I might have posted this before, if so apologies but this is a winter post night ride favourite, one pan - get in put it on to simmer, shower and it's ready...
Saucepan add following...
Drain a can of mixed pulses or mixed beans
Chop or slice about a 1/4 of one of a supermarket size chorizo ring
300ml boiling water/just enough to cover beans
One Oxo cube or bouillon powder beef, chicken or veg for the Oxo is fine
One large splodge tomato puree
1/2 to 1tsp chilli flake
Dried oegano and/or basil
Garlic if you can be bothered to chop something else
Simmer for 10 minutes or so
Makes a thick soupy/stew
May be served with cheese and / or bread.
Not haut cuisine but it's filling and warming and gives you just enough time to shower the mud off.
Every lunch has to involve home made soup. Sorted.
Best Polish Kielecki mayonnaise from Tesco
This one too.
Go to Morrisons.
Fill up a salad box until it barely closes.
Buy some chicken thighs, some cheap sliced wholemeal bread, some mayo and some hot sauce.
Toasted chicken salad sarnies are proof of a sane God.
Emperor penguin eggs poached in snow leopard bile with a side of sautéed ocelot spleens?
From the Ron Craggs recipe book?
A can of tomato and three bean soup microwaved in big bowl, a packet of microwaved rice dumped on top, black pepper and std Encona hot sauce.
Honestly you could serve in a restaurant it’s so good. It’s massive, healthy and less than £2.
As for the perfect fish finger sandwich-
It has to include Mayo and lettuce as well as the obligatory Tommy K.
Mexican "inspired" rice.
One of the saddest things about late stage capitalism has to be the "regionally adjacent processed product masquerading as food" There's like; 5 countries that have cuisine so recognisable that even oafs will be able to guess at the taste of it.
Chinese - Involves soy sauce (can be substituted for Japanese if upscale)
Italian- Involves either/both pasta and cheese
Mexican (alternative far away hot country that has spicy food, of your choice may be substituted) - Rice, spice
American - cheese, some sort of unidentifiable meat
Greek - Involves feta (Can be Turkish, or vague Middle Eastern if unsure of audience)
Cheesy beans on toast or baked spud , plenty of black pepper or a dollop of chilli chutney 😋
My studenty/I-haven't-bothered-shopping-in-ages lunch is:
Instant mash (Idaho buttery preferred)
More butter
Can of tuna
Salad cream
Mix it all together and a decent sprinkling of salt - it sounds and looks grim but has saved me many a time from reverting to deliveroo (or getting off my lazy ass and going to the shops).
Miso soup paste, water, noodles and whatever veg is in the fridge, ginger, chilli. Heat til noodles cooked. Lime juice...ooh look at me...
From my dim and distant student days:
Pasta of choice cooked and drained.
In the same pan grate as much cheese as possible. Add black pepper. Job jobbed.
Now, another, of this 'ere parish, is fond of Tuna, Smash and onion gravy, though I fear this fails the 'one-pot' restriction.
Bacon sandwich.
This. With a fried egg and cheese. Then fry the sandwich in the bacon grease.
it sounds… …grim
Corrrrect!
Saucepan add following…
Drain a can of mixed pulses or mixed beans
Chop or slice about a 1/4 of one of a supermarket size chorizo ring
300ml boiling water/just enough to cover beans
One Oxo cube or bouillon powder beef, chicken or veg for the Oxo is fine
One large splodge tomato puree
1/2 to 1tsp chilli flake
Dried oegano and/or basil
Garlic if you can be bothered to chop something elseSimmer for 10 minutes or so
Makes a thick soupy/stew
May be served with cheese and / or bread.
This sounds great.
‘one appliance or pan only’
TBH, if youve got an electric grill (George Foreman or similar) youre golden.
You can cook most things on it, and then put cooked components into a toastie and put it back on the grill if you fancy.
I bought a Thermal/insulated kleen canteen tub thing for work, that happened to be the exact same size as a nest of noodles from the super market.
uncooked Noodles at the bottom. Top it up with "stuff", dry.
Add hot water at lunch and seal it back up for 10 minutes and it was ready. The insulation component was crucial in keeping the water hot enough to cook the noodles, but it worked well.
Cashews, Spring onions and chicken bits. Winner winner.
‘What do we want’? ‘Toasters AND pans’! ‘when do we want them? ‘About 12:30 to 1pm. Ish’.
i enjoyed that.
Anything with an egg and potato. Currently on leftover chilli with left over potato and and a egg. All fried up add a egg. Lovely.
American – cheese, some sort of unidentifiable meat
May also not actually be cheese.
Best Polish Kielecki mayonnaise from Tesco
This one too.
So.. lunch is two jars of hot mayonnaise? I guess you can just pop the lids off and microwave them in their jars so ticks the 'easy' box as theres no washing up- does it get runny enough to just chug when its hot? No spoon?. This could win the thread. Not sure if the OP is going to come windmilling in with some kind of draconian after-the-event rule change though. You know what Binners is like.
You know when you just get something pop in your head that you really really fancy? Well, I'm definitely going for this today*
I shall be utilising the egg cooker, which I've championed many times on here as one of the best kitchen thingimibobs you can own. Perfect eggs every time 😀
* I was going to have a fish finger butty, but I'm cooking a Goan fish curry tonight and thats too much fish for one day
Just use the fishfingers as soldiers to dip in the egg.
Grilled cheese and ham sarnie for me today with pico de gallo on the side.
I really shouldn't have read this thread between 11am and lunchtime whole trying to be good and eat healthy/eat less. The next hour is going to last forever until lunchtime!
There's some leftover bolognese in the fridge from last night. Might be going in a Crimpit with some cheese and in the air fryer. But then it would also be nice with the spaghetti in a wrap. Or just on some seeded toast with grated cheedar on top. Maybe with a poached egg on the side.
Just use the fishfingers as soldiers to dip in the egg.
There’s like; 5 countries that have cuisine so recognisable that even oafs will be able to guess at the taste of it.
You missed,
Indian - contains curry powder.
My studenty/I-haven’t-bothered-shopping-in-ages lunch is:
Instant mash (Idaho buttery preferred)
More butter
Can of tuna
Salad cream
Mix it all together and a decent sprinkling of salt – it sounds and looks grim but has saved me many a time from reverting to deliveroo (or getting off my lazy ass and going to the shops).
That's basically reconstituted fish & chips.
A packet of dry pasta/tomato and herbs (other favours are available)
Add a tin of tuna, hot water, mix, microwave,eat.
1 pan cajun chicken pesto pasta today. omm nom
Tried the Bosh baked beans today - very nice, I'll adjust the amount of sugar down and chilli up
Tried the Bosh baked beans today - very nice, I'll adjust the amount of sugar down and chilli up. Yum.
I've just had a packet of these.
I've done something similar to the Bosh beans before but with a bit less faff because I used baked beans.
use the fishfingers as soldiers to dip in the egg
Next. Level.
WFH today so thick-sliced crusty bread, carefully bringing the loaf back to square and plumb after the gf cut the last slice off with a bent rusty double-handled two person pit saw or something, seemingly.
Butter on, then a good chug of mayo, sprinkled with cheddar and then a real good showering of chilli flakes, browned in the air fryer for bang-on-trend points and enjoyed whilst sizzling hot*.
.
.
.
.
*and the lunch.
carefully bringing the loaf back to square and plumb after the gf cut the last slice off with a bent rusty double-handled two person pit saw or something, seemingly.
I feel your pain. I think MrsIHN uses a combination of two things to slice a loaf:
1) an axe
2) a blindfold
I ended up relying far too much on bread and crisps last year so I'm now trying various quick and healthy options, typically including any combination of the following (often sprinkled with a mix of midlife spices and/or flaxseed, chia seeds etc):
- tuna
- mackerel pate (homemade)
- scrambled eggs with ham/chorizo/anything
- stir fry veg and rice noodles
- mixed beans
Sometimes I use one of these...
as a base and throw in extras.
Have also started making some healthier sweet treats devoid of nasty flour/sugar/carbs, eg chocolate brownies, coconut and peanut butter energy balls etc
Trying to replace my go to habits with better options.
Back from a vile road ride in the rain, wind and puddles...
Semi-warm hard boiled egg, avo, lettice, toms, cuc, mayo and wholegrain mustard in a wrap
A lot of the above I would argue are surely just lunches, not really what you'd call easy lunches.
Pot noodle is easy, pan-fried sea bass on an Aga in a wrap with braised vegetables or whatever.... Isn't so much near that on the scale 😉
In my defence I thought I was just getting the credit for my toastie maker recommendation (Salter) and my assertion that the best toastie is corned beef, onion, cheddar and Worcester sauce
*cough* from @IHN 's thread:
binners
Full Member
Oh.. and @honeybadgerx is on the money about the best toastie
That there @binners is a cad AND a bounder. Though at least he knows what a pie is.
I'm just resurrecting the thread I started, with a confession....
*deep breath....*
Despite loving cooking and doing lots of it, and actually being reasonably good at, I have never actually cooked an omelette
There... I've said it.
So I've just rectified the situation with the 'how to cook a perfect omelette' guide on BBC good food. I kept it simple with lots of black pepper and grated emmental, served with beans (parp!). It was rather good for a first attempt, I thought 🙂
[img] 
[/img]
#ratemyomelette
Looks OK to me binners, though there'll be folk hereabouts having palpitations at those beans touching the omelette.
As for recipe, it's not difficult. La Mere Poulard who was credited with cooking the perfect omelette in the 19th century was asked for the recipe. She replied "Monsieur Viel, Here is the recipe for the omelette: I break some good eggs in a bowl, I beat them well, I put a good piece of butter in the pan, I throw the eggs into it, and I shake it constantly. I am happy, monsieur, if this recipe pleases you".
Working from home today. Pack of chicken wings > Air Fryer for 30 mins
Small capful of Extra Virgin shared between 6 wings, liberal dosing with the salt and pepper grinders. Literally the best tasting wings ever - good dollop of Franks Hot Sauce on the side
[url= https://live.staticflickr.com/65535/52638364341_a714399e91_k.jp g" target="_blank">https://live.staticflickr.com/65535/52638364341_a714399e91_k.jp g"/> [/img][/url][url= https://www.flickr.com/gp/85252658@N05/8f26042Fy1 ]20230120_135853~2[/url] by [url= https://www.flickr.com/photos/85252658@N05/ ]davetheblade[/url], on Flickr
