THE TEMPTATION always exists if you live on your own - or have a rare night to yourself because loved ones are not there - to reach for the phone and order a takeaway.
But it doesn't require much more effort to cook a treat for yourself, but can be difficult to split recipe quantities designed for four or more.
That's why every now and then I like to experiment with old favourites to work out the quantities for a single diner, so if I'm eating alone I can still eat well.
An alternative is to prepare the recipe and freeze the other portions for later use.
I do this with soups and stews, measuring the leftovers into one-meal portions so I don't have to thaw the lot and refreeze.
There's nothing wrong with this idea, but each time you freeze and thaw there is a loss of quality and if you don't thaw and refreeze following basic food hygiene procedures the food could be contaminated if not reheated sufficiently.
Remember that all food to be frozen should be cooled as rapidly as possible before placing in the freezer so the temperature in the freezer is not raised too much; thaw in the refrigerator if possible and reheat to a temperature above 60°C.
A microwave can be dangerous as it can reheat some and leave the rest icy cold.
Today's recipe is a delicious Chicken Florentine for one, but if you try it and like it, and want to serve more, the quantities are easily increased.
Experiment with different cheeses and for variety, make a simple tomato sauce with pureed canned tomatoes and a little fresh or dried basil for the chicken to sit on.
1 skinless chicken breast fillet
2 Tblsp plain flour
3 Tblsp olive oil
50g spinach leaves
1 garlic clove, peeled, crushed
50g feta cheese
Preheat oven to 180°C.
Split chicken in half through the centre, leaving halves attached.
Cover with plastic wrap and pound lightly to flatten a little. Set aside.
Heat 1 Tblsp oil in frypan over low heat. Add spinach and garlic, cook 1-2 mins or until spinach wilts.
Place spinach mixture on chicken and crumble feta on spinach. Roll up and secure with toothpicks.
Coat chicken in flour and shake off excess.
Add extra oil to frypan and heat over medium heat. Cook chicken on all sides until golden.
Remove from frypan and pace on baking sheet lined with baking paper. Cook at 180°C for 15 minutes or until cooked through.
Remove toothpicks before serving with steamed vegetables.
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