We had chicken fried rice only it wasn't fried it was steamed LOL, and I finally attempted some macarons

They are very special treats and I would pay 8 euros to get an exquisite macaron any day. I tried so many and La Duree are THE BEST ones for my taste, every time I am in London I make a point of getting a box to eat(small box of 4 or 6) and a box to take home and eat the next day(different flavours)  .
Ok so I have had about 80% rate of success with this recipe today, COULDN'T whip my egg whites in the Thermie though at least I think speed4 is too high ended up doing them by hand .
They didn't turn out perfect but they were very nice crunchy on the outside and nice and soft in the centre. They are very temperamental and I have learned lots from this experience, will deffo do them again with some more adventurous flavours, I kept them simple this time in the name of practise.
I only have one piping bag and I was to lazy to wash and dry it after piping the macarons so my filling is a bit messy.

 

A 10" should do it, a smaller tin might hamper it rising so the more shallow the better, is a very rich cake so you do not need a tall cake anyway.

I made some more bread for us and my lovely dentist his nurse and the receptionist, napolitana sauce, some no egg muffins to freeze(not sure if this will work or not) and a lovely dinner of pork fillet in mustard and cream sauce with some noodles.

Today i am cooking........ if it’s in the fridge soup, smelling good, looks shocking 

Total Mystery soup my favourite !!! LOL

I cooked this for lunch yesterday and it was delicious, I blitzed my lentils before hand so I ended up with a smooth ish soup, I also used fresh tomatoes as we have so many right now and you was right the fresh rosemary is gorgeous in this soup. Thank you Lellyyj
Here's a photo of my bowl, donch ya love the chefy cream drizzle? hahaha

We eat a lot of polenta in our household so I wanted to give it a try in my TMX and OMG!! is so much easier. To me the secret is to cook using the butterfly whisk instead of just the blades. Here's my recipe for it
- 300-350 g Polenta depends how thick you want it, we like it fairly thick
- 1200 g liquid (a mixture of water and milk, just water or just milk is up to you, I usually add half and half)
- 2 Tbsp chicken stock paste(you need this for flavour polenta on is own is pretty bland)
-40gr butter to finish (optional)

Add the liquid and stock to the bowl and boil for 12 Min. 100°C Speed 1.

Next insert the butterfly whisk pour polenta through the lid while blades are moving at Speed 2( you will have to make sure all the polenta is incorporated if need be whizz for a few seconds at speed 4(to make sure is evenly mixed with the liquid) cover the measuring cup with a cloth just in case!!!

 Then simply cook for 10 Min at 100°C spoon speed.
a few seconds before finish add the butter if using.

I love it with sautéed wild mushrooms but by far my favourite way of eating it is with pancetta and three cheeses. You layer it like you would lasagne and bake it in the oven for 20 min for the cheeses to melt yummylicious.  

This needs to get up to the top as is a fabulous tasting recipe and soooo easy!! We had it tonight with some spinach and feta muffins.