tag:blogger.com,1999:blog-59111795662391518462024-02-19T08:30:51.998-08:00annika's apron Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.comBlogger135125tag:blogger.com,1999:blog-5911179566239151846.post-15736910892282590872014-07-05T12:22:00.002-07:002014-07-05T12:28:52.132-07:00Tobias' Kokos bollar, (coconut balls) vegan, gluten free, sugar free<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;"> Kokos bollar are a wonderfully calorific treat from sweden that I have grown up with, they consist of butter, sugar, chocolate and a little bit of booze, basically all the naughty things that eventually contribute to a kardashian bottom, as if this little ball is not bad enough a bakery would usually serve this spherical treat with lashings of whipped double cream. Don't get me wrong I am not about to bad mouth one half of my culinary roots, it's naughty food sure, but every once in a while it can be a treat. </span><br />
<span style="font-family: Courier New, Courier, monospace;"> My current situation is that I am fighting an uphill battle against the bulge, even more unfortunate is that I live with two absolute freaks of nature who can pretty much each anything that they desire and never gain an ounce. It is a difficult thing to eat healthily in a house full of cake loving midnight scoffers, especially when I love food in all its guises, I live to eat not eat to live. </span><br />
<span style="font-family: Courier New, Courier, monospace;">I really felt like I need to come up with a little sweet treat containing only natural good foods, something that you would not require a lot of in order to appease a sweet craving, but something that is so delicious that even my sugar addicted family would also appreciate, ridding myself of all temptation and the dreaded kardashian bottom! I decided to adapt this Swedish recipe, making it vegan for a start, no dairy, no gluten, no sugar (sounds scrummy??) I have to say that everyone who has tried them so far has all said exactly the same thing, it tastes like a snickers bar, and it really does, now i'm not telling all you dieters out there to make these and eat a batch, but if you feel temptation is looming pop in one of these kokos bollar and you are good to go. Kids love them and even my cake-a-betic husband does too.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">5 tablespoons of smooth peanut butter </span></div>
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<span style="font-family: Courier New, Courier, monospace;">1.5 cups of rolled oats </span></div>
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<span style="font-family: Courier New, Courier, monospace;">5 tbsp of agave nectar. This can be subbed with honey but it would not be vegan anymore.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">a pinch of salt </span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 tbsp of cocoa powder</span></div>
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<span style="font-family: Courier New, Courier, monospace;">10 plump dates remove the pips please</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tbsp of date syrup or you can substitute this with extra agave </span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tbsp of left over black coffee </span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 cup of desiccated coconut </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Place all of the above ingredients into a food processor apart from the coconut and blitz until is looks like a dough, roll into small balls and then roll in desiccated coconut. Thats it!</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.com0tag:blogger.com,1999:blog-5911179566239151846.post-57297257074348280712014-06-08T13:09:00.000-07:002014-06-08T13:11:08.624-07:00Salt and pepper Squid<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;"> I love seafood in all of its guises, you name it i'll eat it. It's funny I could probably live my life happily as a vegetarian, but seafood would be the chink in my armour, I know a lot of vegetarians who have fallen off the wagon purely from the smell of cooking bacon, well seafood cooking for me is like my bacon, I cannot resist it.</span><br />
<span style="font-family: Courier New, Courier, monospace;"> Squid is one of those funny things that people are absolutely petrified of, they do not know how to deal with it, granted it is probably not the most approachable or aesthetically pleasing, however it is a very easy thing to prepare and even easier if you have a fabulous fish monger who will do it for you. I think that for a lot of people squid is probably associated with terrible european all inclusive holidays, where calamari probably serves a greater </span><br />
<span style="font-family: 'Courier New', Courier, monospace;">purpose as a hair bobble than an appetising dish. Squid is so underrated and is so delicious when cooked properly, it either has to be cooked very quickly on a very high heat or cooked low and slow for a long time. Salt and pepper squid is one of those fabulous dishes that unfortunately has somehow gotten lost in translation, we have managed to westernise a dish that is pure perfection in its own right, much like carbonara, pizza, korma, you name it, us brits have somehow managed to destroy the integrity and origins of the dish. I happen to think that salt and pepper squid when cooked in this wonderful way could even sway the most squeamish of folk. It is so very simple to do and unbelievably delicious, if my husband can make this recipe anyone can, I urge you to try......</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">You will need:</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">400g of cleaned squid, the tubes scored and beaks removed from the </span><span style="font-family: Courier New, Courier, monospace;">tentacles </span><br />
<span style="font-family: Courier New, Courier, monospace;">1 1/2 tbsp of shaoxing rice wine</span><br />
<span style="font-family: Courier New, Courier, monospace;">3 eggs beaten</span><br />
<span style="font-family: Courier New, Courier, monospace;">12 tbsp of corn or potato flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">12 tbsp of plain flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 tsp of sichuan pepper corns</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp of black pepper corns</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 1/2 tsp of maldon sea salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">600ml of vegetable oil to fry</span><br />
<span style="font-family: Courier New, Courier, monospace;">4 tbsp of chopped garlic</span><br />
<span style="font-family: Courier New, Courier, monospace;">4 tbsp chopped spring onions, both white and green parts</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 large chopped red chillies</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 large chopped green chillies</span><br />
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<span style="font-family: Courier New, Courier, monospace;"> The first thing to do is to clean and prepare your squid, score the tubes in a diamond fashion but do not cut through the squid, but each tube into three, remove all beaks from the tentacles, if you have a great fishmonger they will do it for you. Once the squid is prepared place it into a bowl and allow it to marinate in the rice wine for 15 minutes. Meanwhile prepare the crispy coating for the squid, place the plain flour on one plate, in a bowl whisk the eggs until fully mixed, lastly place the corn or potato flour onto another plate but add the salt and both types of ground peppercorns (please freshly grind them, even better if they are toasted first), mix the seasoning into the flour thoroughly.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"> Heat up the oil, then dry the squid onto kitchen paper. Firstly dip each piece of squid into the plain flour, then the egg followed by the seasoned corn flour, then straight into the hot oil, it should take only a minute to fry the squid but try not to overcrowd the pan as it will reduce the heat in the oil. Place the cooked pieces of squid onto a kitchen paper until they are all cooked. Drain away all of the oil from the pan apart from 2 tablespoons and then fry the aromatics, garlic, spring onion and the chillies until they a softened and smell delicious, quickly toss in the squid and coat with the aromatics. Turn of the heat and serve immediately.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><br /></span>Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.com0tag:blogger.com,1999:blog-5911179566239151846.post-19997814548207602892014-05-11T11:23:00.000-07:002014-06-07T11:18:59.651-07:00Wild Garlic and pea Risotto<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;"> I have to apologise profusely to my followers and regular readers, I have temporarily been on hiatus from blogging for a while, it's nothing personal, I have just been gathering a plethora of fool proof recipes before blogging, whilst running a kitchen at work and also becoming food ambassador for my area for the Jamie Oliver's foundation, so you could say that officially all my balls are in the air (excuse my lewdness)! At the start of the year I decided to spend the first month being dedicated to vegetarianism, it was a kind of cleanse after christmas, Christmas is usually a carnivores delight and I tend to become fed up of meat by january, this definitely changed my outlook on food and made me appreciate the fact that meat should be a treat and treat with respect, since then I have eaten mostly vegetarian food. Am I a vegetarian? No, absolutely not but I do feel that if we are willing to kill an animal for our consumption the very least we can do it give the animal a great life before D day. </span><br />
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<span style="font-family: Courier New, Courier, monospace;"> The best part about our vegetarian challenge is that it automatically requires you to think outside of the box, it is all too easy to concoct a meal consisting of meat and two veg, after all we are a meat and two veg nation, a vegetarian meal require a little more thinking. </span><br />
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<span style="font-family: Courier New, Courier, monospace;"> Currently wild garlic is in abundance in the UK and it is one of those things that most people have never tasted which I think is a real shame, in the UK we have some of the most amazing produce growing wild right on our doorstep, but due to lack of knowledge or enthusiasm we do not feel comfortable picking or foraging our own food unless it comes in a uniform plastic package!! Food never tastes better than when it is free and when you have personally picked it yourself. </span><span style="font-family: 'Courier New', Courier, monospace;">Wild garlic is one of those things that actually tastes even better than you imagine, the flavour is totally addictive, and works so well in my wild garlic and pea risotto.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"> Please note that risotto is not a flipping side dish, it is the main dish. I believe it was Rick Stein who visited Italy and asked a local cook what was in the risotto and she replied "really good stock". That sums it up for me, great food is uncomplicated, it is about the stock and the stunning wild garlic. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"> I want to dedicate this recipe to Daniella Patrizi, our friend from afar, who inspires my love for Italian food on a daily basis, and is an avid follower of my wonderfully talented Husband Mark, this ones for you Dani.</span></div>
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<a href="http://4.bp.blogspot.com/-k8VtXBBboOE/U2-5prQZKRI/AAAAAAAALSg/ScWEZABlIzM/s1600/14+-+1" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-k8VtXBBboOE/U2-5prQZKRI/AAAAAAAALSg/ScWEZABlIzM/s1600/14+-+1" height="320" width="320" /></a><span style="font-family: Courier New, Courier, monospace;">2 large echalion shallots finely chopped</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 sticks of celery finely chopped</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 large garlic clove finely chopped</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 litre of chicken stock, if it is mild add two tsp of maldon sea-salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">50g butter to fry</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tbsp olive oil</span><br />
<span style="font-family: Courier New, Courier, monospace;">200g carnaroli rice</span><br />
<span style="font-family: Courier New, Courier, monospace;">170 ml very dry white wine</span><br />
<span style="font-family: Courier New, Courier, monospace;">75g of good parmesan</span><br />
<span style="font-family: Courier New, Courier, monospace;">10 wild garlic leaves finely sliced</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 cup of frozen or fresh peas </span><br />
<span style="font-family: Courier New, Courier, monospace;">50g extra butter to finish</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 tsp cracked black</span><span style="font-family: Helvetica; font-size: 12px;"> </span><span style="font-family: Courier New, Courier, monospace;">pepper</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;"> Finely chop the shallots, celery and garlic and cook in 50g of butter and the olive oil until translucent. </span><br />
<span style="font-family: 'Courier New', Courier, monospace;"> Place the stock in a pan and keep in on a simmer, you should never add cold stock to the risotto. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjglEx2awTD8D07W4vWLl9GdnzyghEq8QUDVeAkHRBob5lWfzu-qOhpPTAol2p85eW_ePKh5B9wytafvidhBZPPlctP9l8MH9ennfJF8u8KoNne6pJKdVz3H52ND0N0AfF12sZnVSmIWMY/s1600/14+-+10" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjglEx2awTD8D07W4vWLl9GdnzyghEq8QUDVeAkHRBob5lWfzu-qOhpPTAol2p85eW_ePKh5B9wytafvidhBZPPlctP9l8MH9ennfJF8u8KoNne6pJKdVz3H52ND0N0AfF12sZnVSmIWMY/s1600/14+-+10" height="150" width="200" /></a><span style="font-family: 'Courier New', Courier, monospace;"> Once cooked add the rice and cook the rice smells aromatic but not golden, immediately add the wine ad stir constantly until the wine evaporates.</span><br />
<span style="font-family: 'Courier New', Courier, monospace;"> Add the stock a ladle at a time on a medium heat ensuring that each ladle has being absorbed before adding the next ladle of stock.</span><br />
<span style="font-family: 'Courier New', Courier, monospace;"> Keep stirring with a wooden spoon, when all of the stock is absorbed add the remaining 50g of butter, the parmesan, peas and wild garlic.</span><br />
<span style="font-family: 'Courier New', Courier, monospace;"> Immediately turn of the heat and continue to stir, add a little cracked black pepper and serve immediately, the texture should be a soft oozy plate of rice and NEVER a firm ball of rice.</span><br />
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Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.com0tag:blogger.com,1999:blog-5911179566239151846.post-14577755311579833122014-03-04T07:28:00.000-08:002014-03-04T00:51:08.232-08:00Sunshine Pancakes<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> When it comes to tradition I am always a non conformist, with Shrove tuesday rapidly approaching us I devised a task to come up with an amazing alternative pancake recipe. I thought back to my days in New Zealand where I remembered having a sweetcorn fritter crossed with a savoury pancake, it was totally delicious, my alternative Pancake was born. I know that a lot of people are not necessarily pancake lovers and a savoury pancake would be a welcome change for most. I always associate Sweetcorn with summer time, bbq's, and mexican food, hence the name sunshine pancakes. The Pancake batter packs quite a punch, if you are not a chilli lover just leave them out.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghFoXbO_alyU0_nBzb-i2KDgsty0kW-YBre2B3EreIzOWyGTSHW0EGLJvyM1eYxFZnRpCSGiI0nKrCswZX2969a2jy9sFXPMwex-xPCpf1CK2eX_VuM3C40TTdQpOCMA9aOPZbB41UaFn6/s1600/DSC07637.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghFoXbO_alyU0_nBzb-i2KDgsty0kW-YBre2B3EreIzOWyGTSHW0EGLJvyM1eYxFZnRpCSGiI0nKrCswZX2969a2jy9sFXPMwex-xPCpf1CK2eX_VuM3C40TTdQpOCMA9aOPZbB41UaFn6/s400/DSC07637.JPG" height="300" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> This was a total success without a shadow of a doubt, so much so that I converted my pancake hating husband to love them. In my Pancake recipe I place half a prawn on top of each one so that it cooks into the batter, if you do not like prawns you can place a couple of slices of chorizo instead, if you are vegetarian just cook the batter, the possibilities are endless.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">You will need:</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggZ_uNsqVQCqaJ7xVePHC2yDfXeEMFdMlOfn7ksqYdsQuc-lgQYG1hIImtxAfbIjg-DaQYKjv_5lshiCHJh9crkaUjRq9QpJP7Et0H6Itvk_NEG6NbR6U92idR7y9qyUx4_SKy3XPGJ8h/s1600/DSC07630.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggZ_uNsqVQCqaJ7xVePHC2yDfXeEMFdMlOfn7ksqYdsQuc-lgQYG1hIImtxAfbIjg-DaQYKjv_5lshiCHJh9crkaUjRq9QpJP7Et0H6Itvk_NEG6NbR6U92idR7y9qyUx4_SKy3XPGJ8h/s200/DSC07630.JPG" height="150" width="200" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">(for the batter)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">200ml of whole milk</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 large free range eggs</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">150g of self raising flour</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">75g of maize flour or polenta</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp of baking powder</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tbsp of caster sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 1/2 tsp of maldon sea salt (must be maldons, table salt is too harsh)</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ0NuoO_gOukN0yjPokbGaN_rSSbXVJRTwrR-uIQM5LSu3xS_GT99VVmmVlj3lgu_Sh_vr4lfDOBqBEYi6T6YjuVVFkqy9ZLZq5Q7PF_Qc69yc8V7sQTMKqv7Ix8fyhGlEaUQBv1DgiR5w/s1600/DSC07631.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ0NuoO_gOukN0yjPokbGaN_rSSbXVJRTwrR-uIQM5LSu3xS_GT99VVmmVlj3lgu_Sh_vr4lfDOBqBEYi6T6YjuVVFkqy9ZLZq5Q7PF_Qc69yc8V7sQTMKqv7Ix8fyhGlEaUQBv1DgiR5w/s200/DSC07631.JPG" height="150" width="200" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the vegetables:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 finely chopped fresh green jalapenos</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 a red pepper finely diced</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 small red onion finely chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 fresh corn on the cob with the corn removed (see below image)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tbsp of chopped garlic</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp of cumin powder</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp of paprika</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">50g of butter</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp of maldon sea salt</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4 tbsp of chopped coriander</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">between 6-9 raw tiger prawns (depending on the size of your pancakes)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFOfKURMReKe55ffvNJyLprltTzOArvgeYVhWqG0SqOvtVcOKmjTlgXW3AzoYgxWXaY1gUwe8A0FqCAxWWv7iIt1l5f5d-WEZFQbLGb1WP2cIvBFasSgo7aXbpmh6gplfuPrRbOyacgTBH/s1600/DSC07629.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFOfKURMReKe55ffvNJyLprltTzOArvgeYVhWqG0SqOvtVcOKmjTlgXW3AzoYgxWXaY1gUwe8A0FqCAxWWv7iIt1l5f5d-WEZFQbLGb1WP2cIvBFasSgo7aXbpmh6gplfuPrRbOyacgTBH/s320/DSC07629.JPG" height="240" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">To remove the sweetcorn from the husks place a smaller bowl upside down inside of a larger bowl, prop the bottom of the corn onto the bowl and slice the sweetcorn off by running the knife down the side of the husk, the sweetcorn should fall into the bowl.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd9BXQd54kzC1IuUIrkxjdnQTzqQVzhaUuTWYgtV-_s7YnHQnDr1EbUcGatfP9-DRdAZzH4T90E4Vfw6UgprFQN6QWCIjCWlZJWbOzOxLfAM4e1VlH5wxZ7I02mV4OIMtBgEf7Gx_ecgTN/s1600/DSC07633.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd9BXQd54kzC1IuUIrkxjdnQTzqQVzhaUuTWYgtV-_s7YnHQnDr1EbUcGatfP9-DRdAZzH4T90E4Vfw6UgprFQN6QWCIjCWlZJWbOzOxLfAM4e1VlH5wxZ7I02mV4OIMtBgEf7Gx_ecgTN/s320/DSC07633.JPG" height="240" width="320" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Melt the 50g of butter in a frying pan and fry the onions, pepper and the jalapenos until they are softened, add the paprika, cumin, chopped garlic and sweetcorn, season with a tsp of salt and cook on a low heat for five minutes. Remove the vegetables off the heat and stir in the coriander, allow this mixture to cool thoroughly. Meanwhile prepare the pancake batter, sift all of the dry ingredients into a bowl, whisk the eggs and milk together and add this to the dry ingredients, whisk until just combined but smooth. Add the cooled vegetable mixture to the pancake batter and mix until fully combined.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Fry a couple of dollops of the batter to make up one pancake in a frying pan with a little melted butter. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Place a prawn half (split lengthways) onto the top of the uncooked batter, when bubbles begin to appear on the surface flip the pancake, it should only take a few minutes either side. Serve with Sweet chilli sauce!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKKW0DhiS3Yi5h5iI_oufuvmpR6ozgwMJwOQVaMv8Yh8Gh1DsbjRWR9ieUHrbZUdnhoKRzURvpLGbgJXbSyZJXwknTlDMfrIBV02EVKQtOAZxe-T2Bp1rufiAy56RwYinkf0vE66c6Boq/s1600/DSC07636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKKW0DhiS3Yi5h5iI_oufuvmpR6ozgwMJwOQVaMv8Yh8Gh1DsbjRWR9ieUHrbZUdnhoKRzURvpLGbgJXbSyZJXwknTlDMfrIBV02EVKQtOAZxe-T2Bp1rufiAy56RwYinkf0vE66c6Boq/s400/DSC07636.JPG" height="300" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.com1tag:blogger.com,1999:blog-5911179566239151846.post-78847531683462847612014-03-04T06:22:00.000-08:002014-03-04T00:52:01.287-08:00The ultimate Swedish pancake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Ap-vmm_5RRM8bJRwYrV1PmVAwGwCMySFi7jmUbOMEMnQ9u24IE1yIDX8l5Xp7bCvaKisO_-706X1vbFn2nnYCtQHlQ-TPRMSdHZSI5-M3lMzazgvPSaxkIiaZFR3iEv3KqB_1rAuSLM0/s1600/6f25637a-9cc0-4fc0-8b7d-28d9c051e3e2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Ap-vmm_5RRM8bJRwYrV1PmVAwGwCMySFi7jmUbOMEMnQ9u24IE1yIDX8l5Xp7bCvaKisO_-706X1vbFn2nnYCtQHlQ-TPRMSdHZSI5-M3lMzazgvPSaxkIiaZFR3iEv3KqB_1rAuSLM0/s400/6f25637a-9cc0-4fc0-8b7d-28d9c051e3e2.jpg" height="200" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5alN_o5B438-S5nC7c55OiNyt-IaN8QFN623HGVvIMdcFlMHv1pZz4209Q7jhHP12CBqVLXaXRz1GDXXZCf2-Xpa-Gu-HXdPWtwmq6EQPXZfebGQJ_36V0NMAQNkxXZL88Okn-1dj1CM6/s1600/photo-9.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5alN_o5B438-S5nC7c55OiNyt-IaN8QFN623HGVvIMdcFlMHv1pZz4209Q7jhHP12CBqVLXaXRz1GDXXZCf2-Xpa-Gu-HXdPWtwmq6EQPXZfebGQJ_36V0NMAQNkxXZL88Okn-1dj1CM6/s400/photo-9.JPG" height="400" width="400" /></a><span style="font: 16.0px Monaco;"><br />
</span>Serves 6 people</div>
<div style="color: #545454; font: 16.0px 'Courier New'; margin: 0.0px 0.0px 0.0px 0.0px;">
Makes 20 pancakes</div>
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For the pancakes</div>
<div style="color: #545454; font: 16.0px 'Courier New'; margin: 0.0px 0.0px 0.0px 0.0px;">
You will need:</div>
<div style="color: #545454; font: 16.0px 'Courier New'; margin: 0.0px 0.0px 0.0px 0.0px;">
3 large eggs</div>
<div style="color: #545454; font: 16.0px 'Courier New'; margin: 0.0px 0.0px 0.0px 0.0px;">
600ml of whole milk</div>
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1 tsp of salt</div>
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1 tbsp of caster sugar</div>
<div style="color: #545454; font: 16.0px 'Courier New'; margin: 0.0px 0.0px 0.0px 0.0px;">
1 tsp of vanilla extract</div>
<div style="color: #545454; font: 16.0px 'Courier New'; margin: 0.0px 0.0px 0.0px 0.0px;">
2 tablespoons of melted butter</div>
<div style="color: #545454; font: 16.0px 'Courier New'; margin: 0.0px 0.0px 0.0px 0.0px;">
275g of plain flour sieved.</div>
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<span style="font: 16.0px Monaco;"><br />
</span>Add all of the wet ingredients into a bowl and add the flour, sugar and salt into the bowl a bit at a time. Whisk until smooth.</div>
<div style="color: #545454; font: 16.0px 'Courier New'; margin: 0.0px 0.0px 0.0px 0.0px;">
In a pancake pan or non stick frying pan add a small knob of butter and a ladle full of the batter, cook on a medium heat. Flip the pancake when the underside is golden. Cook the other side for a further minute. Repeat until the batter has gone.<br />
<br />
Normally in Sweden we would fill our pancakes with whipped cream and jam, but the english half of me always sticks to golden syrup.</div>
Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.com0tag:blogger.com,1999:blog-5911179566239151846.post-12539298537035905132014-01-18T08:09:00.001-08:002014-01-18T08:09:48.507-08:00South Indian avial curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisgrEr739BNinH1V-ZwPVyeSanSD2BEa8b8KAholGPnUbGPJDZ6aNq-1ZIXatNXTIKL_-yrWlT_vUcjVygxe6Q3BJ1blVHSN8iHlbCs6FJdgVS35mCH0lTZQSoFiWmXjE76BdIaXMbZWmd/s1600/Chalkboard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisgrEr739BNinH1V-ZwPVyeSanSD2BEa8b8KAholGPnUbGPJDZ6aNq-1ZIXatNXTIKL_-yrWlT_vUcjVygxe6Q3BJ1blVHSN8iHlbCs6FJdgVS35mCH0lTZQSoFiWmXjE76BdIaXMbZWmd/s1600/Chalkboard.jpg" height="122" width="400" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;"> Unless you have a traditional South Indian restaurant as your local curry house or you have personally visited southern India, I highly doubt that many of you haven't even heard of avial curry let alone tried it. For the misfortunate folks who have never tasted the infamous avail curry I can set the record straight by personally informing you that you are missing out, I fear that there may be a void in your life that can only be filled by this coconutty vegetable elixir.</span><br />
<span style="font-family: Courier New, Courier, monospace;"> I first stumbled across this wonderful dish whilst in varkala in Kerala, after a rather brutal Ayurvedic massage (which felt more like sweet revenge than a massage) I sought solace in a the goodness of fresh vegetables in a tangy sauce, spiked with chilli.</span><br />
<span style="font-family: Courier New, Courier, monospace;">I know a lot of people would love to cook indian food but are simply too scared because they think that ever spice under the sun and the kitchen sink goes into a curry, I have to be honest and say so did I, I too was guilty of over complicating what I thought was authentic curry. If you are an indian food beginner , southern indian cuisine is super simple, fast and fresh and pretty much fool proof. The vegetables that I have used are traditional in an avial however you can adapt the types of vegetables to your own palate. I have to say that I was thrilled to find out that a South Indian restaurant had opened in our city, great restaurants in East Yorkshire are few and far between, so when I found a South Indian restaurant that was not only authentic but was so good it made me weep I was elated. This brought the decent restaurant count within a ten mile radius up to a whopping three.</span><br />
<span style="font-family: Courier New, Courier, monospace;"> I digress I urge you to try this curry because it is the kind that can soothe any hunger pangs all year round, warming in winter and fresh in summer and utterly scrum my and good for you!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBcqFEZXHrZdOSPT7pNc8zbPZhOafNN_cXI6xNBe7FuiF2BoQFqUfE_Yuvjt4db7qLGT8URMXsMMEcCJsX6GNUzwHTyV3cakqUkGcYYbSo5gXrSaIxFOtpNDcctk2PMbyQ0FGtSgAsUhYN/s1600/IMG_0894.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBcqFEZXHrZdOSPT7pNc8zbPZhOafNN_cXI6xNBe7FuiF2BoQFqUfE_Yuvjt4db7qLGT8URMXsMMEcCJsX6GNUzwHTyV3cakqUkGcYYbSo5gXrSaIxFOtpNDcctk2PMbyQ0FGtSgAsUhYN/s1600/IMG_0894.JPG" height="239" width="320" /></a><span style="font-family: Courier New, Courier, monospace;">1 cup of ash gourd cut into batons</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 cup of carrots cut int batons</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 cup of potatoes cut into batons</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 cup of chayote squash cut into batons</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 cup of indian drumsticks cut into batons</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 cup of plantain peeled and cut into batons</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 cup of French beans cut into two inch batons</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp of turmeric</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp of Maldon sea salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 cups of water</span><br />
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<a href="http://4.bp.blogspot.com/-5JxHiRbfX5E/UnZJkyJZUvI/AAAAAAAAITI/JEvMZ9QZV7s/s1600/IMG_0901.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-5JxHiRbfX5E/UnZJkyJZUvI/AAAAAAAAITI/JEvMZ9QZV7s/s1600/IMG_0901.JPG" height="200" width="149" /></a></div>
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">Spice paste:</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 cup of indian curd whisked up</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 cup freshly grated coconut, this can also be bought frozen</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp cumin seeds</span><br />
<span style="font-family: Courier New, Courier, monospace;">3 green chillies</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/4 tsp chilli powder</span><br />
<a href="http://2.bp.blogspot.com/-SgKckdnOcNM/UnZJk6PEAWI/AAAAAAAAIUM/60q86_6aczY/s1600/IMG_0907.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-SgKckdnOcNM/UnZJk6PEAWI/AAAAAAAAIUM/60q86_6aczY/s1600/IMG_0907.JPG" height="214" width="320" /></a><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">Tempered oil:</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 tbsp coconut oil</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp mustard seed</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp asafoetida</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 dried red chillies broken in half</span><br />
<span style="font-family: Courier New, Courier, monospace;">20 curry leaves</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">Finishing touches:</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 tsp Maldon sea salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;"> Simply cut all of your chosen vegetables into batons roughly 5cm long and 1cm in circumference. Place all of the vegetables, the tsp of maldon salt and turmeric into a pressure cooker with the water, if you do not have a pressure cooker a casserole pan with a lid will work just as well but you may have to top up the water should it evaporate. cook the vegetables until tender, roughly two whistles of the pressure cooker and 15-20 minutes in a conventional casserole pan.</span><br />
<span style="font-family: Courier New, Courier, monospace;"> Meanwhile add all of the spice paste ingredients in a food processor and blitz until it is a fine paste, add this to the tender vegetables and mix well. In a frying pan add the coconut oil, when the oil is hot add the rest of the tempering ingredients and cook until the curry leaves start to crackle and the air is filled with the heady scent of spice, tip the tempered oil into the vegetable mixture and then finish with the salt and sugar, stir well and serve with fluffy rice!</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.com0tag:blogger.com,1999:blog-5911179566239151846.post-15246757452351172022013-12-08T01:09:00.000-08:002013-12-08T01:12:29.210-08:00Kymberly Redmonds Apple Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-NMCKpbcSFKQ/UqQ1gpoztYI/AAAAAAAAJMY/QL1oyCt8v-U/s1600/2013+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-NMCKpbcSFKQ/UqQ1gpoztYI/AAAAAAAAJMY/QL1oyCt8v-U/s400/2013+-+1" width="356" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b> </b>I'm normally not one for social media, my humble blog is about as much publicity that I can muster, and despite the buzz of twitter and facebook I find myself lazily retreating away back into my lovely little kitchen..... there is one exception of course, I have become in instagram addict, purely because I get so much inspiration from fellow bloggers and foodies, this is why I loving living in a day and age when amazing recipes are so very accessible, you do not have to have a television show or a cook book to share an amazing recipe with the world. I Stumbled across a food blogger called "my mommas hands" ,this is a pretty amazing blog run by a very clever Canadian cook called Kymberly Redmond, wow that was a tongue twister!! Her style of food and ethos is very similar to mine, she too is willing to go to the ends of the earth to produce great food, even if the process takes days to get there, authenticity and patience is the key. I did find one particular recipe that stood out to me, she blogs about her old fashioned deep dish apple pie, those of you that regularly read my blog will know about my husbands affinity with apples, I thought that would be a good starting point. I have made many many apple pies before but this recipe was very different, I have been used to the English understated version, very simple and straight forward, a moderate amount of apples and a butter crust, I have also made a few experimental pies that where clearly no good as they have never made it onto the blog, but this apple pie is just perfection, the quintessential picture book apple pie. What is so different about this pie? the crust is made with vegetable shortening which produces an insanely crisp crust, there is tree's worth of apples in the pie, and the spicing is really key, Kymberly States that she likes her pie really cinnamony and gives you permission to use less if you desire, but I'm saying you can't use less, use the amount stated because she is spot on, any less and it would be pointless. I have converted the crust ingredients to grams for all you Brits and Kymberly states to use ginger crisp apples or Granny smith, I could not find ginger crisp apple over here so I have gone with the granny smiths.</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> This is an amazing pie recipe and I'm really very excited to share it with you all because I know that from now on it will be the go to apple pie recipe. Well done Kymberly.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="http://www.mymommashands.com/">www.mymommashands.com</a></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><strong style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline; word-wrap: break-word;">Old Fashioned Deep Dish Apple Pie</strong> (Filling)</span></div>
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<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pPzOZammoNIkAjj9RB4tS8xkhNrDtkrVGf0LQQaaccCd4xXt1WI4HiKffWVEPDFQN3MJNhywpVRWCVx_cDkKe3yxCodLkFhNxeqK-JcAOFnHXgQGdAq4tBKlcc1zULtNFMKr_H_j-Xg3/s1600/2013+-+7" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pPzOZammoNIkAjj9RB4tS8xkhNrDtkrVGf0LQQaaccCd4xXt1WI4HiKffWVEPDFQN3MJNhywpVRWCVx_cDkKe3yxCodLkFhNxeqK-JcAOFnHXgQGdAq4tBKlcc1zULtNFMKr_H_j-Xg3/s400/2013+-+7" width="298" /></a>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">5 1/2 pounds of Granny smith appled, peeled cored and sliced into half inch slices</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 large lemon juiced</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup of brown sugar</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup of white sugar</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 tsp of salt</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 tbsp of flour</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tbsp of ground cinnamon</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp of ginger powder</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 tsp of freshly grated nutmeg</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 tbsp of butter cut into small pieces</span></li>
</ul>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Mix together all of the filling ingredients together in a bowl ready to fill the pie crust, make sure the spices and flour are evenly distributed amongst the apples.</span></div>
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<a href="http://2.bp.blogspot.com/-fbAD1P7JgM0/UqQxmzGwF_I/AAAAAAAAJGU/VgPt21KYuk4/s1600/2013+-+10" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-fbAD1P7JgM0/UqQxmzGwF_I/AAAAAAAAJGU/VgPt21KYuk4/s320/2013+-+10" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b>For the crust:</b></span></div>
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<li><span class="Apple-style-span" style="color: #444444; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 15px;">600g of plain flour </span></span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 15px;">265g of trex vegetable shortening</span></span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 15px;">3 tbsp of sugar</span></span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 15px;">2 tsp of salt</span></span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 15px;">1 egg</span></span></li>
<li><span class="Apple-style-span" style="color: #444444; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 15px;">100ml of cold water</span></span></li>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 15px;">Preheat the oven to 190 degrees c.</span></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 15px;">Grease a very large pie dish, roughly 30cm, with trex.</span></span></div>
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<a href="http://1.bp.blogspot.com/-P5z89USH940/UqQxm_4jz9I/AAAAAAAAJG8/LH2UpIMcg20/s1600/2013+-+8" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="192" src="http://1.bp.blogspot.com/-P5z89USH940/UqQxm_4jz9I/AAAAAAAAJG8/LH2UpIMcg20/s200/2013+-+8" width="200" /></a><span class="Apple-style-span" style="color: #444444; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 15px;">Place the flour, sugar, salt and trex into a bowl and using a pastry cutter cut the shortening together until it is the size of small peas, this can also be done in the food processor on pulse. Add the egg and the cold water and mix until it starts to come together, do not overwork the dough as it will become tough.</span></span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 15px;">Roll out half of the dough until 1/8 inch thick to form the base, making sure it overlaps the edge of the pie dish by at least an inch, this is to allow you to crimp the edges of the pie crust.</span></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 15px;">Fill the pie dish with the filling and then brush a little egg wash around the rim of the pastry bottom so that when you place the lid onto the pie it will nip together. Roll out the other half of the pastry to 1/8 inch thick and allow for at least an inch overlap all the way around. </span></span><br />
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<a href="http://4.bp.blogspot.com/-o8Dgo3cN1WQ/UqQxm5lBE8I/AAAAAAAAJFk/CUt-xMm6NeA/s1600/2013+-+4" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-o8Dgo3cN1WQ/UqQxm5lBE8I/AAAAAAAAJFk/CUt-xMm6NeA/s400/2013+-+4" width="298" /></a></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 15px;">Press the edges together and trim the excess pastry, you can nip the edges of the pastry together using a fork or a traditional crimping method, decorate the pie with any excess pastry before egg washing with egg whites, sprinkle the top with a little coarse sugar for crunch and texture, cut a few holes in the top of the pie to let the steam out.</span></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 15px;">Bake in the oven for 50-60 minutes until the sugar begins to bubble out of the top of the pie crust.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.com0tag:blogger.com,1999:blog-5911179566239151846.post-59631889393305399772013-11-26T13:29:00.000-08:002013-11-26T13:31:36.946-08:00The perfect apple crumble<br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUkOAUPcGcQWinJwlquv4l3u9mvS8nLbNpoUweOA6vBMRG85OtfG-9Wfw9mmiwd1JelzavAScbFG5Z-zb3RTT0Q8FK0NzINhWjuaauKnQvAkhqS_H9zoPDZGTAhC1iB30S7va8ImjTbse/s1600/apple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUkOAUPcGcQWinJwlquv4l3u9mvS8nLbNpoUweOA6vBMRG85OtfG-9Wfw9mmiwd1JelzavAScbFG5Z-zb3RTT0Q8FK0NzINhWjuaauKnQvAkhqS_H9zoPDZGTAhC1iB30S7va8ImjTbse/s320/apple.jpg" width="320" /></a></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> As I have mentioned many MANY times before my husband has such a terrible sweet tooth, you name it, if it has sugar in he will eat it, he has even been known to dessert hunt in the early hours in the morning, rummaging in the fridge Nigella style! Thankfully for my husband he has a super speedy metabolism, and no matter how much cake and pudding he consumes he never gains an onze. My husbands favourite dessert is usually anything to do with apples, he is a total pomme junkie! When he wants me to make him a dessert he has a particular strategy, he mentions either his mothers or grandmothers desserts, this is so that subliminally it gets in my head, and being the super competitive person I am, I then make it my life's mission to test recipe after recipe until I come up with what I consider the holy grail classic!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Now here is the science to this recipe, bake the crumble or crisp topping (depending on which part of the world you are from) separately, guaranteed crumble perfection, crisp crumble and soft fruit! You can adapt the fruit to your preference of course but I think half the quantity of tart cooking apples to half firm super sweet apples makes for the ultimate flavour and texture sensation.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> It is not very often my husband is silent, but there was no time for talking whilst he wolfed down this pudding!</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the filling:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">250g of pink lady apples, peeled, cored and sliced</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">250g of Bramley apples, peeled, cored and sliced</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">100g caster sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">100g brown sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp almond extract</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The zest of an orange</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The juice of half an orange</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The juice of a lemon</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp of cinnamon</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 tsp of freshly grated nutmeg</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">50g butter</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPSkm7skDIttMrbEpzRcU9a-008HyzWJKtZiqrYbmUenZfKbOyCk0G4coiwYgZEotUrBmrGcajz49Lf9PowN3zw9lobqhbEGrUWT7hOhNlPtCuW23dpWgOnphelHUzVjnLMU0N7cXzvVyV/s1600/IMG_0935.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPSkm7skDIttMrbEpzRcU9a-008HyzWJKtZiqrYbmUenZfKbOyCk0G4coiwYgZEotUrBmrGcajz49Lf9PowN3zw9lobqhbEGrUWT7hOhNlPtCuW23dpWgOnphelHUzVjnLMU0N7cXzvVyV/s320/IMG_0935.JPG" width="239" /></a><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the crumble:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">75g rolled oats</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">250g of flour</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">150g of butter</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">75g caster sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp cinnamon</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 tsp Maldon salt</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Preheat the oven to 180 degrees c</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Butter a 20cm by 15cm pie dish. (Zest the orange first as a juiced orange is impossible to zest. Peel, core and slice the apples place them in a bowl and toss them immediately in the citrus juices. Add all of the rest of filling ingredients apart from the butter and then toss well so the flavouring are well distributed. Place a sheet of grease proof, then tin foil over the baking dish and then bake the apples for 25-30 minutes until some of the apples are soft and some are broken down.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Meanwhile to make the crumble: add the butter, flour and sugar into a bowl and rub the fat into the dry ingredients using your finger tips, this process should continue until it begins to resemble rough sand.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Finally add the salt, cinnamon and oats, give the crumble a final toss, I like to pinch the dough to make larger chunks of crumble but the is purely preference. Decant the crumble into a lined baking sheet and then cook for 20 - 25 minutes at the same temperature as the filling, be aware that you must toss the crumble topping for even coloration. Once the crumble topping and fruit filling are ready, decant the crumble on top of the fruit, sprinkle a tablespoon of Demerara sugar onto the crumble top for added crunch! If cooking this from cooled I suggest it will need 20-25 minutes to heat through, but is you are cooking this immediately it will only take ten minutes! Serve with custard, it's the law!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.com0tag:blogger.com,1999:blog-5911179566239151846.post-66139337625360463752013-11-25T14:27:00.000-08:002013-12-07T23:20:20.526-08:00Lemon and poppy seed cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-g5nKuEN_S7E/UpPOnHIN9cI/AAAAAAAAIrk/PyZNqZ7ek50/s1600/lemon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="197" src="http://1.bp.blogspot.com/-g5nKuEN_S7E/UpPOnHIN9cI/AAAAAAAAIrk/PyZNqZ7ek50/s320/lemon.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> I hate to quote the words of the Fresh Prince of Bel air but...... this is a story all about how I became unhealthily obsessed with a cake. For those of you who know me personally will know that I do not do cake, I know it is hard to believe because I make them all the bloomin' time, but I assure you if I had an enormous piece of chocolate cake and a plate of cheese and crackers in front of me I would take the cheese and crackers every single time. However once in a while something comes along that makes you a believer, brings meaning to the word "cake" and makes you long so hard for the crumbly goodness that you are willing to make a cake pilgrimage for over an hour just to have one sweet indulgent moment, and in that moment I understand all my husbands cake-a-betic needs. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> This cake was originally made in a Leeds based Deli called "Salts", I have to admit that I didn't actually buy it for myself, but as the minutes ticked by and I swear the cake began to talk to me, I tore off a small crumb, not too much because this was after all someone else's cake, I flicked the crumb into my mouth and it was like an LSD moment, the whole world danced and spun around me and all I could see was a lemony hue of cakey loveliness, that was when I decided I didn't much like the person I had bought the cake for anyway and I wolfed it down, besides the love affair with Salts Lemon drizzle cake lasted longer and brought me more happiness anyway. The thing is, it is almost sticky, moist, tart but not to tart, just how it should be. When I met my husband I introduced him to my other love of my life and despite my husband not being the biggest fan of citrus he absolutely adored it. Then a couple of years ago the world came crashing down on me and life stopped making sense, SALTS HAS CEASED! So that was it, do I live with my love as a distant memory or do I figure out this recipe once and for all? It has taken countless batches of lemon cake, sometimes I wanted to throw the towel in but i'm glad I didn't because this recipe is the S***! Lemon Lovers enjoy!</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Lemon Drizzle Cake</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">150g softened butter</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">200g caster sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">100g golden marzipan</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">100g ground almonds</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tsp of lemon extract</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp of almond extract</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp vanilla extract</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">the zest of two large unwaxed lemons</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">150g self raising flour</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tbsp poppy seeds</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp baking powder</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 tsp salt</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 eggs</span><br />
<a href="http://4.bp.blogspot.com/-W1vsEaMy0VE/UpPI6z5heyI/AAAAAAAAIpc/HNdxw2oVZiE/s1600/2013+-+4" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-W1vsEaMy0VE/UpPI6z5heyI/AAAAAAAAIpc/HNdxw2oVZiE/s320/2013+-+4" width="320" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the topping:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">200g icing sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Juice of two lemons</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp of lemon extract</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tsp of poppy seeds</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Preheat the oven to 180 degrees c. Either grease and line a 20cm by 20cm cake tin or use a silicone mould as shown.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cream together the softened butter and sugar, this can be done with a hand whisk. Add the vanilla and marzipan, the whisks will break down the marzipan but you will need a little patience, add the eggs whisking in one at a time, add the almonds, salt, poppy seeds, lemon extract, vanilla extract and almond extract. Finally sieve in the flour and baking powder and fold in until just combined. Decant the mixture into your chosen baking tin and cook for 25-30 minutes or until you can insert a skewer into the middle and it comes out clean, set aside and allow to cool.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Meanwhile mix the lemon juice, extract and icing sugar together until smooth, spoon onto the cooled cake and then top with the poppy seeds.</span>Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.com0tag:blogger.com,1999:blog-5911179566239151846.post-70228066465568744392013-11-03T07:33:00.000-08:002013-11-03T07:42:11.071-08:00Swedish fish gratäng (Swedish Fish Pie)<br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2zucK24CK7CSC7VqkjFPmXxDFfDpwFhLmhG3w4tpQEo6yx1eQqsopT0660BOgvuQt0y2XWeHlSDanz_ieIhw0Mrs_X5x50gneVvaeiYqGjGXAgZdHOeAXO5b3dwADphOKXrQNFcCqqzIu/s1600/fisk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2zucK24CK7CSC7VqkjFPmXxDFfDpwFhLmhG3w4tpQEo6yx1eQqsopT0660BOgvuQt0y2XWeHlSDanz_ieIhw0Mrs_X5x50gneVvaeiYqGjGXAgZdHOeAXO5b3dwADphOKXrQNFcCqqzIu/s320/fisk.jpg" width="320" /></a></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiodiOC_-fYwBBEArxspkWt7PA3stjWO0ly-J2vcsuE7qYxiiwOaUX2D06QGviU04Uw8TuzNy_gsI01QqF_oghO1T7koBYBPGbdO_jiZsYU7TjiqBQzeuidzq0bJ2CApq1GYgHPNq4T330g/s1600/2013+-+5" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiodiOC_-fYwBBEArxspkWt7PA3stjWO0ly-J2vcsuE7qYxiiwOaUX2D06QGviU04Uw8TuzNy_gsI01QqF_oghO1T7koBYBPGbdO_jiZsYU7TjiqBQzeuidzq0bJ2CApq1GYgHPNq4T330g/s400/2013+-+5" width="400" /></a></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="http://4.bp.blogspot.com/-oa6enDvzh0U/UnZJkxpJoBI/AAAAAAAAITY/QgwS9IZF8GI/s1600/2013+-+7" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-oa6enDvzh0U/UnZJkxpJoBI/AAAAAAAAITY/QgwS9IZF8GI/s400/2013+-+7" width="400" /></a></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">My very Swedish mother has had, and always will have a vendetta against all ready meals, she would swiftly walk past the frozen meal section uttering expletives under her breath, but bizarrely despite her huge hatred for all things pre-packaged she had a weakness, a chink in her scratch cooked armour.... Fisk Gratang, not just any Fisk Gratang, FINDUS fisk gratang. I know exactly what you are thinking, and believe me I questioned her motives many times, but even I have to say it is the one ready meal that is absolutely delicious. </span><br />
<a href="http://2.bp.blogspot.com/-N3XsWR2iM20/UnZafMM-LkI/AAAAAAAAIkw/ilBIPHh0ryM/s1600/2013+-+2" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-N3XsWR2iM20/UnZafMM-LkI/AAAAAAAAIkw/ilBIPHh0ryM/s320/2013+-+2" width="320" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Like I have mentioned before, as a child my mother would use me as her Swedish food mule, her suitcase would be filled with our clothes and my suitcase would be filled to the brim with Swedish food, you name it we had it, and believe me we always and I mean ALWAYS had fisk Gratang. So you can only imagine my mothers joy when in the late 90's her Swedish friend called to alert her that Findus had started to sell fisk Grantang in Sainsbury's supermarket, my mother hot wheeled the car so fast and literally filled up a trolley with every pack of the fisk gratang that the freezer could hold, she even asked if they had any more in the back. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBgBNCuX_LnbmD8Ty8BcN7yYcO0uA6fJ3uwTXd9Otc1CM9ichDGEmdqQEZgbPBaLt94t1hwJYuwDrMH-vA4__jL2R3CSmEsQ9OGjV6zFi9rsNOoSCwELLdHxbJiUpVWqv6SLohE4a_05H/s1600/2013+-+9" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBgBNCuX_LnbmD8Ty8BcN7yYcO0uA6fJ3uwTXd9Otc1CM9ichDGEmdqQEZgbPBaLt94t1hwJYuwDrMH-vA4__jL2R3CSmEsQ9OGjV6zFi9rsNOoSCwELLdHxbJiUpVWqv6SLohE4a_05H/s320/2013+-+9" width="240" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Sadly the Fisk Gratang gravy train had to stop sometime, and despite my mothers efforts to double Findus's sales, narrowly bankrupting my father in the process, they stopped selling it, and my mother went back to muttering expletives in the frozen ready meal section. This is why I have spent a long time trying to re-create the exact Fisk Gratang just how my mother remembers it.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> This is a version of a fish pie, but it is much much lighter despite the copious amounts of double cream, it is easier to make than a British fish pie, and I'm sorry I have to say it, it is far far better. </span><br />
<a href="http://3.bp.blogspot.com/-zEjV_fN_cNw/UnZafKlkxXI/AAAAAAAAIlI/Rfp3xXJ9MWg/s1600/2013+-+3" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-zEjV_fN_cNw/UnZafKlkxXI/AAAAAAAAIlI/Rfp3xXJ9MWg/s320/2013+-+3" width="240" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Once you try this Swedish Fish Gratin I fear that you may actually turn your back on the humble British fish Pie, so don't Say I didn't tell you so!!! I recently cooked this recipe for my mother, I think I saw a tear in her eye when she tasted it, job well done I think.</span><br />
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<span style="background-color: rgba(255, 255, 255, 0); font-family: 'Courier New', Courier, monospace;">For the fish stock:</span><br />
<span style="background-color: rgba(255, 255, 255, 0); font-family: 'Courier New', Courier, monospace;">The prawn peelings from the 200g of north atlantic cooked prawns<br />1 tsp salt<br />187ml bottle white wine<br />300ml fish stock (water with two know fish stock pots)<br />A few fennel sprigs<br />1large shallot<br />10 white pepper corns</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMb6lexu8YJYjUoBNR8Fa82twYcRGE-We1ndmEaplfi38ve5h9TW7vWdQx6vBaPNGDWtEJL0h5YTDzg0vFNNID6g9kMZDTiXoAzTs6O5VPmLFwlBJ6vwYIvcyyQ83_owCpwiSVRj8izvoD/s1600/2013+-+4" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMb6lexu8YJYjUoBNR8Fa82twYcRGE-We1ndmEaplfi38ve5h9TW7vWdQx6vBaPNGDWtEJL0h5YTDzg0vFNNID6g9kMZDTiXoAzTs6O5VPmLFwlBJ6vwYIvcyyQ83_owCpwiSVRj8izvoD/s200/2013+-+4" width="150" /></a><span style="background-color: rgba(255, 255, 255, 0); font-family: 'Courier New', Courier, monospace;">To finish the sauce:</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">300ml of the fish stock that we made earlier</span><br />
<span style="background-color: rgba(255, 255, 255, 0); font-family: 'Courier New', Courier, monospace;">50g butter, flour<br />200ml milk<br />225ml double cream<br />3/4 tsp salt<br />25g chopped dill<br />2tsp mustard<br />20 ml lemon juice<br />1/4 tsp lemon zest<br />1 tsp mild paprika<br /></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPHpSxUlDmKHZFJM916XxFD2fMMkgLWDbZJ3saUYyT-dMVxSLTrLL03YYIzzHhrV9n_pLPPkhYgvP6MPKe9M5UyT3jSCm4v0yaXkeXEKdy-5jzr0XkdwWzIDW2l8xbJBnv_s5tBra9cTH/s1600/2013+-+8" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPHpSxUlDmKHZFJM916XxFD2fMMkgLWDbZJ3saUYyT-dMVxSLTrLL03YYIzzHhrV9n_pLPPkhYgvP6MPKe9M5UyT3jSCm4v0yaXkeXEKdy-5jzr0XkdwWzIDW2l8xbJBnv_s5tBra9cTH/s200/2013+-+8" width="150" /></a><span style="background-color: rgba(255, 255, 255, 0); font-family: 'Courier New', Courier, monospace;">Duchess potatoes:</span><br />
<span style="background-color: rgba(255, 255, 255, 0); font-family: 'Courier New', Courier, monospace;">3 very large potatoes</span><br />
<span style="background-color: rgba(255, 255, 255, 0); font-family: 'Courier New', Courier, monospace;">150g of butter</span><br />
<span style="background-color: rgba(255, 255, 255, 0); font-family: 'Courier New', Courier, monospace;">100ml of milk</span><br />
<span style="background-color: rgba(255, 255, 255, 0); font-family: 'Courier New', Courier, monospace;">100ml of double cream</span><br />
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<span style="background-color: rgba(255, 255, 255, 0); font-family: 'Courier New', Courier, monospace;">1 tsp Maldon sea salt</span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-family: 'Courier New', Courier, monospace;">4 egg yolks</span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-family: 'Courier New', Courier, monospace;">1 tsp ground white pepper</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 tsp of freshly grated nutmeg</span></span><br />
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<span style="background-color: rgba(255, 255, 255, 0);"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the Filling:</span></span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">500g cod loin</span></span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">200g North atlantic prawns <u>with the peel on</u></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDpeqmrgnLOB7xv4PPziG2TJ_EkNi-2txbgLRkkbIVH4OmHEj45G85b3gYFZdr64xVVIpvG9GsXSJxjq4iQJOB7roaau3w5NZk9sdFErN6FjY9LMCTZLNqR1fRy1Fgz4mUHfNKt2v07pb/s1600/2013+-+10" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDpeqmrgnLOB7xv4PPziG2TJ_EkNi-2txbgLRkkbIVH4OmHEj45G85b3gYFZdr64xVVIpvG9GsXSJxjq4iQJOB7roaau3w5NZk9sdFErN6FjY9LMCTZLNqR1fRy1Fgz4mUHfNKt2v07pb/s400/2013+-+10" width="300" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Peel and cube the potatoes and boil them in well salted water until they are very tender.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Meanwhile place all the stock items into a pot and reduce it down by a third, it is important that the peelings from the prawns including the heads are in the stock pot. Strain the stock through a sieve, you should have roughly 300ml of stock.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> In another pan start the sauce by melting the butter and flour together to create a rue, add the stock a little at a time, whisking as you go, it is just like making a white sauce, once the stock has been used up then add the milk and double cream, when the sauce is smooth add all of the other ingredients for the sauce, mustard, dill, lemon juice and zest, salt and paprika(for colour), whisk until smooth, set to one side.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="http://1.bp.blogspot.com/-7uPHEmg9avk/UnZafBnCc8I/AAAAAAAAIlA/0l0AM8DIdrc/s1600/2013+-+7" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-7uPHEmg9avk/UnZafBnCc8I/AAAAAAAAIlA/0l0AM8DIdrc/s320/2013+-+7" width="320" /></a></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Next pass the potatoes through a potato ricer or mash them as finely as possible, place a pan on the heat and add the butter, milk and cream, then the potatoes, then the egg yolks one at a time, continue to mash or stir until the potatoes almost seem gluey. Finish with salt, pepper and the nutmeg. Place the potatoes into a large food piping bag with a large nozzle ready to decorate the pie.</span><br />
<a href="http://4.bp.blogspot.com/-8ysTNMkjKP8/UnZafJUkz7I/AAAAAAAAIls/CT5D0NLxEeY/s1600/2013+-+5" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-8ysTNMkjKP8/UnZafJUkz7I/AAAAAAAAIls/CT5D0NLxEeY/s200/2013+-+5" width="150" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Butter a Medium sized pie dish, roughly 15cm by 20cm. Slice the Cod loin into inch thick slices and place the fish on one level, overlapping slightly, season with a little salt, then top with the peeled prawns, then the sauce.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Pipe the potato around the edges, making sure that a space in the middle is left uncovered.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Bake in the oven for 25-30 minutes at 180 degrees c until golden and bubbling. </span><br />
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Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.com0tag:blogger.com,1999:blog-5911179566239151846.post-53486500283613952202013-11-03T07:14:00.001-08:002013-11-03T07:15:54.927-08:00 Kung Pao shrimp <br />
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<a href="http://4.bp.blogspot.com/-mgmNdNOSOMM/UnZoLrQzb3I/AAAAAAAAIm0/K-kojlK0jhA/s1600/kung.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="http://4.bp.blogspot.com/-mgmNdNOSOMM/UnZoLrQzb3I/AAAAAAAAIm0/K-kojlK0jhA/s320/kung.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQwW0ilxRiX-N2MRU07OvPXvmtDQJos4PptQgP7d6WQA68z5I9wSV4p3os5P95KCz5FMbNDL79alB3JyQDmYgDktAgeHvJhB0SEWKjkM-5Ixp2DUf-G3lWK9mVmvbSm1rv1Y8Yt_IwW_G/s1600/2013+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQwW0ilxRiX-N2MRU07OvPXvmtDQJos4PptQgP7d6WQA68z5I9wSV4p3os5P95KCz5FMbNDL79alB3JyQDmYgDktAgeHvJhB0SEWKjkM-5Ixp2DUf-G3lWK9mVmvbSm1rv1Y8Yt_IwW_G/s400/2013+-+1" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">It is most unfortunate that the area I live in has quite frankly some of the most appalling places to eat, even the prospect of getting a takeaway (one of lives lazy pleasures) leaves me completely disheartened, although thoughts of being lazy and having a meal delivered to my door sounds most appealing, I'm faced with the reality that I would only feel disappointed and out of pocket. Maybe it is a blessing in disguise that I don't enjoy a takeaway, maybe it's high standards, maybe it is that I'm stubborn, I would rather cook something great than being given mediocre Knock off English version of Chinese food. Kung Pao is a sichuan Dish, I have made no secret of my love for sichuan food,it encompasses everything I love about food, the best part is that it is totally unapologetic about how hot the food is. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> If you do not like spicy food, I suggest you look away now because this dish is only for those extreme heat lovers, the ones who get a kick out of a kick, and are dissatisfied unless they are sweating.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="http://1.bp.blogspot.com/-lN7qyADSwVM/UnZafAC5NRI/AAAAAAAAIl0/8QcwSKhzZn0/s1600/2013+-+6" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-lN7qyADSwVM/UnZafAC5NRI/AAAAAAAAIl0/8QcwSKhzZn0/s400/2013+-+6" width="400" /></a></span></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Do not even try to make a mild version of this dish, it would be like making a fish pie with beef, the heat has to be done, I did consider renaming my version of Kung pao "Ka-pow", but I know I would get many angry comments from the Sichuan Province so I think I will leave it as it is. I guarantee this will take less time than if you have chose, dial, order and have your takeaway delivered, super fast and tastes 100% better than a rubbish takeaway.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the sauce:</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_wvPgPgq4y8yhkZkh_oVnsI-DfC1dB48BmhVDNsj7TwqgZBV53xi6LcFiQRDbpuRAAc6Wkde_3mYSlUUE2lwEy8xqbnGSZKk6oM8cg3JL_tkQDbEZ2Qg9wxShBhxtrAD_Vv4R19HoOb0/s1600/2013+-+13" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_wvPgPgq4y8yhkZkh_oVnsI-DfC1dB48BmhVDNsj7TwqgZBV53xi6LcFiQRDbpuRAAc6Wkde_3mYSlUUE2lwEy8xqbnGSZKk6oM8cg3JL_tkQDbEZ2Qg9wxShBhxtrAD_Vv4R19HoOb0/s320/2013+-+13" width="320" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tbsp Kecap Manis</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tsp black rice vinegar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 tbsp of light soy sauce</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tbsp of sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tbsp of honey</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">6 tbsp of water</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 1/2 tsp of corn flour</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">a large pinch of ground white pepper</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">a small pinch of sea salt</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp sesame oil</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the Dish:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">300g of peeled and deveined king prawns</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 sliced fresh red chillies</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 white onion cut in half and each half into six pieces</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 red pepper cut into large chunks</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3/4 cut of whole salted cashew nuts</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tbsp of sesame oil</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tbsp of chao zhou chilli oil (with the bits in the bottom)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">10 dried red chillies (rehydrated in hot water)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">6 finely chopped large garlic cloves</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4 tbsp of water</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Start by getting ver prepared, make sure that all the vegetables are prepped and all the ingredients are measure, this just makes life easier because chinese food does not wait for anyone. Place all the sauce items into a bowl and stir until the cornflour has fully dissolved.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Once this is all done it is time to cook. In a wok or heavy based pan add the oils, cashews, onion, pepper, chillies (both dried and fresh), cook until the onion soften slightly, you will now need the 4 tbsp of water to help retain the crunch in the vegetables, add the garlic and cook for a further 2 minutes before adding the bowl full of sauce, when the sauce starts to thicken add the prawns, when the prawns turn pink serve immediately, finish with a few sprigs of coriander for colour.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.com0tag:blogger.com,1999:blog-5911179566239151846.post-39318923287449848222013-11-03T06:57:00.001-08:002013-11-03T07:16:18.107-08:00Jamie's chocolate and chestnut torte (done my way)<br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I saw this recipe in a Jamie Oliver Magazine and thought the combination of chestnut and chocolate sounded amazing, I thought it would be a great alternative to the usual christmas pudding. I tried out the recipe but didn't think it was quite right, it was a little too sweet and the filling was not thick enough, the original recipe called for 300g of sweetened chestnut puree but only 300g of dark chocolate and 300ml of double cream, which meant that it was very sweet and did not have a lovely bitter chocolate flavour, what's more is that a tin of sweetened chestnut puree is exactly 250g, I felt it was a little pointless to get another tin for 50g extra.</span><br />
<a href="http://3.bp.blogspot.com/-Egf9Gb8Ko1c/UnZWye7hSlI/AAAAAAAAIfM/rcsaCXyUm0A/s1600/2013+-+12" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-Egf9Gb8Ko1c/UnZWye7hSlI/AAAAAAAAIfM/rcsaCXyUm0A/s200/2013+-+12" width="171" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> I also wanted to make the recipe easier, the original recipe called for a sweet chocolate pastry base that is not super crisp, I thought a biscuit base would be far more suited and much easier for those who want to wow people with minimum fuss. I have to say that the filling was lovely and bitter which meant it was not as sickly as the original recipe. I think it was a great idea of Jamie's but had a few little glitches that I feel I have ironed out. Great recipe for Christmas day and will happily stay in the fridge for up to a week.</span><br />
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<a href="http://3.bp.blogspot.com/-EzucRBl-cPM/UnZWyeFkKxI/AAAAAAAAIeU/gOn4dq46S28/s1600/2013+-+10" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-EzucRBl-cPM/UnZWyeFkKxI/AAAAAAAAIeU/gOn4dq46S28/s320/2013+-+10" width="320" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the filling:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">600g dark chocolate</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">600ml double cream</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">250g of sweetened chestnut spread</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the base:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">300g Oreo biscuits crushed until very fine</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">100g butter</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Top with four tablespoons of crushed honey comb</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CrOOhsKMX43GjPn_GHf5LXrce93m7b_2D7FCxJJ9cJtERTRJJzX2KVlzjdCO0slDNxVeT-_BULTVUjsfOMlGpTngKdm29zkxDI1u5ridz0UAaRowTHM_MjLo1eBJ7HIlUTwKJFKD-z9F/s1600/2013+-+13" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CrOOhsKMX43GjPn_GHf5LXrce93m7b_2D7FCxJJ9cJtERTRJJzX2KVlzjdCO0slDNxVeT-_BULTVUjsfOMlGpTngKdm29zkxDI1u5ridz0UAaRowTHM_MjLo1eBJ7HIlUTwKJFKD-z9F/s200/2013+-+13" width="149" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlyC80R4w3buAGPorkMl2aQbr4ItXv_jG2xNW3Iwdw0KuRyFZzuceAOx32F512YsscPJppfLwkw5Gf8RMIvjKwThhPJAZpKj8mI3XVoorU55VYS2HY_IjF8z885y-DTP_DuLzBEYjmF4j/s1600/2013+-+11" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="136" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlyC80R4w3buAGPorkMl2aQbr4ItXv_jG2xNW3Iwdw0KuRyFZzuceAOx32F512YsscPJppfLwkw5Gf8RMIvjKwThhPJAZpKj8mI3XVoorU55VYS2HY_IjF8z885y-DTP_DuLzBEYjmF4j/s200/2013+-+11" width="200" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Firstly grease and line the bottom of a 9 inch spring form cake tin. Blend the Oreo biscuits in a food processor until they resemble fine crumbs, melt the butter and add it to the crumbs, mix well until it is the texture of damp sand, push it into the tin until it creates a flat biscuit base. Place the tin into the fridge for half an hour to firm up the base.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdRwBfjk6FKz4szXDm4FoKWAnO4STZCXIUOtqYwm7hKFzz5pVQY7xPX2vdJIR6V-mHDnzrCdEO9lw7HUeFxYyWcy5jZQdxLotVm0iZWb4zRavCCBXn6ITZt5gRuEIEMGdtMEaTm32KytEg/s1600/2013+-+8" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdRwBfjk6FKz4szXDm4FoKWAnO4STZCXIUOtqYwm7hKFzz5pVQY7xPX2vdJIR6V-mHDnzrCdEO9lw7HUeFxYyWcy5jZQdxLotVm0iZWb4zRavCCBXn6ITZt5gRuEIEMGdtMEaTm32KytEg/s200/2013+-+8" width="200" /></a><a href="http://4.bp.blogspot.com/-i1b87cLVn_o/UnZWyduvzqI/AAAAAAAAIfs/oYbovfMAyz0/s1600/2013+-+9" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="http://4.bp.blogspot.com/-i1b87cLVn_o/UnZWyduvzqI/AAAAAAAAIfs/oYbovfMAyz0/s200/2013+-+9" width="200" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> For the filling melt the chocolate either in a microwave on medium for 2-4 minutes stirring occasionally or over a bain marie. Whisk the cream and chestnut puree together until it is ad the soft peak stage, add the melted chocolate and mix until fully incorporated, decant the filling into the spring form cake tin, give it a sharp tap to eliminate air bubbles and place in the fridge for a couple of hours or overnight. To finish sprinkle with crushed honeycomb.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.com0tag:blogger.com,1999:blog-5911179566239151846.post-44612730366792048232013-10-02T15:20:00.001-07:002013-10-02T15:21:35.907-07:00Authentic Italian pizza, the way it should be<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The misconceptions of authentic cuisines are rife in the uk, like the recipe magpies that we are, we borrow a great dish from a country in which their cuisine has made an impression on us, then we adapt it to our British palate, now in theory this may seem like a good idea at the time, but years after we have borrowed such dishes and now made them our own it means that the UK's top ten favourite foods now consist of tikka masala, stir fries, spaghetti bolognese and pizza sigh....</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This is why I have decided to go back WAYYYY back, to the land where pizza originated, Italy, the one place where pizza remains the harmoniously humble meal it always has been, where the key is not too load hideous toppings of beef burgers, donner meat or an inch of melted plastic cheese, but it is all about the base and toppings are kept to a minimum, tomato, mozzarella and basil, the colours of the Italian flag. I know that we don't all have wood burning ovens in our back gardens, but there are ways to get around such obstacles, we can recreate culinary heaven. A lot of recipes that I have researched are very quick to do but by allowing your dough a little time to ferment the flavours of the dough develop significantly, some call for 72 hours of slow rising in the fridge but I have tried this and truly feel that you can get the same results by leaving the dough for eight hours at room temperature.Humour me if you will, I came, I tried and I think I conquered what is true and splendiferous about the great Italian pizza.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1kg 00 flour</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tbsp Maldon salt, if it's table salt use half the quantity</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">6 tbsp of extra virgin olive oil</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">600ml lukewarm water</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tsp dried fast action instant yeast</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 tsp sugar</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPsxsRo2KbZaMbj5YhtSQFHHJOVm32oyh7cLgECUnP-mKox_XrQplmW1UgwU4lrHd_iIP71NPHau45MTheyCg3wVBmp5-hm9RsqGa4iur2NJjHSOsRUtxZJ0Uiyw3iaGrTXnv_XqSWCJO/s1600/IMG_0470.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPsxsRo2KbZaMbj5YhtSQFHHJOVm32oyh7cLgECUnP-mKox_XrQplmW1UgwU4lrHd_iIP71NPHau45MTheyCg3wVBmp5-hm9RsqGa4iur2NJjHSOsRUtxZJ0Uiyw3iaGrTXnv_XqSWCJO/s200/IMG_0470.JPG" width="200" /></a></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Place the flour in a large bowl, electric mixer with a dough hook or pour it directly onto the work bench, add in the salt and mix the salt through the flour. In a jug measure out 600ml of blood temperature water, you should be able to dip your fingers into the water and not notice a temperature change. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCxfWsTbaszVFKBa_tiPDlDI-XPUacLuFlve7d2uuhuvittJuUScDqiNsBGSftHXUv85AknK807Eea2fes0ubgQJe3Lap2JMkKwIznOq45-tMUTpmiXiPRbV_ldkEx4_YkIhoR5Bj2cJRW/s1600/IMG_0476.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCxfWsTbaszVFKBa_tiPDlDI-XPUacLuFlve7d2uuhuvittJuUScDqiNsBGSftHXUv85AknK807Eea2fes0ubgQJe3Lap2JMkKwIznOq45-tMUTpmiXiPRbV_ldkEx4_YkIhoR5Bj2cJRW/s200/IMG_0476.JPG" width="200" /></a></span></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Add in the sugar and yeast and allow the yeast to dissolve, mix the water into the flour and salt, when you have a rough dough add the olive oil to the dough and then knead the dough for 10-15 minutes until the dough becomes elastic and stretchy, place the dough into a large container or into a bowl covered with cling film, let it rise for 8 hours at room temperature. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezzSe1eMPqEH2tEjdjZ4MvZMeQLhPt0Uv_5QG4cgCgLiABUhlDp4GFytNNPzvtf9caV0pFl5ZzCI7izX8A7hu31zvcAEPQO2e4g6P2gA9CK4cLMg0s3tKd2DVaBeeoQ22xix67HQQii4v/s1600/IMG_0478.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezzSe1eMPqEH2tEjdjZ4MvZMeQLhPt0Uv_5QG4cgCgLiABUhlDp4GFytNNPzvtf9caV0pFl5ZzCI7izX8A7hu31zvcAEPQO2e4g6P2gA9CK4cLMg0s3tKd2DVaBeeoQ22xix67HQQii4v/s200/IMG_0478.JPG" width="200" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Meanwhile make the passata.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">You will need:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">6 large plum tomatoes</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">A tbsp of extra virgin olive oil</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">A tsp of Maldon salt</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Place everything into a pan and cook the tomatoes until they break down entirely! Allow to cool.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Get your toppings ready.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For pizza neapolitana I have buffalo mozzarella that has been well and truly dried, fresh basil, grated pecorino (it's a personal preference I prefer it to Parmesan) and the passata.</span><br />
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<a href="http://3.bp.blogspot.com/-EwjZsTCdL7s/UkyYkgwCk2I/AAAAAAAAHRQ/N8FQRIfRcTg/s1600/2013+-+3" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="http://3.bp.blogspot.com/-EwjZsTCdL7s/UkyYkgwCk2I/AAAAAAAAHRQ/N8FQRIfRcTg/s400/2013+-+3" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">N'duja pizza, this is my favourite, a few blobs of Calabrian chilli spiked n'duja sausage, fresh mozzarella, black olives, pecorino cheese and fresh basil.</span></div>
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<a href="http://1.bp.blogspot.com/-mHVgiA__UsU/UkyYkramDKI/AAAAAAAAHRM/hw7TDYLle6A/s1600/2013+-+2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="http://1.bp.blogspot.com/-mHVgiA__UsU/UkyYkramDKI/AAAAAAAAHRM/hw7TDYLle6A/s400/2013+-+2" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The last pizza was a prawn and garlic pizza, king prawns, freshly chopped garlic, oregano, mozzarella and pecorino.</span></div>
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<a href="http://2.bp.blogspot.com/-YMfcGGPLaQc/UkyYkpsQ1wI/AAAAAAAAHRs/mXgxAyKThf4/s1600/2013+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="http://2.bp.blogspot.com/-YMfcGGPLaQc/UkyYkpsQ1wI/AAAAAAAAHRs/mXgxAyKThf4/s400/2013+-+1" width="400" /></a></div>
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<a href="http://1.bp.blogspot.com/-WKDhoOWNJ2s/UkyRXc75jsI/AAAAAAAAHIA/EMfH7mp5qHc/s1600/2013+-+9" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="http://1.bp.blogspot.com/-WKDhoOWNJ2s/UkyRXc75jsI/AAAAAAAAHIA/EMfH7mp5qHc/s200/2013+-+9" width="200" /></a></div>
<a href="http://4.bp.blogspot.com/-smZzSbmF3CY/UkyRXY8NOqI/AAAAAAAAHIg/zGx7Hc6_oxw/s1600/IMG_0544.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="http://4.bp.blogspot.com/-smZzSbmF3CY/UkyRXY8NOqI/AAAAAAAAHIg/zGx7Hc6_oxw/s200/IMG_0544.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I know what you are thinking, how can you replicate the cooking of a wood burning pizza oven, you cannot replicate it but you can get very very close. Either use a cast iron flat grill, or turn a cast iron pan upside down, heat the oven as hot as it will go with the cast iron pan inside for at least half an hour.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6sfsSbvNA9m0dcnxI643p6KhZOlrl1pORXS4YP74Y2RCSDGzslGdyuEMw3BRFbJ49skS1pQU3MD_sKD398a5nSyINKFwqdU66vG6pJiZITdnSiQVTzmTUFw1bVfoUramu6MJ6dPq4CZSo/s1600/2013+-+11" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6sfsSbvNA9m0dcnxI643p6KhZOlrl1pORXS4YP74Y2RCSDGzslGdyuEMw3BRFbJ49skS1pQU3MD_sKD398a5nSyINKFwqdU66vG6pJiZITdnSiQVTzmTUFw1bVfoUramu6MJ6dPq4CZSo/s320/2013+-+11" width="320" /></a></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This dough made six wonderful pizzas.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6GwPviTLOkFAykcaw3YpeOOvIDAIYUdsWlfrhLOMu4UQY0_Ejvabi8rMcRmrqgA16nDnX6vHYQ9IjNA8Esip_-6B3ZT_LTirEaA_D6SkWtB7zRogrcAkBDY6GH_9giMls5O9QNq-3KKv/s1600/IMG_0575.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6GwPviTLOkFAykcaw3YpeOOvIDAIYUdsWlfrhLOMu4UQY0_Ejvabi8rMcRmrqgA16nDnX6vHYQ9IjNA8Esip_-6B3ZT_LTirEaA_D6SkWtB7zRogrcAkBDY6GH_9giMls5O9QNq-3KKv/s320/IMG_0575.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> When the dough has risen divide the dough into six, on a very floured surface with a handful of semolina in the flour to soak up the moisture, start by using your finger tips flatten the dough into a disc, you can then pick up the dough and rotate it letting gravity do it's work, it will stretch the dough but will still leave a lip around the edge.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> These pizzas must be thin, never thick, each dough ball should stretch to roughly 10-12 inches.</span><br />
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<a href="http://3.bp.blogspot.com/-9hHiArsnq6A/UkiRgM6wS0I/AAAAAAAAGoI/JVIp-ojy5RM/s1600/2013+-+1" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-9hHiArsnq6A/UkiRgM6wS0I/AAAAAAAAGoI/JVIp-ojy5RM/s400/2013+-+1" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Remove the cast iron pan from the oven and working quickly place the disc onto the pan, spread a thin layer of tomatoes, and then top with your choose toppings, no beef burgers or donner meat allowed! Cook the pizza in the Oven for 6-9 minutes until the base is crisp and the cheese has melted. Serve immediately.</span></div>
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<a href="http://3.bp.blogspot.com/-vMMQT5qwRSc/UkiRgLr3kfI/AAAAAAAAGmo/D_NMXarwJXU/s1600/2013+-+11" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-vMMQT5qwRSc/UkiRgLr3kfI/AAAAAAAAGmo/D_NMXarwJXU/s320/2013+-+11" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Y1lH4XYCbAI/UkiRgBOF9wI/AAAAAAAAGko/4F0SC1AiK64/s1600/2013+-+13" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Y1lH4XYCbAI/UkiRgBOF9wI/AAAAAAAAGko/4F0SC1AiK64/s320/2013+-+13" width="291" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy Little boy</td></tr>
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Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.com0tag:blogger.com,1999:blog-5911179566239151846.post-37795963856451924692013-09-24T12:28:00.004-07:002013-09-24T12:29:04.926-07:00Sichuan Twice cooked belly pork (Huí Guō Ròu)<br />
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<span style="font-family: Courier New, Courier, monospace;"><a href="http://2.bp.blogspot.com/-tx_CdCtU7s0/UkHngGNkcgI/AAAAAAAAGJQ/sawux5hfSpw/s1600/Untitled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="138" src="http://2.bp.blogspot.com/-tx_CdCtU7s0/UkHngGNkcgI/AAAAAAAAGJQ/sawux5hfSpw/s400/Untitled.jpg" width="400" /></a></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6w53r9t-o7K7Pbi6NOmFncmXIqLcVU8pxJe4RkEOicgxP_8oIt5Dn4Z62ehvrbd1Jnh_6GJJhkYJVdpKxBdih-xcTO4MLiNM7_Y0B3w1grIf8N9lpgNm212fUKahFxmMT1vNoDylMAceb/s1600/2013+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6w53r9t-o7K7Pbi6NOmFncmXIqLcVU8pxJe4RkEOicgxP_8oIt5Dn4Z62ehvrbd1Jnh_6GJJhkYJVdpKxBdih-xcTO4MLiNM7_Y0B3w1grIf8N9lpgNm212fUKahFxmMT1vNoDylMAceb/s400/2013+-+1" width="400" /></a></span></div>
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<span style="font-family: Courier New, Courier, monospace;"> A 2012 survey conducted in the UK confirmed that Britain's favourite meal was a stir fry, yes you read me right a stir fry. I'm not entirely sure what the heck that means in all honesty, to me a Stir fry is not a dish but a cooking method.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Unfortunately real Chinese food in this country is extremely difficult to find, us Brits associate Chinese food with gloopey bright red sweet and sour sauces, and the very westernised Chow mein, that I can only presume is an invented western version of Chinese bubble and squeak. In Chinese culture gastronomy has always been highly regarded, they pride themselves on eating a wide variety of foods, whilst still keeping true to the traditions of their food culture, I often wonder what they think to our adaptations of their prized cuisine.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="http://2.bp.blogspot.com/-bqGQ9cCrBjw/UkHdK_XN0fI/AAAAAAAAGHI/DkPgsMqCr5g/s1600/2013+-+2" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-bqGQ9cCrBjw/UkHdK_XN0fI/AAAAAAAAGHI/DkPgsMqCr5g/s400/2013+-+2" width="400" /></a></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> I first tried this wonderful dish with my husband, we had stumbled by a restaurant that was very dark and dingy, and full of homesick Chinese students which I suspect where missing their home cuisine. You know when you are eating somewhere authentically Chinese when you are a)The only westerners there b)the menu is not in English and you have to point to an image c)you can hear the gently clattering of tea cups and a murmur of mandarin tongue. This is when I know I am on to a good thing. </span><br />
<a href="http://4.bp.blogspot.com/-MdMdjT0kM6I/UkHdK_M72pI/AAAAAAAAGE0/5HwIXfBQvg4/s1600/2013+-+10" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="166" src="http://4.bp.blogspot.com/-MdMdjT0kM6I/UkHdK_M72pI/AAAAAAAAGE0/5HwIXfBQvg4/s320/2013+-+10" width="320" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> My husband being the very smart man he is always leaves it up to the waiter to recommend an authentic dish and this is what were served, Huí Guō Ròu simply means returned to the pot, meltingly tender fiery strips of belly pork cooked with ramps, leeks or baby leeks. At first glance it seems as though replicating a dish like this is utterly incomprehensible, but it was actually much easier than I thought, and was utterly delicious. This is one for all you chilli lovers out there.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWcOtBQhuLJIsIsKu11DkeDtwi-XEgPlqyOrf1j9DSBXNuAymX32q86zA0JrmpytWyj1G80dnOQYqu5yEEXgGV59BsIK9uZ5L3babjjX1bZYYQ29BgNtzNDjOBCFk_cb1POGcS8nhgWayn/s1600/2013+-+7" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWcOtBQhuLJIsIsKu11DkeDtwi-XEgPlqyOrf1j9DSBXNuAymX32q86zA0JrmpytWyj1G80dnOQYqu5yEEXgGV59BsIK9uZ5L3babjjX1bZYYQ29BgNtzNDjOBCFk_cb1POGcS8nhgWayn/s400/2013+-+7" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">You will need:</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 1/2 kg pork belly</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 red chillies</span></div>
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<span style="font-family: Courier New, Courier, monospace;">5 baby leeks</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 tbsp Sichuan chilli bean paste</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tbsp tian Mianjiang or hoisin sauce </span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tbsp black bean paste</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 spring onions (dark green part only)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tbsp veg oil</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 tsp sugar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tsp soy sauce</span></div>
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<span style="font-family: Courier New, Courier, monospace;">This dish is far to easy to make, the only complicated step is the twice cooking of the pork and that is really a doddle! Place the pork in a very large pan of boiling water so that the water covers the pork and boil for 25 minutes, remove from the pan and refrigerate overnight, this will allow the fat to solidify making it easier to slice. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">The following day slice the pork belly as wafer thin as you can manage and set to one side. Make sure that you slice your ramps (or leeks) chillies and spring onions so that you are ready to go, this really helps when cooking Chinese food.</span><br />
<span style="font-family: Courier New, Courier, monospace;"> Firstly heat the oil in a wok until it is smoking hot, then stir fry the pork only, until each piece is slightly crisp and golden, it will also help to render the fat of the pork. Remove the pork with a slotted spoon from the wok and let it drain slightly in a colinder, you don't want to remove all the fat but too much is not good either so a little can be drained away with the meat.</span><br />
<a href="http://4.bp.blogspot.com/-mIuDMArJLEk/UkHdK-Uj87I/AAAAAAAAGF0/fzq6iE8zvtI/s1600/2013+-+5" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-mIuDMArJLEk/UkHdK-Uj87I/AAAAAAAAGF0/fzq6iE8zvtI/s320/2013+-+5" width="320" /></a><span style="font-family: Courier New, Courier, monospace;"> To the residual oil add the chili bean paste, tian Mianjiang, black bean paste, sugar, chillies and soy, allow this to cook for a minute before returning the pork back to the pan with the leeks and spring onions, allow all the ingredients to cook together for a couple of minutes until the leeks are just softened, serve immediately on clouds of fluffy steamed rice!</span><br />
<span style="font-family: Courier New, Courier, monospace;"> Heaven on earth.</span><br />
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Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.com3tag:blogger.com,1999:blog-5911179566239151846.post-91216596238066942192013-09-22T00:47:00.000-07:002013-09-22T00:48:33.493-07:00Cardamom, white chocolate and salted cashew nut cookies<br />
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<span style="font-family: Courier New, Courier, monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhILFgk1qnf3NMEUC5e0zMsdEy0reUPAEaKw4wDr9QJ3sz9ZYYXY-8s90D_WZ6WnZfpKjj34u_Dj6u4-xXdf5cHv4QLgCWYsE-g6TaZlZfyfPmgzm9bzMckMTgdM0Nq33HHxy_IcemPwIsM/s1600/card.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhILFgk1qnf3NMEUC5e0zMsdEy0reUPAEaKw4wDr9QJ3sz9ZYYXY-8s90D_WZ6WnZfpKjj34u_Dj6u4-xXdf5cHv4QLgCWYsE-g6TaZlZfyfPmgzm9bzMckMTgdM0Nq33HHxy_IcemPwIsM/s400/card.jpg" width="400" /></a></span></div>
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<span style="font-family: Courier New, Courier, monospace;">I had to blog about these cookies, partly to show that baking with children does not have to be as difficult as people think and partly in protest against pointless cupcake packet mixes for kids, I just think opening a packet teaches your children absolutely nothing about ingredients or food, what's worst is that you have no idea what is in those packets.</span><br />
<a href="http://1.bp.blogspot.com/-omaa7i_T8Ds/Uj6aatAl_JI/AAAAAAAAF4c/i3o9RC-7k_w/s1600/2013+-+2" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="275" src="http://1.bp.blogspot.com/-omaa7i_T8Ds/Uj6aatAl_JI/AAAAAAAAF4c/i3o9RC-7k_w/s320/2013+-+2" width="320" /></a><span style="font-family: Courier New, Courier, monospace;"> Every once in a while I have no problem with my son having a little treat especially when I know what has gone into it, what's more is that my son absolutely loves to bake with his mum, when I show him his apron he gets so excited that I think he may actually take off like a rocket. </span><br />
<span style="font-family: Courier New, Courier, monospace;"> Regular readers will know that I'm not about to hang up my gourmet apron, just because they are cookies it doesn't mean to say that they have to be conventional or boring, I have to put my little gourmet twist on everything! </span><br />
<a href="http://4.bp.blogspot.com/-xI-FF0BPDds/Uj6aaiiFyBI/AAAAAAAAF3M/YzT_T0j1c7k/s1600/IMG_0215.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="298" src="http://4.bp.blogspot.com/-xI-FF0BPDds/Uj6aaiiFyBI/AAAAAAAAF3M/YzT_T0j1c7k/s400/IMG_0215.JPG" width="400" /></a><span style="font-family: Courier New, Courier, monospace;"> My son adores white chocolate and I think that cardamom and white chocolate are the best of friends also it's a little nod to my Swedish family who like me are cardamom crazy, the salted cashew nuts help to balance the sweetness and add texture to the cookie!</span><br />
<span style="font-family: Courier New, Courier, monospace;"> I have to say they were absolutely fantastic, I think my son has great potential, Jamie Oliver in the making possibly? Get ready Jamie we are coming for you! </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">You will need:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">125g of salted butter</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQO049GsCAJ_gDL9zgGPoYkxkJVhp6-f3aet2EjITq88yTNFzvyWr9fnbaTYWwD5o9HQWkgdxX6p0ULCx6z47Mif41CL1Iq-ruYVnxBJIgUvlLoOahDZKztHxYtZmdDhhxp2mqhfVtLcR/s1600/2013+-+8" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQO049GsCAJ_gDL9zgGPoYkxkJVhp6-f3aet2EjITq88yTNFzvyWr9fnbaTYWwD5o9HQWkgdxX6p0ULCx6z47Mif41CL1Iq-ruYVnxBJIgUvlLoOahDZKztHxYtZmdDhhxp2mqhfVtLcR/s320/2013+-+8" width="317" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">100g of light brown sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">125g of caster sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 egg</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">200g of white chocolate</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">75g of salted cashew nuts</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 tsp of maldon sea salt</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp of vanilla bean paste</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 1/2 tsp of freshly ground cardamom seeds </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">225g of self-raising flour</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">First preheat the oven to 180 degrees c.</span><br />
<a href="http://2.bp.blogspot.com/-fedTy2UYsC8/Uj6aajocNPI/AAAAAAAAF38/PGCco_Q1964/s1600/2013+-+6" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="147" src="http://2.bp.blogspot.com/-fedTy2UYsC8/Uj6aajocNPI/AAAAAAAAF38/PGCco_Q1964/s200/2013+-+6" width="200" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cream together the butter and sugars, this can be done in a machine or in a bowl with a hand whisk, once combined add the egg and vanilla, once the egg has been incorporated add the flour, cardamom powder and salt and mix until just combined.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Lastly chop the white chocolate into chunks and roughly chop the nuts, add this to the cookie batter and mix until well distributed.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Divide the dough into 10 balls, this will make huge cookies, if you want something more delicate then divide the batter into twenty balls.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFYgPJXuRGmGXn9KSzg01XP8WVwZI-q6rxVfgXaKDSCqLRCJ8y65KKOkP22jj5qKpvGRFnglh3kA0_oNCa4I-pevvuOxC_2eAfe_1ADeVcu2bxYdQRz1lOEZcNEXwXnWrUIQpDDSSMfjD/s1600/2013+-+4" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFYgPJXuRGmGXn9KSzg01XP8WVwZI-q6rxVfgXaKDSCqLRCJ8y65KKOkP22jj5qKpvGRFnglh3kA0_oNCa4I-pevvuOxC_2eAfe_1ADeVcu2bxYdQRz1lOEZcNEXwXnWrUIQpDDSSMfjD/s200/2013+-+4" width="200" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">place the cookie balls onto a line baking tray, do cook any more than four at a time as they do spread out quite a lot. Bake for ten minutes. Allow to cool a little, I know it's hard, but patience is a virtue in this case.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.com0tag:blogger.com,1999:blog-5911179566239151846.post-87001885850714966332013-09-08T10:08:00.000-07:002013-09-08T10:09:43.836-07:00Coconut cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-0mS0g9pyncRKRexwa_F23fxiRtCVTY-LrCz60uEBAw-RdZnAOVlRTgznHbgXw6yZCcprvO7Y5hH3DsOtdbaNJhDuf-C4uTYToP-DL26O1F2eFReHgmmRrYLwkwvX7EYHoAS_tTem3ZI/s1600/coco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-0mS0g9pyncRKRexwa_F23fxiRtCVTY-LrCz60uEBAw-RdZnAOVlRTgznHbgXw6yZCcprvO7Y5hH3DsOtdbaNJhDuf-C4uTYToP-DL26O1F2eFReHgmmRrYLwkwvX7EYHoAS_tTem3ZI/s320/coco.jpg" width="320" /></span></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"> I wanted to make a celebration cake for a few reasons, I have made it to celebrate </span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">my first birthday of blogging(I know I thought I would never get there), I have also made it passed my target of over 10,000 views (thank you regulars readers!), also because my wonderful husband has FINALLY finished his long awaited first album, which ironically is call "Ett" meaning one in Swedish! It only seemed that such achievements deserve a double celebration, (however small my achievement may be, there is always reason for cake)! For those of you who read regularly you will know that I am usually the face behind the lens, I prefer to let the food do the talking, but because it is a special occasion my husband insisted I step out of the shadows and show that there is a head attached to these typing hands! No longer am I an illusive blogger, I am Annika Wardale, food junkie and all round babbler! </span><br />
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<a href="http://2.bp.blogspot.com/-IrTI6cz_7Ec/UiynszfeDkI/AAAAAAAAFec/XLlcixk8n5w/s1600/IMG_0100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><img border="0" height="400" src="http://2.bp.blogspot.com/-IrTI6cz_7Ec/UiynszfeDkI/AAAAAAAAFec/XLlcixk8n5w/s400/IMG_0100.JPG" width="400" /></span></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUOdzmjc_0c58oylkd_PnBAOIQjxv1CZaF9oazua8KBQrRMAj5h6vJETKP50p8cggDgSEqUNI9L6nXfMt_bWfesvnW8F5NSFEmYwONOlNjefwf2NmcZV-W-sd3jgRtlMGl5mDtvMLkOHQb/s1600/IMG_0101.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"></span></a><span style="font-family: Courier New, Courier, monospace; font-size: large;">The image that you see is my light as a feather coconut cake, the best part is that it is fat free! Yes you heard right, it most certainly is not calorie free, so do not </span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">expect to eat six slices and lose the pounds, it ain't going to happen, but I suppose it is half way between virtuous living and gluttony! So here is my light as a feather coconut cake in honour of my hubby and my first year of blogging! Happy birthday Annika's Apron, skål! </span>
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<span style="font-family: Courier New, Courier, monospace; font-size: medium;">You will need:</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: medium;">For the sponge:</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: medium;">100g of plain flour</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: medium;">100g of corn flour</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: medium;">1 tbsp of baking powder</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: medium;">6 eggs</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: medium;">250g caster sugar</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: medium;">2 tsp of vanilla extract</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: medium;">60ml of coconut flavoured liqueur </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: medium;">1 tsp coconut extract or essence</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: medium;"><br /></span></div>
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<a href="http://1.bp.blogspot.com/-YEQETOjiDNw/UiykSrGfMlI/AAAAAAAAFdA/MDWQBA2CCHw/s1600/IMG_0004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-YEQETOjiDNw/UiykSrGfMlI/AAAAAAAAFdA/MDWQBA2CCHw/s320/IMG_0004.JPG" width="320" /></a><span style="font-family: Courier New, Courier, monospace; font-size: medium;">Preheat the oven to<b> </b>170 degrees c. Grease and line two eight inch cake tins with grease proof paper or baking parchment! Make sure to line the sides too. </span></div>
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<a href="http://3.bp.blogspot.com/-BUNs6c5dOK4/Uiykgtu_7gI/AAAAAAAAFdI/n3xf9OGHGZ4/s1600/IMG_0007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-BUNs6c5dOK4/Uiykgtu_7gI/AAAAAAAAFdI/n3xf9OGHGZ4/s320/IMG_0007.JPG" width="320" /></a><a href="http://3.bp.blogspot.com/-BUNs6c5dOK4/Uiykgtu_7gI/AAAAAAAAFdI/n3xf9OGHGZ4/s1600/IMG_0007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black; font-family: 'Courier New', Courier, monospace; font-size: medium;">Whisk the eggs and sugar together until it has turned pale and thick, it will double in volume and create a ribbon effect as the mixture falls back on its self. Sieve together the flours and baking powder into a bowl and set to one side. Whisk the extracts into the voluminous egg mixture followed by the dry ingredients, only mix until just combined, finally add the liqueur and give the batter one final mix. Divide the batter between two tins and bake in the oven for 35-40 mins or until you can insert a skewer and it comes out clean.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: medium;"><b>For the frosting:(7 minute frosting)</b></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: medium;"><b>You will need:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: medium;"><b>Five egg whites</b></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: medium;"><b>200g of caster sugar</b></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: medium;"><b>60ml of coconut liqueur</b></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: medium;"><b>1 tsp of vanilla bean paste</b></span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: medium;"><b><br /></b></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: medium;"><b>This particular icing is done using a double boiler or Bain Marie, this basically is a bowl sat over a pan of simmering water, take care now to let the bowl touch the water! </b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgotkwYJ2zcOnQUE2YItnS0UQrfTE9A0H1u1RplejGo4nQNlZT3nYiySAKTrLTkXBTzCO3soGAKMVmikdr3YhECx-6qTK3egW5mR_GdrH_QMdF9XjOBoygCFsIutOBv1tuvdyiyRtlZXA4m/s1600/IMG_0011.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><b><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgotkwYJ2zcOnQUE2YItnS0UQrfTE9A0H1u1RplejGo4nQNlZT3nYiySAKTrLTkXBTzCO3soGAKMVmikdr3YhECx-6qTK3egW5mR_GdrH_QMdF9XjOBoygCFsIutOBv1tuvdyiyRtlZXA4m/s320/IMG_0011.JPG" width="320" /></b></a><span style="font-family: Courier New, Courier, monospace; font-size: medium;"><b> Place the eggs and the sugar in the bowl and begin to whisk the ingredients with an electric whisk until the mixture has reached firm peaks, this should take 7 minutes, when the frosting is thick and glossy and can hold a firm peak whisk in the vanilla and liqueur. Remove from the heat and allow to cool.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: medium;"><b>Finishing touches:</b></span></div>
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<a href="http://1.bp.blogspot.com/-qtXnu7YDVGY/UiymLzRnE5I/AAAAAAAAFdw/k7iQcfMWsTw/s1600/IMG_0023.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><b><img border="0" height="239" src="http://1.bp.blogspot.com/-qtXnu7YDVGY/UiymLzRnE5I/AAAAAAAAFdw/k7iQcfMWsTw/s320/IMG_0023.JPG" width="320" /></b></a><span style="font-family: Courier New, Courier, monospace; font-size: medium;"><b>1 cup of freshly grated coconut (you can buy this frozen, just make sure it is well dried) </b></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: medium;"><b>100ml of coconut liqueur </b></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: medium;"><b>To assemble:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: medium;"><b>Place one of the sponges onto a cake platter and pour 50ml of the coconut liqueur onto </b></span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: medium;"><b><br /></b></span>
<span style="font-family: Courier New, Courier, monospace; font-size: medium;"><b>the sponge to moisten it, then spread a quarter of the frosting onto the sponge.</b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRl5cBhzHwf85h1TmgpakNWNEEJxdowQRl7Q7jGvEpJzJnUne0GB0UhjGINZmxuW4Hi-FeX4A3ysY78f7SRomFjMp8EmJr3ozBqBWt77VzKqT12HlP1Pe2QhyqEB2I5cxPtnSAi5jRxrYO/s1600/IMG_0026.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><b><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRl5cBhzHwf85h1TmgpakNWNEEJxdowQRl7Q7jGvEpJzJnUne0GB0UhjGINZmxuW4Hi-FeX4A3ysY78f7SRomFjMp8EmJr3ozBqBWt77VzKqT12HlP1Pe2QhyqEB2I5cxPtnSAi5jRxrYO/s320/IMG_0026.JPG" width="320" /></b></a><a href="http://4.bp.blogspot.com/-Jt4T5GK5woo/UiymRsAn5JI/AAAAAAAAFd4/YhAPui6eOVs/s1600/IMG_0024.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><b><img border="0" height="149" src="http://4.bp.blogspot.com/-Jt4T5GK5woo/UiymRsAn5JI/AAAAAAAAFd4/YhAPui6eOVs/s200/IMG_0024.JPG" width="200" /></b></a><span style="font-family: Courier New, Courier, monospace; font-size: medium;"><b> Top with the second sponge and pour the remaining 50ml of coconut liqueur onto the second sponge, spread a scant amount of the frosting all around the cake, this is called a crumb coat, then apply a thicker coating of the frosting, the crumb coat will help the second layer to adhere to the cake and leave a smooth finish. </b></span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: medium;"><b>Finish with the cup of freshly grated coconut, the coconut will be a little wet so dry it well on kitchen paper, then sprinkle it onto the top of the cake and press in onto the sides.</b></span><br />
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Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.com2tag:blogger.com,1999:blog-5911179566239151846.post-36533830509067565622013-08-27T04:59:00.000-07:002013-08-27T05:00:15.619-07:00Chicken Kati Roll (Chicken Frankie)<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVRzrF4tMZC1kExe0xmVqFYXRlYcW2TQSJRqy7NDCJ1p5UVgExtAwqrLnYtXmhLoQiM4jY4SxRWSDWcwiiweBpLUOGWsiBBRDjXLnlB31v_jX5Zw8-zitWOQDV2iGOl3_BO4zYgzVzfCvF/s1600/kati.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVRzrF4tMZC1kExe0xmVqFYXRlYcW2TQSJRqy7NDCJ1p5UVgExtAwqrLnYtXmhLoQiM4jY4SxRWSDWcwiiweBpLUOGWsiBBRDjXLnlB31v_jX5Zw8-zitWOQDV2iGOl3_BO4zYgzVzfCvF/s320/kati.jpg" width="320" /></a></div>
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A Kati Roll is a style of Indian Kebab that originated in Kolkata, the original version of the Kati roll was said to be an enclosed parcel, very similar to a stuffed paratha bread. There are various versions of a Kati roll, curried chicken, paneer, vegetables, regardless of the filling they all have one thing in common, that is that they are all flippin' amazing.</span><div>
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<a href="http://3.bp.blogspot.com/-sMlSGJs1svQ/UhyOkAMrTaI/AAAAAAAAFQ4/EwUaD4-SmcI/s1600/DSC08766.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-sMlSGJs1svQ/UhyOkAMrTaI/AAAAAAAAFQ4/EwUaD4-SmcI/s400/DSC08766.JPG" width="400" /></a></div>
</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Bizarrely I did not try this in Kolkata but in Fort Cochin Kerala, this is by no means Keralan food at all but I was advised by a chef friend that I visit a particular restaurant called Dal Roti. I had spent a long time in Varkarla, Kerala eating fabulous coconut based fish curries and to be quite honest that suited me, I had met a local chef who told me about this particular restaurant, he had explained that the owner was his mentor and had taught him to cook, I was told that if I like good food this would be a pilgrimage for me, but the food is north Indian. The restaurant itself is down a dusty lane which feels in the middle of no where, the restaurant much like most of the best restaurants that I have visited looked rough around the edges, and when we arrived we were told to leave and come back in an hour as it was ramadan, none of this put me off because I was desperate to see what all the fuss was about, that was possibly one of the best decisions that I have ever made, not only was it the best indian food I have ever tasted but it has made such an impact on how I cook Indian food that I will forever try to match the quality of food I tasted that day. </span></div>
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<a href="http://2.bp.blogspot.com/-c-Lbw7CtuzM/UhyONP-re7I/AAAAAAAAFQo/PGT6VZm2o3s/s1600/DSC08764.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-c-Lbw7CtuzM/UhyONP-re7I/AAAAAAAAFQo/PGT6VZm2o3s/s400/DSC08764.JPG" width="400" /></a></div>
For those of you who read regularly you will know that obviously I cook a lot, I blog about recipes that I feel that I could honestly share so that people who would cook it will love it, but the Kati roll is in a league of its own, it is the best recipe that I have written, now you know i'm serious when I say that! Paratha bread with fried egg on one side, then stuffed with curried chicken, green chutney and red onions, perfection.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> I cooked a huge batch of kati rolls for some friends for dinner and have since been hounded for the recipe, so here it is guys, ENJOY!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the Paratha:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">You will need:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 cup of white bread flour</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup of chapatti flour</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tbsp of vegetable oil</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">a pinch of salt</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">100ml water</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Blend all of all of the above ingredients together and knead for ten minutes until you have a soft pliable dough. Place to one side.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the green chutney:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup of mint</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup of coriander</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4 green chillies (seeds and all)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tbsp of caster sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 tsp of maldon seasalt, if you are using table salt reduce the amount</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 cup of white onion</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">6 tsp of lemon juice</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 tsp of water</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Blend all the above items in a food processor until very fine.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the chicken filling:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">500g of boneless and skinless chicken thighs, diced.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 pureed red onion</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tbsp of oil</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 medium diced tomatoes</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tbsp of garlic and ginger paste (from a jar)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 tsp of chilli powder or cayenne </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 tsp of black pepper powder (use Indian pepper powder only it is totally different)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">a pinch of cumin powder</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp of chaat masala seasoning</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">30ml of lemon juice</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tsp of maldon salt</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">a pinch of chat masala to finish</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXIwvfAZox-YuZ2MuFGtapE5sDK_oZsItB7mE7auGoUa5HMj0KfXp7br_iN7cAQrhm_-oKe7zXW5oyIbJQYWpG50LJh64JU_qSv41RYWiwYcGKH40mRpnFMig-55usLt4Lff5iN5LpxOvF/s1600/DSC08752.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXIwvfAZox-YuZ2MuFGtapE5sDK_oZsItB7mE7auGoUa5HMj0KfXp7br_iN7cAQrhm_-oKe7zXW5oyIbJQYWpG50LJh64JU_qSv41RYWiwYcGKH40mRpnFMig-55usLt4Lff5iN5LpxOvF/s200/DSC08752.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Firstly puree the onion by blending it in a food processor until fine, you can add a little water to help it blend. Place a large frying pan on a high heat and fry the onion puree in the oil until golden brown, add the garlic and ginger paste, chilli powder, chat masala, pepper powder and cumin, fry for five minutes then add the tomatoes, cook the tomatoes until they have completely broken down, this should take 5-10 minutes, you can help the tomatoes by pressing them down with the back of a wooden spoon. <div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Add the chicken and salt and cook the chicken on a low heat for 20-30 minutes until the chicken is super soft (chicken thighs do not dry out). Finish the chicken with the lemon juice and an extra pinch of chaat masala, place to one side.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">(other things you will need)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Whisk up 3 eggs with a pinch of salt and pepper powder.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 sliced red onion</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">To assemble the Kati roll split your dough into four and roll each ball out on a floured work surface until they are super thin roughly 30cm in diameter. Place a very large frying pan on the heat and add a tbsp of oil, place the paratha into the pan and whilst one side is cooking pour a quarter of the omelette mixture onto the other side of the paratha bread and spread out the egg, allow it to cook for a minute or until bubbles begin to appear in the bread, flip over and allow the egg to cook until the bread puffs up, remove from the pan.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> To assemble the roll place the fried paratha bread egg side up and place a quarter of the chicken onto the eggy bread, then a few teaspoons of </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">the green chutney and sliced red onion, wrap the roll like a tortilla and wrap it in foil, serve immediately.</span></div>
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Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.com1tag:blogger.com,1999:blog-5911179566239151846.post-44468220319702162202013-08-11T11:33:00.000-07:002013-08-21T12:46:58.480-07:00The Cornish Pasty<br />
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</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">When I told my Husband that I wanted to blog about the infamous Cornish pasty his response of "oh you're brave" was only to be expected, this is because a. I'm not Cornish, b. I'm not even fully British, c. I have a tendency to play about with recipes and make them my own. <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-gWwe2j6mN9A/UgfShKkBhOI/AAAAAAAAFNQ/BD_uZAppsrQ/s1600/DSC08722.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-gWwe2j6mN9A/UgfShKkBhOI/AAAAAAAAFNQ/BD_uZAppsrQ/s320/DSC08722.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> As a cook it is all too easy to recreate something to suit your own palate, but with a dish like the Cornish pasty that is sheer simplicity itself why would you bother, sometimes the simplest recipes are the hardest to accomplish because there is not a myriad of flavours to hide behind, every element has to be perfect because each imperfection is very apparent, and why on earth would a tamper with a recipe that dates back as early as the 13th century? I'd have to be mad!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> There are three things I love about food, obviously I love the process of cooking, and of course I love to taste food, but one of my most enjoyable aspects of food is the history of it, I love knowing that I am cooking a recipe that has not only been made for hundreds of years, but I love the history of why it was created. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3IdrKaJtXtOOIK4RnMuyhfBnblPuvyy9_XMAs8hFu9dp4cGSBtl_P_dd-IqJUCfJsPrcfI74lxAebShL2il3fNeRbshA8Je0QqoykyvcaPf16x1XxHV3hyZFkwzV5apsc1Zke8YR6d8V/s1600/DSC08724.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3IdrKaJtXtOOIK4RnMuyhfBnblPuvyy9_XMAs8hFu9dp4cGSBtl_P_dd-IqJUCfJsPrcfI74lxAebShL2il3fNeRbshA8Je0QqoykyvcaPf16x1XxHV3hyZFkwzV5apsc1Zke8YR6d8V/s320/DSC08724.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The shape of the infamous pasty has been directly influenced by the people who consumed it, it was a popular snack for miners, the shape and size made it suitable to carry whilst the pastry insulated it's contents and made it durable enough to survive, but the crimped edge would be used as a handle, it meant that a mining worker could hold the pasty and dispose of the edge due to the high levels of arsenic in many of the tin mines.</span></div>
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<a href="http://4.bp.blogspot.com/-6W9TslTemmo/UgfNp_aoAcI/AAAAAAAAFJY/3_QhaHk16hE/s1600/DSC08691.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-6W9TslTemmo/UgfNp_aoAcI/AAAAAAAAFJY/3_QhaHk16hE/s200/DSC08691.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> I know that my crimping technique leaves a lot to be desired but I hope that I have done the integrity of the pasty justice, and that I will not receive a huge back lash from the Cornish pasty aficionados. Sometimes the simple things in life are the best, this is most definitely the case of the Cornish pasty.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixNtRzC-2vlKz3jE5QhIBDcKlmI7pN0VAXDyXQdMN3BclqpKBDXDXV9Y3HC8xWFT7bNw7439zdoM3xjpVcWczyN0EDfa7pLtYgABc1w5-qB6vXhKOuSpgyt35DvibL1-Z_eU5YcYdQWKkZ/s1600/DSC08692.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixNtRzC-2vlKz3jE5QhIBDcKlmI7pN0VAXDyXQdMN3BclqpKBDXDXV9Y3HC8xWFT7bNw7439zdoM3xjpVcWczyN0EDfa7pLtYgABc1w5-qB6vXhKOuSpgyt35DvibL1-Z_eU5YcYdQWKkZ/s320/DSC08692.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">You will need:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">(for the pastry)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">75g of butter</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">75g of lard</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">375g of bread flour (this allows the pastry to be more durable because of the gluten in the flour)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 tsp of sea salt</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">150ml of ice cold water</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Firstly start by rubbing the fats and the flour between your fingers and thumb, mix together in a large bowl, when the mixture resembles coarse sand add the salt and ice cold water, mix until it begins to adhere into a dough, place to one side for later.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijRYkuE-f2b2ieJgIKrlTfEv-mr-7a5VsjCZvaFHVuqP8C4oNT5vOXUDIYkjZMDogIIiTtyr3bS-YYLOmCbDykJaetMDZPeobmxCJYvr-m7JPBIEdI3bTi-oJeW4C71CITLGdT9UFBv3oJ/s1600/DSC08693.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijRYkuE-f2b2ieJgIKrlTfEv-mr-7a5VsjCZvaFHVuqP8C4oNT5vOXUDIYkjZMDogIIiTtyr3bS-YYLOmCbDykJaetMDZPeobmxCJYvr-m7JPBIEdI3bTi-oJeW4C71CITLGdT9UFBv3oJ/s200/DSC08693.JPG" width="200" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the filling:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">400g of skirt beef</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">150g of peeled and thinly sliced potato</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">100g of peeled and thinly sliced turnip</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">75g of peeled and thinly sliced white onion</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">generous seasoning of salt and pepper SEE NOTE</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 egg for egg wash</span></div>
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<a href="http://1.bp.blogspot.com/-g_NLaFnRW0Y/UgfOIx1eRpI/AAAAAAAAFKA/XL-sud7qtT0/s1600/DSC08696.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-g_NLaFnRW0Y/UgfOIx1eRpI/AAAAAAAAFKA/XL-sud7qtT0/s200/DSC08696.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Preheat the oven to 170 degrees c</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Split the dough into three separate balls and roll each ball into a round roughly 3mm thick and 20cm in diameter.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTL0CgQzb5U0McyISfmGKMTjCGwbV7kaVlRtif5cADr6r8sBU6xZkGKbIfpyKrsX7RMwpdpYOoS3lBuIW04C5UPN1ZQd5kIQp2RqtuhTQkwOD0HGckOSsPu6MSKF0cFNkdXXremJiMZOHR/s1600/DSC08697.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTL0CgQzb5U0McyISfmGKMTjCGwbV7kaVlRtif5cADr6r8sBU6xZkGKbIfpyKrsX7RMwpdpYOoS3lBuIW04C5UPN1ZQd5kIQp2RqtuhTQkwOD0HGckOSsPu6MSKF0cFNkdXXremJiMZOHR/s200/DSC08697.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> On one side of the circle start by place a few slices of onion, potato, generous seasoning of salt and pepper, turnip, then a third of the beef, season again, then onion, potato, seasoning, then turnip, brush egg wash on all around the edges, and on the half of pastry without the filling, fold the pastry circle in half and either crimp by twisting the edge over itself to create a rope effect, or if your are a novice you can use a fork to seal the edges by pressing it down to nip the pastry together. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikffotan0ssbzUaejh6_cEWOyo-gAy-nVVh6bnYFgA6kNdyytXDy3ByKDiLcYZQXuzn2ftF8OeWc7MTt0PNY3J9PgoNSTs73nwcRk7jNuhif-rYS4Xfouh3TkkifwPatwlirFhUfch8V0O/s1600/DSC08699.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikffotan0ssbzUaejh6_cEWOyo-gAy-nVVh6bnYFgA6kNdyytXDy3ByKDiLcYZQXuzn2ftF8OeWc7MTt0PNY3J9PgoNSTs73nwcRk7jNuhif-rYS4Xfouh3TkkifwPatwlirFhUfch8V0O/s200/DSC08699.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FC37fYNrcS91mDEYsqpV33xSzNEUHaspwonxzMv2QjAFH7_fqpNEVCddm-DDWwuBvi5Jsy7j9fQlCijnne-7bLHSrqs4u73z2f6Xxg3wS60hye-nHR8QOdia1rySFi3Li8nl5oP9hhJU/s1600/DSC08698.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FC37fYNrcS91mDEYsqpV33xSzNEUHaspwonxzMv2QjAFH7_fqpNEVCddm-DDWwuBvi5Jsy7j9fQlCijnne-7bLHSrqs4u73z2f6Xxg3wS60hye-nHR8QOdia1rySFi3Li8nl5oP9hhJU/s200/DSC08698.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Place each pasty onto a baking tray line with greaseproof paper. Cut a small line in the top of the pasty to allow the steam to escape and brush liberally with egg wash. Cook on the middle shelf of the oven for an hour. Controversially I like my Cornish pasty served with sauteed cabbage, Sorry but I do!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">NOTE: BE OVER THE TOP WITH THE SEASONING OTHERWISE IT WILL BE BLAND!<div class="separator" style="clear: both; text-align: center;">
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Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.com0tag:blogger.com,1999:blog-5911179566239151846.post-7935742686097136452013-08-10T07:14:00.000-07:002013-08-10T07:15:53.258-07:00N'duja Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiELMimXmL8mgakHcLAczsOhX9S8L7JiqBXP-jhATG8CJha4EVQlogO00BTm1h-qhIQojg8bC6DgXkf6xVt-wp1S2ZWuS4DfjUemV0nOhXQEILkpTgnFegCu7L66oy80qK_IxAUlQMLE1T/s1600/nd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiELMimXmL8mgakHcLAczsOhX9S8L7JiqBXP-jhATG8CJha4EVQlogO00BTm1h-qhIQojg8bC6DgXkf6xVt-wp1S2ZWuS4DfjUemV0nOhXQEILkpTgnFegCu7L66oy80qK_IxAUlQMLE1T/s400/nd.jpg" width="400" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMOiRdV0DOW8sYhvgcBfxuCseFhyancb2p9azuuU4uC6ZNtmAzUAqc_Kw8UMFUWbD-YoJd5Y7GUZNg5q7P5P9-gJYCkNGVQq1NE8W6ZBkLsErNnMlE5kbi5z4xJJ_daYpHg8Qt9Le7Yw8T/s1600/DSC08661.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMOiRdV0DOW8sYhvgcBfxuCseFhyancb2p9azuuU4uC6ZNtmAzUAqc_Kw8UMFUWbD-YoJd5Y7GUZNg5q7P5P9-gJYCkNGVQq1NE8W6ZBkLsErNnMlE5kbi5z4xJJ_daYpHg8Qt9Le7Yw8T/s400/DSC08661.JPG" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span id="goog_1531236807"></span><span id="goog_1531236808"></span>I often compare my love affair with food to a happy relationship, you love it you have nothing to complain about but sometimes you can find yourself in a bit of a routine. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_cxWec8l-anRW4FbfWYsD2tBEZ6c6xsyudnRS1joUi9pxex-mHlTj2MbO6A6oKuhjnwtfUZuSFSH5Si3J18s-50LEsBkfWoUErOPrqFtT4nEzyHAH8P_Oi5GE__uPMxhC6kFVWxqr1gma/s1600/DSC08639.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_cxWec8l-anRW4FbfWYsD2tBEZ6c6xsyudnRS1joUi9pxex-mHlTj2MbO6A6oKuhjnwtfUZuSFSH5Si3J18s-50LEsBkfWoUErOPrqFtT4nEzyHAH8P_Oi5GE__uPMxhC6kFVWxqr1gma/s200/DSC08639.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I sometimes find myself using the same ingredients and cooking the same meals from week to week, this is when food stops being enjoyable and becomes a chore. When I feel like I am stuck in a rut, the best thing to do is break out, buy a completely new ingredient to you and experiment, if it doesn't work out WHO CARES, at least you have had a go. I have spoken before about shopping blind, this means forgetting the dreaded shopping lists, don't even look for what is necessary but go to your local market, greengrocers or supermarket and see what is good, let the produce speak for itself, the beauty of shopping seasonally is that usually the produce usually compliment each other.</span><br />
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<a href="http://3.bp.blogspot.com/-71pM1n-tPnE/UgY-sioixOI/AAAAAAAAFFo/E_ThWpk-mSY/s1600/DSC08643.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-71pM1n-tPnE/UgY-sioixOI/AAAAAAAAFFo/E_ThWpk-mSY/s320/DSC08643.JPG" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> My objective was to try a new product, something that can enhance the flavours of wonderfully ripe tomatoes, peppers, basil and then I saw it, N'duja, I had to have it.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> So here is the deal with this lovely salami/sausage, N'duja is an Italian spicy spreadable sausage from the southern Italian region of Calabria, laced with chilli peppers it packs a real piquant punch, just like cinderella's fairy god mother it can transform the mediocre to the sublime with ease. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Armed with my ingredients and feeling pretty optimistic about my culinary goodies I set to work, I have to say that I regularly try out new products that fill me with hope and deflate me quicker than a popped balloon, but this one my friends is worth talking about, hell if they made N'duja soap i'd wash with it, it is that fantastic. </span><br />
<a href="http://3.bp.blogspot.com/-oPjIpYR9QK8/UgY_Ou8dWMI/AAAAAAAAFGE/81K2ZdKOgLo/s1600/DSC08646.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-oPjIpYR9QK8/UgY_Ou8dWMI/AAAAAAAAFGE/81K2ZdKOgLo/s320/DSC08646.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This is for a meal for two and should only be made when grovelling is required or your have seen a new bag that is completely out of your price range, this dish will break any man, cooks honour!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">You will need:(for the chicken)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 Large Chicken breasts with the skin on (you can either stuff the n'duja under the skin like I have or you can make a small pocket in the breast)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">90g pack of Nduja (available at good delis or waitrose)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 teaspoons of olive oil</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Maldon seasalt</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cracked black pepper</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsP9TPC2cLgYN6ZrFU0hrwfJQhOutxWa8lG4egAbpyn-BMtCwZXmBKjYvwaPGG8KqRRUGfYuD8gaDl3SxTI2cEAvWOVl41gnw5AJdWWUIWfoDctwzYPw-XLeiI1RA4Clr4DxtMGQn67Lb/s1600/DSC08647.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsP9TPC2cLgYN6ZrFU0hrwfJQhOutxWa8lG4egAbpyn-BMtCwZXmBKjYvwaPGG8KqRRUGfYuD8gaDl3SxTI2cEAvWOVl41gnw5AJdWWUIWfoDctwzYPw-XLeiI1RA4Clr4DxtMGQn67Lb/s200/DSC08647.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the chunky pepper sauce:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 very Large white onion sliced finely</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 red pepper sliced finely</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 yellow pepper sliced finely</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 orange pepper sliced finely</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 large red chilli sliced finely</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 tbsp of olive oil</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 tsp of smoked paprika piquante</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4 tbsp of chopped garlic (not from a jar)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tbsp of freshly chopped oregano</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 tsp of maldon sea salt</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tsp of sherry vinegar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">8 cherry tomatoes (the sweeter the better)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tbsp of caster sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">14 stoned black olives</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">a small bunch of basil</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8mdjL4Ejgr1_TMGQxQAL3pMjAFNyvfWBx_qV7i0QQrrUYcITNybEfnE9OnxYLPilSPGOiDXxbRpg3qMBtfTpLWRLNYk6hsJDC-Rq6k44o8ibihhc1gaBNivrbDM0sdFHj0Zxc4ekYfPYb/s1600/DSC08652.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8mdjL4Ejgr1_TMGQxQAL3pMjAFNyvfWBx_qV7i0QQrrUYcITNybEfnE9OnxYLPilSPGOiDXxbRpg3qMBtfTpLWRLNYk6hsJDC-Rq6k44o8ibihhc1gaBNivrbDM0sdFHj0Zxc4ekYfPYb/s320/DSC08652.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Firstly preheat the oven to 180 degrees c. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Stuff each chicken breast with a slice of the n'duja under the skin of the chicken (as shown in the image), drizzle with a teaspoon of olive oil and season with salt and pepper. If you have decided to stuff the cavity of the chicken with the sausage meat instead of the skin I suggest that you wrap the chicken in one piece of parma ham to stop the chicken from drying out. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitI8xHtWb8WyfahxAW4k_bdh_eEC87RBR9HaWMz08YKQzn1zEjYogigAqAE3MmqO3b3-gXPGhAkkwAvNb8_1qXhARd16IqMjH-fdaTkaRyqKWVjzQbGCrLyKUG2Vcy3lhBwKcAwyHaOJSD/s1600/DSC08658.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitI8xHtWb8WyfahxAW4k_bdh_eEC87RBR9HaWMz08YKQzn1zEjYogigAqAE3MmqO3b3-gXPGhAkkwAvNb8_1qXhARd16IqMjH-fdaTkaRyqKWVjzQbGCrLyKUG2Vcy3lhBwKcAwyHaOJSD/s320/DSC08658.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Heat a cast iron grill pan or pan and seal the chicken on both sides until it is lightly browned, then transfer the chicken into the oven for 10-15 minutes depending on the size of the fillets, if you do not have a pan that can go into the oven then transfer the fillets onto a baking tray, just make sure you reserve the pan juices for later. </span><br />
<a href="http://4.bp.blogspot.com/-wbsdmdxawLQ/UgZAXO2e3zI/AAAAAAAAFHA/SeXv9NH7WHU/s1600/DSC08654.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-wbsdmdxawLQ/UgZAXO2e3zI/AAAAAAAAFHA/SeXv9NH7WHU/s200/DSC08654.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Whilst the chicken is cooking you can prepare the sauce, begin by sweating the onion, peppers and chilli in the olive oil in a large saucepan, once the onions and peppers begin to soften and I mean really soften (this should take around fifteen minutes) then add the smoked paprika, oregano, garlic, sugar and salt. By this point your chicken should be cooked through, remove it from the oven and allow to rest on the baking tray.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Add the sherry vinegar and tomatoes to the peppers and the cooking juices from the chicken, when the tomatoes have broken down into a mush then remove the sauce from the heat and add the olives and the basil.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Serve this chicken with a rocket salad or roasted new potatoes for a hearty side.</span><br />
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Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.com0tag:blogger.com,1999:blog-5911179566239151846.post-12063681256810774302013-08-04T13:01:00.000-07:002013-08-10T07:15:53.257-07:00Thai Red Duck Curry (Gaeng Pet Phed Yang)<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4UKkqJAeaEWeKLL-s07c24Krmj_A_FconQ2yZzAeudqKn8MffWZkQu4M0SK5_uyHZs_sr_znYMLgzmdS4jqLprqL9t7LC90D3TqRgAHEX4ivSbiHDBU5xY5-K9EieeaITahM_o3BWNxWW/s1600/IMG_0524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4UKkqJAeaEWeKLL-s07c24Krmj_A_FconQ2yZzAeudqKn8MffWZkQu4M0SK5_uyHZs_sr_znYMLgzmdS4jqLprqL9t7LC90D3TqRgAHEX4ivSbiHDBU5xY5-K9EieeaITahM_o3BWNxWW/s400/IMG_0524.JPG" width="400" /></a></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">My very best friend Hayley just so happens to be Australian, before you ask NO she does not live in England she lives in Sydney, we have had what you may call a long distance friendship, thank goodness for whatsapp and viber</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> What is unusual about our meeting is that we did not meet in Australia or England, we actually met in Koh Tao Thailand and have continued to visit each other back and forth over the years. I'm sure that my husband will back me up that when we get together we act like a couple of idiots, and we do think that we are the funniest pair on the planet much to the dismay of people in close proximity to us. Hayley recently came to visit and met the new addition to our little family and also to get up to a little mischief in the process. One of our favourite past times is cooking, I cook, she gets out her notepad and asks a million and one questions, as a regular reader of my blog she did point out my tendency to sometimes over complicate recipes by using ingredients that have to be sourced (guilty), she pointed out that not everyone has the time or energy to go to specialist stores, sometimes it is easier to buy it all under one roof, I could not agree more.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> On our very last day of mischief we decided to channel our inner goddesses by having fantastic thai Massage (a memory of our first meeting) followed by a wonderful lunch, Red Duck Curry, an absolute classic and a much celebrated thai dish, one that I ate in abundance throughout Thailand, so it was only obvious this would be a recipe that I w</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">ould recreate. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> I have kept my promise, this recipe delivers on flavour whilst being super fast and easy to prepare and also you can get all of the ingredients at any supermarket, RESULT, this ones for you H.P!!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">(All the measurements are in cups for ease)</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">You will need:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 cup of Pineapple cut into large chunks (you can use tinned)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup of french beans cut into batons</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup of red pepper cut into large chunks</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 sliced red chilli (use birds eye if you like it hot)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 cup of halved cherry tomatoes</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/3 cup good quality red curry paste (easily available now)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 bruised lemon grass</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 finely chopped fresh kaffir lime leaves or zest of two limes</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">20ml of lime juice</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tbsp of fish sauce</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 cup palm sugar or 1/3 cup brown sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 cup of thai sweet basil (substitute with 2 tbsp of tarragon and 1/4 cup of normal basil)SEE NOTES</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">400ml of coconut milk (a can)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tbsp of coconut oil</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tbsp of caster sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 tsp of maldon sea </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">salt</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 Cooked duck breasts (this can be cooked up to a day ahead)</span><br />
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<a href="http://1.bp.blogspot.com/-BMlVvZ58YOY/Uf6wQI1joiI/AAAAAAAAFCg/U3Ew5PkcX8s/s1600/IMG_0514.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-BMlVvZ58YOY/Uf6wQI1joiI/AAAAAAAAFCg/U3Ew5PkcX8s/s320/IMG_0514.jpg" width="240" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Start by preparing all of your vegetables and place it on your board or a plate ready to use.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVEwgzcO6QEqfeMaczcaOQ6qmWt3G415r8ahIi75NN4-QcPkHfqCdmSWZIkDeG7Ru1Z6D-zC52VcpMKV3gUmdsPkFtjgxXFKEVCCZDtwqxu-AT42BXZHXvswXxXv5eX0Fm5U6gFzQLEvzy/s1600/IMG_0512.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVEwgzcO6QEqfeMaczcaOQ6qmWt3G415r8ahIi75NN4-QcPkHfqCdmSWZIkDeG7Ru1Z6D-zC52VcpMKV3gUmdsPkFtjgxXFKEVCCZDtwqxu-AT42BXZHXvswXxXv5eX0Fm5U6gFzQLEvzy/s320/IMG_0512.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In a medium saucepan cook the curry paste in the oil until it begins to soften, Curry paste is a raw product, therefore needs to be cooked out to mellow the harsh flavours of the garlic and chilli etc. Use the back of a wooden spoon to mash the paste to soften it, at this point I usually add 100ml of the coconut milk to soften the paste even more.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Add the lemon grass, lime leaves or zest, peppers and the remaining coconut milk, once the milk is starting to boil add the sugars, fish sauce, pineapple, salt, chilli and french beans, allow this to cook together for five minutes and remove from the heat and add the lime juice and herbs. Slice the ready cooked Duck and either serve this on top of the curry sauce or you can re-heat it in the curry sauce.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Serve with microwaveable thai rice for true ease!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">NOTE:Sweet Thai basil is a very difficult herb to locate, some chefs would say to use normal basil but normal basil does not have an aniseed flavour like Sweet basil, my suggestion is to use tarragon and basil to mimic the flavour effectively.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.com0tag:blogger.com,1999:blog-5911179566239151846.post-27334706144166803372013-07-14T14:50:00.001-07:002013-07-14T14:52:14.218-07:00Linda Lomelino's No Bake Strawberry cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqhgZI4lLuRUqjoO7_GkbI3Ybho4D09naB92S59EO4CcTalMJggPf-gMGeQoHVGGFRhsEtn2VHFd4bKkCtXqQr3B6KXHqOQ8_UNZLhuXs9lvTORIuXZ8HPppyfeHkfG5Ru3BkT9E6BxYfr/s1600/strawberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqhgZI4lLuRUqjoO7_GkbI3Ybho4D09naB92S59EO4CcTalMJggPf-gMGeQoHVGGFRhsEtn2VHFd4bKkCtXqQr3B6KXHqOQ8_UNZLhuXs9lvTORIuXZ8HPppyfeHkfG5Ru3BkT9E6BxYfr/s320/strawberry.jpg" width="298" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWXlngQ9JSPAH_z7eMlFiJ7Op7_PMHlp2Z3kUuVsqmOWjItACNUqWqoQh36kGAlp_CTrkpksJ9XiMWkyVkb4eSkUxYnXt2J7r1xFNrwsJeSq8dILV-a2m0EZr3B5yqnzLiinctzk-4uHj/s1600/DSC08676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWXlngQ9JSPAH_z7eMlFiJ7Op7_PMHlp2Z3kUuVsqmOWjItACNUqWqoQh36kGAlp_CTrkpksJ9XiMWkyVkb4eSkUxYnXt2J7r1xFNrwsJeSq8dILV-a2m0EZr3B5yqnzLiinctzk-4uHj/s400/DSC08676.JPG" width="400" /></a></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I Love the Swedish way of life, always at one with nature and of course thinking practically. Swedes always have a simple solution to everything, whether it is organisation, kitchen gadgets, homewares etc, I always feel like they are one step ahead of us Brits. I remember my mother bringing home a cheese slicer from Sweden when I was just a tot because they simply did not sell them in England, now they are everywhere, I digress, the point I am trying to make is that style and practicality is a trait that comes naturally to Swedes. I love getting inspiration from fellow foodies but I have to admit that I am tough to please, I am always the worst critic, mainly because I am such a perfectionist when it comes to my own food, but sometimes I need to give respect where it is due and without a doubt Linda Lomelino is a true master. Her stunning cakes and desserts almost look too pretty to eat ALMOST! Each recipe she had created looks so effortless but always very chic, the decorations that she uses are always a natural visual enhancer to the concept of her recipes. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvdMB9m5TXNhjZIovfFBRyf_nDwuBjT07SFnfHNa2jlMRV0_-0f5lr1v1W5Jj6toolUuZIxRbaa2BpT8vMkoq4WsqcBy1XZT_uci8L1qf8PQFWWWbDoniIN_mTqc52xLFLA-HPTFhuFSK/s1600/DSC08665.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvdMB9m5TXNhjZIovfFBRyf_nDwuBjT07SFnfHNa2jlMRV0_-0f5lr1v1W5Jj6toolUuZIxRbaa2BpT8vMkoq4WsqcBy1XZT_uci8L1qf8PQFWWWbDoniIN_mTqc52xLFLA-HPTFhuFSK/s200/DSC08665.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Incase you are wondering if it is style over substance I can assure you it is not, I first made her "No-bake cheesecake" exactly as the recipe stated, but if you are a regular reader you will know that I am always tweaking recipes but only very slightly, the original recipe called for a traditional cheesecake base of digestives and butter but I decided to use shortbread and substitute butter for White chocolate, strawberries and shortbread are a natural pairing and the white chocolate binds the biscuit crumbs whilst adding sweetness and vanillary goodness to the base. SUCCESS!! I urge you to look her up.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivoSsqxZ22KANhpYDM9qUlJJlr3SNxSubN5dc9eQ-pMs7dg2IQrz3WDvWu4yshf5rOTVitSiN_Mn3rgayXN8EpSh_i_7uYoDdMzekExRpClfMNxwKOLTfJNEeWK_5kbQPnvWJDfh7ZBVGX/s1600/DSC08667.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivoSsqxZ22KANhpYDM9qUlJJlr3SNxSubN5dc9eQ-pMs7dg2IQrz3WDvWu4yshf5rOTVitSiN_Mn3rgayXN8EpSh_i_7uYoDdMzekExRpClfMNxwKOLTfJNEeWK_5kbQPnvWJDfh7ZBVGX/s200/DSC08667.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="http://call-me-cupcake.blogspot.co.uk/">http://call-me-cupcake.blogspot.co.uk/</a></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the base:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">340g of short bread fingers</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">100g of green and blacks white chocolate (melted)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp of vanilla bean paste</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwYAfh83xyc6g2QgWgGeU64ZKAb-W2fW4kLKT7ZbwdCqYz1-E6NV_yJI2jLqdbxaLeuxjTEbaeOMwgD7Lnip4kcOrRBY9ZHHNtd4dxbB9f-zjdnSOpw9BlziCyVNydSSb5SGJkxp11t__/s1600/DSC08668.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwYAfh83xyc6g2QgWgGeU64ZKAb-W2fW4kLKT7ZbwdCqYz1-E6NV_yJI2jLqdbxaLeuxjTEbaeOMwgD7Lnip4kcOrRBY9ZHHNtd4dxbB9f-zjdnSOpw9BlziCyVNydSSb5SGJkxp11t__/s200/DSC08668.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the filling:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">400ml of double cream</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">300g of soft cream cheese</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">250g of mascarpone cheese</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp vanilla bean paste</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">200g of fresh strawberries</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">190g of caster sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tbsp of runny honey</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">the zest of one lime</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">the juice of two limes</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHekkHi6n2DN5PamdLkQC-uxnJ9-PBe-HdOwyEBmVRTJ6cWF6JiVBfbMKOuwBYhFejCWl8ATYwuJIgt1yRraWMb90PTTbr181wOoIJ_NjHAMhe72di92FqUubAUxRqfdCK-NO4SMGTNoBq/s1600/DSC08671.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHekkHi6n2DN5PamdLkQC-uxnJ9-PBe-HdOwyEBmVRTJ6cWF6JiVBfbMKOuwBYhFejCWl8ATYwuJIgt1yRraWMb90PTTbr181wOoIJ_NjHAMhe72di92FqUubAUxRqfdCK-NO4SMGTNoBq/s320/DSC08671.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">You will need an eight inch spring form cake tin, grease and line the bottom of the tin with greaseproof or baking parchment.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Crush the biscuits until they are crumbs, you can either do this in a food processor or place the biscuits in a plastic bag, tie the top of the bag so that the biscuits do not come out and lightly bash with a rolling pin until fine. </span><br />
<a href="http://2.bp.blogspot.com/-2jGDOKeKf8M/UeMVXFxmQOI/AAAAAAAAE_k/l4fYVDaOc4A/s1600/DSC08672.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-2jGDOKeKf8M/UeMVXFxmQOI/AAAAAAAAE_k/l4fYVDaOc4A/s200/DSC08672.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Place the biscuit crumbs in a bowl and add the melted chocolate and vanilla, mix well until all the crumbs are coated and then press it into the bottom of the cake tin until you have an even covering.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Next blend the strawberries, lime juice, zest and sugar in a food processor or with a hand blender until fully smooth. In a Large bowl mix the double cream, cream cheese, mascarpone, honey and vanilla in a bowl, whisk until light and fluffy then whisk in the strawberry puree mixture until fully incorporated. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Pour the filling into the cake tin and place in the freezer for at least five hours or until fully set, remove from the freezer 20-30 minutes before serving. Decorate with seasonal fruits and flowers.</span><br />
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Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.com0tag:blogger.com,1999:blog-5911179566239151846.post-87397614907945592922013-07-01T14:31:00.001-07:002013-07-01T14:33:06.234-07:00Meen Pollichathu (fish wrapped in banana leaf)<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I have made no secret of my love for Indian food, it's an obsession that is ever growing. Indian food in England is not a true representation of the real food that is available in India itself, the variety of food available due to seasonal diversity throughout the country is staggering. One of the most amazing places that I have ever been to and will always have a place in my heart is Varkala in Kerala, a cliff top hippy hide away, populated by keralans, tiebtans and of course back packers. It's a hard life watching the sun rise in a stunning location, yoga in the mornings, ayurverdic massage for lunch followed by a dip in the stunning coconut fringed sea but hey someone has to do it. The absolute highlight of my day, and the highlight of my trip in India was always when night fell, the fishermen would bring in their daily catch and it would be displayed on a table in front of each restaurant, you have to get there early for the best and freshest fish. One particular dish that I found myself eating repeatedly was Meen Pollichathu, which is a spiced fish wrapped in a banana leaf, when the fish cooks the juices and the spices combine to make a delicious sauce inside the parcel. I suspect that when I had this dish, it was usually made with shark, tilapia or tuna but I think it can work with most fish, especially white fish. Insanely easy to make with maximum flavour results.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZTpUhmeTa6isVytr2iBGc74OJv87K4pfVt2v2YvqFQsgJPZxHmYeKmhnwMKIGmxIjLG-CAvfTrHkoF8dLIpqgq5HoSpHVH6mVrNg6wlzibTE24yT4QPF3vy4pVggaN082REDoGCaNNxe/s1600/DSC08612.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZTpUhmeTa6isVytr2iBGc74OJv87K4pfVt2v2YvqFQsgJPZxHmYeKmhnwMKIGmxIjLG-CAvfTrHkoF8dLIpqgq5HoSpHVH6mVrNg6wlzibTE24yT4QPF3vy4pVggaN082REDoGCaNNxe/s320/DSC08612.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">You will need (for the fish marinade):</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">500g of haddock fillet</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp of turmeric powder</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 tsp of indian pepper powder (trust me it's totally different)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4 tsp of garlic and ginger paste</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tbsp of lemon juice</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tsp of maldon sea salt</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tsp of kashmiri chilli powder</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Firstly place the sea salt into a pestle and mortar with the garlic and ginger and pound until it is a paste. Add the lemon juice and spices and then spread this all over the fish, allow this to marinate for at least an hour.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Mean while make the curry sauce.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">You will need:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">150g of chopped indian onions (or use shallots)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tsp of grated ginger</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 chopped green chillies</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">15 curry leaves</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 tsp of turmeric</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 cup of thick coconut milk</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp of maldon sea salt</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tbsp of coconut oil</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 tsp of jaggery (indian sugar)</span><br />
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<a href="http://2.bp.blogspot.com/-iiXbil7p9DI/UdHrzSaC8BI/AAAAAAAAE7Y/717BXotA5xA/s1600/DSC08620.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-iiXbil7p9DI/UdHrzSaC8BI/AAAAAAAAE7Y/717BXotA5xA/s400/DSC08620.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Firstly fry the onions in the coconut oil until the onions start to turn golden brown, add the curry leaves, chilli powder and turmeric, fry this for a further five minutes, then add the ginger and chillies, fry for five more minutes, then add the coconut milk, salt and sugar, cook the sauce until it starts to split, this is when then oil returns to the dish and is usually an indicator in Indian cooking that it is done, this should only take 5 to ten minutes on a high heat. </span><br />
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<a href="http://1.bp.blogspot.com/-Ai_wzVtrUzk/UdHsWn9ARLI/AAAAAAAAE74/21rTTzih_II/s1600/DSC08622.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-Ai_wzVtrUzk/UdHsWn9ARLI/AAAAAAAAE74/21rTTzih_II/s200/DSC08622.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Mean while take two large banana leaves and soften them over the gas flame until they turn a vivid green and become soft to handle, this way they will not break when you wrap the fish.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In a frying pan fry the fish on either side for a couple of minutes in coconut oil, it does not need to be cooked through. Place one banana leaf horizontally and place another on top vertically so that it looks like a cross, place half of the curry sauce in the centre of the banana leaf cross and then add the fish on top of the sauce and then the remaining half of the sauce on top of the fish, wrap the fish up in the leaves and then secure the parcel with cocktail sticks. <div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cook in the oven for 10-15 minutes at 180 degrees c.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Heavenly with fluffy pilau rice and an indian salad.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.com0tag:blogger.com,1999:blog-5911179566239151846.post-29458033723295563462013-06-01T23:51:00.004-07:002013-06-01T23:53:29.636-07:00Epic Chocolate cake<br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> I have always made it my mission in life to make the perfect chocolate cake, a catalyst for this is probably the film Matilda, when Miss Trunchbull made a little boy eat the most delicious looking giant chocolate cake. I have made a fair few chocolate cakes over the years, and I think that I have come very close to making the perfect chocolate cake a few times but have still continued on my mission of cake excellence. I have tried Ina Garten's famous "Beattys chocolate cake" but I found it slightly dry and I did not like the frosting, it wasn't the rich chocolate taste I was hoping for. I tried Martha Stewart's chocolate cake but unlike Ina's it was moist but lacked the flavour of the beattys chocolate cake sponge. I think there has to be the right balance of light moist rich chocolaty sponge, but the frosting has to be outrageously chocolaty. I have discovered a few little tricks on my mission to chocolate Elysium so of course I will share my calorific cake. This is most definitely the ultimate cake for chocoholics, but possibly a nightmare for dieters, it is most definitely worth treating yourself every once in a while. I have to say my little son knows how to eat a good cake, diving into it head first like Tom Daley.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Mission complete!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">You will need:(for the sponge)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">300g of plain flour</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">275g of caster sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">175g of muscovado sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">90g of good quality cocoa powder</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp of baking powder</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tsp of bicarbonate of soda</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp of sea salt</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">240ml of buttermilk</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">160ml of vegetable oil</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 extra large eggs or three medium</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp of vanilla extract</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">240ml of hot brewed coffee</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tbsp of black treacle</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tbsp of malt extract</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the frosting:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">You will need:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">600ml of double cream</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">400g of good quality dark chocolate</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">200g of tinned caramel</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tsp of maldon sea salt or 1 tsp of regular sea salt</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">150g of icing sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tbsp of malt extract</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the cooked sponges:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">100ml of dark rum</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">100ml of coca cola</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Preheat the oven to 170 degrees c. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Grease, line the bottom and lightly flour three 8 inch sandwich tins (make sure they have a fixed bottom).</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I a stand mixer or in a bowl whisk the eggs, sugars, buttermilk, vegetable oil, vanilla, treacle, malt extract and salt together until the sugars almost dissolve into the batter and all lumps are well mixed in. Sift the flour, bicarb, cocoa powder,and baking powder together so they are thoroughly combined, then fold this into the buttermilk mixture, do this until the flour is just incorporated, if you mix it any more it will toughen the sponge. Lastly add the hot coffee and mix until just combined. Divide the batter between the three tins and then place in the oven straight away for 30-40 mins (depending on if you have a fan assisted oven, they are a little quicker) until you can insert a toothpick and it comes out clean, the sponges at the top of the oven may cook faster so you just have to keep your eye on the sponges.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Allow the cakes to cool thoroughly in their tins.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Meanwhile place a sauce pan onto a medium heat and add the cream and chocolate, stir and heat them together until fully melted and mixed well, add the caramel, salt, malt and sieved icing sugar and then whisk until fully incorporated. Remove from the heat and allow to cool or decant into a bowl and refrigerate until it hardens a little and is a spreadable consistency.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">To assemble the cake, place one of the sponges (remove the grease proof on the base of the cake) on your chosen cake plate or platter. Slide four pieces of grease proof under the sponge so that it covers the plate edges to protect it from mess, but can be easily pulled away once the cake is frosted.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Mix the coca cola and rum together and brush the first sponge well so that it is very moist, then spread the chocolate frosting over the first sponge, then top with the second layer, repeat the brushing with the rum and coke and then spread with more frosting. Lastly top with the final sponge and spread the frosting over the top and the sides with a palate knife, this can be as rough or and neat as you can muster. Remove the greaseproof sheets from under the cake to reveal a clean plate YAY!!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Allow the cake to set for an hour and then dive it.</span><br />
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Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.com0tag:blogger.com,1999:blog-5911179566239151846.post-27849388560653442992013-05-18T07:31:00.000-07:002013-05-18T07:34:00.166-07:00Swedish meatballs<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> This is one post I could not resist to share with you, Swedish meatballs, especially since Tonight the Euro vision song contest is not only held in Sweden but is held in Malmo where all my family are from.</span></div>
I have wanted to share my very very old family recipe for Swedish meatballs for quite sometime but thought that this was the perfect opportunity to do so.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-family: Helvetica; font-size: 11px;"> </span>In Sweden it is not only a family favourite but also a fast food. Meatballs</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> are served as fast food in kiosks all over the country, after a heavy night out you may be tucking into a greasy burger or kebab whilst Swedes munch on this spherical goodness and are always served in</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> the same format, meatballs, mash, gravy and lingon berry sauce, NOT CHIPS!!!! </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Sorry to ruin the illusion that the famous furniture flat packer has bestowed upon you but meatballs and mash belong together. Do not think in anyway shape or form that these are any thing like</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Ikea</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">meatballs, for one thing they are packed with far more flavour and are totally horse free, I kid of course. </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The thing is about meatballs is that they are not only a celebratory dish or a home cooked meal, they are served cold in sandwiches. It is fair to say that in Sweden the meatball is King. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> I grew up knowing that as least once or twice a week I would have meatballs and mash for my supper. Such a love has developed for the spherical meaty goodness that the English side of my family demand meatballs must be served alongside the turkey on Christmas day, that’s right my friends, such is the power of the ball that it has found its way onto our table and into our hearts. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> This recipe is the genuine article, this was my great grandmother’s recipe that has been passed from generation to generation until finally the meaty torch has been passed to me. Fortunately for you I cannot keep a secret.</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Each person who has come into contact with the holy grail of meatballs has put their own twist on it to make the recipe their own. For instance my mother uses half pork and half beef, my grandmother would sometimes use veal mince, but I prefer all beef and lots of chopped dill, also the way that I make the meatballs is a little less complicated. I do think that this is the quintessential Swedish recipe and is synonymous with Sweden, as well as beautiful blond women, Abba, and naughty videos. There is absolutely no point in making a small batch, this is a dish to be shared with family and friends and always served with lingon berry sauce.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">You will need:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the meat balls:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1.25kg of beef mince (not lean because you need the fat)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">150g of fresh white breadcrumbs</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 tsp of all spice</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">325g of white onions blended in the food processor </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">5 tbsp of freshly chopped dill</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 large eggs</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4 tsp of swedish piffi Krydda or 3 tsp of all purpose seasoning</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">50g of butter</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp of cracked black pepper</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp of dijon mustard</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Firstly preheat the oven to 180 degrees c and line a couple of baking trays with foil. Blend the white onions in the food processor until it is almost a paste, place half of the paste into a bowl, and the other half into a frying pan with the butter. Fry the onions in a frying pan with the butter and 5 tbsp of chopped dill, fry until the onions are soft and are starting to colour, set aside to cool. In a very large bowl mix the minced beef, eggs, breadcrumbs, raw onion paste, all spice, black pepper, piffi krydda or all purpose seasoning, dijon and the cooled onion and dill paste, mix by hand until throughly combined.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Roll the meatballs into ping pong sized balls and place onto the prepared baking trays leaving a little space between them. I have found this is the easiest way to cook them whilst retaining all of the flavour. My mother usually fries the meatballs in butter in batches, I find this very time consuming and makes the balls fattier than they have to be. Bake the meat balls for twenty minutes until throughly cooked through. When they are cooked place them to one side.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the Sauce:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">500ml of beef stock (you can use gel stock pots)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">300ml of double cream</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">50g of butter</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">50g of flour</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tbsp of worcestershire sauce</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 tbsp of chopped dill</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tsp of piffi krydda or all purpose seasoning</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 heaped tsp of white sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tbsp of honey dijon</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">maldon sea salt to taste</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">cracked black pepper to taste</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The cooking juice from the meatballs</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> On a medium heat melt the butter in a large sauce pan and add the flour, stir it until is becomes a paste and the flour is cooked out and then add the beef stock little by little whisking as you go to create a smooth sauce. When the sauce is smooth add the cream, honey dijon, piffi krydda, sugar, worcestershire sauce, and the cooking juice from the meatballs, whisk together until the sauce is slightly thick and can coat the back of a spoon. Add the dill and then taste the sauce for seasoning, I would at this point season with salt and pepper. Add the cooked meatballs to the large sauce pan and heat through. Simply perfect.</span></div>
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Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.com0tag:blogger.com,1999:blog-5911179566239151846.post-59495139920542872002013-05-05T04:19:00.001-07:002013-05-12T02:21:36.515-07:00South Indian Coconut Chutney<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVDg0tkvrFi1-q8sExU-avjYE_nsi-CD1gdK3jJuuLHQV4JmcAiCgIMWOZ33hnUHJU5hvnCfMs7hHRMu4BgDrABdtTghyphenhyphenh6cc2ZAR4329ziYIrTOBd1Vsvg61KdAKsd7e39e1OaH4z1Gp_/s1600/south.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVDg0tkvrFi1-q8sExU-avjYE_nsi-CD1gdK3jJuuLHQV4JmcAiCgIMWOZ33hnUHJU5hvnCfMs7hHRMu4BgDrABdtTghyphenhyphenh6cc2ZAR4329ziYIrTOBd1Vsvg61KdAKsd7e39e1OaH4z1Gp_/s400/south.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">There is no better Chutney for Samosas, Dosas or Vada (lentil patties) than South Indian coconut chutney. If you love Indian food this is an absolute must to make. At one stage in Kerala I think I was eating more chutney than curry because I became that obsessed with it. There are many variations of coconut chutney, but this is the one that I love, spicy, sour, sweet, creamy and earthy with roast chana dal. Heavenly!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">You will need:</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">50g of roasted chickpeas</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 green chillies</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 1/2 tsp of maldon sea salt</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">75g of freshly grated coconut</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">7 tbsp of natural yogurt</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp of sugar</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">(for the tempering)</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tbsp of coconut oil</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 tsp of asafoetida</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 tsp of mustard seed</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">10 curry leaves</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 dries red chillies split in half</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Firstly soak the roasted chickpeas for about an hour and then drain. Combine the chickpeas, coconut, green chillies, sea salt, yogurt and sugar in a food processor and blend until smooth. meanwhile in a sauce pan heat the coconut oil and then add the black mustard seed, curry leaves, asafoetida, and red chillies and cook then together until the mustard seeds pop and the curry leaves begin to infuse the air with their aroma, take it off the heat and then decant the coconut mixture from the processor and combine the tempered oil and yogurt mixture. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>Anonymoushttp://www.blogger.com/profile/09976711204697612340noreply@blogger.com0