What are you been cooking today

[meganjane]

My Tomato Passata is a great sauce, Dan. I'd link it, but it's too hard to do she I'm on my iPad.  A search will turn it up for you.

Everyone's meals sound fantastic!

Here it is Dan and MJ.

[fundj&e]

finally,  wholemeal bread rolls that all the family likes 

[meganjane]

Wow, fundj, they don't look like wholemeal rolls! Well done! Can you share your recipe?

[Tenina]

Quiet day today but felt like making something - did MJ's Passionfruit Slice and Tenina's Caramelized White Chocolate from the recent Adelaide cooking class.  Not sure if I should have cooked it even longer because shh, Tenina's failed on the day due to the type of chocolate which was bought for her to use so therefore we didn't get to see the finished product.  I used Lindt white chocolate and it worked beautifully, very pleased with it even though I did forget to put the vanilla paste in at the end  

HI JD,
I think the chocolate could have been done just a little longer perhaps for a deeper colour…not to worry though, looks perfect and you had no complaints…even without the vanilla!!
xx

[dede]

Kids are off school but DH and DS 16 off to work tomorrow so made a banana cake, cheese and bacon rolls, vanilla slice and choc chip cookies.

Chicken kababs, veggie frittas and pasta salad for tonight.

[judydawn]

Thanks Tenina, will go for a slightly darker look next time (it was so easy) and maybe remember to put the vanilla paste in as that might darken it as well. Everyone who tried it loved it and how can you feel guilty eating chocolate when it is so thin.   

[achookwoman]

Turkish bread(posted) to go with full roast dinner.  Managed Easter egg hunt between hail and rain.  GD cooking pancakes for breakfast.  She is 9 and can manage the TMX well.  3 GC to stay for the week so lots of cooking today as it cold.

[fundj&e]

Wow, fundj, they don't look like wholemeal rolls! Well done! Can you share your recipe?

MJ i basically use the no fuss recipe, the only difference is the amount of flour i use, And also in the method i do after the 1st rise
After the 1st rise gently tip dough onto a lightly floured  bench, gently  pat down until its 23cm across 
I use a pizza cutter to cut them.

[gertbysea]

Those rolls look great uni.

Gert

[fundj&e]

thanks Gert.

[obbie]

Great photos Uni

[cookie1]

I love the way you cut the rolls Uni. I find I can make so much from that recipe as a base.

This morning I've done some marsala quinces (will post recipe, they are awesome), a woven loaf to go with tonights ricotta and grapes, and the naan bread is rising to go with the curry and lemon feta.
This afternoon I need to assemble the Beef and Ale pie, decorate the Pecan Dacqoiuse (?), make a rice custard for the quinces and hopefully that's all.
I'm having such fun. It's not very often I can cook so much and have someone to eat it.

[GiloKez]

A bread Q? Can someone tell me the best flour to use? My bread keeps coming out rock hard well once it cools anyway?

[fundj&e]

GiloKez i mainly use just a homebrand type, when i run out i steal some  pizza flour from DS 

which recipe are u using?

[cookie1]

I use Baker's flour. Is the recipe you are using from the forum?