What are you been cooking today

[dede]

They look yummy Halex

[judydawn]

Made pizzas for lunch today using frozen dough and bits of pieces of sauces and toppings from the freezer (ham, pineapple, swedish meat balls and different sauce bases).  Very late last night I made a batch of my Chicken & Vegie soup.

[Halex]

Thanks Dede & Obbie,  hey are. made 12, took 3 round to the olds, tried one & will hide the rest as I have kids over & I don't want them gone in seconds.

H

[fundj&e]

Gluten free, cinnamon and coconut cake

anyone ever heard of, free from nightshades 

i did have a taste and its really nice, but any cake just baked is 

[mcmich]

Made pizzas for lunch today using frozen dough and bits of pieces of sauces and toppings from the freezer (ham, pineapple, swedish meat balls and different sauce bases).  Very late last night I made a batch of my Chicken & Vegie soup.

How do you freeze your dough JD?

[fundj&e]

i freeze mine in 200g balls.

[Cornish Cream]

Enjoy your little holiday DJ,what an addded bonus that the weather is going to be warm and sunny.

[Decadent Dot]

......and not before time CC.  was beginning to think that someone had stolen summer here in England.

[mcmich]

i freeze mine in 200g balls.

So 200g is enough for a pizza base? how many bread rolls, what else?

Dot , we Aussies had next to no summer.

[fundj&e]

 200grams is a small pizza that we use in the restaurant

for bread rolls i would do between 70 and 80 grams
for mini rolls 40grams

[mcmich]

Thanks Uni. You're brilliant.

[fundj&e]

your welcome 

[judydawn]

How do you freeze your dough JD?

I did a batch of Jamie Oliver's pizza dough Michelle and froze it in 6 balls. Link to JO's dough here.

[Halex]

Yes I freeze this all the time

Fresh its a deep pan style, frozen thin & crispy.


H

[EmeraldSue]

This morning I made a variation on Amy's breakfast smoothie with Crio Bru and an apple. Tonight we had a lamb, rosemary and lentil casserole that I prepared last night whilst cooking salmon with mushroom sauce. Soon I am going to eat the last slice of the rhubarb and apple crumble with custard that I made on Sunday.  It got forgotten in the oven and the topping was super crunchy. I used the hint sfrom this forum, added the topping half way through the cooking time and used Demerara sugar. It was even gluten free!