CantCookStillTry

Dinner tonight consisted of BS chicken breast (freezer), potato (pantry), chicken stock (freezer) & broad beans (freezer), with a few flavourings etc. Now I know how the majority of you feel about boneless and skinless so I did at least brine them for a little bit, ( a trick I learnt about on EG, and got obsessed with for a little while, but I don't know which specific person or post to thank, apologies).

Thank you Liuzhou, you are too kind. It was pretty good, not 100% sure Maasdam is a brilliant quiche cheese, as it cools it rediscovers its somewhat rubbery texture.

Cheese & Bacon Quiche for lunch today. Quiche is an absolute favourite in this house but I rarely find the time (effort) to make it. Not that it is in any way technically difficult, I just hate having to get up at the crack of dawn to beat the climate and make pastry. I most often make Quiche when I've ended up with cheese odds and ends as a way to 'clean the fridge'. Today I used some Maasdam we had bought to try and a double cream Brie that I had bought for a cheeseboard but... and I don't know what the technical terms are.. it just wasn't 'gooey' enough for me.

My lunch, and the place setting I have most days. There is nothing I have done that makes my lunch postworthy, however the Ham snuggled inside my hasty Sammy is worthy of some kind of recognition. I live in a teeny tiny town, and the Butchers hams are exceptional. Up until November we can generally afford to buy a half leg ham every now and then, so much better than what our one shop offers in the Deli (ohgoshtheslime), and ham is a lunch box essential for the kid. When November hits, so do the Christmas prices, and demand, and we move on to Corn Meat (something I learnt was drastically different in Australia to the UK). Classy Lady hey

I am loathe to post after so many photogenic meals, but I am determined to participate. Do you ever have those days when you open the fridge, stare at the crisper and realise you have a wealth of market produce you've just about let expire? I have those days more often than I'd like to admit and thus dinner becomes a mass of vegetables that have no apparent link to one another, an afterthought protein to keep the carnivore happy - meat and three (thousand) veg. The Roasties at least were very good and the lamb much nicer than my aged phone camera and hack carving skills would lead you to believe

Help please! Grabbed some 'snow peas' at the market, and it is my task to turn them into something tonight. I searched the web for inspiration as they're not something I have cooked before, including a search of EG... this has caused me to discover that what I have seem to be at least twice the size of the ones you guys all cook . Mine are all around 10/12 cm in size and not the cute little pods I found looking at pictures in the "dinner" threads of yesteryear. I'm assuming they'll still be good to stir fry? Or should I try another method... I don't want to end end up with pea bullets in green leather!

Tonights polar evacuees was a twofer, Turkey 'steaks' and Sweet Potato Cakes, frozen circa I don't know. I marinaded the Turkey in a Jerk-ish style (as in I approximated from various online recipes and a Jerk spice rub I purchased some time ago, I wasn't particularly mean to the things). I served them with some purple Brussels sprouts and fresh corn from the farmers market, the corn was fresh enough that a giant caterpillar revived itself on escaping from the fridge and made a quick getaway - into a jar for the young ones show and tell tomorrow. Apologies for the unattractive picture, purple sprouts are not pretty! But it is what it is, and as I was gently rebuked by the hubster, was I really going to make him starve for a picture I wouldn't be happy with anyway?

Oh good to know Re: The Rissoles. Your information lead me to do a little bit of research and I found a way to (happily) waste half an hour . I have never encountered Rissoles before coming here, my childhood was more just 'bubble and squeak' with the roast leftovers as us formerly veggie hating children devoured every last meat scrap the first go round. All of the recipes I've looked at over here use raw meat, but I'm definitely going to try it out next time I have roasted meat leftover. I have yet to make dinner tonight, the 'Chilli' I thawed over night in that thick opaque Tupperware with no label of any kind, yeah that turned out to be soup. Dinner will still be had, although I am slightly unsure as to when or what.

ok, a little bit of my freezer files, no pictures because, well they weren't pretty, but they got the job done. I discovered some chicken mince that became baked chicken and Silverbeet Cannelloni, subbed about 8 of 10 ingredients but nobody died so that's a win in my book. Found some minced Beef that became 'Rissoles'. Rissoles are a thing I like to bicker about with Aussies, to me personally, they're just flavoured burger patties, but I'm told that's not the case.

Tonight's freezer rummage produced steak (rump I think, I grew up with British named cuts, shop with Australian named cuts and learn about American cuts so, I'm pleased to just identify it as Cow). Served with Parmesan Hassleback, Broccoli and a dollop of baby p**p/cat sick (depending on the angle). The sauce is something I make only for those I cook for, in Aussie country pubs around where I am living its a staple on most menus labelled "Dianne Sauce" although its completely different to the sauce I associate with Steak Dianne so who knows. They likes it. I also think I made it too thick.

She ain't pretty. But she ticks alot of 'ohmygoshstopbuyingstoringandfreezingstuffyouneveruse' get rid of it boxes. So we have the ubiquitous frozen trio of peas, corn and carrot that I always seen to have a 'back up' 6 bags of, freezer released chicken stock, chicken breast also rescued from the ice and from the pantry, half a box of wholemeal Couscous that has been staring at me without a hint of inspiration for Two. Years. Reminds me of my student days. Although I don't think I could afford chicken then.

Hi Guys I'm CCST, a Brit currently living in central/north Queensland. I have lurked here for a long time, longer than I have had my account, and often enough that its made me feel kinda creepy if I don't at least say Thank You once in a while for harvesting your knowledge and chuckling at your anecdotes. As for my name, obviously, to quote a kids movie, anyone can cook, however, I lack the flair, the natural ability and the talent that many cooks have (combined with a shocking palate). I really have to try, to research and to stick to the rules, but, I enjoy it and that's why I love these boards. I love to prepare food, I am often sick of the sight of it by the time it comes to eating myself though, and I am so unadventurous with my own eating, so, perhaps I am a feeder rather than a foodie. Anyway thanks for all you have already unknowingly shared with me, I shall try and post up occasionally - please forgive me in advance - all my photos are likely to be taken last minute on my ancient phone, that probably will have sticky finger prints on the lens. CCST

Not technically my lunch, nor today's fare (I hope this is allowed, I am still feeling out some of the subtler nuances of these boards - I did make it!) but a fathers day share lunch sent to work with my other half. Caramel Slice / Millionaires shortbread lurking in the back and leftover roast chicken an vegetables cunningly disguised in pastry and presented as a whole new meal.

Hi Guys. Unsure if I'll even get formatting right. However I decided to take the plunge and post after excessive lurking and attempting dinner following advice on a separate thread. Simple roast chicken and trimmings. And Whiskey.