What are you cooking today?

[Fraufruit]

Of course. Just like he used to do after I cooked. I stopped cooking when he retired.

[snowingagain]

Alone today on Shrove Tuesday. UK style pancakes (though I love them) too much of a faff. So planning a (horribly named) Dutch Baby. Which is just a German style oven pancake. A savoury one using a simple bbc recipe. Ham, cheese egg. And a salad.

And sod it, I admit I am gaga. Forgotten again again how to post images.

[editorL]

And sod it, I admit I am gaga. Forgotten again again how to post images.

After you clicked on "Post reply" or on the Quotation button, you can enter your text, you've been there, you've done that...

Now, let's assume you managed (before starting to write) to have the picture on your computer's disk in a common format like jpg ...

Below the place where you can enter your text should be this:

p1.jpg (48.75 KiB) Viewed 92 times

Simply click on Attachments, and this should show up:

p2.jpg (70.43 KiB) Viewed 92 times

Once you click on "Add files" you will get a window to select the file (that you want to attach) from your hard disk. Once you have selected all (or one) file, it should look like this:

p3.jpg (103.84 KiB) Viewed 92 times

You can leave things like that and press on submit at this point, the pictures will all be shown at the end of your post.

However, If you're telling a story or want to show a progress while coooking, you might want the pictures to appear in dedicated positions within the posting: Move the cursor to the desired position and select "Place Inline",the result will be that this picture is shown at that position, not at the end of the posting. Keep doing that for all uploaded pictures, one after another.

(And I definitely need to redo the FAQ's. But not today )

[kiplette]

Alone today on Shrove Tuesday.

Rats. Remembered, forgot, remembered, forgot, did chilli, ate it, read this.

I hope your Dutch Baby (as you say, eeurgh) was delicious

[Frantic]

Few days ago was my birthday and I prepared a cake...i guess in english is called sponge cake, in italian we call simply "torta" and the base is "Pan di Spagna".

The sponge is made just with egg, sugar, flour, vanilla essence. No baking powder or other stuff. I messed up a bit with the internal custards (?), they should have been less liquid. Anyway was my first time doing custards from scratch without using dk okter magic powders. Second time I did a Spongecake tough.

Custards: Chocolate (with a bit of cream added) and Italian Chantilly (we call "Diplomatica" custard).
Cake soak: mix of Bailey liquor, milk, water, sugar.
Topping Cream: not spray one, whipped cream...used schlagsahne with min 35% fat and bit of sugar.

Final note: only by preparing yourself a cake you realize what a calories bomb they are.

Overview

Spongecake.jpg (454.83 KiB) Viewed 32 times

Section. Note the melting custards

Spongecake - Section.jpg (405.65 KiB) Viewed 32 times

[Frantic]

A pair of days after my birthday I cooked a Risotto with Pumpkin, Porcini Mushrooms and Fennel Sausages.

For the rice I used Arborio type. The fennel Sausages you can find in Aldi or Kaufland, usually sold as BBQ stuff.

Most of the pumpkin you will cook with onion oil rosemary and then you blend. You will add it to the rice at half of risotto cooking
You just leave some dices that you will separately fries in olive oil on a pan till they roast. You have to check and turn them one by one to be sure they get roasted properly. Bit, but just a bit, of salt at the end. These are the dices you see on top.

Porcini Mushrooms will be the frozen one. Cooked on a pan with olive oil, piece of garlics (which you will remove), pepper, thyme. WHen they are almost cooked (soft and melted) you add the Fennel Sausage which you have previously made in small pieces after removing the skin. It has to be just a kind of rough pork minced meat.

When you think the risotto will need just 5 minutes to be completely cooked you add also the cooked mushrooms/sausage mix.

No need to say, when you turn off the fire, you add butter and shredded parmesan (or grana padano) and you steer/whisk it.

Serve on flat plate, decorate with the pumpkins dices previously roasted. They are actually not just a simple decoration but their sweetness will explode in your mouth balancing and giving you a break from the high sapidity coming from the sausage and mushrooms.

Risotto alla Zucca con Porcini e Salsiccia al Finocchio.jpg (484.09 KiB) Viewed 32 times

[Fraufruit]

Looks lovely, Frantic. What a beautiful plate.

Can you tell me what fennel sausages are called at Aldi, please? I'd like to get some for my next lasagne.

[Frantic]

Looks lovely, Frantic. What a beautiful plate.

Can you tell me what fennel sausages are called at Aldi, please? I'd like to get some for my next lasagne.

In Aldi the brand should be Cucina Nobile, Salsiccia.
I don't know if, still in ALDI, the Gourmet product line (black packagin) is making the one with rosemary or fenchel. For sure is making the one with Truffel but it can be a too much strong flavour for your lasagne.

Otherwise Kaufland, again salsiccia italiana (or toscana ? dont remember). YOu will find the standard one, the one with chili, the one with fennel.