What are you been cooking today

[cookie1]

I think our biscuit barrel has a leak in it. I made another batch today.

[mab19]

Over the last couple of days I have made 2 Christmas pudding and have 2 more to make, Fruit cake, Pastie Slice and tuna patties.

[cookie1]

I have a kilo of fruit soaking to make a Christmas cake.  I made a Classic loaf and a rye SD TODAY.

[achookwoman]

I think our biscuit barrel has a leak in it. I made another batch today.

. Cookie, love this.
It is sooooo nice to be home to cook. I’m already working on a SD loaf.  Haven’t made SD bread for ages, only crumpets. Using the Baker Bleu book as a guide that Marina has lent me.
Cheese biscuits for a neighbour who looked after house while I was away.
1/2 spatchcock, roasted in AF , with veggies from garden.
Helen Goh’s vegan cho chip biscuits.

[Cuilidh]

DH is on a mushroom craze just now, so yesterday I made Miso mushrooms with butter beans, today it will be a mushroom and potato hash and Sweet potato mac and cheese with mushroom bacon I also hope to make a recipe Chookie gave me - tomato and peach salad with roasted almonds (fingers crossed I remembered the recipe correctly!)

[achookwoman]

I didn’t get to make everything I planned yesterday.
I started the bread technique as set out in the Baker Bleu book. It is a very difficult dough to handle as it is so wet. I was tempted to put it in the TMX, but didn’t. I don’t like sticky hands!! It will be interesting to see if it produces a loaf with lots of holes.
Marina, peach and tomato Salad.
Cup of small tomatoes cut in half
2 small containers of diced peaches , well drained
Few leaves of mint and parsley diced
1 teaspoon of lemon juice or similar
Mix all together and add just before serving ……
1 cup blanched almonds browned slightly in a little oil and then add 2 tablespoons of sweet smoked paprika. ( the Spanish type)

[K Atie]

Yesterday I made Fish Piccata ‘all in one’ dinner., for lunch . I did purchase Skinnymixers new book  Skinny Mediterranean. Also Lemon Prosecco Sorbetto ! Only added a bit of champagne, will add vodka and more Prosecco later on . It’s delicious and soft , doesn’t go hard in the freezer.
Today it’s Baked Baklava Bites … hopefully they will hold together or I’ll need to use more honey next time , I always add less sugar than stated. As Cookie says the biscuit container had a massive leak . DH was opening and shutting cupboards- nothing .

[Cuilidh]

Marina, peach and tomato Salad.
Cup of small tomatoes cut in half
2 small containers of diced peaches , well drained
Few leaves of mint and parsley diced
1 teaspoon of lemon juice or similar
Mix all together and add just before serving ……
1 cup blanched almonds browned slightly in a little oil and then add 2 tablespoons of sweet smoked paprika. ( the Spanish type)

Too late, Chookie, I just made it 1/2 an hour ago!  I forgot the lemon juice and paprika and put the almonds in along with everything else.  It tastes OK at this stage, but I haven't got it home yet, so I will wait with bated breath to see how well I did!!!

[achookwoman]

Marina, it will probably taste ok but without the crunch of the almonds.

I baked my first loaf of SD Baker Bleu bread. I thought this will be a disaster. It was a sloppy mess when I put it into the hot baking pot. I also forgot to turn the heat down. 30 minutes later I took the lid off. Surprise, it looked great. Well risen with a nice crust. I impatiently waited for it to cool. When cut, lots of holes and the flavour was exceptional.  Very much tasted like the commercial one.
I used some wholemeal Spelt flour and I know my starter has good flavour. So all together a good result.
Marina, tell your DH that I don’t think you need to do all the kneading steps. I think the resting , both in and out of oven, especially just before baking does the trick. I also cooked it in a very large cast iron pot.