tag:blogger.com,1999:blog-68895804527632439832024-03-14T01:47:55.598+00:00Simply Stuffy cooking ...I like to cook, I like to share, this is me, sharing my cooking, enjoy, or not, as you wish ...
Stuffyhttp://www.blogger.com/profile/15806498567164105339noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-6889580452763243983.post-24601100975998807302017-09-15T16:38:00.000+01:002017-09-15T16:38:13.044+01:00Chocolate, a riotous,rich and revelatory cake.... simple too.... <div style="color: #454545; font-family: '.SF UI Text'; line-height: normal;">
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<b><span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;">I'm not an enormous fan of chocolate but I do recognise that puts me in a minority position so I've invested a certain amount </span></span><span style="font-family: ".sfuitext-semibold"; font-size: x-small;">of effort to find a crowd-pleasing gateaux that delivers choccy goodness for the masses and this, adapted from an American recipe is easy and according to my chocophile testers delicious. </span></b><br />
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<b><span style="font-family: ".sfuitext-semibold"; font-size: x-small;">Only caveat, it's a wet batter so grease and line your tins well and, to avoid massive leakage, make sure you use sandwich tins<b>. </b></span><br />
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<b><span style="font-size: x-small;"><b><span style="font-family: ".sfuitext-semibold";"></span><br /></b></span></b></div>
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</b>
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<b><span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"><u><b>For the cake</b></u></span></span></b></div>
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<span style="font-size: x-small;"><b><span style="font-family: ".sfuitext-semibold";"></span><br /></b></span></div>
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<span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"><b>225 gm plain flour</b></span></span></div>
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<span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"><b>350 gm golden caster sugar</b></span></span></div>
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<span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"><b>85gm Cocoa powder</b></span></span></div>
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<span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"><b>15gm Espresso powder (optional but makes a real taste difference)</b></span></span></div>
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<span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"><b>7.5gm (1 ½ tsp) baking powde</b></span></span></div>
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<b><span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;">7.5gm </span></span><span style="font-family: ".sfuitext-semibold"; font-size: x-small;">(1 ½ tsp)</span><span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"> bicarbonate of soda</span></span></b></div>
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<span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"><b>2 free-range eggs</b></span></span></div>
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<span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"><b>250 ml buttermilk</b></span></span></div>
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<span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"><b>125 ml vegetable oil, I use rapeseed</b></span></span></div>
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<span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"><b>2 tsp Vanilla extract</b></span></span></div>
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<span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"><b>250 ml of boiling water</b></span></span></div>
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<span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"><b><u>For the frosting</u></b></span></span></div>
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<span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"><b>250 gm of plain chocolate, or a mix of plain and milk, (my best version used some left over plain chocolate and peanut butter sweets)</b></span></span></div>
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<span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"><b>250ml of double cream</b></span></span></div>
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<span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"><b><u>Prep</u></b></span></span></div>
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<span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"><b>Heat the oven to 180c</b></span></span></div>
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<span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"><b>Grease and line with baking parchment 2 20cm sandwich tins. Don't use springform tins, this cake is made with a very wet batter and needs a sandwich tin to contain the chocolatey slop.</b></span></span></div>
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<span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"><b><u>To make the cake</u></b></span></span></div>
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<span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"><b>Pop all the cake ingredients (excluding the boiling water) into a large bowl and whisk ( a mixer is fine but a wooden spoon is therapeutic) until smooth.</b></span></span></div>
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<span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"><b>start adding the boiling water, a bit at a time mixing well between each addition. When all the water is added and the mixture is smooth you should have a pretty wet batter. If not, go back to the start and work out what you missed.</b></span></span></div>
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<span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"><b>Share the batter evenly between the prepared sandwich tins and pop into the center of the oven for about thirty minutes. (You're looking for a firm top and a clean skewer when it is inserted into the cakes).</b></span></span></div>
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<span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"><b>Let the cakes cool in the tins and when seriously chilled, evict them carefully from the tin. </b></span></span></div>
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<span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"><b>Make the icing, heat the chocolate and cream in a saucepan, when the chocolate melts remove the pan from the heat and whisk until smooth, thick and glossy.</b></span></span></div>
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<span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"><b>Leave for an hour or so to cool and thicken, then put one cake on a nice plate, spread a layer of icing then top with the other cake. Using a palette knife or piping bag and the rest of the frosting decorate as you like. It's rich and I'm lazy so I tend to do a rustic top only, but whatever works for you.</b></span></span></div>
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<span style="font-family: ".sfuitext-semibold";"><span style="font-size: x-small;"><b>Enjoy.... </b></span></span></div>
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Stuffyhttp://www.blogger.com/profile/15806498567164105339noreply@blogger.com0tag:blogger.com,1999:blog-6889580452763243983.post-14876423770433130352017-02-03T22:31:00.002+00:002017-02-03T22:35:48.748+00:00Seriously Scottish Seville Marmalade<div style="color: #454545; font-family: 'Helvetica Neue'; font-size: 12px; line-height: normal;">
Now my chum Scot has recently discovered the power of the Seville orange and desires to become one of the few, very few, "marmalademeisters" as our German chums may or may not have it. </div>
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So, to aid his search for 'the best marmalade known to mankind" and since he seems to like my confiture d'orange I thought I'd post the recipe. </div>
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<u><b>Here's what you need</b></u></div>
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A big preserving pan, I use a pasta cooker with the inner removed</div>
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a sieve or colander with some muslin to strain</div>
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10-12 or so Jam jars, with lids, sterilised.</div>
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<u><b>Ingredients</b></u></div>
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about 1.75kg Seville oranges</div>
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2 lemons</div>
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2.2kg granulated white sugar,</div>
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500gm preserving or jam sugar</div>
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a big splash of Scotch Whisky</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFBosrfYS2Gn_ow8oYjQXfJxWcjZ_YgMg-a2-LxLCtZkDtonx2qBVTPUKzg50F9L0s-d_m77TGFVWylcgtE-4_ByHEgMvt9iH-s1uxkOQmrRxoodnKQj3FVQ1E_ZHqj7KaZx_S8ZrOBuq/s1600/IMG_0277.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFBosrfYS2Gn_ow8oYjQXfJxWcjZ_YgMg-a2-LxLCtZkDtonx2qBVTPUKzg50F9L0s-d_m77TGFVWylcgtE-4_ByHEgMvt9iH-s1uxkOQmrRxoodnKQj3FVQ1E_ZHqj7KaZx_S8ZrOBuq/s320/IMG_0277.JPG" width="320" /></a></div>
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<u>1. The prep</u></div>
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Firstly, with a potato peeler, slice 4 slices of lemon peel from each lemon, slice each lemon in half, then squeeze out the juice into the preserving pan, I do this through the sieve to catch any errant pips. With a sharp knife, slice these eight lemon strips into shreds of fresh lemon peel, put them safely in a bowl, we'll come back to them.</div>
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Now put all the whole oranges into the pan with the lemon juice, pour in 2 litres of cold water - it should cover the fruit, use a smaller pan if necessary. I put a heat-proof plate on top of the oranges to keep their little golden heads underwater. </div>
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<u>2. The boil</u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcrHXK5cFR2kdrkLmFozxO5x2u2eSy0BtWrafkH0PgOa9vSChNZoRdFVcXp448AFuvYaRpz5gFI_jQlT-UQ42m0RR2uTEwM2Tjn1d1EeumLKAwafT2QFp8ek-PITugnTnYd0nfyhsHQXW/s1600/IMG_0278.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcrHXK5cFR2kdrkLmFozxO5x2u2eSy0BtWrafkH0PgOa9vSChNZoRdFVcXp448AFuvYaRpz5gFI_jQlT-UQ42m0RR2uTEwM2Tjn1d1EeumLKAwafT2QFp8ek-PITugnTnYd0nfyhsHQXW/s320/IMG_0278.JPG" width="240" /></a>Bring the pan gently to the boil, put a lid on it and simmer gently for around 2 hours. Split the sugar into two equal halves and warm half of the sugar on a baking tray in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return the liquid to the pan. Allow the oranges to cool until they are easy to handle, then slice them in half. Using a soup or dessert spoon scoop out all the innards, the flesh, juice, pips and pith and add to the liquid in the pan. Bring to the boil and then boil for 5 or 6 minutes, then strain this liquid through a sieve into a bowl and press the pulp through with a wooden spoon - the pulp is full of pectin so it gives marmalade a good set. By the way, we're only adding the preserving sugar for two reasons, </div>
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<ul>
<li>1. The last time I did this I only had 2.2kg of granulated sugar in the larder so I made up the difference with jam sugar. It worked and I stuck with it, </li>
<li>2. I think that maybe the addition of the whisky demands a slightly higher pectin dose than you get from the fruit alone. </li>
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Cut the soft peel, with a sharp knife, into fine shreds (if that's your fancy) bigger shreds (if you're of the chunky persuasion). Mix the orange peel with the reserved lemon peel.</div>
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Chuck away the tiny amount of pulp left.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjdCANK9RLFp1M90dpuWQkVDN8SsElyp3Fhim_i3mohvYCY-xqSPdpQTKrsk54MRaRGuaSeXCBPa7tL5-xm056GzlXHu_yuOsXvPdaFxVrvgKjg6TPJaieRAydb0-H5snaPFC7Uhi5VWv/s1600/IMG_0279.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjdCANK9RLFp1M90dpuWQkVDN8SsElyp3Fhim_i3mohvYCY-xqSPdpQTKrsk54MRaRGuaSeXCBPa7tL5-xm056GzlXHu_yuOsXvPdaFxVrvgKjg6TPJaieRAydb0-H5snaPFC7Uhi5VWv/s320/IMG_0279.JPG" width="240" /></a><br />
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<u>3. The setting</u></div>
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Now pour half the orangey liquid into the preserving pan. then add half of the mixed peels to the the liquid in the pan and then add the nice warm sugar from the oven. </div>
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Clear so far? we've half of everything in the pan because we're making two batches. Put the remaining sugar into the low oven to warm through.</div>
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At this point I add a generous splash of whisky to the pan, how generous? Well I'm still playing with this but 30-40ml for each batch seems to deliver a nice hint of flavour but doesn't overpower. (The alcohol will cook off by the way).</div>
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Stir the jam over a low heat until all the sugar has dissolved, about 10 minutes, Put a plate in the freezer, we'll use it to test the setting of the marmalade shortly. Bring the mix to the boil and bubble rapidly for 15- 25 minutes until setting point is reached. Test this by dropping a little of the preserve onto the chilled plate, if it's right it will wrinkle rather than run if pushed with a finger. </div>
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Take the pan from the heat and skim any scum from the surface. If well sieved I find this is rarely necessary. </div>
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Leave the marmalade to stand in the pan for 20 minutes to cool and allow the peel to settle; then pour the golden breakfast wonderfulness into sterilised jars, a jam funnel is a handy tool at this point. </div>
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Seal the jars and apply your attractive labels. </div>
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Repeat from step 3 for the second batch. </div>
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Enjoy.... </div>
Stuffyhttp://www.blogger.com/profile/15806498567164105339noreply@blogger.com0tag:blogger.com,1999:blog-6889580452763243983.post-15071935713049240392016-09-11T12:09:00.000+01:002016-09-19T12:12:32.071+01:00Chelsea, (not football), fruit-filled-fun<div style="color: #454545; font-family: Helvetica; font-size: 14px; line-height: normal; margin-bottom: 2px;">
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<b style="background-color: #cccccc;">Takes about 40 minutes with 90 or so extra for proving</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_L6GMCidblWi85Cd8dOGewTQlENS2GyfWhwDl09sa_8BQAskiO_9bvxvucoZLlNaxa_AO2-OdxHFjZTYXjmkTGU97daZ6JMPxoGBXDjlU3l5Dqb8z2nLiWaeCjVy8ST-9CBIyCSmKY3s/s1600/IMG_1517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_L6GMCidblWi85Cd8dOGewTQlENS2GyfWhwDl09sa_8BQAskiO_9bvxvucoZLlNaxa_AO2-OdxHFjZTYXjmkTGU97daZ6JMPxoGBXDjlU3l5Dqb8z2nLiWaeCjVy8ST-9CBIyCSmKY3s/s320/IMG_1517.JPG" width="320" /></a></div>
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<b>I've been playing around with bread-making for a year or so and I'm getting pretty chuffed with my sourdough recipe, keeping a Kilner jar of regularly refreshed, constantly improving starter in the fridge and knocking up a loaf or two weekly. I also enjoy knocking out the occasional <a href="http://cookingfromthebarn.blogspot.co.uk/2013/12/the-pursuit-of-soft-white-roll.html" target="_blank">bun</a>, <a href="http://cookingfromthebarn.blogspot.co.uk/2013/10/give-us-this-day-our-daily-bread.html" target="_blank">loaf</a>, <a href="http://cookingfromthebarn.blogspot.co.uk/2013/11/get-focaccia-outta-here.html" target="_blank">focaccia</a> or <a href="http://cookingfromthebarn.blogspot.co.uk/2015/02/a-perfect-provencal-pasta-partner.html" target="_blank">fougasse</a> and you can find those recipes in this blog if you click the links.</b></div>
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<b>But a great dough also lends itself to some classic sweet baking and I was moved by a request from my sis-in-law Charlotte to share my recipe for Chelsea buns. I'm a fan of dried fruit but few of my family are so if you fancy leaving the fruit out of the filling you'll find this makes a delicious cinnamon roll.</b></div>
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<b style="background-color: #cccccc;">Ingredients</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgftECVbmhPM76K45Wa9Wd_uLO1Q6VDO7T7UFnB7Rx11jOEJ0f0AYAMTyUTDsMgF3MyHJJvImXOaNqFjotinH8PjypgzBvGrtFz8BQlqvHMFnIMLM4FkkqKvaEzP5XxvHcUk1ql1VtgzXcW/s1600/IMG_1503.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgftECVbmhPM76K45Wa9Wd_uLO1Q6VDO7T7UFnB7Rx11jOEJ0f0AYAMTyUTDsMgF3MyHJJvImXOaNqFjotinH8PjypgzBvGrtFz8BQlqvHMFnIMLM4FkkqKvaEzP5XxvHcUk1ql1VtgzXcW/s320/IMG_1503.JPG" width="240" /></a>
<li style="font-family: Helvetica; font-size: 12px; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>500g/1lb strong white flour</li>
<li style="font-family: Helvetica; font-size: 12px; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1tsp fine salt</li>
<li style="font-family: Helvetica; font-size: 12px; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>7gm fast-action dried yeast</li>
<li style="font-family: Helvetica; font-size: 12px; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>300ml semi-skimmed or full-fat milk</li>
<li style="font-family: Helvetica; font-size: 12px; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>70gm unsalted butter, </li>
<li style="font-family: Helvetica; font-size: 12px; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1 large free-range egg</li>
<li style="font-family: Helvetica; font-size: 12px; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>a little vegetable, rapeseed or olive oil, for greasing</li>
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<b>For the filling</b></div>
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<li style="font-family: Helvetica; font-size: 12px; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>30gm unsalted butter, melted</li>
<li style="font-family: Helvetica; font-size: 12px; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>100gm soft brown sugar</li>
<li style="font-family: Helvetica; font-size: 12px; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>2 tsp ground cinnamon</li>
<li style="font-family: Helvetica; font-size: 12px; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>150g/5oz dried mixed fruit NB. leave this out for a cinnamon roll experience, (or do half and half, that's what I do).</li>
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<b>For the glaze</b></div>
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<li style="font-family: Helvetica; font-size: 12px; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>2 tbsp milk (orange juice works well too)</li>
<li style="font-family: Helvetica; font-size: 12px; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>150 gm icing sugar </li>
<li style="font-family: Helvetica; font-size: 12px; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1tsp vanilla extract</li>
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<span style="background-color: #cccccc;">What do we do?</span></div>
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<span style="background-color: #cccccc;">we do this...</span></div>
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<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZPO7qlw026WEgJEyaVcoKDR3WfDEJJnd6tjNU9Joyt8H_q_VmYmBPrr9VgAbQUsmtF6DlMTuoEwobAahyCHn-z1EgallpKHNiL6G-ru8OZkMmJX3k0ENAZxGWNqhjFGjvagbMhyphenhyphenQSxWKU/s1600/IMG_1504.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZPO7qlw026WEgJEyaVcoKDR3WfDEJJnd6tjNU9Joyt8H_q_VmYmBPrr9VgAbQUsmtF6DlMTuoEwobAahyCHn-z1EgallpKHNiL6G-ru8OZkMmJX3k0ENAZxGWNqhjFGjvagbMhyphenhyphenQSxWKU/s1600/IMG_1504.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> </a></ol>
<span style="color: #454545; font-family: Helvetica; font-size: 12px;">Sift the flour and salt into your mixing bowl</span><br /><span style="color: #454545; font-family: Helvetica;"><br /></span><span style="color: #454545; font-family: Helvetica; font-size: 12px;">Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm. Add the yeast to the warm milk. The yeast will start to work and you'll discover small bubbles appearing on the surface.</span><br /><span style="color: #454545; font-family: Helvetica; font-size: 12px;">In a small bowl lightly whisk the egg. </span><br /><span style="color: #454545; font-family: Helvetica; font-size: 12px;"><br /></span><div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6cdjkPyW1GV7qWvHxgxU0POYfDxeVYoHgj1zjxnorosM5eUZfn6N_qrpv29j1Pf76pjuonw4KWOdAOsb-zAF0DxCILzAZAXIzFV24brYXTcupkkcs1nve3J1yNdzQHJK9Mkh9x5AoDTD/s1600/IMG_1508.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6cdjkPyW1GV7qWvHxgxU0POYfDxeVYoHgj1zjxnorosM5eUZfn6N_qrpv29j1Pf76pjuonw4KWOdAOsb-zAF0DxCILzAZAXIzFV24brYXTcupkkcs1nve3J1yNdzQHJK9Mkh9x5AoDTD/s200/IMG_1508.JPG" width="150" /></a><span style="color: #454545; font-family: Helvetica; font-size: 12px;">Add the milk mixture and beaten egg to the flour mixture and stir until the contents of the bowl come together as a soft dough.</span></div>
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<span style="color: #454545; font-family: Helvetica; font-size: 12px;"> If you've a hefty mixer with a dough hook, give it around 7 minutes of vigorous kneading.</span><br /><span style="color: #454545; font-family: Helvetica; font-size: 12px;"><br /></span></div>
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<span style="color: #454545; font-family: Helvetica; font-size: 12px;">If not, tip the dough onto a generously floured work surface. Knead by hand for ten minutes, until the dough is smooth and elastic and no longer feels sticky.</span><br /><span style="color: #454545; font-family: Helvetica; font-size: 12px;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQdZ9vPXJxCpBLqVI9_eUpnkyrDGNmHT_hDM4mjU58xZswcJDbAXx9pTw_H0R_4bMoyVncL1iUEIFgfVlwk_Lv3DScZdRMePrEcFdndfoe_HUQoi9aUhKq10U3ztUp3ojLGF8G6UH7pHhf/s1600/IMG_1509.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQdZ9vPXJxCpBLqVI9_eUpnkyrDGNmHT_hDM4mjU58xZswcJDbAXx9pTw_H0R_4bMoyVncL1iUEIFgfVlwk_Lv3DScZdRMePrEcFdndfoe_HUQoi9aUhKq10U3ztUp3ojLGF8G6UH7pHhf/s200/IMG_1509.JPG" width="150" /></a><span style="color: #454545; font-family: Helvetica; font-size: 12px;">Lightly oil a biggish bowl. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film (or, I use a hotel shower cap) and set aside in a warm place for one hour, or until the dough has doubled in size. </span></div>
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<span style="color: #454545; font-family: Helvetica;"><span style="font-size: 12px;"><br /></span></span><span style="color: #454545; font-family: Helvetica; font-size: 12px;">Lightly grease a baking tray or Teflon sheet</span><br /><span style="color: #454545; font-family: Helvetica; font-size: 12px;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6n1VeTi73OBME73sBuTZ6xcIgKpC3LLNgucRSlw6H0wGPCN3fbl9ZtykX-l6EpkBGVgmEbicbVkEsPvTaE9fbzTLxGrSLEh5NSfEDQ_ExrIwHT8LJsuDZqNS2cgf0aRLRLQSsdVFNBvx9/s1600/IMG_1511.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6n1VeTi73OBME73sBuTZ6xcIgKpC3LLNgucRSlw6H0wGPCN3fbl9ZtykX-l6EpkBGVgmEbicbVkEsPvTaE9fbzTLxGrSLEh5NSfEDQ_ExrIwHT8LJsuDZqNS2cgf0aRLRLQSsdVFNBvx9/s200/IMG_1511.JPG" width="150" /></a><span style="color: #454545; font-family: Helvetica; font-size: 12px;">Knock the dough back (bang it about on the floured surface for a minute or two). Roll the dough out into a rectangle about £1 coin thick. Brush all over with the melted butter, then sprinkle (evenly, all over the dough), the brown sugar, the cinnamon and if you're using it, and I think you should, the dried fruit.</span><br /><span style="color: #454545; font-family: Helvetica; font-size: 12px;"><br /></span></div>
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<span style="color: #454545; font-family: Helvetica; font-size: 12px;">Roll the dough up into a tight cylinder , we're looking for an even distribution of the filling, then with a wickedly sharp knife cut twelve evenly sized slices and place them, flat, onto that lightly greased baking sheet, leaving a little space between each slice. Cover with a clean tea towel and let them gently rise for 30 minutes. </span><br /><span style="color: #454545; font-family: Helvetica; font-size: 12px;">While that's happening turn the oven on and heat it to about 190°C</span><br /><span style="color: #454545; font-family: Helvetica; font-size: 12px;"><br /></span></div>
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<span style="color: #454545; font-family: Helvetica; font-size: 12px;">Bake the buns in the oven for 20-25 minutes, until risen and a delightful golden-brown, you know, golden-brown like a really, really good Stranglers song. </span></div>
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<span style="color: #454545; font-family: Helvetica; font-size: 12px;">T</span><span style="color: #454545; font-family: Helvetica; font-size: 12px;">hey should have lightly welded to each other but should separate nicely once cooled.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWzXTEjw9c1BD-Mj_yXPUCSWrXZ597QhHK6k4346wrc6TmfjcLsjmhphERJd9MRm4rbgpQAYXNY_jtOW7ln-2WlbETo1ybySkubE4c0oqLFP5gipYoDmjVpaB8nj343vpBW315_16Dj95F/s1600/IMG_1506.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWzXTEjw9c1BD-Mj_yXPUCSWrXZ597QhHK6k4346wrc6TmfjcLsjmhphERJd9MRm4rbgpQAYXNY_jtOW7ln-2WlbETo1ybySkubE4c0oqLFP5gipYoDmjVpaB8nj343vpBW315_16Dj95F/s200/IMG_1506.JPG" width="200" /></a><span style="color: #454545; font-family: Helvetica; font-size: 12px;">While they're baking let's make the glaze, heat the milk (or juice) and sugar in a small saucepan until the sugar has dissolved, then bring it to a light boil. Reduce the heat and simmer for 2-3 minutes, then stir in the vanilla extract.</span><br /><span style="color: #454545; font-family: Helvetica; font-size: 12px;"><br /></span></div>
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<span style="color: #454545; font-family: Helvetica; font-size: 12px;">Remove the buns from the oven and as they cool, brush with the glaze, best to do this on a wire rack with a baking tray beneath to catch the drips</span></div>
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<span style="color: #454545; font-family: Helvetica; font-size: 12px;">Really we're trying to get some of this icing to slip and slide its insidious sugary way into the cracks in the buns. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDOJo9_B7IRimDkvjoW-NONjewThWLU3d9u0bTWp-BeCY996Nl9JlyFpICm74vQDrYaQIWcoD0RgMe6iKtlsEVLNBwgG7ac15Gdm48h6aB_NiU1I5ruOM1NTFIT1vLCh_4RrrkFJyztWxR/s1600/IMG_1517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDOJo9_B7IRimDkvjoW-NONjewThWLU3d9u0bTWp-BeCY996Nl9JlyFpICm74vQDrYaQIWcoD0RgMe6iKtlsEVLNBwgG7ac15Gdm48h6aB_NiU1I5ruOM1NTFIT1vLCh_4RrrkFJyztWxR/s320/IMG_1517.JPG" width="320" /></a></div>
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<span style="color: #454545; font-family: Helvetica; font-size: 12px;">Set aside to cool on the wire rack, brushing occasionally with the glaze till it's all gone.</span><br /><span style="color: #454545; font-family: Helvetica; font-size: 12px;"><br /></span></div>
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<span style="color: #454545; font-family: Helvetica; font-size: 12px;">Now, make a cup of coffee and indulge ....</span><br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL5jCgeNUuPlYB9p1Knd7BsSEm1GPtpGPzsceqim1yqzwxS6jqqCKAhIumz0S3AQhf4zEykysgShNet0b4luOBMao41ZCeuC9iduL6NxEIM-tLnqq6USQBUmWohyphenhyphenPl0G79LjywpjXIVCFx/s1600/coffee+cyclist.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL5jCgeNUuPlYB9p1Knd7BsSEm1GPtpGPzsceqim1yqzwxS6jqqCKAhIumz0S3AQhf4zEykysgShNet0b4luOBMao41ZCeuC9iduL6NxEIM-tLnqq6USQBUmWohyphenhyphenPl0G79LjywpjXIVCFx/s1600/coffee+cyclist.jpg" /></a></div>
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Stuffyhttp://www.blogger.com/profile/15806498567164105339noreply@blogger.com0tag:blogger.com,1999:blog-6889580452763243983.post-2741049065376195242016-08-29T18:09:00.000+01:002016-08-29T18:10:58.092+01:00Do you know the muffin man? The muffin man? The muffin man!<div style="color: #454545; font-family: Helvetica; font-size: 12px; line-height: normal;">
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It takes a big man to admit that he might have been wrong about something and there's never been any doubt that I'm a big man.... So I'm forced to admit that the muffin recipe I've used for the past couple of years has finally been found wanting. It was a rework of a healthy approach to muffins and I've now refined it (made it less healthy but much tastier) by removing/replacing some of the elements, notably the wholemeal flour, the squishy banana and I've taken out the buttermilk. </div>
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That said, I'm really happy with this new version and although I'll continue to try variations of flavouring I think this choc'n'raspberry mix is pretty damn good and I strongly recommend that you check out the fruity, chocolatey lushness of this recipe.</div>
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You'll need a 12 hole cake tin with a dozen muffin cases, </div>
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Preheat the oven to 180° C (a little less for a fan oven)</div>
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<span style="background-color: #cccccc;">Ingredients</span></div>
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<li style="color: #454545; font-family: Helvetica; font-size: 12px; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>300 grams plain flour</li>
<li style="color: #454545; font-family: Helvetica; font-size: 12px; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>2 teaspoons baking powder</li>
<li style="color: #454545; font-family: Helvetica; font-size: 12px; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>150 grams golden caster sugar</li>
<li style="color: #454545; font-family: Helvetica; font-size: 12px; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1 large egg</li>
<li style="color: #454545; font-family: Helvetica; font-size: 12px; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>2 teaspoon vanilla extract (seems like a lot but it works)</li>
<li style="color: #454545; font-family: Helvetica; font-size: 12px; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>230 millilitres semi-skimmed milk</li>
<li style="color: #454545; font-family: Helvetica; font-size: 12px; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>70 grams butter</li>
<li style="color: #454545; font-family: Helvetica; font-size: 12px; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>200 grams raspberries (reserve 12)</li>
<li style="color: #454545; font-family: Helvetica; font-size: 12px; line-height: normal; margin: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>180 grams white chocolate</li>
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<span style="background-color: #cccccc;">What do we do? </span></div>
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Well, I'll tell you what we do,we sieve the flour,baking powder and caster sugar together. In another bowl, whisk up the egg with a fork then whisk in the milk and vanilla extract. Melt the butter (I just pop it in the microwave on low heat for 30 seconds) then whisk the melted butter into the eggy milk. Let it cool a bit, the butter, avoid making scrambled egg.</div>
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Chop your white chocolate into chunks, not too small, once cooked we want to find lumps of chocolate that are recognisably still white chocolate, Now we add (the contents of the flour bowl) to (the contents of the milky bowl), stirring in just enough to combine the ingredients, as Yoda says, "tough muffins the overworking does make, yes, mmmm".</div>
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Using a metal,spoon, mix in the raspberries and chocolate then spoon the gloopy mixture evenly into the prepared muffin cases. These aren't massive muffins, so they should fill one of the tulip cases (the folded paper ones) about half full, a classic cupcake case around 90%. A nice touch is to pop a single berry into the middle of each muffin (don't do this if you're childish about breasts Mr David Marson), then slip the tin into the middle of your oven for around 20 minutes. </div>
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Let them cool in the tin for 5 minutes then take the best looking one, put it on a nice china plate. </div>
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Put the kettle on, make a pot of tea, these are delicious while still warm. </div>
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Cheers.</div>
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Stuffyhttp://www.blogger.com/profile/15806498567164105339noreply@blogger.com0tag:blogger.com,1999:blog-6889580452763243983.post-33528968045444331182016-08-19T10:57:00.000+01:002016-08-23T11:00:38.544+01:00A fishy thing, a pie for a fisherman <div style="color: #454545; font-family: Helvetica; font-size: 12px; line-height: normal;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEK8V3Pzymb71vivI86rq_wjfoGzKmrcIBIldPGOjJVAYh14EaLNLyx1WiZPHdlzA8pGn1RSCP-Cv_5tiFBEmWo4656iRn0fUKpNbMUsA6hPRaNGr5Ton9wMltu39uunf7slhGx1HMctY-/s1600/IMG_1250.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEK8V3Pzymb71vivI86rq_wjfoGzKmrcIBIldPGOjJVAYh14EaLNLyx1WiZPHdlzA8pGn1RSCP-Cv_5tiFBEmWo4656iRn0fUKpNbMUsA6hPRaNGr5Ton9wMltu39uunf7slhGx1HMctY-/s320/IMG_1250.JPG" width="240" /></a></div>
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Well let us be honest, those fishermen, they just looked at what shepherds had achieved in culinary terms, and thought well that shepherds pie looks easy to make, "here Barry, where's that bit of cod we had left over?"</div>
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I'm no fan of fish cookery, my lifelong discomfort with crustacea pushing me away from the shoreline if there's a meaty alternative. I do however like to have a selection of dishes to cater for visiting non-carnivores and this super tasty fishermans pie is one I enjoy making, and if I'm honest, eating.</div>
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<span style="background-color: #cccccc;"> <span style="color: #454545; font-family: Helvetica; font-size: 12px;">Ingredients</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGNeu7OxWlHg9-yVGwXn8Ufdjj6L7v0fd_R9keYVcUd-MHw2Fyss5wxH10wY40vnYkPkHMCBIQEuV8eQt6OYCfArfEKlBBxvKS86K7f95p4RcTVTPhU48G5L9QR_utLecdwjtBYDwm1dL4/s1600/IMG_1244.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGNeu7OxWlHg9-yVGwXn8Ufdjj6L7v0fd_R9keYVcUd-MHw2Fyss5wxH10wY40vnYkPkHMCBIQEuV8eQt6OYCfArfEKlBBxvKS86K7f95p4RcTVTPhU48G5L9QR_utLecdwjtBYDwm1dL4/s200/IMG_1244.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitakypVmclV5inpGoMLsTkYzNfbWyzwjUD7dAoTNBZk2fZtTqInNtujOy74hNOmrhcBMRfF5VCSn3o8nUZjYicNNbdeKkWywaCCcorctDcsWdCE_VYbYdzczd_w60eU8oGmz9s4ETiIj-N/s1600/IMG_1241.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitakypVmclV5inpGoMLsTkYzNfbWyzwjUD7dAoTNBZk2fZtTqInNtujOy74hNOmrhcBMRfF5VCSn3o8nUZjYicNNbdeKkWywaCCcorctDcsWdCE_VYbYdzczd_w60eU8oGmz9s4ETiIj-N/s200/IMG_1241.JPG" width="150" /></a>2-3 cod fillets, boned and skinned, (I used cod, cod is good but any decent fish is fine, a mix of smoked haddock and some smoked salmon works and if unlike me, shellfish and crustaceans are your thing, a couple or four of cooked prawns added to the mix would be fine)</div>
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1 onion</div>
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400ml full fat milk or semi skimmed with a goodly splash of double cream</div>
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6 cloves</div>
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A handful of frozen peas</div>
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4 eggs</div>
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750gm new potatoes</div>
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2 tbsp butter</div>
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2tbsp flour (sauce flour is best but plain is fine, if it's fine, if you see what I mean)</div>
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A further knob of butter and a splash of warm milk or double cream. To make your potato mash extra scrummy</div>
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A handful of leftover crisps, crunched up into smallness, optional</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTTrJlTpZ9JBNegccxtl-i9OPzO5LIQ2Yb6D6HshKg4NgN2a3FpZRp2YHEjmXkTIGBl8vw68zblE29e6XFBJc8F-EhaTYU7YHYmB76HYEgNKW2CvNLrYKpHhN_hNN1tsU2OJo9naxOJl_e/s1600/IMG_1243.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTTrJlTpZ9JBNegccxtl-i9OPzO5LIQ2Yb6D6HshKg4NgN2a3FpZRp2YHEjmXkTIGBl8vw68zblE29e6XFBJc8F-EhaTYU7YHYmB76HYEgNKW2CvNLrYKpHhN_hNN1tsU2OJo9naxOJl_e/s200/IMG_1243.JPG" width="150" /></a><br />
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<span style="background-color: #cccccc;">What do we do?</span></div>
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We put the fish in an ovenproof baking dish. About 12 square inches , like the one in the photo</div>
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We skin, then we top and tail the onion then we stick the cloves into its oniony flesh.</div>
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Slosh the milk into a small saucepan, add the cloved-up onion put it on the heat and bring it slowly to the boil, when it gets there turn down the heat and simmer for 5-6 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimT27tuIsAxpwwx62k2VkxcQkcsnuRan6TCPYLFcttHMOhV0yWHxcxYr0RHTvqHCs2p_TzZnPyUclefLuYO9tHPG0VJtA_nt61ToRyJdtPrwGWJfE1SnJdAedtkQ_BXOz25fzHAM-nS0rF/s1600/IMG_1245.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimT27tuIsAxpwwx62k2VkxcQkcsnuRan6TCPYLFcttHMOhV0yWHxcxYr0RHTvqHCs2p_TzZnPyUclefLuYO9tHPG0VJtA_nt61ToRyJdtPrwGWJfE1SnJdAedtkQ_BXOz25fzHAM-nS0rF/s200/IMG_1245.JPG" width="150" /></a>Take out the onion and pour the oniony hot milk over your fish, put foil over the dish and the fish will now poach nicely in the warm milk, meanwhile remove and discard the cloves and then chop the warm onion finely. </div>
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Hard boil your eggs, cook in boiling water for seven or eight minutes then run them under a cold tap to make it easier to crack and shell the eggs. Once cooled, and shelled, slice each egg lengthwise.</div>
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By now your fish has cooked so drain the milk through a sieve into a jug, chuck out anything left in the sieve. (Obviously not the fish, this bit is really just to catch any scum and any escapee bits of clove).</div>
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Pop your potatoes quartered to make even sized pieces if they’re largeish, in a pan of salted boiling water and let them cook until done, normally 20 minutes or so.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVBPu6jzHppkuJZ9pzrxfIiZUJE-MFAXSdJPykdj2DJD8veoHpvzNCxP-Iw0YwbMxtLTTPfeusy_3OJmzQPnPbatr-NYFKYVI4s-ssNtVbbxqcnavngjtjrwy5nrLn86_JKn-prQXImR20/s1600/IMG_1246.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVBPu6jzHppkuJZ9pzrxfIiZUJE-MFAXSdJPykdj2DJD8veoHpvzNCxP-Iw0YwbMxtLTTPfeusy_3OJmzQPnPbatr-NYFKYVI4s-ssNtVbbxqcnavngjtjrwy5nrLn86_JKn-prQXImR20/s200/IMG_1246.JPG" width="150" /></a>Whilst they're cooking...</div>
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Let's make our sauce... Pop your butter in the saucepan, start heating it and as it melts start gently adding and stirring in the flour using a wooden spoon. We're making a roux (a buttery floury paste) the basis of a good sauce, which we'll cook and stir, cook and stir, keeping it smooth for 4-5 minutes then gently adding a little splash of our fishy clovey, oniony milk from the jug. smooth that in, now a bit more, smooth that in, we should be seeing the dawn of an awesome sauce, keep adding a little milk, keep stirring it in smoothly. Look like a sauce? Great, take it off the heat.</div>
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With your fingers, (washed) flake the fish a little, add a handful of frozen peas and our chopped onion. Mix it up a little. Slice our hard boiled eggs lengthwise and arrange them artistically in the dish. </div>
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Now we can pour in the sauce. </div>
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Roughly mash the drained new potatoes (leave the skin on) with some black pepper, a splash of cream and knob of butter if you like. Then spread your mash over the pie dish evenly. I had a handful of crisps lying around so I crunched them up and sprinkled over. Now simply pop the pie into the oven at around 180c for 20 minutes or so.</div>
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Serve with fresh greens; broccoli, spinach and asparagus all leap to mind as good options.</div>
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Enjoy, or not, as you wish...</div>
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Stuffyhttp://www.blogger.com/profile/15806498567164105339noreply@blogger.com0tag:blogger.com,1999:blog-6889580452763243983.post-54622192774774707272016-07-08T11:30:00.001+01:002016-07-08T11:36:17.334+01:00Quasi, Queezy, Quesadillas<div style="color: #454545; font-family: Helvetica; font-size: 12px; line-height: normal;">
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A sudden urge to dine on Quesadillas prompted me to make up a batch of my famous (well in my head it is) cheesy-based filling, as usual I over-catered and had enough to knock up an empanada dinner the following night. Empanadas are cute little Mexican pasties, good with a bread dough great with short pastry but also quite lovely with a slab of shop bought puff pastry. I'll post an Empanada recipe shortly, now, back to the Quesadillas...</div>
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A pack of eight tortillas can deliver 16 Quesadillas*, enough for a lovely light supper when served, as I did, with some fresh spinach.</div>
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(*assuming you divide each sandwiched pair of tortillas into quarters)</div>
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<span style="background-color: #cccccc;"><b>Ingredients</b></span></div>
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8 soft flour tortillas</div>
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<span style="background-color: #cccccc;">The filling.</span> (This delivers sufficient for two meals).</div>
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4 really big handfuls of grated cheddar cheese</div>
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A bunch of spring onions, removes the grubby outer leaves, discard the roots and chop the lovely green and whiteness very finely</div>
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The corn from one cob of sweetcorn, boiled for 7-8 minutes then sliced off the husk (you could, of course, just use a small tin of sweetcorn, drained)</div>
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About 4 cm of spicy chorizo, chopped finely</div>
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2 inches of smoky dried Iberico ham, (or if you prefer use more chorizo, cooked chicken, any cooked meat really)</div>
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1 red sweet pepper, remove the stalk, core and seeds, chop finely</div>
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3 chilli peppers, stalks removed, chopped finely, seeds included (less or more depending on your preference for spicy and hot</div>
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4 tbsp of garlic mayonnaise</div>
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<span style="background-color: #cccccc;">The dip</span></div>
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200gms of cream cheese</div>
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6 tbsp of Creme fraiche</div>
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4 tbsp of Garlic mayonnaise</div>
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2 tbsp of finely chopped fresh chives.</div>
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<span style="background-color: #cccccc;">What do we do ?</span></div>
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Really simple, mix all the filling elements, taste it, season with salt and pepper if needed. For the dip, much the same, add a squeeze of lemon juice if it tastes too unctuous.</div>
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Now...</div>
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Choose a tortilla and spoon a tablespoon or two of filling on to it. Spread it out, we need a thinnish layer all over the tortilla. Press another tortilla on top. </div>
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I like to heat a griddle, (with no oil) to a heat which will brown the tortilla in about 30 seconds to a minute. While it's heating up make the additional three tortilla sandwiches. Pop the first one onto the griddle, I then put a small saucepan, (the outside of the base carefully cleaned) on top of the tortilla and press down for 30-50 seconds with my hand in the pan moving it gently to brown evenly and allow the cheesy filling to start to melt, then using a fish slice, flip it over and do the other side. </div>
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Is that clear? if t's not, have a look at this video showing a very happy man making quesadillas to the sound of Pink Floyd</div>
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Once nicely browned slip the tortilla onto a board and have your glamorous assistant quarter the beast using either a sharp knife or pizza cutter. Repeat until you have 16 delicious quesadillas then scoff them with a nice green salad, if you've a little salsa, maybe some guacamole and the dip we made above they are great to spoon on.</div>
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Now, you've probably only used half of your filling, so we'll use the rest to make empanadas tomorrow.</div>
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Enjoy, or not, as you wish... </div>
Stuffyhttp://www.blogger.com/profile/15806498567164105339noreply@blogger.com0tag:blogger.com,1999:blog-6889580452763243983.post-14624038842865471522016-04-21T13:14:00.000+01:002016-04-21T13:28:43.955+01:00Making "Do" ... potatoes+cheese=goodness, a tale of frugality and thrift <span style="font-family: "trebuchet ms" , sans-serif;">There's a heartwarming tale in my wife's family; it tells of Grandma in the farmhouse, preparing supper one evening from an assortment of odds and ends left over from previous meals and whatever came to hand. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">With the little 'uns crowding around Granny made the best of what she had. "What are you doing Gran" cried a cute little moppet. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">"Why, bless you my lovely", replied Granny, "I'm making do"</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">A little pause before one, bolder than her siblings muttered " But I don't like do"</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg31ZSoGftNeujzoKNRlAKC2XCOBETEbax1f55wetq_zGP_LPGfDZpQQ6t2y2Ey5LxAzrafYO1_W55CDFTeXi4pL0UA1KtmBCHXai91JYGpBcnyBu5ROkUVHwPO30xVo3TRMdz9qrQC9fFv/s1600/IMG_0818.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg31ZSoGftNeujzoKNRlAKC2XCOBETEbax1f55wetq_zGP_LPGfDZpQQ6t2y2Ey5LxAzrafYO1_W55CDFTeXi4pL0UA1KtmBCHXai91JYGpBcnyBu5ROkUVHwPO30xVo3TRMdz9qrQC9fFv/s320/IMG_0818.jpg" width="320" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">These days, the availability of anything you might possibly need, the prevalence of cookery books, recipes, web-based answers to anything, canning, freezing, bottling and every other imaginable form of food preservation would seem to suggest that the need, ability or desire to just make do with whatever is at hand has passed.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I beg to differ, I'm from a generation where a fridge was a luxury and the supermarket didn't exist and I've always preferred the invention test to the showstopper challenge, enjoying the intuitive cooking rather than the detailed and recipe constrained planning approach.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">So, the missus and I came back from a sneaky long weekend break to find that my lovely daughters had (in the interests of economy no doubt) left very little fresh in the fridge and larder. Man cannot live by chocolate alone (although I suspect that woman can) so I assembled what I could and came up with this, it worked...</span><br />
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<span style="background-color: #cccccc; font-family: "trebuchet ms" , sans-serif;"><u>Ingredients</u></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">half a dozen good sized (but starting to sprout) red potatoes</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">herbes de provence</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">salt and pepper</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">One large onion, diced finely</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">6 small and well-aged chipolata sausages</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">12 frozen rashers of streaky smoked bacon (given a blast in the microwave to soften)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">a good couple of handfuls of frozen mixed veg, peas, beans, corn and carrots (likewise very lightly nuked)</span><br />
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<span style="background-color: #cccccc; font-family: "trebuchet ms" , sans-serif;"><u>The sauce</u></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">about 500ml of semi-skimmed milk</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">a tablespoon of sauce flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">a tablespoon of butter</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">a tablespoon of creme fraiche</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">a 200ml tub of cream cheese</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">about 4 handfuls of shaved parmesan.</span><br />
<span style="background-color: #cccccc;"><span style="font-family: "trebuchet ms" , sans-serif;"><u>the topping</u></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">an ageing shop-bought prepared garlic butter baguette</span><br />
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<span style="background-color: #eeeeee; font-family: "trebuchet ms" , sans-serif;"><u><i>What do we do?</i></u></span><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><br />
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<span style="background-color: #eeeeee; font-family: "trebuchet ms" , sans-serif;"><u><i>this...</i></u></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Firstly turn your oven on, around 200C should do it, </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Now, peel the potatoes, removing the withered skin and anything that looks like it should be in Dr Who, then dice the spuds into rough cubes around 1.5 cm. Put them all in a bowl and shake with a splash of olive oil, salt pepper and a spoonful of Herbes de Provence.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Put a large oven-proof frying pan on the hob and as it warms dice your onion, cut the sausages into 1cm chunks, slice the bacon into lardons, then add the onion, bacon and sausages to the pan and start to cook them, give it five minutes, stir occasionally, the onions should be softening and the bacon and sausages starting to colour nicely, so, add the potatoes to the pan and saute them, giving a bit of a shake every few minutes to brown them nicely and stop the meat and onions burning, add a sprinkle of sea salt and some generous black pepper.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">While this is happening, let's make the sauce, you can multitask can't you?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOi0rKJUTsGK3zahH5fEb_9cLa_0_1WFPqo6X_VW4lvBjadWCxnri6trk-9IS-6QfWAbWU63B1UramZ1p8XRuF9wnZw85nkg2jHSrL0Xh7BYAX3LKbQ5AlE_JukOtq2M3hTrnhxRsr7rI/s1600/IMG_0811.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOi0rKJUTsGK3zahH5fEb_9cLa_0_1WFPqo6X_VW4lvBjadWCxnri6trk-9IS-6QfWAbWU63B1UramZ1p8XRuF9wnZw85nkg2jHSrL0Xh7BYAX3LKbQ5AlE_JukOtq2M3hTrnhxRsr7rI/s320/IMG_0811.jpg" width="240" /></a><span style="font-family: "trebuchet ms" , sans-serif;">Melt the butter in a small pan, when it's lovely and liquid, add the sauce flour (I like to whip it off the heat at this </span><span style="font-family: "trebuchet ms" , sans-serif;">moment)</span><span style="font-family: "trebuchet ms" , sans-serif;"> then with a wooden spoon stir the two together ensuring you've a smooth roux rather than a lumpy paste, back on the heat and we're basically cooking the flouriness out of the roux. A minute or two then a splash of milk, mix it in, make it smooth, another splash, mix it in, keep it smooth, keep doing this till you've added about 400ml of the milk then chuck in the cream cheese and creme fraiche. Again, mix back to smooth.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Have you shaken the potatoes?</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Add three handfuls of the parmesan to the sauce and heat gently stirring till its a lovely sauce, don't forget to taste and season if it needs it.Add the extra milk if required, you need it runny but saucy if that makes sense ?</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">When the potatoes are nicely crisp on the edges and soft inside we're ready for the last touch, throw in the frozen veg, pour in the sauce and mix them gently.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Slice the garlic bread into the pre-cut slices, then cut each slice again, creating thin discs with garlic butter on one side, arrange them artistically on the surface of the dish, butter side up . Sprinkle over the remaining handful of parmesan and slip the pan into the oven.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Fifteen minutes should do it. The sautéing of the potatoes gives some nice texture to the dish.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">If we'd some spinach that would have gone well with it, we didn't, so I opened a bottle of white. That was nice.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>Stuffyhttp://www.blogger.com/profile/15806498567164105339noreply@blogger.com0tag:blogger.com,1999:blog-6889580452763243983.post-46357611827186382792015-12-10T10:30:00.000+00:002015-12-10T11:12:17.272+00:00Man come, man eat pickle, man go.... Mango PickleThe second mouth-awakening treat from a recent Maldivian jaunt has given me some sourcing trouble, Mango Pickle is traditionally made from methi (fenugreek) and very unripe fruit but finding green mangoes in the jungles of Surrey is proving problematical so I bought a box of mangoes from Sainsburys and attempted a few variations to try and develop a ripe mango version that worked<br />
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Adding no sugars and accepting a softer texture produced this effort, which I quite like, and the colour is lovely.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcL98RIICpOCRmGG8_gE_8KqVxVdwmWh0ZEqzQUn9YzTk_rajuBbZJtyfHrINETHSSUQKpPs7PiTqHgH4gQZwKs29EuELLbvBeoedtUakGZIcDooI4vrQD0-ZDlPv7nqdh_47h2XXBW-vE/s1600/IMG_0122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcL98RIICpOCRmGG8_gE_8KqVxVdwmWh0ZEqzQUn9YzTk_rajuBbZJtyfHrINETHSSUQKpPs7PiTqHgH4gQZwKs29EuELLbvBeoedtUakGZIcDooI4vrQD0-ZDlPv7nqdh_47h2XXBW-vE/s320/IMG_0122.JPG" width="240" /></a></div>
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Takes half an hour or so and a few days resting to let the flavour develop... makes 2 small jars.<br />
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<br />
<span style="background-color: #cccccc;">Ingredients</span><br />
<br />
<br />
2 mangoes, as unripe as you can find.<br />
1 tbsp of mustard seeds<br />
1 tbsp of fenugreek seeds<br />
2 tbsp of chilli powder<br />
1 tbsp of chilli flakes or chopped fresh red chilli<br />
1 tbsp of salt<br />
4 cloves of garlic<br />
4tbsp of oil, I used groundnut<br />
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<span style="background-color: #cccccc;">What do we do?</span><br />
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Prepare the mangoes (<a href="http://cookingfromthebarn.blogspot.co.uk/2014/04/got-mangoes-make-fool.html" target="_blank">described here</a> ) giving you a bowlful of reasonably sized cubes, don't forget to squeeze the stone for the final juices.<br />
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In a shallow frypan, dry roast the fenugreek seeds for a minute or two, just jiggle the pan over a hot flame until the delightful aroma starts appearing. Pop the seeds in a mortar along with the mustard seeds and put the oil into the hot pan to warm through, no more heat is needed.<br />
Then grind the seeds with the mustard seeds to make an aromatic spicy powder.<br />
<br />
Crush the garlic, I usually do that with the flat of a heavy knife blade into the salt to make a nice salty, garlicy paste. Get the bowl with the mango, add the spices, the chilli powder and flakes, the garlicky salt and the warm oil. mix it all together.<br />
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Cover with clingfilm and pop it in the fridge for a day or two stirring occasionally. After 2 days give a final stir and decant into couple of sterilised jars.<br />
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Not authentic but a real treat with a slice of gammon or a punchy cheese.<br />
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Enjoy <br />
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<br />Stuffyhttp://www.blogger.com/profile/15806498567164105339noreply@blogger.com0tag:blogger.com,1999:blog-6889580452763243983.post-2620488830841280502015-12-06T10:56:00.000+00:002015-12-07T11:00:30.455+00:00Pick a pretty pickle, let's say lime....<div style="color: #454545; font-family: Helvetica; font-size: 12px; line-height: normal;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilUHzCHu4AKi5Nhpiu5cL0WxKXWliz6fUzht8E4Pzlxfy6Y9WqEMNuG5ZoPgCH2HEhswaS18sX67k6XNgsiBkRE9UWvgcX3Q0SMvqVqSdV9tZhhC4jqu3ZyxJq3-ZiNwEspqsaKFnfSaW0/s1600/limes.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilUHzCHu4AKi5Nhpiu5cL0WxKXWliz6fUzht8E4Pzlxfy6Y9WqEMNuG5ZoPgCH2HEhswaS18sX67k6XNgsiBkRE9UWvgcX3Q0SMvqVqSdV9tZhhC4jqu3ZyxJq3-ZiNwEspqsaKFnfSaW0/s200/limes.jpg" width="200" /></a>I've returned recently from a trip to the Maldives, one of the joys there, apart from the diving, the people and the horrendously dysfunctional political system is the excellent cuisine and I brought back a fond memory (and some hastily scribbled recipe notes) of a couple of delightful pickles, a mango and methi creation which I'll share shortly (when I've got it right) and this lime pickle which I've been experimenting with for a week or so and which I hope you'll enjoy.</div>
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<span style="color: #454545; font-family: Helvetica;"><span style="background-color: white; font-size: 12px;">Takes about 40 minutes with a couple of days prep of the limes.</span></span></div>
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<span style="color: #454545; font-family: Helvetica;"><span style="background-color: #cccccc; font-size: 12px;">Ingredients</span></span></div>
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8 limes, (chop off any stalk nubbins remaining, we use the whole thing, skin and all)</div>
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1tbsp of sea salt</div>
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30ml rapeseed or groundnut oil</div>
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3 garlic cloves, finely chopped</div>
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2 cm (about 2 tbsp) grated fresh ginger (I tend to keep chunks of ginger in the freezer and grate the frozen root as needed)</div>
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2 teaspoons of cumin seeds, </div>
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2 tsp ground coriander</div>
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1 tsp chilli powder</div>
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2 teaspoons of mustard seed</div>
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125gm soft brown sugar</div>
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30ml cider vinegar</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkT8k_rttPZxnrQ62mRSMQ6CXN3tMwOB-wolRa3kO2OH2tw_ul9clB-PnXicPuE85UoXoHesDO4Wz030p3uykEdfw__NRxvZSiTr0DEHu-RQ8f-EcqjmZUOUamR7GUZKqRWpSgKLFAr6EF/s1600/IMG_0124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkT8k_rttPZxnrQ62mRSMQ6CXN3tMwOB-wolRa3kO2OH2tw_ul9clB-PnXicPuE85UoXoHesDO4Wz030p3uykEdfw__NRxvZSiTr0DEHu-RQ8f-EcqjmZUOUamR7GUZKqRWpSgKLFAr6EF/s200/IMG_0124.JPG" width="150" /></a></div>
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<span style="background-color: #cccccc;">What do we do with them ?</span></div>
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Slice each lime into quarters, lengthwise, then halve each quarter, pop them all in a bowl, sprinkle the salt over, stir it all together and cover the bowl, leave it for a couple of days stirring occasionally, letting the salt extract all the lovely limeyness. </div>
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When your two days are up, let's get cooking. In a pestle or stout bowl, grind the cumin seeds and add them to the coriander, garlic, ginger and chilli.</div>
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Heat the oil in in a saucepan, moderate heat, add the mustard seeds and heat them till they start popping, should be less than a minute, then add the remaining spices, stir for another minute or so enjoying the delightful aromatics.</div>
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Add the limes, the sugar and the vinegar to the pan with the spices and about 125 ml of cold water, bring the mix to the boil, stirring gently, cook for fifteen to twenty minutes until it starts to thicken nicely. Spoon the mixture into a couple of sterilised jam jars. </div>
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Seal, leave for a week or so to mature. Enjoy</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2zc6Q5Y25uwk-DLzPoRqaeDvq8feyiTbw5d_XC1wVdDuabc1gs6MMYcHP1GCSNIJsRV7GGpuSqItHdiTHgfAiF3HKVYHMU3dfqvgDbS26W-36lth01ITHS121zg_VsZz-RmBpLaGuSHw/s1600/IMG_0123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2zc6Q5Y25uwk-DLzPoRqaeDvq8feyiTbw5d_XC1wVdDuabc1gs6MMYcHP1GCSNIJsRV7GGpuSqItHdiTHgfAiF3HKVYHMU3dfqvgDbS26W-36lth01ITHS121zg_VsZz-RmBpLaGuSHw/s320/IMG_0123.JPG" width="240" /></a></div>
<br />Stuffyhttp://www.blogger.com/profile/15806498567164105339noreply@blogger.com0tag:blogger.com,1999:blog-6889580452763243983.post-14241594072589602372015-10-28T15:53:00.000+00:002015-10-29T15:56:52.639+00:00It's a cake made with Honey, we call it HoneyCake ('cos we're creative)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaP22U6Mfh5EfPNP0-tk8KEIgwmYrtvn9tlBsTH4c9JLeiRccmlnZnSVd67ubC4fLpYn7AzYF6y7ZYFVvGNeUPFonvVv-XHlqfJgHnRIG5DJQ2DhT0AMVvlKp7Gh34evIBT4AAC0r8yEqs/s1600/IMG_0423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaP22U6Mfh5EfPNP0-tk8KEIgwmYrtvn9tlBsTH4c9JLeiRccmlnZnSVd67ubC4fLpYn7AzYF6y7ZYFVvGNeUPFonvVv-XHlqfJgHnRIG5DJQ2DhT0AMVvlKp7Gh34evIBT4AAC0r8yEqs/s320/IMG_0423.jpg" width="320" /></a></div>
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<span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;">Around late September October I have a chat with the bees and we reach an agreement on the amount of</span><span style="font-family: Arial, Helvetica, sans-serif;"> carefully hoarded honey they're prepared to share with me, it's in lieu of rent and medical fees. </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">This year was a good year for the bees, the new colony settled in well and we had a good summer. I don't take much honey, they do, after all, produce it to get them through the winter and although some beekeepers take a lot and then feed the bees with sugar syrup to make up the deficit that doesn't seem fair to me.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">So this year we had a good 10 frames of quality eating honey, spun from the frames, filtered and rested and then jarred up for friends, family or our own consumption. To extract the honey we cut the top off the cells and that beeswax, along with any broken frames and the wax left after filtering, squeezed in a muslin cloth produces a secondary yield, this I call the 'cooking honey', usually about a jar. It's less clear, has some tiny waxy granules suspended in it but still delicious. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">So how, I hear you cry, do you use it?</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Like this ...</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>(By the way, do feel free to use commercial, supermarket honey to make this delicious cake, don't, whatever you do, wait for me to turn up with a spare jar. It's not going to happen.)</i></span><br />
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<span style="background-color: #eeeeee; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Ingredients</span></h2>
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<li style="line-height: 1em; margin: 8px 0px 0px; padding: 0px;"><div class="ingredient" style="line-height: 16px; padding: 0px;">
<span style="font-size: x-small;"><span style="color: #333333; font-family: Arial, Helvetica, sans-serif;">175g 'cooking' or bog-standard supermarket clear honey (don't use Manuka, heather or </span><span style="color: #333333; font-family: Arial, Helvetica, sans-serif;">delightful, specialist artisanal blends, frankly, my dear, waste of money, you're going to cook it)</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">150g unsalted butter</span></div>
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<li style="color: #333333; line-height: 1em; margin: 8px 0px 0px; padding: 0px;"><div class="ingredient" style="line-height: 16px; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">90g soft brown or light muscovado sugar (I've made it with each a cou</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">ple of times, either works well)</span></div>
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<li style="line-height: 1em; margin: 8px 0px 0px; padding: 0px;"><div class="ingredient" style="line-height: 16px; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="color: #333333;">2 large eggs, beaten</span></span></div>
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<li style="color: #333333; line-height: 1em; margin: 8px 0px 0px; padding: 0px;"><div class="ingredient" style="line-height: 16px; padding: 0px;">
<span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;">225g plain flour sieved with </span><span style="font-family: Arial, Helvetica, sans-serif;">3 tsp baking powder</span></span></div>
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</ul>
</dd>
<dt class="stage-title" style="color: #333333; font-weight: bold; line-height: 1em; margin: 16px 0px 0px; padding: 0px;"><span style="background-color: #eeeeee; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">For the icing</span></dt>
<dd style="line-height: 1em; margin: 0px; padding: 0px;"><ul style="list-style: none; margin: 0px; padding: 0px 0px 0px 16px;">
<li style="line-height: 1em; margin: 8px 0px 0px; padding: 0px;"><div class="ingredient" style="line-height: 16px; padding: 0px;">
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">50gm <span style="line-height: 1em;">icing sugar</span></span></div>
</li>
<li style="line-height: 1em; margin: 8px 0px 0px; padding: 0px;"><div class="ingredient" style="line-height: 16px; padding: 0px;">
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 tbsp honey</span></div>
</li>
<li style="line-height: 1em; margin: 8px 0px 0px; padding: 0px;"><div class="ingredient" style="line-height: 16px; padding: 0px;">
<span style="background-color: white;"><span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">A splash of hot water</span></span></div>
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<span style="background-color: #eeeeee; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">What do we do ?</span></h2>
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<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">First of all preheat your oven to Fan 160c, that's about 170c/Gas mark 3.</span></li>
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<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Butter and line (with greaseproof or parchment) the side and base of a 23cm springform cake tin.</span></li>
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<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Heat the honey, butter and sugar with a tbsp of water gently in a large pan. </span></li>
</ul>
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<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333; font-size: x-small;">When it's all melted nicely, remove the pan from the heat and mix in the eggs and flour/baking powder. </span></span></li>
</ul>
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<li style="line-height: 1em; margin: 8px 0px 0px; padding: 0px;"></li>
<li><span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Spoon into the cake tin and bake for 45-50 minutes. When the cake is done, a skewer in the middle should come out clean, and it should be shrinking nervously from the sides of the tin.</span></li>
</ul>
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<li style="color: #333333; line-height: 1em; margin: 8px 0px 0px; padding: 0px;"></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Once it's cool enough to handle, turn it out onto a wire rack (ideally with a shallow tray beneath it)</span></li>
</ul>
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<li style="line-height: 1em; margin: 8px 0px 0px; padding: 0px;"></li>
<li style="color: #333333;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">While the cake is still warm, mix the sugar and honey together with 2-3 teaspoons of hot water to make a slightly runny<br />
icing. Drizzle this artistically (or if you're a clumsy oaf like me "rustically") over the cake. I like to sprinkle a little icing sugar over too, it increases the calorie content a little and it's fun.</span></li>
</ul>
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<li style="line-height: 1em; margin: 8px 0px 0px; padding: 0px;"></li>
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<li style="line-height: 1em; margin: 8px 0px 0px; padding: 0px;"></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333; font-size: x-small;">Enjoy, with a cup of tea, I find it goes well shared with half a dozen grumpy early morning cyclists but maybe that's just me.</span></span></li>
</ul>
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</dd></dl>
<br />Stuffyhttp://www.blogger.com/profile/15806498567164105339noreply@blogger.com0tag:blogger.com,1999:blog-6889580452763243983.post-60147347721478465232015-08-16T12:43:00.000+01:002015-08-24T12:45:02.387+01:00Carrot Cake, a delightful vegetable melange masquerading as a pud... must be healthy<div id="recipe-ingredients-tip" style="font-family: -apple-system-font; line-height: 16px;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibaBdtMvO_jpIukJeMRekaND9jCBsBvgfg3wLrF9_YOH5hX0kChuBNOAHWFRdKBA88uGEG_6cW65oyXj7vajjJRcmQWDZY_ODShINzli-qggJVeO6MCy_b5m7ojgLBVKOCEtRizFLdH5IL/s1600/IMG_3145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibaBdtMvO_jpIukJeMRekaND9jCBsBvgfg3wLrF9_YOH5hX0kChuBNOAHWFRdKBA88uGEG_6cW65oyXj7vajjJRcmQWDZY_ODShINzli-qggJVeO6MCy_b5m7ojgLBVKOCEtRizFLdH5IL/s320/IMG_3145.JPG" width="320" /></a></div>
<section id="recipe-ingredients"><div style="font-size: 12px;">
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A bit of a treat, I'm no veg-munching softy, Oh no, I'm a meat-tearing Neanderthal but I confess this is a favourite. I do like to serve it as a dessert, a drizzle of toffeeish sauce and a blob of cream or creme fraiche, just what a Sunday lunch needs to make it perfect.</div>
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Takes about an hour, watch out for hot caramel sauce, it's like calorie-laden napalm.</div>
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<span style="background-color: #eeeeee;"><b><span style="font-size: x-small;">Ingredients</span></b></span><br /><ul style="font-size: 12px;">
<li itemprop="ingredients"><span style="background-color: #cccccc;">250g grated carrots</span></li>
<li itemprop="ingredients"><span style="background-color: #cccccc;">200g light soft brown sugar,</span></li>
<li itemprop="ingredients"><span style="background-color: #cccccc;">3 tbsp of honey</span></li>
<li itemprop="ingredients"><span style="background-color: #cccccc;">150ml light rapeseed oil </span></li>
<li itemprop="ingredients"><span style="background-color: #cccccc;">100g natural yogurt</span></li>
<li itemprop="ingredients"><span style="background-color: #cccccc;">3 large eggs</span></li>
<li itemprop="ingredients"><span style="background-color: #cccccc;">3 oranges (zest)</span></li>
<li itemprop="ingredients"><span style="background-color: #cccccc;">juice of 2 of the three oranges (see below for the spare juice)</span></li>
<li itemprop="ingredients"><span style="background-color: #cccccc;">300g plain flour</span></li>
<li itemprop="ingredients"><span style="background-color: #cccccc;">4 tsp of baking powder</span></li>
<li itemprop="ingredients"><span style="background-color: #cccccc;">1 tbsp mixed spice</span></li>
<li itemprop="ingredients"><span style="background-color: #cccccc;">1 tsp ground cinnamon</span></li>
<li itemprop="ingredients"><span style="background-color: #cccccc;">2 tsp vanilla extract</span></li>
<li itemprop="ingredients"><span style="background-color: #cccccc;">100ml of double cream</span></li>
</ul>
<h3 style="font-size: 12px;">
<span style="background-color: #eeeeee;">For the caramelised carrots</span></h3>
<ul style="font-size: 12px;">
<li itemprop="ingredients"><span style="background-color: #eeeeee;">4 or 5 small or baby carrots, peeled and halved lengthways</span></li>
<li itemprop="ingredients"><span style="background-color: #eeeeee;">juice 1 orange </span></li>
<li itemprop="ingredients"><span style="background-color: #eeeeee;">25g butter</span></li>
<li itemprop="ingredients"><span style="background-color: #eeeeee;">4 tbsp light soft brown sugar</span></li>
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<span style="font-size: x-small;">Method</span></h2>
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<section id="recipe-method" style="font-family: -apple-system-font; font-size: 12px; line-height: 16px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigJbFjM4bQoMX-gwXmkHSlNqPQPNQl9tIzyXXUCL-dsdNdizEQuNTDPxvC6Oz5HxztV4arsNpUgkTWPUINpgh5xhGOXb4TRcAKbOx_e2vFQzzX9IiqUMfvTz4TuHgY67xDvvX_Y6HB2JS/s1600/IMG_0511.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigJbFjM4bQoMX-gwXmkHSlNqPQPNQl9tIzyXXUCL-dsdNdizEQuNTDPxvC6Oz5HxztV4arsNpUgkTWPUINpgh5xhGOXb4TRcAKbOx_e2vFQzzX9IiqUMfvTz4TuHgY67xDvvX_Y6HB2JS/s200/IMG_0511.jpg" width="150" /></a><br />
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<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6x6qz973U7JFBO4Q1hKwOLjCT_f8GawKEp3H7_fhJkJtA0JSQbr5onGPrnECD-bmuYs_8JceDMgtzMWX1lVaea61ZyU0ejJx6tRbP35X4t8dKb_KKc_Npieew_gChm3bctfWnrJZJGf_z/s1600/IMG_0514.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6x6qz973U7JFBO4Q1hKwOLjCT_f8GawKEp3H7_fhJkJtA0JSQbr5onGPrnECD-bmuYs_8JceDMgtzMWX1lVaea61ZyU0ejJx6tRbP35X4t8dKb_KKc_Npieew_gChm3bctfWnrJZJGf_z/s1600/IMG_0514.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyqe_CCgqt5X2ZoO1_klU1CIkMJtPgUGTvB847F2BZMqgO-mCA7T6wEEH1YMwvd5nCQ_N6deiJt8xtFGJRC-VG59bHxdcgmUzyhCfNMckfN_HnLYKfXau6fUZ6b5WQnrkb0TTNEAtFe_7Q/s1600/IMG_0516.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><div class="separator" style="clear: both; text-align: center;">
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<li itemprop="recipeInstructions">First, let's caramelise them carrots. if you don't have attractively shaped carrots, I tend to apply my artistic skills and a sharp knife to whittle down a standard carrot and create 8 or 10 half-carrots that will present a nice cut face when turned out. Put these demi-carrots in a pan, (largish frying pan) flat side down, so they can sit in one layer. Add the juice of 1 orange, butter, sugar and enough water to just cover the carrots. Bring to the boil, then cook (keeping a close eye on it) till most of the water has steamed away and the carrots are left in a sticky toffeeish syrup.</li>
<li itemprop="recipeInstructions">Heat the oven to 160C/140C fan Grease a 23cm (Springform, you know, with the clip that keeps it closed) cake tin and trap a sheet of buttered greaseproof paper on the base. Carefully take the carrots from the pan and syrup, and arrange nicely points to the middle in the base of the tin, again, cut-side down.</li>
<li itemprop="recipeInstructions">Keep the pan and syrup to one side, we're not done with that, (did I mention The Sauce)?</li>
<li itemprop="recipeInstructions">Whisk together the 200g brown sugar, rapeseed oil, honey, yogurt, eggs, vanilla and most of the orange zest (keep a tablespoon full for the sauce). Mix the flour, baking powder, mixed spice, cinnamon and grated carrot in a big mixing bowl. Stir in the wet mixture until nicely smooth, then spoon it carefully over the carrots in the tin. </li>
<li itemprop="recipeInstructions">Bake for 45-50 mins. If a skewer in the middle comes out clean, it's done. Cool in the tin.</li>
<li itemprop="recipeInstructions"><b>The Sauce,</b> add the remaining orange juice to the syrup pan with 3 tbsp brown sugar. Simmer together until slightly reduced, then stir in the remaining zest. I like to whisk in, on a low heat, 100ml of double cream, being careful to take it slowly, we're after a smooth caramel sauce, with undertones of orange.</li>
<li itemprop="recipeInstructions">Turn the cake out onto a plate. Eat warm with the sauce drizzled over, vanilla ice cream or crème fraîche.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsSLLFjyh0VpVctMf7zXpMEQAv0uSo3JXgQEVj8-ARlb-u2-8J9zJk__xJTqc4YXeuHMpQHyubN8j3dhHL9wmPKQdFCQV5gu3Skrr2SLR6fW37mHWOqV9ritdxpSoNO-AaQen6hC1e7Gxc/s1600/IMG_0514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsSLLFjyh0VpVctMf7zXpMEQAv0uSo3JXgQEVj8-ARlb-u2-8J9zJk__xJTqc4YXeuHMpQHyubN8j3dhHL9wmPKQdFCQV5gu3Skrr2SLR6fW37mHWOqV9ritdxpSoNO-AaQen6hC1e7Gxc/s320/IMG_0514.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJSxa0cnOZPh0YCY_qgs9H5sk5Lr8bdl8qTkjq4ZJPgN5XOaND0YRUCNZ5H6WAJOEWR4gIiTJR_bHanX5aNBTm4nL_QpgUQKb48KwJ1roxiLy0JYQatU-siqRZeaedlkEhxTndIPWGYKeR/s1600/IMG_0517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJSxa0cnOZPh0YCY_qgs9H5sk5Lr8bdl8qTkjq4ZJPgN5XOaND0YRUCNZ5H6WAJOEWR4gIiTJR_bHanX5aNBTm4nL_QpgUQKb48KwJ1roxiLy0JYQatU-siqRZeaedlkEhxTndIPWGYKeR/s320/IMG_0517.jpg" width="240" /></a></div>
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</section>Stuffyhttp://www.blogger.com/profile/15806498567164105339noreply@blogger.com0tag:blogger.com,1999:blog-6889580452763243983.post-60554223442667718852015-05-24T16:00:00.000+01:002015-05-26T16:02:57.861+01:00What do Banditos have for Brunch? this...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHYNrXylK0gDOsUZrIgOCMY-C5KxuYPXlR4usyQ7CDFhGh1Zs4TSfZQ5dU99Kl44AUThLGsSRrwBkmqrc1h2_HOzubCdK3c63gRAvxzFZACcOsHAyV637T0AmKNPEpF2j0W_tIWJDQzQsi/s1600/IMG_0428.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHYNrXylK0gDOsUZrIgOCMY-C5KxuYPXlR4usyQ7CDFhGh1Zs4TSfZQ5dU99Kl44AUThLGsSRrwBkmqrc1h2_HOzubCdK3c63gRAvxzFZACcOsHAyV637T0AmKNPEpF2j0W_tIWJDQzQsi/s320/IMG_0428.jpg" width="240" /></a>Pootling through the Surrey countryside on my Saturday morning bike ride, my mind turned, despite the two pieces of cake I'd managed to consume already to thoughts of breakfast, and then, realising that we'd been out for 4 or 5 hours from thence to thoughts of Brunch.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPLbBT7jAUD7JkBMUTAtgfilztBPNmL_Ttb50D-JtR8g6hD0oGvEhh5-eWs9jU_2kuob0SjUra0b22SpRdgIY2T6fFZxm7Yvb27f96CULFzxOwwjRUgoMhUS-XrB4caX3YuGnDbx-pDY-/s1600/IMG_0180.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPLbBT7jAUD7JkBMUTAtgfilztBPNmL_Ttb50D-JtR8g6hD0oGvEhh5-eWs9jU_2kuob0SjUra0b22SpRdgIY2T6fFZxm7Yvb27f96CULFzxOwwjRUgoMhUS-XrB4caX3YuGnDbx-pDY-/s200/IMG_0180.jpg" width="200" /></a>When we got back from the ride I put together the following, eggy, spicy, tomatoey beany portions of goodness and the team, TeamBreakfastBike chose the name...<br />
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<span style="color: red;"><b>Bandito Brunch</b></span><br />
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<span style="background-color: #f3f3f3;">Ingredients</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbY5Yq51NrpCujNs0wkfI3rsEM-3FrqUS9bCb9fwMKPlek1X8DLBdhUyH37p9qnZTxMpWVgoDhdr_tJdIWmVnC06ZIr9fL4xvOPYXqVpgusWeIdJ9Q5k3e_S4KXdIpP2BAdwlrYS9Oi0Zl/s1600/IMG_0427.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb6mssoIyIVZhFFjd_5gkShbUph72JbSjEUXMNEgag1lyOuu49A3xSv3dTBPx26PeeRhfY6LiikLiQobZ0Fe8PA7XaYOFaI5zVuEwNMWnaoA71PE8kbMJKXB2hPSuViJk39dRRSoVV3TVW/s1600/IMG_0426.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb6mssoIyIVZhFFjd_5gkShbUph72JbSjEUXMNEgag1lyOuu49A3xSv3dTBPx26PeeRhfY6LiikLiQobZ0Fe8PA7XaYOFaI5zVuEwNMWnaoA71PE8kbMJKXB2hPSuViJk39dRRSoVV3TVW/s200/IMG_0426.jpg" width="150" /></a><span style="background-color: #f3f3f3;">for four hungry cyclists</span><br />
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<span style="background-color: #f3f3f3;">4 large fresh eggs</span><br />
<span style="background-color: #f3f3f3;">4 spring onions, finely sliced</span><br />
<span style="background-color: #f3f3f3;">About 15cms of fresh chorizo, quartered lengthways then diced (or thinly sliced) if you prefer.</span><br />
<span style="background-color: #f3f3f3;">6 or 7 fresh tomatoes (or I used a good handful of cherry tomatoes) chopped up finely</span><br />
<span style="background-color: #f3f3f3;">4 generous squeezes of tomato ketchup (I used 4 tbsp of home made which is blessed with extra chilli)</span><br />
<span style="background-color: #f3f3f3;">A tsp of chilli flakes, or a few generous grinds from the chilli flake grinder</span><br />
<span style="background-color: #f3f3f3;">4 tbsp of baked beans (we had half a tin in the fridge)</span><br />
<span style="background-color: #f3f3f3;">A little olive oil</span><br />
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Four ceramic ovenproof bowls or similar, some slices of fresh sourdough bread to serve<br />
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<b>Method</b><br />
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Turn the oven on, around 200c.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbY5Yq51NrpCujNs0wkfI3rsEM-3FrqUS9bCb9fwMKPlek1X8DLBdhUyH37p9qnZTxMpWVgoDhdr_tJdIWmVnC06ZIr9fL4xvOPYXqVpgusWeIdJ9Q5k3e_S4KXdIpP2BAdwlrYS9Oi0Zl/s1600/IMG_0427.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbY5Yq51NrpCujNs0wkfI3rsEM-3FrqUS9bCb9fwMKPlek1X8DLBdhUyH37p9qnZTxMpWVgoDhdr_tJdIWmVnC06ZIr9fL4xvOPYXqVpgusWeIdJ9Q5k3e_S4KXdIpP2BAdwlrYS9Oi0Zl/s200/IMG_0427.jpg" width="150" /></a>In a small frying pan, with a dash of olive oil, start to gently fry the spring onions, add a sprinkle of sea salt. As they start to soften add the tomatoes and chorizo, watch with delight as the spicy chorizo oil starts to colour the onions, give it a few minutes then chuck in the tomatoes, a gloop or two of tomatoes ketchup, a sprinkling of chilli flakes. Cook for a minute or two then stir in the beans and take the pan off the heat.<br />
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Divide the mixture between the four bowls, then push it to the side of each bowl and crack an egg into the gap.<br />
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Put all four bowls into the oven and cook for about ten minutes, take them out earlier if the egg is evidently cooked.<br />
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Serve with, toast, tortillas or as I did home-made sourdough ...<br />
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scrummy<br />
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<br />Stuffyhttp://www.blogger.com/profile/15806498567164105339noreply@blogger.com0tag:blogger.com,1999:blog-6889580452763243983.post-81241047739285415332015-02-24T19:28:00.000+00:002015-03-02T19:54:58.947+00:00Fougasse, partner for Provencal pasta ...<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: -apple-system-font;"><span style="line-height: 16px;">Mrs Stuffy, she loves my focaccia (</span></span><a href="http://cookingfromthebarn.blogspot.co.uk/2013/11/get-focaccia-outta-here.html" style="font-family: -apple-system-font; font-size: 12px; line-height: 16px;" target="_blank">click here for the recipe</a><span style="font-family: -apple-system-font;"><span style="line-height: 16px;">), it's a big fluffy bread and great for mopping up a spicy pasta sauce but she has asked me to post the recipe for one of our other favourite breads, much thinner, crisper, also great served as an accompaniment to pasta. If you fancy it as a base for a pizza, that works too.</span></span></span><br />
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<span style="font-family: -apple-system-font; font-size: 12px; line-height: 16px;">This is a fougasse, a traditional bread from Provence, it's a great base for messing around, can be flavoured with chopped up garlic, scattered with shaved Parmesan, it's based on a recipe I learnt at a Michel Roux cookery class where he added 30gms of chopped up black olives to the dough. I'm not a huge fan of olives, here's my preferred version.</span></span><br />
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<b><u><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></u></b></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">250gm strong bread flour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">5gm quick acting yeast</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">175 ml of warm water</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">5gm salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp,olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 egg, beaten</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0); font-family: Arial, Helvetica, sans-serif;">A handful of shaved or grated Parmesan</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">and a jam jar containing</span></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">A good sprinkling of coarse sea salt, </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 cloves of garlic, chopped finely</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp of really nice olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tsp of dried Herbes de Provence (that's <span style="background-color: rgba(255, 255, 255, 0);">a fragrant mixture of thyme, savory, tarragon and basil) </span></span></li>
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<b><u><span style="font-family: Arial, Helvetica, sans-serif;">Method</span></u></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In your mixing bowl add the flour then the salt and the yeast, (on opposite sides of the bowl, keep them separated till you start mixing or the salt will kill the yeast) the 2 tbsp of olive oil and most of the water. Start mixing and kneading, either by hand or using a stand mixer on low to medium power. It will take about 10-15 minutes to produce a smooth, stretchy dough. You might or might not need all the water.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Let the dough stand in a lightly oiled bowl covered with a damp cloth, I use a hotel shower cap with some oil on it. After an hour or so it should have doubled in size, but remember, size isn't everything.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Knead the dough a little (knocking back) then on a lightly floured or oiled surface roll it out to a centimetre or so thick, aim to get a leaf shape, it's traditional.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Put the dough leaf on a baking sheet, I like to use a silicon sheet, then make half a dozen slits in the leaf, open them up to create a sort of cheese-plant leafy effect. Have look at the photo.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy9FVIWPBzpH6GKVU2XZeUWAQf3uNZNUISOxNwaXcIHkKlCXZnvSXo-eB7mOdhi4EFsAkULo3ltWx7lg5OPaOyLgTCr8dyseaNKNDszYnbHqgnUQnvsN8NLdUp_N4sYPiaPdqIduRyFNZP/s1600/IMG_4751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy9FVIWPBzpH6GKVU2XZeUWAQf3uNZNUISOxNwaXcIHkKlCXZnvSXo-eB7mOdhi4EFsAkULo3ltWx7lg5OPaOyLgTCr8dyseaNKNDszYnbHqgnUQnvsN8NLdUp_N4sYPiaPdqIduRyFNZP/s1600/IMG_4751.jpg" height="400" width="300" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Again, cover it with a damp cloth and leave to rise for half an hour while you heat the oven, ideally containing a pizza stone, to 240c.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Brush the dough with the beaten egg, shake the jam jar and sprinkle the salty, garlicky, herby oil artistically over your creation, scatter on some Parmesan and shove it into your hot oven for around 8-10 minutes, it should be lovely and golden, now, rescue it from the inferno and let it cool a little before serving to your adoring public.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy</span></div>
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Stuffyhttp://www.blogger.com/profile/15806498567164105339noreply@blogger.com0tag:blogger.com,1999:blog-6889580452763243983.post-25708547679800543952014-12-03T21:30:00.000+00:002014-12-04T12:33:30.735+00:00A Tartiflette moment ...<br />
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Tartiflette, the essence of Haute Savoie, potatoes, lardons, cream and cheese. What's not to like? It's a dish I always offer as an example to the medical folk when I go for a check up as my normal Wednesday evening supper, it winds them up and it makes me chuckle. It's not a dish I'd recommend to those who worry about fat, cholesterol or cheese but it's a great well-deserved treat after an active outdoor day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje06CYB-oLDU6yBKEdpl9kJv6wYlwaFegMZDyST_s956XhgC5kOuLLZdTUKFR9Tc0444Czoi36AvpIKtvW-tne6cPZhr5_EbpoFnwz8tew8VMimEDaLN9zmlA_8RXNqoZ3dzS0-ZxLbLuC/s1600/IMG_4288.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje06CYB-oLDU6yBKEdpl9kJv6wYlwaFegMZDyST_s956XhgC5kOuLLZdTUKFR9Tc0444Czoi36AvpIKtvW-tne6cPZhr5_EbpoFnwz8tew8VMimEDaLN9zmlA_8RXNqoZ3dzS0-ZxLbLuC/s1600/IMG_4288.jpg" height="200" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3hNL5NPcr-nP7ml__cnXVa70cKQQEelOw2NdC4I5XP9D-E7PKO7kcJ4yr0mdb276IHEP28472U6fvUMZui5Iw6wjI1ql45lLgjYEy3DFlE-apc3tEwA6zbM4AsiHcMgLk2ZY6yQv-aHb/s1600/IMG_4289.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3hNL5NPcr-nP7ml__cnXVa70cKQQEelOw2NdC4I5XP9D-E7PKO7kcJ4yr0mdb276IHEP28472U6fvUMZui5Iw6wjI1ql45lLgjYEy3DFlE-apc3tEwA6zbM4AsiHcMgLk2ZY6yQv-aHb/s1600/IMG_4289.jpg" height="200" title="" width="150" /></a>However I hadn't had an active outdoor day, I was just sitting on a train in a grey December, thinking of supper and the anticipation of an early January ski-trip. I came home, rummaged through the fridge and larder and came up with this. Inevitably it's a significant variation from the classic but I have to say it was a bit scrummy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs5QqIOO4MI4IGhIRs3zxhjKcc3uWhzBz7jaiP9xPLs4jHPTFjTZgliJEqx26I_FZDRx27SJHH6Ik-qcwKoapJPpQJRkdwzqjZtb49IGQl8m-QbHAUOwDiWzttqDVLg7olpTBubhyPGr2z/s1600/IMG_4292.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs5QqIOO4MI4IGhIRs3zxhjKcc3uWhzBz7jaiP9xPLs4jHPTFjTZgliJEqx26I_FZDRx27SJHH6Ik-qcwKoapJPpQJRkdwzqjZtb49IGQl8m-QbHAUOwDiWzttqDVLg7olpTBubhyPGr2z/s1600/IMG_4292.jpg" height="200" width="150" /></a></div>
This makes three sizeable portions, could make four smaller servings (healthier! if you're bothered) but I made three. It freezes ok so I put the prepared spare in a bag in the freezer. It will be there to warm the cockles of a cold heart at some time in the very near future...<br />
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<b>The ingredients...</b><br />
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<span style="background-color: #cccccc;"><span style="font-size: x-small;">500gms of salad potatoes, (new potatoes or charlotte would be good) traditionally these would be peeled, I didn't</span></span><br />
<span style="background-color: #cccccc;"><span style="font-size: x-small;">100gms of lardons, in my case chopped up smoked streaky bacon</span></span><br />
<span style="background-color: #cccccc;"><span style="font-size: x-small;">100gms of Chorizo (not very trad but adds a really nice touch) chopped into small chunks</span></span><br />
<span style="background-color: #cccccc;"><span style="font-size: x-small;">1 onion chopped finely</span></span><br />
<span style="background-color: #cccccc;"><span style="font-size: x-small;">1 large garlic clove, chopped finely</span></span><br />
<span style="background-color: #cccccc;"><span style="font-size: x-small;">100 ml of white wine, Very good news as this frees up the remaining 65cl for cheffy quaffing</span></span><br />
<span style="background-color: #cccccc;"><span style="font-size: x-small;">200ml of double cream</span></span><br />
<span style="background-color: #cccccc;"><span style="font-size: x-small;">450 gm of grated cheese, traditionally sliced Reblochon, I had no Reblochon so I used 50/50 Shropshire blue and mature Cheddar. That worked. Also a handful of Parmesan flakes (use a veg peeler) to finish each dish</span></span><br />
<span style="background-color: #cccccc;"><span style="font-size: x-small;">Sea salt and black pepper</span></span><br />
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<b>What do we do?</b><br />
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Firstly turn the oven on, 200c or about 180c for a fan oven, Gas 7. Pop the potatoes in a saucepan, cover with cold water, bring to the boil and let them boil with a dash of salt for 10 minutes, they're done when you skewer one with a sharp knife, remove it from the pan and it slowly slides off the knife to rejoin it's little boiling chums. Drain and pop them all (<i>apart from the one that escaped down the waste disposal</i>) back in the pan to dry off and cool a little.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsRkqHE42Ku3zZyQGIrP4JHBtTXyyIA5Mq6IopXGgTMVoj_wARl6S3hBBOva3dkjM-Iane6fTkBLUKS3_MZXK9cTngnaEg98JC8AtuaQrxbNv0YALugMTZPThTv3L2IAVm3IqCo0QzblS/s1600/IMG_4296.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsRkqHE42Ku3zZyQGIrP4JHBtTXyyIA5Mq6IopXGgTMVoj_wARl6S3hBBOva3dkjM-Iane6fTkBLUKS3_MZXK9cTngnaEg98JC8AtuaQrxbNv0YALugMTZPThTv3L2IAVm3IqCo0QzblS/s1600/IMG_4296.jpg" height="200" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGMHZhnn-LC40SpTKNK43u9NbqqUNdwFPpOI66VZLfb1Tqwv06EJ1_WI7OMDMrEIFd0DK-_cY5v6hn1cQiA7TuGJkz7sdfvxAQ_ErGJbUXX1Td97pclPFKxiew-lEBydf-Py7aYGRVO0jS/s1600/IMG_4295.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGMHZhnn-LC40SpTKNK43u9NbqqUNdwFPpOI66VZLfb1Tqwv06EJ1_WI7OMDMrEIFd0DK-_cY5v6hn1cQiA7TuGJkz7sdfvxAQ_ErGJbUXX1Td97pclPFKxiew-lEBydf-Py7aYGRVO0jS/s1600/IMG_4295.jpg" height="200" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF-TOfFvSyDWmKTbjySPfB4nNYEBAtXJy-U-TNHfiwjbYIbfxiSIXM7VXyE3SdY0OJU68q7bSSX4VaSOTHTPrJsp8U5q_CaOQQRDJoog37IeaoWVIlHgOft4SM_9l2xbndzjLdPo2wrrXC/s1600/IMG_4291.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF-TOfFvSyDWmKTbjySPfB4nNYEBAtXJy-U-TNHfiwjbYIbfxiSIXM7VXyE3SdY0OJU68q7bSSX4VaSOTHTPrJsp8U5q_CaOQQRDJoog37IeaoWVIlHgOft4SM_9l2xbndzjLdPo2wrrXC/s1600/IMG_4291.jpg" height="200" width="150" /></a>In a hot frying pan (<i>no fat, there's plenty from the bacon and chorizo</i>) sizzle the bacon, onion, chorizo and garlic for 5 minutes or so, the onion should be golden, when you get to that pour in the white wine, deglaze the pan and cook gently till the wine has largely evaporated and you've a nice bacon,chorizo,garlicky, onion mix.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJfX0lYYUmpkU7i9n8gflYsks1cVvRdh3np13A297Xfm1Q8IA8ZMlLbOETaJsPDMlM9kkeCpiTn3wA34KFdJE5ovVJNYcRZopqA767QK-Uep0MylIP0MaYx5I1gpu8pCq6ylJPLpU2mzt/s1600/IMG_4297.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJfX0lYYUmpkU7i9n8gflYsks1cVvRdh3np13A297Xfm1Q8IA8ZMlLbOETaJsPDMlM9kkeCpiTn3wA34KFdJE5ovVJNYcRZopqA767QK-Uep0MylIP0MaYx5I1gpu8pCq6ylJPLpU2mzt/s1600/IMG_4297.jpg" height="200" width="150" /></a>Slice the potatoes thinly and layer them in ovenproof dishes with the bacon mix muddled through, layers is classical but go with your instincts, in the smaller dishes I just went for a rustic rummage. Season well with salt and plenty of grated black pepper.<br />
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Now pour the cream evenly over the dishes and sprinkle the cheese likewise. Again it's trad to layer the sliced cheese, I can't emphasise enough how non-traditional this version is getting.<br />
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A final flourish of parmesan was added, up to you.<br />
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Pop 'em in the oven (<i>or freezer for the spare</i>) and after 10-15 minutes extract some scrumptious bubbling,brown,cheesy goodnesses.<br />
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I served them simply with rocket and white wine. Very nice. Right where's my ski-gear?<br />
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<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F1.bp.blogspot.com%2F-vNrxOLp72Gw%2FVIBR6HvYUYI%2FAAAAAAAABlI%2F_j_ZRFfa8Dg%2Fs1600%2FIMG_4288.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje06CYB-oLDU6yBKEdpl9kJv6wYlwaFegMZDyST_s956XhgC5kOuLLZdTUKFR9Tc0444Czoi36AvpIKtvW-tne6cPZhr5_EbpoFnwz8tew8VMimEDaLN9zmlA_8RXNqoZ3dzS0-ZxLbLuC/s1600/IMG_4288.jpg" -->Stuffyhttp://www.blogger.com/profile/15806498567164105339noreply@blogger.com0tag:blogger.com,1999:blog-6889580452763243983.post-6181518197278071822014-10-08T20:00:00.000+01:002014-10-09T15:38:16.575+01:00Smoky plum Chutney, coping with the plum glut<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYxoEZq5uoX0XCutuyLzq63GIL-aJOn9fyCadjhMJ_r6qyiFi8bcL6juTEshKsrR7nrHJKtIBs6aY8jATs62eET27YmJC9EZ4zFRKmega-KmdJCD6rY44YHLngto-KIRq1QFTrTaGF2Oyj/s1600/IMG_3801.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYxoEZq5uoX0XCutuyLzq63GIL-aJOn9fyCadjhMJ_r6qyiFi8bcL6juTEshKsrR7nrHJKtIBs6aY8jATs62eET27YmJC9EZ4zFRKmega-KmdJCD6rY44YHLngto-KIRq1QFTrTaGF2Oyj/s320/IMG_3801.jpg" /></a><span style="font-family: Trebuchet MS, sans-serif;">I'm not, it must be admitted, a great fan of plums. But about 6 years ago I planted a random bunch of fruit trees and three of them turned out to be bountiful suppliers of masses of plump luscious purple skinned, juicy fleshed beauties. Or so I am assured by the wasps and jackdaws which do me the honour of descending in biblical plague-like numbers and ensuring I only get what they deign to leave me, usually on the grass, amongst the sweet and succulent remains of their late summer, early autumn Dionysian excess.
I made an effort this year, aggressively seizing a tiny share of my crop from the bird and insect masses and experimenting with plum tarte tatin which was scrummy and, after a few tries, this, an unexpectedly smoky and delightfully un-plummy chutney, nice with cold meats, a bacon roll and excellent with a vintage cheddar.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhazBFjtgJkipjMQ8olCjbQk5qBoPoBu6LqlPOkBMUNp0jcx681hfFnUjmROeIYGYR9Ql5eWLSHylc-DuThUMdRUtE96W1EhCbIoSe_Y0sSlf-NDx34TC5OiKn8fvGoY2Dgm-YZxGv-UJ-z/s320/IMG_3775.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhazBFjtgJkipjMQ8olCjbQk5qBoPoBu6LqlPOkBMUNp0jcx681hfFnUjmROeIYGYR9Ql5eWLSHylc-DuThUMdRUtE96W1EhCbIoSe_Y0sSlf-NDx34TC5OiKn8fvGoY2Dgm-YZxGv-UJ-z/s320/IMG_3775.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-MQseXYS1LcV9GLKNZME58L4Puy775lk6F0oWCcLyYRz7c_v75ITOAfew7X-Bto1W0iRhRuPKY1GU5RUd9dSAzXpSvesxSrd3tCq9uewufZ0l8vKxJlIFjQqF85gP75NSdUL5zt3GENp/s1600/IMG_3773.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><span style="font-family: Trebuchet MS, sans-serif;"> </span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></h3>
<span style="background-color: #eeeeee; font-family: Trebuchet MS, sans-serif; font-size: x-small;"> 2kg of ripe plums, seized from the beaks of starving jackdaws, washed, stoned, quartered, skins (plum not jackdaw) left on. </span><br />
<span style="background-color: #eeeeee; font-family: Trebuchet MS, sans-serif; font-size: x-small;">300gm white or red onions, roughly chopped</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhazBFjtgJkipjMQ8olCjbQk5qBoPoBu6LqlPOkBMUNp0jcx681hfFnUjmROeIYGYR9Ql5eWLSHylc-DuThUMdRUtE96W1EhCbIoSe_Y0sSlf-NDx34TC5OiKn8fvGoY2Dgm-YZxGv-UJ-z/s1600/IMG_3775.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="background-color: #eeeeee;"><span style="font-size: x-small;"></span></span></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0TvWLi6iWZcxtlq_Bj1F9rRIGmlsGc0LzQCtkbDVB260b4N5ujV7wNT_zKD6vN1ttqKG9lGocjjr-OGTsikhd4Dk0m1yBkng8zG3ihw1ppvWWzhk_SqQBD91ccezF4KfRXfqNDWWKsPzw/s1600/IMG_3774.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0TvWLi6iWZcxtlq_Bj1F9rRIGmlsGc0LzQCtkbDVB260b4N5ujV7wNT_zKD6vN1ttqKG9lGocjjr-OGTsikhd4Dk0m1yBkng8zG3ihw1ppvWWzhk_SqQBD91ccezF4KfRXfqNDWWKsPzw/s320/IMG_3774.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a>
<span style="background-color: #eeeeee; font-family: Trebuchet MS, sans-serif; font-size: x-small;">150gm dried prunes and apricots, roughly chopped, (top tip use an oiled knife) </span><br />
<span style="background-color: #eeeeee; font-family: Trebuchet MS, sans-serif; font-size: x-small;"> 1 tbsp grated fresh ginger </span><br />
<span style="background-color: #eeeeee; font-family: Trebuchet MS, sans-serif; font-size: x-small;">1 tsp ground cinnamon </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0TvWLi6iWZcxtlq_Bj1F9rRIGmlsGc0LzQCtkbDVB260b4N5ujV7wNT_zKD6vN1ttqKG9lGocjjr-OGTsikhd4Dk0m1yBkng8zG3ihw1ppvWWzhk_SqQBD91ccezF4KfRXfqNDWWKsPzw/s320/IMG_3774.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0TvWLi6iWZcxtlq_Bj1F9rRIGmlsGc0LzQCtkbDVB260b4N5ujV7wNT_zKD6vN1ttqKG9lGocjjr-OGTsikhd4Dk0m1yBkng8zG3ihw1ppvWWzhk_SqQBD91ccezF4KfRXfqNDWWKsPzw/s320/IMG_3774.jpg" height="200" width="150" /></a><span style="background-color: #eeeeee; font-family: Trebuchet MS, sans-serif; font-size: x-small;">1 tsp mixed spice </span><br />
<span style="background-color: #eeeeee; font-family: Trebuchet MS, sans-serif; font-size: x-small;">1 tbsp ground cumin </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-MQseXYS1LcV9GLKNZME58L4Puy775lk6F0oWCcLyYRz7c_v75ITOAfew7X-Bto1W0iRhRuPKY1GU5RUd9dSAzXpSvesxSrd3tCq9uewufZ0l8vKxJlIFjQqF85gP75NSdUL5zt3GENp/s1600/IMG_3773.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-MQseXYS1LcV9GLKNZME58L4Puy775lk6F0oWCcLyYRz7c_v75ITOAfew7X-Bto1W0iRhRuPKY1GU5RUd9dSAzXpSvesxSrd3tCq9uewufZ0l8vKxJlIFjQqF85gP75NSdUL5zt3GENp/s320/IMG_3773.jpg" height="200" title="" width="150" /></a><span style="background-color: #eeeeee; font-family: Trebuchet MS, sans-serif; font-size: x-small;">2 tbsp smokey paprika </span><br />
<span style="background-color: #eeeeee; font-family: Trebuchet MS, sans-serif; font-size: x-small;">9or10 (i lost count) finely chopped dried chillis (i'm guessing that's about a tbsp of chilli flakes, obviously if you like very spicy, add more and vice versa) </span><br />
<span style="background-color: #eeeeee; font-family: Trebuchet MS, sans-serif; font-size: x-small;">350ml of red wine vinegar (or white, or a mixture. or maybe some cider vinegar) </span><br />
<span style="background-color: #eeeeee; font-family: Trebuchet MS, sans-serif; font-size: x-small;">70ml of red wine (basically I had a glass sitting on the work surface (as you do) and I thought a little more liquid was needed, you could just add 70ml more vinegar or water) </span><br />
<span style="background-color: #eeeeee; font-family: Trebuchet MS, sans-serif; font-size: x-small;">400ml of granulated sugar </span><br />
<span style="background-color: #eeeeee; font-family: Trebuchet MS, sans-serif; font-size: x-small;">200ml of jam sugar (to slightly up the pectin, which helps to set a chutney or jam)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">What do we do? </span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQvtqiRExch6cuSuhFLmmhjc13oqeNQ2Sw3bJ0aYpk3cfZ4ByeNyHvfpdA-J0K7bR7hQt6DQ7iFIP0w2PdLDaypFybhhyphenhyphenjxGJjZ1Ah9WAZnaeeuwURQScohv0aKl5b4XynDt10dpndJjl/s1600/IMG_3781.jpg" imageanchor="1" style="clear: left; float: left; font-family: 'Trebuchet MS', sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQvtqiRExch6cuSuhFLmmhjc13oqeNQ2Sw3bJ0aYpk3cfZ4ByeNyHvfpdA-J0K7bR7hQt6DQ7iFIP0w2PdLDaypFybhhyphenhyphenjxGJjZ1Ah9WAZnaeeuwURQScohv0aKl5b4XynDt10dpndJjl/s320/IMG_3781.jpg" height="320" width="240" /></a><span style="font-family: Trebuchet MS, sans-serif;"> We put everything but the sugar into a large heavy bottomed saucepan, as you can see I used a le Creuset stock pot.
Mix it all well then bring to the boil, cover with a lid or a little foil and simmer for 10-15 minutes.
Now stir in both sugars and let them dissolve, stir while this is happening.
Once the sugar has dissolved we need to boil the chutney,no lid, gently not volcanically for about 30 minutes, we're looking for thick and pulpy not solid set. </span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Please note, it's really quite important to stir every now and then unless, and this is where the smoky effect can be cunningly obtained, you get distracted by an Ebay auction and come back to find you've let the very base of the mixture catch and thus created a slightly charred very thin layer which, when stirred in an energetic way into the chutney delivers an ineffable hint of smoke to your finished relish. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">It's tricky to achieve and the non-smoky version is probably delicious but I'm quite liking the accidental flavour.
Sterilise your jars (and lids) fill 6 or 7 jam jars or a dozen or more of 200ml jars which I favour for gifting. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"> Leave it for a week or so before opening and then my plummy chums, enjoy, or not, as you wish...</span>
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And that went well until I was chatting to my chum Mike at the gym and we got onto a recipe I'd been wanting to try, and he suggested that although it sounded french, it didn't sound garlicky enough. So I came home and, on and off throughout a day of paperwork, I put this together.<br />
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It's a Paul Hollywood recipe with a couple of tweaks, and it's very nice. Four of us demolished it with some salad leaves as a delicious supper, and I found myself forced to accede to its demands when it really cried out for an accompanying glass of wine or two.<br />
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So, fasting day tomorrow then.<br />
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<span style="background-color: #cccccc; font-size: x-small;">Ingredients</span><br />
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<span style="background-color: #cccccc; font-size: x-small;">400gm strong white bread flour</span><br />
<span style="background-color: #cccccc; font-size: x-small;">100gm Rye flour</span><br />
<span style="background-color: #cccccc; font-size: x-small;">7.5 gm of fast action dry yeast (I favour Dove Farm)</span><br />
<span style="background-color: #cccccc; font-size: x-small;">10gm of cooking salt</span><br />
<span style="background-color: #cccccc; font-size: x-small;">20ml olive oil, not extra virgin, mildly virginal will be fine</span><br />
<span style="background-color: #cccccc; font-size: x-small;">200gms cubetti pancetta (or lardons, or chopped up smoked streaky bacon)</span><br />
<span style="background-color: #cccccc; font-size: x-small;">250 gm camembert (that's one box really) chopped up smallish, squishy and pungent.</span><br />
<span style="background-color: #cccccc; font-size: x-small;">a couple of garlic cloves, finely chopped</span><br />
<span style="background-color: #cccccc; font-size: x-small;">1 egg, beaten</span><br />
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<span style="background-color: #cccccc; font-size: x-small;">To serve</span><br />
<span style="background-color: #cccccc; font-size: x-small;">5gm of sea salt for sprinkling on top</span><br />
<span style="background-color: #cccccc; font-size: x-small;">salad leaves</span><br />
<span style="background-color: #cccccc; font-size: x-small;">more olive oil</span><br />
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<u>What do we do?</u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD_OdQjGebuAvyTdnk4CbCRHu3DDTu8wvZ4zV0_rcOnY32GofreqNzNyx9xuoOnM685HrgD3jtZq_CrkIB977ckCjlg6zZHsxBJu_hX1g5_U4GPYw8_k74yl3gJe_C1Gu5J_JfshvbvkCN/s1600/Screen+Shot+2014-08-12+at+14.21.34.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD_OdQjGebuAvyTdnk4CbCRHu3DDTu8wvZ4zV0_rcOnY32GofreqNzNyx9xuoOnM685HrgD3jtZq_CrkIB977ckCjlg6zZHsxBJu_hX1g5_U4GPYw8_k74yl3gJe_C1Gu5J_JfshvbvkCN/s1600/Screen+Shot+2014-08-12+at+14.21.34.jpg" height="320" width="275" /></a>Firstly we mix the flour in a mixer bowl. Salt and yeast added, separately, the salt may kill the yeast if added together then add the oil and most of the water. Using the dough hook mix, slowly at first then quickly once well combined, we're looking for a smooth elastic dough, add the remaining water if needed, rye is thirsty flour, it probably will be. In a decent mixer about ten minutes will do, I like to do 5 or 6 minutes then five to ten minutes kneading by hand on a lightly oiled surface, the feel of the dough is important.<br />
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While the dough is mixing, shallow fry the pancetta, in a frying pan, we're looking for cooked but not crispy, pop the cooked pancetta on a kitchen towel to cool and to soak up the fat produced during frying.<br />
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Once the pancetta is cool, add the chopped garlic and mix it all into the dough, distribute it well and then put the dough ball into a lightly oiled bowl, covered with cling film and a cloth to rise. It doesn't need loads of heat, a warm kitchen is fine but it does need a couple of hours, the rye flour slows it down a bit. But, hey, we're not in a hurry are we?<br />
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Once the dough has at least doubled in size, oil a 20cm cake tin, ideally a springform one. Pop the dough onto a lightly floured work surface and chop it into 3 equal pieces, roll each one out to a circle that will fit comfortably in the tin, then put the first one into the tin topped by half the chopped cheese, well distributed, add another disc then the remainder of the cheese again spread it around. Add the third disc. poke it with a small dinger to get a dimpled effect.<br />
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Cover the tin with oiled cling film (I use a hotel shower cap, not one I've showered in obviously) lightly oiled.<br />
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Another session of proving, the loaf will puff up to fill the tin in about an hour, heat the oven to around 210 degrees (fan, 220 for an non-fan oven).<br />
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Brush the top of the loaf with the beaten egg and sprinkle on some sea salt.<br />
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Pop the loaf into the oven, it should be done in about 30 minutes. Let it cool on the tin for at least 10 minutes, in my case fighting off the circling family bread scavengers attracted by the aromatic baking smells.<br />
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It will, we discovered, be sliceable after cooling for 10 minutes, a little longer and it will be easier, but why wait.<br />
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Enjoy, or not, as you wish...<br />
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<br />Stuffyhttp://www.blogger.com/profile/15806498567164105339noreply@blogger.com0tag:blogger.com,1999:blog-6889580452763243983.post-7525177720222588542014-06-29T18:14:00.000+01:002014-06-30T18:20:06.456+01:00Raspberry and Caramel cake, a very just dessertI started off trying to replicate a recipe in the good food magazine for an Ombre cake, a multi-layer thing with a gradient icing finish, (ombre means shadow in French and a graded fabric in English). But I couldn't get it right, not sure why but it kept turning out to be a rather impressive desserty thing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie2IMJK1EIENFNbs95__diScPNvSWZn82HRK3_khJMjbzg5EvgHVQMGVInDp1kCHgrq1J3hmRSlJ3nOxlhgcHd2U6rOv5gXFnaWTxon0mDwVt3VJLKwFB_zcmSll7HD7u2rNC6Q9SD2a8k/s1600/IMG_3524.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie2IMJK1EIENFNbs95__diScPNvSWZn82HRK3_khJMjbzg5EvgHVQMGVInDp1kCHgrq1J3hmRSlJ3nOxlhgcHd2U6rOv5gXFnaWTxon0mDwVt3VJLKwFB_zcmSll7HD7u2rNC6Q9SD2a8k/s1600/IMG_3524.jpg" height="320" width="240" /></a></div>
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As a pudding it's garnered rave reviews from people who allegedly "don't like cake" so that's how I'm rebranding, re-positioning and re-purposing it here.<br />
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<u><span style="background-color: #cccccc; font-size: x-small;">Ingredients</span></u><br />
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<u><span style="background-color: #cccccc; font-size: x-small;">For the sponges</span></u><br />
<span style="background-color: #cccccc; font-size: x-small;">400gm of butter</span><br />
<span style="background-color: #cccccc; font-size: x-small;">400gm of soft brown sugar</span><br />
<span style="background-color: #cccccc; font-size: x-small;">5 large eggs</span><br />
<span style="background-color: #cccccc; font-size: x-small;">400gm of plain flour + 7tsp of baking powder (or use 400gm of self raising)</span><br />
<span style="background-color: #cccccc; font-size: x-small;">2 tsp vanilla extract</span><br />
<span style="background-color: #cccccc; font-size: x-small;">2tbsp of milk</span><br />
<span style="background-color: #cccccc; font-size: x-small;">1/4 tsp of salt</span><br />
<span style="background-color: #cccccc; font-size: x-small;">200gm of raspberries</span><br />
<span style="background-color: #cccccc; font-size: x-small;"><br /></span>
<span style="background-color: #cccccc; font-size: x-small;"><u>For the filling</u> </span><br />
<span style="background-color: #cccccc; font-size: x-small;">397gm of caramel, (I used Carnation, Dulce de Leche also works fine but costs twice as much) reserve a couple of tbsp for the icing</span><br />
<span style="background-color: #cccccc; font-size: x-small;">150gm raspberries</span><br />
<span style="background-color: #cccccc; font-size: x-small;"><br /></span>
<span style="background-color: #cccccc; font-size: x-small;"><u>Icing</u> </span><br />
<span style="background-color: #cccccc; font-size: x-small;">300gm of cream cheese</span><br />
<span style="background-color: #cccccc; font-size: x-small;">100gm of softened unsalted butter</span><br />
<span style="background-color: #cccccc; font-size: x-small;">300gm of icing sugar</span><br />
<span style="background-color: #cccccc; font-size: x-small;">2 tbsp of reserved caramel</span><br />
<span style="background-color: #cccccc; font-size: x-small;">pink and caramel (mixed orange and yellow) food colouring gel</span><br />
<span style="background-color: #cccccc; font-size: x-small;"><br /></span>
<span style="background-color: #cccccc; font-size: x-small;">or </span><br />
<span style="background-color: #cccccc; font-size: x-small;"><br /></span>
<u><span style="background-color: #cccccc; font-size: x-small;">Caramel cream</span></u><br />
<span style="background-color: #cccccc; font-size: x-small;">250ml of double cream </span><br />
<span style="background-color: #cccccc; font-size: x-small;">2 tbsp of reserved caramel</span><br />
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<br />
<u>What do we do ?</u><br />
<br />
Let's start with the sponges, Heat the oven to 140c (fan).<br />
Line 2 deep sponge tins (20cm) with buttered baking parchment<br />
<br />
Whisk the butter and sugar, sprinkled with the salt until you've a nice fluffy mix, then add the eggs, one at a time, incorporating well, add a spoonful of flour if the mixture starts to split (look oily).<br />
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Once all the eggs are beaten in add the milk and the vanilla extract, then the remaining flour. Now gently stir in 200gm of fresh raspberries, try not to smash them, they look nicer if they hold their shape.<br />
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Great, well done, now divide the mixture between the two prepared tins and pop them in the oven. See how it all comes together ?<br />
After an hour the sponges should be cooked, a knife inserted in the centre should come out clean, let them cool a little in the tins then extract them and let them cool on a wire rack. I found that they have a pronounced indentation (pronounced <span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: medium; line-height: 21px;">ɪndɛnˈteɪʃ(ə)n</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: medium; line-height: 21px;">/) </span> in the centre of each sponge.<br />
Well, you could cut the sides down but once the sponges have cooled a little this makes a perfect receptacle for 150 gm of raspberries mixed with most of our tin of caramel (keep a couple of spoonfuls for the icing or caramel cream)<br />
<br />
Put one sponge on a cake stand or nice plate, then gently mix the raspberries and caramel, slather this mixture into the well of one of the sponges and place the second sponge upside down on top, creating a spongey prison for the wicked filling.<br />
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Chill the cake if you're icing it,<br />
Whisk the cream cheese, butter and icing sugar with the reserved caramel and a dab or two of orange and yellow food gels (you're aiming for a soft toffee colouring) until firm and icing-like. Get the cake, spread 2/3 of the icing all over the cake, smooth on top and rustic on the sides and back in the fridge to firm up.<br />
<br />
Mix the remaining icing with a little pink food colouring and pop it into a piping bag, I then piped a grid pattern on top of the cake.<br />
<br />
If icing isn't your thing, then serving it naked (the cake, not the cook) at room temperature alongside a bowlful of double cream with the surplus caramel whipped in is quite lovely.<br />
<br />
I served it on a cake stand, this is a dessert that demands respect, it's pretty filling and will serve thirteen well-fed folk with plenty left over for coffee next morning.<br />
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Enjoy<br />
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<br />Stuffyhttp://www.blogger.com/profile/15806498567164105339noreply@blogger.com0tag:blogger.com,1999:blog-6889580452763243983.post-63830730946433424632014-06-24T16:53:00.000+01:002014-06-30T16:55:32.841+01:00A sizzling gammon stir-fry, can't believe everyone isn't stir-frying gammon...I had a good handful of left-over gammon, a mango and some lettuce and fancied something that needed chopsticks, (the eating utensil not the irritating tune), so...<br />
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Serves 2<br />
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<span style="background-color: #999999; font-size: x-small;">I</span><span style="background-color: #cccccc; font-size: x-small;">ngredients</span><br />
<span style="background-color: #cccccc; font-size: x-small;"><br /></span>
<span style="background-color: #cccccc; font-size: x-small;">a good handful of cooked gammon, chopped into fine slices, cooked chicken, pulled pork or shredded beef would work as well I suspect.</span><br />
<span style="background-color: #cccccc; font-size: x-small;">1 red onion finely chopped</span><br />
<span style="background-color: #cccccc; font-size: x-small;">5 rashers of streaky bacon</span><br />
<span style="background-color: #cccccc; font-size: x-small;">1 big carrot scraped and julienned</span><br />
<span style="background-color: #cccccc; font-size: x-small;"><br /></span>
<span style="background-color: #cccccc; font-size: x-small;"><br /></span>
<span style="background-color: #cccccc; font-size: x-small;"><u>The sauce</u></span><br />
<span style="background-color: #cccccc; font-size: x-small;">3tbsp of honey</span><br />
<span style="background-color: #cccccc; font-size: x-small;">150ml of sweet chilli dipping sauce</span><br />
<span style="background-color: #cccccc; font-size: x-small;">100ml of tomato puree</span><br />
<span style="background-color: #cccccc; font-size: x-small;">2 dried red chillis finely chopped</span><br />
<span style="background-color: #cccccc; font-size: x-small;">2 cloves of garlic finely chopped</span><br />
<span style="background-color: #cccccc; font-size: x-small;">100 ml of pineapple juice from a carton</span><br />
<span style="background-color: #cccccc; font-size: x-small;"><br /></span>
<span style="font-size: x-small;"><u>Accompaniments</u></span><br />
<span style="background-color: #cccccc; font-size: x-small;">1 ripe mango, flesh, diced</span><br />
<span style="background-color: #cccccc; font-size: x-small;">1/2 red pepper finely diced</span><br />
<span style="background-color: #cccccc; font-size: x-small;">a spoonful of chilli dipping sauce</span><br />
<span style="background-color: #cccccc; font-size: x-small;"><br /></span>
<span style="background-color: #cccccc; font-size: x-small;">1/2 Cos lettuce shredded</span><br />
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<span style="background-color: #cccccc; font-size: x-small;">120gm Thai fragrant rice</span><br />
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Chop your mango finely, dice your red pepper very finely, add a little dried chilli if you like, put all the bits in an attractive shallow bowl with a spoonful of the dipping sauce, give it a stir, let it stand for a bit. It's a simple and delish relish.<br />
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Now, while that macerates, boil some water for your rice, Thai rice takes about 15 minutes so get the water boiling, add a pinch of salt then plop in your rice, I like to rinse the rice first but it's up to you. We're going for a sticky rice effect anyway so a little extra starchiness wont hurt.<br />
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Shred your lettuce.<br />
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Now let's make our sauce, mix the chilli sauce, pineapple juice, honey and tomato in a jug or bowl.<br />
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Chop the onion and the bacon into smallish chunks then fry quickly in a wok or deep pan with about a tablespoon of groundnut oil. Add the matchsticks (julienne) of carrot and when the onion is softened and the bacon starting to crisp, add the shredded gammon, stir for a minute or so then add the sauce, don't let it burn, keep it moving, the sauce should thicken and start to coat the meat and carrots nicely.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuzZEwL6kBP6RVFL2YTREQVV9WQSj1sMehqPKU_jFGzAiZcQNVbT5So2H35c_8DooyxA5m1DGZ3TVHp0P5YbyE8kp5mif25Rv_Np_DXRlFIF4okDq_dt0MJQFr-Q3WAbu08JdP-SYsreNy/s1600/IMG_3513.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuzZEwL6kBP6RVFL2YTREQVV9WQSj1sMehqPKU_jFGzAiZcQNVbT5So2H35c_8DooyxA5m1DGZ3TVHp0P5YbyE8kp5mif25Rv_Np_DXRlFIF4okDq_dt0MJQFr-Q3WAbu08JdP-SYsreNy/s1600/IMG_3513.jpg" height="320" width="240" /></a>When it looks delicious (about 6-7 minutes) turn off the heat and move the pan away from the burner. Now, is your rice cooked? (bite a grain or two) taste nice? it's cooked.<br />
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Strain through a sieve, back into the hot pan for a shake which dries off any superfluous water then divide between a couple of dariole moulds, ramekins or similar, I used little pudding basins.<br />
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Pop out the rice (invert briskly) onto your serving dishes, arrange the lettuce artistically and spoon a spicy, semi-sweet, heap of meaty, sticky goodness alongside. Pick up your chopsticks, enjoy.<br />
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The mango relish is a refreshing counterpoint to the spicy sauce.<br />
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We enjoyed it, hope you do too...<br />
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<br />Stuffyhttp://www.blogger.com/profile/15806498567164105339noreply@blogger.com0tag:blogger.com,1999:blog-6889580452763243983.post-60203235456937308882014-06-16T21:55:00.001+01:002014-06-16T21:58:33.476+01:00Everybody Salsa, Everybody Salsa ...<div class="separator" style="clear: both; text-align: center;">
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Our chum and coiffeuse Jo has just been round to run her sartorial scissors over the tonsures of meself and Mrs Stuffy. Traditionally I serve some dips, some tortilla chips, dippable crudités, So today I sliced up some carrots, red and yellow peppers and a few celery stalks, then knocked up a couple or three of dips, Jo asked me to post the recipes so I'm guessing she liked them.<br />
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<b>Salsa 1 - Baby Tomatoes.</b><br />
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25 baby plum tomatoes (or 4-5 grown up ones, I just happened to have loads of baby plum tomatoes, damn you Costco!!!)<br />
1 green chilli<br />
1 small red onion<br />
juice and zest of 1 lime (unwaxed or washed in hot water)<br />
about 2 tablespoonfuls of chopped fresh coriander<br />
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<span style="background-color: #eeeeee;">Method</span><br />
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Make a cross in the end of each tomato, put them in a bowl and pour boiling water on them, leave for a minute or two then pour off the water. the skins should now pop easily off the tomatoes, pop the skins in the chicken bin and the naked fleshy tomatoes on a chopping board. When you've denuded every tomato chop them into a small dice, chop the red onion likewise and slice the green chilli very finely. mix them all together in a bowl and add the lime zest ( I use a zester but feel free to invest in a microplane grater, they are wonderful things.<br />
Once you've zested friend lime, slice him in half and addd the juice to your bowl.<br />
a sprinkle of sea salt and the chopped coriander.<br />
stir it up and let it stand for an hour.<br />
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<b>Salsa 2 - Mango (this one works great with pineapple too).</b><br />
<br />
2 spring onions, finely chopped<br />
flesh of 1 ripe mango, diced (<a href="http://cookingfromthebarn.blogspot.co.uk/2014/04/got-mangoes-make-fool.html" target="_blank">see this recipe for definitive mango dicing skills</a>)<br />
3 small red chills finely sliced, (lose the seeds if you're scared, depends on your taste buds, I like it hot)<br />
juice of 1 lime<br />
Handful of fresh coriander<br />
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<br />
<span style="background-color: #eeeeee;">Method</span><br />
chop the coriander finely then add to a bowl containing the mango, chilli, chopped onions and lime juice, sprinkle in some sea salt and stir, rest for an hour, stir again and serve in attractive rustic bowls.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKL6WLmNUosuQRi_zUx5_rZHhpl1AiHtbpA3zMGJn7r83oqphpf_VcCVD2s27bQBwh4zpHFET9Q7XgOE0mMN-dGLFPkMaxY_aqnNWt2ddx2nzMUzEUNNHyD-1FY7GQiSVyzdoP7-HAkxhY/s1600/IMG_3487.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKL6WLmNUosuQRi_zUx5_rZHhpl1AiHtbpA3zMGJn7r83oqphpf_VcCVD2s27bQBwh4zpHFET9Q7XgOE0mMN-dGLFPkMaxY_aqnNWt2ddx2nzMUzEUNNHyD-1FY7GQiSVyzdoP7-HAkxhY/s1600/IMG_3487.jpg" height="200" width="150" /></a><b style="background-color: white;">Salsa 3 - Cheesy Alium (not really a salsa, it's a dip)</b><br />
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200gm of cream cheese,<br />
100gm of creme fraiche<br />
about 3 tbsp of finely chopped chives<br />
1 finely sliced spring onion<br />
zest of 1 lime (see the mango dip above if you can't work out where to get this from).<br />
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<span style="background-color: #eeeeee;">Method</span><br />
Stir it all smoothly together. Simple innit?<br />
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There you go Jo, just for you ...<br />
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<br />Stuffyhttp://www.blogger.com/profile/15806498567164105339noreply@blogger.com0tag:blogger.com,1999:blog-6889580452763243983.post-21328212205388400782014-05-20T22:50:00.003+01:002014-05-20T23:05:37.686+01:00Tequila jellies, Some days, just what you need...<br />
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The sun is shining, the cicadas are buzzing in the agave plants, there's the gentle sound of a Spanish guitar in the background and absolutely nothing will serve as dessert but these delightful concoctions. I love to serve them in martini glasses but a jamjar will suffice if you're off on a picnic, the original for this recipe is the work of the blessed and awesome Thomasina Miers, first ever winner of BBC Masterchef, founder of Wahaca, a personal hero of mine and a damn fine looking lady. But I digress...</div>
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<span style="background-color: #eeeeee;"><b>Ingredients</b></span></div>
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<span style="background-color: #eeeeee;"><span style="font-size: x-small;">2 large ripe (and I do mean ripe) mangoes</span></span></div>
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<span style="background-color: #eeeeee;"><span style="font-size: x-small;">1 orange jelly (135gm)</span></span></div>
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<span style="background-color: #eeeeee;"><span style="font-size: x-small;">1 blackcurrant jelly (135gm)</span></span></div>
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<span style="background-color: #eeeeee;"><span style="font-size: x-small;">A slug (officially 45ml) of quality tequila blanco, I recommend calle 23</span></span></div>
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<span style="background-color: #eeeeee;"><span style="font-size: x-small;">150ml of orange and mango juice, or orange and passion fruit, or similar, you know, from a carton.</span></span></div>
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<span style="background-color: #eeeeee;"><span style="font-size: x-small;">350 ml of blueberry and pomegranate juice, or solo blueberry would probably work</span></span></div>
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<span style="background-color: #eeeeee;"><span style="font-size: x-small;">to serve, 250ml of double or whipping cream </span></span></div>
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<b>Method</b></div>
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Get all the flesh from both mangoes, check <a href="http://cookingfromthebarn.blogspot.co.uk/2014/04/got-mangoes-make-fool.html" target="_blank">here if that’s a confusing instruction</a> to you. </div>
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Pop all the flesh in a blender and whizz it to a smooth pulp, if we were being all cheffy we’d then strain it through muslin, but we’re not so we won’t.</div>
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Melt the orange belly in the orange and mango juice, (put it in a small saucepan and heat it gently stirring till it’s all lovely and clear. Then decant it into a measuring jug and top up to 500ml with mango pulp (there should be some left over). Mix it well.</div>
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Now, steady of eye and sure of hand, pour the orange mango gelatinous pulp evenly into your six glasses. let them firm up a little then hi-ho to the fridge for an hour or two.</div>
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When your orange layer is set, melt the blackcurrant jelly in 150ml of the blueberry juice, dissolve all the jelly, then add the tequila. If you entertain people who don’t like alcohol in their food do feel free to leave out the tequila but frankly, wouldn’t it just be better to not entertain those people? Up to you.</div>
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Right, mix in the tequila and a further 200ml of the juice, you should have a delightful clear contrast to the orange pulpy layer so divide it evenly between the glasses. This layer will take a little longer to set, tequila is of course a natural de-icer which is why we reduced the amount of juice to give the gelatine a better chance of setting success. After 2-3 hours in the fridge (overnight won’t hurt) we should be ready to serve. </div>
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I like to whip the cream to soft peaks then fold in a couple of spoonfuls of the mango puree, firm it up again, (whippety,whippety, whip) then pipe attractive swirls on each glass with a final tasteful (and tasty) blob of the mango puree. If you’ve any passion fruit lying around, and let’s face it, who hasn’t? scoop all the seeds and flesh out together and sprinkle them on the puree to serve, hmmm, nice.</div>
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Splendido, That’s it, enjoy, or not, as you wish.</div>
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Stuffyhttp://www.blogger.com/profile/15806498567164105339noreply@blogger.com0tag:blogger.com,1999:blog-6889580452763243983.post-28585523493983026572014-05-01T17:04:00.000+01:002014-05-15T17:06:18.991+01:00Pulled pork pibil, in a trice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgswKupxPYk3Ct8DYtnjAlKlAhr0KsjFdO-XiYsTO6TWSwH9-s0oSIIh3kZWZe4iXH7fDP8tbTVIsH_95594Kmi6p9KMa5RdD58JicorRElIK5kpYILor_5UfDwn0c66IP5auEuFT8xS7aX/s1600/IMG_3326.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgswKupxPYk3Ct8DYtnjAlKlAhr0KsjFdO-XiYsTO6TWSwH9-s0oSIIh3kZWZe4iXH7fDP8tbTVIsH_95594Kmi6p9KMa5RdD58JicorRElIK5kpYILor_5UfDwn0c66IP5auEuFT8xS7aX/s1600/IMG_3326.jpg" height="200" width="150" /></a><br />
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I'm a huge fan of the pork pibil, a spicy Mexican pulled pork dish and recently finding myself faced with the task of cooking supper for Cha and I, fancying a little spiciness and discovering four boneless pork steaks hiding in the freezer I determined to try and produce something similar. </div>
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Now you, being wise, know that a good pulled pork marinates overnight and takes a few hours to cook but I, being impulsive and inventive thought that using steaks would reduce the time needed. I was right, turned out well.</div>
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<span style="background-color: #cccccc;"><span style="font-size: x-small;"><u>Ingredients</u></span></span></div>
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<span style="background-color: #cccccc;"><span style="font-size: x-small;">4 boneless pork steaks</span></span></div>
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<span style="background-color: #cccccc;"><span style="font-size: x-small;">1 red onion</span></span></div>
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<span style="background-color: #cccccc;"><span style="font-size: x-small;">5 or 6 ( I lost count) sun-dried tomatoes in oil, finely chopped and with a little of the oil</span></span></div>
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<span style="background-color: #cccccc;"><span style="font-size: x-small;"><u>Marinade/cooking sauce</u></span></span></div>
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<span style="background-color: #cccccc;"><span style="font-size: x-small;">2 dried red chillis, chopped finely</span></span></div>
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<span style="background-color: #cccccc;"><span style="font-size: x-small;">50ml of creme fraiche or soured cream ( good Greek yoghurt would work too I reckon)</span></span></div>
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<span style="background-color: #cccccc;"><span style="font-size: x-small;">I used half a bottle (about 60ml) of Wahaca smoky chipotle sauce</span></span></div>
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<span style="background-color: #cccccc;"><span style="font-size: x-small;">Juice and zest of 1 lime</span></span></div>
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To serve, baby leaf salad worked for us</div>
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<b>Method</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAnPoPrpq1Mc3yvwXb4hNniTcYOHT7pFhZsu_I89cRbtpfcEmbs3SaEFGbK8uNVnMbPbmjKE8B9Ogzhx3bBEvoR2yRuY1lbsJTX2i4s-UfFK_EOBfWtkfz3SFteZuabZwaU_FSquInSMo/s1600/IMG_3325.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAnPoPrpq1Mc3yvwXb4hNniTcYOHT7pFhZsu_I89cRbtpfcEmbs3SaEFGbK8uNVnMbPbmjKE8B9Ogzhx3bBEvoR2yRuY1lbsJTX2i4s-UfFK_EOBfWtkfz3SFteZuabZwaU_FSquInSMo/s1600/IMG_3325.jpg" height="240" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh43L1jYwRAwbVtZyXmzRHy2HZ6U_OIQe1SKrnXMmvXBz3MNKZ72yDpv6yjRSs8kD4hNVO1TZX6rbsA__ZtyD5cTZC1D5m1nGifUuQqnbNrx5YQYnqqFIy7SV7MUPlcf4tHmXZhvb-urGYl/s1600/IMG_3323.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh43L1jYwRAwbVtZyXmzRHy2HZ6U_OIQe1SKrnXMmvXBz3MNKZ72yDpv6yjRSs8kD4hNVO1TZX6rbsA__ZtyD5cTZC1D5m1nGifUuQqnbNrx5YQYnqqFIy7SV7MUPlcf4tHmXZhvb-urGYl/s1600/IMG_3323.jpg" height="200" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwT5PGbfrazXFNU7pDWX4tXV9KE3VfRZyqK_cdi6nxMdvJ5EtNpKggxxwqoGwaaYXtsmKQw44Ld2CwL3odRJujDp3EYOwiTbfLoSW5WyChlJx3gW_jUjDoC2SBqaepk9flIV_S2jL8pSAb/s1600/IMG_3324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwT5PGbfrazXFNU7pDWX4tXV9KE3VfRZyqK_cdi6nxMdvJ5EtNpKggxxwqoGwaaYXtsmKQw44Ld2CwL3odRJujDp3EYOwiTbfLoSW5WyChlJx3gW_jUjDoC2SBqaepk9flIV_S2jL8pSAb/s1600/IMG_3324.jpg" height="320" width="240" /></a></div>
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Really simple, in an ovenproof bowl mix the marinade ingredients well, chuck in the steaks, onions and sun-dried tomatoes and slop,them around till well covered. Pop,the bowl, covered, into the fridge and leave it for an hour or two if you can, longer won't hurt, </div>
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Heat the oven to about 150 (130 fan) and pop the bowl in, it needs to be covered, mine had a Pyrex lid but foil would do the biz.</div>
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Let it cook gently for an hour to 90 minutes, it's done when you can pull the steaks apart with a couple of forks, and that's the fun bit, you just know that the waiters in Chinese restaurants must fight each other for the opportunity to shred a duck and it's a very satisfying sensation here too. Shred it, heap it on a plank (I'm loving serving stuff on planks) or plate (if you're plankless) with a side salad, a little bowl of salsa and one of sour cream would make nice accompaniments. </div>
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Serving on tortillas would make it more substantial.</div>
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Enjoy, or not, as you wish....</div>
Stuffyhttp://www.blogger.com/profile/15806498567164105339noreply@blogger.com0tag:blogger.com,1999:blog-6889580452763243983.post-23700075578036980292014-04-05T15:19:00.000+01:002015-12-10T11:31:20.729+00:00Got Mangoes? make a fool<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Quick and creamy Mango fool</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCkHP2ta9c4ra1r98Ry4wbU8gLWaLxqKsC_UmP8ab4ETvKnXb1GWccKiXYQJyhLCamHTDgSuM1uuCr-PPoEZyU73YqEOhHo2KBdWvY9ZY5yLOHDyfw7ZfM6r6Fr230PoxaUBUvBLJNxHb/s1600/IMG_3242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCkHP2ta9c4ra1r98Ry4wbU8gLWaLxqKsC_UmP8ab4ETvKnXb1GWccKiXYQJyhLCamHTDgSuM1uuCr-PPoEZyU73YqEOhHo2KBdWvY9ZY5yLOHDyfw7ZfM6r6Fr230PoxaUBUvBLJNxHb/s1600/IMG_3242.jpg" width="240" /></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Needed something quick and scrummy to follow a spicy main course and plumped for this fast-fool favourite of mine. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Went for discrete layers rather than swirling the fruit into the yoghurty creaminess and presented it in martini glasses for presentation and portion control.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Delicious and keeps ok in the fridge for a day or so ...</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Makes 4</span><br />
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<li class="" itemprop="ingredients" style="box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;"><span style="background-color: #f3f3f3; font-family: "trebuchet ms" , sans-serif; font-size: xx-small;">2 large ripe mangoes</span></li>
<li class="" itemprop="ingredients" style="box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;"><span style="background-color: #f3f3f3; font-family: "trebuchet ms" , sans-serif; font-size: xx-small;">150gm of double cream</span></li>
<li class="" itemprop="ingredients" style="box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;"><span style="background-color: #f3f3f3; font-family: "trebuchet ms" , sans-serif; font-size: xx-small;">250gm Greek yogurt (I always use Total and I've recently discovered that the low fat version seems to work as well as the lardy-ass version) which is nice</span></li>
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<span style="color: #333333; font-family: "trebuchet ms" , sans-serif;"><span style="line-height: 22px;">Slice the cheeks off both mangoes and using the hedgehog technique*, make a load of diced mango</span></span></div>
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<span style="color: #333333; font-family: "trebuchet ms" , sans-serif; font-size: x-small;"><i><span style="line-height: 22px;">(* the Hedgehog technique, slice off one side of a mango close to the stone, then cut a grid-work of parallel and perpendicular cuts almost all the way through the flesh to the skin, push on the skin with your thumbs and produce a little orange hedgehog of mango chunks just aching to be sliced from the skin.)</span></i></span></div>
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<span style="color: #333333; font-family: "trebuchet ms" , sans-serif;"><span style="line-height: 22px;">Cut the skin band from each stone and slice all the remaining mango from the stone into a blender, then squeeze the stone and flesh to extract all the mangooey goodness from each stone. Lick your mangy fingers, now wash your hands. Add the lime juice and blend to a nice juicy compote.</span></span></div>
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<span style="color: #333333; font-family: "trebuchet ms" , sans-serif;"><span style="line-height: 22px;">now whip the cream to soft peaks and swirl in the yoghurt, put a spoonful of mango pieces in each glass, add a couple of spoonfuls of creamy-yoghurty goodness, another couple of spoonfuls of mango chunks, then a blob or two of creaminess, top with the last of the diced mango and pour the puree down the sides to fill the gaps and make it lovely. chill for 20 minutes. The zest of the lime looks good as a decoration.</span></span></div>
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<span style="color: #333333; font-family: "trebuchet ms" , sans-serif;"><span style="line-height: 22px;">Any remaining puree can be offered in a jug alongside. </span></span></div>
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<span style="color: #333333; font-family: "trebuchet ms" , sans-serif;"><span style="line-height: 22px;">A nice jug, delicate and attractive, not a plastic one-litre thing, OK?</span></span></div>
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Stuffyhttp://www.blogger.com/profile/15806498567164105339noreply@blogger.com0tag:blogger.com,1999:blog-6889580452763243983.post-75421485352970461882014-02-03T22:08:00.000+00:002014-02-04T11:11:13.487+00:00Banana cake with salted caramel sauce, pure indulgence<span style="font-family: Trebuchet MS, sans-serif;">I've realised that there's a preponderance of banana-related recipes on the site and can pretty much attribute this to my habit of buying too many bananas then seeking new ways to use them up, in a panic, as they near their final curtain. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwRzAoDVKoq6JnT3zrSEEAgG-U7iBsDZBr8fsKUypyMtvaYssA84dALann7w1QeKQV-luce2Mb1RmjyagacmN3nqqsRUQTjO5DBPrqKkPhinH5TlWDofs1aKZzZx35A4ryuw2fjVMIxhHd/s1600/IMG_3073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwRzAoDVKoq6JnT3zrSEEAgG-U7iBsDZBr8fsKUypyMtvaYssA84dALann7w1QeKQV-luce2Mb1RmjyagacmN3nqqsRUQTjO5DBPrqKkPhinH5TlWDofs1aKZzZx35A4ryuw2fjVMIxhHd/s1600/IMG_3073.JPG" height="320" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This excellent dessert however needs firm but ripe bananas and provided a super indulgent dessert following a hearty game casserole when I made lunch for my in-laws this weekend past. The miserable weather we've been enjoying here in the UK has had one positive result, that battening down of the windswept hatches, bolstering the flood defences, lighting the fire and continuing the autumnal style of cooking seems to be the way to cope.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">So, to it...</span><br />
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<span style="background-color: #eeeeee; color: #333333; font-family: 'Trebuchet MS', sans-serif; font-size: xx-small; text-align: justify;">Ingredients</span><br style="background-color: #fafafa; color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: justify;" /><span style="background-color: #eeeeee; text-align: justify;"><br /><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">for the cake</span></span><br />
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<span style="background-color: transparent;"><span style="color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">100gm of softened unsalted butter</span></span></div>
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<span style="background-color: transparent;"><span style="color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">200gm caster sugar</span></span></div>
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<span style="color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">100ml of golden syrup</span></div>
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<span style="background-color: transparent;"><span style="color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">4 ripe bananas</span></span></div>
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<span style="background-color: transparent;"><span style="color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">4 large eggs</span></span></div>
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<span style="background-color: transparent;"><span style="color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">2 tsp vanilla extract</span></span></div>
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<span style="background-color: transparent;"><span style="color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">210g flour self raising (or I used plain with 3 level tsps (about 15gm) of baking powder)</span></span></div>
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<span style="background-color: transparent;"><span style="color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">1 tsp bicarbonate of </span></span><span style="color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">soda</span></div>
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<span style="color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">1 tsp ground cinnamon</span></div>
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<span style="color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">200ml of Greek yoghurt (I'm a fan of Total full fat)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">for the hot caramel sauce</span></div>
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<span style="color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">60gm of softened unsalted butter</span></div>
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<span style="color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">60ml of golden syrup</span></div>
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<span style="color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">60gm double cream</span></div>
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<span style="color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">a really good pinch of really good sea salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: #fafafa; color: #333333; line-height: 19px; text-align: justify;"></span><span style="background-color: #fafafa; color: #333333; text-align: justify;">Do I need to mention pre-heating the oven? Yes? ok, pre-heat the oven to around 150<span style="font-size: x-small;">c </span>(fan) or 160<span style="font-size: x-small;">c</span> (not fan)</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: #fafafa; color: #333333; text-align: justify;"><br /></span><span style="background-color: #fafafa; color: #333333; line-height: 19px; text-align: justify;"></span></span>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: #fafafa; text-align: justify;"><span style="color: #333333;">I greased a rectangular cake tin, 30x20<span style="font-size: xx-small;">cm</span> with a little butter then lined it with baking parchment. Spread the golden syrup generously across the base then sliced the bananas lengthwise and laid them, with the cut sides downward attractively on the syrup. That's going to be the top of the cake, hence the need to make it look nice. In a mixer, blend the soft butter with the eggs and sugar, then mix in the flour, cinnamon and bicarb, finally gently, mix in the yoghurt. The technical term for the mixture we now have is gloopy. Spread the gloopy mixture carefully over the banana'n'syrup mix. </span></span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Pop it into the middle of the oven, around 150<span style="font-size: x-small;">c</span> for my fan oven so maybe 160<span style="font-size: x-small;">ish</span> for conventional/convectional. It should bake in about an hour, check it after 45 minutes, a skewer should come out clean.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The sauce is simple, put all three ingredients, (butter, sugar and cream) in a small pan and heat gently, stirring occasionally till the butter has melted,then bubble for about 5-10 minutes, don't stir but it's ok to give it an occasional cheffy shake. All being well it will thicken nicely into a delicious caramel sauce, sprinkle your sea salt on it, stir it in and serve with the sliced warm cake and some scoops of vanilla ice cream.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Enjoy, or not, as you will ....</span><br />
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<br />Stuffyhttp://www.blogger.com/profile/15806498567164105339noreply@blogger.com1tag:blogger.com,1999:blog-6889580452763243983.post-91761560058437800772014-01-13T20:00:00.000+00:002014-01-14T15:59:03.245+00:00Banoffee Cheesecake, 2 treats in 1<span style="font-family: Trebuchet MS, sans-serif;">My luvly niece Daisy is away to the Antipodes for a while so a family farewelling Sunday lunch was decreed by the girls. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The menu, again, by decree, proper roast pork sunday lunch followed by banoffee pie.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoMoct6CN-UHHoxZIOjpOVNkOtzngyydQEQLNa0PsV8LbWtdK9hFkq6zL98ACjWzVSiAyxSGHe4cQ9Sch75Pt3Nspk0Oj6k5xXKVWFPYjRBrsFKRL81mJvsoHIzPOVmXfuLG8sOyWx_mIi/s1600/IMG_3036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoMoct6CN-UHHoxZIOjpOVNkOtzngyydQEQLNa0PsV8LbWtdK9hFkq6zL98ACjWzVSiAyxSGHe4cQ9Sch75Pt3Nspk0Oj6k5xXKVWFPYjRBrsFKRL81mJvsoHIzPOVmXfuLG8sOyWx_mIi/s320/IMG_3036.jpg" width="240" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> I decided to play around with the proscribed dessert and cheesecake it up a bit...</span><br />
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<span style="background-color: #eeeeee; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">for the base</span><br />
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<span style="background-color: #eeeeee; text-align: justify;"><span style="color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">225gm of biscuits (I used a mixture of digestive and ginger)</span></span><br />
<span style="background-color: #eeeeee; text-align: justify;"><span style="color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">2 tbsp of golden caster sugar</span></span><br />
<span style="background-color: #eeeeee; text-align: justify;"><span style="color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">60gm of unsalted butter, melted plus a little for greasing</span></span><br />
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<span style="background-color: #eeeeee; text-align: justify;"><span style="color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">for the filling</span></span><br />
<span style="background-color: #eeeeee;"><span style="color: #333333; font-family: 'Trebuchet MS', sans-serif; font-size: xx-small; text-align: justify;"><br /></span><span style="color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: justify;"></span><span style="color: #333333; font-family: 'Trebuchet MS', sans-serif; font-size: xx-small; text-align: justify;">450gms of cream cheese</span></span><br />
<span style="background-color: #eeeeee; text-align: justify;"><span style="color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">a couple of tbsps of caster sugar to taste</span></span><br />
<span style="background-color: #eeeeee;"><span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;">3 bananas, one of them, ideally quite soft, heading to blackness and squishy (deeper flavour)</span><span style="text-align: justify;"><span style="color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">300ml of double or whipping cream</span></span></span><br />
<span style="background-color: #eeeeee;"><span style="text-align: justify;"><span style="color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">1 jar of Dulce di Leche, or 1 tin of Carnation Caramelised condensed milk) you can buy this or make it by simmering a can of condensed milk, unopened but carefully observed in a large saucepan of boiling water for 2 hours, keep the water topped up, the condensed milk will toffee up nicely, the longer you leave it after 2 hours, the thicker </span></span><span style="color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">and darker it shall be)</span></span><br />
<span style="background-color: #eeeeee; color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">1/2 a bag of toffees (I used Sainsbury essentials)</span><br />
<span style="background-color: #eeeeee; color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">optionally some grated milk chocolate, I used a vegetable peeler to make about 50gms of chocolate curls</span><br />
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<span style="background-color: #eeeeee; color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">for the cheats toffee sauce </span><br />
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<span style="background-color: #eeeeee; color: #333333; font-family: Trebuchet MS, sans-serif; font-size: xx-small;">the remaining half a bag of toffees and 100ml of double cream</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbDONMByukuL6L54sV5edvGWQWOlRsYTgAlar9mQEACBcdfwRUc3_8tMcPyQsQJL1ByF9IuYSe6KBVfoyxwN0EdeIT5PehJwx3zbYcVOigo1UTTqlblFiNWbAER-bth9tMeC7HMkaIhm9V/s1600/IMG_3024.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbDONMByukuL6L54sV5edvGWQWOlRsYTgAlar9mQEACBcdfwRUc3_8tMcPyQsQJL1ByF9IuYSe6KBVfoyxwN0EdeIT5PehJwx3zbYcVOigo1UTTqlblFiNWbAER-bth9tMeC7HMkaIhm9V/s320/IMG_3024.jpg" width="240" /></a><span style="font-family: Trebuchet MS, sans-serif;">What do we do? we trap a square of greaseproof paper in the base of a 23cm springform tin, then grease the paper and sides of the tin enthusiastically with a knob of butter. We crush all the biscuits to a fine crumb then add the caster sugar and the melted butter. mix it well then evenly spread it in the tin,smooth the biscuit base to allow no holes and pop the tin in the fridge to firm up.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_oYo-vcQndrlU-Riw3esXG-s_sgwpb7gp4MggzdOOAPYii1C7B5Jn7CzNRlFwSdm2_K1dkyNLZwQLX1A7-B9EJGyhdHEAy1qY5dmiIJjlpn73t2mZmj6hW8B3Gv676T8dL3Ackbw5EaWt/s1600/IMG_3025.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_oYo-vcQndrlU-Riw3esXG-s_sgwpb7gp4MggzdOOAPYii1C7B5Jn7CzNRlFwSdm2_K1dkyNLZwQLX1A7-B9EJGyhdHEAy1qY5dmiIJjlpn73t2mZmj6hW8B3Gv676T8dL3Ackbw5EaWt/s320/IMG_3025.jpg" width="240" /></a><span style="font-family: Trebuchet MS, sans-serif;">Now dollop your cream cheese into a mixing bowl and whip it, with the sugar, till nicely smooth and not quite firm. in another bowl whip the cream to soft peaks then whip in the squidgy banana, mix the cream and the cheese in one bowl then lightly fold in half the Dulce di leche, we're aiming for a nice swirlyness effect. with a large knife chop about 12 of the toffees into little chunks, it doesn't need to be a large knife, its just easier, go ahead, make life difficult for yourself, see if I care.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNz4slbjkvyCAgnqsuueXRpyexBts5KJrGftbV-gjiJZaeZeczd2zbS-aj8qOJiLCBm39vPdH5PAlK4z6K7Gvu0psUR-7S7orSPUuOqo7BXJP2OIDSaUZsBe9R3AWs5bb2dLAgOKu_B-h/s1600/IMG_3026.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNz4slbjkvyCAgnqsuueXRpyexBts5KJrGftbV-gjiJZaeZeczd2zbS-aj8qOJiLCBm39vPdH5PAlK4z6K7Gvu0psUR-7S7orSPUuOqo7BXJP2OIDSaUZsBe9R3AWs5bb2dLAgOKu_B-h/s320/IMG_3026.jpg" width="240" /></a><span style="font-family: Trebuchet MS, sans-serif;">Chop the remaining two bananas into pleasing slices and spread them all over the nice firm buttery biscuit base. sprinkle over half your chopped-up toffees and blob the remaining Dulce di Leche around evenly.Now spread your cream filling over the top and smooth it nicely, try and avoid over working it, it's nice to keep the swirly effect. sprinkle the rmaing half of the chopped up toffees over, then cling film and chill, ideally overnight.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHeEQq4mk2P4XEPc8AiC11KKI2Z4kdxR-ZTzYu2UeGKEfuhKEAIXozsKfBWrRJJzemWQy9JCeQOcu5Cub5z0NOKQMxhVzbX0SCr2dQrV4mo7fxxU8cPQ_nS02qpbIzkxGkxjaukV-Ypz2D/s1600/IMG_3027.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHeEQq4mk2P4XEPc8AiC11KKI2Z4kdxR-ZTzYu2UeGKEfuhKEAIXozsKfBWrRJJzemWQy9JCeQOcu5Cub5z0NOKQMxhVzbX0SCr2dQrV4mo7fxxU8cPQ_nS02qpbIzkxGkxjaukV-Ypz2D/s320/IMG_3027.jpg" width="240" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">when ready to serve, pop all the remaining toffees in a bain marie along with four or five of table spoonfuls of cream, warm through and stir until you've a nice smooth toffee sauce, allow it to cool a little then spoon it artistically over the chilled cheesecake (take the cling film off first, obviously) if using chocolate sprinkle that over too, from a height ensures even spreading and maximum cleaning up.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMeSL4Y73kgQGX9CZ1vbve5V3wAh4lDTitCGJ2SPXjaqbX_1cyLN79FsBkXqPTSg3ogGKMXjhmfcncpkyifZTdfijzNTDju2hu-CDodoILKWkg5cyBxZhD6DlHpuZ7cReWQD2Q22_x6TZ4/s1600/IMG_3029.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMeSL4Y73kgQGX9CZ1vbve5V3wAh4lDTitCGJ2SPXjaqbX_1cyLN79FsBkXqPTSg3ogGKMXjhmfcncpkyifZTdfijzNTDju2hu-CDodoILKWkg5cyBxZhD6DlHpuZ7cReWQD2Q22_x6TZ4/s320/IMG_3029.jpg" width="240" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The springform tin should pop open nicely and the cheesecake should slide off the base and greaseproof onto a large plate.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Serve to applause, wait for compliments.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Enjoy</span><br />
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<br />Stuffyhttp://www.blogger.com/profile/15806498567164105339noreply@blogger.com0tag:blogger.com,1999:blog-6889580452763243983.post-44088936152194338462013-12-24T11:49:00.000+00:002013-12-28T11:52:19.761+00:00It's Christmas<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">I admit, I'm a great fan of Christmas, despite my deep-rooted atheism and my general misanthropic leanings I love the whole thing, the decorating the trees, the carol service in that Albert Hall, lustily bellowing out only the first verse of each carol as I forgot my reading specs and had to rely on memory. I love to wake on Christmas morn, bucks fizz, smoked salmon and scrambled egg before gathering around the fire, glass in hand, to share the insanity that is Mrs Stuffy's Christmas gift challenge. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">This year for the first time, it was all four of the family, Herself and I ChaCha and Sophie, a special treat after 17 years of missing my littlest girl on Christmas day.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">And let us not forget the food, I do enjoy the challenge of delivering a festive feast for the huddled masses and we were around 12 strong this year. I'm not blogging the preparation for my delicious three bird roast, it's a messy business and really a test of butchery skills learnt long ago and practised too rarely. If you want to do it, drop me a note and we'll schedule a session next year.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">I am going to share three dishes that worked really well, and all are great for the post Yule leftover marathon.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">click here for <a href="http://cookingfromthebarn.blogspot.co.uk/2013/12/its-christmas-so-gammon.html" target="_blank">Nigella's Gammon</a>, A <a href="http://cookingfromthebarn.blogspot.co.uk/2013/12/its-christmas-so-swede.html" target="_blank">crispy swede bake</a> and my <a href="http://cookingfromthebarn.blogspot.co.uk/2013/12/its-christmas-so-cranberries.html" target="_blank">really quick cranberry sauce</a></span>Stuffyhttp://www.blogger.com/profile/15806498567164105339noreply@blogger.com0