tag:blogger.com,1999:blog-58436426153074091702024-03-04T21:25:28.375-08:00For The Love of FoodRecipes, Reviews, Ingredients, Growing, All Things Food!Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-5843642615307409170.post-15290725829701295342015-06-29T13:49:00.000-07:002015-06-29T13:49:00.040-07:00Eggy Puffs<div dir="ltr" style="text-align: left;" trbidi="on">
I realise that's not the most tempting of titles, so I welcome all suggestions as to what to call these little crustless quiches (perhaps that's my title?) that are perfect for a snack, picnic or, the reason I made them, for Baby Led Weaning. I was looking for a way to introduce a little meat without him having to pick up a chunk and gnaw at it - we're not quite there yet - and something to give a nice veggie hit of something he'd not tried before and doesn't work well in a baton. Enter, spinach. These perfect little lovies give <i>your</i> perfect little lovies the iron, dairy and protein they need in just one hit - fabulous, and mummy points for you (makes up for the chips you gave them earlier in the week, right?).<br />
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These don't take long to whip up and are easily doubled. They can be eaten warm or cold, but don't taste great straight for the oven; the heat takes away their flavour and squishy texture that my son finds so fun. And it's this squishy texture that helps the babes as they learn how to grip. Expect a few pieces of these shooting out of their fists as they squeeze to hard, and get the camera ready for the look of shock when that happens.</div>
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One final point. A silicone cupcake mould is essential here to make sure they don't stick and are easy enough to release from their cooking prison.</div>
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Puffy Eggs - Makes 6</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6toy0MDHVxgN8PJYqwk-4hz_phyGz-gKD0oxT5QL0rSbP-LhxCZx8lNbfq5IugK-fy4_gjfz1mVKa7rJ8erRMObb9a2qJ8plMf8Ju8dh9QDjdsoryK_v4UZQmuHBhC1tpkPgwWV6HGMN/s1600/Eggy+Puffs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Eggy Puffs - Great for Baby Led Weaning" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6toy0MDHVxgN8PJYqwk-4hz_phyGz-gKD0oxT5QL0rSbP-LhxCZx8lNbfq5IugK-fy4_gjfz1mVKa7rJ8erRMObb9a2qJ8plMf8Ju8dh9QDjdsoryK_v4UZQmuHBhC1tpkPgwWV6HGMN/s320/Eggy+Puffs.jpg" title="Eggy Puffs - Great for Baby Led Weaning" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;">Eggy Puffs - Great for Baby Led Weaning</td></tr>
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<ul>
<li>Tsp oil</li>
<li>2 spring onions, chopped into thin rounds</li>
<li>A good handful of washed spinach</li>
<li>4 large eggs</li>
<li>1 tbsp milk</li>
<li>Knob butter, melted</li>
<li>Couple of slices of ham</li>
<li>Grated cheese - amount to taste</li>
</ul>
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<ol>
<li>Heat the oil and fry the onions until soft. Add the spinach and stir until wilted. Remove from the heat.</li>
<li>In a jug whisk the eggs, milk and butter until combined and pour evenly between six cups in the silicon mould.</li>
<li>Tip the spinach mixture into the empty jug and chop until quite small with kitchen scissors (you can use a knife on a chopping board but this way is so much easier and not at all messy).</li>
<li>Add the ham, torn into small pieces.</li>
<li>Divide the spinach and ham mixture between the cups of egg</li>
<li>Top with a good smattering of grated cheese (to taste - I add loads!)</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.com0tag:blogger.com,1999:blog-5843642615307409170.post-8411614458913212522015-06-28T13:51:00.002-07:002015-06-28T13:51:57.143-07:00Ultimate English - A Review<div dir="ltr" style="text-align: left;" trbidi="on">
Suffice to say, life has been super hectic of late; moving house, to another county with a rambunctious child, a whiny I-don't-want-to-sleep baby (what's up with him is anyone's guess) a bouncy dog and two desperate-to-escape cats is NOT recommended. So it's taken me a while to sit down get social (Hi, Twitter, I'm still here!) and write a post or two.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi51UrR9A5JbtOR7-lbfjZCuOsRYCbLhNLokQkZ-UDmK2R0TobXP8pSs0_IMPbRNq94fvrsVutnoaGi2K1dRm1EQd-FNQxmiuh3QeExhAZzt9kN25eDB6VSbnP6TfjtTXId0eW7CMVbxT1P/s1600/IMG_8708.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Ultimate English Totally Luxurious Vanilla and Clotted Cream Fudge" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi51UrR9A5JbtOR7-lbfjZCuOsRYCbLhNLokQkZ-UDmK2R0TobXP8pSs0_IMPbRNq94fvrsVutnoaGi2K1dRm1EQd-FNQxmiuh3QeExhAZzt9kN25eDB6VSbnP6TfjtTXId0eW7CMVbxT1P/s320/IMG_8708.JPG" title="Ultimate English Totally Luxurious Vanilla and Clotted Cream Fudge" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px; text-align: center;">Totally Luxurious Vanilla and Clotted Cream Fudge</td></tr>
</tbody></table>
Luckily, the folks over at Ultimate English sent me some delicious fudge to try which has given me a much needed sugar boost to get me through the last few days of moving, unpacking, building flat pack, going to the tip and cleaning, each activity interspersed with the popping of a piece of soft, sweet rich sugary milky goodness (pop! another piece just found its way in).<br />
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I was sent four treats to try.<br />
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The <b>Totally Luxurious Vanilla and Clotted Cream Fudge</b>, my favourite and currently sat in front of me, is flecked with vanilla seeds and has a pleasingly grainy texture of the fudge I remember eating back in the day. It's also the richest of the four, meaning it's lasted the longest in this household<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjip4ZoN-8wA1bTfpdORrf8WdnTLPLygCssmcKsWpJkcYbBOEKgZknwP1APhhJUbd-g0FE65uhgmiaaxIIIZeG8W6WBgAzkQQvxxIdQU5-GhcJKdy8l4gJhzHGbQooZOk4GVfoLTud2xYO/s1600/SaltedCaramelFudge.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Ultimate English Awesomely Smooth Salted Caramel Fudge" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjip4ZoN-8wA1bTfpdORrf8WdnTLPLygCssmcKsWpJkcYbBOEKgZknwP1APhhJUbd-g0FE65uhgmiaaxIIIZeG8W6WBgAzkQQvxxIdQU5-GhcJKdy8l4gJhzHGbQooZOk4GVfoLTud2xYO/s320/SaltedCaramelFudge.jpg" title="Ultimate English Awesomely Smooth Salted Caramel Fudge" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px; text-align: center;">Awesomely Smooth Salted Caramel Fudge</td></tr>
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<span style="background-color: white; color: #222222; text-align: center;"><span lang="EN-US"><span style="font-family: inherit;">Up next is the <b>Awesomely Smooth Salted Caramel Fudge</b> which, true to its name, is awesomely smooth in texture with the slightest hint of salt that doesn't totally overwhelm. My mum, a salt hater actually said this was alright; my husband, a salt lover, said it was 'Amazing', only just understood through the mouthful of fudge. </span></span></span><br />
<span style="background-color: white; color: #222222; text-align: center;"><span lang="EN-US"><span style="font-family: inherit;"><br /></span></span></span>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnCgkDaWegF4sAZHXlWeCsAQmmq2Snhr05CEzhzirzw4slLZFi97WQHDm4-7804PhbydFKkAt930qbT-yzLICSHWuW-z2ywOwvszBp2M1_Z727I5Z4HmO6cydYlgSJYyOy9BUM9wZlqeo/s1600/AllButterFudge.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Ultimate English Simply Marvellous All Butter Fudge" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnCgkDaWegF4sAZHXlWeCsAQmmq2Snhr05CEzhzirzw4slLZFi97WQHDm4-7804PhbydFKkAt930qbT-yzLICSHWuW-z2ywOwvszBp2M1_Z727I5Z4HmO6cydYlgSJYyOy9BUM9wZlqeo/s320/AllButterFudge.jpg" title="Ultimate English Simply Marvellous All Butter Fudge" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px; text-align: center;">Simply Marvellous All Butter Fudge</td></tr>
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<span style="background-color: white; color: #222222; text-align: center;"><span lang="EN-US"><span style="font-family: inherit;">The last fudge, th<span style="font-family: inherit;">e </span></span></span></span><span style="background-color: white; color: #222222; text-align: center;"><span lang="EN-US"><span style="font-family: inherit;"><b>Simply Marvellous All Butter Fudge</b> is so buttery you could spread it on toast. I wasn't over keen on the texture; somewhere between the grainy Vanilla and Clotted Cream and the smooth Salted Caramel varieties, I needed it to get off the texture-fence. Having said that, the sweet buttery taste, made with 16% pure butter no less, made it a hit with the three year old.</span></span></span></div>
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<span style="background-color: white; text-align: center;"><span lang="EN-US"><span style="color: #222222; font-family: inherit;">Finally, a non-fudge contender, the<b> </b></span><span style="color: #222222;"><b>Unbelievably</b></span><span style="color: #222222; font-family: inherit;"><b> Wonderful Coconut Ice</b>. I remember making and tasting coconut ice at school. Urgh. The manky texture, like chewing on blocks of damp sand, overly sweet, not at all coconutty - happily, not at all what you'll find here. I've not had coconut ice since that incident school put me off for life so I'm probably not the best person to review thanks to lack of comparison, but after eating all that fudge, the not-too-sweet coconut flavour and texture really hit the spot. The pink squares were not so pink you worry about what it could do to your stomach lining, just pink enough to make you wonder if that colour would look nice in your downstairs loo (that's a complement, by the way!). I'll buy Coconut Ice again, but only </span></span></span><span style="background-color: white; color: #222222; text-align: center;">Unbelievably</span><span style="background-color: white; color: #222222; text-align: center;"> Wonderful Coconut Ice.</span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMoN8mpPKEKkw-p6KXYPRyEYKApgg7YLrzPHGxPU6p1-hfBp70131JcltOm4j3AsNFMzoSnJK6rmw0qCDfO5N1sNo5YP7Vdu6c1gyhZpBGfbzXBMDbqp6VAE5oI_tufdKeyszBcpfuk3oP/s1600/CoconutIce.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Ultimate English Unbelievably Wonderful Coconut Ice" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMoN8mpPKEKkw-p6KXYPRyEYKApgg7YLrzPHGxPU6p1-hfBp70131JcltOm4j3AsNFMzoSnJK6rmw0qCDfO5N1sNo5YP7Vdu6c1gyhZpBGfbzXBMDbqp6VAE5oI_tufdKeyszBcpfuk3oP/s320/CoconutIce.jpg" title="Ultimate English Unbelievably Wonderful Coconut Ice" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px; text-align: center;">Unbelievably Wonderful Coconut Ice</td></tr>
</tbody></table>
The Ultimate English range scored the most points when I looked at the Best Before Date. November. This year. Brilliant. I bought some fudge not so long ago that went off in over three years. This stuff is meant to contain butter and condensed milk FGS; if it lasts that long, it can't be good for you. If I'm going to be bad and eat loads of sweets, they'd better be natural and not full of E-numbers. Sure enough, the 'I'll last forever and screw your brain' fudge ingredient list started with an E; this fudge? Starts with Sugar, ends with Pure Vanilla extract (with more yummy stuff in between and nothing I don't recognise).<br />
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<b>Where can you buy it, and how much for?</b><br />
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You won't find these treats in large chain stores, no siree; these beauties are the preserve of local <span style="font-family: inherit;">delis, cafes, farm shops and independent retailers in and around Yorkshire, with over 300 outlets - head to <a href="http://www.ultimateenglish.co.uk/where-to-buy" target="_blank">The Ultimate English Website</a> to find your nearest stockist, with prices at £3.99 RRP for a 180g box. Sadly, I couldn't find where to buy it online. Gutted that I scoffed the lot so quickly now that I can't replenish my stores. However, with the brand being only one year old, T<span style="background-color: white; color: #222222; line-height: 22px;"><span style="color: black;">he Serious Sweet Company are rolling out a plan of sales support for premium independents at venues across the North West for Summer 2015 - so watch this space for your local stockist - Sorry, Londoners!</span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #222222; line-height: 22px;"><span style="color: black;"><br /></span></span></span><span style="font-family: inherit;"><span style="background-color: white; color: #222222; line-height: 22px;"><span style="color: black;">Share with me - what's your favourite English sweet treat?</span></span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222; line-height: 22px;"><span style="color: black;"><br /></span></span></span></div>
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<span style="color: #6aa84f; font-family: inherit; font-size: x-small;"><span style="background-color: white; line-height: 22px;">*Ultimate English sent these treats for me to ry and review. All views are my own (and my family's).</span></span></div>
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Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.com0tag:blogger.com,1999:blog-5843642615307409170.post-48884545523642532812015-06-07T01:21:00.001-07:002015-06-07T01:21:53.823-07:00American Style Pancakes<div dir="ltr" style="text-align: left;" trbidi="on">
I love Sundays. I realise this isn't a statement that makes me unique, but I do. And this is why.<br />
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My son is a Daddy's boy. Through and through, probably because they are the same mental age, but it means I'm generally not involved in games concerning cars, superheros, fire trucks... I just don't have the imagination for it and the child knows it. I'm about finding fun, my husband creates it. But even the car I made from a box, Daddy got the credit for (and the a-hole took it!)<br />
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However, Sunday morning is our time - one of the first things out of his mouth is 'Can we make pancakes, mummy'. I love it. Every week, my baby boy and I make delicious pancakes for the family - he cracks the egg, pours in the milk, gives a little stir before he gets bored. Super easy, super fluffy, super quick and even better, child friendly, both in the making and the eating. They are resolutely family friendly too - no baddies in the salt and sugar world in these babies means they are the perfect Baby Led Weaning food.<br />
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But like the three bears, we all have our own ways to guzzle these:<br />
<ul><a href="https://livinglifenottingham.files.wordpress.com/2015/06/img_8504.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="IMG_8504" class="alignleft wp-image-236 size-thumbnail" height="150" src="https://livinglifenottingham.files.wordpress.com/2015/06/img_8504.jpg?w=116" width="116" /></a><a href="https://livinglifenottingham.files.wordpress.com/2015/06/img_8505_1.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="IMG_8505_1" class="alignright wp-image-235 size-thumbnail" height="150" src="https://livinglifenottingham.files.wordpress.com/2015/06/img_8505_1.jpg?w=126" width="126" /></a><br />
<li>The baby - plain with a side of banana </li>
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<li>The Child - SMOTHERED with Nutella (It's the weekend after all)</li>
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<li>The Man - sandwiched with pancake crack (also known as Pancake Syrup from Tate and Lyle) and bananas, sometimes topped with a few blueberries</li>
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<li>Me - Stacked with maple syrup and fresh fruit (main picture) with a Nutella pancake chaser because I just can't resist.</li>
</ul>
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One mix of this bad boy makes enough for a greedy Sunday breakfast for me and The Man, three for The Child, one for The Baby and one or two for the dog (not surprisingly, he has his plain). There are around 20 pancakes about 7cm in diameter using a pancake pan but if using a frying pan you can choose your own size - but any bigger than 10cm or so won't cook inside before the outside is done.<br />
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When The Baby has a bigger appetite, I'll simply make double and keep the rest in the fridge until needed (a blast in the microwave will bring them back to life) or freeze until you have visitors, or more likely, need a snack-like bribe for the kids.<br />
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Finally, if you eat these every week, do invest in a pancake pan - they somehow make better pancakes and satisfy my need for uniformity in an otherwise crazy life. Mine is from Amazon, <a href="http://www.amazon.co.uk/Nordic-Scandinavian-Silver-Pancake-Multi-Colour/dp/B00004RFPM/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1433584181&sr=1-2&keywords=nordic+pancake">here</a>, but you can also get one with smiley faces <a href="http://www.amazon.co.uk/OPA-Smiley-Pancake-pan-Non-Stick/dp/B00F2JJ7NU/ref=pd_sim_sbs_201_5?ie=UTF8&refRID=0YHM52H7SENAX0YBYG69">here</a>! I've got a <a href="http://www.amazon.co.uk/Nordic-Ware-Holiday-Pancake-Black/dp/B000VEOC04/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1433584206&sr=1-3&keywords=nordic+pancake">Christmas one too</a>.... Sad.<br />
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<b>American Style Pancakes</b> (makes 20-24 small pancakes).<br />
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<a href="https://livinglifenottingham.files.wordpress.com/2015/06/img_8491_2.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="IMG_8491_2" class=" size-medium wp-image-233 aligncenter" height="300" src="https://livinglifenottingham.files.wordpress.com/2015/06/img_8491_2.jpg?w=283" width="283" /></a></div>
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<ul><br />
<li>200g self-raising flour</li>
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<li>1tsp baking powder</li>
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<li>300ml milk (semi-skimmed works best but if making for a baby, try to use whole if you are concerned)</li>
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<li>1 egg</li>
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<li>1/2 tsp flavourless oil (we use sunflower)</li>
</ul>
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<a href="https://livinglifenottingham.files.wordpress.com/2015/06/img_8480.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="IMG_8480" class="alignright wp-image-237 size-thumbnail" height="150" src="https://livinglifenottingham.files.wordpress.com/2015/06/img_8480.jpg?w=94" width="94" /></a></div>
<ol><a href="https://livinglifenottingham.files.wordpress.com/2015/06/picmonkey-collage.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="PicMonkey Collage" class=" size-medium wp-image-238 alignright" height="300" src="https://livinglifenottingham.files.wordpress.com/2015/06/picmonkey-collage.jpg?w=121" width="121" /></a><br />
<li>Simply place all ingredients in a large mixing bowl and whisk until the consistency of double cream and no lumps remain.</li>
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<li>Brush a non-stick pan with a the oil - there only needs be a super light coating. Best to use a frying pan or, even better, a pancake pan like in the pictures.</li>
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<li>Heat on a medium heat until hot then pour a tbsp of batter into each pancake hole or into the pan until all holes or full, or you've no more room in your pan without them touching each other.</li>
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<li>Fry over a medium heat until little bubbles show on the uncooked surface then turn and cook on the other side. If you are unsure, lift the edge of a pancake to see if they are a light golden brown and ready to turn.</li>
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<li>Cook on the other side, checking after a couple of minutes to see if they are done.</li>
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<li>Slide onto a serving plate and keep warm until the rest are cooked.</li>
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<li>Repeat until all batter is used.</li>
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<li>Serve topped with your favourite sweet topping</li>
</ol>
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There's no need to serve them sweet - with no sugar in the batter a topping of cream cheese and ham might be nice? Give it a try and let me know.</div>
Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.com0tag:blogger.com,1999:blog-5843642615307409170.post-49748993138119148872015-05-29T04:30:00.002-07:002015-05-29T04:33:54.346-07:00Feta and Pomegranate Cous Cous Salad<div dir="ltr" style="text-align: left;" trbidi="on">
Summer just can't make up it's mind this year. One day we're barbecuing, next we're stewing, so when asked to make a salad to go with a barbecue, I put my mind to work for something that can used another time. <br />
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Let me explain.<br />
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I always make enough to feed an army; I cant bear the thought of someone coming to our home for dinner and going home hungry, or the thought that I might take food to someones house and be seen as stingy. No, no, no. So invariably, no matter how delicious the food, I always end up with leftovers. <br />
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I also can't bear the thought of eating summery salads on a freezing cold, blustery day; food must match the surroundings (think tapas in the sun in Spain, or a steaming cappuccino in a piazza in Italy).<br />
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Finally, I love leftovers; I love opening my fridge and seeing cling filmed bowls of good food good to go - it makes me happy.<br />
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So this salad had to be good for this changing weather.<br />
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With all this in mind, I went for a glorious cous cous salad, emboldened by the sprinkle of pomegranate and brought back to earth with mint and feta. Perfect on a summers day with a barbecued chicken thigh or two and actually, even better served up alongside a lamb Tagine on a blustery day, which the next day just happened to be - you could say I planned it that way....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVAkFl2tNhcUJZwZPN2z9rmd_dRnvxA6UnFXkAKjpIFX5UGD5OjKePlgQPnWz5bPwyvCpq97x7mcic3fGTtZqwnPORw3zeyJdF-lTnRhyphenhyphenuBPzWHDzsafgWSa994tUpXqkjsi9b1ZhjpgM/s1600/IMG_8361_u.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVAkFl2tNhcUJZwZPN2z9rmd_dRnvxA6UnFXkAKjpIFX5UGD5OjKePlgQPnWz5bPwyvCpq97x7mcic3fGTtZqwnPORw3zeyJdF-lTnRhyphenhyphenuBPzWHDzsafgWSa994tUpXqkjsi9b1ZhjpgM/s320/IMG_8361_u.jpg" width="262" /></a></div>
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<b>Feta and Pomegranate Cous Cous Salad (Serves 6-8)</b><br />
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<ul style="text-align: left;">
<li>300g cous cous</li>
<li>450ml chicken or vegetable stock</li>
<li>A fat clove of garlic (or two, depending on taste)</li>
<li>A good squeeze of lemon juice</li>
<li>250g pack feta, crumbled into large chunks</li>
<li>Olive Oil (extra virgin if you have it)</li>
<li>Salt and pepper</li>
<li>Large bunch Mint, leaves chopped</li>
<li>2-3 salad/spring onions, snipped into rounds about 5cm in width</li>
<li>Seeds from one pomegranate</li>
</ul>
<br />
<br />
<br />
<ol style="text-align: left;">
<li>Pour the stock over the cous cous in a large bowl, cover with cling film and leave to soak for 5-10 minutes</li>
<li>Fluff the cous cous with a fork and add the garlic, lemon juice, feta, olive oil, mint, spring onions and a good grind of salt and pepper and stir well, taking care not to break up the cheese. You can make ahead until this point.</li>
<li>Tip the salad into a serving bowl and top with the pomegranate seeds just before serving so the colour doesn't bleed.</li>
<li>Tuck in</li>
</ol>
<br />
<br />
Delicious</div>
Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.com0tag:blogger.com,1999:blog-5843642615307409170.post-60338290278493788312015-05-26T02:30:00.002-07:002015-05-26T02:30:50.140-07:00Salted Caramel Brownies<div dir="ltr" style="text-align: left;" trbidi="on">
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As news arrived that we could be moving in just two short weeks, euphoria was quickly replaced by panic when I realised I'd no longer be able to get my weekly (OK, daily) Salted Caramel Brownie from the local bakery. Argh! So when I agreed to make dessert for our Bank Holiday Monday BBQ with our friends-who-have-given-us-a-place-to-live, I knew what needed to be done. I need these in my life.</div>
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<a data-mce-href="https://livinglifenottingham.files.wordpress.com/2015/05/img_8366.jpg" href="https://livinglifenottingham.files.wordpress.com/2015/05/img_8366.jpg" style="color: #f25f70; text-decoration: none;"><img alt="IMG_8366" class=" size-medium wp-image-141 alignright" data-mce-src="https://livinglifenottingham.files.wordpress.com/2015/05/img_8366.jpg?w=170" height="300" src="https://livinglifenottingham.files.wordpress.com/2015/05/img_8366.jpg?w=170" style="display: inline; float: right; height: auto; margin-left: 1.5em; max-width: 620px; vertical-align: middle;" width="170" /></a>The bakery brownies, dense with a slither of salted caramel running through the middle were perfect apart from one thing - they were less than an inch high but quite large in shape, more like a flapjack. No good. Brownies, to me, are a large squidgy cube allowing for maximum fudginess and little chance of going dry, so I made that change first by using a 20cm square tin (I'd prefer 23cm but the damned thing is in storage). The brownies I made were indeed chocolatey with salted caramel running through the middle but were sweeter than their bakery counterparts snd much, much fudgier. They were also much saltier than I'd like and I have a thing about salt in my boys diets, so I'll made sure I use a little less next time - the recipe below uses less salt than I used (for that intensely salty hit, use a full teaspoon of salt in your caramel). I'd also be tempted to put all of the caramel in the middle and not bother with the topping - one to try next time I guess!</div>
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I've another brownie recipe in mind to use for those who enjoy something sweet but don't have a hugely sweet tooth (such as me). However, should you be the sort who enjoys the feeling that their teeth may fall out straight after chowing down on their sweet treat, like The Man, punctuated and tamed by that seriously salty hit, then this is the recipe for you my friend.</div>
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<strong>How to:</strong></div>
<ul style="color: #404040; font-family: 'Source Sans Pro', Arial, sans-serif; font-size: 16px; line-height: 24px; margin: 0px 0px 1.5em 1em; padding-left: 0px;">
<li>First, take <strong>200g unsalted butter</strong> and melt in a pan over a low heat. Once melted, add <strong>100g each of 70% cocoa and 50% cocoa chocolate</strong>, broken into pieces (no less or you wont get that lovely fudgy-ness) and take off the heat. Leave until all the broken chocolate has melted.</li>
<li><a data-mce-href="https://livinglifenottingham.files.wordpress.com/2015/05/img_8353.jpg" href="https://livinglifenottingham.files.wordpress.com/2015/05/img_8353.jpg" style="color: #f25f70; text-decoration: none;"><img alt="IMG_8353" class=" size-medium wp-image-142 alignleft" data-mce-src="https://livinglifenottingham.files.wordpress.com/2015/05/img_8353.jpg?w=232" height="300" src="https://livinglifenottingham.files.wordpress.com/2015/05/img_8353.jpg?w=232" style="display: inline; float: left; height: auto; margin-right: 1.5em; max-width: 620px; vertical-align: middle;" width="232" /></a>Next, take <strong>175g Carnation Caramel from a 397g tin</strong> and mix in <strong>half a tsp of flaked sea salt</strong> - make sure you use the good stuff here, not your 30p saxa table salt. Set aside.</li>
<li>Take the remaining caramel and whisk together with <strong>four medium eggs</strong> at room temperature and <strong>200g golden caster sugar</strong>, until all mixed together</li>
<li>Add your melted chocolate and butter concoction and beat until smooth</li>
<li>Finally, weigh <strong>130g plain flour</strong> and <strong>50g cocoa</strong> and sift together over your chocolate and caramel mixture. Beat until just mixed - no more!</li>
<li>In a greased and lined 20-23cm square tin, add half of your mixture and smooth. Take half of your caramel and sea salt mixture and make five 'stripes' across your brownie mixture, then finally top with the rest of your brownie batter.</li>
<li><div class="mceTemp">
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<dt class="wp-caption-dt" style="-webkit-user-drag: none; margin: 0px;"><a data-mce-href="https://livinglifenottingham.files.wordpress.com/2015/05/img_8360.jpg" href="https://livinglifenottingham.files.wordpress.com/2015/05/img_8360.jpg" style="-webkit-user-drag: none; color: #f25f70; text-decoration: none;"><img alt="IMG_8360" class="wp-image-143 size-medium" data-mce-src="https://livinglifenottingham.files.wordpress.com/2015/05/img_8360.jpg?w=277" height="300" src="https://livinglifenottingham.files.wordpress.com/2015/05/img_8360.jpg?w=277" style="-webkit-user-drag: none; border: 0px none; height: auto; margin: 0px; max-width: 620px; padding: 0px; vertical-align: middle;" width="277" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-family: 'Droid Serif', Georgia, serif; font-size: 13px; font-style: italic; line-height: 1.8462; margin: 0.9231em 0px; padding: 0px 4px 5px;">Recipe adapted from BBC Good Food</dd></dl>
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Take the second half of your salted caramel and make a further three thick stripes then, using the end of a knife, drag it through the caramel to make a feathered effect, taking care not to disturb the mixture below. Sprinkle with a further <strong>half teaspoon of sea salt</strong>.</li>
<li>Bake at 180 for 25-30 minutes, until the brownie has risen but still has a slight wobble to the centre.</li>
<li>Leave to cool, or if you're feeling rebellious (or simply didn't make this early enough in the day because your kids were being 'challenging'), eat just warm with a dollop of vanilla ice-cream.</li>
<li>Brush your teeth. Well.</li>
</ul>
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Keep an eye out for the less sweet recipe to follow, should you feel the need.</div>
</div>
Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.com0tag:blogger.com,1999:blog-5843642615307409170.post-60673764706861763552015-05-20T12:59:00.000-07:002015-05-20T12:59:48.567-07:00A Food Revolution - A Review<div dir="ltr" style="text-align: left;" trbidi="on">
<ul style="color: #404040; font-family: 'Source Sans Pro', Arial, sans-serif; font-size: 16px; line-height: 24px; margin: 0px 0px 1.5em 1em; padding-left: 0px;">
<li><strong>Where</strong>: <a data-mce-href="http://www.revolution-bars.co.uk/bar/macclesfield/" href="http://www.revolution-bars.co.uk/bar/macclesfield/" style="color: #f25f70; text-decoration: none;">Revolution Macclesfield </a> </li>
<li><strong>When</strong>: Wednesday, 12.30pm</li>
<li><strong>Who</strong>: Myself, my husband and our baby in his pram</li>
<li><strong>How Much</strong>: Less than £10 for a main course on average</li>
</ul>
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Think Revolution. Think sticky floors, chilli vodka and cheesy Saturday night music? <strong>Think Again</strong>.</div>
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Revolution. Now that brings back some memories - hazy ones, but memories none the <a data-mce-href="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender_1.jpg" href="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender_1.jpg" style="color: #f25f70; text-decoration: none;"><img alt="FullSizeRender_1" class=" size-medium wp-image-104 alignright" data-mce-src="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender_1.jpg?w=300" height="225" src="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender_1.jpg?w=300" style="display: inline; float: right; height: auto; margin-left: 1.5em; max-width: 620px; vertical-align: middle;" width="300" /></a>less. Often a destination for a start out drink on a Saturday evening, more often an 'ended up' place - 'Oh, we ended up in Rev's, cracking night' etc etc, Rev's has been the scene of many a messy evening, always sponsored by Absolut Vodka Cocktails. Now, it seems, Rev's is also the scene of style, fabulous food and innovative drinks with a new menu to boot - their new relaxed sharing style of dining that 'is at the centre of the foodie scenes in New York and San Francisco', was one I was keen to try when invited.</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none; margin: 0px;"><a data-mce-href="https://livinglifenottingham.files.wordpress.com/2015/05/discoball.jpg" href="https://livinglifenottingham.files.wordpress.com/2015/05/discoball.jpg" style="-webkit-user-drag: none; color: #f25f70; text-decoration: none;"><img alt="discoball" class="wp-image-114 size-medium" data-mce-src="https://livinglifenottingham.files.wordpress.com/2015/05/discoball.jpg?w=225" height="300" src="https://livinglifenottingham.files.wordpress.com/2015/05/discoball.jpg?w=225" style="-webkit-user-drag: none; border: 0px none; height: auto; margin: 0px; max-width: 620px; padding: 0px; vertical-align: middle;" width="225" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-family: 'Droid Serif', Georgia, serif; font-size: 13px; font-style: italic; line-height: 1.8462; margin: 0.9231em 0px; padding: 0px 4px 5px;">You can't have a post about Revolution without a Disco Ball</dd></dl>
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Never having been in Revolution during the day, I entered with my baby with trepidation, but they were more than happy to accommodate us, moving chairs for the pram and making sure we had enough room without causing a fuss. There aren't any children's menus (that I could see) which is to be expected in a bar, but I was reassured they could accommodate our little man when I looked around and saw lots of happy families enjoying the chilled out music coming from speakers, the funky, industrial inspired <a data-mce-href="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender_1.jpg" href="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender_1.jpg" style="color: #f25f70; text-decoration: none;"></a>interior and, of course, the food.</div>
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So, on to the menu. </div>
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I'm ashamed to say I was expecting classic chicken in a basket, everything-tastes-the-same-deep-fried platters and still-radiating-with-microwaves-when-it-arrives Lasagnas. I'm happy to say I was very wrong; they stuck to their promise of American Deli-style produce with salt beef sliders, buttermilk chicken, burritos and shrimp all gracing the menu with nothing microwaved in sight. Fabulous choice for those more adventurous (popping candy and Armageddon sauce on a burger, anyone?) and just as much to choose from for the more picky amongst us.</div>
<div style="color: #404040; font-family: 'Source Sans Pro', Arial, sans-serif; font-size: 16px; line-height: 24px; margin-bottom: 1.5em;">
I REALLY wanted one of the sharer crates I spied on a neighbouring table, involving pulled beef sliders, viper dusted fat chips, buttermilk fried chicken and dough dogs, but I knew I'd struggle to share and had to turn my attention to the wider selection with an initial reluctance.</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none; margin: 0px;"><a data-mce-href="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender1.jpg" href="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender1.jpg" style="-webkit-user-drag: none; color: #f25f70; text-decoration: none;"><img alt="FullSizeRender" class="wp-image-105 size-thumbnail" data-mce-src="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender1.jpg?w=113" height="150" src="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender1.jpg?w=113" style="-webkit-user-drag: none; border: 0px none; height: auto; margin: 0px; max-width: 620px; padding: 0px; vertical-align: middle;" width="113" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-family: 'Droid Serif', Georgia, serif; font-size: 13px; font-style: italic; line-height: 1.8462; margin: 0.9231em 0px; padding: 0px 4px 5px;">Fruit Water</dd></dl>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none; margin: 0px;"><a data-mce-href="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender_2.jpg" href="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender_2.jpg" style="-webkit-user-drag: none; color: #f25f70; text-decoration: none;"><img alt="FullSizeRender_2" class="wp-image-106 size-thumbnail" data-mce-src="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender_2.jpg?w=113" height="150" src="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender_2.jpg?w=113" style="-webkit-user-drag: none; border: 0px none; height: auto; margin: 0px; max-width: 620px; padding: 0px; vertical-align: middle;" width="113" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-family: 'Droid Serif', Georgia, serif; font-size: 13px; font-style: italic; line-height: 1.8462; margin: 0.9231em 0px; padding: 0px 4px 5px;">BBQ Crackling Puffs</dd></dl>
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<div style="color: #404040; font-family: 'Source Sans Pro', Arial, sans-serif; font-size: 16px; line-height: 24px; margin-bottom: 1.5em;">
With this in mind, we perused the menu whilst sipping on water (stylishly served in a carafe bearing chopped fruit - very now, very Pinterest) and munching our BBQ Crackling Puffs, deliciously salty,<a data-mce-href="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender_2.jpg" href="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender_2.jpg" style="color: #f25f70; text-decoration: none;"></a> devilishly crunchy and decided, after much deliberation to start with a few Sharing Plates. At 3 for £13 they struck me as the perfect way to start a night out with friends or a quick snack break with a chilled Prosseco whilst shopping. We devoured Dough Dogs (inspired by corn dogs, hot dogs on a stick, bloody gorgeous, my son would kill for them), Crispy Goat's Cheese Bon Bons (perfect with their homemade Armageddon sauce - which will knock your socks off) and Butterfly Breaded Shrimp (which happily took me back to a drunken afternoon on a pier in San Francisco). I normally avoid 'breaded' thanks to many heavy, oil-soaked experiences, but these breaded bites were gently battered and fried to give a light taste <a data-mce-href="https://livinglifenottingham.files.wordpress.com/2015/05/revs5.jpg" href="https://livinglifenottingham.files.wordpress.com/2015/05/revs5.jpg" style="color: #f25f70; text-decoration: none;"></a>and texture, not a drop of oil to be seen. We were impressed. We were surprised.</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none; margin: 0px;"><a data-mce-href="https://livinglifenottingham.files.wordpress.com/2015/05/revs5.jpg" href="https://livinglifenottingham.files.wordpress.com/2015/05/revs5.jpg" style="-webkit-user-drag: none; color: #f25f70; text-decoration: none;"><img alt="revs5" class="wp-image-107 size-medium" data-mce-src="https://livinglifenottingham.files.wordpress.com/2015/05/revs5.jpg?w=225" height="300" src="https://livinglifenottingham.files.wordpress.com/2015/05/revs5.jpg?w=225" style="-webkit-user-drag: none; border: 0px none; height: auto; margin: 0px; max-width: 620px; padding: 0px; vertical-align: middle;" width="225" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-family: 'Droid Serif', Georgia, serif; font-size: 13px; font-style: italic; line-height: 1.8462; margin: 0.9231em 0px; padding: 0px 4px 5px;">Sharing Plates (CW from top) - Battered Shrimp, Crispy Goats Cheese Bon Bons and Dough Dogs</dd></dl>
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For our main course, despite the extensive menu, we both headed for the burger section. He chose the Smokin' Bacon, resplendent with Wotsits (yes, the crisps - they work), dripping with cheese and bursting with BBQ onions. I plumped for the healthier San Fran Chicken, fresh as dawn, laden with beetroot, sunblush tomatoes and avocado - right up my street. More choices were to be made - Normal skin on fries or sweet potato? Vapor dust (spicy I'm told) or BBQ dust? (he went for normal with BBQ, I had plain sweet potato. Good fries all round).</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none; margin: 0px;"><a data-mce-href="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender_4.jpg" href="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender_4.jpg" style="-webkit-user-drag: none; color: #f25f70; text-decoration: none;"><img alt="FullSizeRender_4" class="wp-image-108 size-medium" data-mce-src="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender_4.jpg?w=225" height="300" src="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender_4.jpg?w=225" style="-webkit-user-drag: none; border: 0px none; height: auto; margin: 0px; max-width: 620px; padding: 0px; vertical-align: middle;" width="225" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-family: 'Droid Serif', Georgia, serif; font-size: 13px; font-style: italic; line-height: 1.8462; margin: 0.9231em 0px; padding: 0px 4px 5px;">San Fran Burger with Sweet Potato Fries</dd></dl>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none; margin: 0px;"><a data-mce-href="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender_2-2.jpg" href="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender_2-2.jpg" style="-webkit-user-drag: none; color: #f25f70; text-decoration: none;"><img alt="FullSizeRender_2 (2)" class="wp-image-109 size-medium" data-mce-src="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender_2-2.jpg?w=225" height="300" src="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender_2-2.jpg?w=225" style="-webkit-user-drag: none; border: 0px none; height: auto; margin: 0px; max-width: 620px; padding: 0px; vertical-align: middle;" width="225" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-family: 'Droid Serif', Georgia, serif; font-size: 13px; font-style: italic; line-height: 1.8462; margin: 0.9231em 0px; padding: 0px 4px 5px;">Smokin' Bacon Burger with Skin On Fries with BBQ Dust</dd></dl>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none; margin: 0px;"><a data-mce-href="https://livinglifenottingham.files.wordpress.com/2015/05/fluffwich1.jpg" href="https://livinglifenottingham.files.wordpress.com/2015/05/fluffwich1.jpg" style="-webkit-user-drag: none; color: #f25f70; text-decoration: none;"><img alt="Chocolate Fluffwich" class="wp-image-111 size-medium" data-mce-src="https://livinglifenottingham.files.wordpress.com/2015/05/fluffwich1.jpg?w=225" height="300" src="https://livinglifenottingham.files.wordpress.com/2015/05/fluffwich1.jpg?w=225" style="-webkit-user-drag: none; border: 0px none; height: auto; margin: 0px; max-width: 620px; padding: 0px; vertical-align: middle;" width="225" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-family: 'Droid Serif', Georgia, serif; font-size: 13px; font-style: italic; line-height: 1.8462; margin: 0.9231em 0px; padding: 0px 4px 5px;">Chocolate Fluffwich</dd></dl>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none; margin: 0px;"><a data-mce-href="https://livinglifenottingham.files.wordpress.com/2015/05/fluffwich2.jpg" href="https://livinglifenottingham.files.wordpress.com/2015/05/fluffwich2.jpg" style="-webkit-user-drag: none; color: #f25f70; text-decoration: none;"><img alt="fluffwich2" class="wp-image-112 size-medium" data-mce-src="https://livinglifenottingham.files.wordpress.com/2015/05/fluffwich2.jpg?w=225" height="300" src="https://livinglifenottingham.files.wordpress.com/2015/05/fluffwich2.jpg?w=225" style="-webkit-user-drag: none; border: 0px none; height: auto; margin: 0px; max-width: 620px; padding: 0px; vertical-align: middle;" width="225" /></a></dt>
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<a data-mce-href="https://livinglifenottingham.files.wordpress.com/2015/05/fluffwich1.jpg" href="https://livinglifenottingham.files.wordpress.com/2015/05/fluffwich1.jpg" style="color: #f25f70; text-decoration: none;"></a>Just when we couldn't eat another bite, the dessert menu appeared and two 'Fluffwich'es were ordered; Chocolate for me, Banoffee for him; The fillings, wrapped in a sweet bread and gently fried until molten, were sickly sweet and gorgeous. Both were stuffed with Fluff, that marshmallow stuff you see in the American section of Selfridges, then mine with Nutella, his with banana. Only one complaint - mine could have done with a bit more Nutella, but then even with a 1kg jar on the side I still wouldn't be happy!</div>
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This review wouldn't be complete without a review of the impeccable service, from the smile from Shelley as we arrived, to the asking if we'd like to wait for our mains or go ahead, through to the attention with the drinks - not overly fussy, friendly and attentive. Perfect.</div>
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We were both hugely surprised at what we found at Rev's; memories of those sticky floors were quickly fading to be replaced with memories of style, good food and good service. But, whilst I and Revolutions may have evolved, grown and matured over the last few years, a trip to Revolution wouldn't be compete without a Absolut vodka based cocktail now, would it?</div>
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<li><strong>Who should come here?</strong>: Anyone; families, friends, colleagues; but I'd avoid bringing your gran and avoid children after 6pm ish.</li>
<li><strong>Is it value for money?:</strong> Absolutely - you get plenty of grub for your GBP and won't leave feeling you've been 'done'. You could go to a chain competitor and send much more for microwaved fare. And on Monday's, there's 50% off certain dishes - see you there!</li>
<li>Revolution kindly invited me to review their menu and the meal was free of charge - thanks guys!</li>
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Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.com0tag:blogger.com,1999:blog-5843642615307409170.post-14535106801578856372015-05-18T12:31:00.002-07:002015-05-18T12:31:47.738-07:00Combat Boredom - Jammy Biscuits<div dir="ltr" style="text-align: left;" trbidi="on">
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n Mondays, I have two children with me, a five month old and an inevitably bored-for-some-of-the-day three year old. Today, to combat said boredom, satisfy my/his sweet tooth and take my mind off the fact we STILL haven’t heard from the solicitor, I took to Google to figure out what could be done to rectify the situation. Today I'm cooking for necessity - there is no room for error here; one mistake resulting in less than perfect produce will inspire a tantrum worthy of, well, a three year old. Anything that takes longer to do than ten minutes results in flour, butter or anything else he can get his hands on being flung about the kitchen and on to the dog. So, no making up of recipes here!</div>
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<a href="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender-2.jpg" style="border: 0px; color: #8f58a1; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;"><img alt="FullSizeRender (2)" class=" size-medium wp-image-66 alignright" height="300" originalh="300" originalw="225" scale="1.5" src-orig="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender-2.jpg?w=225&h=300" src="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender-2.jpg?w=336&h=450" style="border: 0px; display: inline; float: right; height: auto; margin-left: 1.5em; max-width: 100%;" width="225" /></a>We ended up making some deliciously gooey Jammy Biscuits to pass some time; just five ingredients and a pair of clean hands and you’re off (NB in our house clean finger nails and no sight of bogies passes for clean – his bogies that is), with lovely, time saving instructions from<a href="http://www.bbcgoodfood.com/" rel="nofollow" style="border: 0px; color: #8f58a1; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">http://www.bbcgoodfood.com</a>. Hard to get wrong, this forgiving dough allows little hands to abuse it and still turn out a biscuit you’d give to a friend rather than an enemy… and the fact that these particular little hands made less than perfectly shaped biscuits (those on Good Food were clearly made by, oooh, say, a five year old), makes them all the more endearing. The only thing I’d note is to use bloody good jam – is it worth doing any less?</div>
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<strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">How to?</strong></div>
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<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Measure out <strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">200g self-raising flour</strong>, <strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">100g sugar</strong> (recipe calls for caster but only had granulated so it had to do) and <strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">100g butter</strong> and get your little hands to rub<br />together to make a breadcrumb like texture – <em style="border: 0px; font-family: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">‘i said rub, not throw!’</em></li>
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<a href="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender.jpg" style="border: 0px; color: #8f58a1; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;"><img alt="FullSizeRender" class=" size-medium wp-image-69 aligncenter" height="300" originalh="300" originalw="225" scale="1.5" src-orig="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender.jpg?w=225&h=300" src="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender.jpg?w=339&h=450" style="border: 0px; clear: both; display: block; height: auto; margin: 1.5em auto; max-width: 100%;" width="225" /></a></div>
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<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Finish off for them when they get bored.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;">Dribble in a <strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">lightly beaten egg</strong> and get those hands in again to form a dough – I left this to the little hands – I have nice nails and I’d like to keep them that way.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Roll said dough into a sausage about 5cm in diameter and cut into 2cm thick rounds – you’ll end up with 12 or so.<a href="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender-1.jpg" style="border: 0px; color: #8f58a1; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;"><img alt="FullSizeRender (1)" class=" size-medium wp-image-70 aligncenter" height="300" originalh="300" originalw="225" scale="1.5" src-orig="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender-1.jpg?w=225&h=300" src="https://livinglifenottingham.files.wordpress.com/2015/05/fullsizerender-1.jpg?w=339&h=450" style="border: 0px; clear: both; display: block; height: auto; margin: 1.5em auto; max-width: 100%;" width="225" /></a></li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Stick your little ones finger in the middle of each to make an indentation into which you’re going to plop a <strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">teaspoon of jam</strong> (alternating a spoon full for yourself of course).</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Put them on a baking tray, leaving a good 3cm around each one for spreadage and bake for 10-12 minutes at 190 degrees.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">I don’t need to tell you that hot jam is like molten lava, so make sure you leave them a bit before you get greedy and shove one in in one go…. erm I mean allow your little horror to eat one delicately (I’m not talking from experience here or anything…).</li>
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May your day pass a little faster, if not sweeter.</div>
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Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.com0tag:blogger.com,1999:blog-5843642615307409170.post-6698962211163622632012-04-16T13:38:00.000-07:002012-04-16T13:38:03.498-07:00I'm back Baby! Peanut Butter and Chocolate Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;">It's been a while, hasn't it? You may be wondering where I've been, why I stopped writing my beloved blog, what happened to me. Or maybe you're not, but the answer is simple. <br /><br />I went off food (cue gasps of horror from my fellow foodies).<br /><br />I couldn't face the thought of cooking even to satisfy mine and my husbands basic need for nutrition, never mind for fun. I just didnt fancy anything to eat, and if I did eat, I generally felt a little bit sick. And then, when I managed to cook something worth writing about, I barely had the energy to log onto blogger nor the imagination to make it witty, entertaining or informative. My mind was completely elsewhere.<br /><br />Now, all the mums out there probably have a light bulb pinging above t your heads as you realise what's going on here. Yes, you guessed it, in February I had a beautiful, beautiful Baby Boy (if I was the type to have smilies in my blog, I'd pop one in here!).</span><div>
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<tr><td style="text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdnA7C05Mhz_DeguSu8vb7vsPtrZmRe2IFzBV1vhLeezMJ5bf0PBjIYknrKDMXihovYBYaUh0v2cfWd9lB5BtCzjT02DALXynMsR45SfrSsPIQIFo4ZeMNLgZe92vciiU4y02e7I_2FN4/s320/IMG_0422.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">My baby boy, 7 weeks old</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdnA7C05Mhz_DeguSu8vb7vsPtrZmRe2IFzBV1vhLeezMJ5bf0PBjIYknrKDMXihovYBYaUh0v2cfWd9lB5BtCzjT02DALXynMsR45SfrSsPIQIFo4ZeMNLgZe92vciiU4y02e7I_2FN4/s1600/IMG_0422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You may now be wondering why I didn't write about my pregnancy and how that affected my love for food and I'll be honest and say my innermost thoughts about my pregnancy were not something I wanted to share with people I didn't know. I wouldn't have minded sharing something basic and primitive; heck, my bump pictures went to everyone I knew, but that wouldn't have made nine months of blog posts. How I felt inside, my fears, my upas and down,s now that would have made some interesting posts, but it just didnt feel right. Iwas also in shock for the first eight months!! I was terrified about what was happening to me, to us. It all happened a little quickly and took me by surprise (strange really as I know all about the birds and the bees). Let me explain - last May, my husband and I thought 'maybe we should think think about starting a family'.... Baby Boy came along in February. You do that math. To say I was taken aback was an understatement and it took until I held my baby for the first time to realise what it meant to me. It meant the World then. I can't even put into words what it means to me now.<br /><br />So, now you maybe wondering, given the enormity of bringing a child into the World, what on Earth made me decide to write my first post back in the world of Blogging about a Peanut Butter and Chocolate Pie (I'm wondering that that myself right now as I can't abide peanut butter. I digress). Not exactly Earth shattering stuff to anyone else but it is to me. Let me explain.<br /><br />Having a baby puts a strain on every single relationship you have. Your parents, your friends, your boss, but most importantly and significantly, your partner. Whilst pregnant, I read article after article telling me to be prepared for the worst to hit us. Your relationship will change, they said. You will fall of of love (albeit temporarily), they advised. You wont have time for each other, they preached. On the first point, they were (unsurprisingly) quite right. It has changed, but for us, it's for the better. The decisions we make together as parents have given us confidence in each other, the way my husband is with our little boy fills me with awe, as does his complete and utter devotion to us. I love that he gives his time to us and looks after him without being asked, or even hinted at, so I can have some time back given the all consuming nature of having a newborn. Most recently, he took our baby boy whilst telling me I had to get back to my blog. He knew how much I missed it and he let me have that time for the newborn fog to clear and re-discover my love for food. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL5JIlRLUXslqqC4faIdDlBnM9h6FgwFMV7d9rox9It9xSn8hxgqSHwSyigu-2P5QA18u3lWvDec1awTZmo3Q5iPewob-mWFehMpiXYXmmntaPh5xI0CC5rCIxDageCLOjUIJm9eKMFeQ/s1600/IMG_0369.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL5JIlRLUXslqqC4faIdDlBnM9h6FgwFMV7d9rox9It9xSn8hxgqSHwSyigu-2P5QA18u3lWvDec1awTZmo3Q5iPewob-mWFehMpiXYXmmntaPh5xI0CC5rCIxDageCLOjUIJm9eKMFeQ/s320/IMG_0369.JPG" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">My Boys</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">A big part of cooking for me is feeding those you love and for that reason, I chose to make something I knew he would adore, as a thank you for him just being him. A massive treat , even though it's not at the top of my wish list for a pudding. But one bite of this and I wonder what I don't like about it. I think it's just the thought of the peanut butter. I hate the cloying consistancy for a start, but this delicious pie takes away that particular consistency and leaves behind that crunchy texture and gloriously peanutty taste that I have to admit, I rather like. Add to that some of the best dark chocolate, double chocolate chip cookies and a mountain of cream, and what's not to love? Just don't think about the calories (pah, who cares about Baby Weight anyway?)<br /><br />I wrote once that in a years time I wanted to change my life... I didn't for a second think it would change in this way but my God, am I pleased it has.<br /><br /><b>Peanut Butter and Chocolate Pie</b><br /><span style="font-size: xx-small;">(Adapted from the Hummingbird Bakery Cookbook).</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvQDxiD-X5-vn1wm1FQCrWLzVgnO6kyS-t8SkNFL5ZCigKn_3fH1lfdgeYYHJFoAJB4neXBynw9yuRmwOpvPQdEpaBky0IzUyJlulCEkOqFrIv9T8R8iNrp3OBIWQw1Adwz21tCCmDR0/s1600/pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvQDxiD-X5-vn1wm1FQCrWLzVgnO6kyS-t8SkNFL5ZCigKn_3fH1lfdgeYYHJFoAJB4neXBynw9yuRmwOpvPQdEpaBky0IzUyJlulCEkOqFrIv9T8R8iNrp3OBIWQw1Adwz21tCCmDR0/s320/pie.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: xx-small;"><br /></span></span><ul style="text-align: left;">
<li><span style="font-family: Arial, Helvetica, sans-serif;">250g double chocolate chip cookies</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">40g unsalted butter, melted</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp cornflour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">160g caster suagr</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 egg yolks</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">500ml milk</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">180g peanut butter</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">120g dark chocolate</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">250ml double cream</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;">For the topping</span><ul style="text-align: left;">
<li><span style="font-family: Arial, Helvetica, sans-serif;">350ml double cream</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">50g icing sugar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Grated dark chocolate to decorate</span></li>
</ul>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">1. In a food processor, whizz the cookies to crumbs, before adding the butter and whizzing again to combine. Tip into a 20cm tin and push down into an even layer covering the base of the tine, with the back of a spoon. (A springform tin gives the neatest finish, but I couldn't find mine so used a loose bottom tin. Just expect the finished product to not have such defined layers until you cut into it). Chill for 30 minutes.<br /><br />2. Whilst chilling, start the filling. Mix together the egg yolks and milk and tip into a saucepan containing the cornflour and caster sugar. Place over a low heat and bring slowly to the boil, stirring all the time. As it reaches boiling point it will thicken and look like wallpaper paste, which is exactly what you are looking for. Take off the heat and stir in the peanut butter.<br /><br />3. Take half of the mixture and pour over the chocolate. Stir until the warm mixture has melted the chocolate and you have a chocolately/peanutty gloopy mass. Pour this on top of your biscuit base, smooth out and cover with cling film (push the cling film into the tin to rest of your topping. It wont stick, it will just stop a skin forming. Pop back in the fridge for another 40 minutes.<br /><br />4. Cover the remaining peanut butter mixture with cling film as before and leave to cool. Once cool, whip the cream to soft peak consistency and fold into the remaining peanut mixture. Pour this on top of your chilled chocolate and pop back in the fridge for a further 50 minutes.<br /><br />5. Finally, to make the topping, whip the cream together with the icing sugar, again to soft peak, and spread across the top of your pie and top with the grated chocolate.<br /><br />Now, you can serve the pie straight away, but it will benefit for being in the fridge overnight. Besides, you wont fancy the pie straight away as you'll feel sick from all of the spoon licking you've just done. Don't try to tell me you didn't. I know you did.</span></div>
</div>Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.com3tag:blogger.com,1999:blog-5843642615307409170.post-50047956729853871952011-07-21T02:07:00.000-07:002011-07-21T02:07:04.212-07:00Boys Christening Cake<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">OK, I realise I'm a little late with this boastful blog post, but you'll be pleased to hear it's another short but sweet entry. It's so late because I was waiting for my wonderful husband to give me the SD card for the camera on which I was sure to find some glorious pictures of my creation. But no, while I was carrying out my Godmotherly duties, he forgot. How lovely. So, All I have is this terrible picture of the case I made for my gorgeous Godson on his Christening.... It doesn't do it justice, I know....<br />
</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAoYOoDeJfqeRV8JJ2d41OPBV_qoLX1tNFoJO65hYLY6ctvOPn9HMoYDippDeeDGzR-MR-CiX8BF-6eXk1OG7_W1eTuurc24ci6dG_xwS_hImM4D2YWJH81MdOjZlxNgWqhb36L9YMics/s1600/P1050295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAoYOoDeJfqeRV8JJ2d41OPBV_qoLX1tNFoJO65hYLY6ctvOPn9HMoYDippDeeDGzR-MR-CiX8BF-6eXk1OG7_W1eTuurc24ci6dG_xwS_hImM4D2YWJH81MdOjZlxNgWqhb36L9YMics/s320/P1050295.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
(The Gin in the background was to sterilise the cake board.... I don't have a problem, honestly!)</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
Until next time...</span></div></div>Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.com1tag:blogger.com,1999:blog-5843642615307409170.post-13311396249346561672011-07-19T11:36:00.000-07:002011-07-19T11:36:38.831-07:00Baby Girl Christening Cake<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It's a Girl! Actually, it was three girls for my friends sister and she asked me to make three cute christening cakes. How could I say no!?<br />
<br />
I didn't of course, and I spent a good while over the last month or so fashioning the decorations for three identical cakes, the only difference being the flavour of each, and the names.<br />
<br />
It was a labour of love, but just to show off, here's one of them.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDdbaVNIvTSlC-5aizTU6VUz0XBtUk0UDNZ7SWE1EmSPGn-9BYdg-oWZ01MyJPwVgD3TyrREJUFLqPrAZ22z0lavSBa-y-jILtTRP0WF9GJSPKAYPZMayagME_XhW5vzp_QCNtcUp7KkI/s1600/P1050292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDdbaVNIvTSlC-5aizTU6VUz0XBtUk0UDNZ7SWE1EmSPGn-9BYdg-oWZ01MyJPwVgD3TyrREJUFLqPrAZ22z0lavSBa-y-jILtTRP0WF9GJSPKAYPZMayagME_XhW5vzp_QCNtcUp7KkI/s320/P1050292.JPG" width="320" /></a></div><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And that's if from me today! This is nothing more than a post to show off something I'm proud of.... and there is another show off post tomorrow.<br />
<br />
Until next time.</span>Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.com0tag:blogger.com,1999:blog-5843642615307409170.post-31720988683298095842011-07-13T10:29:00.000-07:002011-07-13T10:29:22.363-07:00I'm alive! And living the dream with the Ultimate Chicken Sarnie<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It's been a good couple of weeks, maybe more, since I lasted posted - very unlike me. I've been a bit poorly with a kidney infection and feeling well and truly sorry for myself and, frankly, just not in the mood for food (shock, horror I hear fellow foodies exclaim!).<br />
<br />
I'm still quite poorly but am missing my blog, so I'm taking advantage of the fact that I'm actually fancying something to eat rather than eating to basically to survive, and writing about it.<br />
<br />
I was quite dissapointed with myself to realise that what I really, really, really wanted was a simple chicken sandwich. Not only would I not be able to write something decent about a humble sarnie, but it wouldn't satiate my desire to ramble on about the food I dream up and cook. So I got creative. What if I make the ULTIMATE chicken sandwich?<br />
<br />
With an idea forming, I reached for the yeast and made a basic sandwich dough, made to the adapted recipe of Michel Roux Jr. that can be found <a href="http://www.bbc.co.uk/food/recipes/sandwich_bread_loaf_93879">here</a>, but instead of plonking it in a loaf tin once risen and knocked back, I made a large round... what!? Now this is where the arguments start.<br />
<br />
Is it a Muffin? Bun? Cob? Barm Cake? For arguments sake, I'm going with bread roll, but do let me know your regions variation in the comments below.<br />
<br />
This Ultimate Sandwich was made for Sunday tea time using left over roast chicken and served four, but the possibilities are endless. Imagine this - You’re hung over. The bread is fresh and stuffed with bacon, sausage, friend egg, tomatoes, mushrooms…. Mmmm… A perfect hangover cure.<br />
<br />
This sandwich does mean you end up with a hunk of bread from the middle of the roll that could potentially go to waste. I either make breadcrumbs and freeze, bake it to make croutons, dunk it in soup or make Nigella’s bread salad.<br />
<br />
I know you don’t need a recipe for a sandwich, but please, indulge me. Traditional, wholesome, fresh, English. What’s not to love? Read it and weep my friends. And could you ask for more when trying to get your appetite back?<br />
<br />
<b>Bea’s Best Bap – My Ultimate Sandwich</b></span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWZxUD5QDxdNqDvDs1qQ_aL5MNBIHrEU_av5CnTPDEzTYn3MFBzRra02wkkhS6fw3QhZptDVJ9O5MtWP3mzzk9GNbPNhX1JAgmrhCC4VGV5we-gYg_3Ifb1MNwxAiXvOMjvDlhfQSOlE/s1600/Ultimate+Chicken+Sandwich+%25283%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWZxUD5QDxdNqDvDs1qQ_aL5MNBIHrEU_av5CnTPDEzTYn3MFBzRra02wkkhS6fw3QhZptDVJ9O5MtWP3mzzk9GNbPNhX1JAgmrhCC4VGV5we-gYg_3Ifb1MNwxAiXvOMjvDlhfQSOlE/s400/Ultimate+Chicken+Sandwich+%25283%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ultimate Chicken Sarnie - perfect for a pick me up or a picnic<br />
</span></td></tr>
</tbody></table><ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Half of Michel Roux Jrs Bread recipe, shaped into a large roll, baked and cooled</span></li>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">
<li>Half a bag of spinach, rocket and water cress salad</li>
<li>250 ml tub of crème fraiche</li>
<li>Leftover roast chicken (Mine has lemon, garlic and herbs up its bum before being covered in butter and roasted at 180 for 1 hour 20 mins for a 1.5kg bird).</li>
<li>2 tomatoes, sliced</li>
<li>Avocado, sliced (only if you are serving immediately)</li>
<li>4 slices cooked smoked bacon</li>
</span></ul><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
1. Cut the top off of the large bread roll off and dig the bread from the inside to leave you with a bowl.<br />
<br />
2. In a food processor, whizz the salad with the crème fraiche (adding lemon juice to taste if you have some to hand). Spread a third of the mixture over the bottom of the bread.<br />
<br />
3. Layer the chicken and tomatoes, season with salt and pepper, spread another third of the crème fraiche mixture over the tomatoes and finish by layering the avocado and finally, the bacon.<br />
<br />
4. Place the ‘lid’ back on the bread bowl and carve into wedges.<br />
<br />
Enjoy!</span></div>Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.com2tag:blogger.com,1999:blog-5843642615307409170.post-35504207830164947682011-06-25T09:20:00.000-07:002011-06-25T09:20:28.571-07:00For The Love of Nutella - Chocolate and Hazlenut Muffins<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Nutella, nothing makes my heart warmer, my teeth stickier. It's my not-so-guilty secret and I'll let you into another secret. A confession, if you will. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Imagine this. It's a bad day at work and thankfully I'm working from home and it's about 5.25pm when I'm thinking about packing up and going for a walk. The phone rings. Last call of the day, I tell myself, then I'm off.</span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> <br />
So I answer it and the shouting begins. Let me be clear, it wasn't at me as such, more in my general direction about the general state of the World in which we work, but clearly it's all my fault. Throw in world hunger and poverty and we'd have had the full set, apparently. Much as I tried to get a word in edgeways, it was never going to happen so, I put the phone on speaker and raided the cupboards to dig out my trusty jar of Nutella and a very big spoon. I sat back down and I ate. I ate, listened (ish) and took responsibility as I consoled myself in the depths of the nutty, silky, so-bad-it's-good jar of spread. I don't know how much I got through but needless to say that 1kg jar of Nutella didn't last the household very much longer. And it hadn't been open for long before my 'episode' either.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7SkeuM7BhDD9PXF5O-m8psIZPAKMiBGKbG3ycutMDpArik0-LXUWekDBpiVCTC01-zewCR9_P2RG1NjveS8JrtuNaS0Ii-jMicxTBI9p0kmgND2cFrYtMZcc2rDDAJYhB2o090Nlwlhw/s1600/nutella.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7SkeuM7BhDD9PXF5O-m8psIZPAKMiBGKbG3ycutMDpArik0-LXUWekDBpiVCTC01-zewCR9_P2RG1NjveS8JrtuNaS0Ii-jMicxTBI9p0kmgND2cFrYtMZcc2rDDAJYhB2o090Nlwlhw/s200/nutella.png" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">Nutella-gate 1 with Tess</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> <br />
I know. It's bad, but worse is that, this wasn't my first time. The first time this happened I wasn't alone. It wasn't even sparked by the need to console myself. This time it wasn't personal. This time it was a joint effort. I hate to name and shame, but my friend Tess and I got through a whole 1 KG jar. In one night.<br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> It all started with a few drinks one sunny day in Dusseldorf. That German beer is strong and by the time it came to get ready to go out for dinner, frankly, we just couldn't be bothered and decided to make the most of the weather with a barbecue on Tessa's sunny balcony. We went off in search of meat and along the way, we found waffles and, 'Oh Look, Nutella! Wouldn't they be lovely together!', we exclaimed? (Waffles and Nutella that is, not meat and Nutella... although.... - another day, another post). And would you know, the 1kg pot was on offer and it seemed daft not to. And that's always how it starts.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Along with our meat, waffles and Nutella, we grabbed a couple of bottles of wine and sensibly had a lovely meat barbecue. Not so sensibly, we dismissed the waffles with the flick of a wrist and hit the Nutella with a spoon, while we sat on the balcony, talking, laughing, eating, drinking. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We Ate. The Whole. Blimmin. Thing.<br />
<br />
But what can you do? We all have our weaknesses. And Nutella's mine!<br />
<br />
So when I was flicking through the new Hummingbird Bakery Cake Days book and clumsily dropped it, I just had to make the Hazlenut and Chocolate Cupcakes the booked opened at as it hit the floor. Surely it was a sign?</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So the recipe below is not mine. It's adapted from the book (and only ever so slightly changed to be fair). They are cupcakes in the book but to all intents and purposes these are muffins in my mind, and muffins they shall be.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And how indulgent a muffin can you get!? I think they are actually made of magic - certainly my husband thought so when he couldn't figure out how the squidgy Nutella got in the middle of the muffiin in the first place (tut, roll eyes. Men.) And please, please serve these warm - the Nutella is gorgeously runny then.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Please don't judge me. I licked the spoon. And the bowl. And ate four in one go.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">To save my soul from Fat Camp, I made only six (otherwise I'd have eaten more), and the recipe below reflects this. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Chocolate and Hazlenut Muffins</b></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyaDh8xQqKxmWPW3SQTmDKV6TLLUmKLdsk-SQjvVfW_yl4p5nK3P2UG4YjfIit0PLhWj3qAIgqJawY0zp-XR1oyruIX_EJ4V_tMMuWawxG2t2KGbtry9vYg_0UPsZLV34L902r4dE8MXw/s1600/Chocolate+and+Hazlenut+Muffins+%252815%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyaDh8xQqKxmWPW3SQTmDKV6TLLUmKLdsk-SQjvVfW_yl4p5nK3P2UG4YjfIit0PLhWj3qAIgqJawY0zp-XR1oyruIX_EJ4V_tMMuWawxG2t2KGbtry9vYg_0UPsZLV34L902r4dE8MXw/s320/Chocolate+and+Hazlenut+Muffins+%252815%2529.JPG" width="320" /></a></div><br />
<br />
<ul style="text-align: left;"><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">150g plain flour</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">55g caster sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tbsp baking powder</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp bicarbonate of soda</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pinch salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">125ml whole milk</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp vanilla essence</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 egg</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">40g melted butter</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">75g Nutella</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">15g hazelnuts, left whole of chopped</span></li>
</ul><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
1. Preheat the oven to 180 and line a muffin tin with cases</span><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
2. Sift together the flour, sugar, baking powder, bicarbonate of soda, baking powder and salt into the bowl of a mixer, with the paddle attached,<br />
<br />
3. Whisk together the milk, egg, and vanilla in a jug and, with the mixer on slow, add the wet ingredients into the dry. Scrape the bowl with a spatula to catch all the ingredients then mix on medium - high until combined. Add the butter and mix a little more.<br />
<br />
4. Add 40g of Nutella to the batter and mix thoroughly.<br />
<br />
5. Spoon the batter into the cases until a quarter full. Put a teaspoon of the remaining Nutella in each case, on top of the batter and then add the remaining batter so each case is 2/3s full.<br />
<br />
6. Sprinkle over the chopped nuts and bake for 25-30 minutes until they are risen and bounce back when pressed.<br />
<br />
Enjoy!</span></div></div>Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.com4tag:blogger.com,1999:blog-5843642615307409170.post-67852669873169165232011-06-21T09:42:00.001-07:002011-06-21T09:42:53.724-07:00Let Us Eat Raspberry Trifle Cupcakes, and the Story of a Beautiful Wedding<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I love the summer. I love lovely summer weddings, even more lovely when they are for your brother-in-law and his gorgeous fiancée-now-wife. They are even <i>more</i> lovely (if it were possible) when they are held in France in the beautiful countryside of Brittany, Dinard to be precise. And that's where I've been and explains my lack of blogging and tweeting. I'm sorry, but then I did have a good reason. I was eating cake and drinking champagne.<br />
<br />
And so with a lovely summer wedding comes a blog post. </span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWtDTDJyScSnCHOkMOdkh2vV7MnxyrK43IdSgU84ryVQ3bXlef0n7xEitWmndt_LGkPWqsz-PWYIOlWUx4U-jfAvlbTZM6TQX1Pg-XBpm-XlhR4igVYKDislELpggi2EZM3vj0pevvO8/s1600/dave%2526babs2.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWtDTDJyScSnCHOkMOdkh2vV7MnxyrK43IdSgU84ryVQ3bXlef0n7xEitWmndt_LGkPWqsz-PWYIOlWUx4U-jfAvlbTZM6TQX1Pg-XBpm-XlhR4igVYKDislELpggi2EZM3vj0pevvO8/s200/dave%2526babs2.png" width="157" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">Dave & Barbara</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">What was't so lovely was the weather, which was just as temperamental as it is here in Blighty (I was quite pleased that it's not just us afterall!). My word did it rain. It rained when we got off the plane, as we were driving through Brittany, as we were climbing the steps into tree houses (yes, you read that right - although hubs and I were in a hotel room - relief! Running Water! I'm not a girl that takes kindly to camping in a tree). It rained as we ate a wonderful dinner in a creperie with our friends and family.... but as the owner of the hotel said that night, 'for every rain drop that falls today, it will not fall tomorrow'. Was he going to be right?<br />
<br />
It seemed so; we woke the following day to clear blue skies and glorious sunshine. Would it hold so Dave and Babs would get the French countryside wedding they dreamed of?<br />
<br />
The wedding in the Town Hall of Dinard was followed by a marriage ceremony in the local church, only a five minute walk away. Yes, you are guessing right dear reader. It rained as we were leaving the town hall. Actually, It THREW it down. I had no cover, no brollie, no cardi - but I was soon warmed by the sight of Barbara walking down the aisle; what a sight! A Babs was beautiful bride, looking stunning and chic. The rain slowed and held off throughout the most beautiful wedding ceremony I've been to, and we were warmed by the thought of these two people celebrating their love, committing themselves and growing old together. The rain that threatened the rest of the day ceased to matter. <br />
<br />
The rain came back as we drove to the reception venue but it became clear that someone was looking over this pair. The sky cleared as they got out of the car and the sun shone for their photographs. And the guests? Well, we were soon warmed through with the wonderful fare laid on for us.<br />
<br />
Sushi, Prawns, Squid, Oh My!<br />
Champagne, Cocktails, Oysters, Oh My!</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9V-ldd-YsodS5xD8YGLFVdB6eHVSW8_CIptqPKAm-YGYrG7O6XW8b0HuK_N-sBLwcp4stEMrrLEUahm78jw3UHCZpXelG0SVZiJAi9p231OBXwO6nRARN3oxbHT7qkAVBAMMIU58pMA/s1600/bubbly.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9V-ldd-YsodS5xD8YGLFVdB6eHVSW8_CIptqPKAm-YGYrG7O6XW8b0HuK_N-sBLwcp4stEMrrLEUahm78jw3UHCZpXelG0SVZiJAi9p231OBXwO6nRARN3oxbHT7qkAVBAMMIU58pMA/s200/bubbly.png" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">Champagne at the reception</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And that was just to start whilst mingling with other guests looking at the frankly stunning table settings, resplendent with pink and white flowers intertwined through the spokes of vintage bird cages, with little pots of strawberry jam made by the brides mother for favours (needless to say, I cleared the tables of leftover jam the next morning!)<br />
<br />
Champagne soaked, we took our seats for the Wedding Breakfast of Veal, and we munched our way through mountains of fresh French bread. Yes, yes, it was delicious, but I was impatient for the cheese that was to follow. Oh how I love cheese. Brie, goats and emmental cheese were served with yet more fresh bread. For the first time that day, I was quiet as I munched and savoured. So. Good. Finally, Wedding cake and fruit rounded off a delicious meal. The slice of cake I ate was almost embarrassingly large. But not quite embarrassingly enough as I polished the lot off, complete with an icing rose..... I was sure my dress would split.<br />
<br />
So there you have it, the tale of a Wedding in France where the rain didn't dampen our spirits and the beautiful couple had the time of their lives.<br />
<br />
And I ate cake.</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWyE1Hg1N3r4IOJ_H_n06rQBN2Kg2kJf5CcPr4E6opwm8D-8chCTBaNwkQGT1ISz1c1zZfUDQ6afCg_fzMbDefs1JDF9j45f9jUwsD5_19r84AGIw7rMQg4gbCq76hvg4iD3p9qDr4wSo/s1600/randomrecipes2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWyE1Hg1N3r4IOJ_H_n06rQBN2Kg2kJf5CcPr4E6opwm8D-8chCTBaNwkQGT1ISz1c1zZfUDQ6afCg_fzMbDefs1JDF9j45f9jUwsD5_19r84AGIw7rMQg4gbCq76hvg4iD3p9qDr4wSo/s200/randomrecipes2.jpg" width="200" /></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
Speaking of cake (seamless link), I was chuffed to see that <a href="http://belleaukitchen.blogspot.com/2011/06/random-recipes-5-my-new-cook-book.html">Random Recipes this month from Dom at Bealleau Kitchen</a> was to randomly choose a recipe from the cookery book most recently given to you as a gift. What wonderful luck it was that it was my birthday in May and my gorgeous friend, Ellen, gave me the new offering from The Hummingbird Bakery 'Cake Days' as a part of my gift (thanks Love, it's gorgeous!).<br />
<br />
My way of choosing randomly is to flick the book and get my hubs to shout 'STOP'. It was at this point that I happened across these delicately beautiful looking Raspberry Trifle cupcakes, leaving hubs grinning - trifle is his favourite. I then managed to drop the book and it fell open on the Chocolate Hazelnut cupcakes. Oh what a shame! Clearly, in the spirit of the challenge, I had to make both! Any excuse eh?<br />
<br />
So we'll start with the trifle cupcakes, not only because they were first I randomly chose, but because they go beautifully with the pink and vintage colour scheme at Dave and Barbara's wedding.<br />
<br />
Congratulations Darlings x</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Raspberry Trifle Cupcakes</b></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqaoaHlHPX2HcT2oVy1PTVLyqDXTy0-dmnV116kedwnV3EtLvr3rdO4SRr5FtQE2Y2Ycz8LtLW02tvfIoS67yUCuzbktv1lJt0n52fFWnN6M-NgB9u9yj6RtsvHgGzwIWQXyd1uBgvMTc/s1600/Trifle+Cupcakes+%25287%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqaoaHlHPX2HcT2oVy1PTVLyqDXTy0-dmnV116kedwnV3EtLvr3rdO4SRr5FtQE2Y2Ycz8LtLW02tvfIoS67yUCuzbktv1lJt0n52fFWnN6M-NgB9u9yj6RtsvHgGzwIWQXyd1uBgvMTc/s320/Trifle+Cupcakes+%25287%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Raspberry Trifle Cupcakes</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">This recipe is adapted from 'The Hummingbird Bakery Cake Days'. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I made a couple of changes from the original recipe. I can't help myself. In addition, t</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">he recipe below makes 6. The original recipe makes 12. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For the Cake</span></div><div><ul style="text-align: left;"><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">40g soft unsalted butter</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">140g caster sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">120g plain flour</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tbsp baking powder</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">pinch salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">120ml whole milk</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp vanilla essence</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 large egg</span></li>
</ul></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For the Filling and Topping</span></div><div><ul style="text-align: left;"><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">250ml whole milk</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp vanilla essence</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 egg yolks</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">50g caster sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">15g plain flour</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">15g cornflour</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">100ml double cream</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">12 fresh raspberries</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">50g raspberry jam</span></li>
</ul></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Note: the first 6 ingredients of the 'Filling and topping ingredients make a custard. You could cheat and buy ready made fresh custard... which when I make these again I will do. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. Preheat the oven to 180 and line a cupcake tin with cupcake wrappers.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. With the paddle attachment, beat the butter, sugar, flour, baking powder and salt on a slow speed until the ingredients are mixed and look like breadcrumbs.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3. In a jug, whisk together the milk, vanilla, and eggs by hand and pour 3/4 into the dry ingredients with the mixer on a slow speed. Once incorporated add the rest of the liquid. scrape the sides of the mixer bowl with a spatula to make sure it is all mixed and beat until combined and smooth.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4. Divide between the cases and bake for 18-20 minutes until golden and bounce back when pressed. Leave to cool on a wire rack.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5. If you are making your own custard, place the milk and vanilla in saucepan and bring to the boil. Meanwhile, mix the egg yolks, sugar, flour and cornflour to make a paste, adding a little hot milk to thin if needed.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6. When the milk has boiled, remove from the heat and mix 2 tablespoons of milk with the egg mixture and then pour it all back into the remaining milk. Return to the heat and bring to the boil, whisking continuously and continue to boil for another minute to cook the flours. Pour the custard into a bowl and leave until cool covered with cling film (about 40 minutes).</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">7. Nearly there. Beat the cooled custard to get rid of any lumps and in a separate bowl, whisk the cream until soft peaks. Fold the whipped cream into the custard.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8. Make a hollow about 2cm across and 3cm deep in the cakes, keeping the cut out sponge. Place a raspberry in each hole, top with half a tsp of jam and half a tsp of the custard mixture. Trim the cake and place back in the hole so it is level with the rest of the cake. Top with a swirl of the custard frosting and top with a fresh raspberry.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span></div></div>Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.com2tag:blogger.com,1999:blog-5843642615307409170.post-29975558025999068932011-06-21T09:39:00.001-07:002011-06-21T09:39:21.779-07:00Let Us Eat Raspberry Trifle Cupcakes, and the Story of a Beautiful Wedding<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I love the summer. I love lovely summer weddings, even more lovely when they are for your brother-in-law and his gorgeous fiancée-now-wife. They are even <i>more</i> lovely (if it were possible) when they are held in France in the beautiful countryside of Brittany, Dinard to be precise. And that's where I've been and explains my lack of blogging and tweeting. I'm sorry, but then I did have a good reason. I was eating cake and drinking champagne.<br />
<br />
And so with a lovely summer wedding comes a blog post. </span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWtDTDJyScSnCHOkMOdkh2vV7MnxyrK43IdSgU84ryVQ3bXlef0n7xEitWmndt_LGkPWqsz-PWYIOlWUx4U-jfAvlbTZM6TQX1Pg-XBpm-XlhR4igVYKDislELpggi2EZM3vj0pevvO8/s1600/dave%2526babs2.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWtDTDJyScSnCHOkMOdkh2vV7MnxyrK43IdSgU84ryVQ3bXlef0n7xEitWmndt_LGkPWqsz-PWYIOlWUx4U-jfAvlbTZM6TQX1Pg-XBpm-XlhR4igVYKDislELpggi2EZM3vj0pevvO8/s200/dave%2526babs2.png" width="157" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">Dave & Barbara</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">What was't so lovely was the weather, which was just as temperamental as it is here in Blighty (I was quite pleased that it's not just us afterall!). My word did it rain. It rained when we got off the plane, as we were driving through Brittany, as we were climbing the steps into tree houses (yes, you read that right - although hubs and I were in a hotel room - relief! Running Water! I'm not a girl that takes kindly to camping in a tree). It rained as we ate a wonderful dinner in a creperie with our friends and family.... but as the owner of the hotel said that night, 'for every rain drop that falls today, it will not fall tomorrow'. Was he going to be right?<br />
<br />
It seemed so; we woke the following day to clear blue skies and glorious sunshine. Would it hold so Dave and Babs would get the French countryside wedding they dreamed of?<br />
<br />
The wedding in the Town Hall of Dinard was followed by a marriage ceremony in the local church, only a five minute walk away. Yes, you are guessing right dear reader. It rained as we were leaving the town hall. Actually, It THREW it down. I had no cover, no brollie, no cardi - but I was soon warmed by the sight of Barbara walking down the aisle; what a sight! A Babs was beautiful bride, looking stunning and chic. The rain slowed and held off throughout the most beautiful wedding ceremony I've been to, and we were warmed by the thought of these two people celebrating their love, committing themselves and growing old together. The rain that threatened the rest of the day ceased to matter. <br />
<br />
The rain came back as we drove to the reception venue but it became clear that someone was looking over this pair. The sky cleared as they got out of the car and the sun shone for their photographs. And the guests? Well, we were soon warmed through with the wonderful fare laid on for us.<br />
<br />
Sushi, Prawns, Squid, Oh My!<br />
Champagne, Cocktails, Oysters, Oh My!</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9V-ldd-YsodS5xD8YGLFVdB6eHVSW8_CIptqPKAm-YGYrG7O6XW8b0HuK_N-sBLwcp4stEMrrLEUahm78jw3UHCZpXelG0SVZiJAi9p231OBXwO6nRARN3oxbHT7qkAVBAMMIU58pMA/s1600/bubbly.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9V-ldd-YsodS5xD8YGLFVdB6eHVSW8_CIptqPKAm-YGYrG7O6XW8b0HuK_N-sBLwcp4stEMrrLEUahm78jw3UHCZpXelG0SVZiJAi9p231OBXwO6nRARN3oxbHT7qkAVBAMMIU58pMA/s200/bubbly.png" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">Champagne at the reception</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And that was just to start whilst mingling with other guests looking at the frankly stunning table settings, resplendent with pink and white flowers intertwined through the spokes of vintage bird cages, with little pots of strawberry jam made by the brides mother for favours (needless to say, I cleared the tables of leftover jam the next morning!)<br />
<br />
Champagne soaked, we took our seats for the Wedding Breakfast of Veal, and we munched our way through mountains of fresh French bread. Yes, yes, it was delicious, but I was impatient for the cheese that was to follow. Oh how I love cheese. Brie, goats and emmental cheese were served with yet more fresh bread. For the first time that day, I was quiet as I munched and savoured. So. Good. Finally, Wedding cake and fruit rounded off a delicious meal. The slice of cake I ate was almost embarrassingly large. But not quite embarrassingly enough as I polished the lot off, complete with an icing rose..... I was sure my dress would split.<br />
<br />
So there you have it, the tale of a Wedding in France where the rain didn't dampen our spirits and the beautiful couple had the time of their lives.<br />
<br />
And I ate cake.</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWyE1Hg1N3r4IOJ_H_n06rQBN2Kg2kJf5CcPr4E6opwm8D-8chCTBaNwkQGT1ISz1c1zZfUDQ6afCg_fzMbDefs1JDF9j45f9jUwsD5_19r84AGIw7rMQg4gbCq76hvg4iD3p9qDr4wSo/s1600/randomrecipes2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWyE1Hg1N3r4IOJ_H_n06rQBN2Kg2kJf5CcPr4E6opwm8D-8chCTBaNwkQGT1ISz1c1zZfUDQ6afCg_fzMbDefs1JDF9j45f9jUwsD5_19r84AGIw7rMQg4gbCq76hvg4iD3p9qDr4wSo/s200/randomrecipes2.jpg" width="200" /></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
Speaking of cake (seamless link), I was chuffed to see that <a href="http://belleaukitchen.blogspot.com/2011/06/random-recipes-5-my-new-cook-book.html">Random Recipes this month from Dom at Bealleau Kitchen</a> was to randomly choose a recipe from the cookery book most recently given to you as a gift. What wonderful luck it was that it was my birthday in May and my gorgeous friend, Ellen, gave me the new offering from The Hummingbird Bakery xxx as a part of my gift (thanks Love, it's gorgeous!).<br />
<br />
My way of choosing randomly is to flick the book and get my hubs to shout 'STOP'. It was at this point that I happened across these delicately beautiful looking Raspberry Trifle cupcakes, leaving hubs grinning - trifle is his favourite. I then managed to drop the book and it fell open on the Chocolate Hazelnut cupcakes. Oh what a shame! Clearly, in the spirit of the challenge, I had to make both! Any excuse eh?<br />
<br />
So we'll start with the trifle cupcakes, not only because they were first I randomly chose, but because they go beautifully with the pink and vintage colour scheme at Dave and Barbara's wedding.<br />
<br />
Congratulations Darlings x</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Raspberry Trifle Cupcakes</b></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqaoaHlHPX2HcT2oVy1PTVLyqDXTy0-dmnV116kedwnV3EtLvr3rdO4SRr5FtQE2Y2Ycz8LtLW02tvfIoS67yUCuzbktv1lJt0n52fFWnN6M-NgB9u9yj6RtsvHgGzwIWQXyd1uBgvMTc/s1600/Trifle+Cupcakes+%25287%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqaoaHlHPX2HcT2oVy1PTVLyqDXTy0-dmnV116kedwnV3EtLvr3rdO4SRr5FtQE2Y2Ycz8LtLW02tvfIoS67yUCuzbktv1lJt0n52fFWnN6M-NgB9u9yj6RtsvHgGzwIWQXyd1uBgvMTc/s320/Trifle+Cupcakes+%25287%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Raspberry Trifle Cupcakes</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">This recipe is adapted from 'The Hummingbird Bakery Cookbook'. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I made a couple of changes from the original recipe. I can't help myself. In addition, t</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">he recipe below makes 6. The original recipe makes 12. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For the Cake</span></div><div><ul style="text-align: left;"><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">40g soft unsalted butter</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">140g caster sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">120g plain flour</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tbsp baking powder</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">pinch salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">120ml whole milk</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp vanilla essence</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 large egg</span></li>
</ul></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For the Filling and Topping</span></div><div><ul style="text-align: left;"><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">250ml whole milk</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp vanilla essence</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 egg yolks</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">50g caster sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">15g plain flour</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">15g cornflour</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">100ml double cream</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">12 fresh raspberries</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">50g raspberry jam</span></li>
</ul></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Note: the first 6 ingredients of the 'Filling and topping ingredients make a custard. You could cheat and buy ready made fresh custard... which when I make these again I will do. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. Preheat the oven to 180 and line a cupcake tin with cupcake wrappers.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. With the paddle attachment, beat the butter, sugar, flour, baking powder and salt on a slow speed until the ingredients are mixed and look like breadcrumbs.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3. In a jug, whisk together the milk, vanilla, and eggs by hand and pour 3/4 into the dry ingredients with the mixer on a slow speed. Once incorporated add the rest of the liquid. scrape the sides of the mixer bowl with a spatula to make sure it is all mixed and beat until combined and smooth.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4. Divide between the cases and bake for 18-20 minutes until golden and bounce back when pressed. Leave to cool on a wire rack.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5. If you are making your own custard, place the milk and vanilla in saucepan and bring to the boil. Meanwhile, mix the egg yolks, sugar, flour and cornflour to make a paste, adding a little hot milk to thin if needed.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6. When the milk has boiled, remove from the heat and mix 2 tablespoons of milk with the egg mixture and then pour it all back into the remaining milk. Return to the heat and bring to the boil, whisking continuously and continue to boil for another minute to cook the flours. Pour the custard into a bowl and leave until cool covered with cling film (about 40 minutes).</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">7. Nearly there. Beat the cooled custard to get rid of any lumps and in a separate bowl, whisk the cream until soft peaks. Fold the whipped cream into the custard.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8. Make a hollow about 2cm across and 3cm deep in the cakes, keeping the cut out sponge. Place a raspberry in each hole, top with half a tsp of jam and half a tsp of the custard mixture. Trim the cake and place back in the hole so it is level with the rest of the cake. Top with a swirl of the custard frosting and top with a fresh raspberry.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span></div></div>Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.com1tag:blogger.com,1999:blog-5843642615307409170.post-73300217288999970342011-06-14T10:24:00.000-07:002011-06-14T10:24:49.756-07:00A Berry Happy Breakfast - Part 2 - Berry Bread.<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bread. Berries. Breakfast.<br />
<br />
Need I say more?<br />
<br />
No, but I will - this is me after all and I don't think I've ever written a short post. </span><div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoOpAzIbXiFN5hlThL42wSoWUWRyibIISDF7xSgLoVdikq890fHScl7LRfOex3JvSBKPzsaTkyJcbG9TeZ5nr7l4HsRcodOfVyQVsNmNY9NUXgPHeVNaOLq5Y2t06WIzoA-G7q_wtMi2A/s1600/Breakfast-Club-logo.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoOpAzIbXiFN5hlThL42wSoWUWRyibIISDF7xSgLoVdikq890fHScl7LRfOex3JvSBKPzsaTkyJcbG9TeZ5nr7l4HsRcodOfVyQVsNmNY9NUXgPHeVNaOLq5Y2t06WIzoA-G7q_wtMi2A/s200/Breakfast-Club-logo.gif" width="200" /></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is the second recipe from my berry haul at the weekend, of course not including the not insubstantial amount of blueberries I ate on the way home.... ahem. And my second entry to the Breakfast Club, ran by <a href="http://fussfreeflavours.com/breakfast-club/">FussFreeFlavours</a> and hosted by <a href="http://www.simplysensationalfood.com/2011/06/breakfast-club-11-berries.html">Simply Food</a>. Told you I like berries!<br />
<br />
When I look at this recipe I think it's more of a cake than a bread, but to eat bread for breakfast makes me feel better than if I scoff cake first thing (mentally that is, not necessarily physically!). It doesn't have much sugar in it, the berries are sweet enough - and it's perfect for those berries that have seen better days. In fact, my major berry haul went bad quite quickly (well the strawberries and blackberries did, raspberries are still perfection in a punnet) which I guess is why they were so cheap - another reason to not feel guilty for eating cake bread for breakfast! I feel a list coming on.<br />
<br />
There is no yeast in this recipe either, but I don't believe you need yeast to make a cake bread (See bacon and cheese bread here). What do you think?<br />
<br />
To be fair, it's irrelevant; it was gorgeous for breakfast with a cup of string tea and yes, I'll admit it, I dunked. Who wouldn't? It was still warm and slathered with salted butter, which ended up creating a little film on my tea. Sounds gross. It wasn't. I guess the guilt factor evens out the health factor of A Berry Happy Breakfast - Part 1. Everything in moderation I say!<br />
<br />
So, enjoy baking this cake bread... then please, please enjoy eating, guilt free as a Sunday morning treat (or Monday, Tuesday, Wednesday....)<br />
<br />
Look at that. A short post after all.<br />
<br />
<b>Berry Bread</b></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_1AAULmf19v179VBfWWEREVjn-ncuBmBQfIP-NwGS3bSetRaoa0TQoaDN5HYQSm3SFNlfmjlaNtwTmdIAuU5S5mHlNqZKRBpAQhb3Z4KMDJVeatoj8uji3DIBcNRMXBwLTmoOO0U1sE/s1600/Berry+Bread+%25283%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_1AAULmf19v179VBfWWEREVjn-ncuBmBQfIP-NwGS3bSetRaoa0TQoaDN5HYQSm3SFNlfmjlaNtwTmdIAuU5S5mHlNqZKRBpAQhb3Z4KMDJVeatoj8uji3DIBcNRMXBwLTmoOO0U1sE/s320/Berry+Bread+%25283%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Breakfast Berry Bread... Cake... Bread. <br />
Whatever!</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
<ul style="text-align: left;"><li>250g plain flour</li>
<li>150g vanilla sugar (or add the seeds of 1 pod)</li>
<li>200g chopped nuts (I used walnuts and pecans, very roughly chopped)</li>
<li>2.5 tsp baking powder</li>
<li>2 eggs</li>
<li>40g butter, melted</li>
<li>1/2 tsp vanilla</li>
<li>200ml milk</li>
<li>150g mixed berries, chopped to the size of a raspberry if needs be.</li>
</ul><br />
1. Pre heat the oven to 180 and line a loaf tin (min is approx 8" long).<br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. In a bowl, mix all of the dry ingredients to combine.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
3. In a separate bowl, lightly whisk all the wet ingredients with a fork before pouring into the dry ingredients and mixing until combined.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
4. Stir in the berries.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
5. Bake in the oven for 50 - 60 minutes until a skewer poked into the middle comes out clean<br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6. Eat warm<br />
<br />
<br />
OK, I realise this second to last instruction makes it a cake. I give in.<br />
<br />
Enjoy anyway!</span></div></div></div></div>Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.com2tag:blogger.com,1999:blog-5843642615307409170.post-41302513790191527952011-06-13T09:22:00.000-07:002011-06-13T09:22:30.478-07:00It's a Berry Happy Breakfast! Part 1 of 3 - Berry Breakfast Trifle<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkv7c2RnjGkMjxWRfGDAP555OctBeqn0-Mkrl1LFiLCFlgfg8B9AFFec49UjjpKq4LpySiKuqKpIG5A-A9__BNlHVHe5razQwH2WDCCZowBOMOK5IPUp-IoA2eF5zVuhVVgj863KGF7k/s1600/Breakfast-Club-logo.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
<img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkv7c2RnjGkMjxWRfGDAP555OctBeqn0-Mkrl1LFiLCFlgfg8B9AFFec49UjjpKq4LpySiKuqKpIG5A-A9__BNlHVHe5razQwH2WDCCZowBOMOK5IPUp-IoA2eF5zVuhVVgj863KGF7k/s200/Breakfast-Club-logo.gif" width="200" /></a></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">One of the best thing I've found about blogging are the Events and Challenges other bloggers have devised (and I may do my own one day - who knows!?) because they challenge you to try new things and blog about recipes you wouldn't normally blog about. And that's why <a href="http://fussfreeflavours.com/breakfast-club/">FussFreeFlavours Breakfast Club</a> challenge is one I look forward to - My brekkies are generally boring - and when I saw that this months host '<a href="http://www.simplysensationalfood.com/2011/06/breakfast-club-11-berries.html">Simply Food</a>' had chosen Berries for their theme, I jumped with joy. I love 'em!</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
Juicy, tender, sweet, in season, and most excitingly, LOCAL! Best of all this adds up to CHEAP! Sadly, this also meant I went a bit mad at the grocers at the weekend and bought:<br />
<ul style="text-align: left;"><li>3 punnets of juicy, shiny red strawberries, </li>
<li>2 large punnets of dusky dark pink raspberries, </li>
<li>3 punnets of juicy blackberries </li>
<li>2 punnets of blueberries. </li>
</ul><div style="text-align: left;"><br />
</div>That's a <i>lot</i> of berry goodness. And how much did I pay!? Well, if I'd have been in Sainsburys, I would have closed my eyes at the check out and just handed over my credit card. But no need with my local grocer, as the whole lot came to a very tidy £6.50! That won't get you far in Sainsbury's I tell thee.<br />
<br />
As I walked home (feeling rather sumg... again), I began to think about recipes as I picked away at my purchases, munching my way home. There would be a lot of berry goodness in my kitchen that afternoon (hence why this post is Part 1 of 3)!<br />
<br />
I'll save the other two for later in the week, but I planned a gorgeous breakfast for hubs and I of Berry Breakfast Trifle followed by Blueberry Pancakes.<br />
<br />
I got home and unpacked my shopping, planning to make the pancake batter to rest overnight and... oh dear. I'd eaten ALL of the blueberries (except a sorry looking few left in the punnet that I quickly wolfed down when I saw them - does anyone else feel sorry for foods left behind so have to gobble them immediately? Or is it just an excuse for gluttony?).<br />
<br />
I digress. But the pancake idea fell as flat as a.. well a pancake. So, we are left with just a Berry Breakfast Trifle. Not a bad consolation prize bad though - it was a real treat and a half, a healthy one at that. Perfect for healthy breakfasts that look like you've put a <i>lot</i> effort into - they look great. The only downside I can see to these gorgeous breakfast treats is that you can't make them in advance - if you do, you get gooey granola, and no one wants gooey granola.<br />
<br />
This recipe uses my <a href="http://beafoodlover.blogspot.com/2011/04/gorgeously-good-granola.html">Gorgeously Good Granola</a> (available for sale on <a href="http://www.etsy.com/listing/75498187/gorgeously-good-for-you-granola-250g">Etsy</a> too, I'll have you know!), so make a big batch and it'll last you the week (or just buy some of mine - yum!)<br />
<br />
<b>Berry Breakfast Trifle</b><br />
</span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQhVs342NzBd9QB7oysQ8x9U5ckmak5_t22cXlKvLwKZxkfeA7DV6pe-Fw-1Pm8wOzitL0eNSFaUxtYObZ2I9zI5yG1ZWwa1aZpM5BqxexGVqla_XG3rIV6pISseIgCz4QUaqjZQ2n-qo/s1600/berry+breakfast+trifle+%25287%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQhVs342NzBd9QB7oysQ8x9U5ckmak5_t22cXlKvLwKZxkfeA7DV6pe-Fw-1Pm8wOzitL0eNSFaUxtYObZ2I9zI5yG1ZWwa1aZpM5BqxexGVqla_XG3rIV6pISseIgCz4QUaqjZQ2n-qo/s320/berry+breakfast+trifle+%25287%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Berry Breakfast Trifle</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
<br />
</span><br />
<ul style="text-align: left;"><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">One big handful of Granola per person (do you like my precision here?)</span></li>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">
<li>Selection of juicy berries, large ones chopped. (I used raspberries, strawberries and blackberries. Sadly not blueberries).</li>
<li>A large pot of natural yoghurt (you'll need 150g-200g per person</li>
<li>Drizzle of honey</li>
</span></ul><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
1. In a large glass (I used a chunky wine glass, but squat tumblers would looks fantastic), put roughly 2cm of granola in the bottom. Top with yoghurt (just a small dollop) and sprinkle generously with berries.<br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. Continue to layer until you have filled the glass, finishing with yoghurt, and topping with more berries, a sprinkling of granola and a drizzle of yoghurt.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
And that's it! I feel a fraud calling this a recipe; let's go with an assembly, an idea to create a filling, impressive low fuss, low fat, full flavour brekkie.<br />
<br />
Enjoy!</span></div></div>Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.com1tag:blogger.com,1999:blog-5843642615307409170.post-50796643221887750822011-06-12T04:04:00.000-07:002011-06-12T04:04:08.506-07:00The Spice Club Manchester<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It was a cold Saturday in June (yes, June. Summer. I know.) Hubs and I made our way to North Manchester for dinner with friends. But this wasn't any old dinner with friends. We had just discovered The Spice Club, an underground Indian restaurant ran by Monica, with her mum Anita doing the cooking and brother Anjay the ever attentive Maitre'd. Opening in September 2010, The Spice Club is going strong, starting out with Clubs once a month, now increasing to once per week and always a sell out. They're now moving onto Sunday Brunches too!<br />
<br />
Monica and her family welcome you in to their lovely home in the leafy suburbs, with introductions and a welcome drink as they show you to the large and lovely dining room, table perfectly set for dinner for 13 with a menu to guide you through the evening. A lovely touch to keep referring back to, but as we were given the dishes, Monica introduced them so we knew exactly what we were eating, how it was cooked and the traditions behind the food. But more on that later.<br />
<br />
I always worry that, with Supper Clubs, you are in someone elses home so could feel rushed - after all of that cooking and hosting wouldn't you just want your bed? But not at The Spice Club. The evening was wonderfully relaxed and by sitting around the large table we met some truely lovely people who were enjoying the experience just as much as we were. And that's why there are no photographs in this post. So carried away were we with the evening and enjoying a shared experience, it wouldn't have felt right to whip my camera out. So I didn't.<br />
<br />
Monica invited any foodies to have a wonder around the kitchen if they felt the need to see what was going on. How could I resist! So after our starter, an indian street snack I'd never come across before but can't wait to try again, I up and left the table expecting to find, if not panic, then a hub of activity. <br />
<br />
I was wrong.<br />
<br />
Monica and her mother were stood chatting, enjoying the sound of laughter coming from the other room. The plates and bowls were being heated as Monica stirred the entrees. Salivating with anticipation I fought the desire to jump on the food and chatted with Monica and Anita, not once feeling in the way, mainly because everything was prepared and they had the time to chat. I may have just stumbled upon the Actual Hostess With The Mostess (Damn it, I was going for that crown!) with the most fabulous food (ditto).<br />
<br />
So onto the menu. I want to describe every dish but I won't, can't, do it justice. I only cook the odd curry at home keeping everything easy so I don't have any authority on the style of cooking or indeed the ingredients, but what I will say is That Was The Best Indian Meal I Have Ever Eaten. Officially.<br />
<br />
No grease; no orange fingers; no chicken-that-could-be-other-animal; no lamb-that-probably-came-from-the-floor-of-the kebab-shop-next-door; no 'My mouth is on fire' syndrome synonymous with that 'Indian' (read 'English Lout') favourite, Vindaloo.<br />
<br />
But we did get tender, juicy chicken slowly roasted in aromatic spices; Food cooked in olive oil; Spices so beautifully toasted the aroma was like expensive perfume filling the house; lamb so juicy, tender and flavourful we asked for seconds (and thirds. And we got them). We enjoyed traditional Indian, home-cooked fare, a delicious starter and five entrées, with salad, rice and fresh steaming chapatis followed by delicious fruity sorbets and chai cardomom tea to wash it all down with, nicely rounded off with a raspberry biscuit and an Indian sweet I wish I knew the name of.<br />
<br />
The menu, in full, was as follows:<br />
<br />
<b>Welcome Drink:</b> Fresh Orange & Mango Juice<br />
<b> Appetiser:</b> Papdi Chaat<br />
<b>Entrées:</b> Keema Mattar, Murgh Masala, Aloo Gobi, Sukhi Urad Dal, Raita<br />
<b> Dessert:</b> Mango & Raspberry Sorbet with Mint Sugar<br />
Cardamom Chai served with traditional Indian biscuits<br />
<br />
All in all, a fantastic night; fantastic hosts, fantastic friends (old and new) and, most importantly, fabulous food (and the best bit? Unlike every Indian meal I've ever eaten, it's now 4 hours after eating as I type and I've not got Delhi Belly. Fabulous).<br />
<br />
If you want a curry in Mancester, forget the Curry Mile and call Monica at <a href="http://spiceclubmanchester.com/">The Spice Club</a> to find out what a real Indian meal should taste like.<br />
<br />
<a href="http://spiceclubmanchester.com/">The Spice Club</a><br />
<a href="http://spiceclubmanchester.com/upcoming-events/">Upcoming Events</a><br />
<a href="http://spicediary.com/">Monica's Blog 'Spice Diary'</a></span></div>Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.com3tag:blogger.com,1999:blog-5843642615307409170.post-40190043151457337932011-06-07T03:32:00.000-07:002011-06-07T03:52:28.873-07:00Top 10 Father’s Day Foodie Finds<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Blimey, shopping for boys is hard. Even harder when it’s a man of a certain age who just had a big birthday and got everything he wanted. So I’ve scoured the t’interweb for a foodie gift for my fantastic Father…. And here’s what I’ve found <br />
<br />
I hope it provides you with some inspiration and saves you the hours I’ve spend searching…. </span><br />
<div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>DIY Dads</b> - <a href="http://www.biscuiteers.com/occasions/fathers-day/toolkit-tin">Tool Kit Biscuit Tin by Biscuiteers</a> I defy any handy dad, or just hungry dad, not to be pleased as punch when given this box of edible tool treats. Having been the very lucky recipient of a box of biscuits before I can vouch for their sweet deliciousness. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKKdfwEjAxP1eGuv29C7jiBYCVz_AnEdrT5XP2pDKDLoWDpD9qtc-hd8NdASLUJDAnbKHiMFF31ENmhp_JdHocnlTzLNLdEwF_wcUy0Wni69YkyUx5Srerfo55-Wvwi3BkR3Op9xJ_f_Q/s1600/bs2842_tin_tool_box-v2_tools_lable_v2_ret.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKKdfwEjAxP1eGuv29C7jiBYCVz_AnEdrT5XP2pDKDLoWDpD9qtc-hd8NdASLUJDAnbKHiMFF31ENmhp_JdHocnlTzLNLdEwF_wcUy0Wni69YkyUx5Srerfo55-Wvwi3BkR3Op9xJ_f_Q/s200/bs2842_tin_tool_box-v2_tools_lable_v2_ret.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">www.biscuiteers.com</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Working Dads</b> – Perfect for the 9-5 foodie dad who’s bound to be out when postie arrives. This <a href="http://www.notonthehighstreet.com/thecakenest/product/father-s-day-cake-card">cake embedded card</a> from <a href="http://www.thecakenest.co.uk/">The Cake Nest</a> will slip right through the letterbox. Let’s just hope he doesn’t stand on it when he walk through the door. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP8afPHC8UclqsdBJNcrRlpu3kOwKIS4v40hyphenhyphenN4dPm1TUdSAOAg8zjmdJ_LeNQ9-NjJrwHxbZMzt3FETK3bOpvAnIRlcZULJsG3fa6Ruv2bFGL71nvlvit1lkqyP-qvFcD-1PEemTT-lc/s1600/normal_CakeCard-girrafe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP8afPHC8UclqsdBJNcrRlpu3kOwKIS4v40hyphenhyphenN4dPm1TUdSAOAg8zjmdJ_LeNQ9-NjJrwHxbZMzt3FETK3bOpvAnIRlcZULJsG3fa6Ruv2bFGL71nvlvit1lkqyP-qvFcD-1PEemTT-lc/s200/normal_CakeCard-girrafe.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.thecakenest.co.uk/">http://www.thecakenest.co.uk/</a></span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> <b>Skillful (or not) Dad</b> – Give your dad something to look forward to and a new skill to boot by booking him a course at a Cookery School. <a href="http://www.thecheshirecookeryschool.com/courses/index.php?_a=viewProd&productId=147">The Cheshire Cookery School has ‘A feast From the Far East’</a> course on 26th June – a week of anticipation for him, brownie points (and a good meal at a later date) for you. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPntbjsNcvzwor6aCShG7W-nBcc-3hVj_KemewtCkMetuC3y9a5MHuWRsZfWprV4KPm_tWlct8utkLzKpip2IjGtviNRyGuL0Rf37zgGfbsqlFZFUk9HVap6sK06TxA5SwXbb9IXIAti0/s1600/thai.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="95" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPntbjsNcvzwor6aCShG7W-nBcc-3hVj_KemewtCkMetuC3y9a5MHuWRsZfWprV4KPm_tWlct8utkLzKpip2IjGtviNRyGuL0Rf37zgGfbsqlFZFUk9HVap6sK06TxA5SwXbb9IXIAti0/s200/thai.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">www.thecheshirecookeryschool.com</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
<b>‘BYOB’ Dad</b> – If your dad loves wine but doesn’t know his Chablis from his Chardonnay, get him vouchers for the <a href="http://www.manchesterwineschool.com/catlist.php?cat=31">Manchester Wine School</a>, or tickets to a tasting. A full day course with lunch thrown in? Be a good son/daughter and accompany him along. I know I will. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7wCKm2qA1ERlMOv7yJW93WiP1s5iMCG-aJ9jsAaTJuH3iAS_EvcYmqpVStfi6PVYjLmOg-NIpAGUzAUBtHuGHkDlCE-GFH0NSOMMtLZwvi9j057hNX5sZu4Z7bDNzuc_1L18gbT5RoDE/s1600/header.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="35" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7wCKm2qA1ERlMOv7yJW93WiP1s5iMCG-aJ9jsAaTJuH3iAS_EvcYmqpVStfi6PVYjLmOg-NIpAGUzAUBtHuGHkDlCE-GFH0NSOMMtLZwvi9j057hNX5sZu4Z7bDNzuc_1L18gbT5RoDE/s320/header.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">www.manchesterwineschool.com</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
<b>Beer Swigging Dad</b> – If your Pops likes his real beers, turning his nose up at Carling/Stella/insert other well known brands of lager here then this <a href="http://www.realale.com/product_info.php?products_id=289">Fathers Day Case from Real Ale</a> is just the ticket. A selection of hand chosen beers will hit the spot and widen his drinking choices down the pub on a Friday. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw6933zxnq059g2RPw2-YgSlMzgBK4nerogS0uUadM7-3MG_odWkuP11BIi5hQdt_m9ZEszEyaaLELW8g86yDNUCS2yCQBbAl4fwxwSk7Qfdr_ZGaJqur1yAz9JnpwgpKS7bus-vH_Z7Q/s1600/FathersDay+new+case.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw6933zxnq059g2RPw2-YgSlMzgBK4nerogS0uUadM7-3MG_odWkuP11BIi5hQdt_m9ZEszEyaaLELW8g86yDNUCS2yCQBbAl4fwxwSk7Qfdr_ZGaJqur1yAz9JnpwgpKS7bus-vH_Z7Q/s200/FathersDay+new+case.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">www.realale.com</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
<b>Posh Dad</b> - Posh it up with a hamper from Fortum and Mason. This<a href="http://www.fortnumandmason.com/product/the-gentlemens-hamper,10380.aspx"> ‘Gentlemans Hamper’</a> is pricey, but if he’s a gentleman, he’s worth it, right?</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7COUhHOk90RH1bLh-4v1cWN1PxtvlCmXIX7RH592xybueh3esX168RpZpgHlWS_6_cyXYp03agWNEZ-DrDmaAXPvent3AFB85M4RPyD5hRsJn9UeDHRdvvjV-nNsARtZ6PA1ebO6k-SM/s1600/979101_L.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7COUhHOk90RH1bLh-4v1cWN1PxtvlCmXIX7RH592xybueh3esX168RpZpgHlWS_6_cyXYp03agWNEZ-DrDmaAXPvent3AFB85M4RPyD5hRsJn9UeDHRdvvjV-nNsARtZ6PA1ebO6k-SM/s200/979101_L.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">www.fortnumandmason.com</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
<b>Green Fingered Father</b> – If your pops likes to potter in the garden, tickets to the <a href="http://www.rhs.org.uk/Shows-Events/RHS-Show-Tatton-Park/2011">RHS Flower Show in Beautiful Tatton Park</a> would be a great gift. With vegetable competitions, garden displays, hints on tips to grow your own and endless foodie shopping opportunities, it’s a great day out for dad and family. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2pVmoME9wbnKpvZuJ2N_FiXc2ZlNl3BvXJQF1LMbxD13xMWLOlxCpQQ-0KNRWE7yfLmzamofAbfPi-1cJ0Wa7iIPUnCN1jJMfBAQ1PzryZEP0Xx13KK8J2e-3PgMQBkTwjYAGy1nqQiU/s1600/rhs-logo.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2pVmoME9wbnKpvZuJ2N_FiXc2ZlNl3BvXJQF1LMbxD13xMWLOlxCpQQ-0KNRWE7yfLmzamofAbfPi-1cJ0Wa7iIPUnCN1jJMfBAQ1PzryZEP0Xx13KK8J2e-3PgMQBkTwjYAGy1nqQiU/s1600/rhs-logo.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">www.rhs.org.uk</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
<b>Connoisseur Pops</b> – Treat your dad to these beautiful Cognac glasses from<a href="http://www.bodieandfou.com/"> Bodie and Fou</a>. I may get these chic glasses and hope he hates them so I can keep them. He won’t though – who would!? </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKj4PV_ZzwFFm_YWmaUPbE_KwKTYqFKFI33-BnsWx6ksVVvP63EcwfdxIewtOVy9rWCVTeJx5e24hiEcPwwexQ7EVLNFzgEeLm5J_oiBzgxhOmWgI9TB8Uh3_Wifn8MZieKZLCmXd3JRc/s1600/normal_SUM10-008-g_SQUARE.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKj4PV_ZzwFFm_YWmaUPbE_KwKTYqFKFI33-BnsWx6ksVVvP63EcwfdxIewtOVy9rWCVTeJx5e24hiEcPwwexQ7EVLNFzgEeLm5J_oiBzgxhOmWgI9TB8Uh3_Wifn8MZieKZLCmXd3JRc/s200/normal_SUM10-008-g_SQUARE.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.bodieandfou.com/">http://www.bodieandfou.com/</a></span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
<b>‘Grow Your Own’ Dad</b> - I’m not suggesting you plant your dad in amongst the carrots and onions, I’m talking about dads who grow their own and would love this <a href="http://www.glut.co.uk/fathers-day-gifts-to-drink/The-Red-Wine-And-Vine-Box">Wine and a vine crate from The Gluttonous Gardener</a>. I’ve bought my dad a couple of these over the years. It takes time to grow, but rewarding when you pick your own English grapes (and have half an hour on the phone hearing all about it afterwards). </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJs19U4LrARiHEPR3RYUrItYpaKAyIjgApKJiNfpzZfAVJmup_zdrptRPrS4izi5qE9sGqwzghuGT2UN0dUtdO-7TeH9F1RGOz2k65CJwW53a9w46cjXVj2gWkcFNv3-nPz0tLyBrRlZo/s1600/6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJs19U4LrARiHEPR3RYUrItYpaKAyIjgApKJiNfpzZfAVJmup_zdrptRPrS4izi5qE9sGqwzghuGT2UN0dUtdO-7TeH9F1RGOz2k65CJwW53a9w46cjXVj2gWkcFNv3-nPz0tLyBrRlZo/s200/6.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">www.glut.co.uk</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
<b>Tea and Papers Dad</b> – Personalised <a href="http://www.teapalace.co.uk/Department-CFATHERS_DAY_GIFTS/">Tea in a Personalised Tea Caddy from The Tea Palace</a>– could it get more personal than that for Fathers Day? Take Dads favourite tastes and let the Tea Masters (I want that job) do all the work while you take all the credit. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQI3_-1b7aLSQMTu64-OEZ90hnU-mseTvVa2Hf7x2NolNoj_krvuXIBpwvX6YM2tRhm1nR-mWltWz0EAQtcoBTR5CzP7RuUE6ehnc6g30We24t58BwnzdtaEd_w1WKsi4kDE8EtpFYU0/s1600/logo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="64" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQI3_-1b7aLSQMTu64-OEZ90hnU-mseTvVa2Hf7x2NolNoj_krvuXIBpwvX6YM2tRhm1nR-mWltWz0EAQtcoBTR5CzP7RuUE6ehnc6g30We24t58BwnzdtaEd_w1WKsi4kDE8EtpFYU0/s200/logo.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">www.theteapalace.co.uk</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A Bonus Entry!</span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Some Dads Like it Hot</b> – If you want to make your own gift – and why not - make it special with a chilli hamper containing a chilli plant, a big jar of homemade chilli jam and some chilli chocolate lollies – stay tuned, recipes to follow… <br />
<br />
<span class="Apple-style-span" style="font-size: x-small;">I have used the photographs from the websites I have linked to in the post. I have emailed every website/seller referenced. Please let me know if you would like me to remove the photograph.</span></span></div></div></div></div>Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.com6tag:blogger.com,1999:blog-5843642615307409170.post-70938874551672530792011-06-05T09:54:00.000-07:002011-06-05T11:07:06.106-07:00Secret Vintage Afternoon Tea Party<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Supper Clubs, old hat in London, new to Cheshire, is the name given to underground restaurants hosted by food lovers in their homes. I’d always fancied going to one, so when I found that there were two in Manchester, I immediately signed up, pleased I’d found some close by. And yesterday, I was thrilled with the text message of the secret location - just how a supper club should be.</span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
But If I thought I was pleased then, you should see me now having just arrived home from my first supper club experience, The Secret Vintage Tea Party, beaming like the cat that got the cream. And I did get the cream, lots of it, clotted, in a gorgeous bowl and spread on scones. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwCCCKOjk3CilDcpXZQ09C_Sq3Wi5m8FcBHyC9N3_VVZGfgSb4gdAJAXnUQJ5HtZIkw3Sc3PXxSxCSHKgAAfyNxTsnyueXFiHzDGfk51DT1PfBaxd3r0hMxq1SMMU-hpnEdw3SgxCQl_4/s1600/SecretVintageTeaParty+%252856%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwCCCKOjk3CilDcpXZQ09C_Sq3Wi5m8FcBHyC9N3_VVZGfgSb4gdAJAXnUQJ5HtZIkw3Sc3PXxSxCSHKgAAfyNxTsnyueXFiHzDGfk51DT1PfBaxd3r0hMxq1SMMU-hpnEdw3SgxCQl_4/s320/SecretVintageTeaParty+%252856%2529.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Beautiful table setting</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">As I pulled up at the home of Gwyneth Brock of <a href="http://www.vintageafternoonteas.co.uk/">Vintage Afternoon Teas</a> in South Manchester, I had butterflies in my stomach, not sure what to expect. I met my gorgeous friend Kate outside and knocked on the door as we stood in the drizzle South Manchster is famous for. But we were greeted by a burst of sunshine as Gwyneth threw the door open and welcomed us into her home, beaming from ear to ear, resplendent in a flowery dress and Cath Kidston \pron. After being greeted like old friends we were introduced to the two other Supper Clubbers already in the dining toom as Gwyneth pressed a glass of ice-cold home made lemonade into our hands. We made polite chit chat as we surveyed the scene in front of us inside Gwyneth's 400 year old farmhouse, a table set with the most beautiful vintage crockery I’ve ever seen - mis-matched linen, tea cups, saucers, plates, napkins, jugs, sugar bowls… I was in vintage heaven. I’m not into stealing but if I could get my hands on some of this I’d have managed to make peace with myself. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kswbH2-w0UyvE-bajQFqGsZSdcDnQAyoj8380Ac-eu7dJwm95WWl78MaB812e8nD8eKqu30eTND5CK5lw0QAUknZ3lJ2uEs4axvIBU7QSDkiL9IrvI4Z9nVCN9r1jGb5LA0g-vu4XWU/s1600/sandwiches1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kswbH2-w0UyvE-bajQFqGsZSdcDnQAyoj8380Ac-eu7dJwm95WWl78MaB812e8nD8eKqu30eTND5CK5lw0QAUknZ3lJ2uEs4axvIBU7QSDkiL9IrvI4Z9nVCN9r1jGb5LA0g-vu4XWU/s400/sandwiches1.png" width="257" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sandwiches</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Just one of the many<br />
vintage teapots</span></td></tr>
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Kate and I hung our noses over the menu and place settings, tummies grumbling and mouths watering. The dining room soon filled up and the tea party began as we took our seats. Gwyneth introduced herself, told us it was her first supper club (you’d never have guessed – Gwyneth was the perfect, unflappable hostess) and welcomed us to her lovely home before bringing vintage tiers of delicate sandwiches, plates of tartlets and pots of tea in stunning vintage teapots. We all waited for someone else to start, politeness of the English stopping us from diving in as we wanted to, but once we started, we couldn’t stop. Kate and I sipped our tea chatted to other guests as made our way through the never ending pile of sandwiches – no one was going hungry here! </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiymiVI4d-WX02axq663JLbWxBPNHQQp0SL0YbmM9Tz474QM8eox9iOT0FcZuUktcyBifEC3oB_D-7PLxDT6PtV6_moSykAwh5wrv9-xOIHEK1qhznlqaXT7eHPWDGz7dsbzwbm2WiaTyg/s1600/SecretVintageTeaParty+%252861%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiymiVI4d-WX02axq663JLbWxBPNHQQp0SL0YbmM9Tz474QM8eox9iOT0FcZuUktcyBifEC3oB_D-7PLxDT6PtV6_moSykAwh5wrv9-xOIHEK1qhznlqaXT7eHPWDGz7dsbzwbm2WiaTyg/s200/SecretVintageTeaParty+%252861%2529.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Vintage cup and saucer</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The bread, so soft and sandwiches freshly made, so fresh in fact that Gwyneth let us into a secret – only half an hour before she was still in her jammies making sandwiches! You’d never have guessed; the atmosphere was friendly, light and very, very relaxing. What better way to spend a Sunday Afternoon? The sandwiches were delicious – smoked salmon and cream cheese, Cheshire ham and mustard, Lancashire cheese and onion marmaldade, and free range egg and watercress – fabulous, classic and local. <br />
<br />
As the sandwich plates were taken away, we waited with breath that was baited for what we were really there for. <br />
<br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The Cakes. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tVC230uIGZVSic6w99fF-g9YYRE9dqM3-ssR3CuQpDa-t7u1RKdWGVomu6lMvx6QBcljh40JtApngCjgqSbHZzSjyhtv5yOYEbC-dZQ3ygyzxacg-8zoUOwhyphenhyphenysctSjSDgs_h6IMvK0/s1600/SecretVintageTeaParty+%252831%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tVC230uIGZVSic6w99fF-g9YYRE9dqM3-ssR3CuQpDa-t7u1RKdWGVomu6lMvx6QBcljh40JtApngCjgqSbHZzSjyhtv5yOYEbC-dZQ3ygyzxacg-8zoUOwhyphenhyphenysctSjSDgs_h6IMvK0/s320/SecretVintageTeaParty+%252831%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Raspberry and White Chocolate Macaroons, <br />
Scones, Guinness Tea Cake</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And we weren’t disappointed, as I knew we wouldn’t be. All the guests were seated around a large farmhouse table and I was opposite a devout fan of Gwyneths Afternoon Tea business, who had my mouth watering with talk of macaroons, brownie and sponge cakes (oh my). As they arrived the room silenced as we watched cake stand after cake stand make its way into the dining room, the table groaning with the delights. No fear of politeness this time as we pounced upon the cakes like people who’d never seen the bubblegum pink of a raspberry and white chocolate macaroon before, never tasted the delights of a rum and mint brownie before, never gotten covered in clotted cream as they ate their scone before. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJwplvTozvEhbUXw1HKE1Tf3zJyljOJVA1YEFoFAf0yk8KxNJgprPKazD4ciGtPVjaOUrCZCeH54UuaR9WxBheC-YYfBxyS7g6V6s-gFBQopPZznAmzWt7ihx1zP-VQpMVpNRkeMwXVhg/s1600/SecretVintageTeaParty_new3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJwplvTozvEhbUXw1HKE1Tf3zJyljOJVA1YEFoFAf0yk8KxNJgprPKazD4ciGtPVjaOUrCZCeH54UuaR9WxBheC-YYfBxyS7g6V6s-gFBQopPZznAmzWt7ihx1zP-VQpMVpNRkeMwXVhg/s320/SecretVintageTeaParty_new3.jpg" width="292" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Rum and Mint Brownies, Lemon Victoria Sandwich</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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And we hadn’t. Not in this way, with lust and greed over taking the desire to merely satiate hunger, with lust and greed quickly giving way to the desire to gorge on these beautiful home baked delights. And then there was the Guinness Tea Cake smothered with butter, a not-too-sweet exception to the sugar laden cakes surrounding it. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxmvbuCH7T0y2P1AD4fi_hNQtV3qsX09vfhLmLJWMbbG-yx5Kgd4YSQDJe_tyilT3EGCDaDxryo8nnzVpkNr9gyW5qVM_s6O0W284mzVLTRHSJM0DQ0vP_UWG2nPLkSDf1aZXELNNnVPQ/s1600/SecretVintageTeaParty+%252851%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxmvbuCH7T0y2P1AD4fi_hNQtV3qsX09vfhLmLJWMbbG-yx5Kgd4YSQDJe_tyilT3EGCDaDxryo8nnzVpkNr9gyW5qVM_s6O0W284mzVLTRHSJM0DQ0vP_UWG2nPLkSDf1aZXELNNnVPQ/s200/SecretVintageTeaParty+%252851%2529.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Have you ever seen a more <br />
amazing sugar bowl?</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
Last but not least, taking pride of place in the centre of the table… a Victoria Sponge cake, fit to burst with lemon curd and fresh cream. And the cake wasn’t the only one fit to burst. I just couldn’t manage another bite and I could have cried with disappointment. <br />
<br />
As the chatter died down and we all made promises to see Gwyneth in July for her next party, the magic words were spoken ‘Would anyone like to take some cakes home?’. Immediately, the room was alive with chatter again as we made our requests. Brownie and a macaroon for hubby, and thanks to Gwyneths hospitality, kindness and generosity, a piece of lemon Victoria Sandwich cake for me. Tears no longer necessary. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe56XRHKIQTdVeisk1jSP_5iXX4npRpXru7UD38I4uTlm6M8AxAEPNu6yB1EYIoaBdh1eeUrPu86nG92kuu9HjIS5q_nH1i2W3PxwR-rRzgf9S5rkuIRpLw9BDQ-90i0KfodxgTY9AGg8/s1600/SecretVintageTeaParty_new2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe56XRHKIQTdVeisk1jSP_5iXX4npRpXru7UD38I4uTlm6M8AxAEPNu6yB1EYIoaBdh1eeUrPu86nG92kuu9HjIS5q_nH1i2W3PxwR-rRzgf9S5rkuIRpLw9BDQ-90i0KfodxgTY9AGg8/s320/SecretVintageTeaParty_new2.jpg" width="233" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Lemon Victoria Sandwich</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
Thank You Gwyneth, for a wonderful afternoon in your lovely home. <br />
<br />
<span class="Apple-style-span" style="font-size: x-small;">You can find out more about Vintage Afternoon Tea's <a href="http://www.vintageafternoonteas.co.uk/">here</a> and more supper club dates <a href="http://supperclubfangroup.ning.com/events/vintage-afternoon-tea-party-2">here</a>. This supper club had a suggested donation of £12. A bargain in my book. I gave what it was worth - more!</span><br />
<br />
</span></div></div>Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.com1tag:blogger.com,1999:blog-5843642615307409170.post-82674583202854388352011-06-05T01:24:00.000-07:002011-06-05T02:52:06.284-07:00Friday Night Chinese - Chicken in Black Pepper Sauce<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Why is it that a four day week can feel longer than a five day week? Personally, I think it's because we expect it to be short, the days flying by and before you know it, it's Friday. But not for me and certainly not for hubs.<br />
<br />
I stumbled through the door last Friday, heels kicked to one side, hair askew, ready for the weekend. Now, know this. I ALWAYS cook on a Friday night, stemming from the days when my husband would work Monday to Friday in London, coming home only at the weekends and I'd welcome him home with something with a nutritional value higher than zilch. And this weekend was no different, except for one little thing. <br />
<br />
Hubs called at lunchtime, knowing I was knackered, and said, 'Let's get takeaway. Chinese? The Dragon do that one I love.' And yes, The Dragon does do good food, BUT I ALWAYS COOK ON A FRIDAY! Does he not realise he is breaking my moral code to feed my husband (and anyone else who passes over my threshold for that matter!)? Call me old fashioned, but I like a tradition.<br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So I got to scheming, what if I made him think he was getting a Chinese takeaway, that I picked it up just before he got home, only to have cooked it myself, feeding my obsession of knowing exactly what's going in our food and knowing that it's actually chicken we're eating, not re-constituted animal X.<br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So I made Chinese, knowing what he'd order and having most of the ingredients at home, just a quick stop off for chicken and veggies. I opened all the window so any cooking smells could be passed off as takeaway smells and set to it.<br />
<br />
I even went so far as to put it in old takeaway tubs that I save for leftovers and dumping the food into a big bowl as I would normally do with a Chinese takeaway, spooning from bowl to mouth without removing my eyes from whatever rubbish happens to be on the TV.<br />
<br />
But he knew.<br />
<br />
The first comment was positive 'Oh God that smells good, I'm starving!'<br />
<br />
But then, his second comment, upon spying the meal was 'oh, there are normally more onions than anything else, but this has peppers and mushrooms in it. Was it more expensive?'<br />
<br />
And then 'The chicken's good. It's different. Not as stodgy. It tastes... less over the top Chinesey... you know what I mean?'<br />
<br />
Busted.<br />
<br />
But was it as good?<br />
<br />
Yes, but rather than a takeaway, it tasted like it had come from a proper Chinese restaurant. It tasted like it was freshly-made from scratch with real ingredients with the love and attention food deserves. Funny that, because it was.<br />
<br />
<b>Chicken in Black Pepper Sauce</b></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-TA_zDBq2GI81nJX1gezDtdaSjWGFlmGP-x0kaecFpdbcOVfeGa1oWaOU892rgaEQK7wP-qaeGI6RW1r-DK6HyiGKp5IsM2-09O4GOjrbL9qgnKr7UA2Xp6O9E285dStFFoQIM56JwA/s1600/Chinese+Chicken+in+Black+Pepper+Sauce+%252818%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-TA_zDBq2GI81nJX1gezDtdaSjWGFlmGP-x0kaecFpdbcOVfeGa1oWaOU892rgaEQK7wP-qaeGI6RW1r-DK6HyiGKp5IsM2-09O4GOjrbL9qgnKr7UA2Xp6O9E285dStFFoQIM56JwA/s320/Chinese+Chicken+in+Black+Pepper+Sauce+%252818%2529.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<ul style="text-align: left;"><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tbsp soy sauce</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">300g chicken thighs cut into bit sized pieces</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp vegetable oil</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 large onion, sliced</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 green pepper, cut into strips</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Large handful mushrooms, chunkily sliced</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tbsp freshly ground black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp maggi seasoning</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">scant 1/2 tsp sugar</span></li>
</ul><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. Marinate the chicken in 1 tbsp soy sauce for 10-20 minutes</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. Heat a wok and oil, and stir fry the onions for 3-4 minutes on a high heat. Add the pepper and mushrooms, cooking for another 2 minutes before adding the black pepper, chicken and marinade.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3. Continue to cook until the chicken is cooked through, about 8 minutes.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJLSuLlWrdgEGgYy6eP_Pc_T3yi1wKCuyfI3gd6lJvD6emYn2RmkbwG5Z_2gsMvz4NHjHr88k5Oto9Rdae3hgykIoOhlHUHYwyO83w6Dd-8jInyEB6nkHRZ5fyCa_qy2DdVBejpU5hdko/s1600/Chinese+Chicken+in+Black+Pepper+Sauce+%252812%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJLSuLlWrdgEGgYy6eP_Pc_T3yi1wKCuyfI3gd6lJvD6emYn2RmkbwG5Z_2gsMvz4NHjHr88k5Oto9Rdae3hgykIoOhlHUHYwyO83w6Dd-8jInyEB6nkHRZ5fyCa_qy2DdVBejpU5hdko/s200/Chinese+Chicken+in+Black+Pepper+Sauce+%252812%2529.JPG" width="200" /></a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4. Add the remaining soy sauce, maggi seasoning and sugar, cooking until the sugar begins to caramelise, just a minute or two.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serve with rice or noodles</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div></div>Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.com0tag:blogger.com,1999:blog-5843642615307409170.post-69799211557121162952011-06-03T04:33:00.000-07:002011-06-03T04:33:37.363-07:00A Taste of Sunshine - Courgette and Prawn Risotto with Courgette Flowers<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnTnyl0iXhKy5W7MDYv0dsI3t8c7DriOyytQIB4M8L-W_z2b5ZO0tXpu9BKIGQwUOS_UIwCirn0TJrNFNa6CYGdRAfugq-A8Vfaim5gj3u67k2vw3RSV8j3vMC2NxxAV5vP2LJtynAnac/s1600/Courgette+and+Prawn+Risotto+with+Courgette+Flowers+%252824%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnTnyl0iXhKy5W7MDYv0dsI3t8c7DriOyytQIB4M8L-W_z2b5ZO0tXpu9BKIGQwUOS_UIwCirn0TJrNFNa6CYGdRAfugq-A8Vfaim5gj3u67k2vw3RSV8j3vMC2NxxAV5vP2LJtynAnac/s320/Courgette+and+Prawn+Risotto+with+Courgette+Flowers+%252824%2529.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Courgette plant - going strong!</td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div>I’ve got to admit that I’m feeling rather pleased with myself, smug, if you will. I’ve turned my overgrown, sorry excuse for a small urban garden into a little kitchen garden, basking in the sunshine, bees hopping from plant to plant and scented by sweet peas and growing all manner of edible delights by day; romantic hideaway, lit by twinkly fairy lights and scented by garden candles by night. Tomatoes, runner beans, carrots, beetroots (oh my), but most pleasing to me are those foods that money just can’t buy – radish tops, onions stalks (to be used instead of chives) and most excitingly, courgette flowers. And these are they bits most people throw on the compost heap. Not me, everything I grow that’s edible I eat. Tight? Maybe. Imaginative? Definitely. <br />
<br />
You can’t buy courgette flowers in the shops – well not that I’ve seen anyway – and even if you could, they would be ridiculously expensive. They need to be picked at the right time (just after their work on the plant is done and just before they wilt and fall off the courgette). When picked, you have only hours before they wilt and turn brown – how on earth would you get them to market, I wonder? </span><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
But don’t let that stop you! Find a friend who grows – we all have one – and pinch your flowers from them (make them dinner if guilt sets in). </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></div><div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfcmfzzWj3sIfjpb6Wri2Mdb8zOmQdmYypujdlnUrnHqusjWNo4F1ivmIh6CHOL9UR-cjQnC5AAE71eE4WdUBAj6VgK7hICdMJeBGytqQddk8l7z82gQSo0UUeCSqmnkE9S7tFbr4WY1A/s1600/Courgette+and+Prawn+Risotto+with+Courgette+Flowers+%252828%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfcmfzzWj3sIfjpb6Wri2Mdb8zOmQdmYypujdlnUrnHqusjWNo4F1ivmIh6CHOL9UR-cjQnC5AAE71eE4WdUBAj6VgK7hICdMJeBGytqQddk8l7z82gQSo0UUeCSqmnkE9S7tFbr4WY1A/s320/Courgette+and+Prawn+Risotto+with+Courgette+Flowers+%252828%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Beautiful flowers, bad picture. <br />
Rainy day outside, sunshine inside</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Courgette flowers aren’t substantial. They don’t taste of much. But their texture makes up for it, amazingly smooth and silky, adding another dimension to a dish, not to mention the wow factor. And they’re beautiful, so beautiful that they bring a little bit of sunshine to an otherwise dull day. And these reasons are exactly why I do not, will not, absolutely refuse, to stuff and deep fry them. These delicate little flowers should be wilted into food, not fried to a crisp, losing their special texture and dulling that gorgeous sunshine yellow. There must be a better way? <br />
<br />
So I took inspiration from Two Greedy Italians who gently stir theirs into a risotto at the end of cooking. I once gave my risotto to an actual Greedy Italian who’d never learnt to cook and, whilst we were living in Amsterdam for work had his mother bring food for his freezer. Maybe this was why I was so bitter when he called my beloved risotto a Spanish Paella. And maybe it was more like a paella - I follow my instincts when I cook letting tastes and textures guide me, throwing chunks of vegetables in and, horror of horrors, adding parmesan to seafood. Well, I like it, I think the parmesan makes a risotto, and I won’t be told what I do and don’t like. I’m not one for rules and I’ll add what I want to (cue stamping of feet and sticking out lip). <br />
<br />
I know this isn’t the Italian way – it’s the Bea way. <br />
<br />
But, whatever happens, I do follow, no, cherish the basic rule of making a proper Italian risotto - I patiently stir, adding stock, and continuing to stir until my arm aches and the rice is perfectly cooked, the pain always alleviated by the glass of wine I sip as I do so (well, I open a bottle to add some to the rice… it’d be rude not to!). <br />
<br />
But the delicate nature of the flowers had an oddly calming effect on me as I saw my knife chopping small pieces of courgette as opposed to the chunks I favour, taking my time as I went. And I was happy, the smaller pieces didn’t overtake the dish, and had less crunch than normal, making a smooth risotto that allowed the delicate flowers to shine through. OK, I get it now. The Italian way is better and The Greedy Italian who shunned my risotto would be proud, but it certainly wasn’t as mamma used to make… I still added parmesan cheese. I love it, OK? <br />
<br />
Anyway, rules are made to be broken… <br />
<br />
<b>Courgette and Prawn Risotto with Courgette Flowers </b></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnhMXnvfJc9acBA7E4cHQOMB20KY1yIxN8yad3iG3KFOe084Lv_hFtxNPCMJYfc2zcSA2mh4ECD64Ckm-cJT7w2ImMLahKwtIQBQfDLfLwKioHnRv4hNzlqf541XdCtEQl9qOl-qlRjF4/s1600/Courgette+and+Prawn+Risotto+with+Courgette+Flowers+%252814%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnhMXnvfJc9acBA7E4cHQOMB20KY1yIxN8yad3iG3KFOe084Lv_hFtxNPCMJYfc2zcSA2mh4ECD64Ckm-cJT7w2ImMLahKwtIQBQfDLfLwKioHnRv4hNzlqf541XdCtEQl9qOl-qlRjF4/s400/Courgette+and+Prawn+Risotto+with+Courgette+Flowers+%252814%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Summer in a Bowl</span></td></tr>
</tbody></table><div><ul style="text-align: left;"><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tbsp oilive oil </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">25g unsalted butter </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Onion, finely chopped </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 sticks celery, finely chopped </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 clove garlic, crushed </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">250g risotto rice </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Small glass of white wine </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 litres (ish) of hot vegetable stock </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 small courgettes </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">300g cooked king prawns </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Courgette flowers, stamen removed (these are rather bitter) and lightly rinsed. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Parmesan to taste (optional, but go on, break the mould, you won’t regret it) </span></li>
</ul><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serves 2<br />
<br />
1. In a wide, heavy bottomed pan, heat the olive oil and half of the butter over a medium heat until the butter is melted. Add the onion, celery and garlic, stir to coat in the oil and leave to cook over a low heat for 7-8 minutes until onions are soft and translucent. <br />
<br />
2. Add the rice, stir to coat in the oils and cook until translucent at the edges – about 5 minutes – before tipping in the glass of wine. Pour yourself a glass and get ready to stir. <br />
<br />
3. Stir the rice until all the liquid has been absorbed, before adding your first ladle full (you needn’t be precise) of stock. Stir again until absorbed and repeat. After 10 minutes, add the courgette. <br />
<br />
4. Continue until the rice is cooked, but still firm to the bite, and there is a little liquid left in the pan – you don’t want dry or sloppy, just nicely in the middle. <br />
<br />
5. Stir in the prawns, cook for a further minute then add the remaining butter, courgette flowers and parmesan (if using), put a lid on and leave for 2 minutes. Season to taste and serve. <br />
<br />
Enjoy!</span></div></div>Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.com0tag:blogger.com,1999:blog-5843642615307409170.post-55847726287156828142011-05-29T05:39:00.000-07:002011-05-29T05:39:01.792-07:00For my Nanna, and her legendary Sunday Lunch<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">What I love about food, about eating, are the memories we get from it. I'm sat watching Formula 1 with hubs and all I can smell is my nanna's Sunday Roast; I can small the roast beef (always roast beef), the gravy that I've never been able to replicate, the perfect roast potatoes that my cousin and I used to call cheesy potatoes - they weren't of course, but somehow they used to taste that way. I remember, as we all took our seats, the once over I'd give mine and my cousins plates to make sure she didn't have more than me, my Uncle Clive pouring out the beer to make a shandy, and my cousin and I being able to have the weakest shandy ever known, but we felt so grown up! The saxa salt and pepper on the table is the reason I always, without fail, have to have white pepper shaken over my mashed potatoes. And the sound of the cars on the TV, it seemed like every weekend but of course it wasn't, as clear in my memory as it is in my living room.<br />
<br />
Lunch was served at 2pm, without fail. My cousin Jane always mashed the potatoes, Uncle Clive always had the end of the meat but of course, my nanna always, always had the final say on who got what and when. Sunday Roast ran like clockwork,<br />
<br />
Fast forward 10, 12 years. My wonderful, warm nanna who made the best Sunday Lunch was all of a sudden at my childhood home on a Sunday, being cooked for by my mum and dad after a fall in the kitchen, which soon led to dementia which soon led to her passing away. It was at this point I began to realise how good my mum's Sunday Roast was. Was it because the torch had been passed, almost, as she cooked for my dad's mum? Was it because my mum, like me, the black sheep of the family, took it upon herself to look after my nanna the way my nanna looked after us, by getting the family together and feeding us our Sunday Lunch? Or was it always that good but I never knew, so certain I was that my nanna was the best?<br />
<br />
I don't know, but as I listen to the cars whizzing around the track in Monaco, I'm sat with a lump in my throat as I think of my nanna and her legendary Sunday lunches, looking back at the eight year old me and the cousins I no longer know, smelling the mashed potatoes, roast beef and gravy all covered with pepper. So I'm off now to make roast beef and yorkshire puddings, and I can because I watched my nanna in her pinny working her magic and learnt from her. This lunch is for my nanna. We miss you x</span></div>Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.com2tag:blogger.com,1999:blog-5843642615307409170.post-18698617313570458622011-05-29T03:19:00.000-07:002011-05-29T03:23:29.688-07:00Hangover Savior - Bacon Cheesy Bread<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQL2VRgTiBpljk7bFo6V0_2l3rXJuPWMVMOGgF4w63wmKOezVa6W7weXYhY9lStMRgLQFlwvWfDVXz3gvbBj_VsqKC4f0y-c-7RWYz5z_u258TWx7FITD_gqbAAndxkmYqcIXlOg49VI/s1600/sankys.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQL2VRgTiBpljk7bFo6V0_2l3rXJuPWMVMOGgF4w63wmKOezVa6W7weXYhY9lStMRgLQFlwvWfDVXz3gvbBj_VsqKC4f0y-c-7RWYz5z_u258TWx7FITD_gqbAAndxkmYqcIXlOg49VI/s200/sankys.png" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Reliving their youth in Sankeys</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Champagne boys!?</span></td></tr>
</tbody></table></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I'm married to a 34 year old man desperate to re-live his youth, as are the four other friends he went out with in Manchester last night in search of their teenage years. Off to Sankey's they trundled, having had to check the dress code on the website before - none of them had been since their late teens and they realised that shell suits and glo-sticks are out, but didn't know what was in. (They actually asked for a glo-stick at the bar and got blank stares in return. How I laughed).<br />
<br />
So, feeling sorry for myself as I was meant to be in Berlin this weekend, I decided to be a good wife and make something yummy for when he got home, feeling middle aged and mourning his mis-spent youth. Having raided the cupboads and realising they were bare, I couldn't quite bring myself to go to the shops.<br />
<br />
There was bacon, but it was streaky; If I tried to feed him a bacon sarnie with streaky bacon, I may as well have given him a fruit salad for his mid-night munchies. But maybe that'd have to do? Ah, no bread. Shall I make some?<br />
<br />
Lightbulb moment - Bacon Cheesy bread! It doesn't need yeast, it's more like a cake in that way, so no need to let it rise which was a good thing - with Col being out and me feeling sorry for myself, I'd managed to sink a bottle of wine whilst watching SATC, so I couldn't guarantee not passing out before the oven timer pinged.<br />
<br />
Anyway, I knew hubs would love, love, love me for freshly baked bread when he came home, warm with melty cheese inside, salty with bacon, stodgy to soak up the vodka (alas, they may want to relive their youth, but none of them can handle the lager of the '90's any more. In fact, they started with champagne - would you have ordered that at 18, lads?). It doesn't take long to make and no kneading necessary - perfect for a Saturday night.<br />
<br />
I was wrong. As he stumbled through the front door, talking to the cats and doing elephant tiptoes up the stairs, I whiffed that distinct tangy, scraped-up-off-the-floor, garlicky-in-a-bad-way, only-attractive-when-you're-drunk kebab smell. <br />
<br />
My husband. Had brought home. A Kebab. It was worse than if he'd brought home a random woman. Ish.<br />
<br />
Even worse, he slopped it into a bowl and brought it to bed. To bed! The only time I've had a kebab in bed was with my fab friend Lou at uni, drunk on Morrinov vodka (that is (was?) Morrison's own brand Vodka, for those of you not in the vodka conoiseur arena). For the record, Lou was the ultimate kebab monster. She used to eat half walking home and save the rest for the next morning . Even Lou has grown out of Kebabs now. I was never a kebab girl. Chips and gravy? Every Friday night. But never kebab. So for my husband to bring a kebab home when I hadn't had one in my home for nearly ten years was bad. The fact that he'd rejected my bread? Grounds for divorce.<br />
<br />
So, he passed out at 4am. I lay awake for hours, eventually falling asleep to the smell of kebab, the sound of bird song and drunken snoring.<br />
<br />
But it turns out that Bacon Cheesy Bread is the ultimate hangover cure, given that he gobbled 5 slices with a cup of tea only 6 hours after kebab-gate.<br />
<br />
So if you want to know 'How To Feed A Man' (that was for you, Sarah at <a href="http://blog.maisoncupcake.com/">Maison Cupcake</a>), make this bread to cure a hangover; a vodka hangover and a hangover from your youth. This bread is the new, middle aged man's kebab. No Glo-sticks necessary.</span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">*I remember reading this recipe somewhere. I don't remember where. I searched for it and ending up based this recipe on one I saw on the back of a flour packet some years ago. So if this is something to do with you, I'm sorry I've not give you any credit!</span></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Bacon and Cheesy Bread</b></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-DTF3VBjfoPW0xISRavvgBN7-bhiMR-3NsbhPcGcq76-A3brR7SJkYFYtWFa3DmoYhPz3B4mjd-tD80-HAv00vSjHYhyhU3BtNvBUQrlZSFyGOg73rV-bmNp7MGO3dgBCzVgfzyIRGr8/s1600/Bacon+Cheesy+Bread.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-DTF3VBjfoPW0xISRavvgBN7-bhiMR-3NsbhPcGcq76-A3brR7SJkYFYtWFa3DmoYhPz3B4mjd-tD80-HAv00vSjHYhyhU3BtNvBUQrlZSFyGOg73rV-bmNp7MGO3dgBCzVgfzyIRGr8/s400/Bacon+Cheesy+Bread.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b></span></div><div><ul style="text-align: left;"><li style="text-align: -webkit-auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">150g smoked bacon, cut into small pieces</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">320g plain flour</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 tbsp Baking powder</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">100g grated cheese (I used vintage Cheshire Cheese)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">200ml milk</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">50ml olive oil</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp wholegrain mustard</span></li>
</ul><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. Pre-heat your over to 180 and line a loaf tin with baking paper.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cook the bacon until crispy and leave to cool</span></div></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3. Sieve the flour, baking powder, salt and pepper into a large mixing bowl, add the bacon and cheese and mix together.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4. In a separate bowl, mix the milk, eggs, olive oil and mustard and add slowly to the dry ingredients, stirring all the time until combined to make a batter.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5. Pour into the prepared tin and bake for 50 minutes. Remove from the tin and bake for a further 15 minutes to crisp up the bottom. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6. Leave to cool on a wire rack.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Hubs munched this with butter, but for me, you could do a lot worse than dunking this in tomato soup. Gorgeous.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b></span></div></div>Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.com4tag:blogger.com,1999:blog-5843642615307409170.post-12534630077730113752011-05-27T12:16:00.000-07:002011-05-27T12:38:12.121-07:00Ben Vear's ice cream; It's got the 'Oooh!' Factor!<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I’ve been really lucky to get my hands on the introduction and three delicious recipes from Ben Vear's forthcoming book, Make Your Own Organic Ice Cream: Using Home Grown and Local Produce. I’ve been thinking about buying an ice-cream maker for some time but haven’t yet bitten the bullet, so to see that you only need basic equipment and very good locally produced ingredients for this book, I couldn’t have been happier. Ben gives instructions for both ice-cream makers and churning by hand and whilst churning by hand isn’t the easy option, it’s the way his great-granddad used to do it – if it’s good enough for the man who started the business in 1925 that now churns 1 million litres of ice-cream a year, it’s good enough for me. The book is very clear in it's message - ice cream is not hard to make, is not time consuming and absolutely does not require all types of expensive and fanciful gadgets. And you should 100%, absolutely support your local community.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> <br />
Living in Cheshire, abound with local produce and local business, buying local is something I really champion, going so far as to grow as much of my own as possible. So Ben is a man after my own heart. “It's important to me to give back to the local community” Ben tells me. The family business started when Ben's great-grandfather foraged in the local hedgerows while his son's played golf on beautiful Rodborough Common. "He would pick fruit, herbs and vegetables, go home and make dinner for his sons after their round of golf from what he found. They would bring their friends, who would bring their friends and so on, creating the business - so community is important." As a result, Winstones Ice cream use local wherever possible - local farmers, growers, packaging, even down to the labels and electricians they use. However, with our tastes changing, there are some ingredients that can't be sourced in Gloucestershire - vanilla and mixed spice being good examples, but the business ensures they source responsibility at all times.<br />
<br />
Ben is a busy boy; as well as writing his book, due for release in October, he manages marketing and communications for the business, whilst studying for an Economics degree at university. I wondered where he found the time and energy, and it became clear that his passion for food, family and community drives Ben, having left a high flying City career to go to university and to write his book. All of Ben's free time is spent with food; making ice cream, pastries, jams, marmalade, recreating his grandfathers recipes, a modern take on old family classics. And this modern take is reflected in the book, where we can expect what are sure to become modern favourites; olive oil ice cream, cracked black pepper ice cream; not meant to be served in a cone with a flake, but as part of a wider gastronomical experience.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiuswmTCdY6PtMIO6fpauoyYsvX0lKjVh5VmGmhOhdyoEa7jPQq2tfpJ9HSQ_yaCf_HigbQH2uY9DziT1UtTLv_yeI8kl3X6COCqXTL3uvPRaiQtl0lIO1cT05jEddIpejflDibbCaMcE/s1600/Marmalade6.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiuswmTCdY6PtMIO6fpauoyYsvX0lKjVh5VmGmhOhdyoEa7jPQq2tfpJ9HSQ_yaCf_HigbQH2uY9DziT1UtTLv_yeI8kl3X6COCqXTL3uvPRaiQtl0lIO1cT05jEddIpejflDibbCaMcE/s320/Marmalade6.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Home-made marmalade, <br />
next seen disguised as ice-cream</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
And so to the book. The recipes I’ve seen in this book so far look so delicious that I just had to try a couple. Anything that says ‘serve with lashings of cream and fruit’ gets my vote, so Winstones Chocolate Ice Cream was in my good books from the off. I must confess that, due to the lack of ice-cream maker, I’ve never made ice-cream before but I couldn’t pass up this opportunity. I made some marmalade (thick-cut, naturally - who has the patience!) earlier in the year for my husband; it’s one of his favourite things, spread (too thickly, in my opinion) on toast. The delightful introduction to the Marmalade Ice Cream recipe informed me that it’s also Ben’s dads favourite. That, and the fact that marmalade is taking over my fridge, made this the first recipe I tried. <br />
<br />
To stay true to the books ethos, I dug deep and bought local and organic cream and milk, and set to it with my home-made marmalade. The recipe, clear, concise and easy to follow, turned out a soft, smooth, tangy, creamy dessert even when doing it by hand. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2rtImE2fIvsNL0UGW-oAChWqxfnQBNv4FxRDurJhZeZEfqIPMixPfnt8r5hGWP93KFs0-y7oW95_3-E_SA__x8Zo_ahFFCwE3-qJNZX1dtkEGPimQ1tj5mjlKYAsphDZL4iUXDR0p2Q/s1600/Marmalade_ice_cream_3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2rtImE2fIvsNL0UGW-oAChWqxfnQBNv4FxRDurJhZeZEfqIPMixPfnt8r5hGWP93KFs0-y7oW95_3-E_SA__x8Zo_ahFFCwE3-qJNZX1dtkEGPimQ1tj5mjlKYAsphDZL4iUXDR0p2Q/s400/Marmalade_ice_cream_3.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Marmalade ice-cream</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
I then turned the page to find Mixed Spice Ice Cream. I really didn’t like the sound of that, so what better reason to give it a go! So, I retrieved my whisk, created more space in my freezer and nipped to snatch some fresh eggs from under my friends hens bottoms (oooh, still warm). <br />
</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYd9k0GzZ4irtKGb1Ny4IpVz4UtaZ6wdVR7sOsZh-Se0sy2s7KKmeJDhfO1COPZCQo6c7wwou_iv-R4eA9XxWq6gqzovD0BWaCLHJ8UtcLtPocvSjAomFNcQPaAtNU_4lsCjS4tMIkgIQ/s1600/Mixed+spice+ice+cream.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYd9k0GzZ4irtKGb1Ny4IpVz4UtaZ6wdVR7sOsZh-Se0sy2s7KKmeJDhfO1COPZCQo6c7wwou_iv-R4eA9XxWq6gqzovD0BWaCLHJ8UtcLtPocvSjAomFNcQPaAtNU_4lsCjS4tMIkgIQ/s400/Mixed+spice+ice+cream.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mixed Spice ice-cream</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And another successful, easy to follow recipe delivered a heady spice mix, cool on the tongue, but strangely warming at the same time. I’m so pleased I tried this recipe, my husband loved it - 'mmm, aaah, oooh it's so good', were the sounds of our house tonight (and sadly, they were nothing to do with me!) He even said he 'didn't think home-made ice cream could be that good. Seriously'. Needless to say, he, and I were impressed. Ben suggests serving this with Mulled Wine, conjuring thoughts of winters by the fire with a huge slice of apple or pecan pie served with a dollop of this oddly warming ice-cream melting over the top. Odd, how a bowl of ice-cream has made me wish the summer away, dreaming of winter when I can get my hands on this book and eat ice cream in front of the fire. <br />
<br />
Confused (by wanting ice-cream in winter and the noises emitted by my husband)? A little. </span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Delighted? Definitely. <br />
<br />
Huge thanks to Ben for allowing me a sneak preview of his book and recipes, and for taking some time to speak to me. You can pre-order his book <a href="http://www.amazon.co.uk/gp/product/190586275X/ref=s9_simh_gw_p14_d4_i1?pf_rd_m=A3P5ROKL5A1OLE&pf_rd_s=center-2&pf_rd_r=069VBCE1GS757X45QBDR&pf_rd_t=101&pf_rd_p=467128533&pf_rd_i=468294">here</a> and keep up with Ben at his Blog <a href="http://makingorganic.posterous.com/">here</a></span></div></div>Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.com0tag:blogger.com,1999:blog-5843642615307409170.post-70357121775782608172011-05-23T23:00:00.000-07:002011-05-23T23:00:03.922-07:00Bea's Bangers - Making my own Sausages<div dir="ltr" style="text-align: left;" trbidi="on"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqtBQ7hWKhM3cm_oJ5K2Tpe46RfNc-kgeA56OGYcAXAwSSb9DZmryvNwK1Mt2rx8QsV8k_4ZAX3GANmoZHz5cjqY4Kv2OIJZCaFV48GDddVGInvRNwG7caPcMKyyR6EGCjVx3o33keQtg/s1600/n554840715_4395700_4286.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqtBQ7hWKhM3cm_oJ5K2Tpe46RfNc-kgeA56OGYcAXAwSSb9DZmryvNwK1Mt2rx8QsV8k_4ZAX3GANmoZHz5cjqY4Kv2OIJZCaFV48GDddVGInvRNwG7caPcMKyyR6EGCjVx3o33keQtg/s200/n554840715_4395700_4286.jpg" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ellen trying to lick Nutella off her<br />
nose - see what I have to put up with!?</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">"Now, he will push his meat into the chamber, while you, Dear, can handle his sausage."<br />
<br />
This was said by the lovely lady from Design a Sausage at Tatton Park Foodies Festival this weekend as I stood on stage with a random man, thanks to my 'friend' Ellen pushing me up to help make sausages. I truly believe the sausage woman didn't realise what she was saying, but the audience certainly engaged in a game of Innuendo Bingo (Ellen definitely did - nearly doubled over laughing)! And I fear this experience is going to start a sausage obsession at home (not the innuendo experience you understand, the sausage making one). I'll be filling my dried cow's hide casings with combinations of herbs, spices, meats and breadcrumbs, knowing exactly what's going in them and how much of it is actual meat.<br />
<br />
You can buy really good sausages out there but they ain't cheap. The cheap ones are full of what can only be described as crap (sorry). I learnt at the fair that you need to have a base mix (rusk or breadcrumbs) and a stabiliser so the sausage doesnt turn into mince meat when you cut it open, and it stays sausage like. </span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIBaPkEWHVmr6kmmq55-X-GsAB4W4gtoQZaR-fEEkm9_wHgxah7EEZs3Gp15-ybt0KJxMO_M7XB5vokJ333Y_rqwhhpNPgUfE_tPjhxgBZ7dsnxdNqxlIw77v-voKQCRDT7a79T0_xwe8/s1600/Design+a+Sauage+Kit+Contents.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIBaPkEWHVmr6kmmq55-X-GsAB4W4gtoQZaR-fEEkm9_wHgxah7EEZs3Gp15-ybt0KJxMO_M7XB5vokJ333Y_rqwhhpNPgUfE_tPjhxgBZ7dsnxdNqxlIw77v-voKQCRDT7a79T0_xwe8/s200/Design+a+Sauage+Kit+Contents.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Design a Sausage Kit Contents</span></td></tr>
</tbody></table><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Taking this at face value, I invested in a sausage making kit from Design a Sausage to get me going. Having got it home and had a good look at it, I wished I hadn't bothered. It included 30cm of sausage casing (useful), a filler bag (basically a piping bag - I have a ton of these already) and a ready mix for lincolnshire sausage, which involves stabilisers, rusk base and spices. Looking closer at the mix, I saw E numbers and chemicals that I didn't recognise listed in the ingredients. Mix thrown in the bin and spice cupboard raided. I have breadcrumbs in the freezer and the stabiliser? Well, after a little perusing on t'interweb, I found that if you mix the spices and meat until sticky, the myosin in the protein is released, making the end result stick together like a sausage should (and it worked). Ah-ha! But, my £7.95 was wasted.<br />
<br />
So, I set about making my version of a lincolnshire pork sausage, a Cheadle Sausage, if you will. Having selected my spices and mixed my mix until sticky (the easy bit) I set to filling my casing (the not so easy bit).<br />
<br />
I now realised that I need to invest in a fan-dangled sausage filler for the Kitchen Aid, but before I do, I need to see if this catches on or if it's yet another fad of mine. So piping bag it is. For now.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpsJISj5cEIqPfMY_pjvIRnZTBIg7Dg7XC_yNTMiNwM6RnI0wEsxsuXQrDpeRsCc2BPLr6Up7E-Kg2-JNCbDDEz4o3rdztz9J2gfPiJVFr-jKRUl_Aoj7Ut5ObMNkkozJbMJNVQC5Sk5M/s1600/P1040285.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpsJISj5cEIqPfMY_pjvIRnZTBIg7Dg7XC_yNTMiNwM6RnI0wEsxsuXQrDpeRsCc2BPLr6Up7E-Kg2-JNCbDDEz4o3rdztz9J2gfPiJVFr-jKRUl_Aoj7Ut5ObMNkkozJbMJNVQC5Sk5M/s200/P1040285.JPG" width="200" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I filled my piping bag half full with sausage mix, wiggled the casing over the end and squeezed. The casing flew off the end of the bag and sausage mix squirted up the wall. I started again holding the casing in place as I squeezed the bag.. And I had a sausage! I squeezed and squeezed and then... it overflowed out of the top of the casing. So I sqeezed the sausage mix already in the casing further down to make room for more meat. And then the casing split. So I started again with new casing, before it squirted out of the top. Again. So I </span><br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJMi7llwsMV9L8kEGHUrYzdx999ptFwJv9NkHLW6_ySFtp-p_jW1YZFh-KWjxPgc2tDO3VDKCZySrX8Co3vNREjuXqMZgIYyact3wHyYlnxXDVOPcrZR4PpowQ6sDZsOblmAUP8YT8k0/s1600/P1040289.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJMi7llwsMV9L8kEGHUrYzdx999ptFwJv9NkHLW6_ySFtp-p_jW1YZFh-KWjxPgc2tDO3VDKCZySrX8Co3vNREjuXqMZgIYyact3wHyYlnxXDVOPcrZR4PpowQ6sDZsOblmAUP8YT8k0/s320/P1040289.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">pushed the sausage mix down a little, carefully this time (live and learn), and re-instated the sqeezing. As it came to the top, I stopped, pushed the meat down again, started squeezing again. Split the casing... and so on I carried on in this vain and ended up with three sausages of varying sizes. But they were sausages! So I twisted them and made seven glorious, squat, pink, fat sausages the same size as my first, to look like my mistakes were intentional. Hurrah!<br />
<br />
And the cost? Well, the organic pork mince was £2.99 (if you buy your meat and mince yourself it will be cheaper), spices, well I have those in so can you put a price on it? The casings are £4.95 for 18m strands, so pennies per sausage. In total, (not including my wasted £7.95 for the kit) these 90-ish% pork sausages were just over £3 for 7 (I'm sure I could eek out 8 next time). Same as decent sausages in the supermarket. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Would I make them again? Yes, I would. They were delicious, meaty, spicy, peppery (I love pepper), but most excitingly, I can develop flavours of my own. I'm thinking fish sausages... lamb and cherry perhaps... Now that is exciting.<br />
<br />
And so, here you have it, my first go at my own sausages<br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Bea's Cheadle Bangers</b></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVzopB1mw387DmNL4_539km0_ausKlwKVZ8OJ87fuVnRiJlDHZO8n9dL0Q0-cHUaf44fZ78p4ZFi9GC2NZaUdLfGptD-kBjr06arbWdc-vBZvOQXg-BfuRcAEVWGHJN4Xv939QjlQEGRk/s1600/P1040304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVzopB1mw387DmNL4_539km0_ausKlwKVZ8OJ87fuVnRiJlDHZO8n9dL0Q0-cHUaf44fZ78p4ZFi9GC2NZaUdLfGptD-kBjr06arbWdc-vBZvOQXg-BfuRcAEVWGHJN4Xv939QjlQEGRk/s320/P1040304.JPG" width="320" /></a></div><div><ul style="text-align: left;"><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">500g Pork Mince</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp white pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp dried sage</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp dried thyme</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp nutmeg</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Scant 1/4 tsp ginger</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp Cornflour</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">60g breadcrumbs</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">100ml ice cold water</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sausage Casing (from <a href="http://www.designasausage.com/">Design a Sausage</a>)</span></li>
</ul></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. In a large bowl, mix the pork, herbs, spices and flour together with your hands until it is sticky.<br />
<br />
2. Add the breadcrumbs and mix with your hands before adding the ice-water. Mix it all together and leave the mixture for a couple of minutes, for the breadcrumbs to hydrate.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyeqX1VeIOkGHQaJ_zFSxdjpaK2spCAOtyWy4VK6KLY-pVxumMP_BDvtKo9liuhyBuCb4ku5J-i2DX0RWtAHYoLS_PfE9m2zfux2cQ3L3chdGd4vkW1wN3rd3I2u-8yYBAj_L_rMo4XCE/s1600/P1040287.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyeqX1VeIOkGHQaJ_zFSxdjpaK2spCAOtyWy4VK6KLY-pVxumMP_BDvtKo9liuhyBuCb4ku5J-i2DX0RWtAHYoLS_PfE9m2zfux2cQ3L3chdGd4vkW1wN3rd3I2u-8yYBAj_L_rMo4XCE/s320/P1040287.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The start of my first sausage.</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
3. Fill your sausage casing. Measure 1" up a disposable piping bag and chop the end off. Half fill the bag with the sausage mixture, and place the tip of the bag inside the casing. Do not un-ravel the casing (as above). Twist the top of the bag to stop the sausage meat escaping and squeeze. If the sausage meat stops moving into the casing, gently ease it down with your fingers being careful not to split the casing. Be careful not to over fill the sausages; if you do, they may burst in the oven.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28cQfsSIyzQrfovwuNju0Xlk-QWAz2VgbRD4TIncAgq3txeioF3jqWHwUixqJWeEHSx8lhBTX1F7e1-rRHS2AKToBw5ycs5Zu904gFTKnPPyDHV7ODK7ygl5dfRA5h77pO0Mf5YLUmDU/s1600/P1040291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28cQfsSIyzQrfovwuNju0Xlk-QWAz2VgbRD4TIncAgq3txeioF3jqWHwUixqJWeEHSx8lhBTX1F7e1-rRHS2AKToBw5ycs5Zu904gFTKnPPyDHV7ODK7ygl5dfRA5h77pO0Mf5YLUmDU/s320/P1040291.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
<br />
4. Once all of the sausage meat is used up, twist into links and refrigerate for 24 hours. Cook as you would with bought sausages (mine were baked at 180 for 30 minutes, served simply with lots and lots and lots of mash and onion gravy... what!? I'm Northern!)</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDQj0HGyc4jMINPz7eyfQweCGxDMDeyVdkOFijgwYIQ3cDYbjMS2sXCXKw5V42UOkhz9Ts0V6wwVuE_HTUyQr7I1KDQhJYRY_h9Kr2ot8tp_7lGCDSWUT9y2dRg7O1_HLUSp6R46yaA4/s1600/Cooked+Sausages+%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDQj0HGyc4jMINPz7eyfQweCGxDMDeyVdkOFijgwYIQ3cDYbjMS2sXCXKw5V42UOkhz9Ts0V6wwVuE_HTUyQr7I1KDQhJYRY_h9Kr2ot8tp_7lGCDSWUT9y2dRg7O1_HLUSp6R46yaA4/s320/Cooked+Sausages+%25281%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cooked Sausages! I'm feeling very <br />
pleased with myself right now</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">P.S. A massive Thank You to John and Aimee for the tickets to the festival for my Birthday - see what you've started!? x</span></div></div></div>Anonymoushttp://www.blogger.com/profile/02833265757334218417noreply@blogger.com6