What are you been cooking today

[Jamberie]

Jamberie I'm not home ATM to check my cookbooks but I'm pretty sure in the TM Vegetarian book there's a recipe. Amy's mini quiches would probably convert to a slice as well.

Thanks CP, I'll check my copy

[Halex]

Found this on smitten kitchen

Olive oil or cooking spray
2 medium zucchini (about 1 pound total)
1 to 2 egg whites
1/2 cup grated parmesan cheese
1/2 cup plain, dry breadcrumbs, such as panko
A couple pinches sea salt
Freshly ground black pepper

Heat oven to 450 degrees. Coat two baking sheets lightly with cooking spray or thinly with olive oil. Slice zucchini into slightly-less-than 1/4-inch thick rounds; if they feel especially wet, spread them on a towel while you prepare the other ingredients. In a small bowl, lightly beat first egg white with 1 teaspoon water to loosen it. Combine cheese, crumbs, salt and pepper in a separate bowl. Dip each zucchini coin in egg white, letting excess run off before gently dipping them in parmesan mixture. Arrange in single layer on baking sheets. If additional egg white is needed, prepare it the same way, with 1 teaspoon of water. If additional crumb mixture is needed, make a few spoonfuls at a time, matching the volume of crumbs and cheese.

Bake zucchini rounds until browned and crisp, about 25 to 30 minutes, flipping each over halfway through. Please keep an eye on them; they may need to be moved around on the tray so the ones at the edges don’t bake more quickly than the ones in the center. Take them out only when they’re golden all over and let them cool on the tray on a cooling rack or a plate.

Keep at room temperature until needed. Crisps are best on the first day.

[cookie1]

They sound nice Hally.

[TwoBoyNaTMX]

I just made the EDC stroganoff. But meat was quite tough, so think I may continue making that in the slow cooker.

[Yvette]

Try using chicken thighs Twoboy it is delish

[Kimmyh]

I just made the EDC stroganoff. But meat was quite tough, so think I may continue making that in the slow cooker.

I make this all the time with Chelsea's tweaked recipe. Try cooking the sauce and then adding the meat in with only 10mins to go. Cooks it perfectly in the hot sauce every time.

[Jamberie]

Yum yum yum Hally, I'll have to give them a go

[EmeraldSue]

I agree Jamborie.  Our zucchini's are in full production at the moment.

[achookwoman]

Had a fun day of cooking today.  Made lemon , cashew and coconut  raw biscuits.  Taking hours to dry out.  But will be very nice.  Will post recipe if nothing similar already here.  Already 12 hours. 
Made almond milk.  Very nice and better than the bought stuff ,  1 cup of almonds made 750 Mel's of milk. .  Then made Hummus with the almond pulp. 
Made lot of waffles to take to market swap tomorrow.  They reheat well.

[Wonder]

The biscuits sound interesting Chookie. Which recipe do you use for the waffles? I used to make them a lot pre TMX but haven't made any in a  couple of years.

[mab19]

Those zucchini chips sound nice Hally.

Chookie, those biscuits sound different.

[Halex]

Havent tried the zucchini crisps yet but am hoping to come back to a veg patch full of zucchinis 

[Katiej]

Today I've made zucchini cupcakes with cream cheese frosting from Alyce's book (my DH requested them as they are his favourite cakes).

I've also made Nico's coconut cake with passionfruit syrup, a magic bean chocolate cake, 2 traditional lasagne's and a low fat vegie lasagne.

Too hot here in Adelaide to have the oven on, but it's both my DH's and my Mum's birthday tomorrow and I needed to bake some cake 

[mab19]

Katiej,Happy Birthday to your DH & Mum for tomorrow.

[fundj&e]