What are you been cooking today

[Halex]

Julie O, i have beef bones defrosting for tomorrow. I am trying this beef stock.

http://www.dadcooksdinner.com/2011/01/pressure-cooker-beef-stock.html

H

[deedub]

I've got bolognese in the slow cooker, planning to make Amy's cheesy zucchini mini quiches and also try out the cheese & curry biscuits. I'm a bit worried the kids will be put off by the curry flavour, has anyone tried these using something else?

[achookwoman]

Chocolate and raspberry Pud,  in the Varoma.  made with raspberry or berry jam.  Served with chocolate sauce and Icecream.

Good one for hot pud when you don't want to light oven.  Posted

[Amy :-)]

Thanks Chookie, that looks delicious and mum has been wanting to try some more steamed puddings

[mcmich]

I've got bolognese in the slow cooker, planning to make Amy's cheesy zucchini mini quiches and also try out the cheese & curry biscuits. I'm a bit worried the kids will be put off by the curry flavour, has anyone tried these using something else?

Yes deedub, I have made the cheese and curry crackers. I thought I left a review under the recipe. I used store bought curry powder, didn't make my own and honestly couldn't taste it. If I make them again I would put a lot extra in.

[fundj&e]

not cooking today

dinner from the freezer for tonights T 

[droverjess]

A different chocolate delight. Not chookies, this one  is a tray bake. Very easy, very yummy.
Recipe collected 30 yrs ago on a Queensland cattle station from the cook called Dot. I don't even remember the name of the station or the owners any more. I was there a few weeks only.

Will post recipe when more time in cakes.

[gertbysea]

I am starting to prepare a small piece of pork  belly to cook later in the week. It needs a few days  to dry out in fridge so it will be really crispy.
I am using up a very old bottle of

From my pantry.

If you look closely you can see my pork is really a wee Miss Piggy.




This is going to be delish.

Gert

[Halex]

Love pork belly Gert

I have a few in the freezer, please explain the dry out reason, I woud normally defrost oil & salt.

H

[fundj&e]

frank would love the pork belly gert 

does testing/making 4 mini cheese cake classify has cooking 

[Wonder]

Pork belly is my favourite meal. Hally the drying out helps the skin to crackle. I normally pour boiling water over, pat dry with some paper towel and then sit in the fridge uncovered for as long as possible.

Gert how will the crackle go with the marinade on top? I only ever put a marinade on the meat side as I'm worried I won't get good crackling.

[Amy :-)]

Pork belly is a no-no in this house

Those mini cheesecakes look lovely Uni

[gertbysea]

By friday it will be well dried  out with the marinade on top o  when I cook it it will be  just the colour and flavouring of the chillie. I can show you one I prepared earlier.

The real trick is to buy a belly that has not been stupidly scored. I always score it myself and make sure I  just go through the fat before pouring boiling water over it to open it up. I leave it uncovered in the fridge for at least two days.

I will Tapatalk  an earlier one.

And I put this rack on top of two rings and pour water into the pan so it steams as it cooks in the oven. Keeps it most underneath while aiding the skin to crackle.

Gert

[gertbysea]

One I prepared earlier.

[Halex]

My oven has a crackling setting & it comes out perfect. I will try the drying out method. My butcher doesnt score mine, so Ii do it myself. Love the crackling Gert

Yes Uni, they count as cooking, but look yum.