What are you been cooking today

[JulieO]

Okay will make up a new thread. 

[Mary Brown]

Yes please JulieO... that loaf looks fantastic.... just what DH would love to see on the table in the mornings...... So YES please I would love to see your conversion... I am in awe of you clever people who can convert any recipe it seems to suit the Thermomix.... clapping icon...

[JulieO]

Thanks Mary.  I've posted it. 

[Mary Brown]

Wonderful.. thanks..

[fundj&e]

julie
I dont think anything will beat ur cob loaf for toasting

[JulieO]

You might be right Fundj. I love trying new recipes though.  

Oooh, forgot to say, I didn't get time to finish the tart, we were too full after dinner to even think about dessert.   it's safely in the freezer until tomorrow,  but must say Tenina's choc ice cream is really good and so simple, loved the little taste I had after churning. 

[Cornish Cream]

I have made my Christmas Cake DH doesn't like marzipan and icing so I decorate with blanched almonds as you would on a Dundee Cake.I leave the paper linings on when storing the cake,it's something that I was taught at school.It suppose to keep the moisture in if you do.

[JuliaBalbilla]

Your almonds are very neat looking.  i wouldn't have the patience for that 

JB

[andiesenji]

Your almonds are very neat looking.  i wouldn't have the patience for that 

JB

A baker's trick is to paint melted butter thickly on a round pan liner (placed on a tray or sheet pan) arrange the nuts and put the entire thing in the freezer - we used to do several at a time -
The frozen butter holds the nuts onto the parchment which is then turned over onto the top of the cake batter, the cake is baked and about 3/4 through the baking period you lift off the paper.  This has the advantage of keeping the tops of the cakes and the nuts from browning too much. 
When I do this, I sit at the table as it is much easier to have control than when standing at a bench or counter. 

[Cuilidh]

That cake looks great, CC.  Love your decorating tip, Andie.

[fundj&e]

starting my day with Bluesed’s chickpea fritters

 garlic confit i have made notes this time if anyone  is interested i will post it 

[judydawn]

Your cake looks lovely CC and thanks for the hints andie.

[CreamPuff63]

JO are you a professional photographer? Whatever you cook I just want to eat it. I reckon that if you made a plate of slops I'd want to eat it as well

[maddy]

JO are you a professional photographer? Whatever you cook I just want to eat it. I reckon that if you made a plate of slops I'd want to eat it as well

LOL.....glad someone else calls food "slops"......which hubby calls everything I make  should smack him, shouldn't I?

[JulieO]

JO are you a professional photographer? Whatever you cook I just want to eat it. I reckon that if you made a plate of slops I'd want to eat it as well

LOL CP, you make me laugh, and thank you so much.   

No I just started taking photos of meals about 3 years ago when taking part in what were once quite popular Cook Challenges on Taste.  Each month someone would post 3 recipes that we all had to make and take a photo if we could and it all started from there.  I found I really enjoyed it but when I look back on those photos now I cringe! 

It got that I started to take photos of every meal and I just started to pick up angles, light etc.  Though I was able to get good photos with my old camera, it pales in comparison to my new one.  It takes a much clearer shot and the colours are more true to life.  My DH has even bought me a good tripod which I must start using as it is hard not to get a bit of a shake while holding the camera.  It seems the harder I try to keep still, the more my hands move    Luckily the camera seems to handle that pretty well though.

So, thank you for commenting, it does encourage me as sometimes I wonder if people roll their eyes when I keep putting up photos, but in another life, yes I would love to have been trained in food photography and to have been able to pursue it as a job.