tag:blogger.com,1999:blog-70887804814304014182024-03-05T18:10:59.169+00:00Lola and Finn's mumA once aspiring domestic goddess, but now a flustered mum that creates the odd flash of cosy domesticity, though progress on that front is being hampered by two growing children, two West Highland Terriers, one better half and the small but not insignificant detail that I have to work for a living. Why not sit down and have a cuppa whilst I share with you my latest cooking exploits and random musings?Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.comBlogger281125tag:blogger.com,1999:blog-7088780481430401418.post-68023220372740904582017-02-16T19:39:00.003+00:002017-02-16T19:42:20.606+00:00Persevere and it will happen. Cod baked in the Oven with Potatoes<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Sounds like the advice I give to the kids that I teach, or to Finn when he's complaining that he still hasn't scored this season (unglamorous job being a left back) or Lola, trying to make her way through several hours of homework for Year 6 exams instead of actually having a childhood. I don't know if perseverance does actually pay off. God knows I've persevered playing the lottery for decades and I'm still here, scratching about on this cold rock somewhere off mainland Europe instead of living the jet set lifestyle that I know I am born to live. Maybe next week </span><span id="goog_108060650"></span><a href="https://www.blogger.com/"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><b>that loft apartment in New York</b></span><span id="goog_108060651"></span></a><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><b>, </b></span><a href="http://www.alps-property.co.uk/luxury-real-estate-agency/1857-lake-annecy-west-side-waterfront-property.html" target="_blank"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><b>that lake front property in Annecy</b>,</span></a><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"> and/or that</span><a href="http://www.rightmove.co.uk/overseas-property/property-62877707.html" target="_blank"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"> <b>pearlescent Greek villa</b></span></a><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><b>,</b> hanging precariously on a hillside where the oregano grows wild and the blue sea and golden sun provide the backdrop...</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Talking of Greece, and perseverance, regular readers of this blog will know that I have all but given up trying to feed fish to the fam. Fish has become a solitary eating activity, which is ok I suppose, but it would be better for us all round if we ate more fish than we do now. The defrosting of the freezer revealed some long forgotten cod, bought because it was dirt cheap, hurled in the freezer and then forgotten about. I wasn't going to throw it out. I'd make something with it and if need's be, any that was leftover I would nuke in the microwave the next day, to the despair of my fellow teaching colleagues if the smell of the last fish that was nuked in the staff room microwave (not by me) was anything to go by. But, no. It was eaten. I mean, there wasn't rapturous applause at the end of the meal, but it was, more or less, eaten. Phill even said he liked it. It may not seem like a victory, but it feels like one. </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">The recipe was taken from and gently adapted from 'Cretan Cooking' by Maria and Nikos Psilakis, which I bought when I was, funnily enough, on holiday in Crete, about 7 or 8 years ago now. The recipe is pretty faff free, except for the prep of the potatoes, but I found the whole slicing thing very therapeutic, so there you go. The original recipe calls for salt cod, and for that you would have to add in soaking time. Because I used 'ordinary' cod, there wasn't that issue. </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><b><u>Cod in the Oven with Potatoes adapted from 'Cretan Cooking' by Maria and Nikos Psilakis</u></b></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Serves Mum, Dad, Lola and Finn</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">2lb cod or any firm white fish, cut to fit the size of the pan you are using (though try to keep the pieces of fish a reasonably consistent size to ensure even cooking).</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">1lb waxy potatoes</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">2 finely chopped onions</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">2/3 cloves of garlic, finely chopped</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">1 tsp of oregano</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">1 tsp thyme</span></div>
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<span style="color: #783f04; font-family: "georgia";">zest of a lemon</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">1 tin of chopped tomatoes</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">plenty of salt and freshly ground pepper</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Method:</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Boil the potatoes in salted water (you can peel them before hand if you like but I didn't bother) until they are almost cooked. Leave until they are cool enough to handle, and then slice into rounds about half a cm thick.</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Preheat the oven to 180c.</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Pour a little olive oil in the bottom of a suitable baking dish/pan that will hold everything reasonably snugly, then place a layer of potatoes on the bottom. Season well, and sprinkle on some of the chopped onion, the chopped garlic, a bit of lemon zest and a little of the oregano and garlic. Repeat the process a second time. </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Place the cod onto the potato layers, and season well. </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Then, as much as is possible, place a layer of potatoes over the fish, and season as before. Repeat the process. Season, and brush over a little olive oil. It might be that you have potatoes left over - I didn't, but if I had, I'd have kept them and when I was feeling peckish, lashed them in with some beaten egg, seasoning and loads of chopped spring onions and created a sumptuous omelette cum frittata affair. Anyway, not for the first time, I digress...</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Place into the centre of the oven for about 25/30 mins. You want the potatoes to be cooked and beginning to brown on the top and the cod to be flaking and yielding (a little poke about with a knife will let you know whether that is the case).</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Serve with a green salad and some crusty bread to soak up the delicious sauce.</span></div>
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Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.com1tag:blogger.com,1999:blog-7088780481430401418.post-65499226198943140422017-02-08T19:32:00.001+00:002017-02-08T19:32:33.646+00:00A Posh Pie - Potato, Camembert and Pancetta Pithivier<div style="text-align: center;">
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">I am a bit of a sucker for a pie, to be honest. And though this has taken a bit of a French turn and the pie has become a pithivier, it does not matter; a tasty mixture encased in golden pastry will always be a winner. </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">When given the opportunity to cook with Tesco Cypriot New Potatoes, I thought about how I had eaten them in the past. They don't necessarily need much attention, simply steamed with a little butter and some parsley and they are glorious. But I was thinking about what they would go well with, and then thought about a salad I had had with new style potatoes when I was in Normandy. And then I got to thinking about pies again and I kind of came up with this. </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">So, to France and the reason I discovered the combination of potato and Camembert. I sat down at a little bistro, sipping a cold Chablis and after the perusal of the menu I decided on a warm potato salad, anticipating little potatoes, absorbing a tangy vinaigrette and a green salad. But the menu did not mention the slices of Camembert, which oozed pleasingly on the plate. The combination of potato and warm Camembert was sumptuous. </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Fast forward to now. Once I resolved to recreate this delicious salad accompaniment as a pie, for the filling I resolved to gild the lily further by frying off some pancetta once I had boiled, cooled and sliced the potatoes. I also thought that the addition of some fresh thyme would make this even tastier. You could substitute the bacon for onions, for leeks. Maybe sub the Camembert for a piece of Brie. All would compliment the potatoes wonderfully. Wrapping the pastry around the filling is a bit fiddly. It would be a neater job to take two pieces of ready rolled pastry and seal them together around the filling, but whatever you decide to do, do not seal the pastry too tightly around the filling so that you get the ooze as you cut into the pithivier. The potatoes take on the flavours of the bacon and the thyme, and with a salad accompanying this, it makes a tasty satisfying evening meal. </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Cypriot New Potatoes are available in Tesco stores right now, until the end of March. </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><u><b>Potato, Camembert and Pancetta Pithivier</b></u></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Serves two, generously</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">A Camembert </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">100g Tesco Cypriot New Potatoes</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">70g pancetta</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Fresh thyme </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">1 pack of ready rolled puff pastry (2 would make a neater job but would result in quite a lot of leftover pastry, which could be used for another recipe)</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">1 egg, for egg wash.</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Method:</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Boil the potatoes in salted water until just cooked. Drain and leave to cool, then slice into rounds about 1/2 cm thick.</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Fry off the pancetta in a little olive oil. Once cooked, leave to cool.</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Pre-heat the oven to 190c</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Take the Camembert and slice it across the middle. </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Unroll the pastry and place it onto a work surface. I kept it on the greaseproof paper it came wrapped in. </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Place one half of the Camembert on top of the pastry. Brush the surrounding pastry with some beaten egg. </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Pile the sliced potato onto the Camembert. Scatter the pancetta over the potatoes and then add some fresh thyme leaves. </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Place the top of the Camembert onto the potato/pancetta mixture. It will be precarious! </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Bring the pastry up and over/around the Camembert, or if you are using two pieces of pastry, bring the edges together. Seal the edges as neatly and as firmly as possible, cutting off any surplus pastry. Brush the top with egg and season with sea salt and black pepper. Score the top, pithivier style and pierce the top to allow any steam to escape. </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Carefully place the pastry onto a baking sheet and place in the middle of the oven. Cook for approximately 20 minutes, or until the pastry is golden and puffed up. The pastry will spread in the oven and there might be some oozing of the filling. </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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</span><div style="text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Leave to cool slightly, as the filling will be very hot! Serve with a salad. </span></div>
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Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.com0tag:blogger.com,1999:blog-7088780481430401418.post-24193996085419076582017-02-07T21:09:00.000+00:002017-02-07T21:09:25.618+00:00Whoa, did someone says Guinness? And Chocolate? Guinness Brownies<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAmw9ZEuYHJQtic91NBsDcOY0bvG9JI6AAMb0miL0J9xR89djdNCkwdDEwRwgusZ0QoFu0D0r93i537zEDwEMLKrZpNWfwWQm1KpSr5rcy5BZmytiJ4gxUoBuMU-2fsDM_ke72aSlMZU/s1600/InstagramCapture_d87fd36b-fa91-4569-a72b-9edebffb72a4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAmw9ZEuYHJQtic91NBsDcOY0bvG9JI6AAMb0miL0J9xR89djdNCkwdDEwRwgusZ0QoFu0D0r93i537zEDwEMLKrZpNWfwWQm1KpSr5rcy5BZmytiJ4gxUoBuMU-2fsDM_ke72aSlMZU/s320/InstagramCapture_d87fd36b-fa91-4569-a72b-9edebffb72a4.jpg" width="320" /></span></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><a href="https://www.instagram.com/p/zZ4EzpSkdF/?taken-by=lolaandfinnsmum" target="_blank">View on Instagram</a></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Guinness. Lovely Guinness. Wonderful on its own, and it
would seem, pretty good with chocolate too, but in honesty I already knew that,
as evidenced<a href="http://lolaandfinn.blogspot.co.uk/2012/03/chocolate-and-guinness-two-of-my.html" target="_blank"> here</a> and <a href="http://lolaandfinn.blogspot.co.uk/2012/03/preparing-for-st-patricks-day-need-some.html" target="_blank">here</a>.</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Because Guinness is good for you, I fervently believe that
these brownies will have health giving properties. It is a mere detail that
they contain stuff which may not form part of a calorie controlled diet, for
the reason that these are so beneficial is that I defy anyone not to sit down
with one of these bad boys and a cuppa and not feel completely restored, or else
just a little bit better about the trivialities of life. Here is some photographic proof of the restorative properties of Guinness, from a small visit to Dublin more years ago than I would like to admit. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ZAehgBr0jMuvf22HFbegd_yz6tNGgGdbN0dmYO0LyrZuiQMrBDn4xrKVugm_IbpE8pQ8ha5e7MD7ntpU11BLYMDfcJbI9AFm-FE09Z-kRrkFEEVZ3cTjr4PaPTqZdmMg34aVosjVqKs/s1600/295288_4511153855974_749334586_n+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ZAehgBr0jMuvf22HFbegd_yz6tNGgGdbN0dmYO0LyrZuiQMrBDn4xrKVugm_IbpE8pQ8ha5e7MD7ntpU11BLYMDfcJbI9AFm-FE09Z-kRrkFEEVZ3cTjr4PaPTqZdmMg34aVosjVqKs/s320/295288_4511153855974_749334586_n+%25282%2529.jpg" width="235" /></span></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Has Guinness</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyyA5VFZ7AKXUY1x10GNoh3Dyd7RLqfoki6XPHdjhomNP024xr2LUqY_z2onTl5Be8Ia7i1_GPLJWvvYXXLzjY-qJHl_V-DFTZjMhyphenhyphenqIjCcsElLCzBZVzAfq8uCMmQGckwtmeVnOu8w34/s1600/216471_1036187943998_9821_n+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyyA5VFZ7AKXUY1x10GNoh3Dyd7RLqfoki6XPHdjhomNP024xr2LUqY_z2onTl5Be8Ia7i1_GPLJWvvYXXLzjY-qJHl_V-DFTZjMhyphenhyphenqIjCcsElLCzBZVzAfq8uCMmQGckwtmeVnOu8w34/s320/216471_1036187943998_9821_n+%25282%2529.jpg" width="315" /></span></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Gets smiley</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">This is not necessarily a shameful attempt to get in early
on the whole ‘what shall I cook for St Patrick’s Day?’ internet traffic, more
an encouragement for those who may be pre-disposed to celebrate the day with a
pig under their arm/wear a ‘Kiss Me, I’m Irish’ t shirt/don a snazzy leprechaun
hat to do something slightly less predictable. Actually, scratch that. This
blog is no place for sanctimony and so this is not the time and place to tell
people how to live their lives.</span><span style="margin: 0px;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"> </span></span><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">You
crack on with whatever it is you’re planning, but make these brownies as well,
because they are amazingly glorious. In fact, don’t wait ‘til St Patrick’s Day
to make them. Make them now. </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">You’re welcome. Slainte!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"></span><span style="color: #783f04;"></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><b><u>Guinness Brownies, adapted from 'Baked in America' by David Muniz and David Muzniak</u></b></span></div>
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<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Makes 12 humungous ones</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></div>
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</div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">8oz plain flour</span></div>
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</div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">6oz plus 2 tablespoons cocoa</span></div>
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</div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">½ tsp salt (or taste the batter once it’s mixed; you might
need a smidgen more)</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">12oz dark chocolate - I used 72% cocoa. Go big or go home.</span></div>
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</div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">6oz white chocolate</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">6oz unsalted butter, cubed</span></div>
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</div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">6 large eggs at room temperature</span></div>
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</div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">12oz caster sugar - original recipe says granulated but, not for me. </span></div>
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</div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">1 tsp vanilla extract</span></div>
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</div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">16fl oz Guinness, at room temperature</span></div>
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</div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">9oz milk chocolate chips</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Method:</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Preheat the oven to 190c</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Grease a 12 x 9 x 2 inch pan really, really well. I then
line it with foil, in a bit of a cradle style so I can lift the brownies out
afterwards.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Xk2gXI_ZGdSMRHVCO-TMZyRL1LHh2i6LJCurpPZzljQDk94QSxFRvd0XV_pBfjKZLcr-cETl2ZJZ6EPdGmJXnojLhiUwAbw-r6wDJw4X0IW6NuX-Oxq1lOyEYpR5i1Vzv2NjT99LypE/s1600/WP_20150222_10_44_37_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Xk2gXI_ZGdSMRHVCO-TMZyRL1LHh2i6LJCurpPZzljQDk94QSxFRvd0XV_pBfjKZLcr-cETl2ZJZ6EPdGmJXnojLhiUwAbw-r6wDJw4X0IW6NuX-Oxq1lOyEYpR5i1Vzv2NjT99LypE/s320/WP_20150222_10_44_37_Pro.jpg" width="320" /></span></a></div>
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<span style="color: #783f04;"><br /></span></div>
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<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">In a large bowl, mix the dry ingredients – the flour, the
cocoa, the salt. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsft_U2h0toPN4qZojnvvcGB8NoDsCaeXIA4mhxGvNDpE9nZkVJRgPyqe96ioRPAlWtnOAelOCBhsEZnEnXDbVzJJgrk9WzlG8mnLG03Tk3pwW-pnv2nBwXa7kszbvHPG6DTBPZZOIPZc/s1600/WP_20150222_10_34_44_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsft_U2h0toPN4qZojnvvcGB8NoDsCaeXIA4mhxGvNDpE9nZkVJRgPyqe96ioRPAlWtnOAelOCBhsEZnEnXDbVzJJgrk9WzlG8mnLG03Tk3pwW-pnv2nBwXa7kszbvHPG6DTBPZZOIPZc/s320/WP_20150222_10_34_44_Pro.jpg" width="320" /></span></a></div>
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<span style="color: #783f04;"><br /></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Place a heatproof bow over a pan of simmering water and melt
the white and dark chocolate and the butter. Don’t allow the bottom of the
heatproof bowl to touch the simmering water or you risk the chocolate seizing. Set
aside to cool a little. You don’t want it so hot that it will ‘cook’ the eggs
when you add them.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm2MiBaiCjmfbLF6Ls7mWi9OWdfa79hzdR40Jz4NZAipxr58xWnF9_uxScrnQycriBYztPu0-rCBHIVKH9mL9m4RhYJ6ytsD5aD7bg9T_iWhe3GzzkoAzvpZuEiVgb4qHc9QdBRiwQ7U4/s1600/WP_20150222_10_44_51_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm2MiBaiCjmfbLF6Ls7mWi9OWdfa79hzdR40Jz4NZAipxr58xWnF9_uxScrnQycriBYztPu0-rCBHIVKH9mL9m4RhYJ6ytsD5aD7bg9T_iWhe3GzzkoAzvpZuEiVgb4qHc9QdBRiwQ7U4/s320/WP_20150222_10_44_51_Pro.jpg" width="320" /></span></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Talking of eggs – in yet another bowl, beat the eggs and
sugar until the mixture becomes light and creamy and the beaters/whisk leave a
ribbon like trail when you pull it out of the mixture.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLVwLiEjHnCBxDFML9Bt0e8LZtZPiUFmS-dhn2M6-lqUpZZ-fqbvqQzjvT3mtmO3fZnefQe3GFVCtXam8B9-1-Km3tTDRzO3VKUgRTNVcLx6hJFymoXg8uJ9qAedIk5E6L8bPPbBtG0eY/s1600/WP_20150222_10_48_41_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLVwLiEjHnCBxDFML9Bt0e8LZtZPiUFmS-dhn2M6-lqUpZZ-fqbvqQzjvT3mtmO3fZnefQe3GFVCtXam8B9-1-Km3tTDRzO3VKUgRTNVcLx6hJFymoXg8uJ9qAedIk5E6L8bPPbBtG0eY/s320/WP_20150222_10_48_41_Pro.jpg" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xXgL-gxEUqaXy1nsEXgenNCdNi8oXO5X5U7vEkXfXozpuZTbaXSv3_aBfk5xNAxT5NqIJwZQwE7L2mMsFG3x6uDY9UzBxxo_5dCDj8wXj_-HOd04wE4dfY57xPVAG7PWI63sDX5LC-k/s1600/WP_20150222_10_51_38_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xXgL-gxEUqaXy1nsEXgenNCdNi8oXO5X5U7vEkXfXozpuZTbaXSv3_aBfk5xNAxT5NqIJwZQwE7L2mMsFG3x6uDY9UzBxxo_5dCDj8wXj_-HOd04wE4dfY57xPVAG7PWI63sDX5LC-k/s320/WP_20150222_10_51_38_Pro.jpg" width="320" /></span></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Put the mixer onto medium and carefully add the melted
chocolate mixture, stopping periodically to scrape down the sides of the bowl.
Ensure that the mixture is completely amalgamated together. Reduce the speed to
low, add the vanilla and then add the flour mixture in stages, allowing the
flour to mix completely into the batter before adding more. Do not overbeat.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6arYq8aqbotPD5pbGDLiLA7MZGvXtUD0rt-HZq_qxsxpfqnPNVoXDPbn9XgXusP_l79B_6v4FeguOrZpV9h_sqCSrY-ItmD5LVEYF1JD6sL-0nVyKe2Hd6llnzuiRfEc5-MG1siGq7g/s1600/WP_20150222_10_54_49_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6arYq8aqbotPD5pbGDLiLA7MZGvXtUD0rt-HZq_qxsxpfqnPNVoXDPbn9XgXusP_l79B_6v4FeguOrZpV9h_sqCSrY-ItmD5LVEYF1JD6sL-0nVyKe2Hd6llnzuiRfEc5-MG1siGq7g/s320/WP_20150222_10_54_49_Pro.jpg" width="179" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr2bHoZ0YZqLhIZGcMb1aryQ2HjHY5hsT7XAd8RzoPHFgdZQvP8q8UHwYDAhLK1HGl_U7zYAYF53E7dSPsO1C36gUB6JCRBKnkFyqtGpERQgcKRXYCrB1fYj-ppIKhRAsJv1_VItVqZJQ/s1600/WP_20150222_10_54_27_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr2bHoZ0YZqLhIZGcMb1aryQ2HjHY5hsT7XAd8RzoPHFgdZQvP8q8UHwYDAhLK1HGl_U7zYAYF53E7dSPsO1C36gUB6JCRBKnkFyqtGpERQgcKRXYCrB1fYj-ppIKhRAsJv1_VItVqZJQ/s320/WP_20150222_10_54_27_Pro.jpg" width="320" /></span></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Finally, continuing with the mixer on low, add the Guinness,
and mix until everything is well combined. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Z3HkjT9Hg9l55KRfE9zE6BH34IGSUu2g020y9Mfz4iFE8nVCPiynI6j_J7jw84YtXVbCRMh_JYOcSeBu29CUhefxbPo1JhTIB8mB7PNUN2TdWDQ8RCp2cpbxXUL8NJWhAXaStMXunw8/s1600/WP_20150222_11_08_28_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Z3HkjT9Hg9l55KRfE9zE6BH34IGSUu2g020y9Mfz4iFE8nVCPiynI6j_J7jw84YtXVbCRMh_JYOcSeBu29CUhefxbPo1JhTIB8mB7PNUN2TdWDQ8RCp2cpbxXUL8NJWhAXaStMXunw8/s320/WP_20150222_11_08_28_Pro.jpg" width="320" /></span></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Carefully pour the batter into the prepared tin, giving it a
bit of a shake so it all levels out and fills the corner of the tin. Once the
mixture has settled, scatter the chocolate chips over the top. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmoYpvFXTXrodzPlgnVUe2XbGSBHOexlRCdTe1i4oglQNsU5gGVbV5yIVC5YNwmj-kxLiUdQxJmiI0_839dgYqOdyGoFzPY7dtOq4hfQhmkQvpPtu7ThStNSDzr3fcjA7bbX1TKII6Tic/s1600/WP_20150222_12_39_30_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmoYpvFXTXrodzPlgnVUe2XbGSBHOexlRCdTe1i4oglQNsU5gGVbV5yIVC5YNwmj-kxLiUdQxJmiI0_839dgYqOdyGoFzPY7dtOq4hfQhmkQvpPtu7ThStNSDzr3fcjA7bbX1TKII6Tic/s320/WP_20150222_12_39_30_Pro.jpg" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgno2pNWCwWHOoOsCGKf51Gah_IV34gzkj1hyHBmglto78HH30shwtmIjxhv_6J9v-PEnk6RC6O5BRx8LtBLIAkZ_EssjxS0K7OxIZo4LkN4niMeNNPSdAqEGmfLAgMENCnmVt1Ex0EciA/s1600/WP_20150222_12_39_50_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgno2pNWCwWHOoOsCGKf51Gah_IV34gzkj1hyHBmglto78HH30shwtmIjxhv_6J9v-PEnk6RC6O5BRx8LtBLIAkZ_EssjxS0K7OxIZo4LkN4niMeNNPSdAqEGmfLAgMENCnmVt1Ex0EciA/s320/WP_20150222_12_39_50_Pro.jpg" width="320" /></span></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Bake in the oven for about 30 minutes, or until a knife
inserted into the centre emerges with set crumb, not raw mixture. Do not
overbake. The mixture will probably shrink from the edges of the pan. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYfZ9TqLOxP8KtXXgZynvWIzNNruhHoH1O2oNoByo__we4wq9bDGPqXnTe20ShjBDdyeLqmKED405-LPy16SaOpM5GOOjZZQuhUhLtI9hK6uDx6EVOVdVuImCAHcSE7n742UW_ic5hju0/s1600/WP_20150222_12_52_48_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYfZ9TqLOxP8KtXXgZynvWIzNNruhHoH1O2oNoByo__we4wq9bDGPqXnTe20ShjBDdyeLqmKED405-LPy16SaOpM5GOOjZZQuhUhLtI9hK6uDx6EVOVdVuImCAHcSE7n742UW_ic5hju0/s400/WP_20150222_12_52_48_Pro.jpg" width="223" /></span></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Allow the brownies to cool completely before cutting into
big slabs/removing them from the tin. I put mine in the fridge to speed the
process a bit. I have no idea if this is correct but patience and Guinness and chocolate
have never really gone together in my life, so….</span></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "georgia" , "times new roman" , serif;"></span><span style="color: #783f04;"></span></div>
Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.com1tag:blogger.com,1999:blog-7088780481430401418.post-17017823163015229262017-02-05T16:56:00.002+00:002017-02-05T17:21:28.760+00:00Another Billy No Mates Meal - Hake with Salsa Verde<span style="font-family: "georgia" , "times new roman" , serif;"></span><span style="color: #783f04;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHMbLSa32XJa46ekFf3dmYwO5aYcpkMdsRYUqTzJH1oHw3RsWRLvAJgxGFvsXNZF8sEa8ZcNLHNB49m6Sr0m3tdAT2oivBiifvqf-oMeTwpaS__sc_m31UueByjGN30cjgLNFsnhYGFz8/s1600/InstagramCapture_52ce2d48-f581-4343-80e1-dab02a08a05b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHMbLSa32XJa46ekFf3dmYwO5aYcpkMdsRYUqTzJH1oHw3RsWRLvAJgxGFvsXNZF8sEa8ZcNLHNB49m6Sr0m3tdAT2oivBiifvqf-oMeTwpaS__sc_m31UueByjGN30cjgLNFsnhYGFz8/s320/InstagramCapture_52ce2d48-f581-4343-80e1-dab02a08a05b.jpg" width="320" /></a></div>
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<a href="https://www.instagram.com/p/2rJWlIykdu/?taken-by=lolaandfinnsmum" target="_blank">View on Instagram!</a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">It’s a lifelong intention to try to persuade those that I
share a house with to eat more fish. But they won’t. One won’t entertain it.
Two of them will eat it in batter. Annoyingly, one of those two eats moules
frites like they are French. Or Belgian. But, no, we’re not having fish. No
sirree. No. Never. Non. </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0_JCzK3VARkeMoYsWuP_hUi3eSVlLqA-NHTf-Baha2iB3I-kV81aECX6kAFZbzHYsX0FiERDpinZPnSSTiepZprTrm2nRQwJDKN7jmS_RYUNtu3QDY-gdOAKb2p9y-31PotuYQ2QWp_Y/s1600/DSCF0740+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0_JCzK3VARkeMoYsWuP_hUi3eSVlLqA-NHTf-Baha2iB3I-kV81aECX6kAFZbzHYsX0FiERDpinZPnSSTiepZprTrm2nRQwJDKN7jmS_RYUNtu3QDY-gdOAKb2p9y-31PotuYQ2QWp_Y/s320/DSCF0740+%25282%2529.JPG" width="292" /></a></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">This child eats moules</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUyuoEh-nY9TMh5qPBPLflVajtJTs4nty-Gvnp-J61nqZ4TjJO7xjNmmNfehaUcXHslozjTJTnPvgBo3_UZBQeeogKuxD0noX1rZm5sp8ExjFVBX7qnS8-GTFxtVh1hsMjND2Har-y_M/s1600/DSCF0741+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUyuoEh-nY9TMh5qPBPLflVajtJTs4nty-Gvnp-J61nqZ4TjJO7xjNmmNfehaUcXHslozjTJTnPvgBo3_UZBQeeogKuxD0noX1rZm5sp8ExjFVBX7qnS8-GTFxtVh1hsMjND2Har-y_M/s320/DSCF0741+%25282%2529.JPG" width="314" /></span></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">This child doesn't (eat anything remotely fishy at all. Ever)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggegC9Y6-jtCFW_Gft3b-sL8_3g41Q5t-J7RtMS4H8_rxDPFv3mFFSTD0FR5rb2dfIdl_CYUGJ-5BI0DE_yBb97r5xcu_0Q-5UjrpDqa8DdkD2imUlm36S6LLKN4A-46SFHM8AkPh_1Tw/s1600/DSCF0922+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggegC9Y6-jtCFW_Gft3b-sL8_3g41Q5t-J7RtMS4H8_rxDPFv3mFFSTD0FR5rb2dfIdl_CYUGJ-5BI0DE_yBb97r5xcu_0Q-5UjrpDqa8DdkD2imUlm36S6LLKN4A-46SFHM8AkPh_1Tw/s320/DSCF0922+%25282%2529.JPG" width="253" /></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Only if it's in batter and I can give him a no bone guarantee...</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
</span><br />
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Which is why I now eat it on my own as a special meal for
me. I am determined for the eating of fish not to be solely the domain of
special occasions, when I go out for a meal somewhere swanky (it’s rarely
swanky). I will eat it when Phill is not here and I can palm Lola and Finn off
with something involving pasta.</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><span style="color: #783f04;"></span><br />
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">And whatever fish I decide to cook, it’s fast. Faster than
the meal that I might hurl together of a weeknight between the filling of
lunchboxes and the loading of the washing machine. It’s the fish and something
lip smackingly good to accompany it, like this punchy salsa verde to accompany
one of my favourite fish, hake. </span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><span style="color: #783f04;"></span><br />
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">This recipe has been gently adapted from ‘Modern Spanish
Cooking’ by Sam and Eddie Hart. Even if I am a Brit, brought up on stodge and
spuds, I think I could quite happily live with the food of Spain, punctuated with the
odd chip butty. And maybe a pie. I imagine that this dish would be elevated to ambrosial
heights, eaten whilst sat in the warm evening sun, a glass of Albarino in hand
and the sound of Aranjuez hanging in the air, but for the present, the surroundings
of my kitchen on any given weekday evening, with a cup of tea and the sound of
Lola and Finn bickering over who is putting the washing on the maiden will have
to suffice. </span></div>
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<span style="color: #783f04;"><br /></span></div>
<div style="margin: 0px 0px 11px; text-align: center;">
<b><u><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Hake with Salsa Verde adapted from Modern Spanish Cooking by Sam and Eddie Hart</span></u></b></div>
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<span style="color: red; font-family: "georgia" , "times new roman" , serif;">Note: The quantity of salsa verde would suffice for six portions. I like salsa verde. Lots. I made a bigger batch so I could have it with this and then use it the next day, drizzled over chicken or over tomatoes. Yum.</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Serves Lola, Finn, Mum and Dad, and two others.</span></div>
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<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Ingredients</span></div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Six pieces of hake, mine were about two cm thick.</span></div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">For the salsa verde:</span></div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">150ml extra virgin olive oil</span></div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">50g baby spinach leaves</span></div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">30g flat leaf parsley</span></div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">10g mint sprigs</span></div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">1 oregano sprig, leaves stripped</span></div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">20g capers, drained</span></div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">2 tsp Dijon mustard</span></div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">juice of 1/2 to 1 whole lemon (to taste)</span></div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">sea salt, freshly ground pepper</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Method:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9G5tUl2AExKY5AgrtH3TkWCtOC9P5jiRncvQhg6gCcDrtsp3dTJ9nUzshUsRV5ec_IO_8JAffi-xQKzjxgK9Fm_r6eeI_XTdCl2NNHkPPx9aBfKY2-RUaDAMKLdWMVG6EZtWT4K9nmJ4/s1600/WP_20150514_19_32_20_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9G5tUl2AExKY5AgrtH3TkWCtOC9P5jiRncvQhg6gCcDrtsp3dTJ9nUzshUsRV5ec_IO_8JAffi-xQKzjxgK9Fm_r6eeI_XTdCl2NNHkPPx9aBfKY2-RUaDAMKLdWMVG6EZtWT4K9nmJ4/s400/WP_20150514_19_32_20_Pro.jpg" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7yPRzRqmp7mIvDU1zrIW_iapLbq7QH-2qvDFI1nwvDrZgHjnBgLEWhWlAZiZ1tzTd4y1F2eK7LDzSAjFmAg2kEuGHnrxmTa2ULZpo2uc5fzjN-XT_Jnlvm2MbK0olvyzgNkSoXMn9RU/s1600/WP_20150514_19_34_05_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7yPRzRqmp7mIvDU1zrIW_iapLbq7QH-2qvDFI1nwvDrZgHjnBgLEWhWlAZiZ1tzTd4y1F2eK7LDzSAjFmAg2kEuGHnrxmTa2ULZpo2uc5fzjN-XT_Jnlvm2MbK0olvyzgNkSoXMn9RU/s400/WP_20150514_19_34_05_Pro.jpg" width="400" /></span></a></div>
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<span style="color: #783f04;"><br /></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Make the salsa verde first. Put the olive oil in to a blender and add the spinach and herbs. Then add the capers and the mustard. Lastly add half the lemon and then begin to taste for seasoning. I added the other half of the lemon juice because I wanted more zing. Set aside.</span></div>
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<span style="color: #783f04;"><br /></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Cook the hake. Put a little olive oil into a frying pan and swirl the pan to ensure the base is covered with the oil. The pan needs to be hot. </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">I seasoned the hake pieces each side and then placed them, skin side down, into the pan. Cook for a few seconds and then reduce the heat to medium. I cooked my hake for about two minutes on either side.</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe3WEa5tczAJL-gBipy9QE-DU7Dy1ANe3KD8uaEoMzDw2J8boE8_lpK_Ed5IItKW_q9TVSG0wb8fVp-W51DbXbdyul8LSyNmktyVZS20kGTT95YXLZfN-wLcba7fNRf17xkgbax3fzYkM/s1600/WP_20150514_20_23_35_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe3WEa5tczAJL-gBipy9QE-DU7Dy1ANe3KD8uaEoMzDw2J8boE8_lpK_Ed5IItKW_q9TVSG0wb8fVp-W51DbXbdyul8LSyNmktyVZS20kGTT95YXLZfN-wLcba7fNRf17xkgbax3fzYkM/s400/WP_20150514_20_23_35_Pro.jpg" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzMcjWHwnAcxHloovngL-aFOsSp7Jsb_Eymm2d8xoKAKGoWGJ8NlsEKNOHn8Yt3AQBSSvqf-4RZ9ZdRMHUTH4G6qNGHYHEO-GgkzFezX_8M8Qzo1UAXM4nPAbJlExTFbszUgkKulokvII/s1600/WP_20150514_20_25_01_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzMcjWHwnAcxHloovngL-aFOsSp7Jsb_Eymm2d8xoKAKGoWGJ8NlsEKNOHn8Yt3AQBSSvqf-4RZ9ZdRMHUTH4G6qNGHYHEO-GgkzFezX_8M8Qzo1UAXM4nPAbJlExTFbszUgkKulokvII/s400/WP_20150514_20_25_01_Pro.jpg" width="400" /></span></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Remove the fish from the pan and allow it to rest a little, then serve with a puddle of salsa verde. I also added a few baby potatoes for a bit of ballast!</span></div>
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Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.com2tag:blogger.com,1999:blog-7088780481430401418.post-20544195283777444792016-10-18T15:31:00.001+01:002016-10-18T15:31:36.139+01:00The Future is Bright - Chicken with Lemon and Thyme #BrightFutures<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Amidst the hustle and bustle of everyday life, it’s easy to
forget about the things that really matter, in my case, spending enough </span><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">quality time with my children, as I know that
by teaching them and investing in them, you create bright futures for all that
come into contact with them, either directly or indirectly. We talk about
waste; we talk about caring for the environment; we talk about helping those
less fortunate than us. </span></div>
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<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">That is why I am enthusiastic about the idea of promoting a
#BrightFuture, Unilever’s drive to promote sustainability, ethical practice and
their dedication to improving people’s lives across the world. As this is a
food blog, I want to talk about the ways in which you can create brighter futures
for others by thinking seriously about how we buy, treat and consume food.</span></div>
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<span style="color: #783f04; font-family: Georgia;"><br /></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Unilever’s involvement with Rainforest Alliance certified
products is one way in which you can do something pretty great by doing very
little. A PG cuppa, for example, and a sit down with those who you love is an
immediate hit of kindness and an example of caring for those around you, whilst
supporting those in the tea plantations around the world who wish to farm
sustainably. Making a simple choice of putting a Rainforest Alliance banana
into your child’s lunchbox means that you are thinking about the health and
wellbeing of your children as well as helping those on banana plantations have
a better life. Crumbling a Knorr stock cube to make a chicken stock is
supporting the idea of farming sustainability because of their desire to improving agricultural practices in the production of their goods.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">So what do I do? What can we do?</span></div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: Georgia;">Seasonality</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">I buy in season. Buying strawberries in winter is crazy
because they take like wet cotton wool and have been flown half way around the
world. The taste of the first strawberry from the garden in late spring/early
summer, when it has been gently warmed by the sun is the stuff that makes us
foodies swoon with delight… and most kids too. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Buy what I need. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">I can’t get to the supermarket in the week as I am usually
hiding behind a veritable ‘Great Wall of China’ of exercise books. So, I do it
all online, but only after planning what I intend to cook for the week and
buying just what I need. I used to throw out loads and feel guilty about the
(wo)manpower that had been wasted to make it, the energy needed, the fact that people
are starving in many parts of the world and I am filling a bin full of food
that, with more forethought, could have produced a tasty meal. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Leftovers are pretty fabulous.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">The joy of making that oversize cottage pie/lasagne/chilli
is that you get to put what’s leftover into a plastic container and take it to
work the next day. Bung it in the microwave, wait for the ping and hey presto,
you’ve avoided wasting petrol and additional costs by not going to the pie shop
(if you’re me, that is…)</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Sustainability and Ethical Practice </span></div>
<div style="text-align: center;">
</div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">The selecting of products which support growers and
producers is something that can be easily accomplished. You’re probably
supporting many of these great causes already by buying products that support
producers worldwide and happily, many of these products are not necessarily
more expensive than those that are not as ethically orientated. Win win.
However, it’s worth considering those products that might be dearer, especially
something like chicken, which tastes so much better when there has been ethical
treatment of the chook before it reaches the bright lights of the fridge
section. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Talking of chicken, and this is where there has to be a
recipe, for this is a food blog, I love getting all of us sat down round the
table sometime of a weekend and having a really good meal. Brighter futures
start at home; those moments where I can spend quality time with Lola and Finn,
chatting, laughing, teaching, caring… Cooking is one of the ways that I show my
love and in my own way I am creating a safe, happy environment which I hope
that will encourage my children to pass on as they grow. </span></div>
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</div>
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<br /></div>
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</div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><b><u>Easter Chicken with Thyme and Garlic, adapted from ‘Eat
Greek for a Week’ by Tonia Buxton</u></b></span></div>
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</div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></div>
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</div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1.5kg free range/organic/corn-fed chicken</span></div>
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</div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 lemons </span><span style="color: red; font-family: Georgia, "Times New Roman", serif;">(unavoidable air miles, due to a lack of Mediterranean
climate…)</span></div>
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</div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1 bay leaf </span></div>
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</div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">3tbsp olive oil </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">3 tbsp thyme leaves</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Approximately 40 cloves of garlic </span><span style="color: red; font-family: Georgia, "Times New Roman", serif;">(unpeeled, thankfully)</span></div>
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</div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 large onions </span><span style="color: red; font-family: Georgia, "Times New Roman", serif;">(or you could use 10 peeled shallots)</span></div>
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</div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">150ml white wine </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">250ml chicken stock </span><span style="color: red; font-family: Georgia, "Times New Roman", serif;">(I used a Knorr stock cube – see my
preamble)</span></div>
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</div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">100ml Greek yoghurt </span><span style="color: red; font-family: Georgia, "Times New Roman", serif;">(many small producers make their own
versions of ‘Greek’ yoghurt)</span></div>
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</div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Salt and pepper to taste</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Method:</span></div>
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</div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Preheat oven to 180c Put a lemon and a bay leaf into the
cavity of the chicken. Season the chicken all over, including the inside. Brush
the oil over the chicken skin and season it with salt and pepper. Sprinkle one tbsp.
of the thyme leaves over the chicken. </span></div>
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</div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Place the cloves of garlic and the onions in the bottom of a
large ovenproof casserole and put the chicken on top.</span></div>
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</div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Cut the remaining lemon into quarters and tuck them in under
the bird. </span></div>
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<span style="color: #783f04; font-family: Georgia;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCg3S2E7uycmA55rBNA39gNLwk-3b8rbfHbslZf9uYU_vDUodbAF66WHD6bIQ9b_cCqzsq5dPtg2xVYw6bZUceXW_kNFeNcFlb_SOloKRw0fkPbEcq4NOxHyJkEQbQPH7UH89P3baxZMo/s1600/DSCF0466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCg3S2E7uycmA55rBNA39gNLwk-3b8rbfHbslZf9uYU_vDUodbAF66WHD6bIQ9b_cCqzsq5dPtg2xVYw6bZUceXW_kNFeNcFlb_SOloKRw0fkPbEcq4NOxHyJkEQbQPH7UH89P3baxZMo/s320/DSCF0466.JPG" width="320" /></a></div>
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<span style="color: #783f04; font-family: Georgia;"><br /></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Pour over the wine and the chicken stock, then cover with a
tight fitting lid. Put the casserole onto a moderate heat until it reaches a
simmer, then, place in the oven for about 1 ¼ to 1 ½ hours. Ensure the chicken
is cooked through by piercing the thickest part of the leg with a skewer or
knife to see if the juices run clear. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ZFBgH1RX_jvGssn2b42j_TfRsbLlZb1zi6Y0Hoyji86fwUYXcRHGYRBsrkuNcvZ9PGc0WOEi2US3o3GGtZvMGaYjXvteyjrPSPAtCrhmWKrLhB9B9cvbzhbDZZJSqqVioOrHdeLLpdk/s1600/DSCF0467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ZFBgH1RX_jvGssn2b42j_TfRsbLlZb1zi6Y0Hoyji86fwUYXcRHGYRBsrkuNcvZ9PGc0WOEi2US3o3GGtZvMGaYjXvteyjrPSPAtCrhmWKrLhB9B9cvbzhbDZZJSqqVioOrHdeLLpdk/s320/DSCF0467.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_U6M7j-6qg-QiDwjvV894c3FQUGZbEiJGiLgVk4WALiGaKtrQt99nlGYaHXcau1Zc0NHkZ8dO9_oTO15tLgPxO2VVKAvOWqex6oyrkuFh3TRfXnwknDJ7HolmDj0Pcy2cKsB-4w2OUzI/s1600/DSCF0468.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_U6M7j-6qg-QiDwjvV894c3FQUGZbEiJGiLgVk4WALiGaKtrQt99nlGYaHXcau1Zc0NHkZ8dO9_oTO15tLgPxO2VVKAvOWqex6oyrkuFh3TRfXnwknDJ7HolmDj0Pcy2cKsB-4w2OUzI/s320/DSCF0468.JPG" width="320" /></a></div>
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<span style="color: #783f04; font-family: Georgia;"><br /></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Carefully remove the chicken, onions and garlic to a warmed
dish, leaving the ‘sauce’ in the bottom of the casserole. Cover with foil. Skim
the sauce for any fat that has risen to the surface then add the remaining
thyme and the yoghurt to make a ‘creamy’ sauce. Bring to the boil for a couple
of minutes, season to taste and then pour the sauce into a warmed jug. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAYnjW0fuMcvhagtJWvu8TN3FmGEH8gGtbTvF1H0wIzxPF4cUhSXv2HBoVnGngnRM7B913LvyR3KvkIFDJVhXG5EhySN9ZikByD2tKDSYdj0eE8roSIhD2dqKfcYzWDHkTSlKOGV47qk4/s1600/DSCF0470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAYnjW0fuMcvhagtJWvu8TN3FmGEH8gGtbTvF1H0wIzxPF4cUhSXv2HBoVnGngnRM7B913LvyR3KvkIFDJVhXG5EhySN9ZikByD2tKDSYdj0eE8roSIhD2dqKfcYzWDHkTSlKOGV47qk4/s320/DSCF0470.JPG" width="320" /></a></div>
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<span style="color: #783f04; font-family: Georgia;"><br /></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Serve the chicken with the sauce and whatever suitable
accompaniments you fancy. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKBfM80ll5LL941xjdAoqv2Xrlt7PmtFpFqZwT0lnG5aJ05QVjkfC8hR6ob5R25_SUc5S-tp8uqXdhuhmchXLTXPpyZv0ZCfq5Ewbx7WKdq5pfeLBKfKXX6pBaoFyK4-t3HIKq4dEHY8w/s1600/InstagramCapture_f45616d9-b1a6-4f1b-9776-c8a9e1f14201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKBfM80ll5LL941xjdAoqv2Xrlt7PmtFpFqZwT0lnG5aJ05QVjkfC8hR6ob5R25_SUc5S-tp8uqXdhuhmchXLTXPpyZv0ZCfq5Ewbx7WKdq5pfeLBKfKXX6pBaoFyK4-t3HIKq4dEHY8w/s320/InstagramCapture_f45616d9-b1a6-4f1b-9776-c8a9e1f14201.jpg" width="320" /></a></span></div>
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<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> This post is an entry for BritMums #brightFuture Challenge, sponsored by Unilever and linking to <a href="http://www.brightfuture.unilever.com/"><span style="color: #2d799b;">http://www.brightfuture.unilever.com</span></a>.</span></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Georgia, "Times New Roman", serif;"></span><span style="color: #783f04;"></span></div>
Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.com1tag:blogger.com,1999:blog-7088780481430401418.post-54736143044389088492016-10-10T20:53:00.000+01:002016-10-10T20:53:06.973+01:00It's all in the balance - Lunchbox ideas with #FloraLunchbox<div style="text-align: center;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_2Z_EhEg-sSFcTYYZmNEH-_wyvUTYgJGxZo7HYXz5fFNkcOjv7SlxZTdpebfbwNJ9aKidkYE-svHAN6VJt3bgRUlOraqTbIGKsC4gCP8olqkHGQ8ak2OLCqvbbfPlqoN6OC3KtJvxbs/s1600/DSCF1061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_2Z_EhEg-sSFcTYYZmNEH-_wyvUTYgJGxZo7HYXz5fFNkcOjv7SlxZTdpebfbwNJ9aKidkYE-svHAN6VJt3bgRUlOraqTbIGKsC4gCP8olqkHGQ8ak2OLCqvbbfPlqoN6OC3KtJvxbs/s320/DSCF1061.JPG" width="297" /></a></div>
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Who would have thought that packing a lunchbox could be such
a challenging thing? In previous blogposts I have already alluded to a certain lack of thought in what
you gave your child to take to school for lunch, back in the days when summers
were hot, winters were cold and I carried my packed lunch in a bag the size of hand
luggage, but back then, the received wisdom was that trans fats were harmless and that food should be bright and convenient – to heck with the E numbers and
other additives, that inadvertently sent your child on a rollercoaster of
craziness during the afternoon’s lessons. Thankfully, parents are now beginning
to think about the variety and suitability of lunches, and it’s great that the people
at Flora are giving people alternative ways of filling lunchboxes with
delicious food which facilitates good health and stamina to take on the rigours
of fronted adverbials, 'Goodnight Mr Tom' and dodgeball. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEgz8sLMV91gVderZaI-gFs7ETqYtCxuShdFTvub6t_53cHOEpr8Gv97j13SKtNDTy2A4qUw2H94gcA1blAnQh8iB-rjjGHmq2O3CgXBSl2aBKvz7MGvW7FbYLdFEb0K6_KHZ8LTlMFtM/s1600/3473-1248653-Flora-Lunchbox-builder-960x839.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEgz8sLMV91gVderZaI-gFs7ETqYtCxuShdFTvub6t_53cHOEpr8Gv97j13SKtNDTy2A4qUw2H94gcA1blAnQh8iB-rjjGHmq2O3CgXBSl2aBKvz7MGvW7FbYLdFEb0K6_KHZ8LTlMFtM/s320/3473-1248653-Flora-Lunchbox-builder-960x839.png" width="320" /></a></div>
<span style="color: #783f04; font-family: "georgia";"><br /></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Lola and Finn are </span><strike><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">picky</span></strike><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"> discerning eaters… but it is
pleasing to see empty lunchboxes when they come home from school most nights,
knowing that I lovingly filled them that very morning with a balance of
wholesome food and the odd treat. It was interesting to read the great
suggestions that Flora made for recipes that could easily be put together to
make a luscious lunchbox which can be found <a href="http://www.flora.com/article/detail/1222135/lunchbox-guide" target="_blank">here</a> and in particular, their really useful lunch planner. It got me thinking about
the little quirks that go into my children’s lunchbox, many of the ingredients of which are present in Flora's suggestions. Phew, maybe I am supermum after all. Here we go – from the
weird to the wonderful:</span></div>
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</div>
<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">The ‘Tuna Crunch Barm’</span><br />
<span style="color: #783f04; font-family: Georgia;"><br /></span>
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<span style="color: #783f04; font-family: Georgia;"><br /></span></div>
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<div style="margin: 0px 0px 11px; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Not really earth shattering, but Lola’s sandwich of choice.
It used to be a mixture of mayonnaise, tuna in brine and tinned sweetcorn, but
over the years it has evolved into really quite a treat! Don’t be surprised to
find a sandwich filling that with the tuna contains diced red onion, diced
peppers, spring onions maybe, sweetcorn definitely, and occasionally, the
mayonnaise is switched for a salad dressing, just to make the whole thing taste
‘zing’. </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">‘The Enthusiasm Frittata’</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">So called because everything I have got left (in the fridge)
goes into it… *tumbleweed*</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Finn loves eggs – From that first 'proper food' meal of loosely scrambled
egg, circa 6 months old, to today’s vociferous dunking of soldiers on a Sunday
morning, Finn knows his eggs, and this one appeals to his lunchtime tastebuds. This
week’s offering was made with six beaten eggs, some leftover potato, some
leftover roast gammon and spring onions. You fry off the frittata filling with
a bit of oil, butter or Flora and then add the eggs, which have been seasoned
with a bit of salt and pepper. Stir the filling round so that all the
ingredients become equally dispersed and then leave the mixture to cook and
set. Once the bottom of the pan has become quite set, put the pan under a
pre-heated grill and allow the top to set, puff up and become gloriously brown.
Allow to cool, cut into chunky wedges and put into the lunchbox. </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">The Carrot, Coriander, Lemon and Hummus Combo</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Proof, if it were needed, that you can put anything in a
buttie. I live in an area of the country where it is de rigeur to put a pie
inside a buttered barm, (this should be on your foodie bucket list…) so this
combo doesn’t seem that weird to me. If you use something like a wrap then this
becomes a delicious Vegan lunchbox main, especially if you use Flora that is
dairy free. To make this ‘interesting' sandwich, you need some hummus, some
coriander, a squeeze of lemon and some grated carrot. Grate the carrot and mix
it with the hummus. Then mix in some chopped coriander (I am a bit of a
coriander fiend so I have loads in, but I tone it down for Lola, who likes this
combo, because I know coriander can sometimes taste a bit soapy) and a squeeze
of lemon. Mix and taste. You might need a touch of salt; you might need a bit
more lemon. Once you’re happy with the taste and the consistency, load it onto
bread/into a wrap. </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Flapjacks. The treat to make the afternoons seem not so bad.</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">The recipe that I use for Lola and Finn’s favourite
flapjacks is <a href="http://lolaandfinn.blogspot.co.uk/2014/10/pimp-my-flapjack-apple-flapjacks.html" target="_blank">here</a>. Other recipes are available. Lola and Finn are fans of the
apple flapjack in particular and I have been experimenting with substituting
some of the oats with some millet, which gives a nice crunchy texture. However,
</span><span style="margin: 0px;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"> </span></span><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">I do believe that anything coated with
butter/golden syrup/brown sugar is going to taste mighty fine and a little bit
of flapjack will leave your bubs sated and with enough energy to take the world
on. </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Maybe, with a little bit of help, it is possible to improve
on the current percentage (a mere 1.6%!) of children who eat a packed lunch
that is nutritionally comparable with the guidelines set out for school
dinners. It’s vital for the long term health of our children that little
changes are made to produce, maybe over time, a lunch that strikes a balance
between health, wellbeing and …the odd flapjack!</span><br />
<span style="color: #783f04; font-family: Georgia;"><br /></span>
<span style="color: #783f04; font-family: Georgia;"><br /></span>
<span style="color: #783f04; font-family: Georgia;">This post is an entry for the #FloraLunchbox Linky Challenge, sponsored by Flora. Check out their lunch planner and recipe ideas here <<a href="http://www.flora.com/article/category/1104207/healthy-kids"><span style="color: #2d799b;">http://www.flora.com/article/category/1104207/healthy-kids</span></a> > </span></div>
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Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.com2tag:blogger.com,1999:blog-7088780481430401418.post-57324423207219926392016-08-29T19:13:00.002+01:002016-08-29T19:13:25.764+01:00Lola's Lovely Lunchbox with help from Hartley's<div style="text-align: center;">
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<span style="background-color: white; color: #783f04; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="background-color: white; color: #783f04; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="background-color: white; color: #783f04; font-family: "georgia" , "times new roman" , serif;">I remember being quite happy with a paste butty and a bag of
crisps for a packed lunch back in the 70s when I started primary school,
but today’s 'packed luncher' is a little more discerning and now that I have two
children who have recently returned to packed lunches after some time on school
dinners, I need to think about what they like and what is good for them. I also
need to think about the ease in which the packed lunch can be put together,
because, there is a small window of opportunity of a weekday evening between
falling in through the door with a pile of marking and hurling what’s for
dinner in the general direction of the oven when the packed lunch is made,
packaged and placed in the fridge for the next day. </span></div>
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<span style="background-color: white; color: #783f04; font-family: "georgia" , "times new roman" , serif;">So, for me, it is a boon when I am able to place in my child’s
lunch box something that has sweetness and is healthy, avoiding the need for something
sugary, and a pot of Hartley’s Jelly is just the thing here. And whilst it
might be just as easy to throw a piece of fruit in the lunchbox, having jelly
feels like a proper pudding, and let’s face it, you could have the fruit and the
jelly; Lola does!</span></div>
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<span style="background-color: white; color: #783f04; font-family: "georgia" , "times new roman" , serif;">And whilst I am looking for a lunch box that is quick and easy,
I am looking for food that interests and engages my children, but doesn’t
really impinge on a general shortness of time. It might mean using a bagel
instead of sliced bread, or a particular favourite that I saw in France that
Lola loves: ham and cucumber wheels:</span><br />
<span style="background-color: white; color: #783f04; font-family: georgia;"><br /></span>
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<span style="background-color: white; color: #783f04; font-family: "georgia" , "times new roman" , serif;"><b>ham and cucumber wheels:</b></span></div>
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<span style="background-color: white; color: #783f04; font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></div>
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</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="background-color: white; color: #783f04; font-family: "georgia" , "times new roman" , serif;">Two slices of bread (or, better, wraps which admittedly makes for an easier 'roll')</span></div>
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<span style="background-color: white; color: #783f04; font-family: "georgia" , "times new roman" , serif;"> sliced ham</span></div>
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<span style="background-color: white; color: #783f04; font-family: "georgia" , "times new roman" , serif;">Cucumber</span></div>
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<span style="background-color: white; color: #783f04; font-family: "georgia" , "times new roman" , serif;">Method:</span></div>
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<span style="background-color: white; color: #783f04; font-family: "georgia" , "times new roman" , serif;">Make the sandwich by putting the ham on to the
bread, but then cutting the cucumber lengthways. Cut the cucumber quite thinly
so that it will bend without snapping. You could also do this with a vegetable
peeler, shaving off a couple of slices to put onto the sandwich.</span></div>
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<span style="background-color: white; color: #783f04; font-family: "georgia" , "times new roman" , serif;">Trim any overhanging filling if necessary, then remove the
crusts if you like and cut into three ‘soldiers’</span></div>
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<span style="background-color: white; color: #783f04; font-family: "georgia" , "times new roman" , serif;">Roll up the soldiers in a ‘swiss roll’ action and secure
with a toothpick (or if you wish, place all three on a longer wooden skewer,
thus creating a ham and cucumber‘kebab’ and voila, a sandwich, but
not as they know it.)</span><br />
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<span style="background-color: white; color: #783f04; font-family: "georgia" , "times new roman" , serif;">Or, when I am making some of the week’s meals on one of my
get ahead Sundays, a frittata is a great way to avoid the uninteresting
sandwich. Mostly, my frittata consists of cooked potato, bacon bits and some
spring onions, encased in egg, though it can include any manner of sad looking
vegetable, leftover ham that is lurking in the fridge. A slice of this instead
of butty is a tasty, filling alternative. </span><br />
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<span style="background-color: white; color: #783f04; font-family: "georgia" , "times new roman" , serif;">And then there is the ‘play food’. Lola’s regular ‘getting home from school snack’
was slicing a pepper and opening a tub of houmous. She even made it herself.
This little snack now often takes centre stage in her lunchbox. </span></div>
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<span style="background-color: white; color: #783f04; font-family: "georgia" , "times new roman" , serif;">But, whatever you decide to start with, a jelly is a great
way of finishing. And even better, </span><span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="background-color: white; color: #783f04; font-family: "georgia" , "times new roman" , serif;">In store from July onwards, Hartley’s will offer consumers the chance to
collect 12 special edition green lids from across the No Added Sugar Jelly Pots
(115g), to claim a free Hartley’s lunchbox and stickers.</span></span></div>
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</div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="background-color: white; color: #783f04; font-family: "georgia" , "times new roman" , serif;">Consumers
can claim their exclusive lunchbox by heading to the Hartley’s website
www.hartleysfruit.co.uk. Each one comes complete with a sticker sheet of
Hartley’s much loved characters and a sticker alphabet for children to
personalise their lunchbox.</span></span></div>
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<br /></div>
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<span lang="EN-US" style="color: #555555; mso-ansi-language: EN-US; mso-bidi-font-family: Helvetica;"><span style="background-color: white; color: #783f04; font-family: "georgia" , "times new roman" , serif;">This post is an entry for BritMums
#HartleysYourLunchbox Linky Challenge, sponsored by Hartley’s Jelly
http://www.hartleysfruit.co.uk/.</span></span></div>
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Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.com0tag:blogger.com,1999:blog-7088780481430401418.post-92056971021230091772016-07-02T17:42:00.000+01:002016-07-02T17:42:54.021+01:00Cheese butties and a cheap day out. Surviving the Summer Hols!<div style="text-align: center;">
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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</div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">The fact that the title combines two of my favourite things
in the whole world is merely a coincidence – for this is not necessarily about
me but about my bubs, Lola and Finn, and helping them to get the best out of the Summer holidays without too much fuss . When I was a kid, money was short but the fun wasn’t and it
was just a case of being a bit savvy about what could actually be done. A regular Summer hols destination back when I was little was the beautiful Dunsop Bridge in the Trough
of Bowland, Lancashire. Its appeal was about getting out into the countryside, finding a safe place to swim or paddle or build a den and, importantly, it was cheap, cheerful and fun. You packed a picnic, found a fishing net, got a couple of
towels and sidled onto the hot, sticky seats of the Cortina and off you went,
windows down, radio blaring. And when
you got there, you were greeted with verdant oaks and sycamores overhanging a glistening
river which either bubbled joyfully over smooth stones or dropped into dark
abyss like craters which had been carved out by whirlpools when the river had been at its most aggressive during the storms of winter, but at that moment seemed quite benign
and inviting on a hot June/July/August day. I wanted my two to experience the same thing.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaKrdszGb9_X8BGyWMm7BKRTLaW8i72MJ_7bG6zg95EK3NQ_47mBA1C4RD8k1xxq68Tyy_dAqIqnE5sO7c8_Up6br1rn_xxc7L8qSO3OOH3Lel_TYhdvuHdWDB7k2xsjCyxe4VGpBECJI/s1600/1a5a51da-8d89-4044-95b4-e44456a2e6d1_full+%25286%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaKrdszGb9_X8BGyWMm7BKRTLaW8i72MJ_7bG6zg95EK3NQ_47mBA1C4RD8k1xxq68Tyy_dAqIqnE5sO7c8_Up6br1rn_xxc7L8qSO3OOH3Lel_TYhdvuHdWDB7k2xsjCyxe4VGpBECJI/s320/1a5a51da-8d89-4044-95b4-e44456a2e6d1_full+%25286%2529.jpg" width="320" /></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Nowadays, the experience isn’t quite the same. Instead of
cavorting about in the cold, cold river in just a pair of knickers and an old t
shirt, the clothing of choice was a shorty wetsuit. The Ford Cortina has been
replaced by a Hybrid ‘Plug In’ electric vehicle, but the canopy of
green leaves and the sun still beats down, and children still glisten like jewels
as the water rushes over them and their whooping and hollering means that, for
today at least, the children have escaped from the vice like grip of the computer game. It was great to see my own children, 30 years after me, laughing and splashing in the water.</span><br />
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">And then, there’s the picnic. To be
honest, after half an hour of immersing yourself in water that has just run off
the Bowland Fells, you could just about eat anything, but if there is anything
more humble, simple and more satisfying than a slab of cheese between two thick
slices of white bread that have been generously spread with butter then I don’t
know what it is. Sure, you could jazz it up with the odd tomato, a dollop of
pickle or, my particular favourite, a bag of cheese and onion crisps, but that’s
just decadence! </span><br />
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Summer hols can be simply brilliant, with simple pleasures and the
rediscovery of a place which when you were a kid, gave you so much fun. My children and my inner child will be back. Soon. Maybe this Summer hols there is a place that you and your children are yet to visit which, when you were a child, seemed magical.</span><br />
<span style="color: #783f04; font-family: georgia;"><br /></span>
<span style="color: #783f04; font-family: georgia;">Lastly, as this is a food blog, the recipe for picnic success!</span><br />
<span style="color: #783f04; font-family: georgia;"><br /></span>
<span style="color: #783f04; font-family: georgia;"><br /></span></div>
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><b><u>My favourite cheese sandwiches</u></b></span></div>
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Serves Mum, Dad, Lola and Finn</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">8 slices of soft white bread</span></div>
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</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Lashings of butter</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">A block of cheese, cut into thickish slices</span></div>
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</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">4 packets of crisps</span></div>
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</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Method:</span></div>
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</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Spread the butter on the bread</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Place the cheese slices on a slice of bread and then top a
generous handful of crisps. </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Place a piece of bread, butter side down onto the crisps,
pressing down until you hear the satisfying crunch</span></div>
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</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Cut sandwich in half.</span></div>
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</div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Repeat process until you have four sandwiches</span></div>
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Wrap sandwiches in foil</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Get in car and go off and create some childhood memories.</span></div>
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<span style="color: #783f04; font-family: "georgia";"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "times" , "times new roman" , serif; font-size: large;">This post is an entry for BritMums Confessions of a Summer Parent Challenge, sponsored by <a href="https://www.anchorgoodstuff.co.uk/" target="_blank">Anchor</a>.</span></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "georgia" , "times new roman" , serif;"></span><span style="color: #783f04;"></span></div>
Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.com1tag:blogger.com,1999:blog-7088780481430401418.post-34882490527894419442016-04-11T21:43:00.001+01:002016-04-11T21:43:40.603+01:00Not quite Barefoot Contessa - Lasagne with Chicken Sausage<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3IlQZ0o05tRWg5WnNIa1uiAFNtUYvy9D2WIhcwNa7WMSDe1GsQKsrQSdlH47E3xIJ74GqQGKWcsDdA0F8Qbn-LfofwjQqClmcUn642eHT8yu-pQnEmEYFOOFPvQcrJndRxZSvJ8h05D8/s1600/GEDC3028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3IlQZ0o05tRWg5WnNIa1uiAFNtUYvy9D2WIhcwNa7WMSDe1GsQKsrQSdlH47E3xIJ74GqQGKWcsDdA0F8Qbn-LfofwjQqClmcUn642eHT8yu-pQnEmEYFOOFPvQcrJndRxZSvJ8h05D8/s320/GEDC3028.JPG" width="320" /></a></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">My admiration for the Barefoot Contessa knows absolutely no
bounds. Ever since that hot June afternoon when I sat down with a tiny Lola and
flicked through the TV channels trying to find something to stare absentmindedly
at whilst it was bottle time, I have been a fan. There she appeared, on my TV
screen, looking all smiley and homely, with her lovely house and her Kitchen
Aid and those cute American measuring cups, putting her ‘good vanilla’ and half
a pound of butter into a bowl, and I thought, ‘Oh yes, this could be me.’
Unfortunately, instead of ‘habitating’ in The Hamptons, I was lounging
somewhere near Liverpool, half asleep, not yet totally dressed, with a little
bit of baby dribble adorning my left shoulder but all that was mere detail. This
was going to happen. I could breeze in and out in my Mercedes/BMW, the odd
dinner party here, the trip to the speciality food store for some mozzarella
from the happiest buffalo in the whole world there. Bring it on.</span></div>
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</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Fast forward 10 years and I have the nice house (though it’s
not what you’d call ‘tidy’ – I need at least two hours warning of any visit so
I can shift the dogs, children, washing, yesterday’s plates, clothes, etc.) Phill bought me a Kenwood for my birthday instead
of a Kitchen Aid (I am very grateful; I know that sounds like I am not…) and I
bought my own measuring cups. Not much going on on the old Mercedes/BMW front
but I like to zip about in my little Fiesta up to the farm shop for some carrots…
I think the point I am trying to make is that sometimes it’s nice to take an
idea and put a twist on it and kind of make it yours, and that is what I did
with my ‘I am going to be like the Barefoot Contessa fixation’ and the Barefoot
Contessa’s Turkey Sausage Lasagne recipe. I used chicken sausage. And it was fabulous. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Lasagne is a very important dish in our house. I’d like to
say it is because of our Italian roots but collectively we’re not that
interesting. However, it was a lasagne that wooed Phill (along with, I hope, my
stunning wit and repartee, my jolly personality and what I am going to call my ‘allure’)
and if I happen to think out loud about what to cook for dinner, I know what
the answer is. How would my brood take
to this lasagne craziness? The answer, thankfully, was a general thumbs up,
though for the reasons above, Phill said he preferred the real thing. This,
however, is a tasty, ramped up humdinger of a dish that epitomises Barefoot
Contessa recipes. They’re never bland.</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><b><u>Lasagne with chicken sausage, adapted from ‘Barefoot
Contessa Family Style’ by Ina Garten, or you can find the original recipe <a href="http://barefootcontessa.com/recipes.aspx?RecipeID=37&S=0" target="_blank">here</a></u></b></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 tablespoons olive oil </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1 large onion, chopped </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 garlic cloves, finely chopped </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1 1/2 lb chicken sausages, casings removed </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1 ½ tins chopped tomatoes</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">5 – 6 tbsp tomato puree</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Large handful chopped fresh flat-leaf parsley, divided </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">pack of fresh basil leaves, chopped</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">salt </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Freshly ground black pepper </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1/2 pound no cook lasagne sheets </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">15 oz ricotta cheese </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">3 to 4 oz creamy goat cheese, crumbled </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">10oz Parmesan cheese, plus 1/4 cup for sprinkling </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1 large egg, lightly beaten </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1lb fresh mozzarella, thinly sliced </span></div>
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</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
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<div style="text-align: center;">
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Method:</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Preheat the oven to 400 degrees. </span></div>
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia;"><br /></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Heat the olive oil in a large (10- to 12-inch) pan. Add
the onion and cook for 5 minutes over medium-low heat, until translucent. Add
the garlic and cook for 1 more minute. Add the sausage and cook over medium-low
heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.
Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2
teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low
heat, for 15 to 20 minutes, until thickened. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
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</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">In a medium bowl, combine the ricotta, goat cheese, 1 cup of
Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt,
and 1/4 teaspoon pepper. Set aside. </span></div>
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<span style="color: #783f04; font-family: Georgia;"><br /></span></div>
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<span style="color: #783f04; font-family: Georgia;"><br /></span></div>
<div style="text-align: center;">
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Ladle 1/3 of the sauce into a 9 x 12 x 2-inch rectangular
baking dish, spreading the sauce over the bottom of the dish. Then add the
layers as follows: half the pasta, half the mozzarella, half the ricotta, and
one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and
finally, sauce. Sprinkle with 1/4 cup of Parmesan cheese. Bake for 30 minutes,
until the sauce is bubbling.</span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia;"><br /></span></div>
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<span style="color: #783f04; font-family: Georgia;"><br /></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">I served this with salad and garlic bread. </span></div>
<div style="text-align: center;">
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Georgia, "Times New Roman", serif;"></span><span style="color: #783f04;"></span></div>
Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.com0tag:blogger.com,1999:blog-7088780481430401418.post-67762393226366312522016-04-04T12:37:00.002+01:002016-04-04T12:37:10.747+01:00I should coco! - Coconut and Lemon Curd Madeleines<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFxt5aBN8kv95XnDEMneDePHiG80zVTxeedBpXW9rW2G8ztp731K6oPRUih7RFJYMwLHPfgrCGrnWwXR3TBH9ZTR5Ids72Nl62f1Ada1cPLAdvV5zqfWys_soizPyCJafVc7Adl8bUMoU/s1600/safe_image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFxt5aBN8kv95XnDEMneDePHiG80zVTxeedBpXW9rW2G8ztp731K6oPRUih7RFJYMwLHPfgrCGrnWwXR3TBH9ZTR5Ids72Nl62f1Ada1cPLAdvV5zqfWys_soizPyCJafVc7Adl8bUMoU/s320/safe_image.jpg" width="320" /></a></div>
<span style="font-size: xx-small;"><a href="https://www.instagram.com/p/BDvt5l4ykRw/?taken-by=lolaandfinnsmum" target="_blank">View on Instagram</a></span><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">I’ll be honest, I’ve been slapping coconut oil on my face
for as long as I can remember, and it is indeed as good a moisturiser and
restorative as my previous moisturiser, if not better, which, when I discovered this, was brilliant and
disappointing rolled into one. It's brilliant when I think on one hand of the money I now save by buying coconut oil and putting that on my dressing table
instead of the (expensive) moisturiser that I had been sucked into buying by
promises of eternal youth. My savings now go towards my not insubstantial
collection of Kurt Geiger shoes, which is very pleasing, but the cloud that goes with this particular silver lining is my thinking of the copious amounts of money I
had spent in the years gone by on 'posh' moisturiser which in turn led me to lament the ‘Kurt Geigers’ that
could have been mine if I had been a bit more savvy. Life can be cruel.</span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsTsopKzlijgvkJ77D-87zGnzT0ehVuoTIuV59MPZoiBDppFHj1H-gW-OqomB-tScU8yt9GQBQKgyGFSh8gM6YV-0IA6tipjMsiOTstC7ENm_v1OdCSkYiIkDkzg1voyUJRXY29uSric/s1600/DSCF0471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsTsopKzlijgvkJ77D-87zGnzT0ehVuoTIuV59MPZoiBDppFHj1H-gW-OqomB-tScU8yt9GQBQKgyGFSh8gM6YV-0IA6tipjMsiOTstC7ENm_v1OdCSkYiIkDkzg1voyUJRXY29uSric/s320/DSCF0471.JPG" width="320" /></a></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia";"><br /></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">But my recent discovery of cooking with coconut oil has been
a revelation. A bit of reading around led me to discover that coconut oil had
been the ‘go to’ oil for cooking and baking, before we discovered the horrors
of hydrogenated, manufactured fats and indeed like many other naturally derived oils, coconut
oil had long been a beauty/health staple too by those in the know. Win. Win. So,
for no real logical explanation, I decided to celebrate my much improved
knowledge by making madeleines. </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Regular readers to this blog will know that I am a Francophile,
pure and simple. That being the case, it is surprising that my madeleine pan,
bought at Super U in a pretty Dordogne town one balmy summer when I was young,
beautiful and carefree, before such pans were ever readily available here, has had
about three airings in all the time I have owned it. Despite my lack of effort, madeleines are a cinch to
make, as long as you are vigilant because like most ‘biscuity’ types, blink and
they are burned. </span><br />
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Newly inspired, I decided to make coconut and lemon curd madeleines, which are
loosely based on the idea of placing a dollop of something in the middle of the
raw madeleine mix. I’d seen it done with Nutella, but with my coconut vibe, I
thought that the sharp lemon tang would be a great foil to the mellow, nutty coconut.
So, I set off to work, replacing the requisite amount of butter for VitaCoco coconut
oil and adding about 50g of desiccated coconut, a pinch of salt and a teaspoon orange
flower water (I was thinking citrus…) to a well-established madeleine recipe
that I had cut out of a French cookery magazine in the dim and distant past. The
result was, even though I say so myself, pretty damn good. It was a good thing
that madeleines don’t really keep very well and need to be eaten within a few
hours of baking. Marcel Proust used to dip his stale madeleines in his tea;
Lola, Finn and Phill snaffled these before I had managed to put the kettle on.
There can be no better recommendation in my mind. </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">And if you don’t like lemon curd, what about lime curd for a
totally tropical vibe? Or a dollop of raspberry jam? Now, Coconut and raspberry:
Let me just think about that for a moment. Or you could visit </span><a href="http://www.swearbyit.com/"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">www.swearbyit.com</span></a><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"> for some more great
recipes!</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><b>This recipe is an entry into the #swearbyit challenge with
Vita Coco. Find more great coconut oil recipes and tips on using coconut oil at
</b></span><a href="http://www.swearbyit.com/"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><b>www.swearbyit.com</b></span></a><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"> </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><b><u>Coconut and Lemon Curd Madeleines</u></b></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Makes approximately 18</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">3 large eggs</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">130g caster sugar</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">1 tbsp honey</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">1tsp orange flower water (optional) </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">100g Vita Coco Coconut Oil, softened,( but cooled if you
have melted it) plus a little more for greasing the tin.</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">50g desiccated coconut</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">150g plain flour</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">6g (a generous teaspoon) of dried yeast</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">A pinch of salt</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">About a quarter to half of a jar of good quality lemon curd</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Method:</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Preheat the oven to 200c</span></div>
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia";"><br /></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Place the eggs and the sugar in a mixing bowl and beat until
light and airy. </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Add the honey and the orange flower water if using and mix
well.</span></div>
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia";"><br /></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Add the coconut oil. If it is quite solid, mix it vigorously
into the egg mixture until it disperses evenly. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNY0OorN3avgML5Ls4tbSLr9U5ghPXZlETz4TVoHol6jVkkUvFsQ0pc5eGFXdJrk8JqKcmVfT-Nxws8fo9jppVZtCJp9urX2XCNXuuULMilLo_e8uqbD2aEt917o-YgVcQgxH6sh5opls/s1600/DSCF0474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNY0OorN3avgML5Ls4tbSLr9U5ghPXZlETz4TVoHol6jVkkUvFsQ0pc5eGFXdJrk8JqKcmVfT-Nxws8fo9jppVZtCJp9urX2XCNXuuULMilLo_e8uqbD2aEt917o-YgVcQgxH6sh5opls/s320/DSCF0474.JPG" width="320" /></a></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia";"><br /></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Add the flour, the coconut, a pinch of salt and the yeast
and mix until combined. Don’t overbeat. Personally I taste the mixture at this
stage to see if I can discern the flavours, in this case, coconut. If it tastes
a bit bland, add a little more salt, but be careful.</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Grease the madeleine pan very well with the coconut oil.
This is imperative as you want your madeleines to come out easily. </span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia";"><br /></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Place a heaped teaspoon of the mixture into each madeleine
mould. Tap the pan down on the working top to encourage the mixture to settle
into the mould. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEQlvIOnCo4N-z4IUo806EavfYNeaFQ77vvumO0CmvZ1_pNz-lsRk3ikjWwMUFkjvZpJ9rsy7lhPBfROMw3e6icZJhCVJwr-vhGzZDU1BP7wyGmcXbY3sMhW7JKvv_dIARb1DTtR1yeE/s1600/DSCF0475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEQlvIOnCo4N-z4IUo806EavfYNeaFQ77vvumO0CmvZ1_pNz-lsRk3ikjWwMUFkjvZpJ9rsy7lhPBfROMw3e6icZJhCVJwr-vhGzZDU1BP7wyGmcXbY3sMhW7JKvv_dIARb1DTtR1yeE/s320/DSCF0475.JPG" width="320" /></a></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia";"><br /></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Place a scant teaspoon of lemon curd onto the madeleine
mixture.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ0qJKPK9MLr6ZjPt12NJNk1kniKiygl4kAs2j343_xuCPBcDQ_Cm72y0ySK8EMXubCTEAutcJzJmm2_k2eFQxjFBZWmPbuiA2c6Phlx88YbucnQV5D2Kt8_XZGGFL4RuSY2KGkbSIkXg/s1600/DSCF0476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ0qJKPK9MLr6ZjPt12NJNk1kniKiygl4kAs2j343_xuCPBcDQ_Cm72y0ySK8EMXubCTEAutcJzJmm2_k2eFQxjFBZWmPbuiA2c6Phlx88YbucnQV5D2Kt8_XZGGFL4RuSY2KGkbSIkXg/s320/DSCF0476.JPG" width="320" /></a></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia";"><br /></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Top the lemon curd with another generous teaspoon of the
madeleine mixture. You may have to use the spoon to disperse the mixture evenly
and it may all become a bit messy, but it will be okay.</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Give the madeleines a final tap in the pan and then place
them in the middle of the preheated oven. They might spread frighteningly and
will look pretty awful initially but all will be fine. They should take about 8
– 10 minutes to bake and they should be a light golden brown with perhaps
slightly browner ‘shell’ edges. Remove from the oven and when you can do so. If
you have greased the pan well, the madeleines should come away from the moulds
easily. </span></div>
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia";"><br /></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Trim the madeleines to their characteristic shell shape. It
is likely that some of the mixture will have spread from the mould and
therefore some trimming will be needed to neaten the madeleines up. I just
think of all those sweet crispy bits and it pleases me enormously. </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Eat warm, or whilst they are not quite cold. They will begin
to become a little less light once they have been cold for a while, in which
case, do what Proust did: make a pot of tea. </span><br />
<span style="color: #783f04; font-family: georgia;"><br /></span>
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</span></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "georgia" , "times new roman" , serif;"></span><span style="color: #783f04;"></span></div>
Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.com1tag:blogger.com,1999:blog-7088780481430401418.post-10757735063579631392016-02-15T20:44:00.001+00:002016-02-15T20:44:42.889+00:00A seventies cake for a seventies chick - Black Forest Victoria Cake<div style="text-align: center;">
</div>
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif; font-size: x-small;"><a href="https://www.instagram.com/p/BBuzthTSka7/?taken-by=lolaandfinnsmum" target="_blank">View on Instagram</a></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><span style="font-size: x-small;"></span><br /></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Retro. That’s me. And that being
the case, it was only fitting that my birthday cake of choice would also be,
like me, of a seventies vintage, the Black Forest Gateau. I don’t care if it’s
naff, the combination of chocolate, cream and cherries is, quite frankly, lush,
and I thumb my nose to all you dinner party aficionados who think it a
gastronomic crime to serve this after your prawn cocktail and your duck a l’orange…
(I lurve duck a l’orange by the way…) </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">I was flicking through some
cookery books for an idea as to what to indulge myself with (and force upon
others) for my birthday and when the book fell open on this cake I thought to
myself, bingo… I have all the ingredients, so no visit to the supermarket (a
dangerous business when you are in the midst of ‘healthy eating’ and feel like
eating your own arms…) and I like chocolate. And cherries. And cream. And more chocolate.
If I am abandoning my current pastime of living virtuously, albeit temporarily,
then this is a beautiful way to do it. </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">This recipe is from ‘Gorgeous
Cakes’ by Annie Bell. A completely apt title if you ask me. I made some
<span style="color: red;">adaptions</span>, like adding some vanilla extract and salt to the chocolate cake mix,
for chocolate likes vanilla and needs salt for that chocolatey ‘hit’. I brushed
the warm cakes over with some kirsch because I don’t believe that you can ever
have too much of a good thing, and I sweetened the cream with some vanilla and
a little icing sugar. Because I can. </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">The other nice thing about Black
Forest Gateau is that you can make it look as pretty as a picture. It didn’t
need the 42 candles that should have gone on it. Just as well really as I
imagine that such an amount of candles constitutes some kind of fire hazard. </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><b><u>Black Forest Victoria, adapted
from ‘Gorgeous Cakes’ by Annie Bell</u></b></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Makes a 1 20cm cake with sides of
9cm deep, </span><span style="color: red; font-family: Georgia, "Times New Roman", serif;">(but I divided the mixture into three 18cm sandwich tins)</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">For the cake -</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">225g unsalted butter, at room
temperature</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">200g golden caster sugar</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1 tbsp golden syrup</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: red; font-family: Georgia, "Times New Roman", serif;">1tsp vanilla extract</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">200g self-raising flour</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 tsp baking powder</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">25g cocoa powder, sifted</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">4 medium eggs</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">100ml milk</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: red; font-family: Georgia, "Times New Roman", serif;">Pinch of salt</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: red; font-family: Georgia, "Times New Roman", serif;">10 – 15ml kirsch, for brushing
over the cake</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">For the filling – </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Half a jar of black cherry jam</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1 tbsp kirsch</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">350ml double cream</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: red; font-family: Georgia, "Times New Roman", serif;">1 tsp vanilla extract</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: red; font-family: Georgia, "Times New Roman", serif;">1 tbsp icing sugar, sifted</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">To decorate:</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Approx 50g of grated chocolate
(Should have used dark chocolate, </span><span style="color: red; font-family: Georgia, "Times New Roman", serif;">chose to use milk due to fussy children!)</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: red; font-family: Georgia, "Times New Roman", serif;">Cherries (I used some from a jar)</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Method:</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Preheat the oven to 180c and
prepare tins by greasing and then lining the bottoms with greaseproof paper.</span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia;"><br /></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">The original recipe recommends
putting all the ingredients together and creaming them until combined. Rightly
or wrongly I did it the way mama taught me, that is, creaming the butter with
the sugar, then added the syrup, the vanilla and the eggs, one at a time,
putting a spoonful of flour into the mix after each egg to stop the mixture
from splitting. Then I added the flour alternately with the milk and mixed to
only just combined. Lastly, I added the salt and then for the final mix
together I used a spatula to ensure that all the mixture was combined.</span></div>
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia;"><br /></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Pour the mixture into the tin(s).
If using the sandwich tins then bake for about 20 mins, until the cake is firm
to the touch and has shrunk away from the sides of the tin. If baking in the
recommended tin, bake for about 55 mins or until a toothpick placed into the centre
of the cake comes out clean).</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Once the cakes come out of the
oven and whilst still warm, brush a little of the kirsch over the top of the
cake(s). If you are making one cake then you will need to cut the cake into
layers.</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">To make the filling: Whip up the
cream with the icing sugar and vanilla until it forms pretty stiff peaks which
will hold whilst piping. Do not overbeat. </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Put the jam into a bowl and
loosen with the kirsch. Grate the chocolate.</span></div>
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia;"><br /></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">To assemble. Once cool, spread
jam over the layer and then pipe some cream on. Place the next layer onto the
cake and then repeat the process. </span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia;"><br /></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">On the top layer, brush the jam
over the top and then cover the jam with grated chocolate. Once the top is
completely covered in chocolate, pipe the top decoratively. Adorn the cake with
pitted cherries.</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Don your bell bottoms and Cuban heels
and then serve to all and sundry. </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<br /></div>
<div style="text-align: center;">
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<br /></div>
<div style="text-align: center;">
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="color: #783f04;"></span><span style="font-family: Georgia, "Times New Roman", serif;"></span></div>
Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.com1tag:blogger.com,1999:blog-7088780481430401418.post-12030380221651234342016-02-13T11:41:00.001+00:002016-02-13T11:41:48.868+00:00LET ME EAT CAKE, I SAY (Just like Marie Antoinette) Spelt and Olive Oil Cake with Blood Orange<div style="text-align: center;">
</div>
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<a href="https://www.instagram.com/p/BBfvvgEykRf/?taken-by=lolaandfinnsmum" target="_blank">View on Instagram</a><span style="color: #783f04;"><br /></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">I don’t really know whether Marie Antoinette was into ‘healthy
eating’ or not really. If she was anything like me she needed to be, as when I
am in France I tend to eat my own weight in croissants, camembert and crusty ‘baguette’
and then wash it down with Madiran, and whilst red wine is meant to be REALLY
good for you, I am not sure the rest of it is. Anyway, the damage is done for
me and before our next jolly to La Belle France in July (Annecy and the French
Alps, plus a foray into Northern Italy – very excited) I want to be healthier.
But I want cake. </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Here is the compromise.
I bought some spelt flour yonks ago because I bought a recipe book (yes
really) which raved on about it. I made a recipe from the book for a lemon tart
and it was horrible and I thought, ‘Spelt? Nah…’ and put it back in the
cupboard. Fast forward to the purchase of another cookery book (yes really…)
called ‘Grains as Mains’ and after a couple of successful meals made, no doubt
coming to a blog near you soon) I happened upon a recipe for olive oil and
spelt cake, with blood orange. I lurve blood orange. I lurve cake. This doesn’t
sound as unhealthy as ‘normal’ cake. I opened the cupboard and out came the
much maligned spelt flour. </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">The<span style="color: red;"> alterations</span> I made for this recipe were down to the fact
that I like a cake that looks semi appealing, and I had an idea that this might
not. Plus I did not want to waste any of my blood oranges so I upped the zest
to the zest of two oranges as it took two oranges to produce the juice required
to make the cake. I also decided to slice my remaining orange up, after
removing the peel and a pith with a sharp knife, and put it on the cake. Then I
thought that the slices might dry out and look a bit shrivelled so I strew a
tablespoon or so of Demerara sugar over the cake in the hope that it would caramelise
over the orange slices and make them look like huge jewels. </span></div>
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</div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">As the cake came out of the oven, I brushed over a luscious
syrup made of orange juice and icing sugar to give it that ‘French Patisserie’
look. Marie Antoinette would definitely
be up for this cake. I am sure of it. </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><b><u>Spelt and Olive Oil Cake adapted from ‘Grains and Mains’ by
Laura Agar Wilson</u></b></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Serves 12, apparently… </span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></div>
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</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">120ml extra virgin olive oil plus extra for greasing the tin</span></div>
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">225g spelt flour</span></div>
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</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">100g ground almonds</span></div>
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</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Grated zest of one orange </span><span style="color: red; font-family: "georgia" , "times new roman" , serif;">(I used two)</span></div>
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</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">2 tsp baking powder</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">1 tsp salt</span></div>
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</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">2 eggs</span></div>
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</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">150g light brown sugar</span></div>
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</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: red; font-family: "georgia" , "times new roman" , serif;">To decorate the top</span></div>
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: red; font-family: "georgia" , "times new roman" , serif;">A blood orange, peeled with the pith removed</span></div>
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</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: red; font-family: "georgia" , "times new roman" , serif;">1 tbsp Demerara sugar</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">To glaze:</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">1 tsp blood orange juice</span></div>
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</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">35g icing sugar</span></div>
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</div>
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<br /></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Method:</span><br />
<span style="color: #783f04; font-family: Georgia;"><br /></span>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Preheat the oven to 180c – grease and line a 23cm round cake
tin.</span><br />
<span style="color: #783f04; font-family: Georgia;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9k-tRuQZ8JxkL8Vjr4TE3yKKqQMfeQji9B921iSR9QquKiairpHU2Z4n_CThhlAcfgm7R5VFnGgDLbmlp_dJ-wrB6fMggVoRvJ465k-DOyActf3GCakv0F0uCiyub1NCIP2RUGTeTlNs/s1600/WP_20160207_17_28_58_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9k-tRuQZ8JxkL8Vjr4TE3yKKqQMfeQji9B921iSR9QquKiairpHU2Z4n_CThhlAcfgm7R5VFnGgDLbmlp_dJ-wrB6fMggVoRvJ465k-DOyActf3GCakv0F0uCiyub1NCIP2RUGTeTlNs/s320/WP_20160207_17_28_58_Pro.jpg" width="180" /></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Mix the dry ingredients (not the sugar) and the orange zest
together until well combined.</span><br />
<span style="color: #783f04; font-family: Georgia;"><br /></span>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">In a separate bowl, mix the wet ingredients, plus the sugar,
together.</span><br />
<span style="color: #783f04; font-family: Georgia;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0emYUEVZnVm0giaBLewNLvu90LAzpt4sNlr24_RU3XUrpH5u2ujYO30wxaj_iUYO7oJHzecsb34hcvCVpNsJMeNsyF9mXUcdOZqpm_sxNHvBgn-oWzUBili77rbWfeRyB1VZQ1FO5_oU/s1600/WP_20160207_17_37_26_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0emYUEVZnVm0giaBLewNLvu90LAzpt4sNlr24_RU3XUrpH5u2ujYO30wxaj_iUYO7oJHzecsb34hcvCVpNsJMeNsyF9mXUcdOZqpm_sxNHvBgn-oWzUBili77rbWfeRyB1VZQ1FO5_oU/s320/WP_20160207_17_37_26_Pro.jpg" width="320" /></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Add the wet and dry ingredients together and mix until only
just combined. Do not overmix. </span></div>
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</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Place the cake mixture into the prepared pan. </span><br />
<span style="color: #783f04; font-family: Georgia;"><br /></span>
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<span style="color: #783f04; font-family: Georgia;"><br /></span></div>
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</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: red; font-family: "georgia" , "times new roman" , serif;">To prepare the decoration, slice the bottom and the top of
the orange so that it sits flat. Using a sharp knife, cut the peel and pith away
from around the orange, starting at the top of the orange down to the bottom.
When you have removed the peel and the pith, slice the orange into thin slices and
place them onto the top of the cake. Strew the Demerara over the cake </span><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">and then
place it into the oven. </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Whilst the cake is baking, make the glaze. Mix the orange
juice and the icing sugar with two teaspoons of water until everything is
combined.</span><br />
<span style="color: #783f04; font-family: Georgia;"><br /></span>
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<span style="color: #783f04; font-family: Georgia;"><br /></span></div>
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</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Bake for about 40 minutes, until a skewer/toothpick in the
centre comes out clean. Brush the glaze over the cake. </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">This is best served warm. </span></div>
<div style="text-align: center;">
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "georgia" , "times new roman" , serif;"></span><span style="color: #783f04;"></span></div>
Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.com0tag:blogger.com,1999:blog-7088780481430401418.post-32606551478827970832016-02-05T20:29:00.002+00:002016-02-05T20:29:24.430+00:00Bloody Great! Chicken with Marsala, Olives and Blood Oranges<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia";"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">So, here I am continuing to bore you with my new found
virtuosity. I have no idea whether this recipe is truly healthy, whatever that
means, but my word… it made me feel good. In fact, the fact that I was able to
muster this up on a school night is testament not only to my new found energy
(well…actually, I don’t know whether I would take it that far. I merely decided
to swerve the marking of year 9 books in order to eat because I was that hungry
I could have eaten my own arms) but also the ease in which this amazing tasting
dish can be created. Yes, even on a school night. </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">This divine tasting dish is from Diana Henry’s ‘A Bird in
the Hand’. It is likely, due to amount of chicken that is being eaten in the
household lately, that I will be cooking my way through this frankly fabulous
tome of chicken recipes. I haven’t read one yet that I know I wouldn’t like.
This recipe uses that seemingly rare beast, the blood orange, which is a particular
favourite of mine, their sanguine juice and flesh slightly acidic tang adding
colour and flavour to anything and everything. I got mine from the local farm
shop, Windy Arbour, in Billinge. </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">I used chicken breasts on the bone for this one, instead of
jointed chicken pieces. Personally I’d have been happy with any part of the
chicken but I seem to be surrounded by people who don’t want to deal with too
much in the way of bones, so chicken breasts it is. What I will say though is
the way of cooking this kept the chicken incredibly moist and seemed to infuse
flavour into what I think is sometimes the blandest cut of the bird. Anyway,
happy bubs, happy Phill, happy me. </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">I served this cooked with spelt which had initially been sautéed
with onions, and then braised in chicken stock, finished with a sprinkling of
parsley. All together it was seriously delish and it’s one that I will be
cooking again, as soon as the blood oranges make their welcome appearance. </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><b><u>Chicken with Marsala, Olives and Blood Oranges from ‘A Bird
in the Hand’ by Diana Henry</u></b></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Serves Lola, Finn, Mum and Dad, twice (4 – 6 people)</span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia";"><br /></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">1 tbsp olive oil</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">1 medium British free-range chicken, jointed into 8 </span><span style="color: red; font-family: "georgia" , "times new roman" , serif;">(I used
chicken supremes)</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">2 small red onions, halved and cut into crescent moon-shaped
slices</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">2 garlic cloves, finely chopped</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">100ml dry Marsala </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Juice 1 blood orange, plus 2 blood oranges </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">8 fresh thyme sprigs </span><span style="color: red; font-family: "georgia" , "times new roman" , serif;">(I used 1 ½ tsp of dried thyme)</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">1-2 large handfuls good quality green olives</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">A little caster sugar</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Heat the oven to 190°C/fan170°C/gas 5. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIkcKQ7GqR0TeLqk9vEKc6nPodb9FieWS6x8-FUmeacz3qejPwoXXGPTEXva3cxHgzltqeEaUAZz2QCtBUXnAZKN7jKXaXTpRHh9Rl2zRQEygjY0k-7-PULY5_80LgtB3Hq2kb-HkkXq0/s1600/WP_20160128_18_39_02_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIkcKQ7GqR0TeLqk9vEKc6nPodb9FieWS6x8-FUmeacz3qejPwoXXGPTEXva3cxHgzltqeEaUAZz2QCtBUXnAZKN7jKXaXTpRHh9Rl2zRQEygjY0k-7-PULY5_80LgtB3Hq2kb-HkkXq0/s320/WP_20160128_18_39_02_Pro.jpg" width="179" /></a></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia";"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">On the hob, heat the
olive oil in a broad, shallow casserole or ovenproof pan in which the chicken
joints can lie in a single layer (I used my oval cast iron casserole) Season the chicken
with salt and pepper, then brown on both sides, skin-side first, over a
medium-high heat. Be careful not to turn the chicken pieces over before they
come away easily from the base of the pan, otherwise you will tear the skin.
Transfer to a plate.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqqfiN6x8bx2s8r810YdXcVQzEUAa7Pg5IKtKHgigUCosjYzMuD8im3x81hrtOkZVE-63FeIs4nAtpO7c1t0YUgpqw-Oyx_or2sjOiwPyK2zo01UppZH2RBqNnKb1emVmsTI953-3q5M/s1600/WP_20160128_18_47_41_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqqfiN6x8bx2s8r810YdXcVQzEUAa7Pg5IKtKHgigUCosjYzMuD8im3x81hrtOkZVE-63FeIs4nAtpO7c1t0YUgpqw-Oyx_or2sjOiwPyK2zo01UppZH2RBqNnKb1emVmsTI953-3q5M/s320/WP_20160128_18_47_41_Pro.jpg" width="320" /></a></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia";"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia";"><br /></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Drain off all but a couple of tablespoons of the oil,
then add the onions to the pan. Cook over a low-medium heat for around 5
minutes or until the onions begin to soften. Add the garlic and cook for
another 2 minutes.</span><br />
<span style="color: #783f04; font-family: georgia;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #783f04; font-family: georgia;"><br /></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Add the marsala to the pan and scrape up all any
flavourful sticky bits on the bottom. Add the blood orange juice. Return the
chicken – and any meat juices – to the pan, skin-side up. Season, then add the dried thyme. Bring to the boil, then take the pan off the heat and put it
in the oven for 20 minutes.</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Meanwhile, cut a slice off the bottom and top of each
whole blood orange so they have a flat base on which to sit. Using a very sharp
knife, cut the peel and pith from each orange, working around the fruit and
cutting in broad slices from top to bottom. Slice the oranges into rounds and
pick out any pips.</span><br />
<span style="color: #783f04; font-family: georgia;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiezFxwwlbGGpcGlZ4oiPYByATIpJCATruVLNb7Nbnr2N4W5GUZbzU6R9K4lDosLWgU9eA41xUo5zef__cNLmS2nGJ53hd0BmRfRYCaHqqKpi8Xcn7LM65IM37y9V8yjMLzHdc2N3mh4Tw/s1600/WP_20160128_19_27_46_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiezFxwwlbGGpcGlZ4oiPYByATIpJCATruVLNb7Nbnr2N4W5GUZbzU6R9K4lDosLWgU9eA41xUo5zef__cNLmS2nGJ53hd0BmRfRYCaHqqKpi8Xcn7LM65IM37y9V8yjMLzHdc2N3mh4Tw/s320/WP_20160128_19_27_46_Pro.jpg" width="320" /></a></div>
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<span style="color: #783f04; font-family: georgia;"><br /></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">Take the chicken out of the oven, then add the olives and
lay over the sliced blood oranges (the oranges should stay on top, out of the
liquid). Sprinkle the orange slices with a little sugar, then return the pan to
the oven and cook for another 20 minutes. The juices should have reduced, the
orange slices should be golden, even caramelised in patches, and the chicken
should be cooked through.</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;">
Spoon over some of the juices, then serve immediately. I served this with pearled spelt, cooked with onions in chicken stock. </span><br />
<span style="color: #783f04; font-family: georgia;"><br /></span>
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<span style="color: #783f04; font-family: georgia;"><br /></span>
<span style="color: #783f04; font-family: georgia;"><br /></span>
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<span style="color: #783f04; font-family: georgia;"><a href="https://www.instagram.com/p/BBGIVjSSkS5/?taken-by=lolaandfinnsmum" target="_blank">View on Instagram</a></span></div>
<br />
<div style="text-align: center;">
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "georgia" , "times new roman" , serif;"></span><span style="color: #783f04;"></span></div>
</div>
Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.com0tag:blogger.com,1999:blog-7088780481430401418.post-80877919826482807412016-01-23T17:43:00.001+00:002016-01-23T17:43:53.486+00:00A cake to make me less narky: Barefoot Contessa's Apple Spice Cake<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">So, I am justifying the inclusion of this truly wonderful
cake into my ‘do things better’ agenda for the following reasons: It has apple
in it, so surely must be one of my five a day. It is made with vegetable oil
and not butter so that has to make it a ‘better’ cake, whatever that is. It is packed
with spices and of course they have oodles of medicinal qualities, and lastly,
a bit of what you fancy does you good, and the opportunity to sit down with a
slice of this with a cuppa turns a narky Stella into a less narky one. Only one
slice mind…</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">If you want a really really reliable, decadent, frankly
scrumptious cake, you open a Barefoot Contessa book and turn to the section
marked ‘desserts’. There you will find cake heaven. And it was in her ‘Make it
Ahead’ cookery book that I found this. Don’t be put off by the amount of
spices; go buy them if you haven’t got them because you will be making this
cake more than once. I promise. </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">I very rarely alter a Barefoot Contessa recipe because they
are usually perfect. However, I have made a couple of alterations, mainly due
to the fact that I didn’t have any golden raisins, but I did have some pretty
jewel like sultanas which did the job just nicely. I also didn’t have the exact
size pan as indicated in the recipe, so I split the mixture between two smaller
pans. </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">If you don’t fancy my chosen way of eating this, with a
cuppa, then serve some slightly warm with some ice cream. And swoon…</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><b><u>APPLE SPICE CAKE from ‘Make It Ahead’ by Ina Garten</u></b></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">serves 12</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">An American recipe, so uses cup measurements (which I quite
like…)</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">INGREDIENTS </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1 cup pecans, chopped </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1/2 cup rum </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1 cup golden raisins</span><span style="color: red; font-family: Georgia, "Times New Roman", serif;"> (I used sultanas)</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1 cup granulated sugar </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1 cup dark brown (Muscavado) sugar </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">3 large eggs </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">3/4 cup vegetable oil </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 tsp vanilla extract</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 tsp grated orange zest </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 1/2 cup plain flour </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 tsp baking powder </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1/2 tsp salt </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 tsp ground cinnamon </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1/2 tsp ground nutmeg </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1/2 tsp ground ginger </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1/8 tsp ground cloves </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">3 (large) to 4 (small) Granny Smith apples, peeled, cored,
and 1/4 inch diced </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Method:</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Preheat the oven to 350°F. Grease and flour a 9x13x2 inch baking
pan, or a pan(s) that will take the amount of mixture.</span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Toast the pecans on a baking sheet for 5 to 10 minutes.
Watch the nuts like a hawk. They burn in the blink of an eye. Set aside. </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Add the rum and raisins to a microwave-safe bowl and cover
with a sheet of plastic wrap; microwave for 1 mi</span><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">nute, then set aside. </span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia;"><br /></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">In the bowl of a stand mixer, combine the granulated sugar,
brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DgQ9vc5ZCHiNO1zK7uMoAwR1WKbodChwGEB5RQVhg9V_ILpQFIurrZlJnwC5jTQXtU58JlaQ7WzWcSizV2PtwgF2ngHk0KKmp7m5InHZ8rC7wkVRyz2njroghWbZ-3oVPRxQM1DgZv8/s1600/WP_20160109_17_47_45_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DgQ9vc5ZCHiNO1zK7uMoAwR1WKbodChwGEB5RQVhg9V_ILpQFIurrZlJnwC5jTQXtU58JlaQ7WzWcSizV2PtwgF2ngHk0KKmp7m5InHZ8rC7wkVRyz2njroghWbZ-3oVPRxQM1DgZv8/s320/WP_20160109_17_47_45_Pro.jpg" width="320" /></a></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia;"><br /></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Once combined, add the flour, baking powder, salt, cinnamon,
nutmeg, ginger, and cloves; mix until smooth. The batter will be very thick. </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Drain the raisins before adding them to the batter. <strike>Drink
the rum.</strike></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<strike><span style="color: #783f04; font-family: Georgia;"><br /></span></strike></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Add the apples and pecans too, then use a rubber spatula to
fold them all into the batter. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJl1yQkhRK4CFgCV91e0d2YaWlHneaeT5qOO4gFJTKzjnEZlxYxqvNRoZ5yqUayOY1wbh39UWMH118Cs1loayYHCQEZSbI8Jk3O49oL6aJ8ISyr0WIVNsbzPeSKLqbQX-tdKLy7Vwnctc/s1600/WP_20160109_18_12_19_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJl1yQkhRK4CFgCV91e0d2YaWlHneaeT5qOO4gFJTKzjnEZlxYxqvNRoZ5yqUayOY1wbh39UWMH118Cs1loayYHCQEZSbI8Jk3O49oL6aJ8ISyr0WIVNsbzPeSKLqbQX-tdKLy7Vwnctc/s320/WP_20160109_18_12_19_Pro.jpg" width="320" /></a></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia;"><br /></span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Spread this batter in your prepared pan, smoothing it out. </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Bake the cake for 35 to 45 minutes, until a toothpick
inserted in the centre comes out clean. </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Let the cake cool until it’s barely warm or room temperature
before cutting into squares. </span></div>
<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Enjoy!</span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia;"><br /></span></div>
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><div class="separator" style="clear: both; margin: 0cm 0cm 8pt; text-align: center;">
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</span><div style="text-align: center;">
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Georgia, "Times New Roman", serif;"></span><span style="color: #783f04;"></span></div>
Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.com1tag:blogger.com,1999:blog-7088780481430401418.post-21033932284762170642016-01-19T20:23:00.002+00:002016-01-19T20:23:45.678+00:00I AM NOT ON A DIET. I AM NOT ON A DIET (repeat to fade) Chicken with Lentils and Rosemary<div style="text-align: center;">
</div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">I am not</span><span style="font-size: 12.0pt; line-height: 107%;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> on a diet. Diet is a dirty word. It conjures up ideas of
solitary lettuce leaves and a kind of hunger which makes you want to kill
someone (in my case anyway that is; I am always at my most calm and serene with
a full stomach). So, what I am doing is making better choices. I am ‘doing
stuff better’ a la my New Year’s Resolution (mentioned <span id="goog_1543241695"></span><a href="http://lolaandfinn.blogspot.co.uk/2016/01/the-first-post-of-2016-and-i-hope-not.html" target="_blank">here<span id="goog_1543241696"></span></a>) and it is a vague
enough notion to ensure that I don’t fail. Let’s face it; ‘doing stuff better’
could mean anything. But at this time, it means selecting foods to eat that I
know are good for me and that I enjoy, and staying off the pies. </span></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="font-size: 12.0pt; line-height: 107%;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">It is, with
this in mind, that a foray into the latest Waitrose magazine led me to discover
a Hugh Fearnley Whittingstall dish for chicken with lentils and rosemary. Yum,
says I, for though lentils get a bad rap, I absolutely adore them and as such,
should eat a whole lot more of them. In this recipe, the lentils draw in the
flavour of chicken stock, onions, garlic and rosemary and transform into
something gorgeously tasty and satisfying, so much so I probably could have eaten
a bowl of that alone and felt pretty damn satisfied. The accompanying chicken
was more a bonus than the main event for me. </span></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="font-size: 12.0pt; line-height: 107%;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">This is
pretty easy to make. It’s a one pot wonder essentially and thus good for a
night where I can’t really be bothered with much culinary flourish. It does
require more effort than hurling some oven chips in the general direction of the
cooker, but once you have sautéed your onion, garlic, rosemary and then added
the lentils and stock, you are good to go really. Just plonk the chicken on
top. And I don’t know whether it was luck or judgement, but the resulting dish
was the cooked down tastiness of the lentils but with some on top still
retaining their shape but yielding willingly as you ate. Yum. The consistency
of the lentils, kind of reminded me a little of mash, and that could never be a
bad thing. </span></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="font-size: 12.0pt; line-height: 107%;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">I served
this with steamed spring greens, their verdant, iron rich goodness
complimenting the chicken and the lentils completely. </span></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="font-size: 12.0pt; line-height: 107%;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><b><u>Chicken with
Rosemary and Lentils, taken from Waitrose magazine</u></b></span></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="font-size: 12.0pt; line-height: 107%;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Serves 4/5
people</span></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="font-size: 12.0pt; line-height: 107%;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">My
alterations in </span><span style="color: red; font-family: Georgia, "Times New Roman", serif;">red.</span></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="font-size: 12.0pt; line-height: 107%;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="font-size: 12.0pt; line-height: 107%;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 tbsp
rapeseed or olive oil</span></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="font-size: 12.0pt; line-height: 107%;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1 large
onion, sliced </span><span style="color: red; font-family: Georgia, "Times New Roman", serif;">(I used two biggish ones)</span></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: red; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="font-size: 12.0pt; line-height: 107%;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">4 garlic
cloves, chopped</span></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="font-size: 12.0pt; line-height: 107%;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Leaves from
2 sprigs of rosemary</span></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="font-size: 12.0pt; line-height: 107%;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">200g red
lentils, well rinsed</span></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="font-size: 12.0pt; line-height: 107%;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">500ml
chicken or veg stock </span><span style="color: red; font-family: Georgia, "Times New Roman", serif;">(I used chicken stock. It was quite a strong stock)</span></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="font-size: 12.0pt; line-height: 107%;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">8 skin-on,
bone-in, free-range chicken thighs, or 1 medium chicken (about 1.75kg/4lb),
jointed into 6-8 pieces </span><span style="color: red; font-family: Georgia, "Times New Roman", serif;">(I used four chicken breasts on the bone, skin on)</span></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="font-size: 12.0pt; line-height: 107%;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Sea salt and
freshly ground black pepper</span></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="font-size: 12.0pt; line-height: 107%;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Flat-leaf
parsley, chopped, to finish</span></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<br /></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="font-size: 12.0pt; line-height: 107%;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Method:</span></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="font-size: 12.0pt; line-height: 107%;"><span style="color: #783f04; font-family: Georgia;">Pre-heat the oven to 180c</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="font-size: 12.0pt; line-height: 107%;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">In a
flameproof casserole pan or pot that will be big enough to hold the chicken in
one layer, add the oil, then the onion and cook, stirring regularly, for six to
eight minutes until it begins to soften. Add the garlic, rosemary and some salt
and pepper. Cook gently for a further five minutes, then stir in the lentils
and stock.</span></span></div>
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="font-size: 12.0pt; line-height: 107%;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Season the
chicken and place skin-side up in the casserole. The chicken skin should remain
exposed above the liquid in the dish so it can brown in the oven.</span></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="text-align: center;">
<span lang="EN" style="mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Bring to a
simmer on the hob, then transfer to the oven and bake, uncovered, for about an
hour. Mine took about 50 minutes. Check that the chicken is cooked right
through and the lentils are soft. If not, return to the oven for 10-15 minutes
and test again. </span></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
</div>
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia;"></span><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="text-align: center;">
<span lang="EN" style="mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Skim off any
excess fat from the surface. Taste the lentils and add more salt or pepper if
needed. Mine did need a bit more seasoning. </span></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="text-align: center;">
<span lang="EN" style="mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Scatter over
the parsley. </span></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="text-align: center;">
<span lang="EN" style="mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">I served
this with spring greens. </span></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="font-size: 12.0pt; line-height: 107%;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> </span></span><div class="separator" style="clear: both; text-align: center;">
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><span style="color: #783f04;"></span><div style="margin: 0cm 0cm 8pt; text-align: center;">
<br /></div>
</div>
Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.com1tag:blogger.com,1999:blog-7088780481430401418.post-47137617995052367982016-01-09T15:49:00.001+00:002016-01-09T15:49:15.780+00:00Hob Top Lunch - Chilli Beef Wraps<div style="text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Yeh, I know, I should be encouraging a little more decorum
when it comes to eating lunch, but when you’ve had no breakfast, spent the
morning running around catching up on housework and you get to 1pm and you
realise that you haven’t eaten yet and that actually you could eat a scabby
horse round about now, that there is something quite appealing about rustling
up something and then diving in, no laying of the table, just get on with it.
And that is what happened right here and in the spirit of my ‘doing things
better’ this year, I decided to sit down and blog about it instead of doing the
ironing. </span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<br /></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">I bought some tortillas ages ago because I had the notion I
was going to make fajitas for Lola and Finn but for reasons that I cannot
remember it didn’t happen. I probably thought to myself, “Sod it, we’ll get a takeaway…”
Anyway, the tortillas have been lodged behind the toaster for longer than I
care to remember and as I had some sad looking peppers, beef mince that was
about to go past its sell by date and a basket full of spices so I set to work.</span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<br /></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">You could juzz this up by making it far spicier than I have;
I always have to factor in the delicate palates of my bubs. I had some salsa in
the fridge which spiced the mixture up as required and a spritz of lime made it
all taste tingletastic. We all ate stood up, next to the cooker, just a couple
of spoons and a handful of tortilla. Lunch is served. </span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><b><u><br /></u></b></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><b><u>Chilli Beef Wraps</u></b></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Serves 3 to 4 people</span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Olive oil</span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Two onions, finely chopped</span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1 big clove of garlic</span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1 red and 1 yellow pepper, diced</span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 tsp cumin</span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1 tsp ground coriander</span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1 tsp chilli flakes</span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">400g beef mince</span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Salt and pepper</span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Handful of chopped coriander</span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">To serve –</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Lime wedges</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Tortillas</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Salsa</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Guacamole, etc. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Method:</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Heat a drizzle of olive oil in a frying pan.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Over a medium heat, fry the onions until translucent.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Add the garlic and cook for about a minute or so, take care
not to burn the garlic. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Add the diced peppers and the cumin, the coriander and the
chilli flakes. Fry for a couple of minutes. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3i-Zfy1DGrEZSOsnb0nDpsQt3o4XBBqTBfVEPiuSfw_rSYtuielnPl4eJFBEHBVr041qxZJ8udgkxEiOtdMYNEQc6wh-z6KsKvcRllhxBUe8oZoiw-WCI8x2SAIXpIaiJaY-nrFwlXw/s1600/WP_20160109_13_07_16_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3i-Zfy1DGrEZSOsnb0nDpsQt3o4XBBqTBfVEPiuSfw_rSYtuielnPl4eJFBEHBVr041qxZJ8udgkxEiOtdMYNEQc6wh-z6KsKvcRllhxBUe8oZoiw-WCI8x2SAIXpIaiJaY-nrFwlXw/s320/WP_20160109_13_07_16_Pro.jpg" width="320" /></a></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Add the mince and saute until brown. Season.</span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Increase the heat and cook the mince until it becomes quite
dry. You will need to keep the mince moving so it does not burn. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Once the mince is of a dryish consistency, taste again for
seasoning. Stir some of the chopped coriander through the mince and then
scatter some over the top. Serve decorated with lime wedges from the pan if you
like, with tortillas and salsa and guacamole…</span></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Georgia, "Times New Roman", serif;"></span><span style="color: #783f04;"></span></div>
Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.com2tag:blogger.com,1999:blog-7088780481430401418.post-91491358405157093542016-01-04T19:38:00.002+00:002016-01-04T19:38:20.177+00:00The first post of 2016 and, I hope, not the last - Herbed Pork Loin with Prosciutto<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
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<span style="color: #783f04;"></span><br /></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">So, my new year’s resolution is conveniently vague and is
basically to try to ‘do stuff better’. This could encompass such aspects as
eating better, trying harder to do the things I enjoy, more exercise, stop buying
shoes… whatever. I think a general malaise has set in, due to modern life
being, frankly, rubbish and whilst I don’t want to sound like a miserable old
cow, one of the quotations that I learned for my German Literature A level
examination, 23 years ago, was ‘fur die Tretmulle bestimmt’ from ‘Und Sagte
kein einziges Wort’ by Heinrich Boll. This phrase kept coming back to me
towards the end of 2015. Basically, destined for the treadmill. And I've gotta get off
that treadmill. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="text-align: center;">
<span style="color: #783f04;"></span><br /></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">So here is a blog post about a pretty yum, easy and satisfying
meal that we actually sat round the table for, (and there we have another little, but
crucial, activity that went by the by last year and needs to return: Eating
together and having a bit of a conversation about ‘stuff’). In the spirit of
trying to ‘get back’, I returned to the tried and tested brilliance of the
Barefoot Contessa, who, no matter which dish I pick from one of her gloriously
colourful and luscious books, the end result will make you look pretty adept. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
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<span style="color: #783f04;"></span><br /></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">This recipe is from her last book, ‘Make it Ahead’, which
appeals to the organised person with not a lot of time and who wants to party
on with her guests. I already have not a lot of time; now I just need to be
organised and have a party. </span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><b><u>Herbed Pork Tenderloin (with Apple Chutney which I did not make because I had some to use up) from 'Make it Ahead' by Ina Garten</u></b></span></div>
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<span style="color: #783f04;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">My alterations/additions are in </span><span style="color: red; font-family: Georgia, "Times New Roman", serif;">red</span></div>
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<span style="color: #783f04;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<b><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></b></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<b><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></b></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: red; font-family: Georgia, "Times New Roman", serif;">I halved the recipe below - except for the prosciutto, of which I used 10 slices</span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<b><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /></span></b><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 pork tenderloins (also known as pork fillet) (2 1/2 to 3 pounds total)<br /> 1 tablespoon minced <span style="color: red;">(chopped!)</span> fresh rosemary leaves<br /> 1 tablespoon chopped fresh thyme leaves</span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: red; font-family: Georgia, "Times New Roman", serif;">1/2 tbsp. (chopped) fresh sage</span><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br />Kosher salt and freshly ground black pepper<br /> Good olive oil<br /> 10 to 12 slices prosciutto</span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><br /> Apple Chutney </span><span style="color: red; font-family: Georgia, "Times New Roman", serif;">(I used apple sauce, left over from Christmas)</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
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<span style="color: #783f04;"></span><br /></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Method</span></div>
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<span style="color: #783f04;"><br /></span></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Preheat the oven to 450 degrees.</span></div>
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<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Cut any sinew or excess fat from the pork loin and pat dry.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Chop the rosemary, the sage and the thyme then add ½ tsp of
salt and ½ of ground black pepper to the herbs. Combine. </span></div>
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<span style="color: #783f04;"></span><br /></div>
<div style="margin: 0cm 0cm 8pt; text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">It’s probably easier to lay out the slices of prosciutto,
overlapping each other, onto a baking tray, in preparation for laying the
herbed loin onto it. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Coat the loin in a little olive oil and rub the herb and
seasoning mixture all around it. Place it onto the prosciutto and pull the prosciutto
over the loin, a bit like a blanket. Carefully turn the loin over so the prosciutto
ends are tucked under the loin. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Place in the oven for about 25 minutes and then if you have
a thermometer, check that the internal temperature is … I just cooked mine for
25 minutes and took a chance, to be honest. Pork loin is seriously chewy if you
over cook it. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">The Barefoot Contessa serves this with an apple chutney
which, let’s face it, is a pretty fab idea. I used the last of the apple sauce
with Calvados from Christmas which counteracted the saltiness of the prosciutto fabulously. </span></div>
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Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.com2tag:blogger.com,1999:blog-7088780481430401418.post-31501163533990342492015-07-04T20:54:00.002+01:002015-07-04T20:54:45.353+01:00A Tropical Pudding for Tropical Weather - Mango, Lime and Coconut Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6_Pz8ZEUMNaC-TaAwv3TPMGnanQnwM0BexwWP1mxRjhSU43zFbh_zNpf0S2R9twFpTPLteChyphenhyphena9sEn5Gvf4pyMISiy1WxgwW182yPwYU8_nD07xo_LNMvdkhlaQrAWyrdeEGdYklLzRw/s1600/GEDC3145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6_Pz8ZEUMNaC-TaAwv3TPMGnanQnwM0BexwWP1mxRjhSU43zFbh_zNpf0S2R9twFpTPLteChyphenhyphena9sEn5Gvf4pyMISiy1WxgwW182yPwYU8_nD07xo_LNMvdkhlaQrAWyrdeEGdYklLzRw/s320/GEDC3145.JPG" width="320" /></span></a></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Well, tropical might be pushing it a bit but when a northern English summer usually means putting the heating on and watching the drops of rain roll disconsolately down the windows, the revelation that it is possible in June and July to have sun and to remove the thermals is a glorious one. And, despite global warming not giving me the wherewithal to grow mango trees just yet, I can just buy some and then make these lovely puddings. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> </span></div>
<div style="text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">These are great make ahead puddings; a little bit of faffing initially, but once they're all assembled and put into the fridge they are there, ready to serve. Imagine a chilled, creamy custard like texture, with a refreshing hit of mango and then lime. Perfect to whip out after the barbeque that you are bound to have had, taking advantage of the summer sun and the lingering light and residual warmth of a summer night. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">I found this recipe whilst looking for something to do with frozen mango which, for some reason, I had bought in a "Oh, that looks interesting. I'll buy it and make something with that," moment. That moment was a long time coming. In fact, the mangoes were re-discovered when I transferred them from one freezer to another whilst moving house. Why am I telling you this? Well, there is a reason, which is don't make this with frozen mango, because it creates something that is a bit watery and definitely lacking in oomph. I used my frozen mango and it wasn't an overwhelming success. However, I tried it with ripe fresh mango with an altogether far more satisfying conclusion and if you can find of those amazing Alphonso mangoes, then all the better.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> </span></div>
<div style="text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><strong><u>Mango, Lime and Coconut Pudding, adapted from Bill Granger's recipe on the 'Waitrose' <a href="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/b/bill_granger_s_mango__lime_and_coconut_puddings.html" target="_blank">website</a></u></strong></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></div>
<div style="text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> </span></div>
<div style="text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">3 gelatine leaves, cut into strips</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">3 tbsp caster sugar</span></div>
<div style="text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 ripe mangoes, flesh chopped</span></div>
<div style="text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">240ml coconut milk</span></div>
<div style="text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 limes</span></div>
<div style="text-align: center;">
<span style="color: red; font-family: Georgia, "Times New Roman", serif;">I also added a pinch of salt, to taste.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Method:</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Soak the gelatine in 3 tbsp cold water for 10 minutes.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_NFoZ3LOJCzE4gavNEaswYwPnQuy_r1agtBnteDEbfP9WsvO6azyfXbU9jnsvumlp5NBVjjgGS2L7s0TfQrMBndda06ML2Yur2jLiuwkoW2ccyDODxCRyHK9I7Oo7S5v7hmV6Ft7KjxQ/s1600/GEDC3137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_NFoZ3LOJCzE4gavNEaswYwPnQuy_r1agtBnteDEbfP9WsvO6azyfXbU9jnsvumlp5NBVjjgGS2L7s0TfQrMBndda06ML2Yur2jLiuwkoW2ccyDODxCRyHK9I7Oo7S5v7hmV6Ft7KjxQ/s320/GEDC3137.JPG" width="320" /></span></a></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> </span></div>
<div style="text-align: center;">
<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Meanwhile, dissolve the sugar in 75ml water in a pan on a very low heat. Whizz the mango in a blender until smooth. Add the gelatine and water to the hot sugar mixture and stir until dissolved. Keep the heat very low - the gelatine must not boil.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Transfer the gelatine mixture to the blender and blitz again with the mango, coconut milk and grated zest of a lime. Taste. If it is lacking in a little sweetness or zing, add a little sugar or a pinch of salt and a squeeze of lime juice and taste again. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Pour into 6 cups or glasses (each about 150ml) and put in the fridge for at least 3 hours. Use the zest of the second lime to decorate the puddings before serving.</span></div>
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Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.com2tag:blogger.com,1999:blog-7088780481430401418.post-9475296179853753582015-06-02T20:22:00.003+01:002015-06-02T20:22:56.192+01:00You can never please fussy eaters, but at least I tried... Cod with Black Olives and Tomatoes<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">View on <a href="https://instagram.com/p/1i-essSkZu/?taken-by=lolaandfinnsmum" target="_blank">Instagram</a></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">I so lurrrrvvvvvee fish. But, chez Lola and Finn, I am the only one who does. It means that fish is usually only cooked as a special treat for me if Phill is working away. It's a little thing that says, "Yes, you are without the person who keeps you on the straight and narrow, but here is some sea bream to make you feel a little better about it all. Open some wine, it'll all be cool." </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">But sometimes you need to dispense with a situation in which means that you please everyone but yourself, and make clear to all those doubters the fact that fish is good for you, and judicious choices of fish based on sustainability, coupled with some pretty damn fine ingredients are all you need to create something simple and delicious. That was the line I used to convince the fishyphobes around me with varying degrees of success. Lola and Finn were willing participants and Phill, well, if he didn't like it, he would probably make himself cheese on toast. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">The simplicity of this dish, which I adapted from my little 'GoodFood 101 Mediterranean Dishes' is ideal for a weeknight where it seems that everything is going on around you like a vortex. Brownies, football, kids' homework, dirty PE kits, those year 8 books that it looks as though I won't get round to marking AGAIN can all be happening whilst this wonderful dish is created by just basically assembling it and leaving it a little while. The rest of your life might be a complete shambles but at least dinner is quite good. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">The verdict? Well, Lola and Finn actually ate quite a bit of this, and whilst it might not rival the mighty chicken nugget in culinary awesomeness, there weren't as many moans as I anticipated. Phill? Well after dissecting it all with the meticulousness of a brain surgeon, because he was on the hunt for the inevitable bone which he ALWAYS finds, he ate some of it but the old adage is seemingly true: You can't please all the people all of the time. But don't let him put you off; his sandwich filling of choice when I first met him was peanut butter and cheese. It is possible that I am not dealing with a gourmand here...</span></div>
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<strong><u><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Fish with Black Olives and Tomatoes, adapted from 'GoodFood 101 Mediterranean Dishes or from </span></u></strong><a href="http://www.bbcgoodfood.com/recipes/1128/onepot-fish-with-black-olives-and-tomatoes" target="_blank"><strong><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">here</span></strong></a></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Serves Lola, Finn, Mum and Dad and 1 other</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">175g black olives in oil, stones removed</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1 large onion, roughly chopped</span></div>
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<span style="color: #783f04; font-family: Georgia;">1/2 red chilli, deseeded, or 1/4 tsp chilli powder (optional - I used a half a red chilli)</span></div>
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<span style="color: #783f04; font-family: Georgia;">1 tbsp. tomato puree</span></div>
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<span style="color: #783f04; font-family: Georgia;">1/2 tsp dried oregano</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">400g can chopped tomatoes <span style="color: red;">(Buy the best chopped tomatoes you can - I buy the San Manzano ones or chopped cherry tomatoes if you can get them).</span></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">4 boneless white fish fillets such as Icelandic cod or hoki, each weighing about 175g/6oz <span style="color: red;">(I used cod)</span></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">chopped parsley</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">lemon wedges</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Method:</span></div>
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<span><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Preheat the oven to fan 180C/conventional 200C/gas 6. </span></span></div>
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<span><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Heat 1 tbsp of the oil from the olives in an ovenproof pan. Tip in the onion and stir well, leave to cook for a minute or two and then give it another good stir. Add the tomatoes and some salt and pepper. Bring to the boil, then add the olives.</span></span></div>
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<span><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Put the fish, skin side down, onto the sauce and drizzle over a splash more oil from the olive jar. Bake, uncovered, for 15 minutes until the fish is cooked. Check the seasoning once again. Sprinkle with chopped parsley and serve straight from the pan, with lemon wedges for squeezing over. To accompany this, I roasted some small potatoes in olive oil and seasoning.</span></span></div>
Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.com0tag:blogger.com,1999:blog-7088780481430401418.post-15362279163369862882015-05-28T09:30:00.001+01:002015-05-28T09:36:37.813+01:00A Tale of Two Kormas - Creamy Chicken Korma<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheWWwuuxyoCvCGocqReo0E55SKlzEWzkiA8w4tcs_WS6xazyAZalOQWNoO3J5nHrKqwfPhMkldBpprc8Xdf3NDFhTB9HKSuBlp3le3PoUuktkzY8dS40rLvQg5t3snQMkvUdOk9RABxn0/s1600/WP_20150527_20_22_12_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheWWwuuxyoCvCGocqReo0E55SKlzEWzkiA8w4tcs_WS6xazyAZalOQWNoO3J5nHrKqwfPhMkldBpprc8Xdf3NDFhTB9HKSuBlp3le3PoUuktkzY8dS40rLvQg5t3snQMkvUdOk9RABxn0/s320/WP_20150527_20_22_12_Pro.jpg" width="320" /></span></a></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Whilst we all know that the quickest way to a man's heart is a six inch knife through the chest; the other, less gruesome way is through his stomach. In fact, the wooing of Phill involved, amongst other things, some carefully selected and cooked meals - lasagne, beef stroganoff, croissant bread and butter pudding, all of which I don't believe I have ever blogged about and maybe, right there, lies a series of themed posts for Valentine's Day. Anyway, one night, very early in our fledgling relationship, he told me that a) he likes cooking and b) he cooks a mean korma. The description he then gave was quite mouth watering: you have to start the day before because it is such a complex process, it involves rendering a pound on onions down to almost nothing, yadda yadda yadda...</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Nearly 13 years on, I am yet to taste this korma. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">He mentions it every so often, usually when I am making curry and he comes wandering into the kitchen, enticed by the heady smells of herbs and spices, gets a spoon out the drawer, tastes the sauce I am cooking and gives the 'quality control' verdict, but he has never got round to making me his korma, which has taken on mythical proportions since it was first mentioned all those years ago. He does cook on occasions - he once made steak pizzeola, which tasted absolutely lush but my enthusiasm was dampened a little when I realised he had used every plate, dish and bowl in the kitchen to create his masterpiece and I was in charge of washing up... But he can cook, but never the dish I thought he might cook...</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Which brings me to this korma. This is from Neven Maguire's 'Food from the Sun'. He is an Irish chef who I discovered whilst on maternity leave, watching the 'GoodFood' channel in the afternoon, drifting in and out of consciousness whilst I had a plus 9lb baby writhing inside me who kept waking me up,,,(thank you Finn). I remember that I liked his kitchen and I liked the dishes he created, so I bought his book and have cooked from it <a href="http://lolaandfinn.blogspot.co.uk/2012/06/familiar-ingredients-easy-food-chicken.html" target="_blank">here</a> and <a href="http://lolaandfinn.blogspot.co.uk/2012/08/got-turkey-mince-make-masala-meatballs.html" target="_blank">here</a>.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">He calls this an authentic korma - to be honest I wouldn't know. What I do know is that it is pretty easy, does not involve a pound of onions and I did not have to start the day before. In fact, start to finish it took about an hour. It's a very comforting dish and Lola and Finn really like it, despite the touch of latent heat it exudes, just when you think it is only going to give flavour. I might use it as a lever to try and get Phill to make a korma...</span></div>
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<strong><u><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Creamy Chicken Korma - adapted from 'Food from the Sun' by Neven Maguire</span></u></strong></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Serves Lola, Finn, Mum, Dad and one other</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #783f04;">2 tbsp vegetable oil <small></small></span></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 onions, finely chopped <span style="color: red;">(I used three - I like an oniony curry)</span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #783f04;">2 garlic cloves, crushed <small></small></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #783f04;">2 tsp finely grated root ginger <small></small></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #783f04;">1 green chilli, seeded and chopped finely <small></small></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #783f04;">1 tsp garam masala <small></small></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #783f04;">1 tsp ground turmeric <small></small></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #783f04;">1/4 tsp chilli powder <small></small></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #783f04;">400g can chopped tomatoes <small></small></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #783f04;">1 tsp tomato puree <small></small></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #783f04;">4 boneless skinless chicken breasts <small></small></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #783f04;">150ml double cream </span><span style="color: red;">(or to taste - you might need more, depending on how far down you have reduced the sauce)<small></small></span></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 tbsp chopped fresh coriander</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">sea salt and freshly ground black pepper </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Method:</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Heat the oil in a pan and fry the onions and garlic until for about 10 minutes until golden brown. Stir in the ginger and green chilli, and cook for 1 minute, stirring.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Add the garam masala to the pan with the turmeric, chilli powder and a pinch of salt and cook for another minute, stirring. Add the tomatoes, tomato puree and bring to the boil stirring continuously. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Add four tablespoons of water, <span style="color: red;">(actually - I added about 150ml of water and a chicken stock cube at this point)</span> stir well to combine, then reduce the heat and simmer for 10 - 15 minutes until the sauce is well reduced.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Cut the chicken into 2.5cm (1in) cubes and then add to the reduced down sauce. Slowly bring to the boil, then reduce the heat and simmer gently for about 10 - 15 minutes or until the chicken is cooked through and completely tender.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Stir in the cream and simmer gently for another few minutes until well combined. Season to taste.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">View on Instagram <a href="https://instagram.com/p/3MnFHMykUY/?taken-by=lolaandfinnsmum" target="_blank">here</a></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">To serve, arrange the basmati rice and chicken korma on warmed plates and scatter over the coriander.</span></div>
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Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.com2tag:blogger.com,1999:blog-7088780481430401418.post-27904813636769217242015-05-26T11:54:00.003+01:002015-05-26T11:54:50.888+01:00Bank Holiday, Some Lindeman Wine and a Roast, Spanish Style! - Pot Roast Spanish Chicken #capturethesunshine<div style="text-align: center;">
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<span style="color: red;">See it on </span><a href="https://instagram.com/p/3HbuQOSkdg/?taken-by=lolaandfinnsmum" target="_blank"><span style="color: red;">Instagram!</span></a></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">I didn't really rate bank holidays when I was younger; they became increasingly more appealing when as a student I could work them and get double time to keep myself in weird clothing and Victorian literature, but that was where their allure ended. Until now, that is. Bank Holidays are a little gift which says to you - yes, here is a day off to do what you want with, and the proceeding week is only a four day week so blink and it is Friday again. If only every week started with a Bank Holiday...</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">But, alas, Bank Holidays are all too few and far between and for that reason they must be made the most of, whether it is simply doing nothing because you can, going out and doing something completely different, or inviting a few people around, opening a bottle of wine and cooking something really tasty that fills the house with mouth watering smells. Which is why this weekend I cooked Pot Roast Spanish Chicken, accompanied by Lindeman's 95 Sauvignon Blanc, and filled the house with the chatter of people catching up with the gossip, the clatter of forks and spoons, and the clinking of glasses to toast what was a day of good mood and good food.</span><br />
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">I adapted this recipe from my recently acquired 'Ginger Pig' Farmhouse cookbook which is full of alsorts of amazing recipes that I cannot wait to try. I cut down the chilli heat of the dish to factor in the fact that there were children around, so the sauce as a result gave a lazy warmth which went well with both the wine and the children. Because of my love of garlic, I mushed the slow cooked cloves of garlic into the winey, chickeny sauce to create something really rather unctuous and full flavoured. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">I served this with roasties and lots of bon homie. Now, what to cook next Bank Holiday???</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><u><strong>Pot Roasted Spanish Chicken, adapted from 'Ginger Pig Farmhouse Cookbook' by Tim Wilson and Fran Warde.</strong></u></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Feeds Lola, Finn, Mum, Dad x 2 (8 people)</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">3kg (6lb 8oz) good-quality chicken</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1 tbsp olive oil</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1 tbsp sweet paprika</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">sea salt and freshly ground black pepper</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">For the bed of vegetables</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">3 onions, peeled and cut into quarters</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">3 carrots, peeled and cut into quarters</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">3 large tomatoes, cut into quarters</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 red chillies, cut into quarters <span style="color: red;">(I used one chilli and scraped the seeds out)</span></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 heads of garlic, cut in half horizontally <span style="color: red;">(I used only one, but it was truly HUGE!!)</span></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">3 red peppers, deseeded and cut into chunks</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 bay leaves</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 sprigs of thyme</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 tbsp balsamic vinegar</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">400ml (14fl oz) Lindeman's Sauvignon Blanc wine </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">300g (10½oz) black olives, stoned <span style="color: red;">(I decided, reluctantly, to leave them out...)</span></span><br />
<span style="color: red; font-family: Georgia;">Parsley, for scattering over</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Method:</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Preheat the oven to 180°C/350°F/gas mark 4.</span><br />
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Put all the ingredients for the bed of vegetables into a large lidded casserole dish<span style="color: red;">.(I actually used a large roasting tin which I then covered tightly with foil to create the steam).</span></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Mix well.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Rub the chicken all over with the olive oil. Sprinkle with the paprika and seasoning and rub these into the chicken too.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Place the chicken in the dish on top of the vegetables and cover with a tight-fitting lid. (I refer you to how I cooked mine above.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Place in the oven for 1½ hours, then remove the lid and cook for a further 20 minutes to crisp up the skin. <span style="color: red;">At this point I removed the chicken to a separate place to rest, whilst I reduced the sauce in the bottom of the roasting tin on top of the hob. Then, as described above, I squeezed the soft garlic out of its skin and mashed it into the sauce.</span> </span><br />
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Serve the pot roast chicken immediately with rice or pasta....or roast potatoes and a glass or two of Lindeman's Sauvignon Blanc!</span><br />
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Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.com0tag:blogger.com,1999:blog-7088780481430401418.post-30041240838002455382015-05-23T15:32:00.003+01:002015-05-23T15:36:29.936+01:00A (not so) Lonely Dinner for One - Hake Bilbaina <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguAuyTzkT9HG8cnQfnhOX01yNlclWwZ89olZ4HC3Tnv7BP9FHTJ35MQuLbZFN4cp06MJlRgH1DQzpxqrX1Z6jXSueL02SZOxp7cgZIzifhmENvgY_f6evkZijD8aqIaGHyt2C4rIbSl9U/s1600/WP_20150514_20_42_22_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguAuyTzkT9HG8cnQfnhOX01yNlclWwZ89olZ4HC3Tnv7BP9FHTJ35MQuLbZFN4cp06MJlRgH1DQzpxqrX1Z6jXSueL02SZOxp7cgZIzifhmENvgY_f6evkZijD8aqIaGHyt2C4rIbSl9U/s320/WP_20150514_20_42_22_Pro.jpg" width="320" /></span></a></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">I suppose I should be sad when my better half goes away....and I am, honestly. He makes me cups of tea and usually makes me happy, so I do miss him when he is off galavanting at 'conferences'. But, you have to make the best of a bad lot and the way I do it is by eating the thing I love the most but can't really justify cooking when I have three 'fishyphobes' in the house - fish. Any fish. I am not fussy; just grateful. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">So, on this auspicious occasion I give the kids what they really want (chicken nuggets and chips - yes, I am sorry, I am a poor mother...) and I prepare the recipe that I have picked out as soon as I know that Phill is going away. This time it was Cod Bilbaina from the lovely, love 'Modern Spanish Cooking' by Eddie and Sam Hart. As hake was on offer, and in my mind a little more Spanish, I went for that over cod and whilst I am sure it tastes equally as good with cod, the piquant sauce went really well with the more robust tasting hake. What's more, it was a cinch to make. If my brood ate more fish, then my life would be so much easier...</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><strong><u>Cod (or Hake) Bilbiana, adapted from 'Modern Spanish Cooking' by Sam and Eddie Hart</u></strong></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">The quantities below serve four - I halved it and had the leftovers the next day.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Ingredients </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">4 hake fillets – evenly sized and about 4 cm thick </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1 tbsp olive oil </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">salt and pepper </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">For the tomato sauce </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">12 small plum tomatoes or cherry tomatoes </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">4 cloves of garlic </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 tbsp olive oil </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 bay leaves </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 tbsp sherry (Fino or Manzanilla) </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 tbsp sherry vinegar </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Method </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Pre heat the oven to 180 °C / 350 °F / Gas mark 4. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">First make the sauce. Place a large frying pan over a medium heat and add the olive oil. Cut the tomatoes in half (lengthways), peel and thinly slice the garlic and place in the pan with the bay leaves. Cook for 3-4 minutes until just soft. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Add the sherry and sherry vinegar, season and allow to bubble for 2 minutes until reduced. Set aside but keep warm. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Heat a large, ovenproof frying pan over a medium heat and add the olive oil. Put the hake in the pan, skin side down, and fry for 4 minutes to crisp the skin. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Remove from the heat and place the pan in the oven for a further 4 minutes until the hake is just cooked through. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Serve the fish immediately with the warm tomato sauce.</span></div>
Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.com1tag:blogger.com,1999:blog-7088780481430401418.post-53012182696414641882015-05-20T21:30:00.001+01:002015-05-20T21:30:14.755+01:00Resisting the lure of the Curry House: Chicken Lahori<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Friday night is curry night. And Friday night is THE night of the week that I am utterly banjaxed and grateful that the day after is Saturday and I can choose to do absolutely zilch (yeh right, I start the washing and clear all the crap I have been unable to shift all week because I have been a) taking an interest in my children b) generally distracted and c) marking something or other) and for some reason Friday night feels like a take away night. It's like a reward for getting to the end of another week without telling someone to stick it where the sun doesn't shine. This week, I evidently wasn't knackered enough to tell Phill to find the menu for the Indian takeaway; I volunteered to cook one. I had the ingredients, I could have wine whilst I was doing it, Finn's football on the Saturday was a later kick off.... why shouldn't I? And I am glad I did because this recipe is, frankly, glorious. Punchy spice with a languid kick of chilli right at the finish, it was made for the bottle of Riesling that I had opened and half consumed by the time I actually got round to serving this. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">A Google search consisting of 'Atul Kochhar, curry and chicken' threw up the frankly amazing Chicken Lahori. It was very easy to make, low maintenance and after half an hour or so cooking away whilst I was rounding up washing and threatening my kids with violence if they didn't get their uniforms off THIS MINUTE, this was ready to be served. It filled the kitchen with the heady smells that I normally associate with Phill bringing in a Friday takeaway. Thank God it's Friday and for once, I cooked it all myself...</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><strong><u>Chicken Lahori adapted from the recipe by Atul Kochhar in the </u></strong></span><a href="http://www.telegraph.co.uk/foodanddrink/recipes/10033185/Atul-Kochhars-Chicken-Lahori.html" target="_blank"><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><strong>Daily Telegraph</strong></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #783f04;"><strong>Serves 4</strong> in the original recipe: I approximately halved the ingredients below to create a hearty meal for two.</span></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> 5 tablespoons vegetable oil </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> 2 black cardamom pods </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> 4 green cardamom pods </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1 teaspoon cumin seeds </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> 2 bay leaves </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> 3 onions, chopped </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> 1 tablespoon ginger-garlic paste*</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> 3 tomatoes, chopped </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> 2 teaspoons red chilli powder </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> 2 tablespoons ground coriander </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> 1/2 teaspoon ground turmeric </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> 4 green chillies, chopped </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> 800g chicken thighs, skinless and </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> boneless cut into small pieces </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> 2 tablespoons plain yoghurt <span style="color: red;">(You can add more if you find this too spicy for your palate)</span></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> 400ml chicken stock or water <span style="color: red;">(I used chicken stock)</span></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> 2 tablespoons finely chopped coriander </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> 1 teaspoon garam masala </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> Salt </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> *<em>Ginger-garlic paste: Blend equal quantities of peeled garlic and fresh ginger with 10 per cent of their total weight in water, using a blender or mini food processor. Store in a sealed container in the fridge. If you want to keep this for longer than a few days, add 5 per cent vegetable oil and 2 per cent lemon juice when you blend. Or you can freeze this in ice-cube trays.</em> </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Method:</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> Heat the oil in a wok and sauté the whole spices with the bay leaves until they crackle. Add the onions and sauté until lightly browned. Add the ginger-garlic paste and sauté for a minute, stirring well, then add the ground spices (except the garam masala) and the green chillies and tomatoes. Cook for 5–8 minutes or until the tomatoes soften. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> Add the chicken pieces with the yogurt, stock and salt to taste, and mix in well. Simmer gently for 20-25 minutes until the chicken is cooked. If the sauce is too thick, add more stock. <span style="color: red;">I found that after the recommended cooking time the sauce was still a bit loose for my taste, so I increased the temperature and reduced the sauce further. </span></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Stir in the chopped coriander leaves and garam masala, then serve.</span></div>
Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.com0tag:blogger.com,1999:blog-7088780481430401418.post-90958693098014794882015-05-09T19:51:00.001+01:002015-05-09T19:51:57.225+01:00The tart that makes you look pretty damn good when really you're just well read, resourceful and in a hurry: French Apple Tart (Tarte aux Pommes)<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">I know I would be a far better cook if I made my own puff pastry but the fact is, I am, essentially, lazy. And I buy loads of that lovely all butter French stuff when I go to France so why on earth would I bother? And, I wouldn't have been able to knock out this tart in the five minutes it took, if I had to spend God knows how long folding, rolling and resting, folding, rolling and resting....</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">I had a small two concerns: Is it wise to make a dessert that is more nuts than I am? I didn't think there was a major chance of anaphylaxis amongst our Sunday afternoon meal crowd (more like a Sunday soiree crowd in the end: note to self, don't open that wine you've been saving and drink two glasses of it without checking that you have actually put the oven on 'oven' instead of 'grill') and sometimes, people just don't like nuts, so I decided to have a reserve. And this was it. Once you've prepped the apples, five minutes will probably do it and with an apricot jam glaze, it looks like it's come straight out of a French patisserie window. And it tastes, and smells, sublime. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">This was essentially sourced from Michel Roux Jnr's 'My Life in the Kitchen', which is current bedside reading, though there are a couple of little Lola and Finn's Mum twists, namely instead of creating an apple compote, I finished off a jar of apple sauce laced with calvados from Christmas that had been lurking at the back of the fridge by spreading it on the base of the tart. I then sprinkled a little sugar and cinnamon over the top of that before piling the apples neatly on top. With a bit of a flourish to adorn the surprisingly neat job I had made of the apples, I sprinkled a little more cinnamon over the top after I had brushed them with melted butter.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">This was such a joyous dessert; and amazingly easy to <strike>assemble</strike> make. And apples, sugar and flaky pastry is never, ever wrong. If you find yourself in a bit of a dessert bind, free yourself with this beautiful thing...</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><strong><u>French Apple Tart, adapted from 'My Life in the Kitchen' by Michel Roux Jnr</u></strong></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Serves Lola, Finn, Mum, Dad and four others</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1 box of ready rolled all butter puff pastry</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 to 3 tbsp. of apple compote/apple sauce</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1/2 - 1tsp of sugar to taste.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1/4 tsp cinnamon</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">3 to 4 cox or Granny Smith apples, peeled, cored and sliced very thinly <span style="color: red;">(put the slices into acidulated water whilst prepping the pastry to prevent the slices turning brown).</span></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">20g melted butter</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1 tsp sugar</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">1/4 tsp cinnamon </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">beaten egg, to glaze before baking. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">2 tbsp. of apricot jam, warmed, to glaze the tart</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Method:</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Unroll the pastry and cut a circle, using a dinner plate to cut around. Crimp the pastry to create an edge and then turn the pastry over. Apparently according to Michel Roux Jnr, this helps the layers to puff better, and let's face it, if anyone is going to know, it's him.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Dock the pastry with a fork.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Spoon the compote/sauce over the base of the pastry, leaving about a centimetre around the edge of the pastry.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Sprinkle over the sugar and the cinnamon over the compote. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Arrange the apples in neat circles on top of the compote, maintaining the centimetre around the edge of the tart.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Brush the apples with melted butter and sprinkle a little more sugar and cinnamon over the apples if desired. <span style="color: red;">(I tasted the apples to see how they were sour they were; that determined my decision).</span></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Brush the edge of the tart with the egg wash and place on the preheated tray. Bake in the oven for about 20/25 minutes until the pastry is puffed and golden, the apples yield easily to the tip of a knife and are starting to colour a little.</span></div>
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<span style="color: red; font-size: xx-small;">pre glaze!!</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Leave to cool somewhat, then glaze with the warmed apricot jam. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">I served this with homemade vanilla ice cream because I like to show off. </span></div>
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Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.com2tag:blogger.com,1999:blog-7088780481430401418.post-43933281091901877212015-02-06T20:02:00.001+00:002015-02-06T20:02:09.367+00:00Sounds the same, but slightly different: Puy and Ham Soup<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">I've already tried to make a soup with a ham hock and documented my absolute failure to find split peas anywhere. In the end I found some but because I am irritating I decided, despite my previous moaning, to eschew the split peas this time for beautiful verdant jewel like puy lentils, their earthy nuttiness matching the tender pieces of ham amazingly. If there is anything good about the cold weather, it is most definitely the food. And if you're making soup, then you may as well make vats of the stuff to keep you going through the cold winter days. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Some things to bear in mind when making this. Be really careful with the amount of salt you add as the hock stock will possibly be quite salty to begin with. This is quite an involved activity as you will need to boil the hock to cook the hock and allow it to cool before you can strip the meat from the bones. You will also need to reduce the stock before you put the vegetables, the lentils and the herbs in. Lastly, personal preference of course, but I love great chunks or long strips of ham hock, rather than ham chopped finely. I am not looking for this to be an elegant dining experience. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"><strong>Puy and Ham Soup</strong></span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Serves 8 - 10</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Two ham hocks</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"> enough water to cover the hocks (Mine was about 4 pints)</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">500g Puy lentils, rinsed briefly in cold water</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">two onions, diced</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">four carrots, chopped</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">a handful of parsley stalks, finely chopped</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">seasoning (but be careful!!)</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">ham, stripped from the bones</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">parsley to scatter over the top</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Method</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Put the hocks into water and bring to the boil. Skim the scum from the surface as it begins to boil.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Allow the hocks to simmer in the water for about an hour to an hour and a half. When the hock can be easily pierced, remove the hocks from the water and allow to cool enough so that they can be handled.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Meantime, bring the stock to the boil and reduce by about a third.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Once the stock has reduced add the onions, the carrots, the parsley stalks and the lentils. Stir them into the stock. Allow the stock to simmer for about a 40 minutes or until the lentils yield to the touch.</span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">At this point, add the strips of ham to the stock to warm through. At this point taste and adjust the seasoning where necessary. </span></div>
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<span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Serve in deep bowls, scattered with parsley and some crusty bread and butter</span></div>
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Stellahttp://www.blogger.com/profile/14461887662536686635noreply@blogger.com1