What are you been cooking today

[K Atie]

Looks good Chookie , once I make a jam I always think just so easy why do I think about it for so long .

[Cuilidh]

Judy … I have been thinking about slipability and thought you might like to take a look at this mushroom recipe to see if you thought it might work for you  https://www.forumthermomix.com/index.php?topic=17163.0 it would be good with (mashed?) potatoes and any vegetables and / or meats you can handle.

Coincidentally, this article came in from Good Food today and it may also work for you:

“A few years back, the International Culinary Centre in New York did a little research into the common understanding that mushrooms were like little sponges.

If they were washed or cooked in a crowded pan, they would simply stew, or would dry out so much that you'd need to keep adding oil or butter.

But after much trial, the team at the ICC developed a new method.

Start by washing the mushrooms (rather than simply wiping the tops clean). Drain and remove the stalks, then cut them into slices or quarters.

Place the mushrooms in a deep frypan or heavy-based saucepan and add enough water to cover, along with salt and pepper and a tablespoon of butter or oil.

Bring to a boil, reduce heat and cook, stirring regularly, until the water has evaporated.

The now-tender mushrooms will brown in the small amount of oil you added earlier without needing more.

For extra flavour, deglaze the pan with wine or, even better, oloroso or amontillado sherry.”

[cookie1]

That sounds worth a try Marina.

[judydawn]

Thanks Marina, I can only eat mushrooms chopped up into very small pieces and not sliced but I could try either method then chop them after they’re cooked to add to dishes. I’ve been wanting to try a risotto to see how I go with rice these days and I used to do Chookie’s black pepper risotto as a base for other flavours so the two combined might work. Will let you know how it goes, hopefully some time next week. https://www.forumthermomix.com/index.php?topic=9739.0

[cookie1]

I've just made some long, thin rolls for the freezer, at DH's request.

[achookwoman]

Marina, this is how I cook my mushrooms. Judy, I’m sure you could chop them fine and use this method. I love mushrooms added to Risotto.
Yesterday I cooked a roast beef dinner. Beef in SC on a bed of carrot, parsnip and sweet potato chunks. When cooked, I mashed the veggies in the TMX. Made Ratatouille and roast beetroot and roast radishes, steamed broccoli.

[Cuilidh]

Like all the recipes from our early days, I had forgotten about this one so it was good to see it again.  I am stuck at work all this weekend so no cooking for me, but I am thinking this risotto may well be on next weekend's list, either with a few of the smoked mushrooms or roasted pumpkin.

[cookie1]

I’ve made a Tuscan Bean soup from Cookidoo, which is lovely. Then using Chookie’s No Fuss loaf as a base I made a sort of twist that is half spinach and fetta and half chilli and cheese to go with the soup.

[Cuilidh]

Looks good, Cookie

[judydawn]

Nice cold weather food there cookie.

[K Atie]

Yesterday made a Batch of vegetarian sausage rolls , whatever vegetable soup and a nutmeg slice !!

[achookwoman]

Looks yummy, Cookie. I will have a look at that soup recipe.
Made 4 sponge cakes for Mother’s Day. Used Cookidoo recipe. Also a batch of light Brioche rolls. lol fill some of the rolls with curried mince.

[cookie1]

I e mucked around with the Classic loaf today. I used some rye flour, some dark rye, some dark whole meal and a crazy seed mix I found at Coles. It’s rising now.

[achookwoman]

Cookie, looks delicious. Could I please  have the crusty  bit off the end?

[Cuilidh]

Corn Chowder