What are you cooking today?

[mab19]

Great cooking everyone.

I'm making the Christmas pudding this morning.

[cookie1]

Well done Margaret. We haven't had Christmas pudding for years. I must check and see if DD is working this Christmas. It may be quiet if she is as MIL is unable to leave the nursing home now, so we will definitely go down and have morning tea with her.

[cookie1]

Well done Margaret. We haven't had Christmas pudding for years. I must check and see if DD is working this Christmas. It may be quiet if she is as MIL is unable to leave the nursing home now, so we will definitely go down and have morning tea with her.

These are the vanilla ice creams I made. I'm not coating them with chocolate.


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[achookwoman]

We love Xmas Pud. Last year I made several smaller ones of about 4 to 6 serves as not all of the family enjoy it. I gave some away as Xmas presents. I froze a couple and will use one of these this Xmas.
Mab . Enjoy making it, great fun.

[judydawn]

The ice-creams are perfect cookie, which ice-cream recipe did you use?

[mab19]

Nice ice creams Cookie.

Yesterday I made a mince quiche for dinner.  DH & DS thought it was nice, I thought it was just OK.  There is enough left for dinner tonight.

[Cornish Cream]

Nice looking ice creams Cookie

[achookwoman]

Used my AA ice Cream moulds yesterday. Used my recipe but think the alcohol made it too soft. No doubt Ral will eat them! 
Will use Alyce’s recipe next time.
What recipe did you use Cookie?
Looking forward to the warm weather to make some savoury ones such as cucumber and dill.

[cookie1]

I used a recipe of Alyce's. next time I think I will try Tenina's Killer Vanilla. http://www.alycealexandra.com/thermomix/2017/7/3/chocolate-coated-vanilla-ice-creams?rq=ice%20cream

[achookwoman]

Thanks Cookie. The ice cream using my recipe was too soft and I ended up digging the ice cream out of the moulds and putting into cones.
I will use Alyce’s recipe today and see how it goes.
Made another load of white seed and grain bread.
Also a nice salad using Chickpeas and dried fruit and nuts. Dressed with cumin, oil and lemon.

[cookie1]

I made a Classic loaf today with oatbran and some spelt flour. It turns out very soft and the mob like it best. My new SD wholemeal from Yoke has a lovely flavour. Unfortunately I rushed things a bit and I don't think I let the dough return to room temperature adequately or rise enough. It had risen well so I baked it but when it had cooled and we sliced it the very centre was still quite raw! I should know that you can't rush bread at all. I just eat the ends!

[achookwoman]

Cookie, do you use a thermometer ?  I didn’t for years but after reading that a lot of professional bread cooks do so, I do also.   The Chooks don’t get nearly as much bread these days.
I know your family like a soft crust. Have you thought of putting bread in a plastic bag after it is baked. ?

[mab19]

Chookie, what temperature should the bread be when cooked?

[achookwoman]

Chookie, what temperature should the bread be when cooked?

200 F. The needle should move around fairly fast to this temp. If not, pop back in the oven for 5 to 10 minutes, depending on how far below the temperature.
If already brown enough, cover it with foil or if in cast iron pot, put the lid back on.

[achookwoman]

Today baked, My Favourite Quiche, posted.
Different shaped bread. Grain and wholemeal. Better to fit toaster.

And scones to use up cream


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