tag:blogger.com,1999:blog-79557695320663895762024-03-18T03:02:28.665+00:00Pauline à la crème anglaiseThe story of a Frenchie who fell in love with British cakesPaulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.comBlogger133125tag:blogger.com,1999:blog-7955769532066389576.post-62714652092108372022016-04-04T18:05:00.001+01:002016-04-04T18:05:24.600+01:00Butternut Squash, Pecan and Chocolate Cake<span style="font-family: "Arial",sans-serif;">I said I would not stay quiet, and then I did just that. I am sorry, but I had a good excuse: I am pregnant!</span><br />
<span style="font-family: "Arial",sans-serif;">I am really lucky and am enjoying what can be considered as an easy pregnancy so far. </span><br />
<br />
<span style="font-family: "Arial",sans-serif;">Sure, I had
some morning sickness. </span><br />
<span style="font-family: "Arial",sans-serif;">I do
need an enormous amount of sleep which limits the extravaganza
of my social life quite a bit. </span><br />
<span style="font-family: "Arial",sans-serif;">My back hurts and at the end of the day I feel as big and heavy as an old truck with a flat tire.
</span><br />
<span class="im">
<span style="font-family: "Arial",sans-serif;">But, I'm also having a blast. </span><br />
<br />
<span style="font-family: "Arial",sans-serif;">I can go for days without washing my hair and it still looks great.</span><br />
<span style="font-family: "Arial",sans-serif;">I don't have most of the horrible sounding pregnancy side effects that I read about regularly.
</span><br />
</span><span style="font-family: "Arial",sans-serif;">I was
able to cycle to work and back home until my 27th week of pregnancy.
Since then, I've swapped cycling for a bit of walking, but I am still in
pretty good shape.</span><br />
<span class="im">
</span>
<span style="font-family: "Arial",sans-serif;">Every kick and turn in my belly, however painful it may be, brings me a ridiculous amount of joy. </span><br />
<span style="font-family: "Arial",sans-serif;"> </span><br />
<span style="font-family: "Arial",sans-serif;">Yes, in the end I'm one of these annoying, glowing pregnant ladies who walk around with an almost constant silly smile on
their face.</span><br />
<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://2.bp.blogspot.com/-DqWxWOQjM8M/VwKZ461PMZI/AAAAAAAAIgc/_vh0I0LkSxMayST7KdCayJ4CTJgT-Pj0w/s1600/Choco%2Bpumpkin%2BLR_37.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="492" src="https://2.bp.blogspot.com/-DqWxWOQjM8M/VwKZ461PMZI/AAAAAAAAIgc/_vh0I0LkSxMayST7KdCayJ4CTJgT-Pj0w/s640/Choco%2Bpumpkin%2BLR_37.JPG" width="640" /></a></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="color: purple;">Butternut squash, </span></span></span></div>
<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="color: purple;">Pecans and Chocolate cake </span></span></span></div>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">I discovered with this cake that butternut squash are like carrot in the carrot cake. It does not bring mas<span style="font-family: "arial" , "helvetica" , sans-serif;">s</span>e<span style="font-family: "arial" , "helvetica" , sans-serif;">s of</span> flavour to a cake, but a lovely moist texture.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Thi<span style="font-family: "arial" , "helvetica" , sans-serif;">s cake is simply de<span style="font-family: "arial" , "helvetica" , sans-serif;">licious<span style="font-family: "arial" , "helvetica" , sans-serif;">. Give i<span style="font-family: "arial" , "helvetica" , sans-serif;">t a try!</span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="color: magenta;">Ingredients</span></b></span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">For the cake </span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">150 g pecan
nuts</span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
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300 g plain
flour, sifted</div>
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1 tsp baking
powder</div>
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2 tsp ground
cinnamon</div>
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4 large eggs</div>
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275 g light
muscovado sugar</div>
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250 ml
groundnut oil</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tsp
vanilla extract</div>
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250 g
peeled, deseeded butternut squash, coarsely grated</div>
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100 g dark
chocolate, chopped</div>
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<br /></div>
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<span style="color: magenta;"><b>For the
chocolate icing:</b></span></div>
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200 g dark
chocolate</div>
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200 ml
double cream</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
50 g icing
sugar</div>
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<br /></div>
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<b><span style="color: magenta;">Method: </span></b></div>
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1/ Preheat the
oven to 180°C. Grease 2 x 20cm sandwich tins and line the
bases with baking paper.</div>
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2/ Bake the
nuts for 8-10 minutes. Tip the flour, baking powder and cinnamon into a food
mixer. Mix in the eggs, sugar, oil and vanilla. Stir in the squash and
chocolate. Chop the nuts and add <span style="font-family: "arial" , "helvetica" , sans-serif;">to t<span style="font-family: "arial" , "helvetica" , sans-serif;">he mixture.</span></span></div>
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3/ Divide the
mixture between the tins and bake for 35-40 minutes. Cool for a few minutes,
then turn on to a wire rack and leave until cold.</div>
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4/ For the
icing, break the chocolate into pieces in a bowl. Heat the cream and sugar,
stirring, until just below simmering point. Pour the cream on to the chocolate;
stir to melt. Cool, then chill the icing for 20 minutes.</div>
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<br /></div>
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5/ Sandwich the
cakes with the icing. Sprinkle <span style="font-family: "arial" , "helvetica" , sans-serif;">t<span style="font-family: "arial" , "helvetica" , sans-serif;">he top layer with a dust of icing sugar</span></span>.<br />
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<a href="https://2.bp.blogspot.com/-vXju35BIKmI/VwKaAOAPe-I/AAAAAAAAIgg/hrlnDcZv8941XrCh8EYWGc_hUuEUAwOcw/s1600/Choco%2Bpumpkin%2BLR_40.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="462" src="https://2.bp.blogspot.com/-vXju35BIKmI/VwKaAOAPe-I/AAAAAAAAIgg/hrlnDcZv8941XrCh8EYWGc_hUuEUAwOcw/s640/Choco%2Bpumpkin%2BLR_40.JPG" width="640" /></a></div>
</div>
</span><span style="font-family: "arial" , "helvetica" , sans-serif;">Recipe from <a href="http://homemadebyyou.co.uk/">Homemadebyyou.co.uk</a> </span>Paulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.com18tag:blogger.com,1999:blog-7955769532066389576.post-77946020655291354612016-01-29T10:22:00.000+00:002016-01-29T10:22:35.951+00:00Linzertorte (Austrian almond and raspberry jam tart)<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Baking is famou<span style="font-family: "arial" , "helvetica" , sans-serif;">s</span> for being a therapeuti<span style="font-family: "arial" , "helvetica" , sans-serif;">c <span style="font-family: "arial" , "helvetica" , sans-serif;">activity. I<span style="font-family: "arial" , "helvetica" , sans-serif;"> find that <span style="font-family: "arial" , "helvetica" , sans-serif;">there is<span style="font-family: "arial" , "helvetica" , sans-serif;"> nothin<span style="font-family: "arial" , "helvetica" , sans-serif;">g better than focusing on measuring and m<span style="font-family: "arial" , "helvetica" , sans-serif;">ixing ingredients, and st<span style="font-family: "arial" , "helvetica" , sans-serif;">uffing myself with a delicious homema<span style="font-family: "arial" , "helvetica" , sans-serif;">de cake wh<span style="font-family: "arial" , "helvetica" , sans-serif;">ile b<span style="font-family: "arial" , "helvetica" , sans-serif;">ingeing on a good TV series, </span></span></span></span>to forget all my worries. </span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">My fr<span style="font-family: "arial" , "helvetica" , sans-serif;">iend Chrissy and I a<span style="font-family: "arial" , "helvetica" , sans-serif;">re also big fans of <span style="font-family: "arial" , "helvetica" , sans-serif;">baking as a social acitivity. We often meet <span style="font-family: "arial" , "helvetica" , sans-serif;">u<span style="font-family: "arial" , "helvetica" , sans-serif;">p<span style="font-family: "arial" , "helvetica" , sans-serif;"> and <span style="font-family: "arial" , "helvetica" , sans-serif;">cover ourselves hea<span style="font-family: "arial" , "helvetica" , sans-serif;">d to toe </span>with flour while indulging in our second <span style="font-family: "arial" , "helvetica" , sans-serif;">favourite social activity: gossiping. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">As <span style="font-family: "arial" , "helvetica" , sans-serif;">Ch<span style="font-family: "arial" , "helvetica" , sans-serif;">r<span style="font-family: "arial" , "helvetica" , sans-serif;">issy gets to choose w<span style="font-family: "arial" , "helvetica" , sans-serif;">hat we bake when we meet, and <span style="font-family: "arial" , "helvetica" , sans-serif;">as</span> <span style="font-family: "arial" , "helvetica" , sans-serif;">my favo<span style="font-family: "arial" , "helvetica" , sans-serif;">urite crazy <span style="font-family: "arial" , "helvetica" , sans-serif;">girl is half Austri<span style="font-family: "arial" , "helvetica" , sans-serif;">an, we <span style="font-family: "arial" , "helvetica" , sans-serif;">had a go at baking Linzertorte together.</span> </span></span></span></span></span></span></span></span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://4.bp.blogspot.com/-wMUmWPPFXK4/VqjpnaPpo4I/AAAAAAAAIeA/kIcLxE-jGtk/s1600/Linzertorte%2BLR_29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-wMUmWPPFXK4/VqjpnaPpo4I/AAAAAAAAIeA/kIcLxE-jGtk/s640/Linzertorte%2BLR_29.JPG" width="640" /></a></span></div>
<br />
<div style="text-align: center;">
<span style="font-size: x-large;"><span style="color: purple;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Linzertorte</span></span></span></div>
<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="color: purple;">Almond and raspberry jam tart </span></span></span></div>
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Thanks to its high almond content, the pastry of this torte lends somewhere between and soft biscuit and pastry. It is absolutely divine and makes it well worth fiddling a little with the pastry (which is quite fragile). Don't be mistaken, this is not just your average jam tart. This torte is stunning.</span><br />
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</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: magenta;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients (serves 6 to 8)</span></b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">150g caster
sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">150g plain
flour, plus extra for dusting</span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
150g ground
almonds</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
good pinch
ground cinnamon</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
150g cold
butter, cut into cubes</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 egg,
beaten</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
300g good
quality raspberry jam</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="color: magenta;">Method:</span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1/ Put the
sugar, flour, almonds and cinnamon in a large mixing bowl and stir until well
combined.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2/ Add the
cubes of butter and rub them into the flour mixture with your fingertips until
the mixture resembles coarse breadcrumbs. It should feel quite moist.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
3/ Add the egg
and stir with a wooden spoon until the dough comes together, then knead lightly
into a ball. Weigh the dough and take a quarter away to use for the lattice
topping. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
4/ Roll the rest into a ball and turn it out on to a well-floured
surface.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
5/ Flatten the
ball with your hands, or a floured rolling pin, until it is about 2.5 cm thick. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
6/ Place the dough in the centre of a 24cm in loose-based (I made small tarts with mini tart moulds), fluted tart
tin and press it with your fingers over the base until it is about halfway up
the sides of the tin and the tin is evenly covered.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
7/ Spread the
jam over the dough as evenly as possible.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
8/ Shape the
reserved dough into a fat sausage and roll it out on a well-floured surface to
make a rectangle 3mm thick – about the thickness of a £1 coin. Cut the
dough into strips. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
9/ Place the strips over the jam, first in one
direction and then the other, to create a criss-cross pattern over the filling.
Press the edges to seal, pinch off the excess pastry and smooth the joins down
with your fingertips. Chill the tart in the fridge for 30–60 minutes.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
9/ Preheat the
oven to 190°C. Put the tart on a baking tray and bake in the centre
of the oven for about 30 minutes or until the almond pastry is pale golden
brown. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
10/ Cool in the tin for 5–10 minutes, then slide it on to a serving platter
or board.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-q7qznVsJ4NA/Vqjpq_-n0CI/AAAAAAAAIeI/Wuxh3b1NOJw/s1600/Linzertorte%2BLR_28.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://3.bp.blogspot.com/-q7qznVsJ4NA/Vqjpq_-n0CI/AAAAAAAAIeI/Wuxh3b1NOJw/s640/Linzertorte%2BLR_28.JPG" width="640" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Recipe from <a href="http://www.bbc.co.uk/food/recipes/linzertorte_54790" target="_blank">The Hair Bikers</a> </div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</span>Paulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.com6tag:blogger.com,1999:blog-7955769532066389576.post-5542153934902876742016-01-15T08:59:00.004+00:002016-01-15T08:59:30.763+00:00Lemon Steamed Pudding<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Happy New Year!</span></span><br />
<span style="font-family: "Arial",sans-serif;">I have never been one for
making New Year's resolutions, but if I was, it would be to try and find more time to bake and keep
working my way through the history of British baking and food. </span><br />
<span style="font-family: "Arial",sans-serif;">The more I discover
about British food, the more I realise how rich it is and how much it deserves being
explored deeper. If Great Britain lacks anything, it's pride in its food heritage. </span><br />
<span style="font-family: "Arial",sans-serif;">With the British government’s
recent launch of the five-year Great British Food campaign to increase
the number of EU Protected Food Names from a mere 64 today
to around 200 (which is what you find in countries like France or
Italy), and many artisan producers working towards gaining recognition
for their traditional foods, I hope the general public in the UK and
abroad will get more and more opportunities to discover
how great British food is.</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-1-UzZLhu3w8/VpaLWZ5RNmI/AAAAAAAAIck/1YdsZ5CBQgU/s1600/Lemon%2Bpud%2BLR_14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/-1-UzZLhu3w8/VpaLWZ5RNmI/AAAAAAAAIck/1YdsZ5CBQgU/s640/Lemon%2Bpud%2BLR_14.JPG" width="640" /></a></div>
<br />
<div style="text-align: center;">
<span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Lemon Steamed Pudding</span></span></div>
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">When I think British baking, I think steamed pudding. We don't have anything similar in France, and on top of being quintessentially British, this steamed pudding is delicious!</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">It look me a long time to dare make my very first steamed pudding, because I feared it would be difficult to make. It actually is very easy to make. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">This pudding will keep in an airtight container for a few days. I almost think it gets even better after a day or two!</span></span><br />
<br />
<span style="color: magenta;"><b><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients</span></b></span><br />
<span style="color: magenta;"><span style="font-family: Arial,Helvetica,sans-serif;">For the pudding: </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 lemon</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 vanilla pod</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">140 unsalted butter</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">60 caster sugar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">65 golden caster sugar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3 eggs slightly beaten</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">200g plain flour, sifted</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 teaspoon baking powder</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">125ml milk</span><br />
<br />
<span style="color: magenta;"><span style="font-family: Arial,Helvetica,sans-serif;">For the syrup: </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Zest of 2 lemons, juice of one</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">150ml water</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">150g caster sugar, 50g golden caster sugar</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">A couple our lemon slices, to line to pudding mould</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Double cream or plain greek yogurt, to serve</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: magenta;">Method: </span></span><br />
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Heat the oven to 160</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Butter a medium size (1 litre) pudding basin</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Grate the zest of the lemon et the seeds from the vanilla pod et set aside</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Cream together the sugar, butter, vanilla seeds and zest until light and fluffly (I do that with an electric whisk). Add the eggs gradually.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Add the sifted flour and baking powder and fold them in until combined. Fold in the milk until combined. Set aside.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">To make the syrup: in a small pan, put the sugar, lemon juice and zest, water and vanilla pod. Heat gently, sitrring until the sugar has dissolved, then bring to the boil and simmer until the mixture has reduced to a syrup. Remove the vanilla pod, clean it under fresh water and leave it to dry (once dry, you can then put in and leave it in a jar of sugar to make vanilla sugar)</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Place the lemon slices and place them at the bottom of the pudding basin (that's optional and just for decoration). Pour 3/4 of the syrup into the basin and cover with the pudding mixture. Set the rest of the syrup aside.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Cover the pudding basin tightly with two layers of baking parchment or foil and tie a string arong the edge of the basin to secure the cover tightly. Place the basin in a deep roasting tin or oven-proof pan. Fill the tin/pan with hot water to halfway up the height of the basin, and bake for about 2 hours (remember to keep the water topped up). </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">To check if it's ready, uncover the pudding and if well risen and slightly firm to the touch; it's ready. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Leave to cool for about 5min, run a sharp knife around the edges of the pudding and turn out onto a shallow plate and pour the remaining syrup on top. Serve slightly warm with yogurt or cream.</span></li>
</ol>
<span style="font-family: Arial,Helvetica,sans-serif;">Recipe adapted from <a href="http://leonrestaurants.co.uk/" target="_blank">Leon's</a> St Clement's pudding. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Mk5cx-DKcTM/VpaLeyXtreI/AAAAAAAAIcs/5W0zfcr2ow0/s1600/Lemon%2Bpud%2BLR_12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-Mk5cx-DKcTM/VpaLeyXtreI/AAAAAAAAIcs/5W0zfcr2ow0/s640/Lemon%2Bpud%2BLR_12.JPG" width="470" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-gEz9G-7hnNg/VpaLe1mvWfI/AAAAAAAAIco/lBHn9SelDtE/s1600/Lemon%2Bpud%2BLR_16.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://3.bp.blogspot.com/-gEz9G-7hnNg/VpaLe1mvWfI/AAAAAAAAIco/lBHn9SelDtE/s640/Lemon%2Bpud%2BLR_16.JPG" width="640" /></a></div>
Paulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.com1tag:blogger.com,1999:blog-7955769532066389576.post-53721899878241080942015-12-22T16:13:00.002+00:002015-12-22T16:16:25.795+00:00My Orange and Chocolate Not-Mince Pies<div style="text-align: left;">
<span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="font-size: small;">Between to trips to the shops to get the last missing presents, preparing a grocery order, going to <a href="http://cathedral.southwark.anglican.org/whatson/" target="_blank">Southwark cathedral's</a> Christmas carol<span style="color: black;"> service</span>, and a Christmas drink with friends, here is a Christmas recipe!</span></span></span></span></span></span></span></div>
<div style="text-align: left;">
<br /></div>
<span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="font-size: small;">In two day, The Man and I will get on a train to his parents, with who I am about to experience my very first 100% British Christmas. The Christmas meal (turkey, stuffing & vegs, Christmas pudding), crackers and all the other Christmas traditions...the real deal!</span></span></span></span></span></span></span><br />
<span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="font-size: small;">I simply cannot wait!</span></span></span></span></span></span></span><br />
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<span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="font-size: small;">Whatever your plans are for the holidays, I wish you a wonderful Christmas and a very Happy New Year!</span></span></span></span></span></span></span><br />
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<span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;">My Orange and Chocolate Not-mince pies</span></span></span></span></span></div>
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<br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;">Here is the thing: I love the idea, the tradition and the look of mince pies, but I do not like mincemeat.</span></span></span></div>
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</span>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;">So I came came up with my very own filling mixture, which is still very Christmassy, very British and mix some of my favourite flavours: bitter orange, citrus and dark chocolate.</span></span></span></div>
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<span style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;">Whether you are not a big fan of mincemeat either of just want to discover a new take on a classic British treat, give them a try!</span></span></div>
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<span style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;">PS: the pastry, which recipe I took from <a href="http://www.bbcgoodfood.com/recipes/1813664/mince-pies" target="_blank">Paul Hollywood's mince pies</a>, is both very easy to make and absolutely delicious. </span></span></div>
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<span style="color: magenta;"><b><span style="font-family: "Arial","sans-serif";">Ingredients (make 18 pies approx)</span></b></span></div>
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<span style="font-family: "Arial","sans-serif";"><span style="mso-spacerun: yes;"> </span>1 large egg, plus 1 beaten egg for glazing</span></div>
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<span style="font-family: "Arial","sans-serif";">For the filling </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Arial","sans-serif";">(these measures are rough guidelines. Feel
free to adapt as you see fit)</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Arial","sans-serif";">¾ of a 450g jar of good-quality orange
marmalade (I used <a href="http://www.tiptree.com/goto.php?sess=+A5C5F435D5D53+F1D421317445C5F1D1D58+E+C57+9+95B59455E46571B125214+543&id=51&ret=product_list.php?cat=2&menu=products&image=1" target="_blank">Wilkin and Sons Tawny Orange Marmelade</a>, which I love)</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Arial","sans-serif";">1 big handful of good quality dark
chocolate buttons (I used <a href="http://en.valrhona.com/accueil.aspx" target="_blank">Valrhona</a>), roughly chopped</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Arial","sans-serif";">¾ of a 200g pot of cut <a href="http://www.sainsburys.co.uk/shop/gb/groceries/sainsburys-cut-mixed-peel-200g" target="_blank">candied mixed peel</a></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: magenta;"><b>How to make orange and dark chocolate mince pies:</b></span></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Arial","sans-serif";">1/ Make the pastry: place the flour
and butter in a bowl and rub together to a crumb consistency. Add the sugar and
the egg, and mix together. Tip out onto a lightly floured surface and fold
until the pastry comes together, be careful not to over mix. Wrap the pastry in
cling film and chill for at least 10 mins.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Arial","sans-serif";">2/ In a bowl, mixed all the filling
ingredients, and set aside. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Arial","sans-serif";">3/ Heat oven to 190-200C. Roll out the
pastry to 3mm thick. Using a round cutter (about 10cm), cut out 18 bases and
place them into buttered and floured muffin trays. Fill each case with filling
mixture up to ¾ of the height. <span style="mso-spacerun: yes;"> </span>Re-roll
out the pastry to cut lids/tops of whichever shape you like (little hearts, stars
or Christmas trees, etc) and place them carefully on top of the pies. Glaze the
lids and pie edges with the rest of the egg, sprinkle with caster sugar.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Arial","sans-serif";">4/ Bake mince pies for 15-20 mins
until golden brown. Leave to cool before releasing them from the muffin trays.
Serve plain, or with a dollop of crème fraiche or brandy cream.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-7jCjzhMTk8A/VnlnMf-ffAI/AAAAAAAAIbs/nz7mAGpEPrA/s1600/Mince%2Bpies%2BLR_7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="418" src="http://3.bp.blogspot.com/-7jCjzhMTk8A/VnlnMf-ffAI/AAAAAAAAIbs/nz7mAGpEPrA/s640/Mince%2Bpies%2BLR_7.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-yHCSt85HQ8g/VnlnNpDukiI/AAAAAAAAIb0/ca_qRM639z8/s1600/Mince%2Bpies%2BLR_10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/-yHCSt85HQ8g/VnlnNpDukiI/AAAAAAAAIb0/ca_qRM639z8/s640/Mince%2Bpies%2BLR_10.JPG" width="640" /></a></div>
</div>
</span>Paulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.com3tag:blogger.com,1999:blog-7955769532066389576.post-74456266329953034572015-11-26T17:40:00.000+00:002015-11-26T17:40:03.779+00:00Wheat & Spelt English muffins<span style="font-family: "arial" , sans-serif;">I am so ready for a full month of Christmas
cheer. </span><br />
<span style="font-family: "arial" , sans-serif;">This Christmas
is extra special: the Man and I are going to get our first Christmas
tree for our first house as a couple, set up an advent calendar in
the kitchen, decorate our new lounge with fairy lights and our front door with a Christmas wreath...</span><br />
<span class="im">
<span style="font-family: "arial" , sans-serif;">I feel like a
grown up, but for once being a "grown up" involves a lot of fun! (Paying
the bills and dealing with plumbing issues are not grown up tasks I
particularly enjoy).</span><br />
<span style="font-family: "arial" , sans-serif;">It feels a bit
silly to start feeling like a grown up at 33. Maybe I took my time to
grow up, or maybe it's just part of being a Londoner to feel like a
youngster a bit longer than the rest of the population...who
knows?</span><br />
</span><span style="font-family: "arial" , sans-serif;">Anyways, I hope you have got
your order for mince pies and your spices for mulled wine? </span><br />
<span style="font-family: "arial" , sans-serif;">Ready, steady, Christmas!</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></span></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://3.bp.blogspot.com/-LG0pxoOyXcc/VlXbS8_WeTI/AAAAAAAAIZo/OMoop9LSMnI/s1600/eng%2Bmuffins%2BLR_4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-LG0pxoOyXcc/VlXbS8_WeTI/AAAAAAAAIZo/OMoop9LSMnI/s640/eng%2Bmuffins%2BLR_4.JPG" width="452" /></a></span></div>
<br />
<div style="text-align: center;">
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<![endif]-->Spelt and Wheat English Muffins</span></span></div>
<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: magenta;"><b>Ingredients (for 8 muffins)</b></span> </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">150g
strong white bread flour, plus extra for flouring</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">150g
spelt flour</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">6g
fast-action yeast</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">6g salt</span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
<span style="font-size: small;">
</span><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
15g
caster sugar</div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
15g
softened butter, cut into small pieces</div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
1
medium free-range egg, lightly beaten</div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
170ml
milk (should make a soft dough – you can add up to about 30mlextra if needed)</div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
oil,
for greasing</div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
15g
semolina or polenta, plus extra for dusting</div>
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</div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: magenta;"><b>Method: </b></span></div>
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1/ Tip the
flour into a large mixing bowl. Sprinkle the yeast on one side of the flour and
the salt into the other side of the flour. Add the sugar, butter, egg and milk,
then mix all the ingredients together to form a soft dough.
</div>
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<br /></div>
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2/ Turn
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minutes, or until soft, smooth and stretchy.</div>
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<br /></div>
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3/ Lightly
grease a large bowl with oil. Place the dough in the oiled bowl, cover and
leave to prove for about one hour, or until doubled in size.</div>
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</span><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
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4/ Dust
the work surface with a mixture of the semolina/polenta and flour. Tip the
dough out onto the work surface and roll out to about 2.5cm thick.</div>
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</span><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
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5/ Lightly
dust two baking trays with half of the semolina or polenta.</div>
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<br /></div>
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6/ Using a
9cm straight-sided cutter, cut out eight muffins. Place four muffins,
evenly spaced apart on each of the dusted baking trays. Dust the remaining
semolina or polenta over the top of the muffins.</div>
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<br /></div>
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7/ Leave
to prove for another 30 minutes.</div>
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</span><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
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8/ Preheat
the hot plate or a heavy-based frying pan on the hob to a very low heat.
Griddle the muffins for approximately 5-6 minutes, then flip over and griddle
for another 5-6 minutes on the other side.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-TBH1XM88_PE/VlXbWboUIRI/AAAAAAAAIZw/ujDLWDTY_d0/s1600/eng%2Bmuffins%2BLR_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="446" src="http://2.bp.blogspot.com/-TBH1XM88_PE/VlXbWboUIRI/AAAAAAAAIZw/ujDLWDTY_d0/s640/eng%2Bmuffins%2BLR_3.JPG" width="640" /></a></div>
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<br /></div>
<span style="font-size: small;">
</span><br /><span style="font-size: small;">Recipe from <a href="http://www.bbc.co.uk/food/recipes/english_muffins_56640" target="_blank">Paul Hollywood</a></span></span>Paulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.com41tag:blogger.com,1999:blog-7955769532066389576.post-6788598770717179832015-11-02T18:01:00.000+00:002015-11-03T17:53:44.922+00:00Mac n' Cheese, the real deal<!--[if gte mso 9]><xml>
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<![endif]--><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span>The food we
eat as kids is as much a part of our culture as the cartoons we used to watch
on TV and the songs that used to play on the radio when we were growing
up. </span><span></span>
</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span><br />
Take The Man and I for example.<br />
I grew up with Coquillettes-Ham (little pasta served with cubed ham),
knacki-mash (frankfurt sausages cut in small pieces and mixed with mash
potatoes), chocolate Danette (chocolate custard) and Nutella on Toast.<br />
The Man grew up munching on beans on toast, fish finger sandwiches, apple
crumble and jelly & ice-cream. </span><span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span><img alt="https://ssl.gstatic.com/ui/v1/icons/mail/images/cleardot.gif" height="1" src="file:///C:\Users\gauthier\AppData\Local\Temp\msohtmlclip1\01\clip_image001.gif" width="1" /></span><span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span>Realising
our respective lack of knowledge, we've decided to discover each other's kids
food.</span><span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span>I am not
sure I will post here the recipe of fish finger sandwiches (this blog has a bit
of self-esteem after all), but I had to share this Macaroni and cheese recipe,
which makes you wish cheese and pasta were two of your five a day!</span></span></span><span style="font-size: 11.0pt;"></span><br />
<br />
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<br />
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<a href="http://4.bp.blogspot.com/-pKxtpEf9gNA/VjegqH0aL0I/AAAAAAAAIYY/xqfGT5to13A/s1600/macncheese%2BLR_10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="http://4.bp.blogspot.com/-pKxtpEf9gNA/VjegqH0aL0I/AAAAAAAAIYY/xqfGT5to13A/s640/macncheese%2BLR_10.JPG" width="640" /></a></div>
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<br />
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><span style="color: purple;"><span style="font-size: x-large;">Mac n' Cheese, the real deal </span></span></span></div>
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<br /></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: black;">There
are not many dishes that beat a Mac n' Cheese in the comfort food category. </span></span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: black;">On
a rainy Sunday morning, I adapted here a recipe from the god of comfort food, <a href="http://www.jamieoliver.com/" target="_blank">Jamie
Oliver</a>, changing little things here and there to get a dish perfect to my
taste. </span></span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: black;">NB:
I cooked my Mac n' Cheese a bit too long in the oven, which is why it looks a tiny
bit dry on the pictures. That's why I've adapted the timings in the recipe below,
so yours should be perfect! </span></span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: black;"> </span><b><span style="color: magenta;"> </span></b></span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="color: magenta;">Ingredients (for 4 people)</span></b></span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">45 g butter</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 heaped
tablespoons plain flour</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">6 cloves
garlic, peeled and finely sliced</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">6 bay leaves</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 litre
semi-skimmed milk</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">600 g dried
macaroni</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">150 g
Cheddar, grated</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">100 g
Parmesan, grated</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">a few sprigs
fresh thyme, leaves picked</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Worcestershire
sauce</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 grating
nutmeg, optional</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 big
handfuls fresh breadcrumbs or 1 slice of bread</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">olive oil,
salt and pepper</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="color: magenta;">Method: </span></b></span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/ Bring to
the boil a large pan of salted water. </span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2/ Melt the
butter in a large ovenproof saucepan over a low heat, then add the flour and
turn the heat up to medium, stirring all the time, until you get a paste. Add
all the sliced garlic. Keep cooking and stirring until golden and the garlic is
nice and sticky. Add the bay leaves and slowly whisk in the milk a little at a
time to ensure you get a nice smooth sauce. Bring the mixture to the boil, then
leave it on a low heat to simmer and tick away, stirring occasionally. </span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3/ Preheat
your oven to 220ºC.</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4/ Add the
pasta to the pan of boiling salted water and cook them al dente according to
the packet instructions. Drain the pasta, keeping a mug of pasta water and add
the pasta it immediately to the sauce. Give it a good stir and take the pan off
the heat. Stir in the grated cheeses, and thyme leaves.</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Add a few splashed
of Worcestershire sauce, and a little grating or two of nutmeg. You want the
mixture to be slightly too wet because it will thicken up again in the oven, so
add some of the saved pasta water, around 1/2mug 9up to a mug depending on the
consistency of the sauce).</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">5/ Make the
breadcrumbs: in a food processor, whizz the bread, a few leaves of thyme and a
drizzle of olive oil until it forms breadcrumbs. Keep aside.</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">6/ If the
sauce has been made in an ovenproof casserole pan, leave everything in it; if
not, transfer it to a deep oven proof dish. Bake it around 10 minutes in the
oven. Add the breadcrumbs, and bake for 5 more minutes until golden and crispy.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "arial" , "sans-serif";">7/ Serve the
Mac n’ Cheese with a salad</span></span><br />
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<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Recipe adapted from <a href="http://www.jamieoliver.com/recipes/pasta-recipes/a-killer-mac-n-cheese/#TI3BgwoXDRZeq94L.97" target="_blank">Jamie Oliver's killer Macaroni Cheese </a></span></div>
Paulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.com1tag:blogger.com,1999:blog-7955769532066389576.post-25845874401874597332015-10-27T18:19:00.000+00:002015-10-27T18:27:33.469+00:00Foodporn alert! Peanut butter cup blondies<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">I am back!</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">I have no real excuse, so I just hope that an amazing #foodporn recipe will help you forgive me for disappearing for 2 months. </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">(I am a strong believer in the power of peanut butter cups.)</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">And I missed you, so I promise I am back for good!</span></span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-G_7AXvKYak8/Vi-4rFUdhoI/AAAAAAAAIW0/8nwm693JGMA/s1600/blondies%2BLR_4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="recipe blondies" border="0" height="640" src="http://1.bp.blogspot.com/-G_7AXvKYak8/Vi-4rFUdhoI/AAAAAAAAIW0/8nwm693JGMA/s640/blondies%2BLR_4.JPG" title="peanut butter cup blondies recipe" width="512" /></a></div>
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<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="color: purple;">Peanut butter cup blondies </span></span></span></span></div>
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<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: magenta;"><b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Ingredients</span></span></b></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">113 grams
lightly salted butter, melted</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">218 grams
light muscovado sugar</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 large egg</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 teaspoon
vanilla</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">125 grams
flour</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">10 to 15
peanut butter cups (I use Reese's), cut in halves</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span><br />
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<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span><br />
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<b><span style="color: magenta;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Method</span></span></span></b></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/ Preheat the
oven at 180deg C.</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2/ Line the
bottom of a square brownie tin with baking parchment and butter the parchment
and sides of the tin</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3/ Mix the
melted butter with the brown sugar – beat (in a free standing mixer or with a
hand electric whisk) until smooth and paler. This will take 3 to 4 minutes.</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">4/ Beat in the
egg and then the vanilla (not for too long so the mixture doesn't curdle).</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Stir gently
the flour in with a spatula. </span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">5/ Mix gently
the peanut butter cup halves in.</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">6/ Pour the
mixture into the prepared tin. </span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">7/ Bake at
180degC for 20-25 minutes, or until just set in the middle. Cool on rack before
cutting them.</span></span></div>
<br />
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<![endif]--><br />Paulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.com1tag:blogger.com,1999:blog-7955769532066389576.post-80959632315687536612015-08-27T12:56:00.000+01:002015-08-28T06:16:22.260+01:00Pistachio and yoghurt cake<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">I have been acting for almost 15 years. In a few days, my parents who are coming to visit The Man and I in London (yeah!), will see me act on stage for the first time. </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">I have acted in front of journalists, ambassadors, and all sorts of important people over the years, but I have never been as nervous as I am now.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Funny how our need for recognition from the ones we love is more important than anything else.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Wish me luck!</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Pubisktxr-Y/Vd30DmhKEvI/AAAAAAAAIVE/2GJXObK7odA/s1600/pista%2Byoghurt%2BLR_40.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/-Pubisktxr-Y/Vd30DmhKEvI/AAAAAAAAIVE/2GJXObK7odA/s640/pista%2Byoghurt%2BLR_40.JPG" width="640" /></a></div>
<br />
<div style="text-align: center;">
<span style="color: purple;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Pistachio and yoghurt cake</span></span></span></div>
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">I love pistachio and am often disappointed when I cook or bake with it because I always wish the resulting dish tasted stronger of pistachio. Contrary to almond or walnut, pistachio does have quite a subtle flavour.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">However, this cake is really moist and light, and frankly quite lovely. </span><br />
<br />
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<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: magenta;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><b><span style="font-size: small;">For the
sponge:</span></b> </span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">2 x 150 g
pots of natural yoghurt</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">100g pistachio kernels, unsalted</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1 x 150 g
yoghurt pot of caster sugar</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1 x 150 g
yoghurt pot of sunflower oil</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 eggs,
lightly beaten</span><span style="font-size: small;"> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 x 150 g
yoghurt pots of plain flour</span><span style="font-size: small;"></span><span style="font-size: small;"> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 tsp baking
powder</span><span style="font-size: small;"></span><span style="font-size: small;"> </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">½ tsp sea
salt</span>
<span style="font-size: small;">
</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-size: small;">
</span><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="color: magenta;"><span style="font-size: small;">Method:</span></span></b></div>
<span style="font-size: small;">
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<span style="font-size: small;">1/ Preheat the
oven to 160°C. Grease a 20cm cake tin then lightly dust it
with flour.</span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br />
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<br />
<span style="font-size: small;">3/ Reduce the
pistachios to a fine powder in a food mixer. </span><br />
<br />
<span style="font-size: small;">4/ In a large bowl, whisk the caster sugar and oil with an electric hand
whisk for 2 minutes, until the sugar has dissolved.
Gradually add the eggs and vanilla extract.</span></div>
<span style="font-size: small;">
</span><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br />
<span style="font-size: small;">5/ Fold in the
yoghurt, then add the flour, baking powder, salt and ground pistachios and
gently fold them in. </span><br />
<br />
<span style="font-size: small;">6/ Spoon the batter into the tin. Bake for 50 minutes or
until a skewer comes out just clean. Leave to cool for 5 to 10 minutes, and turn out
on to a wire rack to cool completely before eating. If you wish, you can lightly dust it with icing sugar, or coat it with icing.</span></div>
</span></div>
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<a href="http://1.bp.blogspot.com/-uePzKhDPUMo/Vd758SoLc4I/AAAAAAAAIVs/b6LmpSMFDsQ/s1600/pista%2Byoghurt%2BLR_36.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/-uePzKhDPUMo/Vd758SoLc4I/AAAAAAAAIVs/b6LmpSMFDsQ/s640/pista%2Byoghurt%2BLR_36.JPG" width="640" /></a></div>
<br />
<br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Recipe from <a href="http://www.rachelkhoo.com/" target="_blank">Rachel Koo</a></span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Paulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.com0tag:blogger.com,1999:blog-7955769532066389576.post-51097172191152969622015-08-21T09:07:00.000+01:002015-08-21T09:07:43.394+01:00My healthy nutty granola<span style="font-family: Arial,Helvetica,sans-serif;">Despite what I used to believe, granola is often not that healthy a breakfast, as
it's packed with fat, sugar and dried fruits (which are very sweet). When discovering how deceiving my shop bought granola had been to me, I stopped eating any altogether. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Then I missed it, and I slowly came to the realisation that there had to be a way of making my own healthier granola by reducing the fat, the
sweetening agent, and nut and fruits, while still enjoying a luxurious
and crunchy breakfast. And I did!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-VRYEm6Svq14/VdbZjLLUf8I/AAAAAAAAIT0/c2MccpAzZs4/s1600/granola%2BLR_12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="http://1.bp.blogspot.com/-VRYEm6Svq14/VdbZjLLUf8I/AAAAAAAAIT0/c2MccpAzZs4/s640/granola%2BLR_12.JPG" width="640" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<br />
<div style="text-align: center;">
<span style="font-size: x-large;"><span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;">My healthy nutty granola</span></span></span></div>
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Looking into <a href="http://www.theguardian.com/lifeandstyle/wordofmouth/2014/jun/05/how-to-make-the-perfect-granola" target="_blank">Felicity Cloake's</a> (The Guardian) research on the topic of homemade granola, I opted for her choice of coconut oil as the fat, and the addition of an egg white for crunchiness. I stayed with golden syrup, my favourite, for the sweetening agent, while reducing drastically the quantities called by most recipes.The results is a nice crunchy and nutty granola, which is not too sweet. If you would like is more fruity, why not add fresh fruits to it when serving?</span><br />
<br />
<span style="color: magenta;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">250g rolled oats</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">30g coconut oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">45g golden syrup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla essence</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 good pinch of flaked sea salt </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 egg white, beaten until frothy </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 handful mixed nuts (I used brazil nuts, flaked almonds, pecans)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp mixed seeds (I used pumpkin and sunflower seeds)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 small handful dried fruits ( I used dried mangos)</span><br />
<br />
<b><span style="color: magenta;"><span style="font-family: Arial, Helvetica, sans-serif;">Method to make your own granola</span></span></b><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/ Preheat the oven at 150deg C. Prepare a baking tray and line if with baking parchment.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">2/ In a large bowl, mix all the dry ingredients</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/ In a small casserole, mix the coconut oil, golden syrup, vanilla essence and melt on a medium heat, mixing until well combined. Allow to cool slightly. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">4/ Pour the oil/sweet mixture into the dry ingredients and mix well with a spatula until the dry ingredients are evenly coated in the wet mixture. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">5/ Add the frothy egg white and mix well again. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">6/ Pour the granola on the baking tray and bake in the centre of the oven for about 20min. Take out of the oven shake slightly and bring back into the oven. Bake for a further 10min or until golden (watch out, you do not want the granola to over bake or the nuts will taste burnt). </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">7/ Take out of the oven and leave to cool completely. Break the granola in chunks, add the dried fruits cut into pieces and store in an airtight container. Eat within 10 days (after which it might lose its crunchiness). </span><br />
<br />
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-VCxUrQ3erqE/VdbZuGYqQGI/AAAAAAAAIT8/EqfrmSMf734/s1600/granola%2BLR_14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/-VCxUrQ3erqE/VdbZuGYqQGI/AAAAAAAAIT8/EqfrmSMf734/s640/granola%2BLR_14.JPG" width="640" /></a></div>
Paulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.com0tag:blogger.com,1999:blog-7955769532066389576.post-39864176457175468002015-08-11T11:38:00.001+01:002015-08-14T09:14:29.083+01:00Orange, polenta and almond cake<span class="im">
<span style="font-family: "Arial",sans-serif;">I love London in the summer. </span><br />
</span><span style="font-family: "Arial",sans-serif;">Most of the best restaurants have promotional
<a href="http://www.danddlondon.com/" target="_blank">offers</a> going <span style="color: #1f497d;">
on </span>to fill the tables left empty by Londoners who’ve gone on holiday<span style="color: #1f497d;">.</span>
Parks and monuments fill up with <a href="http://www.standard.co.uk/goingout/film/open-air-cinema-in-london-this-summer-9398885.html" target="_blank">
outdoor cinemas</a> and <a href="http://www.carterssteamfair.co.uk/p/carters-diary.html" target="_blank">
fun fairs</a><span style="color: #1f497d;">.</span> The <a href="http://www.southbankcentre.co.uk/" target="_blank">
Southbank centre</a> puts on amazing festivals, and the rooftop terraces are back in business. </span><br />
<span style="font-family: "Arial",sans-serif;">It is definitely one of my favourite seasons in which to enjoy this beautiful city of ours!
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-p7sJkWWxKG0/VcnUEhvy3-I/AAAAAAAAIS0/4q-HAJvGXwY/s1600/polenta%2Borang%2BLR_5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-p7sJkWWxKG0/VcnUEhvy3-I/AAAAAAAAIS0/4q-HAJvGXwY/s640/polenta%2Borang%2BLR_5.JPG" width="486" /></a></div>
<br />
<div style="text-align: center;">
<span style="color: purple;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: x-large;">Orange, almond and polenta cake</span></span></div>
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">This cake looks very simple and plain, but is one the nicest cakes I have eaten in a long time.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">With the sponge infused with the orange syrup, the cake is so moist, luxurious and full of flavour. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">I served it with a homemade lemon thyme ice-cream, but a scoop of vanilla ice-cream or a good dollop of creme fraiche would do wonders too. </span><br />
<br />
<span style="color: magenta;"><b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></b></span><br />
<br />
<span style="color: magenta;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">For the cake</span> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">200 g soft
unsalted butter</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">200 g caster
sugar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">200 g ground
almonds</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">100 g fine
polenta</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 ½
teaspoons baking powder</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3 large eggs</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Zest of 4
oranges (save juice for syrup) </span><br />
<br />
<span style="color: magenta;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">For the
syrup</span> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Juice of 4
oranges</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">50g g icing
sugar</span><br />
<br />
<b><span style="color: magenta;"><span style="font-family: Arial,Helvetica,sans-serif;">Method </span></span></b></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">1/ Preheat
the oven to 180°C</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">2/ Line the
base of a 20-25 cm springform cake tin with baking parchment and grease it it
all over with butter.</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">3/ By hand
with a wooden spoon or with an electric mixer, beat the butter and sugar till
pale and fluffy.</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">4/ Mix
together the almonds, polenta and baking powder, and beat some of this into the
butter-sugar mixture. Add 1 egg, and mix a bit more. Then add some more of the dry
ingredients, then another egg, and so on until you have added all the dry ingredients
and eggs.</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">5/ Beat in
the orange zest and spoon the mixture into the prepared tin.</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">6/ Bake in
the oven for about 40 minutes or until a cake tester comes out just clean. The
edges of the cake might have begun to shrink away from the sides of the tin. Remove
from the oven on a cooling rack, and leave in the tin.</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">7/ Make the
syrup: boil the orange juice with the icing sugar in a small pan, letting it
thicken slightly (it will take about three to four minutes)</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">8/ Prick the
top of the cake all over with a cake tester or a tooth pick, pour the warm
syrup over the cake, and leave to cool completely before taking it out of its
tin</span>.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-GH19AdadPUs/VcnULDplG2I/AAAAAAAAIS8/45bX1i9n5iY/s1600/polenta%2Borang%2BLR_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-GH19AdadPUs/VcnULDplG2I/AAAAAAAAIS8/45bX1i9n5iY/s640/polenta%2Borang%2BLR_3.JPG" width="510" /></a></div>
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">For this cake, I did a mix between recipes from <a href="http://www.nigella.com/recipes/view/LEMON-POLENTA-CAKE-5308" target="_blank">Nigella Lawson</a> and <a href="http://www.jamieoliver.com/recipes/fruit-recipes/orange-polenta-cake/#Tb7i1ZpxJIC7y5S3.97" target="_blank">Jamie Oliver</a>. </span></div>
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<![endif]-->Paulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.com0tag:blogger.com,1999:blog-7955769532066389576.post-77186584973728602912015-08-07T08:58:00.000+01:002015-08-07T08:58:06.165+01:00Leek and Stilton quiche<span style="font-family: "Arial",sans-serif;">Many Frenchies
are convinced that France is the only country in the world which can
make decent cheese. I have discovered that we, arrogant frogs, could not
be further from the truth. We just need to look a bit
further than those cheap plastic-like supermarket cheeses, and go to a proper cheesemonger, to discover our British neighbours' incredible cheese heritage.</span><br />
<br />
<span style="font-family: "Arial",sans-serif;">The Man, who is a real cheese buff, has taken
it upon himself to introduce me to the plethora of delicious British cheese
that’s around. With over 700 named British cheeses, we are nowhere near done on tasting our way through them all!</span><br />
<br />
<span style="font-family: "Arial",sans-serif;">Being a blue cheese lover, I have fallen in love with the likes of Stilton, Stichelton, Cashel
blue, Shropshire blue...and love any opportunity to enjoy them with a good slice of bread or to bake with them.</span><br />
<div class="yj6qo ajU">
<div class="ajR" data-tooltip="Masquer le contenu abrégé" id=":q2" role="button" tabindex="0">
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<span class="im">
<span style="font-family: "Arial",sans-serif;">If you want to discover more about British cheeses, take a look at the
<a href="http://www.britishcheese.com/" target="_blank">British Cheese Board</a> website.</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-kwk9X-kGBZE/VcH29wOLC_I/AAAAAAAAISU/kWDM7Q-ekKA/s1600/leek%2Bstilton%2BLR_14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="leek and blue cheese quiche recipe" border="0" height="420" src="http://1.bp.blogspot.com/-kwk9X-kGBZE/VcH29wOLC_I/AAAAAAAAISU/kWDM7Q-ekKA/s640/leek%2Bstilton%2BLR_14.JPG" title="recipe leek and stilton tart" width="640" /></a></div>
<br />
<div style="text-align: center;">
<span style="color: purple;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: x-large;">Leek and Stilton Tart</span></span></div>
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Leek and blue cheese work so well together. And I love this British take on a classic easy French quiche.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">I prefer a crumbly shortcrust pastry to a puff pastry for this tart. However if you love puff pastry, it will work as well. </span><br />
<br />
<b><span style="color: magenta;"><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients (for 1 tart, 4 to 6 people)</span></span></b><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 shortcrust pastry</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 large leeks, washed and diced</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3 eggs</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Mustard (Dijon or English) </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">250ml creme fraiche (or double cream)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">150 to 170g Stilton (to taste)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">butter</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">salt and pepper</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><b><span style="color: magenta;">Method</span></b>: </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">1/ Preheat the oven to 180deg C.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">2/ Take the pastry out of the fridge and let it come to room temperature.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">3/ In a pan, cook the diced leeks </span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">on a low </span>in a 10g of butter </span>heat for about 15min until tender. Leave to cool.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">4/ In the meantime, roll out the pastry onto a tart dish, prick all over with a fork. </span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">With a brush or with the back of a spoon,</span> spread a 1mm layer of mustard all over the pastry. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">5/ In a large bowl, beat the eggs, cream fraiche and leeks. Season with salt and pepper. Crumble the Stilton and mix in the leek/egg mixture.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">6/ Pour the mixture over the pastry case, and cook in the centre of the oven for about 30min until golden on top. If your oven is not a fan oven, cook the tart on the bottom of the oven to ensure the pastry will be thoroughly cooked. </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">7/ Serve warm with a side salad, or cold as a picnic.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-a_NoeFwyYPs/VcH3M1tconI/AAAAAAAAISc/UMZnkNhjQno/s1600/leek%2Bstilton%2BLR_15.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="recipe leek and stilton tart" border="0" height="428" src="http://1.bp.blogspot.com/-a_NoeFwyYPs/VcH3M1tconI/AAAAAAAAISc/UMZnkNhjQno/s640/leek%2Bstilton%2BLR_15.JPG" title="leek and stilton quiche recipe" width="640" /></a></div>
<br />Paulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.com0tag:blogger.com,1999:blog-7955769532066389576.post-80097789729222400852015-07-29T09:18:00.000+01:002015-07-29T09:18:33.674+01:00French Glacé Cherry Scones Recipe<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="color: purple;"><span style="color: black;">Our guest bedroom is ready, The Man has chosen himself a nice barbecue, the fun can now begin! </span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="color: purple;"><span style="color: black;">Friends and family are booking dates to come and visit us, and our diaries are filling up with barbecue parties. </span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="color: purple;"><span style="color: black;">...(happy sigh)...</span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="color: purple;"><span style="color: black;">I dreamed of having a house to share it with The Man and the people I love, so I could not be happier. </span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="color: purple;"><span style="color: black;">We just need a bit more sun to make it a perfect summer in our new home. Well, that might be asking for too much... ;-) </span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="color: purple;"></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="color: purple;"><span style="color: black;"></span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="color: purple;"><span style="color: black;"> </span> </span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-OL19auhWZWs/Va9unKJVFEI/AAAAAAAAIQo/oQxzuirRqus/s1600/FGC%2Bscones%2BLR_6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cherry scones recipe" border="0" height="422" src="http://1.bp.blogspot.com/-OL19auhWZWs/Va9unKJVFEI/AAAAAAAAIQo/oQxzuirRqus/s640/FGC%2Bscones%2BLR_6.JPG" title="French Glace Cherry Scones recipe" width="640" /></a></div>
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><span style="color: purple;">French Glacé Cherry Scones </span></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: magenta;"><span style="font-family: Arial,Helvetica,sans-serif;"><b><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients: </span></b> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Make approx. 15 scones</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">450g self-raising flour</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp de bicarbonate of soda</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">100g cold
butter, diced</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp
caster sugar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">284ml pot
buttermilk</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp milk</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tsp
vanilla extract</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">220g 100% natural <a href="http://www.glacecherries.com/" target="_blank">French Glacé Cherries</a>, some halved and some quartered</span><b><span style="color: magenta;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></b><br />
<br />
<b><span style="color: magenta;"><span style="font-family: Arial,Helvetica,sans-serif;">Method:</span></span></b><span style="font-family: Arial,Helvetica,sans-serif;"> </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">1. Heat oven to
220C/200C fan/gas 7. Put the flour, ½ tsp salt, bicarb and butter into a bowl
and rub in with your fingertips until the mixture resembles breadcrumbs. Mix in
the sugar.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">2. Quickly mix in the
buttermilk, a splash of milk, vanilla and cherries and bring together to form a
soft dough. Press out onto a lightly floured surface, to about 3cm thick. Cut
out with 6-7cm cutters.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">3. Transfer to a lightly
floured baking sheet, brush with the remaining milk and bake for 10-12 mins
until golden and well risen. Serve with clotted cream and jam.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-wE5eNP0ck-A/Va9uxi_yMrI/AAAAAAAAIQ0/ZegHd6K2g3I/s1600/FGC%2Bscones%2BLR_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="French glace cherry scones recipe" border="0" height="428" src="http://4.bp.blogspot.com/-wE5eNP0ck-A/Va9uxi_yMrI/AAAAAAAAIQ0/ZegHd6K2g3I/s640/FGC%2Bscones%2BLR_1.JPG" title="cherry scones recipe" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-V703FYqf6TE/Va9uxj84aDI/AAAAAAAAIQw/Ix8b07NZah4/s1600/FGC%2Bscones%2BLR_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="french glace cherry scones recipe" border="0" height="640" src="http://4.bp.blogspot.com/-V703FYqf6TE/Va9uxj84aDI/AAAAAAAAIQw/Ix8b07NZah4/s640/FGC%2Bscones%2BLR_3.JPG" title="cherry scone recipe" width="466" /></a></div>
</div>
Paulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.com0tag:blogger.com,1999:blog-7955769532066389576.post-27488163295225646102015-07-15T18:03:00.000+01:002015-07-15T18:03:18.324+01:00Dublin #2: restaurants, markets and shops <span style="font-family: Arial,Helvetica,sans-serif;">In my latest blog post, I was telling you how I recently rediscovered Dublin and fell in love with it. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Compared to London, Dublin is minuscule, which makes it great to walk around and discover by foot in a few days. Provided you book in advance, you can also get a hotel in the city centre for a very decent price. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">There are loads of lovely shops and cafes to try out everywhere. I even discovered a great flea market. I can't wait to go again. </span><br />
<br />
<b><span style="color: magenta;"><span style="font-family: Arial,Helvetica,sans-serif;">Cafes, markets and shops</span></span></b><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://www.fallonandbyrne.com/" target="_blank">Fallon and Byrne</a>:</span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"> this Dublin institution is
a kind of wholefood market which also has a
cafe and a restaurant. You can buy food from the deli counter to eat in
on bar tables or take away. Treat yourself to one of their
delicious sandwiches or a chili con carne.</span> </span></li>
</ul>
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://www.avoca.com/" target="_blank">Avoca</a>: </span><span style="font-family: Arial,Helvetica,sans-serif;">lovely little department store which makes incredible cakes to eat in or take away. Tip: if the main cafe on the top floor </span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">is full (which seems to be the case on most weekends)</span>, you can enjoy most of their cakes in the food hall cafe on the lower ground floor. </span><span style="font-family: Arial,Helvetica,sans-serif;"></span></li>
</ul>
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://thefumbally.ie/" target="_blank">The Fumbally</a>: </span><span style="font-family: Arial,Helvetica,sans-serif;"><span class="im"><span style="font-family: Arial,Helvetica,sans-serif;">a uber hispter cafe in Dublin 8, which is as charming as it is cliche.
While you'll think you've landed in Berlin, you will enjoy simple
freshly made food with a little bottle of cold pressed beetroot and
apple juice.</span></span> </span></li>
</ul>
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://www.templebar.ie/markets/article/temple-bar-food-market" target="_blank">Temple bar market</a>:</span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"> this little market tucked away in a little back square of Temple Bar runs
every Saturday from 10.00 to 4.30 and sells local cheese and vegs
alongside freshly cooked food to go.</span> </span> </li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"></span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://dublinflea.ie/" target="_blank">Dublin Flea Market</a>: </span><span style="font-family: Arial,Helvetica,sans-serif;">this huge "fleatastic" market runs every last Sunday of the month in
Dublin 8 and sells everything that's antique, from decoration to clothes.
Getting hungry while looking around? Buy some ethnic food one of the
stalls in the Co-op.</span></li>
</ul>
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<tr><td class="tr-caption" style="text-align: center;">Fallon and Byrne</td></tr>
</tbody></table>
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<tr><td class="tr-caption" style="text-align: center;">Dublin Castle</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Irish cheese</td></tr>
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Paulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.com0tag:blogger.com,1999:blog-7955769532066389576.post-36924934028827254362015-06-26T13:52:00.000+01:002015-06-26T13:52:08.337+01:00Dublin #1: restaurants & pubs<span style="font-family: "Arial",sans-serif;">I went to Dublin for the first time 10 years ago. It was cold, grim, and grey and I don't remember eating or drinking anything decent there
apart from a black beverage made of barley. Mind you, I was a student and didn't have the money to eat anywhere outside
cheap burger places anyway. I'd also been told that Ireland wasn't famous for its food at that time anyway.</span><br />
<span style="font-family: "Arial",sans-serif;"><br />
I've had the fantastic opportunity to
travel a few times to Dublin for work this year and as I rediscovered
the city, I totally fell in love with it. And its food. I thought I
would share a few places I've discovered (with the help of lovely locals) </span><span style="font-family: "Arial",sans-serif;"><span style="font-family: "Arial",sans-serif;">and enjoyed</span>. </span><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="color: magenta;"><b><span style="font-family: Arial,Helvetica,sans-serif;">Restaurants: </span></b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: magenta;"></span></span><br />
<ul type="disc">
<li class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://www.coppingerrow.com/" target="_blank">Coppinger Raw</a>:
absolutely delicious
food made with seasonal local ingredients. Modern mediteranen, not too
expensive and very well executed. And their desserts are really good (the
bread and butter pudding is incredible). </span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<ul type="disc">
<li class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://winding-stair.com/" target="_blank">The Winding Stair</a>: the former book shop turned into a restaurant
is a little pricey but well worth the money. With a view over the river, they serve a modern Irish and seasonal food in enormous portions. The service is friendly, the wine not too expensive,
Their mixed smoked fish sharing starter plate is totally big enough for two people and
it’s to die for. If you do make it to dessert, it won't disappoint either</span></li>
</ul>
<ul type="disc">
<li class="MsoNormal"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><a href="http://yamamori.ie/" target="_blank">Yamamori</a>:
simply the best value for money sushi I've ever had so far in my life.
So fresh and full of flavour. I always get the rainbow norimaki. It's a
pure delight.</span></span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"></span><br />
<b><span style="color: magenta;"><span style="font-family: Arial,Helvetica,sans-serif;">Pubs</span></span></b><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">To have a "Real Dubliner Experience", head to <a href="http://www.odonoghues.ie/" target="_blank">O'Donoghue</a> or to <a href="http://www.louisfitzgerald.com/kehoes" target="_blank">Kohe's</a></span></li>
</ul>
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"> </span><span style="font-family: Arial,Helvetica,sans-serif;">At <a href="http://www.thetemplebarpub.com/" target="_blank">The Temple Bar</a> (in the Temple bar area), you can enjoy live music pretty much all day, everyday. And I don't care if only tourists go to Temple Bar, because this place really is great! </span></li>
</ul>
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"> </span><span style="font-family: Arial,Helvetica,sans-serif;">With its cosy little booths, great atmosphere, craft beers and delicious pub food, <a href="https://plus.google.com/106073222449722713610/about?gl=uk&hl=en" target="_blank">P. Mac's</a> is a perfect pub for a date or an after-work. </span></li>
</ul>
<ul>
</ul>
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<span style="font-family: Arial,Helvetica,sans-serif;">In the next post, I'll move onto Dublin's cafés, shops and markets.</span>Paulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.com2tag:blogger.com,1999:blog-7955769532066389576.post-42653953089094950972015-06-19T10:27:00.002+01:002015-06-19T10:28:18.784+01:00Express Blueberry Fool Recipe<span style="font-family: Arial,Helvetica,sans-serif;">The Man and I have extremely different personalities, but one thing we have in common is we both suck at making decisions. It often puts us in funny situations. </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Ask us to choose something as simple as choosing a local restaurant to go out for dinner on a Friday night and it might take us hours to just decide between Italian, French and Indian food.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Ask us to choose which colours we will get the walls of our new house painted, and it will take us weeks and weeks of discussions, tries, changes of minds. We will end up painting everything in white because we could not make a decision. </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Ask us to choose furniture for the house, and two months later, you'll find that we haven't come close to any decision and that we are still living amongst boxes. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">I can't even think about how we are going to struggle choosing a name for a cat!</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">(we actually finalised the decision to get a cat yet. We've only been talking about for 6 months after all...) </span><br />
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<div style="text-align: center;">
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<span style="font-size: x-large;"><span style="color: purple;"><span style="font-family: Arial,Helvetica,sans-serif;">Blueberry fool</span></span></span></div>
<div style="text-align: center;">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;">That's the perfect "I've got five minutes to turn a pudding around" pudding. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">A berry fool is delicious, seasonal, and take literally five minutes to make. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">I made this one with blueberries, which gives it a strange-ish blue colour. Next time, I'll add raspberries, stronger in flavour and pinker! It still is a winner for all blueberry lovers. </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b><span style="color: magenta;">Ingredients, for 2 people:</span></b> </span><br />
<br />
<span style="color: magenta;"><span style="font-family: Arial,Helvetica,sans-serif;">For the cream: </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">250ml double cream</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 heaped tbsp caster sugar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 tsp vanilla paste</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: magenta;">For the blueberry sauce: </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 large handful frozen or fresh blueberries (I used frozen)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tbsp caster sugar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">To finish : a small handful of blueberries kept whole</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="color: magenta;"><b><span style="font-family: Arial,Helvetica,sans-serif;">Method: </span></b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">1/ In a little bowl, mix the blueberries and sugar and place in the microwave at full power for 1 min until the blueberries are softened and have started to release their juice. Mix well and pass through a sieve to get rid of the skins. Leave to cool. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">2/ In another bowl, beat the double cream, vanilla paste and sugar to firm peaks. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">3/ With a spatula, gently fold the 3/4 of the blueberry sauce and most of the fresh blueberries into the whipped cream. You can either mix thoroughly or keep ripples patterns throughout on purpose.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">4/ In two separate glasses, pour some fool mixture, then half of the left over blueberry sauce, and then the rest of the fool mixture (so you can see a layer of sauce in the middle). Decorate each glass with a few whole blueberries and a leaf of mint.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">5/ Refrigerate for at least 2 hours before serving</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>Paulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.com0tag:blogger.com,1999:blog-7955769532066389576.post-3025184364129427362015-05-13T08:28:00.002+01:002015-05-13T08:51:12.990+01:00My Super Swiss Breakfast: bircher muesli recipe<span class="im">
<span style="font-family: "Arial",sans-serif;">We bought a house!</span><br />
<span style="font-family: "Arial",sans-serif;">It's been a long, stressful and bumpy ride, but now come the rewards. </span></span><br />
<span class="im"><span style="font-family: "Arial",sans-serif;"> </span><br />
</span><span style="font-family: "Arial",sans-serif;">During the first couple of weeks after we moved in, I felt like we were
staying in a holiday home and expected we’d have to pack
up and leave at any moment. I was tiptoeing around the house, not quite coming to grips with the idea that it was ours.
</span><br />
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<span style="font-family: "Arial",sans-serif;">Today, sitting
amongst our boxes, waiting for some of our furniture to be delivered,
it has started to sink in and although I am over the moon, I still can't
believe how lucky I am.</span><br />
<span style="font-family: "Arial",sans-serif;">I've got a home with The Man. In London. </span>
<br />
<span style="font-family: "Arial",sans-serif;">We can invite family to stay over, and organise dinner parties with our friends. </span><br />
<span style="font-family: "Arial",sans-serif;">We can choose the colour of the walls, invest time and money in making this house our home. Our home.</span><br />
<span style="font-family: "Arial",sans-serif;">I'm happy!</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">My Bircher Muesli</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">There probably are as many bircher muesli recipes are there are people making it. When I searched for the perfect recipe, I quickly found that from Hugh Ferney Wittingstall to Felicity Cloake, everyone has his take on the bircher muesli recipe. So I decided I would create my own and put the things I like in it. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"> Thanks to the lime juice and fresh ginger, t</span>his one is fresh and tangy, and perfect for waking your taste buds up in the morning. As for the nuts and fresh fruits, I try new combinations every time I make a new batch. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">So go ahead, improvise! </span><br />
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<span style="color: magenta;"><b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients (for a bowl of bircher muesli) </span></span></b></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">6 tbsp organic rolled oats</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tangy apple, such as granny smith or breaburn, coarsely grated </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp thick plain yogurt such as <a href="http://uk.fage.eu/" target="_blank">Total Greek Yogurt</a></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp orange juice (freshly pressed or from a bottle)</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp lime juice</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp nuts chopped (almonds, walnuts, pecans, etc)</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 small tbsp grains (pumpkin seeds, linseeds, etc)</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp runny honey (optional) </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">a few fresh blueberries or raspberries </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">a small 1/2 thumb sized of fresh grated ginger (optinal)</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">milk, depending of the required consistency</span></span><br />
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<b><span style="color: magenta;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Method to prepare the bircher muesli: </span></span></span></b><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/ The night before, place in a bowl
the rolled oats, the yogurt, the juices of orange and lime, the grated apple, the nuts and grains, and the grated ginger and honey (if used). Mix well and cover with cling film.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2/ In the morning, add the fresh fruits, and milk if you wish your bircher muesli to be runnier than it is.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">NB: if you like your nuts and grains very crunchy, add them at the last minute before serving rather than the night before. </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">The story goes that a Doctor Bircher-Benner from Zurick came up with the bircher muesli recipe. It has long been popular with vegetarians, but it has recently become increasingly trendy amongst the general public as it ticks many of the perfect breakfast's boxes : it fills you up, it is well-balanced, and packed with nutrients without being too fat or too sweet. And it's delicious, so no reason not to try it!</span></span><br />
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Paulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.com0tag:blogger.com,1999:blog-7955769532066389576.post-57471742966669923992015-04-22T08:55:00.000+01:002015-04-23T11:05:53.021+01:00My Best of "Picnic Food" recipes<span style="font-family: Arial,Helvetica,sans-serif;">Spring has started in full speed in London, and it is supposed to last for a while. Fingers crossed!</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Time has come for picnics and party food, that you drop in a carrier bag with a bottle of Pimm's and a punnet of strawberries. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">So here you go, a little selection of my favourite picnic food recipes!</span><br />
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<a href="http://www.paulinealacreme.com/2012/10/the-giant-savoury-scone-for-boys.html" target="_blank">Potato and rosemary giant scone</a></div>
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<a href="http://1.bp.blogspot.com/-ObbGA0h1-DY/VTZ7PuSZD5I/AAAAAAAAIFs/hPaEYUHWoTs/s1600/DSC_3453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ObbGA0h1-DY/VTZ7PuSZD5I/AAAAAAAAIFs/hPaEYUHWoTs/s1600/DSC_3453.JPG" height="438" width="640" /></a></div>
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<a href="http://www.paulinealacreme.com/2014/07/tomato-olive-and-mozzarella-pizza-buns.html" target="_blank">Tomato, mozarella and olive pizza rolls </a></div>
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<a href="http://3.bp.blogspot.com/-xX1b3VXZA1w/VTZ7LRZjVuI/AAAAAAAAIFk/-qJ3cJzSB5U/s1600/Tomato%2BBuns%2BLR_8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-xX1b3VXZA1w/VTZ7LRZjVuI/AAAAAAAAIFk/-qJ3cJzSB5U/s1600/Tomato%2BBuns%2BLR_8.JPG" height="428" width="640" /></a></div>
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<a href="http://www.paulinealacreme.com/2014/03/from-london-with-love-scotch-eggs.html" target="_blank">Scotch eggs</a></div>
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<a href="http://www.paulinealacreme.com/2013/08/citrus-and-poppy-seeds-cake.html" target="_blank">Citrus and poppy seeds cake</a></div>
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<a href="http://1.bp.blogspot.com/-LKY-reWqw28/VTZ7EuA8szI/AAAAAAAAIFU/Iw3qzH1yITk/s1600/poppy%2Bseed%2BLR_49.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-LKY-reWqw28/VTZ7EuA8szI/AAAAAAAAIFU/Iw3qzH1yITk/s1600/poppy%2Bseed%2BLR_49.JPG" height="456" width="640" /></a></div>
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<a href="http://www.paulinealacreme.com/2014/04/caramel-pretzel-brownies.html" target="_blank">Caramelized pretzel brownies</a></div>
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<a href="http://3.bp.blogspot.com/-WHxG9jclCko/VTZ6-9E6LDI/AAAAAAAAIFM/D0Yr2E6EvtQ/s1600/Bretz%2Bbrownie%2BLD_9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-WHxG9jclCko/VTZ6-9E6LDI/AAAAAAAAIFM/D0Yr2E6EvtQ/s1600/Bretz%2Bbrownie%2BLD_9.JPG" height="428" width="640" /></a></div>
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<a href="http://www.paulinealacreme.com/2012/07/all-you-need-is-love-love-love.html" target="_blank">Sweet muffins (base recipe and variations)</a></div>
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<a href="http://3.bp.blogspot.com/-FHm6Is46wqI/VTZ665X8-QI/AAAAAAAAIFE/RQ6WmPBoGXI/s1600/Jam%2Bmuffin2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-FHm6Is46wqI/VTZ665X8-QI/AAAAAAAAIFE/RQ6WmPBoGXI/s1600/Jam%2Bmuffin2.JPG" height="428" width="640" /></a></div>
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<a href="http://www.paulinealacreme.com/2014/03/chewy-peanut-butter-and-chocolate.html" target="_blank">Peanut butter and chocolate chookies</a></div>
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<a href="http://2.bp.blogspot.com/-uu_EVErQtQI/VTZ62A1EsOI/AAAAAAAAIE8/SPrh_HXiKZc/s1600/Peanut%2BcookiesLR_19.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-uu_EVErQtQI/VTZ62A1EsOI/AAAAAAAAIE8/SPrh_HXiKZc/s1600/Peanut%2BcookiesLR_19.JPG" height="470" width="640" /></a></div>
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<a href="http://www.paulinealacreme.com/2013/05/millionnaire-shortbread-caramel-slice.html" target="_blank">Millionaire shortbread</a></div>
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<a href="http://3.bp.blogspot.com/-9yLlqOydehc/VTZ6yfXbdhI/AAAAAAAAIE0/ReQ6s5prqro/s1600/Millionnaire%2BBD_288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-9yLlqOydehc/VTZ6yfXbdhI/AAAAAAAAIE0/ReQ6s5prqro/s1600/Millionnaire%2BBD_288.JPG" height="464" width="640" /></a></div>
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<br />Paulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.com0tag:blogger.com,1999:blog-7955769532066389576.post-49857218362428373302015-04-02T09:11:00.004+01:002015-04-02T09:11:28.352+01:00Pretzel, French Glacé Cherry, Cranberry, Tea cake and Marshmallow Rocky Roads <span style="font-family: Arial, Helvetica, sans-serif;">Happy Easter everyone!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I'm not going home to hunt eggs with my family this year, but I'll still indulge in some chocolate (or go to my wonderful <a href="http://www.yelp.co.uk/biz/j-f-ayre-london-2" target="_blank">local baker</a> and buy one of his Easter bakes). </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">For now, I leave you on a this recipe perfect to bake with kids during this long weekend, and wish you a great break! </span><br />
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<span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Pretzel, French Glacé Cherry, Cranberry, </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><span style="color: purple;">Tea Cake and Marshmallow Rocky Roads </span> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">These are rocky roads taken to the next step. I loved the mix of textures from the fondant glacé cherries, dense cranberries, crumbly tea cakes and crunchy pretzels, the chewy marshmallows, which makes it bite a surprise.</span><br />
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<span style="color: magenta;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span><span itemprop="ingredient ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="ingredient_amount" data-alternate-mes-amount="9"> </span></span></span></b></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredient ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="ingredient_amount" data-alternate-mes-amount="9">125 </span>
<span class="ingredient_type" data-alternate-mes-type="tablespoons"> grams </span> </span>
soft
<span itemprop="name"> <span class="ingredient_title" data-alternate-mes-ing_type="butter"> butter</span></span></span><span itemprop="ingredient ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="ingredient_amount" data-alternate-mes-amount="10"> </span></span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredient ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="ingredient_amount" data-alternate-mes-amount="10">300 </span>
<span class="ingredient_type" data-alternate-mes-type="oz"> grams </span> </span>
best-quality
<span itemprop="name"> <span class="ingredient_title" data-alternate-mes-ing_type="bittersweet chocolate"> dark chocolate </span> </span>
(I used Valrhona chocolate) broken into pieces</span><span itemprop="ingredient ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="ingredient_amount" data-alternate-mes-amount=" ¼"> </span></span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredient ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="ingredient_amount" data-alternate-mes-amount=" ¼">3 </span>
<span class="ingredient_type" data-alternate-mes-type="cup"> tablespoons </span> </span>
<span itemprop="name"> <span class="ingredient_title" data-alternate-mes-ing_type="golden syrup or light corn syrup"> golden syrup</span></span></span><span itemprop="ingredient ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="ingredient_amount" data-alternate-mes-amount="8"> </span></span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredient ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="ingredient_amount" data-alternate-mes-amount="8">230 </span><span class="ingredient_type" data-alternate-mes-type="oz">g or mix </span></span><span itemprop="name"><span class="ingredient_title" data-alternate-mes-ing_type="Rich Tea biscuits">tea biscuits</span></span></span><span itemprop="ingredient ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="ingredient_amount" data-alternate-mes-amount="2">, chopped French Glacé Cherries, dried cranberries, broken pretzels</span></span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span itemprop="ingredient ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="ingredient_amount" data-alternate-mes-amount="2">100 </span><span class="ingredient_type" data-alternate-mes-type="cups">g </span> </span>
<span itemprop="name"> <span class="ingredient_title" data-alternate-mes-ing_type="mini marshmallows"> mini marshmallows</span></span></span> </span><br />
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<b><span style="color: magenta;"><span style="font-family: Arial,Helvetica,sans-serif;">Method to prepare the rocky roads</span></span></b><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">1/ Melt the butter, chocolate and <span class="spelling" data-alternative-spelling="golden syrup or light corn syrup">golden syrup</span> in a heavy-based saucepan. Scoop out about 125ml / ½ cup of this melted mixture and put to one side.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">2/ Put the biscuits into a freezer bag and then bash them with a
rolling pin. You are aiming for both crumbs and pieces of biscuits.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">3/ Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">4/ Tip into a foil tray (24cm / 9 inch square); flatten as best you can
with a spatula. Pour the reserved 125ml / ½ cup of melted chocolate
mixture over the marshmallow mixture and smooth the top.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">5/ Refrigerate for about 2 hours or overnight.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">6/ Cut into 24 fingers and dust with <span class="spelling" data-alternative-spelling="confectioners' sugar">icing sugar</span> by pushing it gently through a tea strainer or small sieve.</span><br />
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<a href="http://1.bp.blogspot.com/-kI0CyUtOsiU/VRz4sfE0k3I/AAAAAAAAID4/DhwhR1Gx-FI/s1600/rocky%2Broads%2BLR_64.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-kI0CyUtOsiU/VRz4sfE0k3I/AAAAAAAAID4/DhwhR1Gx-FI/s1600/rocky%2Broads%2BLR_64.JPG" height="422" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Recipe adapted from <a href="http://www.nigella.com/recipes/view/rocky-road-crunch-bars-25" target="_blank">Nigella Lawson's rocky road recipe</a></span>Paulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.com0tag:blogger.com,1999:blog-7955769532066389576.post-72493832030284966232015-03-26T09:46:00.000+00:002015-03-26T09:46:56.427+00:00My haggis, leek and potato pasties<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I've been riding a high speed emotional roller coaster for two months now. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I feel like a pregnant lady who has no idea when her due date is going to be.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I keep on signing very important documents that I only vaguely understand.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I think "Christ, things would be so much easier in France" at least once a day. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I've started spending time on furniture and design websites, when I've always hated everything remotely related to interior design. I even have an opinion about such things now!</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I have become an expert in random topics like American fridges, heating systems, burglar alarms, Japanese knotweed,...</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I'm buying a house in the UK, get me out of here!</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-VUot-z3FfEU/VRJ2fv8f5UI/AAAAAAAAIB4/OjVqHMP8yvA/s1600/haggis%2Bpasty%2BLR_57.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-VUot-z3FfEU/VRJ2fv8f5UI/AAAAAAAAIB4/OjVqHMP8yvA/s1600/haggis%2Bpasty%2BLR_57.JPG" height="452" width="640" /></a></div>
<br />
<div style="text-align: center;">
<span style="color: purple;"><b><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">My Haggis Pasties</span></span></b></span></div>
<div style="text-align: center;">
<span style="color: purple;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">(Haggis is not just for Burns Night!)</span></span></span></div>
<div style="text-align: center;">
<br /></div>
<span style="font-family: Arial, Helvetica, sans-serif;">As you probably already know, I absolutely love haggis. </span><span style="font-family: Arial, Helvetica, sans-serif;">I kept on wishing I could eat haggis all year long</span><span style="color: magenta;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"> rather than just on Burns Night, when I realised that I could! And nothing prevents me either from enjoying haggis with something</span></span></span><b><span style="font-family: Arial, Helvetica, sans-serif;"> </span></b><span style="font-family: Arial, Helvetica, sans-serif;">else than neeps and tatties.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">When the lovely people at <a href="http://www.macsween.co.uk/" target="_blank">Macsween</a> offered me samples of wild boar haggis and veggie haggis, I was thrilled and didn't miss a beat before experimenting with them.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">The results are superb! I'm still to test more recipes, but apparently one can use haggis like mince meat, so I guess the possibilities are endless<b>. </b>Yummy!</span><b><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></b><br />
<br />
<b><span style="color: magenta;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients: </span></span></b><br />
<br />
<span style="color: magenta;"><span style="font-family: Arial, Helvetica, sans-serif;">For the flaky pastry</span></span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">450g strong white bread flour, plus extra for dusting</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ tsp salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">200g unsalted butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Aprox 200ml ice-cold water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp turmeric powder </span><br />
<span style="color: magenta;"><br /></span><span style="color: magenta;"><span style="font-family: Arial, Helvetica, sans-serif;">For the filling</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 leeks, finely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100g potato, peeled, chopped in small cubes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 onion, finely chopped </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 small haggis (I used <a href="http://www.macsween.co.uk/products/wild-boar-haggis/" target="_blank">Macsween wild boar haggis</a>), uncooked</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3tbsp plain flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt and freshly ground black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><b><span style="color: magenta;"><span style="font-family: Arial, Helvetica, sans-serif;">Make the pastry: </span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/ Put the butter and water in the freezer for 15 min beforehand. </span><br />
<br />
<span style="font-family: Arial;">2/
In a big bowl, sift the flour, turmeric and salt. Grate the almost frozen butter
into the flour. Wash your hands with very cold water so that they are as
cold as possible. With your fingertips, rub the butter into the flour
until it ressembles fine crumbs. Try not to work it too much so the
butter doesn't melt or become soft</span><br />
<br />
<span style="font-family: Arial;">3/
Add gradually the cold water and knead the dough very briefly until it
forms a rough ball. Wrap in cling film and put in the fridge for at
least 30 min (this is important to respect this time as it will enable
the gluten to developp and prevent the pastry from shrinking when
cooking of being greasy)</span><br />
<br />
<b><span style="color: magenta;"><span style="font-family: Arial;">Make the filling: </span></span></b><br />
<span style="font-family: Arial;">1/ Preheat the oven to </span><span style="font-family: Arial, Helvetica, sans-serif;">180C/350F/Gas 4</span><br />
<br />
<span style="font-family: Arial;">2/
Cut the potato, leek, onion finely. On one side, mix the
vegetables together and season with salt and pepper. In another
bowl, open the haggis and rub it into the flour, </span><span style="font-family: Arial;">season only with pepper. Gather everything in the same bowl and mix well.</span><br />
<br />
<span style="font-family: Arial;">3/ </span><span style="font-family: Arial, Helvetica, sans-serif;">Roll
the chilled pastry out onto a clean, floured work surface to a
thickness of approx 5mm. Cut a large disc from the pastry using
a small plate as a template. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">4/ Place the vegetables and haggis mixture in a line down the middle of the pastry disc. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">5/
Brush the edge of the pastry disc with some of the beaten egg. Draw the
edges of the pastry together and crimp them with your fingers to seal
(it's important that the pastry is well sealed all around as this will
allow the vegetables to steam in the pastry case). Brush all over with
the remaining beaten egg.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">6/ Start over with the pastry and filling left over until all used up. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">7/
Place the pasties onto a baking tray and bake in the oven for 25-30
minutes, or until golden-brown. Eat warm or cold, with a salad. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-T3No5e7SQTI/VRJ2lah0H-I/AAAAAAAAICA/qXT4OzwiZ4Y/s1600/haggis%2Bpasty%2BLR_54.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="haggis pasties recipe" border="0" src="http://4.bp.blogspot.com/-T3No5e7SQTI/VRJ2lah0H-I/AAAAAAAAICA/qXT4OzwiZ4Y/s1600/haggis%2Bpasty%2BLR_54.JPG" height="404" title="maxsween wild boar haggis" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-5BwWBTy0LmI/VRJ2lTygltI/AAAAAAAAICE/Pct_W6QExN8/s1600/haggis%2Bpasty%2BLR_56.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="recipe with haggis" border="0" src="http://4.bp.blogspot.com/-5BwWBTy0LmI/VRJ2lTygltI/AAAAAAAAICE/Pct_W6QExN8/s1600/haggis%2Bpasty%2BLR_56.JPG" height="478" title="haggis pasty recipe" width="640" /></a></div>
<br />
<br />
<i><span style="font-family: Arial, Helvetica, sans-serif;">Recipe adapted from a <a href="http://www.hairybikers.com/recipes/cornish-pasty/1241" target="_blank">Hairy Bikers</a>'s Cornish Pasty recipe.</span></i><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>I was offered free samples of Macsween haggis but wasn't asked or paid to review them. I do it because I like their products!</i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Paulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.com2tag:blogger.com,1999:blog-7955769532066389576.post-61532227695124467392015-03-17T09:34:00.000+00:002015-03-17T10:37:55.805+00:00Sticky flapjack recipe<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: purple;"><span style="color: black;">Decorating
a house as a couple is not so much about making compromise than knowing
which battles you are unlikely to ever win and putting your energy into battles that are not completely hopeless.</span></span></span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: purple;"><span style="color: black;">After
having tried for months to get The Man to agree in buying a red sofa
for our future house (I may have an obsessive passion for the colour red), I've finally understood that
it's never going to happen and that I might get luckier in
working him on us adopting a kitten. </span></span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: purple;"><span style="color: black;">If
that doesn't work, I even have a secret weapon; getting his dream
beast of smoker-barbecue that costs almost as much as a car (I'm
serious, the thing exists and is called a <a href="http://www.biggreenegg.co.uk/discover?gclid=Cj0KEQjw_pmoBRDu986bpISz5ZsBEiQANiuHDHXlnhBlmQRXidajrGgm12EqUXPhDX7G_FZ_qH4KpecaAiU98P8HAQ" target="_blank">Big Green Egg</a>)</span></span></span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: purple; font-size: small;"><span style="color: black;">Actually,
thinking about it, if I play it well, the crazy barbecue might actually
get me a kitten sharpening his claws on a beautiful red sofa...!</span></span></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-awOXsYRK4iI/VQA4RcYsqrI/AAAAAAAAIBc/rKqMWFmR3mg/s1600/flapjacks%2BLR_18.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-awOXsYRK4iI/VQA4RcYsqrI/AAAAAAAAIBc/rKqMWFmR3mg/s1600/flapjacks%2BLR_18.JPG" height="428" width="640" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<br />
<div style="text-align: center;">
<span style="font-size: x-large;"><span style="color: purple;"><span style="font-family: Arial,Helvetica,sans-serif;">Florence's Sticky Golden Syrup Flapjacks</span></span></span></div>
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Forget about healthy oat bars, these flapjacks are sticky, naughty, and that's the reason why I like<span style="font-size: small;"> them so much. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">There are crunchier than your usual flapjacks. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">This simple, foolproof recipe was given to me by Florence,<i> my Marmelade boss</i></span><span style="font-size: small;"> (who takes her nickname from the fact that she makes the meanest orange marmelade and taught me how to make it myself). </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Make a big batch, they keep well, and there are so good they won't last long anyway!</span></span><br />
<br />
<b><span style="color: magenta;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Ingredients</span></span></span></b><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">110g Rolled Oats</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">150g muesli or granola</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">A small handful of any dried fruit and or nuts that you like, roughly chopped (I used 100% natural French glacé cherries, raisins, almonds and peanuts) </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp golden syrup</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">225g light muscovado or demerara sugar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">225g butter</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<b><span style="color: magenta;"><span style="font-family: Arial,Helvetica,sans-serif;">Method for the sticky flapjacks</span></span></b><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Preheat the oven at 185deg C</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/ In a saucepan, melt the sugar, butter and golden syrup and mix with a wooden spoon until well combined. </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">2/ Add the oats, granola and nuts and fruits and mix well until fully coated in sugar and butter syrup. Turn off the heat.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">3/ Transfer to a buttered brownie or metal pie dish, press firmly onto the base and cook in the centre of the oven for about 35 min until golden on top and on the edges. Leave to cool completely before cutting into squares with a sharp knife. Store in an airtight container or cookie jar/box in the fridge for up to 3 or 4 days.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://1.bp.blogspot.com/-PNX_hJBXvFw/VQA4ZCNqKyI/AAAAAAAAIBk/hqa5F89RtKI/s1600/flapjacks%2BLR_17.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-PNX_hJBXvFw/VQA4ZCNqKyI/AAAAAAAAIBk/hqa5F89RtKI/s1600/flapjacks%2BLR_17.JPG" height="428" width="640" /></a></span></div>
Paulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.com0tag:blogger.com,1999:blog-7955769532066389576.post-70780682320239786862015-03-06T08:56:00.001+00:002015-03-19T14:13:35.889+00:00Dulce de leche and peanut cookies<span style="font-family: "Arial",sans-serif;">Patience has never been
one of my virtues and that's an understatement. </span><br />
<span style="font-family: "Arial",sans-serif;">To give you an example, the day I decided I wanted to start cycling to work, I
just had to buy a bicycle on that same
day. </span><br />
<span style="font-family: "Arial",sans-serif;">When it actually took me two weeks to find the right bicycle, I
felt like every day separating me from my goal was sheer torture. And
that was just a bike.</span><br />
<br />
<span style="font-family: "Arial",sans-serif;">So you can imagine that buying a house has been a long journey of initiation into the heart of patience and that The Man
has had to put up with a few meltdowns from me. </span><br />
<br />
<span style="font-family: "Arial",sans-serif;">From finding the place, to doing surveys, researches and negotiating every single detail, buying a house
is a long marathon that requires patience and detachment, which I seriously lack. </span><span class="im"><span style="font-family: "Arial",sans-serif;">As I was losing it with frustration every other day, The Man was handling both the paperwork and me, his crazy girlfriend, with his usual British phlegm. Yes, he's a saint.</span></span><br />
<br />
<span class="im"><span style="font-family: "Arial",sans-serif;">But,
may the house god (and Southwark council) be with us, we should get
there soon. Stay tuned, you'll know everything about it, I promise!</span></span><br />
<span class="im">
</span><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
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<a href="http://2.bp.blogspot.com/-C1e9JAPmpww/VPX0671cAbI/AAAAAAAAIAk/P_B-MffpOWs/s1600/dulce%2Bcookies%2BLR_6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="chewy dulce de leche cookies recipe" border="0" src="http://2.bp.blogspot.com/-C1e9JAPmpww/VPX0671cAbI/AAAAAAAAIAk/P_B-MffpOWs/s1600/dulce%2Bcookies%2BLR_6.JPG" height="442" title="recipe dulce de leche cookies" width="640" /></a></div>
<br />
<div class="Default" style="text-align: center;">
<span style="color: purple;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Dulce de leche and peanut Cookies</b></span></span></span></div>
<div class="Default">
</div>
<div class="Default">
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Close your eyes, and picture yourself biting into a warm chewy cookie with a melt in the mouth dulce de leche centre...</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: magenta;"><span style="color: black;">Smile, you are a recipe away from making that dream come true!</span><b><br /></b></span></span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: magenta;"><b>Ingredients </b></span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span>
<br />
<div class="Default">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i><span style="color: windowtext;">makes approx 15 large cookies</span></i><span style="color: windowtext;"> </span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: windowtext;">225g
packed brown sugar</span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: windowtext;">120g
granulated sugar</span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: windowtext;">250g
unsalted butter, at room temperature</span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: windowtext;">1
teaspoon pure vanilla extract</span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: windowtext;">2
eggs</span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: windowtext;">300g
flour</span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: windowtext;">1
teaspoon salt</span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: windowtext;">1
teaspoon baking powder</span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: windowtext;">270g
old-fashioned rolled oats</span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: windowtext;">75g blanched peanuts, unsalted and very roughly chopped</span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: windowtext;">2 heaped tbsp dulce de leche + a teaspoon per cookie for the centre</span> </span></span></div>
<div class="Default">
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: magenta;"><b>Method </b></span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span>
<br />
<div class="Default">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: windowtext;">1/
Pre heat oven to 190c </span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span>
<br />
<div class="Default">
</div>
<div class="Default">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: windowtext;">2/
Cream the sugars and butter, and then add the vanilla extract and the dulce de leche<span style="color: windowtext;"></span></span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span>
<br />
<div class="Default">
</div>
<div class="Default">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: windowtext;">3/
Beat in the eggs, one at a time </span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
</span></span>
<br />
<div class="Default">
</div>
<div class="Default">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: windowtext;">4/
Sieve the flour, salt and baking powder and gently add to the mix. Do not over
mix </span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: windowtext;">5/
Stir in the oats and peanuts</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: windowtext;">6/
Line a baking tray with baking parchment </span></span></span></div>
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</span></span>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: windowtext;">7/
Divide mix into thick disks between 40 and 80g depending on size preference, place a spoon full of dulce de leche in the middle of each disk and fold them so the dulce gets hidden in the centre of each cooke. Space out the cookies on a
prepared tray leaving 2 <span style="color: windowtext;">c</span>m between each one, pressing down slightly </span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: windowtext;">8/
Bake for about 15 mins until golden around the edge. Leave to cool for 10 mins
before transferring to cooling wire a<span style="color: windowtext;">nd leave to coo<span style="color: windowtext;">l c<span style="color: windowtext;">ompletely before s<span style="color: windowtext;">toring in a cook<span style="color: windowtext;">ie jar</span></span></span></span></span></span>. </span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
<br />
<span style="color: magenta;">Tips: </span><br />
Why
weighing each cookie individually before baking? to ensure they all are
the same size and will therefor cook at the same speed. This will
ensure consistent cookies!<br />
Why
waiting for the cookies to cool completely before storing them in a
jar? Because otherwise they will release steam in the jar and become
soft.<br />
<br />
<span style="color: magenta;">Different sizes for different cookies</span>: the bigger the cookies, the more soft in the middle. Small cookies might be crunchy all way through. </span></span><br />
<br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i>Recipe adapted from the <a href="http://www.glacecherries.com/recipes/french-glace-cherry-and-pecan-cookies/" target="_blank">French Glacé Cherry and pecan cookies recipe by Anthony </a></i>Kindred </span></span>Paulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.com0tag:blogger.com,1999:blog-7955769532066389576.post-9708683806724046382015-02-26T08:57:00.002+00:002015-02-26T09:10:54.271+00:00Tom Kerridge's London Particular (Pea and bacon soup recipe)<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">This is not a soup. This is a bedtime story. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">A recipe with a history, like I love them so.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">A dish that takes you to another time, another life. It's like a good book, but that you can savour with a spoon....</span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">A the end of the XIXth and the beginning of the XXth centuries, most big British cities and London were often covered in a yellow-green dense fog, mixing the fog coming up from the Thames and the city's chimneys' fumes. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">This fog, often qualified of a "<a href="http://en.wikipedia.org/wiki/Pea_soup_fog" target="_blank">pea-soup fog</a>" was called <span style="color: purple;"><b>The London Fog</b></span>, or <span style="color: purple;"><b>The London Particular</b></span>. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">It's this fog that gave its name to this thick yellow-green pea and bacon soup. </span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><a href="http://4.bp.blogspot.com/-uaio7i1W8_0/VO7eoaAIiSI/AAAAAAAAH_Q/yjnyL5qhCWM/s1600/London%2Bsoup%2BLR_4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-uaio7i1W8_0/VO7eoaAIiSI/AAAAAAAAH_Q/yjnyL5qhCWM/s1600/London%2Bsoup%2BLR_4.JPG" height="434" width="640" /></a></span></span></div>
<br />
<br />
<div style="text-align: center;">
<b><span style="color: purple;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: x-large;">Tom Kerridge's London Particular</span></span></b></div>
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><span style="color: purple;"><span style="font-size: x-large;">Pea, bacon and mint soup</span></span></b></span></span></div>
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">This soup is delicious. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">The bacon, the vegetables reduced in malt vinegar and sugar and the mint give it a real depth of flavour and so many layers of aromas. </span><br />
<br />
<span style="color: magenta;"><b><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients</span></b></span><br />
<br />
<span style="font-family: "Arial","sans-serif";"><span style="font-family: Arial,Helvetica,sans-serif;">50g butter</span><br />
<span style="font-family: "Arial","sans-serif";">250g bacon lardons</span><br />
<span style="font-family: "Arial","sans-serif";">1 onion, diced</span><br />
<span style="font-family: "Arial","sans-serif";">2 sticks celery, diced</span><br />
<span style="font-family: "Arial","sans-serif";">1 carrot, diced</span><br />
<span style="font-family: "Arial","sans-serif";">50g caster sugar</span><br />
<span style="font-family: "Arial","sans-serif";">100ml malt vinegar</span><br />
<span style="font-family: "Arial","sans-serif";">200g dry split peas</span><br />
<span style="font-family: "Arial","sans-serif";">1.25-1.5 litres
chicken/ham stock</span><br />
<span style="font-family: "Arial","sans-serif";">1 bunch rosemary tied
together</span><br />
<span style="font-family: "Arial","sans-serif";">2 bay leaves</span><br />
<span style="font-family: "Arial","sans-serif";">2 handfuls mint leaves,
save some to garnish</span><br />
<span style="font-family: "Arial","sans-serif";">2 tbsp creme fraiche</span><br />
<span style="font-family: "Arial","sans-serif";">Croutons, to garnish</span></span><br />
<br />
<b><span style="font-family: "Arial","sans-serif";"><span style="color: magenta;">Method </span></span></b><br />
<br />
<span style="font-family: "Arial","sans-serif";">1</span><span style="font-family: "Arial","sans-serif";">/ Heat up a large saucepan and melt the
butter. Add the bacon and fry until browned and crispy, then remove from the
pan and drain on kitchen paper.</span><br />
<br />
<span style="font-family: "Arial","sans-serif";">2/ </span><span style="font-family: "Arial","sans-serif";">Add the diced vegetables to the
saucepan and cook in the bacon fat and butter until soft. Add the caster sugar,
then the malt vinegar. Bring to the boil and reduce until the vinegar has
completely evaporated.</span><br />
<br />
<span style="font-family: "Arial","sans-serif";">3/ </span><span style="font-family: "Arial","sans-serif";">Add the split peas, then cover with
the ham or chicken stock. Bring to the boil. Turn it down to a simmer, then add
the rosemary and bay leaves. Cook gently for 45-50 minutes, until the peas are
soft and cooked. Remove from the heat and take out the rosemary and bay leaves.</span><br />
<br />
<span style="font-family: "Arial","sans-serif";">4/ </span><span style="font-family: "Arial","sans-serif";">Blend the soup in a jug blender with
the mint leaves and creme fraiche until smooth. Season and pass through a fine
sieve. Serve with the crispy bacon, croutons and a few mint leaves. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-eYqQVs2FzdE/VO7etryvdkI/AAAAAAAAH_Y/ac-g__N-AeA/s1600/London%2Bsoup%2BLR_5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-eYqQVs2FzdE/VO7etryvdkI/AAAAAAAAH_Y/ac-g__N-AeA/s1600/London%2Bsoup%2BLR_5.JPG" height="438" width="640" /></a></div>
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<span style="font-family: "Arial","sans-serif";">Recipe adapted from <a href="http://www.theguardian.com/lifeandstyle/2014/dec/21/tom-kerridge-london-recipes-mince-pies-london-particular-gin-junket" target="_blank">Tom Kerridge's London Particular</a> </span>Paulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.com0tag:blogger.com,1999:blog-7955769532066389576.post-69423158097654225182015-02-12T09:21:00.002+00:002015-02-12T09:21:38.306+00:00The Outrageous Chocolate Cake: chocolate & meringue mousse, brownies<span style="font-family: Arial,Helvetica,sans-serif;">Superfood, raw food, GI rating, detox...I' m not going to talk to you about any of these today. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">This recipe is one of these which ambition is to break all the rules of reason, and pack as much indulgence and flavour as possible in one single cake. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">To all chocolate lovers in the world, I want to say : this one is a winner. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">It's naughty. Worse, it's outrageous.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">But my dear, it's so good.</span></div>
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<a href="http://2.bp.blogspot.com/-FXmboiL6nkA/VNT_au-Xb1I/AAAAAAAAH7w/9jHtft5CXD0/s1600/Dble%2BChoco%2BLR_11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-FXmboiL6nkA/VNT_au-Xb1I/AAAAAAAAH7w/9jHtft5CXD0/s1600/Dble%2BChoco%2BLR_11.JPG" height="442" width="640" /></a></div>
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<div style="text-align: center;">
<span style="font-size: x-large;"><b><span style="color: purple;"><span style="font-family: Arial,Helvetica,sans-serif;">My ultimate Chocolate Cake: </span></span></b></span></div>
<div style="text-align: center;">
<b><span style="color: purple;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">A chocolate & meringue mousse on top of a brownie base</span></span></span><u><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></u></span></b></div>
<br />
<b><span style="color: purple;"><u><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Chocolate brownie base</span></span></u></span></b></div>
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<b><br /></b></div>
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<b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: magenta;">Ingredients </span></span></span></b></div>
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<br /></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">250g good quality cocoa chocolate (I used <a href="http://en.valrhona.com/nos-chocolats.aspx?idCategorie=213&search=" target="_blank">Valrhona</a>)<br />
250g unsalted butter<br />
300g golden caster sugar<br />
3 large eggs, plus 1 extra egg yolk, lightly
beaten<br />
60g plain flour<br />
½ tsp baking powder<br />
Pinch of salt<br />
60g good quality cocoa powder</span></span><span style="color: magenta;"><span style="font-size: small;"><b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></b></span></span><br />
<br />
<span style="color: magenta;"><span style="font-size: small;"><b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Method:</span></span></b><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span></div>
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<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1. Pre-heat the oven to 180deg C, and line the bottom of a loose base cake tin with baking parchment and butter up the parchment and tin.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2. Set a bowl over, but not touching, a pan of simmering
water, and add 200g of the chocolate, broken into pieces. Allow to melt,
stirring occasionally, and then remove from the heat immediately.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3. Meanwhile, beat the butter and sugar together until light
and fluffy, and break the rest of the chocolate into chips.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">4. With the mixer still running, gradually add the eggs,
beating well between each addition to ensure it's thoroughly incorporated
before pouring in any more. Leave mixing on a high speed for five minutes until
the batter has a silky sheen, and has increased in volume.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">5. Remove the bowl from the mixer, and gently fold in the
melted chocolate and chocolate chips with a metal spoon, followed by the sifted
flour, baking powder, salt, cocoa powder.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">6. Spoon the mixture into the tin, and bake for 30 minutes.
Test with a skewer; it should come out sticky, but not coated with raw mixture.
If it does, put it back into the oven for another 3 minutes, then test again.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">7. When the brownies are ready, remove the tin from the oven
and place it in a cool place (I put mine out in the garden) to cool completely. Once cold, cover the sides left free of the tin with a large string of cling film all around (optional, but it will prevent the mousse from sticking to the sides of the tin)</span></span></div>
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<b><u><span style="color: purple;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Chocolate and meringue mousse</span></span></span></u></b></div>
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<br /></div>
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<span style="color: magenta;"><b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients</span></span></b></span></div>
<div class="MsoNormal">
<br /></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">250g good quality cocoa chocolate </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">6 eggs</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 or 2 supermarket bought meringue nests (optional), broken into coarse pieces + 1 for decoration</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">a pinch of salt</span></span><br />
<br />
<b><span style="color: magenta;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Method: </span></span></span></b></div>
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<br /></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/ </span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Set a medium bowl over, but not touching, a pan of simmering
water, and add the chocolate, broken into pieces. Allow to melt,
stirring occasionally, and then remove from the heat. Leave to cool while you do the next step.</span></span></span></span></div>
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<br /></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2/ Separate the eggs and place the whites and a pinch of salt in a big bowl (or in the clean bowl of a baking mixer). With an electric whisk, whisk the white until firm. </span></span></span></span></div>
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<br /></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3/ Add the egg yolks to the melted chocolate one at a time and mix well between each addition with a wooden spoon.</span></span></span></span></div>
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<br /></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">4/ Fold very gently and carefully the whisked egg whites a little at a time in the chocolate mixture, making sure you don't break the white not to loose the air within the whites and get a light mousse texture. Once all the whites have been folded, fold in the meringue pieces carefully. Pour and level the mousse over the cooled down brownie base, and transfer to the fridge to set for at least 3 hours. </span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">5/ Loosen the cake tin sides and bottom, carefully peel the cling film from the sides. Loosen the brownie from the cake tin base with a pallet knife and transfer to a cake stand.</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Decorate the top of the cake with broken meringue nest pieces. </span></span></span></span></div>
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<br />
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://www.theguardian.com/lifeandstyle/wordofmouth/2010/sep/09/how-to-make-perfect-brownies" target="_blank">Chocolate brownie</a> recipe from Felicity Cloake</span></span></i></div>
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Paulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.com0tag:blogger.com,1999:blog-7955769532066389576.post-5370054174166995882015-02-05T08:53:00.002+00:002015-02-05T08:53:14.804+00:00Beef and Guinness Stew<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">When I was a kid, my family nicknamed me "<span style="color: magenta;">Miss Catastrophe</span>" because
I was so clumsy and broke pretty much everything that came into my hands.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">I was tiny (my other nickname was "half-pint") but still I found it
hard to fit my body and its movements into my surroundings and I would continuously bump into things, trip and fall over, and
generally
mess everything around.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="im">
Growing up, I became over-cautious and managed to almost hide that side of me.<br />
Almost.<br />
<br />
Picture
me on a Sunday night, proud of my delicious smelling Beef and Guinness
stew served with lovely dumplings and green peas.<br />
</span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">A
plate in each hand, I crossed the flat to joint The Man in the lounge
and tripped on the stairs. From there everything moved in slow motion.
The plates broken in
a million pieces, tomato juice
splattered
up to 1m high over the wall, green peas everywhere (we still found some
hidden in the room next door a week later), and the stew and dumplings widely spread over The Man's beautiful antique Persian carpet.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Miss Catastrophe always comes back for more trouble!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-EhvoBJlHvCI/VNMualiC3dI/AAAAAAAAH7Q/hcdS_t__rrs/s1600/Beef%2BStew%2BLR_8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-EhvoBJlHvCI/VNMualiC3dI/AAAAAAAAH7Q/hcdS_t__rrs/s1600/Beef%2BStew%2BLR_8.JPG" height="428" width="640" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"></span><br />
<br />
<div style="text-align: center;">
<span style="color: purple;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Beef and Guinness Stew</span></span></span></div>
<div style="text-align: left;">
<span style="color: purple;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;"></span></span> <span style="color: black;"></span></span></span></span></div>
<br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I adapted this recipe from Jamie Oliver and I like it very much before it is delicious and even easier to make than most beef stew. It doesn't call for browning the meat first, which (although it is very easy to do) I usually can't be asked to do. </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">You do have to gently fry the vegs first though, but that's totally fuss free. </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Compared to Jamie's, my recipe calls for more stock and a longer cooking time, to make the beef even tenderer and the stew even better. </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">It needs to cook for a long time, but it literally takes 15min to prepare. It also reheat great, so you can make it the day before if you prefer. </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><span style="color: magenta;"> </span></b></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><span style="color: magenta;">Ingredients, for 4 people</span></b></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">500 g quality diced stewing beef</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">A pint of Guinness</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">A pint of beef or vegetable stock</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">400 g tinned chopped tomatoes</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 sticks of celery</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 medium onion</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 carrots</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3 fresh or dried bay leaves</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Olive oil</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 heaped tablespoon plain flour</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Salt and pepper<b><span style="color: magenta;"> </span></b></span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><span style="color: magenta;">Method:</span></b> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">If using
the oven to cook your stew, preheat it to 160ºC.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/ Trim
the ends off your celery and chop the sticks. Peel and chop the onions. Peel
the carrots, chop into small sticks</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2/ Put a casserole pan on a medium heat. Put all the vegetables and the bay
leaves into the pan with 2 tbsp olive oil and gently fry for 10 minutes.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3/ Add
the meat and flour. Pour in the Guinness, tinned tomatoes. Give it a good stir,
then season salt and pepper</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">4/ Bring to the boil, put the lid on and either simmer slowly on the hob or
cook in an oven for 5 hours, adding a little bit of the stock every now and
then as the sauce reduce until you’ve used it all and the sauce has reduced to
the desired consistency. The longer your cook the stew, the tenderer the meat
will become, so it’s worth the wait.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">5/ Remove
the bay leaves before serving, and adjust seasoning with more salt and pepper
if need be. You can eat your stew as it is, or add dumplings to it.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Recipe adapted from <a href="http://www.jamieoliver.com/recipes/beef-recipes/beef-and-ale-stew/" target="_blank">Jamie Oliver's beef and ale stew</a> </span></span></div>
Paulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.com0tag:blogger.com,1999:blog-7955769532066389576.post-45431994760686988032015-01-20T07:48:00.002+00:002015-01-20T07:48:35.928+00:00Seville orange and ginger curd<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">It's the Seville orange season!</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Run to your local fruit and veg merchant or supermarket because the <a href="http://en.wikipedia.org/wiki/Bitter_orange" target="_blank">Seville orange</a> season only lasts for a few weeks.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">These lovely aromatic Spanish oranges are not great eaten raw (they're bitter) but are perfect for making marmalade, baking cakes or making curd!</span></span><br />
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<a href="http://3.bp.blogspot.com/-NX3k7t1dYDg/VL1Th7nzoAI/AAAAAAAAH50/puKp4UXNcTQ/s1600/Orange%2Bcurd%2BLD_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NX3k7t1dYDg/VL1Th7nzoAI/AAAAAAAAH50/puKp4UXNcTQ/s1600/Orange%2Bcurd%2BLD_3.JPG" height="442" width="640" /></a></div>
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<span style="color: purple;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Seville orange and ginger curd</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I found a <a href="http://en.wikipedia.org/wiki/Bitter_orange" target="_blank">Seville orange</a> curd recipe in the latest edition of <a href="http://www.tesco.com/" target="_blank">Tesco</a> magazine and couldn't resist adding ginger to it. Ginger and orange work wonders together and this curd makes a lovely new take on our traditional <a href="http://www.paulinealacreme.com/2012/08/we-say-chocolate-you-say-citrus-lemon.html" target="_blank">lemon curd</a>. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">It's delicious with yogurt, spread on toasts or pancakes,...or just eaten on its own! </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: magenta;"><b>Ingredients (for 2 to 3 medium sized jam jars)</b></span></span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">125ml Seville orange juice, freshly squeezed (that's around 4 or 5 oranges depending on their size), with or without the pulp depending on the texture you prefer (there is no pulp in mine)</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3 eggs</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">125g unsalted butter cut into cubes</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">200g caster sugar</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 large thumb-sized piece of fresh ginger, very finely grated (I grated it with a zester)</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: magenta;"><b>Method </b></span></span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Before making your curd, wash jam jars with hot soapy water and dry them for an hour in the oven at 150deg C, to sterilise them, </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/In a small pan, whisk (with a hand whisk) the eggs, sugar, juice and ginger. On low heat, whisk for 5 minutes or until hot, and add gradually the butter until completely melted</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2/ Cook on low heat, whisking continuously until the curd is glossy and thick enough to coat the back of a spoon.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3/ Pour the curd into sterilised jars and seal. Leave to cool and keep in the fridge. Eat within 2 to 3 weeks.</span></span><br />
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<br />Paulinehttp://www.blogger.com/profile/02564222963124354399noreply@blogger.com2