What I have cooked recently

You can see in the images above a few of the recipes I have cooked recently.

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From left to right…

  • Family Chicken Galette: this had been on my to do list for a while and it didn’t disappoint. It has a few components and is perfect to pre prepare. I did the two fillings earlier and then just before dinner made the pastry and rested it, then constructed the galette. It is so yummy and the pastry is easy and really tasty too. I will definitely be doing this again soon.
  • Flour tortillas and Browned Beef Strips: I hadn’t made my own tortillas in a while, but was so glad I did. They are so much nicer than from a packet. I didn’t get them as thin as I would have liked, but it didn’t matter. I ended up with eleven from the dough. The other recipe I used was the high heat recipe for beef strips. I amended it to what I wanted, which was marinated strips in honey, soy and garlic. Then because I was doing a higher weight (500g), I upped the cook time a couple of minutes, which in hindsight may not have been necessary. Next time I will leave as it and can always do more.
  • Cheat’s Sourdough Bread: I will soon document my sourdough “journey” on the blog! But – spoiler alert – I reckon this cheat’s version is as good as the “real” ones I managed to make with my starter. The photo above is from Tuesday’s loaf. It is much quicker and my only modification after a couple of tries is that I cook it in a dutch oven with lid on 25 minutes, lid off 20 minutes. Doing without the dutch oven always gave me a really dark and almost burnt top, for which I mostly blame my old oven.
  • Poached Eggs (using Blade Cover) and Hollandaise Sauce: if you have a blade cover and peeler then give the poached eggs a go. I have to admit that my success rate isn’t that great. The fresher the eggs the better, but I still find it variable. Lots of people are having great success with the recipe. The hollandaise sauce is a winner and super easy – everything in and Thermie does the rest.
  • Zucchini Slice: this is another recipe I hadn’t done for ages. Quick, simple and makes a lot. I added chorizo and some fetta to this. Highly recommend those additions!
  • Creamy Tomato and Salami Fettuccine: this recipe is a classic – it was in the TM31 basic cookbook back in the day. This has been on high rotation in our house for years. If you haven’t tried it yet, give it a go. You can use whatever pasta you have on hand for this and it all cooks in the bowl.

Have you tried any of these recipes before? Let me know in the comments if you give them a go or have any questions.

 

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