tag:blogger.com,1999:blog-7988640518034830312024-03-13T22:55:41.846+00:00Food, unpluggedMarushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.comBlogger77125tag:blogger.com,1999:blog-798864051803483031.post-89205894949511042522012-12-09T16:39:00.000+00:002012-12-09T16:39:16.079+00:00Christmas buns<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85PhPCy00IL_5s7b1ewQvJpNCrA0FUYatktpE-_yqZmn30XNK5i4xmwWcFfVG4-z7eqmM6LguuF4HcQg8rYk7iPWktVxizhXxkvHTMTnqSN7wUXa5NFhQMij92Efl5-CykRspiCMsdo2P/s1600/IMG_2535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85PhPCy00IL_5s7b1ewQvJpNCrA0FUYatktpE-_yqZmn30XNK5i4xmwWcFfVG4-z7eqmM6LguuF4HcQg8rYk7iPWktVxizhXxkvHTMTnqSN7wUXa5NFhQMij92Efl5-CykRspiCMsdo2P/s640/IMG_2535.JPG" width="640" /></a> </div>
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Bursting with dried cranberries, apricots and cinnamon these buns are a perfect addition to Christmas. Because the dough uses yeast it needs special treatment and time to rise, so these are best for a lazy Saturday or Sunday - you can knead the dough in the morning, nip off for a bit of Christmas shopping or a nice walk (oh, snow would be perfect, but I realise that as London is completely unprepared for it, the whole city would be paralysed!) and come home to a perfectly risen, pillowy soft dough, ready to be rolled, sprinkled with sugar and baked.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmbeZ2zaJO0ylAULw9doT1us5RsKgSzNfUCQEDDzx-oXIsfy6zW1cy2ifBOjgk-N0E7kxpyobsGmFLSdBb-flDvcntdXcdnBjRAsI0jLwldYyPNmNJRytOfyOspqQM6cHadKymlNX6BSNs/s1600/IMG_2501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmbeZ2zaJO0ylAULw9doT1us5RsKgSzNfUCQEDDzx-oXIsfy6zW1cy2ifBOjgk-N0E7kxpyobsGmFLSdBb-flDvcntdXcdnBjRAsI0jLwldYyPNmNJRytOfyOspqQM6cHadKymlNX6BSNs/s640/IMG_2501.JPG" width="640" /></a> </div>
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To make about 10-12 buns you'll need:</div>
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<i>(recipe adapted from <a href="http://www.bbcgoodfood.com/recipes/1803633/christmas-buns" target="_blank">here</a>)</i></div>
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<i>Dough</i></div>
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1 sachet of dry fast action yeast (7g)</div>
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1tsp caster sugar</div>
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300 ml milk</div>
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40g unsalted butter</div>
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1tsp salt</div>
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500g strong bread flour</div>
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<i>Filling</i></div>
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100g dried cranberries</div>
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100g dried apricots</div>
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2 tbsp marmalade</div>
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50g light brown sugar</div>
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30g butter, melted</div>
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2 tsp cinnamon</div>
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<i>Glaze</i></div>
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50g caster sugar</div>
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1-2 tbsp water</div>
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<i>Frosting</i></div>
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170g icing sugar</div>
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1 tsp lemon juice</div>
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1-2 tbsp water</div>
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Start off by making a yeast starter. In a small bowl mix yeast with 1tsp sugar, add 2 tbsp warm milk (make sure the milk is not too hot as it will kill the yeast). Stir in a tbsp of flour and leave in a warm place for 10 minutes until the yeast froths up.</div>
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Gently heat the rest of the milk with butter in a small pot and set aside to cool. Mix flour and salt in a large mixing bowl, then add yeast starter, egg and milk + butter. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvSs7uto8vtTWZWmmu_8h5CTHaXW_QijqcasTGvJwWqNbMTW4yd4d3Pb_hcNKVZ848efP69HiAOQvv8Tk35NlfdnV_vbTXWqCAdh8RkibPmAZK_ztJpS2oyfiSA8_Yd2oM-UTOmYC97aYE/s1600/IMG_2509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvSs7uto8vtTWZWmmu_8h5CTHaXW_QijqcasTGvJwWqNbMTW4yd4d3Pb_hcNKVZ848efP69HiAOQvv8Tk35NlfdnV_vbTXWqCAdh8RkibPmAZK_ztJpS2oyfiSA8_Yd2oM-UTOmYC97aYE/s640/IMG_2509.JPG" width="640" /></a> </div>
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Stir with a wooden spoon until all ingredients are combined, then turn onto a floured surface and knead for 10 minutes until you've got a smooth and elastic dough. You can also knead the dough in a mixer with a dough hook (dear Santa, please bring me a Kitchen Aid at some stage. You might even get a bun!). The dough will be quite sticky, so feel free to add 1-2 tbsp of flour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7h5g_cxWGwwYh859JngvkkrjkN1DpjXo_Gwuj14zzvyp8n5VIQ5sMaByhO-jSledx3ZhhnDjcF_LF_3EfMzcGZjuohmTPwb-W_R8dMgvGNTJi_su_WNm0wKd8vG8aN-rZdSAweNfcdF3/s1600/IMG_2510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7h5g_cxWGwwYh859JngvkkrjkN1DpjXo_Gwuj14zzvyp8n5VIQ5sMaByhO-jSledx3ZhhnDjcF_LF_3EfMzcGZjuohmTPwb-W_R8dMgvGNTJi_su_WNm0wKd8vG8aN-rZdSAweNfcdF3/s640/IMG_2510.JPG" width="640" /></a> </div>
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Place the dough in a lightly oiled bowl, cover with cling film and leave in a warm place for an hour or until it doubles in size.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVlWla2DmefqqfoNqdamAkS_xZZ6oZM003TLY-pKAIfBfH7eUbpwpQqVt5zYCyh6p1ipVgMrngT5Q83tWvIcNp1Av7Ji7rp8AW5Y4ucEZKDzVP7O4uXdfHqvy8O9abJ1Uk7CZ3hsjnYJm/s1600/IMG_2517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVlWla2DmefqqfoNqdamAkS_xZZ6oZM003TLY-pKAIfBfH7eUbpwpQqVt5zYCyh6p1ipVgMrngT5Q83tWvIcNp1Av7Ji7rp8AW5Y4ucEZKDzVP7O4uXdfHqvy8O9abJ1Uk7CZ3hsjnYJm/s640/IMG_2517.JPG" width="640" /></a> </div>
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Once the dough has doubled transfer it to a lightly floured surface, knock the air out and use a rolling pin to roll it into a large rectangle. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI85h_18ZpmqEfDs9rJcvvequ_xoDwzpuRK3ylzUEXVAuHtWASTsRTjOr4d9FXvU3zQmg4y1veE8eUWJ2uc9a8hY1MMEtdO4bZE28D59gflruIsrXx-vGz4NFZXWZf5k33MAB86YliRLOK/s1600/IMG_2516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI85h_18ZpmqEfDs9rJcvvequ_xoDwzpuRK3ylzUEXVAuHtWASTsRTjOr4d9FXvU3zQmg4y1veE8eUWJ2uc9a8hY1MMEtdO4bZE28D59gflruIsrXx-vGz4NFZXWZf5k33MAB86YliRLOK/s640/IMG_2516.JPG" width="426" /></a></div>
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Now chop the apricots and cranberries and melt butter in a pot. Gently heat the marmalade in a separate pot. Brush the dough with butter, then spread the marmalade over the top and sprinkle the apricots and cranberries. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMa29Vq5u-aOFseucTT-ZpRJ8wfdlJiIhCvWzhB0m9nejKUq_MsCkFereHOtuaFbgB-xSvbOyYnPIQpxezEHnk5MV0hRB-O_pCPwumw2_hs3x313Vj0fC9d5q575ZGH8bQ5zSq8X9eNQ72/s1600/IMG_2518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMa29Vq5u-aOFseucTT-ZpRJ8wfdlJiIhCvWzhB0m9nejKUq_MsCkFereHOtuaFbgB-xSvbOyYnPIQpxezEHnk5MV0hRB-O_pCPwumw2_hs3x313Vj0fC9d5q575ZGH8bQ5zSq8X9eNQ72/s640/IMG_2518.JPG" width="640" /></a> </div>
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Roll the dough into a long sausage and cut 10-12 rolls. Transfer them into a baking tray lined with baking parchment, cover with a clean tea towel and let them rise for half an hour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDygzrHgfzBorGYYa79B03WLFeHE1TwaGobzmctsI90q0WNYC5wrBUqjhIglS-wkIkgKhfjWtwcGPKUXYIG_KurT0Kjznj5oycPiwdwhCzKj6Ir4l7Dgk8AP7W-ZliYm2jD5El7zUKdMJ/s1600/IMG_2520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDygzrHgfzBorGYYa79B03WLFeHE1TwaGobzmctsI90q0WNYC5wrBUqjhIglS-wkIkgKhfjWtwcGPKUXYIG_KurT0Kjznj5oycPiwdwhCzKj6Ir4l7Dgk8AP7W-ZliYm2jD5El7zUKdMJ/s640/IMG_2520.JPG" width="640" /></a> </div>
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Bake for 20-25 minutes in 170 C fan/190 C or until golden.</div>
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While the buns are cooling you can make the glaze: simply heat caster sugar with a couple of tablespoons of water until the sugar dissolves, then brush on top of the buns.</div>
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To make the frosting mix icing sugar, lemon juice and water - the icing should be quite thick, but easy enough to drizzle over the buns. Ideally you'd wait for the icing to set before eating, but if you can't resist, tuck in (exactly what I did :D</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8U5kM_K5p9J-k29I9iDTMgeQmsiARwif1PbLBsgCy98ktUYoOppMclPnTptKoufEVG82hvRQwOcVxR4id-ju-wHUN7eNs9hch-dSjcsMfe-pUFTKU2OG_gZH_98o38zUvjbO8nLScz2Ff/s1600/IMG_2527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8U5kM_K5p9J-k29I9iDTMgeQmsiARwif1PbLBsgCy98ktUYoOppMclPnTptKoufEVG82hvRQwOcVxR4id-ju-wHUN7eNs9hch-dSjcsMfe-pUFTKU2OG_gZH_98o38zUvjbO8nLScz2Ff/s640/IMG_2527.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz3TC1zHsI1oKL6L4LOt7ktk1T7T2LWVMdaJ0u8y8fjc4xvD1qBfL5JW-pm9SccQ43xLksi0neS0tIebrtrF9sYNjjkaR9ey71mNqqMWpUFmup0mPfHau0W8TXH7Fq8IZ0r9_JnvZHqifb/s1600/IMG_2521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz3TC1zHsI1oKL6L4LOt7ktk1T7T2LWVMdaJ0u8y8fjc4xvD1qBfL5JW-pm9SccQ43xLksi0neS0tIebrtrF9sYNjjkaR9ey71mNqqMWpUFmup0mPfHau0W8TXH7Fq8IZ0r9_JnvZHqifb/s640/IMG_2521.JPG" width="640" /></a>Phew! Done! Enjoy :)</div>
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Marushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.com3tag:blogger.com,1999:blog-798864051803483031.post-82824183973044834122012-11-21T19:44:00.000+00:002012-11-21T19:44:59.384+00:00Easy prawn fried rice<div class="separator" style="clear: both; text-align: center;">
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Rice was never something I was particularly excited about and there was one reason behind it: I had no idea how to cook it! A quick browse through Google reveals thousands upon thousands of methods of cooking it, yet I was always intimidated. Maybe, just maybe one rice cooking attempt which had me rinse the Gloopy Sticky Yucky Blob, Formerly Known as Rice in cold water to make it edible had something to do with that. After that shameful incident I just gave up (yes, I'm super patient) and decided that I shall never ever touch the stuff again. I'm not even sure what made me decide to give cooking rice another go, but let me just say I'm ecstatic (yes!) that I tried. </div>
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The recipe is from <a href="http://www.deliaonline.com/how-to-cook/rice-and-pasta/how-to-cook-perfect-rice.html" target="_blank">Delia's</a> website: it is simple and works every.single.time. Incredibly proud of my newly acquired skill I decided to make a quick fried rice. The beautiful thing about this recipe is that it's incredibly versitile: I used mushrooms, bacon and prawns, but you can easily use chicken, peas, edameme, carrots, shredded cabbage; the possibilities are endless. I made a variation of this dish for my parents and friends when I was in Poland last week (this trip is my lame excuse for the temporary blogging hiatus) and they loved it. Funnily enough one of my friends confessed he doesn't even like rice only to come back for seconds (and scrape the pan, heheh).</div>
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To make 4 normal (or 3 very generous) portions you'll need:</div>
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5 rashers of streaky bacon, chopped into small pieces</div>
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1 pack (about 250g) mushrooms (I used chestnut mushrooms for their earthy flavour, but white mushrooms are equally good)</div>
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1 pack (about 230 g) prawns, frozen or fresh (I used frozen)</div>
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1 bunch of spring onions</div>
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1-2 garlic cloves</div>
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2-3 eggs, whisked</div>
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pinch of chilli flakes</div>
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soy sauce</div>
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sesame oil (optional)</div>
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basmati rice</div>
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salt, pepper</div>
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oil, for frying</div>
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Start off by boiling water in the kettle. Now measure your rice: no weighing necessary! Just grab a small tea cup or a measuring jug (I use 1 American cup for 2 people and have leftovers for lunch! The American cup is about 240ml). You don't need to wash or rinse the rice. Put a big pot on the medium heat, add a glug of oil, then add the rice. Stir the rice so that every grain is covered with oil. Gently heat, then add hot water. The only thing to remember is 2 measures of water to 1 measure of rice. Easy peasy.</div>
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Once you've added hot water stir the rice to make sure no grains are stuck on the sides of the pot. Add a bit of salt or stock granules. Now cover the pot with the lid, turn the heat to medium-low and set your timer to 15 minutes. That's it. Don't sneak a peak, don't stir, just get on with the sauce. </div>
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Chop spring onions, bacon and mushrooms and mince garlic cloves. </div>
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Fry bacon, garlic and spring onions in a little bit of oil until bacon is crispy. Add mushrooms, chilli flakes, salt and pepper and keep frying. Finally add the prawns. If you're using frozen, there'll be a bit of liquid in the pan; keep frying everything until the water evaporates.</div>
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Add a bit of soy sauce at the end.</div>
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While your sauce is frying, grab a small frying pan, add a bit of oil and pour in the eggs. Fry them, stirring with a spatula, until you have dry scrambled eggs. Take off the heat and mix in with the rest of the sauce.</div>
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When your timer beeps (you're cooking rice, remember? ;) take the pot off the heat, take the lid of and cover the pot with a clean cloth. Leave for 10 minutes. The cloth will absorb all the extra moisture making the rice fluffy.</div>
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Once the rice is ready mix it with the sauce, add a bit of sesame oil or more soy sauce and munch away.</div>
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Marushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.com1tag:blogger.com,1999:blog-798864051803483031.post-54794578932880731922012-11-07T09:30:00.000+00:002012-11-07T09:49:41.444+00:00Super comforting potato bake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe410SOlG9DbXaoSImLYGKEVvBdc7knNAbF7wgn29lOCMR1mC6aT4i62joKGTHNcNPnbWKIwfmJAH36mBIT0FcXBE_S9v20pokUSPu1mS86plPGV-QzsvY_AE18kCm2B3z6QLa5ujdVb3R/s1600/IMG_2453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe410SOlG9DbXaoSImLYGKEVvBdc7knNAbF7wgn29lOCMR1mC6aT4i62joKGTHNcNPnbWKIwfmJAH36mBIT0FcXBE_S9v20pokUSPu1mS86plPGV-QzsvY_AE18kCm2B3z6QLa5ujdVb3R/s640/IMG_2453.JPG" width="426" /></a></div>
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Warning! Don't let the broccoli in this dish fool you. It's rich, indulgent, packed with goodness (cheese! potatoes!) - perfect comfort food. I don't make it often because my thighs cry at the mere thought of the calorific value of this beauty. But every now and then conditions are perfect to make this bake. It's cold and salad just won't cut it. It's gloomy, dark and grey outside, pavements covered with slimy leaves. You just need a big hug. This bake is IT. It's easy to make, but a tad time consuming, so wait until the weekend to make it. </div>
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To make enough for 4 (or 2 gluttons in need of a BIG hug) you'll need:</div>
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2 white potatoes (I used Maris Piper)<br />
1 sweet potato<br />
1 onion<br />
4 rashers streaky bacon (smoked or unsmoked)<br />
1 small broccoli <br />
200 g cheddar cheese<br />
about 200 ml cream (I would normally use single, but my local shop only had double - double the calories, gulp!)<br />
a few rosemary leaves, chopped (optional)<br />
dried basil/oregano/Italian herb mix<br />
olive oil<br />
salt and pepper<br />
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Start off by chopping the onion, garlic and bacon.<br />
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Fry them in the pan until bacon is crisped up and the onions translucent. Take off the heat and put aside.<br />
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Cut broccoli into little florets and boil in salted water for about 5 minutes. Drain and set aside.<br />
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Get the potatoes ready - wash them and peel the sweet potato. You can leave white potatoes unpeeled. Now slice them all very thinly - the easiest way to do it is by using a mandoline (watch these fingers!) but if you don't have one you can slice them up with a knife (it will take a bit longer). Grate the cheese.<br />
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Preheat the oven to 200 C.<br />
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Now get a small heatproof dish and pour a tiny bit of oil on the bottom. Place the first layer of white and sweet potato slices, sprinkle with pepper, basil and chopped oregano (I tend not to use salt as bacon is already quite salty).<br />
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Spread half of the bacon and onion mix on top of the potatoes and follow by another layer of potatoes.<br />
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Spread the rest of the bacon mix and add another layer of potatoes, followed by drained broccoli.<br />
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Add the final layer of potatoes and sprinkle cheese on top.<br />
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Now pour cream all over in a thin stream; take your time - you want the cream to go through all the layers of potato.<br />
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Bake in the oven for 40-60 minutes until potatoes are soft. The easiest way to check whether the bake is ready is to poke it with a fork.<br />
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Slice up and eat! And maybe, just maybe plan to go to the gym the next day. It's all about balance, people :)<br />
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<br />Marushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.com0tag:blogger.com,1999:blog-798864051803483031.post-31553799149982056212012-10-27T16:51:00.000+01:002012-10-27T16:51:23.092+01:00Raspberry ricotta scones<div class="separator" style="clear: both; text-align: center;">
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I'm back! After what seemed like weeks of moving, unpacking, cleaning, countless trips to Ikea (why is it that whenever we're moving we always need some more Ikea stuff?) I finally have everything sorted and the Internet connected. Yay!</div>
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I first tried these raspberry ricotta scones when I was visiting our friends in Boston. Hi Kaitlyn! We had them for breakfast one day and they were so delicious I knew I'd make them again. If you never made scones before fear not - extremely easy to make they can be whipped up in less than an hour and are a perfect breakfast snack.</div>
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I used a slightly adapted recipe from <a href="http://smittenkitchen.com/blog/2011/07/whole-wheat-raspberry-ricotta-scones/" target="_blank">Smitten Kitchen</a>: I changed the flour proportions and added single cream as I didn't have heavy cream in the house. </div>
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To make 12 scones you'll need:<br />
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1/2 cup (about 60g) wholegrain or wholewheat flour (I used wholegrain)<br />
1 1/2 cups (180 g) plain white flour<br />
1 tbsp baking powder<br />
1/4 cup (50g) caster sugar <br />
1/2 tsp salt<br />
6 tbsp (85g) unsalted butter, cubed<br />
1 cup (about 150g) fresh raspberries<br />
3/4 cup (190g) ricotta cheese<br />
1/3 cup (80ml) single cream<br />
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Start by preheating the oven to 220 C/ 200 C fan.<br />
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Mix both flours, salt, baking powder and sugar in a large mixing bowl and add cubed butter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLnwNJMt7aDbSiWL4oowF_DrXZEQSlF3cBtyLQ0KFHKD3OCWsTAomj2tlFRnW27pCM5VmRZRVi0JbSZBdcBQryj0mo7r5xCQDEmKx030GMPjTQgVGxDAcBOfbcCdMtMIwVbmigGbPms4p/s1600/IMG_2401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLnwNJMt7aDbSiWL4oowF_DrXZEQSlF3cBtyLQ0KFHKD3OCWsTAomj2tlFRnW27pCM5VmRZRVi0JbSZBdcBQryj0mo7r5xCQDEmKx030GMPjTQgVGxDAcBOfbcCdMtMIwVbmigGbPms4p/s640/IMG_2401.JPG" width="640" /></a><br />
Rub the butter into the flour mix with your fingers until the mixture resembles breadcrumbs (you can also use a pastry cutter for this; I would have but I'm banned from buying any more kitchen gadgets. Sigh.)<br />
Add raspberries and mix everything together. At this point the mixture will be quite wet and sticky.<br />
<br />
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<br />
Add cream and ricotta and use a spatula to fold everything together.<br />
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<br />
Transfer the mix to a well floured kitchen counter and flatten into a rectangle.<br />
<br />
Cut 12 squares with a knife and transfer the scones onto a baking tray lined with baking parchment.<br />
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<br />
Bake for 15 minutes until the scones are golden on the edges. Cool on a wire rack and eat with a bit of butter or honey. Truly scrummy.<br />
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<br />Marushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.com1tag:blogger.com,1999:blog-798864051803483031.post-58677150821059439692012-10-05T15:41:00.004+01:002012-10-05T15:41:40.550+01:00A short break<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal" style="text-align: justify;">
Apologies for not posting
anything new – I’m right in the middle of moving to a new flat and since coming
back from Boston I have been organising, packing, purging the closet. I’m
almost ashamed to say I’ve been cooking ye old favourites and simple dinners
(baked potato with beans, cheese and bacon, anyone?) and I don’t have much to
blog about. And, the horrible news is I won’t have the internet reconnected
until the end of this month! Booo! </div>
<div class="MsoNormal" style="text-align: justify;">
The plan is to resume normal
blogging once we settle in the new flat – I’m thinking doughnuts (I found an
amazing recipe on <a href="http://joythebaker.com/" target="_blank">Joy the Baker</a> today), bagels and scones. And hoping that the
new oven will be less temperamental than the old beast we’ve had in our old
flat!</div>
<div class="MsoNormal" style="text-align: justify;">
xoxo</div>
Marushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.com1tag:blogger.com,1999:blog-798864051803483031.post-69116430055066323492012-09-28T20:45:00.000+01:002012-09-28T20:45:16.151+01:00Banana crumb muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtQ2STvQ0Vxc8dLtTS2lQ4So99XtMS0NTc6HtHDQ0nMaHG9fZG1l71yMCBPzdAX1wWO-THuAHMawdAV635_yaLSLXDy0XleVKhRfkoXXg_VcLBErJZcToSbWU5I5FnrSIfggX7FNFkAo0L/s1600/IMG_1951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtQ2STvQ0Vxc8dLtTS2lQ4So99XtMS0NTc6HtHDQ0nMaHG9fZG1l71yMCBPzdAX1wWO-THuAHMawdAV635_yaLSLXDy0XleVKhRfkoXXg_VcLBErJZcToSbWU5I5FnrSIfggX7FNFkAo0L/s640/IMG_1951.JPG" width="640" /></a></div>
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<br /></div>
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This is what happened. I had some spare bananas, a serious craving for something sweet and I found <a href="http://www.the-girl-who-ate-everything.com/2009/05/banana-crumb-muffins.html" target="_blank">this recipe</a>. After making (and quickly devouring, with the help of husband) one batch I proceeded to make another one. These beauties are too delicious not to be shared. Honestly, they are the best muffins I've ever made and tasted - soft and moist with a sweet crunchy topping. </div>
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</div>
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I changed a few bits and bobs in the recipe and added flax seed and chopped almonds to the streusel - you can never have too much crunch, can you?</div>
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<br /></div>
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To make a batch of 12 muffins you'll need:</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizPmeznCKoof8hOhoQYBZuzU9zhTgt78_abOvsek76g_Uowp6fIV6hknveQ7o4AVBcnibnDeZaa4eRojRiWOyfgVy_0-c8xYpzjovRsYQYSvKePddYGzL0AkDaasN9l2vfVoUhNvHQQmbl/s1600/IMG_1925.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizPmeznCKoof8hOhoQYBZuzU9zhTgt78_abOvsek76g_Uowp6fIV6hknveQ7o4AVBcnibnDeZaa4eRojRiWOyfgVy_0-c8xYpzjovRsYQYSvKePddYGzL0AkDaasN9l2vfVoUhNvHQQmbl/s640/IMG_1925.JPG" width="640" /></a></div>
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<br /></div>
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220 g plain white flour(1 1/2 cup)</div>
<div style="text-align: justify;">
1 tsp baking soda</div>
<div style="text-align: justify;">
1 tsp baking powder</div>
<div style="text-align: justify;">
1/2 tsp salt</div>
<div style="text-align: justify;">
3 bananas, mashed</div>
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30 g brown sugar (1/4 cup)</div>
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90 g white sugar (1/2 cup)</div>
<div style="text-align: justify;">
1 egg, beaten</div>
<div style="text-align: justify;">
100 g butter, melted (1/3 cup)</div>
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1 tsp vanilla essence</div>
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1 tsp cinnamon</div>
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1/2 tsp grated nutmeg</div>
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<br /></div>
<div style="text-align: justify;">
<u>Topping</u></div>
<div style="text-align: justify;">
50 g (1/3 cup) brown sugar</div>
<div style="text-align: justify;">
2 tbsp flour</div>
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1/4 tsp cinnamon</div>
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1 tbsp butter</div>
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2 tbsp flax seed</div>
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1 tbsp chopped almonds</div>
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<br /></div>
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Pre-heat the oven to 190 C.</div>
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<br /></div>
<div style="text-align: justify;">
Prepare the topping: rub sugar, flour and butter with your fingers until
the mix resembles breadcrumbs, stir in the rest of the ingredients.
Chill the topping in the fridge until your muffin batter is ready. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtbcUGSOkH0UQljlbihluBVY24GfUsQviRsip4f57lD8JOfi9p3HeiKklI1RVoOhOA4Gx_-7q53bhMXjEJsn_b0Bxy86FOwPK4m04PbZEco7Dmld51p5xRKeWNKpeFjS8HjUHnbL5R1xL4/s1600/IMG_1934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtbcUGSOkH0UQljlbihluBVY24GfUsQviRsip4f57lD8JOfi9p3HeiKklI1RVoOhOA4Gx_-7q53bhMXjEJsn_b0Bxy86FOwPK4m04PbZEco7Dmld51p5xRKeWNKpeFjS8HjUHnbL5R1xL4/s640/IMG_1934.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH8D4I6LTztwr4icpFI23cdVGtGXnLa4aIVdL4FbKzFYZ3VM8JHhL-8q2Weivt3P9b23-4jkyHxdsfatKKwozxYVv0gI4bekEvw6v7x7Pce4XnaAn6KgXO53CkVedPYP8Y_GpaQFkh-OOR/s1600/IMG_1935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH8D4I6LTztwr4icpFI23cdVGtGXnLa4aIVdL4FbKzFYZ3VM8JHhL-8q2Weivt3P9b23-4jkyHxdsfatKKwozxYVv0gI4bekEvw6v7x7Pce4XnaAn6KgXO53CkVedPYP8Y_GpaQFkh-OOR/s640/IMG_1935.JPG" width="640" /></a></div>
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</div>
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In a mixing bowl, mix flour, baking soda, baking powder, spices and salt.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZvINZRRIGwx8LbIBTzJODN_7elmmLMEc83NB3bTvBiSyqumLEpVrigUywZ4YhPMGsFtBsMAVHFZTjVX0FpaZOy7AXrmz8PRkt6nvrpRR5suL9gNREo-pOaYzSV53euNjJpsKru2SfU0S_/s1600/IMG_1926.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZvINZRRIGwx8LbIBTzJODN_7elmmLMEc83NB3bTvBiSyqumLEpVrigUywZ4YhPMGsFtBsMAVHFZTjVX0FpaZOy7AXrmz8PRkt6nvrpRR5suL9gNREo-pOaYzSV53euNjJpsKru2SfU0S_/s640/IMG_1926.JPG" width="640" /></a></div>
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</div>
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Mash bananas in another bowl and add sugar, vanilla, egg and melted butter. Stir to combine.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZbP8CeSPI_3kvMKeYHHdiG4ll_a34LpgPo-X8zzoxzK85_Jx-kqp-Cq_OyRvHXhtu3rO0Si52jGvo345ridvr3NOG5WEvDfYAf5E7iuHWNwDZKGt3FXODE0qjLCZrnML4aTg_Io8sruVM/s1600/IMG_1928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZbP8CeSPI_3kvMKeYHHdiG4ll_a34LpgPo-X8zzoxzK85_Jx-kqp-Cq_OyRvHXhtu3rO0Si52jGvo345ridvr3NOG5WEvDfYAf5E7iuHWNwDZKGt3FXODE0qjLCZrnML4aTg_Io8sruVM/s640/IMG_1928.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2JLXJp2CIMHFPDJZ0l-3vW7IxAwS3MzjDbtoIN18tCc1SLLvS9XONPAx2g2Id_KBX1Wwqmp3Td3uel9ZKnEwBZ0rBpIqJd1J56WwKcczAAHpKs8y2iQk00iRPEFj02imip5mjBe6MBy42/s1600/IMG_1930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2JLXJp2CIMHFPDJZ0l-3vW7IxAwS3MzjDbtoIN18tCc1SLLvS9XONPAx2g2Id_KBX1Wwqmp3Td3uel9ZKnEwBZ0rBpIqJd1J56WwKcczAAHpKs8y2iQk00iRPEFj02imip5mjBe6MBy42/s640/IMG_1930.JPG" width="640" /></a></div>
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</div>
<div style="text-align: justify;">
Add the flour mix to the wet banana mix and combine with a spatula (try not to overmix).</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh83UoOGmxaiTGSk7AqlnbvvFYD2itlqEB8YVLfjiy_Qqnc3dr1MurRNFGOv5VmcN4w_G7mLzT0kQXOyBOtjg3vljvD8m1rtPri_3fCVthibV_qawbQQvElOwmILgtD_0m6wWubmT7y02Z/s1600/IMG_1936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh83UoOGmxaiTGSk7AqlnbvvFYD2itlqEB8YVLfjiy_Qqnc3dr1MurRNFGOv5VmcN4w_G7mLzT0kQXOyBOtjg3vljvD8m1rtPri_3fCVthibV_qawbQQvElOwmILgtD_0m6wWubmT7y02Z/s640/IMG_1936.JPG" width="640" /></a></div>
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</div>
<div style="text-align: justify;">
Spoon the mix into muffin cases, sprinkle the topping and bake for 18-20 minutes.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcl7W187nff2CKjQ5ZnLkG6jy-caHOOOOSlwYrS7AId8vueyjqOURXWkwJsk866XaTHE2ixnVWPt1cz8yUxVqDKYliWX-ps0IWm5LJnKP01glc7pIdKy-AkApqj52DWL45GGntuXNGwl4R/s1600/IMG_1939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcl7W187nff2CKjQ5ZnLkG6jy-caHOOOOSlwYrS7AId8vueyjqOURXWkwJsk866XaTHE2ixnVWPt1cz8yUxVqDKYliWX-ps0IWm5LJnKP01glc7pIdKy-AkApqj52DWL45GGntuXNGwl4R/s640/IMG_1939.JPG" width="640" /></a></div>
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Yum!</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDSH3nC4OlM2hV4KGKXp_bMdRV34nAAipZ4MXDrNk0OgW-PNgcC_EyucrgXXB7iReLSZxDIsnGK5JKYtZFosHI1cuBrbBtdXHvew5wN7zBSDFXfybKf33HEPrYpcw06iqmv-21EVPYqsA/s1600/IMG_1944.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDSH3nC4OlM2hV4KGKXp_bMdRV34nAAipZ4MXDrNk0OgW-PNgcC_EyucrgXXB7iReLSZxDIsnGK5JKYtZFosHI1cuBrbBtdXHvew5wN7zBSDFXfybKf33HEPrYpcw06iqmv-21EVPYqsA/s640/IMG_1944.JPG" width="526" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBxTHEr3U1JVqOq70XhPPgTi3hm1iO6_yfatdTxOcC-bcENnVBGkPrhkBMcPQWibS73shfnmua5FikuUU8DPMYF-liBD-dDG7lvJhAZjMy7J5SInkOQNOKygkgxtoM6_GgsoUmqbvbXpG/s1600/IMG_1960.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBxTHEr3U1JVqOq70XhPPgTi3hm1iO6_yfatdTxOcC-bcENnVBGkPrhkBMcPQWibS73shfnmua5FikuUU8DPMYF-liBD-dDG7lvJhAZjMy7J5SInkOQNOKygkgxtoM6_GgsoUmqbvbXpG/s640/IMG_1960.JPG" width="640" /></a></div>
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Marushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.com1tag:blogger.com,1999:blog-798864051803483031.post-18624473154475895272012-09-18T09:30:00.000+01:002012-09-18T09:30:03.944+01:00Squash and sweet potato lasagne<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSvwhQ4doPDZj-idjwIVga1zGPrJBS1K3rJQl4HbGrQOzs4TCWGUciLz2Sdr-qlnJCeBNfOxpb5F1lZBNCeTVq9V3HL2NN-FHqePqz8p3IJj0bx1rnfAjMp8UsyDhkSY8E4zESeZlPH5zA/s1600/IMG_1870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSvwhQ4doPDZj-idjwIVga1zGPrJBS1K3rJQl4HbGrQOzs4TCWGUciLz2Sdr-qlnJCeBNfOxpb5F1lZBNCeTVq9V3HL2NN-FHqePqz8p3IJj0bx1rnfAjMp8UsyDhkSY8E4zESeZlPH5zA/s640/IMG_1870.JPG" width="640" /></a></div>
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<div style="text-align: justify;">
I love lasagne as much as the next person, but I think we can all agree it's not an every day treat. Put it this way: it's a calorie bomb. But replace the meat with veggies and you'll find you won't have to feel so guilty. I got inspired to make this dish by watching <a href="http://www.bbc.co.uk/food/recipes/butternut_and_sweet_49981" target="_blank">Lorraine Pascale's new show</a> (which is pretty cool, though I seriously doubt she ever eats any of her creations. But hey, that's just me); as soon as the words butternut squash and sweet potatoes reached my ears I was sold. </div>
<div style="text-align: justify;">
Lorraine's version uses a ton (ok, 600 grams) of ricotta cheese instead of white sauce, which frankly, is a bit too much for my liking. I ended up modifying the recipe a lot, adding the much feared by some white sauce (it is super easy), but trust me, the finished lasagne is delicious. Indulgent, but a bit healhier than its meat cousin.</div>
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<br /></div>
<div style="text-align: justify;">
To make 4 generous portions you'll need:</div>
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350 g sweet potato, peeled and cubed</div>
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350 g butternut squash, peeled, deseeded and cubed</div>
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50 g grated parmesan</div>
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12 lasagne sheets (I used lasagne verdi)</div>
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2 big handfuls of spinach</div>
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100 g pine nuts</div>
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a big handful of fresh basil</div>
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1 tsp dried rosemary</div>
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1 tsp dried thyme </div>
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salt</div>
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pepper</div>
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a pinch of cayenne or cajun spice</div>
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<u>Sauce 1</u></div>
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50 g grated parmesan</div>
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2 egg yolks</div>
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100 g ricotta</div>
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1/2 tsp grated nutmeg</div>
<div style="text-align: justify;">
salt</div>
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pepper</div>
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<u>Sauce 2 </u></div>
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2 -3 tbsp butter</div>
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2 tbsp flour</div>
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500 ml milk</div>
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salt</div>
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pepper</div>
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nutmeg</div>
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Start by putting two pots of water on the stove - get the water boiling and prep your ingredients.</div>
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Peel and cube butternut squash and sweet potato, then put in the first pot of boiling water and cook until soft. Drain and set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PIDF95MPvRe2Q5LjFVa9kTiIH4h0v2VV_ej9Wr9uDnA4lQCkyfr6JYpPD3_fGJ-EYIoIbuz-IsEXtav4FvKE9fVvy4h0WBbNPmL7rbi429XUBK7JnGN1uMQZz7StW3jmbpqGlZsdNS3C/s1600/IMG_1849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PIDF95MPvRe2Q5LjFVa9kTiIH4h0v2VV_ej9Wr9uDnA4lQCkyfr6JYpPD3_fGJ-EYIoIbuz-IsEXtav4FvKE9fVvy4h0WBbNPmL7rbi429XUBK7JnGN1uMQZz7StW3jmbpqGlZsdNS3C/s640/IMG_1849.JPG" width="640" /></a> </div>
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Get a sheet of parchment paper (or grease proof paper) and spread it on your workbench. Once the water in the second pot is boiling, add a splash of oil and drop 3 sheets of lasagne into the pot. Cook them for about 2-3 minutes, then fish out and lay on the parchment paper. Prepare 12 sheets of lasagne this way. This is a bit messy, but it speeds up the cooking process later!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBvs72DDXJ91cbWNF9aRpbDbw0ELr-DM85-i8u9jX3uXJfL967-WZ_p3v-rMnJdCtTdVc0O8zOrDiDh3wsZSoPCJ_d7x8RB_xZWlA7ukZwKu9Out26oCNZ8jtrjDmMBJYxu1ePftU3w6mU/s1600/IMG_1842.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBvs72DDXJ91cbWNF9aRpbDbw0ELr-DM85-i8u9jX3uXJfL967-WZ_p3v-rMnJdCtTdVc0O8zOrDiDh3wsZSoPCJ_d7x8RB_xZWlA7ukZwKu9Out26oCNZ8jtrjDmMBJYxu1ePftU3w6mU/s640/IMG_1842.JPG" width="640" /></a> </div>
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Now make the first sauce. Simply mix parmesan, ricotta and 2 egg yolks together in a bowl, add salt, pepper and nutmeg and set aside.</div>
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Off to the second sauce. Start off by gently melting butter in a small pot. You want the gas on its lowest setting. Get the whisk and flour and milk ready. </div>
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Once the butter is melted, add the flour and quickly whisk. You've just made <i>roux</i>. How awesome are you? </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJV5lk8P61FMHY0gmRRVQbpZqycKsscpl5nieuAuzdjNy6JFNrjP1KCHQBLrytCGWS5rrBPbv2COspcWhgDZkVWO6ONYWdY96_AgMaFTfQ8fPhAmFQA3WxlPG7NpAhWTWSI4YL0sueWr5/s1600/IMG_1846.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJV5lk8P61FMHY0gmRRVQbpZqycKsscpl5nieuAuzdjNy6JFNrjP1KCHQBLrytCGWS5rrBPbv2COspcWhgDZkVWO6ONYWdY96_AgMaFTfQ8fPhAmFQA3WxlPG7NpAhWTWSI4YL0sueWr5/s640/IMG_1846.JPG" width="640" /></a> </div>
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Now start pouring milk into the roux whisking quickly to avoid lumps. Add salt, pepper, nutmeg and keep stirring the mix with the whisk. After a few minutes, as the milk gets hotter, the sauce should start thickening. </div>
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Keep stirring and take off the heat once the sauce has the consistency of a pouring yoghurt. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRPW0BWWH-UDbPaXWT-tOJq5MKLJ36CbQLgUNscxgBaQlrujDSaYF_1uJcIL9Zd7R5Nx0iUxsUkVl8TULysDbELBWpf5K8n2i0tXNGh1FxZfBWCh1XBb58Quph7lnRP8ySV4bwAWxfSgql/s1600/IMG_1848.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRPW0BWWH-UDbPaXWT-tOJq5MKLJ36CbQLgUNscxgBaQlrujDSaYF_1uJcIL9Zd7R5Nx0iUxsUkVl8TULysDbELBWpf5K8n2i0tXNGh1FxZfBWCh1XBb58Quph7lnRP8ySV4bwAWxfSgql/s640/IMG_1848.JPG" width="640" /></a></div>
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Transfer into a measuring jug and set aside.</div>
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Toast the pine nuts in a small dry frying pan.</div>
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Now add thyme, rosemary, salt, pepper and cayenne/cajun spice to drained sweet potatoes and squash and mash together.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxA6gDttxx_s9Dkem-_62TjOxLJTCmdvDfxqa1s457Ug33WDqYIbAnl1w2WLj_8XQQKKlWALNq2Ga3N0wtWBVg-YQQlD8cqAQx5OpriWFis4YhuigyapbZNLqa8tLlNo8blc_hl2kAL3Cd/s1600/IMG_1851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxA6gDttxx_s9Dkem-_62TjOxLJTCmdvDfxqa1s457Ug33WDqYIbAnl1w2WLj_8XQQKKlWALNq2Ga3N0wtWBVg-YQQlD8cqAQx5OpriWFis4YhuigyapbZNLqa8tLlNo8blc_hl2kAL3Cd/s640/IMG_1851.JPG" width="640" /></a></div>
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Get a heat proof dish (I used a square pyrex form which fitted 3 sheets of slightly overlapping lasagne).</div>
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Start by pouring a bit of sauce at the bottom of the dish, then cover with 3 sheets of pasta.</div>
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Spread sweet potato mix on top, sprinkle with pine nuts and basil leaves.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOkGH9sW5miba7yzVIvFlRTZC7JQBsozPAsi5ShxE1mFfcR_GK0NS912Zzigh4Ro45dQEWBGDntg_wcJuWVyVcO2A7u4iUni5arWz67Noop_xZdScg1Rt_L-n5nzNL-cxcUQAEugUGDP2e/s1600/Veggie+lasagne,+smoothie+and+muffins1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOkGH9sW5miba7yzVIvFlRTZC7JQBsozPAsi5ShxE1mFfcR_GK0NS912Zzigh4Ro45dQEWBGDntg_wcJuWVyVcO2A7u4iUni5arWz67Noop_xZdScg1Rt_L-n5nzNL-cxcUQAEugUGDP2e/s640/Veggie+lasagne,+smoothie+and+muffins1.JPG" width="640" /></a> </div>
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Top with spinach leaves and cover with 3 more sheets of pasta. Pour a bit of the white sauce and spread on top of the pasta layer. Add sweet potato mix and spread the ricotta sauce on top. Sprinkle pine nuts and basil, cover with pasta. Repeat.</div>
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The last layer will be pasta, parmesan and the rest of the white sauce.</div>
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Bake in 190 degree oven for about 30-40 minutes or until the pasta is cooked through. I like to use a scientific method called 'Poke It With a Fork'.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHqToh_esQOY90BTPTozAt1MaNE6BccRbczCVqvA_eGWyDMhyphenhyphengZd7YY8GExwhroTrL9oyq3BQ0TPxshLsSD5PyJysQXxO5lPDQX1FwqqweLqLvYxB1aBGpZssCycgE4pJxJUbOhWfuU_H/s1600/IMG_1872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHqToh_esQOY90BTPTozAt1MaNE6BccRbczCVqvA_eGWyDMhyphenhyphengZd7YY8GExwhroTrL9oyq3BQ0TPxshLsSD5PyJysQXxO5lPDQX1FwqqweLqLvYxB1aBGpZssCycgE4pJxJUbOhWfuU_H/s640/IMG_1872.JPG" width="640" /></a> </div>
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Serve with a mixed leaf salad. Yum.</div>
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Marushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.com0tag:blogger.com,1999:blog-798864051803483031.post-56083840676996583342012-09-15T09:30:00.000+01:002012-09-15T09:30:01.447+01:00Thai salmon noodles<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji8xtAbfojAA2q5uijy9cn7w3rpovgGuYcIvJ44lx0uPD3z087BXmd2AzShgi-Vd8ZkHIxZd_uYNBIPxpFoUsOEmXeCuDP_gDwXWBz8neQBPgNbj6ncDsyDUcIIoQjdQMeuZKD6gPgb0gO/s1600/IMG_1719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji8xtAbfojAA2q5uijy9cn7w3rpovgGuYcIvJ44lx0uPD3z087BXmd2AzShgi-Vd8ZkHIxZd_uYNBIPxpFoUsOEmXeCuDP_gDwXWBz8neQBPgNbj6ncDsyDUcIIoQjdQMeuZKD6gPgb0gO/s640/IMG_1719.JPG" width="640" /></a></div>
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Despite what you might think I don't rely on chicken and bacon in all my dinners.</div>
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Fish is good too (I just wish it was a bit less expensive!). This recipe comes from <a href="http://www.bbcgoodfood.com/recipes/333615/thai-salmon-noodles" target="_blank">BBC Good Food</a> (again! well, what can I do? This website rocks!) I grew a bit tired of eating the same noodles with stir fry sauce over and over again and when I saw the salmon and sweet potato combination I knew I had to try it. I wasn't disappointed - the dish is incredibly fragrant, with the red Thai curry sauce complimenting the fish and potatoes and coriander adding freshness. </div>
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To make enough for two you'll need:</div>
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1-2 salmon fillets, skin removed</div>
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1-2 tsp red Thai curry paste </div>
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4-5 spring onions</div>
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2-3 cloves of garlic</div>
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500 ml vegetable stock powder</div>
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250 ml milk</div>
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1 sweet potato</div>
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fine egg noodles</div>
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fresh coriander</div>
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black onion seeds, to garnish</div>
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Start by prepping your ingredients. Slice salmon fillet into 1'' cubes, mince garlic and chop spring onions.</div>
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Peel the sweet potato and cut into small cubes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgJWWAsQzRWOhy406oU8W-QMnVVCI8eR7e70GH0-9ZYQRQ1Bbbb1Z00rRQWrMxGXHylRzh4bAh8oLFFDM7EDiHpPmu2WEIYaSXOhkt4-xkEVf5TxhnaW7AFBnvZey8XFE54Mye95Cy4nGS/s1600/IMG_1670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgJWWAsQzRWOhy406oU8W-QMnVVCI8eR7e70GH0-9ZYQRQ1Bbbb1Z00rRQWrMxGXHylRzh4bAh8oLFFDM7EDiHpPmu2WEIYaSXOhkt4-xkEVf5TxhnaW7AFBnvZey8XFE54Mye95Cy4nGS/s640/IMG_1670.JPG" width="640" /></a></div>
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Heat a tablespoon of oil in a frying pan (or a wok) and fry off the Thai curry paste. Add garlic and spring onions and keep frying.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvK43-wMcONZiFnoPTjboYLlUH5FR8jz3YFXlUUzcAnjEQLR363Mb8xpej6qj6mO6IR0lS4P-YEioGMckChwHXT0jJ1aHGnHoA5ZVx_2srwd9ATPq3OGR7KO4IFNh7t-x47KtDKB9znqR/s1600/IMG_1675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvK43-wMcONZiFnoPTjboYLlUH5FR8jz3YFXlUUzcAnjEQLR363Mb8xpej6qj6mO6IR0lS4P-YEioGMckChwHXT0jJ1aHGnHoA5ZVx_2srwd9ATPq3OGR7KO4IFNh7t-x47KtDKB9znqR/s640/IMG_1675.JPG" width="640" /></a></div>
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Pop cubed sweet potatoes in the pan, add milk and stock and turn the heat down. Simmer for 15 minutes until the potatoes are soft.</div>
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While the sauce is simmering, boil a pot of salted water for noodles and throw them in. Most fine egg noodles only need 3 minutes.</div>
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</div>
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While the noodles are cooking add salmon to the pan and gently stir it in. Cook for another 3 minutes - the salmon is very delicate and cooks quickly.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMHkit48a5Wm2bRTsC-KfcEAx_3e7GdPNMpnYW3-XhT5DloKWibAWhCUNPWFIReYcNX_3quUV0Ex3USS_ZT9c23YzBsY2IVB6S8tYEznrpqn-ed0srs7gqQPZFmu2DPJG8tlxFvgzISk0/s1600/IMG_1684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMHkit48a5Wm2bRTsC-KfcEAx_3e7GdPNMpnYW3-XhT5DloKWibAWhCUNPWFIReYcNX_3quUV0Ex3USS_ZT9c23YzBsY2IVB6S8tYEznrpqn-ed0srs7gqQPZFmu2DPJG8tlxFvgzISk0/s640/IMG_1684.JPG" width="640" /></a></div>
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Drain the noodles, divide between two plates, then spoon the sauce over (it should be quite liquidy!). Sprinkle with coriander and black onion seeds. Eat!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8I-0N6Lp08wlnmvIwP0YnEuyexColbSw0tZDfoDzRMTWI2lz-W_njdThbtAvyboU6ffjdB8nfVKDnGCyPtLVmZcaOCIxhSYMKBvUpPsifLS_Csf1okc0HIDk_GxM6uftZG1utp1AxP4d/s1600/IMG_1710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8I-0N6Lp08wlnmvIwP0YnEuyexColbSw0tZDfoDzRMTWI2lz-W_njdThbtAvyboU6ffjdB8nfVKDnGCyPtLVmZcaOCIxhSYMKBvUpPsifLS_Csf1okc0HIDk_GxM6uftZG1utp1AxP4d/s640/IMG_1710.JPG" width="640" /></a></div>
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Last week I made this dish with onion instead of spring onion and prawns instead of salmon - equally delicious - one dish two ways.</div>
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Marushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.com0tag:blogger.com,1999:blog-798864051803483031.post-56188637923240992452012-09-12T09:30:00.000+01:002012-09-12T09:30:04.192+01:00Holiday!<div style="text-align: center;">
Morning everyone!</div>
<div style="text-align: center;">
While you are reading this post I'm on my way to Boston, MA for my friends' wedding. </div>
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I've never been to the great US of A before so I'm beyond excited! </div>
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I have some posts scheduled, but I won't be able to reply to comments or post anything new, so bear with me until last week of September when I'll be back!</div>
<div style="text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhX4fY_lbGnRY7RDuqBgkgYgOvXE0abErN3ORJLvpfeqIFPjdL1FMGInLJ_yeKN4GVBTTBc31CV297HhldOmcvDhJ-hXtf_I5Aixionjsj-I1et-OiPs8tTuC0h53uW07zP0lioma4iAXg/s1600/Boston_downtown_skyline.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhX4fY_lbGnRY7RDuqBgkgYgOvXE0abErN3ORJLvpfeqIFPjdL1FMGInLJ_yeKN4GVBTTBc31CV297HhldOmcvDhJ-hXtf_I5Aixionjsj-I1et-OiPs8tTuC0h53uW07zP0lioma4iAXg/s640/Boston_downtown_skyline.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://en.wikipedia.org/wiki/File:Boston_downtown_skyline.jpg" target="_blank">source</a></td></tr>
</tbody></table>
Marushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.com1tag:blogger.com,1999:blog-798864051803483031.post-63091634189236215692012-09-10T09:30:00.000+01:002012-09-10T09:30:00.912+01:00Healthy breakfast smoothie<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNhxWGLw3MtfGfjj9Ov9JWQctya31uY3NFckp6_RxuH_ghQafxh4DHkLY7i9vNUpnfaX0c_jActoICQ7oQHXz7_FE6tj8_HFtOccBWFn4J7Pi-WZ6zlRZ077Tic35npPjlFhZJi1l2155N/s1600/IMG_1900.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNhxWGLw3MtfGfjj9Ov9JWQctya31uY3NFckp6_RxuH_ghQafxh4DHkLY7i9vNUpnfaX0c_jActoICQ7oQHXz7_FE6tj8_HFtOccBWFn4J7Pi-WZ6zlRZ077Tic35npPjlFhZJi1l2155N/s640/IMG_1900.JPG" width="426" /></a></div>
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Hamburgers! The cornerstone of any nutritious breakfast - well, not really, <a href="http://www.imdb.com/title/tt0110912/" target="_blank">Jules</a>, not really.<br />
I guess it's safe to say that not all movie wisdom is to be applied in real life (see also 'Hey, let's see what's in this creepy cave no one has ever been to!' etc. etc.)</div>
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As someone who thinks about food all day long I find it nearly impossible to understand how anyone can NOT have breakfast. But I know one argument that's always used as an excuse: I don't have time.</div>
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Well, smoothie to the rescue! This particular breakfast smoothie is basically your meal in a glass. </div>
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5 ingredients and about 5 minutes to make. And delicious. And healthy. Anything with oats in it is healthy. Even muffins, I suppose.</div>
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You'll need a smoothie maker, food processor or a hand held blender (personally, I find handheld blenders the best as the cleanup is super easy).</div>
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<br /></div>
To make a smoothie for one you'll need: <br />
<br />
2 bananas<br />
2 tbsp oats<br />
3/4 cup milk/almond milk/soya milk (I used unsweetened soya milk)<br />
a handful of mixed berries (I used frozen)<br />
a small handful of fresh blueberries<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RI_RDt2qVyKxfcPkBNrkVhSshRn4ZnQZTCgBR3OGTcWrRmj4DtM-aDohyAe8qx2Lwnj6S1ady8ba_zgx9N7BDDOwddZTpypDdTm0zmkun44NH8Cq-SkhF4vLHBe_1rEi2NrUglEp4r9a/s1600/IMG_1891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RI_RDt2qVyKxfcPkBNrkVhSshRn4ZnQZTCgBR3OGTcWrRmj4DtM-aDohyAe8qx2Lwnj6S1ady8ba_zgx9N7BDDOwddZTpypDdTm0zmkun44NH8Cq-SkhF4vLHBe_1rEi2NrUglEp4r9a/s640/IMG_1891.JPG" width="444" /></a></div>
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Now it gets tough and difficult. Not.<br />
Pop all the ingredients (apart from blueberries) into a tall jug (I use a measuring jug).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilXdS3AxYByZO-oO0Y0beA9WG7AtdVYgQ6qROUW3RCZwsJwod75tXtjBH8TNBz5FfKTbogjFxDlJi_F6OM4Q3jYfjtXDyBGO_HaHQXy7Rpqeu2lxVZZV7TG_iJU4jOyjjVp1x7MOJxOtnI/s1600/IMG_1896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilXdS3AxYByZO-oO0Y0beA9WG7AtdVYgQ6qROUW3RCZwsJwod75tXtjBH8TNBz5FfKTbogjFxDlJi_F6OM4Q3jYfjtXDyBGO_HaHQXy7Rpqeu2lxVZZV7TG_iJU4jOyjjVp1x7MOJxOtnI/s640/IMG_1896.JPG" width="426" /></a></div>
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Blend and pour into a tall glass. Scatter blueberries on top. Slurp.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdoMCJ0OpLvfNZTRD2oYABg9oa4B79cSmr5d3-GeNfNQy2BgvZG_R7owhrOEqal84OyjnLQesXfdU90DteAiRlp-MEqz6PJtW32vTkysXhWGAvUHpZRIe-bJcHwu0esojOfHv9qlyLlKqD/s1600/IMG_1911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdoMCJ0OpLvfNZTRD2oYABg9oa4B79cSmr5d3-GeNfNQy2BgvZG_R7owhrOEqal84OyjnLQesXfdU90DteAiRlp-MEqz6PJtW32vTkysXhWGAvUHpZRIe-bJcHwu0esojOfHv9qlyLlKqD/s640/IMG_1911.JPG" width="426" /></a></div>
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Done. Breakfast in 5 minutes, done and dusted. Now off you go and spend the time you saved making breakfast standing in front of your wardrobe wondering what to wear. Or is it just me?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEietUj_cQJo7r4I9ueNbugNmp9qweVGCfX98rm9gYwd_azqVPtmUkVPlEUZWq6yNNYg9BQzneOULBCxw66QUbnGRFVZyLVwnvTCfNUKgbrKjhVSNhBeI9iK31ttVFGkq5Ojvr0BYgp3gw7T/s1600/IMG_1922.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEietUj_cQJo7r4I9ueNbugNmp9qweVGCfX98rm9gYwd_azqVPtmUkVPlEUZWq6yNNYg9BQzneOULBCxw66QUbnGRFVZyLVwnvTCfNUKgbrKjhVSNhBeI9iK31ttVFGkq5Ojvr0BYgp3gw7T/s640/IMG_1922.JPG" width="426" /></a></div>
<br />Marushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.com4tag:blogger.com,1999:blog-798864051803483031.post-18966120987452167672012-09-09T11:20:00.000+01:002012-09-09T11:20:05.019+01:00Instagrub (and more)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhKeumk5l9uiNYhY8GJxu31pI-5MOnM_t5fC2ZV9_bv44y68Ar2l7ctKiQ3QpzoEJ14nX_e66Fgw-RDUAopbJ_5PWc100BmKykP4XNVaTj1-VDtJhk4CMtDCJb9CtUdB1N_obysjV4EaF/s1600/2012-08-27_1346068927.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhKeumk5l9uiNYhY8GJxu31pI-5MOnM_t5fC2ZV9_bv44y68Ar2l7ctKiQ3QpzoEJ14nX_e66Fgw-RDUAopbJ_5PWc100BmKykP4XNVaTj1-VDtJhk4CMtDCJb9CtUdB1N_obysjV4EaF/s400/2012-08-27_1346068927.jpg" width="400" /></a></div>
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//cottage cheese + fruit and almonds + smoothie for breakfast //</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQgMMoFBe_d5XvKGvCB8iNuaQpmX2WMyzZrH2_7nQdxariUssK1cE5Ol4WY814qJdVzjpV9IzVn9rfyGGKPzbxoc-4ZoK5K7iiaujBcAo3672-gfrxvVXsF7_gI6MdraJwphdC0R_unIs/s1600/2012-09-02_1346615130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQgMMoFBe_d5XvKGvCB8iNuaQpmX2WMyzZrH2_7nQdxariUssK1cE5Ol4WY814qJdVzjpV9IzVn9rfyGGKPzbxoc-4ZoK5K7iiaujBcAo3672-gfrxvVXsF7_gI6MdraJwphdC0R_unIs/s400/2012-09-02_1346615130.jpg" width="400" /></a></div>
<div style="text-align: center;">
// chicken tacos for dinner //</div>
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// turkey meatballs, aduki beans and couscous - random dinner // </div>
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// dots on a Friday //</div>
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// Thai sweet potato noodles - recipe next week! //</div>
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// colourful Japanese sweets // </div>
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// banana muffins with crunchy topping - recipe soon! //</div>
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Have a great Sunday everyone!</div>
Marushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.com1tag:blogger.com,1999:blog-798864051803483031.post-10498354337851965032012-09-07T09:30:00.000+01:002012-09-07T09:30:01.311+01:00French style chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh77CK_DbBdSX4OO9cY-FJf3ez3HDEYizySwSPnJuKXcXRNvlRzdz-5BJLo8UPPPrlaQByTfyeMLAuESWzYq7sHMOBAX0xxqViNqqJWUh0qCMcFLJ9UD-OOKspKugE_pFHkdu_NWfH4ud6z/s1600/IMG_1582.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh77CK_DbBdSX4OO9cY-FJf3ez3HDEYizySwSPnJuKXcXRNvlRzdz-5BJLo8UPPPrlaQByTfyeMLAuESWzYq7sHMOBAX0xxqViNqqJWUh0qCMcFLJ9UD-OOKspKugE_pFHkdu_NWfH4ud6z/s640/IMG_1582.JPG" width="640" /></a></div>
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After the whole cake craziness it's time to go back to savoury dishes I think. Today's recipe uses my two trusty ingredients: chicken and bacon, but it's fresh and surprisingly light, thanks to the addition of gem lettuce, peas and creme fraiche. I found it on <a href="http://www.bbcgoodfood.com/recipes/518641/frenchstyle-chicken-with-peas-and-bacon" target="_blank">BBC Good Food </a>(doesn't take a genius to figure out it's one of my favourite websites!) and it quickly became one of my to go to ways of eating chicken. I don't think I can vouch for this recipe's authenticity. The last time I was in France my experience of French cuisine came down to devouring baguettes all day long. Granted, they were super tasty and I sometimes dream about them.</div>
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All I know is, this French style chicken is tres tres bon mon cheries. So give it a try!</div>
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To make enough for two you'll need:<br />
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4-5 skinless, boneless chicken thighs, fat trimmed off<br />
2-3 rashers of streaky unsmoked bacon, chopped into small pieces<br />
4-5 spring onions<br />
2 gem lettuces<br />
2-3 tablespoons creme fraiche<br />
500 ml chicken or vegetable stock<br />
2 cloves of garlic, minced or finely chopped<br />
2-3 handfuls of frozen peas<br />
potatoes, to serve<br />
olive oil<br />
salt and pepper<br />
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Start off by frying bacon in the pan until crispy. Remove and set aside.<br />
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Use bacon fat and a tsp or so of olive oil to fry the chicken thighs. Place them in the pan on quite a high heat and step away. You'll be tempted to keep turning them (I always am), but remember, we want flavour so they need to brown nicely. Turn them after 4-5 minutes and brown the other side.<br />
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While the chicken is frying, chop spring onions and wash and halve the potatoes.<br />
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Add spring onions, garlic and bacon to the pan with the chicken and fry for 2-3 minutes.<br />
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Add enough stock to cover the chicken. Add pepper and salt to taste (I tend to skip the salt because bacon and stock are usually salty enough, so remember to taste as you go!)<br />
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At this stage, the longer you simmer the chicken the more tender it will be, I generally cook it until half the liquid evaporates. Turn the chicken every now and then so it cooks evenly. After about 15-20 minutes add peas and cook for a further 3-5 minutes.<br />
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Finally, add 2-3 tablespoons creme fraiche and roughly chopped gem lettuce.<br />
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Serve with boiled potatoes.<br />
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Bon appétit!<br />
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<br />Marushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.com2tag:blogger.com,1999:blog-798864051803483031.post-73699524139435403942012-09-05T19:44:00.001+01:002012-09-05T19:44:40.675+01:00Ramblings<div style="text-align: justify;">
If it looks like I'm procrastinating and abandoning my blog, fear not. I've been busy sorting out a nightmare which is looking for a new flat. But we've done it and sealed the deal. I think we got a bit spoilt by living in a massive (by London standards) two bedroom place, so moving into a smallish 1 bed with next to no storage was bound to be a shock.</div>
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Ok, I'll admit it, I cried a little wondering where I'm going to put all my clothes, baking essentials (9 types of sugar and 4 types of flour anyone? 3 muffin tins?!), shoes (a sea of them) and all the things that <strike>we </strike>I amassed over the last three years of living here. Wiping tears from my eyes I suddenly realised that I'm silly. It's just stuff. Some of it is nice stuff, but still just STUFF. So I ruthlessly did what some fashion bloggers call <a href="http://apair-andaspare.blogspot.co.uk/2010/10/wardrobe-rehab-project-step-1-culling.html" target="_blank">wardrobe culling</a>. I was like Julius Ceasar in the arena of tops, skirts, dresses, millions of scarves and more pairs of tights than a centepede could ever dream of wearing. Bin, keep, charity, bin, charity, keep, on and on it went and I ended up lugging three bags of clothes to a charity shop. I cried some more, cursing the London real estate market, Victorian builders who didn't think it necessary to include a walk in wardrobe in a 1 bed flat, landlords who charge extortionate money for what is basically a shoe cupboard. And then, two days later I realised I don't even remember which clothes ended up in a 'charity' pile. Surely this means I won't miss them? All of a sudden I felt better. </div>
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At this stage, dear reader, you may ask (if you're not dozing off yet) why on earth would I be talking about clothes and wardrobe purging when this here is a food blog. Well, guess what? Kitchen cabinet culling is on the agenda. I never paid attention to lists of kitchen essentials listed in the beginning of most cookbooks, but I might start. And while I wish my kitchen looked like that:</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwneR40e1pLUX2VgWfcivis-4n57n0LDvznLILn_whURIJWhC2-QOxpTBxNYTytoxz7Hq_STdvUliKJdwliLNL1adUvkm3m-OSdpwoBEta37576JsFtMS0Lt_PwR_OsUnVYAdo9fSgmOrF/s1600/emilygilbert24k.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwneR40e1pLUX2VgWfcivis-4n57n0LDvznLILn_whURIJWhC2-QOxpTBxNYTytoxz7Hq_STdvUliKJdwliLNL1adUvkm3m-OSdpwoBEta37576JsFtMS0Lt_PwR_OsUnVYAdo9fSgmOrF/s640/emilygilbert24k.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.desiretoinspire.net/blog/2011/8/31/more-emily-gilbert.html" target="_blank">source</a></td></tr>
</tbody></table>
<div style="text-align: justify;">
I accept that I will have to make do with what I've got, be resourceful, get rid of some baking tins (I think one muffin tin is quite sufficient, wouldn't you agree? After all, I'm not running a muffin factory! Yet. Maybe one day) and be organised! By the way, do you know <a href="http://iheartorganizing.blogspot.co.uk/" target="_blank">this blog</a>? Amazing stuff for all people obsessed with organising things.</div>
<div style="text-align: justify;">
So, while having a kitchen so huge that it requires a GPS to get around would be awesome, a small kitchen won't affect the way I cook. The lovely <a href="http://www.rachelkhoo.com/" target="_blank">Rachel Khoo</a> creates amazing dishes in a kitchen the size of a broom cupboard and so does Deb from <a href="http://smittenkitchen.com/" target="_blank">Smitten Kitchen</a>. By the way, is it true that most New York apartments have teeny tiny kitchens? Hats off to you, NY food bloggers!</div>
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<div style="text-align: justify;">
Phew, it was nice to share! Let me know what your kitchen essentials are! I hope you enjoyed reading my ramblings, even though the initial bit had nothing to do with cooking!</div>
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I've got a recipe to be posted very soon, but for now I'll leave you with a picture of the street I'll be living on from October. Nice and leafy, no?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBYev4-BrwSIgSSCTlWUCYA0TWMkAJIUlcgFy3YNjK4zRomWUfw5wSkO3Z7v-b9bngwtBUq-DOUPIxm0ueRh_oAaKc9QdM1nOme0ui4afc26pxHKQXe8-NLtvSpXlxKf_nNUIqWPur4XJQ/s1600/2012-09-03_1346692813.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBYev4-BrwSIgSSCTlWUCYA0TWMkAJIUlcgFy3YNjK4zRomWUfw5wSkO3Z7v-b9bngwtBUq-DOUPIxm0ueRh_oAaKc9QdM1nOme0ui4afc26pxHKQXe8-NLtvSpXlxKf_nNUIqWPur4XJQ/s400/2012-09-03_1346692813.jpg" width="400" /></a></div>
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Now forgive me while I go and grab the last piece of that chocolate brownie cake. It's been a hard day and I still need to decide whether I want two frying pans or one and a wok ;)<br />
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Oh, and this is a pretty funny picture. Pigeons travel on the tube too!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUjy6F6BnGpTtN8HxsYsAJEQ2OwZUUeKd7yWHXvxicW3-hZpnRSpoMmPf-m2VzERFbPc25ZP1XtjVsfkvjfljNp_tPHuk9Tf37uS5dax_H82cRPFA_bFvBtv70YiwwcJIFZeea4Sslge-/s1600/2012-09-01_1346514150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUjy6F6BnGpTtN8HxsYsAJEQ2OwZUUeKd7yWHXvxicW3-hZpnRSpoMmPf-m2VzERFbPc25ZP1XtjVsfkvjfljNp_tPHuk9Tf37uS5dax_H82cRPFA_bFvBtv70YiwwcJIFZeea4Sslge-/s400/2012-09-01_1346514150.jpg" width="400" /></a></div>
<br />Marushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.com4tag:blogger.com,1999:blog-798864051803483031.post-52802083261412499732012-09-02T16:59:00.000+01:002012-09-02T16:59:55.282+01:00Chocolate brownie cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFz80UBeCXWmdhDjErXk5-E-JIovLh4SRLM8xPNOQ0KZLkhQINaJRmSdrfj5iVWTJTEPYiUfU6kV_zWkqvACykRLJZqT0zgBEUYMq6fIMps0Ebk-XXD-8h7pXkHHKAiNG1nV7FJP6wPmPy/s1600/IMG_1784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFz80UBeCXWmdhDjErXk5-E-JIovLh4SRLM8xPNOQ0KZLkhQINaJRmSdrfj5iVWTJTEPYiUfU6kV_zWkqvACykRLJZqT0zgBEUYMq6fIMps0Ebk-XXD-8h7pXkHHKAiNG1nV7FJP6wPmPy/s640/IMG_1784.JPG" width="630" /></a></div>
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Lazy Sundays are the best: you can catch up on sleep, do a bit of reading and be a bit naughty and treat yourself (brie cheese and avocado for me, yum!). If you're craving something indulgent and very chocolatey this chocolate brownie cake is absolute perfection. You only need a few ingredients and you won't have to slave away in the kitchen. <br />
Again, I used a recipe from my beloved <a href="http://www.bbcgoodfood.com/recipes/2882/chocolate-brownie-cake-" target="_blank">bbcgoodfood</a> - it seems they used a really small tin, because my cake turned out quite flat - still pretty delicious!<br />
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You'll need:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2Asauklp32oY3bWX2pA2vGU_PnXRZGarMQBZzu7MijgGAx1f3dc4GoKJhlUfkV_ufXVtqVtCl7I8c-nu4cFKzWy2JxMlSUmFeS56tAH-1UIfI1xFoE8gJa_Cad4aQ2qJ-Jk2kR-mff7m/s1600/IMG_1744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2Asauklp32oY3bWX2pA2vGU_PnXRZGarMQBZzu7MijgGAx1f3dc4GoKJhlUfkV_ufXVtqVtCl7I8c-nu4cFKzWy2JxMlSUmFeS56tAH-1UIfI1xFoE8gJa_Cad4aQ2qJ-Jk2kR-mff7m/s640/IMG_1744.JPG" width="640" /></a></div>
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225 g dark chocolate, broken into smallish pieces<br />
3 eggs<br />
65 g plain flour<br />
200 g caster sugar<br />
175 g unsalted butter<br />
50 g pecans, chopped<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0dIhAXzg5YJ0Iia9Ay7PhCHNve8BHIGCDYBD2oZP0JmKeDZnvV3mm6NOjd9Cpxgl9FDdb9bGZ8HJXJY5smReDq1sg4REmBVcjhOVE1FvcjXfgmx_CeTu17-f7Q0xM-IdWUYPyUEzAhxcU/s1600/IMG_1751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0dIhAXzg5YJ0Iia9Ay7PhCHNve8BHIGCDYBD2oZP0JmKeDZnvV3mm6NOjd9Cpxgl9FDdb9bGZ8HJXJY5smReDq1sg4REmBVcjhOVE1FvcjXfgmx_CeTu17-f7Q0xM-IdWUYPyUEzAhxcU/s640/IMG_1751.JPG" width="640" /></a><br />
Grease and line a loose based round cake tin and preheat the oven to 180 C/160 C fan.<br />
Place 175 g chocolate, butter and sugar in a pan and melt on a slow heat, stirring gently. Leave aside to cool.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrG0nVyncyIsfxwhcGzip-bURwrpGAg1Ii4Z-A5I7oT18ok_oeKAqaYb_Ws8PZNn69NjfT6P0ds7iermwsW5AF6J37jbLIIT1YiwLVKRdZPVYE6Isfm6dH52JQh69LPsyw_KxcFAi_0ADx/s1600/IMG_1753.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrG0nVyncyIsfxwhcGzip-bURwrpGAg1Ii4Z-A5I7oT18ok_oeKAqaYb_Ws8PZNn69NjfT6P0ds7iermwsW5AF6J37jbLIIT1YiwLVKRdZPVYE6Isfm6dH52JQh69LPsyw_KxcFAi_0ADx/s640/IMG_1753.JPG" width="640" /></a></div>
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Once the chocolate mix is cooled, separate the eggs. Add yolks and flour to the chocolate mix and stir gently. Add chopped pecans and the leftover chocolate (chopped into small bits).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBo-kYH2Oc07e6TILA7PRr3xwP8jMJUfkIpCWw-InRXQrQmPTEFlFcW4u9P-tgXvFqEJDxriMiEy5qEChAiDChyphenhypheno0lsjRV2aOCP8yYjFVnmXLmc7uLTERw5isAQRYnjq71FLStoF0V0NVd/s1600/IMG_1768.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBo-kYH2Oc07e6TILA7PRr3xwP8jMJUfkIpCWw-InRXQrQmPTEFlFcW4u9P-tgXvFqEJDxriMiEy5qEChAiDChyphenhypheno0lsjRV2aOCP8yYjFVnmXLmc7uLTERw5isAQRYnjq71FLStoF0V0NVd/s640/IMG_1768.JPG" width="640" /></a></div>
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Whisk the egg whites until they form soft peaks and gently fold into the chocolate mixture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlxY-eFwG2cxIzKFVbYd4F3OWaDyCe6KnWiuHaWFo4cy3ESSs-4aHWz2apF9o7ewEhkpUpBjyU1zHZ2aKabF8jdUHoetuAOpdgZcDac5TTXMxEIk4ATO1K23KyGeXUTqVOzeA036cz2UdY/s1600/IMG_1767.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlxY-eFwG2cxIzKFVbYd4F3OWaDyCe6KnWiuHaWFo4cy3ESSs-4aHWz2apF9o7ewEhkpUpBjyU1zHZ2aKabF8jdUHoetuAOpdgZcDac5TTXMxEIk4ATO1K23KyGeXUTqVOzeA036cz2UdY/s640/IMG_1767.JPG" width="640" /></a></div>
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Pour the mix into the tin, place in the oven and bake for 35-40 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2oly6ZfdU74fiqOHiFMTdeLUyKay8eDQiPe1NeziOFR5ceEYNVd3j4qYzVz5RwowiXDro5eeiVOGIDZZ3dSjbXYOZmpg7Rp__XiY5RGTl5Xpy7eHAolHGwFVqsFycU6QxHPA1-Dts70d_/s1600/IMG_1770.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2oly6ZfdU74fiqOHiFMTdeLUyKay8eDQiPe1NeziOFR5ceEYNVd3j4qYzVz5RwowiXDro5eeiVOGIDZZ3dSjbXYOZmpg7Rp__XiY5RGTl5Xpy7eHAolHGwFVqsFycU6QxHPA1-Dts70d_/s640/IMG_1770.JPG" width="640" /></a></div>
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Dust with icing sugar and serve with creme fraiche or ice cream.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZwwe8z4JgvpoUsijTcB9sw9t91noKvlpo6vbVM8_nr6AZrGV8VpMf9PyPdFbtpoMJvE1FHjLEQDvvxqUmg956plLwSnrLWJQVv_RN6lSUQta6BhopjrEkVIpNTbpmzIh8qkcnHoXESqB/s1600/IMG_1778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZwwe8z4JgvpoUsijTcB9sw9t91noKvlpo6vbVM8_nr6AZrGV8VpMf9PyPdFbtpoMJvE1FHjLEQDvvxqUmg956plLwSnrLWJQVv_RN6lSUQta6BhopjrEkVIpNTbpmzIh8qkcnHoXESqB/s640/IMG_1778.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjx1gQOl6zGJbQC80EaN4wvdv_nNqkkOBVwoq8k1QUAL_IMn-beRrvZAsPLgeBVVECz2OerzALxD3OTHI7LHRwz9LDCseYPMy8y2Jl4uNxMaPwuTUVdtFPHkcfbO6PsRjo5h9MqDtWCo82/s1600/IMG_1789.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjx1gQOl6zGJbQC80EaN4wvdv_nNqkkOBVwoq8k1QUAL_IMn-beRrvZAsPLgeBVVECz2OerzALxD3OTHI7LHRwz9LDCseYPMy8y2Jl4uNxMaPwuTUVdtFPHkcfbO6PsRjo5h9MqDtWCo82/s640/IMG_1789.JPG" width="640" /></a></div>
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Enjoy!<br />
<br />Marushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.com7tag:blogger.com,1999:blog-798864051803483031.post-23855048342134891332012-08-29T09:30:00.000+01:002012-08-29T09:30:01.300+01:00Best ever carrot cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WC48IpHTsPiqClST5007v0cooiLZU5jYRCRsRgdLrg0mZVcPKsE0Hmp4bnQYHq9a7tneXtWKhaCF9T2iJT0pnHXzQn44qRCnft4ddu2a7K1QQ8wzffUKJ039o2h0Tgj3f7HzTXRZUoA-/s1600/IMG_1735-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WC48IpHTsPiqClST5007v0cooiLZU5jYRCRsRgdLrg0mZVcPKsE0Hmp4bnQYHq9a7tneXtWKhaCF9T2iJT0pnHXzQn44qRCnft4ddu2a7K1QQ8wzffUKJ039o2h0Tgj3f7HzTXRZUoA-/s640/IMG_1735-001.JPG" width="640" /></a></div>
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<div style="text-align: justify;">
I love carrot cake. I can kid myself it's semi-healthy (300 grams of carrot surely counts as 1 of your 5 a day, right? RIGHT?), it always works and is sure to impress. It's perfect if you never baked a cake before, absolutely foolproof. Oh, and did I mention it's delicious? Not too sweet, moist, covered with a delicate and soft cream cheese frosting. Ah. So if you want to: impress your other half / get oohs and aaahs from people in your office / surprise someone for their birthday / feel like a smug little baker (tick appropriate option) make this cake. Ok. Thanks.</div>
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<div style="text-align: justify;">
The recipe comes from my trusted <a href="http://www.bbcgoodfood.com/recipes/4425/carrot-cake" target="_blank">source</a>. I use a standard spring form tin with removable bottom and use 1.5 quantities of ingredients for a cake that can be cut in half and sandwiched with frosting. I double the frosting ingredients because, well, you can never have too much of cream cheese goodness. The cake itself can be made the day before, cooled and stored in the fridge. It also keeps amazingly well for a couple of days and doesn't dry out. It's a cake that keeps on giving. Ok, I'll shut up now, you get it, it's an awesome cake.</div>
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You'll need:<br />
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For the cake:<br />
450 g plain flour<br />
3 tsp cinnamon<br />
1 1/2 tsp baking powder<br />
1 tsp bicarbonate of soda<br />
300 g soft brown sugar<br />
6 eggs<br />
375 ml oil (I use vegetable oil)<br />
2 oranges<br />
1 lemon<br />
300 g carrots, finely grated<br />
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For the frosting:<br />
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250 g butter at room temperature<br />
100 g icing sugar, sifted<br />
500 g cream cheese (I always use full fat Philadelphia)<br />
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a few pecans for decoration<br />
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Preheat your oven to 150 C/ 130 C fan and line the bottom of the springform tin with baking parchment.<br />
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Sift flour, baking powder, bicarb, sugar and cinnamon into a big mixing bowl and stir to mix everything together.<br />
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Whisk eggs with oil, then add zest of lemon and two oranges.<br />
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Add grated carrots to the oil and egg mix and stir.<br />
Add the wet mix to flour, sugar and cinnamon then fold through with a spoon or spatula until all the flour is incorporated.<br />
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Pour batter into the tin and bake for 1 hr 20 minutes or until the skewer inserted into the middle of the cake comes out clean.<br />
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Leave the cake to cool and make the frosting. Combine sugar and butter in a mixing bowl, beat with electric mixer until all the sugar is incorporated, then add cream cheese and whisk for a few more minutes until the frosting is smooth and well mixed.<br />
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Once the cake is cooled, cut it in half and sandwich with half the frosting. Spread the rest of the frosting on top, smooth with a knife and decorate with pecans.<br />
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Devour your slice and don't share :)<br />
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Apologies for the atrocious quality of the last picture - the cake was a leaving do present for my friend from work and the pics were taken with a phone.<br />
<br />Marushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.com2tag:blogger.com,1999:blog-798864051803483031.post-68102034496014829032012-08-27T21:11:00.001+01:002012-08-27T21:11:35.944+01:00Instagrub (and more)<div class="separator" style="clear: both; text-align: center;">
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<span id="goog_23701923"></span><span id="goog_23701924"></span>puffed wheat and smoothie // red lips and stripes // carrot cake (recipe soon!)</div>
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more smoothies // cottage cheese, fruit and almonds // cool poster in a burger joint</div>
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the best burger ever! // more breakfast // smoky prawn chowder</div>
Marushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.com1tag:blogger.com,1999:blog-798864051803483031.post-31757942051722111732012-08-23T09:30:00.000+01:002012-08-23T09:30:00.428+01:00Smoky corn chowder with prawns<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7lxV5DN3V2yKP3xDgYfOnAVlzRfANqQPeVA9chw86TD9-Kq4oKDoIrF7je-NlHhJEilCQYASNWDBBxfOEsnfmC0dC56GpXw_2Ac_6C80WCnEfTEJrmAxeS-cSZ_A3Q-w70aBYS8q06gVF/s1600/IMG_1639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7lxV5DN3V2yKP3xDgYfOnAVlzRfANqQPeVA9chw86TD9-Kq4oKDoIrF7je-NlHhJEilCQYASNWDBBxfOEsnfmC0dC56GpXw_2Ac_6C80WCnEfTEJrmAxeS-cSZ_A3Q-w70aBYS8q06gVF/s640/IMG_1639.JPG" width="640" /></a></div>
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What do you get when you mix prawns, bacon and corn? Indulgent deliciousness, that's what. </div>
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I never made chowder before. I found the recipe on Pinterest (where else?) and impulsively decided I need chowder in my life. And after making it this week I can definitely say this: I need chowder in my life. Like, every day. Thick, creamy, packed with flavour, smoky, slightly spicy. Healthy (corn and prawns, hello!) yet indulgent and comforting. Convinced yet? </div>
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Then let's begin!</div>
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The recipe makes enough chowder for two and is slightly modified from a recipe I found on a blog called <a href="http://bevcooks.com/2012/07/smoky-corn-chowder-with-shrimp/" target="_blank">Bev Cooks</a> (by the way, something tells me I'm going to visit that blog very often). As the recipe used American ingredients and measurements I had to improvise and change a few things. I also added chipotle paste for extra smokiness and a little kick. </div>
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You'll need:</div>
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200 g raw prawns</div>
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75 g streaky unsmoked bacon, chopped into quite small pieces</div>
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1 onion</div>
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3 cloves of garlic</div>
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1 heaped tsp of vegetable stock powder</div>
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1 tsp smoked paprika</div>
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1 tsp chipotle paste</div>
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2 cobs of corn, kernels removed (about 200 g corn in total. If you can't find fresh corn, canned should do!)</div>
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3 heaped tbsps creme fraiche (I used half fat version)</div>
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pepper </div>
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oil for frying</div>
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few basil leaves, chopped, to garnish</div>
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Start by prepping the veggies: finely chop the onion, mince the garlic and slice the kernels off the corn cob into a bowl.</div>
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Fry bacon in the frying pan until nice and crispy, then remove from the pan and place on a paper towel to drain off the fat.</div>
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You should have some bacon fat left in the pan - place your prawns in the pan and fry for about 1 minute on each side - be careful not to overcook them. Remove from the pan and set aside.</div>
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Add a bit of olive oil to the pan if necessary, then fry off onion, garlic, chipotle paste, paprika and pepper for about 5 minutes. I didn't add any salt as bacon and stock are already quite salty. </div>
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Once the onion and garlic are softened add corn to the pan and fry some more. While the corn is frying, boil some water and make about 250-350 ml of stock. Add 3 tablespoons of creme fraiche to the pan, stir in, then add stock, reduce the heat and simmer for 15 minutes.</div>
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After 15 minutes place half of the chowder in a bowl or a deep dish and quickly blitz it with a hand held blender (or pulse in a food processor). The mix should stay a bit chunky. Return the blitzed mix to the pan and stir. Mix in most of the prawns and bacon bits, stir again and serve, topped with reserved prawns, bacon and torn basil. Use some toasted bread or baguette to mop up the sauce. Delish.</div>
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<br />Marushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.com2tag:blogger.com,1999:blog-798864051803483031.post-69817382113955160472012-08-22T09:30:00.000+01:002012-08-22T09:30:02.288+01:00Wednesday wishes and pinning<div style="text-align: center;">
Recipes I really want to try soon:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9PEtpkbh9GeGx7_TtTjW-oMMrPoDl-9APSve7ju5DI4y3uR9Ehlh_BUVhYwAU9p0MZXlMGtXSfhU2eof2HVlNUQQ824izmQKq3fpaN3sUaB2DC5IDCG0Bn7UAJAvCXnGd8uTI-2xBVObW/s1600/bagels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9PEtpkbh9GeGx7_TtTjW-oMMrPoDl-9APSve7ju5DI4y3uR9Ehlh_BUVhYwAU9p0MZXlMGtXSfhU2eof2HVlNUQQ824izmQKq3fpaN3sUaB2DC5IDCG0Bn7UAJAvCXnGd8uTI-2xBVObW/s320/bagels.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcdZNM3K4umnNxQn9DSgPtYNsB2xn8DEDOXjsYdVzF2GQO1ZlQmqkrpUlwflCRXdINQthgko-7Pynv18ilScNqIbgc-Ql_2Gw6_lJaGdF_vb9c-RfuBzd_5Gw8wR9ZrBTOD7CDeWY_i88W/s1600/lasagne.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcdZNM3K4umnNxQn9DSgPtYNsB2xn8DEDOXjsYdVzF2GQO1ZlQmqkrpUlwflCRXdINQthgko-7Pynv18ilScNqIbgc-Ql_2Gw6_lJaGdF_vb9c-RfuBzd_5Gw8wR9ZrBTOD7CDeWY_i88W/s320/lasagne.jpg" width="320" /></a></div>
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<a href="http://www.seriouseats.com/2011/03/how-to-shape-and-make-bagels-at-home-recipe.html#" target="_blank">bagels</a> | <a href="http://www.skinnytaste.com/2010/10/pumpkin-spice-pancakes-with-pumpkin.html" target="_blank">pumpkin spice pancakes</a> | <a href="http://www.bbc.co.uk/food/recipes/butternut_and_sweet_49981" target="_blank">butternut and sweet potato lasagne</a></div>
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And...some eye candy: kitchens to die for:</div>
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source unknown | <a href="http://smallplacestyle.blogspot.co.uk/search?updated-max=2011-07-23T14:50:00-05:00&max-results=7&start=14&by-date=false" target="_blank">source</a> | <a href="http://imgfave.com/view/1257441" target="_blank">source</a></div>
Marushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.com0tag:blogger.com,1999:blog-798864051803483031.post-60843631337012434012012-08-20T21:23:00.002+01:002012-08-20T21:23:25.410+01:00Instagrub (and more)These pictures were supposed to be posted yesterday but I was trying not to do too much as it was so hot! I swear my flat was like a sauna. So here we go. Bits and pieces of last week through Instagram.<br />
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nectarines and greek yoghurt - my favourite dessert | maple syrup cookie | cool mural on the way to work</div>
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belgian waffle with tarte tatin ice cream | moi | cute snack</div>
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healthy food haul | beans | quinoa salad for lunch</div>
Marushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.com0tag:blogger.com,1999:blog-798864051803483031.post-37154848245638773792012-08-17T09:30:00.000+01:002012-08-17T09:30:03.167+01:00Mexican chicken stew with beans and lime quinoa<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzTwe5iDA4YIqe3yhzlzAPw2lWRdA6WJSKWMsAKd7fjH0CiUDxUKpnzTNjbgRcW4Q7z3u3NVE9z0qvrYt-NoPVa6AXz18bWSywYKv6ihWujArc27uUCjVnTzRfloJm6Mx30X8etE0whSod/s1600/IMG_1328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzTwe5iDA4YIqe3yhzlzAPw2lWRdA6WJSKWMsAKd7fjH0CiUDxUKpnzTNjbgRcW4Q7z3u3NVE9z0qvrYt-NoPVa6AXz18bWSywYKv6ihWujArc27uUCjVnTzRfloJm6Mx30X8etE0whSod/s640/IMG_1328.JPG" width="640" /></a></div>
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Frikkin' delicious. Those two words best describe this amazing stew.</div>
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Shame on me for discovering quinoa so late. I know how this happened. I just thought it will taste too healthy (come on, you know what I mean?). I thought it's difficult to get it right. Trust me, there's something about me cooking grains... Bulghar wheat, rice - massive fail, tears and frustration. After reading about the health benefits of quinoa (tonnes of protein, calcium and fiber) I had to try it. And, what do ya know. I'm a quinoa convert. Fanatic. I found a recipe for <a href="http://www.101cookbooks.com/archives/warm-and-nutty-cinnamon-quinoa-recipe.html" target="_blank">warm and nutty cinnamon quinoa</a>. Quinoa salads. <a href="http://glutenfreegoddess.blogspot.co.uk/2009/09/quinoa-breakfast-brownies.html" target="_blank">Quinoa brownies</a> (whaaaaat?!). You get the picture. Quinoa = awesomeness.</div>
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My mum sent me this funny email called 'Women - that's what we're like'. The first line describes me perfectly: I don't read any manuals or instructions. I keep pushing the buttons until it works. Yup. But you know what I discovered? The cooking instructions you see on the back of food packets? Well, turns out they are there for a reason. And cooking quinoa was easy once I actually read and applied them. Ha. </div>
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<a href="http://www.bbcgoodfood.com/recipes/1940686/mexican-chicken-stew-with-quinoa-and-beans" target="_blank">This recipe</a> was my inspiration. I modified it ever so slightly, reducing the amount of chipotle paste (this stuff is hot!) and replacing pinto beans with aduki beans.</div>
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To make this frikkin' delicious and healthy mexican chicken stew for two hungry quinoa lovers you'll need:</div>
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2 chicken breasts (250-300 g)</div>
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1 tsp chipotle paste (if you cannot find chipotle paste, you can use a mix of hot and smoked paprika)</div>
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1 tin of chopped tomatoes</div>
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1 onion</div>
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2 garlic cloves</div>
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1 pepper</div>
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2 carrots</div>
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small bunch of coriander</div>
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1 tbsp sugar</div>
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olive oil</div>
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1 stock cube</div>
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120 g quinoa</div>
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1 can of pinto or aduki beans, drained and rinsed</div>
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creme fraiche or natural yoghurt, to serve</div>
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Start by prepping the veggies. Grate carrots, finely chop onions and garlic and slice peppers into quite big chunks. </div>
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Heat a bit of oil in a frying pan, add carrots, onion and garlic and fry until they soften (about 5 minutes). Add peppers and chipotle paste, a bit of salt and pepper and fry some more.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Zt0DNkkvBc6axPGJEVnX5z8hzeDF-CO9UmUSB4fTvzuKFHznrmCmON_oId5EPyPk6uRrlDmA1iS1WPhJw1HYlZL-1qoeWE-9PKpALaHws_qNX9HPO-FpGPQIGClRSt9X8__wpF0ylwgu/s1600/IMG_1303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Zt0DNkkvBc6axPGJEVnX5z8hzeDF-CO9UmUSB4fTvzuKFHznrmCmON_oId5EPyPk6uRrlDmA1iS1WPhJw1HYlZL-1qoeWE-9PKpALaHws_qNX9HPO-FpGPQIGClRSt9X8__wpF0ylwgu/s640/IMG_1303.JPG" width="640" /></a></div>
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After about 3 minutes add tomatoes plus a tinful of water and a
tablespoon of sugar and a bit of chopped coriander. Leave half of the
coriander for garnish. </div>
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Slice chicken breasts into long strips and pop into the pan. They should be covered with the sauce. Don't worry about the sauce being watery, it will reduce as the chicken cooks.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8DmPL0wUJas9sDD2ZZySb3TUMUDUVwniS-nVQnC3lq0dXQF5OGrX0QhdquMTEq1VyBH5PeIUfgMd-_h5b5pG-ggdraanYgwOrupHxXnMqwqQzzICE2YRqZCHaxth1LK2UvtI7wEYi-Vvh/s1600/IMG_1304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8DmPL0wUJas9sDD2ZZySb3TUMUDUVwniS-nVQnC3lq0dXQF5OGrX0QhdquMTEq1VyBH5PeIUfgMd-_h5b5pG-ggdraanYgwOrupHxXnMqwqQzzICE2YRqZCHaxth1LK2UvtI7wEYi-Vvh/s640/IMG_1304.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj39jlUMdt_w8DaCVWSFCHirT2EuLLiMzo7kaVr4WpgU4E8uQFOMT3-qpqUgSoXg2F32wU69F1TyyOkwFr6em8yWgaDqIqRsQGTHwsSpyqqm-FqqrhPmKSIlrxtXGfzO5gaEyfXdVnEOuWy/s1600/IMG_1306.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj39jlUMdt_w8DaCVWSFCHirT2EuLLiMzo7kaVr4WpgU4E8uQFOMT3-qpqUgSoXg2F32wU69F1TyyOkwFr6em8yWgaDqIqRsQGTHwsSpyqqm-FqqrhPmKSIlrxtXGfzO5gaEyfXdVnEOuWy/s640/IMG_1306.JPG" width="640" /></a></div>
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Now measure 120 g of quinoa and rinse it with cold water. Add it to the pot and cover with 360 ml of cold water. Crumble a stock cube, pop the lid on, turn the gas on (medium) and cook for 20 minutes. You don't need to stir it, add more water or anything like that - it will be perfectly cooked. Just make sure the gas is medium/low so the quinoa is simmering gently.</div>
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Now get yourself a chopping board and two forks. Fish out the chicken strips and shred them, then put back into the pan with the sauce. If the sauce is still watery, turn the heat up a bit to help it evaporate quicker.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc3-0U7-x_tGrDiMtU7pteI3AlIfw_LHHvHETAwmXFCfcKBFL6rYEoLkHFpQ6VCDRuy03qvetxkZuHJzhdP5XOwWpRDhaRkRwgx9jnp0uCHrLclZS18yyiywcChV6gN9Cu0NKrkSJ6-LxQ/s1600/IMG_1312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc3-0U7-x_tGrDiMtU7pteI3AlIfw_LHHvHETAwmXFCfcKBFL6rYEoLkHFpQ6VCDRuy03qvetxkZuHJzhdP5XOwWpRDhaRkRwgx9jnp0uCHrLclZS18yyiywcChV6gN9Cu0NKrkSJ6-LxQ/s640/IMG_1312.JPG" width="640" /></a></div>
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Once the quinoa is ready mix it with beans and add zest from a whole lime plus a generous squeeze of lime juice. </div>
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Pop onto a plate, add chicken stew and sprinkle fresh coriander on top. Serve with a dollop of natural yoghurt or creme fraiche.</div>
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Finger lickin' good. Yup.</div>
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Marushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.com0tag:blogger.com,1999:blog-798864051803483031.post-28249370210846074362012-08-15T19:35:00.000+01:002012-08-15T19:35:49.135+01:00Wednesday pinningI think I can easily call this week quinoa week. I found so many recipes with quinoa I want to try and I've been pinning like there was no tomorrow. Expect a recipe featuring quinoa sometime this week - most likely Friday!<br />
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Here are three gorgeous recipes I found and I'm itching to try:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bJwUlUkU8Kmj_bQvyyd-txoR4N8a75b4fAb3I6591rDmIu0BHD9bjeGC48AoWME-yNm40UNkr8PE4How2EIFNFfms7xAJVqUNZu7GcGi5tBIEGXFtiT7dDqm1f-jSsqWMV-9exP27kyd/s1600/butternut+squash+stew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bJwUlUkU8Kmj_bQvyyd-txoR4N8a75b4fAb3I6591rDmIu0BHD9bjeGC48AoWME-yNm40UNkr8PE4How2EIFNFfms7xAJVqUNZu7GcGi5tBIEGXFtiT7dDqm1f-jSsqWMV-9exP27kyd/s400/butternut+squash+stew.jpg" width="266" /></a></div>
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//<a href="http://www.cookincanuck.com/2011/11/hearty-chicken-stew-with-butternut-squash-quinoa-recipe/" target="_blank">chicken, butternut squash and quinoa stew</a>//</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Jl_oqrqmyGNIwNQVKbzDmXhpTvA_5uCXo-Yp7xz6qqQUc86NsteMCGZzA2qG4T-AU2aDr_zYTrAeuvBewm0QAlo3GIYvNGCbV2VzZWJenEbgYXXeuxNDeSrzqrexe68oIgjzgWK0dGPb/s1600/Red-Quinoa-Salad_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Jl_oqrqmyGNIwNQVKbzDmXhpTvA_5uCXo-Yp7xz6qqQUc86NsteMCGZzA2qG4T-AU2aDr_zYTrAeuvBewm0QAlo3GIYvNGCbV2VzZWJenEbgYXXeuxNDeSrzqrexe68oIgjzgWK0dGPb/s400/Red-Quinoa-Salad_o.jpg" width="266" /></a></div>
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//<a href="http://glutenfreegoddess.blogspot.co.uk/2010/01/red-quinoa-with-butternet-squash.html" target="_blank">red quinoa salad with butternut squash</a>//</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguSQVh47A6hPZeP7PnTH_5Won-g4WFA39c1YO4afb3wPQCqM7Wg3g6D5dx_Me5kenlyfTkB0J0i8oKeckqbCC6EvqZhAHj6rr8eNS7u4SltUwA3JdEGGMFSRoUx5ta_L6dkG0zcS3ihJZ7/s1600/QuinoaFallSalad99xx.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguSQVh47A6hPZeP7PnTH_5Won-g4WFA39c1YO4afb3wPQCqM7Wg3g6D5dx_Me5kenlyfTkB0J0i8oKeckqbCC6EvqZhAHj6rr8eNS7u4SltUwA3JdEGGMFSRoUx5ta_L6dkG0zcS3ihJZ7/s400/QuinoaFallSalad99xx.jpg" width="266" /></a></div>
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//<a href="http://glutenfreegoddess.blogspot.co.uk/2010/10/quinoa-salad-with-pears-and-baby.html" target="_blank">quinoa salad with pears, chickpeas and spinach</a>//</div>
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And finally, one more recipe. I'm ashamed to say I never tried corn chowder, nor have I ever made it. But I'm planning to - next week!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-gous02QXYGwd5yf7FAANq0wu9x6_Ls258aVyFgi7zjBh_8Sfe9dLgZEEoM2ZC4-ysD2OzEn5TZ2RPeeCs9b4vPpBQzcvkLyHfhoz3L97tMxSjlcheg9iazV3caL_cM5tYmu-HgsutEIl/s1600/chowder91-537x800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-gous02QXYGwd5yf7FAANq0wu9x6_Ls258aVyFgi7zjBh_8Sfe9dLgZEEoM2ZC4-ysD2OzEn5TZ2RPeeCs9b4vPpBQzcvkLyHfhoz3L97tMxSjlcheg9iazV3caL_cM5tYmu-HgsutEIl/s320/chowder91-537x800.jpg" width="214" /></a></div>
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<a href="http://bevcooks.com/2012/07/smoky-corn-chowder-with-shrimp/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank">//smoky corn chowder with prawns//</a></div>
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If you want to see more of my pins (mostly food!) <a href="https://pinterest.com/marushka82/" target="_blank">follow me here</a></div>
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Marushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.com0tag:blogger.com,1999:blog-798864051803483031.post-68353071664831009282012-08-13T09:00:00.000+01:002012-08-13T09:00:09.943+01:00Candy heaven: Sea salt and chocolate caramels<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFvyZeXzGlp7mk9ALVOBMvTPyN18MrIyohWSiUGk9oA_gG8JtgbGkPxW9C9n3AUyEYzSsQtR4fl1To0Zlf6dTRLrJVkt_VDhcdhcnukks0YalKYq7P3ojbTrR9Nqjf12PDQfFk4dS1YEe/s1600/IMG_1547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFvyZeXzGlp7mk9ALVOBMvTPyN18MrIyohWSiUGk9oA_gG8JtgbGkPxW9C9n3AUyEYzSsQtR4fl1To0Zlf6dTRLrJVkt_VDhcdhcnukks0YalKYq7P3ojbTrR9Nqjf12PDQfFk4dS1YEe/s640/IMG_1547.JPG" width="426" /></a></div>
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Word of advice readers. Pinterest is dangerous.<br />
There's too much food porn on it. There you are, minding your own business then <span style="color: #a2c4c9; font-size: large;"><b>bam!</b></span> you're in your kitchen making caramels. And you bought yourself a food thermometer. So you know, things just got serious.<br />
I mean, take a look at the <a href="http://www.centsationalgirl.com/2010/02/adventures-in-candy-making-part-one/" target="_blank">pictures</a> that spurred me on to make these caramels and you tell me: would you be able to resist? Would you?<br />
As I always found making caramel a bit daunting I made sure I read all the instructions carefully before I started. The recipe is definitely not too complicated (talk about 4 ingredients!), but a bit of patience and a food thermometer are a must! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-9LRBnbch76RQpulklBQuX8PZaaetNyNsjMaC5wVbc-pSWlRw5H8gRKEU1553KbeLMxXuWCRBrA94pykQdCh-0p4Ligf-eULJPvhmpjKlD3L27G9R9LFFv-vhQovqnrARXjZV_4Nv4MH/s1600/IMG_1513.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-9LRBnbch76RQpulklBQuX8PZaaetNyNsjMaC5wVbc-pSWlRw5H8gRKEU1553KbeLMxXuWCRBrA94pykQdCh-0p4Ligf-eULJPvhmpjKlD3L27G9R9LFFv-vhQovqnrARXjZV_4Nv4MH/s640/IMG_1513.JPG" width="640" /></a><br />
The recipe I used is a modified version from a blog called <a href="http://www.centsationalgirl.com/2010/02/adventures-in-candy-making-part-one/" target="_blank">Centsationalgirl</a>. The post itself was hilarious and had me in stitches, especially when I got near the end and read that the author forgot to add butter to the caramels (by the way, I was laughing at the way that realisation was described. Not lack of butter. That's a tragedy). I love it when bloggers admit they made a mistake - it's really refreshing. This story had me reminiscing about all the kitchen mishaps I experienced. Like the time I tried to make chicken with puff pastry lattice but used filo pastry and ended up with undercooked chicken in charred flakes. Not good.<br />
But back to candy! <br />
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The main modification was halving the quantities - just in case this didn't work out; I now know that I'll be making a double portion next time! I also used golden syrup instead of corn syrup as I think it's not that easy to get it here in the UK. I tried dipping my caramels into melted chocolate but as they are quite soft I was leaving my fingerprints everywhere so decided to drizzle chocolate on top instead.<br />
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To make a small tray (about 20-25 small caramels depending on how small you cut them) you'll need:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFqVzEGYznT9Fnp0w0u0x3v_ErbUHx7tpRNgqvMb6zPEwHpnmDBYzQDJivKm_KRO5YCNaqOf8dMPrJEv_zj7-JhdxljyhGHa4KYq8zugShG3BgGNXXU0mlYC5eYDIP-1EjqW4_vtg48EU/s1600/cardimg1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFqVzEGYznT9Fnp0w0u0x3v_ErbUHx7tpRNgqvMb6zPEwHpnmDBYzQDJivKm_KRO5YCNaqOf8dMPrJEv_zj7-JhdxljyhGHa4KYq8zugShG3BgGNXXU0mlYC5eYDIP-1EjqW4_vtg48EU/s640/cardimg1.png" width="640" /></a></div>
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<span style="color: #ea9999;">Note</span>: the measurements are in American cups. My cup is 237ml.</div>
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Start off by measuring all your ingredients and lining a baking tray with greaseproof paper. Gently oil/butter the paper - you don't want your caramels sticking to it later! Get a big pot and food thermometer ready.<br />
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Pour cream into the pot and bring up almost to the boil on medium heat. Reduce the heat and add sugar and golden syrup. Stir very gently and keep cooking on small heat. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ3PJL5DBDUwlOBNeJAa-nPP-RS6nUDapPiHswWHjlGr0YLkPTcS5dCWWVkXKxQ40Lur0cJeTANfyh4URyd78CN3TidQnE9nOI_Btn1sNDDq2H7o2rWfyOECYDKms_c0Qbk0_WAoajd0OE/s1600/IMG_1495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ3PJL5DBDUwlOBNeJAa-nPP-RS6nUDapPiHswWHjlGr0YLkPTcS5dCWWVkXKxQ40Lur0cJeTANfyh4URyd78CN3TidQnE9nOI_Btn1sNDDq2H7o2rWfyOECYDKms_c0Qbk0_WAoajd0OE/s640/IMG_1495.JPG" width="640" /></a></div>
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The mixture will start getting a bit frothy and will come up. Don't panic and keep the heat on minimum.<br />
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Keep cooking the mix for about 25 minutes with the food thermometer in (I'm pretty sure that's how long it took, although at the time it felt like ages!). The mix will change colour to a light golden brown and will keep getting more and more golden.<br />
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Once the temperature on the thermometer reaches 240 F add butter and stir very gently (try not to scrape the bottom as some sugar is probably stuck there - I still haven't figured out a way of avoiding this).<br />
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Once you add the butter watch the thermometer and as soon as it reaches 246 F switch the gas off and pour the caramel into the tray. Don't be tempted to scrape the bottom of the pot (burned sugar warning again!). <br />
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Leave the caramel for about 10 minutes and sprinkle with sea salt. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Hyo80lMMJ88q-BN5PQQntCT8a9XHYCGNsVVZVaRpE-LciyhWAX5hu8hR5i0eZ5gNUHPW7kCeW_u4NkffFSrII2a3HPbNQEy5qAOgDuhoV9CmSOZKAHQA-Z9S8wRUkI0SyCJMoME2BHQw/s1600/IMG_1508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Hyo80lMMJ88q-BN5PQQntCT8a9XHYCGNsVVZVaRpE-LciyhWAX5hu8hR5i0eZ5gNUHPW7kCeW_u4NkffFSrII2a3HPbNQEy5qAOgDuhoV9CmSOZKAHQA-Z9S8wRUkI0SyCJMoME2BHQw/s640/IMG_1508.JPG" width="640" /></a><br />
Now leave to cool completely for 2 hrs (being very impatient I stuck my tray in the fridge and it worked very well). I cut my caramels before they were drizzled with chocolate, only to do it again once the chocolate set. You live, you learn.<br />
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Once the caramel is cool you can melt the chocolate in a bain marie (a glass bowl sat over a pot of simmering water). Drizzle chocolate over the caramel (Jackson Pollock style!), then stick the tray back in the fridge until the chocolate sets.<br />
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Cut into small squares and eat. I guarantee you won't stop at just one piece! <br />
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PS. Don't be surprised if people ask you to marry them after trying these. Just sayin'.<br />
<br />Marushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.com5tag:blogger.com,1999:blog-798864051803483031.post-43991697542746212802012-08-10T09:00:00.000+01:002012-08-10T09:00:06.020+01:00Lamb and feta meatballs<div class="separator" style="clear: both; text-align: center;">
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Ok, I know what you're thinking. I know. Perhaps a more appropriate name for this blog should be (at least at this stage) 'Meatballs, chicken and cake'.<br />
'Meatball Lover'?<br />
'Meatball Obsession'? <br />
But you know what? I like meatballs. So I thought I'd spread the love and post another recipe. We're using lamb this time! Yes, you read that right. No minced turkey. Lamb!<br />
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So without further ado, I present lamb and feta meatballs with chickpeas and couscous.<br />
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To make enough for two very hungry people (or for a small crowd at a party) you'll need:<br />
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500g lamb mince (you can go for a lean version)<br />
100 g feta cheese<br />
1 red onion, finely chopped<br />
1 clove of garlic, minced <br />
1 tbsp ground cumin<br />
1 can of chickpeas, drained and rinsed<br />
120-150 g dry couscous<br />
a small bunch of fresh parsley, finely chopped<br />
salt<br />
pepper<br />
olive oil, for frying<br />
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Start off by mixing lamb mince, salt, pepper, cumin and feta cheese. Form small meatballs and heat some olive oil in the pan.<br />
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Fry meatballs on medium heat until nice and brown; then, after about 3 minutes add onions, garlic and some chopped parsley. Toss the meatballs in the pan to prevent them from sticking to the bottom.<br />
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Prepare the couscous: place in a bowl and cover with hot water or stock. I find that 1 centimeter of water above the couscous level does the trick. <br />
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While the couscous is soaking up the water add chickpeas to the pan with the meatballs and stir. Simmer for another 5 minutes adding a tiny bit of water or stock so that the chickpeas don't get dry.<br />
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Serve on top of couscous with a sprinkling of chopped parsley and more feta cheese.<br />
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Now excuse me while I go to a meatball rehab.<br />
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<br />Marushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.com0tag:blogger.com,1999:blog-798864051803483031.post-964013261064395332012-08-07T09:00:00.000+01:002012-08-07T09:00:08.948+01:00Soft raspberry buns<div class="separator" style="clear: both; color: #666666; text-align: center;">
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I love baking with yeast. There's something oddly satisfying and exciting about watching a small ball of springy dough double in size into pillowy softness. Woah. Is 'pillowy' actually a word? </div>
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Not the most patient of people, I make an exception for baking with yeast. I learnt you just can't rush things. The yeast has to do its thing. It needs time. And warmth. A bit of sugar to start working. Be patient with yeast, the results are worth the wait.</div>
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While I always like to try new things, I have a few recipes that I always come back to. Totally foolproof. I already showed you a recipe for <a href="http://www.food-unplugged.blogspot.co.uk/2012/04/sorta-chelsea-buns.html" target="_blank">chelsea buns</a> (this was actually the first recipe on this blog!); these raspberry buns are another staple.</div>
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The recipe comes from one of my favourite Polish food blogs: <a href="http://whiteplate.blogspot.co.uk/2010/06/najlepsze-drozdzowki-na-swiecie-z.html" target="_blank">White Plate</a>. I was mesmerised by the pictures and intrigued by the fact that mashed potatoes (yes, mashed potatoes!) were one of the ingredients. Long story short, these raspberry buns had to be tried. </div>
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The potatoes make the dough very moist and the buns are equally tasty the next day. And don't worry, you totally cannot taste potatoes in the dough!</div>
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To make about 10-12 buns you'll need:</div>
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<i>The dough</i></div>
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7g (1 sachet) fast action dry yeast</div>
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250 ml milk</div>
<div style="color: #666666;">
100 g unsalted butter</div>
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450 g plain flour</div>
<div style="color: #666666;">
100 g caster sugar</div>
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1/2 tsp salt</div>
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100-120 g mashed potatoes, cooled down</div>
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<i>The</i> <i>filling</i></div>
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3-4 tbsp creme fraiche</div>
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1 tsp cinammon</div>
<div style="color: #666666;">
2-3 tbsp light brown sugar</div>
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raspberries</div>
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1 egg, for glazing the dough</div>
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Start off by preparing the mashed potato - I used half of a big potato. Peel it, cut in smaller pieces and boil until soft. Drain, then put back in the pot and put on the stove on the lowest flame for less than a minute - you want all the water to evaporate. Mash the potatoes and set them aside to cool. </div>
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Gently warm the milk in a small pot. You want it warm, but not too hot.</div>
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In a small bowl, mix yeast with 1 tsp of sugar, 3-4 tbsps warm milk and 1 tbsp of flour. Set the mix aside in a warm place until it gets frothy.</div>
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While the yeast in the bowl is doing its job add butter to the pot with milk and warm through until it's melted. Set aside to cool.</div>
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Put flour, mashed potatoes, sugar, salt and melted butter with milk in a big mixing bowl. Add the yeast and mix with a wooden spoon to combine. </div>
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You can either knead the dough by hand (for about 10 minutes) or use a mixer with dough hooks (I chose the second option - laziness!). The dough should be smooth and elastic. Place it in a greased bowl, cover the top of the bowl with cling film or clean tea towel and leave for 1-1.5 hrs until it doubles in size.</div>
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Magic!</div>
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Once the dough is ready, tip it out of the bowl onto a lightly floured surface and flatten to punch the air out. Roll it into a long sausage and divide into 10-12 pieces. Form little balls and place them on a baking tray covered with baking parchment. Leave some space between as the dough will be rising again.</div>
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<br />Flatten the balls and use a shot glass (or another small glass) dipped in flour to make a dent in each ball of dough. </div>
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Mix all filling ingredients in a bowl and place about a tsp of filling in the middle of each bun. Add about 3-4 raspberries and brush the edges with a glaze made with egg and a tbsp of water.</div>
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Set the buns aside in a warm place so they can rise again and double in size. </div>
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Bake for 15-20 minutes in 200 C. The time will vary depending on the size of your buns. </div>
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They taste best slightly warm with a glass of cold milk (or a milky latte!).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifClIsXV34sdylqhyphenhyphenTt8pP8JfdzXjba7a5DhyphenhyphenpAJrX7L_AqJIVzYFjGrYIKeEXKpCezZJkTX-7AlLKkSRGmpJcnb05nJ19sTryz2JwdDHpq00kWqdLvCu97ZLVJKTIqTLmPNOe1Pw_DkWh/s1600/IMG_1428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifClIsXV34sdylqhyphenhyphenTt8pP8JfdzXjba7a5DhyphenhyphenpAJrX7L_AqJIVzYFjGrYIKeEXKpCezZJkTX-7AlLKkSRGmpJcnb05nJ19sTryz2JwdDHpq00kWqdLvCu97ZLVJKTIqTLmPNOe1Pw_DkWh/s640/IMG_1428.JPG" width="640" /></a></div>
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</div>Marushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.com2tag:blogger.com,1999:blog-798864051803483031.post-31968704037311063432012-08-05T15:06:00.001+01:002012-08-05T15:06:33.711+01:00Instagrub and moreI forgot to post the instagram pictures last week, so you've got a double portion this week! If you want to follow me my username is marushka82. Happy Sunday!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz458OcO2ffnmQTPWRSYqwLM1fDWPPp0W_ztJEQkgKlfqCRXI1APpvqU_06g8XiUiRp9ZGQT1qW_73lvnb9i3lVTeeXepRnqgdVNkbHEBDSTF-jWCXtWM8xotk7MkjoLW7ad0C5Ce-B4SM/s1600/2012-07-24_1343116605.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz458OcO2ffnmQTPWRSYqwLM1fDWPPp0W_ztJEQkgKlfqCRXI1APpvqU_06g8XiUiRp9ZGQT1qW_73lvnb9i3lVTeeXepRnqgdVNkbHEBDSTF-jWCXtWM8xotk7MkjoLW7ad0C5Ce-B4SM/s320/2012-07-24_1343116605.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Monmouth iced coffee - delicious</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8OqVb1WvyMi7tsoW2p2gSaIClpzR6K0J_srVyMDh80irMms1cwaZx3B-h58GLgg21JMSa1PP_CKoId044OfFLNzV5goMcVNKRQgiSst5Eex_7x4rNzQ2tWl2bWXCvyBr63d5hShmoxqD/s1600/2012-07-24_1343156232.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8OqVb1WvyMi7tsoW2p2gSaIClpzR6K0J_srVyMDh80irMms1cwaZx3B-h58GLgg21JMSa1PP_CKoId044OfFLNzV5goMcVNKRQgiSst5Eex_7x4rNzQ2tWl2bWXCvyBr63d5hShmoxqD/s320/2012-07-24_1343156232.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Moorish crunch salad with chicken</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWf-2cxcIQ4mHmlmjJG5-FLvRdfITqAZaIMvNr2j4r8V79s-KBgKcVgsCVBsx-bP53Q6hBPiAs8Onq9apFxXBRI2ruIyovayM0MDbMu_swxLRHUBT3sGUc9hC9v5kVulTW4FT5KfSN4uM/s1600/2012-07-25_1343203705.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWf-2cxcIQ4mHmlmjJG5-FLvRdfITqAZaIMvNr2j4r8V79s-KBgKcVgsCVBsx-bP53Q6hBPiAs8Onq9apFxXBRI2ruIyovayM0MDbMu_swxLRHUBT3sGUc9hC9v5kVulTW4FT5KfSN4uM/s320/2012-07-25_1343203705.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">little treat</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3IcbkMWBXLp9-bpjm-OU5WmEE6ny7Gb84SY2-t3YZDySrfbdfIB2e0xtGPf7qVR0ZpPZKso0ynnGR8vR_jXcYcVp_lsjVcga7EEeU2Wk-LdJxSd8BhShWl2JS6MPGYgzCc8D5BIHv8_AK/s1600/2012-07-25_1343234449.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3IcbkMWBXLp9-bpjm-OU5WmEE6ny7Gb84SY2-t3YZDySrfbdfIB2e0xtGPf7qVR0ZpPZKso0ynnGR8vR_jXcYcVp_lsjVcga7EEeU2Wk-LdJxSd8BhShWl2JS6MPGYgzCc8D5BIHv8_AK/s320/2012-07-25_1343234449.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ice tea!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8V8AxjX_dZK2hV1OGpnpUiQR_ovudeSeB_iaf5OXjuKJdYOHCa92y9VFphcjleN-II81g5d86BJ9Pj84qreBZOSWeXcNexf29si05LeKYv67H7gOdUJdYS7jioIJKzMgF06yquXyVEbQA/s1600/2012-07-25_1343249466.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8V8AxjX_dZK2hV1OGpnpUiQR_ovudeSeB_iaf5OXjuKJdYOHCa92y9VFphcjleN-II81g5d86BJ9Pj84qreBZOSWeXcNexf29si05LeKYv67H7gOdUJdYS7jioIJKzMgF06yquXyVEbQA/s320/2012-07-25_1343249466.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">calamari </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmbziaKLDSdYtm6k3o78VxAMzOHReqlhybuc85RARkLL8M_sc-JFGmEcY0WJTniL6I3moMmMPkwbAIlQWPGW5koeuzHJbbwskbmWXS11OJG8fnh8Lvyo75OCWUEaowIKJWdtWIh_E20pCf/s1600/2012-07-28_1343482824.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmbziaKLDSdYtm6k3o78VxAMzOHReqlhybuc85RARkLL8M_sc-JFGmEcY0WJTniL6I3moMmMPkwbAIlQWPGW5koeuzHJbbwskbmWXS11OJG8fnh8Lvyo75OCWUEaowIKJWdtWIh_E20pCf/s320/2012-07-28_1343482824.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookie Monster ice cream in Muswell Hill</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh15WTjeRFROM-JLywpC5WqQH_KkOwYHRj9VY1IfGYx91PFyndvUTz4pTrneTTs0hUUuZXakph4bGnnYv8CvDKwT4pTOCpIFlIzv8D0j6ZaUkXRpZRC2DFmKewKJiJUMaPBp8BMT4g3McFW/s1600/2012-07-28_1343492385.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh15WTjeRFROM-JLywpC5WqQH_KkOwYHRj9VY1IfGYx91PFyndvUTz4pTrneTTs0hUUuZXakph4bGnnYv8CvDKwT4pTOCpIFlIzv8D0j6ZaUkXRpZRC2DFmKewKJiJUMaPBp8BMT4g3McFW/s320/2012-07-28_1343492385.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Favourite beer</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7T0EKelOz82tqmK3YpKGC_BzzRRitUtXqZ_rOtvc80z7Waa6Qct4SrDrQQ_waFZvGnjTAwv90UW0wD4Nv4jwN2AviQ8auqi7quMWs9hNF-9dc9DLSn-EvCWzmLmg1s0chXsoy4vMOtUNz/s1600/2012-07-29_1343584782.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7T0EKelOz82tqmK3YpKGC_BzzRRitUtXqZ_rOtvc80z7Waa6Qct4SrDrQQ_waFZvGnjTAwv90UW0wD4Nv4jwN2AviQ8auqi7quMWs9hNF-9dc9DLSn-EvCWzmLmg1s0chXsoy4vMOtUNz/s320/2012-07-29_1343584782.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pulled pork wraps with salsa</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyo64ffUlAHVUo-rQYlDY1vJ1Y2n0miBvQ8BYQ0j7261BZsnfQrEvZi7QVXrWrlLIZD02odqIJO5aoBrjJuDqe5VgVLKIPeKXaswDxsXGoSvyBAZqH833o0N2DJrL5jZyY7uRwinNY9Nn-/s1600/2012-08-03_1343976193.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyo64ffUlAHVUo-rQYlDY1vJ1Y2n0miBvQ8BYQ0j7261BZsnfQrEvZi7QVXrWrlLIZD02odqIJO5aoBrjJuDqe5VgVLKIPeKXaswDxsXGoSvyBAZqH833o0N2DJrL5jZyY7uRwinNY9Nn-/s320/2012-08-03_1343976193.jpg" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYngt1mmh9FWysen_0FJqA5yc4R0aKm7-8T3dUkSY4Vnu7z8I6Em_Zm8u6U3gameYG07M0kay3iO61R_xSgWOBDBnk4PNu5lQn5xxEkejACnR6ZUBaxgipEKxvNe_xYZEBdpnK_L0mz9vO/s1600/2012-08-03_1343999570.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYngt1mmh9FWysen_0FJqA5yc4R0aKm7-8T3dUkSY4Vnu7z8I6Em_Zm8u6U3gameYG07M0kay3iO61R_xSgWOBDBnk4PNu5lQn5xxEkejACnR6ZUBaxgipEKxvNe_xYZEBdpnK_L0mz9vO/s320/2012-08-03_1343999570.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Moroccan soup for lunch</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhecVVyo7LFFqYON2tyl1gRpsL-9YbCTVeImiYSFesWuB1I8I_UaAuyeDn-lkP8y8WmK59wdSRnrON5EK5mar6qxoyFhN8ZtlOFtb_JIlbJZLWz38uv3jAdkx6OGxr-gw0OPPu5TWA4MZ-h/s1600/2012-08-04_1344100124.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhecVVyo7LFFqYON2tyl1gRpsL-9YbCTVeImiYSFesWuB1I8I_UaAuyeDn-lkP8y8WmK59wdSRnrON5EK5mar6qxoyFhN8ZtlOFtb_JIlbJZLWz38uv3jAdkx6OGxr-gw0OPPu5TWA4MZ-h/s320/2012-08-04_1344100124.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">yesterday's baking - recipe on Tuesday!</td></tr>
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<br />Marushka82http://www.blogger.com/profile/07265803332384231955noreply@blogger.com0