-add-water meals and takeaways and cup-a-soups and Pot Noodles.

But I used to do things like oven-baked fish with mashed potatoes and peas, or braising steak or chicken casserole. Even made my own bread sometimes and I know I had a go at scones and trifle now and then.

Hello Jean,

I make home made pies, lasagne, soups, casseroles,chips,fishcakes,burgers, meat balls, quiches,anything really, love to cook and love home made.


I do lots of veggie stuff,


Caz xxx

this thread has given us all some excellent culinary tips by the way [I did say tips and not tits!!]

If only I could donate some to you hun I would, believe me - please god I never have to have a mastectomy or I'd certainly have a very severe list to starboard!! And good on you Dee for retaining your sense of humour about what must have been a most traumatic experience - you have my undying admiration, really you do

Ann XXX

[by the way someone else has pm'd me asking for some cuttings!!]