What are you been cooking today

[mama_bel]

Hmmm, made rice/almond milk, a chocolate milkshake for 8 (seven kids and ME), mashed potato, chickpea/lentil curry from the BB booklet and some more butter.  I'm filling that freezer with butter!

[judydawn]

Another nice meal JulieO - was thinking it could also be done in a casserole dish in the varoma with the proscuitto being added at the end of the steaming time & put under the griller to crisp up. Looks delish.

[JulieO]

Thanks Judy, Yes definitely could be steamed in the varoma and finished off under the grill, thanks for nudging me in that direction.  Sometimes it's hard to break the "old" way of cooking things.  I know some things can't be cooked in the TM, but there is so much that  can. 

[obbie]

i have just made 3 batches of foundation biscuits, 9 i found a link on here0
also 2 banana bread cakes from a great recipe of mine as well.


I'll keep cooking this afternoon.
Robyn

[Nay-nay]

I am sooo loving the EDC brioche recipe!! Such a lovely dough. I had some leftover custard and nectarine sauce so layered them in between the dough - the sweet bun is yummo. Also added some leftover strawberry foam to my icing to make it pink to stay away from the nasty food colouring. (when making your own icing sugar from raw sugar - it never comes out white! Would you have to use white sugar??) Any bakers know how they shape the bear's claw buns?? 

[judydawn]

Great idea Nay-nay with the custard etc.  Well done.

[Thermomixer]

.... Any bakers know how they shape the bear's claw buns?? 

Sorry, not sure -ignorant of what they are 

[judydawn]

Me neither Fancy you not knowing Thermomixer

[Nay-nay]

Maybe they were just unique to our bakery?? They were round with icing on top and either apple or caramel in the middle. But they had a kind of rough appearance on top (not sure how to explain it) but see how mine is smooth - did that make sense??

[cookie1]

We used to get bear's claw doughnuts here at a dough nut franchise.

Those buns look very tasty.

[JulieO]

Mmm, looks good, and you get a nice surprise when you bite into it. 

I have made just the plain brioche recipe from the EDC, it really is lovely.   

[JulieO]

For tea I made a recipe called Thai Chicken.  I butterflied a chicken and marinated it overnight and today I started off cooking it on the barbie hotplate until golden and starting to catch, then finished off in a preheated oven.  Served with a lovely curry pasta salad which I made in the TM, (will post the recipe) and some salad.

Also made chocolate icecream, but it still needs to harden up, so took a photo and then put it back in the container in the freezer.  Will post tomorrow how it firms up, but I can tell you it tastes so creamy, seems nicer on my little taste test, than when I made it the 'old' way. 

[I Love Bimby!]

Oh you guys certainly have been busy while I've been away. Yummo!  And would certainly be tempted in to trying some of those recipes - post Christmas. 

[judydawn]

After a huge day out shopping I finally got around to being in the kitchen at 4pm - a little late to get started on all the things I wanted to do but nevertheless it had to be done. Wanted some fresh stuff - really had got sick of eating ready cooked meals  out of the freezer. Made a start today with a batch of vegie stock concentrate, zucchini soup, LSA mixture, 1st stage of Alioop's easy vanilla slice before starting on our tea. Cooked some pork chops, sauteed bacon, onion and diced potato (had parcooked the potato in the varoma over the vegie stock concentrate earlier) whilst the TMX was steaming some cabbage and pumpkin. I made an interesting sauce to go with the pork (not TMX but I'll try it in there next time) by sauteing 1/4 red capsicum, a small onion, a large swiss brown mushroom until tender, added 150mls leftover applesauce from the freezer and cooked it for a couple more minutes then thinned down to the consistency I wanted with some chicken stock - just enough for the 2 of us.

[Meagan]

Julie I love that icecream bowl