What are you been cooking today

[Nay-nay]

Well done cottchick!! It pays for it self when you start saving time like that! 
@ obbie - Is this in the TM21? The family will be pleased with all that baking around! 

[quirkycooking]

We had Chef Laurant here (in Cairns, FNQ) last night, and it was great! Does anyone have his recipe books?  I bought them and there's lots of good ideas, especially if you cook for lots of people (which I do).  I was inspired to make his 'snails' recipe for everyone at Grandma's house this avvie (6 adults, 7 kids), and they loved them!!  I changed it a bit - spelt & honey brioche dough, rice-almond milk & rapadura custard (so yummy and caramelly!), apples, blanched almonds, and berries - delicious!  Also made them some berry foam, which they loved.  Now I'm making some Spanish rice in the TM bowl with Smoky Bacon Beef Patties and broccoli cooking on top... smells good. 

[cookie1]

Yummy

[judydawn]

Today I made my chicken and vegie soup, farfallina's Vegetable Gratin to go with oven baked chips and fillet steak with mushroom sauce. Had some of ILB's chocolate cake (muffins) in the freezer so thawed, topped with strawberry jam and made some chocolate custard to pour over them.

[Thermomixer]

Spare Ribs:
I am new to all this having only had my thermomix for less than a week but I wanted to mention that tonight we are having the spare ribs from the master chef recipe series (http://www.masterchef.com.au/braised-pork-spare-ribs.htm ) and the marinade and the sauce are both well suited to make in the thermomix. I have just made it and saved probably an hour and a half!

Cottchick

Good work.  Good thinking - yes a real time saver. 

[Thermomixer]

Thanks Quirky Jo for the review of the Chef laurent class.  We had one down here but it clashed with another event & was titled Kids' Food so gave it a miss.  I know whisks gave him a thumbs up too

[judydawn]

Today I made Faffa's Peanut Butter Chocolate Chip Cookies and a Carrot & Spinach slice which I have posted.

[cookie1]

Last night we had farfallina's Chicken Cordon Bleu, it was really nice. Today we've had scones, I used cream instead of buttermilk as I had some left over and added a few sultanas, more vegie stock and for dinner tonight a seafood risotto and chick pea and spinach soup.

[judydawn]

Today I have made Pork Goulash, mashed potato & steamed vegies, have just taken a loaf of sourdough out of the oven and put in charabelle's Caramel, date and banana loaf.

My sourdough was even better this time than my first one - you would be proud of me Chookie 

[baf65]

i made the ricotta gnocci tonight...never made gnocci before, it ws very easy and tasty, however maybe i didnt cook the gnocci quite right as it was slightly doughy...the sauce was lovely tho
its the one tahts also on the thermomix blog page...i will definitely try gnocci again

[Nay-nay]

Oh I have been wanting to make Gnocci and just haven't got to it!!
Sourdough does look good JD.
I wanted to make Rosella Jam in the TMX. I got the recipe off Mama Bel's blog which directed me to Green Harvest Page.  So after coring with an apple corer I started by boiling the seeds in the TMX steam basket to get the pectin. But as it turned out I had too many Rosellas to do the rest in the TMX!  I had 1.5kg of Rosellas and ended up all in a big saucepan on the stove.I would say 1kg would have fitted.
http://belindamoore.com/rosella-jam/
This Green Harvest page has cordial and tea recipes to 
http://greenharvest.com.au/seeds/info_sheet/rosella_jam.html

[cookie1]

Nay-Nay I know Rosellas are a fruit, but could you tell me more about them please? Don't know anything really.
Your jam looks lovely.

Clever sourdough baker Judy, it looks ready to tuck into.
I hope to make some rhubarb jam today and quince jam too. Will see how I go. The social claendar is a bit full this week after being away. It's raining here so perfect weather to stay home and cook.
I made the lamb curry from the meat book last night. Very nice.

[Nay-nay]

Oh - they mustn't grow down your way?? People also call them native hibiscus. Here is a link to Green Harvest http://greenharvest.com.au/seeds/info_sheet/rosella_growing.html
And Wiki
http://en.wikipedia.org/wiki/Roselle_(plant)
I love having them in Champagne. They cook them in sugar water whole and you place the whole rosella on the bottom of the glass add Champis and the bubbles stream off each point of the rosella. 

[achookwoman]

JD,  I can see you really have graduated as a bread maker with that loaf of sour dough.   How about giving the rolled oat one a try?   The left overs make wonderful fresh bread crumbs.
Nay-nay that jam looks terrific,   what a beautiful colour.
Today I have made an "Impossible Pie" for lunch for the painters.  This is a quiche without a crust.   Eaten with a green salad (last greens  in the garden),  and celeriac salad from EDC.   For morning tea I baked a Peach Kuchen,  and they looooooooooved it.  I really should post it as it was a winner in the "Best of the Bake-off Recipes)   This was the Master Chef of 40 years ago.    Also made bread sticks from Isi's Portuguese roll recipe.
Last night i made a Sussex Pond Pudding.  This is a funny little pudding,  with a scone dough crust and a 1/4 of lemon in the middle surrounded by a mix of butter and sugar.   They were steamed in the Varoma,  and when turned out the lemon butter spills from the center.  I need to tweak the recipe a little and will then post.   I love cooking for the painters as they enjoy everything,   the only problem is that I am never sure how many will turn up.  Last week we had between 2 and 5.,  and ILB's chocolate cake was wonderful as it lasted 2 days.

[judydawn]

I promise I will do the oat one next Chookie. DH managed to eat this one much better than the first one so it must have been heaps better.  Sounds like you are in your element having all those workers to cook for. Bet they can't believe their luck.