tag:blogger.com,1999:blog-29630819355533425172024-02-08T04:09:29.474+00:00kiwiheartsbakingEmmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.comBlogger94125tag:blogger.com,1999:blog-2963081935553342517.post-81017340298772085652016-06-17T08:00:00.000+01:002016-06-17T08:00:10.517+01:00 Lime, Chilli and Gin cured Salmon with pickled cucumber and radish, avocado and wasabi mousse, pea shoots and trout crisp<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;">Well, I thought this was a pretty good competition entry, until I realised that it was entered by me, and </span><span style="font-family: "verdana" , sans-serif;">I'm not a teachers pet so I had absolutely no chance whatsoever. Anyhow, I still thought it was good enough to share on here, as my family enjoyed it and i thought it was one of my nicer looking plates of food.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi0iIsiPJJeX65tKdi4hIc1G08FCUSvcI3HaGUe7nj3Ti8OL_gY-ilbuiL7rqfFYqB2OROaOGO94yI5HfBVBoPXOTtG5IdV-xRLoMLd9yAnvI6WHA7OXnrz3IwbAy8pss6CH8isxEcbJY/s1600/DSC03658.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: "verdana" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi0iIsiPJJeX65tKdi4hIc1G08FCUSvcI3HaGUe7nj3Ti8OL_gY-ilbuiL7rqfFYqB2OROaOGO94yI5HfBVBoPXOTtG5IdV-xRLoMLd9yAnvI6WHA7OXnrz3IwbAy8pss6CH8isxEcbJY/s640/DSC03658.ARW" width="426" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;">It may look difficult, and too chefy, but I promise you it's really easy. The salmon can be prepared ahead. And even though the pickled vegetables look complicated, there really simple. All you need is a really sharp knife and a peeler if you don't have a mandolin.</span><br />
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<span style="font-family: "verdana" , sans-serif;">The avocado mousse is super delicious and creamy, just make sure you do it no more than an hour before, otherwise it will discolour. If your serving a lot of people it can easily be plated up before hand, if your luckier than me and have loads of bench space.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGeQib7837LCwaDs2r13FfwQuVacdlWmVv2qf_0c3mgu0stYENBbyLP7BS1IE8fCNTZV4A_ScJcVNpDjNjxGF01OkCaQeAntY1YVyTWKJg4IdnksiIsBN36gqFlhMNgvn4HqHfEsVLxg/s1600/DSC03668.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="color: black; font-family: "verdana" , sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGeQib7837LCwaDs2r13FfwQuVacdlWmVv2qf_0c3mgu0stYENBbyLP7BS1IE8fCNTZV4A_ScJcVNpDjNjxGF01OkCaQeAntY1YVyTWKJg4IdnksiIsBN36gqFlhMNgvn4HqHfEsVLxg/s640/DSC03668.ARW" width="640" /></span></a><br />
<span style="font-family: "verdana" , sans-serif;">Its also be easily adaptable, swap out the salmon with sea trout if you can't find salmon. If your intolerant to dairy just take out the cream, it will be less creamier but otherwise the same. If you can't get hold of the cucumber or radishes both can easily be swapped with carrots or courgette both which could be sliced either way depending on the thickness, but since the radishes were in season i used those.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTC1X-6HcCtof6x6ugmNyNKsYCx4vOldlApLh8KAC9SYezLM0MdC5k9AzSKFpWgYZDAWsdSBTYugEtUjN7I5VG69HTtSqohL3jKzRa55UPwt_YvBIqBV4ovqeS48sJTvRhElIYp6rHcOo/s1600/DSC03667.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTC1X-6HcCtof6x6ugmNyNKsYCx4vOldlApLh8KAC9SYezLM0MdC5k9AzSKFpWgYZDAWsdSBTYugEtUjN7I5VG69HTtSqohL3jKzRa55UPwt_YvBIqBV4ovqeS48sJTvRhElIYp6rHcOo/s640/DSC03667.ARW" width="640" /></a><br />
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<span style="font-family: "verdana" , sans-serif;">Ingredients </span><br />
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<span style="font-family: "verdana" , sans-serif;">For the trout:<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">X4 100g portions of trout<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">2 limes, zest<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">2 chillis, finely chopped<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">150g salt<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">150g sugar<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">150g Gin <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "verdana" , sans-serif;">For the pickle:<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cucumber<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">100g radish<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">¼ cup rice wine vinegar<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">½ tsp sugar<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">¼ tsp salt<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "verdana" , sans-serif;">For the mousse:<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 avocado<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">2 tsp wasabi<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 tbsp extra thick double cream<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">Pea shoots<o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "verdana" , sans-serif;">1.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Remove the skin from the trout and set aside. Thinly slice the trout. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "verdana" , sans-serif;">2.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Dissolve the salt, sugar in the gin, before adding the lime and chilli. Lay
the slices of trout on a tray before covering in the cure. Cover and leave to
cure for 1hr (or until firm) in the fridge.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "verdana" , sans-serif;">3.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Meanwhile, make the pickle by dissolving the sugar and salt in the vinegar.
Finely slice the radishes and the cucumber lengthways before adding into the
liquid. Leave to pickle for 1hr, stirring occasionally.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "verdana" , sans-serif;">4.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->When almost ready to serve, blend together the avocado and cream. Add
wasabi to taste. Season.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "verdana" , sans-serif;">5.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Pat the skin dry, before lightly oiling, season and place on a tray in a
hot oven (190c), until golden and crisp.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "verdana" , sans-serif;">6.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->When ready to serve, wash the trout to remove the cure. <o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "verdana" , sans-serif;">7.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]--></span><span style="font-family: "verdana" , sans-serif;">To serve, smear the mousse on the plate, place the trout on top, roll up
the cucumber and sprinkle over the radishes and pea shoots.</span><span style="color: #17365d;"><o:p></o:p></span></div>
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Emmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.com0tag:blogger.com,1999:blog-2963081935553342517.post-26881529203785158102016-06-15T21:56:00.001+01:002016-06-15T21:56:15.029+01:00Simple Coconut Biscuits<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif;">This is a delicious coconut biscuit, which pairs wonderfully with the previous two desserts, but could also be a gluten free and fancy take an on Anzac biscuit. These are perfect to serve with any tropical dessert, like my <a href="http://kiwiheartsbaking.blogspot.com/2016/04/passionfruitposset.html" target="_blank">passion fruit posset</a> and my <a href="http://kiwiheartsbaking.blogspot.com/2016/05/passionfruitgranita.html" target="_blank">passion fruit granita</a>. They would also be perfect with any tropical sorbet or ice cream, in place of the the typical boring and bland wafer.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vSW-tEz7kl3DNRARVTaMOU_N7f8MEO9KDRTO77h6xeFn_VNRUOgrV4n6PrtOMtbwY0JtlLaphltBUhCv-KYvg0pT67kFmDARl4JEw5ptJPSMlsKNoTT0v3WPm4RcdAnT2u2_h1-iSuo/s1600/DSC03578.ARW" imageanchor="1" style="font-family: verdana, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vSW-tEz7kl3DNRARVTaMOU_N7f8MEO9KDRTO77h6xeFn_VNRUOgrV4n6PrtOMtbwY0JtlLaphltBUhCv-KYvg0pT67kFmDARl4JEw5ptJPSMlsKNoTT0v3WPm4RcdAnT2u2_h1-iSuo/s640/DSC03578.ARW" width="640" /></a></div>
<span style="font-family: "verdana" , sans-serif;">These are quite obviously no lookers, but if you like coconut then there one of the best coconut biscuits you'll have (as its basically just all coconut).They also seem really healthy as its just egg white which is high in protein, and sugar... errr......maybe not! but at least they don't have butter!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTnG_8uhBPwoeSNWRYGGhx5cPrK-ZXWveosc99R3woGnSnM953-5gRaPN5ch4ZQQ-4L4EUq0g63K467baUuKjXuPGx-L7q9_vrxwMEZpNCSTQIRfsNlFJFvHSm-d5dSnkWpxarzGYQCqs/s1600/DSC03570.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTnG_8uhBPwoeSNWRYGGhx5cPrK-ZXWveosc99R3woGnSnM953-5gRaPN5ch4ZQQ-4L4EUq0g63K467baUuKjXuPGx-L7q9_vrxwMEZpNCSTQIRfsNlFJFvHSm-d5dSnkWpxarzGYQCqs/s640/DSC03570.ARW" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;">The only downside is that you have to do the Great British Bake Off pose by constantly staring into the oven until it's baked, as they can quite easily go from a lovely golden colour, to a super dark brown colour, which makes the coconut taste bitter.</span><br />
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<span style="font-family: "verdana" , sans-serif;">These are super fragile, so be careful when you handle them. Along with either of the passion fruit desserts from my previous posts, these can be made up to 3 days ahead just kept in a airtight container, to make dinner party hosting, that little bit easier and less stressful.</span><br />
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<span style="font-family: "verdana" , sans-serif; margin-left: 1em; margin-right: 1em;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhju9QmNjEUphQuBA_x_CVrsw7M0b_gyoDgsH5fno1x47rseEFp059Yu9eecKNBDIySR9Oyffsuun8fDIWIgqYwaPaEQfKg4Fjzi_fLzMJBRbrX6dKq2mW_1WCdVzRfarmXl7FvSyNvKNo/s1600/DSC03565.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhju9QmNjEUphQuBA_x_CVrsw7M0b_gyoDgsH5fno1x47rseEFp059Yu9eecKNBDIySR9Oyffsuun8fDIWIgqYwaPaEQfKg4Fjzi_fLzMJBRbrX6dKq2mW_1WCdVzRfarmXl7FvSyNvKNo/s640/DSC03565.ARW" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Ingredients </span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">1 egg white </span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">100g desiccated coconut</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">1 tsp sesame seeds </span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">50g caster sugar</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">1. preheat the oven to 180c </span></span><br />
<span style="font-family: "verdana" , sans-serif;">2. beat the egg whites until fluffy </span><br />
<span style="font-family: "verdana" , sans-serif;">3. stir in the sesame seeds, sugar and coconut </span><br />
<span style="font-family: "verdana" , sans-serif;">4. lay out teaspoonfuls of mixture onto a non stick lined baking trays, lightly press the mixture in rounds</span><br />
<span style="font-family: "verdana" , sans-serif;">5. bake for 8 mins, or until golden brown at the edges</span><br />
<span style="font-family: "verdana" , sans-serif;">6. take out and leave to cool slightly and "set" before moving to a cooling rack and leaving to cool completely</span><br />
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<br />Emmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.com0tag:blogger.com,1999:blog-2963081935553342517.post-59660556234725151792016-05-24T08:00:00.000+01:002016-05-24T08:00:26.568+01:00Passion fruit Granita<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif;">Told you I was having a thing with passion fruit. Don't worry there's more coming too!! The simplest and one of the best ways to eat it is spooned on top of plain Greek style yogurt, but sometimes it should be a hero without anything, just a little bit of sugar and help from the freezer, and you have a super tasty, but refreshing summer dessert.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCpg20cDruc83-sxnH47mK-1JGSd0RDj9qLRd4nP4Fh-tUQ7LYtKbSmhipK1uzchTN-VNhZGe20tuIjmS03AMVbLdCqC-WvRBUiRi5dp6NVAz4vtADWUnx-_AkdkmDoNbFeEVqL3xxu7Y/s1600/DSC03604.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCpg20cDruc83-sxnH47mK-1JGSd0RDj9qLRd4nP4Fh-tUQ7LYtKbSmhipK1uzchTN-VNhZGe20tuIjmS03AMVbLdCqC-WvRBUiRi5dp6NVAz4vtADWUnx-_AkdkmDoNbFeEVqL3xxu7Y/s640/DSC03604.ARW" width="640" /></a></span></div>
<span style="font-family: "verdana" , sans-serif;">Its super simple to make along with most of my other desserts, because who has that much time these days. Especially when its summer when all you want to do is be outside and socialising, reading or sunbathing. If your like me then have always wanted to make granita, but always thought you needed some fancy ice cream/sorbet maker, but you actually don't then i hope this recipe will tempt you into how easy it really is. </span><br />
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<span style="font-family: "verdana" , sans-serif;">To separate the most amount of juice from the seeds, i blitzed the pulp quickly before sieving. I served this as a "pre" dessert, as a small pallet cleanser in between the main and dessert but you could easily serve this as a main dessert, just enlarge the serving dish and portions. </span><br />
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<span style="font-family: "verdana" , sans-serif;">To serve as a palette cleanser i just popped a few tiny mint leaves on top, as i didn't want the extra passion fruit and coconut to over complicate the refreshing flavour. These coconut biscuits, pictured below are great served with it and my other passion fruit dessert, <a href="http://kiwiheartsbaking.blogspot.com/2016/04/passionfruitposset.html" target="_blank">passion fruit posset</a> (recipe for the biscuits is on its way!!). </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0clUbfh0xWztoyW6YzAM3muhLxzzgXiL-cxaoqiR5YePVRnxy3-Up6VVYSfxbmo7gTHifiybFcJsezOQjbhckMRQIPfPxmYEDYzh26V0jRWhZqM6pb3ZCl4vnu7e-qrNukInuBSsnGjs/s1600/DSC03612.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0clUbfh0xWztoyW6YzAM3muhLxzzgXiL-cxaoqiR5YePVRnxy3-Up6VVYSfxbmo7gTHifiybFcJsezOQjbhckMRQIPfPxmYEDYzh26V0jRWhZqM6pb3ZCl4vnu7e-qrNukInuBSsnGjs/s640/DSC03612.ARW" width="640" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif;">Serves 10 as dessert or 20+ as a small palate cleanser</span><br />
<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">460g caster sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">500ml passion fruit pulp, strain to make 250ml juice (around 18-24) </span><br />
<span style="font-family: "verdana" , sans-serif;">1250ml of water</span><br />
<span style="font-family: "verdana" , sans-serif;">2 tbsp lime juice</span><br />
<span style="font-family: "verdana" , sans-serif;">coconut milk, optional</span><br />
<span style="font-family: "verdana" , sans-serif;">pulp from 4 passion fruit, optional</span><br />
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<span style="font-family: "verdana" , sans-serif;">1. Put the sugar and water together in a saucepan and stir over a medium heat until the sugar has dissolved. set aside to cool</span><br />
<span style="font-family: "verdana" , sans-serif;">2. Add the strained passion fruit juice and lime, stir to combine.</span><br />
<span style="font-family: "verdana" , sans-serif;">4. Pop in a shallow tray and into the freezer, for 2 hrs or until setting around the edges.</span><br />
<span style="font-family: "verdana" , sans-serif;">5. Using a fork rough up the crystals, and return to the freezer.</span><br />
<span style="font-family: "verdana" , sans-serif;">6. Repeat each hour, until its all frozen around 3 hrs.</span><br />
<span style="font-family: "verdana" , sans-serif;">7. Once frozen pop into containers, and keep in the freezer until needed.</span><br />
<span style="font-family: "verdana" , sans-serif;">8. to serve as a palette cleanser, top with tiny mint leaves. To serve as a dessert, spoon over the extra passion fruit and a little coconut milk. </span><br />
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<br />Emmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.com0tag:blogger.com,1999:blog-2963081935553342517.post-56961637205809609472016-04-20T12:30:00.000+01:002016-04-20T12:30:31.151+01:00Passion Fruit Posset<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif;">With the sight of summer ever closer, the meals get lighter and fresher. The heavy casserole and soup recipes, gradually get pushed to the back of the recipe books. The salad recipes become more used, the desserts become less chocolate and sponge based, and more fresh fruit based. Its also the time i start using all the tropical fruit that i love: I could never tire of eating mango and passion fruit!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_nQHV56Nh4zHrvuEI-UAnmYMNFcsy2bNvouvyTyqE92orOscfdOXo2vg0xvcKRkAUBHwRqvGSzwdAXKPqd-VllnMLLnAAkbLmy3RIitEZDTn3QEmZ7VDHrFoVzXVSvPkXbpUk13JKEo/s1600/DSC03492.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img alt="passion fruit dessert" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_nQHV56Nh4zHrvuEI-UAnmYMNFcsy2bNvouvyTyqE92orOscfdOXo2vg0xvcKRkAUBHwRqvGSzwdAXKPqd-VllnMLLnAAkbLmy3RIitEZDTn3QEmZ7VDHrFoVzXVSvPkXbpUk13JKEo/s640/DSC03492.ARW" title="passion fruit posset topped with fresh passion fruit" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;">If you had to pick a fancy dessert, that seemed really difficult, but isn't, then a posset would definitely be it. Having grown up watching my mum do a lemon version every time she invited people over, there was no doubt in my mind, that it was easy, and super delicious. With my recent craziness over passion fruit (you'll understand in a few posts), it seemed like an obvious choice to combine the two!! Plus, i had a dinner party that i was cooking for, so it was an obvious choice, as these can easily be made a day or two ahead.</span><br />
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<span style="font-family: "verdana" , sans-serif; margin-left: 1em; margin-right: 1em;"><img alt="passion fruit dessert" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcnJ7_7WhNZlaUmNEuPT-W8TMbCwR4vZ3OIjRiqfP_k-xO6S7rVtXKDO7EYwMFNx4e4E8fAmyoOvrQOq2MyxNZhfUl4P_gP4jUQZn3xFb2jYnke3LceEizcTE4VbMYjP993m7EMoH0MrA/s640/DSC03487.ARW" title="passion fruit posset topped with fresh passion fruit" width="640" /></span></div>
<span style="font-family: "verdana" , sans-serif;">Serve them in individual pots, topped of with extra passion fruit. Serve them with crisp coconut biscuits (recipe coming soon!!!). If you wanted to add another element, top with small cubes of mango, and sprigs of mint for extra colour.</span><br />
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<span style="font-family: "verdana" , sans-serif; margin-left: 1em; margin-right: 1em;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibvJZ7Z6oCtCmnQOtoYM3Y3U2dIgRYOw8p9J5JIM3X0l6IWPeaYYQR78fVOSfG0OhX4INfCafYqc-dmmh4tswXqoHUjThg2Zp8N8-WvCh9PeDj9bAOUoTb7GvYHjbjqdsX6c9jYS9M3jA/s1600/DSC03488.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibvJZ7Z6oCtCmnQOtoYM3Y3U2dIgRYOw8p9J5JIM3X0l6IWPeaYYQR78fVOSfG0OhX4INfCafYqc-dmmh4tswXqoHUjThg2Zp8N8-WvCh9PeDj9bAOUoTb7GvYHjbjqdsX6c9jYS9M3jA/s640/DSC03488.ARW" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif; margin-left: 1em; margin-right: 1em;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDLdj4n-ySoq5I7IN5VMyNXsoVh-VjJYcCwz_EFabS7tSIjTCDbyiz9ftZThaoXsP2XtztDE5RpXurpL6g2WxcrdbSt-3tpsjZsFI-8DQr1S69bK8A2G-gOzlReJvcdDkG2qJ8CLoEsno/s1600/DSC03478.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="passion fruit dessert" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDLdj4n-ySoq5I7IN5VMyNXsoVh-VjJYcCwz_EFabS7tSIjTCDbyiz9ftZThaoXsP2XtztDE5RpXurpL6g2WxcrdbSt-3tpsjZsFI-8DQr1S69bK8A2G-gOzlReJvcdDkG2qJ8CLoEsno/s640/DSC03478.ARW" title="passion fruit posset topped with fresh passion fruit" width="426" /></a></div>
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<span style="font-family: "verdana" , sans-serif; margin-left: 1em; margin-right: 1em;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisLdbhouzSzlt8Xriyrb-Q4ZHrjOzBbhlNuKIKmJhfb6XLHm8-8UmZ2FoyPBVcTmakIfqw2crIeHLywfPxuH_-Nn2mMzju9EN2S37zmlNJ9vS_TCB7BCMmiM4bOeU9C3F55RJFzqyF970/s1600/DSC03481.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="passion fruit dessert" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisLdbhouzSzlt8Xriyrb-Q4ZHrjOzBbhlNuKIKmJhfb6XLHm8-8UmZ2FoyPBVcTmakIfqw2crIeHLywfPxuH_-Nn2mMzju9EN2S37zmlNJ9vS_TCB7BCMmiM4bOeU9C3F55RJFzqyF970/s640/DSC03481.ARW" title="passion fruit posset topped with fresh passion fruit" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif; margin-left: 1em; margin-right: 1em;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSsaMPOvx9Nz5mF2XYeBkcr5PCuQIiPfzpC6158tQi7ITa-NkCVec0os-dL8jZomYLIp5pNHcfz5VR3q2VC-l3ok2jkxoyaMTKk9dN10GqgEbWIUUF9XyFjRcdl6KS1xNxswuSKvrtds/s1600/DSC03494.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="passion fruit dessert" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSsaMPOvx9Nz5mF2XYeBkcr5PCuQIiPfzpC6158tQi7ITa-NkCVec0os-dL8jZomYLIp5pNHcfz5VR3q2VC-l3ok2jkxoyaMTKk9dN10GqgEbWIUUF9XyFjRcdl6KS1xNxswuSKvrtds/s640/DSC03494.ARW" title="passion fruit posset topped with fresh passion fruit" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif; margin-left: 1em; margin-right: 1em;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWepuHBgTuQi4XJ__zoMF1sqoYGTUh_nlTW5eO54qMki_Ugis8fP1sfSkqCdcICbJ1eG9NZ8CL2cK91syJeYD-k8_C8IG5nYmoAoivT-moOvIP2kKiKfxjl0DLek87N2boc7WQvuktb6U/s1600/DSC03496.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="passion fruit dessert" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWepuHBgTuQi4XJ__zoMF1sqoYGTUh_nlTW5eO54qMki_Ugis8fP1sfSkqCdcICbJ1eG9NZ8CL2cK91syJeYD-k8_C8IG5nYmoAoivT-moOvIP2kKiKfxjl0DLek87N2boc7WQvuktb6U/s640/DSC03496.ARW" title="passion fruit posset topped with fresh passion fruit" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif; margin-left: 1em; margin-right: 1em;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Z-owb2-Aj-ojW8uGcroC4_mJoyqWmM70MCHfQuouyppCpvaAKRiuPBVhgw9dr50uVnARmF1ZYYm8ovz73_PZYqk2Bc0yqQaz4U-OcP5v2XHVyC5Vj8DvNUv4DdzJhLgLKYEi3ZIg67w/s1600/DSC03499.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="passion fruit dessert" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Z-owb2-Aj-ojW8uGcroC4_mJoyqWmM70MCHfQuouyppCpvaAKRiuPBVhgw9dr50uVnARmF1ZYYm8ovz73_PZYqk2Bc0yqQaz4U-OcP5v2XHVyC5Vj8DvNUv4DdzJhLgLKYEi3ZIg67w/s640/DSC03499.ARW" title="passion fruit posset topped with fresh passion fruit" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Ingredients</span></div>
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<span style="font-family: "verdana" , sans-serif;">600ml double cream</span></div>
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<span style="font-family: "verdana" , sans-serif;">120g caster sugar</span></div>
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<span style="font-family: "verdana" , sans-serif;">6 passion fruit</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 lime</span></div>
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<span style="font-family: "verdana" , sans-serif;">coconut biscuits to serve, optional</span></div>
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<span style="font-family: "verdana" , sans-serif;">1. Put the cream and sugar, into a saucepan. Gently heat up until the sugar has dissolved, then bring to the boil, and reduce to a simmer for 3 minutes.</span></div>
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<span style="font-family: "verdana" , sans-serif;">2. Meanwhile, scoop out the pulp from 5 passion fruit, and pass through a sieve. I prefer to blitz the pulp, for a couple of seconds, so the juice separates from the seeds better.</span></div>
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<span style="font-family: "verdana" , sans-serif;">3. once the cream has simmered, take off the heat and stir in the passion fruit juice and lime juice.</span></div>
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<span style="font-family: "verdana" , sans-serif;">4. allow to cool slightly, before pouring into ramekins. chill for 4-6 hrs or overnight</span></div>
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<span style="font-family: verdana, sans-serif;">5. to serve, spoon over the flesh from the leftover passion fruit. Serve with coconut biscuits, if wished.</span></div>
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<span style="font-family: "verdana" , sans-serif; margin-left: 1em; margin-right: 1em;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7lZucRyq0KdRKlmVkBZvCp-Eg19pBQCzkZs20ghubU1N4rZ5V5UoGeU9ZiM6K4Ytazymeu02Gi6KUDXgXO7URxEA7Ha6NsJIHsvzfIM7fIoreQiMoIz-2ZGbdtu7QQ4X3J1VXuwotHtU/s1600/DSC03503.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="passion fruit dessert" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7lZucRyq0KdRKlmVkBZvCp-Eg19pBQCzkZs20ghubU1N4rZ5V5UoGeU9ZiM6K4Ytazymeu02Gi6KUDXgXO7URxEA7Ha6NsJIHsvzfIM7fIoreQiMoIz-2ZGbdtu7QQ4X3J1VXuwotHtU/s640/DSC03503.ARW" title="passion fruit posset topped with fresh passion fruit" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif; margin-left: 1em; margin-right: 1em;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglnfLJrM0tp5wArSEezpbNZPwEKpn4BZXt6nQeU2Y-pbHUi8_YVDbLzc-yCwC5qRJJ_Aa31BCQGGoujLgsh7V5qWSQwpzP2R87hVP35mToBHXtNW15sPVPWoPzQA0arDgc-4ACAE2gOeA/s1600/DSC03508.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="passion fruit dessert" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglnfLJrM0tp5wArSEezpbNZPwEKpn4BZXt6nQeU2Y-pbHUi8_YVDbLzc-yCwC5qRJJ_Aa31BCQGGoujLgsh7V5qWSQwpzP2R87hVP35mToBHXtNW15sPVPWoPzQA0arDgc-4ACAE2gOeA/s640/DSC03508.ARW" title="passion fruit posset topped with fresh passion fruit" width="640" /></a></div>
Emmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.com0tag:blogger.com,1999:blog-2963081935553342517.post-45561846682651537362016-03-01T08:00:00.000+00:002016-03-01T08:00:02.884+00:00Ginger, Lime and Coconut Crunch<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif;">Yes, I do realise that I've made something similar before, but the best recipes are the ones you keep going back to. This twist to a classic ginger crunch, is my new favourite. You could even go wild and combine my other recipe with a twist, to create the ultimate hybrid. <a href="http://kiwiheartsbaking.blogspot.com/2013/10/ginger-crunch-with-stem-ginger.html" target="_blank">Here's</a> the first with added stem ginger, for an extra ginger hit.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ5A-rck3XLm60977WWH8tFomHfQWkQIpUdNceOCi3NQVxIzmBY5tEq9s0pzLNx3e8O9KkThyydZHTgobdCLBAmt3ajVjBmxXuPt8CS0-yHTWXv6FxCAZAGUvkGsY0kYOF6Lb90_tpBO0/s1600/DSC03330.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img alt="ginger crunch with a twist" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ5A-rck3XLm60977WWH8tFomHfQWkQIpUdNceOCi3NQVxIzmBY5tEq9s0pzLNx3e8O9KkThyydZHTgobdCLBAmt3ajVjBmxXuPt8CS0-yHTWXv6FxCAZAGUvkGsY0kYOF6Lb90_tpBO0/s640/DSC03330.ARW" title="ginger, lime coconut crunch with lime zest" width="640" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif;">If you didn't know already I love citrus, especially limes and lemons. I also love coconut, and have coconut milk on my porridge every morning, but I especially love it in baking, like Anzac biscuits or adding it to granola. So paring, some of my two favourite things, with ginger is obviously going to be super tasty, and I won't lie, the inspiration behind the pairing of the lime and ginger, is from ginger mojito( recipe coming soon!!). </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0waWmpaE6qNztEF9GVFaMPHLxPWwou0fgzR9H9oNkK1Dpc1cxSTNAqM_EdoAZ71L0jKDSoJSC3J8yFYwSpr5ulDApIflXutSsFRRhQVKJSqEcXrKEistjw82fywrSbbbKG3V2N0CzLPE/s1600/DSC03331.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img alt="ginger crunch with a lime" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0waWmpaE6qNztEF9GVFaMPHLxPWwou0fgzR9H9oNkK1Dpc1cxSTNAqM_EdoAZ71L0jKDSoJSC3J8yFYwSpr5ulDApIflXutSsFRRhQVKJSqEcXrKEistjw82fywrSbbbKG3V2N0CzLPE/s640/DSC03331.ARW" title="ginger, lime coconut crunch with lime zest" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;">The icing I did to taste, but this is a rough guide, it will depend on the size of your limes, and strength of your ginger will also alter, depending on the freshness. Feel free to double the base mixture, if you prefer it a bit thicker and a 1:1 ratio, I like a slightly thinner base than icing, as its a bit easier to eat. If making this in advance, leave the base in the oven for a few extra minutes, for it can really crisp up like a biscuit, as it will soften slightly when you put the icing on top. </span><br />
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<span style="font-family: "verdana" , sans-serif; margin-left: 1em; margin-right: 1em;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYxx9OKWxeOTNDNhdm9Kj6y3wIqKfKere8n-doo08l7MZ-FqmEpp8VL0EKvci70sG07WQWQaMhsmmpiDfOo5EqzqkrbatR0PPtzzsvz9zQEbqcSfeY6jrP5Hroyp94HoSYtq1gI4U4Pko/s1600/DSC03324.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="ginger crunch with a coconut base " border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYxx9OKWxeOTNDNhdm9Kj6y3wIqKfKere8n-doo08l7MZ-FqmEpp8VL0EKvci70sG07WQWQaMhsmmpiDfOo5EqzqkrbatR0PPtzzsvz9zQEbqcSfeY6jrP5Hroyp94HoSYtq1gI4U4Pko/s640/DSC03324.ARW" title="ginger, lime coconut crunch with lime zest" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif; margin-left: 1em; margin-right: 1em;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiGX_ke31erteIau6USc-ei2FiWIVTGWbyZdUNSdRq9Dz-lBDa9vWRT-370ETdgcq-6veA94rZMu6GJ6mEKEJsMFW-RjKqWsITNysw95-R_gL2LMsxSJizWy8QbWpTNCQeDQz6SZ_mtkA/s1600/DSC03339.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="ginger crunch with a coconut base" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiGX_ke31erteIau6USc-ei2FiWIVTGWbyZdUNSdRq9Dz-lBDa9vWRT-370ETdgcq-6veA94rZMu6GJ6mEKEJsMFW-RjKqWsITNysw95-R_gL2LMsxSJizWy8QbWpTNCQeDQz6SZ_mtkA/s640/DSC03339.ARW" title="ginger, lime coconut crunch with lime zest" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif; margin-left: 1em; margin-right: 1em;"><img alt="ginger crunch with a coconut biscuit base" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTz7ET-aHGCDnwmNyvNMtAHz9ACJptLoiVh8kdaGoaV96rgAtKfS_lK7zZZQ1Ig2jNztzs1r-WpcsNW4nqP8tWFm8DLKJiiGt570QrnWtAoxrPlu1LQK8scLTp0oKF89WFMbLe1UPF-zE/s640/DSC03343.ARW" title="ginger, lime coconut crunch with lime zest" width="640" /></span></div>
<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
<span style="font-family: "verdana" , sans-serif;">for the base:</span><br />
<span style="font-family: "verdana" , sans-serif;">1 cup plain flour</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 tsp baking powder</span><br />
<span style="font-family: "verdana" , sans-serif;">2 tsp ground ginger</span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 cup desiccated coconut </span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 cup sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">125g butter</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 tsp vanilla extract</span><br />
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<span style="font-family: "verdana" , sans-serif;">for the icing:</span><br />
<span style="font-family: "verdana" , sans-serif;">150g butter</span><br />
<span style="font-family: "verdana" , sans-serif;">90g golden syrup</span><br />
<span style="font-family: "verdana" , sans-serif;">2 tbsp ground ginger</span><br />
<span style="font-family: "verdana" , sans-serif;">1 1/2 cup icing sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">zest of 1 lime</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tbsp lime juice</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tbsp ginger syrup</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">1. preheat the oven to 180c</span><br />
<span style="font-family: "verdana" , sans-serif;">2. for the base beat the butter and sugar together until light and fluffy </span><br />
<span style="font-family: "verdana" , sans-serif;">3. add in the rest of the ingredients, and mix until evenly combined(it's a quite dry mixture)</span><br />
<span style="font-family: "verdana" , sans-serif;">4. press into a large tin, bake for 20 mins or until golden and firm to touch</span><br />
<span style="font-family: "verdana" , sans-serif;">5. leave to cool. meanwhile make the icing</span><br />
<span style="font-family: "verdana" , sans-serif;">6. melt the butter, both syrups and ginger until smooth, then add in the icing sugar and zest. add in the lime juice to taste. Adjust the lime and ginger to taste</span><br />
<span style="font-family: "verdana" , sans-serif;">7. pour over the base, and smooth to the edges.</span><br />
<span style="font-family: "verdana" , sans-serif;">8. sprinkle of extra lime zest if wished, and leave to set before slicing.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJd9eFvcf2cHriNARqHRx2FQm7AxYN8Kt5wUHYNLxTPiSDprOwLSC0vp-nkMwxJquSh26SIQMYk-gzATeSW-_nr6RDgKLBdJXv_2dkc0AC1KoowVofb28vM6JS7_cAa24F8Aj9WWp_c4/s1600/DSC03333.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img alt="ginger crunch with a coconut biscuit base" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJd9eFvcf2cHriNARqHRx2FQm7AxYN8Kt5wUHYNLxTPiSDprOwLSC0vp-nkMwxJquSh26SIQMYk-gzATeSW-_nr6RDgKLBdJXv_2dkc0AC1KoowVofb28vM6JS7_cAa24F8Aj9WWp_c4/s640/DSC03333.ARW" title="ginger, lime coconut crunch with lime zest" width="640" /></span></a></div>
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Emmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.com0tag:blogger.com,1999:blog-2963081935553342517.post-79259816270315386592016-02-28T09:30:00.000+00:002016-02-28T09:33:29.015+00:00Seville Orange Marmalade<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;">The Sunday Post: When oranges are in season, i go crazy for the blood oranges, and have at least 1 a day, sometimes even two!! This year i decided to make marmalade, as we have it most weekend mornings, and knew it would get eaten super quickly, and as this post goes up, i can grantee that at least 1 of the large jars have been demolished, and a small dent will have been made in another.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9fll2NcYhqI2N8felRW4Aku7DF2qmeMTBhOKfgJMCW8jS2g-_o0vRMk_rymtbYAOAEGjxS1ZufVNy5pD-a_DHmoppVTfuGzvTiOys9FN34kxLvrQJ2bfiIt3FUXpXNaUX0ccKtT1jIk/s1600/DSC03371.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img alt="seville orange marmalade thin cut spread on slice of buttered sourdough bread" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9fll2NcYhqI2N8felRW4Aku7DF2qmeMTBhOKfgJMCW8jS2g-_o0vRMk_rymtbYAOAEGjxS1ZufVNy5pD-a_DHmoppVTfuGzvTiOys9FN34kxLvrQJ2bfiIt3FUXpXNaUX0ccKtT1jIk/s640/DSC03371.ARW" title="Seville orange marmalade on slice sourdough bread buttered" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;">The oranges are pretty easy to find in the supermarkets at this time of year, and easily spotted, as there often packaged quite differently to normal oranges. It might seem like a bit of faff, having to finely chop all the peel, when you can pick up a jar of marmalade for 50p, but i promise you its well worth the effort, any guests will try and sneak a jar away with them!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuqSjv9-4C8GyuY7MgwMfWg4SQdOyWDjllR8TQl2VTDb5NoUXhkAuoN0MBQihZk6XYwDOVBQ8SXgeUwThb6g3QR54FB-C0HwXcM2ZEwJkJXW9Ak1qQTRuS6d0mEizev4AgxEQEP1SicYk/s1600/DSC03354.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img alt="seville orange marmalade thin cut spread on slice of buttered sourdough bread" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuqSjv9-4C8GyuY7MgwMfWg4SQdOyWDjllR8TQl2VTDb5NoUXhkAuoN0MBQihZk6XYwDOVBQ8SXgeUwThb6g3QR54FB-C0HwXcM2ZEwJkJXW9Ak1qQTRuS6d0mEizev4AgxEQEP1SicYk/s640/DSC03354.ARW" title="jars of homemade seville orange marmalade thin cut " width="426" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;">Just make sure you have enough jars, to store the marmalade in, otherwise you might end up having to use a bowl like me, if you realise at the last minute. I also recommend sterilising your jars before use, so the marmalade will keep for longer unopened.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrDg3PELx1acETh-vGlltpMSiLn_onfs2-AfpEq0vKLy1WtuO9M9B8jj1F27GLu3Qd9q_h6-yp3BW79wkGok3tcGg1tw-k1gbBfR0_ddoA0U9ZT8l4aUc-9T9g2zT6kLp3jg_0EcoT8Uw/s1600/DSC03353.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrDg3PELx1acETh-vGlltpMSiLn_onfs2-AfpEq0vKLy1WtuO9M9B8jj1F27GLu3Qd9q_h6-yp3BW79wkGok3tcGg1tw-k1gbBfR0_ddoA0U9ZT8l4aUc-9T9g2zT6kLp3jg_0EcoT8Uw/s640/DSC03353.ARW" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;">I also added 1/2 tbsp of black treacle for a more oxford marmalade taste, as this is what we usually have. If you want a full on oxford, add in 1 tbsp of treacle. I also added in the juice and pith of 1 lemon (with the orange pith), to add in more pectin and another element. If you wanted to create something a bit different for a gift, add in the juice, and pith of a couple of blood oranges, for a different colour and taste.</span><br />
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<span style="font-family: "verdana" , sans-serif; margin-left: 1em; margin-right: 1em;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgY4UKydE5feKbGsRi2HT_c1AZEohBayaLRgeIaSAPPXLmlGsFqkKsPnBZSw2qGHUdCFj2U1htuRJicIS1mIUW6_NO10g4vKqBOpC-H5XoS671ONFlHuONWYy700VIcnRyRhIZfi7Cj-s/s1600/DSC03365.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="seville orange marmalade thin cut spread on slice of buttered sourdough bread" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgY4UKydE5feKbGsRi2HT_c1AZEohBayaLRgeIaSAPPXLmlGsFqkKsPnBZSw2qGHUdCFj2U1htuRJicIS1mIUW6_NO10g4vKqBOpC-H5XoS671ONFlHuONWYy700VIcnRyRhIZfi7Cj-s/s640/DSC03365.ARW" title="jar of homemade seville orange marmalade thin cut" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif; margin-left: 1em; margin-right: 1em;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKOM4cS-Jf_Bmra9BzKhzOQzdRLZP_tFgDC7e7CbMr1KIRmhq83_mn34YuUMVz7XmUknWxH4K-YLz9sycYlCJI5q-2y0TOeTtoTBzUKqWW3trLLhqZk0x-gNlCCQQ2uw4uo-OK4V8t_dM/s1600/DSC03372.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="homemade orange marmalade thin cut " border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKOM4cS-Jf_Bmra9BzKhzOQzdRLZP_tFgDC7e7CbMr1KIRmhq83_mn34YuUMVz7XmUknWxH4K-YLz9sycYlCJI5q-2y0TOeTtoTBzUKqWW3trLLhqZk0x-gNlCCQQ2uw4uo-OK4V8t_dM/s640/DSC03372.ARW" title="seville orange marmalade thin cut spread on slice of buttered sourdough bread" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif; margin-left: 1em; margin-right: 1em;"><img alt="homemade seville orange marmalade" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-wTHq-B1DQlRh7aZYhLYyzQicGNOkh7J3l9Nw3kp47pDfcZzFw-AoEn7SGsE5Gz72z4_PDLV6PY0A-mO3ej8XzNoiVLHjmZ8vfF7zlrF4GrBth1AQsL2rz7MkmwTR6Pmj35Y9JCX82bk/s640/DSC03383.ARW" title="seville orange marmalade thin cut spread on slice of buttered sourdough bread" width="640" /></span></div>
<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">1kg Seville oranges</span><br />
<span style="font-family: "verdana" , sans-serif;">3.4L water</span><br />
<span style="font-family: "verdana" , sans-serif;">2kg sugar</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">1. juice all the oranges into a very large saucepan, along with the water</span><br />
<span style="font-family: "verdana" , sans-serif;">2. scoop out all the seeds and pulp into a muslin and tie it up, then place into the saucepan</span><br />
<span style="font-family: "verdana" , sans-serif;">3. finely julienne the rind, or blitz it up depending on how you like your marmalade, personally i prefer to hand cut it to get nice strips</span><br />
<span style="font-family: "verdana" , sans-serif;">4. add in the rind into the saucepan, and leave to soak overnight, to help extract the pectin</span><br />
<span style="font-family: "verdana" , sans-serif;">5. bring the pan up to a simmer, leave to cook uncovered for 1 1/2 hrs to 2 hrs, or until the peel is very soft. When the peel is ready it should look slightly see through and feel soft</span><br />
<span style="font-family: "verdana" , sans-serif;">6. remove the muslin, and squeeze at as much juice as possible. discard the muslin</span><br />
<span style="font-family: "verdana" , sans-serif;">7. bring to the boil until setting point 105c, without stirring. This may take about 10 mins.</span><br />
<span style="font-family: verdana, sans-serif;">8. leave to cool for 10mins, before filling the jars. Cover with wax disc, and seal. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhai4-bUecsCeFbZy2bUcCZgQYcFXToQEl09NmQXDEePqZsbSWPNIjEOhyRBAQRGsJc6yVrieRvbHqpZ3UB8mMiRvkcrCB0u0bJA2ihhkHhFVo11365M1SWAw9VcKeZpDtWARaG_AqQtKk/s1600/DSC03364.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img alt="breakfast table with homemade Seville orange marmalade and fresh sourdough bread" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhai4-bUecsCeFbZy2bUcCZgQYcFXToQEl09NmQXDEePqZsbSWPNIjEOhyRBAQRGsJc6yVrieRvbHqpZ3UB8mMiRvkcrCB0u0bJA2ihhkHhFVo11365M1SWAw9VcKeZpDtWARaG_AqQtKk/s640/DSC03364.ARW" title="seville orange marmalade thin cut spread on slice of buttered sourdough bread" width="640" /></span></a></div>
<br />Emmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.com0tag:blogger.com,1999:blog-2963081935553342517.post-33261407026912158692016-02-26T08:00:00.000+00:002016-02-26T08:00:12.379+00:00Beef Rendang<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;">We're now well into the Year now, and I'm sure occasionally your healthy eating and fitness resolution, has been broken at least a couple times. Well, i can help on the meal front, but maybe not the exercise front (but new workout gear, is always the best way in my opinion). A good, old curry is exactly what you need, and in my option Thai curry's are the best as the are so fresh but warming at the same time. They are also a lot healthier, without the oil that Indian curry's have.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQZXmpDAV4iszOcfX_e9s4RODu8uTG9-Ir2AvFxI1XOeQmlE-fjVLibm1OCsonNhUNiByhY-eI7MeIEXqoNotw7jMIDMXp_pbdD08X8_Q6aZnowDxbyuE46gSFoGoQesQa1h4p3r36bGs/s1600/DSC02709.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img alt="beef rendang with asian greens" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQZXmpDAV4iszOcfX_e9s4RODu8uTG9-Ir2AvFxI1XOeQmlE-fjVLibm1OCsonNhUNiByhY-eI7MeIEXqoNotw7jMIDMXp_pbdD08X8_Q6aZnowDxbyuE46gSFoGoQesQa1h4p3r36bGs/s640/DSC02709.ARW" title="thai beef rendang with pak choi and bok choi" width="640" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif;">This curry is super easy to make, and one of the most flavoursome, I've ever had. Plus, once you've seared the meat, you add in the rest of the ingredients, and leave it, so it's perfect for a dinner party, especially at this time of year as its so warming with the chilli. Its also super easy to double up if your feeding a large crowd.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOQloYIQGWoYEyzxR3HHXyGGO3Fp9Amsbots4Ocr6pRVEr9Hk-o91QEFQCD8cSvdyFJO8pGgR73jjBEIoDuDTfqoB6yb3AGH9ugwL2aQh7nv-2b-2tH_2q_4ymccBssuNc0y41pO95Js/s1600/DSC02714.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img alt="thai beef rendang with asain greens" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOQloYIQGWoYEyzxR3HHXyGGO3Fp9Amsbots4Ocr6pRVEr9Hk-o91QEFQCD8cSvdyFJO8pGgR73jjBEIoDuDTfqoB6yb3AGH9ugwL2aQh7nv-2b-2tH_2q_4ymccBssuNc0y41pO95Js/s640/DSC02714.ARW" title="thai beef rendang with pak choi and bok choi" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;">I would also like to apologise, that i couldn't wait any longer to take photos of this, because this is my old worktop, and as you can probably tell by previous posts, that my new worktop is much more photogenic.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRwwKHsHjz3rJ-O6iJZluuNT9PIEGUMOAbWjEGN7ms76B2CNvsqFxrviKBjs5gTw6fFD1SFF8ppOcZUkItK1FEV6_2qNZMbt52hOPuqWvjwsvcnCyE6NylF82JNpXuNaHScQyKgi_EO88/s1600/DSC02718.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img alt="beef rendang with asian greens" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRwwKHsHjz3rJ-O6iJZluuNT9PIEGUMOAbWjEGN7ms76B2CNvsqFxrviKBjs5gTw6fFD1SFF8ppOcZUkItK1FEV6_2qNZMbt52hOPuqWvjwsvcnCyE6NylF82JNpXuNaHScQyKgi_EO88/s640/DSC02718.ARW" title="thai beef rendang with pak choi and bok choi" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;"> If your worried about the meat being tough, i sometimes cook it fully with the lid on, so the liquid doesn't evaporate, then for the last 30mins of cooking, i take the lid off, to reduce the liquid, until it thick. </span><span style="font-family: "verdana" , sans-serif;">Serve with Asian greens, lightly steamed. If you are feeling hungry serve with fluffy coconut rice. For a hotter curry leave the seeds in more of the chillis, instead of taking some out.</span><br />
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<span style="font-family: "verdana" , sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4U0tfGIi0qe3N_CkyBunllY7TdhzBn9wyJYhHyHiGMEKsRHr4nZlbEVtBiEJ3hqV9Bk28wGXfXg77pZr6XNl5r2ILXvGlqPW3DYO0qhEOQawdZRNNuRAhF_G-b3l62qrUJm1BPh8Isw4/s1600/DSC02729.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="beef rendang with asian greens" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4U0tfGIi0qe3N_CkyBunllY7TdhzBn9wyJYhHyHiGMEKsRHr4nZlbEVtBiEJ3hqV9Bk28wGXfXg77pZr6XNl5r2ILXvGlqPW3DYO0qhEOQawdZRNNuRAhF_G-b3l62qrUJm1BPh8Isw4/s640/DSC02729.ARW" title="thai beef rendang with pak choi and bok choi" width="640" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz9eaFxbZkPyJOW3TduNVd3_e_8ICYFUdy1Jx_iXd2jyuLIwKWcGzTDlQLAyMdo87omZyyS9ewp5VXMb2rO9I8t_tAmI3MzLIajc3H6mTkK1oW8Ng6MxrUTqaP7e7iuUUTPg468w-zy0I/s1600/beef+rendang.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="beef rendang with asian greens" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz9eaFxbZkPyJOW3TduNVd3_e_8ICYFUdy1Jx_iXd2jyuLIwKWcGzTDlQLAyMdo87omZyyS9ewp5VXMb2rO9I8t_tAmI3MzLIajc3H6mTkK1oW8Ng6MxrUTqaP7e7iuUUTPg468w-zy0I/s640/beef+rendang.jpg" title="thai beef rendang with pak choi and bok choi" width="428" /></a></span></div>
<span style="font-family: "verdana" , sans-serif;">
<span style="font-family: "verdana" , sans-serif;">Ingredients</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">2 red onions, roughly chopped</span></span><br />
<span style="font-family: "verdana" , sans-serif;">5 garlic cloves, peeled</span><br />
<span style="font-family: "verdana" , sans-serif;">2 tbsp grated ginger</span><br />
<span style="font-family: "verdana" , sans-serif;">6 large red chilli, 3 deseeded, 3 with seeds</span><br />
<span style="font-family: "verdana" , sans-serif;">3 lemongrass stalks, white part only</span><br />
<span style="font-family: "verdana" , sans-serif;">3 tbsp oil</span><br />
<span style="font-family: "verdana" , sans-serif;">2 tbsp ground cumin</span><br />
<span style="font-family: "verdana" , sans-serif;">2 tbsp ground coriander</span><br />
<span style="font-family: "verdana" , sans-serif;">2 tsp turmeric </span><br />
<span style="font-family: "verdana" , sans-serif;">2kg stewing steak</span><br />
<span style="font-family: "verdana" , sans-serif;">400ml tin coconut milk</span><br />
<span style="font-family: "verdana" , sans-serif;">2 cinnamon sticks</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tbsp tamarind paste or lime juice</span><br />
<span style="font-family: "verdana" , sans-serif;">2 tsp sea salt</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tbsp soft brown sugar</span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">1. place the onion, garlic, ginger, chilies, and lemon grass into a food processor and blend to a paste.</span></span><br />
<span style="font-family: "verdana" , sans-serif;">2. heat the oil in a large heavy-based pan over a medium heat. Add the paste and the cumin, coriander and turmeric and cook, stirring, for 2 mins or until fragrant.</span><br />
<span style="font-family: "verdana" , sans-serif;">3. Add the stewing steak and cook over a high heat for 4-5mins or until the beef is just sealed.</span><br />
<span style="font-family: "verdana" , sans-serif;">4. Add the coconut milk, 400ml water, cinnamon stick, tamarind paste, salt and sugar and bring to the boil.</span><br />
<span style="font-family: "verdana" , sans-serif;">5. Reduce the heat and simmer, uncovered, for 2- 2 ½ hrs , stirring occasionally, or until the meat starts to break up and most liquid has evaporated. </span><br />
<span style="font-family: "verdana" , sans-serif;">6. Serve with steamed rice and steamed asian greens e.g. pak choi.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1sJRgMFV3KXn-bQ1pJzxJnXRGD69o5jOZsDLAA7U96nk1fRj-8qUIFH54c3gsUWM0fnTcfA3HeY3nYruhU2Pjp3haell29YD3GRd9LSOEsIBlBKaijeHzji48HH8t05YJ1OcC4XtQKmE/s1600/DSC02735.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="beef rendang with asian greens" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1sJRgMFV3KXn-bQ1pJzxJnXRGD69o5jOZsDLAA7U96nk1fRj-8qUIFH54c3gsUWM0fnTcfA3HeY3nYruhU2Pjp3haell29YD3GRd9LSOEsIBlBKaijeHzji48HH8t05YJ1OcC4XtQKmE/s640/DSC02735.ARW" title="thai beef rendang with pak choi and bok choi" width="640" /></a></div>
<br />Emmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.com0tag:blogger.com,1999:blog-2963081935553342517.post-63472441713686968442016-02-05T18:30:00.000+00:002016-02-05T18:30:15.790+00:00Carrot and Lentil Soup<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;">Personally, i think that January, when it still cold and wet, is a rubbish time of year to go on a diet. Luckily soups are healthy, and are perfect for those freezing days, where you just want to stay bundled up in bed all day and the frost still hasn't thawed by lunchtime. This is definitely my favourite soup that I've ever made, despite losing the tip of my thumb at least twice!!(graters are dangerous things you know!)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4SL376wy7PQsCvjI0INEF4HccZj6ytTYnD-LtVIISjnagZ3_wLopUkHxRICR0_SoZe704vou2mZs-We7yYAfkWXv338LtTuOUEVFTjsmbtHBXRJR8sgDlpPqKAb7EiV9Ti2jzzx6Yts/s1600/DSC03109.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img alt="healthy soup" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4SL376wy7PQsCvjI0INEF4HccZj6ytTYnD-LtVIISjnagZ3_wLopUkHxRICR0_SoZe704vou2mZs-We7yYAfkWXv338LtTuOUEVFTjsmbtHBXRJR8sgDlpPqKAb7EiV9Ti2jzzx6Yts/s640/DSC03109.ARW" title="carrot and lentil soup sprinkled with feta, cumin seeds and chilli flakes" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;">By far tastier than shop bought soups, and better for you, without any preservatives. The lentils which are full of protein, and fibre to fill you up, without the need to snack later in the day. The carrots, add essential vitamins and minerals, antioxidants that will help clear skin and aid digestion . The added bonus of the chilli and cumin seeds, add flavour and added health benefits such as keeping away the flu, and clearing away the sniffles.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpfO7O_ZMaVTPadOi4YM0b6Rz3epxBFHIkWzNUq8VBSNnImPm9EciJzx813L2h_HGSVWkLckaFYpit1KHDb3Ipj28IDePzvKwkS2WKCfkGfLpg1HQoOoxI4RxBH1AxoLdh-dBZyvHQsw/s1600/DSC03112.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img alt="healthy soup" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpfO7O_ZMaVTPadOi4YM0b6Rz3epxBFHIkWzNUq8VBSNnImPm9EciJzx813L2h_HGSVWkLckaFYpit1KHDb3Ipj28IDePzvKwkS2WKCfkGfLpg1HQoOoxI4RxBH1AxoLdh-dBZyvHQsw/s640/DSC03112.ARW" title="carrot and lentil soup sprinkled with feta, cumin seeds and chilli flakes" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;">Personally I would love to make with chicken stock, as I think it tastes better, but if your vegetarian, or like me have a vegetarian in your family, then feel free to use vegetable stock. If your vegan use a dairy free milk, or top with more stock. I personally like to top with feta cheese for an added tang, plus it helps it to cool down quickly, as I'm very impatient but feel free to not put it on, or add a dollop of plain yogurt if you don't have any. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi05MXrvkQPWYYr8_XL6hJYQbIh7mk8_cEkJSw2gjHXqt3UdA9nH9xO4naN44wG-XH0kWmOhWmChLO_FDPM8dFFQo8pO9p9GbInEDsH7gv1eH8h7RoOkVKbsy2zXA64-Xc7VcDSL6PcqFk/s1600/DSC03108.ARW" imageanchor="1" style="font-family: verdana, sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="healthy carrot and lentil soup" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi05MXrvkQPWYYr8_XL6hJYQbIh7mk8_cEkJSw2gjHXqt3UdA9nH9xO4naN44wG-XH0kWmOhWmChLO_FDPM8dFFQo8pO9p9GbInEDsH7gv1eH8h7RoOkVKbsy2zXA64-Xc7VcDSL6PcqFk/s640/DSC03108.ARW" title="carrot and lentil soup sprinkled with feta, cumin seeds and chilli flakes" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJbMqcZq9mSzWlZUYeOZt_dQJMedQyJCo_6td4SomRN72jx5g7VU0Yj58J0QMgqEIHVrOumj_1G15sE9ZPFuatVwvDdKa1q-PjcUJzGAeVz5riL2aCthzcZ4OxnbbvaHPYvktSjOlX240/s1600/DSC03111.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img alt="healthy carrot and lentil soup" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJbMqcZq9mSzWlZUYeOZt_dQJMedQyJCo_6td4SomRN72jx5g7VU0Yj58J0QMgqEIHVrOumj_1G15sE9ZPFuatVwvDdKa1q-PjcUJzGAeVz5riL2aCthzcZ4OxnbbvaHPYvktSjOlX240/s640/DSC03111.ARW" title="carrot and lentil soup sprinkled with feta, cumin seeds and chilli flakes" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;">Ingredients </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">2 tsp cumin seeds</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tsp chilli flakes</span><br />
<span style="font-family: "verdana" , sans-serif;">olive oil</span><br />
<span style="font-family: "verdana" , sans-serif;">750g carrots, grated </span><br />
<span style="font-family: "verdana" , sans-serif;">140g red lentils</span><br />
<span style="font-family: "verdana" , sans-serif;">1 l veg/ chicken stock</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 cup milk</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">1. lightly toast the cumin and chilli flakes, until fragrant, set aside around half</span><br />
<span style="font-family: "verdana" , sans-serif;">2. add the rest of the ingredients, bring to boil, then simmer for 15 mins or until the lentils are cooked</span><br />
<span style="font-family: "verdana" , sans-serif;">3. blend until smooth</span><br />
<span style="font-family: "verdana" , sans-serif;">4. sprinkle with the reserved cumin seeds and chilli, sprinkle with feta or a dollop of yogurt if wished</span><br />
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<img alt="healthy carrot and lentil soup" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6uCxDrVpNBnuu8WB3-NH6GLQRDtA2kAbk-C6-2nux78QS82QGuxzWYJX6iHXAF2FK4ynaTTuwRBI6jBJOqj7dsVVa3tVN3Mp74hbnwRk3alQq1vcOdR5eQmkG7UIQN5t9YW6sVHeJiqQ/s640/DSC03115.ARW" title="carrot and lentil soup sprinkled with feta, cumin seeds and chilli flakes" width="640" /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6uCxDrVpNBnuu8WB3-NH6GLQRDtA2kAbk-C6-2nux78QS82QGuxzWYJX6iHXAF2FK4ynaTTuwRBI6jBJOqj7dsVVa3tVN3Mp74hbnwRk3alQq1vcOdR5eQmkG7UIQN5t9YW6sVHeJiqQ/s1600/DSC03115.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"></span></a></div>
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Emmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.com0tag:blogger.com,1999:blog-2963081935553342517.post-84053150739409006672016-01-12T09:00:00.000+00:002016-01-12T09:01:36.490+00:00Dairy Free Berry Ice Cream<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;">It may look super healthy, topped with chia seeds and coconut, and although it is; I promise it's super tasty. It's also extremely easy to make, it's a bit like Nigella calling avocado toast a recipe, it's that easy. Plus, it's healthy food but with flavour, so your not going to give up on that "new year, new you", just yet. It's pretty easy to make ahead, just make a big batch, pop this into a container, and into the freezer, and take a scoop whenever you need it.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xpavonYTup8T2vwlq63iuUGvOee4I-SkFKXhqFHehRAKA9ULqIAqj5IFqkaWahuRv0OkBEwt5P-yGy7WyKWwzriebxBqbSzizO44eIVSE_18GxIbGg3RfbdridQJyDTQhCnK6xl7tQs/s1600/DSC03208.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img alt="dairy free berry ice cream" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xpavonYTup8T2vwlq63iuUGvOee4I-SkFKXhqFHehRAKA9ULqIAqj5IFqkaWahuRv0OkBEwt5P-yGy7WyKWwzriebxBqbSzizO44eIVSE_18GxIbGg3RfbdridQJyDTQhCnK6xl7tQs/s640/DSC03208.ARW" title="dairy free raspberry and blackcurrant ice cream topped with chia seeds and shredded coconut" width="640" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">I like having it at breakfast, but is probably better as a dessert, in replace of ice cream. That's kind of why I have it at breakfast, because it's like ice cream, and there's no denying unconventional breakfasts are the best. If you wanted it more like a breakfast sprinkle granola on top, and add fresh fruit.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4J6dwH_tINJMpu2rWBG3YiLMEpkpTGpBM8j7ogGlkdUGjqBWDVynfRp205Wg8TDfXQJUWX62T9n3YGlJzx4yIRTCyUQG7AiW7cqk1ucZlJDfiUCsPhbKezHeFAxfEbk2EmO9ZHDLfWs/s1600/DSC03202.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img alt="dairy free berry ice cream" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4J6dwH_tINJMpu2rWBG3YiLMEpkpTGpBM8j7ogGlkdUGjqBWDVynfRp205Wg8TDfXQJUWX62T9n3YGlJzx4yIRTCyUQG7AiW7cqk1ucZlJDfiUCsPhbKezHeFAxfEbk2EmO9ZHDLfWs/s640/DSC03202.ARW" title="dairy free raspberry and blackcurrant ice cream topped with chia seeds and shredded coconut" width="640" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">This recipe is super adaptable, swap the berries with whatever fruit you like (mango is another of my favourites). If your not that into fruit add a couple teaspoons of cocoa powder, would make a lovely chocolate "ice cream". If your latest internet craze, a smoothie bowl recipe; then just add more coconut milk to reach the desired consistency.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24t4j9fuuVqMGQrNi0CnMUgwUSGB-SpugTlLR8hCnfeUAyFy1OGPLWuaSRnOdkTwJ5gdRi0jcjnl4fWBEinePhwYji4LS6KfUZqbZJexhK3DGSbi7PdWm9GFX4Xz53eFPQl9ln8dYh_A/s1600/DSC03212.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img alt="dairy free berry ice cream" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24t4j9fuuVqMGQrNi0CnMUgwUSGB-SpugTlLR8hCnfeUAyFy1OGPLWuaSRnOdkTwJ5gdRi0jcjnl4fWBEinePhwYji4LS6KfUZqbZJexhK3DGSbi7PdWm9GFX4Xz53eFPQl9ln8dYh_A/s640/DSC03212.ARW" title="dairy free raspberry and blackcurrant ice cream topped with chia seeds and shredded coconut" width="640" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">Ingredients </span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1 banana, frozen </span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 - 1/3 cup frozen berries </span></div>
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<span style="font-family: Verdana, sans-serif;">Coconut milk</span></div>
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<span style="font-family: Verdana, sans-serif;">Toppings, e.g.chia seeds, coconut flakes, granola, pomegranate seeds</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1. Pop the frozen banana and berries into a blender </span></div>
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<span style="font-family: Verdana, sans-serif;">2. Pour over a good glug of the coconut milk, leave to warm up slightly for a few minutes </span></div>
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<span style="font-family: Verdana, sans-serif;">3. Blend until smooth, add more coconut milk if needed </span></div>
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<span style="font-family: Verdana, sans-serif;">4. Top with chosen toppings, serve immediately </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QA6SG8CptcMnbKlJ4_N4cW-ThZrIs-gk_knsny036luqShVhSRhj3gqRVaTKP9wpIvmZbFiCffWOSLUxUK_-8Jg3SOafDWOLtn9bUdIG9uSYoRv0wFe23LERQd_y9H1Nq-Ue-28P7oQ/s1600/DSC03196.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img alt="dairy free berry ice cream" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QA6SG8CptcMnbKlJ4_N4cW-ThZrIs-gk_knsny036luqShVhSRhj3gqRVaTKP9wpIvmZbFiCffWOSLUxUK_-8Jg3SOafDWOLtn9bUdIG9uSYoRv0wFe23LERQd_y9H1Nq-Ue-28P7oQ/s640/DSC03196.ARW" title="dairy free raspberry and blackcurrant ice cream topped with chia seeds and shredded coconut" width="640" /></span></a></div>
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Emmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.com0tag:blogger.com,1999:blog-2963081935553342517.post-13597613038873988412015-12-15T22:00:00.000+00:002015-12-15T22:01:52.188+00:00Gruyere Biscuits<div class="MsoNormal">
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<span style="font-family: Verdana, sans-serif;">The ultimate party food, to compliment champagne or prosecco. The saltiness paired with the fruitiness of the wine, is a match made in heaven. Plus, they're super easy, and quick to make. They're incredibly moreish, and suit to most people's tastes. They're not complicated, and there isn't too many ingredients to remember: just make these, and buy some M&S canapes, stock up on alcohol (which from my experience, is the only thing anyone actually cares about), then that's every single Christmas, and New Year party sorted.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG-UogXM3_p7D4JhYMOVI9UcLTcFQTDX2kexaQOc9L7eoYakJfSsufTzxA3odXrRM0bK9aARp2B8HZTC87dd8oRBuNmVCv96Q5AJkzPHcL9BDQbbLYOgFV08XKz3W_z2W3gVtdm1I2jHY/s1600/DSC03042.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="cheese biscuits" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG-UogXM3_p7D4JhYMOVI9UcLTcFQTDX2kexaQOc9L7eoYakJfSsufTzxA3odXrRM0bK9aARp2B8HZTC87dd8oRBuNmVCv96Q5AJkzPHcL9BDQbbLYOgFV08XKz3W_z2W3gVtdm1I2jHY/s640/DSC03042.ARW" title="golden brown round gruyere cheese biscuits sprinkled with sea salt and black pepper" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I would recommend at least doubling these, if not tripling these, because you'll find they disappear very quickly. I left them out for 30 mins, and they were all gone by the time i got back, and there were only 2 other people at home (I'm pretty sure a cheese biscuit eating fairy came!!).</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8UYmfhIMU-6M6oVnJmTZKU3t-w23Jy2u9aLFchkXKhvDtAPZU2PFIQhB50F-w9QN0sd0CeNrSJ8kJgfI3oWhnkXFZS-VghcOABija3qftxSYQxnHJgq6aKi5mYZ8k04gnMKOwDuA6ZY/s1600/DSC03044.ARW" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="cheese biscuits" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8UYmfhIMU-6M6oVnJmTZKU3t-w23Jy2u9aLFchkXKhvDtAPZU2PFIQhB50F-w9QN0sd0CeNrSJ8kJgfI3oWhnkXFZS-VghcOABija3qftxSYQxnHJgq6aKi5mYZ8k04gnMKOwDuA6ZY/s640/DSC03044.ARW" title="golden brown round gruyere cheese biscuits sprinkled with sea salt and black pepper" width="640" /></a><span style="font-family: Verdana, sans-serif;">These can also be made with Parmesan, and its super easy to make different flavoured ones. Finely chopped up rosemary or thyme, would work well, or sprinkle with a pinch of paprika for a bit of heat. The dough can be made well ahead, and kept in the fridge or frozen for later use. The baked biscuit will keep well, in an airtight container for up to a week.</span></div>
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<span style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em;"><img alt="cheese biscuits" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQshAl27aEA7wH_hHlP-W3LsJVZ1tma19O0ql9ZAUq5CULKiSRG37zWidZ1RjW6N7HTuh62XGjZsLJfSVvGgdn6f-JGECjIZoYguXYobOtzyIhXi2Tu0kOzjIZ451_gPO9_pPHLhhlOZ8/s640/DSC03051.ARW" title="golden brown round gruyere cheese biscuits sprinkled with sea salt and black pepper" width="640" /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFjardKK2jfmvb10MwRm5bUY7EFk4oMj0bu8_D1OYQJvVMKf3SanXwLVTF1EGF1tY_s_NZI6ntr9TrXgejJAFcParFORqIAXpCTNrTIZroBHC3MVnPFEm6KE4c9_pdr5IALrBrsdu_6s/s1600/DSC03048.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img alt="cheese biscuits" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFjardKK2jfmvb10MwRm5bUY7EFk4oMj0bu8_D1OYQJvVMKf3SanXwLVTF1EGF1tY_s_NZI6ntr9TrXgejJAFcParFORqIAXpCTNrTIZroBHC3MVnPFEm6KE4c9_pdr5IALrBrsdu_6s/s640/DSC03048.ARW" title="golden brown round gruyere cheese biscuits sprinkled with sea salt and black pepper" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKpGq37fN8WU_3vMmj8UhB_o1bSNblNP3_jvwg5RYvbpjaRpeZv1CqYrJrXklXbsIQ-xpnBEYWp0yuYXkFCbvqZfgwBYMpoaeFCB5dhpx7Pm0eh3KRZG7ER1aK0k0hnyWbYA10Tz_WORQ/s1600/DSC03046.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img alt="cheese biscuits" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKpGq37fN8WU_3vMmj8UhB_o1bSNblNP3_jvwg5RYvbpjaRpeZv1CqYrJrXklXbsIQ-xpnBEYWp0yuYXkFCbvqZfgwBYMpoaeFCB5dhpx7Pm0eh3KRZG7ER1aK0k0hnyWbYA10Tz_WORQ/s640/DSC03046.ARW" title="golden brown round gruyere cheese biscuits sprinkled with sea salt and black pepper" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3yenWAef0LmUuNh2EuUJ0MBCSKn7XTpbvuCmusr6AxV4sbEGcYNN3IXyKghChnqUqmY2mECuBn2ramtHr2ZdRPodcj1X5mZ8TjJnHjAfaAiiYxJTW1Eflb4rHQSfN-_mHME5o91r-F4/s1600/DSC03054.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img alt="cheese biscuits" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3yenWAef0LmUuNh2EuUJ0MBCSKn7XTpbvuCmusr6AxV4sbEGcYNN3IXyKghChnqUqmY2mECuBn2ramtHr2ZdRPodcj1X5mZ8TjJnHjAfaAiiYxJTW1Eflb4rHQSfN-_mHME5o91r-F4/s640/DSC03054.ARW" title="golden brown round gruyere cheese biscuits sprinkled with sea salt and black pepper" width="640" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">Ingredients</span><br />
<span style="font-family: Verdana, sans-serif;">75g plain flour</span><br />
<span style="font-family: Verdana, sans-serif;">75g cold butter</span><br />
<span style="font-family: Verdana, sans-serif;">75g Gruyere cheese</span><br />
<span style="font-family: Verdana, sans-serif;">salt and pepper</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1. rub the butter and flour together, until it resembles breadcrumbs</span><br />
<span style="font-family: Verdana, sans-serif;">2. add the cheese, and gently knead to form a dough</span><br />
<span style="font-family: Verdana, sans-serif;">3. wrap, and chill for 10 mins in the fridge</span><br />
<span style="font-family: Verdana, sans-serif;">4. meanwhile preheat the oven to 200c.</span><br />
<span style="font-family: Verdana, sans-serif;">5. place the dough onto a lightly floured surface and roll out quite thin, and cut out approx 5cm rounds using a cutter (or glass)</span><br />
<span style="font-family: Verdana, sans-serif;">6. bake for 10mins (leave room for the biscuits to spread)</span><br />
<span style="font-family: Verdana, sans-serif;">7. once golden around the edges, remove from the oven and immediately sprinkle with salt and pepper</span><br />
<span style="font-family: Verdana, sans-serif;">8. leave to cool completely before serving.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ko9PC0Rl1ZL0JsqjDe7SQGXOVBHyFoU6eRSThPtrwS9J_yr-Euet2t3iOCB2-95TsrbPgkW7cjjg4Bty8irY5DMycILRZ2TUZRF_e3VnGp2odML3Z7ReqdQvBnohde29fqUnAIqM1TU/s1600/DSC03067.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img alt="cheese biscuits" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ko9PC0Rl1ZL0JsqjDe7SQGXOVBHyFoU6eRSThPtrwS9J_yr-Euet2t3iOCB2-95TsrbPgkW7cjjg4Bty8irY5DMycILRZ2TUZRF_e3VnGp2odML3Z7ReqdQvBnohde29fqUnAIqM1TU/s640/DSC03067.ARW" title="golden brown round gruyere cheese biscuits sprinkled with sea salt and black pepper" width="640" /></span></a></div>
<br />Emmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.com0tag:blogger.com,1999:blog-2963081935553342517.post-52239956401510923642015-12-01T08:00:00.000+00:002015-12-01T08:00:05.519+00:00Ginger and Lime Drizzle Cake<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;"> If you've been reading my blog for a while, then you know i love a drizzle cake, or any cake that contains some form of citrus fruit. Oh, and that I'm not very good at doing seasonal baking, but here you have a combination, with the freshness of the lime, and the warmth from the ginger, so is great if you want a light and fresher alternative to a<a href="http://kiwiheartsbaking.blogspot.com/2015/11/christmascake.html" target="_blank"> Christmas cake</a> or ginger cake, to serve at Christmas; handy if you have a warm weather Christmas. And as promised more Christmas food is coming super soon.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><img alt="cake" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu6hBkz20uQqCLp8EAvtY6rHvbCaWM-tuiVZI_Bd11xXSxiaP6_tXGMrqYsGORPb17ADTipGUO2LOkFKUiYpCrXxEM1hCE19NJ4fM4KyxLxhdGNk7kHAJ9dgWvWJLw9QY6LlP1UBGxSLY/s640/DSC03026.ARW" title="ginger and lime drizzle cake" width="640" /><span style="text-align: left;">Fresh and citrus cakes always perk me up, and I love making them when the suns shining, but to be honest when its grey and miserable, and considering its the 1st of December, nothing has quote hit the spot, like my </span><a href="http://kiwiheartsbaking.blogspot.com/2014/12/filo-pastry-mince-pies.html" style="text-align: left;" target="_blank">filo pastry mince pies</a><span style="text-align: left;"> and may, or may not, have had two yesterday(just eating my mums and sisters for them, since they can't, obviously). </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_Cwe522Q7Va1Agi24T1qjA2SSLW2Ja4VclBf4fHkNCurtGXHeF6VD3OjDxhqv-gpk_BG1IVa-X0a0_iwhuGefo4QYAbUsDbXwHbJqqvUProWzrluMNvUKhWBm9SuACkGNI42UfX-k-4/s1600/DSC03014.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="cake" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_Cwe522Q7Va1Agi24T1qjA2SSLW2Ja4VclBf4fHkNCurtGXHeF6VD3OjDxhqv-gpk_BG1IVa-X0a0_iwhuGefo4QYAbUsDbXwHbJqqvUProWzrluMNvUKhWBm9SuACkGNI42UfX-k-4/s640/DSC03014.ARW" title="ginger and lime drizzle cake" width="640" /></a></span></div>
<span style="font-family: "verdana" , sans-serif;">I personally love coconut, and thought it added something different, but if you don't like coconut, replace it with ground almond, or if your allergic just replace with more plain flour. I also had an extra lime, so added the zest the the drizzle mixture, as i think the speckles of green look pretty. If your serving it for someone special, top with chopped crystallised ginger for an extra ginger hit.</span><span style="font-family: "verdana" , sans-serif;"><br /></span>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoYxRDyVRlJw709B8i_cj8XjnOVVNA3RL6JKo0dGLghu84V5X91kYDWZU1XBIBV_9esp-l7GLk9RaASWUmFQVoz14LpMb8uAqeSbSIElEZ2cC70tTEeBV6zMwPTmBGbLdTiVGUXTzj7pg/s1600/DSC03017.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="cake" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoYxRDyVRlJw709B8i_cj8XjnOVVNA3RL6JKo0dGLghu84V5X91kYDWZU1XBIBV_9esp-l7GLk9RaASWUmFQVoz14LpMb8uAqeSbSIElEZ2cC70tTEeBV6zMwPTmBGbLdTiVGUXTzj7pg/s640/DSC03017.ARW" title="ginger and lime drizzle cake" width="640" /></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgjil1-FddjVXaoJ0L7FlVKE5OwW88B94dSYL9p4yZfzOp83fA5za_RL7OM70RHF6GcB8qH5_M9su14YQTd8CYYpoxExcKx02y2PEUEQbMtiK8d6rNTBNsNnSpk8RKcr76vKqCvrt9FE/s1600/DSC03029.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img alt="cake" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgjil1-FddjVXaoJ0L7FlVKE5OwW88B94dSYL9p4yZfzOp83fA5za_RL7OM70RHF6GcB8qH5_M9su14YQTd8CYYpoxExcKx02y2PEUEQbMtiK8d6rNTBNsNnSpk8RKcr76vKqCvrt9FE/s640/DSC03029.ARW" title="ginger and lime drizzle cake" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAFPuRcUQmLLWTYmg1Eq5HsyQ-obcwd5QkDFAyX7rFSP_KNpJRhII_Ez360qLYQ53jB0rSh2Er8qFmTJjfYuVHVB_DRt8eU6c8U2W77Oeo-25OHss3KsbHLSjW6kc8xiwos83WZY0nkek/s1600/DSC03033.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img alt="cake" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAFPuRcUQmLLWTYmg1Eq5HsyQ-obcwd5QkDFAyX7rFSP_KNpJRhII_Ez360qLYQ53jB0rSh2Er8qFmTJjfYuVHVB_DRt8eU6c8U2W77Oeo-25OHss3KsbHLSjW6kc8xiwos83WZY0nkek/s640/DSC03033.ARW" title="ginger and lime drizzle cake" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ipLIsgZUQJuXcf59RPaLRBc235-UjlNEwly_AL6z9FXFtWnh3sCNcGnbmD7nkL0WKl7X1DRFwuzl7NMOj0i9rHbWZlNPDFXYB1sFHKAkhGstjufTiMCGW1l_NA9f0v65VhGq-auUxDI/s1600/DSC03037.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img alt="cake" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ipLIsgZUQJuXcf59RPaLRBc235-UjlNEwly_AL6z9FXFtWnh3sCNcGnbmD7nkL0WKl7X1DRFwuzl7NMOj0i9rHbWZlNPDFXYB1sFHKAkhGstjufTiMCGW1l_NA9f0v65VhGq-auUxDI/s640/DSC03037.ARW" title="ginger and lime drizzle cake" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;"> Ingredients</span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><br /></span>
</span><br />
<span style="font-family: "verdana" , sans-serif;">200g butter</span><br />
<span style="font-family: "verdana" , sans-serif;">175g caster sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">4 limes</span><br />
<span style="font-family: "verdana" , sans-serif;">3 large eggs</span><br />
<span style="font-family: "verdana" , sans-serif;">200g plain flour</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tsp baking powder</span><br />
<span style="font-family: "verdana" , sans-serif;">1 heaped tsp ground ginger</span><br />
<span style="font-family: "verdana" , sans-serif;">50g dessicated coconut</span><br />
<span style="font-family: "verdana" , sans-serif;">4 balls of stem ginger, chopped</span><br />
<span style="font-family: "verdana" , sans-serif;">2 tbsp milk</span><br />
<span style="font-family: "verdana" , sans-serif;">35g granulated sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">3 tbsp stem ginger syrup</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">1. preheat the oven to 180<span style="background-color: white; font-size: 16px; line-height: 26.4533px;">°/gas 4, and line and grease a loaf tin </span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; font-size: 16px; line-height: 26.4533px;">2. beat the butter and sugar together until light and fluffy</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; font-size: 16px; line-height: 26.4533px;">3. gradually add the eggs, beating well after each addition.add in the zest of the limes</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; font-size: 16px; line-height: 26.4533px;">4. gently fold in the sifted flour, ginger and baking powder, along with the coconut and stem ginger.</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; font-size: 16px; line-height: 26.4533px;">5. add in the juice of 2 limes and the milk. spoon the mixture into a prepared tin (don't worry if the mixture looks slightly curdled mine did this and was absolutely fine).</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; font-size: 16px; line-height: 26.4533px;">6. bake for 1hr or until golden and a skewer inserted comes out clean</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; font-size: 16px; line-height: 26.4533px;">7. meanwhile mix the juice of the remaining 2 limes, granulated sugar and the ginger syrup</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; font-size: 16px; line-height: 26.4533px;">8. once the cake has cooked immediately spoon over the drizzle. cool fully in the tin</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzPlFiRcgyqDF5L1c9CiDPfJiOZommyIx1pvGESQ7LKcxM5vr5lsLxDyi5uaFg8y47eU7Ojp8bx8dwXS0t0VMpwuAoFv7fP8N9plXrMThk6hnxK_z9eShF5CvJAdcSPEbi3mi6cFZGN3w/s1600/DSC03032.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img alt="cake" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzPlFiRcgyqDF5L1c9CiDPfJiOZommyIx1pvGESQ7LKcxM5vr5lsLxDyi5uaFg8y47eU7Ojp8bx8dwXS0t0VMpwuAoFv7fP8N9plXrMThk6hnxK_z9eShF5CvJAdcSPEbi3mi6cFZGN3w/s640/DSC03032.ARW" title="ginger and lime drizzle cake" width="640" /></span></a></div>
<br />Emmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.com0tag:blogger.com,1999:blog-2963081935553342517.post-17821029962186512672015-11-20T08:00:00.000+00:002015-11-20T08:00:05.453+00:00Roasted Carrots ,Chickpeas ,and Lemon Quinoa Salad<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;">Just when you thought it was over; I go and give you another salad recipe. This is the salad, I'm most likely to take to college, as it's super tasty and good for you, and a more interesting than a sandwich, and cheaper than the canteen. Plus, its super easy to pack in a box, and its not too smelly for the train, which is my most common lunch place, since we hardly ever get a break.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz0e4TUjUa1Yy4sqNOeSugEsYDkzOlTtrR_6lBFV4zQL55FeeyFPw0wZqnybPh_KOhhyphenhyphen0GR1rr_-R1_T9Mk4k0Uwo9dJi0P-Z1bbN_BJKBDm-P44I8oES3dYwcJP2I7nG7ARAfcYDkU2I/s1600/DSC02786.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img alt="roasted carrot and lemon quinoa salad" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz0e4TUjUa1Yy4sqNOeSugEsYDkzOlTtrR_6lBFV4zQL55FeeyFPw0wZqnybPh_KOhhyphenhyphen0GR1rr_-R1_T9Mk4k0Uwo9dJi0P-Z1bbN_BJKBDm-P44I8oES3dYwcJP2I7nG7ARAfcYDkU2I/s640/DSC02786.ARW" title="healthy quinoa salad recipe" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;">I know salads are a summer thing, but since this one is colourful and filling, I can eat it any time of the year. I promise comfort food, and more Christmas recipes will be coming soon, as well as party foods. Plus, the carrots and chickpeas can be served warm, and are lightly spiced, so are more suited to this time of year. Not to mention, that the other side of the world is in spring at the moment (I'm obviously thinking of them in this post).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxuYU5dpeqw8vcA-dFIMc_H0A5a6HnPKOGUG_99sbR1gIVZRZY1yjYRmMyeVRR9P_z3JRdUrPPBIZjuYgF2GdVz4gTOBSqS1f_CNzwoItKVAf6WTX_57QFwkgkl4bTZdItGlXCvSsguw/s1600/DSC02787.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img alt="" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxuYU5dpeqw8vcA-dFIMc_H0A5a6HnPKOGUG_99sbR1gIVZRZY1yjYRmMyeVRR9P_z3JRdUrPPBIZjuYgF2GdVz4gTOBSqS1f_CNzwoItKVAf6WTX_57QFwkgkl4bTZdItGlXCvSsguw/s640/DSC02787.ARW" title="healthy quinoa salad recipe" width="640" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif;">This is super easy to make on Sunday nigh,t and it'll last for the whole week. Have a couple variations each day to prevent yourself getting bored. Toss with rocket or spinach to bulk the quinoa out. Or try <a href="http://kiwiheartsbaking.blogspot.com/2015/04/lemon-tomato-feta-quinoa-salad.html" target="_blank">this</a> recipe, if you just have the quinoa left.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj43uUWRCQkiRdRaha_U4n1MmhcyAsnjPJqjzOn3MX4oEISLz-1VgPrWug9cQDMtYMiglCiL48ihSXvFpW3tZdI8t7hAsEtWZST41qi_SeCZkmO_ZE_0oFqfs17vEQ5cy3Klny0qwKUwfI/s1600/DSC02792.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img alt="" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj43uUWRCQkiRdRaha_U4n1MmhcyAsnjPJqjzOn3MX4oEISLz-1VgPrWug9cQDMtYMiglCiL48ihSXvFpW3tZdI8t7hAsEtWZST41qi_SeCZkmO_ZE_0oFqfs17vEQ5cy3Klny0qwKUwfI/s640/DSC02792.ARW" title="healthy quinoa salad recipe" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;">Since my sister was eating this, I didn't add harrissa to the chickpeas and carrots, but if you like a little bit of heat, add about 1 1/2 tbsp once the chickpea have been added.I used a mixture of red, white, and black quinoa, just because it looks pretty, but a don't think it has any more health benefits, so feel free to use ordinary quinoa.</span><br />
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<span style="font-family: "verdana" , sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_9HWzN-O2AQgcVN3rYSTurpjSF4LXIiq6A5Y1gDyLqjxXs2AkHz_xt_ajRFzgxJZPKCtSTqM9rSgOXGFklq208c8ipQHda6auZIo6r_iQRx-NtQxT6Kcx6p6YSR3_aEZgK30nioCsow/s1600/DSC02790.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="quinoa salad with coriander and feta" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_9HWzN-O2AQgcVN3rYSTurpjSF4LXIiq6A5Y1gDyLqjxXs2AkHz_xt_ajRFzgxJZPKCtSTqM9rSgOXGFklq208c8ipQHda6auZIo6r_iQRx-NtQxT6Kcx6p6YSR3_aEZgK30nioCsow/s640/DSC02790.ARW" title="healthy quinoa salad recipe" width="640" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUVKzlfTlsxtT_EhYIsT5VapqrMT3QVkCbOF4YM56kt_tm9B_07ZtbBBa0YuyIBCA985LSD8uNEf0ORl_CfafV-nxSefymlz4cysGW7LgXjBfKERN6eZgrIuPOjcTzlCenw8zErhV1zo/s1600/DSC02803.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="roasted carrot and chickpea healthy salad" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUVKzlfTlsxtT_EhYIsT5VapqrMT3QVkCbOF4YM56kt_tm9B_07ZtbBBa0YuyIBCA985LSD8uNEf0ORl_CfafV-nxSefymlz4cysGW7LgXjBfKERN6eZgrIuPOjcTzlCenw8zErhV1zo/s640/DSC02803.ARW" title="healthy quinoa salad recipe" width="640" /></a></span></div>
<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">750g carrots</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">230g chickpeas</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">2 tsp cumin powder</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">Olive oil</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">1 lemon</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">Mustard</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">Salt and pepper</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">375g Quinoa (with leftovers)</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">Handful coriander </span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">100g Feta</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">1. Preheat the oven to 180c</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">2. Chop the carrots into even sized pieces, toss in cumin powder and olive oil. Pop in the oven until the carrots are cooked.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">3. Meanwhile cook the quinoa</span></div>
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<span style="font-family: "verdana" , sans-serif;">4. Once cooked drain the quinoa, toss in a lemon vinaigrette( lemon zest & juice, mustard, olive oil and seasoning, to taste)</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">5. When the carrots are almost tender, toss in the chickpeas until warm, coat in Harissa paste and more cumin if needed</span></div>
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<span style="font-family: "verdana" , sans-serif;">6. To serve plate the quinoa, top with the carrots and chickpea, crumble over the feta and sprinkle the coriander on top.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtxQF3idzvWijDofu0vIXY8qNa1A45r-q8CBCXzlaVeHzyMwFWHlPa8XQVnWPhENtACRr0dF6JpZk1AMz-2SxBQFesBGWvW9ImjvRu4TUA1WpF-Hi7IcWmRkc6k53stY6xy_UUCDQYoI0/s1600/quiona.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtxQF3idzvWijDofu0vIXY8qNa1A45r-q8CBCXzlaVeHzyMwFWHlPa8XQVnWPhENtACRr0dF6JpZk1AMz-2SxBQFesBGWvW9ImjvRu4TUA1WpF-Hi7IcWmRkc6k53stY6xy_UUCDQYoI0/s640/quiona.jpg" title="healthy quinoa salad recipe" width="428" /></a></div>
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Emmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.com1tag:blogger.com,1999:blog-2963081935553342517.post-58310773048499421442015-11-17T08:00:00.000+00:002015-11-17T08:00:03.325+00:00My Christmas Cake<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;">As soon as it gets towards the end of November, you go into any supermarket, and i can almost grantee you, there will be no currants, marzipan or royal icing left on the shelves, as everyone rushes to make there Christmas cakes, and Christmas puddings. So, if you're super organised, and haven't left the hunt for currants until now, and just looking for a recipe: I'm obviously biased, but this is my favourite one (even better than my college's, because wow,how much more booze can you fit into a cake?!).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-oTzJoBnhDX884WEeaZ6TMnhaF_22GhBnpaI8qWGmSqiLaAW_BAr8tB-Kr9KK7u4BI6H-RIozDoNNhBv8zN82ZOYXiKC0kXtYSQTvEDN2_o7_y3ExAz830RysATRh15tcNJli3gzdwk/s1600/DSC01152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img alt="Christmas cake decoration idea" border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-oTzJoBnhDX884WEeaZ6TMnhaF_22GhBnpaI8qWGmSqiLaAW_BAr8tB-Kr9KK7u4BI6H-RIozDoNNhBv8zN82ZOYXiKC0kXtYSQTvEDN2_o7_y3ExAz830RysATRh15tcNJli3gzdwk/s640/DSC01152.JPG" title="christmas cake with star wreath decoration" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;">With just the right amount of alcohol for most taste buds, soaked into the fruit it will please most people. If you like a bit more alcohol; Simple, just soak it in a bit more, and feed it with a bit more! I added the almonds as i love the surprise crunch against all the plump fruit, plus i just generally love almonds, but if you don't swap with an extra 50g of currants. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwVwESFSam2DiLyZUhzFvVzbHtsyq4nwdVSfbHhuSV0_4_TOmJei1uuaDXwwZQfhn31YwJsmCti55ZFZlqmx_eVkHAbu6kqmKUPZSGFrQ7vY64nW7hxNIL_2GtKnJ3dNy9kR720X3-omY/s1600/DSC01153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img alt="christmas cake decoration" border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwVwESFSam2DiLyZUhzFvVzbHtsyq4nwdVSfbHhuSV0_4_TOmJei1uuaDXwwZQfhn31YwJsmCti55ZFZlqmx_eVkHAbu6kqmKUPZSGFrQ7vY64nW7hxNIL_2GtKnJ3dNy9kR720X3-omY/s640/DSC01153.JPG" title="christmas cake with star wreath decoration in royal icing with silver balls and bow" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;">And yes, you did read the title correctly, I was super organised last year and photographed the Christmas cake on the day, and saved it. Not that I was organised in writing the post, and still manage to be still writing it the night before, and morning.Though i will praise myself, for writing it and putting it up before "Stir up Sunday", this Sunday on the 22nd, which is traditionally the day you make the Christmas cake, and the pudding, so they both have time to mature before Christmas.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxhXuSFVSnmdV0xcLK11Phw2pe5WGW4GdAAh6ti8iTOZFZ7GvK2p4jOgrHWoGQsYXF9wnc8QrumiIFwnAgt2z7wgCEotUmX1T3A4t_h3NUb5AimV-QYIBKDceWS1pvOp-pLCLckx04yo/s1600/DSC01154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxhXuSFVSnmdV0xcLK11Phw2pe5WGW4GdAAh6ti8iTOZFZ7GvK2p4jOgrHWoGQsYXF9wnc8QrumiIFwnAgt2z7wgCEotUmX1T3A4t_h3NUb5AimV-QYIBKDceWS1pvOp-pLCLckx04yo/s640/DSC01154.JPG" width="640" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif;">This recipe is super adaptable, if you don't like alcohol soak the fruit in the juice of 1 orange. Feed the cake as little, or as often as you like. I also swapped glacé cherries, for an extra 25g of raisins, and an extra 25g of sultanas, but feel free to put them in, or sometimes i add in sour cherries which I prefer.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjc5rBZJn9Y9CmZPN18Znc9APOv1LSqC05tsP2q5dTMI11RHEhoWWjmWJRGOkOsNeVZ7jy6Gi_Zpg9gqK08U4S9mG5Aov2S9VqAjsNo-3zB7st6idatZ9EEDU-MJDfXEqJMlanz9u9vQ/s1600/DSC01169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Christmas cake" border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjc5rBZJn9Y9CmZPN18Znc9APOv1LSqC05tsP2q5dTMI11RHEhoWWjmWJRGOkOsNeVZ7jy6Gi_Zpg9gqK08U4S9mG5Aov2S9VqAjsNo-3zB7st6idatZ9EEDU-MJDfXEqJMlanz9u9vQ/s640/DSC01169.JPG" title="Christmas cake side shot covered with marzipan and icing and decoration" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi85neWHSUUFoIUIdGicv7a8ELjgSh6rFLILoE2Mq-mDz7ParDs_DVJOc9GwVggcFszicyq-jdDkA2SDPOY8n5hSJRG_A_oZs0BUqthH1TXgEiXsBoVCQT9ZnOlF8XVryuCFn_wYEEpuL8/s1600/DSC01176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Christmas cake side shot" border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi85neWHSUUFoIUIdGicv7a8ELjgSh6rFLILoE2Mq-mDz7ParDs_DVJOc9GwVggcFszicyq-jdDkA2SDPOY8n5hSJRG_A_oZs0BUqthH1TXgEiXsBoVCQT9ZnOlF8XVryuCFn_wYEEpuL8/s640/DSC01176.JPG" title="Christmas cake with marzipan and icing with a slice removed" width="640" /></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv9hqMDF29kC0_CIU8uCPsewVGQniKRiB14FJSDJPAymD2n-3WZgww_pmuq4lA8NVc2cV964tSE5uketQwz3XVc1vcIaaYPgVAfoaNC_NCBzN-l8_c064dbfNxi9aHFqvfZjOaG8QkE00/s1600/DSC01183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img alt="slice of christmas cake side shot showing almonds and fruit" border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv9hqMDF29kC0_CIU8uCPsewVGQniKRiB14FJSDJPAymD2n-3WZgww_pmuq4lA8NVc2cV964tSE5uketQwz3XVc1vcIaaYPgVAfoaNC_NCBzN-l8_c064dbfNxi9aHFqvfZjOaG8QkE00/s640/DSC01183.JPG" title="slice of christmas cake with layer of marzipan and icing" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">450g currants</span><br />
<span style="font-family: "verdana" , sans-serif;">200g sultanas</span><br />
<span style="font-family: "verdana" , sans-serif;">200g raisins</span><br />
<span style="font-family: "verdana" , sans-serif;">50g mixed peel</span><br />
<span style="font-family: "verdana" , sans-serif;">3 tbsp brandy</span><br />
<span style="font-family: "verdana" , sans-serif;">225g plain flour</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 tsp nutmeg</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 tsp mixed spice</span><br />
<span style="font-family: "verdana" , sans-serif;">50g chopped almonds</span><br />
<span style="font-family: "verdana" , sans-serif;">225g soft dark brown sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">1 dtsp treacle</span><br />
<span style="font-family: "verdana" , sans-serif;">4 eggs</span><br />
<span style="font-family: "verdana" , sans-serif;">zest of 1 orange</span><br />
<span style="font-family: "verdana" , sans-serif;">zest of 1 lemon</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">apricot jam</span><br />
<span style="font-family: "verdana" , sans-serif;">royal icing</span><br />
<span style="font-family: "verdana" , sans-serif;">marzipan</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">1. the night before, mix the dried fruit and mixed peel, with the brandy and leave to soak overnight at least 12 hrs</span><br />
<span style="font-family: "verdana" , sans-serif;">2. cream the butter and sugar together until light and fluffy</span><br />
<span style="font-family: "verdana" , sans-serif;">3. gradually add in the eggs</span><br />
<span style="font-family: "verdana" , sans-serif;">4. gently fold in sifted flour and spices</span><br />
<span style="font-family: "verdana" , sans-serif;">5. stir in the fruit and peel, nuts, treacle and the zest.</span><br />
<span style="font-family: "verdana" , sans-serif;">6. spoon into a prepared cake tin, and level the cake</span><br />
<span style="font-family: "verdana" , sans-serif;">7. tie a band of paper around the outside of the tin, and cover the cake with a double layer of greaseproof paper with a 50p sized hole in the middle.</span><br />
<span style="font-family: "verdana" , sans-serif;">8. bake the cake at 140<span style="background-color: white; font-size: 16px; line-height: 22.0444px;">°, gas 1, for 4 1/2 </span></span><br />
<span style="background-color: white; color: #222222; font-size: 16px; line-height: 22.0444px;"><span style="font-family: "verdana" , sans-serif;">9. remove from the tin and leave to cool</span></span><br />
<span style="background-color: white; color: #222222; font-size: 16px; line-height: 22.0444px;"><span style="font-family: "verdana" , sans-serif;">10. make holes with a cocktail stick and feed, repeat every 2 weeks or as wished, leading up to Christmas day</span></span><br />
<span style="background-color: white; color: #222222; font-size: 16px; line-height: 22.0444px;"><span style="font-family: "verdana" , sans-serif;">11. when ready glaze the cake with warm apricot jam, to help the marzipan stick and cover</span></span><br />
<span style="background-color: white; color: #222222; font-size: 16px; line-height: 22.0444px;"><span style="font-family: "verdana" , sans-serif;">12. decorate as wished</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1a5z2MKpmrv4IUrlUKt1X2zmCHimJqa7Am9wliOopabUTm8UVuSSfIGpCIY2PMzL0Phj6THkq8S9xRtZToxEM2uOxvYj3gbrBWhrCeR_LtHNAp73Sa6a-Oi_iFhHgckcM6NeT0SBkNBc/s1600/DSC01192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Christmas cake recipe" border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1a5z2MKpmrv4IUrlUKt1X2zmCHimJqa7Am9wliOopabUTm8UVuSSfIGpCIY2PMzL0Phj6THkq8S9xRtZToxEM2uOxvYj3gbrBWhrCeR_LtHNAp73Sa6a-Oi_iFhHgckcM6NeT0SBkNBc/s640/DSC01192.JPG" title="Christmas cake decoration ideas" width="640" /></a></div>
Emmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.com2tag:blogger.com,1999:blog-2963081935553342517.post-67705560376998831352015-11-06T08:00:00.000+00:002015-11-06T08:00:00.317+00:00Tabbouleh with Halloumi<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;">I would like to apologies, because the weather is getting cooler, and I'm still giving you salad recipes. Oh, and the theme of salads with cheese, so apologies in advance if you don't like the sight of cheese, but then why are you even reading my blog. Haloumi is quickly rising in the ranks of favourite cheeses, its just so salty and warm and just so good: I've been finding ways of eating with something middle eastern, instead of just eating it on its own. Luckily I love tabbouleh, so I made it to have an excuse to eat more halloumi!!</span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGRHF4JR-c24BweGoDc_Vzt-blohThQSA6USuL7OTcKMtp3-jWojvnNTWzUfnM5OFhKtt-8BGx6r9xOd_gE4dIG9GF97_-8JNZ_L2SO9vQ5VJFVYF6lF8NBgradRCj7E47v6F2a-qFZ8/s1600/DSC02755.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGRHF4JR-c24BweGoDc_Vzt-blohThQSA6USuL7OTcKMtp3-jWojvnNTWzUfnM5OFhKtt-8BGx6r9xOd_gE4dIG9GF97_-8JNZ_L2SO9vQ5VJFVYF6lF8NBgradRCj7E47v6F2a-qFZ8/s640/DSC02755.ARW" width="640" /></a></span></div>
<span style="font-family: "verdana" , sans-serif;">So, in an attempt to say goodbye the summer weather and salads, i decided to make this salad. If you have been reading my blog for a while then you'll know that the weather won't stop me eating salads, but it certainly slows me down a bit!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKGMr_T_AQcLIAK7ZxO4e0SaYotP4EVEPbTB_nXa-5fmV8M5b153x4GXPVgxiosfQeUoGsSnG-8xcW1zpLE8cIlcmgFb-Vyu-NPf2n_wucbmEm1L9nKaCrkRXBOLlXtfUAaHmiaPxWOM4/s1600/DSC02744.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKGMr_T_AQcLIAK7ZxO4e0SaYotP4EVEPbTB_nXa-5fmV8M5b153x4GXPVgxiosfQeUoGsSnG-8xcW1zpLE8cIlcmgFb-Vyu-NPf2n_wucbmEm1L9nKaCrkRXBOLlXtfUAaHmiaPxWOM4/s640/DSC02744.ARW" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;">It's Definitely one of my favourite salads as it's so fresh and herby. Plus it's super filling too. I personally love to eat it at lunch or as a light dinner, but if want a more substantial meal, serve with lamb. If you don't like halloumi feel free to remove it.</span>
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<span style="font-family: "verdana" , sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcP12FgdDdq3XbVHhtNSny7lFFO6xbh-nNqi2Lohy8usWNARL3H0c6dCJrfqD1Aqc1Xeohu8fGNKHofp2ZGYgvPyJVygVegHlEqzvP6Y1fnhkcYz5Zz5C3MfPLRRYL_nY28br9gdPOlw/s1600/DSC02749.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcP12FgdDdq3XbVHhtNSny7lFFO6xbh-nNqi2Lohy8usWNARL3H0c6dCJrfqD1Aqc1Xeohu8fGNKHofp2ZGYgvPyJVygVegHlEqzvP6Y1fnhkcYz5Zz5C3MfPLRRYL_nY28br9gdPOlw/s640/DSC02749.ARW" width="640" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkFhhBDvcDHHcZv0YQhQvHRMnhZcH2opiE3GOcaOAH9Wjp6KpP79yOdFzXSSmYojder3ZaFMff_1Ktnk4Dj3cbHrlp0QI289DgDu2n1XjNQceJhKHFzCvZU9b2kUe0gJ6mSUFt0NUNs8/s1600/DSC02742.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkFhhBDvcDHHcZv0YQhQvHRMnhZcH2opiE3GOcaOAH9Wjp6KpP79yOdFzXSSmYojder3ZaFMff_1Ktnk4Dj3cbHrlp0QI289DgDu2n1XjNQceJhKHFzCvZU9b2kUe0gJ6mSUFt0NUNs8/s640/DSC02742.ARW" width="640" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Xa80b1NirrFa8r4Yp1hVSIXnmJuzrQsoOJBqv0xiYv_jaGOHBCHInZLr4TB6cdFcgJF4aEKqkYs-t7B14YAF1tPXZtI0AfkUyhw1hg2iIGYOPe8KT5hHzqvKPHudr526bufUt7H8f78/s1600/DSC02760.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Xa80b1NirrFa8r4Yp1hVSIXnmJuzrQsoOJBqv0xiYv_jaGOHBCHInZLr4TB6cdFcgJF4aEKqkYs-t7B14YAF1tPXZtI0AfkUyhw1hg2iIGYOPe8KT5hHzqvKPHudr526bufUt7H8f78/s640/DSC02760.ARW" width="640" /></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQWpUuOw_Mb7cOipHk_Y8AyWFn_vJEhTZyvKB89QvO5kOknvQTPd9Nq9AsKdIOslA04uQX8IUsduha_ykWq6UMgy2hoDdg6FE-GtADlhHmZklyJj-msmaQBEZ-Z-SnEPwXC80qgmcXhA/s1600/DSC02763.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQWpUuOw_Mb7cOipHk_Y8AyWFn_vJEhTZyvKB89QvO5kOknvQTPd9Nq9AsKdIOslA04uQX8IUsduha_ykWq6UMgy2hoDdg6FE-GtADlhHmZklyJj-msmaQBEZ-Z-SnEPwXC80qgmcXhA/s640/DSC02763.ARW" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">150g bulgur wheat</span><br />
<span style="font-family: "verdana" , sans-serif;">2 bunches of mint (100g each), stalks removed</span><br />
<span style="font-family: "verdana" , sans-serif;">1 large bunch flat leaf parsley (150g)</span><br />
<span style="font-family: "verdana" , sans-serif;">600g large tomatoes</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 red onion</span><br />
<span style="font-family: "verdana" , sans-serif;">2 lemon, juice and zest </span><br />
<span style="font-family: "verdana" , sans-serif;">9 tsp olive oil</span><br />
<span style="font-family: "verdana" , sans-serif;">salt & pepper</span><br />
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">Halloumi
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</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">1. cook the bulgur wheat until tender, drain</span><br />
<span style="font-family: "verdana" , sans-serif;">2. whilst its cooking, chop the parsley and mint</span><br />
<span style="font-family: "verdana" , sans-serif;">3. add in the chopped tomatoes, and finely chopped red onion</span><br />
<span style="font-family: "verdana" , sans-serif;">4. add in the bulgur wheat, along with the lemon juice, zest and olive oil. season to taste.set aside</span><br />
<span style="font-family: "verdana" , sans-serif;">5. meanwhile, on a hot pan, grill the halloumi until golden brown on both sides.</span><br />
<span style="font-family: "verdana" , sans-serif;">6. once the halloumi is cooked, serve and enjoy</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXVeoYzEraaYv1SxUHP05Q3ccYF7I11uzTOA58MvU4Te4cqQ4VaskFMT5l_d2phSLskzXMLtVpXKbxWsi9GqH8MTLbhIGRsKYOei6INNvwd7BiD-1_8s7jBnjPyn079P-5SaKCqSemCg/s1600/DSC02774.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXVeoYzEraaYv1SxUHP05Q3ccYF7I11uzTOA58MvU4Te4cqQ4VaskFMT5l_d2phSLskzXMLtVpXKbxWsi9GqH8MTLbhIGRsKYOei6INNvwd7BiD-1_8s7jBnjPyn079P-5SaKCqSemCg/s640/DSC02774.ARW" width="640" /></a></div>
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Emmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.com0tag:blogger.com,1999:blog-2963081935553342517.post-74231841095347417972015-10-20T17:00:00.000+01:002015-10-20T17:00:00.727+01:00Raw Flapjack Squares<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;">If you wanted a quick and healthy, but filling snack, then nothing fits the bill more perfectly than this. Perfect for making the night before, then chucking it in your bag in the morning. Before eating it as your lunch, on the train home, because people consistently don't give you a break ,and you end up eating lunch at home around 5, which is almost tea time. So this is the perfect snack, to keep back the hunger, without missing tea. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtlu4fu0NWumrURC717DC0XLHh6c3uHkUomZ4S3tDZUgOxKXsA-zvpo8xroVW4PPNlOZBoswNWriB0OxcHKk8C1N8SsBGkLaqdTdj8-yPh59RE6o97-qDUIGl-w-HoSi3C_U-Suv76UEs/s1600/DSC02597.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtlu4fu0NWumrURC717DC0XLHh6c3uHkUomZ4S3tDZUgOxKXsA-zvpo8xroVW4PPNlOZBoswNWriB0OxcHKk8C1N8SsBGkLaqdTdj8-yPh59RE6o97-qDUIGl-w-HoSi3C_U-Suv76UEs/s640/DSC02597.ARW" width="640" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">As you can see in the photos i did two versions of this: One, i left the oats whole, to give more of a bite, and make it more flapjack like; Two, i blended the oats up finer to make oat flour, and make it more like a soft oaty cookie. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjalfJBNjRHzkf8tDqzKsTp0fMc5YuUP2Mr9hyphenhyphen8U0JtEOqc7Beg02Gyckf75Q9rrCNN-ywqYCRbz95921DjTsUG3jKuzogriVG1sFXrWbe66dlmGwNrY3XxKdbK6dE0wuIlQc__vciVUqo/s1600/DSC02598.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjalfJBNjRHzkf8tDqzKsTp0fMc5YuUP2Mr9hyphenhyphen8U0JtEOqc7Beg02Gyckf75Q9rrCNN-ywqYCRbz95921DjTsUG3jKuzogriVG1sFXrWbe66dlmGwNrY3XxKdbK6dE0wuIlQc__vciVUqo/s640/DSC02598.ARW" width="640" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">I used chocolate chips in one of the bars, but not in the other, and can't say which i preferred, just what i was in the mood for. If you don't like chocolate, but still want to add something in, dried fruit such as apricot would work well, or if you're on of those extremely healthy types, add in seeds such as sesame or chia.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZXuHOloTvEZ1ZwkIGa3IjkfKNOCbh3i9IzP1Oh3EfMsW1kGgC69LUe_C8mirQsCqAVrtZ-V_-iDAU2zZ_skwaIGMoNr3C0OW4rKF6RIGhM2rb0Fg88cON05PI7s0_NNcxyO9j5FoRvK4/s1600/DSC02600.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZXuHOloTvEZ1ZwkIGa3IjkfKNOCbh3i9IzP1Oh3EfMsW1kGgC69LUe_C8mirQsCqAVrtZ-V_-iDAU2zZ_skwaIGMoNr3C0OW4rKF6RIGhM2rb0Fg88cON05PI7s0_NNcxyO9j5FoRvK4/s640/DSC02600.ARW" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVdvZLy91grlV55D_qN36F95KEtBQXcHDGZuQniyJHFQDLzqLccuz149RE8493TxRaemvhiWyizT7L3Tm79ToZrQsLyi22lLawABuDFdkkcpRhISv2FnZrxr-LSJueByelR2exxmYwwM/s1600/DSC02595.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVdvZLy91grlV55D_qN36F95KEtBQXcHDGZuQniyJHFQDLzqLccuz149RE8493TxRaemvhiWyizT7L3Tm79ToZrQsLyi22lLawABuDFdkkcpRhISv2FnZrxr-LSJueByelR2exxmYwwM/s640/DSC02595.ARW" width="640" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">Ingredients</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
2 tbsp coconut oil</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp almond milk or other dairy free milk (i used oat)</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup dark brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup oat flour (i just blended the same amount of oats up, until fine)</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup ground almonds</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup chocolate chips/ chunks </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1. melt the coconut oil</span><br />
<span style="font-family: Verdana, sans-serif;">2. stir in the milk and sugar</span><br />
<span style="font-family: Verdana, sans-serif;">3. mix in the flour, almonds and chocolate if using</span><br />
<span style="font-family: Verdana, sans-serif;">4. press flat between greaseproof paper, and pop in the fridge until firm</span><br />
<span style="font-family: Verdana, sans-serif;">5. cut into squares or bars, then keep in the fridge until consumed </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8NNZbgsyiJt2svy8FPWpx7wNkDxGRndNkrBwX0ZfuMl4TqPbQlVjoLNm4iEdcbSB7-fqJyV7X175-ypLulINg8gQaAXGkPW5i8SIJlVznAtzifTartJDeFNHMAvevUVSN7CEOz-IlCs/s1600/DSC02596.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8NNZbgsyiJt2svy8FPWpx7wNkDxGRndNkrBwX0ZfuMl4TqPbQlVjoLNm4iEdcbSB7-fqJyV7X175-ypLulINg8gQaAXGkPW5i8SIJlVznAtzifTartJDeFNHMAvevUVSN7CEOz-IlCs/s640/DSC02596.ARW" width="640" /></a></div>
<span id="goog_920573092"></span><span id="goog_920573093"></span><br />Emmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.com1tag:blogger.com,1999:blog-2963081935553342517.post-52749130896283408352015-09-25T08:00:00.001+01:002015-09-25T08:00:04.967+01:00Griddled Courgette with Mozzarella & Sweet Chilli Dressing<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;">Sadly, the only courgette recipe this year (completely forgetting about <a href="http://kiwiheartsbaking.blogspot.com/2015/05/chargrilled-courgettes-aubegine-and.html" target="_blank">this one</a>). Unless you don't like courgettes, then "yay" for you!! Luckily for both my sisters, Dad only planted 2 plants, and this year wasn't a very good for year, for growing courgettes! Meaning it was a very sad year for me. Normally, we grow so many that we end up giving loads away, but this year we had to buy some, i know shock horror!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBdh5YwuEuynywazU6ezzULH3Kh4W2SNsYKMplmmJFplil96alsmR42jkcW26XeiMawX4XsuOb4L6Gm-jVpo3oSKTbeqtUs-4IRHalvM0RDUomYI_00cwYL-sFUTvW0DCG-sslbSc8NA/s1600/DSC02921.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBdh5YwuEuynywazU6ezzULH3Kh4W2SNsYKMplmmJFplil96alsmR42jkcW26XeiMawX4XsuOb4L6Gm-jVpo3oSKTbeqtUs-4IRHalvM0RDUomYI_00cwYL-sFUTvW0DCG-sslbSc8NA/s640/DSC02921.ARW" width="640" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">Since i love courgettes, and I'm always trying to find new recipes, when i came across this one, i did i little excited dance. Its fits my claim "i could eat mediterranean food every day, for the rest of my life" (not that i am) quite nicely. With several of my most loved ingredients, namely the mozzarella (of course, it's in the top 5 favourite cheeses list!!) and the basil.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA54Yu4TraX5Hm0H-Kn9orWxP7eaxH6v3x_OiFQgg8sqGLqOQNoVlVlGxzjer6zsRv3DWUJbeZI86GYNkaspUsMkPkTVLNldN2olm-Q2qDncOOs0m2odEnSWjsP5MUsYknr7LT2k4ys1k/s1600/DSC02922.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA54Yu4TraX5Hm0H-Kn9orWxP7eaxH6v3x_OiFQgg8sqGLqOQNoVlVlGxzjer6zsRv3DWUJbeZI86GYNkaspUsMkPkTVLNldN2olm-Q2qDncOOs0m2odEnSWjsP5MUsYknr7LT2k4ys1k/s640/DSC02922.ARW" width="640" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">The sauce is quite sweet on its own, but paired with the courgettes, it balances out. The sauce is also very versatile, and would work well with salmon and chicken, or if you reduce the sugar, it would make a great dipping sauce. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNRScVzAfjmLWHOv5BOsWrgogQuLQJDAUxfeCrBgdeYIr7sRj7Uz9c0waZ6D1-PptiaCr0oxTjnr1SoL2NYDIlYeZ6OH4rAHWSlNUZefBk78JXkyXLO1c5NTGAtqlT_55FovbrLrNrv6w/s1600/DSC02914.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNRScVzAfjmLWHOv5BOsWrgogQuLQJDAUxfeCrBgdeYIr7sRj7Uz9c0waZ6D1-PptiaCr0oxTjnr1SoL2NYDIlYeZ6OH4rAHWSlNUZefBk78JXkyXLO1c5NTGAtqlT_55FovbrLrNrv6w/s640/DSC02914.ARW" width="640" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">Serve as a side dish, with fish or chicken, or as a light lunch with added salad leaves to bulk it up a bit. We had it with grilled mackerel, and my <a href="http://kiwiheartsbaking.blogspot.com/2015/04/lemon-tomato-feta-quinoa-salad.html" target="_blank">quinoa salad</a>, not the most well planned, and everything works together beautifully meal, but one of the tastiest. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjjSra5lLcy4U_ytktADasrJz075fBlOychDauIVfwU_-S2_5ZglvCXPTUwS3qDEGWdZ6fZ56LwkAu9lkxGjqZ7amVudrmQfZfc0CjHjVR6lElNAGa2goVFSoZTxJWK3HOzBuzYcOP6eQ/s1600/DSC02912.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjjSra5lLcy4U_ytktADasrJz075fBlOychDauIVfwU_-S2_5ZglvCXPTUwS3qDEGWdZ6fZ56LwkAu9lkxGjqZ7amVudrmQfZfc0CjHjVR6lElNAGa2goVFSoZTxJWK3HOzBuzYcOP6eQ/s640/DSC02912.ARW" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWD6iYsvt6sTT8vUkV0UvbUpSJh2s81CPkZZbswKi7ms5rREehfmfgAKHbWtZpwfy-tdjNM4JoWhcsnIgcxz5l6dACfiBPbVyQfpOehz-gWKf7PR_scRYKjI3HKlgVl80TcQHK-9ydd3E/s1600/DSC02898.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWD6iYsvt6sTT8vUkV0UvbUpSJh2s81CPkZZbswKi7ms5rREehfmfgAKHbWtZpwfy-tdjNM4JoWhcsnIgcxz5l6dACfiBPbVyQfpOehz-gWKf7PR_scRYKjI3HKlgVl80TcQHK-9ydd3E/s640/DSC02898.ARW" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWcgNoFXNvmyloEZlBn2jDGuMPTtu1Gzz8YXcTBBPVSQzRgaiqHShxwcFZaSqlngrSxxIZEjxzwIEfRbcqFBiO6KAThu3f3Cztp0Ziu-iMVaxIzCCaagU8u4J7db9lfT8-duJb1YZr2ms/s1600/DSC02929.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWcgNoFXNvmyloEZlBn2jDGuMPTtu1Gzz8YXcTBBPVSQzRgaiqHShxwcFZaSqlngrSxxIZEjxzwIEfRbcqFBiO6KAThu3f3Cztp0Ziu-iMVaxIzCCaagU8u4J7db9lfT8-duJb1YZr2ms/s640/DSC02929.ARW" width="640" /></span></a></div>
<u><span style="font-family: Verdana, sans-serif;">Ingredients</span></u><br />
<span style="font-family: Verdana, sans-serif;">100g caster sugar</span><br />
<span style="font-family: Verdana, sans-serif;">150ml rice wine vinegar</span><br />
<span style="font-family: Verdana, sans-serif;">2 cloves garlic, finely chopped</span><br />
<span style="font-family: Verdana, sans-serif;">3 large chillis, deseeded and finely chopped</span><br />
<span style="font-family: Verdana, sans-serif;">700g courgettes</span><br />
<span style="font-family: Verdana, sans-serif;">1 ball of mozzarella</span><br />
<span style="font-family: Verdana, sans-serif;">olive oil</span><br />
<span style="font-family: Verdana, sans-serif;">basil leaves, to finish</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1. In a small pan, heat the sugar and vinegar with 150ml water. once the sugar has dissolved, add in the garlic and the chilli. Simmer gently for 20mins until reduced and syrupy. Set aside to cool completely.</span><br />
<span style="font-family: Verdana, sans-serif;">2. Slice the courgettes finely. Toss in oil and seasoning.</span><br />
<span style="font-family: Verdana, sans-serif;">3. Heat the griddle pan or barbecue to hot.Cook the courgettes, until tender and charred.</span><br />
<span style="font-family: Verdana, sans-serif;">4. Arrange on a serving plate, tear over the mozzarella and drizzle with the dressing. Scattered with basil. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRNCaraQyNlmaAKeEb1HKP-EiSgx4yKIB3lMZm_gSMvz5Sw4RNF_urya_Z-1vpTFSNcq0BROQfiviIvCDYHzO3kdhjEWOv-xH1z333h6MqnbpiQJIPhbpv8aW0SArSZ11ER-G59Gvh6xQ/s1600/DSC02913.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRNCaraQyNlmaAKeEb1HKP-EiSgx4yKIB3lMZm_gSMvz5Sw4RNF_urya_Z-1vpTFSNcq0BROQfiviIvCDYHzO3kdhjEWOv-xH1z333h6MqnbpiQJIPhbpv8aW0SArSZ11ER-G59Gvh6xQ/s640/DSC02913.ARW" width="640" /></a></div>
<br />Emmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.com0tag:blogger.com,1999:blog-2963081935553342517.post-67840901068635515292015-09-22T17:00:00.000+01:002015-09-22T17:06:12.266+01:00Orange and Poppy Seed Cake<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;">I'm using the excuse that it wasn't my oven; As my defence, that the cake wasn't cooked enough; It obviously wasn't that, I didn't read the recipe properly, and the oven was supposed to be set at 160 instead of 180. That's also obviously, why the background has been occasionally changing recently, since I've been making full use of the house my mum house/dog sits for; by borrowing their kitchen of course! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLiluJqLshvIcLgS5hUtzbK5HxwZnW25FNqNAkctMyD_DRCsLEYTfihur32G8Hq6QF3jyj5VkzrxCobbvqZtTpialF41Krlrr750TXzmYua7FqyvvTCodJ09Cgy5z1XHV8vRPYdzcNYLU/s1600/DSC02864.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLiluJqLshvIcLgS5hUtzbK5HxwZnW25FNqNAkctMyD_DRCsLEYTfihur32G8Hq6QF3jyj5VkzrxCobbvqZtTpialF41Krlrr750TXzmYua7FqyvvTCodJ09Cgy5z1XHV8vRPYdzcNYLU/s640/DSC02864.ARW" width="640" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">This is now the second citrus fruit, and poppy seed cake in a row, after <a href="http://kiwiheartsbaking.blogspot.com/2015/06/lemonpoppyseedcakewithlemonbuttercream.html" target="_blank">this one</a>. I do like them, I promise!(well it was my birthday cake) I'm not just trying to use the packet of poppy seeds up, like you all think. I love the slight crunch, and the nuttiness they give the cake. If your making the cake for a special occasion, then toasting the seeds will enhance their flavour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrnRIxB31QxlALRYNPSYzjQrVnhCxCq7VyEG7o__LNad3xLaQChlba08GA2JxquGwk8NG5wKRIVhRfFIi1cqRNMBT4rx7ZxZlHzEIfu-utXIm-_6xMjgGoUG1RkNQOub6wkQVvtXDDMcg/s1600/DSC02843.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrnRIxB31QxlALRYNPSYzjQrVnhCxCq7VyEG7o__LNad3xLaQChlba08GA2JxquGwk8NG5wKRIVhRfFIi1cqRNMBT4rx7ZxZlHzEIfu-utXIm-_6xMjgGoUG1RkNQOub6wkQVvtXDDMcg/s640/DSC02843.ARW" width="640" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">If you don't like orange marmalade, then feel free to change it to a different marmalade, such as lime, or lemon. Also feel free to swap the marmalade top, with a sugar crust (just mix granulated sugar and orange juice together, use <a href="http://kiwiheartsbaking.blogspot.com/2014/03/lemon-drizzle-cake.html" target="_blank">this recipe</a> for it). If you don't like poppy seeds, then feel free to take them out.</span><br />
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<span style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcrJrMHkWZVfZWRP2riYvc4ckf0hS67Ia8TQIOGiRyW5e6LMQatrmBm6lE-PjdS9NvH_CVi0uKLPdVUAF9QvUZAbj_WOLDLC0vRc7U9yJCDF2DW6zFpIvomewgnS-CDARQDFFFI6oghcg/s1600/DSC02848.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcrJrMHkWZVfZWRP2riYvc4ckf0hS67Ia8TQIOGiRyW5e6LMQatrmBm6lE-PjdS9NvH_CVi0uKLPdVUAF9QvUZAbj_WOLDLC0vRc7U9yJCDF2DW6zFpIvomewgnS-CDARQDFFFI6oghcg/s640/DSC02848.ARW" width="640" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients </u></span><br />
<span style="font-family: Verdana, sans-serif;">3 tbsp thick cut marmalade</span><br />
<span style="font-family: Verdana, sans-serif;">150g plain yogurt</span><br />
<span style="font-family: Verdana, sans-serif;">3 eggs</span><br />
<span style="font-family: Verdana, sans-serif;">175g caster sugar</span><br />
<span style="font-family: Verdana, sans-serif;">200g self raising flour</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp baking powder</span><br />
<span style="font-family: Verdana, sans-serif;">175g butter</span><br />
<span style="font-family: Verdana, sans-serif;">zest of orange</span><br />
<span style="font-family: Verdana, sans-serif;">5 tsp poppy seeds</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">for the sticky top:<br />juice 1/2 orange</span><br />
<span style="font-family: Verdana, sans-serif;">5 tbsp marmalade</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1. preheat the oven to 160<span style="background-color: white; line-height: 18.2000007629395px;">°c. </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 18.2000007629395px;">2. butter and line a loaf tin </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="line-height: 18.2000007629395px;">3. melt the marmalade into a small pan or microwave, then beat in the yogurt and leave to cool</span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 18.2000007629395px;">4. put the remaining cake ingredients into a bowl and beat until smooth</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="line-height: 18.2000007629395px;">5. quickly beat in the yogurt and marmalade mix, and pour into the tin( it will be quite runny).Don' smooth and level the top to encourage a crack in the middle.</span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="line-height: 18.2000007629395px;">6. bake for 1hr- 1hr 10mins, until golden and well risen, loosely cover if its getting too brown</span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="line-height: 18.2000007629395px;">7. meanwhile, while heat the orange juice and marmalade in a small pan, until combined and thick, but still runny glaze</span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="line-height: 18.2000007629395px;">8. spoon over the topping, while it's still warm </span></span></span><br />
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<br />Emmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.com1tag:blogger.com,1999:blog-2963081935553342517.post-41066555309119444972015-09-15T08:00:00.000+01:002015-09-15T08:00:00.983+01:00Coconut and Apricot Slice<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;">Writing about these is making me want one so badly, and yes, you probably here that a lot on blogs, but honestly this is one of my favourite bakes. Luckily for me; one sister didn't like it, the other was going through a vegan stage, my mum was away dog/house sitting, and my dad tends to forget about the things i bake, if they're in the cupboard. So as you can imagine, i had a lot to eat myself, not that i minded too much.</span></div>
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<span style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMx5ZN4Ud8W10k2Ut5blLD8VYHUV5r_3M55vg4MML4WDMLxCXRFsl-0bL-yUWsrYm-qSIo7AyQTBQcjRLjS8tIUTDvk8Leia4CUjm6DyDAD7bwdgmADQECCFj4KRfzalSItzhYCaeALRc/s1600/DSC02816.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMx5ZN4Ud8W10k2Ut5blLD8VYHUV5r_3M55vg4MML4WDMLxCXRFsl-0bL-yUWsrYm-qSIo7AyQTBQcjRLjS8tIUTDvk8Leia4CUjm6DyDAD7bwdgmADQECCFj4KRfzalSItzhYCaeALRc/s640/DSC02816.ARW" width="640" /></a></span></div>
<span style="font-family: Verdana, sans-serif;">If you wanted something sweet, bite size and that pairs together so well, like carrot and cumin, apple and cinnamon, then look no further. The sweetness of the biscuit, and condensed milk, with the tartness of the apricot and then the lemon icing, topping off the perfect crunch, to chew ratio underneath. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc56Gtf80G4SvORgJXFRFvMfxDWf3ZxkBcf0Gwr84qH3xSHVkm74IqLAx52LnzWrM7UMdRmzv31T9kcXlZ6stIpIJh5VOgAdiQjP5UApZuy0y8vGtpLmhcoCveC0Laaj1E9cde6ybbo2w/s1600/DSC02819.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc56Gtf80G4SvORgJXFRFvMfxDWf3ZxkBcf0Gwr84qH3xSHVkm74IqLAx52LnzWrM7UMdRmzv31T9kcXlZ6stIpIJh5VOgAdiQjP5UApZuy0y8vGtpLmhcoCveC0Laaj1E9cde6ybbo2w/s640/DSC02819.ARW" width="640" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">Personally, I love apricots and wouldn't change them, but if you don't, raisins would work just as well. I used digestive biscuits, but any plain, sweet biscuit would do the job. I also added lemon zest to the icing, and extra lemon juice because I love lemon, as you might know, if you've been reading my blog for a while. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh66VOMz_IQgywN8lOoW_bc467KkNsLZNkVIGzW3SBvDlySDifNf6Ab3s8w71MMuYtQjI-8_StgY5g72RfGFbzY11h7d5VDRDoimWdkg37QIyU88o2qlrWBJMG2w5Elaw8v4dKSznVjQLk/s1600/DSC02821.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh66VOMz_IQgywN8lOoW_bc467KkNsLZNkVIGzW3SBvDlySDifNf6Ab3s8w71MMuYtQjI-8_StgY5g72RfGFbzY11h7d5VDRDoimWdkg37QIyU88o2qlrWBJMG2w5Elaw8v4dKSznVjQLk/s640/DSC02821.ARW" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">I don't particularly like super thick icing on slices, so i halved the original recipe, but feel free to double the one below, if you like thicker icing. I also pressed in extra coconut, to make it look pretty, since my icing lost its shine, as i kept touching it, but if your more skilled than me, and can create a flat and shiny surface, then go ahead!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVlap_3xgxJ50GX0ewlwpEiPHBKghXo4vBC1SgTqZlsjwe2J_tEL-lW6fEo4kWzI_Fbw1w-wJXYFimSHD89oIGeR6nk7TP5zPUvoG-WZC02GXOeL9dKtN50O6Ayuj0YFZnvBMuVa3hA04/s1600/coconut+and+apricot+slice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVlap_3xgxJ50GX0ewlwpEiPHBKghXo4vBC1SgTqZlsjwe2J_tEL-lW6fEo4kWzI_Fbw1w-wJXYFimSHD89oIGeR6nk7TP5zPUvoG-WZC02GXOeL9dKtN50O6Ayuj0YFZnvBMuVa3hA04/s640/coconut+and+apricot+slice.jpg" width="428" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"><br />
<u>Ingredients</u></span><br />
<span style="font-family: Verdana, sans-serif;">100g butter</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup condensed milk</span><br />
<span style="font-family: Verdana, sans-serif;">375g digestives, crushed</span><br />
<span style="font-family: Verdana, sans-serif;">150g dried apricots, finely chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup desiccated coconut</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp lemon juice</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
<u>icing</u></span><br />
<span style="font-family: Verdana, sans-serif;">25g butter</span><br />
<span style="font-family: Verdana, sans-serif;">1.5 tbsp boiling water</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp lemon juice</span><br />
<span style="font-family: Verdana, sans-serif;">zest of 1 lemon</span><br />
<span style="font-family: Verdana, sans-serif;">1 3/4 icing sugar</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
1. melt the butter and condensed milk. bring to the boil and simmer for 2 mins.Remove from the heat</span><br />
<span style="font-family: Verdana, sans-serif;">2. Add the crushed biscuits, apricots, coconut and lemon juice. Mix well.</span><br />
<span style="font-family: Verdana, sans-serif;">3. press into 30cm x 24 cm lined baking tin. Pop in the fridge until set, then ice.</span><br />
<span style="font-family: Verdana, sans-serif;">4. For the icing: Melt butter and mix with the boiling water, icing sugar, lemon zest, and juice to a smooth consistency</span><br />
<span style="font-family: Verdana, sans-serif;">5. Spread over base. Press into extra coconut if desired, and once set, cut into squares </span><br />
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<br />Emmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.com0tag:blogger.com,1999:blog-2963081935553342517.post-47050770129863232222015-08-23T09:00:00.000+01:002015-08-23T09:00:00.446+01:00Fluffy Yoghurt Pancakes with Roasted Rhubarb<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">The Sunday Post- </span></div>
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<span style="font-family: Verdana, sans-serif;">There's nothing better than picking something,cooking it, then eating all within an hour. Then serve the freshly picked Rhubarb with a sunday staple, pancakes, with creamy greek yoghurt for a perfect S</span><span style="font-family: Verdana, sans-serif;">unday breakfast. Welł, it would be perfect if I didn't have to get up, and make it myself, but sadly neither of my cats have quite worked out how to do that yet, so I'll have to make it myself for a while yet (forever).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3R93ExVaxkMldlM6oE88cwh3a7znz1LTMA4ySQC99oyyCZ03KLN_dsDv5ouAy2P75ZgBS4NLgqlJLKuL7ftJjP7GhyphenhyphenchgDOkt9vfhxJ3t0JsjyKWU0Ak9fhF7T5NxJtD4PdwepyM-azI/s1600/DSC02361.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3R93ExVaxkMldlM6oE88cwh3a7znz1LTMA4ySQC99oyyCZ03KLN_dsDv5ouAy2P75ZgBS4NLgqlJLKuL7ftJjP7GhyphenhyphenchgDOkt9vfhxJ3t0JsjyKWU0Ak9fhF7T5NxJtD4PdwepyM-azI/s640/DSC02361.ARW" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;">The fluffy yoghurt pancakes with a slight tartness, pair wonderfully well with the sweet and sharp rhubarb(wow.didn't realise how much that sounded like Masterchef!) If you don't have time to roast rhubarb, it also works well with yoghurt and fresh seasonal fruit, such as nectarines or try a <a href="http://kiwiheartsbaking.blogspot.com/2015/02/dairy-free-coconut-spelt-pancakes.html" target="_blank">quick berry sauce</a>. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizZOUr2MLWcBOmsrTT3gxgeIfdxsY5YVoqdZ1j-tsdh7TPPM-ycKw858nGZjKnXtuIodibmrbx2LMz_FwSg3i20oWUHSAQANY5fjf9XASdwuOku9taE10_7E0yDRAFsnYVrr0oSflYA3g/s1600/DSC02327.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizZOUr2MLWcBOmsrTT3gxgeIfdxsY5YVoqdZ1j-tsdh7TPPM-ycKw858nGZjKnXtuIodibmrbx2LMz_FwSg3i20oWUHSAQANY5fjf9XASdwuOku9taE10_7E0yDRAFsnYVrr0oSflYA3g/s640/DSC02327.ARW" width="640" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">I just like roasting the rhubarb with just with sugar, but feel free to add spices such as cinnamon, or orange zest would work particularly well.</span><span style="font-family: Verdana, sans-serif;">The leftovers can be served with porridge in the morning, or with a crumble topping or granola for a quick dessert. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO3_OzVwhaArCejxAx-6BEL5Cmo6eV8TSbRkuEckhg_dxmOfp-meiXOBK8JW-wtRzAgq5loRQodASFMQ2WKifCKmG48A8DCqaew-AM-XMpAkUhxOGe2wk0H362OBkoFt6KdnHq2VbcMNQ/s1600/DSC02333.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO3_OzVwhaArCejxAx-6BEL5Cmo6eV8TSbRkuEckhg_dxmOfp-meiXOBK8JW-wtRzAgq5loRQodASFMQ2WKifCKmG48A8DCqaew-AM-XMpAkUhxOGe2wk0H362OBkoFt6KdnHq2VbcMNQ/s640/DSC02333.ARW" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients</span><br />
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<span style="font-family: Verdana, sans-serif;">Rhubarb</span><br />
<span style="font-family: Verdana, sans-serif;">sugar( i used three types, but that was just for photos)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">175g self raising flour</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp baking powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp caster sugar</span><br />
<span style="font-family: Verdana, sans-serif;">250g greek style yogurt</span><br />
<span style="font-family: Verdana, sans-serif;">3tbsp milk</span><br />
<span style="font-family: Verdana, sans-serif;">1 egg</span><br />
<span style="font-family: Verdana, sans-serif;">butter/ flavourless oil/ coconut oil</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1. wash the rhubarb, chop into even sized pieces</span><br />
<span style="font-family: Verdana, sans-serif;">2. pop in a roasting sprinkle over sugar, roast until tender</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3. when the rhubarbs cooked,mix together the flour, B.P, and sugar</span><br />
<span style="font-family: Verdana, sans-serif;">4. pour in the yogurt, milk, and the egg. whisk until a smooth thick batter is formed</span><br />
<span style="font-family: Verdana, sans-serif;">5. fry until golden and bubbles start to appear, then flip and fry until the other side is also golden </span><br />
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<span style="font-family: Verdana, sans-serif;">6. Serve with extra yoghurt and the rhubarb </span>
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Emmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.com0tag:blogger.com,1999:blog-2963081935553342517.post-34569908692621256572015-08-18T09:00:00.000+01:002015-08-18T09:05:10.045+01:00Coconut and Chocolate Balls<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;">Continuing with the recent coconut obsession; Which is healthy right? Perfect, accompanied by (several) an episode of Orphan Black, (the rediscovered unhealthy obsession!); or TV episode of your choice. The dark chocolate, makes them seem extremely healthy, even though they're not really, which may have resulted, in them being eaten extraordinarily quickly; which may, or may not have been consumed at breakfast.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLXBs2oRUZuFFv5d32OiRNQzQJmojIypOusynDFY5gmH0NHSqaKotTwvBRVtGo85f47v8D8hiOP_TgezK2t7xixcIbcKWsvgzfiUBmG4VaIn1ka5BNOdxCHIGwgCBmeD8YljtAIeuvD58/s1600/DSC02659.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLXBs2oRUZuFFv5d32OiRNQzQJmojIypOusynDFY5gmH0NHSqaKotTwvBRVtGo85f47v8D8hiOP_TgezK2t7xixcIbcKWsvgzfiUBmG4VaIn1ka5BNOdxCHIGwgCBmeD8YljtAIeuvD58/s640/DSC02659.ARW" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">To make them healthier they are coated in dark chocolate, but milk would also work well, especially you prefer things sweeter, as the coconut isn't that sweet. Or if you really want to push the boat out, dipping it half and half, would look pretty. Or if your giving these away as a gift, drizzling them with white chocolate would look great too. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaa1kym8DrDq9QRQqz4kgRSUnPEp6TNMX7G3e9Hdc6bHcVbcZujaxUx4pv2gQiQM-jo0vIQCnc5QTQEOnKfGm1AjnZQd5WS4APzm0KLUANWiBwRJ9wT0n523E2R7SNIVvIPUwVlrPbM-Q/s1600/coconut+bites.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaa1kym8DrDq9QRQqz4kgRSUnPEp6TNMX7G3e9Hdc6bHcVbcZujaxUx4pv2gQiQM-jo0vIQCnc5QTQEOnKfGm1AjnZQd5WS4APzm0KLUANWiBwRJ9wT0n523E2R7SNIVvIPUwVlrPbM-Q/s640/coconut+bites.jpg" width="428" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">I kept the dessicated coconut the same size, but feel free to blend it up finer,to make it more like a bounty bar. If you want something a bit different try adding zest of one lime, its really good trust me. Or if you love chocolate, adding cocoa powder would make a healthier version of <a href="http://kiwiheartsbaking.blogspot.com/2012/12/chocolate-rough.html" target="_blank">chocolate rough</a>, add more coconut oil, as it will make the mixture drier. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBAij905Qy6VbSROSXXoOF3-ydCkuEqgx5AnsJ7rmu1bYgz8fjXxxl4ihvyS3jJwxEBRq1G9Q8LrZ6VzwCrnLKfr-7krSOw2YpfQj-riyufCtXv1RKij7WO6EfS90JqmpAX8Athy1e4uI/s1600/coconut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBAij905Qy6VbSROSXXoOF3-ydCkuEqgx5AnsJ7rmu1bYgz8fjXxxl4ihvyS3jJwxEBRq1G9Q8LrZ6VzwCrnLKfr-7krSOw2YpfQj-riyufCtXv1RKij7WO6EfS90JqmpAX8Athy1e4uI/s640/coconut.jpg" width="428" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1 cup desiccated coconut</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp honey/maple syrup or similar</span><br />
<span style="font-family: Verdana, sans-serif;">2 1/2 tbsp coconut oil</span><br />
<span style="font-family: Verdana, sans-serif;">100g dark chocolate, melted</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1. melt the coconut oil, and mix in the honey or syrup</span><br />
<span style="font-family: Verdana, sans-serif;">2. stir in the coconut, and press into balls( i let the mixture firm up a little, in the fridge before rolling)</span><br />
<span style="font-family: Verdana, sans-serif;">3. once the balls are made, place in the fridge to firm up completely, about 30mins</span><br />
<span style="font-family: Verdana, sans-serif;">4. once set, dip in the melted chocolate, coating the surface</span><br />
<span style="font-family: Verdana, sans-serif;">5. chill until set</span><br />
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<br />Emmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.com2tag:blogger.com,1999:blog-2963081935553342517.post-48589351165287194772015-07-31T08:00:00.001+01:002018-05-05T17:32:19.726+01:00Caramalised Onion and Cheese Muffins<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;">Can we please, just take a moment, to appreciate that these beauty's exist. Both sweet and salty, and incredibly cheesy. Cheese is one of the best foods to grace the earth, and i think i would die, if i didn't have it for over a week. If you make these, and don't like them...., then I'm sorry we cannot be friends, as these are definitely my favourite savoury baking recipe, though my <a href="http://kiwiheartsbaking.blogspot.com/2015/05/cheese-and-tomato-scones.html" target="_blank">cheese scones</a> come a close second.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ9ahIy3cwtSBbKn676gen8aCNliN0YUQ8IuGuMYXEcMYJ6CGYh0LhnHiG65treHt66ckUj995Knha-VyiO37CtG8RmP0mdq6YT6jpHJy2DkhPXhCtLqlHcNGzEmdKT2kbcRxWGrr9ksA/s1600/DSC02415.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ9ahIy3cwtSBbKn676gen8aCNliN0YUQ8IuGuMYXEcMYJ6CGYh0LhnHiG65treHt66ckUj995Knha-VyiO37CtG8RmP0mdq6YT6jpHJy2DkhPXhCtLqlHcNGzEmdKT2kbcRxWGrr9ksA/s640/DSC02415.ARW" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;">For parties, i think this small size is easy, and gives you an excuse to eat more because "there small....". I regularly make them in a normal cupcake tin, as its easier to get out, and don't dry out as quickly. These are definitely one of those items to eat on the day, because they dry out quite quickly.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpLIFOkRU7GmLJu_kQiKGvTY81SHcwtVzWXeMzW3y2wUSP_SSC5PuixXeFVdts1nni3PcUHa7LGb1s25cbulihe6qOoZdD9MhTxorSpBdVjmVfXCnqFEeqnoCriG1aP5hyphenhyphenSrVYaIoGkk/s1600/DSC02414.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpLIFOkRU7GmLJu_kQiKGvTY81SHcwtVzWXeMzW3y2wUSP_SSC5PuixXeFVdts1nni3PcUHa7LGb1s25cbulihe6qOoZdD9MhTxorSpBdVjmVfXCnqFEeqnoCriG1aP5hyphenhyphenSrVYaIoGkk/s640/DSC02414.ARW" width="640" /></span></a><br />
<span style="font-family: "verdana" , sans-serif;">I'm still in the process of finding the exactly right amount of sugar for my taste buds, so keep adjusting it to your own, but this is what I've found is roughly the right amount. If you don't have panko breadcrumbs, don't worry, it's just as great without it. Also if you don't like one of the cheeses, feel free to swap it, or leave out.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOjiTrPHLwbVy_PDngeMD0sGDYRKLTmpDverBkhfeeln_6ToXqRZC2gi4dGLT8lX8fDT8Ef1zCcwasZMTb3FlKolV_uYlNJ3dGPJ-rUNZh_kZXasJl87YZ_cV1GCpcrOK3XXUK23o2RLU/s1600/DSC02411.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmy1rQH92dmSecSbcXgEgrqo0AIGfDfukNPrET72vBloOJwZm-Q0VgsCV1LgssFCc4KZamlcAIc6udbxI7VNoKCyK1yWCnWMGTGBQ651dfhsjSJQ6aDyKkHdG7LITAJLjM_l10sPaFO0g/s1600/cheese+muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmy1rQH92dmSecSbcXgEgrqo0AIGfDfukNPrET72vBloOJwZm-Q0VgsCV1LgssFCc4KZamlcAIc6udbxI7VNoKCyK1yWCnWMGTGBQ651dfhsjSJQ6aDyKkHdG7LITAJLjM_l10sPaFO0g/s640/cheese+muffins.jpg" width="428" /></a></div>
<span style="font-family: "verdana" , sans-serif;">If only i had this recipe, when i was in yr 7, and had to design a savoury muffin, in food tech. At the time my 11 year old mind was blown...what madness! It had to contain two vegetables, (classic example of school trying to make us healthier) but then olives were counted as a vegetable, so it wasn't too hard.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHh5MXVtuNt7W7XvICmckXxcvjHIERKKqdmy_Mi2_8cN9YU5fxuoiMTpmbVWAeiQ-8oCqUn82JdQ0T_Dg3JGgkvRlhpy0CCUQGevEfLh89srDyQ9Z-hSem8YZM8hgCQCbVv_Tv-kVXBM/s1600/DSC02407.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHh5MXVtuNt7W7XvICmckXxcvjHIERKKqdmy_Mi2_8cN9YU5fxuoiMTpmbVWAeiQ-8oCqUn82JdQ0T_Dg3JGgkvRlhpy0CCUQGevEfLh89srDyQ9Z-hSem8YZM8hgCQCbVv_Tv-kVXBM/s640/DSC02407.ARW" width="640" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif;">Ingredients </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">250g butter</span><br />
<span style="font-family: "verdana" , sans-serif;">40g caster sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">250g self raising flour</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tsp salt</span><br />
<span style="font-family: "verdana" , sans-serif;">1 egg</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 red onion</span><br />
<span style="font-family: "verdana" , sans-serif;">250g cheddar cheese grated</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tbsp chives</span><br />
<span style="font-family: "verdana" , sans-serif;">approx 250g crumbled cheese, e.g. feta, blue cheese</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">panko breadcrumbs, optional</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">1. saute the onions until caramelised, leave to cool</span><br />
<span style="font-family: "verdana" , sans-serif;">2. beat the butter and sugar together, until light and fluffy,</span><span style="font-family: "verdana" , sans-serif;">beat in the egg</span><span style="font-family: "verdana" , sans-serif;"> </span><br />
<span style="font-family: "verdana" , sans-serif;">3. fold in the flour and salt</span><br />
<span style="font-family: "verdana" , sans-serif;">4. gently fold in the cheddar cheese, caramelised onions, chives and crumbled cheese</span><br />
<span style="font-family: "verdana" , sans-serif;">5. spoon into moulds, top with panko breadcrumbs, and bake until 180</span><span style="background-color: white; font-size: 16px; line-height: 21.3333339691162px;"><span style="font-family: "verdana" , sans-serif;">° for 20 mins or until golden brown( they will "set", once out of the oven)</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="line-height: 21.3333339691162px;">6. leave to cool for 5 mins before removing.</span></span><span style="font-family: "verdana" , sans-serif;"><br /></span>
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<br />Emmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.com6tag:blogger.com,1999:blog-2963081935553342517.post-40955235959383162892015-07-28T09:00:00.000+01:002015-07-28T09:01:02.892+01:00Mango and Coconut Cream with Pistachio Brittle<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">If you wanted the quickest (homemade) dessert in the whole entire universe then look no further, because trust me this is quicker than walking to your local supermarket, and buying something, unless you live right outside a supermarket, and can run around it like Usain bolt.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCn8EvWbT-le7Q_K8QqsfqO3kJlnUX5Xws9kr90yeD_iKeooLmEN_Ksj6pOzA8DsCBy3v0kWXG2cQp3jKBiTs8GFvtCF6efgfjCK6atDvjR93rcHvEXd-ADAK4vb586H7gkJbyySTyAM/s1600/DSC02516.ARW" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCn8EvWbT-le7Q_K8QqsfqO3kJlnUX5Xws9kr90yeD_iKeooLmEN_Ksj6pOzA8DsCBy3v0kWXG2cQp3jKBiTs8GFvtCF6efgfjCK6atDvjR93rcHvEXd-ADAK4vb586H7gkJbyySTyAM/s640/DSC02516.ARW" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">I thought i might mention that it utterly delicious, but then for someone who could eat about 10 mangoes per day, and never get bored then i suppose i might be a bit biased. Whatever you do though, use alphonso mangoes! Oh, and once you've made the brittle, I would hide it away until you need it, because unless you have super strong will power, then you might find it magically disappears! </span></div>
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<span style="font-family: Verdana, sans-serif;">In this version photographed I used coconut cream (hence it's very white), instead of cream, which is a great option if your lactose intolerant, or if you prefer not to eat dairy/animal products. Instead of using a small expensive tins of coconut cream, I used a tin of coconut milk, and the solid part which had naturally separated (sainsburys own is the best to use), then just whipped it, with the same amount of cardamon. If you don't like cardamon, or want to freshen up the dessert, grated lime zest would also work well.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgRI-cCOZ1F0WuuZx2buelWyxePIC3ZFtiuUEmBg8DE5azsbeyxTJdyzxtWufZV0Cto6yAaTDXxXsLN9GGtdKM10QWE1T49xYIhVJBkI0IoaMTlFhQEkSkxnD5ZlhmlW_iIJQa07caSk/s1600/mango.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgRI-cCOZ1F0WuuZx2buelWyxePIC3ZFtiuUEmBg8DE5azsbeyxTJdyzxtWufZV0Cto6yAaTDXxXsLN9GGtdKM10QWE1T49xYIhVJBkI0IoaMTlFhQEkSkxnD5ZlhmlW_iIJQa07caSk/s640/mango.jpg" width="428" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Serves 4</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Ingredients</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">5 tbsp caster sugar</span><br />
<span style="font-family: Verdana, sans-serif;">50g shelled pistachios</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">300ml double cream, or coconut cream</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp caster sugar</span><br />
<span style="font-family: Verdana, sans-serif;">10 cardamon seeds, shelled, crushed into a powder</span><br />
<span style="font-family: Verdana, sans-serif;">400g alphonso mango puree, or flesh of a fresh mango blended</span><br />
<span style="font-family: Verdana, sans-serif;">fresh mint to garnish, optional</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1. Toast the pistachios until fragrant, roughly chop </span><br />
<span style="font-family: Verdana, sans-serif;">2. In a pan, heat the sugar with 1 tbsp water until it dissolves and cooks to a golden brown caramel</span><br />
<span style="font-family: Verdana, sans-serif;">3. Mix the pistachios into the sugar, and spread on baking paper and leave to cool</span><br />
<span style="font-family: Verdana, sans-serif;">4. whip the cream with the sugar and cardamon, until it forms soft peaks </span><br />
<span style="font-family: Verdana, sans-serif;">5. divide the mango between 4 glasses, spoon over the cream</span><br />
<span style="font-family: Verdana, sans-serif;">6. roughly break up the brittle, sprinkle over. top with a spring of mint.</span><br />
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<br />Emmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.com1tag:blogger.com,1999:blog-2963081935553342517.post-5892274824944482162015-06-28T09:30:00.000+01:002015-06-28T09:30:01.266+01:00Cinnamon Buns<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;">Well, i bet that title post is what made you click. There is no shame in admitting it, because those two words put together = heaven. Don't even try to deny it, because I know you would be lying, as no one can resist sugary, buttery, cinnamony goodness. There just so yummy, i get distracted and casually invent new words! </span></div>
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<span style="font-family: Verdana, sans-serif;">These are no ordinary cinnamon buns, as they are super rich and buttery. They are also folded in a traditional Nordic way, and as well as being loaded with cinnamon, they have cardamon in them as well. They are almost like a hybrid between croissants and cinnamon buns, as they have layers which are soft and flakey, almost pastry like.</span></div>
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Feel free to add your own flavours, such as vanilla or saffron, or if you don't like cardamom feel free to remove it. I also added a lot more cinnamon than the recipe suggests, the filling didn't taste that nice on its own, but since the cinnamon is distributed throughout 16 buns it tasted fine( and actually needed more to suit my tastes).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTz0-yS9c7gY_hoH1TJkiiyc3mptY1Ujb4848nY5R3cJPy0D5l3fzDNhhktEBqJ85vcR5chIcz93pC8rBsgwvWSsBA_akuFtbekCB0H84W9wOTvnjJBJO70ebVRdrAxExbDkcSihlIYbw/s1600/DSC02374.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTz0-yS9c7gY_hoH1TJkiiyc3mptY1Ujb4848nY5R3cJPy0D5l3fzDNhhktEBqJ85vcR5chIcz93pC8rBsgwvWSsBA_akuFtbekCB0H84W9wOTvnjJBJO70ebVRdrAxExbDkcSihlIYbw/s640/DSC02374.ARW" width="640" /></a></div>
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Ingredients<br />
<div>
<br /></div>
<div>
Dough</div>
<div>
135g caster sugar</div>
<div>
100g butter</div>
<div>
700g plain flour</div>
<div>
18g dried yeast</div>
<div>
1 egg</div>
<div>
200ml milk</div>
<div>
100ml cream</div>
<div>
<br /></div>
<div>
Filling</div>
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90g caster sugar</div>
<div>
150g unsalted <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">butter</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1-2 tbsp ground cinnamon</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1 tbsp cardamom seeds from pods, ground( to taste)</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br /></span></div>
<div>
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Glazing syrup </span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1 egg, beaten</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">50ml golden syrup or treacle, mixed with 1 tbsp water</span></div>
<div>
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2 tbsp caster sugar</span></div>
<div>
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br /></span></div>
<div>
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1. Beat together the butter a and sugar until light and fluffy</span></div>
<div>
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2. Add in the egg and beat for a further 2 mins</span></div>
<div>
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">3. Fold in the sifted flour and yeast, alternating with the milk and cream, until you have a smooth and slightly sticky dough</span></div>
<div>
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">4. Knead for 15 mins until the dough is smooth and elastic, cover and leave to rise in a warm place for 1 hour</span></div>
<div>
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">5. Shape the risen dough into a rectangle, roll out to 2cm thick, keeping in as much air as possible</span></div>
<div>
<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">6. Beat the butter and sugar together until light and fluffy, add in the cinnamon and cardamom to taste s</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">pread evenly over the dough</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">7. Fold the dough in half, the half again, keeping in a rectangle shape</span></div>
<div>
<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">8. Roll out again to 1.5 cm thick, cut the dough into 2cm wide strips, it should make about 16 strips</span></div>
<div>
<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">9. Roll each strip around 3 fingers twice, using your thumb as an anchor point, fold the end of the strip over the loops & tuck it under. Or roll into snail shapes.</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">10. Place onto lined baking tray, and cover with a tea towel, and allow to rise for 45 mins</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">11. Preheat the oven to 200</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">°c, </span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">gas 6</span></div>
<div>
<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">12. Brush the buns with beaten egg. And place in the oven for 10mins or until golden brown</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">13. Once cooked immediately brush with the syrup and sprinkle with sugar.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMIamwBw8vjTvc1RvIP98_oxAojUL02gRjYUh9pRZHgTT5K5jTybT4OIcLi3uR2r-FRwenykEPu6rsZaqPk-ArCcYPFoSahgob4qB94YuXjdLjt3S9XVFqKUbmC_cwZAtHIfGXYthFkE/s1600/DSC02381.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMIamwBw8vjTvc1RvIP98_oxAojUL02gRjYUh9pRZHgTT5K5jTybT4OIcLi3uR2r-FRwenykEPu6rsZaqPk-ArCcYPFoSahgob4qB94YuXjdLjt3S9XVFqKUbmC_cwZAtHIfGXYthFkE/s640/DSC02381.ARW" width="640" /></a></div>
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Emmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.com3tag:blogger.com,1999:blog-2963081935553342517.post-16851998697980704682015-06-23T09:00:00.000+01:002015-06-23T09:00:43.338+01:00Lemon and Elderflower Madeleines<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;">It's the same story every year; i make the</span><span style="font-family: Verdana, sans-serif;"> <a href="http://kiwiheartsbaking.blogspot.co.uk/2013/09/elderflower-cordial.html" target="_blank">elderflower cordial</a>, i give a couple bottles away, and then keep the rest for my family. As usual, i started looking for recipes that i can use it in, my <a href="https://uk.pinterest.com/EmMcleod1998/" target="_blank">pintrest</a> addiction being put to use for once! Since, i haven't used my madeleine tin yet (I've had it for a year!). I thought it was about time i christened it, and I'm glad i did, with something so delicious!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJz9sDtXxOOP5Xf9hbJtvZNJButhhRuaM32TXsdOPUffXLg7rd7JEU-zPkwvBAW5Q3rkKilfTyxvtImPM4Bn8GwhkNY73vMTTObathyLWfEpuBr6o6GSa4dS06cIsh_2aKit6TiTryGY/s1600/DSC02651.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJz9sDtXxOOP5Xf9hbJtvZNJButhhRuaM32TXsdOPUffXLg7rd7JEU-zPkwvBAW5Q3rkKilfTyxvtImPM4Bn8GwhkNY73vMTTObathyLWfEpuBr6o6GSa4dS06cIsh_2aKit6TiTryGY/s640/DSC02651.ARW" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">These are the perfect afternoon tea cakes, they look pretty without being a difficult and fiddly. Or ideally served, with a coffee, at breakfast, not to mention on a little Paris balcony, ideally with a view of the Eiffel tower.No? A girl can dream...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilyH-4vWJF0UaLF_iHT1xn-gwpgJrkN3U2biwnndL99NHyGaJZtex8ZhB7JyHkm8ZGOMvh3xbwG6x67KHOqG029sc8lquI94Gs-IxOE4j9ot42e98EzwqtGv2Uj65rc-DtX_pZXLsoxU8/s1600/DSC02636.ARW" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilyH-4vWJF0UaLF_iHT1xn-gwpgJrkN3U2biwnndL99NHyGaJZtex8ZhB7JyHkm8ZGOMvh3xbwG6x67KHOqG029sc8lquI94Gs-IxOE4j9ot42e98EzwqtGv2Uj65rc-DtX_pZXLsoxU8/s640/DSC02636.ARW" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Other than, that they look pretty, another reason why i like these, is that they let the elderflower "sing" on its own, unlike previous recipes which also contain fruit of some sort (but are just as delicious). If you want to you could add raspberry, just push them into the mixture, once in the moulds. If you don't have a madeleine tin, you could put it into mini cupcake tins, although it would look quite similar to my <a href="http://kiwiheartsbaking.blogspot.com/2015/06/canapes-elderflowerraspberryalmond.html" target="_blank">canape</a>. If you didn't have either of those tins then my <a href="http://kiwiheartsbaking.blogspot.co.uk/2014/08/blackberry-lime-and-elderflower-drizzle.html" target="_blank">blackberry,lime and elderflower slice</a>, might be a bit easier.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQFCarpi3j7U-W1X9JCKcGo2CGBySBwjxsTFSDUnlwDv0y3LbLj3RCSGAGuZ4Zf2MYJ70zzknuZdvlXua1ZqbiyPaQgdolhPM_owRxP5xSQmMfY5enGqgvyg1Y3LWDmSpIhQ-kFkJinw/s1600/lemon+madeleines+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQFCarpi3j7U-W1X9JCKcGo2CGBySBwjxsTFSDUnlwDv0y3LbLj3RCSGAGuZ4Zf2MYJ70zzknuZdvlXua1ZqbiyPaQgdolhPM_owRxP5xSQmMfY5enGqgvyg1Y3LWDmSpIhQ-kFkJinw/s640/lemon+madeleines+1.jpg" width="426" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgf_hzXFlKpk3ExXLEIiwvm3WzIiI88t4wK69YwwAG586pEb-zN8GDKZ3TYs00Rh974SdWXnpSmXfV6g1IP2dSd8FTqdgZEWbay-JckAZmbw0ZKj9c0pjP76z3tusR6YMqMfvn_59x34/s1600/elderflower+madelines+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgf_hzXFlKpk3ExXLEIiwvm3WzIiI88t4wK69YwwAG586pEb-zN8GDKZ3TYs00Rh974SdWXnpSmXfV6g1IP2dSd8FTqdgZEWbay-JckAZmbw0ZKj9c0pjP76z3tusR6YMqMfvn_59x34/s640/elderflower+madelines+2.jpg" width="426" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">2 eggs</span><br />
<span style="font-family: Verdana, sans-serif;">75g caster sugar</span><br />
<span style="font-family: Verdana, sans-serif;">100g plain flour, sifted </span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp baking powder</span><br />
<span style="font-family: Verdana, sans-serif;">75g melted butter, cooled</span><br />
<span style="font-family: Verdana, sans-serif;">zest 1 lemon</span><br />
<span style="font-family: Verdana, sans-serif;">3 tbsp <a href="http://kiwiheartsbaking.blogspot.co.uk/2013/09/elderflower-cordial.html" target="_blank">elderflower cordial</a> </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">melted butter to grease </span><br />
<span style="font-family: Verdana, sans-serif;">flour to grease</span>
<span style="font-family: Verdana, sans-serif;">elderflower syrup, to glaze</span><br />
<span style="font-family: Verdana, sans-serif;">icing sugar to dust(and make look beautiful and ladylike )</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1. Whisk the eggs and sugar together, until thick and pale and fluffy</span><br />
<span style="font-family: Verdana, sans-serif;">2. combine the butter, elderflower cordial and lemon zest</span><br />
<span style="font-family: Verdana, sans-serif;">3. fold in the sifted flour and baking powder, alternating with the butter mixture</span><br />
<span style="font-family: Verdana, sans-serif;">4. rest the mixture for about for 4 hrs, or longer(up to 3 days)</span><br />
<span style="font-family: Verdana, sans-serif;">5. when ready, preheat the oven to 200</span><span style="background-color: white; font-size: 16px; line-height: 19.8400001525879px;"><span style="font-family: Verdana, sans-serif;">°, gas mark 6</span></span><br />
<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;"><span style="line-height: 19.8400001525879px;">6. grease the moulds with melted butter, and dust with flour. place in the freezer for 2 mins to chill</span></span></span><br />
<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;"><span style="line-height: 19.8400001525879px;">7. fill each mould 3/4 full or almost full</span></span></span><br />
<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;"><span style="line-height: 19.8400001525879px;">8. bake for 8- 12mins depending on the size of your madeleines, or until golden and spring back when touched</span></span></span><br />
<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;"><span style="line-height: 19.8400001525879px;">9. brush immediately with elderflower syrup </span></span></span><br />
<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;"><span style="line-height: 19.8400001525879px;">10. dust with icing sugar to serve </span></span></span><br />
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<br />Emmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.com2tag:blogger.com,1999:blog-2963081935553342517.post-28034609403055367782015-06-19T09:30:00.000+01:002015-07-24T17:59:53.950+01:00Harissa Salmon with Lemon and Herb Giant Couscous<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;">Ending the week with my Birthday tea. I realise it was quite a few weeks ago, but haven't had time to share this with you yet, but i just had too, because it's just so good. Before you ask, and start accusing me of claiming my mums cooking, um no, I cooked my own birthday tea, as she was busy and i didn't want to wait( probably until next year). Before we continue, I would like to apologise for the salmon juices leaking onto the plate, I was in such a rush, I didn't have time to drain the salmon juices properly.</span></div>
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<span style="font-family: Verdana, sans-serif;">My favourite fish paired, with lemony couscous just a marriage made in heaven, obviously the lemon had something to do with( the obsession continues, i bought 10 lemons yesterday). I also love this recipe because, it's super quick and easy, just marinate the salmon before you go to work, chop the herbs up while you're waiting for the oven to heat up, then the it's only 10 mins until the salmon is ready!</span><br />
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<span style="font-family: Verdana, sans-serif;">I used wholewheat giant couscous, as it's healthier and gives a lovely nutty flavour, but feel free to use white giant couscous, or normal couscous would give the same effect. If you want something different, to impress someone, you could always use rose harissa, to give a delicate floral flavour. I served it with asparagus, as it was in season, and my birthday meal always has to contain asparagus, but feel free to swap it, with something else, or if you've already had your 5 a day, you can leave it out.</span><br />
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u></span></div>
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<span style="font-family: Verdana, sans-serif;">2 tbsp Harissa</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tbsp coriander seeds, crushed</span></div>
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<span style="font-family: Verdana, sans-serif;">Grated zest and juice of 1 lemon</span></div>
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<span style="font-family: Verdana, sans-serif;">5 salmon fillets, or one large 600g fillet</span></div>
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<span style="font-family: Verdana, sans-serif;">1000ml chicken/ vegetable stock</span></div>
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<span style="font-family: Verdana, sans-serif;">500g giant couscous </span></div>
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<span style="font-family: Verdana, sans-serif;">Olive oil</span></div>
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<span style="font-family: Verdana, sans-serif;">Handful fresh flat leaf parsley</span></div>
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<span style="font-family: Verdana, sans-serif;">Handful fresh mint</span></div>
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<span style="font-family: Verdana, sans-serif;">Handful fresh coriander</span></div>
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<span style="font-family: Verdana, sans-serif;">Salt and pepper</span></div>
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<span style="font-family: Verdana, sans-serif;">1. Mix half the lemon zest with Harissa, and crushed coriander seeds.</span></div>
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<span style="font-family: Verdana, sans-serif;">2. Rub the mixture over the salmon. Leave to marinate for 30 mins, or longer.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Preheat the oven to 170<span style="background-color: white; line-height: 19.8400001525879px;">°</span>c,</span><span style="font-family: Verdana, sans-serif;"> gas 3.</span></div>
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<span style="font-family: Verdana, sans-serif;">4. Whilst the ovens heating up, roughly chop the herbs</span></div>
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<span style="font-family: Verdana, sans-serif;">5. Roast the salmon for 10-12mins( it's ok for both sizes of fish, just bunch the individual fillets together, mine were just removed from the fridge), or until just cooked through. </span></div>
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<span style="font-family: Verdana, sans-serif;">6. Meanwhile, bring the stock to simmer, add the couscous, cook for 6-8 mins until tender. Drain.</span></div>
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<span style="font-family: Verdana, sans-serif;">7. Cool slightly, toss in the herbs, lemon zest and juice and oil. Season.</span></div>
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<span style="font-family: Verdana, sans-serif;">8. Flake over the salmon, serve with asparagus if wished. enjoy.</span></div>
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Emmahttp://www.blogger.com/profile/12189652507441334953noreply@blogger.com0