What are you been cooking today

[judydawn]

Today have made Jumbo Raisin Drop Cookies, Banana & Pineapple Ice-cream and Lamb with Quince Paste and Honey.

[I Love Bimby!]

Wow!! Everyone is doing so well!!! Puts me to shame for sure!!

[achookwoman]

Made chicken and mushroom pies, (stove top),  but with sour cream pastry,   I had the pastry frozen and when partially thawed rolled it out.  I can't believe how easy this is.   For tea made JD's Lamb with honey and quince paste.  A nice gentle curry which suits us fine.  Made chicken stock out of the cooked chicken carcass in the TMX.   $2.50 worth  of beautiful jellied stock for nothing. We will be eating up all the bits for the next 2 days because on Friday we fly to Tassie to do a cooking course at the Agrarian Kitchen cooking school.   I hope to bring back some nice recipes from Rodney Dunn,  and some photos to share.

[Cornish Cream]

 Chookie I had a look at the Agrarian Cookery School website to get an idea where abouts you are going, Oh!! you lucky thing, it looks absolutely fabulous.Interesting in the spiel about the place that they use heirloom variesties in cooking. I recently listened to a radio programme here that supermarkets are sellling "heritage varieties" of fruits and vegetables.The disadvantage is that the crop yield is very low and they are susceptible to disease.They were growing beans from a seed variety that dated back to the middle- ages. I gather another drawback is that they very expensive to buy.Have a great time and I look forward to the photo and recipes.

[judydawn]

It's great to see our members travelling across the country for cooking classes and look forward to hearing all about it when you return Chookie. 

[meganjane]

Wow chookie! Have fun! Must let you know that I haven't had a chance to make sourdough from the starter you so kindly sent me. I froze it and will have a go when things settle down a bit here...

Recently, I've made chookie's Macadamia ANZAC's, ceejay's Custard Biscuits, my Dried Apricot Jam, Bread, Mayo, Veggie Soup,  Tuna Mornay and EDC Tomato and Salami Pasta (didn't like cooked German Salami in this).

[al]

Hi meganjane ... just tried searching for your dried apricot jam recipe ... sounds interesting!

Cheers,
Alison

[achookwoman]

Cornish Cream,   the Heirloom vegie seeds are not all that expensive here.  We belong to "Diggers" and we get a small discount on the seeds.  When I buy a packet of seeds,  usually $3/5 ,  I give some away and plant the rest.  We get more than we can eat so swap with other for what we can't grow.  Being cold climate we can't grow corn,  peppers, and tomatoes are difficult.  I usually order from their catalogue. They do have a web site,     www.diggers.com.au  You may like to look for interest.   I can't wait for November,  which is when we plant.  It is snowing today. Was 0 degrees at 9.00am this morning.  Why I go to this particular cooking school,  is that the climate is similar,  and Rodney Dunn cooks simple but tasty and imaginative dishes with vegies from his garden.  Hope this adds to what you have read.

[JulieO]

I made the 'custard' for a vanilla bean gelato using 6 egg yolks.  The custard tastes lovely.  I have it chilling in the fridge for a good few hours before I churn it.

I also made some basil pesto to make some bruschetta which was so wonderful and full of flavour.

I grilled the bread and spread with the pesto, covered with chopped romas then put in a preheated oven to heat through for a few mins.  When I took them out I sprinkled with thin slivers of red onion, sprinkled with feta and finished off with a drizzle of olive oil.  Yum. 

[judydawn]

JulieO, that bruschetta looks lovely.  I have only ever eaten it in restaurants but never made it myself. Went out with the kids to a top Italian restaurant one night and they always like to have starters.  They suggested bruschetta, DH looked at them with his look which says he hasn't got a clue what they are talking about so DD changed the wording to 'tomato on toast'.   

[JulieO]

  Thanks Judy.  I've had it out too, some have been pretty average.  The home made pesto really makes it for sure. 

[cookie1]

Julie that looks lovely. I love bruschetta, only home ones though as I find most restaurant ones not to my liking. I've never tried feta on it. I love feta.

[achookwoman]

JulieO,  that looks yummy.   This is one of my fav.s for a light lunch.   Often make it at home, (doesn't look as good as yours)  what time did you say lunch was ?  

[JulieO]

   I had to have 2 more today for lunch, I kept  thinking about them all morning   

[judydawn]

Can't blame you JulieO, they look so good.

Today I made carrot soup for lunch, did the prep work for pea and ham soup in the TMX and then cooked it in the slow cooker, made Mango chicken and steamed vegies for tea. Having tomorrow off.