What are you been cooking today

[droverjess]

Been busy today.

Carrot soup recipe converted and posted in soups.

Pizza for lunch, used the Jamie Oliver dough recipe from bread section. Made half quantity, and froze half before rising. Remaining half made 4.
 after lamb chops, roasties and veg for dinner we had JD's lemon surprise . Half quantity in 6 ramekins for portion control. We love puddings and Thermy makes then easy so we must be sensible over portions... Well some of us anyway!

I could post photos but can't remember how on iPad. Don't have tapatalk.

[fundj&e]

so far some i have pouring custard http://www.forumthermomix.com/index.php?topic=9979.new

and some pasta........... what the hell was i thinking way  too fiddly for me 

[dede]

That pasta looks great fundj, would of took some time though

[fundj&e]

That pasta looks great fundj, would of took some time though

thank dede
i only made 1/2 of the dough the rest is in the freezer 

[Halex]

Uni, pasta looks great

H

[JulieO]

Yes it does look good fundj. I find doing pasta like this relaxing but then again I'm not doing it for a restaurant or to a time frame. 

[fundj&e]

Julie, its not for the restaurant


i par cooked  some pasta for tonight, i do it often but not with fresh homemade pasta,hopefully it will be ok,would make fresh pasta making so much easier

maybe i have done this test b4 but i cant remember 

[mcmich]

You par cook dry pasta Fundj? What's the advantage? Does it just cut down on cooking time?

[fundj&e]

 yes Michelle all the restaurant do it this way

[obbie]

we learn something new every day...

[fundj&e]

 par cooked  pasta and napolitana sauce in the fridge, priceless

[obbie]

You are so organized Uni

[fundj&e]

noway robyn, but DH is, he has a list for everything 

[Halex]

Surprised that you par cook it, fresh pasta doesnt take long to cook,

If you par cook it, would it be easier to store.

H

[fundj&e]

thats what i am thinking about, if it will keep for a few day in the fridge