What's cooking, good looking?

[iklboo]

I've woken up in a baking mood. So I've made:

Toffee cake with apple buttercream
Banoffee flapjacks

I might make a quiche later.

Anyone else baking or cooking anything nice today?

Keema for supper.

I’ve got the ingredients ready to make Mary Berry’s double ginger muffins later.

Shakshuka tonight with olive bread.

Husband is making Thai beef noodle soup.

How about cooking something up for me?

Like that amazing toffee apple cake!
I don't want to cook supper now, I just want cake

Ooh I love a cooking thread. I’m making goats cheese and lemon risotto tonight, it’s DH’s favourite (V easy done in my best friend, my pressure cooker), and my own very garlicky bread, home made beef burgers tomorrow (Veggie version for me), I’m going to make my own triple cooked chips. It’s not like I have anything better to do with my time and home made onion rings. Sunday I’m making crepes and home made chocolate spread and strawberries for breakfast for DH and I’m making a steak and wine pie and mash.. Did you get the message I’m making lots HOME MADE

Inspired by tellmewhentheLang, I've done a bit different to my usual just-bung-it-in-the-oven. I mixed sundried tomatoe puree, garlic puree and grainy mustard together, stuffed most of it under the breast skin and smeared the rest all over the chicken. Then I pulled off the lumps of fat that generally just drain into the roasting pan and stuffed them under the breast skin. So, hopefully, we will get really flavoursome, moist breastmeat.

Loving the apple buttercream!

I am making a coconut cake for DD's birthday tomorrow. Cakes have come out fine, now I need to make the filling and icing.

@OhioOhioOhio

Has anyone made roast chicken with orzo?

All the time. The Diana Henry recipe is the bomb, but I quite often don't bother with the stuffing. In fact, come to think of it I rarely bother with the stuffing. But I do add some chunky chopped peppers when I put the orzo in so there's a veg. It's so good, one of my easiest and favouritest dinners.

Also, if you have some orzo to use up, the Nigella recipe for orzo with peas is great, as is the Green Roasting Tin's orzo with tomatoes (but I stir butter in at the end, thus de-veganing it). Or if you are like me and batch cook stews, reheat them with a splash of water and some orzo to make a super-easy one pot meal. It's a really versatile pasta to have in the cupboard.

Dd's favourite way of eating orzo (or rice!) is to mix orzo and rice in almost equal quantities (a bit more rice than orzo) and cook as rice. I have no idea what is so special about this, but she absolutely adores it

I've just made and scoffed Pad Thai from the Wagamama cook book. Good it for Xmas and it is the gift that keeps on giving!

@GreeboIsMySpiritAnimal - love your name. What filling are you doing?

[quote iklboo]@GreeboIsMySpiritAnimal - love your name. What filling are you doing?[/quote]
Thanks!

Coconut cream filling - it has a cream cheese coconut flavour buttercream topping, and some of that mixed into whipped cream inside.

I can't ice cakes for the life of me, and it's distinctly lopsided, but it should at least taste good!

Ohhhhhh that looks / sounds gorgeous. Oooh - I might do pina colada flavour cake next time. You can get rum flavouring......

Thanks for the apple buttercream recipe! Your mention of a pina colada cake has reminded me of a MASSIVE "afternoon tea themed" cake I once made for my aunt's birthday, with prosecco syrup. Might have to dig that recipe out again!

I made katsu curry (chicken and smoked tofu versions) with rice and salad - Wagamama recipe
here. Very good but needs lime juice a bit of chilli in the sauce. Preteens enjoyed it.

www.you.co.uk/wagamama-chicken-katsu-curry-recipe/

DD made Raspberry and blueberry friands

Love it, bangable! That's a cooking bonanza

I made red Thai beef curry.

I made spelt muffins with oat bran, lemon zest, walnuts, and chia seeds.

Also a loaf of bran bread using bran cereal in my bread machine.

@Dilbertian

Inspired by tellmewhentheLang, I've done a bit different to my usual just-bung-it-in-the-oven. I mixed sundried tomatoe puree, garlic puree and grainy mustard together, stuffed most of it under the breast skin and smeared the rest all over the chicken. Then I pulled off the lumps of fat that generally just drain into the roasting pan and stuffed them under the breast skin. So, hopefully, we will get really flavoursome, moist breastmeat.

Loving the apple buttercream!

Oooh that sounds delicious. You've way more patience than me to stuff the skin. Does the skin still crisp up?

Slightly off topic but I noticed orzo doubled in price during Lockdown #1. Weird

tellmewhentheLang, the skin browned and crisped gloriously. We've only eaten the legs, thighs and wings so far, I'll report back when we eat the breastmeat later this weekend. I added the garlicky juices to the gravy mmmmmmm

Yes, we do eat the proverbial Mumsnet chicken I'll get three meals for four adults out of it, though the last one will be soup with the carcass giving mostly flavour.

Well if I do say so myself, the coconut cake was bloody delicious

Fabulous Greebo. Toffee & apple cake has also gone down very well.

I’m making homemade burgers for tea and Dd has made some chocolate brownies for dessert