What are you been cooking today

[kezza]

ILB Chocolate cake but as cup cakes, vanilla cup cakes, blueberry icecream from EDC, fried rice from QFIT and the spare ribs from QFIT are in the oven now.

[RosieB]

Made Nigellas choc chip banana muffins as mini size for DGS's school lunch boxes and a loaf of his favourite white bread.  Tho it rose a bit too much and is not square like he ordered.   
His Asperger's syndrome makes him soo fussy with food and he just won't eat if it isn't right.
The muffins hit the spot tho.  He has had three already.

[Delightful Den]

No cooking for me tonight. I was planning on baking bread tonight but we went to Ballingup and Bridgetown today where we found a lovely French bread and pastry shop. (It was even run by a real French lady.) Well a baguette, Brioche, sour dough  and rye bread later I didn't need to bake tonight.

Last night I made Speck and Salad Pizza from the Spin a Dinner app. Chicken sun-dried tomato and feta patties. Then poached the left over chicken that I defrosted. 

[obbie]

  Cookie, sounds good.
I can't wait till our old car is restored.

I added choc chips to the hot cross buns yesterday.
Yummy for the kids.

Robyn

[judydawn]

Made this Spiced Plum & Almond pastries from Tenina's blog .

I don't know if I used the right plums or not (the skins were very dark with a reddy/pink flesh) but I found the plum compote was very runny so thickened it with 2 tblspns cornflour mixed with 2 tblspns water once I had removed all the skins at the end of the stewing time - it was so much easier to work with then once it was allowed to cool completely.  I found there was too much plum mixture so have frozen some for another use.  If I made it again, I think I would spread both the almond paste and the plum compote over 3 pastry sheets, not 2 as I felt the almond paste made more of a statement than the plums. I only used puff pastry not butter pastry as that's what I had in the freezer.

Thoroughly enjoyed our dessert tonight, would be a nice one for visitors.  Oops, I forgot to dust it with icing sugar. Leftovers going in the freezer.

[dede]

That looks really good Judy. We're they blood plums?

[judydawn]

Yes Mandi that's them.  Tenina specified 'black plums' - anyone know what they would be?

[dede]

No idea here. I would automatically thing blood plums anyway.

[Cornish Cream]

Very nice Spiced Plum Almond Plait JD,never heard of Black Plums either.

[Delightful Den]

I have seen Black Plums in the supermarket here in WA. The below link has some information on Black Plums.

http://www.all-creatures.org/recipes/i-plums-black.html

[JulieO]

Looks lovely Judy, now on the To Do list. 

I use black plums when making jam, you can tell the difference if you see them side by side with the 'normal' ones. The resulting jam is darker. 

[judydawn]

Thanks Dashingden, that picture looks exactly like the plums I bought - I had no choice as that's all Foodland had. With this recipe, I'm sure you could use any type of fruit at all anyway so I'm happy with the way mine turned out. 

Can't wait to see your photo Julie.

[cookie1]

Judy that looks lovely. I've saved that recipe too.
Today I made Chookie's rice pudding and some icecream.

[EmeraldSue]

My ThermoChef worked overtime this weekend as we had lots of people over to celebrate a special birthday for my DS. For the vegetarian, I made a frittata and vegetarian sausage rolls. For the gluten intolerant, I made the Parmesan sunflower seed crackers, pistachio Macarons, my fudgy chocolate cakes as cupcakes with pistachio icing and achookwoman's favourite quiche made with GF flour, cooked in muffin tins. I also made Portuguese cream tarts, Jelly cheesecake slice, herb and garlic dip, and the Bimby chocolate cake as the birthday cake. We also had biscuits I made last week for another party. My oven was playing up ~ I set the temp at 160 C, but I opened it and ther thermometer inside showed 220 C! The Macarons suffered as a consequence as I took them out too early as they were browning, but they were obviously undercooked as they were soft and wouldn't come off the baking paper. I put them back in the oven several hours later, and they crisped up. They looked terrible, but apparently tasted fine. Phew!
Thank you everyone for your fabulous recipes!

[judydawn]

What a great cook up you had ES - and you didn't even ask us for idea   You certainly know your way around the forum to have found so many wonderful recipes to suit all the requirements of your guests.  Bet they were very impressed and rightly so too.