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Double, double, toil and trouble; fire, burn; and cauldron, bubble - 'Twas brillig, and the slithy toves did gyre and gimble in the wabe [entries|archive|friends|userinfo]
Thomas

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Double, double, toil and trouble; fire, burn; and cauldron, bubble [Wednesday 21st May 2014 at 9:00 pm]
Thomas

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Another slightly delayed set of photos!

Proof that I do actually cook for myself :) It's based on a chilli con carne recipe I tripped across at university, minus the chilli part. Chop up an onion or two (I used one red and one plain), heat a little oil in the pan and throw the onion in. Add a block of mince and a stock cube or two, and fry the mince until brown.



Once the mince is done, then add a couple of tins of chopped tomatoes. Top up with some water, mix in random herbs and spices from the cupboard, add a dash of Worcester sauce and maybe a glug or two of some sherry or something, and let it simmer and think about things for an hour or so. I sometimes throw in a few chopped carrots as well at this point. It doesn't need too much attention, just keep it topped up with water otherwise it will burn onto the bottom of the pan.



Serve with pasta or potatoes or whatever, and some parmesan and parsley on top. Mmmmm...



I find that 500g of mince makes about 4 portions, so that's one for today, one in the fridge for tomorrow, and two in the freezer for sometime in the next couple of weeks (just defrost and reheat in the microwave).

I also had a sachet of apple and blackberry pie filling and half a pack of crumble mix in the cupboard. So in the interests of using food up I made myself some apple and blackberry crumble for dessert, to have with some left-over clotted cream! First, empty the sachet into a suitable dish.



Then top with the crumble mix, and a light dusting of cinnamon.



Bung it in the oven at whatever temperature/time the crumble mix packet says. Simples!

Om nom nom nom...
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Comments:
From: shozabred
Friday 23rd May 2014 at 6:08 am (UTC)
What's on top picture? Is that Plov? Pasta is truely omnomnom
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