What are you cooking today?

[achookwoman]

Haven’t had time for a lot of baking, but have made3 lots of Pizzellies.  They are simple and plain and visitors seem to appreciate them after the rich Xmas food. Yesterday I made 2 different savoury versions.  One lot with Chilli oil and one lot with thick SD. Both successful. You really need a Pizzelli press but will experiment with a sandwich press. 

[cookie1]

Yesterday I made a Trifle cake for DD’s birthday. It is a butter cake with the centre hollowed out and then filled with custard. The top was roasted strawberries turned into a jelly.

[judydawn]

That’s different cookie, happy birthday to DD.

[Cuilidh]

This is easy ... yesterday, leftovers ... the day before, leftovers ... today, (at last) getting rid of or dumping the last of the leftovers and time to get back into the swing of making food again!

[Cornish Cream]

Delicious looking Birthday cake for your DD Cookie.

[achookwoman]

Cookie’s DD, a  very Happy Birthday. What a beautiful cake. yummo.
Making a SD Rye loaf with caraway seeds.
Fried rice with prawns and ham.

[cookie1]

Thank you all.

[cookie1]

I’m having SD withdrawal symptoms so I have my rye starter fed and growing.
Yesterday I used my biscuit press. I’m very happy with it.

[judydawn]

 A nice result cookie.

[achookwoman]

Took 48 hours for the rye loaf to do its thing.  Good result.
Made SD wafers in the Pizzelli machine and added. Buckwheat flour. Made pizzas to reheat in AF.

[cookie1]

I made a new, rye SD yesterday. I tried to be smart and put it in a Banneton, but of course it stuck. I used a rye starter, white, wholemeal and Khorasan flours. The taste was yum. I plan to do another but not use the banneton this time. I don't have much luck with them.

[judydawn]

That looks good cookie.
I had 2  baby cos lettuces that I’d bought to do up a platter for our neighbour’s get together just prior to Christmas Day (I’d only used the small inner leaves) so tonight I made a Pea & Lettuce  soup from a combination of recipes.  1 from the UK Fast & Easy Cooking and one of Quirky Jo’s recipes I found on line.  The UK recipe as easier to follow so I just added a few ingredients Jo had put in hers.  Although I don’t have a lot of food in my fridge these days I did have everything I needed for this recipe apart from the cream.  I have yet to taste it and because my taste buds are on a bit of a holiday I won’t really know if it’s good or not but I will be able to taste something if it has plenty of flavour which it should have.

[Cuilidh]

That looks Luscious, Judy.  Hope you get some 'feedback'  from it, taste wise!

Cookie, one of our friends was a baker and when we visited him earlier this week DH spoke to him about not having success with 'free form' breads and our friend said when he was baking commercially the way to keep the shape was to have a heat source directly underneath the loaf (possibly a pizza stone or similar?).  I didn't hear the conversation, so that is why there is a question mark after the pizza stone suggestion.  It might be worth giving it a go sometime and see what happens.

[cookie1]

Thanks for that Marina. I will give it a try. I'm going to make the same loaf again today and put it in a tin.
Judy I have never had soup with lettuce in, although MIL used to make a soup with green slime in which I think was some sort of lettuce. Yours looks lovely and would be delicious cold too. I'm a fan of some soups cold.

[judydawn]

Your MIL probably just shredded the lettuce and added it at the end cookie.  That’s what this recipe does but then it’s blitzed and the soup is perfectly smooth. I’m pleased to say it was very tasty ladies.  I could definitely taste the peas, it’s nice being able to distinguish an ingredient and soup seems to be the best for this for me. I haven’t had peas since the op, they were off the list but I figured when blitzed they would be OK.