What are you cooking today?

[mab19]

That's not good for your DH Troupie, I hope he recovers soon.

I have two chicken casseroles in the oven at the moment.  Both are for the freezer and then for us to take away on the holiday.

[judydawn]

I've made a batch of C4 Biscuits and Madeleines to take to Middleton for the grand-kids but the adults will probably eat more of them than the gk's.

[achookwoman]

Troupie, your poor DH.  Very painful. Spoil him silly.
Using up leftovers. Had 3 cups of Leek, lemon and Zucchini Risotto left over so added 3 eggs, popped it into a dish that would fit the AF.  Scattered grated cheese over the top and then bread crumbs mixed with Parmesan over. Cooked180 degrees at 180. Will serve with Bol Sauce and steamed veggies from garden.
Will try posting photo. Hope I don't muck the Forum up. Let me know, please.

[Cornish Cream]

Your poor DH troupie.Cracked ribs are painful.

Fantastic cooking everyone.
Those C4 biscuits won't last long Judy

[cookie1]

Troupie I hope your DH isn't in too much pain. Poor man.

[troupie]

Thanks for your good wishes; I went out to my sewing day today because I think he had enough of my hovering and saying are you OK; very painful indeed.

[Katj]

I remember when DH had his broken ribs nearly a year ago, he slept sitting up for the first few nights, he was just in too much pain to lay down.  Your poor DH Susan.

[cookie1]

Today I made the Quick Umami paste as I found I needed some and didn't have any in the freezer, the filling for the Steak and Ale Pie in FFS, a sort of Foccacia  and the Polish Vanilla Slice from Tenina's 2016 calendar. I used CP's Choux Pastry recipe for the Choux pastry needed instead of the EDC one.

[mcmich]

You've been very busy Cookie and it all sounds delicious.

[thermilover]

Made Chocolate Mud cake from http://www.bakeplaysmile.com/tag/thermomix-moist-chocolate-cake-recipe/
and absolutely loved it....

It was an impromptu decision as I wanted to make a sweet dish for lunch as we had friends visiting us and it was surely a hit..... superr moist, indulgent and yumm..  Planning to convert this recipe to a Blackforest cake next time, but my confidence has surely grown about baking after getting a TM

[Bedlam]

Cookie, you have been busy.  I would love to know what you thought of the polish vanilla slice.  I meant to make it for Evan ( he loves traditional vanilla slice) and haven't got there yet.
Thermilover, nice to hear about that choc cake recipe, I wondered how it would be with all the liquid.  Thanks for sharing.

[thermilover]

Exactly Bedlam, I had the same feeling, when I was pouring the batter into the baking dishes, I found it too runny and was wondering if I put in the right amount of flour..

But it turned out perfect, I cooked a little longer than 25 mins to set the middle..
I think all that liquid has given it the moist texture

[mcmich]

Gluten Free Bread, from BTB. It looks a bit how's your father but tastes OK.

[cookie1]

We had it for dessert tonight Bedlam. My brother is over from Canberra. We enjoyed it. It's quite different to a traditional Vanilla Slice because of the pastry being Choux Pastry.
I'll post a photo and review tomorrow.

[CreamPuff63]

I was going to my parents place in the country for lunch and said I'd make dessert. I made some sea salt meringues after getting up early. I didn't think they worked out so I started to make the 4 Blades Golden Syrup Dumplngs and a nice custard. I got so far, and then went to pick up the meringues to chuck them in the bin and they had crisped up on the outside much to my surprise. Took the meringues and hoped for the best, and plopped some whipped cream and strawberries on top and my dad who does not have a sweet tooth at all wanted seconds --I just about fell over -- winner! Will try and see if I can convert to TM another day.