What are you been cooking today

[UnConundrum]

Karen, they taste very different than the normal Italian ones.  And no dill;  nutmeg and allspice.  BTW, the original recipe used pork instead of the veal.  I don't eat pork, so I made the substitution.  Turned our really nice.

[Thermomixer]

You can find the recipe and more step by step pictures by Clicking Here

Hi Warren,  meant to congratulate you on the pics.  My wife gets frustrated enough with me taking pics of the finished product.  It really is helpful - a picture paints a thousand words.  Keep up the great work.

[UnConundrum]

 

Thanks

[Thermomixer]

i just made a Boost type juice..

I had frozen Pineapple, Banana, Strawberries in the freezer then i added 2 oranges and some water... very nice

Good stuff - the TMX really pulverises the fruits so they are so smooth and creamy.  Somehow seem more satisfying to drink or is that just me?

[Thermomixer]

I just watered the tomatoes and saw that the basil needed thinning back - pesto now in freezer!

Hi Amanda - how does it freeze?  Does it go brownish?  I usually just place in jars and cover with a good layer of oil and place in fridge and top up oil as I use it.

[Thermomixer]

We're making a Rice Pfanne in the TM tonight.  A Pfanne is a German thing,  .......

Thanks for the dog biscuit recipes, Thermomixer.  I'd googled some recipes, most of which seem to call for bonemeal (yuk).  My husband just took the leftover chicken carcass, threw it into the TM, and ground it into bonemeal!!  Not quite sure what I think of that ...

The Pfanne sounds an interesting way to use leftovers - my mind thinks this tastes better with the stir-frying than just reheating.

BTW  Karen may have posted the Dog bikkie recipes here.  The chicken carcasses sound like a good idea.  You could get ground limestone (calcium carbonate powder) instead of mad cow bone meal.

[Amanda]

I just watered the tomatoes and saw that the basil needed thinning back - pesto now in freezer!

Hi Amanda - how does it freeze?  Does it go brownish?  I usually just place in jars and cover with a good layer of oil and place in fridge and top up oil as I use it.

I have frozen it successfully in the past and it doesn't go too brown.
I also have a batch in the fridge covered in oil, too.

[Tenina]

Well guys, your faithful little recipe developer, (heat or no heat) has been cooking up a vegetarian storm for that darn book...which frankly I will be glad to see in print, cos it will mean I am done with veg food for a while.
Today saw Yummy Nutty Raw Pie, Harvest Nut Roast, Craisin Breakfast Bars (big tick) Quinoa Pilaf (might get renamed) and then as a reward for all that healthy stuff, cupcakes which will be coming out in a Back To School booklet (stay tuned!)
Still hot here at 9.45 so looking forward to a day at the office in air conditioned comfort tomorrow!

[baf65]

ohhh tenina how exciting!!

[brazen20au]

can't wait to see it tenina, i love eating meat free

[cookie1]

Tenina, you're a trooper to cook in this heat.  It really is enough to put you off cooking, but then I get hungry! These aren't tears, they are perspiration.

[CarolineW]

I made a carrot salad to take to a bbq yesterday, but completely over-processed the herbs which made the salad a very dodgy colour indeed.     When I refine the processing times a little I will post it!

Look forward to it, Amanda    I love carrot salad.

[CarolineW]

Yesterday I made Salmon Fillet with lemon and dill, and broccoli puree (from the Demonstrators Delights book).  Working on my usual assumption that it's OK to post recipes from books so long as you've either modified it, or you don't copy more than 10% of the book, I'll post them under the recipes section, as it was very nice.  I also did rice and stir fry peppers in the TM.  I made 2 batches of shortbread yesterday, too.

Today I've made peanut butter, bread, scones, and then turned kitchen scraps into hen mash.  I'm still looking for inspiration for tonight's dinner.  I can't face another risotto, and I don't have much in the house at the moment.  Most of my veg is frozen in the ground, and I refuse to go to the supermarket and buy it when I know that I have it - if only I could harvest it ...  )  It means I'm getting creative with my freezer and cupboard supplies 

[brazen20au]

i haven't done anything except polenta for breakie - i'm back to work and i'm exhausted. who would have thought 10 days off would have me so out of practice at working LOL

[Thermomixer]

Hooray, made a Chinese-inspired "caramelised" pork (sorry Warren, beef would work) and mushroom dish with ginger and black vinegar.  Almost forgot how to use my little Bimby.