What are you been cooking today

[judydawn]

Great cooking girls.

I've had another morning in the kitchen, might be my last for a while as we have some hot weather coming and it will be salads and meat cooked in the weber.

Today I made Craisin & pistachio rice salad using dried cherries and a balsamic reduction dressing

Sweet & sour sauce then steamed some bream and vegies

Choc Orange Ice-cream Pie

[Amy :-)]

All looks great Judy, especially that pie

[JulieO]

I'm not sure if it's okay to link to recipes from the Recipe Community site?  If not, please remove Judy.

I made these today only I followed Thermo Queens version in the comments below the recipe, including refrigerating the mixture for 2 hours before baking.

I baked in 12 normal sized muffin tins and one deeper dariole mould (photo) which turned out lovely and gooey in the centre.  The muffin sized ones didn't have the gooey centre, but still tasted really good, a right balance of flavours.

I wouldn't hesitate to make these again and maybe use deeper tins to get that gooey centre.

SPECIAL CHOCOLATE FONDANTS
180g dark chocolate (min 50% cocoa), broken into pieces
180g butter, roughly chopped
3 eggs + 3 egg whites
40g plain flour
80g sugar
vanilla ice cream and fresh strawberries to serve (didn’t use today)

Grease *six 80ml ramekins or muffin tray and set aside.

Place sugar into TM bowl.  Mill 2 secs/speed 9.
Add chocolate and grate 5 sec/speed 8. Scrape down sides of bowl.
Add butter and melt 3 min/60°C/speed 2.
Add butterfly, set for 30 secs/speed 4 and add eggs and extra whites, one at a time.
Add flour and mix 10 sec/speed 3. Scrape down sides of bowl.
Pour into prepared tin and refrigerate for 2 hours to let chocolate set.

Preheat oven 180C.  
Remove muffin tin from fridge and place directly into the preheated oven.
Bake 15 – 18 mins depending on size of moulds.
  
Remove tin from the oven and allow to sit for 5 mins before turning out and serving.
Dust with icing sugar if desire and serve hot from the oven with ice cream and fresh strawberries.

*I used normal sized muffin tins and got 12, plus 1 slightly bigger using a dariole mould.  I got the chocolaty centre using the mould, but regardless, the muffin sized ones were lovely to eat anyway.

http://www.recipecommunity.com.au/recipes/special-chocolate-fondants/68332

[Amy :-)]

Oh mannnn, Julie, that looks divine

[mcmich]

Heaven on a plate Julie. 

[Brumington]

Oh Julie. I've put on weight just looking at that photo. Yum!

[EmeraldSue]

Julie, that looks divine.
My sourdough starter has been sulking in the fridge, so I took it out, fed it and later baked a loaf of bread. The bread tastes great, but it has a bad case of muffin top ( just like me:()
Dinner tonight was chicken marinated in yoghurt and Parmesan, baked in the oven.

[Amy :-)]

LOL ES From memory you're not shaped like a rectangle though, so thats something to be glad about!

[mcmich]

Once you slice it up ES it will just look like a high top. As long as it tasted good.

[judydawn]

I'm not sure if it's okay to link to recipes from the Recipe Community site?  If not, please remove Judy.

Of course it's OK Julie, a good recipe no matter where it comes from, needs to be shared.

[Kimmyh]

Divine Julie.

[JulieO]

Thanks Judy, wasn't sure.  I've amended the post to show the recipe.

Thanks girls. 

[Brumington]

Today I made my first attempt at cookie decorating. I loved the biscuit. It's a strong chocolate flavour and hardly spreads. I made them all in the number 4 for my DS's birthday. The royal icing was done with dried rather than fresh egg white. Thought this was best considering its for the kids. Looking forward to trying more shapes.

[Kimmyh]

They are really cool brumington.

[maddy]

Today I made my first attempt at cookie decorating.

well you wouldn't know it was your first time....they look fabulous Brumington  
I  hope your little man had a wonderful Birthday