What are you been cooking today

[judydawn]

Nice to hear you are finally getting a break after 40 years Chookie  Your new sauce for chicken wouldn't happen to be from David Lebovitz's blog would it?  I clicked on the link on Amanda's blog myself this morning and ended up printing out a recipe with these exact ingredients in it as I thought it sounded so easy and delicious too.

[achookwoman]

JD,  right on the track as usual.   A couple of pointers......I used chicken pieces and wings and ended up with a very fatty sauce.   I set the sauce up separately in the fridge over night and removed the fat.   Much better.  The chicken reheated well,  served the sauce separately.   I also made mashed carrot and parsnip in the TMX.  Boiled for 20 mins on 100,  strained off water then zapped.   No butter or salt.  Went well with the chicken.       I don't understand the reference to Amanda???

Have just bought 2 new cook books.   First one, called 'ottolenghi'  from a resturant in London.   Fab recipes but not many convertible
although lots of nice salads and salsas which could be used with fish steamed in the Varoma.,Second one looks like a magazine but is actually a very detailed book,  and is American.   It is called' Light and Healthy,'  from America's Test Kitchen.   They take all the most popular recipes and make them light while trying to maintain max. flavor.    I'm going to try to convert one today,  will post it if O.K......Pasta with Butternut and Sage.

[judydawn]

       I don't understand the reference to Amanda???

  I found the link to David's site on Amanda's blog Chookie - would never have gone looking for it but the forum was awfully quiet at the weekend and I went off on a different tangent looking at things I don't usually have time for.  Thanks for the hints about that recipe - it looked and sounded so good. With chicken that needs to be cooked with the skin on, I often lift the skin and remove all obvious pieces or pockets of fat then just place the skin back down.  I never eat skin but some recipes need to be cooked with it on to add to the flavour.  Normally if it is in a sauce, all skin and fat gets removed in this house. I intend using chicken marylands for that recipe.  Enjoy your new recipe books 

[JulieO]

If anything can make me start posting again, it's cinnamon scrolls! 

I converted a Bill Granger recipe that was posted on another forum, made quick and easy in the TM.  Definitely delicious and will be made again.

[Amanda]

Julie - more gorgeous photo's!!  Cinnamon scrolls are a huge favourite here, but I don't do them until it gets a bit cooler.

Chookie - the Ottolenghi cookbook is one of my very favourites!!  I bought it a year ago and some of the recipes have become regulars here.  The salads are divine and there are a couple of chicken dishes that are just to die for!

I made Quirk's feta, Onion and Yoghurt muffins today for lunch.  They are lovely, but I added some semi-dried tomatoes and some grated parmesan - I can't help myself, I have to tweak!!
I also made some banana choc chip mufffins for the kids - just threw everything in - will see how it turns out.  I don't like to use the TM for muffins usually - I think it over-mixes them.

[judydawn]

Today I have made a batch of dinner rolls, for lunch we had a weber cooked standing rack of pork, hasselback potatoes, pumpkin & carrot and served it with a new recipe for the TMX, spinach au gratin - will post it now.

[achookwoman]

JD,  you are making my mouth water,  or should i say slobber.
Amanda,  which 'Ottolengi' recipes have you converted?
JulieO more beautiful photos,  positively indecent  .   I'm NOT making them because I'll eat most of them,  just to make sure they are O.K.

[judydawn]

Must admit Chookie, after eating out on both days over the weekend, nothing was as good as that lunch we had today.  Enough left over for tomorrow night as well so I've just made a batch of mashed potato to complete the meal so that I can just zap it when I get home late from babysitting.

JulieO, nice to see you back after your break, have missed you and your photos. 

[Thermomixer]

If anything can make me start posting again, it's cinnamon scrolls! 

I converted a Bill Granger recipe that was posted on another forum, made quick and easy in the TM.  Definitely delicious and will be made again.

Welcome back JulieO - great photos as usual  Hope you're feeling better.

[Amanda]

JD,  you are making my mouth water,  or should i say slobber.
Amanda,  which 'Ottolengi' recipes have you converted?
JulieO more beautiful photos,  positively indecent  .   I'm NOT making them because I'll eat most of them,  just to make sure they are O.K.

Chookie, I haven't converted any - I like them as they are, although I do give them the odd tweak here and there!
I posted the Saffron chicken one on my blog in an amended (tweaked) version - with full acknowledgment to Ottolenghi, of course!

[JulieO]

Thanks girls and Thermomixer    Nice to be back.  Feeling good at the moment, the cooler weather will help. 

Chookie, when I make scrolls, I usually split them up into 3 lots of 4, though now being only 3 of us, will split into 4 lots of 3.    Anyway, I only bake one for each of us and the rest go into tins before the second rise, then freeze unbaked, so when we next feel like one I can take a tin out of freezer and put straight into the oven.  Then all I have to do is drizzle with fresh icing and they are done.  Great when unexpected visitors turn up too.

I think cinnamon scrolls is one of my most favourite things and this way I don't eat more than one. (at a time). 

[Thermomixer]

Still haven't bought "ottolenghi".  They have it at the restaurant so I drool there.  

Haven't been cooking much as we have had the Melb Food & Wine Festival and out lots.

[Thermomixer]

I think cinnamon scrolls is one of my most favourite things and this way I don't eat more than one. (at a time). 

But one after the other ??  - what's the limit then ? 

[achookwoman]

Luck you, Thermomixer.

JulieO,  I knew you were one smart cookie.

JD,  I know what it is like when you go out for a meal and it has cost a fortune,  and DH looks across the table and says,  'not as good as what we have at home".

[Amanda]

Still haven't bought "ottolenghi".  They have it at the restaurant so I drool there.  

Haven't been cooking much as we have had the Melb Food & Wine Festival and out lots.

It is a great book - you won't be sorry if you buy it!