Ridiculously simple recipes that never fail.

Lucca

Really ? Might try the pizza one ….what is a cup measure?

Cup measure comparison to grams etc are available on the internet, just Google it

Must try these

Melted butter on top of chicken fillet. Bag of crisps ( any) crushed mix with grated cheese press onto chicken. Bake 190 till chicken cooked 30-35 mins

Salmon in cream sauce
Serves 4
4 salmon filets
I avocado sliced
I medium carton double cream
Grated cheese
Shredded basil
Packet of frozen prawns

Place salmon in a large oven proof dish
Add prawns on top plus avocado cut in half and then sliced
Pour over carrot by of cream to cover well
Grate cheese over then shred basil on top

Place in medium oven for approx 15-20 mins

Serve with green veg/good bread

I thoroughly recommend this!

That trifle sounds good I am going to make it but add a layer of orange jelly to it.

Easy trifle
Crumble McVities Jamaica ginger cake into your trifle bowl, open a tin of manderin oranges, throw those onto the cake, dribble cointreau over the mix, top with a carton of bought custard and finally a layer of whipped cream - chill for a while then get your spoon!

Ive not been on for a while so just browsing. These recipes are so easy. I love cooking but complicated recipes are lost on me. Thank you all i will be trying some of these

Grate two courgettes and fry for five minutes, add garlic and chilli and a few prawns. Add juice and zest of a lemon then mix with cooked tagliatelle, using a bit of the cooking liquid if needed.. Quick, simple and gorgeous.

Callistemon, I think my cake the same as yours is called Belgian loaf cake! Although I’ve made it in all shapes and sizes.
Here’s my contribution
Children and grandchildren and son in laws favourite
Melt a heap of chopped up Mars bars with a big blob of butter in the microwave. Stir in loads of rice crispies til coated. Press into a tin, freeze, slice, eat.

So funny ,

Boil the potatoes don't Boikk them

Easy peas fish pie from The BBC food website

Boikk some baby potatoes throwing in some frozen peas towards the end. Slice the potatoes and mix them and the peas with a tin of salmon. Top with creme faiche and grated cheddar and heat under the grill until brown and bubbling.
Delicious.

Bacon and tomato sauce for pasta

Fry a couple of rashers of bacon (or more of you prefer) until cooked, add a tin of tomatoes and plenty of pepper. Cook until reduced, then add to pasta.

It tastes much better than it sounds.

Er person ...not perdon!!! Oops!

Really nice potatoes...- for 1 perdon

Thinly slice 2 medium potatoes. Put in a bowel with 1/2 tablespoon of oil, any herbs you like and 2 tablespoons of grated parmesan. Mix up well to coat slices, then pile stacks in 2 or 3 greased muffin tin holes. Bale 35 -40 mins at 190 centigrade.

They go well with just about anything!!

Message deleted by Gransnet. Here's a link to our Talk guidelines.

That's a good point, Dinahmo. I do sometimes make large quantities of shepherds pie, or similar, and freeze portions.

Hasty pie -
Baked beans into dish
Add a slash of chilli sauce and tomato purée
Slices of cheese on top of beans
Then top with mashed or cooked sliced potatoes
Put in oven for as long as you like (but adjust temperature accordingly)
Eat with fried egg

Bonus ingredients are -
Fried onion
Mushrooms
Red pepper
Bacon
Sausages (which turn it into Cowboy Pie)

Perfect comfort food!

Glosgran

Very Easy Apple Dessert

Layer ginger nut biscuits with stewed apple in a glass. Leave in the fridge for biscuits to absorb moisture from the apple. Serve with whipped cream on the top and pieces of chopped preserved ginger or chocolate curls.

That sound good - could add a splash of something alcoholic ? as well!

I think us Grans are keeping the Campbells Soup factory going!

Here is my quick lunch when I’m on my own -

Cook your pasta, drain, reserve a quarter cup of cooking liquid.

Use same pan to warm quarter cup cream, add a handful of cheese (any sort). Stir. Two big handfuls of baby spinach goes in to wilt for a few moments, tip the drained pasta on top, and fold through abit of the cooking liquid to loosen.

Freshly ground black pepper.

Also works well with any bits of left over ham, or any half used packs of supermarket fresh herbs.

Today I did a shredded slice of ham and half a pack of parsley.

AreWeThereYet

Actually Doodledog that sounds a nice way to use up lots of odds and ends and would make a nice filling for what the Americans call 'hand pies' (I think), which are basically flat pasties. A bit like small Greggs pasties.

I hadn't heard of hand pies, but I do sometimes make pasties - same sort of filling (or whatever's lurking in the fridge), but I cut round a saucer, spoon the filling on one half, fold, crimp, glaze and bake.

Yes, the turkey and ham pies saw off the Christmas leftovers, and I'm a great fan of 'fridge bottom' meals the day before shopping day.

I have a pie maker, which is basically a deep toastie maker, and it's great for using up leftovers. It came with a two-sided cutter, and you use one side to cut out a larger circle of pastry to line the bottom of the mould, fill it, then cut out a smaller circle for the lid, close the machine and leave it for 3 minutes or so and voila! You have pies. Mine makes two at a time (small ones), but you can get bigger ones that make up to six pies, I think.

henetha

Also, NotTooOld, Simple Recipes For One", please.

Sometimes it's just as easy to make larger quantities and then freeze some. Every now and then I make up a batch of sauce using minced beef which I then freeze in small boxes. I can make spag bol or shepherd's pie or moussaka. There's lots of dishes that you can freeze. In the past I used to cook 1lb beef for one meal of spag bol for the two of us, with 1/2 lb dry pasta. Now that quantity of beef will last for 3 meals for 2 and I cook 100gms rice or pasta. Smaller quantities but no difference to my weight.

My current go to pud is called Burnt Basque Cheesecake and it's very easy.

If you remember the only cheesecake that was available in the delis and coffee shops back in the 60s which were quite dense, this is a bit like them but lighter.

Heat your oven to 200C. 180 fan, 400F.

First prepare a 20cm cake tin , either springform or with a loose bottom. Put a sheet of greaseproof paper in and fold the edges over. Then add another sheet and fold the edges over. Put something heavy into the tin to keep the paper in place. (You serve the cheesecake in it's paper)

600 gms cream cheese
175 gms caster sugar

Beat the above together for at least 2 minutes in a mixer. Longer if by hand

Add 3 eggs, one at a time, whilst beating

Add 300mls sour cream (I use creme fraiche) and beat

Finally add 25 gms of corn flour and 1/4 tsp of fine salt. And beat. You will have a liquid.

Pour the mixture into the lined tin and knock the tin on the table top to remove any bubbles and bake for 50 minutes.

When you take it out it will be wobbly. Leave it on a stand (in the tin) for 3 hours. (I made one yesterday and ate it after 2 hours. ) It sets as it cools.

Carefully take it out of the tin (in it's paper) and serve.

Nigella serves it with a liqourice sauce. I serve it with pouring cream and some frozen mixed berries gently reheated.

I made it for Wednesday evening and we'll be finishing off the left overs tonight (Friday). It won't be as good as it will be denser. But eaten on the day it is made, it's a joy. Don't put it in the fridge to cool it.