What are you been cooking today

[cookie1]

Not quite the Cinnamon Scrolls but I loved the look of everyone's Cinnamon Tea Cake, so I gave in and made one.
                             

[Katj]

Beautiful Cooking everyone. I've only made 2 Salads today to go with grilled Salmon.

[troupie]

I don't know where to start as all this cooking looks so wonderful; I would love to be able to decorate cakes like Maddy but nothing comes out that way. Had to make 4 dozen cupcakes for DH club function on weekend and as I find they usually dry out a bit I made muffin type ones that didn't need much icing. They were all eaten anyway.

[cookie1]

I'm sure they were delicious troupie.

[troupie]

Forgot to mention the liquorice ice cream I made for dinner; I could skip the meal and just eat this.

[cookie1]

One of my favourite flavours troupie. What recipe did you use?

[troupie]

Cookie I cant claim the recipe but here goes;

Make a batch of Judydawns vanilla ice cream (the one where you make the condensed milk first) and when it is finished I chop about 6 sticks of Darrel Lea liquorice into little bits and put in the ice cream to melt a bit. I then follow Judy's recipe by leaving in the fridge overnight and then the ice cream churn. The bits of liquorice were about 2 1/2 inches long before I cut them. They don't all melt and so you get yummy bits of it after the churning. It does set hard but not icy so only takes a few moments before it is scoopable.

We just love this. Thanks Judy for a wonderful vanilla ice cream recipe.

[judydawn]

Thank you for that lovely comments of my recipe troupie  .

This is the recipe to which troupie refers cookie.

[Kimmyh]

It's a lovely Icecream that one.
Today I made honey oat dinner rolls from tenina's KIS, pancakes for shrove Tuesday and chocolate spiders https://wholefoodsimply.com/chocolate-spiders/
The spiders are really really yummy.

[Cornish Cream]

Great cooking Kimmy.

[obbie]

yum

[judydawn]

CC,  what is in the Russian soup.?

It's an recipe I found years ago in the Covent Garden Soup Cookbook.Very basic but most people would have the ingredients in their fridge.
1 Onion,225g Potato, 110g Carrot,110g Parsnip, 50g Cabbage.Small handfull of parsley,1/2 tsp mixed dried herbs, pinch  of nutmeg,S&P and 1 litre of vegetable stock.Saute the chopped veg and parsley in 50g of butter.Add the stock and seasonings and cook until veg is soft.Puree.
Very easy in the TM.It tastes good too.

I made this tonight Denise, chopped the vegies for 3 sec/speed 5.  Sauteed them for 10 mins/varoma temp/speed 2/reverse/MC off then after adding the stock I cooked it for 15 mins/100^o/reverse/speed 2.  I had some cooked pearl barley in the freezer which is handy for adding to dishes so I added a good handful of that at the end. For the mixed dry herbs I used Bridestowe Gourmet Herbes de Provence from Tasmania.

It was delicious, thanks so much for telling us about this recipe.

[Cornish Cream]

So pleased you like it Judy. I like your idea of adding pearl barley.Will do that next time.

[EmeraldSue]

I like the sound of your vanilla Icecream Judy.
Kimmy,  your chocolate spiders look yummy.
I used up some more of my zucchini in Astarra's slice, and finally got around to making a loaf of bread.

[CreamPuff63]

trying not to look at all the lovely cooking, but having done so, man I could wolf down everything! Dieting sure takes a lot of willpower, and its hard not to look at baking recipes  Mind you, the upside is I am feeling terrific