tag:blogger.com,1999:blog-68383671612462432212023-11-16T07:33:34.554-08:00HarriATEShe came, she saw, she ate.Anonymoushttp://www.blogger.com/profile/01607511043577953797noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-6838367161246243221.post-12745111510285149972013-02-23T04:44:00.000-08:002013-02-23T04:44:55.260-08:00THE TORTE :)<br />
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<span style="font-family: Verdana, sans-serif;">I want to start off with an apology as this torte post has been REALLY overdue. Since then I have made 3 tortes which has actually educated me further on what works best.</span><br />
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<span style="font-family: Verdana, sans-serif;">Thanks to all my friends that have helped me, especially Miss Tamsin Wilson who brought me an ingredient which vastly improved the recipe (details to follow)</span><br />
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<span style="font-family: Verdana, sans-serif;">The original reason I selected this dessert is that I was cooking for me and my family and Josh and his family at Christmas and my mom is allergic to eggs, which limits the elaborate pieces you can create. However, Thanks to the BBC Good Food wizards you gave me</span><br />
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<span style="color: magenta;"><a href="http://www.bbcgoodfood.com/recipes/896660/salted-caramel-chocolate-torte">Salted Caramel Chocolate Torte</a> (recipe etc in the link)</span></h2>
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Firstly, the buttery biscuit base....</div>
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<span style="font-family: Verdana, sans-serif;">Bashy fun - great way to release stress and tension (thanks to Lovegrove for the fabulous new rolling pin)</span></div>
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<tr><td style="text-align: center;"><br /><span style="text-align: start;"> </span><span style="font-family: Verdana, sans-serif;">Add the butter to the biscuit slowly or the yummy juice will not spread evenly</span><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tLOHSm_AWLDUnlfBhW_jK4yj4cdV77aYD0m25kzooqrYEvNA76h2OWqMO43mMICjJCEcQ28fOxpbW92gKWALM7eewoZzN8MSdEDbcEcBWyl1isxJTOd973CbFfCXyWJzDP3s7FEsi24/s1600/IMAG1146.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tLOHSm_AWLDUnlfBhW_jK4yj4cdV77aYD0m25kzooqrYEvNA76h2OWqMO43mMICjJCEcQ28fOxpbW92gKWALM7eewoZzN8MSdEDbcEcBWyl1isxJTOd973CbFfCXyWJzDP3s7FEsi24/s320/IMAG1146.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Try your best to evenly distribute the smashed up digestive biscuits - don't scrape as it will upset the levelling process...</span></span></td></tr>
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<span style="font-family: Verdana, sans-serif;"><u>The Caramel core.....*drool*</u></span></div>
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<span style="font-family: Verdana, sans-serif;">For many years I have got through cooking life without a pestle and mortar and I did manage to crush my whole sea salt with a spoon although I now have some funky spoons. On my 3rd making I used my Pestle and Mortar (thanks Emma and Simon and it does make a huge difference to the distribution of the salt in the caramel..</span></div>
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<i><span style="font-family: Verdana, sans-serif;">HANDY HINT - Salted Caramel is a <b><u>GREAT</u></b> hangover cure.....I recommend having some in your store cupboard in case of emergenc</span>y.</i></div>
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<span style="font-family: Verdana, sans-serif;">Although the recipe says 1 tsp of sea salt, I added and tasted throughout (because I wanted to check the balance was right.....honest) I am quite sensitive to salt so this worked best for me.</span></div>
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<span style="font-family: Verdana, sans-serif;">When putting the caramel on the biscuit base I recommend a lot of care and attention. After mixing in the crushed sea salt the caramel loosens up so it tends to be a lot more runny.</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>The chocolaty gooey yummy bit...</u></span></div>
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<span style="font-family: Verdana, sans-serif;">Here is where Ms Wilson delivered the wonderful Extra Thick Cream. The extra thick cream really reduced the amount of time that the torte had to set and really added an extra shine to the mixture. If you have the option of this DO IT for the torte....</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">The Icing Sugar mixing can be a little messy but it turns out for the best....</span></td></tr>
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<span style="font-family: Verdana, sans-serif;"><u> Adding the chocolate...</u></span><br />
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<span style="font-family: Verdana, sans-serif;">Once the caramel is set its time to get that bad boy on the road</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Make sure you add the mixture around the caramel blob to seal it in (it keeps it in the middle....</span>)</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">TA DA!!!</span></h2>
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<span style="font-family: Verdana, sans-serif;"> Leave it to set in the fridge. The extra thick cream meant that this bad boy was ready to roll in around 3 hours unlike the normal double cream mixture which I ended up leaving overnight.</span></div>
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<u><span style="font-family: Verdana, sans-serif;">The Decoration</span></u><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">Cream and caramel mix</span></td></tr>
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<u><span style="font-family: Verdana, sans-serif;">The icing set</span></u><br />
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<span style="font-family: Verdana, sans-serif;">Now as you know my dyspraxia means I am not the best with fiddly things as my hands seem to be all over the place....Thank goodness for Mr Joshua who is wonderful and took the role of executive icer..</span>.</div>
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<span style="font-family: Verdana, sans-serif;">Making this dessert has really boosted my confidence in making sweet things as I know its not my strongest point. It helps that friends and family have said that they have enjoyed it too....Think it may be my fave pudding now...</span><br />
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<span style="font-family: Verdana, sans-serif;">What's your favourite pud?</span><br />
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<span style="font-family: Verdana, sans-serif;">Eat Drink and Be Merry</span><br />
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<span style="font-family: Verdana, sans-serif;">H xxx</span></div>
Anonymoushttp://www.blogger.com/profile/01607511043577953797noreply@blogger.com3tag:blogger.com,1999:blog-6838367161246243221.post-50961264331960696952013-01-18T07:59:00.001-08:002013-01-18T07:59:53.190-08:00The Mains<span style="font-family: Verdana, sans-serif;"><br /></span>
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<span style="font-family: Verdana, sans-serif; font-size: small;">And onward I trot!....To The Mains!</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtJxKUxa5tRmiCSOps3zWeY1HC1-FVGgkVE70loANBHFuikW5P4fwNxAn7FrjOQxBbYO69GPlRv-hgGHrSzBOW2NbNmUn2kJM_tYBzjmKhotztzelhpMoZsbpybxnMYID1iqgSfn4IlIs/s1600/IMAG1097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtJxKUxa5tRmiCSOps3zWeY1HC1-FVGgkVE70loANBHFuikW5P4fwNxAn7FrjOQxBbYO69GPlRv-hgGHrSzBOW2NbNmUn2kJM_tYBzjmKhotztzelhpMoZsbpybxnMYID1iqgSfn4IlIs/s320/IMAG1097.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">This was the lovely de-boned Turkey Crown I had from my local Butchers (Edmonstons). It weighed just over 2kgs and took about 1 hour 45 mins to cook in my fan oven. The quality speaks for itself (especially as they had that many orders for them in all 3 men got lost in the walk in fridge) and the meat was delish. On Christmas day I cooked this simply with sea salt and cracked black pepper on the top, rubbed in with a little oil.</span><br />
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<span style="font-family: Verdana, sans-serif;">It fed me and Josh well and had plenty left over for a <b>Turkey Gratin.</b></span><br />
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<span style="font-family: Verdana, sans-serif;">I got this recipe from the Co-op Magazine</span><br />
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<span style="font-family: Verdana, sans-serif;">You will need:</span><br />
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<li><span style="font-family: Verdana, sans-serif;">Left over turkey chopped into pieces (enough to cover the bottom of your chosen dish)</span></li>
<li><span style="font-family: Verdana, sans-serif;">15g unsalted butter</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon of olive oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">70g pancetta (or bacon lardons if you prefer)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 clove of garlic (I upped it to 2 as i'm a garlic head)</span></li>
<li><span style="font-family: Verdana, sans-serif;">25g plain flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tsp mustard powder</span></li>
<li><span style="font-family: Verdana, sans-serif;">600mls of semi skimmed milks</span></li>
<li><span style="font-family: Verdana, sans-serif;">80g of mature cheddar</span></li>
<li><strike><span style="font-family: Verdana, sans-serif;">55g flaked almonds</span></strike></li>
<li><span style="font-family: Verdana, sans-serif;">25g of parmsan cheese</span></li>
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<span style="font-family: Verdana, sans-serif;">The original recipe suggests using individual ramekins which I have done but this also works well in a larger dish. You will need to adapt amount of ingredients for the sauce accordingly</span></div>
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<span style="font-family: Verdana, sans-serif;">1. preheat oven to 180 for fan or 170 for normal oven and place the turkey into your dishes to cover the base</span></div>
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<span style="font-family: Verdana, sans-serif;">2.. melt butter and oil in pan and add the pancetta and fry for a few minutes (I like mine crispy) and add the garlic. Stir in the flour and coat each pancetta cube. then add mustard powder (and a splash of white wine if you fancy) and gradually stir in the milk. The sauce will quicken thickly so make sure you keep stirring. Add the cheddar and season to taste.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Add paramsan to the top and cook for around 25 mins. </span></div>
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<span style="font-family: Verdana, sans-serif;">This can be used as the main part of a roast or even with some crusty bread. I personally added a little more mustard powder for that punch.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Honey and Mustard Rub </b>Perfect for a Gammon joint</span></div>
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<span style="font-family: Verdana, sans-serif;">I laced my gammon with cloves then mixed mustard powder with water to create a thick paste. I then added a couple of tablespoons of honey and mixed together well. I used a brush to add the majority of the rub to the gammon then drizzled all over. Cook as normal but keep a keen on the honey to make sure it doesn't burn!</span></div>
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<span style="font-family: Verdana, sans-serif;">Sorry about the lack of piccys here but Josh is out sledging and pics are on his phone!</span></div>
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<span style="font-family: Verdana, sans-serif;">Eat Drink and Be Merry</span></div>
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<span style="font-family: Verdana, sans-serif;">H</span></div>
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<span style="font-family: Verdana, sans-serif;">xx</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/01607511043577953797noreply@blogger.com0tag:blogger.com,1999:blog-6838367161246243221.post-91841318697980313012013-01-18T07:24:00.000-08:002013-01-18T07:24:38.999-08:00Christmas Starters and Sides are here!<div style="text-align: center;">
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<span style="font-family: Verdana, sans-serif;"><b>Happy Snow Day all - I have some time to write my blog. Hurrah!</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>So here goes.... The Starters and Sides!</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvDMAIjkZjw6IwFG4iM5yLc2Bw7SNU6cf-XLWvJyfYGu753MArKBdgp9ZbedFQ40sr1bfr2f4DODYAJkGsoY1eWMT5_kAp9WPqj0ipeF0RyoZA0Vmt3WGKfFBeDpd1Egxl_JyIiN1y5Nk/s1600/IMAG1125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvDMAIjkZjw6IwFG4iM5yLc2Bw7SNU6cf-XLWvJyfYGu753MArKBdgp9ZbedFQ40sr1bfr2f4DODYAJkGsoY1eWMT5_kAp9WPqj0ipeF0RyoZA0Vmt3WGKfFBeDpd1Egxl_JyIiN1y5Nk/s320/IMAG1125.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">These bad boys are my</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Brie and Cranberry Twists.</b></span><br />
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<span style="font-family: Verdana, sans-serif;">I cooked these as one of my starters on family day, everyone loves a little nibbley bit. I got this out of mu BBC Good Food magazine and they are super easy and a crowd pleaser (my father-in-law was even enjoying them)</span><br />
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<span style="font-family: Verdana, sans-serif;">You will need:</span><br />
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<li><span style="font-family: Verdana, sans-serif;">12 sheets of filo pastry</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 block of brie - chopped into chunks</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cranberry Sauce (I made my own which I will detail underneath)</span></li>
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<span style="font-family: Verdana, sans-serif;">So you need 3 sheets of the filo pastry to be together, the longest edge facing you. Brush the whole top sheet with a little melted butter. Along the bottom space 3 blocks of your brie equally making sure that you leave gaps at the end too and then add 1 tsp of cranberry sauce per block of brie. Slowly roll the filo pastry away from you so the brie and cranberry are enveloped. Cut out brie blocks leaving enough pastry each side to twist. Brush again with butter and grind a little black pepper. Pop in the oven for around 10 mins and viola!</span></div>
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<span style="font-family: Verdana, sans-serif;">So you'll want the cranberry sauce recipe. Here goes...This one I got from a tesco magazine for our first Christmas (so about 2 years ago) and i love it. Simple and zingy and def brightens up a simple roast.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Port and Cranberry Sauce</b></span></div>
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<span style="font-family: Verdana, sans-serif;">You will need:</span></div>
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<li><span style="font-family: Verdana, sans-serif;">400gs of fresh or frozen cranberries</span></li>
<li><span style="font-family: Verdana, sans-serif;">3-4 tablespoons of port</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 clementines, zested and juices</span></li>
<li><span style="font-family: Verdana, sans-serif;">75g of caster sugar.</span></li>
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<span style="font-family: Verdana, sans-serif;">Pop the cranberries, port and clementine zest and juice into the pain. Warm using a medium heat and simmer for 5 minutes until the cranberries have softened. Add the sugar, mix well and leave to warm for another couple of minutes. Set aside and cool at room temperature!</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Asparagus, Parma Ham and Camembert Tart</b></span></div>
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<span style="font-family: Verdana, sans-serif;">I think out of all the starters this was my favourite. In fact writing about it makes me want to eat it. I cooked this for me and Josh on Christmas Day and did another for games night around Josh's parents house - it all went so i'm assuming that's a good sign.</span></div>
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<span style="font-family: Verdana, sans-serif;">Find the recipe right <a href="http://realfood.tesco.com/recipes/asparagus-and-camembert-tarts.html">HERE!</a></span></div>
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<span style="font-family: Verdana, sans-serif;">For some reason I found the hunt for individual tart tins very challenging so opted for one big tart which was great for me as I got the chance to pick away at it on Christmas day night instead of the usual turkey sandwich.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">The ingredients, sorry for the blur</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">torn parma ham and chopped up Camembert</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">pastry after first cook</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdQ8imKNn9h2QtWUF1bliaWGUP9Y4KudinRE6FjPRdLfXZ32s6qUY9ID8MR9-J0-vlqh1KjMAcMk727S9E8bD7ioqa2JgxZgt5Y4dH0QthzAmmzHYOVtGoyqIZ_YTIbURQEuDAUzW7WY/s1600/IMAG1101.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdQ8imKNn9h2QtWUF1bliaWGUP9Y4KudinRE6FjPRdLfXZ32s6qUY9ID8MR9-J0-vlqh1KjMAcMk727S9E8bD7ioqa2JgxZgt5Y4dH0QthzAmmzHYOVtGoyqIZ_YTIbURQEuDAUzW7WY/s320/IMAG1101.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">ahh lovely asparagus</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">chopped and separated May be worth waiting to chop once they have cooled, i was far too keen!</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: small;"> Out of the oven....YUM!</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">And Out of the tin!<br /><br /><br /><br /><br /><br /><br /></span></td></tr>
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<span style="font-family: Verdana, sans-serif;"> The tart was great. I served it up with some rocket salad and a little drizzle of balsamic glaze. In the second tart i didn't quite have enough Camembert so opted for a brie/Camembert mix which worked a treat!</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>The Alternative Parsnip</b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPF7ANoZDPCerct6xZH9Xy1VPREQIldp2j_9EbSUjst6LZLqyKvDtQ512mFqcC2FePlQWhobGK3HSaPSthJNcjPvXT1a7SKI1bOQ9L1tXZ-XO8O0Ro_5Iwr6TLXFBxF7sZElfImTDK-C4/s1600/IMAG1104.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPF7ANoZDPCerct6xZH9Xy1VPREQIldp2j_9EbSUjst6LZLqyKvDtQ512mFqcC2FePlQWhobGK3HSaPSthJNcjPvXT1a7SKI1bOQ9L1tXZ-XO8O0Ro_5Iwr6TLXFBxF7sZElfImTDK-C4/s320/IMAG1104.jpg" width="191" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">This is what you will need - honey, turmeric cayenne pepper and zests of an orange and lemon.<br /><br />Prepare your parsnips in the usual way and par boil for around 10 mins. Place in a roasting tin and drizzle with olive oil. Cook for 10 minutes. Remove from oven and drizzle over a good amount of honey (to coat) a pinch of cayenne and turmeric and mix in. add the zest and place back in the oven until cooked.<br /><br />The first time I made this I added a *little* too much cayenne and they were very spicy but it gave kick to the roast. Worked well on some roast potatoes too! This is why I adore Thomasina Miers - she is great!<br /><br />I ate these far too quickly so no photo - sorry guys!<br /><br /><br /><b>Curried Carrot Soup</b><br /><br />Another Tesco classic. Get the recipe <a href="http://realfood.tesco.com/recipes/curried-carrot-soup-with-cumin-tortilla-snaps.html">from right here!</a></span></td></tr>
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<span style="font-family: Verdana, sans-serif;">I cooked this for family day as another optional starter. It manages to make around 6 portions but they arent particularly big. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">love the carrots</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">The spices I Used</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">spice covered onions!</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">The recipe gives you the option to make the cumin snaps, I have made them before and they were lovely but opted out for family day as not everyone likes the spice. Really gorgeous thick soup - I added lots of pepper to make it have that extra kick!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Bacon Wrapped Cranberry Stuffing</b></span></div>
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<span style="font-family: Verdana, sans-serif;">Another recipe that I have used for the past 2 years at christmas, the rosemary sprig really adds to the appearance!</span></div>
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<span style="font-family: Verdana, sans-serif;">The recipe calls that you buy sausages and then remove the meat from the skins but sausage meat is readily available over Christmas from the butchers or supermarket and saves the messing around!</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">all ingredients mixed together in a large bowl, try not to handle the meat too much as it will make it less tender.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhn0u6wpp8gQA4kZlXmP4GCMXyWh8lGKRRRgm7pQimAJOWeyyn9IgXOwOIzh0_Vd2i8l2fOOyvsnerZobfoPolDFLMMW739Uz1jbQ9KwacpNlJGssP4EDvbICAApgoaMzMkTD9AjBRzsY/s1600/IMAG1090.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhn0u6wpp8gQA4kZlXmP4GCMXyWh8lGKRRRgm7pQimAJOWeyyn9IgXOwOIzh0_Vd2i8l2fOOyvsnerZobfoPolDFLMMW739Uz1jbQ9KwacpNlJGssP4EDvbICAApgoaMzMkTD9AjBRzsY/s320/IMAG1090.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">Make the sausage meat into little stumps and tear the streaky back bacon in half if you can (mine from Edmonstons Butchers was really wide so helped when doing this) Roll the bacon around sausage meat mixture (its ok to overlap)<br /><br />Good thing is if it is a tight fit, adding the rosemary sprig looks pretty and keeps it together<br /></span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhijjY_zuUsvkw60-obunZCou3_5UGynL40aiMVy0NJiIRtzOKIVCjHV72MPeNa8jfoY6vIrT2Od5jXieLzgaKleV9R9TKNC2Z19a9tz_fS6AsLWhYPNgDpLjdUKZVqTwnDZMc1w9e-hAQ/s1600/IMAG1093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhijjY_zuUsvkw60-obunZCou3_5UGynL40aiMVy0NJiIRtzOKIVCjHV72MPeNa8jfoY6vIrT2Od5jXieLzgaKleV9R9TKNC2Z19a9tz_fS6AsLWhYPNgDpLjdUKZVqTwnDZMc1w9e-hAQ/s320/IMAG1093.jpg" width="191" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Cook for 30 mins or thereabouts and all done.</span><br style="font-family: Verdana, sans-serif;" /><br style="font-family: Verdana, sans-serif;" /><span style="font-family: Verdana, sans-serif;">These were Tamsin's first sausage meat stuffing balls so I will let her be the judge of what it was like. Fancy one? <a href="http://realfood.tesco.com/recipes/cranberry-and-sausage-stuffing-balls-with-bacon.html">come and get me :)</a></span></div>
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<span style="text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;"><b>Prosciutto</b></span></span><span style="font-family: Verdana, sans-serif; font-size: large;"><b> Wrapped Bread Sticks with a pesto dip.</b></span></div>
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<span style="font-family: Verdana, sans-serif;">By far the easiest of all of the starters to make - there is no cooking!</span></div>
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<span style="font-family: Verdana, sans-serif;">You will need:</span></div>
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<li><span style="font-family: Verdana, sans-serif; text-align: left;">One pack of </span><span style="font-family: Verdana, sans-serif;">bread sticks</span></li>
<li><span style="font-family: Verdana, sans-serif; text-align: left;">2 packs of </span><span style="font-family: Verdana, sans-serif;">prosciutto</span></li>
<li><span style="font-family: Verdana, sans-serif; text-align: left;">125g of soft cream cheese</span></li>
<li><span style="font-family: Verdana, sans-serif; text-align: left;">1 tablespoon of pesto (add more according to taste)</span></li>
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<span style="font-family: Verdana, sans-serif;">Place cream cheese in a bowl, add the pesto and mix thoroughly</span></div>
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<span style="font-family: Verdana, sans-serif;">Tear prosciutto slices in half and wrap around the top part of the bread stick Pop them in a tall glass to serve.</span></div>
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<span style="font-family: Verdana, sans-serif;">I don't think i need to tell you to dunk your bread sticks in the mix, do I?</span></div>
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<span style="font-family: Verdana, sans-serif;">And there you have it....my starters installment!</span></div>
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<span style="font-family: Verdana, sans-serif;">Whats your fave of this lot then?</span></div>
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<span style="font-family: Verdana, sans-serif;">Eat Drink and Be Merry</span></div>
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Anonymoushttp://www.blogger.com/profile/01607511043577953797noreply@blogger.com0tag:blogger.com,1999:blog-6838367161246243221.post-37168734047433337912013-01-06T12:58:00.001-08:002013-01-06T12:58:55.604-08:00Epic blog preview<br />
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<span style="font-family: Verdana, sans-serif;">Happy New Year my lovelies….how was everyone’s holidays?<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Well, the festive period was certainly a busy one – the busiest
one ever in terms of food and cooking! I think that this year I may have
overdone my experimenting, some of them I even forgot to photograph, and for
that I am sorry.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">As this post will be epic, I thought I’d give you a rundown
of what to expect to keep you all excited then I can run away and write my
backside off!<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">***drum roll please*** here goes:<o:p></o:p></span></div>
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<u><span style="font-family: Verdana, sans-serif;">Starters and sides…<o:p></o:p></span></u></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">·<span style="font-size: 7pt;">
</span><!--[endif]-->Asparagus, Camembert and Parma ham tart<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">·<span style="font-size: 7pt;">
</span><!--[endif]-->Curried Carrot soup<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">·<span style="font-size: 7pt;">
</span><!--[endif]-->Brie and cranberry twists<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">·<span style="font-size: 7pt;">
</span><!--[endif]-->Prosciutto wrapped bread sticks with pesto dip<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">·<span style="font-size: 7pt;">
</span><!--[endif]-->Alternative parsnips<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">·<span style="font-size: 7pt;">
</span><!--[endif]-->Bacon wrapped cranberry stuffing<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">·<span style="font-size: 7pt;">
</span><!--[endif]-->Port and Cranberry Sauce<o:p></o:p></span></div>
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<u><span style="font-family: Verdana, sans-serif;">Mains…<o:p></o:p></span></u></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">·<span style="font-size: 7pt;">
</span><!--[endif]-->Turkey gratin<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">·<span style="font-size: 7pt;">
</span><!--[endif]-->Honey and mustard rubbed gammon<o:p></o:p></span></div>
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<u><span style="font-family: Verdana, sans-serif;">Puds….<o:p></o:p></span></u></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">·<span style="font-size: 7pt;">
</span><!--[endif]-->Salted caramel chocolate tart<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">·<span style="font-size: 7pt;">
</span><!--[endif]-->Jaffa cake pots<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">·<span style="font-size: 7pt;">
</span><!--[endif]-->Chocolate orange ice-cream<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">I will also be filling you in on a couple of dining
experiences over the holidays at The Parks in Uttoxeter and The Wolsely Arms
near Rugeley.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">I am hoping to get this all done by the end of the week at
the latest. Especially as I have started content for my next instalment. I have
a feeling that tomorrow will be a write off as it’s my first day back after a
couple of weeks off! <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Eat, Drink and Be Merry<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5QOYfrQu5Q9OWkaeXT4XOKes5SYoaSia4bUk_OFio3ysJLxgWkgv9-4PEMyOq9FdXu4dKe6DtUegIeq2V07_C5j-efRUVfAjAxgqU1hHe6OQ-MWO6_VyeKx3R9DXTStM8PERZ-ao0do/s1600/IMAG1095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5QOYfrQu5Q9OWkaeXT4XOKes5SYoaSia4bUk_OFio3ysJLxgWkgv9-4PEMyOq9FdXu4dKe6DtUegIeq2V07_C5j-efRUVfAjAxgqU1hHe6OQ-MWO6_VyeKx3R9DXTStM8PERZ-ao0do/s320/IMAG1095.jpg" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/01607511043577953797noreply@blogger.com1tag:blogger.com,1999:blog-6838367161246243221.post-57092648512367104242012-12-09T07:06:00.000-08:002012-12-09T07:13:38.508-08:00Christmas Craft Weekend - The Results!<br />
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<span style="font-family: Verdana, sans-serif;">Howdy all and apologies for the delay, things have been more than hectic. But it's back by popular demand....Harriate!</span><br />
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<span style="font-family: Verdana, sans-serif;">So me and lovegrove embarked on a day of drinking and craft round at Jessie's house on the 24/11 and oh what fun we had. </span><br />
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<span style="font-family: Verdana, sans-serif;">I did a lot of the unknown or as it is known to you all Baking!</span><br />
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<span style="font-family: Verdana, sans-serif;">I even got a bit carried away with the creation side that i forgot to photograph 2 of the recipes ...whooops. I'll get them out of the way first..</span><br />
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<span style="font-family: Verdana, sans-serif;"><u>Toffee Popcorn Bark</u> - This one was simple but effective and went down a treat with all the people in the room so comes highly recommended as a special treat.</span><br />
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<span style="font-family: Verdana, sans-serif;">Here's what the wonders of the bbc made it look like:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfY3roVlvJndPgE7bdD5tMtnT1p59SyKI4aM4PQDOqhLk4pxUtXP03pq3SVY7DwJnO-EfC3qqtYAxnl4bYV4BpCdDjjfvKbCsMxy49-MSQ_0Fz4PID0K6g-pga8WRMZqy1b_1sMtfvUM4/s1600/pop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfY3roVlvJndPgE7bdD5tMtnT1p59SyKI4aM4PQDOqhLk4pxUtXP03pq3SVY7DwJnO-EfC3qqtYAxnl4bYV4BpCdDjjfvKbCsMxy49-MSQ_0Fz4PID0K6g-pga8WRMZqy1b_1sMtfvUM4/s320/pop.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Needless to say mine didnt come out quite as preened. </span></div>
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<li style="border: 0px; margin: 0px 0px 8px 10px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">200g milk chocolate</span></li>
<li style="border: 0px; margin: 0px 0px 8px 10px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">200g white chocolate</span></li>
<li style="border: 0px; margin: 0px 0px 8px 10px; padding: 0px;"><span style="font-family: Verdana, sans-serif;"><strike>2 x 30g bags toffee popcorn </strike> We just got a big bag of popcorn and made it more popcorn based!</span></li>
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<span style="font-family: Verdana, sans-serif;">As I am totally ill prepared for the world of baking we didnt have the '20 x 30' baking tray and used a lovely oval baking dish lined with baking parchmant (thats right we had some!) Melt the chocolate (white and milk seperate) and allow to cool a little. Pour most of the choc into the dish and swirl around, chuck in the popcorn and top with the remainder then chill!</span></div>
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<span style="font-family: Verdana, sans-serif;">So Yummy. As I said up there the cutting wasnt nearly as elegent as the BBCs version but made great finger food during the party - get involved.</span></div>
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<u><span style="font-family: Verdana, sans-serif;">The Drink....</span></u></div>
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<span style="font-family: Verdana, sans-serif;">The second one without a pic of my own was the trusty alchol mixture that we made. Now during the festive season I'm a sucker for mulled wine however, i felt for day time drinking something lighter was needed hence/.....</span></div>
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<span style="font-family: Verdana, sans-serif;">WINTER PIMMS PUNCH (recipe can be found <a href="http://www.bbcgoodfood.com/recipes/889647/winter-pimms-punch">HERE :)</a> )</span></div>
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<span style="font-family: Verdana, sans-serif;">I was a little sceptical as this has brandy in - the only time i use brandy is for Steak Au Poivre but decided to get into the spirit of festivities and give it a whirl. I must say that i found it a little overpowering so decided to top up with a lot of lemonade. It left the mix tangy yet warming and if you like Pimms you are well in. The BBC have got some great drinks suggestions, have a<a href="http://www.bbcgoodfood.com/content/recipes/christmas/festive-drinks/"> looksie </a></span></div>
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<span style="font-family: Verdana, sans-serif;">So here comes the photos:</span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="http://www.bbcgoodfood.com/recipes/1840643/christmas-tree-crispy-pops">Christmas Tree Crispy Pops</a></span></div>
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<span style="font-family: Verdana, sans-serif;">You will need:</span><br />
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<span style="font-family: Verdana, sans-serif;">200g marshmallows</span><br />
<span style="font-family: Verdana, sans-serif;">3 tbsp golden syrup</span><br />
<span style="font-family: Verdana, sans-serif;">100g Rice Krispies 100g of coco pops - oooh yeah i live wild</span><br />
<span style="font-family: Verdana, sans-serif;">6 ice-cream cones</span><br />
<span style="font-family: Verdana, sans-serif;">500g icing sugar</span><br />
<span style="font-family: Verdana, sans-serif;">½ tsp green food colourings</span><br />
<span style="font-family: Verdana, sans-serif;">sweets and sprinkles , to decorate</span><br />
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<span style="font-family: Verdana, sans-serif;">You need to melt the marshmellows and golden syrup together then add the coco pops. Once the heat is taken off you need to move quickly as the marshmellows start to set - push the mixture into the ice cream cones but make sure youre careful we had a few casualties and leave to set for a while</span></div>
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<span style="font-family: Verdana, sans-serif;">Mix icing sugar with water and green food colouring to make a thick paste. There is no evidence to support the fact i added a little too much water and had to add more icing sugar. Im not going to lie it tasted a bit bitty (does that even make sense?)</span></div>
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<span style="font-family: Verdana, sans-serif;">Once the cones themselves have set, dip them into the icing sugar mixture and then decorate. Points of error for this section include - we didn't have any lolly pop sticks or a cooling rack. This made the pops hard to balance and they wobbled over a few times. We had bought some pretty accessories including soft balls (hehe) of silver and pink and general confetti. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tr37pyNxXlXKKHLxZ7FWBpuLWHRtddAuIvnVrQCOVRJ-lgXPKENR5gBUw5uEJG2tzHpKp6k7z1CVqQeGRf04vR0h2RjnmrCEa3ACB6Ln3iDq4r1s22_VGIP9I-LyJZYNZ-K1DzuT4_U/s1600/IMAG1034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tr37pyNxXlXKKHLxZ7FWBpuLWHRtddAuIvnVrQCOVRJ-lgXPKENR5gBUw5uEJG2tzHpKp6k7z1CVqQeGRf04vR0h2RjnmrCEa3ACB6Ln3iDq4r1s22_VGIP9I-LyJZYNZ-K1DzuT4_U/s320/IMAG1034.jpg" width="191" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">They all looked good and here's an example. The taste wasn't as good as the appearance They were really stodgy and rich - we couldn't even finish one. My error with the icing sugar made a difference for sure. </span></div>
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<span style="font-family: Verdana, sans-serif;">For this i think ill blame the punch. Yeah it intoxicated me :S that's my final story.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>The day after the night before....the baking continues.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>The Cinnamon and Raisan Loaf.</b></span></div>
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<span style="font-family: Verdana, sans-serif;">You'll need:</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 18px;">190g/7oz softened unsalted butter</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 18px;">190g/7oz caster sugar</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 18px;">3 eggs, at room temperature</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 18px;">190g/7oz plain flour</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 18px;">1 tsp baking powder</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 18px;">1/4tsp salt</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 18px;">25ml/1fl oz soured cream</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 18px;">1 tsp vanilla extract</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 18px;">1 tbsp ground cinnamon</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 18px;">70g/2 1/2oz raisins</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 18px;">Preheat the oven, 170c/160c fan/gas 3 and grease the loaf tin (I had to buy this especially)</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 18px;">While the oven's preheating, you cream the butter and sugar together until creamy and pale. Then you beat in the eggs one at a time, beating well after each addition, scraping down the sides as you do so with a spatula. Sift in the flour, baking powder and salt, then using the same spatula, you fold in the dry ingredients. Once the flour's been combined in, fold in the soured cream and vanilla. Into a smaller bowl you spoon in about 200g/7oz of the mixture, then you fold the cinnamon into this, and into the vanilla mixture you fold in the raisins.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 18px;">Pour in the vanilla mixture first then the cinnamon and then you swirl it with a skewer.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 18px;">Bake in the oven for 50-60 minutes, until a skewer inserted in the middle comes out clean. Once baked, take out of the oven and leave to cool.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyOO0JofJvkrKOKqnAl9X8r9lUvAD6DwaKvFuHVpQQ79EwnWuDOP94g7i-pP8EbdhC4RRN39cVfCu2k0V2MLGzcs00J15y7o66XbuEyDiMO18yrsXQ6951qs5Cegm49yUNvyskLuyZ3gU/s1600/IMAG1040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyOO0JofJvkrKOKqnAl9X8r9lUvAD6DwaKvFuHVpQQ79EwnWuDOP94g7i-pP8EbdhC4RRN39cVfCu2k0V2MLGzcs00J15y7o66XbuEyDiMO18yrsXQ6951qs5Cegm49yUNvyskLuyZ3gU/s320/IMAG1040.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Turn out of the tin and slice likeaso....</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2xM7IUa_-AnSgUBRY8453H5V9bVk1JEvBAEvRZ7uCd5nP8Irpz9EJouahNYaIVbx11v4dYUiXBbgagxSwKIERWP3vg1DVLtukOY0NKBSq-nouIj-KcpJ9f7_U6RC1a7r4RbMKnL8rK2I/s1600/IMAG1044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2xM7IUa_-AnSgUBRY8453H5V9bVk1JEvBAEvRZ7uCd5nP8Irpz9EJouahNYaIVbx11v4dYUiXBbgagxSwKIERWP3vg1DVLtukOY0NKBSq-nouIj-KcpJ9f7_U6RC1a7r4RbMKnL8rK2I/s320/IMAG1044.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">And serve with some amazing cornish clotted cream ice cream....</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLdyjOd99rd9eAk7oayqj-YomizdsdVl2IwXYDvWPvcpGRO6C8ikr3RfWN3_i5BpWeLrpa3f5fq9W5SlUelNaq4du6MJbb7ReuTLnn_ld15O2saPvitHw94B_EMoXOryBGQgOyte6kRDQ/s1600/IMAG1045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLdyjOd99rd9eAk7oayqj-YomizdsdVl2IwXYDvWPvcpGRO6C8ikr3RfWN3_i5BpWeLrpa3f5fq9W5SlUelNaq4du6MJbb7ReuTLnn_ld15O2saPvitHw94B_EMoXOryBGQgOyte6kRDQ/s320/IMAG1045.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Now for this i did have a lot of help off lovegrove. Turned out really nice and dare i say it? Moist. The only thing I wanted was a stronger cinnamon taste so be liberal. If youre a beginner like me make sure you have some supervision!</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>The one I can do allllllll by myself....The Peanut Butter cookie :)</u></span></div>
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<li><span style="font-family: Verdana, sans-serif;">115g of butter,crunchy peanut butter, caster and muscavado </span><span style="font-family: Verdana, sans-serif;">sugar and rolled oats</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 egg beaten</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 teaspoon of vanilla essence</span></li>
<li><span style="font-family: Verdana, sans-serif;">85g flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 teaspoons of bi-carb and baking powder</span></li>
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<span style="font-family: Verdana, sans-serif;"><u>The method in the madness</u></span></div>
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<li><span style="font-family: Verdana, sans-serif;">Oven to be set at 180c. Grease a baking tray</span></li>
<li><span style="font-family: Verdana, sans-serif;">mix the butter and peanut butter together. Beat in the suagrs, the egg and the vanilla essence</span></li>
<li><span style="font-family: Verdana, sans-serif;">sift in flour, bi-carb and baking powder then add the oats</span></li>
<li><span style="font-family: Verdana, sans-serif;">Shape the mixture into flattish balls and make sure you space far enough apart</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsmXiTOrNML0DyB16p2BHVOGmgSgD9k8BdH-D-J-RFMyKMI-pX7FL4sBBdye-bXnU-ycvQeV_LQwCZ2a2i2mRdEajIF9I9KMdgr33oraYv4bOeNgDa0xZsF5Kf6JIcrgW8WQqfltl8mQ/s1600/IMAG1035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsmXiTOrNML0DyB16p2BHVOGmgSgD9k8BdH-D-J-RFMyKMI-pX7FL4sBBdye-bXnU-ycvQeV_LQwCZ2a2i2mRdEajIF9I9KMdgr33oraYv4bOeNgDa0xZsF5Kf6JIcrgW8WQqfltl8mQ/s320/IMAG1035.jpg" width="320" /></a></div>
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<li><span style="font-family: Verdana, sans-serif;">Bake for around 12 mins and leave to cool for 2.</span></li>
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<span style="font-family: Verdana, sans-serif;">These were tasty but i did have a spacing issue:</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEx9sslo-cuhwEImk7YPN0ktW33tX1Kers2P8Z9nFSb1TOgCpbDoqnzhJRNp0K4zeUPNIOUAJ3mklRo88gEKu9vQE6BwKbQhd0Cs9emTZXDJgW1gqKQZO66K-NUgAt1AW_2J_VF0JfK_o/s1600/IMAG1038.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEx9sslo-cuhwEImk7YPN0ktW33tX1Kers2P8Z9nFSb1TOgCpbDoqnzhJRNp0K4zeUPNIOUAJ3mklRo88gEKu9vQE6BwKbQhd0Cs9emTZXDJgW1gqKQZO66K-NUgAt1AW_2J_VF0JfK_o/s320/IMAG1038.jpg" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">hmm soft gooey goodness</td></tr>
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<span style="font-family: Verdana, sans-serif;">Easy fun and tasty to make - we added some milk choc chips on top for even more sugary goodness</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>The Jammy Biscuits:</u></span></div>
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<li><span style="font-family: Verdana, sans-serif;">225g of unsalted butter</span></li>
<li><span style="font-family: Verdana, sans-serif;">100g caster sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">200g plain sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;"><strike>100g ground almonds</strike> Not for me thanks!</span></li>
<li><span style="font-family: Verdana, sans-serif;">100g of strawberry jam</span></li>
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<span style="font-family: Verdana, sans-serif;">Method:</span></div>
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<li><span style="font-family: Verdana, sans-serif;">Beat together butter and sugar and add flour - leave dough to chill for an hour</span></li>
<li><span style="font-family: Verdana, sans-serif;">Knead dough, roll and shape and divide into equal size balls.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Using one ball roll out until about 5mm thick and cut out as many shapes of your cutter as possible and repeat with the second ball. Make sure you cut small circles in the second shape batch.</span></li>
</ul>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyFE0VA-KSiQFQ6ZL1vDDu7CLFZYKPllZyR-Nt_AFLf0bCJFWZ2JAc_bnmPlFZYYJSlZ4OO1gz3XUbVM2t6peREkjp7ueo4u9-0nQ5BZD9VOmGNqQnCc6GJb2XgFyOnLC8Nmi87cztqAs/s1600/IMAG1048.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyFE0VA-KSiQFQ6ZL1vDDu7CLFZYKPllZyR-Nt_AFLf0bCJFWZ2JAc_bnmPlFZYYJSlZ4OO1gz3XUbVM2t6peREkjp7ueo4u9-0nQ5BZD9VOmGNqQnCc6GJb2XgFyOnLC8Nmi87cztqAs/s320/IMAG1048.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdg7FPpWTfnSS7oZZ0DT7dxJv7etpcu_LctLGrP91KIO4Xl532OnAJWqWrFW3KlbAn1SseAXIpAWxTooRokkVQYc0So6F_AARaQpAOzN-wXQZTUFLs8O-qnwaCrId0BKs6p9VkA34mWoI/s1600/IMAG1047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdg7FPpWTfnSS7oZZ0DT7dxJv7etpcu_LctLGrP91KIO4Xl532OnAJWqWrFW3KlbAn1SseAXIpAWxTooRokkVQYc0So6F_AARaQpAOzN-wXQZTUFLs8O-qnwaCrId0BKs6p9VkA34mWoI/s320/IMAG1047.jpg" width="191" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<br /></div>
<ul>
<li><span style="font-family: Verdana, sans-serif;">Cook cookies for 20- 30 mins at 140c and allow to cool.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Place blob of jam on the shapes without the circle cut out and place holed cookie on top gently</span></li>
</ul>
<span style="font-family: Verdana, sans-serif;"></span><br />
<div>
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;"><br /></span></span></div>
<span style="font-family: Verdana, sans-serif;">
<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/AVvXsEgd_Fb-BOxtlvdST-w9YHE14NW5_-lPbCrkZpVAMRGHoywGWUGrWZpO8Mu7J1X1uapWEokH8aavcU4NboUZAJwgZ8oLEVbBWFxEUPY_UoE4oD4oogBxc3XdFLiqPTsp7etSJr4eorPmtmg/s1600/IMAG1050.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_Fb-BOxtlvdST-w9YHE14NW5_-lPbCrkZpVAMRGHoywGWUGrWZpO8Mu7J1X1uapWEokH8aavcU4NboUZAJwgZ8oLEVbBWFxEUPY_UoE4oD4oogBxc3XdFLiqPTsp7etSJr4eorPmtmg/s320/IMAG1050.jpg" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TA DA. Not perfect but not bad for my first attempt.<br />
<br />
<br />
<br />
<div style="text-align: left;">
<span style="font-size: small;">The biscuit turned out more shortbread like but it was really tasty. I added a little extra jam than the recipe called for just cos i like it.</span></div>
<div style="text-align: left;">
<span style="font-size: small;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><b><u>So the non baking trial:</u></b></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><b><u><br /></u></b></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><u>Feta and Sweet Potato Quesadillas</u></span></div>
</td></tr>
</tbody></table>
</span><br />
<div>
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;"><br /></span></span></div>
<span style="font-family: Verdana, sans-serif;">
4 Sweet Potatoes</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">200gs Feta Cheese</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Handful of fresh coriander</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Drizzle of olive oil</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Freshly ground black pepper</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">8 Tortillas</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Roast the sweet potatoes in a hot oven for around 50 mins - check they are soft with a skewer. Scoop out potato filling into a bowl and mash using a fork and adding the oil and pepper. Add the coridander and continue to mash. Crumble the feta into the mixture and gently mix in.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Take a tortilla and add mixture down one side. Fold over.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Warm a griddle pan and add the tortilla to it when hot. Leave to cook on one side for a few minutes and turn over. Cook until the feta is starting to melt.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Serve with some mexican dips - salsa, guacamole and sour cream.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">A nice hearty and filling snack. Good mixture of flavours with coriander and pepper adding a little kick.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKM-vnrclZ8N-idAsY2GfnWFCPKS-l3h10h6VWKVCCBtTcCBrfbfFztBKjyI2y9k3qh4ALB7eQpVG1dT154dx0DuG_ev0-v9Rdvb-4P8G0svxO_ZM8nZ1Chi2yMKM986Vo4Jrved6tS-s/s1600/IMAG1059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKM-vnrclZ8N-idAsY2GfnWFCPKS-l3h10h6VWKVCCBtTcCBrfbfFztBKjyI2y9k3qh4ALB7eQpVG1dT154dx0DuG_ev0-v9Rdvb-4P8G0svxO_ZM8nZ1Chi2yMKM986Vo4Jrved6tS-s/s320/IMAG1059.jpg" width="191" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><u><br /></u></span></div>
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<span style="font-family: Verdana, sans-serif;">So thats me all caught up.</span></div>
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<span style="font-family: Verdana, sans-serif;">What would you recommend for me to have a go at baking?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-hPIcASsBIbCHYoqKiXR6Uu4JkZlapdgzbNEATOw-doymub2wzYe5izHCjC0pRW3rBQe1Fw9fqnut_kmlNjCv6ofkFtTwIuYT0x2nU_U2R93tYHVhVR_BilobYD5chS9YJx2LDTecrqM/s1600/IMAG1061.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-hPIcASsBIbCHYoqKiXR6Uu4JkZlapdgzbNEATOw-doymub2wzYe5izHCjC0pRW3rBQe1Fw9fqnut_kmlNjCv6ofkFtTwIuYT0x2nU_U2R93tYHVhVR_BilobYD5chS9YJx2LDTecrqM/s320/IMAG1061.jpg" width="191" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsiFk3i85VNWvv6Ggomhf-HQWO7oLbMagrgPtTHPnCoJyH7MNar3z_eLUI_a4XmQO0QM-pGsWkS53KYHXABe8jh4gLUns7xTDClfKkcMmRlFNySG8Tfl0uIXa4XLk85il12I1K17_43H0/s1600/IMAG1069.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsiFk3i85VNWvv6Ggomhf-HQWO7oLbMagrgPtTHPnCoJyH7MNar3z_eLUI_a4XmQO0QM-pGsWkS53KYHXABe8jh4gLUns7xTDClfKkcMmRlFNySG8Tfl0uIXa4XLk85il12I1K17_43H0/s320/IMAG1069.jpg" width="191" /></a><span style="font-family: Verdana, sans-serif;">Enjoy your week and have a look at my Christmas Tree</span></div>
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<span style="font-family: Verdana, sans-serif;">Eat, Drink and Be Merry.</span></div>
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<span style="font-family: Verdana, sans-serif;">H</span></div>
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<span style="font-family: Verdana, sans-serif;">xx</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/01607511043577953797noreply@blogger.com3tag:blogger.com,1999:blog-6838367161246243221.post-50686610806064370202012-11-21T12:03:00.001-08:002012-11-21T12:03:52.589-08:00It's been a while....<span style="font-family: Verdana, sans-serif;"><br />
<br />
Hi all, sorry for such a long break between posts, things have been a little hectic.</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
I will be telling you all about the following:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<ul>
<li><span style="font-family: Verdana, sans-serif;">Pancetta, Pasta and Peas</span></li>
<li><span style="font-family: Verdana, sans-serif;">Moroccan chicken with sweet potato mash</span></li>
<li><span style="font-family: Verdana, sans-serif;">Fish Jalfrezi</span></li>
</ul>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<u><span style="font-family: Verdana, sans-serif;">Pancetta, Pasta and Peas (or the triple 'P' if you want to be down with the kids.</span></u></div>
<div>
<u><span style="font-family: Verdana, sans-serif;"><br /></span></u></div>
<div>
<span style="font-family: Verdana, sans-serif;">This recipe is a regular in my repatoire of cooking on a weekly basis. It's tasty ,has pasta (always a win, especially on a winter eve) and doesn't take too long after a hard day at work.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">This was originally sourced in delicious magazine but I have changed/added things as I have gone along.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">You will need:</span></div>
<div>
<ul>
<li><span style="font-family: Verdana, sans-serif;">1 pack of pancetta (130g)</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 garlic cloves, chopped finely</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 onion, chopped finely</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 lemon, squeezed for the juice ( I added this to the recipe)</span></li>
<li><span style="font-family: Verdana, sans-serif;">creme fraiche (This is subbed in instead of double cream) - about 2/3 of a 300ml tub (add a dash of water to the pan to loosen)</span></li>
<li><span style="font-family: Verdana, sans-serif;">freshly ground black pepper (I added this to the recipe)</span></li>
<li><span style="font-family: Verdana, sans-serif;">200g of frozen peas</span></li>
<li><span style="font-family: Verdana, sans-serif;">Wholewheat Pasta - enough for 2 people</span></li>
<li><span style="font-family: Verdana, sans-serif;">Parmesan- add to your own taste</span></li>
</ul>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
</div>
<div>
<span style="font-family: Verdana, sans-serif;">Add the pancetta to your wok/large frying pan and fry for 2/3 minutes (if you like your pancetta crispy, i would recommend frying for longer) then add the onions and garlic and fry for a further 5 minutes or until the onions and garlic are soft.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Add the peas to this mixture. I used frozen peas so allow this to cook for around 5 minutes until the peas are cooked through. Add the creme fraiche and a dash of water to the pan and mix in well with the ingredients Once this is fully combined add the Parmesan and allow to melt into the mixture. Next add lemon juice and pepper to your taste. Drain the pasta and stir into the sauce and serve! Josh always likes extra cheese!</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">The recipe doesn't call for the lemon/pepper however, when i tried it originally I found the dish too creamy and heavy. The lemon and pepper addition lifts the dish and adds to the flavour over all.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Sorry about the lack of piccys! My camera decided not to work :(</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><u>Moroccan Chicken with Sweet Potato</u></span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><u><br /></u></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">This is something i stumbled across on (you've guessed it) The BBC Good Food website. This dish offers unusual flavours with warming spices - a must have for those cold evenings. You can find the recipe <a href="http://www.bbcgoodfood.com/recipes/764636/moroccan-chicken-with-sweet-potato-mash">here!</a></span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">As ever I have made some amendments to the recipe. As you can see it states that 2 tsps of clear honey is used. I have found after making this dish several times is that adding extra honey can help the sauce to thicken more quickly and plays nicely alongside the spices. The spice mixture of cinnamon and cumin is fab and being spice-obsessed i add 2 tsps of each to the recipe which does make it stronger. I also think its advisable to mix the cumin and cinnamon with a touch of oil to marinade the chicken in as it absorbs the flavours a little better. </span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">The recipe also states that it will take about 10 minutes to thicken, once again I have found that this can be considerably more around 20 minutes to half an hour so bear this in mind with the potatoes.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Look at my pretty pictures....</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;"><u>The Prep Phase...</u></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<table 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/AVvXsEiAewZdqDEp5vktrvxtsr4wbeSUHRnMEReFR2wYkLJVO5z-ROIe3bcIW3B4L7sI4eIkECYZPE0n8wqi-sGFzwKZTe_BiXisnVB8SxnydAc4RvD9VA6PdKfwD8ki-pFatT-8YTwUYEE4OWM/s1600/IMAG0996.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAewZdqDEp5vktrvxtsr4wbeSUHRnMEReFR2wYkLJVO5z-ROIe3bcIW3B4L7sI4eIkECYZPE0n8wqi-sGFzwKZTe_BiXisnVB8SxnydAc4RvD9VA6PdKfwD8ki-pFatT-8YTwUYEE4OWM/s320/IMAG0996.jpg" width="191" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Chicken smothered in olive oil, cumin and cinnamon - sorry it looks so unappealing!</span></td></tr>
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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 style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm275NnrACqLxi8tZ2Tpwmz4kp96T6jFGNTz4FcSWXjua06hVpOSyWZzsiXiuy5NBCEKEe1NIhtsrO2cneWeKAbSv-n1D5ZAPMMwU36DACDeqYolD0PcpPcEUaBMpP0-eFwhnePu3EMjA/s1600/IMAG0995.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm275NnrACqLxi8tZ2Tpwmz4kp96T6jFGNTz4FcSWXjua06hVpOSyWZzsiXiuy5NBCEKEe1NIhtsrO2cneWeKAbSv-n1D5ZAPMMwU36DACDeqYolD0PcpPcEUaBMpP0-eFwhnePu3EMjA/s320/IMAG0995.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Garlic, onion, corander, honey and oxo</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrHDzC0Smj4gklGO7bzpkCAdDelvwhfpi8azsa62m2xQKw2NlEKrCno9hGm_qv4T16Bi3NtNRoLYfhlWLHz1ABmF43p9mG8noJcsP_SCRCbC-_OzA-P2QVGpMoVSxyIOs1ya1jiSQn8Q/s1600/IMAG0997.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrHDzC0Smj4gklGO7bzpkCAdDelvwhfpi8azsa62m2xQKw2NlEKrCno9hGm_qv4T16Bi3NtNRoLYfhlWLHz1ABmF43p9mG8noJcsP_SCRCbC-_OzA-P2QVGpMoVSxyIOs1ya1jiSQn8Q/s320/IMAG0997.jpg" width="191" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Sweet Potatoes ready to boil....</span></td></tr>
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<span style="font-family: Verdana, sans-serif;"><br /><span style="font-size: large;"><u>The cooking phase...</u></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQxu7wyzT1OnOV84YNWXE_TFqYIFxtLs-K_tcmWOUtw4uRMtl3Dpz-nOCglIYS4du4JuDmh4Ck3hCxlvPbOBxC6XjR_vwIRFZ3dZYkE4C62MRRePdjKYuqQBkf1j9WoEakjKfOC6zWjI/s1600/IMAG0998.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQxu7wyzT1OnOV84YNWXE_TFqYIFxtLs-K_tcmWOUtw4uRMtl3Dpz-nOCglIYS4du4JuDmh4Ck3hCxlvPbOBxC6XjR_vwIRFZ3dZYkE4C62MRRePdjKYuqQBkf1j9WoEakjKfOC6zWjI/s320/IMAG0998.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Smashed sweet potato with olive oil and pepper</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd9Mr4YScmLxm8T8tw4wSfd-j-dCSjIbp0Xk9MKSpaIBP6NxjPp5dZ_x1tEBo_TV4Rbc1L4-8yHRQJEqAHph_yXzfpl_9cw_oytFL07-FlVPfPXaQTPga_FFr3PQY_v7pZ2tPT0zWn4tg/s1600/IMAG0999.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd9Mr4YScmLxm8T8tw4wSfd-j-dCSjIbp0Xk9MKSpaIBP6NxjPp5dZ_x1tEBo_TV4Rbc1L4-8yHRQJEqAHph_yXzfpl_9cw_oytFL07-FlVPfPXaQTPga_FFr3PQY_v7pZ2tPT0zWn4tg/s320/IMAG0999.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Chicken in the pan with stock, honey, onion , garlic and coriander</span></td></tr>
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<span style="font-family: Verdana, sans-serif;"> This recipe is one of my personal faves! tangy and garlicky! firm 9/10!</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><u>Fish Jalfrezi</u></span></div>
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<span style="font-family: Verdana, sans-serif;">so after the success of my Fish Thai Yellow curry, i thought i'd branch out and try it in a<a href="http://www.bbcgoodfood.com/recipes/12951/chicken-jalfrezi"> jalfrezi</a>. The base recipe recommends chicken (thighs at that but I always opt for breast) but I thought i'd be frivolous! </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Chopped onions, garlic, ginger chillis and peppers</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">I am pleased to say that the humble cod fillets I used stood it ground firmly against the gorgeous spice mix! I even added extra chopped chillis for extra heat and it worked well. I personally don't see the need for the yogurt as the heat of the jalfrezi suits my palette well.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHhjl8V4lfpHdnNOsh25gCnD1d1Hmjjq9Yt81bqAWJ_hkbhjK5GwwtdYYD_cDEvOK8htG8bqAIjOp8xpkJtOBOW6R1fCx_aN4NdZHgcPNudlb8hQuSLH-G_E36YJzkqlbzKj-15tKffe8/s1600/IMAG1010.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHhjl8V4lfpHdnNOsh25gCnD1d1Hmjjq9Yt81bqAWJ_hkbhjK5GwwtdYYD_cDEvOK8htG8bqAIjOp8xpkJtOBOW6R1fCx_aN4NdZHgcPNudlb8hQuSLH-G_E36YJzkqlbzKj-15tKffe8/s320/IMAG1010.jpg" width="190" /></span></a><span style="font-family: Verdana, sans-serif;"><br /></span><br />
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<span style="font-family: Verdana, sans-serif;">As you can see above, this curry has my favourite spice blend of coriander and cumin! all together this mixed together smells heavenly!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqbUVzzXkz9hb1D0H3nZUSGG7rk2maVLii5flynr2sBXKjlHlFGiXINfvSCF25tjnJj_D8CzjCIqoASucNjAicQHUNwITM8uNp7m9aFBu9_zmR_sDCK7sueWmo0UU5k73cgYFX2ZS6Fg/s1600/IMAG1011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqbUVzzXkz9hb1D0H3nZUSGG7rk2maVLii5flynr2sBXKjlHlFGiXINfvSCF25tjnJj_D8CzjCIqoASucNjAicQHUNwITM8uNp7m9aFBu9_zmR_sDCK7sueWmo0UU5k73cgYFX2ZS6Fg/s320/IMAG1011.jpg" width="191" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">As you can see the fish did break up a little but still tasted amazing! I would recommend highly.</span></div>
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<span style="font-family: Verdana, sans-serif;">When i told people about the fish curry, there seemed to be a lot of unsure looks staring back at me. Have you tried fish curry? If so what do you think?</span><br />
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<span style="font-family: Verdana, sans-serif;"><i><b>Next time on harriate....</b></i></span><br />
<span style="font-family: Verdana, sans-serif;"><i><b>I am attending a craft day with lots of new food/drink recipes! Camera at the ready!</b></i></span><br />
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<span style="font-family: Verdana, sans-serif;">Eat,Drink and Be Merry</span></div>
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<span style="font-family: Verdana, sans-serif;">H x</span></div>
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Anonymoushttp://www.blogger.com/profile/01607511043577953797noreply@blogger.com1tag:blogger.com,1999:blog-6838367161246243221.post-27214986720366100262012-11-08T14:12:00.000-08:002012-11-08T14:16:46.586-08:00I'm back! 2 new recipes and a restaurant review<span style="font-family: Verdana, sans-serif;"><br /></span>
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<span style="font-family: Verdana, sans-serif;">Hi all, sorry for the delay, my week off work was filled with car hunting then swiftly followed by illness. I'm happy to say I have lots to report back on!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNikoPkiR9_2GpHWZ_4Xn1fY-rxpVUYVFVSG-jZ6Km8ndAeXzThgPvHP8mnN5pKCxsDdWKcCbFWNdC4QeIS39a9ZvRBMpcU3SEZNTLkdaDvvcDc79dMcqcLUBO5A3exxz-ML05_CF3OCs/s1600/8d8f40e13a481af66bbfb346a26928a54cf6894a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNikoPkiR9_2GpHWZ_4Xn1fY-rxpVUYVFVSG-jZ6Km8ndAeXzThgPvHP8mnN5pKCxsDdWKcCbFWNdC4QeIS39a9ZvRBMpcU3SEZNTLkdaDvvcDc79dMcqcLUBO5A3exxz-ML05_CF3OCs/s320/8d8f40e13a481af66bbfb346a26928a54cf6894a.jpg" width="320" /></span></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zlbP8X1_gmguL8yoOCqgG9m41A6W_t240wPrXxLdwdh7bGtXz_S3ttq8vgOxTU5sdU2bwoMbJk-PMSR7hmSFCAWpfWDRK_doAtzUGfwnHZzIxmN5evHi_AS8PEEAjpB_nqPiT8V6338/s1600/STA60013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="77" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zlbP8X1_gmguL8yoOCqgG9m41A6W_t240wPrXxLdwdh7bGtXz_S3ttq8vgOxTU5sdU2bwoMbJk-PMSR7hmSFCAWpfWDRK_doAtzUGfwnHZzIxmN5evHi_AS8PEEAjpB_nqPiT8V6338/s200/STA60013.JPG" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">This picture pleases me</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">Josh and I ventured over to Birmingham recently to visit friends and I finally got to <a href="http://handmadeburger.co.uk/our-food/menu/">Handmade Burger Co.</a> As you will tell from the following pics, this was not a diet day</span><br />
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<span style="font-family: Verdana, sans-serif;">The restaurant was clean and had a good atmosphere, I like the fact that the tables were distanced far enough apart so that I wasn't on anyone's lap. The staff were friendly and weren't all over us at the table so that we could enjoy our food.</span><br />
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<span style="font-family: Verdana, sans-serif;">Me and Josh opted for the following:</span></div>
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<li style="text-align: left;">Beef Burger stuffed with Wensleydale and Cranberries (£7.95)</li>
<li style="text-align: left;">Blue Cheese and Bacon Burger (£7.85)</li>
<li style="text-align: left;">2 portions of chips (£2.95 each)</li>
<li style="text-align: left;"> Blue Cheese Mayo (3 Dips for £1.95)</li>
<li style="text-align: left;">Garlic Mayo</li>
<li style="text-align: left;">BBQ Dip</li>
<li style="text-align: left;">Side of Guacamole (95p)</li>
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The dinner was really great overall and there were lots of positives. The highlight for me and Josh was the Blue Cheese Mayo! Massive chunks of blue cheese were balanced perfectly with the mayo! Josh had the Blue Cheese and Bacon Burger and he said that next time he would just have bacon burger and order extra of the blue cheese mayo as he felt the flavours were better. I loved the quality of the meat, it wasn't too greasy and was well cooked but still (yes i'm going to say it) moist. The burgers were also a good size and this is proved by the skewer that holds them together.</div>
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The chips came in a good size bowl and were nice and fluffy. 6 of us on the table had a portion each and the only thing that made me sad was the inconsistent size of the chip portions. I feel that when going onto the same table that should be important. Especially as me and Josh are both known for getting food envy! </div>
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My wensleydale and cranberry burger was great, good amounts of each filling crammed inside the meaty goodness. I think when I order it next time I may do so without the salad. I found that the onion overpowered the cheese and cranberry together. As I cut my burger in half I managed to get the flavour in the second half.</div>
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<tr><td class="tr-caption" style="text-align: center;">Mmmmm</td></tr>
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This is one small thing that I found that i didnt enjoy was the plates. As they were curved at the edge when I cut my extra larger burger in half i lost some of the filling :( </div>
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Although I am a fan of table service, on reflection I feel that the set up of going to the till yourself and re-filling your drinks adds to the rustic and homemade feel of the restaurant.</div>
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You'd think after our massive indulgence we would have left it there but oh no...</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xITbLkW2RKsCraWPHJfaikgRBtgfdYNN4mCnGNrT-immKWG1Q4rjSIusq2jGA2HvNWFmCinbmIhQZQoDDD49eg6z9b5cGuww_zd7Z42ST-8P6r4nx5fyxdB9vDCrQ79X8z1rcJOs3B4/s1600/IMAG0934.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xITbLkW2RKsCraWPHJfaikgRBtgfdYNN4mCnGNrT-immKWG1Q4rjSIusq2jGA2HvNWFmCinbmIhQZQoDDD49eg6z9b5cGuww_zd7Z42ST-8P6r4nx5fyxdB9vDCrQ79X8z1rcJOs3B4/s320/IMAG0934.jpg" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">me and my friend rich indulging!<br />
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<tr><td class="tr-caption" style="text-align: center;">Seano with Choc brownie<br />
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<span style="text-align: left;"><span style="font-family: Verdana, sans-serif;">Me and josh had individual sundaes - lemon meringue and strawberry cheesecake. Sean and Rich opted for Sharing sundae. I dare say that all 4 of us could have gone for it!</span></span></div>
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<span style="text-align: left;"><span style="font-family: Verdana, sans-serif;">The Handmade Burger Co is great for meeting up with friends and having good home made rustic food. If you can eat go for the holy trinity - burger, chips and dip, you're sure to be a happy diner!</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">The Flag speaks true - I was stuffed!</td></tr>
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<u><span style="font-family: Verdana, sans-serif;">The recipe section</span></u></h3>
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<span style="font-family: Verdana, sans-serif;">This week(ish) I tried out 2 new dishes. As ever one was far more successful than the other. Probably my fault, you can decide!</span></div>
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<u><span style="font-family: Verdana, sans-serif;">The winner. Josh has said that this is his favourite new recipe of mine</span></u></div>
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<u><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-large;"><a href="http://www.bbcgoodfood.com/recipes/2552643/spicy-african-chicken-stew">Spicy African Chicken Stew</a> </span></span></u></div>
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<span style="font-family: Verdana, sans-serif;">The recipe is above. I found this easy to make and really flavoursome, a great depth of flavour. I subbed the chopped tomatoes for pasata as ever, so this turned out more like a curry than a stew. I didn't have any complaints though from Josh or from guinea pig Goose. I didnt use the drumsticks as I am not a fan of bone chicken. We also halved the quantity as there was only 2 of us!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCb85NBBsbwnIDNRh9UDFlJPbxwwuKbfRIkeW0Fd89mfxwR3YN1qoE2GobeUENd8uWvElgZFhL-fYLvyGL5BK3rrbhgoslTplofOGxGVh4T64feeB7coZPZEfyVou_848O1GjddxOmi24/s1600/IMAG0936.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCb85NBBsbwnIDNRh9UDFlJPbxwwuKbfRIkeW0Fd89mfxwR3YN1qoE2GobeUENd8uWvElgZFhL-fYLvyGL5BK3rrbhgoslTplofOGxGVh4T64feeB7coZPZEfyVou_848O1GjddxOmi24/s320/IMAG0936.jpg" width="191" /></a><u><span style="font-family: Verdana, sans-serif;"><br /></span></u></div>
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<span style="font-family: Verdana, sans-serif;">When you mix the peanut butter and chicken stock together don't be put of by the consistency when you are first mixing it - keep going and it comes together into a smooth paste.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwLWoqjIeLj3EBc6JLwPz94zPZ61fzx_x6WYR08pZgDMUGAlsPCO-GD13RqYfUSuKTbp56Laeut5wEWe2D1onKBe5r6l5bzm2RLgEWcSiZ37XQoKfeJU6_w39hyphenhyphen1LYvo9DBYwsVK2Q2A/s1600/IMAG0944.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwLWoqjIeLj3EBc6JLwPz94zPZ61fzx_x6WYR08pZgDMUGAlsPCO-GD13RqYfUSuKTbp56Laeut5wEWe2D1onKBe5r6l5bzm2RLgEWcSiZ37XQoKfeJU6_w39hyphenhyphen1LYvo9DBYwsVK2Q2A/s320/IMAG0944.jpg" width="320" /></a><u><span style="font-family: Verdana, sans-serif;"></span></u><br />
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<span style="font-family: Verdana, sans-serif;"> Get your spices together!! Love this bit as i get excited by the flavour combination and the gorge smells!</span><br />
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<span style="font-family: Verdana, sans-serif;">Some of the cooking bits:</span><br />
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<span style="font-family: Verdana, sans-serif;">Adding the spices to the onion and stirring in! My excitement was not premature as the scents mixed beautifully together - a sensation if you will!</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">Swirly colours mixing the peanut butter mixture to the onions and the spices<br /><br />To this you add the chicken (or turkey in our case) and cook for 30 minutes.</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfIM9NyhEXHozHPRw5z2jIf3nKhjR_YoS7liWEbreFsi3P-roDhB2gpopSb8X3ri2XRw85FMekZV5biYO9eWIyd8eFycOpZbvs-lPRe-het2mf4zMIRmp2UgVPmNLRePrOUmRIyf0m2gw/s1600/IMAG0948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfIM9NyhEXHozHPRw5z2jIf3nKhjR_YoS7liWEbreFsi3P-roDhB2gpopSb8X3ri2XRw85FMekZV5biYO9eWIyd8eFycOpZbvs-lPRe-het2mf4zMIRmp2UgVPmNLRePrOUmRIyf0m2gw/s320/IMAG0948.jpg" width="191" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><i>In the recipe it says to add the sweet potato after this initial 30 minutes of simmering with the peppers. However, after doing this I would recommend putting them in at the same time as the chicken as I ended up cooking the mixture longer than the advised 1 hour 5 minutes to soften the potatoes further.</i></span></div>
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<span style="font-family: Verdana, sans-serif;">The finished product! I served this with basmati rice. As I am a carb fiend I always always over do the potato/rice mix. For this reason I would suggest something lighter like a pitta for the sauce and miss out the rice!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhAZYjECGmcnwDxsoa00gN9tt0W_kcjFk-C-_xGaJ24W9aGujVia2EIo8KZ-LnPZtRXHlaVzONwqq_evRBQLfyM222g6uhwTun9-GWGg_Wf1hksG2UJCfCyqj-Q1QzoygUm_UdHlrJkSk/s1600/IMAG0951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhAZYjECGmcnwDxsoa00gN9tt0W_kcjFk-C-_xGaJ24W9aGujVia2EIo8KZ-LnPZtRXHlaVzONwqq_evRBQLfyM222g6uhwTun9-GWGg_Wf1hksG2UJCfCyqj-Q1QzoygUm_UdHlrJkSk/s320/IMAG0951.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><i><b><u>This recipe scored a fabulous 9/10. As I said before the stew turned out more like a curry, which is a happy coincidence as I dislike the word stew.Well worth the hour cooking time and the 15 minutes prep time! </u></b></i></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b><u>The ' needs more work recipe'</u></b></span><br />
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<span style="font-family: Verdana, sans-serif;">So I felt a bit excited about this cooking malarky and decided to branch out the new recipe test to the girls as well as myself and josh! As we have a resident veggie (Loz) I went for a black bean chilli.</span><br />
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<span style="font-family: Verdana, sans-serif;"><i>This was also a BBC Good Food Recipe but for some reason couldn't find it online so here's the recipe:</i></span><br />
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<li><i style="font-family: Verdana, sans-serif;">2 tsp olive oil</i></li>
<li><i style="font-family: Verdana, sans-serif;">2 garlic cloves, chopped</i></li>
<li><i style="font-family: Verdana, sans-serif;">1 large red onion 1 large white onion for me as i'm allergic</i></li>
<li><i style="font-family: Verdana, sans-serif;">2 large red chillis, chopped</i></li>
<li><i style="font-family: Verdana, sans-serif;">3 tsp ground cumin</i></li>
<li><i style="font-family: Verdana, sans-serif;">1/4 tsp ground cinnamon</i></li>
<li><i style="font-family: Verdana, sans-serif;">2 tsp paprika</i></li>
<li><i style="font-family: Verdana, sans-serif;">1/2 tsp hot chilli powder</i></li>
<li><i style="font-family: Verdana, sans-serif;">1 tbsp of tomato puree</i></li>
<li><i style="font-family: Verdana, sans-serif;">2 x 400g cans of black beans</i></li>
<li><i style="font-family: Verdana, sans-serif;">400g of kidney beans, drained</i></li>
<li><i style="font-family: Verdana, sans-serif;">2 x 400g of chopped tomatoes 400g of passata for me</i></li>
<li><i style="font-family: Verdana, sans-serif;">250 ml of veg stock</i></li>
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<span style="font-family: Verdana, sans-serif;"><b>Now thanks to the wisdom of my local tesco (other supermarkets are available :P) There were no black beans!!! I had to go for kidney beans, chick peas and mixed beans (used for tacos)</b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuY_BOTndxP7sLlgVNZYp6Z5fg56hgTVOOcl_0aaLOdmkcLycLbeepHykKCxK-v2CS6ePIUuN2MZ5OtWtkazkQh6uE4JU73bsuyVXjFGYYN3Qd2RgVWLkEZ3kcahgUMZcLA0AoMV4iCGY/s1600/IMAG0990.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuY_BOTndxP7sLlgVNZYp6Z5fg56hgTVOOcl_0aaLOdmkcLycLbeepHykKCxK-v2CS6ePIUuN2MZ5OtWtkazkQh6uE4JU73bsuyVXjFGYYN3Qd2RgVWLkEZ3kcahgUMZcLA0AoMV4iCGY/s320/IMAG0990.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">Chopped onion garlic and chillis</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqaRWBCkH0tQTQC7ThiuTqwdYBEtP95prNfPDEWqhuxZMe7OIr1OYNu_8hjAeLuh6RElBMuyvq9Z7-1ndnhfaoKnT0QK7Q0jqozNxllP8xj4y7FxZAiPXT1Hc3Vs0dQeWsnUHJKR0CDqo/s1600/IMAG0989.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqaRWBCkH0tQTQC7ThiuTqwdYBEtP95prNfPDEWqhuxZMe7OIr1OYNu_8hjAeLuh6RElBMuyvq9Z7-1ndnhfaoKnT0QK7Q0jqozNxllP8xj4y7FxZAiPXT1Hc3Vs0dQeWsnUHJKR0CDqo/s320/IMAG0989.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">Yummy spice mix - such a nice vibrant colour and rich fragrance</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">1: warm oil in your wok and once hot add the garlic, onion, chopped chillis and salt and simmer for 5/6 minutes</span><br />
<span style="font-family: Verdana, sans-serif;">2: add the cumin, cinnamon, paprika and chilli powder along with the tomato puree. Stir well and cook the spices for a few minutes</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTI9oSTX61OpgyqbeJlCxLZGNl98jjrNJ2uTGkLUxE4u66NA4WinIRcLaOBPsLEuH891uHP9DLC9rO8d2K6Tm6FMJR87Rpy_OsfxeDOglNonxyitNzqN2HMJo9x1kxndwgg2nlmtxLokc/s1600/IMAG0992.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTI9oSTX61OpgyqbeJlCxLZGNl98jjrNJ2uTGkLUxE4u66NA4WinIRcLaOBPsLEuH891uHP9DLC9rO8d2K6Tm6FMJR87Rpy_OsfxeDOglNonxyitNzqN2HMJo9x1kxndwgg2nlmtxLokc/s320/IMAG0992.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">Should look something like this</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">3:Add the beans, tomatoes and stock. Bring to the boil and simmer for 30/40 minutes and season to taste.</span><br />
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<span style="font-family: Verdana, sans-serif;">Serve! Simple no?</span></div>
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<span style="font-family: Verdana, sans-serif;">As I mentioned above the mixture of beans i used and the passata instead of chopped tomatoes overtook the blend of spices a little. After 20 minutes of simmering I topped up the cumin and cinnamon and allowed to simmer for another 20 minutes. Fortunately this addition made the mixture less tomato-y and added some depth in the flavour. I think I may have expected too much from the recipe and was let down as I felt this was just a posh chilli rather than something a little different. It was however, easy to cook and can see the appeal when catering for bigger numbers or short for time. We served it with rice, pitta, tear and share garlic bread and guacamole. With this there was enough for 6 of us to be full!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJaSHEbnT5OHdDaoNl-4uIOJQIeNEJkODbHn8tZ30JPEjHER44jhTmicyFvRtTJnwDOkRulArhhfmyEF6p-fFbfxjynh0GE908uqFaVPoEtbKPQXe8gvXngW3BsokV7T9VOF-QEx_12fA/s1600/IMAG0994.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJaSHEbnT5OHdDaoNl-4uIOJQIeNEJkODbHn8tZ30JPEjHER44jhTmicyFvRtTJnwDOkRulArhhfmyEF6p-fFbfxjynh0GE908uqFaVPoEtbKPQXe8gvXngW3BsokV7T9VOF-QEx_12fA/s320/IMAG0994.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This was Josh's least favourite so far and he gave it 6/10. The girls rated it 7 upwards. As I was disappointed I did only give it a 7.</span></div>
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<span style="font-family: Verdana, sans-serif;">If you have a go let me know what you think!</span></div>
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<span style="font-family: Verdana, sans-serif;">I'll be back soon with more recipes.</span></div>
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<span style="font-family: Verdana, sans-serif;">Eat, Drink and Be Merry.</span></div>
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<span style="font-family: Verdana, sans-serif;">H x</span><br />
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Anonymoushttp://www.blogger.com/profile/01607511043577953797noreply@blogger.com1tag:blogger.com,1999:blog-6838367161246243221.post-75726921229152833742012-10-28T15:15:00.001-07:002012-10-28T15:16:21.048-07:00Stir Fry, Curries and Baking!<br />
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<span style="font-family: Verdana, sans-serif;">Hello all! I've tried out 3 new things this week that I want to share with you. They range from great all the way through to 'must try harder' (think this one is more me related than the recipe itself though!)</span><br />
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<span style="font-family: Verdana, sans-serif;">The week favourite is.....</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-large;"><a href="http://www.bbc.co.uk/food/recipes/simplegoanchickencur_67869">Simple Goan Curry!</a> </span></h2>
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<u><span style="font-family: Verdana, sans-serif;">For the marinade:</span></u></h3>
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<span style="font-family: Verdana, sans-serif;">I love love love spices and curry as you all know by now. This dish uses some of my favourites such as cumin, tumeric and coriander. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJnNaMlR2tVFiNDectptSqZlc17ZZTuuTJLL64mUMyiJngBOgu8tgF9rbWPWzfCMQ1T_i_BMaEEWbEoDffCut1Q1ulRT3x95e34w-Rrx8NWNPN0HxJp7Rb-dABnpHS4fhHcOtQejtamE/s1600/IMAG0919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJnNaMlR2tVFiNDectptSqZlc17ZZTuuTJLL64mUMyiJngBOgu8tgF9rbWPWzfCMQ1T_i_BMaEEWbEoDffCut1Q1ulRT3x95e34w-Rrx8NWNPN0HxJp7Rb-dABnpHS4fhHcOtQejtamE/s320/IMAG0919.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">These spices are combined together in a dish with some lemon juice and water. I must admit I got a bit excited with the tumeric adding a teaspoon rather than half. Mixed together as a paste it looks like this</span></div>
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<span style="clear: left; float: left; font-family: Verdana, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9c1SKvg0ICpEe-pnPPJ-FeQQZcJl8YVJ8JFrykf3MhJZUzy6EDP9co99l2Hvyl9WZSFqddRJ7o_cN2mtMwl43tY_HioLHVFBwPP3Tt5-wt9A2VvGXTNzNvoDfEcdfezOlndCTU-2No8/s320/IMAG0917.jpg" width="188" /></span></div>
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<span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;">To this mixture add the chicken and marinade for between 30 minutes and an hour.</span><br />
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<span style="font-family: Verdana, sans-serif;"><u>For the pan:</u></span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuq3bmJ86qpfFwAVRP3nCOIQMFGc_ZqIZuJgDbsxk4WyVEO-8HDVrLIJasuUxOwUFTKZoXfic1Utm5OpYZKBL8lUbyNAffHAQzrXFcQbvPTh8tmCVxt6GU7kpDEVYHTqtF1Jo9AvCEHzM/s1600/IMAG0920.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuq3bmJ86qpfFwAVRP3nCOIQMFGc_ZqIZuJgDbsxk4WyVEO-8HDVrLIJasuUxOwUFTKZoXfic1Utm5OpYZKBL8lUbyNAffHAQzrXFcQbvPTh8tmCVxt6GU7kpDEVYHTqtF1Jo9AvCEHzM/s200/IMAG0920.jpg" width="119" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Sorry about the bluriness! </span></div>
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<span style="font-family: Verdana, sans-serif;">Its a can of coconut milk, mustard seeds, onions and garlic. The idea of adding a whole can of coconut milk was a bit much for me, so I ended up using just over half and this proved to produce enough sauce for me and josh. The downside to my limit on the coconut meant the dish turned out to be more spicy than it perhaps should have been.This doesn't bother me as I like a dish that makes me sweat (I probably should say sweat in a food blog but alas).</span></div>
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<span style="font-family: Verdana, sans-serif;">The recipe sees that you fry the mustard seeds before adding chopped garlic and onions - do beware, those seeds don't half jump. Fortunately my glasses acted as a protective shield to my eyes when checking this process out.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9OHtsZX1FUECx8ZGc7OdrSh6dRPG9WiyMYp4olAimQimx3QHm0Squo3g1mz07Qi3D8Btn-m137lyLx7f751g2XPHG2nrn2mRDEEZNN4eP11t5HTt9k2tfM-rRj0HZwiy-D9vGsm1wYg/s1600/IMAG0921.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9OHtsZX1FUECx8ZGc7OdrSh6dRPG9WiyMYp4olAimQimx3QHm0Squo3g1mz07Qi3D8Btn-m137lyLx7f751g2XPHG2nrn2mRDEEZNN4eP11t5HTt9k2tfM-rRj0HZwiy-D9vGsm1wYg/s200/IMAG0921.jpg" width="119" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">I added the chicken to the mustard seeds, onion and garlic and the smells from the spices were amazing, rich and delicious! I cooked this off for around 5 minutes before adding the coconut milk. If you're like me it may be worth adding about half and seeing what you think. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi99ZHxeYbCD7iXtfojYyJ0bPnrCKPIdq4ph5DvcUR9QMLikM9IsyVt8Jf18wTng0dIdUfROUhPg6kYwxWRghi-4k6sPbCkMVy5EYa9eHDAxxXrTJsAEPPKFO1HroVWFHzRFuqvUyywKaY/s1600/IMAG0922.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="119" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi99ZHxeYbCD7iXtfojYyJ0bPnrCKPIdq4ph5DvcUR9QMLikM9IsyVt8Jf18wTng0dIdUfROUhPg6kYwxWRghi-4k6sPbCkMVy5EYa9eHDAxxXrTJsAEPPKFO1HroVWFHzRFuqvUyywKaY/s200/IMAG0922.jpg" width="200" /></a></div>
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<span style="font-family: Verdana, sans-serif;">It says to simmer for about 12 minutes and I left it for about 10, it did reduce and thicken slightly but I was happy with the amount of sauce available!</span></div>
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<span style="font-family: Verdana, sans-serif;">The flavours were rich and potent in this dish. For Josh it was a little on the hot side and this maybe that I went a bit spice happy and didn't want to add that extra coconut milk. For that me and Josh thought this recipe was 8.5/10!</span></div>
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<span style="font-family: Verdana, sans-serif; text-align: center;"> Here is my finished product....</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFFzA7zVHuBLnXiUUlks71SOILViZS0NGKUwzavLa2MyyUE31pItg15koZemZ6I8Je6IxEB7e0QU_XU9nmRZTbFcOuqab_397gvNpfwAJ-lAk-6JABMa4YFxEotAAHE38Dvdthxwqr0w/s1600/IMAG0924.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFFzA7zVHuBLnXiUUlks71SOILViZS0NGKUwzavLa2MyyUE31pItg15koZemZ6I8Je6IxEB7e0QU_XU9nmRZTbFcOuqab_397gvNpfwAJ-lAk-6JABMa4YFxEotAAHE38Dvdthxwqr0w/s320/IMAG0924.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><u>The average one of the week:</u></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Nigel Slater's quick, mildly spiced beef recipe</b>. </span></div>
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<span style="font-family: Verdana, sans-serif;">I originally got the recipe from the guardian website at the beginning of October I went back to get the link but it has expired. Everywhere else I search seemed to take forever to load so I'll type it out for you.</span></div>
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<span style="font-family: Verdana, sans-serif;">You will need:</span></div>
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<ul>
<li><span style="font-family: Verdana, sans-serif;">Oil for frying</span></li>
<li><span style="font-family: Verdana, sans-serif;">500g of cubed beef</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 onions sliced</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 garlic cloves chopped finely</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 teaspoons of ground cumin</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 teaspoons of ground coriander</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon of garam masala</span></li>
<li><span style="font-family: Verdana, sans-serif;"><strike>500 ml of vegetable or beef stock </strike> my hatred of watery dishes means I only used about half of this.</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon of grain mustard</span></li>
<li><span style="font-family: Verdana, sans-serif;"><strike>200 ml of double cream </strike> As ever I removed this and used good old creme fraiche around 3 table spoons</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4Tz58i-WBv99GTM0dEXLo_SDHAkWsPaRKKTNsDIpe_S16nDnq3gUsyMCqNRJxv-MbhF72nPzxlAoJpcHO_eeEAnJYqaF3zozpPu6UOVFcAkTHOZY9fPexpl8N1zAmbHV5e34SEZixv8/s1600/IMAG0912.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4Tz58i-WBv99GTM0dEXLo_SDHAkWsPaRKKTNsDIpe_S16nDnq3gUsyMCqNRJxv-MbhF72nPzxlAoJpcHO_eeEAnJYqaF3zozpPu6UOVFcAkTHOZY9fPexpl8N1zAmbHV5e34SEZixv8/s320/IMAG0912.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;"> The recipe said it had enough for 4 but as ever it fed 3 of us providing 'normal' portions. One thing that myself and Wayne (a friend of mine and Josh's) said that it lacked was some form of veg. Josh of course thought more meat would have been the answer but there wasn't much bulk to the dish. Next time I think I would add some peppers for that extra bite.</span></div>
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<span style="font-family: Verdana, sans-serif;">The recipe says to season the beef and fry then remove from the pan. Although I can see that this may benefit in terms of adding extra flavours but I was cooking to a deadline so I firstly:</span></div>
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<span style="font-family: Verdana, sans-serif;">I added the onions, garlic and oil to my wok and fried until golden brown. I then added the cumin, coriander and garam masala for around 3 minutes. I then added my extra lean beef strips and cooked for a further 5 minutes, allowing the meat to mix in with the spices. I added my half measure of stock and left to boil for 10 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">After this I added my mustard and the creme fraiche (mixing this in thoroughly) and let to simmer for a few minutes. The spice mixture for this dish saved the day in all honest. Yes it is quick and easy but it lacked that extra dimension that veg would have added. I'd say about 5 or 6 out of 10. I will try again one day and let you know how I go.</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>The needs more practice dish of the week:</u></span></div>
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<span style="font-family: Verdana, sans-serif;">As I mentioned when I started my blog, my forte and confidence lies in savoury dishes. My mom is allergic to eggs so pudding and pudding making always took a back seat in my cooking. I have been experimenting recently and my friend Jessie has been helping me with it. As an avid reader of the BBC food section I came across <a href="http://www.bbc.co.uk/food/recipes/marshmallowbrownies_8128">Marshmallow Brownies</a>.</span></div>
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<span style="font-family: Verdana, sans-serif;">As I am so new to the world of baking, I always follow every instruction to a T and did so for the brownies. I must say I was shocked (and secretly excited) about the amount of sugar that went into these bad boys and as a result made them even more irresistible to me.</span></div>
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<span style="font-family: Verdana, sans-serif;">We didn't have any square tins so used circular ones. As we felt the mixture was a little on the thick side, we cooked for about half an hour rather than 20 minutes. We took it out the oven and chilled as advised. Whilst the outside was moist (shudder) and delish, the middle seemed to have remained gooey.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b><u>Should we have cooked for even longer and risked burning the outisde or have I missed something? Answers appreciated!</u></b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgriG_qkj2_JLXJ8kb2_DeP0T0G6b7sJYEZb0-TMYPN9VFerm0d1Ge5mZ9GBQ-EgX8yttDePKjmvusSxDnvhDbUUn1SLJEiSoPt4lCCgbYezaaZd655tHam9OAxnUXWML_Jsg_N7JIFigY/s1600/IMAG0913.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgriG_qkj2_JLXJ8kb2_DeP0T0G6b7sJYEZb0-TMYPN9VFerm0d1Ge5mZ9GBQ-EgX8yttDePKjmvusSxDnvhDbUUn1SLJEiSoPt4lCCgbYezaaZd655tHam9OAxnUXWML_Jsg_N7JIFigY/s320/IMAG0913.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">hmmm a little rough around the edges</td></tr>
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<span style="font-family: Verdana, sans-serif;">Despite the hiccups the taste was great and the mashmallows were amazing next to the brownie. I even had to remove it from my house so i didn't try and eat the goo. I think that speaks volumes!</span><br />
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<span style="font-family: Verdana, sans-serif;"><u>And the final one of the week is the 'trusted classic'. </u></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEw6OSyybi_L0kRTdJE3Q5EIjwmmd4sd5VtUvEvthu7N2jdg5AUJmq1T_7EMzxN3FfPjcbNR_IMY5TXs0PqHyGIkTgyl3WAvbGrw2RwlKVIvzIZ6c5dsX_nL5TDrURqEKfRrLc0txQ4JY/s1600/IMAG0907.jpg" 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/AVvXsEjEw6OSyybi_L0kRTdJE3Q5EIjwmmd4sd5VtUvEvthu7N2jdg5AUJmq1T_7EMzxN3FfPjcbNR_IMY5TXs0PqHyGIkTgyl3WAvbGrw2RwlKVIvzIZ6c5dsX_nL5TDrURqEKfRrLc0txQ4JY/s200/IMAG0907.jpg" width="119" /></a></div>
<b style="font-family: Verdana, sans-serif;">Pork, Green bean and oyster stir fry.</b><br />
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<span style="font-family: Verdana, sans-serif;">When Josh and I moved into our house a friend bought me a recipe file and I stuffed it full of dishes I wanted to try. This one sat in there for a while and is now one of our favourites.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLK3m9QY1rUok-zD1rZIoCtbj_5OcyWcGlE1O2o3eQNUtCiWnS-tvvj8Hd2JeaUH08wYhftduzDajWtZUqz2yl9I0V36wml4urXGX67zVR3OBpeyqsV8AbRmLotxqo8uU5g0xrir8oucs/s1600/IMAG0906.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLK3m9QY1rUok-zD1rZIoCtbj_5OcyWcGlE1O2o3eQNUtCiWnS-tvvj8Hd2JeaUH08wYhftduzDajWtZUqz2yl9I0V36wml4urXGX67zVR3OBpeyqsV8AbRmLotxqo8uU5g0xrir8oucs/s320/IMAG0906.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The ingredients I used are just here. As I didn't have any pork in the house (it is much more fattening) I used turkey steaks that i sliced into strips. </span><br />
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<span style="font-family: Verdana, sans-serif;">Others are:</span><br />
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<li><span style="font-family: Verdana, sans-serif;">Lime juice - 1 Tbsp needed</span></li>
<li><span style="font-family: Verdana, sans-serif;">Chilli sauce - 1 Tbsp needed (I add 2/3)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Oyster Sauce - 75ml needed</span></li>
<li><span style="font-family: Verdana, sans-serif;">Soy sauce - 1 tsp needed (I use about 3 table spoons)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Garlic cloves - 2 needed, finely chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">Onion - 1 needed cut into chunky pieces. The recipe actually calls for red onion but this doesnt agree with me so I use standard cooking onions</span></li>
<li><span style="font-family: Verdana, sans-serif;">Green beans - 140g halves (I use frozen green beans and just cook them for slightly longer)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Noodles to serve</span></li>
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<span style="font-family: Verdana, sans-serif;">I know that me ADDING more moisture is rare but when I tried this for the first time I found that the sauce wasn't substantial enough to coat the chicken, beans and noodles so I added more.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdCm9VCGuSlKISv8B39O4qWMxFYwy_04vVnX1PB7-G5GLHUDNlnN7RkBeBDIVjbY19q4j_CNvYYz-iz0EFNMFR8Ly7h1pYQf22wkKGVmwnQKtOoxkQvHRjBuy_zy14Rvu9U9pszta78nY/s1600/IMAG0908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdCm9VCGuSlKISv8B39O4qWMxFYwy_04vVnX1PB7-G5GLHUDNlnN7RkBeBDIVjbY19q4j_CNvYYz-iz0EFNMFR8Ly7h1pYQf22wkKGVmwnQKtOoxkQvHRjBuy_zy14Rvu9U9pszta78nY/s320/IMAG0908.jpg" width="191" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"><i>Step 1 -</i></span><br />
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<span style="font-family: Verdana, sans-serif;">Mix the lime, chilli sauce, oyster sauce and half the soy in a bowl.</span><br />
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<span style="font-family: Verdana, sans-serif;"><i>Step 2 -</i></span><br />
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<span style="font-family: Verdana, sans-serif;">Coat the meat in a dash of soy, salt and pepper. Once this is thoroughly mixed, heat the oil in the wok and toss in the meat. (Start to boil the water for your noodles)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitw16_wuAf1t4NGt73qns3L3fKutmt4OaEsZymFxHsuiPE-DvFcNdGfAEIqaKnwcdY76tljQDeGy9437wuvJOmIVBPwA-OgTl5CgRvE00DXlkOW-9lx0Jj7NTQrYZC-SlV9zIN39csPBI/s1600/IMAG0909.jpg" 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/AVvXsEitw16_wuAf1t4NGt73qns3L3fKutmt4OaEsZymFxHsuiPE-DvFcNdGfAEIqaKnwcdY76tljQDeGy9437wuvJOmIVBPwA-OgTl5CgRvE00DXlkOW-9lx0Jj7NTQrYZC-SlV9zIN39csPBI/s200/IMAG0909.jpg" width="119" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><i>Step 3 - </i></span><br />
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<span style="font-family: Verdana, sans-serif;">Add the garlic onion and beans and cook for around 4 minutes.</span><span style="font-family: Verdana, sans-serif;">(If your beans are fresh the recipe recommends around 2 minutes) Add your noodles to the boiling water and cook according to packet instructions.</span><br />
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<span style="font-family: Verdana, sans-serif;"><i>Step 4-</i></span><br />
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<span style="font-family: Verdana, sans-serif;"> Add the sauce to the wok and simmer for 2 minutes, it should thicken slightly.</span><br />
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<span style="font-family: Verdana, sans-serif;"><i>Step 5 - </i></span><br />
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<span style="font-family: Verdana, sans-serif;">Drain your noodles and add to the mixture, toss in until mixed together.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsfYOKVHXZOu-g4moNFVICuor4kEx5gb_Pb2cHLjcoBjKAABeMWJdVpJsvRcrp84avxzAw0_DpDZZWOJBYnd-e-qdiXIne41OwnKCVftH-SB5a87w5Egx9FJojtPUdNdShEE3psB1waQ/s1600/IMAG0911.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsfYOKVHXZOu-g4moNFVICuor4kEx5gb_Pb2cHLjcoBjKAABeMWJdVpJsvRcrp84avxzAw0_DpDZZWOJBYnd-e-qdiXIne41OwnKCVftH-SB5a87w5Egx9FJojtPUdNdShEE3psB1waQ/s320/IMAG0911.jpg" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My finished product</td></tr>
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<span style="font-family: Verdana, sans-serif;">The recipe offers a unique flavour, almost sour and salty with the oyster sauce and the lime. Extra tang offered in by the garlic. I often add a glug or 2 extra of the chilli sauce for that extra kick or even some freshly chopped red chilli depending on my mood. This recipe will serve 3 hungry people or 2 people with extra for a lunch time portion! All in all takes around 25 minutes including prep time!</span></div>
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<span style="font-family: Verdana, sans-serif;">I am on half term this week and I am travelling out and about! I'm sure I will do some cooking but I have a feeling next weeks blog with contain some restaurant reviews! </span></div>
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<span style="font-family: Verdana, sans-serif;">Have a great week.</span></div>
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<span style="font-family: Verdana, sans-serif;">Eat, Drink and Be Merry!</span></div>
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Anonymoushttp://www.blogger.com/profile/01607511043577953797noreply@blogger.com2tag:blogger.com,1999:blog-6838367161246243221.post-47014118769161171502012-10-22T11:31:00.003-07:002012-10-22T16:00:49.834-07:00My week in food 15/10<br />
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<u>R<span style="font-family: Verdana, sans-serif;">ight, we are getting on track and I have finally caught up with my tales of yesteryear and food. </span></u><br />
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<span style="font-family: Verdana, sans-serif;">Last week was fairly busy so I only have a couple of recipes to share with you. One is a trusted classic and a Josh favourite and one was a new find.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>The Trusted Classic....</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDtjZ5mM43s9nj_fMc0vWqwxFfQ_PIbSejQ_0MY_MwWiyTHkZrDBjOIZC52oXQm6g_3N2r7AMNbLPqliPHb1J43J2otfC2tRPAqZdMfHyKc6YmSWppfbXi2EzeFISW0q1JIqE3Q-3oesE/s1600/IMAG0902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDtjZ5mM43s9nj_fMc0vWqwxFfQ_PIbSejQ_0MY_MwWiyTHkZrDBjOIZC52oXQm6g_3N2r7AMNbLPqliPHb1J43J2otfC2tRPAqZdMfHyKc6YmSWppfbXi2EzeFISW0q1JIqE3Q-3oesE/s320/IMAG0902.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">A good friend of mine Lucy introduced me to the Good Food Magazine books and I invested in the 101 Veggie Dishes which has a couple of good recipes in it. Josh being a strong carnivore couldn't understand the concept of eating a meal without meat so I amended the recipe to include diced turkey</span><br />
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<u><span style="font-family: Verdana, sans-serif;">Thai Satay Noodles</span></u><br />
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<span style="font-family: Verdana, sans-serif;">you will need:</span><br />
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<li><span style="font-family: Verdana, sans-serif;">3 Tbsps of crunchy peanut butter (I like to use the whole nut version as it gives the flavours a different element).</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 Tbsps of Sweet Chilli Sauce </span></li>
<li><span style="font-family: Verdana, sans-serif;">100mls of coconut milk (light option all the way for me)</span></li>
<li><span style="font-family: Verdana, sans-serif;">100mls of Chicken Stock </span></li>
<li><span style="font-family: Verdana, sans-serif;">2 Tbsps of Soy Sauce</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 inches of ginger, grated</span></li>
<li><span style="font-family: Verdana, sans-serif;">140g of broccoli florets</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 red pepper sliced</span></li>
<li><span style="font-family: Verdana, sans-serif;">85g of baby corn, sliced in half length ways</span></li>
<li><span style="font-family: Verdana, sans-serif;">50g Mangetout, sliced in half length ways</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 cloves of garlic, diced finely</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 nests of wholewheat noodles</span></li>
<li><span style="font-family: Verdana, sans-serif;">Olive oil</span></li>
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<span style="font-family: Verdana, sans-serif;">To start you need to mix the peanut butter, sweet chilli sauce (I usually add another tablespoon or so as I like it spicy), coconut milk, chicken stock and soy sauce. Mix them together until the peanut butter mix becomes smooth. One thing I forget to do regularly is to stir the coconut milk before adding. It makes the difference. It may not seem the most appealing in sight or smell but give it a taste here as I often add extra soy sauce.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add a small amount of olive oil to a wok or large frying pan and add the turkey and cook through then add ginger, broccoli, peppers and corn for 3 minutes. I always tend to cook this for a little longer as I find that the broccoli can be underdone and too crunchy for my taste. Take your own taste after 3 minutes and see what you think. At this point boil the water for your noodles and cook as per packet instructions.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add mangetout and garlic and fry for another 2 minutes. Add peanut mix and stir into vegetables and allow to boil for a couple of minutes. Once the noodles are cooked add to the mixture, stir and serve.</span></div>
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<span style="font-family: Verdana, sans-serif;">When I first made the recipe I wasn't too sure about it, especially the first phase, however it mixes well with the ginger and garlic to give a unique flavour. One thing that does often gripe me is the ability to mix the noodles in to the vegetables enough that they are spread evenly. You may benefit from plating the noodles first and then adding the sauce mixture. the recipe will take about 30 minutes to cook and prepare when you are in full flow and this should serve around 3 hungry mouths. I have had to sub in petit pois and normal sweetcorn at a push and it still works well.</span></div>
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<span style="font-family: Verdana, sans-serif;">I tried to find the link for this on the bbc good food website but no joy. If you want to buy the book this is what is looks like:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkAPlkUXoA7MZYGzPJvbUtBOPi_oQbBzIeuxO48VudbcOmPYHdRAwaMNjVTIo-EbWVoj2pA5M4u0VxLTn0KmB_-w1R1nAcTWfLN6X-f-J4vq8gv4vmkww6RQc9bn-EtqxNazFMERvHtAg/s1600/101veg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkAPlkUXoA7MZYGzPJvbUtBOPi_oQbBzIeuxO48VudbcOmPYHdRAwaMNjVTIo-EbWVoj2pA5M4u0VxLTn0KmB_-w1R1nAcTWfLN6X-f-J4vq8gv4vmkww6RQc9bn-EtqxNazFMERvHtAg/s1600/101veg.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I got mine from W H Smiths but is available online too!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>The new find...</b></span></div>
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<span style="font-family: Verdana, sans-serif;">So as you will know by now I have a love of curry. And I'm a fan of vegetables. I made this one and managed to persuade Josh to have this without meat! </span></div>
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<a href="http://www.bbc.co.uk/food/recipes/quickvegetablecurry_92583"><span style="font-family: Verdana, sans-serif;"><b>Quick Vegetable Curry </b></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Now I'm not sure about you but quick to me is around half an hour but this recipe with all of its faffing would take at least an hour. As I was tired and impatient I must admit I cut a few corners and amended it to my taste </span></div>
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<span style="font-family: Verdana, sans-serif;">*bad harriet*</span></h2>
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<span style="font-family: Verdana, sans-serif;"> As you know this goes against my ethos of try the recipe first then mix it afterwards. If you have a read through the recipe I'm hoping you will let me off about this one.</span></div>
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<span style="font-family: Verdana, sans-serif;">The recipe says you will need the following. (Though I have crossed out the things I didn't use)</span></div>
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<li><span style="font-family: Verdana, sans-serif; line-height: 16px;">2 large aubergines, cut into quarters, thickly sliced</span></li>
<li><span style="font-family: Verdana, sans-serif; line-height: 16px;">salt</span></li>
<li><span style="font-family: Verdana, sans-serif; line-height: 16px;">good glug groundnut oil</span></li>
<li><span style="font-family: Verdana, sans-serif; line-height: 16px;">2 onions, peeled and roughly chopped</span></li>
<li><span style="font-family: Verdana, sans-serif; line-height: 16px;">3 large, juicy garlic cloves, peeled, chopped</span></li>
<li><span style="font-family: Verdana, sans-serif; line-height: 16px;">finger-length piece fresh root ginger, peeled and cut into fine shreds</span></li>
<li><span style="font-family: Verdana, sans-serif; line-height: 16px;">6-8 cardamom pods</span></li>
<li><span style="font-family: Verdana, sans-serif; line-height: 16px;">1-2 good pinches dried chilli flakes</span></li>
<li><span style="font-family: Verdana, sans-serif; line-height: 16px;">1-2 tsp ground turmeric</span></li>
<li><span style="font-family: Verdana, sans-serif; line-height: 16px;">1-2 tsp cumin seeds</span></li>
<li><strike style="font-family: Verdana, sans-serif; line-height: 16px;">6-8 tomatoes, roughly chopped </strike><span style="font-family: Verdana, sans-serif; line-height: 16px;"> <b><i>I used passata here</i></b></span></li>
<li><span style="font-family: Verdana, sans-serif; line-height: 16px;">salt and freshly ground black pepper</span></li>
<li><strike style="font-family: Verdana, sans-serif; line-height: 16px;">few good dollops natural yoghurt </strike><b style="font-family: Verdana, sans-serif; line-height: 16px;"><i>I omitted this as I felt it would be too creamy</i></b></li>
<li><span style="font-family: Verdana, sans-serif; line-height: 16px;">dollop crème fraîche</span></li>
<li><span style="font-family: Verdana, sans-serif; line-height: 16px;">small handful fresh coriander, roughly chopped</span></li>
<li><strike style="font-family: Verdana, sans-serif; line-height: 16px;">small handful fresh mint leaves </strike><span style="font-family: Verdana, sans-serif; line-height: 16px;"> </span><b><i><span style="font-family: Verdana, sans-serif;"><span style="line-height: 16px;">I ommitted this as I didn't feel it would be to my taste.</span></span></i></b></li>
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<span style="font-family: Verdana, sans-serif;"><i>I also added to this 2 potatoes (cut into quarters and boiled for 20 minutes) and 2 carrots (Sliced thinly and boiled for 15 minutes) and a can of cannellini beans to add some more texture and to bulk it out for my man</i></span></div>
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<span style="font-family: Verdana, sans-serif;">So for this recipe I changed a lot. Firstly it said to :</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-style: normal; font-weight: normal;">Place the aubergine slices into a colander set over a bowl. Sprinkle with salt and leave for 30 minutes to draw out the moisture from the aubergine. -</span> No Thanks, I want to get this ball rolling!</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-style: normal; font-weight: normal;">Meanwhile, to a large pan over a high heat add the groundnut oil with the onions, garlic and ginger. Cover with a lid, lower the heat and cook for 20 minutes or so, until the onions have softened. </span>I once again feel that this was too long to cook them for so cut this down dramatically.</span></div>
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<span style="line-height: 1em;"><span style="font-family: Verdana, sans-serif;">The next stage it says is:</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 1em;">Crush the cardamom pods, extract the black seeds and lightly crush them in a mortar with a pestle (I </span><span style="line-height: 16px;">don't</span><span style="line-height: 1em;"> have one of these at the moment as I broke mine so used a spoon to crush and extract the pods.) - a gold star so far.</span></span></div>
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<span style="font-style: normal; font-weight: normal;"><span style="font-family: Verdana, sans-serif;">Add them to the same pan, along with the chilli flakes, turmeric and cumin seeds, and stir to lightly toast the spices (discard the empty cardamom pods) - once again this was fine.</span></span></div>
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<span style="font-style: normal; font-weight: normal;"><span style="font-family: Verdana, sans-serif;">Next it says to add the Aubergines which you have to griddle cook first until brown which is fine. At this point I added my other vegetables and the passata. I also added a little water to the mixture to loosen it up slightly. I left it to boil for about 15 minutes. </span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;"><span style="font-style: italic; line-height: 16px;"><span style="font-style: normal; line-height: 1em;">The chilli was quite strong against the onions so at this point I added the creme fraiche to cool it a little. The portion fed 3 of us and I had </span></span><span style="line-height: 16px;">enough</span><span style="line-height: 1em;"> left over. As there is a lot of veg in my version t</span></span><span style="font-family: Verdana, sans-serif; font-size: small; line-height: 1em;">here </span><span style="font-family: Verdana, sans-serif; font-size: small; line-height: 16px;">wasn't</span><span style="font-family: Verdana, sans-serif; font-size: small; line-height: 1em;"> really the need for rice but I can't fault having a Naan to mop it up. I </span><span style="font-family: Verdana, sans-serif; font-size: small; line-height: 16px;">didn't</span><span style="font-family: Verdana, sans-serif; font-size: small; line-height: 1em;"> find the aubergine needed to have the </span><span style="font-family: Verdana, sans-serif; font-size: small; line-height: 16px;">moisture</span><span style="font-family: Verdana, sans-serif; font-size: small; line-height: 1em;"> drained out and found that the veg worked together well.</span></h3>
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<span style="font-family: Verdana, sans-serif;">Tomorrow Night I am embarking on some baking with my friend Jessie so I'll take lots of pictures and let you know how we get on.</span></div>
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<span style="font-family: Verdana, sans-serif;">Eat, Drink and Be Merry.</span></div>
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Anonymoushttp://www.blogger.com/profile/01607511043577953797noreply@blogger.com2tag:blogger.com,1999:blog-6838367161246243221.post-67312691122542417022012-10-18T14:08:00.000-07:002012-10-18T15:19:13.371-07:00The Cornwall Restaurant adventures - North and South.<br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><u><b>The restaurant edition..</b></u></span>..<br />
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<b><span style="font-family: Verdana, sans-serif;">The South...</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJy1pCQsi9E7GRWAv-569G-Y7JKQWP0S5zzXeoTrAReyA67wYMmXi3AnaHRcgu5PXWXICs2F1u5qfZHWLKIxGTfNFXvK38elIKucejE6Pg6-sj_Zcn_zxgVLbQC9r1qkgIcYKT9xg0v-g/s1600/Kota-Restaurant-logo1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="92" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJy1pCQsi9E7GRWAv-569G-Y7JKQWP0S5zzXeoTrAReyA67wYMmXi3AnaHRcgu5PXWXICs2F1u5qfZHWLKIxGTfNFXvK38elIKucejE6Pg6-sj_Zcn_zxgVLbQC9r1qkgIcYKT9xg0v-g/s640/Kota-Restaurant-logo1.jpg" width="640" /></a><br />
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<span style="font-family: Verdana, sans-serif;">During 'The Fish Saga' that took us to Porthleven we had passed this place. When we returned on our first trip it was shut so when we went back in August, this was on our hit list. This place was also recommended by the park we were staying on. As with Black Rock restaurant, Kota offers a set menu but this time it was available all evening.</span><br />
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<span style="font-family: Verdana, sans-serif;">We went to Kota early on in the evening and were only the second table in. Despite this the atmosphere was welcoming with strong dark wood all around for that extra cosy and intimate feel. One thing that's big for me on the atmosphere is the space between the tables, nothing worse than sitting on another diners lap. I am happy to say that this wasn't a problem here!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjglcadWyEpGe1dpT14SxC2HgGBU_QGow_1LV8rZK3qGzo9x3G_5s1Or7pnVJOnDcptwCopZ4CjvJhLFNhaqslbYXBXm97AVz5aF0zekTqIbYqFRWemOmxq_nsGzXS2H9MVUnbsR1qYqI4/s1600/Kota010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjglcadWyEpGe1dpT14SxC2HgGBU_QGow_1LV8rZK3qGzo9x3G_5s1Or7pnVJOnDcptwCopZ4CjvJhLFNhaqslbYXBXm97AVz5aF0zekTqIbYqFRWemOmxq_nsGzXS2H9MVUnbsR1qYqI4/s640/Kota010.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The restaurant offered an extensive wine and cocktail list and just for my blog I sampled one from each (wink wink). I started with a champagne cocktail and if my memory is correct it was a Kota Champagne cocktail which had cucumber vodka in. It came with a curl of cucumber in the bottom and a fantastically fancy champagne flute - a great way to start off your meal.</span><br />
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<span style="font-family: Verdana, sans-serif;">Josh decided to opt for the <a href="http://kotarestaurant.co.uk/food/item/kota-set-menu/">Set Menu for £17.50</a>, dessert was added on and was well worth the money! With some set menus you get smaller portions but I can say that it matched mine in both size and quality.</span><br />
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<span style="font-family: Verdana, sans-serif;">To Start Josh had:</span><br />
<b><u><span style="font-family: Verdana, sans-serif;">Tomato, chilli, coconut & seafood soup</span></u></b><br />
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<span style="font-family: Verdana, sans-serif;">I'm not usually a soup advocate, especially when we go out for dinner but Josh chose this dish and it made me re-think my stance. The soup came in a beautiful bowl (yes it makes all the difference) and wasn't stingy on the fish which made Josh happy. The bowl was littered with big chunks of cod and salmon with a thick soup which was well seasoned. The hint of chill complimented the whole thing. Josh even said he felt full after the starter and those of you who know Josh will understand the gravity of this.</span></div>
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<span style="font-family: Verdana, sans-serif;">For Main Josh had:</span></div>
<b><u><span style="font-family: Verdana, sans-serif;">Pan fried hake fillet with saffron & seaweed risotto, shellfish & lemongrass bisque</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">Josh never used to like rice based dishes and had started to warm to it before Cornwall but this dish cemented his willingness to try. Once again the portion size was massive with a good portion of Hake. Crispy skin and well cooked meat made it extra tasty. Risotto was a little on the soft side for my taste but Josh found it tasty and worked well with the texture of the fish. Well seasoned and comes well recommended.</span><br />
<span style="font-family: Verdana, sans-serif;"><i>I was a pain as ever and decided that I wanted to eat a la carte! </i></span><br />
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<span style="font-family: Verdana, sans-serif;">To Start I had:</span><br />
<span style="font-family: Verdana, sans-serif;"><b><u>Heirloom tomatoes, garlic custard, olive caramel, avocado puree & courgette flower (which was £7.50)</u></b>. </span><br />
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<span style="font-family: Verdana, sans-serif;">The presentation was amazing - colours were bright and vibrant </span><span style="font-family: Verdana, sans-serif;">(different varieties of tomatoes featured)</span><span style="font-family: Verdana, sans-serif;"> and the puree was scraped across the plate which made it even better! Flavour combinations were spot on too. Although I thought the portion was small at the time, when I had eaten my main and pudding I realised they did no wrong. Who knew tomatoes could taste so good!! ( I obviously did as I used to eat a punnet to myself when I was younger and go red!)</span><br />
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<span style="font-family: Verdana, sans-serif;">The first thing that struck me was the smells - the ginger and lemongrass. As you will probably pick up throughout the course of my ramblings, I adore spice and strong flavours and this did not disappoint. The John Dory fillet held its own well and was cooked perfectly offering a great texture to the ravioli. In my head when I ordered I imagined lots of little ravioli but it came as one big offering. I am probably being greedy as I am a carb fiend but I felt that I could have eaten more of it, especially as it was my carb helping of the course. The vegetables were fresh and al dente which made the dish even better.</span></div>
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<span style="font-family: Verdana, sans-serif;">Me and Josh share our pudding. We were both full but couldn't pass up the opportunity based on what we had already eaten.</span></div>
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<span style="font-family: Verdana, sans-serif;">For Pudding we had:</span></div>
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<b><u><span style="font-family: Verdana, sans-serif;">Malted chocolate fondant with popcorn ice cream, salted caramel and malted tuille. (which was £7.50)</span></u></b></div>
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<span style="font-family: Verdana, sans-serif;">Well well well. This was the loveliest end to a meal I have had in a very long time. The presentation was playful and made you feel as if you were embarking on a mini adventure to eat it. Different segments meant that you did know where to start. Josh jumped straight into the fondant which oozed out some silky and delicious goo so naturally I stole the bit he had broken into. I think my favourite bit was the popcorn ice-cream. Oh so creamy and popcorny! The caramel played nicely against the creamy ice cream and the fondant! - below is the pic!</span></div>
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<b><a href="http://kotarestaurant.co.uk/food-menu/">Go on check on the rest of the menu!</a></b></h3>
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<span style="font-family: Verdana, sans-serif;">The restaurant comes highly recommended.When it got busier we still received attentive service and the vibe was relaxed and fun. Booking your table comes highly recommended! Definitely a place you can have a romantic meal with your other half. </span></div>
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<span style="font-family: Verdana, sans-serif;"><b>The North...</b></span></div>
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<span style="font-family: Verdana, sans-serif;">In September I went on holiday with some of the girls from University. Louise found some gorgeous wood cabins near Bude called <a href="http://www.ivyleafcombe.com/accommodation.htm">Ivyleaf Combe</a>. Before jumping onto the food, the accommodation was so good I want to give it a mention. Located in some fantastic countryside, you really couldn't ask for better for some time with friends. Each lodge has a hot tub on the deck which was very well used for relaxing times and catch ups with the girls.</span></div>
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<span style="font-family: Verdana, sans-serif;">The standard of cleanliness was fantastic and we were greeted onto the park by one of the owners who gave us a tour of the lodge before allowing us to settle in. The small things really do make a difference and the apple juice and biscuits laid out for us won us 4 over straight away.</span></div>
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<span style="font-family: Verdana, sans-serif;">Although most things are a drive away it was nice to come back and be in utter silence</span></div>
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<span style="font-family: Verdana, sans-serif;">So I banged on about this one restaurant for some time.....</span></div>
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<span style="font-family: Verdana, sans-serif;">We booked around 6 months in advance and availability was still tight. As Padstow is around 45 minutes from Bude we opted for the early bird special at 6.30pm. What I have learnt is that it can be somewhat of a rush to get ready for this time when you have been out all day as well as feeling slightly odd leaving the lodge dressed to the nines when it is light out.</span></div>
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<span style="font-family: Verdana, sans-serif;">In saying that my reservations left me as soon as we pulled up outside the restaurant and I began to get that excitement in the pit of my stomach.</span></div>
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<span style="font-family: Verdana, sans-serif;">As we walked up to the door in our heels, the door was opened for us which always puts me in a good mood. We were swiftly accompanied to our table by the same man and seated. All the excitement went to our head as we committed to the recommended sparking rose wine which we later discovered was £50 for the bottle. In saying that we had planned champagne and if we had had 2 glasses each it would have been more than this. Louise even got her posh on and tried the bubbly before it was poured to us all. I do like a bit of posh! With the bubbly poured we were greeted by the amuse bouche - some breaded cheese! These guys were smooth, too smooth perhaps.</span></div>
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<span style="font-family: Verdana, sans-serif;">I cant help but think that our experience here was ultimately made better by our waitress. She was friendly, attentive and made us feel completely at ease to ask questions. She even came over to ask if we needed help making our decision and spent time with us explaining what it was like and whats even better being honest.</span></div>
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<span style="font-family: Verdana, sans-serif;">If you are a fish lover, you NEED to look at the full menu. Only then will you fully understand how hard it was to make a decision. <a href="http://www.rickstein.com/modules/documents/documents/SFR_menu.pdf">Be prepared to be amazed</a>!</span><span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">So after much deliberating and ensuring that no one else on the table was having the same thing, I opted for the following (drum roll please...)</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><u>Starter</u></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Sashimi of Scallops, John Dory, Salmon and Seabass. </i></span></div>
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<span style="font-family: Verdana, sans-serif;">That's right I went raw. I figured that if I was going to do it, Rick Stein wouldn't let me down. The plate came to me with a clean appearance and a good amount of each. I was so pleased that I got chopsticks but not so pleased I couldn't separate them (thanks to Louise for doing it). I had eaten some raw fish but this was another level, you could taste the freshness and the quality in each mouthful, My favourite of the selection was definitely the Scallops that literally melted in my mouth. Simple and beautiful. Worth every penny (£15.00)</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><u>Main</u></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Braised Fillet of Brill with black truffle, slivers of potato, mushrooms and truffle oil.</i></span></div>
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<span style="font-family: Verdana, sans-serif;">This stood out to me straight away and what got my eye? The truffle. Together with the fish and the mushrooms it struck my palette as somewhat sweet and fragrant. The fish melted away in my mouth and was cooked to perfection. The slivers of potato did what they said but were cooked well. As I mentioned before I am a carb fiend so I would have happily eaten more! (£29.50)</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><u>Pudding</u></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Passion fruit Souffle with white chocolate ice cream</i></span></div>
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<span style="font-family: Verdana, sans-serif;">I had so many tastes in my mouth all of which were amazing but opted for passion fruit as a light and refreshing flavour. The souffle was lovely and the passion fruit was there in abundance and gave me a zing which brought me out of my food coma. As with all other ice cream I had when I went to Cornwall it was velvety in texture and rich in flavour.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><u>Overall -</u></b></span></div>
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<span style="font-family: Verdana, sans-serif;">The seafood restaurant is somewhere you should go, especially if you love fish and enjoy a bit of pomp and ceremony. All in the meal cost £75 each. This included the champagne, 2 glasses of pinot grigo wine, coffee and 4 three course meal. It is on the pricey side but sometimes you really do pay for the whole experience and the quality of what you eat.</span></div>
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<span style="font-family: Verdana, sans-serif;">This picture shows you my emotion about the food we ate:</span></div>
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<span style="font-family: Verdana, sans-serif;">Wow that was more writing than I planned!</span></div>
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<span style="font-family: Verdana, sans-serif;">Hope it was worth it and you guys enjoy!</span></div>
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<span style="font-family: Verdana, sans-serif;">Eat, Drink and Be Merry</span></div>
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<span style="font-family: Verdana, sans-serif;">H x</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/01607511043577953797noreply@blogger.com1tag:blogger.com,1999:blog-6838367161246243221.post-1255713541787978672012-10-14T15:30:00.001-07:002012-10-17T10:06:25.021-07:00My year in Cornwall. Part 1, the south<div>
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<span style="font-family: Verdana, sans-serif;"><b>Ahhh life in Cornwall...</b></span></div>
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<span style="font-family: Verdana, sans-serif;">So, for those of you that don't know, my boyfriend's parents recently bought a chalet come caravan near Penzance, Cornwall. To be more specific its right here...</span></div>
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<span style="font-family: Verdana, sans-serif;">Praa sands is a beautiful little village near a gorgeous beach on the south coast of Cornwall This has meant that this year I have had 2 holidays in the area. As you can imagine this has meant that I have had some amazing food and want to share it all with you.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Cornwall Food and Drink Festival at <a href="http://www.trereifepark.co.uk/">Trereife House</a></b></span></div>
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<span style="font-family: Verdana, sans-serif;">This country house is beautiful and is around 10 minutes from the centre of Penzance. They have events on all year round and is well worth a visit. The car parks are placed in the surrounding fields so if its a wetish day DO NOT opt for gladiator sandals like me! The car parks are also a walk away from the main house on a road with potholes prone to puddles. Note again DO NOT wear gladiator sandals if its a wet day.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>My love of curry continues...</b></span></div>
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<span style="font-family: Verdana, sans-serif;">Whilst there we found this little gem- </span><a href="http://www.junesindiankitchen.co.uk/" style="font-family: Verdana, sans-serif;">Ruby Junes Curry Sauces</a><span style="font-family: Verdana, sans-serif;"> - This stall impressed me so much. Freshly made Bhajis both onion and butternut squash! I bought 1 of each and ever since wish I bought more. So much flavour in both with a good kick of chilli which didn't over power and it was obvious love and care was put into them. If you ever see this grab me some and let me know ASAP.</span></div>
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<span style="font-family: Verdana, sans-serif;"> I also got one of their Tikka Masala sauces. Although this flavour wouldn't be my first choice, after one taste I was hooked. Fragrant, Spicy and moreish it was an instant hit. Despite the fact I was on holiday I wanted to cook it! I even went to Tesco in Penzance to get the milk. From my last post you'll know that adding excesses of milk-like substances is not my favourite thing in the world. The sauces all come as a thickish paste and June recommends </span><span style="background-color: white; color: #454545;"><span style="font-family: Verdana, sans-serif;">1/4 pint of milk in her sauces</span></span></div>
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<span style="font-family: Verdana, sans-serif;">Have a look at her sauces here - <a href="http://www.junesindiankitchen.co.uk/curry-sauces">Yummy Curry</a>!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>No need for bland food...</b></span></div>
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<span style="font-family: Verdana, sans-serif;">Another stall that got our purchase was <a href="http://www.naturekitchen.co.uk/">Nature Kitchen</a>. My friends say that it is easy to sell things to me and they could be right, especially when samples are involved! We were welcomed to the stall by the waft of a delicious mix of smells. </span></div>
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<span style="font-family: Verdana, sans-serif;">We tried a few samples including <a href="http://www.naturekitchen.co.uk/store/proddetail.php?prod=lemon-pepper">Lemon Pepper</a> and <a href="http://www.naturekitchen.co.uk/store/proddetail.php?prod=ras-el-hanout">Ras-el-hanout</a> which were lovely but the highlight for us was the <a href="http://www.naturekitchen.co.uk/store/proddetail.php?prod=thai-lemon-fish-seasoning">Thai Lemon Fish Spice</a> as shown below.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikfsPcP9WGdaRXkoItTDlIFkKWJq_uUB17xEwv5gZDmLVkbn7kqS2Zk8YX1lxNw9kCSywu26ujNIck95bTDzsY3UNLSrY7Myr26U4dr0RBiEYz6BFMgI82IXnWK4IW4T7mYi8wygs8Tbk/s1600/Thai+Lemon+Fish+Spice2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikfsPcP9WGdaRXkoItTDlIFkKWJq_uUB17xEwv5gZDmLVkbn7kqS2Zk8YX1lxNw9kCSywu26ujNIck95bTDzsY3UNLSrY7Myr26U4dr0RBiEYz6BFMgI82IXnWK4IW4T7mYi8wygs8Tbk/s200/Thai+Lemon+Fish+Spice2.jpg" width="200" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">The great thing about these spices is that they are so versatile - you can add them to roast potatoes your roasting joint or the fish that the title so suggests. When you smell this intoxicating blend you are instantly met by the lemon quickly followed by the warmth of cumin and mint.</span></div>
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<span style="font-family: Verdana, sans-serif;">Nature Kitchen have been so kind as to put their suggestions on their website which is worth a look - <a href="http://www.naturekitchen.co.uk/recipes.php">Sprinkle me, use me!</a></span></div>
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<span style="font-family: Verdana, sans-serif;">As with the curry sauces you can order online. As the mixes are so fragrant you don't need to use much to achieve a great flavour - a little pot goes a long way!</span></div>
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<span style="font-family: Verdana, sans-serif;">This restaurant was something we stumbled upon after our trip to the Tate at St Ives - they offer an A la Carte Menu but between 6pm - 7pm there is an express menu that you can sample. Prices are </span><span style="text-align: -webkit-center;"><span style="font-family: Verdana, sans-serif;">two courses £15.50, three courses £17.95. Most people see the express menus and think uber small. Trust me the portions kept me and Josh truly happy so don't worry!</span></span></div>
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<span style="font-family: Verdana, sans-serif;">When you walk into the restaurant you are first hit by the art work that is emblazoned on the walls. I later found out that this is all work by local artists. Now I'm no art critic but the variety in the work on display really added to the atmosphere and gave it something extra. </span></div>
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<span style="font-family: Verdana, sans-serif;">My mother and some of my friends (Magrath and maybe Alex) would have been put off by the plastic chairs but the menu was enough to deter me from even caring.</span></div>
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<span style="font-family: Verdana, sans-serif;">When we first visited in June at 6pm on a weeknight you were not surrounded by people. However, the friendly waiting on staff made the place seem friendly and warm.</span></div>
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<span style="font-family: Verdana, sans-serif;">I started by having a prosecco with elder flower syrup and what a taste sensation this was. This was quickly followed up by home made breads (still warm!!!) and real butter with a teeny tiny pile of salt. I was sold already.</span></div>
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<li><span style="font-family: Verdana, sans-serif;">To Start I had </span><span style="font-family: Verdana, sans-serif; text-align: -webkit-center;">Mussels steamed with chorizo, white wine and coriander. Predictably I asked for more bread! Probably should have resisted as the bowl was so big and brimming with tasty Mussels</span></li>
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<li><span style="font-family: Verdana, sans-serif;"><span style="text-align: -webkit-center;">For Main I had </span><span style="text-align: -webkit-center;">Cider baked belly pork with crackling, pickled apples, celeriac </span></span><span style="text-align: -webkit-center;"><span style="font-family: Verdana, sans-serif;">dauphinoise and seasonal greens. Belly Pork is my absolute favourite meat and this was cooked to perfection. Flavourful and moist (yes i said it) and totally melt in the mouth. Complimented excellently by the dauphinoise and the apples. I even devoured the crackling. The portion size wasn't as big as the stater but the quality, presentation and flavours meant it did its job - left you wanting more. I'm big on restaurant etiquette but i totally wanted to wipe the plate with my finger!</span></span></li>
<li><span style="font-family: Verdana, sans-serif;">I was that full by pudding I shared. We had </span><span style="font-family: Verdana, sans-serif;">Homemade ice creams and biscuits</span><span style="font-family: Verdana, sans-serif;"> . If you have never had Cornish ice cream you are missing out! So thick and creamy and the flavours were amazing - the caramel honeycomb was def my fave! It was accompanied by Vanilla and a Whiskey Ice cream and the biscuits were divine. Great way to finish off a meal</span></li>
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<span style="font-family: Verdana, sans-serif;">Just to give you and idea of how good it was, we went back twice in a week and took some friends that had joined us. I can see why they have these recommendations:</span></div>
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<span style="font-family: Verdana, sans-serif;">Now I don't know about you but fish and chips and are synonymous with Cornwall. Me and Josh first went down in June for the Queens Jubilee and had a hankering for the lovely yet fattening seaside treat. </span></div>
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<span style="font-family: Verdana, sans-serif;">At 7.45pm we left Praa Sands and drove to Porthleven which takes about 10 minutes. We found a parking spot the walked down to a chip shop only to find they were shutting up! So we trundled round Porthleven to find not one single chip shop was open past 8pm. We got back in the car and spent about half and hour driving to Penzance passing 5 or more chip shops all shut.</span></div>
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<span style="font-family: Verdana, sans-serif;">Lesson learned. In June, past 8pm you have to go to Penzance. We found 1 little saviour down a back street called Captains Fish Bar.</span></div>
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<span class="pp-headline-item pp-headline-address" dir="ltr" style="display: inline; margin-bottom: 1px;"><span style="font-family: Verdana, sans-serif;">(62 Daniel Place, Penzance, TR18 4DU </span></span><span class="telephone" dir="ltr" style="font-family: Verdana, sans-serif;"><nobr>01736 330333) that is open till 9pm!</nobr></span></div>
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<span class="telephone" dir="ltr" style="font-family: Verdana, sans-serif;"><nobr>We had a couple of fish a large chips and some mushy peas for the mister.</nobr></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="white-space: nowrap;">If my memory serves me correctly it came to about £10 for the lot. Once again</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="white-space: nowrap;">they were not shy on the portion size. Batter was light and the fish was cooked</span></span></div>
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<span class="telephone" dir="ltr" style="font-family: Verdana, sans-serif;">This Fish Bar had the option to take away or eat in and offered cute little gifts in the window! </span></div>
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<span class="telephone" dir="ltr" style="font-family: Verdana, sans-serif;">Out of season holiday-ers. You are welcome. </span><span style="font-family: Verdana, sans-serif;"></span></div>
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Anonymoushttp://www.blogger.com/profile/01607511043577953797noreply@blogger.com0tag:blogger.com,1999:blog-6838367161246243221.post-23330831568125959272012-10-13T11:04:00.002-07:002012-10-13T12:07:46.906-07:00National Curry Week 2012<span style="font-family: Verdana, sans-serif;"><br /></span>
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<span style="color: #45818e; font-family: Verdana, sans-serif; font-size: large;"><b><u>The story continues here... </u></b></span></div>
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So in celebration of National Curry Week I cooked 3 Curries and 2 Misc dishes!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQxwDP-Lz1Zlbb0yIGeSiHafbeLtsm83xLEzwqy2o1cREHzdgps4Rm8blhBHisnAfKXndXY7EjRKGfFPyQGi-M5nRHlp7F3boug_IdKLLKX5ZYYUMao8UCoSC0L4g7f5v3vtDZh0CWG4/s1600/Massaman.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQxwDP-Lz1Zlbb0yIGeSiHafbeLtsm83xLEzwqy2o1cREHzdgps4Rm8blhBHisnAfKXndXY7EjRKGfFPyQGi-M5nRHlp7F3boug_IdKLLKX5ZYYUMao8UCoSC0L4g7f5v3vtDZh0CWG4/s200/Massaman.jpg" width="200" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">First off was </span><span style="color: blue; font-family: Verdana, sans-serif;"><b><span style="font-size: large;">Beef Massaman</span></b></span><span style="font-family: Verdana, sans-serif;"> using the paste supplied by R and G Pastes.</span><br />
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<span style="font-family: Verdana, sans-serif;">The dish took around an hour in total to cook and I was pleased with the finished product.</span><br />
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<span style="font-family: Verdana, sans-serif;">I was taken aback with the sheer amount of milk and coconut milk that was added. The recipe recommends 1 full tin of coconut milk followed by a pint of milk. As someone that doesn't cope well with too much dairy i did feel the effects of this amount. I cant help but think that the creaminess of this combination somewhat took away from the beautiful flavours that the package promised. I personally added a chilli to give it an extra boost as well as some veg (baby sweetcorn, mangetout and runner beans) to give the dish some more texture.</span><br />
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<span style="font-family: Verdana, sans-serif;">I bought a sachet of the Penang paste as well. The instructions are the same as above but I will not be using as much milk product and may add extra liquid through water and see how I get on and keep you posted.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQVH8zW3ZszFc9VgoQejKtOdECwEvmWjZ3hmsOvHClcyY5_n8xFNitxrXe-oZfsIEgCAzHvO4VfAHOz5TRBpSOf2exy1-poqiWl05c3HYtPAxif9hGsa5ziGe1K0MTH84rsEfVekXrXyE/s1600/blog.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQVH8zW3ZszFc9VgoQejKtOdECwEvmWjZ3hmsOvHClcyY5_n8xFNitxrXe-oZfsIEgCAzHvO4VfAHOz5TRBpSOf2exy1-poqiWl05c3HYtPAxif9hGsa5ziGe1K0MTH84rsEfVekXrXyE/s1600/blog.jpg" /></span></a><br />
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<span style="font-family: Verdana, sans-serif;">The curry company <b><span style="color: blue; font-size: large;">Thai Yellow Curry</span></b> was the next one. I had this sauce before and really enjoyed the delicate and fragrant tastes so thought why not?! This time instead of using my go-to chicken I decided to use fish. As I am a fish fiend i felt that using a generic fish pie mix would satisfy my palette The mix included cod, salmon and smoked haddock. I did have some reservations about whether the smoked fish would work but I'm glad i did it! Really mixed in well with the flavour of the curry!</span><br />
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<span style="font-family: Verdana, sans-serif;">All the curry pots I have had from here have always been to a good standard and are ideal if you want to have good curry fairly quick - I often have a hankering for them in the week and this range definetley solves the time problem. I think i'd look to add some vegetables next time, especially if opting for chicken to make the texture more interesting (and for me to feel better about the fact im eating a curry whilst on a diet).</span><br />
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<span style="font-family: Verdana, sans-serif;">Prices for this seem to range from place to place. At the Stone Food and Drink Festival these pots were 3 for £10 for 475g of sauce. There are good sell by dates and you have the option of freezing too!</span><br />
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<span style="font-family: Verdana, sans-serif;">Homemade <b style="font-size: x-large;"><span style="color: blue;">Thai Turkey Burgers</span> </b>was my boyfriends highlight of the week!</span><br />
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<span style="font-family: Verdana, sans-serif;">This amount will make you about 4 large burgers!</span><br />
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<span style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
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<li><span style="font-family: Verdana, sans-serif;">1 pack of turkey mince (Tesco's healthy living is 380g)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Thumb sized wedge of ginger, chopped finely</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 red chilli, chopped finely</span></li>
<li><span style="font-family: Verdana, sans-serif;">A handful of coriander, chopped finely (This portion is very generous as I love coriander)</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cloves of garlic (you can do 1 cloves, especially if you're at work the next day)</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 spring onions, chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 egg yolk to bind</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 glug of Mr Vikkis' sweet jalapeno sauce ( <a href="http://www.mrvikkis.co.uk/index.php?app=ecom&ns=prodshow&ref=RSJ-sauce">get some here!</a>) </span></li>
<li><span style="font-family: Verdana, sans-serif;">4 wholemeal buns</span></li>
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<span style="font-family: Verdana, sans-serif;">(My boyfriend, josh, loves these served with home made potato wedges - but that is up to you!)</span></div>
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<span style="font-family: Verdana, sans-serif;">Get a large bowl and put turkey, ginger, chilli, coriander, garlic, spring onions and egg yolk in. Get your hands messy by mixing the ingredients together and form into your chosen patty size. (i love the word patty)</span><br />
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<span style="font-family: Verdana, sans-serif;">I opted to griddle fry mine for about 6 minutes each side so they have the authentic burger marks. This cooking time will need changing if you have opted for smaller/larger burgers and I would always recommend checking that the middle is fully cooked and piping hot.</span><br />
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<span style="font-family: Verdana, sans-serif;">Cut your bun in half and add the cooked and fragrant burger. Have a good old mouthful of your burger to see if you like the balance of flavours then add Mr Vikki's to taste!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaZv_5FX7bCR6HHTqaTGhhpWDsfWiU9FXAzYgh-5QbJKx_hbNm1uAzrnKpcH9ilTCVcIRmcZSShtbX71ZeOFe3sA7m9qSf5gSRNRYDboYD5F2usO8GZZwpM0eF-WVepOP6TMsCfq670Ko/s1600/sjs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaZv_5FX7bCR6HHTqaTGhhpWDsfWiU9FXAzYgh-5QbJKx_hbNm1uAzrnKpcH9ilTCVcIRmcZSShtbX71ZeOFe3sA7m9qSf5gSRNRYDboYD5F2usO8GZZwpM0eF-WVepOP6TMsCfq670Ko/s320/sjs.jpg" width="230" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">I have seen this recipe with pork mince which would be delish but turkey is cheaper and more healthy!</span><br />
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<span style="font-family: Verdana, sans-serif;">If you have a go let me know what you think!</span><br />
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<span style="font-family: Verdana, sans-serif;">My next blog will look at my year of Cornwall holidays and the delights I have stumbled across :)</span></div>
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<span style="font-family: Verdana, sans-serif;">Eat, Drink and Be Merry</span></div>
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<span style="font-family: Verdana, sans-serif;">H x</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/01607511043577953797noreply@blogger.com0tag:blogger.com,1999:blog-6838367161246243221.post-27657224502905940822012-10-13T09:52:00.000-07:002012-10-13T09:59:17.360-07:00Stone Food and Drink Festival 2012<span style="font-family: Verdana, sans-serif;"><br /></span>
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<span style="font-family: Verdana, sans-serif;">Last weekend I went on my annual pilgrimage to Stone Food Festival (2012 link found here: <a href="http://www.stonefooddrink.org.uk/index.htm?id=index">stonefooddrink.org.uk</a>) and managed to find some great bits to help me on my way with National Curry week. </span></div>
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<span style="font-family: Verdana, sans-serif;">Entrance to the festival is £6 each but if you sign up to the 'Enjoy Staffordshire' card you can buy one get one free! (<a href="http://www.enjoystaffordshire.com/enjoycard/">Enjoy Staffordshire</a>) For the amount of high quality food and drink you have access to it is well worth the price. </span></div>
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<span style="font-family: Verdana, sans-serif;">The atmosphere every year is great, people keen and eager to eat food, buy food and even listen to the ramblings of salesmen who are desperately trying to convince you that you should get a cheese mill! </span></div>
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<span style="font-family: Verdana, sans-serif;">One thing that I don't like is the abundance of olive stalls that seem to crop up at any food festival. One stall specifically sticks in my mind - they never add prices to their products then charge people ridiculous amounts. One of my friends (mentioning no names- Lucy!!) managed to spend well over £10 on what seemed like a handful of Olives - <span style="font-size: large;">avoid at all costs!</span></span></div>
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<span style="font-family: Verdana, sans-serif;">Despite the above, most stall holders showed passion, enthusiasm and hunger (see what I did there?) for the event and what they do. </span></div>
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<span style="font-family: Verdana, sans-serif;">If you have never been I would really recommend going next year. There are offers on around the restaurants in Stone which I would strongly encourage!</span></div>
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<span style="font-family: Verdana, sans-serif;">Here are a couple of websites of some attendees that helped me on my way for national curry week. </span></div>
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<li><a href="http://www.currysauce.com/"><span style="font-family: Verdana, sans-serif;">The Curry Co</span></a></li>
<li><a href="http://www.randgcurrypaste.co.uk/"><span style="font-family: Verdana, sans-serif;">R and G Thai Curry Paste</span></a></li>
<li><span style="font-family: Verdana, sans-serif;"><a href="http://www.mrvikkis.co.uk/">Mr Vikki's Sauces</a></span> </li>
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<span style="font-family: Verdana, sans-serif;">I'm so happy that curries have got on board with the national week idea. Although I have a curry at least once per week, this event has allowed me to go that extra mile and have 3. (Note: people at work notice when I have curry as </span><span style="font-family: Verdana, sans-serif;">the next day</span><span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;">a cloud of garlic follows me around</span><span style="font-family: Verdana, sans-serif;">)</span><br />
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<span style="font-family: Verdana, sans-serif;">More details of these are on my next installment....come along, you know you want to...</span><br />
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<span style="font-family: Verdana, sans-serif;">Eat Drink and be merry! </span><br />
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<span style="font-family: Verdana, sans-serif;">H x</span>Anonymoushttp://www.blogger.com/profile/01607511043577953797noreply@blogger.com0tag:blogger.com,1999:blog-6838367161246243221.post-74649986887893457612012-10-12T16:03:00.001-07:002012-10-12T16:03:25.870-07:00Welcome to HarriATE<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Well, here we are. </span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I am finally catching up with the rest of society and starting my very own blog.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">My love of food is somewhat an obsession. This blog is going to be a scrapbook of my relationship and adventures with food. This will include recipe recommendations and edits (that I have tried myself), restaurant reviews and looking at events and where to get great food. Depending on how all this goes, I may even look at cooking accessories and products to help you become as passionate about food as I am.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I am 20 something living in her own home with a great boyfriend surrounded by great family and friends. I work full time and find that cooking is a welcome release from the stress of the day. I like to try out at least one new recipe a week to keep myself challenged and the people I feed happy.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">My parents have always been amazing when it comes to developing my taste buds and encouraging me to eat new and different foods. Both Mom and Dad are excellent savory cooks and it is down to them that I feel so enthusiastic about what I eat. This spirit has made me feel excited about food and want to share my experiences with others. When I first met my boyfriend he had a somewhat traditional food spectrum barely eating tomatoes. Now he is just about as keen as me and keeps me going to try new things.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Just so you know my general rule of thumb with recipes is to follow it once, see how it goes and then change it to suit my taste. In my opinion if its good enough to make it onto print it can't be all that bad with the exception of some dietary recipes Note to self: cheesecake with a toasted brown bread base is <b style="text-decoration: underline;">NEVER</b> a good idea. It does not taste good.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Here's to the next few blogs - hope you guys enjoy.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Harriet x</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">NB - I am dyslexic so apologies in advance of any grammatical or spelling errors.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/01607511043577953797noreply@blogger.com3