What are you been cooking today

[Cuilidh]

Astarra, what is the continuous brew method?

I'm hopeless at explaining things, but basically its where you brew the kombucha in a jar with a spigot/spout, and then just bottle out 3/4 of the brew each week (or whenever its ready) and add the next lot of sweet tea into the top. Saves having to handle the scoby until it gets too thick (like mine is atm  ) and also less disturbance of the bacteria etc.
Miss7 loves to drink it straight from the brewing jar, with the spout she just gets a cup and helps herself

I make my next batch in the thermomix jug, heat about 500ml water and dissolve about 3/4-1C sugar, then steep the tea (I use 4 black tea bags + 2 green tea bags) 10 minutes or so, squeeze out and remove teabags, then top up the TM jug with cold filtered water to bring the temp down, then pour it into the brewing jar carefully.
Mine is an 8L brewing jar.

Thanks, Astarra.  That sounds like a good method.  I might try using tea bags next time, much easier than tea leaves.

[achookwoman]

Also thanks Astarra.  Very interesting item in yesterday’s Age newspaper about a group of Australian scientists who are looking into to the health aspects of fermented foods.   Kombucha and Kefir were mentioned.
Cooking roast lunch for family today.  Made Mango Fluff . Favourite sweet for GD. Scones for GS also

[Cuilidh]

Today made Mushroom stroganoff, Cashew butter (I needed it for the stroganoff), my weekly kombucha, roast veg fritatta and an old Quirky Jo recipe, Tofu, Vegetables and Cashews with Coconut Satay Sauce and Coconut Rice (except the original recipe calls for chicken, not tofu ... that's my adaptation!).  I used to make this recipe every second week for quite a while, then didn't make it again for ages - this is the first time for years since I last made it.

[K Atie]

Marina I use to make this too and was wondering were the satay sauce recipe was , thank you will have to make this soon .

[obbie]

I have 5 kids for the weekend, so brownies, have done may smoothies, thick shakes, roast chicken, meat pies, silverside for dinner.
mango sorbet.

[judydawn]

This delicious recipe was in our Sunday Mail this weekend, found it here http://www.taste.com.au/recipes/zucchini-mushroom-bacon-slice/vlgTuKH5

[cookie1]

Everyone has been busy. I made a loaf of Classic Bread, made a rye SD and t is sitting in the fridge overnight, pizza bases for dinner. 

[Cuilidh]

Marina I use to make this too and was wondering were the satay sauce recipe was , thank you will have to make this soon .

K atie, here's the link.

[achookwoman]

There is some seriously good cooking going on here. Thanks girls.
Today it is cool, so fun day of cooking.
I have a chicken carcass cooking to make stock.
I have made baked eggplant filled with tomato sauce and mozzarella.
18 small bread rolls
And am about to make Zuchinni Lasagna. Very different, if successful, will post.

[achookwoman]

Photos of some dishes.


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[achookwoman]

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[achookwoman]

Zuchinni Lasagna, to be served with Garlic bread crumbs.


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[achookwoman]

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[mab19]

Great cooking everyone.  I like the look of the zucchini lasagne Chookie.  Judy your slice also looks nice.

I have Cauliflower & veg soup cooking at the moment.

[cookie1]

Zucchini lasagne sounds very nice Chookie.
 Have my rye SD from the fridge rising at the moment. It's only about 29* here today so it is very slow. I'm also making some mini fruit cakes, using a recipe I took from Delicious many years ago.