tag:blogger.com,1999:blog-40823565094051609402024-03-14T15:06:36.610+00:00LEEKS & LIMONIFrom an Italian kitchen in Wales, recipes, ideas and la buona cucina...Katharinehttp://www.blogger.com/profile/06030103963678256318noreply@blogger.comBlogger103125tag:blogger.com,1999:blog-4082356509405160940.post-29219805450870753572017-03-01T07:58:00.000+00:002017-03-01T21:10:19.815+00:00Bara Brith Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNz9vXFfUKhke962VLF7I9MIPtaTpuXGFwJczd6oYGjI_13Pi5hK6WMRu_isNsdNlg5Z3CmzOyiJdzqRdwONplN8VcGPDZcWvLfp0IsEvXp1DTDSVcij6H2T8tRDInRfww0d5rVSgQdp0E/s1600/IMG_4375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNz9vXFfUKhke962VLF7I9MIPtaTpuXGFwJczd6oYGjI_13Pi5hK6WMRu_isNsdNlg5Z3CmzOyiJdzqRdwONplN8VcGPDZcWvLfp0IsEvXp1DTDSVcij6H2T8tRDInRfww0d5rVSgQdp0E/s320/IMG_4375.JPG" width="320" /></a></div>
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Although not a national holiday, St. David's Day is nonetheless celebrated in a variety of ways, from the well-known parades in bigger towns and cities, to children dressing up in traditional Welsh costume. Another ubiquitous event is the school eisteddfod, a festival of poetry, recitation, music, singing and dancing. These played a big role in my childhood, with extra-curricular activities at school nearly all revolving around these important competitions. My favourite was the individual and group recitation but I also enjoyed taking part in the country dancing, as evidenced in the photo below. </div>
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Kneeling down in the front row, squinting into the sun, my smile says it all. Unlike our recitation where we regularly reached the national finals, our dancing group never progressed beyond the first few rounds but that never dampened our enthusiasm. Even the opportunity to wear the costume was exciting enough.</div>
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Taking the flavours of a traditional bara brith, these biscuits are lightly spiced, crisp round the edges with a slight chewiness from the raisins. The Welsh dragon cutter adds a celebratory touch but obviously any shape would work well. </div>
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<span style="background-color: white; color: #666666; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15.4px; line-height: 21.56px;">Dydd Gwyl Dewi hapus.</span><br />
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<i>Makes about 15 dragon biscuits, or 25 smaller round ones</i></div>
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<i>90g soft salted butter</i></div>
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<i>50g caster sugar</i></div>
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<i>45g soft brown sugar</i></div>
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<i>1 large egg</i></div>
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<i>45g raisins, finely chopped</i></div>
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<i>half a teaspoon mixed spice</i></div>
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<i>200g plain flour</i></div>
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<i>half a teaspoon baking powder</i></div>
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<i>2 large baking trays lined with baking parchment</i><br />
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<i>Pre-heat the oven to 180°C</i></div>
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<i>I use an electric mixer for the whole process but it could be done by hand. </i><i>Cream the butter and sugar until pale. Beat in the egg, then add the chopped raisins, mixing well. </i></div>
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<i>Sift the flour, mixed spice and baking powder together, then add to the butter and eggs, mixing until everything is combined. </i></div>
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<i>Form into a ball, cover with cling film and put in the fridge for about 1 hour. </i></div>
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<i>Lightly flour your work surface and rolling pin. Remove the dough from the fridge and roll out to a thickness of about half a centimetre. Cut into shapes and place on the baking sheets.</i></div>
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<i>Bake for about 10-12 minutes until lightly golden. </i></div>
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<i>Remove with a spatula to a wire rack to cool. </i></div>
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<i>Store in an airtight container. </i></div>
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Katharinehttp://www.blogger.com/profile/06030103963678256318noreply@blogger.com3tag:blogger.com,1999:blog-4082356509405160940.post-80529958404813747192017-02-22T16:48:00.000+00:002017-02-22T16:48:01.817+00:00Almond and Apricot Amaretti<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8QSB9oxfHpwTNpAVESpdkEvAaEFiGcQSItivNlMdSYkhvAg6brAFGPz7LrbPf0QXfsG8FFA5Ki9M0GfdRFM-7MB4Z4sKhinaDt2vGjRbT9XuTY6OX_f6R8MWJrTDuRY8Dqv0vmvwH9xk/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Almond and Apricot Amaretti" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8QSB9oxfHpwTNpAVESpdkEvAaEFiGcQSItivNlMdSYkhvAg6brAFGPz7LrbPf0QXfsG8FFA5Ki9M0GfdRFM-7MB4Z4sKhinaDt2vGjRbT9XuTY6OX_f6R8MWJrTDuRY8Dqv0vmvwH9xk/s320/FullSizeRender.jpg" title="" width="240" /></a></div>
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Every time I look in the fridge, I always seem to find egg whites that need using up. They seem to stare reproachfully at me from their cling-film covered bowl. I know that macarons are a great way of using them up and I do make these from time to time but to be honest, I find them a bit of a faff, what with having to use a piping bag and all that. The other common option is to make meringue but as I'm the only one at home who really likes meringue, it falls to me to eat them all, not the best idea when they're basically pure sugar mixed with egg white. </div>
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These then, are what I came up with in my latest attempt at not wasting egg whites. The inspiration comes from an Ottolenghi recipe, and although I've called them <i>amaretti</i>, as he does, they're not really like classic Italian ones. These are sweet, soft and moist, with a pronounced almond flavour, perfect for serving with coffee after dinner or as a pick-me-up for that afternoon slump.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZm8VqweQ8Xq0C3Jcn5IKLXURvdHlOyhr5Il13sCnMJPHmMc5JCvMNpW4xwMhuqe3o_rN8OVsiNYZW7VAZxsIeGs3H2nvdSu0ykfTesPVuMLVMt0-lJXf2KDCL-UHWB11KPjlrraJMXv8/s1600/NEW+LOGO.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="134" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZm8VqweQ8Xq0C3Jcn5IKLXURvdHlOyhr5Il13sCnMJPHmMc5JCvMNpW4xwMhuqe3o_rN8OVsiNYZW7VAZxsIeGs3H2nvdSu0ykfTesPVuMLVMt0-lJXf2KDCL-UHWB11KPjlrraJMXv8/s200/NEW+LOGO.png" width="200" /></a></div>
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I'm sending these to Treat Petite hosted alternately by Stuart from <span style="color: #999999;"><b><a href="http://www.cakeyboi.com/" target="_blank"><span style="color: #999999;">Cakeyboi</span></a> </b></span> and Kat <span style="color: #999999;"></span>(this month's host) from the <a href="http://www.thebakingexplorer.com/" target="_blank"><b><span style="color: #999999;">Baking Explorer</span></b></a>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOJ4GtSOfz15NbdhSyljgMSvo7W7p6YWtYHTMV__oRR-fM7q7o2PibwYaJq9XOefeUt9AlM1OlnbuBggiEPn0g5mpWDNVs_nWu8jIUGO1SBmT1fm0ZXA2LFLD91FiJaAdWOOIlTa4GaTf/s1600/No-Waste-Food-Challenge-logo-2b.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOJ4GtSOfz15NbdhSyljgMSvo7W7p6YWtYHTMV__oRR-fM7q7o2PibwYaJq9XOefeUt9AlM1OlnbuBggiEPn0g5mpWDNVs_nWu8jIUGO1SBmT1fm0ZXA2LFLD91FiJaAdWOOIlTa4GaTf/s200/No-Waste-Food-Challenge-logo-2b.jpg" width="200" /></a><br />
As I'm using up egg whites in this recipe, I'm also sending it over to the fantastic<a href="http://www.elizabethskitchendiary.co.uk/no-waste-food-challenge/" target="_blank"><span style="color: #b00b5f;"> No Waste Food Challenge</span></a> hosted by <a href="http://www.elizabethskitchendiary.co.uk/no-waste-food-challenge/" target="_blank"><span style="color: #b00b5f;">Elizabeth's Kitchen Diary</span></a>. This is a great challenge and I'm so glad to see it back. <br />
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<a href="http://www.lavenderandlovage.com/wp-content/uploads/2012/01/lavenderandlovage_teatime.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Tea Time Treats Lavender and Lovage" border="0" class="aligncenter size-full wp-image-25101" height="150" src="http://www.lavenderandlovage.com/wp-content/uploads/2012/01/lavenderandlovage_teatime.png" width="150" /></a><br />
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The theme is <i>eggs</i>, so I’m also taking part in this month's <a href="http://www.lavenderandlovage.com/tea-time-treats" target="_blank"><span style="color: #2288bb;">Tea Time Treats</span></a><b>, </b>hosted alternate months by Karen from <a href="http://lavenderandlovage.com/" target="_blank"><b>Lavender and Lovage</b></a><b>, </b><a href="http://travelsfortaste.com/" target="_blank"><b>Manjiri from Travels for Taste </b></a>(this month's host) and <a href="http://joskitchen.co.uk/" target="_blank"><b>Jo from Jo’s Kitchen</b></a>. <br />
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<i>RECIPE</i><br />
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<i>100g caster sugar</i><br />
<i>180g ground almonds</i><br />
<i>grated zest of one orange</i><br />
<i>pinch of salt</i><br />
<i>2 drops almond extract</i><br />
<i>2 egg whites</i><br />
<i>2 teaspoons honey</i><br />
<i>50g dried apricots, chopped fairly small</i><br />
<i>icing sugar</i><br />
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<i>a large baking tray lined with baking parchment</i><br />
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<i>Pre-heat the oven to 170°C</i><br />
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<i>Put the sugar, almonds, orange zest, salt and almond extract in a large bowl and mix well with your fingers, making sure that the almond extract and orange zest are evenly distributed. </i></div>
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<i>Add the chopped apricots.</i></div>
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<i>Beat the egg whites (preferably with an electric whisk) and honey until they reach a soft meringue consistency. Then gently fold this into the almond and sugar mixture. What you should have is a very sticky, soft paste.</i></div>
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<i>Form the mixture into rough shapes, you should get about 20 out of this recipe. They're meant to look irregular and rustic so don't spend time shaping them into perfect little balls. Roll them in icing sugar and place them on the lined baking tray.</i></div>
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<i>Bake for about 12-14 minutes, until very lightly golden on the outside but still pale inside. </i><br />
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<i>Leave to cool completely, then store in a sealed jar. They keep very well for about 5 days. </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15HVgnVwWHkPFnalT7m8cFgHdQYtO1Rko_MMYjWlDOLUiwB61YvZs86pXurFX_jW1J_3pGTREwNgImkOGrdHXpRtYovcm6WXnM5FxeV_8V0UlJEpHwt6ibq9HLlCro46Nr9vxmfKgcALp/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15HVgnVwWHkPFnalT7m8cFgHdQYtO1Rko_MMYjWlDOLUiwB61YvZs86pXurFX_jW1J_3pGTREwNgImkOGrdHXpRtYovcm6WXnM5FxeV_8V0UlJEpHwt6ibq9HLlCro46Nr9vxmfKgcALp/s320/FullSizeRender.jpg" width="240" /></a></div>
<br />Katharinehttp://www.blogger.com/profile/06030103963678256318noreply@blogger.com10tag:blogger.com,1999:blog-4082356509405160940.post-27265829640632905922016-09-11T18:42:00.000+01:002016-09-11T18:42:35.174+01:00Apple and Almond Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3godvDiCXXd_FhW4zu1P5cYGpqRzggWn0eye9kP6-fvgpOQL2fzuIqMuzwTKbJcyaTznWCmZ8S83eGY4_34vXqMY2KFKpTeWm1S2UXmC0n6CkGXyIEIbYfY1pF1GZKODaMYPbWEwgdaLN/s640/blogger-image-1454540657.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Apple and almond cakes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3godvDiCXXd_FhW4zu1P5cYGpqRzggWn0eye9kP6-fvgpOQL2fzuIqMuzwTKbJcyaTznWCmZ8S83eGY4_34vXqMY2KFKpTeWm1S2UXmC0n6CkGXyIEIbYfY1pF1GZKODaMYPbWEwgdaLN/s640/blogger-image-1454540657.jpg" title="" /></a></div>
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My fruit trees are groaning with the weight of the apples and pears this year. Not only are there lots of them, they all seem bigger and better than ever before. And it's not as though I've lavished them with any special attention. The trees have been largely ignored as per usual. Whatever it is, I'm not complaining, I'm just thinking of all the delicious things I can make with them...</div>
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This recipe is based on my trusted apple cake recipe but with added almonds and a sticky glaze which gives them extra flavour. It also adds a beautiful shine to an otherwise quite plain-looking cake. Not that I mind plain-looking cakes; indeed, they are usually my favourite kind because it means that they are delicious enough on their own without having to add flavour and moisture with icings and fillings. Much like these...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZm8VqweQ8Xq0C3Jcn5IKLXURvdHlOyhr5Il13sCnMJPHmMc5JCvMNpW4xwMhuqe3o_rN8OVsiNYZW7VAZxsIeGs3H2nvdSu0ykfTesPVuMLVMt0-lJXf2KDCL-UHWB11KPjlrraJMXv8/s1600/NEW+LOGO.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="134" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZm8VqweQ8Xq0C3Jcn5IKLXURvdHlOyhr5Il13sCnMJPHmMc5JCvMNpW4xwMhuqe3o_rN8OVsiNYZW7VAZxsIeGs3H2nvdSu0ykfTesPVuMLVMt0-lJXf2KDCL-UHWB11KPjlrraJMXv8/s200/NEW+LOGO.png" width="200" /></a><br />
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I'm sending these to Treat Petite hosted
alternately by Stuart from <span style="color: #999999;"><b><a href="http://www.cakeyboi.com/" target="_blank"><span style="color: #999999;">Cakeyboi</span></a> </b></span> and Kat <span style="color: #999999;"></span>(this month's host) from the <a href="http://www.thebakingexplorer.com/" target="_blank"><b><span style="color: #999999;">Baking Explorer</span></b></a>. </div>
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<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px;">RECIPE - makes 11</i></div>
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<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px;">100g butter, softened</i><br />
<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px;">125g caster sugar</i><br />
<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px;">2 large eggs</i><br />
<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px;">125g self-raising flour</i><br />
<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px;">2 apples, peeled and finely chopped</i><br />
<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px;">1 teaspoon cinnamon</i><br />
<i>50g flaked almonds</i><br />
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<i>1 heaped tablespoon apricot jam</i></div>
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<i style="background-color: white;"><span style="color: #666666; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;"><span style="font-size: 15.4px; line-height: 21.56px;">Spoon the mixture in to the cases, filling each case as equally as possible. Sprinkle the flaked almonds over the top, trying to distribute them as evenly as possible.</span></span></i><br />
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<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px;">Put in the oven and bake for about 20-25 mins or until the cakes are cooked and golden brown on top. They take slightly longer to cook than normal fairy cakes because of the addition of moist apple. </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3godvDiCXXd_FhW4zu1P5cYGpqRzggWn0eye9kP6-fvgpOQL2fzuIqMuzwTKbJcyaTznWCmZ8S83eGY4_34vXqMY2KFKpTeWm1S2UXmC0n6CkGXyIEIbYfY1pF1GZKODaMYPbWEwgdaLN/s640/blogger-image-1454540657.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Apple and almond cakes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3godvDiCXXd_FhW4zu1P5cYGpqRzggWn0eye9kP6-fvgpOQL2fzuIqMuzwTKbJcyaTznWCmZ8S83eGY4_34vXqMY2KFKpTeWm1S2UXmC0n6CkGXyIEIbYfY1pF1GZKODaMYPbWEwgdaLN/s640/blogger-image-1454540657.jpg" title="" /></a></div>
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Katharinehttp://www.blogger.com/profile/06030103963678256318noreply@blogger.com1tag:blogger.com,1999:blog-4082356509405160940.post-48746775736151583202016-03-01T08:25:00.000+00:002017-02-28T13:50:08.617+00:00Monmouth Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtkJapTGAQ8dpk8UYswS-Ct0SofSRTwbjp9bu1p6WwsDK-pSwFNiTCWnV-_uvt3kCrV_YVd3uU3sjb7pscH-QaOR2GBX5XU8OAgnC_c4OVuiBWEcAi2CU9AJBaEPGRrtUJo51qKQm9xfJE/s1600/P2290547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Monmouth Pudding" border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtkJapTGAQ8dpk8UYswS-Ct0SofSRTwbjp9bu1p6WwsDK-pSwFNiTCWnV-_uvt3kCrV_YVd3uU3sjb7pscH-QaOR2GBX5XU8OAgnC_c4OVuiBWEcAi2CU9AJBaEPGRrtUJo51qKQm9xfJE/s320/P2290547.JPG" title="" width="320" /></a></div>
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This year's St. David's day recipe is Monmouth Pudding. It's an old-fashioned kind of dessert, popular in Victorian times and similar to the English Queen of Puddings. This Welsh incarnation doesn't however have a meringue topping although a lot of the recipes you see for it do include the extra layer. </div>
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Looking at the list of ingredients you might be fooled into thinking it's stodgy and heavy but it's really not. It's light, fruity and just sweet enough. You can serve it either with cream or, my preference, a fresh raspberry sauce to really enhance the fruit flavour. Monmouth pudding is at its best about 10 minutes after it's come out of the oven, still warm but not scaldingly hot. </div>
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Traditionally, this pudding was one of those thrifty type of recipes that used up stale bread, milk and fruit from the garden to make something so much more than the sum of its parts. My version is not quite so austere; I've used cream and brioche crumbs to give an updated, more luxurious taste. I hope my Welsh ancestors would approve.<br />
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<span style="background-color: white; color: #666666; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15.4px; line-height: 21.56px;">Dydd Gwyl Dewi hapus.</span></div>
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<i>RECIPE - serves 4-6</i><br />
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<i>225 ml milk</i><br />
<i>200 ml double cream</i><br />
<i>25g caster sugar</i><br />
<i>grated zest of one lemon</i><br />
<i>175g brioche crumbs</i><br />
<i>2 eggs</i><br />
<i>200g jam (strawberry, raspberry or any other kind)</i><br />
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<i>You can make this as one large pudding or 6 individual ones, as in the photo.</i></div>
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<i>For the large one, you need a 23x20cm ovenproof dish, buttered. For the individual ones, 6 buttered ramekins. </i></div>
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<i>Pre-heat oven to 15<span style="background-color: white; color: #666666; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px; line-height: 21px;">0°C.</span></i></div>
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<i>Pour the milk and cream into a pan, add the sugar and lemon zest and heat gently until just boiling. Remove from the heat, pour over the brioche crumbs and leave the mixture to cool for 15 mins. </i></div>
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<i>When cooled, separate the eggs, stirring the yolks into the crumb mixture.</i></div>
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<i>Whisk the egg whites until they form stiff peaks then gently fold them into the crumb mixture with a metal spoon.</i></div>
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<i>Heat the jam until it's runny, then drizzle half over the bottom of the prepared dish.</i></div>
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<i>Spoon half the crumb mixture on top. </i></div>
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<i>Repeat the jam and crumb layers, making sure that the final layer of brioche mixture is level.</i></div>
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<i>Bake in the oven for about 30-40 mins until the top is golden. The pudding should be set but still with a slight wobble.</i></div>
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<i>Leave for about 10 minutes before serving. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhotSKYxTDUQ1igP5ooF5suYde9I5h38FeEYPHpF4mQZmxlNtL88BPPyoRNKjpIl5LgA4h0bbgOTnnQ-5GQHFlQHsN0HXWIW6zn3y5-4OgthiYYOEqFXI1UjUNTi1vor5iYfZAUUwZZLzOz/s1600/P2290550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Pwdin Mynwy" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhotSKYxTDUQ1igP5ooF5suYde9I5h38FeEYPHpF4mQZmxlNtL88BPPyoRNKjpIl5LgA4h0bbgOTnnQ-5GQHFlQHsN0HXWIW6zn3y5-4OgthiYYOEqFXI1UjUNTi1vor5iYfZAUUwZZLzOz/s320/P2290550.JPG" title="" width="320" /></a></div>
<br />Katharinehttp://www.blogger.com/profile/06030103963678256318noreply@blogger.com0tag:blogger.com,1999:blog-4082356509405160940.post-56377176053305256452015-10-24T19:43:00.001+01:002015-10-24T19:43:24.536+01:00Witches Hats<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0LxN3rM58umhfDRVwm3to6ZJgdz0nqLl0I_RJDHxnraCpH1ZXQLYYL7o5zdJBvF-qyeO7NZNIKiqV31cOIz5UdbpYjZ2b59tZNrtzPaUoP3iaGGJO0Mlkm50hTxmDacq9-LNy2T9T5M1q/s640/blogger-image--356654482.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Witches Hats " border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0LxN3rM58umhfDRVwm3to6ZJgdz0nqLl0I_RJDHxnraCpH1ZXQLYYL7o5zdJBvF-qyeO7NZNIKiqV31cOIz5UdbpYjZ2b59tZNrtzPaUoP3iaGGJO0Mlkm50hTxmDacq9-LNy2T9T5M1q/s400/blogger-image--356654482.jpg" title="" width="400" /></a></div>
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Now these are admittedly a little wonky and battered but I was basing them on the hats that a classic Disney witch or the Wicked Witch of the West would wear, or even the Harry Potter sorting hat, something that has seen a lot of action anyway. At least that's my excuse for the rather untidy chocolate exterior...</div>
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They would make an ideal addition to any Halloween party, whether for children or adults although if you are making them for children consider using milk chocolate instead of dark. Apart from anything else, they're really delicious with their chocolatey biscuit base and the rich ganache used to make the pointy part. Yes, they are slightly fiddly to make but there's nothing intrinsically difficult and children can help with all stages, from rolling out the biscuits to the very messy job of covering the whole hat with melted chocolate. </div>
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Orange and/or Black is the theme for this month’s Treat Petite, so I am sending these to <a href="http://www.cakeyboi.com/2015/10/treat-petite-october-2015.html" target="_blank">CakeyBoi</a> who is this month's host and <a href="http://www.thebakingexplorer.com/p/treat-petite.html" target="_blank">The Baking Explorer</a>.</div>
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<img height="134" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXydzdPc256Byfq4rSGW20H8J61tLysOvC-kGrlRDiua660wtnsH4geTt1LcEnUMpUMB5hYMC3XnFah_2w98jcQ60F_mxpPHWasrqbrsuq0kPD3zfNtsE_rMyR0E7H24cftvMs5My08PE/s200/NEW+LOGO.png" width="200" /></div>
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I’m also sending these off to Karen at Lavender and Lovage for <a href="http://www.lavenderandlovage.com/2015/10/october-tea-time-treats-halloween-bonfire-night-treats.html" target="_blank">Tea Time Treats</a> as I think they are suitably goulish and spooky for the Halloween theme! This is co-hosted by Janie at <a href="http://hedgecombers.com/" target="_blank">The Hedge Combers</a>.</div>
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<img alt="Tea Time Treats" src="http://www.lavenderandlovage.com/wp-content/uploads/2012/01/lavenderandlovage_teatime.png" /></div>
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<i>RECIPE</i></div>
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<i><b>For the biscuits</b></i></div>
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<i>150g plain flour</i></div>
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<i>15g cocoa powder</i></div>
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<i>65g icing sugar</i></div>
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<i>75g cold butter, diced</i></div>
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<i>2 egg yolks</i></div>
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<i>1 teaspoon vanilla extract</i></div>
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<i><b>For the filling</b></i></div>
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<i>100ml double cream</i></div>
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<i>125g dark chocolate</i></div>
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<i>10g butter</i></div>
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<i>1 teaspoon vanilla extract</i></div>
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<i>200g dark chocolate for covering</i></div>
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<em style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">Pre-heat the oven to 180°C</em></div>
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<i>Start by making the biscuit base. Sieve all the dry ingredients together and put in a food processor together with the diced butter. Pulse until the mixture looks like sand. Add the egg yolks and vanilla and mix on high speed until the mixture comes together to form a ball.</i></div>
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<i>Tip out onto a work surface and bring it all together into a ball, wrap it in cling film and leave in the fridge for half an hour.</i></div>
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<i>In the meantime, you can make the ganache. Heat the double cream and butter until just simmering, then remove from the heat and add the chopped chocolate. Stir until it has all melted and then whisk until it gets thicker. Leave to cool.</i></div>
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<i>Remove the biscuit base from the fridge and roll out to about half a centimetre thick. Cut out about 8 large discs (about 6 or 7 cm diameter) and 8 smaller ones (about 3 cm diameter). Place on a baking tray lined with greaseproof paper and bake in the oven for about 15 minutes. </i></div>
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<i>Leave to cool on a wire rack.</i></div>
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<i>Put the ganache into a piping bag with a large star nozzle. When the biscuits are cool, pipe the ganache onto the smaller biscuits, making a tall cone shape. Make sure that the ganache is anchored firmly to the biscuit base. Put into the fridge to cool.</i></div>
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<i>Now for the fiddly bit. Melt the chocolate. Dip the large biscuits (one side only) into the melted chocolate, then repeat with the small biscuits with the pointy tops, making sure that they are completely covered with chocolate. Then place the small biscuits carefully onto the centre of the large ones and leave to cool on a wire rack, so that when the chocolate has solidified, the two parts are stuck firmly together. </i></div>
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<i>Decorate if you wish with star shapes, liquorice laces tied round like ribbon or anything else that takes your fancy. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0LxN3rM58umhfDRVwm3to6ZJgdz0nqLl0I_RJDHxnraCpH1ZXQLYYL7o5zdJBvF-qyeO7NZNIKiqV31cOIz5UdbpYjZ2b59tZNrtzPaUoP3iaGGJO0Mlkm50hTxmDacq9-LNy2T9T5M1q/s640/blogger-image--356654482.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Witches Hat biscuits" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0LxN3rM58umhfDRVwm3to6ZJgdz0nqLl0I_RJDHxnraCpH1ZXQLYYL7o5zdJBvF-qyeO7NZNIKiqV31cOIz5UdbpYjZ2b59tZNrtzPaUoP3iaGGJO0Mlkm50hTxmDacq9-LNy2T9T5M1q/s400/blogger-image--356654482.jpg" title="" width="400" /></a></div>
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Katharinehttp://www.blogger.com/profile/06030103963678256318noreply@blogger.com2tag:blogger.com,1999:blog-4082356509405160940.post-34572556939423277002015-10-07T19:28:00.002+01:002015-10-07T19:30:53.469+01:00Vanilla Panna Cotta with fresh blueberry sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhifKjgsgSgfFCb7N06Z0kfzhV-DyVm34tDYeqTjbfBWF1NM620v1-HC4h34FQ1xHQF8_vg1e5WfY3fJ3tYBqLKSuH9axAo3wyz99a8pCYhueLN5coJ9RySk9e9wImpK-anzlL-_Uq1cKx2/s1600/P9260532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vanilla Panna Cotta" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhifKjgsgSgfFCb7N06Z0kfzhV-DyVm34tDYeqTjbfBWF1NM620v1-HC4h34FQ1xHQF8_vg1e5WfY3fJ3tYBqLKSuH9axAo3wyz99a8pCYhueLN5coJ9RySk9e9wImpK-anzlL-_Uq1cKx2/s320/P9260532.JPG" title="" width="320" /></a></div>
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Panna Cotta is my go-to dessert for entertaining gluten-free friends. It doesn't require any tinkering because it's already naturally gluten-free and as it can all be prepared the day before, it makes for a very easy pudding. </div>
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I've talked before about how I never choose panna cotta in restaurants because I find them all too solid and rubbery. This recipe is different however; I use just enough gelatine to allow it to set, but it still has a glorious wobble. <span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px;">I find the all-cream versions too heavy; the perfect ratio for me is half milk (full-fat of course) and half double cream. However, if you prefer a creamier version, just up the cream to 300 ml and reduce the milk to 200 ml. See the recipe for a note about the sugar too.</span></div>
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The crowning glory is the blueberry sauce. Heating the fruit with a little water, sugar and lemon juice so that it releases those wonderful, purple juices transforms what is quite a bland fruit into a beautifully flavoured sauce that complements the creamy panna cotta perfectly.</div>
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<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px; text-align: start;">RECIPE</i><br />
<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px; text-align: start;"><br /></i><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px; text-align: start;"></span><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px; text-align: start;">250ml double cream</i><br />
<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px; text-align: start;">250ml full-fat milk</i><br />
<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px; text-align: start;">60-70g caster sugar (I use 60g as I don't like it too sweet but you can increase the amount of sugar if you prefer)</i></div>
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<i>1 teaspoon vanilla extract</i><br />
<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px; text-align: start;">4g gelatine leaves</i></div>
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<span style="color: #666666; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;"><i><b>For the blueberry sauce</b></i></span></span></div>
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<span style="color: #666666; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;"><i>100g blueberries</i></span></span></div>
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<span style="color: #666666; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;"><i>2 teaspoons sugar</i></span></span><br />
<span style="color: #666666; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;"><i>juice of half a lemon</i></span></span><br />
<span style="color: #666666; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;"><i>grated lemon zest</i></span></span></div>
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<span style="color: #666666; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;"><i>1 tablespoon water</i></span></span></div>
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<span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px; text-align: start;"></span><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px; text-align: start;">Put the gelatine sheets in cold water to soak.</i><br />
<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px; text-align: start;"><br /></i><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px; text-align: start;"></span><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px; text-align: start;">Put the milk, cream, vanilla and sugar in a saucepan and heat gently, stirring until the sugar is dissolved. When it's just about to boil, remove from the heat and stir in the squeezed-out gelatine. </i><br />
<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px; text-align: start;"><br /></i><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px; text-align: start;"></span><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px; text-align: start;">Pour into small moulds and leave to set in the fridge overnight. </i><br />
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<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px; text-align: start;"><br /></i></div>
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<i style="background-color: white; text-align: start;"><span style="color: #666666; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15.4px; line-height: 21.56px;">The blueberry sauce can be made the day before too. Just put all the ingredients (blueberries, water, lemon juice and zest, sugar) in a saucepan and heat gently for about 10 minutes until the blueberries are soft. Strain through a sieve, squashing the fruit so the pulp goes into the sauce, leaving just the skins behind. </span></span></i></div>
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<span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 21.56px; text-align: start;"></span><i style="background-color: white; text-align: start;"><span style="color: #666666; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15.4px; line-height: 21.56px;">To serve, run a knife around the panna cotta before inverting onto a plate. Serve with the sauce and a few fresh blueberries if you like.</span></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixHb_oBj6OsQEYbpg_PxZ5I4BOtq3VgccbFiRCv7o0Hd49Hm8H0fpRybxkan1S4gJcayd8tjWOxyQMBUxvQJHUwWRuolYeV5YuvMwtoNiYklM3J0h7YZ3yrM56jJI8DFYYoGppkPidfHLm/s1600/P9260533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="panna cotta with blueberry sauce" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixHb_oBj6OsQEYbpg_PxZ5I4BOtq3VgccbFiRCv7o0Hd49Hm8H0fpRybxkan1S4gJcayd8tjWOxyQMBUxvQJHUwWRuolYeV5YuvMwtoNiYklM3J0h7YZ3yrM56jJI8DFYYoGppkPidfHLm/s320/P9260533.JPG" title="" width="320" /></a></div>
Katharinehttp://www.blogger.com/profile/06030103963678256318noreply@blogger.com2tag:blogger.com,1999:blog-4082356509405160940.post-84776242113541847992015-09-24T15:32:00.000+01:002015-09-24T15:33:11.314+01:00Pasta with Walnut Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheF-lP6XCVNZWg2foxaQhhgLTyOyINjtozyoc1n92alfvLbXZgJP_8rre5pUGjoMzedah-J6XRRXq9nEXV3Xn1BcTn3rGJwDZ-1E57neW0YjCCqrzLAS4pXESL_dVR-OGYuiKk1fV7f90W/s1600/PA290522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pasta with walnut sauce" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheF-lP6XCVNZWg2foxaQhhgLTyOyINjtozyoc1n92alfvLbXZgJP_8rre5pUGjoMzedah-J6XRRXq9nEXV3Xn1BcTn3rGJwDZ-1E57neW0YjCCqrzLAS4pXESL_dVR-OGYuiKk1fV7f90W/s320/PA290522.JPG" title="" width="320" /></a></div>
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Autumn has arrived so I thought I'd mark the occasion with this wonderful pasta dish. Walnut sauce (salsa di noci) originates from Liguria and is traditionally prepared in autumn when the nuts are harvested. It has a delicate taste but is rich and filling at the same time, perfect for colder evenings, with the added benefit of being full of healthy omega-3.</div>
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Every village and town has a slightly different way of making the sauce but all recipes include bread and milk. I've used the sauce with penne here but you can use any pasta you want really; in Liguria, it's usually served with filled pasta. </div>
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As it's a great way of using up leftover bread and milk, I'm sending this over to <a href="http://www.foodiequine.co.uk/2015/09/no-waste-food-challenge-blog-hop.html" target="_blank">Foodie Quine</a>, this month's host of No Waste Food Challenge, overseen by Elizabeth at <a href="http://www.elizabethskitchendiary.co.uk/" target="_blank">Elizabeth's Kitchen</a>.</div>
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<img alt="Elizabeth's Kitchen Diary" src="http://www.elizabethskitchendiary.co.uk/wp-content/uploads/2014/04/no-waste-food-badge.png" height="200" width="184" /> <img alt="Credit Crunch Munch" src="http://fussfreeflavours.com/wp-content/uploads/2011/12/Credit-Crunch-Munch.gif" height="86" width="200" /></div>
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I'm also entering it into <span style="text-align: center;"><a href="http://fussfreeflavours.com/feeling-frugal-join-septembers-creditcrunchmunch/" target="_blank">Credit Crunch Munch</a>, co-hosted by Camilla At <a href="http://www.fabfood4all.co.uk/credit-crunch-munch/" target="_blank">Fab Food 4 All</a> and Helen over at Fuss Free Flavours. </span></div>
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<i>RECIPE</i></div>
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<i>30g bread, without crusts (you can use white, wholemeal, or whatever you happen to have)</i></div>
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<i>160ml whole milk</i></div>
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<i>160g shelled walnuts</i></div>
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<i>1 clove garlic</i></div>
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<i>20g pine nuts</i></div>
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<i>30g parmesan, grated</i></div>
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<i>4g marjoram</i></div>
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<i>3 tablespoons extra virgin olive oil</i></div>
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<i>Start by roughly tearing up the bread and place in a bowl with the milk, leaving it to soak.</i></div>
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<i>Put all the other ingredients (walnuts, garlic, pine nuts, parmesan, marjoram and oil) in a food processor and whizz together until smooth. </i></div>
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<i>Remove the bread from the milk, squeezing out any excess and add to the food processor. Pulse to mix everything together. </i></div>
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<i>Add salt to taste and thin it down with the leftover milk if you think it's too thick.</i></div>
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<i>Serve with any kind of cooked pasta. It's also nice spread on toasted bread.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMnzcpqQvu0JMkEdTvbWzsWmR-1qkTIAvpZQT0Ia39BVsk-KRb7F5RAiz0N2ktWT_x31ya7cKHfyQbCCPgXFczQ87Pt4-SO1ZjWFxWrgWyt51nmyQaQH6TtT_i5WcE5sGP6ANWDN25Icm_/s1600/PA290520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pasta con salsa di noci" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMnzcpqQvu0JMkEdTvbWzsWmR-1qkTIAvpZQT0Ia39BVsk-KRb7F5RAiz0N2ktWT_x31ya7cKHfyQbCCPgXFczQ87Pt4-SO1ZjWFxWrgWyt51nmyQaQH6TtT_i5WcE5sGP6ANWDN25Icm_/s320/PA290520.JPG" title="" width="320" /></a></div>
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<br />Katharinehttp://www.blogger.com/profile/06030103963678256318noreply@blogger.com11tag:blogger.com,1999:blog-4082356509405160940.post-6076837226275680222015-08-01T15:01:00.001+01:002015-08-01T15:33:05.940+01:00Ricotta and Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXDnmaZ15hRW0fvApdJ9sxN7gzRf99BGf4aursUTkTxIpyN5IRbjjnpoQrwrZ_SBMMdjD2KPyJjyHdzy1Jdy8p-giD9ueBCxBtHF3jurI42NzGvav1Uq6MF4HevGU6_s-PV81aBcaFlVPI/s1600/P7040542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate and Ricotta Cake" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXDnmaZ15hRW0fvApdJ9sxN7gzRf99BGf4aursUTkTxIpyN5IRbjjnpoQrwrZ_SBMMdjD2KPyJjyHdzy1Jdy8p-giD9ueBCxBtHF3jurI42NzGvav1Uq6MF4HevGU6_s-PV81aBcaFlVPI/s320/P7040542.JPG" title="" width="320" /></a></div>
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It may sound unusual to use ricotta in a cake batter in this way but it really works and goes so well with the chocolate. The texture of the cake is completely different from a normal sponge cake base; the ricotta makes it denser certainly but don't be alarmed - it's not at all heavy and stays beautifully moist. It cuts and travels well which makes it perfect for summer picnics or to take on a walk as a well-deserved snack. It also lasts for a couple of days so you can make it the day before without compromising flavour or freshness. </div>
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<a href="http://tinandthyme.uk/wp-content/uploads/2010/10/We_Should_Cocoa_V31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://tinandthyme.uk/wp-content/uploads/2010/10/We_Should_Cocoa_V31.jpg" height="200" width="196" /></a></div>
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<span style="font-family: inherit;"><span style="font-size: 15.3999996185303px; line-height: 23.3999996185303px;">This cake is my submission to Choclette’s long-running </span><a href="http://tinandthyme.uk/2015/08/we-should-cocoa-the-august-2015-challenge/" style="background-color: transparent; font-size: 15.3999996185303px; line-height: 23.3999996185303px;" target="_blank"><b><span style="color: #444444;">We Should Cocoa</span></b></a><span style="font-size: 15.3999996185303px; line-height: 23.3999996185303px;"> challenge, which is being hosted this month by </span><span style="font-size: 15.3999996185303px; line-height: 23.3999996185303px;">Choclette<b> </b>herself</span><span style="font-size: 15.3999996185303px; line-height: 23.3999996185303px;"><span style="font-size: 15.3999996185303px; line-height: 23.3999996185303px;">. The theme is Anything Goes. You can find details of the challenge and past entries over at Choclette's fantastic, relatively new home <a href="http://tinandthyme.uk/" target="_blank"><b><span style="color: #444444;">Tin and Thyme</span></b></a> where she blogs not only about chocolate but also Cornish life and food. </span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNEvmmj3uUtB8q1H1kQ6UbrnEnVMe8aiR8Xbi0iPjT3-w4VKHscYPBbYsvMZ8jTmb7mCFtH-3xYVVxBV4Hzw1GCeTCwcNMPFiH9jHm5BK5D66HQYdCiXjMmsjAwYEucMEfum3_GAKjltYg/s1600/P7040543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Torta di Cioccolato e Ricotta" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNEvmmj3uUtB8q1H1kQ6UbrnEnVMe8aiR8Xbi0iPjT3-w4VKHscYPBbYsvMZ8jTmb7mCFtH-3xYVVxBV4Hzw1GCeTCwcNMPFiH9jHm5BK5D66HQYdCiXjMmsjAwYEucMEfum3_GAKjltYg/s320/P7040543.JPG" title="" width="320" /></a></div>
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This also fits in neatly with Karen's<span style="color: #444444;"> <a href="http://www.lavenderandlovage.com/2015/08/august-tea-time-treats-summer-holiday-baking.html" target="_blank"><b><span style="color: #444444;">Tea Time Treats</span></b></a></span> challenge, over at <a href="http://www.lavenderandlovage.com/" target="_blank"><b><span style="color: #444444;">Lavender and Lovage</span></b></a>. The theme is Summer Holiday Baking and as I mentioned before, the portability of this cake makes it ideal for a picnic or indeed a camping trip, both staples of a summer holiday. You can read co-host Janie's wonderful July line-up over at <a href="http://hedgecombers.com/" target="_blank"><span style="color: #444444;"><b>Hedgecombers</b></span></a><b style="color: #999999;">. </b></div>
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<img alt="Tea Time Treats" src="http://www.lavenderandlovage.com/wp-content/uploads/2012/01/lavenderandlovage_teatime.png" /><img alt="Tea Time Treats August" height="200" src="http://www.lavenderandlovage.com/wp-content/uploads/2015/08/TTT-August.png" width="200" /></div>
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Finally, I'm sending this over to Jibber Jabber's <a href="http://www.jibberjabberuk.co.uk/2015/08/love-cake-august-2015.html" target="_blank"><b><span style="color: #444444;">Love Cake</span></b></a> challenge as the theme this month is Pack me a Picnic. </div>
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<img alt="Love Cake logo" src="http://i1262.photobucket.com/albums/ii615/ness_charles/Love%20Cake/LoveCakelinklogo.jpg" /></div>
<i>RECIPE</i><br />
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<i>250g ricotta</i><br />
<i>100g caster sugar</i><br />
<i>3 eggs</i><br />
<i>250g self raising flour</i><br />
<i>80g butter, melted and cooled slightly</i><br />
<i>120g dark chocolate, chopped into small chunks</i><br />
<i>1 teaspoon vanilla extract</i><br />
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<em>Pre-heat the oven to 180°C</em></div>
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<em style="font-size: 15px; line-height: 21.5599994659424px;">Grease and flour a round cake tin, 22cm diameter</em></div>
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<i style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Start by creaming together the ricotta and the sugar. Add the eggs one by one, mixing well after each addition.</i></div>
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<i style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Remove one tablespoon of flour and sieve the rest. Fold the sieved flour gently in to the ricotta mixture. Beat in the cooled, melted butter and the vanilla extract. Finally, add the reserved tablespoon of flour to the chopped chocolate (this stops it from sinking to the bottom of the cake) and mix roughly before folding into the batter. </i></div>
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<em>Spoon the mixture into the prepared tin, smoothing the top.</em></div>
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<em style="line-height: 21.5599994659424px;"><span style="line-height: 21px;">Put in the oven and bake for about 30-35 mins or until the cake is cooked and a cake tester comes out clean. </span></em></div>
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<em>Remove from the oven and leave to cool in the tin for about 20 mins before carefully turning out and leaving to cool on a wire rack. </em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHbYpcOORd93THDkSyaL4AXOUQGUbzJDakwA9t7jv2RsaVBX3E1dwdkLqgvygW9LN6rlcCYBt1OPBoZSlumIzIzsL8KidR8qOHS8B_Udy-3WCFxS7bLkcARW4kHIfYIlaq11m7ggYMM6KB/s1600/P7040544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Ricotta and Chocolate Cake" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHbYpcOORd93THDkSyaL4AXOUQGUbzJDakwA9t7jv2RsaVBX3E1dwdkLqgvygW9LN6rlcCYBt1OPBoZSlumIzIzsL8KidR8qOHS8B_Udy-3WCFxS7bLkcARW4kHIfYIlaq11m7ggYMM6KB/s320/P7040544.JPG" title="" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6dCu6uO26khb-9Cd1vOmJtZ-zg5qYArxRAouu0GQ6rS0mBkcMY_rta6JG3eU5E-b0qOw0LjSkB1oFCGDkBzXcv1pP4JOMBnld6T_suPaacIpN228cAE_QhC4c6L9VemIIftWGv-NbvPC4/s1600/P7040547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6dCu6uO26khb-9Cd1vOmJtZ-zg5qYArxRAouu0GQ6rS0mBkcMY_rta6JG3eU5E-b0qOw0LjSkB1oFCGDkBzXcv1pP4JOMBnld6T_suPaacIpN228cAE_QhC4c6L9VemIIftWGv-NbvPC4/s320/P7040547.JPG" width="320" /></a></div>
<br />Katharinehttp://www.blogger.com/profile/06030103963678256318noreply@blogger.com5tag:blogger.com,1999:blog-4082356509405160940.post-25604636506020591112015-07-05T14:03:00.002+01:002015-07-05T14:03:51.734+01:00Broad Bean, Mint and Ricotta Bruschetta<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-qL89lGf8gfV-Q0EDbxz2qhpKkrzpAyj3tf40bWa0KfDCJ6JEGxg-mXsn3b_XEOOdxz69hl3ZRRuFEHSaqMkS_EzUDDrxKqJVsexa30GvvcgOlnVhUj1qWERLvHQ4heTza301-SV-9fMB/s1600/P7240338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Broad bean bruschetta" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-qL89lGf8gfV-Q0EDbxz2qhpKkrzpAyj3tf40bWa0KfDCJ6JEGxg-mXsn3b_XEOOdxz69hl3ZRRuFEHSaqMkS_EzUDDrxKqJVsexa30GvvcgOlnVhUj1qWERLvHQ4heTza301-SV-9fMB/s320/P7240338.JPG" title="" width="320" /></a></div>
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Broad beans (sometimes known as fava beans) have only a short season (end of May to mid-July) so it makes sense to use these sweet, creamy beans whenever you can. The inspiration for this recipe came from a holiday in Puglia when we ate raw, just-picked broad beans with some ricotta that we had got freshly made from a local farmer, so fresh in fact that it was still warm when we got it home. It was a memorable lunch. </div>
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These long summer days lend themselves to this kind of food, a simple bruschetta with gorgeously fresh broad beans, creamy ricotta, finished with mint and some sea salt. It's quick to prepare, satisfying, with flavours that sing of summer. Oh, and to do it full justice, it really needs to be eaten outdoors, in the garden, on a sunny afternoon. Summer perfection. </div>
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I'm sending this over to Karen from the wonderful <a href="http://www.lavenderandlovage.com/" target="_blank"><b><span style="color: #666666;">Lavender and Lovage</span></b></a> for her <b><span style="color: #666666;"><a href="http://www.lavenderandlovage.com/2015/07/cooking-with-herbs-for-july-bbq-herbs-rosemary-and-thyme.html" target="_blank">Cooking with Herbs</a> </span></b>challenge, which consistently showcases delicious recipes featuring a whole array of herbs. </div>
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<img alt="Cooking with Herbs for July: BBQ Herbs - Rosemary and Thyme" height="150" src="http://www.lavenderandlovage.com/wp-content/uploads/2015/07/Cooking-with-Herbs-for-July-BBQ-Herbs-Rosemary-and-Thyme1-680x512.jpg" width="200" /></div>
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<i>RECIPE</i></div>
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<i>I'm not giving weights and quantities here as they're very much up to you but what you need are:</i></div>
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<i>ricotta </i></div>
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<i>fresh broad beans</i></div>
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<i>fresh mint</i></div>
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<i>extra virgin olive oil</i></div>
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<i>bread</i></div>
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<i>First, prepare the broad beans. Remove the beans from their pods and boil in non-salted water (the salt makes them tough) for about 2 minutes. Drain and place in a bowl of cold water. I double pod the beans for this bruschetta but it's up to you. I quite enjoy doing it, using my nail to slit the skin and then squeezing out the bright green bean inside. </i></div>
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<i>Lightly toast whatever bread you are using under the grill and leave to cool slightly before spreading with some ricotta. Tumble over the broad beans and scatter with roughly chopped mint. Add a drizzle of olive oil and finish with some sea salt.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJatqlJWfFsMQCS6oh2ev4YoatN4AZeydLJ1OtZiM_klFTgPSmdaoVNhdVI6Xd2MtqtMu-vj8MwoZ3Cau_8EHpr6o2ogtusuUVl_pMYPsqlG7XYPckHJFygc2zygL35YBZxP_htqPPk3XB/s1600/P7240336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Broad bean, mint and ricotta bruschetta" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJatqlJWfFsMQCS6oh2ev4YoatN4AZeydLJ1OtZiM_klFTgPSmdaoVNhdVI6Xd2MtqtMu-vj8MwoZ3Cau_8EHpr6o2ogtusuUVl_pMYPsqlG7XYPckHJFygc2zygL35YBZxP_htqPPk3XB/s320/P7240336.JPG" title="" width="320" /></a></div>
Katharinehttp://www.blogger.com/profile/06030103963678256318noreply@blogger.com2tag:blogger.com,1999:blog-4082356509405160940.post-25010757427310758342015-06-03T18:42:00.000+01:002015-06-03T18:42:34.349+01:00Penne with Asparagus and Ricotta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioK2hdTjrCWEVt4FRcdmaO6xl0faZLcKZ9MEfiQOLGCny0uV14lHkNB1RsYpd_UVHcbWZI4FXSY-ZFQ9hmOnpY-tVGRzG-tv3mD0te-xDnqJ9NWnSeYT4J2PT-5HmMS1B4wxsX_2nggzFN/s1600/P6020607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Asparagus and Ricotta Pasta" border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioK2hdTjrCWEVt4FRcdmaO6xl0faZLcKZ9MEfiQOLGCny0uV14lHkNB1RsYpd_UVHcbWZI4FXSY-ZFQ9hmOnpY-tVGRzG-tv3mD0te-xDnqJ9NWnSeYT4J2PT-5HmMS1B4wxsX_2nggzFN/s320/P6020607.JPG" title="" width="320" /></a></div>
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A surfeit of meat whilst on holiday in Austria last week and some sunny weather have left me longing for light, summery dishes. Asparagus fits the bill perfectly and is still in season so I decided to try to come up with a pasta dish, rather than the usual asparagus risotto that is frequently seen at this time of year.</div>
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There are basically only three ingredients - asparagus, ricotta and a shallot and yet it worked beautifully as a pasta sauce. The delicate flavour of the asparagus wasn't overpowered by the ricotta and the shallot just added a gentle kick. Add a sprinkling of parsley and a generous grating of parmesan and you've got a wonderfully quick, fresh, delicious supper. </div>
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I'm sending this over to Jaqueline's (from <a href="http://www.tinnedtomatoes.com/" target="_blank"><span style="color: #999999;"><b>Tinned Tomatoes</b></span></a>) monthly challenge, Pasta Please, hosted this month by Lucy over at <span style="color: #999999;"><b><a href="http://www.bakingqueen74.co.uk/pasta-please-june-2015/" target="_blank"><span style="color: #999999;">BakingQueen74</span></a>. </b></span></div>
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<img alt="pasta please" height="142" src="http://www.bakingqueen74.co.uk/wp-content/uploads/2015/06/pasta-please.jpg" width="200" /><br />
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<i>RECIPE</i><br />
<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">200g green asparagus</i><br />
<i><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">100g ricotta</span><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;" /><span style="color: #666666; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">1 shallot</span></span></i><br />
<i>handful of fresh parsley</i><br />
<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">4 tablespoons olive oil</i><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;" /><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;"><br /></i><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;"></span><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">300-400g pasta, any shape you want</i><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;" /><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;"><br /></i><br />
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<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;"><i style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Wash the asparagus, then cut off the tips and set them aside. Boil the spears in lightly salted water for about 5-7 minutes - they need to be much softer than when eating them on their own as they are going to be blended with the ricotta. </i></i></div>
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<i style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Place the asparagus spears in a food processor with some salt, pepper, the ricotta and 2 tablespoons of olive oil. Blend until smooth.</i></div>
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<i>Blanch the asparagus tips for about 1 minute in boiling water (I usually just throw them into the water I've got boiling for the pasta), then fish them out and leave to drain. </i></div>
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<i style="background-color: white;"><i style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;"><br /></i></i></div>
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<i style="background-color: white;"><i style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Cook the pasta in boiling salted water.</i></i></div>
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<i style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;">In the meantime, finely chop the shallot and cook gently in a frying pan with the rest of the olive oil until softened.</i></div>
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<i style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;"><span style="color: #666666; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Add the asparagus and ricotta sauce, the blanched asparagus tips and mix everything gently together, leaving on the heat for a few minutes to warm through. Chop the parsley roughly and add it to the sauce. If it looks too thick, add some of the pasta water to thin it slightly. </span></span></i></div>
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<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">When the pasta is al dente, drain and mix everything together well.</i></div>
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<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Serve with freshly grated parmesan.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdFw8s4wh5ijZ-gDqHw-aqe0zEi1fzwxU_Zdg9cYSCax41f_755L2cqnuhFVVJpP0w1gOdTk3SqKrWm1oAQjXPiui5I-QopyxgjkljY8M9CErSQYiGXOGI4r_JonaNUQjTkC3QBBrWvhOx/s1600/P6020608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Penne with Asparagus and Ricotta" border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdFw8s4wh5ijZ-gDqHw-aqe0zEi1fzwxU_Zdg9cYSCax41f_755L2cqnuhFVVJpP0w1gOdTk3SqKrWm1oAQjXPiui5I-QopyxgjkljY8M9CErSQYiGXOGI4r_JonaNUQjTkC3QBBrWvhOx/s320/P6020608.JPG" title="" width="320" /></a></div>
<br />Katharinehttp://www.blogger.com/profile/06030103963678256318noreply@blogger.com2tag:blogger.com,1999:blog-4082356509405160940.post-71109273772898716342015-04-01T17:46:00.000+01:002015-04-03T11:06:54.088+01:00La Pastiera Napoletana - Neapolitan Easter Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrtk5ZGvTM0RRc-tqKQliIN7krLpKqlsQAT3AommL8opT40L73aTa5PiS6FfWLolcNyI2e5GrvLBJVqiPCM-d2slQyFsHO4vTnAyMBpH70oQYGRSjaKKYQYH48YPCcQnYoaSx1z078XiC/s1600/P4110319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrtk5ZGvTM0RRc-tqKQliIN7krLpKqlsQAT3AommL8opT40L73aTa5PiS6FfWLolcNyI2e5GrvLBJVqiPCM-d2slQyFsHO4vTnAyMBpH70oQYGRSjaKKYQYH48YPCcQnYoaSx1z078XiC/s1600/P4110319.JPG" height="320" width="240" /></a></div>
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Pastiera is a traditional tart from Naples, with a crisp pastry case and a rich, creamy, sweet filling made from ricotta, cooked wheat, eggs, spices and candied peel. Its origins go back along way; in pagan Naples, this tart was made to celebrate the coming of Spring but now firmly belongs to the Easter festivities. The name comes from the word 'pasta' which is what was originally used in the filling instead of the cooked wheat.</div>
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The wheat now comes in a tin, ready cooked and prepared just for making this wonderful tart. If you live near an Italian deli, you should be able to buy it easily. If not, you can find it online, called 'Grano Cotto' and it usually says 'per pastiera'.</div>
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This isn't something you can make and bake in a hurry; there's a long list of ingredients and it's quite time-consuming to prepare. However, it's not difficult and your reward is a wonderful, rich tart that feels suitably celebratory. It easily serves 8-10 people, perfect for dessert on Easter day.<br />
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<a href="http://i1262.photobucket.com/albums/ii615/ness_charles/Love%20Cake/LoveCakelinklogo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Love Cake logo" border="0" height="133" src="http://i1262.photobucket.com/albums/ii615/ness_charles/Love%20Cake/LoveCakelinklogo.jpg" width="200" /></a>As the theme is Step into Spring, I'm sending this to the <a href="http://www.jibberjabberuk.co.uk/2015/04/love-cake-april-2015.html" target="_blank"><b><span style="color: #999999;">Love Cake</span></b></a> challenge, run by JibberJabberUK.</div>
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<i>RECIPE</i><br />
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<li><i>For the pastry</i></li>
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<i>250g plain flour</i><br />
<i>125g butter</i><br />
<i>80g icing sugar</i><br />
<i>1 egg</i><br />
<i>1 egg yolk</i><br />
<i>1 teaspoon vanilla essence</i><br />
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<li><i>For the filling</i></li>
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<i>350g ricotta</i><br />
<i>300g caster sugar</i><br />
<i>2 eggs</i><br />
<i>2 egg yolks</i><br />
<i>100g candied peel</i><br />
<i>1 tesapoon cinnamon</i><br />
<i>zest of 1 lemon</i><br />
<i>30g butter</i><br />
<i>200ml milk</i><br />
<i>250g cooked wheat </i><br />
<i>1 vanilla pod</i><br />
<i>25ml orange flower water</i><br />
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<i>For the pastry, chop the butter and put it in the freezer for about 10 minutes. Take it out and put it into a food processor together with all the other pastry ingredients except the egg and egg yolk. With the double blade attachment, whizz until the mixture is the size of small peas. Then add the egg and egg yolk and pulse until it just starts coming together. Dump out onto a board and form the mixture into a ball, flatten it down a little, wrap in cling film and let it rest in the fridge for 30 mins. </i></div>
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<span style="background-color: transparent; font-size: 15px; line-height: 21px;"><span style="color: #666666; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><i>While</i></span></span><i><span style="color: #666666; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px; line-height: 21px;"> the pastry is chilling, you can make a start on the filling. In a saucepan, heat the milk, cooked wheat, lemon zest and butter together until it starts to simmer. Keep it simmering gently until it is thick and creamy. Remove from the heat and leave the mixture to cool.</span></span></i></div>
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<em style="background-color: transparent;"><span style="line-height: 21px;">Pre-heat the oven to 200°C. Lightly flour a work surface and roll the pastry out thinly and use it to line a 25cm round, loose-bottomed tin, leaving some to create a lattice effect on the top of the tart. Put it back in the fridge for at least 10 minutes while you continue with the filling. </span></em></div>
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<em style="background-color: transparent;"><span style="line-height: 21px;">In a food processor, whizz together the eggs, ricotta, sugar, cinnamon, vanilla seeds (scraped out of the pod) and orange flower water until you have a smooth liquid without any lumps.</span></em></div>
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<em style="background-color: transparent;"><span style="line-height: 21px;">Add the two mixtures together and finally fold in the candied peel. Pour the mixture carefully into the prepared pastry case and cover the top with a pastry lattice. The filling should come almost up to the top. Brush the lattice lightly with egg wash.</span></em></div>
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<span style="line-height: 21px;"><i>Bake in the oven at </i></span><em style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"><span style="line-height: 21px;">200°C for 60 minutes until the tart is puffed and golden. </span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_uhOc16nSnckNmI1lWHihzfKPCsnKM-snwu6Ubpwum1spC0d7_XptZbdO06QwdSbS5PnVDall3kUUoFI-dijji5XjsnMLvAtVqWVI-uCbk0kbHSgvADgV2jxZjAEKAuBbJ8rP0aeIHCW/s1600/P4110314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_uhOc16nSnckNmI1lWHihzfKPCsnKM-snwu6Ubpwum1spC0d7_XptZbdO06QwdSbS5PnVDall3kUUoFI-dijji5XjsnMLvAtVqWVI-uCbk0kbHSgvADgV2jxZjAEKAuBbJ8rP0aeIHCW/s1600/P4110314.JPG" height="240" width="320" /></a></div>
<br />Katharinehttp://www.blogger.com/profile/06030103963678256318noreply@blogger.com2tag:blogger.com,1999:blog-4082356509405160940.post-38403034403115721872015-03-25T15:38:00.001+00:002015-03-25T15:38:35.057+00:00Deeply Chocolate Layer Cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRkLfgcjkhrkzkfxOWAXmtMW5ZOEDIxDz-eVkrXmumtRiCQ5DIXRhnJk97VhilSKFRMuMnBa0KuGb02QMilZY6Lj73PzBu3G1-zNGEAUh5W-u4fuNNRmNeUHzUvaFlJKj9BEN93h5dYhGg/s1600/P3160538.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRkLfgcjkhrkzkfxOWAXmtMW5ZOEDIxDz-eVkrXmumtRiCQ5DIXRhnJk97VhilSKFRMuMnBa0KuGb02QMilZY6Lj73PzBu3G1-zNGEAUh5W-u4fuNNRmNeUHzUvaFlJKj9BEN93h5dYhGg/s1600/P3160538.JPG" height="320" width="240" /></a></div>
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This is not a cake for those who are indifferent to chocolate. No, this is a cake for serious chocolate lovers; those with more delicate tastes may even decide to steer clear. But if you like intense chocolate flavours, then you're in for a treat.</div>
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The buttermilk and oil-based sponge is moist and fudgy with the added bonus of being easy to make and slice. The layers are sandwiched together with a mascarpone and nutella cream and then the whole thing is covered with a rich chocolate glaze. </div>
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It works because it's all well-balanced - the sponge has sharpness from the buttermilk and sweetness from golden syrup, the filling is saved from being too sugary thanks to the hazelnuts, and the glaze, made with chocolate, water and a little butter, is dark and intense. I used 70% chocolate for this as I wanted some bitterness to counteract the sweetness of the filling but if you don't want such an intense taste, use dark chocolate with a lower cocoa content. The filling (equal quantities of nutella and mascarpone) sounds unlikely but is actually quite wonderful, the two ingredients working together to give an almost crème pâtissière consistency. If you're a nutella lover, be warned - the stuff is addictive and even those who don't much like nutella won't be able to resist.</div>
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<a href="https://kitchencompass.files.wordpress.com/2013/09/ca865-we_should_cocoa_v3.jpg" style="background: rgb(255, 255, 255); border: 0px; color: #1d5090; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px; line-height: 23.3999996185303px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="ca865-we_should_cocoa_v3" class="aligncenter size-full wp-image-338" src="https://kitchencompass.files.wordpress.com/2013/09/ca865-we_should_cocoa_v3.jpg?w=529" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; background: transparent; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; display: block; height: auto; left: -4px; margin: 0.5em auto 1.625em; max-width: 100%; outline: 0px; padding: 3px; position: relative; vertical-align: baseline; width: auto;" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 23.3999996185303px;">This cake is my submission to Choclette’s </span><a href="http://tinandthyme.uk/we-should-cocoa/" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; line-height: 23.3999996185303px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank"><span style="color: #999999;"><b>We Should Cocoa</b></span></a><span style="background-color: white; color: #333333; line-height: 23.3999996185303px;"> challenge, which is being hosted this month by </span><a href="http://maisoncupcake.com/chocolate-chestnut-layer-cake/" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; line-height: 23.3999996185303px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank"><span style="color: #999999;"><b>Maison Cupcake</b></span></a><span style="background-color: white; color: #333333; line-height: 23.3999996185303px;">. The theme is layer cakes. And congratulations to Choclette who has just moved from Chocolate Log Blog to a fantastic new blog home, Tin and Thyme - I look forward to reading more of her posts about Cornish life and food. </span></span></div>
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<span style="background-color: white; color: #333333; line-height: 23.3999996185303px;"><i><span style="font-family: inherit;">RECIPE</span></i></span></div>
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<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">175g self raising flour </i><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;" /><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">2 tablespoons cocoa</i><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;" /><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">1 level teaspoon bicarbonate of soda</i><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;" /><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">140g caster sugar</i><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;" /><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">2 eggs </i><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;" /><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">150ml sunflower oil </i><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;" /><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">150ml buttermilk</i><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;" /><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">2 tablespoons golden syrup </i></div>
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<em style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;"><u>For the filling</u></em><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;" /><em style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">150g mascarpone, room temperature</em><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;" /><em style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">150g nutella, room temperature</em><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;" /><em style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">a few drops vanilla extract</em><i><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;" /></i></div>
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<i><u>For the glaze:</u></i></div>
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<i>250g dark chocolate</i></div>
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<i>50g butter, cut into cubes</i></div>
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<i>125ml water</i></div>
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<em>Pre-heat the oven to 180°C</em></div>
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<em style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.5599994659424px;">Grease and base line a round cake tin, 20cm diameter</em></div>
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<i style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Sieve together the flour, bicarb and cocoa into a large bowl (or the bowl of your mixer). Add the sugar and mix. Add the oil, buttermilk, syrup and eggs and beat until smooth. </i></div>
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<em><em>Spoon the mixture into the prepared tin, smoothing the top.</em></em></div>
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<em style="line-height: 21.5599994659424px;"><span style="line-height: 21px;">Put in the oven and bake for about 35-40 mins or until the cake is cooked and a cake tester comes out clean. </span></em></div>
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<em>Remove from the oven and leave to cool in the tin for about 20 mins before carefully turning out and leaving to cool on a wire rack. </em></div>
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<em style="background-color: white;"><span style="color: #666666; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;">While the cakes are cooking and cooling, you can make the filling and glaze. </span></span></em></div>
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<em style="background-color: white;"><span style="color: #666666; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;"><br /></span></span></em></div>
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<em style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.5599994659424px;"><span style="line-height: 21px;">For the filling:</span></em></div>
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<em style="background-color: white;"><span style="color: #666666; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Just put the mascarpone, nutella and vanilla extract into a bowl and whisk until smooth. Just make sure the ingredients aren't too cold otherwise they won't mix well. </span></span></em></div>
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<em style="background-color: white;"><span style="color: #666666; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;">For the glaze:</span></span></em></div>
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<span style="color: #666666; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white;"><i><span style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Chop the chocolate and melt gently in the water until smooth, then beat in the butter. Cool until the icing is thick and spreadable.</span></i></span></span></div>
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<span style="color: #666666; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white;"><i><span style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;"><br /></span></i></span></span></div>
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<span style="color: #666666; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white;"><i><span style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;">When the cake is completely cold, cut carefully into three layers. Sandwich the layers together with the mascarpone and nutella cream, right up to the edges. Move to a wire rack and pour/spread with the chocolate glaze, covering top and sides completely. </span></i></span></span></div>
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<span style="color: #666666; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white;"><i><span style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;"><br /></span></i></span></span></div>
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<span style="color: #666666; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white;"><i><span style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Leave to set.</span></i></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tDt2e7HLcA0kaeXxm_uXVavFGObnmaGvE0zhlJ3incVvmKFzZSo6X1uKMivh5yqTGI43-U_w6xo2uR-Rn5BIbVVTNXCuErEow9JDJ1ApLDJYLya-voARN8vUP8gS9MwmN9SWnNgw1EhV/s1600/P3160533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tDt2e7HLcA0kaeXxm_uXVavFGObnmaGvE0zhlJ3incVvmKFzZSo6X1uKMivh5yqTGI43-U_w6xo2uR-Rn5BIbVVTNXCuErEow9JDJ1ApLDJYLya-voARN8vUP8gS9MwmN9SWnNgw1EhV/s1600/P3160533.JPG" height="320" width="317" /></a></div>
Katharinehttp://www.blogger.com/profile/06030103963678256318noreply@blogger.com5tag:blogger.com,1999:blog-4082356509405160940.post-39382560832053052772015-03-17T19:33:00.000+00:002015-03-17T19:35:16.300+00:00Citrus and Honey Madeleines<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzUYKXiayeKPxwi4bOwUkQ3eiPl_S5x3CMXjHPIhUdZg3AhcPk9UZSdl6pLIn3eVXVcpb9ipvhyphenhyphenuVWjcITF4rQd9Uqd5kGFLmbDzuO_3Vq5veUoqIogdoG8EGsy_xpEMlAA1-0rNk94UdI/s1600/P9180241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Madeleines" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzUYKXiayeKPxwi4bOwUkQ3eiPl_S5x3CMXjHPIhUdZg3AhcPk9UZSdl6pLIn3eVXVcpb9ipvhyphenhyphenuVWjcITF4rQd9Uqd5kGFLmbDzuO_3Vq5veUoqIogdoG8EGsy_xpEMlAA1-0rNk94UdI/s1600/P9180241.JPG" height="240" title="" width="320" /></a></div>
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The experience of tasting a madeleine, near the beginning of Swann's Way, is by far the most famous part of Marcel Proust's epic novel In Search of Lost Time. Even those who have never so much as opened a book by Proust are probably familiar with the episode: the author, as adult narrator, eats a madeleine dipped in tea, sparking memories of childhood afternoons at his aunt's home in Combray. </div>
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The passage highlights the importance of the senses in jogging our memories and transporting us back to events and experiences in our past. Although madeleines never featured in my childhood, the smell of tea, the sound of china teacups clinking together gently on a tray and the smell of a cake baking in the oven (which I had baked with my mum earlier in the afternoon), take me straight back to Sunday afternoon tea when I was growing up - comforting, warm, cosy. </div>
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And I am happy to report that even now, when I spend the weekend at home with my parents, Sunday tea is still served, with the same china teacups, on the same wooden tray and with a freshly-baked cake standing proudly on a flowered plate. Next time I might just make these madeleines to go with it though. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZm8VqweQ8Xq0C3Jcn5IKLXURvdHlOyhr5Il13sCnMJPHmMc5JCvMNpW4xwMhuqe3o_rN8OVsiNYZW7VAZxsIeGs3H2nvdSu0ykfTesPVuMLVMt0-lJXf2KDCL-UHWB11KPjlrraJMXv8/s1600/NEW+LOGO.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZm8VqweQ8Xq0C3Jcn5IKLXURvdHlOyhr5Il13sCnMJPHmMc5JCvMNpW4xwMhuqe3o_rN8OVsiNYZW7VAZxsIeGs3H2nvdSu0ykfTesPVuMLVMt0-lJXf2KDCL-UHWB11KPjlrraJMXv8/s200/NEW+LOGO.png" height="134" width="200" /></a><br />
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It was actually Proust's mother who gave him the madeleine that provoked all his memories so I'm sending these to Treat Petite hosted alternately by Stuart from <span style="color: #999999;"><b><a href="http://www.cakeyboi.com/2015/03/treat-petite-march-2015.html" target="_blank"><span style="color: #999999;">Cakeyboi</span></a> </b></span>(this month's host) and Kat from the <a href="http://www.thebakingexplorer.com/" target="_blank"><b><span style="color: #999999;">Baking Explorer</span></b></a> - the theme this month is Mum. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeXx9qJUuY6GUPael2YVFYD66RoPQYm-SCGn42_1GdaOKXdYRMfuGCsgI0npukSg_7Prq0TBT6BY7cPYQ5fD70jIDpl_xHwvHEFCjR-1jkczhMCF_IiWJKpK-CrXAqlrKy-1-aMzDwfwPg/s1600/P9180245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Citrus Scented Madeleines" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeXx9qJUuY6GUPael2YVFYD66RoPQYm-SCGn42_1GdaOKXdYRMfuGCsgI0npukSg_7Prq0TBT6BY7cPYQ5fD70jIDpl_xHwvHEFCjR-1jkczhMCF_IiWJKpK-CrXAqlrKy-1-aMzDwfwPg/s1600/P9180245.JPG" height="240" title="" width="320" /></a></div>
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<i>RECIPE</i><br />
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<i>3 free-range eggs</i><br />
<i>150g caster sugar</i><br />
<i>175g plain flour, sifted, plus extra for dusting</i><br />
<i>Zest of 1 lemon</i><br />
<i>Zest of 1 orange</i><br />
<i>8g baking powder</i><br />
<i>175g butter, melted and cooled slightly, plus extra for greasing</i><br />
<i>2g salt</i><br />
<i>10g honey</i><br />
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<i>Preheat the oven to 200C/400F/Gas 6. </i><br />
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<i>Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.</i><br />
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<i>Whisk together the eggs and the sugar in a bowl until frothy. </i><br />
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<i>Lightly whisk in the remaining ingredients. Leave to stand for 30 minutes before carefully pouring into the prepared madeleine tray.</i><br />
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<i>Bake for 10-12 minutes, or until the mixture has risen a little in the middle and is fully cooked through. </i><br />
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<i>Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWJor8w8LiKyD2sjjh_BitFvEaeFioPI91Dfhkg7upPuzHv6oZ8kwEr9WudhpAIiFglucsxNUjzGqDcP7HL_TlBf-kBWCo235FBP9WE6GhMD2OL2Old8BVn_44QtfhHi7BuXcJddV955_e/s1600/P9180246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Orange and lemon madeleines" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWJor8w8LiKyD2sjjh_BitFvEaeFioPI91Dfhkg7upPuzHv6oZ8kwEr9WudhpAIiFglucsxNUjzGqDcP7HL_TlBf-kBWCo235FBP9WE6GhMD2OL2Old8BVn_44QtfhHi7BuXcJddV955_e/s1600/P9180246.JPG" height="240" title="" width="320" /></a></div>
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Katharinehttp://www.blogger.com/profile/06030103963678256318noreply@blogger.com6tag:blogger.com,1999:blog-4082356509405160940.post-59926905848745946832015-01-25T14:52:00.001+00:002015-01-25T14:52:13.497+00:00Bara Brith Spiced Shortbread for St Dwynwen's Day<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy5z93CNT8nZnEkRcpJgSNcOedQGVeStwxhcmRUCC8j-VyQDlUF7889ZThqnhPeA9pV3Gm9YTEoE-cgMlvk9k_1t-PxDqfn5TwJyfgjA4TiRIKgB6MW7_h-UK6zFXjavVKWOE8W3eFE8Pt/s1600/P1220508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bara Brith Spiced Shortbread for St Dwynwen's Day" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy5z93CNT8nZnEkRcpJgSNcOedQGVeStwxhcmRUCC8j-VyQDlUF7889ZThqnhPeA9pV3Gm9YTEoE-cgMlvk9k_1t-PxDqfn5TwJyfgjA4TiRIKgB6MW7_h-UK6zFXjavVKWOE8W3eFE8Pt/s1600/P1220508.JPG" height="240" title="" width="320" /></a></div>
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It's St. Dwynwen's Day today, the Welsh day of love. My celebrations are restrained - there are no tacky red hearts, no chocolates declaring 'Dwi'n dy garu di' (I love you in Welsh), no balloons professing undying love; I've opted instead for these understated but undeniably delicious shortbread hearts. The delicate spicing together with the sweet sultanas works very well and the biscuits themselves are light and crisp.<br />
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It's no coincidence that I've chosen shortbread for my inspiration as the 25th January is a double Celtic celebration. All over Scotland this evening, Burns Night festivities will be taking place so whether you're partying with haggis and whisky or having a romantic, candlelit dinner for two, these biscuits are the answer.<br />
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<span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Dydd Santes Dwynwen Hapus - </span>Slàinte!<br />
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<i>RECIPE</i><br />
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<i>110g plain flour</i><br />
<i>40g cornflour</i><br />
<i>100g butter, room temperature - I use salted butter but you can use unsalted if you prefer. I do think though that in that case, you should add a pinch of salt to the mixture.</i><br />
<i>50g caster sugar</i><br />
<i>50g sultanas</i><br />
<i>1 teaspoon mixed spice</i><br />
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<em><span style="font-size: 15px; line-height: 21.5599994659424px;">Either by hand or in a mixer, mix the butter and sugar until combined. Sift the flour, mixed spice and cornflour together and then add to the butter mixture. Finally add the sultanas and mix until the dough comes together. Shape into a rough disk, wrap in clingfilm and chill for about 30 minutes. </span></em></div>
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<em><span style="font-size: 15px; line-height: 21.5599994659424px;">Flour a work surface and roll the dough out thinly. Cut out the biscuits with whatever cutter you prefer, then place on a baking tray lined with greaseproof paper. </span></em></div>
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<em><span style="font-size: 15px; line-height: 21.5599994659424px;">Bake in the oven for about 15 minutes (depending on the thickness of the biscuits) and then move to a wire rack to cool.</span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGLz7H7InuD_mycvUFEO9lPCZt0CcNugbu6cen1dG03qVsvSGfUovU0TC1-vTdhx62ULCgUKP55YSrf-c5jhcjNaumoG_3fjOOhyphenhyphenL541hruzRIYX9BpFA5kMz5ukc6V-6OsODGxqaipUcM/s1600/P1220511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bara Brith Shortbread" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGLz7H7InuD_mycvUFEO9lPCZt0CcNugbu6cen1dG03qVsvSGfUovU0TC1-vTdhx62ULCgUKP55YSrf-c5jhcjNaumoG_3fjOOhyphenhyphenL541hruzRIYX9BpFA5kMz5ukc6V-6OsODGxqaipUcM/s1600/P1220511.JPG" height="240" title="" width="320" /></a></div>
<br />Katharinehttp://www.blogger.com/profile/06030103963678256318noreply@blogger.com4tag:blogger.com,1999:blog-4082356509405160940.post-65487411097995958812014-11-17T16:45:00.001+00:002014-11-17T16:45:48.579+00:00Spiced Apple Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUV4Io7P_OKtR5lbQH42JIyurSZH75sz-gMqUTnzW2v4NemqrDjU3rysO6FyBt6Z6CH8FgUZgQZOy6A2PQ6_2-5HuWY9UO1mxtqbGqp1p0hOkXGrXti1dS7u_bH3paowN97En1o8jbab1/s1600/PB090500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spiced Apple Cake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUV4Io7P_OKtR5lbQH42JIyurSZH75sz-gMqUTnzW2v4NemqrDjU3rysO6FyBt6Z6CH8FgUZgQZOy6A2PQ6_2-5HuWY9UO1mxtqbGqp1p0hOkXGrXti1dS7u_bH3paowN97En1o8jbab1/s1600/PB090500.JPG" height="240" title="" width="320" /></a></div>
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It feels almost as though everything I've been cooking and baking recently has involved apples. This year's crop has been spectacular not only for the quantity of the apples, but also the quality. There's been piles of huge, great, red-cheeked spheres all over the kitchen, awaiting their time to shine in chutneys, crumbles, pies, apple sauce. My fingers ache from peeling. </div>
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Although the crumbles and chutneys have all been wonderful, my favourite use for this fragrant fruit however is apple cake. This year I have veered away from my usual recipe, dispensing with the walnuts which sometimes give a slightly bitter flavour to the cake. Instead, I've added muscovado sugar for a deeper, more rounded flavour and have upped the spices. The result is a lightly spiced, incredibly moist, delicious cake. I can't think of a time during the day when you wouldn't want a slice of this - breakfast, mid-afternoon, supper time - perfect.</div>
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As apples are still in season, I'm sending this over to Katie from <a href="http://www.feedingboys.co.uk/2014/11/04/novembers-simple-and-in-season/"><span style="color: #666666;"><b>Feeding Boys</b></span></a> who this month is hosting <a href="http://www.renbehan.com/"><span style="color: #666666;"><b>Ren Behan</b></span></a>'s Simple and in Season challenge. </div>
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<img alt="Simple and in Season" src="http://www.feedingboys.co.uk/wp-content/uploads/2014/01/ssbadge300-300x300.png" height="200" width="200" /><br />
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The spicing in this cake makes it ideal for this time of year so I'm also sending it over to Janie from <a href="http://hedgecombers.com/2014/11/01/tea-time-treats-november-2014/"><span style="color: #666666;"><b>The Hedgecombers</b></span></a> who is this month's host of Tea Time Treats (Bonfire Night), a challenge she runs alongside original creator and host Karen from <span style="color: #666666;"><b><a href="http://www.lavenderandlovage.com/">Lavender and Lovage</a>.</b></span></div>
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<img alt="Teatime Treat Linky Party logo" src="http://hedgecombers.com/wp-content/uploads/2014/08/Teatime-Treats.png" /><br />
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<em>RECIPE</em></div>
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<em>150g butter</em></div>
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<em>90g caster sugar</em></div>
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<em>90g muscovado sugar</em></div>
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<em>180g self raising flour</em></div>
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<em>1 teaspoon cinnamon </em></div>
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<em>1 teaspoon allspice</em></div>
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<em><span style="color: #666666; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px; line-height: 21.5599994659424px;">half a teaspoon ground nutmeg</span></span></em></div>
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<em>3 eggs</em></div>
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<em>3 medium-sized apples or 2 big ones, peeled, cored and chopped into small dice. </em></div>
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<em>Pre-heat the oven to 180°C</em></div>
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<em style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.5599994659424px;">Grease and base line a round cake tin, 22cm diameter</em><br />
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<em style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.5599994659424px;">Cream the butter and both kinds of sugar together. Add the eggs one at a time, whisking well after each addition. Sieve the flour and spices and fold in to the batter.</em><br />
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<em style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.5599994659424px;"> Add the chopped apples, stirring well to combine.<br /><br /><em>Spoon the mixture into the prepared tin, smoothing the top.</em></em><br />
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<em style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.5599994659424px;">If you want a slightly crunchy top, you can sprinkle over a spoon of demerara sugar just before it goes into the oven.</em><br />
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<em style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.5599994659424px;">Put in the oven and bake for about 30-35 mins or until the cake is cooked and golden brown on top. It takes slightly longer to cook than a normal sponge cake because of the addition of moist apple.<br /><br />Remove from the oven. Take the cake out of the tin as soon as possible (without burning yourself of course) and leave to cool on a wire rack.</em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYG9VGVYUSMrvqRfb0vov2UMUz8J8TcGINI6hqSlW8qfVNg2WYflmTrGGK1KnELStOS7i799NXr_YHNPAZI0Ot01wwEXtJdhEFBn09tTj2BMGxPbWUHFQ2LPi1DuDrQWM2nCgrJ2fa7k98/s1600/PB090502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Torta di Mela" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYG9VGVYUSMrvqRfb0vov2UMUz8J8TcGINI6hqSlW8qfVNg2WYflmTrGGK1KnELStOS7i799NXr_YHNPAZI0Ot01wwEXtJdhEFBn09tTj2BMGxPbWUHFQ2LPi1DuDrQWM2nCgrJ2fa7k98/s1600/PB090502.JPG" height="240" title="" width="320" /></a></div>
<br />Katharinehttp://www.blogger.com/profile/06030103963678256318noreply@blogger.com4tag:blogger.com,1999:blog-4082356509405160940.post-33039269106001012362014-10-23T20:51:00.000+01:002014-10-23T20:51:39.519+01:00Gorgonzola and Leek Risotto<div style="text-align: center;">
<img alt="Leek and Gorgonzola Risotto" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjnN1wBrpMKGL2FU6BhozeXxPB7r7Yw4qnY9wFeIQx684hviOFI3Zy5BxOCIiM1OtY9UCWnAj6Bg9VOMGvm_ly0Qa0scfc3Iyr-DUsx8N9-s5ijvXwRDx7H8EKReONm9DboQIM-hMOtn9L/s320/rice+005.JPG" title="" width="320" /></div>
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<span style="color: #444444;">The garden is covered with golden brown leaves, the wind is whistling through every crack and crevice in the house and I can finally get back to wearing my beloved boots, hats and gloves - yes, it's autumn and I love it. It also means that I can start making risotto again; I know there are summery risotto recipes out there but really, for me, it's a cold weather dish.</span></div>
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<span style="color: #444444;">This one, creamy with gorgonzola, is perfect for these increasingly dark evenings. Make it when you've got the kitchen to yourself - then switch on the lights, pour yourself a glass of wine and watch the wild weather outside from your warm, cosy haven, whilst stirring the risotto and contemplating life.</span></div>
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<span style="background-color: white;"><span style="color: #444444;"><span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.7350006103516px; text-align: start;">I am sending this to <a href="http://maisoncupcake.com/pumpkin-goats-cheese-mashed-potato-speedy-suppers/"><b>Speedy Suppers</b></a>, the blog challenge hosted by Sarah at </span><a href="http://maisoncupcake.com/dead-easy-desserts-speedy-suppers/" rel="nofollow" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.7350006103516px; text-align: start; text-decoration: none;"><b>Maison Cupcake</b></a> and Katie at <b><a href="http://www.feedingboys.co.uk/">Feeding Boys</a></b>, <span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.7350006103516px; text-align: start;">as the theme this month is cheese</span><span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 21.7350006103516px; text-align: start;">.</span></span></span></div>
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I am also entering my risotto (with extra leeks) into <a href="http://www.amummytoo.co.uk/2014/10/extraveg-october-2014-a-healthy-food-blogging-challenge/"><span style="color: #666666;"><b>Extra Veg</b></span></a>, a blog challenge run by Helen from <a href="http://fussfreeflavours.com/"><span style="color: #666666;"><b>Fuss Free Flavours</b></span></a> and Michelle<span style="color: #666666;"> <b><a href="http://utterlyscrummy.blogspot.co.uk/"><span style="color: #666666;">(Utterly Scrummy</span></a>)</b></span> and hosted this month by Emily from <b><span style="color: #666666;"><a href="http://www.amummytoo.co.uk/2014/10/extraveg-october-2014-a-healthy-food-blogging-challenge/">A Mummy Too</a>. </span></b></div>
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<i>RECIPE</i></div>
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<i>Serves 2 generously</i></div>
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<i>2 leeks</i></div>
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<i>50g butter</i></div>
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<i>1 teaspoon olive oil</i></div>
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<i>1 glass dry white wine</i></div>
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<i>1 litre hot vegetable stock</i></div>
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<i>250g carnaroli or arborio rice</i></div>
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<i>120g Gorgonzola</i></div>
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<i>10g parmesan, grated</i></div>
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<i>Chop the leeks very finely. Melt the butter with the oil in a wide saucepan, add the leeks and cook gently until softened, being careful not to colour them as leeks can turn very bitter if they start to brown.</i></div>
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<i>When the leeks are soft, tip in the rice and stir well so that all the grains are coated in the buttery juices. Turn up the heat to medium and pour in the wine. Keep stirring until it is absorbed.</i></div>
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<i>Start adding the stock, a ladleful at a time, making sure it is all absorbed before adding the next, stirring all the while to make sure the rice doesn't start to stick.</i></div>
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<i>The rice should be cooked after about 18 minutes (it should still have a slight 'bite' to it). You might not need all the stock or you may need a little more (you could just add boiling water).</i></div>
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<i>Add the blue cheese, roughly crumbling it in and stirring so that it melts into the risotto. You can also beat in the parmesan at this point or you can sprinkle it over just before eating if you prefer.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjnN1wBrpMKGL2FU6BhozeXxPB7r7Yw4qnY9wFeIQx684hviOFI3Zy5BxOCIiM1OtY9UCWnAj6Bg9VOMGvm_ly0Qa0scfc3Iyr-DUsx8N9-s5ijvXwRDx7H8EKReONm9DboQIM-hMOtn9L/s320/rice+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Gorgonzola Risotto" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjnN1wBrpMKGL2FU6BhozeXxPB7r7Yw4qnY9wFeIQx684hviOFI3Zy5BxOCIiM1OtY9UCWnAj6Bg9VOMGvm_ly0Qa0scfc3Iyr-DUsx8N9-s5ijvXwRDx7H8EKReONm9DboQIM-hMOtn9L/s320/rice+005.JPG" style="text-align: center;" title="" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk6BPxCh-rTMPIqncoHQLeCWaxpbXmFI_mcsFR4GJ0YXfnxuDn6_U9yxaXyR2PXuodFK0w9chWizqbty_39sGcvj5bqnOiyo3_5QRjCRkiiKIyhKI83p_HekyvkCiENPI-NLoHLVxmetj4/s1600/P5250295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Coppa and rocket pizza" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk6BPxCh-rTMPIqncoHQLeCWaxpbXmFI_mcsFR4GJ0YXfnxuDn6_U9yxaXyR2PXuodFK0w9chWizqbty_39sGcvj5bqnOiyo3_5QRjCRkiiKIyhKI83p_HekyvkCiENPI-NLoHLVxmetj4/s1600/P5250295.JPG" height="240" title="" width="320" /></a></div>
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Although I love my job, it's always a bit of a struggle to ease myself back into the routine of work after a long, pleasure-filled summer holiday. However, after several years I think I've managed to hone my techniques to ensure a smooth transition with minimal post-holiday trauma. Take clothes for example: going straight from the sandal-and-short wearing days of summer to full-on formal work wear is guaranteed to lead to a feeling of melancholy. A gradual change is needed, replacing first sandals with shoes, then linens with heavier materials and longer sleeves until by mid-September, you're back in suits and jackets as though you've never worn anything else. </div>
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The other important aspect to consider is food and drink. In my opinion, September, like January, is not a good month for making any new resolutions regarding alcohol or healthy eating. If you are suffering badly from back-to-work blues, aperitifs and cocktails in the garden are a great way of getting back in a holiday mood, even when there's work the next day. Food should be fun and frivolous - don't make the mistake of going straight into winter with heavy, rib-sticking stews and roasts. </div>
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This pizza is perfect for September. It's good for prolonging a holiday feeling but is also substantial enough to take you comfortably through the darkening evenings. This particular topping, discovered recently on a trip back to Italy, combines the meaty flavour of coppa (a bit like prosciutto but using a different cut) with the peppery tang of rocket. It works wonderfully well and has become my current favourite. If you can't find coppa, prosciutto works well too.</div>
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<a href="http://hedgecombers.com/wp-content/uploads/2014/08/Teatime-Treats.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Teatime Treat Linky Party logo" border="0" src="http://hedgecombers.com/wp-content/uploads/2014/08/Teatime-Treats.png" /></a><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.5599994659424px; text-align: start;">The theme for this month's Tea Time Treats is Mediterranean and as savoury dishes are allowed, I'm sending this one along; the challenge is hosted by Karen at </span><b style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.5599994659424px; text-align: start;"><a href="http://www.lavenderandlovage.com/" target="_blank"><span style="color: #999999;">Lavender and Lovage</span></a><span style="color: #999999;"> </span></b><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.5599994659424px; text-align: start;">and Janie (this month's host) at </span><b style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.5599994659424px; text-align: start;"><a href="http://hedgecombers.com/2014/09/01/tea-time-treats-september-2014/" target="_blank"><span style="color: #999999;">The Hedgecombers.</span></a></b></div>
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Please don't think that it's not worth making your own pizza. The difference between real pizza and store-bought is incredible, they're like two different things. Also, it's really straightforward, does not take hours of kneading and is very rewarding. You don't need any special equipment apart from a couple of pizza trays and a very hot oven. </div>
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<i>RECIPE (makes enough for 3 or 4 pizzas)</i><br />
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<i>For the dough</i><br />
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<i>450g strong white bread flour, plus more for kneading</i><br />
<i>7g (1 sachet) easy blend yeast</i><br />
<i>1 teaspoon salt</i><br />
<i>approximately 300 ml warm water</i><br />
<i>1 tablespoon olive oil</i><br />
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<i> Put the flour, yeast and salt in a large bowl and pour in about 200 ml of the water and the olive oil, mixing with your hands. Be prepared to add more water but do it gradually - you don't want it too wet (although it's not a disaster if this happens, just add more flour until you can knead it without it sticking to everything). Start kneading by pushing the dough away from you with the heel of your hand, the fold it back and turn slightly. Keep doing this for about 10 minutes, it should feel smooth and springy when it's ready.</i></div>
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<i>Form the dough into a ball and rub a little olive oil over the surface, so that it is lightly greased. Put it into a clean bowl, cover with clingfilm and leave in a warm place for at least 2 hours, I've left it a lot longer than this and it doesn't seem to be a problem. The dough should more or less double in size.</i></div>
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<i>When you're ready to make the pizza, preheat the oven to the hottest possible setting (240°C on mine). Divide the dough into four roughly equal parts (you can weigh them if you want to be really precise) and roll each one out. It may seem far too small to fit into your pizza tray and it will keep springing back first of all but do persevere. If you don't want it that thin, you can divide the dough into three parts rather than four.</i></div>
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<i>TOPPING (per pizza)</i><br />
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<i>About 2 tablespoons of passata</i><br />
<i>125g mozzarella (I use the normal mozzarella for pizza, not buffalo), thinly sliced</i><br />
<i>Drizzle of extra virgin olive oil</i><br />
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<i><u>After it's been cooked:</u></i><br />
<i>4 slices of coppa</i><br />
<i>a handful of rocket leaves</i><br />
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<i>Lightly grease the pizza trays and stretch the dough to fit. Then cover with the passata (it should just be a very thin layer), a pinch of salt and a sprinkle of oregano. Add the cheese, drizzle over the olive oil and put in the oven. It takes about 10 minutes to cook but keep an eye on it as all ovens vary. After about 8 minutes, I take the pizza off the tray and slide it back directly onto an oven shelf for the last minute or two.</i></div>
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<i>Put the coppa and rocket on the pizza after it's been cooked, drizzle with extra virgin olive oil and serve.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipgbrlzBC3-z5jVJftQTHoSOIHs_-9-p_CCqbnmesGnTdFPxUJJN204ntIac8wwma0pQuwlUcM2-ruu25At7IN_1avyzvz1itcYO6hV9B6UVmu0nAYKOmFKbzD_sTnOTDYns1frGsBL9ts/s1600/P5250301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pizza" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipgbrlzBC3-z5jVJftQTHoSOIHs_-9-p_CCqbnmesGnTdFPxUJJN204ntIac8wwma0pQuwlUcM2-ruu25At7IN_1avyzvz1itcYO6hV9B6UVmu0nAYKOmFKbzD_sTnOTDYns1frGsBL9ts/s1600/P5250301.JPG" height="224" title="" width="320" /></a></div>
<br />Katharinehttp://www.blogger.com/profile/06030103963678256318noreply@blogger.com1tag:blogger.com,1999:blog-4082356509405160940.post-22812804461837700332014-08-10T17:39:00.000+01:002014-08-11T09:15:42.563+01:00Strawberry Vanilla Loaf Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidqiQ41q2RwQb0bmqdXSMw8d9kMym1f27-iaS-BM9ninBQPlCw8sEyPcwLRRW1UyLvyRc9PbfyoISZuaTTmuZ0m6L6l0SaZiuDXmOCYHnuxzLn2_9wo8bJhsx-iEVU6FKn5WA8dtDgUmVl/s1600/P8050346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Strawberry Loaf Cake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidqiQ41q2RwQb0bmqdXSMw8d9kMym1f27-iaS-BM9ninBQPlCw8sEyPcwLRRW1UyLvyRc9PbfyoISZuaTTmuZ0m6L6l0SaZiuDXmOCYHnuxzLn2_9wo8bJhsx-iEVU6FKn5WA8dtDgUmVl/s1600/P8050346.JPG" height="240" title="" width="320" /></a></div>
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After the success of my strawberry muffins back in June, I've become slightly obsessed with using this fruit in baking. The heat works its magic on the strawberries, turning the already delicious flavour into a jammy, scented treat. </div>
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I've spoken before about how much I love loaf cakes; deceptively simple, the best ones are moist, buttery and bursting with flavour. This recipe does not disappoint - beautifully textured, the strawberries and vanilla work so well together, resulting in loaf cake perfection. </div>
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This cake is ideal for al fresco eating - it's got a bold flavour, it's easy to transport and even easier to slice and devour! So I'm sending it over to<span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"> this month's Tea Time Treats Picnic challenge; the challenge is hosted by Karen (this month's host) at </span><b style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"><span style="color: #999999;"><a href="http://www.lavenderandlovage.com/2014/08/august-tea-time-treats-pack-up-a-picnic-picnic-food-picnic-treats.html" style="color: #888888; text-decoration: none;" target="_blank">Lavender and Lovage</a> </span></b><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">and Janie at </span><b style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"><span style="color: #999999;"><a href="http://hedgecombers.com/" style="color: #888888; text-decoration: none;" target="_blank">The Hedgecombers</a>.</span></b></div>
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<img alt="Tea Time Treats" src="http://www.lavenderandlovage.com/wp-content/uploads/2012/01/lavenderandlovage_teatime.png" /><br />
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As strawberries are still in season, I'm also entering it in <span style="color: #666666;">to the</span><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"><b style="color: #999999;"> </b><a href="http://www.renbehan.com/" target="_blank"><b><span style="color: #999999;">Simple and in Season</span></b></a></span><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"><span style="color: #666666;"> challenge, devised by Ren Behan and hosted this month by Elizabeth from the wonderful </span><a href="http://www.elizabethskitchendiary.co.uk/2014/08/simple-and-in-season.html/" target="_blank"><b><span style="color: #999999;">Elizabeth's Kitchen Diary.</span></b></a></span><br />
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<img alt="Simple and in Season" src="http://www.renbehan.com/wp-content/uploads/2014/01/ssbadge300.png" height="200" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background: rgb(255, 255, 255); border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px; padding: 5px;" width="200" /><br />
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<i>125g butter, room temperature</i><br />
<i>160g caster sugar</i><br />
<i>2 eggs</i><br />
<i>175g self-raising flour</i><br />
<i>3 tablespoons buttermilk</i><br />
<i>1 teaspoon vanilla extract</i><br />
<i>200g strawberries</i><br />
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<em>Pre-heat the oven to 180°C</em></div>
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<em style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">Grease and base line a loaf tin, 23 x 13 x 7 cm </em><br />
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<em style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">Wash the strawberries carefully, dry, hull and cut into quarters. </em><br />
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<em style="line-height: 21px;">Cream the butter and sugar together. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.</em></div>
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<em><span style="color: #666666; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px; line-height: 21px;">After weighing out the flour, remove one tablespoon (this is used to toss with the strawberries before adding them to the batter). Sieve the rest of the flour and fold in to the cake mixture. Mix in the buttermilk. </span></span></em></div>
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<em><span style="color: #666666; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px; line-height: 21px;">Toss the prepared strawberries in the left-over tablespoon of flour (this prevents it from all sinking to the bottom during baking) and fold in to the cake batter.</span></span><br /><br /><em style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">Spoon the mixture into the prepared tin, smoothing the top.</em></em></div>
<br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;" />
<em style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"><span style="line-height: 21px;">Put in the oven and bake for about 45 mins or until the cake is cooked and golden brown on top. It takes longer to cook than a normal sponge cake because of the addition of the strawberries.</span><br /><br /><span style="line-height: 21px;">Remove from the oven and leave to cool in the tin for about 20 mins before carefully turning out and leaving to cool on a wire rack. </span></em><br />
<span style="line-height: 21px;"><i><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;" /></i></span><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"><i><span style="line-height: 21px;">This cake makes a perfect pudding eaten still warm from the oven, served </span></i></span><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"><i><span style="line-height: 21px;">with </span></i><span style="line-height: 21px;"><i>crème anglaise. As a cake, it's wonderful too and in fact tastes even better after a day or two - very handy for a summer picnic.</i></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYg1o73hcrw43hJGjZGLVOYmYbjKWClrZuOyxJkFBs4L3OUrsGAkuWxsoighEZ_jqjMsNhPbiR7xmtYlwfA1ad0pkH0BhAgIze9_QrCyWPX3BiAqr1F1fEzd-GPU2zu7t2epAzRPkKUGgg/s1600/P8050350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Strawberry Vanilla Loaf Cake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYg1o73hcrw43hJGjZGLVOYmYbjKWClrZuOyxJkFBs4L3OUrsGAkuWxsoighEZ_jqjMsNhPbiR7xmtYlwfA1ad0pkH0BhAgIze9_QrCyWPX3BiAqr1F1fEzd-GPU2zu7t2epAzRPkKUGgg/s1600/P8050350.JPG" height="240" title="" width="320" /></a></div>
<br />Katharinehttp://www.blogger.com/profile/06030103963678256318noreply@blogger.com2tag:blogger.com,1999:blog-4082356509405160940.post-20673555416845141022014-07-17T15:48:00.000+01:002014-07-17T15:48:16.192+01:00Pea and Mint Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxex2E5G4poSGzhH82pS0oOn4CU59OQqjQ1IcFl82ak5yTLkwoNfr0TFxY4xqWMk_UIOhdyig1aKuhOoe2nqKioyUiR6xpCALZ9TqTN8xLKGPkspxHNcxPbGE7PzNZX4qpazt9cfw6iRwT/s1600/P8080207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pea and Mint Soup" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxex2E5G4poSGzhH82pS0oOn4CU59OQqjQ1IcFl82ak5yTLkwoNfr0TFxY4xqWMk_UIOhdyig1aKuhOoe2nqKioyUiR6xpCALZ9TqTN8xLKGPkspxHNcxPbGE7PzNZX4qpazt9cfw6iRwT/s1600/P8080207.JPG" height="240" title="" width="320" /></a></div>
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A little morning ritual I've been enjoying in this gorgeous summer weather is having my breakfast espresso sitting on a bench in the garden, before heading off to work. I sip my coffee, listen to the birds, feel the sun on my face and survey the garden. </div>
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The bench is next to my little herb corner so the coffee aroma from my espresso mingles with the heady smells of rosemary, thyme and mint. They all seem to be flourishing this year. Indeed, it was seeing that the mint was about to take over everything else that led me to make this delicious, summery, fragrant soup and although I was very liberal in my use of mint, it doesn't overpower the delicate flavour of the peas.</div>
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I am entering this soup into a few blog challenges this month:<br />
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<b><i><span style="color: #999999;"><a href="http://mycustardpie.com/2014/07/01/simple-and-in-season-july-now-open/" target="_blank">Simple and in Season</a> – <a href="http://mycustardpie.com/2014/07/01/simple-and-in-season-july-now-open/" target="_blank">My Custard Pie</a> (this month's host) & <a href="http://www.renbehan.com/2012/04/simple-and-in-season-april-now-open.html" target="_blank">Ren Behan</a></span></i></b><br />
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<a href="http://myphotocollage.files.wordpress.com/2014/06/ssbadge300.png?w=600" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Simple and in Season - enter your post on mycustardpie.com" border="0" height="200" src="http://myphotocollage.files.wordpress.com/2014/06/ssbadge300.png?w=600" width="200" /></a><br />
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<i><b><span style="color: #999999;"><a href="http://foodandspice.blogspot.co.uk/2014/07/no-croutons-required-soup-and-salad.html" target="_blank">No Croutons Required - Lisa’s Kitchen</a> (this month's host) & <a href="http://www.tinnedtomatoes.com/" target="_blank">Tinned Tomatoes</a></span></b></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLI7UPJUg-Q9YBtFQa8K-6prr2Ytp1W9mHx5sblftMMcXERQARD1ECVJ8KJ5Fwn-zsM_1SP2aazBPu3-Og8goM4ffQ9h3tW7_OCP6aR1jZqctcQ62O4rfjzzMw8TkiQel91igPUitKL-WJfisB/s1600/no+croutons+required.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/AVvXsEjLI7UPJUg-Q9YBtFQa8K-6prr2Ytp1W9mHx5sblftMMcXERQARD1ECVJ8KJ5Fwn-zsM_1SP2aazBPu3-Og8goM4ffQ9h3tW7_OCP6aR1jZqctcQ62O4rfjzzMw8TkiQel91igPUitKL-WJfisB/s200/no+croutons+required.jpg" width="133" /></a><br />
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<b><i><span style="color: #999999;"><a href="http://www.eatyourveg.co.uk/four-seasons-food-goes-al-fresco/" target="_blank">Four Season Food - Eat your Veg </a>(this month's host) &<a href="http://www.delicieux.eu/" target="_blank"> Delicieux</a></span></i></b><br />
<a href="http://www.eatyourveg.co.uk/wp-content/uploads/2014/07/fsf-summer-logo.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://www.eatyourveg.co.uk/wp-content/uploads/2014/07/fsf-summer-logo.gif" /></a><br />
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<b><i><span style="color: #999999;"><a href="http://www.lavenderandlovage.com/2014/07/cooking-with-herbs-july-challenge-beautiful-basil.html" target="_blank">Cooking with Herbs - Lavender & Lovage</a></span></i></b><div>
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<a href="http://www.lavenderandlovage.com/wp-content/uploads/2012/01/lavenderandlovage_cooking2.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Cooking with Herbs Lavender and Lovage" border="0" src="http://www.lavenderandlovage.com/wp-content/uploads/2012/01/lavenderandlovage_cooking2.png" /></a><br />
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<i><b><span style="color: #999999;"><a href="http://allotment2kitchen.blogspot.co.uk/p/eat-your-greens-ch.html" target="_blank">Eat your Greens – Allotment 2 Kitchen</a></span></b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwL7QrWxTMB00y0VBsT-i7X_hYst-qPXsp_KbKmRBVIXrN5-QfNBvNgRfNoOtuMyVIxTkMUbuYsZSARVXWpj8GqbjxrpKiQaLicjlihT7jHWd_cdCSN5ehM85fqds9ZSDiR_yVPruWtOjk/s1600/eat+your+greens+logo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwL7QrWxTMB00y0VBsT-i7X_hYst-qPXsp_KbKmRBVIXrN5-QfNBvNgRfNoOtuMyVIxTkMUbuYsZSARVXWpj8GqbjxrpKiQaLicjlihT7jHWd_cdCSN5ehM85fqds9ZSDiR_yVPruWtOjk/s200/eat+your+greens+logo.jpg" width="200" /></a><br />
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<i>RECIPE</i><br />
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<i>1 tablespoon extra virgin olive oil</i><br />
<i>4 spring onions</i><br />
<i>700 ml water</i><br />
<i>500g frozen peas</i><br />
<i>1 big bunch fresh mint </i><br />
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<i>Start by boiling the water (in a kettle if you have one). </i><br />
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<i>Heat the olive oil in a large pan and add the spring onions, roughly chopped (I use the white and green parts). Stir and cook over a gentle heat for a minute so that the spring onions just start to soften.</i></div>
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<i>Add the peas and the just-boiled water. Stir everything together and simmer for about 6 minutes, stirring occasionally.</i></div>
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<i>Strip the leaves off the mint and roughly chop. Add to the soup and continue cooking for a further minute or two. </i></div>
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<i>Using either a stick blender or normal blender, whizz it all up until you get the consistency you desire. I like it with a bit of texture. Season with salt and pepper.</i></div>
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<i>Serve with a few fresh mint leaves and a swirl of yoghurt or olive oil on top if you like. I usually eat this soup hot but it's also really nice cold. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGNGm25g3o__tBgb_3GSJ6ZibvPy_Xspk-zIEnA8AIhwSerp3cfMzO8RR_f-y4BrD3Ggn3IcmfGIwomIQaYYMZbJ50185PXef2hmQZqkDj9Jzhby5kdYRqUMfuKtHDwnJzpqczsPXfuwc/s1600/P8080203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Pea soup" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGNGm25g3o__tBgb_3GSJ6ZibvPy_Xspk-zIEnA8AIhwSerp3cfMzO8RR_f-y4BrD3Ggn3IcmfGIwomIQaYYMZbJ50185PXef2hmQZqkDj9Jzhby5kdYRqUMfuKtHDwnJzpqczsPXfuwc/s1600/P8080203.JPG" height="240" title="" width="320" /></a></div>
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Katharinehttp://www.blogger.com/profile/06030103963678256318noreply@blogger.com10tag:blogger.com,1999:blog-4082356509405160940.post-59105696694199989492014-06-22T18:38:00.001+01:002014-06-22T18:38:35.391+01:00Strawberry and Orange Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuSviyQGj0dxbJ7OdI4KpHy2_H7VB4PIWNYZFVD8wP803-or0bfg3dH9veoc6gpxdNmAMA4_BtdxhxDkVm5RGi573RBdR_WGarVzeyCz8QlAM63W-NjJU18LeVKb62T7wWSotDKgW6a37M/s1600/P6220330.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Strawberry Muffins" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuSviyQGj0dxbJ7OdI4KpHy2_H7VB4PIWNYZFVD8wP803-or0bfg3dH9veoc6gpxdNmAMA4_BtdxhxDkVm5RGi573RBdR_WGarVzeyCz8QlAM63W-NjJU18LeVKb62T7wWSotDKgW6a37M/s1600/P6220330.JPG" height="240" title="" width="320" /></a></div>
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<span style="text-align: justify;">It's been a beautiful June. I've been gorging myself on asparagus and strawberries, dining outside, going for long country walks and bike rides and sunning myself in the garden - bliss. </span><br />
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I made these muffins this morning, for an al fresco breakfast. The strawberries were some that I had left in the fridge and were slightly past their best for eating normally. The buttermilk was also left over from a chocolate cake I made earlier in the week so satisfyingly, I was able to use that too. </div>
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The muffins smelled wonderful as they were baking, the strawberries giving that heady, jammy perfume. The taste was exceptional, sweet and moist, balanced with a lovely acidity from the orange zest. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiionChGjnm61MgTKZ-LyDr-3cyrOvRFHqEhlnjdl5LwFziDFE3mY-jq-lLpxxc2qg1vQv_VrikU_fbOvpgT7Jd2tPfiAJeOfZS1Ju8O5XlRQk12LEIekXqZ5CD2OfGxXXvD1iB4dUGZAw/s1600/no-waste-food-badge_f_improf_190x206.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiionChGjnm61MgTKZ-LyDr-3cyrOvRFHqEhlnjdl5LwFziDFE3mY-jq-lLpxxc2qg1vQv_VrikU_fbOvpgT7Jd2tPfiAJeOfZS1Ju8O5XlRQk12LEIekXqZ5CD2OfGxXXvD1iB4dUGZAw/s200/no-waste-food-badge_f_improf_190x206.png" width="184" /></a><span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"><span style="color: #666666;">As this recipe neatly used up some old strawberries and buttermilk, I'm sending this off to the No Waste Food Challenge. It's being hosted by Michelle of </span><a href="http://utterlyscrummy.blogspot.co.uk/2014/05/fruit-bowl-cake-no-waste-food-challenge_30.html" target="_blank"><b><span style="color: #999999;">Utterly Scrummy Food for Families</span></b></a><span style="color: #666666;"> on behalf of </span><a href="http://www.elizabethskitchendiary.co.uk/no-waste-food-challenge/" target="_blank"><b><span style="color: #999999;">Elizabeth's Kitchen</span></b></a><span style="color: #666666;">.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDYYjOqo_eodpPiayNAjtIrtdYWUDJ0MG-4yLhlVnKBIm68DULf-iivp6E0DFFolPp7fqZZjHs_Nkr0drTZwSCERi4UIblPh0sFJXtRFlYnruCc11FTG2Yil0qPIe2Wr_4sHrF88KMBvU/s1600/fsf-summer.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDYYjOqo_eodpPiayNAjtIrtdYWUDJ0MG-4yLhlVnKBIm68DULf-iivp6E0DFFolPp7fqZZjHs_Nkr0drTZwSCERi4UIblPh0sFJXtRFlYnruCc11FTG2Yil0qPIe2Wr_4sHrF88KMBvU/s200/fsf-summer.gif" width="200" /></a><span style="background-color: white; font-size: 15px; line-height: 21.559999465942383px;"><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="color: #666666;">I'm also sending this off to Four Seasons Food over at </span><a href="http://www.thespicypear.com/general/junes-four-seasons-food-event-now-open/" target="_blank"><b><span style="color: #999999;">The Spicy Pear</span></b></a><span style="color: #666666;"> where the theme is the Colour Red this month. It's normally hosted over at</span><b><span style="color: #999999;"> <a href="http://www.delicieux.eu/" target="_blank"><span style="color: #999999;">Delicieux</span></a></span></b><span style="color: #666666;"> or </span><a href="http://www.eatyourveg.co.uk/" target="_blank"><b><span style="color: #999999;">Eat Your Veg</span></b></a><span style="color: #666666;">.</span></span></span><br />
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<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">Finally, I'm pleased to be entering it into a new challenge, </span><b style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"><span style="color: #999999;"><a href="http://casacostello.com/category/blogging-2/bake-of-the-week-blogging-2/" target="_blank"><span style="color: #999999;">Bake of the Week</span></a> </span></b><span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">over at Casa Costello.</span><br />
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<img height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgVCdnPs1Bifr9P3gzZXF40JJwzTa-Drcn8RbHW-VH4IWU83xoVKpgOhDBDlDW-WlzecBQ930CqN1NNaEyFLGg-iBVt6Pr1xEeK3RI0t6jeV5e7NkugoqQHsSo0JuE7jCE1YJ54nObyo/s200/Bake-of-the-week.jpg" width="200" /></div>
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<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">RECIPE </i><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;" /><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"><br /></i><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"></span><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">225g plain flour</i><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;" /><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">160g caster sugar</i><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;" /><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">2 and a quarter teaspoons baking powder</i><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;" /><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">half a teaspoon bicarbonate of soda</i><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;" /><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">half a teaspoon of salt</i><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;" /><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">250ml buttermilk</i><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;" /><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">55g unsalted butter, melted and cooled</i><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;" /><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">grated zest of one orange</i><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;" /><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">1 egg, beaten</i><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;" /><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">about 130g fresh strawberries, roughly chopped</i><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;" /><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"><br /></i><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"></span><i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">Preheat the oven to <span style="line-height: 21px;">180ºC</span>. Line a muffin tin with paper liners.</i><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;" /><br />
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<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">Sift the flour, sugar, baking powder, bicarb of soda, and salt into a large bowl and mix together. I add the chopped strawberries at this point too because I found that if I added them last of all, they didn't mix in as well. Adding them at this stage means that they are evenly dispersed throughout the muffins.</i></div>
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<i>In a separate bowl, mix together the buttermilk, melted butter, orange zest, and egg. Make a hole in the centre of the dry ingredients and pour the wet ingredients in. Mix with a fork just until blended, being careful not to over mix. With a standard ice-cream scoop or a large spoon, scoop the batter into the prepared cases, filling them almost full.</i></div>
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<i>Bake the muffins for 20 to 25 minutes, until golden brown.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8CA-qe3wBv_DKwd4ttgPlDS2ZDxV5y-WD4izYUo_jiT9OkydtSIBrhO9fF-y7P2gc2sjAErXQR2bpXP3gLaok70cEKZ0LgN7IdfW_IKYP3zl3ivgXVrNb_KTgPrWMSV00tvQBwbga6Z0l/s1600/P6220333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Strawberry and Orange muffins" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8CA-qe3wBv_DKwd4ttgPlDS2ZDxV5y-WD4izYUo_jiT9OkydtSIBrhO9fF-y7P2gc2sjAErXQR2bpXP3gLaok70cEKZ0LgN7IdfW_IKYP3zl3ivgXVrNb_KTgPrWMSV00tvQBwbga6Z0l/s1600/P6220333.JPG" height="320" title="" width="239" /></a></div>
<br />Katharinehttp://www.blogger.com/profile/06030103963678256318noreply@blogger.com10tag:blogger.com,1999:blog-4082356509405160940.post-17135822606530614182014-05-25T09:44:00.000+01:002014-05-25T10:03:32.048+01:00Chocolate Syrup Cake for £1<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQwnu5oQO4_eLF5Fd9n8024lwFaXWCxHF7yt3pDWTQrvjL5a_UyVvV6hCkiwEE3-KtA1ZBoXOXzHyStQLxdUCID7kI2I-YTYYngXS7uqMR0MZgplMaRo8Kx7oZ-GhRZZm8KTelixc_bs4G/s1600/P5130299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Syrup Cake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQwnu5oQO4_eLF5Fd9n8024lwFaXWCxHF7yt3pDWTQrvjL5a_UyVvV6hCkiwEE3-KtA1ZBoXOXzHyStQLxdUCID7kI2I-YTYYngXS7uqMR0MZgplMaRo8Kx7oZ-GhRZZm8KTelixc_bs4G/s1600/P5130299.JPG" height="320" title="" width="252" /></a></div>
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When I read about Choclette's We Should Cocoa (WSC) challenge for May, I knew I had to try and take part. I'm often unable to participate in WSC but it's a much-loved and incredibly popular challenge and I always enjoy seeing what people have made. Choclette decided to really challenge everyone this month by asking us to make a chocolate cake for £1, in line with the current focus on global poverty. </div>
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Like many others, I found this challenge quite thought-provoking and have really enjoyed doing the research for it. Again, like most people, I soon realised that my usual cake base of butter and free-range eggs was not going to be feasible, so I had to think about alternatives. I know that margarine costs a lot less than butter but it's something that I'm really not keen on using, so the only option was to use oil. I mean, I've used oil in cakes before but usually just vegetable-based cakes such as carrot cake and pumpkin cake. Using oil in a chocolate cake was something I'd never contemplated. I also had to buy the very cheapest option for all the cake ingredients otherwise I would never have been able to manage it. I based my recipe on one I'd seen on the BBC Good Food website which you can see <a href="http://www.bbcgoodfood.com/recipes/6652/naughty-chocolate-fudge-cake" target="_blank"><b>he<span id="goog_810515446"></span><span id="goog_810515447"></span>re</b></a>.<span id="goog_810515443"></span><span id="goog_810515444"></span><a href="https://www.blogger.com/"></a> </div>
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The results were a revelation. The cake was really delicious. I mean, nicer than my usual standard chocolate cake and a cinch to make. When it came out of the oven, it was moist and tender-crumbed with a slightly crisp exterior, just begging to be eaten (and I did indeed sample it while it was still warm). It also lasted incredibly well, staying moist and fresh much longer than a butter-based sponge. Without any budget restrictions, I would have added some vanilla essence to the batter and maybe replaced the milk with buttermilk. </div>
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I have to confess that the total cost of the cake came to £1.01 and that doesn't include the icing sugar on top but I am still quite proud of my results. I'd like to thank Choclette for such a great challenge; my outdoor cake photos were taken in homage to her wonderful garden photography.</div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimT1pbcKCEd8UfVhadP1w9RLBSGiZ_VMr-Pz2hqpP5aHZj9omdvLTfzBb_t9EzUEoQuatJ4DdOD6PCC0gcA-OTNILeDDlb-m6V9Hm1Q8gyfp4gJEFw0NbOmKtSXNzUOHPJ9RzfWF51cbH-/s200/We_Should_Cocoa_V3.jpg" height="200" width="197" /><br />
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<span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">I'm pleased to be able to enter this in Camilla (</span><a href="http://www.fabfood4all.co.uk/credit-crunch-munch/" style="background-color: white; color: #888888; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px; text-decoration: none;" target="_blank"><span style="color: #999999;"><b>Fab Food 4 All</b></span></a><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">) and Helen's </span><a href="http://fussfreeflavours.com/credit-crunch-munch/" style="background-color: white; color: #888888; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px; text-decoration: none;" target="_blank">(<span style="color: #999999;"><b>Fuss Free Flavours</b></span></a><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"><span style="color: #666666;">) Credit Crunch Munch challenge, hosted this month by </span><b><a href="http://www.gingeybites.com/2014/05/credit-crunch-munch-may-2014.html" target="_blank"><span style="color: #999999;">Gingey Bites</span></a></b></span><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">.</span><br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0wQWnU2fVEXanXjtBj-j60cQ4Ss74Lwp8hoC3biu58YZBL4ClCKOl5O5ghx8DaZTtvRzLmjJjigSuguzUK3KSZuk8yOQ4kBOF2tRlSxHJlp3nMFTQlHt83dqouuE-e44Z-PPy7G51MbbQ/s200/Credit-Crunch-Munch-Just-Pic.gif" height="86" width="200" /><br />
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<span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px; text-align: justify;">This is also making its way over to Vanesther at </span><a href="http://bangers-and-mash.com/2014/05/02/day-5-live-below-the-line/" style="background-color: white; color: #888888; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px; text-align: justify; text-decoration: none;" target="_blank"><span style="color: #999999;"><b>Bangers and Mash</b></span></a><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px; text-align: justify;"> for this month's Family Foodies challenge (which she runs jointly with Louisa from </span><a href="http://www.eatyourveg.co.uk/" style="background-color: white; color: #888888; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px; text-align: justify; text-decoration: none;" target="_blank"><span style="color: #999999;"><b>Eat Your Veg</b></span></a><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px; text-align: justify;">), entitled '</span><a href="http://bangers-and-mash.com/2014/05/01/cheap-and-cheerful/" style="background-color: white; color: #999999; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; font-weight: bold; line-height: 21.559999465942383px; text-align: justify; text-decoration: none;" target="_blank">Cheap and Cheerful'</a><span style="color: #999999; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 15px; line-height: 21.559999465942383px;"><b>. </b></span></span><br />
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<img src="http://bangermashchat.files.wordpress.com/2013/11/family-foodies1.jpg" height="114" width="200" /><br />
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RECIPE<br />
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<b>Ingredients and cost breakdown</b><br />
<i>175g self raising flour (5p)</i><br />
<i>1 tablespoon cocoa (5p)</i><br />
<i>1 level teaspoon bicarbonate of soda (2p)</i><br />
<i>140g caster sugar (14p)</i><br />
<i>2 eggs (30p)</i><br />
<i>150ml sunflower oil (21p)</i><br />
<i>150ml milk (7p)</i><br />
<i>2 tablespoons golden syrup (17p)</i><br />
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<em>Pre-heat the oven to 180°C</em></div>
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<em style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">Grease and base line a round cake tin, 20cm diameter</em><br />
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<i>Sieve together the flour, bicarb and cocoa into a large bowl (or the bowl of your mixer). Add the sugar and mix. Add the oil, milk, syrup and eggs and beat until smooth. </i><br />
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<em style="line-height: 21px;"><br /><em>Spoon the mixture into the prepared tin, smoothing the top.</em></em></div>
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<em style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"><span style="line-height: 21px;">Put in the oven and bake for about 35-40 mins or until the cake is cooked and a cake tester comes out clean. </span><br /><br /><span style="line-height: 21px;">Remove from the oven and leave to cool in the tin for about 20 mins before carefully turning out and leaving to cool on a wire rack. </span></em><br />
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<i>If you're not on a budget, you could also ice this cake but I have to say that with just a dusting of icing sugar, it was pretty much perfect.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOJUFXekP6sXWvqzSRubIw_LFQnMb2hhO28InRoa7RDPN7lAW6u6ruc5kNHKv08-O3jwRhx0zbaYz7e0vVXphEQzp9mOx0w6f4lNZzEGtqd9zlaoDF3QitfeyUNvfnhm3ysgtXPSzwemr/s1600/P5130296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Syrup Cake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOJUFXekP6sXWvqzSRubIw_LFQnMb2hhO28InRoa7RDPN7lAW6u6ruc5kNHKv08-O3jwRhx0zbaYz7e0vVXphEQzp9mOx0w6f4lNZzEGtqd9zlaoDF3QitfeyUNvfnhm3ysgtXPSzwemr/s1600/P5130296.JPG" height="240" title="" width="320" /></a></div>
<br />Katharinehttp://www.blogger.com/profile/06030103963678256318noreply@blogger.com5tag:blogger.com,1999:blog-4082356509405160940.post-15748553405652832172014-05-13T17:40:00.001+01:002014-05-13T17:46:48.306+01:00Penne with Speck and Leeks<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYwrb1yTG0_1hJ5_CAVi5cWkoFvFl28nDQggpcY_wO3fQJRsBAZJ5Euqbj8PBzXsq-NV2CvQTABCQGeGqUm-9snfP72lICC-V9nQ5jDxrBOMO_8XPRVmtWCNWl6Ds7_lxKvnel33Obubtc/s1600/P2180309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Penne with Speck and Leeks" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYwrb1yTG0_1hJ5_CAVi5cWkoFvFl28nDQggpcY_wO3fQJRsBAZJ5Euqbj8PBzXsq-NV2CvQTABCQGeGqUm-9snfP72lICC-V9nQ5jDxrBOMO_8XPRVmtWCNWl6Ds7_lxKvnel33Obubtc/s1600/P2180309.JPG" height="231" title="" width="320" /></a></div>
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Another very busy period at work has left me little time for blogging but a recent lull has meant I've been able to catch up on some of my favourite blogs and so have found out about all those doing the fantastic <u><a href="https://www.livebelowtheline.com/uk/challenge" target="_blank"><b><span style="color: #999999;">Live Below the Line</span></b></a></u> challenge. This asks people from all over the world to join the Global Poverty Project initiative in living on £1 a day for five consecutive days. Vanesther over at <a href="http://bangers-and-mash.com/2014/05/02/day-5-live-below-the-line/" target="_blank"><span style="color: #999999;"><b>Bangers and Mash</b></span></a> has successfully completed the challenge and her posts about it certainly make for interesting reading. She has decided to extend the frugal food theme to this month's Family Foodies challenge (which she runs jointly with Louisa from <a href="http://www.eatyourveg.co.uk/" target="_blank"><span style="color: #999999;"><b>Eat Your Veg</b></span></a>), entitled '<a href="http://bangers-and-mash.com/2014/05/01/cheap-and-cheerful/" style="color: #999999; font-weight: bold;" target="_blank">Cheap and Cheerful'</a><b style="color: #999999;"> </b>so I'm sending this pasta dish over as it fits the bill perfectly. <span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">It's simple, delicious and has universal appeal which makes it ideal for a family meal. </span>The leeks give a wonderful flavour and although the speck (an Italian smoked prosciutto, sometimes sold in the UK as Black Forest ham) is quite expensive, you only need a couple of slices to ensure that the wonderful smoky flavour of the ham permeates the pasta.</div>
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<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">RECIPE- serves 3-4</i></div>
<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"><br /></i><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"></span><i><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">2 tablespoons olive oil</span><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;" /><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">4 leeks</span></i><br />
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<i>1 clove garlic</i></div>
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<i>1 tablespoon crème fraîche or sour cream<br style="background-color: white;" />4 slices Italian speck/Black Forest ham, finely sliced<br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;" /><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">400g penne or other short pasta</span></i></div>
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<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"><i>Start by preparing the leeks. As they can be very dirty, I usually slice them in half length ways and then chop them finely. Put them in a colander and wash thoroughly under running water. Drain well. </i></i></div>
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<span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"><i>Heat the oil in a large frying pan, add the leeks and cook gently until softened, being careful not to colour them as leeks can turn very bitter if they start to brown. Add the crushed garlic and continue cooking for a minute or two.</i></span></div>
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<i>Stir through the crème fraîche. Add salt and black pepper to taste.</i></div>
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<i><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">In the meantime, cook the pasta in a large pan of salted water, as per packet instructions. </span><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">Near the end of the cooking, take a ladleful of the pasta cooking water and add to the leeks. When the pasta is al dente, drain well and mix with the leeks. Add the finely sliced speck (I usually just scissor it in) and mix briefly. If you're not watching the purse strings, serve the pasta with lots of freshly grated parmesan.</span><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"> </span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPO_AMiJd-SE2Fm_775JYhTLiJ9ZrfQPLoITDhQYvOwUwHbMPxZ1zE8YBpIdUA__wql2jeUca-wZROimamT05GReByOPogIpKAQDbpb9wPc62bdvVL2ha4Uc_js_8fOt-wlz4HYsMWH6WI/s1600/P2180305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Leek and Speck Pasta" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPO_AMiJd-SE2Fm_775JYhTLiJ9ZrfQPLoITDhQYvOwUwHbMPxZ1zE8YBpIdUA__wql2jeUca-wZROimamT05GReByOPogIpKAQDbpb9wPc62bdvVL2ha4Uc_js_8fOt-wlz4HYsMWH6WI/s1600/P2180305.JPG" height="240" title="" width="320" /></a></div>
<br />Katharinehttp://www.blogger.com/profile/06030103963678256318noreply@blogger.com1tag:blogger.com,1999:blog-4082356509405160940.post-50461223323422795942014-03-24T15:21:00.000+00:002014-03-24T15:21:03.927+00:00Spring Vegetable Pasta Gratin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgPzPQFC7TceeDnOpdYhADk4fwa02TdvZyUGeWCWT9B_Ui_W_Yv0udB-b9WWm3uhoAc8L34dZeOk3s-0KprWRscFAYql6x_zsIAKK6GwjD22XDn5Do3RfM1aWIrki74zeArU8CJLSbf-gt/s1600/P3120296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pasta al gratin primavera" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgPzPQFC7TceeDnOpdYhADk4fwa02TdvZyUGeWCWT9B_Ui_W_Yv0udB-b9WWm3uhoAc8L34dZeOk3s-0KprWRscFAYql6x_zsIAKK6GwjD22XDn5Do3RfM1aWIrki74zeArU8CJLSbf-gt/s1600/P3120296.JPG" height="234" title="" width="320" /></a></div>
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I often have odd vegetables lurking in the bottom of my fridge. By odd, I don't mean peculiar or rudely shaped, I just mean that I end up with a variety of different vegetables, but only small amounts of each. In an effort to reduce my food waste, I try to create delicious meals that use up these forlorn perishables.<br />
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This gratin worked really well and not only allowed me to use up all the vegetables in my fridge, but I even managed to finish some double cream that had been getting perilously near its use-by date as well. It's a lovely dish for spring, with the fresh, multi-coloured vegetables providing a soft contrast to the golden topping.<br />
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<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"><span style="color: #666666;">I'm sending this over to Chris at </span><b><span style="color: #666666;"><a href="http://chris-cookingaroundtheworld.blogspot.fr/2014/03/no-waste-food-challenge-march.html?spref=tw" target="_blank">Cooking Around the World</a></span></b><span style="color: #666666;">, who is hosting the No Waste Food Challenge this month on behalf of Elizabeth, of </span></span><a href="http://www.elizabethskitchendiary.co.uk/2014/01/no-waste-food-challenge.html" style="background-color: white; color: #888888; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px; text-decoration: none;" target="_blank"><b><span style="color: #999999;">Elizabeth's Kitchen Diary</span></b></a><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">.</span><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;" /><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;" /><img alt="No Waste Food Challenge" height="187" src="http://www.london-unattached.com/wp-content/uploads/2014/02/nowastefood-Challenge.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background-color: white; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px; padding: 5px;" width="200" /><br />
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<i>RECIPE - serves 4 </i><br />
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<i>320g pasta (any 'short' pasta will do, I've used penne but shells would be good too)</i><br />
<i>1 carrot</i><br />
<i>1 courgette</i><br />
<i>1 leek</i><br />
<i>100g lettuce</i><br />
<i>100g cabbage</i><br />
<i>1 tablespoon vegetable stock</i><br />
<i>20g butter</i><br />
<i>1 tablespoon olive oil</i><br />
<i>150 ml double cream</i><br />
<i>100 ml milk</i><br />
<i>140g fresh Parmesan, grated</i><br />
<i>handful of chives, chopped</i><br />
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<i>Wash all the vegetables thoroughly. Dice the carrot and courgette, slice the leek, lettuce and cabbage. Heat the butter and olive oil in a frying pan and cook all the vegetables for a few minutes until beginning to soften. Add the vegetable stock, and salt and pepper to taste and continue cooking for about 10 minutes, adding the chopped chives at the end.</i><br />
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<i>Heat the cream and milk in a pan for a few minutes to thicken slightly, then add 100g of the grated Parmesan, salt and pepper. </i><br />
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<i>In the meantime, cook the pasta in lots of boiling salted water until just al dente. Drain it well and mix with the vegetables. In a greased ovenproof dish, alternate layers of the pasta and vegetables with the creamy sauce and the rest of the Parmesan, finishing with a generous sprinkling of the cheese. </i><br />
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<em style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">Put in a pre-heated hot oven (180°C) for 10 mins, then increase the heat to 24</em><em style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">0°C</em><em style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"> for a further 10 mins. When it's ready it should be golden, crispy and bubbling. </em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSjQz3u4h3jxHK7oHqw-bHXsb2469OqXekdrovEswvVDhAsaGpgBAhrg-2lxeZ4P2lXyF3FaYUSnTfeV5lbXH6OUdH9Z6n1otEXgPNrB_p1aFy9HnyVvAuG0Sqwqx5qmwbSgQeKs5Tnjp/s1600/P3120297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegetable Pasta Gratin" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSjQz3u4h3jxHK7oHqw-bHXsb2469OqXekdrovEswvVDhAsaGpgBAhrg-2lxeZ4P2lXyF3FaYUSnTfeV5lbXH6OUdH9Z6n1otEXgPNrB_p1aFy9HnyVvAuG0Sqwqx5qmwbSgQeKs5Tnjp/s1600/P3120297.JPG" height="240" title="" width="320" /></a></div>
Katharinehttp://www.blogger.com/profile/06030103963678256318noreply@blogger.com4tag:blogger.com,1999:blog-4082356509405160940.post-9439705925913569372014-03-10T20:12:00.000+00:002014-03-10T20:17:29.750+00:00CARTE NOIRE ESPRESSO CAPSULES AND TWO COFFEE RECIPES FOR DESSERT!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8woTvJnVKzV9DmB7IFKpl6CNQrn11htlHMPc7HRmUiUa7r01qCDiZEaDvbDj7lzw1dKCnsURduim4a2aUVgdgdP6aJet0i60gkL5VwvFEB9Rwpq6EUrXbvdrhzke7BGG5SLQgIYk_qP-i/s1600/P3040306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8woTvJnVKzV9DmB7IFKpl6CNQrn11htlHMPc7HRmUiUa7r01qCDiZEaDvbDj7lzw1dKCnsURduim4a2aUVgdgdP6aJet0i60gkL5VwvFEB9Rwpq6EUrXbvdrhzke7BGG5SLQgIYk_qP-i/s1600/P3040306.JPG" height="240" width="320" /></a></div>
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<span style="text-align: justify;">Ecstatic is not too strong a word to describe how I felt when I was told that I had the opportunity to taste and review the new Carte Noire Espresso Collection for Nespresso* machines. And the feeling only intensified over the following days when I received the exciting collection and started to sample the coffee (although the vast quantities of caffeine surging through my veins may have had something to do with this). As well as the four boxes of espresso capsules, the beautiful black box also contained glossy tasting notes and two Bodum espresso glasses (seen in the photos), cleverly designed to insulate the coffee, keeping it hot.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6N8ZwJ1vBl933sq5uorhzOzVOPHiQl0YK_tBnydgo3k4_bvXJYp_DeqwTQGwXjVnp_qCDM2n9SZevk3UieWRqxqiKLXZEu34aa0D_KZo179O1L4s_WFml5I0s-2EiEJ43bnlqPeyt1dTZ/s1600/P3080305.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><br /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6N8ZwJ1vBl933sq5uorhzOzVOPHiQl0YK_tBnydgo3k4_bvXJYp_DeqwTQGwXjVnp_qCDM2n9SZevk3UieWRqxqiKLXZEu34aa0D_KZo179O1L4s_WFml5I0s-2EiEJ43bnlqPeyt1dTZ/s1600/P3080305.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Carte Noire for Nespresso" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6N8ZwJ1vBl933sq5uorhzOzVOPHiQl0YK_tBnydgo3k4_bvXJYp_DeqwTQGwXjVnp_qCDM2n9SZevk3UieWRqxqiKLXZEu34aa0D_KZo179O1L4s_WFml5I0s-2EiEJ43bnlqPeyt1dTZ/s1600/P3080305.JPG" height="240" title="" width="320" /></a></div>
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The number one French coffee brand Carte Noire has always been firmly positioned at the luxury end of the market and its latest foray into espresso capsules for Nespresso machines can only consolidate its place. The new range features four distinct flavours, each with its own special character and intensity; the higher the number, the higher the intensity. They are available to buy in supermarkets with an RRP of £2.79 for a box of ten. </div>
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I am an unashamed coffee drinker and espresso is always my coffee of choice so I thoroughly enjoyed my tasting session. GL, another espresso lover, tasted with me and I also involved my parents, as they have been Nespresso users for a number of years now. We did not do a blind tasting as we wanted to make sure that we started with the most delicate and ended with the most intense. Once the espresso was made, we sniffed, to detect the aroma, then we slurped and savoured. All the coffee was drunk unadulterated, without any sugar or milk so as not to affect the flavours.</div>
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Below are my tasting notes and comments about each espresso, followed by the official descriptions from Carte Noire, in italics. We decided not to read their notes until after we had done our tasting. At the end, you can also find two recipes I developed using this range. The first is a coffee and dark chocolate semi-freddo and the second, an iced tiramisu that can be served either as a dessert or as a refreshing summer drink. </div>
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<b><i>Carte Noire Espresso Tasting</i></b></div>
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The first thing I noticed is that each capsule is individually wrapped. The reason for this becomes clear as soon as you open the packet and you get a hit of intense ground coffee aromas. With other capsules, this does not happen and I think it makes a huge difference to the whole experience. The aromas set your taste buds tingling and fill the kitchen with that unmistakable just-ground coffee smell. </div>
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The second thing to note is how easy it is to use the capsules. Just pop one in the machine, press the button and voila, a perfect espresso every time. The entire range uses only pure Arabica coffee and all flavours produced espresso with good body and substance and an excellent thick <i>crema </i>which can be seen in the photos.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTjwCQcoYl7djIENjQH-o_WPKbL9xmPFTpBGu1aYfcGhePNpBd23-4pEOMK2LlB7amHD2jRplNLk-Tet8krefJJjCywu0QHgyBOUWjasz29i2JBw6Ly1Gg0w_z8iNsFIqvKphc7dB80wP/s1600/P3080308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Carte Noire Espresso" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTjwCQcoYl7djIENjQH-o_WPKbL9xmPFTpBGu1aYfcGhePNpBd23-4pEOMK2LlB7amHD2jRplNLk-Tet8krefJJjCywu0QHgyBOUWjasz29i2JBw6Ly1Gg0w_z8iNsFIqvKphc7dB80wP/s1600/P3080308.JPG" height="240" title="" width="320" /></a></div>
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<li>N°3 Élégant: Smooth and mellow, but nicely full-bodied, we all agreed that this would be an ideal early morning coffee. My dad in particular really enjoyed this one. <b><i>"... is a delicate, light and velvety coffee, with a warm touch of biscuity notes. With an enticing aroma of ripening corn, this full-bodied coffee is smooth, balanced and satisfying. A no nonsense 'easy to drink' coffee" </i></b></li>
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<li> N°5 Délicat: This one had a wonderful aroma, rich and slightly fruity. The taste was quite unusual with a slight acidity that we all enjoyed. My dad also detected a hint of smokiness in the taste. This coffee could easily be drunk throughout the day. This is the coffee I used in the iced tiramisu as the delicate flavour doesn't overpower the creamy vanilla taste. <b><i>"Lively, zesty and tangy, this coffee has a delicate wine like acidity that seduces and delights the palate. Enjoy a refreshing, mild and delicate espresso with a seamless blend of mellow lemon acidity"</i></b></li>
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<li>N°7 Aromatique: This smelt rich and enticing and had a slightly darker colour than the first two. My mum used the adjective 'nutty' to describe the taste and was very pleased to see it described as such in the official tasting notes! I thought there was a hint of chocolate in it too. This was GL's favourite and came a close second for me. It's perfect after lunch or as a mid-afternoon pick-me-up. I also chose this one to use in my semi-freddo. <b><i>"This blend has true character; rich, complex and earthy, with delicate nutty and caramel undertones. With a deep flavour delivery, this is a pleasurable and pleasing strong full bodied espresso"</i></b></li>
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<li> N°9 Intense: A rich, intense aroma could be detected as soon as this espresso had been made. This was full-flavoured and strong but without any bitterness. It was also the coffee that elicited the most description from everyone, with words like woody (mum), smoky (me) and tobacco (GL), all flavours mentioned in the Carte Noire notes. Dad decided on 'strong but smooth'. This was the favourite for both mum and I and is ideal as an after-dinner coffee although personally, I've been enjoying it throughout the day since I got it. <b><i>"Flamboyant, with an abundance of strong, full flavours, this is an opulent coffee. Rich in 'cigar box' flavours such as smoke, wood and tobacco, this coffee is bold, stimulating and aromatic." </i></b></li>
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<b>Overall rating</b><br />
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I was extremely impressed with all the varieties in this collection and I will certainly purchase them in the future as I thought that the coffee flavours and aromas were superior to the capsules I usually use in my Nespresso machine. So watch out George, you've got competition.</div>
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<b>RECIPE - Semifreddo al Caffé/Coffee Semi-freddo with Dark Chocolate Chunks</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOPJ0roUTOy1jqfCIlR4Jf3YVskfLCEIcFLb6M6w6EL3nmWVEtcYeDPTyqFVuoTlTue-Jhnwj_uwMOlSJ56lHhhJhLitowUrYGBuv-Qfi4NHZeRBSY4SWSiLHRUw4guqugDQRR43a3B1z9/s1600/P3080299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Coffee Semi-Freddo" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOPJ0roUTOy1jqfCIlR4Jf3YVskfLCEIcFLb6M6w6EL3nmWVEtcYeDPTyqFVuoTlTue-Jhnwj_uwMOlSJ56lHhhJhLitowUrYGBuv-Qfi4NHZeRBSY4SWSiLHRUw4guqugDQRR43a3B1z9/s1600/P3080299.JPG" height="240" title="" width="320" /></a></div>
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I decided to use N°7 Aromatique for this recipe as the chocolate/cocoa tones of the coffee work perfectly with the dark chocolate. It's a wonderful dessert, creamy and rich but surprisingly light at the same time. The chocolate adds another dimension, providing a welcome crunch to the smooth iced cream. It is ideal to make when you've got people for dinner as it can be completely made in advance, then just left in the freezer until you want to serve it. It's also really easy to make, you just need a lot of bowls! I actually like it really frozen but most people suggest leaving a semi-freddo out for about 10 minutes before eating so that it softens slightly. </div>
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<i>2 eggs</i><br />
<i>40g caster sugar</i><br />
<i>1 Carte Noire espresso (40ml), cooled</i><br />
<i>250ml double cream</i><br />
<i>pinch of salt</i><br />
<i>1 teaspoon vanilla extract</i><br />
<i>170g dark chocolate, roughly chopped</i><br />
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<i>Serves about 5 -6 people.</i><br />
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<i>Separate the eggs and beat the yolks and half the sugar using an electric whisk until thick and pale yellow (about 5 mins). Gently fold in the espresso and vanilla extract.</i><br />
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<i>In another bowl, whip the cream until it forms soft peaks.</i><br />
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<i>In yet another bowl, whisk the egg whites with a pinch of salt until the soft peak stage, then add the rest of the caster sugar gradually, still whisking (like a meringue) until it is stiff and glossy.</i><br />
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<i>Fold the whipped cream into the yolk mixture and then add the chopped chocolate. Finally, fold in the egg whites very gently.</i><br />
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<i>Pour the mixture into a serving dish. You can use whatever you want really but I like to use a loaf tin, lined with clingfilm as you can then remove it easily from the tin when frozen and serve it in slices. </i><br />
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<i>Freeze overnight. To serve, remove from the tin, allow to thaw slightly (although see note above) and slice. I love it as it is but you could serve it with some thin, crisp biscuits and even a chocolate sauce if you wish.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgytvlOS54z8XN2fEnhk7dLYwG2iMdnZkZ-DcHCTxFQ2F30Sbrbk7SC_8T7dXPeUkR-iJYpBR0PliCpjfjikc1nW1M2bDu_pgbpKSytkXEfPNvs3FgZqUuEIilnSDtc1Cdv9ZMvUpVUQWKR/s1600/P3070299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgytvlOS54z8XN2fEnhk7dLYwG2iMdnZkZ-DcHCTxFQ2F30Sbrbk7SC_8T7dXPeUkR-iJYpBR0PliCpjfjikc1nW1M2bDu_pgbpKSytkXEfPNvs3FgZqUuEIilnSDtc1Cdv9ZMvUpVUQWKR/s1600/P3070299.JPG" height="240" width="320" /></a></div>
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<b><i>RECIPE - Iced Tiramisu</i></b><br />
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This is incredibly simple, the work of minutes, and yet it works perfectly and does have the taste of a tiramisu (with far less effort). You really do need great coffee to start with though - I used Carte Noire N°5 Délicat which was perfect. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhon4_J68-LwSePNpsWL3T-hKO-fAajR2tzu9HTBx4twkJB3v4usLaObX03wI7mT2xhml9urcTQZRjtH_wwWDLmo3Cu6oVghq-V51a2_cTQ1m-c03MjI1fhR1XZttAFOlbup8XPQtYB5QUn/s1600/P3090296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhon4_J68-LwSePNpsWL3T-hKO-fAajR2tzu9HTBx4twkJB3v4usLaObX03wI7mT2xhml9urcTQZRjtH_wwWDLmo3Cu6oVghq-V51a2_cTQ1m-c03MjI1fhR1XZttAFOlbup8XPQtYB5QUn/s1600/P3090296.JPG" height="240" width="320" /></a></div>
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<i>Serves 1-2</i></div>
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<i>1 generous scoop of good quality vanilla or stracciatella (vanilla with chocolate chips) ice-cream</i></div>
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<i>1 Carte Noire espresso, cooled</i></div>
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<i>1 teaspoon brandy (optional)</i></div>
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<i>Savoiardi (ladyfinger) biscuits to serve</i></div>
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<i>Grated chocolate (optional)</i></div>
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<i>Pour the espresso and brandy (if using) over the ice-cream and blend until smooth. Pour into pretty glasses, scatter with the grated chocolate (I didn't for the ones in the photo as I had used stracciatella ice-cream which includes the chocolate element already) and serve with the biscuit for dipping. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn_THNnx9tbSlmWVrGAuhk28K2xVVZBev7vA8fwlR6kfpkWQ7jGnv8ZVnySjOdPem7fYvD2RWGp9HhVnGsw6qs8D4H9k5NJR5SBSo8FMmZfUjbgZZnsm74YwD0aFLVkAZh7WoDhJo_JLQd/s1600/P3040297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: right;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn_THNnx9tbSlmWVrGAuhk28K2xVVZBev7vA8fwlR6kfpkWQ7jGnv8ZVnySjOdPem7fYvD2RWGp9HhVnGsw6qs8D4H9k5NJR5SBSo8FMmZfUjbgZZnsm74YwD0aFLVkAZh7WoDhJo_JLQd/s1600/P3040297.JPG" height="240" width="320" /></a></div>
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<i style="background-color: white; font-family: Arial; font-size: 13px; line-height: 18.933332443237305px; text-indent: -24px;">This is a sponsored post - Leeks and Limoni was sent the espresso capsules free of charge to sample and review. All views and opinions are my own.</i><br />
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<i style="background-color: white; font-family: Arial; font-size: 13px; line-height: 18.933332443237305px; text-indent: -24px;">This post is an entry in the Foodies100 Espresso Collective Challenge, sponsored by Carte Noire. Each box of Carte Noire Espresso capsules contain 10 single servings and are available in supermarkets at an RRP of £2.79 and are available in four intensities. To find out more about the new Carte Noire Collection Espresso click <a href="http://www.cartenoire.co.uk/Espresso-Collection" rel="nofollow" target="_blank"><span style="color: #666666;"><b>here</b></span></a> </i><br />
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<i style="background-color: white; font-family: Arial; font-size: 13px; line-height: 18.933332443237305px; text-indent: -24px;">*Nespresso® is a registered trademark of a third party without any link with Mondelez International group. Compatible with all Nespresso®* machines bought before July 1, 2013. After that date, compatible with most Nespresso®* machines bought. For additional information regarding compatibility, please see UK: www.CARTENOIRE.co.uk/compatibility</i>Katharinehttp://www.blogger.com/profile/06030103963678256318noreply@blogger.com2tag:blogger.com,1999:blog-4082356509405160940.post-35591749945258314612014-03-03T19:32:00.001+00:002014-03-03T19:33:24.127+00:00Tortelli di Carnevale - Carnival Doughnuts <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmxYrNo9VpbreNg_gyjx2NJDDwhu_Oio2RSNbmV1mkxTki7-N4qgicVD1hIYiv7k76DgAUQKblOOIrK5o8CAXtCFlhrKl7LFv3Lt_-K-5twexHQonjK-4Wvk3Z1NPTREpbhXKuooFm6kaR/s1600/P3020296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tortelli di Carnevale" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmxYrNo9VpbreNg_gyjx2NJDDwhu_Oio2RSNbmV1mkxTki7-N4qgicVD1hIYiv7k76DgAUQKblOOIrK5o8CAXtCFlhrKl7LFv3Lt_-K-5twexHQonjK-4Wvk3Z1NPTREpbhXKuooFm6kaR/s1600/P3020296.JPG" height="240" title="" width="320" /></a></div>
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Preparations for lent in Italy last much longer than the one day we have here in the UK when we eat pancakes. Italian festivities include parades and parties as well as sweet treats. The most popular Italian destination for Carnival is undoubtedly Venice for the lavish costumes and masks worn at this time. Yet almost all towns and cities in Italy have their own <i>carnevale</i>, with parades and floats, masks and fancy dress. Most of these take place during the weekend before Shrove Tuesday although in Milan and surrounding areas, the celebrations carry on up until the following Saturday. </div>
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Like many other countries, the local specialities at this time of year are based around eggs/milk/butter/sugar. Exact recipes differ from town to town, and take various forms and names although the unifying characteristic is that they are fried. The little doughnuts here are from the Milan area and are surprisingly light, with a fluffy centre. If you want to be really indulgent, you can fill them with crème pâtissière which is how I used to buy them from my favourite<i> pasticceria.</i><br />
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<span style="background-color: white;"><span style="color: #666666; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px; line-height: 21px;">As these are made completely from scratch, I'm sending this over to Javelin Warrior's wonderful weekly challenge, </span></span></span><span style="background-color: white; color: #999999; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;"><b><a href="http://cookinwluv.blogspot.co.uk/p/made-with-love-mondays.html" style="color: #888888; text-decoration: none;" target="_blank">Made with Love Mondays</a>.</b></span></div>
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<a href="http://www.flickr.com/photos/27429270@N04/6797570797/" style="background-color: white; color: #33aaff; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px; text-decoration: none;" title="JWsMadeWLuvMondays by javelinwarrior, on Flickr"><img alt="JWsMadeWLuvMondays" src="http://farm8.staticflickr.com/7156/6797570797_5f6497bd2e_m.jpg" height="187" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="240" /></a><br />
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<i>RECIPE</i><br />
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<i>50g butter</i><br />
<i>50g caster sugar</i><br />
<i>125ml milk</i><br />
<i>1 teaspoon vanilla extract</i><br />
<i>grated zest of 1 lemon</i><br />
<i>150g self raising flour</i><br />
<i>4 eggs + 1 egg yolk</i><br />
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<i>sunflower oil for frying</i><br />
<i>caster sugar for dredging</i><br />
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<i>Put the butter, caster sugar, milk, vanilla and lemon zest in a saucepan and bring to the boil over a medium heat, stirring with a wooden spoon.</i></div>
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<i>When it has reached boiling point, remove from the heat and add the sifted flour. Mix well until it forms a ball. Put this back on the heat for a minute or two, until you see a thin white coating on the bottom of the pan.</i></div>
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<i>Remove from the heat and transfer the mixture to a bowl. Leave to cool for about 20 minutes.</i></div>
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<i>When it has cooled, start adding the eggs and extra yolk. Mix them in one at a time, beating vigorously - make sure that each egg is thoroughly absorbed before adding the next. The batter should not be too thin at the end.</i></div>
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<i><br /></i></div>
<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"></i><br />
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<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"><i>When you're ready to make the fritters, fill a high-sided pan about half full of oil and heat until a drop of batter sizzles when dropped in - it should be about </i><i><span style="line-height: 21px;">170º-</span></i><i><span style="line-height: 21px;">180ºC, hot but not boiling.</span></i></i></div>
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<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"><br /></span></div>
</i><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"><div style="text-align: justify;">
<i>Fry rounded teaspoons of batter, making sure you don't overcrowd the pan, about 5 at a time is ideal. Quickly flip them over when they are golden brown and leave them to cook for a minute on the other side.</i></div>
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<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;"><br /></span></div>
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<i style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px;">Take them out carefully with a slotted spoon and place on some kitchen towel to absorb some of the grease. Serve straightaway, with caster sugar sprinkled liberally over.</i><i> </i></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0TcYvJariiu8vtvV-nmVbfS-S_qFzYa1zQeJB41Z9b4wV9uhA_l2T1zwE5shCNR1dbXJM9HUfTUeX-bEFgkUd07PeLVwo4CTB6p8yvUDKzYm6bkYYNWHshABeJYjwHbSusQVkES6019U7/s1600/P3020298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Carnival Doughnuts" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0TcYvJariiu8vtvV-nmVbfS-S_qFzYa1zQeJB41Z9b4wV9uhA_l2T1zwE5shCNR1dbXJM9HUfTUeX-bEFgkUd07PeLVwo4CTB6p8yvUDKzYm6bkYYNWHshABeJYjwHbSusQVkES6019U7/s1600/P3020298.JPG" height="240" title="" width="320" /></a></div>
<br />Katharinehttp://www.blogger.com/profile/06030103963678256318noreply@blogger.com4