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What I ate today - the food thread

Cossie

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Another lamb roast for hubby in the slow cooker - I wont make another one for a month (I do not like lamb). I also now own a rosemary plant as Im using it so much, maybe I should plant garlic

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Taken through the window, but directly under the dish with the green stems is our garlic patch.

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Potato one side, asparagus on the other.
 
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Cossie

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Going to try this tonight, yes it's credited to N.P., but I'll give it a go anyway, I will add some peas and green beans.

 

Cossie

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Going to try this tonight, yes it's credited to N.P., but I'll give it a go anyway, I will add some peas and green beans.

Disappointed, but the boss says I expect far too much. I'll try it again with chicken later.
 

TheRealTMA

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Tonight





with 2014 Il Nocio.

 

VPS

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Tonight





with 2014 Il Nocio.

I want to like this but that would be a lie. Quite simply I'm just jealous 😦
 

VPS

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I have been moving my 94 yr old mother to aged care. Plenty of old recipe books to look at. A couple of pages out of the CWA Coronation Cookery Book of 1974 (there are some older ones). I like the plating tips for pineapple.

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I've still got about 10 of those. Not sure what to do with them
 
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RB

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I've still got about 10 of those. Not sure what to do with them
Some things just seem too good to throw out. I also found a recipee book put together by a lady that was blind. I posted about this one on the Gunnedah Facebook site and got a huge response-so many people who said they still had a copy in their family

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GoldCanyon340

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A small window of dry weather in the Adelaide Hills, unusual for August, let me out to fire up the 340 wood oven. Whacked in a bit of meat for the week but also we got a couple of pizzas done. First was artichoke, olive, anchovies and capers (we appropriately call this the 'salt pizza'). Second was a Supreme pizza: italian sausage, green capsicum, mozzarella and a tomato base. I'm trying out a new pizza dough recipe as well which is a great success, also making it 48 hours beforehand and letting it cure in the fridge until one hour before cooking.

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I finally got around to making the intense ginger biscuits seeing as I’ve been planning to since you put the recipe up. I didn’t roll mine out or use the cutter to make them nice and neat as yours as I consider that about as useless as ironing clothes.

Intense ginger sugar free cookies.
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MINE,I basically I had them for lunch, but I had to stop eating them otherwise they would’ve become dinner as well:

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