What are you been cooking today

[obbie]

today,

 more ILB choc cakes
cup cakes for work
Nay nays scones
quiche  lorraine
hot spicy curry for dinner

prepped thai chicken dish for 2 morow nite
 

[EmeraldSue]

Today I made a seeded loaf, baked lemon and poppyseed biscuits and spiced chocolate biscuits, and made up some walnut refrigerator biscuits and more spiced choc biscuits dough to bake for our fete.

[Bonsai]

Yogurt, strawberry jam  despite 37 degree day ( 99 cent per punnet so let's go!), pizza dough, sous vide osso buco

[arcadia]

Tonight I made a double batch of Tenina's caramelised garlic paste, cooked some rice for the freezer and made 1/2 batch of ketchup from MWOC to use up some over ripe tomatoes.

You can never have enough of the garlic paste.

What do you use the garlic paste in?

[Wonder]

I still  haven't made the garlic paste, it always seems to be a time intensive recipe for a small quanitity, and I just never get around to it.

Had a good start this morning, made my breakfast smoothie, some tomato sauce with extra veggies to mix with a batch of bolegense sauce to make up Johnro's maccaroni beef and then the awesome cheese sauce to go with it. Dinner all sorted for when I get home from work tonight.

[Itsnotartitsdinner]

Made up some pizzas for the freezer today. DH is away all week so I need all the help I can get. Making some sous vide eggs for a chicken Caesar salad. We are taking over to have dinner with Grandma at her home and some Caesar dressing later today.

[judydawn]

Arcadia, Tenina's garlic paste is great - see her recipe here if you do not have her book For Food's Sake - you will see she spreads it on the base of a quiche before adding the rest of the ingredients.  I use it wherever a clove of garlic is used in a recipe and add it to almost everything savoury for that extra bit of zing.  Love, love, love it. 

Wonder I made a double batch this time, the TMX can handle it if the bulbs are not huge.  I left a small jar in the fridge and froze the rest in a slab to break off tiny pieces as needed because I am not cooking as much as I used to but this is the first time I've done that.  Once you've used it you will always want a jar in your fridge and the little bit of effort is completely worth it.

[CreamPuff63]

you just gave me an idea JD...if you were just adding teaspoonfuls to recipes you may be able to get a small chocolate mould to freeze them in, and then you could put them in a freezer bag. I've made the paste before but never got around to using it all in time.

[judydawn]

You could CP but I find it much easier to spread it out onto clingfilm - much quicker that way and there's no problem cutting off a small piece when you want it     I do the same with my tomato paste as I found putting tablespoonsful into ice moulds too bothersome and messy.

[Halex]

More mini quiches, i put onion jam at the bottom befote adding the egg mixture, devine. I am organising quite a few "nibbles"  for the freezer as its the time of year we have lots of visitors

[obbie]

I like the idea of the choc moulds CP..

[Wonder]

with things like thick curry pastes I just cover a tray in plastic wrap and "dollop" spoonfuls onto the plastic, once they are frozen I then store them in a zip lock bags. I have a few bags of red and green curry pastes stored this way. I tend to use a tabls but don't measure so it's quick and easy.

[Halex]

Heres one tray of nibbles

[mab19]

Today I have made

Gentleman's Relish
New York Rye Bread
Autumnal Fruit & Almond Cake
Honey & Mustard Chicken for dinner tonight, and I have the rice in thermie ready to go

[Wonder]

Those nibbles look great Hally. What are the triangles?