Not seen one of these on here so, just for fun What did you last make. This was tonight's, inspired by Rick stein [upl-image-preview url=https://i.imgur.com/Z9G1RgW.jpeg] [upl-image-preview url=https://i.imgur.com/gcthImI.jpeg]

We’re both vegan but managed to find some fantastic cook books: Griddled asparagus with garlic white bean purée on sourdough Then Roast celeriac and walnut pesto with porcini red wine lentils and spring greens. Delicious! [URL=https://i.imgur.com/SGzKx0o.jpg][IMG]https://i.imgur.com/SGzKx0o.jpg[/IMG][/URL] [URL=https://i.imgur.com/lguibe1.jpg][IMG]https://i.imgur.com/lguibe1.jpg[/IMG][/URL]

We are fans of Ottolenghi. Made Noodle Salad with vegetables and Peanuts last night. https://imgur.com/a/hi5Pv81 **Organic Greek Soy Joghurt** https://i.imgur.com/O90xLoQ.jpg

Sundays offering, paella Valencian [upl-image-preview url=https://i.imgur.com/kXZLLBI.jpeg]

Todays offering Catalan hooked beans with spiced cod. (substituted borlotti beans) [upl-image-preview url=https://i.imgur.com/5e2AuMI.jpeg]

Chicken satay with home-made marinade and sauce, grilled on coals. Disappeared very quickly.

Peanut butter and chocolate chip cookies…No picture as they're all gone😋 As I'm retired but my other half is not, I'm the designated head chef and bottle washer so I do virtually all the cooking. Last night was home-made steak pie, carrots, green beans and skin on buttery mash with lashings of gravy. Tonight as her in doors is having fish and even though I come from Portsmouth I hate the taste of anything that doesn't breath fresh air and lives in water except cress, I'll be tucking into my normal fall back position of beans (flavoured with a dash of chipotle paste) on toast with a sprinkle of good strong cheddar cheese on the top. Hmm… thinking about it, I just might pimp it up with a couple of strips of smoked bacon too.

Not convinced it counts as being made, but the last thing I cooked was pizza. The last thing I made was Tuesday evening when I made a "clear the odd bits" special so there was pasta and pan fried spinach gnocchi, homemade egg fried rice with spinach, peas, onion, garlic, baby corn and a few other bits along with a tomato and mozzarella sauce and then some bits of crispy bacon, chorizo and pine nuts and some mushrooms baked with a bit of red wine and soy sauce. Incredibly random but cleared bits out of the fridge and store cupboard. It all disappeared quite quickly so that's always a good sign!

@"cjbailey1"#p18673 Variety is the spice of life😁

[URL=https://i.imgur.com/2JjDiVb.jpg][IMG]https://i.imgur.com/2JjDiVb.jpg[/IMG][/URL] Fshhhh

@"Cuprajake"#p20206 do I spy a bit of quinoa in there too?!

What food did you last make

MediumRoastSteam

CoyoteOldMan - looks like a Pavlova style something.I like it!

Edit: was going to post asking if it was a Pavlova, but you just did it.👍

prezes

Exactly that Pavlova with whipped cream and fruit. Still on sugar rush lol

coffeealex

Not quite the finished product, but on their way to becoming (hopefully) 4 yummy pizzas

Cuprajake

Nice, we’re having friends round next week 10 pizza to do. I’ve modded my pizza oven to hopefully be better.

What’s your dough recipe

coffeealex

Cuprajake

I tend to prefer cold proof dough recipes such as the one below. I find giving a longer time to prove gives a better taste and a better finished product. You are introducing more carbon dioxide that way which then under high temperatures will make the dough rise more, resulting in a lighter crust. More like a neopolitan pizza.

Good ingredients/Good proving method/High heat 400c min/Stone floor = Good pizza

Then just finish off with a good coffee. Sorted!

cold proof

Dusk

coffeealex

I just use bread flour and have never found it lacking, have you compared the 00 to bread flour as a comparison?

I do have some 00 for making pasta so I guess I can give it a go anyway.

Cuprajake

Ahhh I have the ooni app to which works out the weights for you, I tend to go Neapolitan too

This is what I use

coffeealex

Cuprajake

Never used that brand. The important thing is that it is 00 flour (tipo 00) which yours is. The most popular brand used around the Naples area seems to be Caputo flour. I tend to use that and get consistent results.

ps. the app is good as it used a hydration baseline of working things out, which in turns makes altering quantities very easy

Cuprajake

It’s a very famous Neapolitan flour🤣

Dinner

coffeealex

Cuprajake

Tomato, a little basil and a swirl of presumably extra virgin olive oil, coupled with some bread to mop up. Perfect!

MediumRoastSteam

I made steak, chips and rice.

No pictures… too late.🤣🤣

DavecUK

I must buy a Fray Bentos pie….

Elcarajillo

DavecUK Now there is a blast from the past.😀

dfk41

DavecUK I recently bought a chicken one and it was terrible. The insides were like emulsion paint and the pastry in the tin was slimy……

coffeealex

Dusk I must admit I haven’t. Different flours will behave differently as the protein content and water absorption capacity differs. It can work with other flours but generally speaking 00 flour (as far as Italians are concerned) fits those qualities really due to it been more finely milled.

drdre89

Boiled water hardens an egg, but softens the paper.

Pompeyexile

CoyoteOldMan Pompeyexile Nice bog… and a pretty good oven, it seems.

Since the hike in gas prices I’ve been using my micro/convector oven combo as it heats up far quicker than my gas oven and I think is more acurate temp wise. Also, again because of the energy price issue and trying to save a few shekels I tried the method of putting the proved bread in the oven from cold whilst it got to temperature instead of waiting however long then bunging it in once it had reached temperature.

As you can see it worked a treat rising to the occasion and had the added benefit of reducing the overall time the oven was on.

Elcarajillo

Yesterdays offering- seafood cassoulet

In progress , crisp breadcrumb finish.

Pompeyexile

Opened the fridge and spied four rather sad looking lemons. Now with the best will in the world even if me and she who must be obeyed had a G&T weekend we wouldn’t have used them all, so I rustled up a couple of jars of this…

From start zesting and squeezing the lemons to the 10 minutes cooking and pouring into the jars takes all of twenty minutes. Creamy, tangy Lemon Curd that knocks the socks off anything you can buy in the shops.

I think I can feel a lemon curd swiss roll coming on.

LMSC

Pompeyexile Creamy, tangy Lemon Curd that knocks the socks off anything you can buy in the shops.

I think I can feel a lemon curd swiss roll coming on

Yum! Would you mind sharing the recipes both for this lemon curd and to be made lemon curd swiss roll please?

coffeealex

Pompeyexile looks good and no artificial colours!

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