tag:blogger.com,1999:blog-83090820527663560562024-02-18T13:49:55.556+00:00Culinary ConquestsThe trials and tribulations of a fledgling student cook.Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.comBlogger136125tag:blogger.com,1999:blog-8309082052766356056.post-35773173018355584982013-02-07T19:29:00.000+00:002013-02-07T19:30:11.807+00:00Spicy Noodle Soup Packed with Greens<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrz6_G56KNCsimkC9wEDmG9dvaRhFXS6O11JVFxrTMK6tLgHh0DPn6AEGeO1MrnF8-_d5AvPu-U4o9EIuvdrrLriziabmT2WSf4IBVUprmCZTBeRA8KgH1O5t9_tW0xWFZVSYK688YY9Y/s1600/Spicy+Noodle+Soup+Packed+with+Greens.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrz6_G56KNCsimkC9wEDmG9dvaRhFXS6O11JVFxrTMK6tLgHh0DPn6AEGeO1MrnF8-_d5AvPu-U4o9EIuvdrrLriziabmT2WSf4IBVUprmCZTBeRA8KgH1O5t9_tW0xWFZVSYK688YY9Y/s640/Spicy+Noodle+Soup+Packed+with+Greens.JPG" width="640" /></a><br />
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<span class="s1">So I started my week with a cough, which has slowly but surely evolved in to the mother of all colds. Needless to say I’m desperate for a little R&R. What with copious amounts of shorthand practice and court visits filling my time (for those of you who weren't sure I’m a trainee journalist rather then a criminal), rest and relaxation days have been few and far between, but thankfully I have found solace in food, and particularly soup. </span></div>
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<span class="s1">This soup is perfect for those needing a good dose of vitamins to ward off all those winter nasties, the addition of the noodles saving this meal from becoming too health conscience. Add as much ginger and sweet chilli sauce as you like, and be sure to add more if you, like me, want to blast away a cold. </span></div>
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<span class="s1">This dish is also stupidly quick to put together, all the more important when you feel like your head’s going to explode...</span></div>
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Serves 1</div>
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<span class="s1">1 clove garlic, peeled and finely chopped</span></div>
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<span class="s1">half red onion, peeled and finely sliced</span></div>
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<span class="s1">1/2 thumb ginger, peeled and finely chopped</span></div>
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<span class="s1">handful of sugar snap peas</span></div>
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<span class="s1">1 spring onion, sliced</span></div>
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<span class="s1">handful of bean sprouts</span></div>
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<span class="s1">two leaves of pak choi</span></div>
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<span class="s1">straight to wok noodles for one</span></div>
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<span class="s1">a bowls worth of chicken or vegetable stock</span></div>
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<span class="s1">tsp malt vinegar</span></div>
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<span class="s1">slosh of soy sauce </span></div>
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<span class="s1">1 to 2 tbsp sweet chili sauce (depending on taste)</span></div>
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<span class="s1">large pinch of sugar</span></div>
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<span class="s1">finely sliced cucumber, to serve</span></div>
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<span class="s1">coriander leaves, to serve</span></div>
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<li class="li1" style="text-align: justify;"><span class="s1">Warm up the stock and add the vinegar, soy sauce, sweet chili sauce and sugar. Keep on a low heat whilst you prepare the greens.</span></li>
<li class="li1" style="text-align: justify;"><span class="s1">Heat a small amount of oil in a frying pan, add the noodles and toss for 1 minute. Then add the remaining ingredients and toss for a further minute. You want the veg slightly charred but still crunchy. </span></li>
<li class="li1" style="text-align: justify;"><span class="s1">Put the veg and noodles in the bowl and pour over the stock. Serve with a sprinkling of coriander and scatter of sliced cucumber.</span></li>
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Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.com2tag:blogger.com,1999:blog-8309082052766356056.post-34924302754560009442013-01-23T13:12:00.000+00:002013-01-23T13:12:32.723+00:00Smoked Salmon Parcels with Cucumber Ribbons and Melba Toast<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9X0OCi1yHlfz77L2YltuxlrakSUxjuWPK8b_-Niw5ltW5mkYF1E9MkLx4G_UdBukyKRaB_71rhdCfMycmEkClSv7BeRiDZUUiISDECMNCWwTbKM1YsNBQI5pEy7k_4TVR0ox6zlH8AaE/s1600/Smoked+Salmon+Parcels+with+Cucumber+Ribbons+and+Melba+Toast.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9X0OCi1yHlfz77L2YltuxlrakSUxjuWPK8b_-Niw5ltW5mkYF1E9MkLx4G_UdBukyKRaB_71rhdCfMycmEkClSv7BeRiDZUUiISDECMNCWwTbKM1YsNBQI5pEy7k_4TVR0ox6zlH8AaE/s640/Smoked+Salmon+Parcels+with+Cucumber+Ribbons+and+Melba+Toast.JPG" width="640" /></a><br />
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<span class="s1">The inspiration for this recipe was a Christmas present, the salmon being the ‘parcel’ and the cucumber strips the ‘ribbons’. Quite rich and very spoily, it made the perfect starter to our Christmas Day feast, and was terribly simple to make too, allowing for optimum present opening time. None of the flavours overpower the salmon, instead complimenting one another, and it looks suitably celebratory on the plate. With Valentine’s Day coming up there really is no excuse not to make this starter, perhaps in heart shaped moulds.</span></div>
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<span class="s1">Serves 6</span></div>
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<span class="s1">700g high quality smoked salmon slices </span></div>
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<span class="s1">300g creme fraiche</span></div>
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<span class="s1">100g cream cheese</span></div>
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<span class="s1">1 tbsp finely chopped fennel</span></div>
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<span class="s1">1tsp caster sugar</span></div>
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<span class="s1">2 tbsp lemon juice</span></div>
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<span class="s1">fresh dill, finely chopped, plus sprigs to decorate</span></div>
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<span class="s1">1 lemon, cut into quarters</span></div>
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<span class="s1">olive oil, to grease the ramekins</span></div>
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<span class="s1">5 slices of white bread</span></div>
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<span class="s1">1 cucumber, peeled into ribbons</span></div>
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<li class="li2" style="text-align: justify;"><span class="s1">Whizz 200g smoked salmon in a food processor briefly, so that it remains bitty and hasn’t turned to mush. Add the creme fraiche, cream cheese, and whizz briefly again.</span></li>
<li class="li2" style="text-align: justify;"><span class="s1">Put into a bowl and add the fennel, sugar, lemon juice, chopped dill (to taste), salt and pepper.</span></li>
<li class="li2" style="text-align: justify;"><span class="s1">Grease 6 ramekins (which can hold about 100ml of water) with the oil, then line with the remaining salmon.</span></li>
<li class="li2" style="text-align: justify;"><span class="s1">Spoon in the mixture, and then seal by turning over the edges of the salmon, and adding a further piece to ensure there are no gaps.</span></li>
<li class="li2" style="text-align: justify;"><span class="s1">Cover with cling film and chill in the fridge overnight.</span></li>
<li class="li2" style="text-align: justify;"><span class="s1">To serve, turn out on to plates (they should come out with a little coaxing using a knife), and surround with the cucumber ribbons. Add a dill garnish to the top, and scatter around, and add the lemon quarters. Serve with the melba toasts.</span></li>
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<span class="s1">To make the melba toast, toast sliced bread in a toaster, then when it pops up immediately slice the toast again and</span><span class="s1"> cut off the crusts</span>. Place in the oven, middle, non toasted side up, and leave until the toast starts to curl and brown. This will take about half an hour, but keep an eye on it!! Carefully remove, and store in an airtight container until ready to serve. </div>
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Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.com2tag:blogger.com,1999:blog-8309082052766356056.post-9002453588229723462012-12-24T11:38:00.000+00:002012-12-24T11:38:35.751+00:00Christmas Cake: Part Two 'Wreath Design'<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFSw-rbJidQqIyurVxxCjVQM-CE1KK0cIFb4m35hNk8eoILXeoZ-PDDv74iNKHwWrW2gwHis-1jt3dLzpV4MZL_XJsseyJ7MZjapxMscYHK_0Z5VwvjxWBFQU_hA_OSnrwKh7V8ZybbPo/s1600/Christmas+Cake+12+6.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFSw-rbJidQqIyurVxxCjVQM-CE1KK0cIFb4m35hNk8eoILXeoZ-PDDv74iNKHwWrW2gwHis-1jt3dLzpV4MZL_XJsseyJ7MZjapxMscYHK_0Z5VwvjxWBFQU_hA_OSnrwKh7V8ZybbPo/s640/Christmas+Cake+12+6.JPG" width="640" /></a><br />
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<span class="s1">So here it is, Part Two of this years Christmas Cake creation. The presents have been bought, wrapped and placed under the tree, the larder has been stocked and the first Guylian seashell of the season has been scoffed. It was time for one of my last, and most favourite Christmas traditions of the year, decorating the cake. Scan down to the next post and you will see that with the help of Dad (and Delia) I made my first Christmas cake from scratch, so spent a long time deciding on the best way to decorate it, to truly do it justice.</span></div>
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<span class="s1">Past decorations have included Santa’s and Trees, Presents and Carol Singers, <a href="http://student-culinary-conquests.blogspot.co.uk/2011/01/christmas-interlude.html" target="_blank">a classy Candle creation</a> and <a href="http://student-culinary-conquests.blogspot.co.uk/2011/12/happy-christmas.html" target="_blank">a slightly less classy Christmas dinner spread</a>. This year I opted for the traditional Christmas Wreath, and went all out buying edible powders, glitters and stars to make it dazzle.</span></div>
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<span class="s1">I started by putting a layer of marzipan and icing on to the cake, before creating the holly and ivy leaves by hand, which I painted in situ on the cake.</span></div>
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<span class="s1">I created sparkly paint by mixing the gel colours with golden powder, which created a beautiful metallic effect. I then added berries for the holly before rolling out strips of marzipan to create ribbons that appear wound around the wreath and a big bow to finish the whole thing off. </span></div>
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<span class="s1">I finally sprinkled some edible gold stars over the wreath, and VOILA, my Christmas Cake of 2012 was complete.</span></div>
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<span class="s1">Wishing all my lovely readers an Exceedingly Happy Christmas!!</span></h3>
Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.com5tag:blogger.com,1999:blog-8309082052766356056.post-58475952675956303582012-11-18T19:47:00.001+00:002012-11-18T19:47:12.060+00:00Christmas Cake: Part One<div class="p1">
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<tr><td class="tr-caption" style="text-align: center;">Chopped candied peel and raisins, sultanas, currants, cherries and Brandy</td></tr>
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<span class="s1">I write this whilst watching Home Alone, my first Christmas movie of the year. I don’t know about you but I am fully in the Christmas mood already, my christmas list is written, I’ve loved seeing the lights go up around town, and have thoroughly enjoyed bookmarking recipes in the extra special sparkly December issue of Good Food. Making the all important Christmas Cake was quite literally the icing on the cake. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3aCDYvNum5Lb0QoWqZnPMFczmyHLu5Qmx6ciqDrQb3FngmfWWHaUO0E0crm5v7wBuORnMFKJyoD_odL-edqNg5Lm8D8NB2aKRHU_Vbfq8-umoD1FBPf1PPC8q9fw4V4TtZEET-yDTwA/s1600/Christmas+Cake+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3aCDYvNum5Lb0QoWqZnPMFczmyHLu5Qmx6ciqDrQb3FngmfWWHaUO0E0crm5v7wBuORnMFKJyoD_odL-edqNg5Lm8D8NB2aKRHU_Vbfq8-umoD1FBPf1PPC8q9fw4V4TtZEET-yDTwA/s320/Christmas+Cake+1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to be mixed then covered and left overnight</td></tr>
</tbody></table>
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<div class="p1">
</div>
<div style="text-align: justify;">
<span class="s1">Last weekend my grandmother celebrated her 80th Birthday, and all the family descended on Bath for the festivities. This was a brilliant excuse for my dad and I to make the Christmas Cake, the first one I’ve ever made. </span></div>
<span class="s1"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzTPPheguFLcHx-N20IYcfc0Y0MQFEdiHbcgeZeDqtHt19DQueAXcGTTp1zBi_nZroWeJrOtXuQHnR7WoALJPn9RWLz3h13J7A5JRUPiWalwZElsC6HtfLQb5_P1cnl_CIP_cFod83v2U/s1600/Christmas+Cake+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzTPPheguFLcHx-N20IYcfc0Y0MQFEdiHbcgeZeDqtHt19DQueAXcGTTp1zBi_nZroWeJrOtXuQHnR7WoALJPn9RWLz3h13J7A5JRUPiWalwZElsC6HtfLQb5_P1cnl_CIP_cFod83v2U/s320/Christmas+Cake+2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fruit being mixed into flour, butter, egg and spices mix</td></tr>
</tbody></table>
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<div style="text-align: justify;">
<span class="s1">We opted for <a href="http://www.deliaonline.com/recipes/cuisine/european/english/the-classic-christmas-cake.html" target="_blank">Delia Smiths classic Christmas Cake recipe</a>, and I thought I would share with you some snaps of the cake thus far. </span><span style="text-align: center;">I must say the baking seemed to go without a hitch, except for the minor panic when we realised we were pretty short on large mixing bowls. </span></div>
<span style="text-align: center;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaVU3SvV4ZQKG8GoAxEMmu60bPxOwwo6ZZHFmo3sQ6R5Df1MIBkNNLWyhRjb_o_xQtUNauRDltXAb9Lp8PHQpgIGbeExhQuW8gI6S6L96w_yTwJ0QvUX_LAaZLiSAeGBnc-2djvqVmjfY/s1600/Christmas+Cake+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaVU3SvV4ZQKG8GoAxEMmu60bPxOwwo6ZZHFmo3sQ6R5Df1MIBkNNLWyhRjb_o_xQtUNauRDltXAb9Lp8PHQpgIGbeExhQuW8gI6S6L96w_yTwJ0QvUX_LAaZLiSAeGBnc-2djvqVmjfY/s320/Christmas+Cake+3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixed</td></tr>
</tbody></table>
<br />
<div style="text-align: justify;">
<span style="text-align: center;">The recipe was easy to follow, and although I had to get the train back to Brighton before it came out of the oven, my dad assures me it looked and smelt great. </span></div>
<div style="text-align: justify;">
<span style="text-align: center;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVPWib0lO-P0kulSe6PrJVHoAWCsZg4sOaUVM9muUleYt6lf-Q_XQPevVai-2M5F83uHFSBLGoipUxqXonvZBh5iEJfVU8JerhbnFYNRFE_DLVt-qpLN-ddh9fp3Amdnf6CeMeIxTEXw/s1600/Christmas+Cake+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVPWib0lO-P0kulSe6PrJVHoAWCsZg4sOaUVM9muUleYt6lf-Q_XQPevVai-2M5F83uHFSBLGoipUxqXonvZBh5iEJfVU8JerhbnFYNRFE_DLVt-qpLN-ddh9fp3Amdnf6CeMeIxTEXw/s320/Christmas+Cake+4.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the oven</td></tr>
</tbody></table>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="text-align: center;">Now its been wrapped up, except for the occasional brandy feeding, until its time to decorate. Stay tuned for Part Two, coming your way in a month or so!! </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-gCWyNy3IH6tZTiCVoa4TKL_9wsIBmvBXOitRx8Ud3oMfrORi5MwYdTP18shPDkOlb4wh3A3pUPjemBOqdxl8qhfvwuZ0n6sVc3WvgWCrCl7-w7rHjoeC3GaUy48m_mXl17DOSpPZyY/s1600/Christmas+Cake+5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-gCWyNy3IH6tZTiCVoa4TKL_9wsIBmvBXOitRx8Ud3oMfrORi5MwYdTP18shPDkOlb4wh3A3pUPjemBOqdxl8qhfvwuZ0n6sVc3WvgWCrCl7-w7rHjoeC3GaUy48m_mXl17DOSpPZyY/s320/Christmas+Cake+5.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All wrapped up for its 4 and a half hours in the oven</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhziy1ktlI_F79gaK0L0H9VGldcQSKcEDzvm0ww2T8AqZ6RJ-DMLdXrksEKa_Whhj8-tVzxITUWe2Vje2q2QUllTQ8sQbbEIKLpYxNN6uM8hTZGszu0YbVNURs6DtVDZCvxmj-shizvHFY/s1600/Christmas+Cake+6.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhziy1ktlI_F79gaK0L0H9VGldcQSKcEDzvm0ww2T8AqZ6RJ-DMLdXrksEKa_Whhj8-tVzxITUWe2Vje2q2QUllTQ8sQbbEIKLpYxNN6uM8hTZGszu0YbVNURs6DtVDZCvxmj-shizvHFY/s640/Christmas+Cake+6.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ta Da!!</td></tr>
</tbody></table>
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<br />Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.com2tag:blogger.com,1999:blog-8309082052766356056.post-70819633020200179202012-10-14T21:02:00.000+01:002012-10-14T21:02:26.614+01:00Chorizo and Chickpea Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyhyRbHWXLsrDGihQp0eQMTgAqlLFjWpAGbB62KmwK62B3nwinfhX55F-2slxUjKjY7HLYUftKEYwepIhE_WPLV79D5VfVRKDtnuErjPFoDf7jq2jMDr5oUb4V8iVJMkqMPLtvtvUUJBU/s1600/chorizo+and+chickpea+soup+1.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyhyRbHWXLsrDGihQp0eQMTgAqlLFjWpAGbB62KmwK62B3nwinfhX55F-2slxUjKjY7HLYUftKEYwepIhE_WPLV79D5VfVRKDtnuErjPFoDf7jq2jMDr5oUb4V8iVJMkqMPLtvtvUUJBU/s640/chorizo+and+chickpea+soup+1.JPG" width="640" /></a><br />
<div class="p1" style="text-align: justify;">
<span class="s1">I am fast becoming a big fan of soup. It’s strange really as I’ve never been big on mushed indistinct food stuffs in the past, but since I’ve been back at university and the weather has turned so cold it’s the first thing I turn to when I’m wanting something warming and packed with lots of good things. I think the fact that I always add a home baked roll with wedges of goat butter into the mix makes the whole thing even more appealing.</span></div>
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<div class="p1" style="text-align: justify;">
<span class="s1">That this soup came out so well is a bit of a fluke really. I always like to have a chorizo on the go, it perks up even the most boring of dishes, and the other ingredients were knocking about at the back of the cupboard. The result is a hearty meaty soup with a slight kick, and enough chickpeas to make a filling supper. </span></div>
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<span class="s1"></span><br /></div>
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<span class="s1">Being a DIY job I’m not ashamed to say that this soup is a work in progress. On its own it’s great, but I don’t think it would hurt too much to throw in some more veg, a little chopped celery or some peppers perhaps.</span></div>
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<span class="s1"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh25S5daVS43FtrxON8tyezQxPGMkR-1rpSJB9wlEd_iw0GLrBW_Sj5nrXP07lJPhiiFzmePXhPuMdl5vRGhzN7meBSFgFqFdQoC51plbrFO4nC79IfTzQh-Xzd8l6Ry6W-BmoyrHaIWwQ/s1600/Chorizo+and+chickpea+soup.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh25S5daVS43FtrxON8tyezQxPGMkR-1rpSJB9wlEd_iw0GLrBW_Sj5nrXP07lJPhiiFzmePXhPuMdl5vRGhzN7meBSFgFqFdQoC51plbrFO4nC79IfTzQh-Xzd8l6Ry6W-BmoyrHaIWwQ/s640/Chorizo+and+chickpea+soup.JPG" width="640" /></a></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">Serves 2</span></div>
<div class="p1">
<span class="s1">1 cured chorizo sausage, chopped</span></div>
<div class="p1">
<span class="s1">1/2 red onion, chopped</span></div>
<div class="p1">
<span class="s1">1 garlic clove, peeled and crushed</span></div>
<div class="p1">
<span class="s1">a pinch of paprika</span></div>
<div class="p1">
<span class="s1">a heaped teaspoon of dried oregano</span></div>
<div class="p1">
<span class="s1">200g tinned chopped tomatoes</span></div>
<div class="p1">
<span class="s1">200g tinned chickpeas, drained and rinsed</span></div>
<div class="p1">
<span class="s1">500ml vegetable stock</span></div>
<div class="p1">
<span class="s1">salt and pepper</span></div>
<div class="p1">
<span class="s1">small handful basil leaves, sliced into strips</span></div>
<ol class="ol1">
<li class="li1"><span class="s1">In a large saucepan that has a lid, fry the chorizo on a medium heat until it begins to release its oil and starts to crisp.</span></li>
<li class="li1"><span class="s1">Add the garlic, onion, paprika and onion and cook on a low heat until the onion has turned translucent. Stir occasionally.</span></li>
<li class="li1"><span class="s1">Add the tomatoes and cook for 5 minutes, then add the stock and chickpeas and bring to a boil.</span></li>
<li class="li1"><span class="s1">Cover and simmer for 15 minutes.</span></li>
<li class="li1"><span class="s1">Season and add the basil, then simmer with the lid on for a further 10 minutes or so.</span></li>
</ol>
Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.com2tag:blogger.com,1999:blog-8309082052766356056.post-66356584806625712262012-09-25T14:57:00.000+01:002012-09-25T14:57:54.616+01:00Sweet and Spicy Beef Stir-Fry with Ginger<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhNM11n-1-wMByeq7f3PN3S35wS5Ll5YLaXWXxliBgaclMW0f5PXlkM-3Opq69WraeOd397ynZz7zaTPZBxEf_ww90YpqsGcw8GHoHBmuF5OeJcZUhWq-HwZTyFCUKqlzrYgZlraBX8II/s1600/Sweet+and+Spicy+Beef+Stir-fry+1.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhNM11n-1-wMByeq7f3PN3S35wS5Ll5YLaXWXxliBgaclMW0f5PXlkM-3Opq69WraeOd397ynZz7zaTPZBxEf_ww90YpqsGcw8GHoHBmuF5OeJcZUhWq-HwZTyFCUKqlzrYgZlraBX8II/s640/Sweet+and+Spicy+Beef+Stir-fry+1.JPG" width="640" /></a><br />
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<div style="text-align: justify;">
This summer hasn’t been great. I’m not going to bore you with the details, as this is a cooking blog not a diary. But things are on the up. I started an MA and diploma in Multimedia Journalism this week, and can’t wait to get back into writing again after a 2 month long hiatus. </div>
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<div class="p1" style="text-align: justify;">
<span class="s1">I created this recipe forever ago, ready to share with you, but then life got too much and I completely forgot about. Quite how I forgot about it I don’t know, because it’s the most quickest, easiest and tastiest supper. I for one am a great fan of sweet flavours in savoury food, I always order a fruity Chicken Kashmiri from my local Indian takeaway, and scatter extra pineapple over my pizzas. The fresh pineapple used here adds just the right amount of sweetness, complimenting the beef well. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinBdv6Ido4S5TgzE-7f1ORxhIodSzGeCPcPChmRlOn0OiEGc-UxdeY_nXe_0u1Yh1UWsAAFsbEQNIMeXpMVkM5d14PbwuT9e_MF5vbUkrqVzE4VHYHuPEqT4Tfqv3vvrQCbXXF0unIydg/s1600/Sweet+and+Spicy+Beef+Stir-fry.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinBdv6Ido4S5TgzE-7f1ORxhIodSzGeCPcPChmRlOn0OiEGc-UxdeY_nXe_0u1Yh1UWsAAFsbEQNIMeXpMVkM5d14PbwuT9e_MF5vbUkrqVzE4VHYHuPEqT4Tfqv3vvrQCbXXF0unIydg/s640/Sweet+and+Spicy+Beef+Stir-fry.JPG" width="640" /></a></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">Serves 2</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">300g rump steak, thinly sliced</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">3 tbsp soy sauce</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">2 tbsp brown sugar</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">1 tbsp Tabasco sauce</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">1/2 tbsp rice vinegar</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">1/2 tbsp rice mirin wine</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">thumb sized piece of ginger, peeled and sliced into thin matchsticks</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">handful of mange tout</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">4 spring onions, thickly sliced</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">100g pineapple, cut into small pieces</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">large handful of beansprouts</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">coriander leaves, to garnish</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">rice, to serve</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">splash of olive oil</span></div>
<ol class="ol1">
<li class="li1" style="text-align: justify;"><span class="s1">Put the beef in a bowl with the soy sauce, sugar, tabasco, vinegar and wine, and marinate for 10 minutes or so.</span></li>
<li class="li1" style="text-align: justify;"><span class="s1">Heat the oil in a large deep frying pan, lift the beef from the marinade and add to pan, searing quickly on all sides, before removing to a plate.</span></li>
<li class="li1" style="text-align: justify;"><span class="s1">Add the ginger to the pan and fry for a minute, then add the mange tout, before adding the onion, pineapple, beansprouts and any remaining marinade.</span></li>
<li class="li1" style="text-align: justify;"><span class="s1">Fry on a high heat, stirring constantly. After a minute add the beef and give everything a good stir. </span></li>
<li class="li1" style="text-align: justify;"><span class="s1">Serve over rice, and garnish with the coriander leaves. </span></li>
</ol>
Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.com2tag:blogger.com,1999:blog-8309082052766356056.post-80603327250326561162012-07-18T17:34:00.000+01:002012-07-18T17:34:00.087+01:00Healthy Turkey Burgers with Pita, Tzatziki and Salad Leaves<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1UeP239_Os6TvCFGBiOOYUFBlEtW5pQ4TAxE-MfMPkWyzkzanI1-FwBBjACTB4D3fRF5Ma1SLP1aFA6bKOQlIYA1cMaRC_b2ubHzFZSIceYA0mJhwuK78ltElpIIxheEZrxpBRTzdDk/s1600/Healthy+Turkey+Burgers.JPG" imageanchor="1" style="background-color: white; clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1UeP239_Os6TvCFGBiOOYUFBlEtW5pQ4TAxE-MfMPkWyzkzanI1-FwBBjACTB4D3fRF5Ma1SLP1aFA6bKOQlIYA1cMaRC_b2ubHzFZSIceYA0mJhwuK78ltElpIIxheEZrxpBRTzdDk/s640/Healthy+Turkey+Burgers.JPG" width="640" /></a><br />
<div class="p1">
<span class="s1">About three years ago I went to university, drank beer and ordered too much takeaway. I started a food blog and became addicted to recipe books and cooking. It was only a matter of time before I needed the intervention of a personal trainer. </span></div>
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<div class="p2">
<span class="s1"></span></div>
<div class="p1">
<span class="s1">Last week I began a four week programme of exercising with Emily, and a healthy eating plan. Note that this is not a diet, it’s a nutrition plan, which sounds so much more inviting. Well, I’m loving it so far, slightly because I went home this weekend and broke all the rules, but mostly because it tells me to eat more then I usually do. Salads, seeds and oat cakes loom large, but so do lovely fresh vegetables, fruits and protein rich meat and fish. My shopping trolley was looking so good this morning I nearly took a photo of it. I’m not THAT cool though. </span></div>
<div class="p2">
<span class="s1"></span></div>
<div class="p2">
<br /></div>
<div class="p1">
<span class="s1">One supper suggestion on the plan is grilled turkey burgers with pita and salad, and the recipe below is my interpretation of the brief. I used extra lean turkey breast mince which contains only two grams of fat, regular lean contains about six, which just don’t cut it I’m afraid. The tzatziki uses low fat Greek yoghurt, and the pita bread is of the extra groovy, crammed with seeds, wholegrain variety. The whole lot’s either grilled or raw. And most importantly, it was delicious and I don’t feel like I’m starving myself. Ben’s even requested it again, the ultimate seal of approval!! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Jpkt1H8-2Ne0Jpz6a9izXHzCX1E0JeoydtolSutkw8jC_z97z8TpjXLZPEzIxgFyBwyEqNB47ngWwx3ud0eYJtQ1ciLOyAmLWI-LxuKfqfHp3Sm-m119Tj0IfxCdKXivIBOXeaVJdt0/s1600/Healthy+Turkey+Burgers+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Jpkt1H8-2Ne0Jpz6a9izXHzCX1E0JeoydtolSutkw8jC_z97z8TpjXLZPEzIxgFyBwyEqNB47ngWwx3ud0eYJtQ1ciLOyAmLWI-LxuKfqfHp3Sm-m119Tj0IfxCdKXivIBOXeaVJdt0/s640/Healthy+Turkey+Burgers+1.JPG" width="640" /></a></div>
<div class="p1">
<span class="s1">Serves 2 greedy people, or 4 calorie counters</span></div>
<div class="p1">
<span class="s1">- For the Burgers -</span></div>
<div class="p1">
<span class="s1">500g extra lean turkey breast mince</span></div>
<div class="p1">
<span class="s1">1 onion, peeled and grated</span></div>
<div class="p1">
<span class="s1">1 garlic clove, crushed</span></div>
<div class="p1">
<span class="s1">handful of fresh mint leaves, chopped</span></div>
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<span class="s1">1 tsp dried oregano</span></div>
<div class="p1">
<span class="s1">salt and pepper</span></div>
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<span class="s1">a sprinkle of cayenne pepper</span></div>
<div class="p1">
<span class="s1">- For Everything Else - </span></div>
<div class="p1">
<span class="s1">salad leaves, I’ve used spinach</span></div>
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<span class="s1">1 spring onion, chopped</span></div>
<div class="p1">
<span class="s1">1 tomato, sliced</span></div>
<div class="p1">
<span class="s1">drizzle of extra virgin olive oil</span></div>
<div class="p1">
<span class="s1">2 small wholemeal pitas, halved</span></div>
<div class="p1">
<span class="s1">Tzatziki (my recipe can be found here, use low fat Greek yoghurt)</span></div>
<ol class="ol1">
<li class="li1"><span class="s1">Preheat the grill. Mix all the burger ingredients together in a bowl, and shape into four burgers. Grill for approximately 8 minutes on each side, until golden brown and cooked through. </span></li>
<li class="li1"><span class="s1">Put together all the other ingredients on the serving plate, and serve the burgers on top, with plenty of tzatziki on the side.</span></li>
</ol>Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.com2tag:blogger.com,1999:blog-8309082052766356056.post-82791635389394207782012-07-14T17:25:00.000+01:002012-07-14T17:25:00.205+01:00Grilled Halloumi with Fresh Tomato and Mint, served on Pita<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27FAKHKoVurxuQlqTapW4fxh8NdwQcMlVauMD3MChWO_Y19mGQSmTn_yfgCdboBBZq94kJY-nnytFKP0sy8P8XVeZuc_vDA19JK3hsFywo1BUPRHgjjDRzBVpUJKORdGtNoow5_H-bT4/s1600/Grilled+Halloumi+with+fresh+tomato+1.JPG" imageanchor="1" style="background-color: white; clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27FAKHKoVurxuQlqTapW4fxh8NdwQcMlVauMD3MChWO_Y19mGQSmTn_yfgCdboBBZq94kJY-nnytFKP0sy8P8XVeZuc_vDA19JK3hsFywo1BUPRHgjjDRzBVpUJKORdGtNoow5_H-bT4/s640/Grilled+Halloumi+with+fresh+tomato+1.JPG" width="640" /></a><br />
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<span class="s1">There are a few things in life that I really can’t stand, late buses, spitting in the street, exams, that sort of thing. The flavour of raw tomato is another... or so I thought. Ben will tell anyone who’ll listen that I’m one of the most pickiest girls in the world, but really I’m not that bad. I do, however, have very particular requirements on a number of things, coffee for example, and now, it would appear, raw tomatoes. Because, for the first time in forever I ate a raw tomato and didn’t screw my face up at it. Brilliant. Well not quite, the special requirement is that it’s a firm, bright red Greek tomato, preferably eaten next to a pool or by the beach. I had hoped that any old tomato would do, but like good coffee, the alternative really doesn’t come close. </span></div>
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<div class="p1" style="text-align: justify;">
<span class="s1">The tomato in this recipe, I’m sad to say, didn’t quite meet my exacting standards, but I’m pretty sure anyone normal would like it just fine, and placed alongside all the other ingredients this dish is a real treat, simple to make and gorgeously vibrant in colour. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQXdo8be4iRqUUdmDrVGfPPaUGdXfNTSS8dGB3TQ1NDdypAysy8uis_Y71WgixipUaxtDxIeAf59kLDMqNNEDoIUnEBy9gW-ww4IfHTj01spI6_1RysIK2-Kl4SmLb33qHP7Yowq7FgI/s1600/Grilled+Halloumi+with+fresh+tomato.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQXdo8be4iRqUUdmDrVGfPPaUGdXfNTSS8dGB3TQ1NDdypAysy8uis_Y71WgixipUaxtDxIeAf59kLDMqNNEDoIUnEBy9gW-ww4IfHTj01spI6_1RysIK2-Kl4SmLb33qHP7Yowq7FgI/s640/Grilled+Halloumi+with+fresh+tomato.JPG" width="640" /></a></div>
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<div class="p1" style="text-align: justify;">
<span class="s1">Serves One as a lunch, or Two as a starter</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">8 thick slices of Halloumi</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">half a firm tasty tomato, cut into 8 slices</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">2 tsp dried oregano</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">1-2 Pita breads</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">small handful of fresh mint leaves</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">a good drizzle of extra virgin olive oil</span></div>
<ol class="ol1">
<li class="li1" style="text-align: justify;"><span class="s1">Place the halloumi slices onto a baking tray or griddle pan (depending on which you have) and sprinkle with oregano and a little olive oil. Grill, or griddle, until golden brown. </span></li>
<li class="li1" style="text-align: justify;"><span class="s1">To assemble, place a heated pita in the centre of the plate, and alternate the tomato and halloumi, creating a fan effect around the bread. </span></li>
<li class="li1" style="text-align: justify;"><span class="s1">Drizzle with olive oil and scatter with mint leaves. </span></li>
</ol>Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.com3tag:blogger.com,1999:blog-8309082052766356056.post-85536194877836642482012-07-11T19:33:00.000+01:002012-07-11T19:34:17.544+01:00Courgette Balls with Feta Dip<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho46Uyhenac3GhIvfqxuXU0v6CEFtuqLkthl6uYcDTz_JqHStyi5hzsIILdPu6wKXrs8KOCQQ_JOzjlXIVSVLB7bfkxT_6tSikDaiulo-b2lC4IQXDxjLwfDSm2WA6Lbg1zWxVsSy1f_U/s1600/Courgette+Balls+with+Feta+Dip+1.JPG" imageanchor="1" style="background-color: white; clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho46Uyhenac3GhIvfqxuXU0v6CEFtuqLkthl6uYcDTz_JqHStyi5hzsIILdPu6wKXrs8KOCQQ_JOzjlXIVSVLB7bfkxT_6tSikDaiulo-b2lC4IQXDxjLwfDSm2WA6Lbg1zWxVsSy1f_U/s640/Courgette+Balls+with+Feta+Dip+1.JPG" width="640" /></a><br />
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<span class="s1"><br /></span><br />
<span class="s1">A couple of weeks ago Mum and I visited the Greek island of Mykonos, for some long overdue rest and sun. I’ve been to plenty of the islands in the past, but I must say Mykonos is probably one of the most beautiful of the lot. It also boasts some excellent restaurants with innovative Greek style menus. <a href="http://www.avlitouthodori.gr/" target="_blank">Avli Tou Theodori</a> on the beach of Platis Gialos is one such example, and is well worth a visit if you are lucky enough to find yourself in the area. We visited twice, Mum opting for the same starter and main course on both occasions, it was just that good.</span></div>
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<span class="s1"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyqTlD4ewZvl-h_aWI0MkD9ZWFtz3Y785DDoGuRQcAQuGZS0s0648YXxSwIR5vL__5tnJLtY8jn5Rn83hfcJYITjdK6kihpBcFkw9s4niRQIBS_BilHGeiHLXcF0uQCnpTgBCMt801JQU/s1600/Avli+Tou+Theodori.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyqTlD4ewZvl-h_aWI0MkD9ZWFtz3Y785DDoGuRQcAQuGZS0s0648YXxSwIR5vL__5tnJLtY8jn5Rn83hfcJYITjdK6kihpBcFkw9s4niRQIBS_BilHGeiHLXcF0uQCnpTgBCMt801JQU/s640/Avli+Tou+Theodori.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Avli Tou Theodori</td></tr>
</tbody></table>
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<span style="font-size: x-small;"><br /></span></div>
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<span class="s1">This recipe is my take on the <i>Zucchini and Tomato Balls served with Fresh Oregano and Feta Cheese Dip</i>, and although I may not have the heat, the beach and the Greek hospitality, the flavours of this dish go a small way to lightening up my little Brighton flat on this most dingy July day. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQeEVhSlPQ8ZDQoY1xqTarAqDAECQhTWpvNBTIQlfqBL2nZZo7J4BFUy0QUWyvecJ4i5vpR2A4KJ90i-DZ7tuOaoR88Cfq-eHTHLgyn9LCH2N5FiJLAq9PmA4xk4A98tCVTppm2Z5Lm6g/s1600/Courgette+Balls+with+Feta+Dip.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQeEVhSlPQ8ZDQoY1xqTarAqDAECQhTWpvNBTIQlfqBL2nZZo7J4BFUy0QUWyvecJ4i5vpR2A4KJ90i-DZ7tuOaoR88Cfq-eHTHLgyn9LCH2N5FiJLAq9PmA4xk4A98tCVTppm2Z5Lm6g/s640/Courgette+Balls+with+Feta+Dip.JPG" width="640" /></a></div>
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<span class="s1">Serves One as a light lunch, or two as a starter</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">-for the courgette balls-</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">half a courgette, grated, deseeded and strained of excess water</span></div>
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<span class="s1">1 clove of garlic, peeled and finely chopped</span></div>
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<span class="s1">1 spring onion, sliced</span></div>
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<span class="s1">thumb sized chunk of feta, crumbled</span></div>
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<span class="s1">1 egg, beaten</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">small handful of fresh mint, chopped</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">2 tbsp flour</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">salt and pepper to taste</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">oil, to fry</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">-for the dip-</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">a good wedge of feta, crumbled</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">1 tbsp extra virgin olive oil</span></div>
<div class="p1" style="text-align: justify;">
<span class="s1">1 tbsp lemon juice</span></div>
<ol class="ol1">
<li class="li1" style="text-align: justify;"><span class="s1">Combine the courgette, garlic, spring onion, feta, mint, salt and pepper, and flour in a large bowl, then add the egg and mix.</span></li>
<li class="li1" style="text-align: justify;"><span class="s1">Form into three or four flattish balls, and sprinkle with a little extra flour. Heat the oil in a frying pan and fry the balls for about 3 minutes in each side until golden brown.</span></li>
<li class="li1" style="text-align: justify;"><span class="s1">Meanwhile, make the feta dip by mixing the dip ingredients in a bowl and mashing everything together using a fork to create a smooth consistency. </span></li>
<li class="li1" style="text-align: justify;"><span class="s1">Serve the balls alongside the dip.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOT4yEGAmZxcwMW4Japt9pZmGNBIHIqLFdXskSEw8whYi-UT2wa6cUrMvBaHhp6yX6t97vWq1MuZn4goIzWRTFXYXXZAAA6UGylIytsjEdcoUT8oZGtBTM-X_3fwtlmMIrMygFT9Q_ROU/s1600/Courgette+Balls+with+Feta+Dip+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOT4yEGAmZxcwMW4Japt9pZmGNBIHIqLFdXskSEw8whYi-UT2wa6cUrMvBaHhp6yX6t97vWq1MuZn4goIzWRTFXYXXZAAA6UGylIytsjEdcoUT8oZGtBTM-X_3fwtlmMIrMygFT9Q_ROU/s640/Courgette+Balls+with+Feta+Dip+2.JPG" width="640" /></a></div>
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<br /></div>Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.com2tag:blogger.com,1999:blog-8309082052766356056.post-62010238714902353292012-07-01T13:35:00.002+01:002012-07-01T13:35:56.660+01:00Awards, Awards, Awards<span style="background-color: white;">Over the last month or so I have managed to accumulate a few blog awards. I love receiving feedback from my lovely fellow bloggers, so a big thank you to </span><a href="http://misscakeaholic.blogspot.co.uk/" style="background-color: white;" target="_blank"><i>Miss Cakeaholic</i></a><span style="background-color: white;"> and </span><a href="http://www.viewfromthetable.co.uk/" style="background-color: white;" target="_blank"><i>The View From the Table</i></a><span style="background-color: white;"> for passing on the following awards.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCwWAQFeNIiwrkaYfCGc2fsBCqVIH8vCm6xOqkkX5X-wR0tbW_7Xc3AFiFJIwAMfXCzuBoVjCjILpkW1vIpNhC9NHUEm2nX1a4Wj1Jq0bZHdhGfXLMPm1g1bJHCqzfcp_bvUml2xA1Vsw/s1600/sunshine+award.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCwWAQFeNIiwrkaYfCGc2fsBCqVIH8vCm6xOqkkX5X-wR0tbW_7Xc3AFiFJIwAMfXCzuBoVjCjILpkW1vIpNhC9NHUEm2nX1a4Wj1Jq0bZHdhGfXLMPm1g1bJHCqzfcp_bvUml2xA1Vsw/s1600/sunshine+award.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErrQOdAbGGmHV9z_MRfR49iFbHgbVFvU_d-AfjSc6Nsr8aOM9LP5Se7h8qpEee6ftIwYC1NkOE7T804WWGNc2sadyPHbP1qA7BkGFT5Y_jSgjWSNCwZqIPJ2bp2N5N0tWjFNNO1njVBE/s1600/Versatile-Blogger-Award-Copy-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErrQOdAbGGmHV9z_MRfR49iFbHgbVFvU_d-AfjSc6Nsr8aOM9LP5Se7h8qpEee6ftIwYC1NkOE7T804WWGNc2sadyPHbP1qA7BkGFT5Y_jSgjWSNCwZqIPJ2bp2N5N0tWjFNNO1njVBE/s1600/Versatile-Blogger-Award-Copy-2.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl2mQAyZ2gFG-RjcSZ5-qosmmfeML8uJJUuyBWzQewpByxhn1tePhP0m0RdcHSDp2boJsNfDaNBoJYbEmaz7LT5dtfROcH-orZ3iMH-emborKtPTXOLrqkay5n3aL1Jpa9j1xCqZi5eEM/s1600/versatile+blogger.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl2mQAyZ2gFG-RjcSZ5-qosmmfeML8uJJUuyBWzQewpByxhn1tePhP0m0RdcHSDp2boJsNfDaNBoJYbEmaz7LT5dtfROcH-orZ3iMH-emborKtPTXOLrqkay5n3aL1Jpa9j1xCqZi5eEM/s1600/versatile+blogger.png" /></a></div>
<br />
<div class="p1">
<span class="s1">All three (or is it two?!) awards have different rules, but I’m going to accumulate them here in one go... (I hope I’m not breaking any unspoken blogging laws doing this!!)</span></div>
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<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1">THE RULES</span></div>
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<span class="s1"></span></div>
<ol class="ol1">
<li class="li3"><span class="s1">Thank the person who nominated you for this award and link back to them.</span></li>
<li class="li3"><span class="s1"> Include the award image to your post.</span><span style="background-color: white;"> </span></li>
<li class="li3"><span style="background-color: white;">Share five random facts about yourself.</span></li>
<li class="li3"><span style="background-color: white;">Spread the joy by nominating other bloggers.</span></li>
</ol>
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<span class="s1">MY RANDOM FACTS</span></div>
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<ol class="ol1">
<li class="li1"><span class="s1">If you’ve been reading the blog from the beginning you’ll know that I only really started cooking when I was 21. I survived the first year of University on Old El Paso Fajita kits, pasta, and smoked salmon, cream cheese and avocado bagels. </span></li>
<li class="li1"><span class="s1">Winning 800 metres gold at Sports Day when I was 8 years old is my biggest sporting achievement. </span></li>
<li class="li1"><span class="s1">I’m a dog person. Up until recently we had two French Bulldogs at home called Flo and Spike. When I have my own house I would love to have another. </span></li>
<li class="li1"><span class="s1">There are too many countries I want to visit in the world, but the top three would have to be Vietnam, the USA, and Russia. </span></li>
<li class="li1"><span class="s1">I know every word of Lewis Carroll’s nonsense poem Jabberwocky.</span></li>
</ol>
<div class="p1">
<span class="s1">MY NOMINATED BLOGS</span></div>
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<span class="s1"><br /></span></div>
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<span class="s1">Ruth at <a href="http://rakeofcakes.blogspot.co.uk/" target="_blank">A Rake of Cakes</a></span></div>
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<span class="s1">Sue at <a href="http://cakeballscookiesandmore.blogspot.co.uk/" target="_blank">Cake Balls, Cookies, and More.</a></span></div>
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<span class="s1">Rebecca at <a href="http://www.chowandchatter.com/" target="_blank">Chow and Chatter</a></span></div>
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<span class="s1">Stephen at <a href="http://crapkitchen.blogspot.co.uk/" target="_blank">Good Food in a Crap Kitchen</a></span></div>
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<span class="s1">Alida at <a href="http://myitaliankitchen.blogspot.co.uk/" target="_blank">My Little Italian Kitchen</a></span></div>
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<span class="s1">Gabi at <a href="http://teenytastytriumphs.blogspot.co.uk/" target="_blank">Teeny Tasty Triumphs</a></span></div>
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<br /></div>Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.com3tag:blogger.com,1999:blog-8309082052766356056.post-86857166735598285372012-06-17T21:41:00.000+01:002012-06-17T21:42:09.622+01:00Oven Cooked Pork and Fennel Risotto<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04YzMrviZvUIJ6F739jv7YHdOk7-VMjPvha44t66Ss2q-h5HYVPrrGgJLT21IAkV8fzkgy3d5NSFYLDYMUTmPqgP9Egnfo4AlpXIfU00U6-3jtIwDcqR5TdG8C0UtKkNOaj9wZ1WP1-k/s1600/Oven+Cooked+Pork+and+Fennal+Risotto.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04YzMrviZvUIJ6F739jv7YHdOk7-VMjPvha44t66Ss2q-h5HYVPrrGgJLT21IAkV8fzkgy3d5NSFYLDYMUTmPqgP9Egnfo4AlpXIfU00U6-3jtIwDcqR5TdG8C0UtKkNOaj9wZ1WP1-k/s640/Oven+Cooked+Pork+and+Fennal+Risotto.JPG" width="640" /></a><br />
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<span class="s1">This week I bought a coat... in June... JUNE. So excuse me while I share with you a recipe that isn’t particularly seasonal. I’ve been resorting back to my more wintery repertoire of warm and comforting suppers, as when the rain is driving against the window and wind is fluttering the roof tiles, I can think of nothing better then standing over a simmering pan for an hour or so. Of course, I’d love to be marinating copious amounts of meat in preparation for an upcoming barbecue, but this evening an oven cooked risotto seemed more appropriate. </span></div>
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<span class="s1">The first risotto I ever made was cooked in the oven rather then through the traditional method of adding stock slowly to the pan and stirring. I will admit that the traditional method does allow for little more control over the level of bite that you’re after, but when you want something that you can throw in the oven and forget about, then this is the risotto for you. </span></div>
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<span class="s1">Fennel and pork is a classic combination, and here I have coupled thin slices of fennel with both crumbled sausage meat, which adds texture and meatiness, and chunks of chorizo, which brings a punch of spice along with the Tabasco. Overall, the risotto is sweet and satisfying, with hints of aniseed, spice and porky-ness. If it’s not too naughty, or if you’re splitting the recipe to serve four rather then two, a wedge of crusty bread to mop up the sauce would be lovely. </span></div>
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<span class="s1">Serves 2 greedy people </span></div>
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<span class="s1">a splash of olive oil</span></div>
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<span class="s1">4 sausages</span></div>
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<span class="s1">1 fennel bulb, thinly sliced</span></div>
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<span class="s1">1 red onion, peeled and finely chopped</span></div>
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<span class="s1">2 garlic cloves, peeled and thinly sliced</span></div>
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<span class="s1">3 sprigs of rosemary, chopped</span></div>
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<span class="s1">a few drops of Tabasco</span></div>
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<span class="s1">an inch or so of spicy chorizo sausage, chopped</span></div>
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<span class="s1">150g arborio rice</span></div>
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<span class="s1">large glass of white wine</span></div>
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<span class="s1">roughly 200g of passata</span></div>
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<span class="s1">250ml chicken stock</span> </div>
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<li class="li1"><span class="s1">Preheat the oven to 180C. Heat the oil in a large pan that can go in the oven, and that has a lid. Remove the sausages from their skins and crumble the meat into the pan. Be sure not to allow the meat to burn. </span></li>
<li class="li1"><span class="s1">Add the fennel, onion, garlic, two thirds of the rosemary, Tabasco and chorizo, stir and fry for about 5 minutes.</span></li>
<li class="li1"><span class="s1">Stir in the rice, then add the wine, passata and stock. Stir and bring the mixture to a boil.</span></li>
<li class="li1"><span class="s1">Put the lid on the pan, put it in the oven and cook for 20 minutes, until the liquid is absorbed and the rice is cooked through.</span></li>
<li class="li1"><span class="s1">Serve with a sprinkling of the remaining rosemary. </span></li>
</ol>Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.com5tag:blogger.com,1999:blog-8309082052766356056.post-69334569042932161932012-06-05T12:24:00.000+01:002012-06-05T12:25:08.525+01:00Garlic Prawn Salad with Feta and Parsley<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92yyxJxFb7qzL4Mjk-NzS4pV-atmBYpuxCMHjIRev9J2awQ5vo8jU7sx407LjEXWETrla_f10My-FK9WGK199O9srjTbYtbTroqAYQYK5KPVkkkBnEv1RXVyVNlYL7jWVlEnOpO3JvFI/s1600/Garlic+Prawns+with+Feta+and+Parsely+1.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92yyxJxFb7qzL4Mjk-NzS4pV-atmBYpuxCMHjIRev9J2awQ5vo8jU7sx407LjEXWETrla_f10My-FK9WGK199O9srjTbYtbTroqAYQYK5KPVkkkBnEv1RXVyVNlYL7jWVlEnOpO3JvFI/s640/Garlic+Prawns+with+Feta+and+Parsely+1.JPG" width="640" /></a><br />
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<span class="s1">No blog silence apologies from me, suffice to say I finished my degree. Enough said. </span></div>
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<span class="s1">As Summer supposedly draws closer (I missed the mini heatwave due to aforementioned finished degree) thoughts inevitably turn to lighter dishes, fish, salads and picnics, that sort of thing. This dish ticks all the boxes, being light (but bready too to keep Ben full) and reminiscent of the smells and flavours you might expect to encounter outside a Spanish cafe. It’s really simple to make too, so would be a good option for feeding a crowd. </span></div>
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<span class="s1">My best cooking buddy Rose and I originally made a variation of this after trawling through my ever growing collection of cook books for something ‘light and prawny’. We were very pleased with the results, but felt it could do with some tweaking, namely the addition of the wine, which I think adds a depth of flavour, and slightly less feta, which was a little overpowering to the delicate flavours of the rest of the dish first time round, although the more you add, the more deliciously creamy the sauce will be..</span></div>
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<span class="s1">Pack of cooked and peeled King Prawns</span></div>
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<span class="s1">large handful fresh parsley, chopped</span></div>
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<span class="s1">75g Feta, crumbled</span></div>
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<span class="s1">juice of a lemon</span></div>
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<span class="s1">a small glass of white wine</span></div>
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<span class="s1">some crusty bread</span></div>
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<li class="li1" style="text-align: justify;"><span class="s1">Melt the butter in a saucepan and add the prawns, chili, garlic and parsley, before sprinkling over a little salt. Stir to coat the prawns.</span></li>
<li class="li1" style="text-align: justify;"><span class="s1">Add the lemon juice, wine and about half the feta, and leave to simmer for 10 to 15 minutes, stirring occasionally.</span></li>
<li class="li1" style="text-align: justify;"><span class="s1">Just before serving crumble in the remaining feta. </span></li>
<li class="li1" style="text-align: justify;"><span class="s1">Serve on the salad leaves, pouring over all the delicious sauce, which can then be mopped up by the crusty bread.</span></li>
</ol>Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.com3tag:blogger.com,1999:blog-8309082052766356056.post-35744259614524791622012-05-17T18:08:00.000+01:002012-05-17T18:08:48.379+01:00Gnocchi Bake, with Loads of Veg<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBoVzjBjpCHfPiqNEwJXn7f7eZ4JvO4GYAQZcOeJ_pzrJPSIDDaO4Kmw6lwRSmutAVhmJkVdoJq7weHvCbQEbrr-0JX9E2zfzB9BvnnVp3y0YQZVEBfnje4mEybk36X922JYa7Onv5Tc8/s1600/Gnocchi+Bake.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBoVzjBjpCHfPiqNEwJXn7f7eZ4JvO4GYAQZcOeJ_pzrJPSIDDaO4Kmw6lwRSmutAVhmJkVdoJq7weHvCbQEbrr-0JX9E2zfzB9BvnnVp3y0YQZVEBfnje4mEybk36X922JYa7Onv5Tc8/s640/Gnocchi+Bake.JPG" width="640" /></a><br />
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I may have been off the blogging radar for a while, but I do have a pretty good excuse; I handed in my two dissertations on Monday. The culmination of a good two months of work, I can’t say I wasn’t happy to see them go, but now I have no excuse not to do revision for the exams I have in the coming weeks, which to me is a far less appealing prospect. Not to worry, it’ll all be over on the 1st of June, when regular blogging will resume. In the meantime, I’m not cooking that much, let alone blogging about new recipes, so you’ll have to make do with this delicious Gnocchi Bake, which has been my go to supper following a long day in the library. </div>
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<span class="s1">The origin of this recipe comes in the form of the Good Food website, but from these beginnings it has slowly evolved to include whatever I might have in the fridge, extra mozzarella, and as many different vegetables as is humanly possible to cram in a pyrex dish. </span></div>
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<span class="s1">And the results? Really tasty comfort food, with plenty of vegetables to make it healthy, and the same again of delicious pools of mozzarella to cancel all that out. </span></div>
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<span class="s1">500g pack of Gnocchi, cooked according to packet instructions</span></div>
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<span class="s1">1 leek, sliced</span></div>
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<span class="s1">a good handful of mushrooms, chopped small</span></div>
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<span class="s1">1 onion, chopped small</span></div>
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<span class="s1">2 garlic cloves, peeled and finely chopped</span></div>
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<span class="s1">1 courgette, chopped small</span></div>
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<span class="s1">1 carrot, chopped small</span></div>
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<span class="s1">1 red pepper, deseeded and chopped small</span></div>
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<span class="s1">400g tin chopped tomatoes</span></div>
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<span class="s1">1 tsp dried oregano</span></div>
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<span class="s1">handful of basil leaves, torn, plus more to garnish</span></div>
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<span class="s1">1 ball of mozzarella, sliced</span></div>
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<li class="li1"><span class="s1">Preheat the oven to 180C. Heat the oil in a large deep frying pan, then soften the onion, mushrooms, leeks and courgette. After around 5 minutes, add the carrot and pepper, and then the chopped tomatoes. Add the gnocchi and stir.</span></li>
<li class="li1"><span class="s1">Season, add the oregano, stir through the basil, and pour into an ovenproof dish. Push half the goats cheese into the mixture, and then scatter the rest on top. Bake in the oven for around 20 minutes, until the mozzarella is bubbling and golden.</span></li>
<li class="li1"><span class="s1">Serve with a scattering of basil leaves. </span></li>
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<br /></div>Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.com5tag:blogger.com,1999:blog-8309082052766356056.post-3622280390762083942012-04-30T18:16:00.000+01:002012-04-30T18:16:58.349+01:00Raspberry Layer Cake with Raspberry Swiss Meringue Buttercream<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5LkiQnxzYCu8fqpIiRtZZbZTarlMFMODD8-9K2wLNsVwY29ZfmweTjE7Yp_XpG_0VT8BmYluXuTbffwZ82Y0yWyOH8mzowtjAgjWxnel5enjWcHiH51JLcHF-C22VTXqbqAZFv6d8plA/s1600/Raspberry+Layer+Cake.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5LkiQnxzYCu8fqpIiRtZZbZTarlMFMODD8-9K2wLNsVwY29ZfmweTjE7Yp_XpG_0VT8BmYluXuTbffwZ82Y0yWyOH8mzowtjAgjWxnel5enjWcHiH51JLcHF-C22VTXqbqAZFv6d8plA/s640/Raspberry+Layer+Cake.JPG" width="640" /></a><br />
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<span class="s1">It was one of my best friend Maddy’s 22nd Birthday on Saturday, and I knew I just had to make her a cake to celebrate. I opted for a Raspberry Layer Cake with Raspberry Swiss Meringue Buttercream. I had made Swiss Meringue buttercream before, for Ben’s Rainbow Cake, and knew I had to try it again; it's honestly like eating a cloud. </span></div>
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<span class="s1">I weighed out the cake batter, splitting it three ways to make a slightly taller cake, and then sandwiched each layer with a little raspberry jam, the buttercream and a sprinkle of fresh raspberries. On top I plonked a good layer of buttercream, and then covered it entirely with fresh raspberries - mostly because it looked pretty, but also because my buttercream didn’t go exactly to plan. Last time I made swiss meringue buttercream with Rose it went perfectly, but this time it just didn’t really do its thing. First, it went a little soupy, so I popped it in the fridge, but then it went a little lumpy, so I whacked the KitchenAid up to high speed and hoped for the best. Unfortunately, it just didn’t come together, so I gave up, added a little seedless raspberry jam, and went with it. It tasted perfect, and that’s the most important thing, and once I’d added the fresh raspberries it looked pretty good. And so the Rustic Raspberry Layer Cake with Raspberry Swiss Meringue Buttercream was born. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgozp509dyaYEiz7XCmSs2LFzn2zo38ysqcNAE7I59c9CYRxg8XZ9wQD7OpRYwLsqKHqtM00FN0042l_xI81DvCQXgeIDuUSkqEHug9redZeTvlcb1AuEPGPUKNIJtk_kvESDd1lWonmyc/s1600/Raspberry+Layer+Cake+3.jpeg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgozp509dyaYEiz7XCmSs2LFzn2zo38ysqcNAE7I59c9CYRxg8XZ9wQD7OpRYwLsqKHqtM00FN0042l_xI81DvCQXgeIDuUSkqEHug9redZeTvlcb1AuEPGPUKNIJtk_kvESDd1lWonmyc/s640/Raspberry+Layer+Cake+3.jpeg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So much cake.</td></tr>
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<span class="s1">Fast forward to the party, and Maddy got to blow out the candles on not one but two Birthday cakes, her lovely boyfriend Tony bought a deliciously decadent brownie cheesecake from the Hummingbird Bakery. It was a fabulous night, filled with far too much cake and wine, so Thank You Maddy, and Happy Birthday once again!!</span></div>
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<span class="s1">Adapted from <a href="http://www.bbc.co.uk/food/recipes/mary_berrys_perfect_34317" target="_blank">Good Food</a></span></div>
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<span class="s1">-For the Cake-</span></div>
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<span class="s1">4 eggs</span></div>
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<span class="s1">225g caster sugar</span></div>
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<span class="s1">225g self raising flour</span></div>
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<span class="s1">2 tsp baking powder</span></div>
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<span class="s1">225g butter, at room temperature</span></div>
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<span class="s1">Loads of fresh raspberries</span></div>
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<span class="s1">1 tbsp raspberry jam </span></div>
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<li class="li1" style="text-align: justify;"><span class="s1">Preheat the oven to 180C. Grease and line the bottom of 3 20cm cake tine (if you only have two like me, you might have to do this in stages).</span></li>
<li class="li1" style="text-align: justify;"><span class="s1">Mix all the ingredients together until combined, but not over-mixed. It should drop off the spoon easily. </span></li>
<li class="li1" style="text-align: justify;"><span class="s1">Divide the mixture between the tins. I did this by weighing the mixing bowl empty and then with the mixture. I minus-ed the bowl weight from the other weight and then divided by three. </span></li>
<li class="li1" style="text-align: justify;"><span class="s1">Place the tins on the middle shelf of the oven and bake for about 25 minutes until the cakes are golden brown and coming away from the edge of the tin. Press gently to check they spring back.</span></li>
<li class="li1" style="text-align: justify;"><span class="s1">Leave in the tins for 5 minutes, then ease the cakes out with a palette knife. Cool on a wire rack, and make the buttercream (see below).</span></li>
<li class="li1" style="text-align: justify;"><span class="s1">Place one of the cooled cake on to a plate, spread over some jam, then buttercream, and sprinkle over some fresh raspberries. Repeat this process once more, and then on the top layer, just smooth over the buttercream, and cover with more fresh raspberries. </span></li>
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<span class="s1">Adapted from <a href="http://www.whisk-kid.com/2011/07/i-pulled-old-cd-out-of-my-case-few-days.html" target="_blank">Whisk Kid </a></span></div>
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<span class="s1">-For the Buttercream-</span></div>
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<span class="s1">300g caster sugar</span></div>
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<span class="s1">381g unsalted butter, at room temperature and cut into small cubes</span></div>
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<span class="s1">1 tbsp seedless raspberry jam</span></div>
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<li class="li1" style="text-align: justify;"><span class="s1">In a small saucepan, heat the egg whites and sugar, whisking constantly until the sugar is completely dissolved. To check this, rub some of the mixture between your fingers, it should be completely smooth.</span></li>
<li class="li1" style="text-align: justify;"><span class="s1">Pour into a bowl, a stand mixer works best, and whip on high speed. Then, on a low speed, add the butter, waiting until each piece is combined with the mixture before adding the next one. </span></li>
<li class="li1" style="text-align: justify;"><span class="s1">Beat until the mixture is light and fluffy, then add the jam and beat to combine. </span></li>
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<span class="s1">If you have issues with your buttercream like I did on this occasion, check out Whisk Kids excellent guide to Swiss Meringue Buttercream <a href="http://www.whisk-kid.com/2010/08/how-to-make-swiss-meringue-buttercream.html" target="_blank">HERE</a>. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUfI3ovR7dAefpJB0dnbZ6Fx465y3-2F85ipXSIY2LZbdMOvTEP-gX08VL_Xxa7t1rmthewZKBw1yXlxEvJbdqiDGwZPzd39NaSt5nwivhu_1bgT5PNhDFtYENVGbBPEDQo0LW5EcGp8g/s1600/Raspberry+Layer+Cake+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUfI3ovR7dAefpJB0dnbZ6Fx465y3-2F85ipXSIY2LZbdMOvTEP-gX08VL_Xxa7t1rmthewZKBw1yXlxEvJbdqiDGwZPzd39NaSt5nwivhu_1bgT5PNhDFtYENVGbBPEDQo0LW5EcGp8g/s640/Raspberry+Layer+Cake+1.JPG" width="640" /></a></div>
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<span class="s1"><br /></span></div>Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.com11tag:blogger.com,1999:blog-8309082052766356056.post-81984189914394871082012-04-19T15:48:00.000+01:002012-04-19T15:53:02.020+01:00Mini Greek Style Spinach and Feta Pies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3NlRY_IgYWWr9rQrHlnPLNpjaG7i4KT-mM059cUrZBb4nJvUHesNoYewIiPK49EeCErK9Df9XD6oKJnkxMCsNQUziptjcUgAEH2l0E3V10Nl6A-vh6TdiWNZYKa6nmJ2-vioLXOgjMU/s1600/Spinach+Cheese+Pies.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3NlRY_IgYWWr9rQrHlnPLNpjaG7i4KT-mM059cUrZBb4nJvUHesNoYewIiPK49EeCErK9Df9XD6oKJnkxMCsNQUziptjcUgAEH2l0E3V10Nl6A-vh6TdiWNZYKa6nmJ2-vioLXOgjMU/s640/Spinach+Cheese+Pies.JPG" width="640" /></a><br />
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<span class="s1">If you’ve been following the blog for a while you may have noticed that I have a pretty serious love for the Greek Islands. I love the landscape, the weather, the people and of course the food!! Deliciously simple and fresh, Greek cuisine echoes all the things I Iove about the country, and although I don’t think I’ll ever be able to recreate the feeling of sitting in a sun drenched taverna by the sea, I’ve done my best here. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqse7bDb8JBMyNRUZOVrtB3y7vrXl_z3CrnPjiEWw9eQfrxoRz6t-ZFu2de5f2IRakuy5bbgDx2GRmAXp38gSujdsCyyJVHNdMuCQdUPxvkGthka9NRDG-S_oecA0H9yNckU-uzcPqq_I/s1600/Spinach+Cheese+Pies+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqse7bDb8JBMyNRUZOVrtB3y7vrXl_z3CrnPjiEWw9eQfrxoRz6t-ZFu2de5f2IRakuy5bbgDx2GRmAXp38gSujdsCyyJVHNdMuCQdUPxvkGthka9NRDG-S_oecA0H9yNckU-uzcPqq_I/s640/Spinach+Cheese+Pies+1.JPG" width="640" /></a></div>
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<span class="s1">The day before I left to go home for the Easter holidays I had an epic cooking session, making the Marathon bars from a few posts back, a healthy seed filled brown loaf, as well as a huge Greek themed feast. This consisted of a starter of homemade tapenade and tzatziki with Mini Spinach and Feta Pies, followed by a main of Chicken Souvlaki and Herby Lemony fries, and finally a dessert of Baklava. Unfortunately I didn’t make it to the dessert, the first two courses were too filling for me that day!!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GdppErUWJLi7-c_K4PL4XnDa37rW5DDgZP9OG8TOivpE7ToQUQf8BylekK5k9DKBrPyRc-shRDjqlkJKyNmuFN7JlS2FrfaaQTx8WQVE3Geg7BnDj0wnSmWDzxijO9yYDzAOnuW6Tw4/s1600/Chicken+Souvlaki.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GdppErUWJLi7-c_K4PL4XnDa37rW5DDgZP9OG8TOivpE7ToQUQf8BylekK5k9DKBrPyRc-shRDjqlkJKyNmuFN7JlS2FrfaaQTx8WQVE3Geg7BnDj0wnSmWDzxijO9yYDzAOnuW6Tw4/s640/Chicken+Souvlaki.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Souvlaki with Lemony Herby Fries</td></tr>
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<span class="s1">For the Spinach and Feta Pies I scouted around the internet searching for the general components of this Greek classic. Generally made into one big round pie, I decided to adapt the recipe to make more manageable mini pies, that wouldn’t look out of place at a dinner party. These pies are hugely simple to make and although the filling is made up of only three ingredients, they are fabulously tasty. Sometimes simple really is best!! </span><br />
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<span class="s1">Makes 4 mini pies</span></div>
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<span class="s1">150g spinach leaves</span></div>
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<span class="s1">100g feta cheese, crumbled</span></div>
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<span class="s1">1 egg, beaten</span></div>
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<span class="s1">approx. 1/2 250g pack filo pastry</span></div>
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<li class="li1" style="text-align: justify;"><span class="s1">First prepare the spinach by wilting in a large pan with a couple tablespoons of water. Leave to cool in a sieve before roughly chopping. Place in bowl with the cheese and beaten egg, and mix well.</span></li>
<li class="li1" style="text-align: justify;"><span class="s1">Unroll the pastry carefully, and cut length ways down the middle, and then into squares (approximately six per sheet, they should be about 15cm square). Brush each square liberally with olive oil. Drape oil side down into the muffin tin compartments (I used four compartments spaced away from one another to ensure there wasn’t overlap), push the pastry down carefully so that they line each compartment, and then repeat the process until you have 3 or 4 layers of pastry in each compartment. Spoon over the filling, and then place one further square of pastry on top. Pull the pastry up around the filling, and scrunch together to make a pie. Brush the tops with a little more oil.</span></li>
<li class="li1" style="text-align: justify;"><span class="s1">Heat oven to 180C. Cook the pies for around 30 mins until the pastry is crispy and golden. Serve with salad and tzatziki. </span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YkmyBIEwncelzfEKnencys88qdDpzpFbpbFOfR0QjVDEyQm39cBBj745hSMTMpwxkXo2w4fKLYGXVGW_xmhlDEUBR6cFxDBLQUoIKFFlTAK05k712mlpOBab5a26K39P8YxM4ylfMD8/s1600/Spinach+Cheese+Pies+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YkmyBIEwncelzfEKnencys88qdDpzpFbpbFOfR0QjVDEyQm39cBBj745hSMTMpwxkXo2w4fKLYGXVGW_xmhlDEUBR6cFxDBLQUoIKFFlTAK05k712mlpOBab5a26K39P8YxM4ylfMD8/s640/Spinach+Cheese+Pies+2.JPG" width="640" /></a></div>Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.com5tag:blogger.com,1999:blog-8309082052766356056.post-33112303436189442192012-04-16T12:13:00.000+01:002012-04-16T12:13:59.190+01:00Whole Sea Bass with Roasted Fennel and Salsa Verde<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nVeCHPbLWCWI96ZEKuRTYxWFpBVaYWK7UWNbxw7Ed7hmoRk3-G_evAutBsAvdgJHwwHmZc7q4eQISgQCX28O3-mfGJv7fPaFS-pbIl3dBzTRq7V-q5uNCsrtol5rcIU_H4GBpM5WH5A/s1600/Sea+Bass+with+Roasted+Fennel+and+Salsa+Verde.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nVeCHPbLWCWI96ZEKuRTYxWFpBVaYWK7UWNbxw7Ed7hmoRk3-G_evAutBsAvdgJHwwHmZc7q4eQISgQCX28O3-mfGJv7fPaFS-pbIl3dBzTRq7V-q5uNCsrtol5rcIU_H4GBpM5WH5A/s640/Sea+Bass+with+Roasted+Fennel+and+Salsa+Verde.JPG" width="640" /></a><br />
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<span class="s1">Yesterday, Ben ran 26.2 miles for Hope and Homes for Children. So far he has raised £351.20, much more then expected, and he is a very happy, if a little sore, boy. I am a very proud girlfriend too!! As a big well done I decided to cook one of Ben’s favourites, Sea Bass. </span></div>
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<span class="s1">The inspiration for this dish comes from the Circus Cafe and Restaurant in Bath, where I have worked as a waitress off and on for around 4 years now. They serve a fish special each day, and over Easter one such special was fillets of Sea Bass served with Salsa Verde and Roasted Fennel. I decided to recreate this deliciously fresh and tasty flavour combination, baking the fish with fennel, black olives and lemon, before drizzling over my take on the herby and slightly acidic Salsa Verde.</span></div>
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<span class="s1">-For the Fish and Roasted Fennel-</span></div>
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<span class="s1">2 small sea bass, descaled and gutted by the fish monger, and rinsed and dried</span></div>
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<span class="s1">1 fennel bulb, sliced</span></div>
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<span class="s1">a handful of black pitted olives </span></div>
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<span class="s1">1 lemon, sliced</span></div>
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<span class="s1">a handful of fresh basil leaves </span></div>
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<span class="s1">Seasoning</span></div>
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<span class="s1">-For the Salsa Verde-</span></div>
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<span class="s1">large handful of flat leaf parsley</span></div>
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<span class="s1">large handful of basil</span></div>
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<span class="s1">tbsp capers</span></div>
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<span class="s1">6 anchovy fillets</span></div>
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<span class="s1">dessert spoonful of white wine vinegar</span></div>
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<ol class="ol1">
<li class="li1" style="text-align: justify;"><span class="s1">Preheat the oven to 200C. Stuff the sea bass with half the sliced fennel, lemon, and some of the basil. Scatter the rest of the ingredients in a roasting tin, then place the fish on top. Season the fish with salt and pepper and drizzle over some olive oil. </span></li>
<li class="li1" style="text-align: justify;"><span class="s1">Bake for around 30 minutes, until the fish are cooked through and starting to brown. </span></li>
<li class="li1" style="text-align: justify;"><span class="s1">Whilst the fish is cooking, make the Salsa Verde. Chop large handfuls of parsley and basil, add the capers, anchovy fillets, lemon juice, garlic and white wine vinegar. Add a large glug of olive oil, and blitz to make a sauce (alternatively, if you do not have a mixer you can chop everything up finely and mix by hand to make a coarser salsa verde).</span></li>
<li class="li1" style="text-align: justify;"><span class="s1">Serve the fish, fennel, olives and lemon on a plate, and drizzle over the salsa verde. </span></li>
</ol>Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.com1tag:blogger.com,1999:blog-8309082052766356056.post-54611497681617004022012-04-14T22:05:00.000+01:002012-04-14T22:07:09.988+01:00Marathon Bars<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCo7bv-dXCbnfvgBMvnh4bQeBDCa5hZJwRBQ3qudg3gMWUQE56OJ9rbwzMKSFyYx3razFfxjyrs-rGm6aFIyptM1HTZmBBI1RMdUm233n-UJrCipzNYLVqHfcZAp0Gn-TuvUHNbOAClTU/s1600/Marathon+Bars+2.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCo7bv-dXCbnfvgBMvnh4bQeBDCa5hZJwRBQ3qudg3gMWUQE56OJ9rbwzMKSFyYx3razFfxjyrs-rGm6aFIyptM1HTZmBBI1RMdUm233n-UJrCipzNYLVqHfcZAp0Gn-TuvUHNbOAClTU/s640/Marathon+Bars+2.JPG" width="640" /></a><br />
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<span class="s1"><br /></span><br />
<span class="s1">So, firstly for a little blog upkeep. I have been a terrible blogger over the Easter holidays, but I hope that you all had a most wonderful time over the the last few weeks. This year I partook in not a single bit of Easter cooking, and I blame my blogging silence entirely on being home and waitressing. </span></div>
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<span class="s1">However, before I left for home I did manage to leave Ben some carb ridden treats to keep him going in my absence. The Brighton marathon is very nearly upon us, tomorrow in fact, and Ben has been consuming an insane amount of calories (this evening he ate a steak the size of my face, a copious amount of potato, and still has porridge to go before bed time). I decided to make him some nutty oaty bars, or as I like to call them Marathon Bars, to help keep his energy up during long training sessions. These bars are crammed full of tasty nuts, seeds and dried fruit, providing all the right vitamins and nutrients for those with the most active of lifestyles, and they taste very tasty too. </span></div>
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<span class="s1">Seems like I might be making a lot more of these bars in the future, as I too have caught the exercising bug, I now go to the gym (Shock Horror). Any excuse to eat more baked goods!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiovzGYZH-8a-tzX7oflL1lyJalnGoz0EB5MRvMiT2DA40TH91kDb9yrgiVHEbU8uRWOnE6tgKguH7alZVLDKZCKzODXsOpX27rmM_mQJXutzeRPfko7-fLT7YT0c2RarB00Wjl9ZHueg4/s1600/Marathon+Bars.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiovzGYZH-8a-tzX7oflL1lyJalnGoz0EB5MRvMiT2DA40TH91kDb9yrgiVHEbU8uRWOnE6tgKguH7alZVLDKZCKzODXsOpX27rmM_mQJXutzeRPfko7-fLT7YT0c2RarB00Wjl9ZHueg4/s640/Marathon+Bars.JPG" width="640" /></a></div>
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<span class="s1">175g honey</span></div>
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<span class="s1">100g soft brown sugar</span></div>
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<span class="s1">100g crunchy peanut butter</span></div>
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<span class="s1">125ml sunflower oil</span></div>
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<span class="s1">150g porridge oats</span></div>
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<span class="s1">75g dries blueberries</span></div>
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<span class="s1">60g mixed seeds</span></div>
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<span class="s1">50g peanuts</span></div>
<ol class="ol1">
<li class="li4" style="text-align: justify;"><span class="s1">Line a square tin with baking parchment and preheat the oven to 160C.</span></li>
<li class="li4" style="text-align: justify;"><span class="s1">Warm the sugar, honey, peanut butter and oil in a pan, stirring constantly until combined.</span></li>
<li class="li4" style="text-align: justify;"><span class="s1">Mix all the remaining ingredients together in a bowl, and pour over the honey mixture, stirring well.</span></li>
<li class="li4" style="text-align: justify;"><span class="s1">Press into the tin and bake for around 25 minutes until the top is turning golden. </span></li>
<li class="li4" style="text-align: justify;"><span class="s1">Cut into bars whilst still in the tin, leave to cool completely, and then turn out and slice.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqvh3L1KWjbjpZL9E06EGwvJ4DzDMFnK2-YctZBYkMg58U66e6z7MS-YDMsqhY1izfm9vL_a0dJANEbvihD_uem3uoOlsbGmAKam7k9OUucr4HeD1g6ZBVJbBmsuzOaFEhlU5pnEJAuI/s1600/Marathon+Bars+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqvh3L1KWjbjpZL9E06EGwvJ4DzDMFnK2-YctZBYkMg58U66e6z7MS-YDMsqhY1izfm9vL_a0dJANEbvihD_uem3uoOlsbGmAKam7k9OUucr4HeD1g6ZBVJbBmsuzOaFEhlU5pnEJAuI/s640/Marathon+Bars+1.JPG" width="640" /></a>Thought it might be worth adding the link of <a href="http://www.justgiving.com/benelvin" target="_blank">Ben’s JustGiving page</a> to the end of this very much marathon related post. Ben is raising as much as he can for the brilliant UK based charity <a href="http://www.hopeandhomes.org/" target="_blank">Hope and Homes for Children</a>, which moves children out of orphanages and institutions in Central and Eastern Europe and into the loving support of a family. If you could make any donation at all it would be most appreciated. <a href="http://www.justgiving.com/benelvin" target="_blank">Visit Ben’s page here</a>. THANK YOU!!</div>Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.com0tag:blogger.com,1999:blog-8309082052766356056.post-86313702836085666452012-03-25T13:13:00.000+01:002012-03-25T13:13:54.583+01:00Simplest Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEVDTN6GgfrtZCdgQTiN3ck752MAzdPRGq9K0N8HLhDfIKIozabYWXJI2EPRVB5wqDkG7Yxjb0BGdHCYF7Df3H2VE72ID10olKb_l9IbwuwESMWYALPRdPnD5seP1R01R3ySvfgI0NKVE/s1600/Simplest+Salad1.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEVDTN6GgfrtZCdgQTiN3ck752MAzdPRGq9K0N8HLhDfIKIozabYWXJI2EPRVB5wqDkG7Yxjb0BGdHCYF7Df3H2VE72ID10olKb_l9IbwuwESMWYALPRdPnD5seP1R01R3ySvfgI0NKVE/s640/Simplest+Salad1.JPG" width="640" /></a><br />
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<span class="s1">Spring has officially sprung in Brighton!! And with this glorious change in weather comes the inevitable healthy eating plan, in the vague hope that I may become ‘beach ready’ for Summer. Not only that, Ben is training to run the Brighton Marathon on the 15th April, and cramming in as much carbohydrates into each meal as is humanly possible. Not so great when I’m cutting down on carbs, but I have been managing to create healthy oven baked fish or chicken and steamed vegetable themed meals, with added carbs for Ben on the side. Delicious yes, but pretty boring blog material. </span></div>
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<span class="s1">Up until relatively recently I was not a fan of salad. This was until I holidayed on the Greek island of Alonissos. Up in the chora of the island are some fantastic restaurants including one that made just about the best spinach salad ever. Consisting of lardons, egg, crisp spinach and a deliciously acidic dressing, that salad was just.. amazing, and I am so thankful to have found it and realised that salad actually isn’t that bad. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAPbZg2lUa_XZvOsfL8TIUtZlqnQR9n_4cIqwSy0BMGSfFHUsKD1MlBVTz51oB4fwqjmFWouMMb9Oabhosd2Juq2vdegLQ0Yb3cDbt2wH9OnwE74XLSaiLuSHDkk77l0ppv0qrH9gtiXo/s1600/Simplest+Salad.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAPbZg2lUa_XZvOsfL8TIUtZlqnQR9n_4cIqwSy0BMGSfFHUsKD1MlBVTz51oB4fwqjmFWouMMb9Oabhosd2Juq2vdegLQ0Yb3cDbt2wH9OnwE74XLSaiLuSHDkk77l0ppv0qrH9gtiXo/s640/Simplest+Salad.JPG" width="640" /></a></div>
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<span class="s1">Here is my salad of the moment, all the ingredients can be swapped for whatever you have in the fridge, the dressing is fabulously versatile. I would, however, always include the egg and avocado, as I think they are delicious in salads. </span></div>
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<span class="s1">Serves One</span></div>
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<span class="s1">Salad leaves (I use Sainsbury’s Bistro Salad)</span></div>
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<span class="s1">3 Falafels (I use Cauldron Falafels)</span></div>
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<span class="s1">1/2 avocado, peeled and sliced</span></div>
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<span class="s1">a handful of thinly sliced chorizo sausage</span></div>
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<span class="s1">1 boiled egg, peeled</span></div>
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<span class="s1"><span class="Apple-tab-span"> </span>1. Put all the ingredients together in a bowl.</span></div>
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- For the Dressing - </div>
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<span class="s1">3 tsp olive oil</span></div>
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<span class="s1">1 tsp white wine vinegar</span></div>
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<span class="s1">1/2 tsp dijon mustard </span></div>
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<span class="s1">a shake of dried oregano</span></div>
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<span class="s1">a few splashes of Maggi seasoning</span></div>
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<span class="s1"><span class="Apple-tab-span"> </span>1. In a clean old jam jar, shake up all the ingredients to make a thick dressing. <span class="Apple-tab-span"> </span>Check the flavour and drizzle over the salad.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfB-fHdWXIKjxNo1T2HPILf0FJbgPdhBX7FoXbUXesjhpvs08gl4XlJ55KRu-Y9ECRwM8y56MgKr6CiiyoQ_Wh7zL9lfVnnhR8yZB7Yyz_PI45mrcRR_4rOT0bzg203eJLe-rOhpYfsm4/s1600/Simplest+Salad2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfB-fHdWXIKjxNo1T2HPILf0FJbgPdhBX7FoXbUXesjhpvs08gl4XlJ55KRu-Y9ECRwM8y56MgKr6CiiyoQ_Wh7zL9lfVnnhR8yZB7Yyz_PI45mrcRR_4rOT0bzg203eJLe-rOhpYfsm4/s640/Simplest+Salad2.JPG" width="640" /></a><span class="s1"><br /></span></div>Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.com1tag:blogger.com,1999:blog-8309082052766356056.post-83115347204515800972012-03-12T14:13:00.000+00:002012-03-12T14:18:17.672+00:00The Rainbow Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0O9JiUk7p9n7Ml3YqI9HzBTavE0zylD4m9HiOev4teIC5gZTjo74SaFynSxZSGNBLcphm_9kX_bSYE2utnjDBDmanOMIG2505sIxfNFlpe-XogaPs90mpohWIQ6OMnd6Y8ajjIjYUUs/s1600/Rainbow+Cake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0O9JiUk7p9n7Ml3YqI9HzBTavE0zylD4m9HiOev4teIC5gZTjo74SaFynSxZSGNBLcphm_9kX_bSYE2utnjDBDmanOMIG2505sIxfNFlpe-XogaPs90mpohWIQ6OMnd6Y8ajjIjYUUs/s640/Rainbow+Cake.jpg" width="640" /></a></div>
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Around about a month ago I texted my good friend Rose to check that she was free on the 10th March for a very important baking mission. I had seen the rainbow cake doing the rounds for a good few months on the blogs and just knew that I had to make it. After visiting countless sites and watching plenty of videos I felt prepared enough to try it out for Ben's Birthday. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0htncQnOdtHtU1okaK6qevDUuWvZPBf4ofHfhIZYzt3uZywxYrey2F33P9ME7x7X8UUk4hQgvO3GgmjqK-CkRX1aTv3l2jLjXLYawOp8VXJ8nQwENOIYoAaHXP61DRQJIX2n57Kd_LA/s1600/Rainbow+Cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0htncQnOdtHtU1okaK6qevDUuWvZPBf4ofHfhIZYzt3uZywxYrey2F33P9ME7x7X8UUk4hQgvO3GgmjqK-CkRX1aTv3l2jLjXLYawOp8VXJ8nQwENOIYoAaHXP61DRQJIX2n57Kd_LA/s200/Rainbow+Cake+2.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXacvy-HYenC1DK_U7aq6Pns2rBx3lXhQ_MMtY-f490GVGtZLYBKEnOwnn-lCH-qBlsiPaSZF9WLu7pzIr-IT0izllRzBh34JKXKyH-Fes7U81mQS1OqiFXHw6H9OulRNZ97JS6RgwOG0/s1600/Rainbow+Cake+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXacvy-HYenC1DK_U7aq6Pns2rBx3lXhQ_MMtY-f490GVGtZLYBKEnOwnn-lCH-qBlsiPaSZF9WLu7pzIr-IT0izllRzBh34JKXKyH-Fes7U81mQS1OqiFXHw6H9OulRNZ97JS6RgwOG0/s200/Rainbow+Cake+1.jpg" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXh-SAqB3O_QmUY93ucgoXEIdDI8hUmH_fVrlPKKCFQJfTrlGPTAud7C79MIWK7xdPaCYgEbvIP1PCMCSTdqS1oyMAMPbmlyl5QLvrCeBaN22jbojucVeOkMP1ZpoqZGfM5Zz4q5l-qXY/s1600/Rainbow+Cake+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXh-SAqB3O_QmUY93ucgoXEIdDI8hUmH_fVrlPKKCFQJfTrlGPTAud7C79MIWK7xdPaCYgEbvIP1PCMCSTdqS1oyMAMPbmlyl5QLvrCeBaN22jbojucVeOkMP1ZpoqZGfM5Zz4q5l-qXY/s200/Rainbow+Cake+4.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDT-rGddfc0-Tzpr_QUMRhUd85IUayXLgr00WbuZpV82gy-UYJJuRAvbA3E52t3pk27FGpyYVhtx31ZtTsFqrsqSv4pNdYtMECcsf7E7jJ2xwlIynuj7UJ41iSmN3TAN6hNEM2-meEBxo/s1600/Rainbow+Cake+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDT-rGddfc0-Tzpr_QUMRhUd85IUayXLgr00WbuZpV82gy-UYJJuRAvbA3E52t3pk27FGpyYVhtx31ZtTsFqrsqSv4pNdYtMECcsf7E7jJ2xwlIynuj7UJ41iSmN3TAN6hNEM2-meEBxo/s200/Rainbow+Cake+5.jpg" width="200" /></a></div>
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Rose arrived at 1pm and it wasn't until 5pm that we were finished (and thats with using the trusty KitchenAid too). Thankfully, we managed the whole thing with just one minor hiccup, the second batch of frosting just wouldn't whip, but this was quickly solved with five minutes cooling time in the fridge. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL3-Ij89nyazqipoG4SaiUx0B-Rjf6mhdwo3s-s2VtFdceuI1zcX9EDjz0FBuSUeQd5iN4LYgSxQ80dqubbUZ6PaDoViVnMxxOehJskO1r3vEr18q7cBOPgNCnL33KNjx87XctmMk5FA4/s1600/Rainbow+Cake+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL3-Ij89nyazqipoG4SaiUx0B-Rjf6mhdwo3s-s2VtFdceuI1zcX9EDjz0FBuSUeQd5iN4LYgSxQ80dqubbUZ6PaDoViVnMxxOehJskO1r3vEr18q7cBOPgNCnL33KNjx87XctmMk5FA4/s640/Rainbow+Cake+6.jpg" width="640" /></a></div>
19 egg whites, 750g of butter and a whole kilo of sugar, this cake is not good for you in any way shape or form, but it just looks soooo pretty!! The cake itself is moist and tasty, and the Vanilla Swiss Meringue Frosting is to die for (definitely my frosting of choice from now on). Simply white with a few sprinkles on top, the cake appeared unprepossessing from the outside, and it was not until Ben had cut a slice that its true wonder was revealed. Beautifully defined and vibrant stripes of colour, this cake was famous on Facebook within 5 minutes, and I think Rose will agree that we make a dream baking team. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnS1lLFNTLa7oeEy5AV0KD2qh2RiGBlXfz7V_RI1cniLD38Ue2NiK5NSeXSooBkRAFXI_SwivqxlwOTYp__UA8rRIwHiL4rGKwUXvCaQ6Hx6615JraVJqLe7vHmaeBN91UF1OTuL60LDc/s1600/Rainbow+Cake+Ben.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnS1lLFNTLa7oeEy5AV0KD2qh2RiGBlXfz7V_RI1cniLD38Ue2NiK5NSeXSooBkRAFXI_SwivqxlwOTYp__UA8rRIwHiL4rGKwUXvCaQ6Hx6615JraVJqLe7vHmaeBN91UF1OTuL60LDc/s640/Rainbow+Cake+Ben.jpg" width="640" /></a></div>
We followed the original <a href="http://www.whisk-kid.com/2009/08/say-it-with-cake.html" target="_blank">Whisk Kid recipe</a>, following the tutorial on the Martha Stewart website for pointers. We made the cakes in three batches (I only have two tins), they came out pretty flat, which is totally fine. To create the colour we used a combination of gel colours (available in Sainsburys) and liquid food colouring which also worked perfectly (you will need ALOT). To make Vanilla Swiss Meringue Frosting we swapped the lemon for a couple of capfuls of vanilla essence, and we assembled the whole thing on some baking parchment, sliding it on to a clean plate when finished. </div>
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<br />
Thank you for all your help Rose, and Happy Birthday Ben xxxxx<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.com8tag:blogger.com,1999:blog-8309082052766356056.post-70306798133770357402012-03-09T16:33:00.001+00:002012-03-09T16:34:01.220+00:00Herby Lamb Burgers with Beetroot Mayo and Goats Cheese<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF7gcHCCLz6gX1kjJAq3ojB09DsK02zMJfYGlZOw4e5jYx8miXXPu9DYpQM9siCFaAM7cQ2VtDCDOwoHfOcAjSDkMQi23JN-FEhT3_v9LFmqNKThioRxtxMEDbL9_nLOAhy3yL81gt_Ls/s1600/Herby+lamb+burgers+with+beetroot+mayonnaise+1.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF7gcHCCLz6gX1kjJAq3ojB09DsK02zMJfYGlZOw4e5jYx8miXXPu9DYpQM9siCFaAM7cQ2VtDCDOwoHfOcAjSDkMQi23JN-FEhT3_v9LFmqNKThioRxtxMEDbL9_nLOAhy3yL81gt_Ls/s640/Herby+lamb+burgers+with+beetroot+mayonnaise+1.jpg" width="640" /></a><br />
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">It seems beetroot is having a bit of a
moment in my kitchen. Having not really incorporated it into recipes
previously, the earthy flavour and vibrant colour of beetroot is sneaking in to
salads, risottos and now burgers too. As with the <a href="http://student-culinary-conquests.blogspot.com/2012/02/beetroot-and-goats-cheese-risotto.html" target="_blank">Beetroot Risotto</a> I made a few
weeks back, here the beetroot mayonnaise is accompanied by goats cheese. Like
lemon and meringue, pork and sage, lamb and rosemary, goats cheese and beetroot
really do compliment one another perfectly, and in this instance they both
compliment my lovely homemade herby lamb burgers perfectly too.</span></div>
<div style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">A bit more interesting then your regular
ketchup or barbecue sauce accompaniment, a dollop of this beetroot mayonnaise
on your burger tastes great and looks stunning too. Served with some spicy
sweet potato wedges and you’ve got yourself one of the most colourful and
pretty plates of food out there. <o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ww_LRQ_2PY2mDm1EbuGAMWxMr94ew_HIPXyK9T-5mzEo2QLqPRMutzPftOOg91NsXAvCgPLtbcZs6t5txeChN3LekmK3WeMs1lT8TUB6K6We5FQ_wIpp1obLO7uGYYnI4vicDtn5mzk/s1600/Herby+lamb+burgers+with+beetroot+mayonnaise+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ww_LRQ_2PY2mDm1EbuGAMWxMr94ew_HIPXyK9T-5mzEo2QLqPRMutzPftOOg91NsXAvCgPLtbcZs6t5txeChN3LekmK3WeMs1lT8TUB6K6We5FQ_wIpp1obLO7uGYYnI4vicDtn5mzk/s640/Herby+lamb+burgers+with+beetroot+mayonnaise+2.jpg" width="640" /></a><span lang="EN-US">Serves 4<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">Pack of lamb mince, about 400g<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">1 red onion, half grated, half thinly
sliced<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">handful roughly chopped mint<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">2 tsp dried oregano <o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">a good glug of Lea and Perrins<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">salt and pepper<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">olive oil<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">3 tbsp low fat mayonnaise<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">2 cooked beetroot (from a vacuum pack),
finely chopped<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">goats cheese (either a soft roll to spread
or the kind with the hard skin to slice)<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">4 burger rolls, halved<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">salad leaves and fries to serve<o:p></o:p></span></div>
</div>
<ol start="1" style="margin-top: 0cm;" type="1">
<li class="MsoNormal" style="text-align: justify;"><span lang="EN-US">Mix the lamb, grated onion, mint, oregano, lea and perrins and
some salt and pepper in a bowl, and form into 4 burgers.<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: justify;"><span lang="EN-US">Prepare the beetroot mayo by mixing the beetroot and mayonnaise
together in a bowl. <o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: justify;"><span lang="EN-US">Heat a large frying pan until hot, rub the burgers with olive
oil (as you would a steak) and cook for about 6 to 8 minutes on each side,
or until they are cooked through.<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: justify;"><span lang="EN-US">To assemble the burgers, spread the goats cheese on to each
inside of the burger rolls (or place slices on to the inside of the
rolls), place the burger on the bottom half of the rolls, add a handful of
salad leaves if you wish, then a dollop of beetroot mayo, and a few slices
of onion. Top off with the top of the roll and serve. <o:p></o:p></span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNwPfwaxn0mqkKSv8nnB2C-5IFTKlyFwB5enAdzKtVFqrJEwkqnS0iBh95YfnUW8ItwxpkwB2jIW2UNCoInCz2bmgqf5tCsFw7v2AmOV6mYgfLlbSo76mff3Fz_nXxXKhROqwdL610-FA/s1600/Herby+lamb+burgers+with+beetroot+mayonnaise.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNwPfwaxn0mqkKSv8nnB2C-5IFTKlyFwB5enAdzKtVFqrJEwkqnS0iBh95YfnUW8ItwxpkwB2jIW2UNCoInCz2bmgqf5tCsFw7v2AmOV6mYgfLlbSo76mff3Fz_nXxXKhROqwdL610-FA/s640/Herby+lamb+burgers+with+beetroot+mayonnaise.jpg" width="640" /></a></div>
<div>
<br /></div>Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.com1tag:blogger.com,1999:blog-8309082052766356056.post-38211050100906663522012-03-05T20:32:00.000+00:002012-03-05T20:32:52.748+00:00Dough Balls with Garlic Butter<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYnaNPy04Rk3sVM051SI5O3J6qRHhfNbzgsdoK2ZY28t_X1ZuUzpm9yXuFl7sDm6K4j-eDOmbqmJsCQKgmH7-GR9jUrmeb08ZyXgggu-DnDKUMPUOqfwB4tQTELsDyFcCFIDiri8MIFqs/s1600/Dough+Balls+and+Garlic+Butter.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYnaNPy04Rk3sVM051SI5O3J6qRHhfNbzgsdoK2ZY28t_X1ZuUzpm9yXuFl7sDm6K4j-eDOmbqmJsCQKgmH7-GR9jUrmeb08ZyXgggu-DnDKUMPUOqfwB4tQTELsDyFcCFIDiri8MIFqs/s640/Dough+Balls+and+Garlic+Butter.jpg" width="640" /></a><br />
<div class="MsoNormal" style="text-align: justify;">
I am of the
opinion that if you go to Pizza Express for dinner, its pretty much the
unwritten rule that you order the dough balls with garlic butter to start. Ben
on the other hand thinks that, along with a pizza, this equals dough overload,
and by the time I actually get to the main I’m pretty much full. Now this may
be true, but he really can’t deny that dough balls are wonderful, especially
with copious amounts of garlicky butter (or even Nutella).</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-d77qQcJCJdd_Jt6I4huqxcIBUe0vjwGhhHCPaiSeEQsEWEX2pHlojmuYE0BKKtO93pEMUci0804BuwlhBCOabmAGwJ5sVD29on37FPnlsJoNRgnr_kgWeJFoLIOrh6kKkVu8c33tbk/s1600/Dough+Balls+and+Garlic+Butter+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-d77qQcJCJdd_Jt6I4huqxcIBUe0vjwGhhHCPaiSeEQsEWEX2pHlojmuYE0BKKtO93pEMUci0804BuwlhBCOabmAGwJ5sVD29on37FPnlsJoNRgnr_kgWeJFoLIOrh6kKkVu8c33tbk/s640/Dough+Balls+and+Garlic+Butter+1.jpg" width="640" /></a></div>
So on Saturday
night we found ourselves in dough heaven/hell, depending on your dough stance,
with some big Hawaiian pizzas and plenty of dough balls to go with. Yum. I
served mine with the King of all garlic butters, which consisted of not one but
two cloves of raw crushed garlic. If you’re not so keen on the zing of a lot of
garlic, and don’t want to repel all those within a 1 mile radius, perhaps opt
for a more conservative one clove..<br />
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">Makes enough for
2 greedy people<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">200g strong
white bread flour<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">¾ tsp instant
yeast from the tub<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">¾ tsp salt<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">¾ tbsp olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">a large wedge of
softened butter<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">1 or 2 cloves of
garlic, peeled and crushed<o:p></o:p></span></div>
<ol start="1" style="margin-top: 0cm;" type="1">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify;"><span lang="EN-US">Preheat the oven to 240C. Put the
flour in a large bowl, and stir in the yeast and salt using a wooden
spoon. Make a well in the centre and add 150ml of warm water and the olive
oil. Bring together with the spoon until you have a fairly wet dough.<o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify;"><span lang="EN-US">On a lightly floured surface,
knead the dough for around 5 minutes until smooth. You can leave the dough
to rise under a tea towel in the bowl, but this is not essential.<o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify;"><span lang="EN-US">Roll the dough into evenly sized
balls and place on a baking tray. Place in the oven on the top shelf and
bake for around 15 to 20 minutes, until the balls have puffed up and
browned. <o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify;"><span lang="EN-US">Meanwhile, soften the butter
further with two forks in a small bowl before adding the crushed garlic
and mixing.<o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify;"><span lang="EN-US">Serve hot.<o:p></o:p></span></li>
</ol>
<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0XuSc0hTWJk-xLuiZlU12oQKcHv_C8NgPVsoJkyqaSyi-KwRKIZhxchr8BFtxU3QvfY8ESgSuW15f-eORYMowPlVb7FTvwYmE74ezIIpB-Ty-1LpKEO7kE5fXYd0rrwpOwf0B88_ZCE/s1600/Dough+Balls+and+Garlic+Butter+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0XuSc0hTWJk-xLuiZlU12oQKcHv_C8NgPVsoJkyqaSyi-KwRKIZhxchr8BFtxU3QvfY8ESgSuW15f-eORYMowPlVb7FTvwYmE74ezIIpB-Ty-1LpKEO7kE5fXYd0rrwpOwf0B88_ZCE/s640/Dough+Balls+and+Garlic+Butter+2.jpg" width="640" /></a></div>Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.com4tag:blogger.com,1999:blog-8309082052766356056.post-11394701304351950172012-02-29T11:14:00.000+00:002012-02-29T11:14:42.326+00:00Spicy Egg Curry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgziODCHj4iyBR-wuqea0bZoecL7dYQ8kRcBx9nSjWZ9egvAUR50E6IB-z8_SizdO2nv2hyp_8eofByA9N72tTvGmML6Mm48U7ytjCRNqT5GckbmGnhpXdO7uCyuBGrLOSjrFvHd8BSaxE/s1600/Egg+Curry+1.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgziODCHj4iyBR-wuqea0bZoecL7dYQ8kRcBx9nSjWZ9egvAUR50E6IB-z8_SizdO2nv2hyp_8eofByA9N72tTvGmML6Mm48U7ytjCRNqT5GckbmGnhpXdO7uCyuBGrLOSjrFvHd8BSaxE/s640/Egg+Curry+1.jpg" width="640" /></a><br />
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">This past week I
have eaten a lot of food, and none of it was made by me. Not so great when you
have a food blog… But here I am, back with a student staple, curry. Unhealthy
as it may sound, I cook curry at least once a week; it’s just too simple to
make, and always delivers on flavour and price. As my diet becomes increasingly
vegetarian I have looked to find tasty alternatives to chicken and lamb.
Chickpeas, paneer and tofu have all proved perfect substitutes, and the
addition of the whole boiled eggs here work nicely too. The chilli paste adds a
punch of heat, and I find just half a tablespoon the perfect amount, but feel
free to add more or less depending on your preferences. The coconut makes this
curry creamy and the spices and ginger create a really unusual, but very
delicious, flavour. <o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEherEGb0WzKnkuwhnadd-l9QC77t2DZoPDWrR4NhFES3OMTEFnNbI7A2iHwCL6kSkN5kZV4c01wt2rM_rEnErRivCVoyOypRbq-tJYTk2xIssXtu1FBifiIqZMv3J0VdQkEZzoHEs2h3ls/s1600/Egg+Curry.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEherEGb0WzKnkuwhnadd-l9QC77t2DZoPDWrR4NhFES3OMTEFnNbI7A2iHwCL6kSkN5kZV4c01wt2rM_rEnErRivCVoyOypRbq-tJYTk2xIssXtu1FBifiIqZMv3J0VdQkEZzoHEs2h3ls/s640/Egg+Curry.jpg" width="640" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">Serves 2/3<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">2 tomatoes<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">1 tbsp olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">2 garlic cloves,
peeled and chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">2 shallots,
peeled and finely sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">2 cm piece
ginger, finely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">½ tsp ground
coriander<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">½ tsp ground
cumin<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">¼ tsp ground
turmeric <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">½ tbsp chilli
paste<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">1 tbsp brown
sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">200ml coconut
milk<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">4 eggs, boiled
and peeled <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">large handful
mange tout<o:p></o:p></span></div>
<ol start="1" style="margin-top: 0cm;" type="1">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify;"><span lang="EN-US">To peel the tomatoes, cut a cross
in the base of each, place in a bowl and cover with boiling water. Leave
for a couple of moments then drain, peel and roughly chop.<o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify;"><span lang="EN-US">Heat the oil in a deep frying pan
or sauce pan and add the garlic, shallots and ginger. After a minute, add
the spices, paste and tomatoes and stir for a few minutes more. <o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify;"><span lang="EN-US">Add the coconut and sugar, bring
to the boil and simmer until the sauce has thickened. This should take
around 5 minutes. Add the eggs and mange tout and simmer for another 4
minutes or so, until the mange tout are cooked and the eggs are warmed
through. Serve with steamed rice. <o:p></o:p></span></li>
</ol>Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.com0tag:blogger.com,1999:blog-8309082052766356056.post-5718639188695781672012-02-16T15:11:00.000+00:002012-02-16T15:14:41.627+00:00Beetroot and Goats Cheese Risotto<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGkd-Aqju-6JzbzhD-v3cfOnApp-O8cJ1Rr3pHiKJ6lyX0f4L4NfPJjimNIvLdVoBAwLUc6vo3YIlLI34zCqCHD8US98eeucjlHOXvmPyah2tLdGSl8APE_4Fx703TfZV9klSEsFhCsDQ/s1600/Beetroot+and+Goats+Cheese+Risotto.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGkd-Aqju-6JzbzhD-v3cfOnApp-O8cJ1Rr3pHiKJ6lyX0f4L4NfPJjimNIvLdVoBAwLUc6vo3YIlLI34zCqCHD8US98eeucjlHOXvmPyah2tLdGSl8APE_4Fx703TfZV9klSEsFhCsDQ/s640/Beetroot+and+Goats+Cheese+Risotto.jpg" width="640" /></a><br />
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US"><br /></span><br />
<span lang="EN-US">Considering the main ingredient of this
post, you may be surprised to hear that I have not always been the biggest fan
of beetroot. I suppose its just another example of how my palette has ‘grown
up’ over the last few years. Back when I was at school, which still feels like
it was yesterday but was in fact half a decade ago now (possibly the most
depressing thought ever), I turned my nose up at salads, would poke a chopped
anchovy around the plate, and screw up my face eating olives. I hated coffee,
and the mere hint of spice in curry would deem it uneatable. Thankfully my
taste buds have matured somewhat and I now actively enjoy some of the food
stuffs that would have previously turned my stomach (I still refuse to eat raw
tomato though, yuck). <o:p></o:p></span></div>
</div>
<div style="text-align: justify;">
<br /></div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">Beetroot is one such flavour that I hadn’t
really been able to get to grips with until relatively recently, I find it has
an almost grimy flavour and I still wouldn’t choose to eat it on its own.
However, I have found that when mixed in salads, or pureed with some lime
juice, it can really compliment a dish. In this instance, more then
complimenting the risotto, the beetroot is the main ingredient and flavour, but
with the addition of yoghurt, goats cheese and white wine, it is not so
overpowering, and is deliciously creamy. Its pretty great to look at too, I
really ought to have posted this one for Valentines Day!! <o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
</div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJNNahDwS5mYrNpHmcDwa2cwc0Pl9uNVpztiEI4D-5QX5cBNatW0_nIQJWmGDd-FpAd9tZ-shnvPK5d4LQa1x7sB5uPXVsiFxnCJc0GNAYaHSXgCUGcLe56W8qp4st4NRgM92YZkggxLI/s1600/Beetroot+and+Goats+Cheese+Risotto+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJNNahDwS5mYrNpHmcDwa2cwc0Pl9uNVpztiEI4D-5QX5cBNatW0_nIQJWmGDd-FpAd9tZ-shnvPK5d4LQa1x7sB5uPXVsiFxnCJc0GNAYaHSXgCUGcLe56W8qp4st4NRgM92YZkggxLI/s640/Beetroot+and+Goats+Cheese+Risotto+1.jpg" width="640" /></a><span lang="EN-US"></span><br />
<div style="text-align: justify;">
<span lang="EN-US"><span lang="EN-US"> </span>Serves 2</span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">3 ready cooked vacuum packed beetroots
(about 250g), half of them chopped and half pureed in a food processor<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">125g risotto rice<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">knob of butter<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">half a red onion, finely chopped<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">1 garlic clove, peeled and finely chopped<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">small glass of white wine<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">500ml vegetable stock<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">dollop of natural yoghurt<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">around 60g goats cheese, finely sliced<o:p></o:p></span></div>
</div>
<ol start="1" style="margin-top: 0cm;" type="1">
<li class="MsoNormal" style="text-align: justify;"><span lang="EN-US">Melt the butter in a saucepan then add the onion and garlic and
soften over a low heat for around 5 minutes. <o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: justify;"><span lang="EN-US">Add the rice, and mix together, then pour in the wine and
reduce. Add the pureed beetroot and stir.<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: justify;"><span lang="EN-US">Slowly add the stock, a little at a time, stirring constantly
after each addition and ensuring that the stock is absorbed before adding
more. Continue until all the stock is used and the rice has plumped up, is
fluffy and retains a slight bite. This should take around 20 minutes.<o:p></o:p></span></li>
</ol>Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.com0tag:blogger.com,1999:blog-8309082052766356056.post-12289794108255159122012-02-13T21:51:00.000+00:002012-02-14T09:30:11.123+00:00Nutella Brioche and Butter Pudding<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjimteRaYFtpgQdXWXvm8fkEkN1j1ourGiR_ImmNKaTGf7frY0dJgP6rIdhFNbBr1gowhpQTA8ECIe7TS8ZHExVuA53YM5A7v0NqfraN3qQ69ObQxcGYuO0E_aSg9-sY4J4dm7N46VxYDc/s1600/Nutella+Brioche+and+Butter+Pudding.jpg" imageanchor="1" style="clear: left; display: inline ! important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjimteRaYFtpgQdXWXvm8fkEkN1j1ourGiR_ImmNKaTGf7frY0dJgP6rIdhFNbBr1gowhpQTA8ECIe7TS8ZHExVuA53YM5A7v0NqfraN3qQ69ObQxcGYuO0E_aSg9-sY4J4dm7N46VxYDc/s640/Nutella+Brioche+and+Butter+Pudding.jpg" width="640" /></a><br />
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-US">I first made this dessert by mistake, at
the humble age of 11 or so. Back in the first few years of senior school I was
lucky enough to have Food Technology lessons; we shared kitchens in pairs and
got to eat everything we made. Obviously I didn’t realise how great they were
at the time, but in hind sight, and in the knowledge of how difficult it is to
find evening cookery courses (that aren’t either too academic, extortionately
priced, or about cupcakes) I really wish I had made the most of them. Each week
we were given an ingredients list for the following lessons recipe, and each
week I would lose it in the bottom of my satchel until around about 5 pm the
night before said lesson. On one such occasion the only kind of bread available
in the grocery shop down the road was brioche… and so the Brioche and Butter
Pudding was born. <o:p></o:p></span></div>
</div>
<div style="text-align: justify;">
<br /></div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">I remember Mrs Grist, the scary FT teacher,
being infinitely impressed with my (read my mums) cleverness at substituting
brioche for bread, and this happy accident became a firm favourite in my
household. <o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjebsXqUGgp6PGisio86E8VEoTrHqJv5zjDhRbravjfuJVXtoYCVifBQBPTYi4iVNhdH8D4UdGrb5krAhrcJI80g-xsBP0PSZ4Nza2rI8i3IQvDrMd7mNnpSlmRlcfwlGVpPF4ML84SCk/s1600/Nutella+Brioche+and+Butter+Pudding+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjebsXqUGgp6PGisio86E8VEoTrHqJv5zjDhRbravjfuJVXtoYCVifBQBPTYi4iVNhdH8D4UdGrb5krAhrcJI80g-xsBP0PSZ4Nza2rI8i3IQvDrMd7mNnpSlmRlcfwlGVpPF4ML84SCk/s640/Nutella+Brioche+and+Butter+Pudding+1.jpg" width="640" /></a></div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">The sweetness that the brioche brings to
the pudding is complimented by a generous amount of Nutella, which melts all
over the bread. Delicious. So quick and simple to make, I serve mine with
double cream, custard or ice cream. <o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">Serves 4 to 6<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">Loaf of Brioche, sliced and cut into
triangles <o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">Lots of Nutella<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">1 egg<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">half a pint of milk<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">1 tbsp caster sugar <o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="EN-US">handful of raisins<o:p></o:p></span></div>
</div>
<ol start="1" style="margin-top: 0cm;" type="1">
<li class="MsoNormal" style="text-align: justify;"><span lang="EN-US">Preheat the oven to 180C. Spread the Nutella on each slice of
brioche and arrange in a greased tin or pyrex dish, sprinkling over raisins on each layer. <o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: justify;"><span lang="EN-US">Mix the milk and sugar, then add the egg and beat until all
mixed together. Pour mixture over the brioche, ensuring that the bread is
soaked with the liquid. Cook in the oven for half an hour, until the
pudding is nicely browned on top.<o:p></o:p></span></li>
</ol>Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.com7tag:blogger.com,1999:blog-8309082052766356056.post-91476529100130795822012-02-07T14:20:00.000+00:002012-02-07T14:20:25.141+00:00Padana Pizza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLPtjXOWPDL3W_Lcm6oUKO36w9tSeIqYJLjWUizLozFH3QlL_q7MMMUee4840oXKqcqtJ-ef8NTvmbqlJjQiwSXqZTi2oX_DsIx2pLm_WS4AJ5JdXFlXTIQ_fN3LGUScYdnxcoHP_Z8yU/s1600/Padana+Pizza+1.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLPtjXOWPDL3W_Lcm6oUKO36w9tSeIqYJLjWUizLozFH3QlL_q7MMMUee4840oXKqcqtJ-ef8NTvmbqlJjQiwSXqZTi2oX_DsIx2pLm_WS4AJ5JdXFlXTIQ_fN3LGUScYdnxcoHP_Z8yU/s640/Padana+Pizza+1.jpg" width="640" /></a><br />
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">I am so excited
to share this recipe with you. I don’t know about any one else but I think the
Padana Pizza at Pizza Express is just about the best pizza ever created. Consisting
of goats cheese, caramelized red onion and spinach on a thin crust base, I
can’t remember a time when I’ve ordered anything other then the Padana. Well,
you can imagine my excitement at managing to recreate this delicious pizza at
home and for a fraction of the price, I’m pretty much over the moon. The caramelised
onions would be delicious with burgers too (don’t tell anyone, but I may have
actually eaten quite a bit straight from the pan, they are just so sweet), and
the pizza base recipe I followed was quick and simple to make with no resting
time required.<o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3u1OwwnuCKhbhKDV4QROUHAXfoNqLjJ9CBMVKn4BEkYNfD1u7enM81vJxIx8nJ6S3WZur_dohSppb7UL2DNt7VYAmQh5n4Tp407-tk6RBEy0h6brf2-C18_S8X2qxR07lWww9pUTGUMU/s1600/Padana+Pizza+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3u1OwwnuCKhbhKDV4QROUHAXfoNqLjJ9CBMVKn4BEkYNfD1u7enM81vJxIx8nJ6S3WZur_dohSppb7UL2DNt7VYAmQh5n4Tp407-tk6RBEy0h6brf2-C18_S8X2qxR07lWww9pUTGUMU/s640/Padana+Pizza+2.jpg" width="640" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">Serves 2<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><a href="http://www.bbcgoodfood.com/recipes/4683/pizza-margherita-in-4-easy-steps" target="_blank">Pizza base recipe available here</a> (remember to roll the dough really thin to ensure it
crisps up nicely)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">-Pizza Toppings-
<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">4 tbsp passata<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">2 tsp dried
oregano<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">a long round of
goats cheese, sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">caramelised onions
(see recipe below)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">fresh spinach leaves,
wilted<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">olive oil, to
drizzle<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">1. On the
prepared pizza bases, spread the passata and sprinkle with oregano. Add the
remaining toppings, drizzling over the olive oil, and bake in the oven for
around 10 to 15 minutes, on a high shelf and on a preheated up turned baking
tray, at 240C.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">-For the Caramelised
Onion-<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">One large red
onion, thinly sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">A large knob of
butter<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">1 ½ tbsp light
muscovado sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">½ tbsp balsamic
vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">1. Melt the
butter in a saucepan. Add the sugar and onions and cook over a low heat. After
15 minutes, add the balsamic vinegar and continue to cook for another 15
minutes or so, until the onions have softened.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BuemKefRyRYBW6NPnfJUoycINgOteZHIGVs1A_ROCiB86KML1qvePLMbYTo4ZLLTAgGgpVBi0DfYsxLjuA_iEiGXd2RQ4_D8DpBjXQzFgShHNG08wUHXNs7j8IBFQgoVyPHlTAWrdik/s1600/Padana+Pizza.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BuemKefRyRYBW6NPnfJUoycINgOteZHIGVs1A_ROCiB86KML1qvePLMbYTo4ZLLTAgGgpVBi0DfYsxLjuA_iEiGXd2RQ4_D8DpBjXQzFgShHNG08wUHXNs7j8IBFQgoVyPHlTAWrdik/s640/Padana+Pizza.jpg" width="640" /></a><span lang="EN-US"><br /></span></div>Alexhttp://www.blogger.com/profile/11597073516204850098noreply@blogger.com2