What are you been cooking today

[judydawn]

You'll get here one day Cookie. 

[quirkycooking]

Had a demo at a dairy farm today, and made some butter from fresh Jersey cream scooped off the milk, which they slathered on hot bread rolls, then used the lighter milk (and leftover buttermilk) to make caramel custard and cappucinos - they were thrilled!  Also made lemon sorbet, pesto, beetroot salad, mushroom & chicken risotto at demo; then chicken pot pie, apple-blueberry pie, stir-fried veges, rice-almond milk and custard at home!    Time for a break, I think!

[judydawn]

You are a super woman Jo, after a demo I wouldn't have the energy to go home and cook for the family.

[achookwoman]

Chicken noodle soup out of the carcass.  Made an awful loaf of bread,  new recipe.  Wanted something interesting to toast for breakfast.   I'll see what it looks like in the morning.   Made sweetened condensed milk from Forum.   Looks OK,  will see how it goes in the Malt Biscuits.

[andiesenji]

As chestnut season will be happening soon, I have to get rid of the bunch I have in the freezer left over from last year and they are presently thawing.

I am going to attempt to convert my chestnut cream soup (Chestnut Bisque) to the TMX.   For many years I have made this, after prepping and cooking the individual components, in the Vita Mix blender because the soup will scorch if  you look at it cross-eyed, or neglect it for even a moment. 

I'm hopeful that the TMX will preform the initial tasks, cooking the aromatics first, then the chestnuts, pureeing and cooking the soup itself and producing the result that I want.

Results will be posted (good or bad) later this evening. 

I have several favorite cream soups that are equally difficult to prepare when cooked on a stove burner.  One made with Swiss cheese and almonds can be absolutely inedible if the heat gets too high or it isn't stirred constantly near the end of cooking. 
Swiss cheese has this unfortunate habit of turning both stringy and grainy if the heat is just a tad too high.  That's the main reason I only have made this in the Vita Mix for many years.   
It's the next one I will try to "convert."

[gertbysea]

Had a demo at a dairy farm today, and made some butter from fresh Jersey cream scooped off the milk,

I am green with envy Jo. Are they selling their cream commercially yet?

Gretch

[quirkycooking]

I think so, Gretchen - they sell their milk through the Misty Mountains branch of Mungali Creek Dairy - it's not certified organic, but it's chemical free, GMO feed free, non-homogenised, etc.  The cappucinos/lattes I made with their fresh milk were voted unanimously as the best cappucinos they'd ever tasted - must have been that good fresh Jersey milk!  (Wish I could have tasted it, but can't handle milk  )

[gertbysea]

What a shame Jo. I really don't like milk at all but I do buy the Mungali Creek milk for guests and cooking. It lasts a very long time. I have seen the Misty Mountains in Coles so must try it in my coffee machine for Cappucinos when friends drop in. I have not seen any cream. I spoke with a sales person at Mungali Creek and she said they use all their cream for their own butter which is also not available in Coles of Woolies in Smithfield anyway. The Jersey cow cream turned into butter must be great seeing the grass is so green at the moment. The cows must be loving the rain. 

You must have done a wonderful demo up there. Sell any?

Gretch

[achookwoman]

As I stated yesterday,  I made a loaf of bread to a new recipe,  (out of a new cook book) and it was awful.   Tried it toasted for breakfast but the edges burnt before the slice was toasted.   However the taste was OK so have cut some very thin and am drying it to use as crisp bread.   I think cream cheese, salmon and capers might marry well with the flavor.  Will let you know.   Made meat balls in tomato sauce for lunch,  over pasta.  non TMX.

[cookie1]

I'm hoping to have a TMX day.  So far I've started a strawberry icecream using the cherry icecream as a base, have bread in the oven and finished a batch of cookies. In between time I'm trying a 2 day recipe for skirt steak in heaps of red wine, sherry and other goodies. (not TMX). After lunch I'll see what else I can whip up. I have been busy for a few days and really needed a cook in.

Jo, did you grind the beans for the cappuccino?

[quirkycooking]

Gretchen, I talked to the lady with the Jersey dairy - they are getting ready to start selling their cream - it will be in Coles and IGA with their milk pretty soon.  It will be like the Dollop one that you used to be able to get - nice and thick.  They've bought a Thermomix and are impatiently awaiting it's arrival!  Also, their friend who owns the buffalo dairy up here is hoping to buy one soon too, and another lady that came wants one, so we'll see.  I wish we could get the buffalo cheeses, yoghurts, etc, from the buffalo dairy, but they send them all down south to Sydney - they're quite 'gourmet' and didn't sell as well up here apparently  

[quirkycooking]

Cookie, I didn't grind any beans - they didn't have any, so we just used instant Moccona, and they still loved it.  Would've been even better with expresso shots of real coffee!!

[cookie1]

Thanks.

[judydawn]

I'm at DD's place today so GD and I made Chookies malt biscuits and lemonade this morning and I have chicken cacciatore risotto on for their tea at the moment. As soon as she walks in, I'm out the door and on my way home - exhausted! We have leftover sausages and mash at home for our tea.

[passir]

I made chicken in a honey mustard sauce with a white wine base, then followed up by making cheese and bacon scrolls for the kids lunches and some jam scrolls for hubby, but then ran out of my mixed berry jam I had made the other day, so now have some lovely strawberry jam cooking as we speak. How did I ever live without Thermie.