tag:blogger.com,1999:blog-27804476806617201412024-03-13T04:51:17.039+00:00FOOD, GLORIOUS FOOD!(and Wine, Wonderful Wine!)Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.comBlogger270125tag:blogger.com,1999:blog-2780447680661720141.post-63904004558647448962013-10-18T13:29:00.004+00:002013-10-18T13:29:59.861+00:00New beginnings<span style="font-size: large;">Hello</span> (hello, <span style="font-size: x-small;">hello</span>, <span style="font-size: xx-small;">hello</span>, ...)<br />
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Not sure that anyone will see this, but just in case, I thought you might like to know that I have started a new food blog over <a href="http://www.alittlebitgreedy.blogspot.com/">here</a> at <a href="http://www.alittlebitgreedy.blogspot.com/">A Little Bit Greedy</a>.<br />
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I do hope that you will pop on over and say 'hello'.Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.com0tag:blogger.com,1999:blog-2780447680661720141.post-90363082669074579962011-10-31T19:44:00.000+00:002011-10-31T19:44:04.553+00:00Foolproof fudge<div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHVXQpKguQf9VJA7NapSB9lBC9SqWWEAhMyLeM7mPW5hCz4PS11rn0eNJfbbNdUsdrSkoFit8-nwNUHmKQqRtMBOtYfoL7NCFCpucRCqEqZ2JYK23dVSBKYzA-9y3sRvhXdScn2u4O8Fo/s1600/162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHVXQpKguQf9VJA7NapSB9lBC9SqWWEAhMyLeM7mPW5hCz4PS11rn0eNJfbbNdUsdrSkoFit8-nwNUHmKQqRtMBOtYfoL7NCFCpucRCqEqZ2JYK23dVSBKYzA-9y3sRvhXdScn2u4O8Fo/s320/162.JPG" width="320" /></a></div><br />
Happy Halloween! <br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Whilst I understand some people's reservations about Halloween (I must admit I've been fairly aghast by the inches of shelf space devoted to this somewhat dubious occasion), I do like to see kids having fun. As such, I enter into the spirit of things and carve pumpkins and stock up on goodies to offer the trick or treaters that make their way to our door. It is just seven 'o clock and already the supplies are looking a little depleated - we've had a steady stream of witches, ghosts, gouls, grim reapers and skelletons since dark descended.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBC1suhk6Xcq9VxVB4Py-JFUg6rjOk5avuzqJQfh0PVfAwh-lBMl2ylpQfZTfgMKHJe3r-N3G6WtJpH0XM6u61HhrKW8mj2VYv8-Awro4hXtfYWt3wRp0X4auJoNmGBhzDkEIoSr9q5dY/s1600/129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBC1suhk6Xcq9VxVB4Py-JFUg6rjOk5avuzqJQfh0PVfAwh-lBMl2ylpQfZTfgMKHJe3r-N3G6WtJpH0XM6u61HhrKW8mj2VYv8-Awro4hXtfYWt3wRp0X4auJoNmGBhzDkEIoSr9q5dY/s320/129.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">First to go were the little bags of homemade fudge I made at the weekend. I've never had a great deal of success with fudge-making for some reason, but this time I've cracked it. It is a slightly cheaty recipe using condensed milk but I don't care as it tastes just as fudge should - sweet and creamy with that wonderful slightly granular texture. I'm particularly pleased that I finally decided to part with some cash and invest in a sugar thermometer (grand total £4.99). This meant I could relax and judge the moment to take my fudge of the heat by watching the thermometer rather than dropping bits into ice-cold water (...though works well too).</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwo-dSPacMor_pi07HqhXcTkMvyZVFt9OF6MDxsFlrFQY6BUeA5HEyVuUhF_X6uvPiw13dqiC79SZ4LNPjOatj0fmoG2Y1Oda5DV0a4oOVVFnGOp1t7weVJR4M24AeZldgoTh9I5D87Fk/s1600/125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwo-dSPacMor_pi07HqhXcTkMvyZVFt9OF6MDxsFlrFQY6BUeA5HEyVuUhF_X6uvPiw13dqiC79SZ4LNPjOatj0fmoG2Y1Oda5DV0a4oOVVFnGOp1t7weVJR4M24AeZldgoTh9I5D87Fk/s320/125.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">I'm a bit boring in that I like my fudge fairly plain - vanilla is best for me. But this recipe is easily spruced up with various additions - crystalised ginger is a winner, rum-soaked raisins another or walnuts and a dash or two of maple syrup go down well too. Chocolate chips, dried fruits or coffee are other ideas which may appeal.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Foolproof fudge</strong></div><div style="text-align: justify;">Adapted from <a href="http://www.carnation.co.uk/pudcasts/ultimate-fudge">this recipe</a> on the Carnation Condensed Milk website</div><div style="text-align: justify;">Makes approx. 60 squares</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGPmdfwilvbCwrt8tZEC1F7ZM1AKPRRqPsBgNO2-RROXz0fnu2gyCL36jGv09R6R2YBpyYKTtP8fbZ6cWClHQoA7SWdLb4Ac3WtZOWo3Rh0HGkWlYap62HVlcbFk61eOHBjduIfzSTR5s/s1600/128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGPmdfwilvbCwrt8tZEC1F7ZM1AKPRRqPsBgNO2-RROXz0fnu2gyCL36jGv09R6R2YBpyYKTtP8fbZ6cWClHQoA7SWdLb4Ac3WtZOWo3Rh0HGkWlYap62HVlcbFk61eOHBjduIfzSTR5s/s320/128.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><em>Ingredients:</em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1 397g tin of condensed milk</div><div style="text-align: justify;">150ml semi-skimmed milk</div><div style="text-align: justify;">450g light muscovado sugar (or any pale brown sugar)</div><div style="text-align: justify;">115g unsalted butter</div><div style="text-align: justify;">1.5 tsp vanilla extract</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. Grease and line an 8 or 9 inch square tin.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2. Tip all ingredients into a large heavy-based non-stick saucepan and heat over a low heat, stirring constantly until the sugar has disolved. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3. Bring to the boil and simmer for 10-15 minutes, stirring all the time, until the mixture has reached 'soft-ball' stage. This is when the mixture reaches 116C or when the mixture forms a soft ball when dropped into a bowl of ice-cold water.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4. At this stage, remove the pan from the heat and beat for around ten minutes until the mixture has become thick (but pourable/scrapable) and grainy.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">5. Pour and scrape into the prepared tin and leave for an hour or so to set before cutting into squares.</div><div style="text-align: justify;"><br />
</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOeaVmP22zVB-khoNf0U446jZ_6Jn9-KnY3eBGyWIwsoIzT3mLqka3ClWIZ1vheqPuQzhvkF-q0euTu55fSootb0YztDlG6xq_izMBwKpslEjvbkyM9Xapx6bF6tY-izVtNbiYr7QKGjk/s1600/159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOeaVmP22zVB-khoNf0U446jZ_6Jn9-KnY3eBGyWIwsoIzT3mLqka3ClWIZ1vheqPuQzhvkF-q0euTu55fSootb0YztDlG6xq_izMBwKpslEjvbkyM9Xapx6bF6tY-izVtNbiYr7QKGjk/s320/159.JPG" width="320" /></a></div>Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.com6tag:blogger.com,1999:blog-2780447680661720141.post-80256142308246121062011-10-20T10:35:00.000+00:002011-10-20T10:35:42.106+00:00Bengali yoghurt fish - Anjum Anand<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8YPFBcF3WUjkWTbfPA2xt2PZ9dohoYaiEIh7cg6h5l1bV4LaYjnu7YwfiNIo80VNT_Fpl3cb_oVEk21xBoX-ZlacSot5WwUX9DvSp_QeHdGrqARIzaoLLWSU9gbANcCZoZzOqInzL8DM/s1600/September+2011+017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8YPFBcF3WUjkWTbfPA2xt2PZ9dohoYaiEIh7cg6h5l1bV4LaYjnu7YwfiNIo80VNT_Fpl3cb_oVEk21xBoX-ZlacSot5WwUX9DvSp_QeHdGrqARIzaoLLWSU9gbANcCZoZzOqInzL8DM/s320/September+2011+017.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Just back from a fabulous fortnight holiday in Madeira - perfect weather, lots of relaxing and far too much food. Madeira is perhaps not the greatest of foodie destinations but we ate very well whilst there and enjoyed the wonderfully fresh produce available to us.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">More on Madeira at a later date, but for now I want to talk curries. My husband is a huge curry fan and, I have to say, that I'm pretty keen too. This was not always so. As a youngster I shunned anything with the remotest kick and steered well clear of all spicy food. It wasn't something we ate at home and it took some time before I changed my ways and started to experiment. It was some years before I began to understand that curry does not necessarily equal hot! The curries we enjoy eating at home are never 'hot'. They have outstanding flavour from the many different spices involved and sometimes a little heat from chilli, but rarely do we break a sweat.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I have a personal love of Thai curries and I can never resist a really good Thai green curry, ubiquitous though it may be. It was a staple of my university days and a dish I suspect I will always cook. I also tend to lean towards mild, creamy curries enriched with coconut milk or yoghurt. But this isn't to say that they are always unhealthy. When cooking curries, we try to choose lighter, less-fattening ingredients and add lots of vegetables. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Last Christmas, in order to be a little more 'authentic' in our curry-making, I bought my husband a lovely book by Anjum Anand. <a href="http://www.amazon.co.uk/I-Love-Curry-Anjum-Anand/dp/1844008894">'I love curry'</a> is a modern mouthwatering collection of curries and accompaniments. Every dish is photographed and Anjum includes a nice introduction for each recipe explaining how each recipe evolved. Best of all, her recipes tend to the lighter side. They are not swimming in oil or ghee and are the majority of recipes are fragrant and delicately spiced though she had some more punchy powerful curries too. She also explains the different stages involved in creating an authentic curry and how to balance the final dish (how to add heat, 'tame the flame', add sweetness or acidity etc...).</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">We tend to cook mainly meat or vegetable-based curries but recently we tried our hand at one of the many fish-based curries. I used to live with someone with Indian roots who made the most fabulous fish curry (a family recipe handed down over the years) - somewhere she gave me the recipe and I must find it to re-create it. In the meantime though, this did very nicely. The flavours were delicate and aromatic and it made a lovely mid-week dish.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Here is the recipe, with a few tweaks (mainly using slightly less oil and our preferred amounts of chilli - Anjum always gives a choice so you can alter a recipe to taste.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Bengali yoghurt fish</strong></div><div style="text-align: justify;">Recipe adapted from <a href="http://www.amazon.co.uk/I-Love-Curry-Anjum-Anand/dp/1844008894">'I love curry' by Anjum Anand</a> (p83)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Serves 4 but easily halved</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Ingredients:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3 tbsp vegetable oil</div><div style="text-align: justify;">1 small onion</div><div style="text-align: justify;">10g peeled weight of fresh ginger</div><div style="text-align: justify;">2 plump garlic cloves</div><div style="text-align: justify;">1/4 tsp chilli powder</div><div style="text-align: justify;">2 tsp ground coriander</div><div style="text-align: justify;">2 green whole green chillis, stalks removed</div><div style="text-align: justify;">2 small tomatoes</div><div style="text-align: justify;">2 heaped tbsp Greek yoghurt (we used low-fat variety)</div><div style="text-align: justify;">600g firm white fish fillets (we used cod)</div><div style="text-align: justify;">Handful fresh coriander</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. Finely chop the onion, grate the ginger and garlic to a paste. Blend the tomatoes to a puree in a blender and set aside.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2. First, make the sauce. Heat the oil in a saucepan or casserole. Add the onion and cook until soft and golden. Add garlic and ginger pastes and cook for a few minutes, stirring often. Stir in the spices and whole green chillis and season with a little salt. Pour in the pureed tomatoes and 150ml water and cook until liquid has evaporated and sauce starts to take on a rich, dark red colour, stirring all the time. Stir in the yoghurt until well blended.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3. Pour in a further 200ml of water and bring to a gentle boil - simmer and stir for around 5 minutes until the sauce has the consistency of single cream. Taste and adjust seasoning with more salt or chilli powder.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4. Chop the fish into fairly large chunks and add to the sauce - shake until the fish is coated. Cover the pan and cook gently for around 3-5 minutes (depending on thickness of fish) until the fillets are cooked through. Sprinkle with chopped coriander and serve with rice.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5nJLd3PeswC62rDWgcMXmpixWUF9n_Okjo1RG4Obh0Lnrdcuxc1P6JxsRDOIamZMl3AfmEez7WlFs4oe4B-ZNDzcsDaDjVU9-JmpF4R2H7sZ4zbxOBeUAlHIgPa-nNoEp4E3bQiCetYo/s1600/September+2011+018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5nJLd3PeswC62rDWgcMXmpixWUF9n_Okjo1RG4Obh0Lnrdcuxc1P6JxsRDOIamZMl3AfmEez7WlFs4oe4B-ZNDzcsDaDjVU9-JmpF4R2H7sZ4zbxOBeUAlHIgPa-nNoEp4E3bQiCetYo/s320/September+2011+018.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I thoroughly recommend other recipes in this book and can't wait to try others. Next on the list are a tamarind duck curry, a hearty meatball and pea curry and aubergine in a creamy peanut sauce. The tarka dhal is one of the best I've tasted and there are great ideas for accompaniments, chutneys and starters</div>Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.com2tag:blogger.com,1999:blog-2780447680661720141.post-63639480941470190122011-09-17T09:56:00.000+00:002011-09-17T09:56:13.445+00:00Chinese plum sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVlj-7r_Zuwn9g_zf6NLlAHkJwUhmLOsSEl2HMqu2wyeVtF6U05IwKRuYNuA3SzmFcir1rbd371YrCVU2hUK9pMYhCzFDzEJOWIdb4qQ2SNGJ307Cq2mfuR6onFUs1FPUCUFavHbW9OUE/s1600/September+2011+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVlj-7r_Zuwn9g_zf6NLlAHkJwUhmLOsSEl2HMqu2wyeVtF6U05IwKRuYNuA3SzmFcir1rbd371YrCVU2hUK9pMYhCzFDzEJOWIdb4qQ2SNGJ307Cq2mfuR6onFUs1FPUCUFavHbW9OUE/s320/September+2011+003.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="text-align: justify;">More plums courtesy of my colleague. This time I made a gloriously glossy Chinese plum sauce. Flavoured with ginger, garlic and star anise, this sauce will have add oriental flavour to many dishes over the coming months. It is brilliant as a dipping sauce or to serve with crispy duck pancakes, but there are more imaginative ideas too. No doubt I'll be using it as a base for many a stir-fry, but I'll also try using it as a baste for a pork joint and a glaze for roasted ham.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">So far I've used it twice to make a delicious sauce to serve with duck breasts. Just heat in the pan you've seared the duck breasts in (minus the fat), add a little water to thin and bubble for a bit before pouring over the duck. It is so handy to have homemade sauces in the cupboard for nights when time is short - the duck dish makes a great dinner party main course with minimal effort. Roasted baby potatoes and carrots pureed with a little ginger and cumin went really well alongside.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dZsYSKkJPaGpaTtDEqdilOZ_4ZoqvLGDCGxDxPPB0NwL680cvDRP6Zdmx_Ip8jKOzFbV2Y0Iq8FTvIEnuuHfgpv-KqzG85METBHvkgu3fccGxwB6qkDddzcFTRrLLRDG45F6h5zOvGo/s1600/September+2011+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dZsYSKkJPaGpaTtDEqdilOZ_4ZoqvLGDCGxDxPPB0NwL680cvDRP6Zdmx_Ip8jKOzFbV2Y0Iq8FTvIEnuuHfgpv-KqzG85METBHvkgu3fccGxwB6qkDddzcFTRrLLRDG45F6h5zOvGo/s320/September+2011+004.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="text-align: justify;">I researched various different recipes, but eventually chose one from my favourite preserving book which is written by Thane Prince. It is called '<a href="http://www.amazon.co.uk/Jams-Chutneys-Preserving-harvest-recipes/dp/1405329548">Jams and Chutneys - Preserving the Harvest</a>'. As well as jams and chutneys, it also has great recipes for drinks, sauces, pickles and jellies. The recipe makes around 1 litre of sauce and keeps for up to a year. Decanted into pretty bottles and tied with a lovely ribbon, this sauce would make a lovely Christmas present for a foodie friend or a nice alternative to a box of chocolates when visiting friends for dinner.</div><br />
<strong>Chinese Plum Sauce</strong><br />
From <a href="http://www.amazon.co.uk/Jams-Chutneys-Preserving-harvest-recipes/dp/1405329548">'Jams and Chutneys - Preserving the Harvest by Thane Prince'</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihHTEFjbOgxp9swk9zFSJxa9tDbAZMPt9iq5Ue7qBX3lavaa_yEjAEQhBPl9mLngRwmSjlF3qsaHoPu0jYU4a3VJMPLe5wTMKZTMBkdklrtCySMRVVepf81taX1QLlxpAGYWonlXFJZhs/s1600/September+2011+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihHTEFjbOgxp9swk9zFSJxa9tDbAZMPt9iq5Ue7qBX3lavaa_yEjAEQhBPl9mLngRwmSjlF3qsaHoPu0jYU4a3VJMPLe5wTMKZTMBkdklrtCySMRVVepf81taX1QLlxpAGYWonlXFJZhs/s320/September+2011+006.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Ingredients:</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>2kg ripe plums (any colour but I used red)<br />
750g white onions<br />
Cloves from 1.5 heads of garlic<br />
20cm piece of ginger<br />
250ml light soy sauce<br />
1 litre rice wine vinegar (not to be confused with rice wine)<br />
1kg light muscovado sugar<br />
6 star anise<br />
<br />
1. Firstly, prepare all the ingredients. Roughly chop the onions and garlic. Peel and chop or grate the ginger. Grind the star anise in a pestle and mortar.<br />
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2. Halve the plums and remove the stones.<br />
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3. Put all ingredients except for star anise and sugar into a preserving pan. Bring to the boil and simmer for 20 minutes until the ingredients are very soft.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4. Push the mixture through a fine metal sieve - hard work!! If you have a mouli, you'll be grateful as it will make much shorter work of this somewhat tedious and surprisingly strenuous task. Push through as much as you possibly can.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5. Return the sieved mixture back to the cleaned pan, add the sugar and ground star anise and bring to the boil, stirring all the time as the sugar dissolves. Simmer for 30-60 minutes until you have a thick, glossy sauce. Pour into sterilised bottles and label when cool</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCi2tpZwhA5jeeQmfeuEhSMWqyLEV1YDzN_fAJ1VeLWSDwhmfmBkf4OkF5IuBeQahMy0UeWTW-XVv4C_xgOG17pVXEEI6Q-BPwaHL0CERL-yRCtDjKzk2aLcGkI40ZBEdEAxvDSF_B25I/s1600/September+2011+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCi2tpZwhA5jeeQmfeuEhSMWqyLEV1YDzN_fAJ1VeLWSDwhmfmBkf4OkF5IuBeQahMy0UeWTW-XVv4C_xgOG17pVXEEI6Q-BPwaHL0CERL-yRCtDjKzk2aLcGkI40ZBEdEAxvDSF_B25I/s320/September+2011+001.JPG" width="320" /></a></div>Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.com2tag:blogger.com,1999:blog-2780447680661720141.post-12556525590148610282011-09-07T09:29:00.000+00:002011-09-07T09:29:47.527+00:00Blackberry and almond tart<div style="text-align: justify;"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div style="margin-left: 1em; margin-right: 1em; text-align: left;"></div><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmDhSSS_JgxnBEFr7dsFmO4MvHoI4cr6lVYOPOVlOQUIKk3jGz6u4Aq0oYaV4K2ne10N3fCJ6asYFS-8zj-RpdFSFnKB6bsx9TyDoVwp8oSeI8iLOFcRKWCdtVmabsbhwtWWyKasAV1tU/s1600/August+2011+083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmDhSSS_JgxnBEFr7dsFmO4MvHoI4cr6lVYOPOVlOQUIKk3jGz6u4Aq0oYaV4K2ne10N3fCJ6asYFS-8zj-RpdFSFnKB6bsx9TyDoVwp8oSeI8iLOFcRKWCdtVmabsbhwtWWyKasAV1tU/s320/August+2011+083.JPG" width="240" /></a></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The end of summer has brought with it a host of new cook books to browse and devour and I've been lucky enough to receive several new titles to drool over. I'm thrilled in my new house to have all my cook books in one place and easily accessible. I have a fairly obscene number and should, no doubt, have some kind of amnesty, but I can't bring myself to part with a single tome. Browsing through the new titles (thank you <a href="http://www.octopusbooks.co.uk/">Octopus Publishing</a> and <a href="http://innocentdrinks.co.uk/">Innocent</a>) led me to consider what it is that I really like in a cook book. And the things that I don't like. </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">What I do like?</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBtgeCdMEitsDI8C20YHjCJDfZhvHQWGJHlfFx34rjtcLjHpVNySJjRdLGfWeCDDzeUWE0pIWAb-HttLE65hYBzdTmvu0GffPpeqY4Q9TnEJwmIq7ubQWJeSj2hT3wyO_-MrsUtyY5gLs/s1600/August+2011+094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBtgeCdMEitsDI8C20YHjCJDfZhvHQWGJHlfFx34rjtcLjHpVNySJjRdLGfWeCDDzeUWE0pIWAb-HttLE65hYBzdTmvu0GffPpeqY4Q9TnEJwmIq7ubQWJeSj2hT3wyO_-MrsUtyY5gLs/s320/August+2011+094.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. Pictures, pictures and more pictures. I like to see a picture of the 'finished dish'. As much as I am an imaginative sort, it is usually the pictures that seduce me and lead me from reading to cooking. My one key caveat here is Nigel Slater with his Kitchen Diaries. His writing is so evocative that I'm prepared to forgo the pics and head for the kitchen regardless. But usually, I need pictures. And this, as I mentioned, means pictures of the food. Not pictures of the cook, her glamorous home or even the ingredients. But pictures of the food being cooked. Pictures of the finished dish. I want to see onions sweating in a pan. Fluffy meringue. Wobbly jellies. Crispy-skinned duck. Steaming bowls of stew. </div></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. Recipes I can actually imagine cooking. For me this means recipes easily-achievable for the home cook. Things I might actually cook for supper rather than things I'd go to a fancy restaurant to eat. Much as I might enjoy foams, froths and liquid nitrogen in my local gastro-destination, I'm happy to stick with somewhat simpler techniques at home. </div></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3. Options. I love recipes with options and ideas. When it says 'if you don't fancy chicken, why not try this with rabbit'. 'If you've forgotten to buy the cider, you can use apple juice/white wine/stock'. If you've some leftover, add some cream and make a pasta sauce/chop it up and use as a base for trifle/add potato and fry to make a rustic hash'. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4. Tips. Along with options come tips. Particularly ones about which bits to make in advance. So useful. Freezing tips also welcome. Tips for peeling butternut squash also invaluable. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">What do I dislike?</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. Recipes which haven't been properly tested in a home kitchen. Celebrity chefs are the main culprits here. I find all too often that their recipes simply don't work well. I find recipes created, developed or tested by home economists or home cooks do work well.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2. Poor proof reading. Don't get me started. This is one of little 'things'. Totally excusable in a speedy blog post but in a book that has taken months to prepare? No excuse at all. I'm sorry. As I say, it is one of my 'things'!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. Too many photos of the chef and/or his/her home/children/friends/pets/lifestyle. Just show me the food please!</div></div><div style="text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">4. Faddy books that are too specialist and fly-by-night. I prefer my cook books to be more of the timeless sort that I'll return to again and again over the years.</div><div style="text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="http://www.amazon.co.uk/I-Love-Bake-Tana-Ramsay/dp/1845335481"><img alt="I Love to Bake" border="0" height="300" id="prodImage" src="http://ecx.images-amazon.com/images/I/51vUykTiybL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU02_.jpg" width="300" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">So. I must admit that it was with a touch of cynicism that I picked up Tana Ramsay's new book 'I love to bake'. The front features a combination of admittedly tempting shots of the sort of food I like to eat and slightly nauseating photos of Tana herself posing in the kitchen looking serene and domestic-goddess-like. I must confess that I've not taken much interest in Tana's other books and have perhaps dismissed them assuming that she is simply cashing in on her husband's fame. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I was very pleasantly surprised. As I flicked through the book I found recipe after recipe that I really fancied trying and plenty of food photos to inspire me (albeit interspersed with a few too many of the author herself and her photogenic family!). The book is about baking in the widest sense. Yes there are cakes, pies and breads. But Tana's baking also extends to lamb hotpot, baked tomatoes, mackerel fishcakes and a stunning-looking salmon en croute with minted pea and bean puree. Lots of great family dishes and recipes that kids can get involved in creating. </div></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">For those with a sweeter tooth (me included), there is plenty to tempt. From classic favourites (custard creams and baked apples) to more original offerings (hot apricot and pistachio souffles and mulled wine, plum and blackberry pie), there are dozens of appealing recipes. Despite her fondness for dessicated coconut (something I cannot abide) I'm taken in by Tana's relaxed, simple, wholesome style of cooking. </div></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPIHokQsSmcL1BGAQnThq1ihs6ia0rfY9W37UvpOsTcd1xKcI4RwnPoD3yqmHRT88wFM1-F6e1-u8PfjbUw5LhiF-42Em31j2nHyIL_RGDI8WRHJApTmeLhdzHgjJwc3Y7VSK-BTZF_MQ/s1600/August+2011+096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPIHokQsSmcL1BGAQnThq1ihs6ia0rfY9W37UvpOsTcd1xKcI4RwnPoD3yqmHRT88wFM1-F6e1-u8PfjbUw5LhiF-42Em31j2nHyIL_RGDI8WRHJApTmeLhdzHgjJwc3Y7VSK-BTZF_MQ/s320/August+2011+096.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The day after receiving the book, I had my sister and her two boys for lunch. Perfect excuse to cook up a blackberry and almond tart. This tart combines a crisp dessert pastry shell with squidgy frangipane and autumnal blackberries. A winning combination but oddly one that I've not tried before. I must confess that for speed I used a good quality ready-made pastry but otherwise followed the recipe to the letter. It worked brilliantly - I was particularly impressed with the idea of brushing the pastry shell with beaten egg after blind baking and returning to the oven for 5 minutes to crisp up the pastry. Worked a treat! I would add that the tart is very versatile and would be great with raspberries, plums or other reasonably tart fruit.</div></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This recipe is truly delicious and I urge you to try it. Tana's book has surprised me and I can see myself trialling quite a few of the recipes of the next few months.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Almond and Blackberry Tart</strong></div></div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In my own words. For exact recipe, please see Tana Ramsey's 'I love to bake' published by Octopus Books. </div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tS689SXzc3Yz4sgd8Vi-RbouNTOz_HEzD5Ly6UB-xt6cRZ1T2tIY_fE8n54YZPJRYhv4obxle-URWBBWq-CZMnALE4fnwTcE2TxQjnPZtN8gqVydHSae1hFcX1RvH3-w88u-N_e_MzU/s1600/August+2011+085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tS689SXzc3Yz4sgd8Vi-RbouNTOz_HEzD5Ly6UB-xt6cRZ1T2tIY_fE8n54YZPJRYhv4obxle-URWBBWq-CZMnALE4fnwTcE2TxQjnPZtN8gqVydHSae1hFcX1RvH3-w88u-N_e_MzU/s320/August+2011+085.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;">Ingredients</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">350g dessert pastry (recipe can be found in the book)</div></div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">200g blackberries</div></div><div style="text-align: justify;">175g unsalted butter</div><div style="text-align: justify;">150g caster sugar</div><div style="text-align: justify;">200g ground almonds</div><div style="text-align: justify;">2 large free range eggs, lightly beaten</div><div style="text-align: justify;">1 unwaxed lemon</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. Lightly grease an 8.5 inch loose-bottomed tart tin and line the base.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. Roll out the pastry on a floured surface until the thickness of a £1 coin. . Line the tart tin, pushing into the corners. Prick all over with a fork and pop in the fridge to chill for at least 45 minutes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguq7L7kRBXPXuMmxHfGLiR70296X1Ni5SXZDMqkgS2s1CXJZlqIXvbI-A6DOYbLNrXzwlGlRlHNGh72csNBRQhakQBcJI8S4XW3AmeS2w4gcxIrJrvX2VuhIrqY3V84tsCEnXg8-Fu6EE/s1600/August+2011+078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguq7L7kRBXPXuMmxHfGLiR70296X1Ni5SXZDMqkgS2s1CXJZlqIXvbI-A6DOYbLNrXzwlGlRlHNGh72csNBRQhakQBcJI8S4XW3AmeS2w4gcxIrJrvX2VuhIrqY3V84tsCEnXg8-Fu6EE/s320/August+2011+078.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;">3. Pre-heat the oven to 180C. When chilled, line with baking paper and fill with baking beans. Bake blind for 15 minutes and then take out of oven and remove the beans and baking paper. Brush the case with a little of the beaten egg and return to the oven for a further 5 minutes, until slightly golden.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4. Whilst the case if cooking away, get started on the frangipane. Pop the butter and sugar in a food processor or mixer and beat until pale and fluffy (use a paddle attachment if you have one). Mix in ground almonds and then add the beaten eggs and lemon zest, a little at a time.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5. Pour the frangipane into the tart case and then arrange the blackberries in the mixture - pushing down into the the gloop. Make a pretty pattern, if you can!</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg95xr8gqg9ns-pwU887Tr7qt90EaIvC0CvmLkJBZydFwprj_5f7BwrJXcFwlotqJR2ylz7JdB5aDjQqxPG3VBuMSOAwX2BYbYcNagsLSdRXg0EhANX4W2PUqkTdsnd7F7x1cVav9EJjcs/s1600/August+2011+080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg95xr8gqg9ns-pwU887Tr7qt90EaIvC0CvmLkJBZydFwprj_5f7BwrJXcFwlotqJR2ylz7JdB5aDjQqxPG3VBuMSOAwX2BYbYcNagsLSdRXg0EhANX4W2PUqkTdsnd7F7x1cVav9EJjcs/s320/August+2011+080.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">6. Bake in the oven for 35-40 minutes until the frangipane is firm to the touch and springs back slightly. Remove and cool on a wire rack for 15 minutes or so. Serve warm with vanilla ice-cream or cream.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifiocqBrUaIYpLcRACwjaSpfoYz5hUXa-eslwcubGqC9dCIBaERxpsjD8BjoB4Wrr-64I4BnAdlb2kmFV8HKzn42nyGznOld_KsJCqxlofyuyok7V5cSvLbGqUs3TNshccddkcUaQaW1I/s1600/August+2011+087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifiocqBrUaIYpLcRACwjaSpfoYz5hUXa-eslwcubGqC9dCIBaERxpsjD8BjoB4Wrr-64I4BnAdlb2kmFV8HKzn42nyGznOld_KsJCqxlofyuyok7V5cSvLbGqUs3TNshccddkcUaQaW1I/s320/August+2011+087.JPG" width="240" /></a></div>Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.com7tag:blogger.com,1999:blog-2780447680661720141.post-46039164534300825032011-08-26T14:54:00.000+00:002011-08-26T14:54:56.227+00:00Plumbrillo<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil3XJcey5vZ5GOPorAhJVI8RGv4HJhYHgO49c2doKMwqRrzGYd5ce9qqKaS_-pIf5mzzgrpaxcUfkhzcL9kOkIYMbPjPYgS3Ao3ulwGzcimd8xOY-Kw2sxPqAevu2sLo6sf3HsW336TRI/s1600/August+2011+109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil3XJcey5vZ5GOPorAhJVI8RGv4HJhYHgO49c2doKMwqRrzGYd5ce9qqKaS_-pIf5mzzgrpaxcUfkhzcL9kOkIYMbPjPYgS3Ao3ulwGzcimd8xOY-Kw2sxPqAevu2sLo6sf3HsW336TRI/s320/August+2011+109.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">After a chaotic couple of months, we are installed in our new house and settling into our new village. Now that I'm feeling a bit better (thank you for all the good wishes) and have unearthed the kitchen equipment, I'm back to the stove and cooking away.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">I was a little sad to leave the fabulous garden at our rental property complete with its many fruit trees. The plums were just ripening as the time came to leave and I hated to leave them on the tree for the next tenants. No need to worry though. As fortune would have it, I share an office with someone currently faced with a serious glut of plums. Last week I came home laden with four bags full of the little beauties and with a head full of ideas for transforming them into delicious treats. Four kilos of plums is quite a few to deal with. Especially considering that I'm not especially fond of stone fruit (odd, I know - it is a textural thing). I do love the flavour of plum though so I was keen to preserve the flavour whilst losing the fleshy texture I'm less fond of.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiniN1XY7yR_8J07aZYk-tx7ECZtO3JpYYj3CGk7dmUDAz2kas62IWXd5b_-LIZRZXfHPpOJgrLLaQr86Vs1uBJYJkcKRi_ZA-qRyAGXGl2oy0QbN5iDCXB_3yvt1qjIu8yr8BFP4hn_ck/s1600/August+2011+099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiniN1XY7yR_8J07aZYk-tx7ECZtO3JpYYj3CGk7dmUDAz2kas62IWXd5b_-LIZRZXfHPpOJgrLLaQr86Vs1uBJYJkcKRi_ZA-qRyAGXGl2oy0QbN5iDCXB_3yvt1qjIu8yr8BFP4hn_ck/s320/August+2011+099.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">First up was this superb accompaniment to cheese. Plumbrillo is a fruity take on the superb membrillo which is often served alongside Manchego cheese. It is essentially a fruit 'cheese'. A thick, almost jelly-like confection which slices neatly and goes well with lots of cheeses. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">It is easy to make and looks very impressive with its gleaming plum-red colour. The only hard part is pushing the cooked plums through a metal sieve. Next time I think I'll invest in a mouli which would make this job much less time-consuming! Whilst this looks best set into small moulds and turned out onto the cheese board, I actually poured most of mine into sterilised jam jars. This way it will keep for up to 6 months and will make nice presents at Christmas time. If you can find small, ramekin-shaped jars, these would be perfect. </div><div style="text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">I found the recipe on the <a href="http://www.bbcgoodfood.com/recipes/7728/plumbrillo">BBC Good Food</a> website, a great favourite recipe source.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><strong>Plumbrillo</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Enough to fill approx. 7 small jam jars</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Bi1DG0Ajja33WB9f-87FzJh8x-ftFCzlijSerP88hhzVjBmB9gx4Nola-v0UlDwM4X-AKVyMFdDIwV6z2PoLkwwhhJKUny7rGf-K_WJ_dWA1fiyzdG1nDoUSfN8ssG2CLTQHpye9-BI/s1600/August+2011+116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Bi1DG0Ajja33WB9f-87FzJh8x-ftFCzlijSerP88hhzVjBmB9gx4Nola-v0UlDwM4X-AKVyMFdDIwV6z2PoLkwwhhJKUny7rGf-K_WJ_dWA1fiyzdG1nDoUSfN8ssG2CLTQHpye9-BI/s320/August+2011+116.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><em>Ingredients:</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;">2kg ripe black or red plums</div><div style="text-align: justify;">1kg jam/preserving sugar</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. Wash the plums. Quarter and stone all fruit and place in a large preserving pan along with 500ml water.</div><div style="text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">2. Bring to boil and simmer for around 45 mins until the plums have completely cooked down and are pulpy and dark.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">3. Now for the hard bit! Pour the plums into a large bowl. Rinse out the preserving pan and then push the plum mixture through a nylon sieve (or use a mouli) into the cleaned pan. Try to extract as much of the pulpy flesh as you possibly can.</div><div style="text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">4. Stir in the sugar and heat, stirring all the time until the sugar dissolves. Turn up the heat and bring to the boil. Bubble for approx 25 minutes until you have a thick puree. The mixture is ready when a wooden spoon leaves a trail along the bottom of the pan for a second before the puree floods the gap.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">5. Pot into sterilised pots or jars and seal. Leave to set and cool before labelling. Keep in a cool dark place for up to 6 months. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7lCWv5X495a3QDpL5Oor3jcaHqHYq0svZpdvkDEVsWb09vLpQwrgv29ZrtMm0WxxfqtirfJ-f4LPt1i4ZAQPQaOJypv7hHnW2VbaAooKd8oghqEkFanfJKq0sW2ugpz_eqk0LK8nj16U/s1600/August+2011+111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7lCWv5X495a3QDpL5Oor3jcaHqHYq0svZpdvkDEVsWb09vLpQwrgv29ZrtMm0WxxfqtirfJ-f4LPt1i4ZAQPQaOJypv7hHnW2VbaAooKd8oghqEkFanfJKq0sW2ugpz_eqk0LK8nj16U/s320/August+2011+111.JPG" width="240" /></a></div>Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.com5tag:blogger.com,1999:blog-2780447680661720141.post-83735349105500349802011-07-06T17:15:00.000+00:002011-07-06T17:15:40.568+00:00A pause<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjJhR69HkkVH4-froNW7PXZWxtGX8RpoIgB0scs5TQ8h65yO6tB4T0noClTGDQwQAU86VXVzZF-2MvCL2Tk-bVYMJhTEspHY36zj89vlEeZYRG36abNdmE_Buv9JT4lXH_Q1ateN7sQbM/s1600/June+2011+036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjJhR69HkkVH4-froNW7PXZWxtGX8RpoIgB0scs5TQ8h65yO6tB4T0noClTGDQwQAU86VXVzZF-2MvCL2Tk-bVYMJhTEspHY36zj89vlEeZYRG36abNdmE_Buv9JT4lXH_Q1ateN7sQbM/s320/June+2011+036.JPG" width="240" /></a></div><br />
<br />
<div style="text-align: justify;">I've had a pause and I'm going to continue pausing for a little while. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I've had some health problems over the past few months and I'm still trying to get to the bottom of them. Nothing serious hopefully but it all centres around my stomach meaning that food-related reading and writing have been a little... off the menu. I'm fed up of feeling permenantly queasy and uncomfortable and, worst of all, the whole thing has put me off one of my very favourite pleasures in life... food! It is hard to enthuse about the cooking when you don't feel much like eating.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUpNRwhTL04hdglQyOn3-zdVhWtW1B0CrBXC7I9ajO-PPgrKDmoiDCikfvjZSjzxXkLzE9psh8oEOZiEZaCBrWuO4AgIodZ0D5zLE1u6pnq-b9uEopzwkCsSwZc0gx_wi1s95mNr7doA/s1600/June+2011+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUpNRwhTL04hdglQyOn3-zdVhWtW1B0CrBXC7I9ajO-PPgrKDmoiDCikfvjZSjzxXkLzE9psh8oEOZiEZaCBrWuO4AgIodZ0D5zLE1u6pnq-b9uEopzwkCsSwZc0gx_wi1s95mNr7doA/s320/June+2011+016.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">On the better days, I have been busy in the kitchen and there is actually much to report. I hope to get back to it very soon. But first, we have the small matter of a house move. We have finally found a permanant home (after a ten month stop-gap) so I'm currently surrounded by packing boxes for the second time in twelve months. It will take a while to get back online but I expect to be back to blogging in a few weeks time!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"></div><div style="text-align: justify;">In the meantime, I hope you like these pictures I took the day my pup, Sinbad, was momentarily reunited with his sister, Bramble, who has spent the past year living in Germany. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieF3BHq4EOPEYqbkcZArfdZ_cvsazEZFHGku0CmeKGJNKM4VQyr6L0ZTOMFwTm_hL3yaKVk87lbKklKJwQq8mWkAnFHfSUnUg65SN90Pi8T4oCgpW_6F3C5DH8DS4DpElfr_UFZM6LriA/s1600/June+2011+031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieF3BHq4EOPEYqbkcZArfdZ_cvsazEZFHGku0CmeKGJNKM4VQyr6L0ZTOMFwTm_hL3yaKVk87lbKklKJwQq8mWkAnFHfSUnUg65SN90Pi8T4oCgpW_6F3C5DH8DS4DpElfr_UFZM6LriA/s320/June+2011+031.JPG" width="240" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Two peas in a pod!</div>Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.com12tag:blogger.com,1999:blog-2780447680661720141.post-19965804335049110362011-05-30T09:25:00.000+00:002011-05-30T09:25:47.052+00:00Baked Sea Bream with Potatoes and Thyme<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHxlrwbL6Zbe45z0iwKYpz_N_BvHh0qEUA6s_PJ1HU48YclQrm1DxDhxUjdkG7tyteYdyMAeczgKfj6vnqX-MdPM1vygp1-f38W1tbNBoaYIbg7hYwgjoRxzrtfhWw5LcuGjVuEQ21gcs/s1600/May+2011+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHxlrwbL6Zbe45z0iwKYpz_N_BvHh0qEUA6s_PJ1HU48YclQrm1DxDhxUjdkG7tyteYdyMAeczgKfj6vnqX-MdPM1vygp1-f38W1tbNBoaYIbg7hYwgjoRxzrtfhWw5LcuGjVuEQ21gcs/s320/May+2011+012.JPG" t8="true" width="320" /></a></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">What a busy month. I can't belive that we are almost in June - what happened to May? I've been busy with a new job, recovering husband (from a slipped disc), weekend guests, our wedding anniversary and buying a new house. I've been busy cooking and have lots to share but time to do so has been scarce. Here's hoping for a more relaxed June!</div></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">We've been enjoying lots of fish recently. Inspired by a favourite recipe book (<a href="http://www.amazon.co.uk/Fish-Complete-Seafood-Companion/dp/1862058334">Mitch Tonks - 'Fish'</a>), we tried out an interesting dish with two beautiful gilt-head bream which my husband picked out at our local fishmonger. Sea bream is becoming a real favourite of ours - flavoursome without being too 'meaty' in texture. We find that a whole fish is just right for my husband but a little too much for me - it all depends on appetite. Bream can take some pretty punchy flavours and this recipe is full throttle with red peppers, roasted garlic, thyme, olives, tomatoes and chilli. It had a distinctly Mediterranean feel to it and was superb with a full-flavoured southern French rose.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBYTAVc5mYezubOC28mIBcYj9d8Evoi7MYVrPPjrWLSmlMcHqmaYTOI6h8xvbtLRuVjR_jYO-4p2zj7HfTK0OXZqnPWkXORtRlRqIKuDmz1y5K4jdRbS0t-H78_LV6j0bH8dpsh3KKPBU/s1600/May+2011+019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBYTAVc5mYezubOC28mIBcYj9d8Evoi7MYVrPPjrWLSmlMcHqmaYTOI6h8xvbtLRuVjR_jYO-4p2zj7HfTK0OXZqnPWkXORtRlRqIKuDmz1y5K4jdRbS0t-H78_LV6j0bH8dpsh3KKPBU/s320/May+2011+019.JPG" t8="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">This is an all-in-one dish with potatoes cooked under the fish, a garlicy tomato sauce with roased red peppers all topped with crispy chilli-flecked breadcrumbs. We like a bit of greenery and served some green veg on the side too, but it wasn't really necessary. Mitch Tonks' recipe used a rather startling amount of oil in which to cook the potatoes. I couldn't bring myself to use as much as he suggested (200ml) and next time I would use even less. I've put the quantity I used here, but I did find the potatoes a little oily. We were also out of olives which was a shame, but it was delicious without too.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Baked Sea Bream with Potatoes and Thyme</strong></div><div style="text-align: justify;">Adapted from <a href="http://www.amazon.co.uk/Fish-Complete-Seafood-Companion/dp/1862058334">'Fish'</a> by Mitch Tonks</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaJH6CgTgJmmLmLaaoneys7uKVgH_s3M1EiVJSHpM0ylWkAS6s1OuDYIYDc6jep3gPmw-L-pi2dNy6Il4JzJRjRUjWViCyO2WjKbTm47O0J6VwcOVbIQfa5idWOmVd-XEcOkP6H0HLS8/s1600/May+2011+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaJH6CgTgJmmLmLaaoneys7uKVgH_s3M1EiVJSHpM0ylWkAS6s1OuDYIYDc6jep3gPmw-L-pi2dNy6Il4JzJRjRUjWViCyO2WjKbTm47O0J6VwcOVbIQfa5idWOmVd-XEcOkP6H0HLS8/s320/May+2011+016.JPG" t8="true" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Serves 4 (although we ate the lot between 2, using smaller fish, half the quantity of garlic and fewer potatoes)</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Ingredients:</em></div></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4 waxy potatoes such as Charlotte</div><div style="text-align: justify;">1 red pepper</div><div style="text-align: justify;">1 head garlic, unpeeled</div><div style="text-align: justify;">3tbsp olive oil, plus extra for drizzling</div><div style="text-align: justify;">1 tbsp fresh thyme leaves</div><div style="text-align: justify;">2 sea bream, about 450g each (or smaller if only 2 of you). Ask the fishmonger to scale and gut!</div><div style="text-align: justify;">6 whole canned tomatoes</div><div style="text-align: justify;">1 pinch dried chilli flakes</div><div style="text-align: justify;">50g black olives (optional)</div><div style="text-align: justify;">50g fresh, coarse breadcrumbs drizzled with olive oil</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. Preheat oven to 240C.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2. Peel (or scrub) potatoes and blanch in boiling water for a few minutes. Drain and dry and set to one side.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaAwVIJyCcBHmnPmmk2tiOtmFLt-M7EJn243JXJLivE7eluBfBT6Y08AzDaVqFkQsjrIcbkolCJ9hXUB-yMa6n6fG_bib_7vrbuDRM7tvMuh7VAfYjtVnWcOJajGybBfT_GzrJ9CRJkcA/s1600/May+2011+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaAwVIJyCcBHmnPmmk2tiOtmFLt-M7EJn243JXJLivE7eluBfBT6Y08AzDaVqFkQsjrIcbkolCJ9hXUB-yMa6n6fG_bib_7vrbuDRM7tvMuh7VAfYjtVnWcOJajGybBfT_GzrJ9CRJkcA/s320/May+2011+014.JPG" t8="true" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. Place the pepper (whole) into a roasting tin with the whole head of garlic. Drizzle with olive oil and sprinkle with salt. Roast in the oven for approx 15 minutes. Remove the garlic from the tray (checking first that the cloves are soft and squidgy). Return pepper to oven and roast for 5 minutes more or until soft and blackened. Place pepper in a plastic bag, seal the top and leave to cool.</div></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4. Divide the garlic into individual cloves, but do not peel. When the pepper is cool enough to handle, remove skin and seeds, reserving any juices.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">5. Pour the olive oil into an ovenproof dish (large enough to hold both fish). You need enough oil to coat the bottom of the dish. Arrange the potato slices over the bottom and sprinkle with sea salt and the thyme leaves.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">6. Rub the fish with a little olive oil and salt and arrange on top of the fish. Bake in oven for around 12 minutes.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">7. Remove fish from oven and arrange the garlic cloves and olives around the fish. Slice pepper into strips and arrange in the dish too. Squeeze tomatoes over the fish and potatoes to release the juice and add these to the dish too. Pour any juices from the pepper over the fish and sprinkle the chilli flakes over the top. Sprinkle breadcrumbs over the top of everything and bake for a futher 8 minutes, until the breadcrumbs are golden brown.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQvfAaIZQ2gppBCbOf_830cOKIOOEiGyxsOnUNIzaKQPYkwBXAiGTF3u6IB1PWMRCH87Ee0xAt_KSm5Kvaa1VaLDNKzWpSenh5vAGLe3Bk3V9ROy2CRvghyxeFz420nn5nZtPRocej24Y/s1600/May+2011+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQvfAaIZQ2gppBCbOf_830cOKIOOEiGyxsOnUNIzaKQPYkwBXAiGTF3u6IB1PWMRCH87Ee0xAt_KSm5Kvaa1VaLDNKzWpSenh5vAGLe3Bk3V9ROy2CRvghyxeFz420nn5nZtPRocej24Y/s320/May+2011+015.JPG" t8="true" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">8. Place the dish in the centre of the table and dig in!</div></div>Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.com6tag:blogger.com,1999:blog-2780447680661720141.post-59550105593397586612011-04-29T17:46:00.000+00:002011-04-29T17:46:49.947+00:00Royal Wedding Red Velvet Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVd6mP5tRTMCcyb781rzutJvrd8qF3VGM_lCRbyF_f2djFAtv4BQPD55jyUAggfaautjOmDToTIFqZHas7lA_Me-PrVq3I-L47iJeYucixswOecPBPjE_gEWgFz-d2loC8ICowNh9qQ2E/s1600/Royal+Wedding+Street+Party+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVd6mP5tRTMCcyb781rzutJvrd8qF3VGM_lCRbyF_f2djFAtv4BQPD55jyUAggfaautjOmDToTIFqZHas7lA_Me-PrVq3I-L47iJeYucixswOecPBPjE_gEWgFz-d2loC8ICowNh9qQ2E/s320/Royal+Wedding+Street+Party+014.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">What a wonderful British celebration! </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpWA-pFHbhnmTxJmD2j8qbxu4gA7kEbulLXPGsJa42AWCZp6JnCBd1F5upYG1Z__XROt0C53SMYMyCLeQG-zLrN8Jp6yg5tLv3fyObhyphenhyphenjZ_k55clAwQQBP1acLx8QRnIQVJw56plnOD2E/s1600/Royal+Wedding+Street+Party+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpWA-pFHbhnmTxJmD2j8qbxu4gA7kEbulLXPGsJa42AWCZp6JnCBd1F5upYG1Z__XROt0C53SMYMyCLeQG-zLrN8Jp6yg5tLv3fyObhyphenhyphenjZ_k55clAwQQBP1acLx8QRnIQVJw56plnOD2E/s320/Royal+Wedding+Street+Party+013.JPG" width="240" /></a></div><br />
<div style="text-align: justify;">Here at Food, Glorious Food! HQ, we've thoroughly embraced Royal Wedding mania. It rather snuck up upon me. I wasn't feeling overly festive until a couple of days ago when suddenly I came over all patriotic and excitable. I was helped by our village who organised a fantastic Street Party to celebrate the 'big day'. Bunting and Union Jack flags started to appear and I found myself busy planning an appropriate street party menu. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://blog.maisoncupcake.com/wp-content/uploads/2010/12/ForeverNigella_Banner_04.gif" style="margin-left: 1em; margin-right: 1em;"><img alt="" class="alignnone size-full wp-image-6204" height="200" src="http://blog.maisoncupcake.com/wp-content/uploads/2010/12/ForeverNigella_Banner_04.gif" title="ForeverNigella_Banner_04" width="164" /></a></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">How fortuitous it was that the theme for this month's <a href="http://blog.maisoncupcake.com/forever-nigella/">Forever Nigella</a> should be 'Street Party'. A few weeks ago whilst out shopping I found a set of 'British' cupcake cases and royal-themed toppers and decided that a tray of cupcakes would be a good thing to share with the neighbours. The cases themselves were blue and so, playing on the British theme, I thought that bright red velvet cupcakes with white cream-cheese icing would fit the bill. I'd recently made a red velvet cake for a hen party and had been quite pleased with the results so felt keen to attempt a smaller version. Conveniently, Nigella has the perfect recipe in her newest book <a href="http://www.nigella.com/books/view/kitchen-33">'Kitchen'</a>.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjfDFhNxxWlvV3SWh0qtdAX1aCHJ1YntOhqelWLwiIJ2Jr0N5gSSIJwVS824YrY9COTkv21jUCOaa3nxQqt06gCA_OfLARiaDiYkim0yH7c5_vwnL2l-frIwgrOxS6c8oXVAOPFuZr3U/s1600/Royal+Wedding+Street+Party+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjfDFhNxxWlvV3SWh0qtdAX1aCHJ1YntOhqelWLwiIJ2Jr0N5gSSIJwVS824YrY9COTkv21jUCOaa3nxQqt06gCA_OfLARiaDiYkim0yH7c5_vwnL2l-frIwgrOxS6c8oXVAOPFuZr3U/s200/Royal+Wedding+Street+Party+003.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUU4GbqIXZVvIOywQW0YwHkk3DUjmRiFVwPAuYdWn0nglgVTOmbfZCKWDFmomSQ_gjKACYcj6mPPqW_CSZtuPBBun-TFue50vfWswP4NWgq0MN4vF5Y5T5t5Q2UFod9yfo5pOyglo5SqM/s1600/Royal+Wedding+Street+Party+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUU4GbqIXZVvIOywQW0YwHkk3DUjmRiFVwPAuYdWn0nglgVTOmbfZCKWDFmomSQ_gjKACYcj6mPPqW_CSZtuPBBun-TFue50vfWswP4NWgq0MN4vF5Y5T5t5Q2UFod9yfo5pOyglo5SqM/s200/Royal+Wedding+Street+Party+005.JPG" width="150" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">You have to be fairly brave with the food colouring to make these cakes. It takes almost a whole pot of red food colouring paste to turn these cakes into this startling shade of rouge. As I scooped the batter into my waiting cupcake cases, I thought it looked rather as though I'd squirted tomato ketchup into them by mistake. My husband thought it looked as though I'd had a nasty run-in with a kitchen knife.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">I found that the mixture made a few more than the stated 24 cupcakes but I don't make huge ones. Similarly, I seem to have a huge amount of icing left over, despite topping with a reasonably generous blobs. If you like your cakes to be more icing than cake, then the full amount may be just perfect.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHH16z2yd9shGustwO5lP6btGmmkxtTz7Xi5Ga-4gxNHUUpfC-OpzGgbC9SaxpC1IeF5mXJOA9tIw3B7VaOpcqwzJLYW0yPF53la82ze9bMSB5dOL-cHkCaY1mplxd54AFxyrVC9ALXME/s1600/Royal+Wedding+Street+Party+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHH16z2yd9shGustwO5lP6btGmmkxtTz7Xi5Ga-4gxNHUUpfC-OpzGgbC9SaxpC1IeF5mXJOA9tIw3B7VaOpcqwzJLYW0yPF53la82ze9bMSB5dOL-cHkCaY1mplxd54AFxyrVC9ALXME/s320/Royal+Wedding+Street+Party+011.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The cakes worked perfectly and sprinkled with little hearts and topped with royal symbols, they went down a treat at the party. I also took along this <a href="http://foodgloriousfood-toto.blogspot.com/2007/09/birthday-buffet-and-leek-bacon-and.html">leek, bacon and mustard quiche</a> and an interesting <a href="http://foodgloriousfood-toto.blogspot.com/2007/09/selection-of-salads.html">broccoli salad</a>.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Other treats included this fantastic Union Jack cake...</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9A6TdY1FRTBzKgH6EKVdZTQxSLnaj3QPpBXFwVHvdxk5kJMZVmvsxobzG3WEKm2SemLyh_Xuk7k30Aou3IWOknIlm0AZ0-sDG4GRelyf4l8-LIoE42TORT0wM5JwZJmIrx64mO3SB7Ps/s1600/Royal+Wedding+Street+Party+039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9A6TdY1FRTBzKgH6EKVdZTQxSLnaj3QPpBXFwVHvdxk5kJMZVmvsxobzG3WEKm2SemLyh_Xuk7k30Aou3IWOknIlm0AZ0-sDG4GRelyf4l8-LIoE42TORT0wM5JwZJmIrx64mO3SB7Ps/s320/Royal+Wedding+Street+Party+039.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The street party was exactly what it should be. A terrific celebration, utterly British in character and a great oppotunity to get to know neighbours better. There was music, bunting galore, silly hats and a great sense of fun.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1qQz793Talimp2WprP4LPkyE5N2XjZGYvDEXQ7232K11jeilXAqsk8uXfPey8BnJFSG8TQ2KHrEbz5ohErWS67k2YSGz4gGhjItjbk7JPKhYruUTW_pCu-4zQ_xPx1TV0600UoVD3ZM/s1600/Royal+Wedding+Street+Party+057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1qQz793Talimp2WprP4LPkyE5N2XjZGYvDEXQ7232K11jeilXAqsk8uXfPey8BnJFSG8TQ2KHrEbz5ohErWS67k2YSGz4gGhjItjbk7JPKhYruUTW_pCu-4zQ_xPx1TV0600UoVD3ZM/s320/Royal+Wedding+Street+Party+057.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GReuSYIm_55kiMKyTe7epSPzvp2mCnuVWILPJAxPVpcDqVaqW14oengcXcltGvsNCEMLPaDCBwQYY384dmlvMKIKIQ2Ed8ORQMsn1QiFKMZxWL1y2DD_b0fDYaSIiBQsqA46N5KhXlA/s1600/Royal+Wedding+Street+Party+043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GReuSYIm_55kiMKyTe7epSPzvp2mCnuVWILPJAxPVpcDqVaqW14oengcXcltGvsNCEMLPaDCBwQYY384dmlvMKIKIQ2Ed8ORQMsn1QiFKMZxWL1y2DD_b0fDYaSIiBQsqA46N5KhXlA/s320/Royal+Wedding+Street+Party+043.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Forever Nigella is one of my favourite food blogging events, devised by Sarah at <a href="http://blog.maisoncupcake.com/">Maison Cupcake</a> and hosted, this month, by Mardi at <a href="http://www.eatlivetravelwrite.com/2011/03/forever-nigella-april-its-a-royal-street-party/">Eat, Travel, Live, Write</a>.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijXqbFG0YhtGIAE7hl5pwMe9CIYa7jfdOdQb9N8qzSENs4H4LwLUQouuqMS3ELHPVK4KQlmWu9tH0wiVPDgpJpaSeS5jeh-obF1D2WBAaUxe6vdP2OenDoyJlb0i-aGrcSqILb7VyulJA/s1600/Royal+Wedding+Street+Party+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijXqbFG0YhtGIAE7hl5pwMe9CIYa7jfdOdQb9N8qzSENs4H4LwLUQouuqMS3ELHPVK4KQlmWu9tH0wiVPDgpJpaSeS5jeh-obF1D2WBAaUxe6vdP2OenDoyJlb0i-aGrcSqILb7VyulJA/s320/Royal+Wedding+Street+Party+012.JPG" width="240" /></a></div>Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.com5tag:blogger.com,1999:blog-2780447680661720141.post-11678696731860046982011-04-27T09:26:00.000+00:002011-04-27T09:26:54.218+00:00Simnel Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGN6yL8hvvQkKtaote8xlhNndfP6jLn5iohrF2qVVi5lrnUnLMYETc5hybhAcIJ2rUI_dsk8taWuQkFwcWwNdTiVqPnWdpSgIh6F5rzBwgy52LUYIJgFMzd_Iol3Fq9s20NgQeIc2VVQ/s1600/April+2011+049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGN6yL8hvvQkKtaote8xlhNndfP6jLn5iohrF2qVVi5lrnUnLMYETc5hybhAcIJ2rUI_dsk8taWuQkFwcWwNdTiVqPnWdpSgIh6F5rzBwgy52LUYIJgFMzd_Iol3Fq9s20NgQeIc2VVQ/s320/April+2011+049.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">We spent Easter on the Isle of Wight at my parents' home. Lovely sunny days and catching up with family. My husband is still suffering with a slipped disc but we were able to manage a short dog walk together along the beach which was a small thing but so nice after five weeks of walking without him.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;">My Mum asked me if I'd bake the Simnel Cake. I was marginally disappointed as I absolutely LOVE my mother's Simnel cake and knew instantly that mine wouldn't match up. However, as I've never made one and it is possibly my favourite kind of fruit cake, I was up for the challenge. </div><div style="text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Oddly, despite owning an entire library of cookery books, recipes for a traditional Simnel cake were few and far between. I found a few 'modern' versions including Simnel cupcakes and Delia's version which houses lumps of marzipan rather than the traditional disc in the centre. But I wanted a totally traditional version. This is what I've grown up with and this is what I wanted. I finally found a suitable recipe in Nigella's <a href="http://www.nigella.com/books/view/feast-28">'Feast'</a>. I followed the recipe precisely and you can find it <a href="http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/nigella_lawson/article6074289.ece">here</a>.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9uqX27kcwBzvteH76Hco7tadn8vHsXZbNKp_s99XIZp_bN-izibTZU17v4h5qHg4KvWdiCGFIGt0wtzVUzxf4nqTvw03ZSF5so6VDPJVjVBEiXMkmEN6Zl6-kuXf-NmiT2CIiEK8bU9g/s1600/April+2011+036.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9uqX27kcwBzvteH76Hco7tadn8vHsXZbNKp_s99XIZp_bN-izibTZU17v4h5qHg4KvWdiCGFIGt0wtzVUzxf4nqTvw03ZSF5so6VDPJVjVBEiXMkmEN6Zl6-kuXf-NmiT2CIiEK8bU9g/s320/April+2011+036.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cake batter, then a disc of marzipan and then more cake batter</td></tr>
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Originally the Simnel cake was baked to celebrate Mothering Sunday but, over the years, has become synonymous with the Easter celebrations. I like mine to be a good deal lighter than a Christmas cake and for it to have plenty of sweet spices. In an ideal world, I would make my own marzipan. It is so much better than the bought version. My mother usually makes her own and it makes all the difference to this cake. It sort of 'melts' into the cake whilst I found the middle layer of marzipan remained a little firm in this version. I also found the timings to be out - my cooker is usually pretty accurate but this cake needed a good 15 minutes longer. In fact, it needed longer than that. I took it out a little early and it sunk in the middle. If this happens, do as I did and simply turn the cake upside down before topping with marzipan. That way you have a nice flat surface to work with!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Take a little time witht the top of the cake. Roll out the disc of marzipan and glue onto the cake with some apricot jam. It looks nicest if you 'crimp' the edge by pinching all along the edge with your thumb and forefinger. Next, score a grid pattern on the top of the marzipan - the uneven texture on the top helps the marzipan brown when the blowtorch is applied. Arrange all the balls (apostles) on top of the cake before 'glueing' in position. It takes a little effort to get them all evenly spaces. Pick them up one at a time and glue into position. Sounds obvious but if you start glueing immediately, you may get to the end of your circle and still have two balls to fit in! Finally, brush the top of the marzipan (and the balls) with beaten egg and carefully brown with a blow-torch or under a hot grill. Go carefully as it is easy to burn the top!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKQ3H-vNzMlVoUUjbVcKiw3dQSL67U4kCw1u1lgzL9hS1_zZikjZdmy6U6OwPYI2Vr9yqJ6mcQ_oA0CSDlm73ZdYRq7bIxKAhtuk-NEEjKLtpH25wFalX3VgcW5mtbCGktEUTmrPFvG2M/s1600/April+2011+040.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKQ3H-vNzMlVoUUjbVcKiw3dQSL67U4kCw1u1lgzL9hS1_zZikjZdmy6U6OwPYI2Vr9yqJ6mcQ_oA0CSDlm73ZdYRq7bIxKAhtuk-NEEjKLtpH25wFalX3VgcW5mtbCGktEUTmrPFvG2M/s320/April+2011+040.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">However, despite these few niggles, the cake was delicious and well received. I'd make it again but next time would definitely go to the extra length of making my own marzipan.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd02cMLqDJFOn3Zf2tkKjea-pr2ivlON0cV-_fpUmk5hx5oAyz6zhaSY-aULdu8FBx2IwlyDEULbmwhAQxY0PWRjjs1C4xI1LcGuYOeW_Oz8ekg2tV0mQ0W3D0Hq6ddc3_GvM-vkmYrkE/s1600/April+2011+045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd02cMLqDJFOn3Zf2tkKjea-pr2ivlON0cV-_fpUmk5hx5oAyz6zhaSY-aULdu8FBx2IwlyDEULbmwhAQxY0PWRjjs1C4xI1LcGuYOeW_Oz8ekg2tV0mQ0W3D0Hq6ddc3_GvM-vkmYrkE/s320/April+2011+045.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">The fluffy chickens are, in my mind, absolutely obligatory. I can't imagine Easter without them. You may feel different. In which case a little pile of chocolate eggs or perhaps some sugar flowers would look more.... tasteful!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjHnOLLivpOz6XiQ2fQ8Pk8zYb0bPVWW3G9ca_BszmtvlgTK8YGwNoL8LzSGqChKBOaUk1pNgUhH6-EK5J-SvPyMuID3ApNxndsTPR_1-zJK6eWEZl87npKGg8J_uK0P_aAB2xJe2_6gg/s1600/April+2011+047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjHnOLLivpOz6XiQ2fQ8Pk8zYb0bPVWW3G9ca_BszmtvlgTK8YGwNoL8LzSGqChKBOaUk1pNgUhH6-EK5J-SvPyMuID3ApNxndsTPR_1-zJK6eWEZl87npKGg8J_uK0P_aAB2xJe2_6gg/s320/April+2011+047.JPG" width="240" /></a></div><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="http://www.flickr.com/photos/65332673@N00/432512321/" title="Easter Cake Bake by Julia Parsons asliceofcherrypie.blogspot.com, on Flickr"><img alt="Easter Cake Bake" height="150" src="http://farm1.static.flickr.com/71/432512321_a1d902b365_o.jpg" width="150" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">I am entering my traditional Easter bake into Julia's 'Easter Cake Bake 2011' over at <a href="http://www.asliceofcherrypie.com/">'A Slice of Cherry Pie'</a>. I hope that she likes it!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWV42ncFvK5_lV6s6gF1q7O0sDaJ3WbBhGfmLRQUlpcst8YQA3RIESQ7CtWNaEbMYSjJduMuTvwH2dCX7ByJ0zPj5mP8BuzIO79k_9HHL8vBYKpSskZ7RnyQp7QJY63jFFqVibm8y29NM/s1600/April+2011+051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWV42ncFvK5_lV6s6gF1q7O0sDaJ3WbBhGfmLRQUlpcst8YQA3RIESQ7CtWNaEbMYSjJduMuTvwH2dCX7ByJ0zPj5mP8BuzIO79k_9HHL8vBYKpSskZ7RnyQp7QJY63jFFqVibm8y29NM/s320/April+2011+051.JPG" width="240" /></a></div>Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.com6tag:blogger.com,1999:blog-2780447680661720141.post-40193122984847864862011-04-14T13:34:00.001+00:002011-04-14T13:37:36.504+00:00Hotel Chocolat Competition Winner<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmL_ljedIzN1CVzdfooEB9PkZt6w7QnOCMSBG6M2W3-nA4L2JJ5YCHCPCKsrvTSlOowSuh1m5GH7V3oTVf45j5rm6mD3_9yyQBOOVH4tRai3oonaVmfpBmlaX1Q3SNlosLTyxE-fGW6k/s1600/April+2011+020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmL_ljedIzN1CVzdfooEB9PkZt6w7QnOCMSBG6M2W3-nA4L2JJ5YCHCPCKsrvTSlOowSuh1m5GH7V3oTVf45j5rm6mD3_9yyQBOOVH4tRai3oonaVmfpBmlaX1Q3SNlosLTyxE-fGW6k/s320/April+2011+020.JPG" width="240" /></a></div><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">It has been a funny few weeks. My husband has slipped a disc in his back and has been off work in agony. Somehow, him being at home has meant that I am behind with all sorts of things. I am spending far too much time sitting, chatting to him whilst he lies flat and far too little time tending to household tasks, cooking and blogging.</div><div style="text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Hence my delay in posting the winner of my <a href="http://www.hotelchocolat.co.uk/">Hotel Chocolat</a> competition. Apologies all round.</div><div style="text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Anyway, today I remembered and dilligentlly wrote all the entries on small pieces of paper, folded them and popped them into a hat. I then enlisted the help of my two trusty companions (husband and dog) in randomly selecting a winner.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiacgCIvaMV97QOwzYArIrTigu9MiTgLHFj9QuuTCL6kgV7bs_HxK6-7YkFrGmDtjcNMqUjm9H57vthmX8rFSJhZJ8ab3vJxgXoU1bhXnA9xRKuLGIeC_wm9kLNbPjZnv4LHIvM7aqcWSc/s1600/April+2011+026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiacgCIvaMV97QOwzYArIrTigu9MiTgLHFj9QuuTCL6kgV7bs_HxK6-7YkFrGmDtjcNMqUjm9H57vthmX8rFSJhZJ8ab3vJxgXoU1bhXnA9xRKuLGIeC_wm9kLNbPjZnv4LHIvM7aqcWSc/s320/April+2011+026.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6cVcIMBM6Asj87poKIr3w6hOz66MPYdoz8cIg9QWCZTTLYoDZ7wuE46DW8jc9wVHDWlU986GJ_ihYTammD3TRRxg4i0ZtynBv61XGOuQ_hIJp3toYOzwnN0urnk94fqJvmLi5f1bm-Ik/s1600/April+2011+028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6cVcIMBM6Asj87poKIr3w6hOz66MPYdoz8cIg9QWCZTTLYoDZ7wuE46DW8jc9wVHDWlU986GJ_ihYTammD3TRRxg4i0ZtynBv61XGOuQ_hIJp3toYOzwnN0urnk94fqJvmLi5f1bm-Ik/s320/April+2011+028.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">So. Who did they pick...?<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9T_Vruad6WGuuVkoBP-Sxyw3cVV0UAT7aqq3RAO0KYNirAn6zJmX5QEuVptPrHb-0tFlV78RCRJ00CePnPUA2m18QcZyg24CzpBhjXnfh5hCllyBFeiq6uDu_JnRpi6GKh3RieF7dh6g/s1600/April+2011+034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9T_Vruad6WGuuVkoBP-Sxyw3cVV0UAT7aqq3RAO0KYNirAn6zJmX5QEuVptPrHb-0tFlV78RCRJ00CePnPUA2m18QcZyg24CzpBhjXnfh5hCllyBFeiq6uDu_JnRpi6GKh3RieF7dh6g/s320/April+2011+034.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvFYr7o9q2rDM92DgYRrvr2J7YiGh8svpg7b0aww1AmGeZrh57J84tRDlfYG61Bv6gkFXgrYk3FuYlExdsTXTFgpIq1W7-NbvCRSzZg3mdu0ugxx0f6Vzy85XYBCNGiaOKc-Ae5XTuwDs/s1600/April+2011+030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvFYr7o9q2rDM92DgYRrvr2J7YiGh8svpg7b0aww1AmGeZrh57J84tRDlfYG61Bv6gkFXgrYk3FuYlExdsTXTFgpIq1W7-NbvCRSzZg3mdu0ugxx0f6Vzy85XYBCNGiaOKc-Ae5XTuwDs/s320/April+2011+030.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><strong>Happyfox.</strong> Congratulations - a delicious <a href="http://www.hotelchocolat.co.uk/cid/LVOOFO13I7V1YNUO30D9PRYK6RCXCJ5A/Milk-Chocolate-Egg-P300164/">Hotel Chocolat Easter Egg</a> will be heading your way very soon.</div><div style="text-align: justify;"><br />
<div class="separator" style="clear: both; text-align: center;"><a class="bodyLinkBold" href="http://www.hotelchocolat.co.uk/easter-competition-Aeaster2011comp/" onmouseout="window.status='';return true;" onmouseover="window.status='Click here to enter our Easter Competition';return true;" style="margin-left: 1em; margin-right: 1em;"><img alt="Click here to enter our Easter Competition" border="0" onmouseout="window.status='';" onmouseover="window.status='Chocolate Tasting Club';" src="http://www.hotelchocolat.co.uk/images/articles/Easter-Comp-Web-220x300.jpg" /></a></div><br />
</div><div style="text-align: justify;">For those who missed out, fear not! Hotel Chocolat are running their own <a href="http://www.hotelchocolat.co.uk/easter-competition-Aeaster2011comp/">very exciting competition</a>. They are looking for a name for their latest chocolatey creation and you can be the person to invent it. The winning entry will receive a <a href="http://www.hotelchocolat.co.uk/chocolate-hamper-P350077/">fabulous chocolate hamper</a> worth £75. Hop over to <a href="http://www.hotelchocolat.co.uk/">their website</a> to enter.</div>Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.com1tag:blogger.com,1999:blog-2780447680661720141.post-83013628186336250882011-04-03T14:16:00.001+00:002011-04-03T14:17:01.810+00:00Dundee Cake: Baked and Delicious<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqL8iIUNoeThyphenhyphenTiZ7E4aJauKUmmEuhPl10ASm2IoFo-0qlzKRr9xOnGhK9uYzQJUA3GAP37hgGmJOEb4x_m6dSQJ3TmYFK-gYaVntEuPtpyqwmjrSazTLuh2Ir1gtyubt1EGFPU3YJlYY/s1600/march+2011+025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqL8iIUNoeThyphenhyphenTiZ7E4aJauKUmmEuhPl10ASm2IoFo-0qlzKRr9xOnGhK9uYzQJUA3GAP37hgGmJOEb4x_m6dSQJ3TmYFK-gYaVntEuPtpyqwmjrSazTLuh2Ir1gtyubt1EGFPU3YJlYY/s320/march+2011+025.JPG" width="240" /></a></div><br />
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I'm a total sucker for a foodie magazine. My house is over-run with back copies of most of the major food magazines available and I refer to them constantly for inspiration. Despite having numerous handy recipe files, I am hopeless at sorting through the magazines and cutting out the recipes that interest me. <br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><img alt="Baked and Delicious" class="photo img" id="profile_pic" src="http://profile.ak.fbcdn.net/hprofile-ak-snc4/174832_126355447437725_5280880_n.jpg" /></div><br />
<div style="text-align: justify;">I was excited to hear of a new magazine which has recently hit the shelves of our newsagents. <a href="http://www.baked-and-delicious.com/">Baked and Delicious</a> is a part-series collection-type magazine dedicated to the art of delicious baking. Each issue is packed with inspiring recipes for traditional cakes, savoury bakes and tarts, breads, celebration cakes, scrumptious desserts, biscuits and patisserie. Each recipe is clearly illustrated and certain more complex techniques are covered in details with step-by-step guides. But most excitingly, each issue comes with an item of silicone bakeware. Collect each issue and soon you'll have a set of cupcake cases, a loaf pan, tart tin, heart-shaped mould and handy accessories such as a silicone spatula and pastry brush. </div><div style="text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">I was fortunate enough to receive a copy of the first issue for review. I liked the layout of the magazine and the variety of recipes. I also appreciated the tips for variations on certain recipes and the detail about the origin of some of the bakes. This issue comes with a set of silicone cupcake cases but rather than try the cupcake recipe, I thought I'd try something I hadn't made before. My husband loves fruit cakes and so the Dundee cake was the ideal choice. The recipe was easy to follow and the cake turned out beautifully. I particularly appreciated the tip of making a slight dip in the cake mixture to prevent the cake rising to a point in the middle. Why haven't I thought of that before?! I was initially a little disappointed by the number of recipes in the magazine but, on reflection, I think there are enough. Importantly, the recipes are all very different (Mediterranean tarts, fougasse, macarons, chocolate fondant puddings, lebkuchen, choux pastry) and I am sure I will try a few of the others in the weeks to come.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMP-s4jA40UjeX_y1A-CFi-vbfYqkymF-QhdAa1Hj5044iaClBXT21x2bJyaA5SuKwHzcvkI2QcrIed9vvofR0CmPFQgD0RJc8hQxGzfYuif54RGjdeB9tmWjP07xnFOwPNw0Tv_JOeu4/s1600/march+2011+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMP-s4jA40UjeX_y1A-CFi-vbfYqkymF-QhdAa1Hj5044iaClBXT21x2bJyaA5SuKwHzcvkI2QcrIed9vvofR0CmPFQgD0RJc8hQxGzfYuif54RGjdeB9tmWjP07xnFOwPNw0Tv_JOeu4/s320/march+2011+021.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">This would be a great magazine for novice bakers who are keen to collect a great set of bakeware whilst learning a variety of techniques. But it is also suitable for keen cooks, looking to expand their repertoire and try some new bakes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">You can find all the details about this magazine collection on the <a href="http://bit.ly/baked-and-delicious-subscribe">Baked and Delicious website</a>. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClHmUPWMQY7Pv2AFNCWaITTs6n1eYri0lXtc2h7Dcrb4DaK3N5Hmc3Es1kKVL8KY_-_PdIu5bvZvnhYxs-U9eYSOiBevX9v9doqHZn9pw6wuUseJ6pzZsa-kxpGYeUCEfpJGdiz1b2wU/s1600/march+2011+023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClHmUPWMQY7Pv2AFNCWaITTs6n1eYri0lXtc2h7Dcrb4DaK3N5Hmc3Es1kKVL8KY_-_PdIu5bvZvnhYxs-U9eYSOiBevX9v9doqHZn9pw6wuUseJ6pzZsa-kxpGYeUCEfpJGdiz1b2wU/s320/march+2011+023.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.com8tag:blogger.com,1999:blog-2780447680661720141.post-91808889109503467212011-03-31T10:06:00.000+00:002011-03-31T10:06:41.746+00:00Seriously fresh fish - cod in parsley and caper sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHiwAZ-Kii4j_PbVt6yoXIVHwzyyY9Y8_3DbLVGlkpPi7BGeclvn11C-a1P1Bk53Yx1IVp_JIQy8oVozSV26lx6iEkQrxV8zZ7MTCU0ZBelfIcS1E07FnnYio6S5sbr-Yx3KOUA6xdC4/s1600/March+2011+047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHiwAZ-Kii4j_PbVt6yoXIVHwzyyY9Y8_3DbLVGlkpPi7BGeclvn11C-a1P1Bk53Yx1IVp_JIQy8oVozSV26lx6iEkQrxV8zZ7MTCU0ZBelfIcS1E07FnnYio6S5sbr-Yx3KOUA6xdC4/s320/March+2011+047.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Sorry for the radio silence over the past couple of weeks... The husband has done something fairly nasty to his back and, after a quick visit to casualty, has been convalescing at home for the past week-or-so. I've been busy making cups of tea and doing other useful wifely things.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTxBSWmu5rdr-gqDbVIUS4WvKHh3iYlge2xFfylipA9XvNicDMqxUIqbZ95jZrVmEKJHbsXATSwmjoi16cqcUveR0rRx377hipCByGqP-UEkR600ALlsKDh99TuzRS_11rG_wsorhAKt8/s1600/March+2011+123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTxBSWmu5rdr-gqDbVIUS4WvKHh3iYlge2xFfylipA9XvNicDMqxUIqbZ95jZrVmEKJHbsXATSwmjoi16cqcUveR0rRx377hipCByGqP-UEkR600ALlsKDh99TuzRS_11rG_wsorhAKt8/s320/March+2011+123.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">I haven't even managed to blog anything about our fantastic holiday on the Suffolk coast a few weeks ago. We spent five days bathed in glorious Spring sunshine enjoying the delights of Aldeburgh, Thorpeness and Southwold. What a wonderful part of the country - extremely pretty with lovely little towns. Quite foodie too which is no surprise considering the coastal location and the vast swathes of agricultural land. We saw a great many pigs (and ate plenty of excellent sausages) but most of all we enjoyed some wonderfully fresh fish.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">All along the beach in Aldeburgh, sit little fishermen's huts. Here they sell their daily catch and it really is as fresh as it could be. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">We had rented a little cottage in Aldeburgh so cooked for ourselves most nights. We love to do this on holiday. Whilst we love eating out too, it is such fun to seek out local produce on holiday and take a little time to prepare something tasty. It also saves money of course - we spent much less on food which allowed us to splash out a little on some really super wines to enjoy with our food.</div><div style="text-align: justify;"><br />
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<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZnq3Becvt60z8kZAiIzJGYX8OtPwZGqUiky-T1SDVt4PTBD0KaVLQDNZekpIFfjVVJ2fU_GzizSna4kp93eFXUhwYVp_hbcBXv4MTEk0MN0-EuYXckQ3yH3BQq7Rtjb8GU8C0Yb21wCY/s1600/March+2011+008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZnq3Becvt60z8kZAiIzJGYX8OtPwZGqUiky-T1SDVt4PTBD0KaVLQDNZekpIFfjVVJ2fU_GzizSna4kp93eFXUhwYVp_hbcBXv4MTEk0MN0-EuYXckQ3yH3BQq7Rtjb8GU8C0Yb21wCY/s320/March+2011+008.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dog ready for his holiday long before us!</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">When going on a self-catering holiday, I have to be prevented from taking the entire contents of my kitchen. One can never be too sure what kitchen equipment one will find in a rented holiday cottage. I also am unable to live without certain condiments (mustard, ketchup) and feel irked by the idea of having to buy new pots of herbs and spices when I have them already at home. This time, I tried to limit myself to one box of basic 'staples'. Plus a couple of tea-towels and my potato peeler (I can't be doing with a bad potato peeler). I also took my pancake pan as Shrove Tuesday fell in the middle of our holiday and we were not going to do without pancakes! As we were going to a seaside town, I also took my <a href="http://www.amazon.co.uk/Fish-Complete-Seafood-Companion/dp/1862058334">favourite fish cook book</a> and a jar of capers (!) Is there anything you can't leave home without?</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
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<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwOzjN9XB17LoAv-ozniKGsKU64FO5JGCfcbUQaNXHWuoc9fDuJbWiFXVhE9xcBXX_obYokW3d-wRoriUwRZcwuS3WIGFAQerprybkEd5MJKvxH1RtyTnvJ1VeL3nDu1wUn2K7uHj3G2o/s1600/March+2011+007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwOzjN9XB17LoAv-ozniKGsKU64FO5JGCfcbUQaNXHWuoc9fDuJbWiFXVhE9xcBXX_obYokW3d-wRoriUwRZcwuS3WIGFAQerprybkEd5MJKvxH1RtyTnvJ1VeL3nDu1wUn2K7uHj3G2o/s320/March+2011+007.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Holiday essentials</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Anyway, back to the fish. The huts had a variety of fish and we asked for advice as to what was freshest and best. The first evening we were recommended some line-caught cod - it was new season cod, according to the fishermen, and came highly recommended. We bought a large piece at a fraction of the cost of supermarket fish and took it home wrapped up in newspaper.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVlm23Hx8G-w-wrWtdQT3K9qiGHI8tlp0z3INJRkPa_GWYkXOG2BJ9nK3KBflqWPtrzfgdcVTr2Icdzb_MOKAmZ2fPwxyPtKx_okQpHLyIYyE1x7tKSYeZekLdXzu8fd62imUgOmkYTBg/s1600/March+2011+045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVlm23Hx8G-w-wrWtdQT3K9qiGHI8tlp0z3INJRkPa_GWYkXOG2BJ9nK3KBflqWPtrzfgdcVTr2Icdzb_MOKAmZ2fPwxyPtKx_okQpHLyIYyE1x7tKSYeZekLdXzu8fd62imUgOmkYTBg/s320/March+2011+045.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">We decided to cook it very simply as we didn't want to mask the flavour of the fresh fish. Having consulted my <a href="http://www.amazon.co.uk/Fish-Complete-Seafood-Companion/dp/1862058334">fish cook book</a> we decided upon a simple parsley sauce studded with capers. New potatoes and a few green vegetables completed the dish along with a stunning bottle of Californian Chardonnay from <a href="http://www.aubonclimat.com/">Au Bon Climat</a>, a winery we visited on our honeymoon. It was a comforting dish that reminded me of my childhood but the capers added a slightly more adult kick to the sauce. Delicious!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">This simple yet super fish supper would work well with other varieties of white fish, including sustainable catches such as pollack.</div><div style="text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">The recipe is a pared down, simplified version of Mitch Tonks' 'Cod in Parsley Sauce' from his excellent <a href="http://www.amazon.co.uk/Fish-Complete-Seafood-Companion/dp/1862058334">'Fish'</a> book. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>The Freshest Cod in Parsley Sauce</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Serves 2 </div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN00X2hsYCZFdUEBwb8c7dFmG2CKhlzqcMtfPfsyD32Cj9-ItIQZVg5c0hpiYQgCxflkJVMpaglQ7ZpFkP6VRRV102lTfSKIN81InMQCyx1Vx9Iw6EIakulJVUqJPiKwJoXG8jqv9jpZM/s1600/March+2011+073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN00X2hsYCZFdUEBwb8c7dFmG2CKhlzqcMtfPfsyD32Cj9-ItIQZVg5c0hpiYQgCxflkJVMpaglQ7ZpFkP6VRRV102lTfSKIN81InMQCyx1Vx9Iw6EIakulJVUqJPiKwJoXG8jqv9jpZM/s320/March+2011+073.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="text-align: justify;">300ml milk</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">1oz butter plus a small knob extra to 'finish' the sauce</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">1 heaped tbsp plain flour</div><div style="text-align: justify;">Generous handful of parsley, chopped</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">1 tbsp capers, drained, rinsed and finely chopped</div><div style="text-align: justify;">2 portions of cod, skin on, about 180g each</div><div style="text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">1. Pre-heat the oven to 230C.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">2. Make the parsley sauce. Melt the butter in a saucepan over a low head. Stir in the flower and combine with a wooden spoon until you have a paste. Gradually add the milk, little by little, stiring well in between each addition so that you have a smooth consistency. Keep adding until you have a smooth sauce about the consistency of double cream.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">3. Add the parsley and capers, season with salt and pepper and set to one side in a warm place whilst you cook the fish.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2Zn1dGW8xWY4M6ummCNcHg9V85a6s8hfFWvWm_9FfJUnmyssttOwr73-DJfe6xv4Z5BWUPjwxpd65yYbF8bw46pKIX69tyGVV6IKe1ryMx9yCz5snXE6tX2eKqCE2giyTA5TywmJ7rE/s1600/March+2011+070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2Zn1dGW8xWY4M6ummCNcHg9V85a6s8hfFWvWm_9FfJUnmyssttOwr73-DJfe6xv4Z5BWUPjwxpd65yYbF8bw46pKIX69tyGVV6IKe1ryMx9yCz5snXE6tX2eKqCE2giyTA5TywmJ7rE/s200/March+2011+070.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">4. Heat a little oil in a frying pan (use one that can also go in the oven, if you have one). When hot, season the fish and lay flesh side down in the pan. Cook for 2-3 minutes (depending on thickness) until the fish is golden. Transfer pan to the oven, or place fish in a small roasting tin, and roast for a further 5-6 minutes until cooked through.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">5. To serve, add a small knob of butter to the sauce and heat through, stirring. Serve the fish with a generous pool of sauce. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSyvB4b8UZr-_yAxqlLePhAvhv7BsByXWecTNqHZMO7cHxK7ohJpD9381YwjY_-O85gQ-nYKMBSGz-wY7u8OrgcQMy5lFxg1fDzocBtyomtdjbBLADU7UhnUgmvPliglH0bdq_CLMu_Fo/s1600/March+2011+074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSyvB4b8UZr-_yAxqlLePhAvhv7BsByXWecTNqHZMO7cHxK7ohJpD9381YwjY_-O85gQ-nYKMBSGz-wY7u8OrgcQMy5lFxg1fDzocBtyomtdjbBLADU7UhnUgmvPliglH0bdq_CLMu_Fo/s320/March+2011+074.JPG" width="320" /></a></div>Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.com5tag:blogger.com,1999:blog-2780447680661720141.post-32311350564351809402011-03-21T09:40:00.000+00:002011-03-21T09:40:04.900+00:00Egg-citing Hotel Chocolat Competition<div style="text-align: justify;"><div style="text-align: center;"><a class="lightbox" href="http://www.blogger.com/images/products/300164l.jpg" jquery1300699870139="2" rel="lightbox" title="Milk Chocolate Easter Eggsposé"><img alt="Milk Chocolate Easter Eggsposé" border="0" height="210" id="productImage" name="productImage" src="http://www.hotelchocolat.co.uk//images/products/Milk-Chocolate-Egg-IMG300164m.jpg" width="320" /></a></div><br />
It has to be said that I am partial to a bit of chocolate. </div><div style="text-align: justify;"></div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I'm a bit funny about chocolate though. Quite particular. Until very recently, I have to confess that I was a 'cheap chocolate' sort of a girl. I was unimpressed by rich truffles. I eshewed Equador's best dark chocolate. All I was really interested in was overly-sweet milk chocolate. At Christmas, the rest of the family would indulge in sophisticated Bittermints and luxurious Belgian truffles. I would bring my own box of Milk Tray and happily scoff the lot (...with the exception of the Turkish Delight - one has one's limits).</div></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I'm still more than happy with a bar of something cheap and cheerful but, in recent years, I've been persuaded to branch out. I've been seduced by pralines, salted caramels, guianduja and velvety ganaches. I attribute this change of heart entirely to the arrival of <a href="http://www.hotelchocolat.co.uk/">Hotel Chocolat</a> on some of the more upmaket high-streets of our nation. Whilst their mail-order and internet service is absolutely first-class, there is nothing to beat actually visiting a store 'in the flesh'. It is a true chocolate emporium with treats to please everyone. There are wonderful slabs of chocolate studded with caramel and cookie pieces, little bags of truffles in every flavour under the sun, gorgeous gift boxes and intriguing cocoa-based ingredients (including chocolate pasta). It really is heaven for chocoholics and I defy you to come out without clutching a little something.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwr6OsbAnLJOM9psFI7UN8OIC52zPRfwtJNZEozoY0ukCsDlcKb45gwqwcQtYfcMTNDnWSoQLEwOuF_dEFST1vUy0ERZSyHp1Idk-4KBqZMuqpylQI5ZrJ1fowRYafeBc2yWxAmxX6Nx0/s1600/March+2011+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwr6OsbAnLJOM9psFI7UN8OIC52zPRfwtJNZEozoY0ukCsDlcKb45gwqwcQtYfcMTNDnWSoQLEwOuF_dEFST1vUy0ERZSyHp1Idk-4KBqZMuqpylQI5ZrJ1fowRYafeBc2yWxAmxX6Nx0/s320/March+2011+002.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">What I particularly love about Hotel Chocolat is that their products are fun. Many have a touch of whimsy about them and this really sets them apart from their competitors. I've been lucky to receive a host of Hotel Chocolat presents recently from visiting friends and also from my lovely husband on Valentine's Day. We've really enjoyed sampling the imaginative offerings in the <a href="http://www.hotelchocolat.co.uk/chocolates-CHCOCGRAMS/">Sleekster boxes</a> which make a great gift as they will fit through a letterbox!</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkFwdx3-aUIdh87urPz9SJNDEk_n1k1uKMCzQ3hSQn_ori1BwWJi8DGsODhhVGVA_kbnBGO_Q_jX2JAPOlnV0IDGbnNd7cp147IvBBQ5MSSUrsQ-T5fVfns0c4ZgsLnBpk5Hc9XzHQVUs/s1600/March+2011+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkFwdx3-aUIdh87urPz9SJNDEk_n1k1uKMCzQ3hSQn_ori1BwWJi8DGsODhhVGVA_kbnBGO_Q_jX2JAPOlnV0IDGbnNd7cp147IvBBQ5MSSUrsQ-T5fVfns0c4ZgsLnBpk5Hc9XzHQVUs/s320/March+2011+005.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Anyway, just as we were fighting over the last <a href="http://www.hotelchocolat.co.uk/Chocolate-Caramel-Hearts-P110562/">Caramel Sweetheart</a>, what should arrive but a lovely Easter Egg sent from Hotel Chocolat for me to review. Hurrah! As you would expect, Hotel Chocolat have the most fantastic selection of Easter Gifts at all prices and to suit all ages and tastes. I was sent the <a href="http://www.hotelchocolat.co.uk/Milk-Chocolate-Egg-P300164/">Milk Chocolate Easter Egg Eggsposé</a> - a deliciously extra thick milk chocolate half-egg shell filled with delicious mini praline-filled eggies. I was already a fan of the variety of filled mini eggs having given my husband a <a href="http://www.hotelchocolat.co.uk/Easter-Egg-Box-P260508/">selection box</a> last year for Easter. I them promptly insisting on sampling at least one of each flavour and particularly liked the pralines. Not only are these mini eggs far prettier than your average, they really deliver on deliciousness too. So I certainly enjoyed the lovely mini eggs. But the actual egg? Now that was very exciting. It was much thicker than a 'normal' Easter Egg and, as such, much more satisfying for the die-hard chocoholic that I am. A delicious thick and creamy 40% milk chocolate - not too sweet, I'd say this is definitely a grown-up Easter Egg. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpuPafyz52tNigQzCssGadQwmUSsOYirwPN4BYoo0YtUfqwz1I9kAEBlsX47SlGuUxhPNLyzeEMjZsQosd0p8EMu5DdCc9w32GkAixwZ2lPW_EnqUlwUn6_2AxaV4Xqz5-emyAgUVLI0/s1600/March+2011+004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpuPafyz52tNigQzCssGadQwmUSsOYirwPN4BYoo0YtUfqwz1I9kAEBlsX47SlGuUxhPNLyzeEMjZsQosd0p8EMu5DdCc9w32GkAixwZ2lPW_EnqUlwUn6_2AxaV4Xqz5-emyAgUVLI0/s320/March+2011+004.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wonderfully thick Easter Egg shell</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;"><strong>Would you like to win a Hotel Chocolat Eater Egg?</strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">It didn't take us long to polish off this delicious egg (which also comes in a dark chocolate and white chocolate version). The great news is that Hotel Chocolat have kindly provided me with another egg to give away to one of my lucky readers. You could give this egg away to a loved one this Easter, but I suggest you sit back one afternoon with a nice cup of tea and devour the lot yourself (....but you probably shouldn't listen to me!). </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;"><strong>To enter the competition:</strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">All you have to do to win this competition is take a look at the <a href="http://www.hotelchocolat.co.uk/">Hotel Chocolat website</a> and leave a comment to let me know what Easter gift you would most like to receive this Easter. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">For a 'bonus' entry, please follow <a href="http://twitter.com/#!/HotelChocolat">Hotel Chocolat</a> and <a href="http://twitter.com/#!/foodglorifood">Foodglorifood</a> on Twitter and then comment below to let me know you have done so.<br />
<br />
Anyone in the UK can enter, bloggers and non-bloggers alike. If you are a non-blogger, please leave details of how I can contact you should you win!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Deadline for entries is <strong>midnight on Sunday, 3rd April</strong>.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>The nitty gritty (dull, but important):</strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">-Regretfully, this competition is only open to those with a UK address.</div><div style="text-align: justify;">-Winner will be selected at random.</div><div style="text-align: justify;">-Prize cannot be substituted.</div><div style="text-align: justify;">-Deadline for entries is Midnight, Sunday 3rd April.</div>Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.com44tag:blogger.com,1999:blog-2780447680661720141.post-41855923317972504872011-03-15T16:15:00.000+00:002011-03-15T16:15:43.332+00:00Nigella's Slutty Spaghetti<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX6JV_-OH9RhxiKK9Tbjm-jpwkfRuN_FAOcDo2MDZvDgMkxJfrfiuxm7UjqmJldO-gY8IOz-9ACLdJQ7kxMxX3LQ2Opb-oc4xFKK4mohoTToNrf5AsSHR1YI3NCeOOgMowSgqSj4FenkA/s1600/March+2011+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX6JV_-OH9RhxiKK9Tbjm-jpwkfRuN_FAOcDo2MDZvDgMkxJfrfiuxm7UjqmJldO-gY8IOz-9ACLdJQ7kxMxX3LQ2Opb-oc4xFKK4mohoTToNrf5AsSHR1YI3NCeOOgMowSgqSj4FenkA/s320/March+2011+015.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Pasta puttanesca is probably my favourite pasta dish. Loosely translated as 'prostitute's pasta', it is a punchy concoction of tomatoes, chilli, olives, anchovies, garlic and capers. Reasons for the intriguing name are various with many suggesting that it is the sort of dish made by slovenly people who can't be bothered to go to the market to buy fresh ingredients and rely on a storecupboard full of jars and tins instead. I prefer to think that the brazen, salty, firey flavours of the dish are akin to the character of the ladies of the night who used to frequent the backstreets of Naples (from where this recipe originates). Whatever the reason, I love it. Furthermore, I generally have all the ingredients required just ready and waiting in the storecupboard. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I've blogged about this dish <a href="http://foodgloriousfood-toto.blogspot.com/2008/12/slutty-spaghetti.html">before</a>, having used Delia's recipe, but haven't actually cooked it for ages. I was reminded of it recently when flicking through the new Nigella book; <a href="http://www.nigella.com/recipes/view/sluts-spaghetti-5157">Kitchen</a>. True to form, the recipe is accompanied by an image of the Domestic Goddess herself wrapped in a silky crimson gown and comes with a suggestion that it should be eaten with an 'untipped cigarette clamped between crimson lips'. I'm not quite sure about the logistics of this (and didn't try), but the image brought a smile to my face.</div><br />
<div style="text-align: center;"><a href="http://blog.maisoncupcake.com/wp-content/uploads/2011/02/ForeverNigella_Banner_03.gif"><img alt="" class="alignnone size-medium wp-image-5389" height="300" src="http://blog.maisoncupcake.com/wp-content/uploads/2011/02/ForeverNigella_Banner_03-246x300.gif" title="ForeverNigella_Banner_03" width="246" /></a></div><br />
As if by chance, the theme for this month's <a href="http://blog.maisoncupcake.com/forever-nigella/">'Forever Nigella'</a> food blogging event is 'Ciao Italia'. Hosted by Sarah from <a href="http://blog.maisoncupcake.com/">Maison Cupcake</a>, bloggers are challenged to celebrate Nigella's greatness by cooking a recipe from one of her books which falls in line with the monthly theme. Last month's <a href="http://blog.maisoncupcake.com/forevernigella-roundup2/">chocolate-themed round-up</a> was truly spectacular!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7yeMLeMJP4-7ulj7JSBVUgu1wvyoj_1KGVhdbJuUe3l3rfYDXjFaAP3LxfSb99ixo7ipEIiU9E2aQigU2uGDDljG0NpMIwju-dZPGhj_LTWufbD9cK4cAi64oQbXfHYkQEYxqJYUJLM/s1600/March+2011+007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7yeMLeMJP4-7ulj7JSBVUgu1wvyoj_1KGVhdbJuUe3l3rfYDXjFaAP3LxfSb99ixo7ipEIiU9E2aQigU2uGDDljG0NpMIwju-dZPGhj_LTWufbD9cK4cAi64oQbXfHYkQEYxqJYUJLM/s320/March+2011+007.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The assembled ingredients - storecupboard staples</td></tr>
</tbody></table><div style="text-align: justify;">So, last night I cooked up Nigella's version and can heartily recommend that you do the same. I was cooking for one so I adjusted a few things but rather greedily used a whole tin of tomatoes and almost finished the lot. I made a couple of very minor additions - a finely chopped shallot added at the start (simply because I found it, looking lonely, in the bottom of the veg box) and a little fresh basil stirred into the sauce at the end. Unnecessary but tasty. I'd probably just stick with the suggested parsley next time though - it is traditional and marries very well with the gutsy flavours of the sauce.</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrBlPGW_SNX6-1W56t72YCXdh3jjE6SshaYZg66_LrrpiKhyNCtkaoibGuNvnXsa9Yn5TG-sLanTx0IB-lXpDpHWpi4dhg8W0dB4oqkzS8I7xjUznEt-K5CI5NWsNtqVR_soqzYQm7V3I/s1600/March+2011+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrBlPGW_SNX6-1W56t72YCXdh3jjE6SshaYZg66_LrrpiKhyNCtkaoibGuNvnXsa9Yn5TG-sLanTx0IB-lXpDpHWpi4dhg8W0dB4oqkzS8I7xjUznEt-K5CI5NWsNtqVR_soqzYQm7V3I/s320/March+2011+012.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The recipe can be found on Nigella's site. Just <a href="http://www.nigella.com/recipes/view/sluts-spaghetti-5157">click here</a> for all the details.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.com5tag:blogger.com,1999:blog-2780447680661720141.post-15538988106395273022011-03-13T12:24:00.000+00:002011-03-13T12:24:34.705+00:00Harissa Turkey Burgers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6XoWUER6mEaibRCy1DBrGrSWmgv9TvBddiAzw7KzpzYO9vOt5vR0nh-nIF0IsZRy8hrUKtERaKX1a3HSipMckQ9HryRlX1c2ZaDbNu2TjQOxuNpP3zGEuqLOEuTYpmSj_Gz96Qvn9zA/s1600/March+2011+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6XoWUER6mEaibRCy1DBrGrSWmgv9TvBddiAzw7KzpzYO9vOt5vR0nh-nIF0IsZRy8hrUKtERaKX1a3HSipMckQ9HryRlX1c2ZaDbNu2TjQOxuNpP3zGEuqLOEuTYpmSj_Gz96Qvn9zA/s320/March+2011+016.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">We're just back from a fantastic holiday on the Suffolk coast. The weather was unseasonally wonderful - we ate lunch outside, picnicked on the beach and have even come home with slight suntans. Incredible! We took advantage of the row of fishermen's huts on the beach at Aldeburgh to feast on deliciously fresh fish each night and enjoyed every minute. I'll be sharing one or two of our fishy feasts later in the week, but today I want to tell you about the turkey burgers we enjoyed with our <a href="http://foodgloriousfood-toto.blogspot.com/2011/03/greek-ish-salad.html">Greek Salad</a> a few nights before we headed off. </div><br />
We love burgers in all their forms but, in an attempt to be healthy-ish, we try not to indulge ourselves too often. We are always on the lookout for healthier alternatives to some of our favourite dishes and this prompted me to make some burgers from turkey breast mince. To spice these up somewhat, I added a generous dollop of harissa which gave these burgers a fantastic, exotic flavour. Paired with crisp little gem lettuce leaves and a smear or coriander-flecked yoghurt, these were extremely tasty. My only criticism would be that they were perhaps a little on the dry side - the downside of opting for a leaner meat.<br />
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This is what I did....<br />
<br />
<strong>Harissa Turkey Burgers</strong><br />
Makes 4 burgers<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1Mh8HNeXrM7qAr4017Y_C3xNSDuErjFM3cnpwRMdlyqAr3slG1GA-xDdoaTqjoZXVPKn6gQvK1mcStlrsBN3l9IM9UdOCCu8u8SBgvI_5pJxpZWDo28Nhfk7q-tYH-9l98AQvx7Ov0E/s1600/March+2011+017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1Mh8HNeXrM7qAr4017Y_C3xNSDuErjFM3cnpwRMdlyqAr3slG1GA-xDdoaTqjoZXVPKn6gQvK1mcStlrsBN3l9IM9UdOCCu8u8SBgvI_5pJxpZWDo28Nhfk7q-tYH-9l98AQvx7Ov0E/s320/March+2011+017.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Ingredients:</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>450g turkey breast mince</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>1 red onion</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>1 generous tbsp harissa</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><em>Burger buns, rolls or small ciabatta</em><br />
<em>Iceburg lettuce</em><br />
<em>4 tbsp plain low-fat yoghurt, creme fraiche or mayonnaise (or more, if you like)</em><br />
<em>Generous handful coriander</em><br />
<br />
1. Place mince in a large bowl. Grate the onion into the bowl, add the harissa (use more or less to taste) and stir together thoroughly. This is easiest done with the hands, if a little messy.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>2. Shape the mixture into burgers, brush with a touch of oil and grill, griddle or BBQ for around 15-20 minutes until cooked through.<br />
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3. Meanwhile, chop the coriander and mix into the yoghurt (or creme fraiche or mayo). Make more if you feel like it - there were just two of us. Toast/warm the buns and split in half.<br />
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4. Assemble the burgers! Layer them up with the lettuce, burger and coriander yoghurt mix. A big slice of tomato wouldn't go amiss either. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFW8u2FpIP4BpdF0p9a_SZXLwCwwnjogkVHXKxIqWrJrGgSWpCNFlU7Ja5SmI4tRGSoLNvEqUdCmrLOw4ikEQfPXV0tfQZxQt-nk0O2Y_0U884U6Yo_OoPMgmwASsAIn4XMZBsK4Us-M/s1600/March+2011+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFW8u2FpIP4BpdF0p9a_SZXLwCwwnjogkVHXKxIqWrJrGgSWpCNFlU7Ja5SmI4tRGSoLNvEqUdCmrLOw4ikEQfPXV0tfQZxQt-nk0O2Y_0U884U6Yo_OoPMgmwASsAIn4XMZBsK4Us-M/s320/March+2011+014.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.com1tag:blogger.com,1999:blog-2780447680661720141.post-63440430114510318692011-03-03T12:29:00.000+00:002011-03-03T12:29:03.081+00:00Greek-ish salad<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vvXC3I_m8C7ObAk794M72Dvnl3d5MX70HunAN2XrwYOLVzEmm90BTtzl-TXgg5ytsQeImp7Elibv1vziX9tbQoMbs3vOfH5qN2HmZWLgmqYg7IOUF9AcCLfHbywQHva4ke5lzNrq3Dk/s1600/March+2011+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vvXC3I_m8C7ObAk794M72Dvnl3d5MX70HunAN2XrwYOLVzEmm90BTtzl-TXgg5ytsQeImp7Elibv1vziX9tbQoMbs3vOfH5qN2HmZWLgmqYg7IOUF9AcCLfHbywQHva4ke5lzNrq3Dk/s320/March+2011+013.JPG" width="240" /></a></div><br />
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<div style="text-align: justify;">I call this vibrant salad a Greek-ish salad as I have zero Greek credentials and everywhere I look there is debate and criticism on what a Greek salad really is. It seems that a number of Greeks get quite hot under the collar about this, perhaps their most famous national dish. Some insist that the salad should be onion-free whilst others say that finely sliced red onion is a vital component (and that this is the way their mother/grandmother/great-grandmother made it). Controversy also surround the use of cucumber which, to me, has featured in all 'Greek' salads I've ever tasted. There is also disagreement about herbs - fresh or dried? Dressing - plain olive oil, olive oil and lemon juice or something more elaborate?</div><div style="text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">My take on all of this is that there is no such thing as a truly 'authentic' recipe. There are recipes. There are variants. All are valid. There is no such thing as a 'wrong' recipe. There are many ways of creating a good 'Greek' salad. This version is mine and it contains the things that I love and the combination of flavours that work for me.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSo-B-VSGpT6fAqdJBQmka5Ggjju4CDNIvBjP46AHC_p29jx3VWfx-13-fjiIZY0FKJgPDsSke3ONt5LpNeiwpkFzCMOWpqBq6z37V_OHOkEZvcumfeQROHi6U5falIziy7dCsvzZtcBk/s1600/March+2011+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSo-B-VSGpT6fAqdJBQmka5Ggjju4CDNIvBjP46AHC_p29jx3VWfx-13-fjiIZY0FKJgPDsSke3ONt5LpNeiwpkFzCMOWpqBq6z37V_OHOkEZvcumfeQROHi6U5falIziy7dCsvzZtcBk/s320/March+2011+011.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;">I served this alongside some harissa turkey burgers (recipe to follow) and it was a real hit. Wonderfully fresh, vibrant and crunchy and beautifully colourful too. If you can get those knobbly, hard-skinned cucumbers for this salad, so much the better. You'll definitely need to peel them and cut out the seeds but they are crunchier and (in my opinion) much more flavoursome. Obviously this salad is all about the quality of the ingredients - it would be miles better when tomatoes are actually in season. I was lucky enough to find some on-the-vine tomatoes with plenty of flavour in my local supermarket but I know this would have tasted much more wonderful with fresh-from-the-garden tomatoes, still warm from the sun! Go for the best feta you can afford too - there is quite a difference in flavour.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>My Greek-ish Salad</strong></div><div style="text-align: justify;"><em>Serves 2 as a side dish</em></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8r-WU0YuVBhH-g-rKIp8OSSOpegfRQ2ZBmUIjtesQX6geFTyUEuX6Up0WBeKrg_EeileCu3ruX_8os0yiVdwRfWfM2ekZSERUvJFMhoPHQYSl8wkOp_3hn0F6ldmQim1JtxSTh8K_WzQ/s1600/March+2011+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8r-WU0YuVBhH-g-rKIp8OSSOpegfRQ2ZBmUIjtesQX6geFTyUEuX6Up0WBeKrg_EeileCu3ruX_8os0yiVdwRfWfM2ekZSERUvJFMhoPHQYSl8wkOp_3hn0F6ldmQim1JtxSTh8K_WzQ/s320/March+2011+008.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><em>Ingredients:</em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Half a red onion</div><div style="text-align: justify;">1small lemon</div><div style="text-align: justify;">4 good-sized tomatoes</div><div style="text-align: justify;">Half a long cucumber or a whole knobbly, crunchy one</div><div style="text-align: justify;">100g good quality feta cheese </div><div style="text-align: justify;">small handful Kalamata olives</div><div style="text-align: justify;">4tbsp good quality extra-virgin olive oil (Greek, if possible!)</div><div style="text-align: justify;">1 tsp dried oregano</div><div style="text-align: justify;">salt and pepper</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. Half an hour before you want to eat the salad, slice the onion very finely and place in a bowl with the juice from the lemon. This will soften the onion and take away some of the harsh flavour of raw onion.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2. In a small bowl, measure out the olive oil and sprinkle in the oregano with a good sprinkling of salt and pepper. Set to one side.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3. Chop the tomatoes into bite-sized pieces and remove the seeds and mushy middle bit (unless you love seeds and mush, in which case feel free to leave them in!). Peel the cucumber and remove the seeds/fleshy core. Chop the crunchy flesh into small pieces. Cut feta into small cubes and olives into rough quarters.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4. Assemble the salad just before serving. Throw tomatoes, cucumbers, feta and olives into a bowl and mix gently to combine, season with salt and pepper. Sprinkle softened onions over the top and pour over most of the lemony juices over the salad. Use your judgement here - I found I used just under the juice of a whole lemon! Finally pour over the oregano oil which will mingle nicely with the lemony juices.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">5. Devour and mop up the gorgeous juices with crusty bread!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This salad would be great with so many things - a side dish at a barbecue, alongside some simply-grilled fish or chicken, a summery lunch time dish, with grilled and marinated lamb chops....</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">And here is my lovely Sinbad enjoying the Spring-like sunshine in the garden. Absolutely irrelevant to this recipe, but equally lovely...</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYt0FK6t2quECAtweIbIGc3ANWSTxVd4VOpEg6PxydukYP5WT07vrampkw9055nIDezKdFcPWmP1TwJ_KfhUgmuMtXs1YJYLubNSvq7EAHox-d6gvUxBfuBpKV8WG4lMV4vZm-YGfdrrA/s1600/February+2010+045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYt0FK6t2quECAtweIbIGc3ANWSTxVd4VOpEg6PxydukYP5WT07vrampkw9055nIDezKdFcPWmP1TwJ_KfhUgmuMtXs1YJYLubNSvq7EAHox-d6gvUxBfuBpKV8WG4lMV4vZm-YGfdrrA/s320/February+2010+045.JPG" width="240" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">Sinbad, the husband and I are off on holiday next week. We're heading to Aldeburgh on the Suffolk coast. we plan to eat lots of fish and plenty of picnics (probably in the rain, knowing our luck!). Look forward to sharing it all on our return!</div>Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.com8tag:blogger.com,1999:blog-2780447680661720141.post-39904499414291054342011-03-02T11:21:00.000+00:002011-03-02T11:21:24.614+00:00Pea and watercress purée for fish<div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirjq2wLx_TbrkYmkyol2Ysp4t1Sc9HnsAgfcFvkIQTGJrl7WFaB2MO4VU2DQ8IpWkYUZ1MN8mTdgOUrUegJ9c-mQ2hhbS8Gbb-FFv7xTt_kDB6CLWi6YD_vdRcfPjmgHsV9XThPCRHf0E/s1600/February+2011+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirjq2wLx_TbrkYmkyol2Ysp4t1Sc9HnsAgfcFvkIQTGJrl7WFaB2MO4VU2DQ8IpWkYUZ1MN8mTdgOUrUegJ9c-mQ2hhbS8Gbb-FFv7xTt_kDB6CLWi6YD_vdRcfPjmgHsV9XThPCRHf0E/s320/February+2011+004.JPG" width="240" /></a></div><br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Last Friday I asked the husband what he fancied for supper. His response? 'Chips'.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Hmmm. Anything in particular he wanted with his chips? 'Anything'. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Not brilliantly helpful, I have to admit, but I aim to please and so chips were on the menu. As it was Friday, it seemed somehow appropriate to have fish and, as we try to be healthy-ish, I bought two trout which we steamed to serve with our chips. To accompany this fishy feast, I made a vibrant <a href="http://www.blogger.com/goog_243743926">pea and watercress </a><span style="font-family: inherit;"><a href="http://www.bbcgoodfood.com/recipes/325609/seared-pollack-with-pea-and-watercress-pure">purée</a> which really was the star-turn of the meal. I often make a plain pea purée to accompany fish but I actually like this version better - the peppery watercress adds a bit more interest and somehow tempers the sweetness of the peas. On making it the second time, I was didn't have quite enough watercress and so I added little rocket which also worked well.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The recipe can be found <a href="http://www.bbcgoodfood.com/recipes/325609/seared-pollack-with-pea-and-watercress-pure">here</a> so I won't repost it as I followed it to the letter. But you hardly need a recipe - simply boil some peas, add watercress (minus woody stems) at the last minute until it wilts, drain (reserving a couple of tbsp of liquid) and whizz with a finely sliced spring onion or two. Warm back in the pan and season to perfection!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnV2vfBFx9q1djV2uCZnm-8zbhv9aOk8Tp2dVcFRErZHo3uTLIP_dRg5k9QvrLAlq5M5VQHYKTRHrMBdHkLyJwfdJwnuU74OWKKR_qIDzaVLcKy4wmuz9iGprB3ear_XI-tcsyCbz7oak/s1600/February+2011+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnV2vfBFx9q1djV2uCZnm-8zbhv9aOk8Tp2dVcFRErZHo3uTLIP_dRg5k9QvrLAlq5M5VQHYKTRHrMBdHkLyJwfdJwnuU74OWKKR_qIDzaVLcKy4wmuz9iGprB3ear_XI-tcsyCbz7oak/s320/February+2011+003.JPG" width="240" /></a></div>Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.com0tag:blogger.com,1999:blog-2780447680661720141.post-37629892827431969552011-02-25T11:08:00.000+00:002011-02-25T11:08:09.408+00:00Mincemeat and marzipan cake<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKiAqSLJ7uOPNjhx3vrNxMa5zm5MXC6VGEV5jS95ujDdCCjkk5MY7h9nlYSvJXbaUfj7aE8eRNgsOQ-8PLZ7qUGvTojc6x-p349YuWNY7heIafh-2xwYJh6ix1QwKVjf3QPFPYTl39Lqc/s1600/February+2011+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKiAqSLJ7uOPNjhx3vrNxMa5zm5MXC6VGEV5jS95ujDdCCjkk5MY7h9nlYSvJXbaUfj7aE8eRNgsOQ-8PLZ7qUGvTojc6x-p349YuWNY7heIafh-2xwYJh6ix1QwKVjf3QPFPYTl39Lqc/s320/February+2011+015.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>I was going to call this cake 'leftovers' cake seeing as it is made with Christmas leftovers but it struck me that, as a title, it didn't sound too appetising. But appetising it is in a 'slice with a cup of tea' sort of way. Loaf cakes are my favourite kind of cakes to bake, largely because there is minimal margin for error and no need for artistic decoartion. It is in the nature of a loaf cake to look pleasingly plain. This doesn't mean that it need taste plain however. This little loaf is packed with fruity, almondy flavour - all the more welcome now that we're somewhat distanced from the onslaught of such things in December.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedppqb9H3t4SEWzppOxgeo-O3VRT9gdXcABhkv1CGWQxUihTlwzaF4POM29NDS4aNbTxvtQ9j4TXpXcED73OybEG1vwvg0jDFmde6x-36nCIGdt8L4HUvdiDgQFNjy6Nu5ksrxWmWo1s/s1600/February+2011+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedppqb9H3t4SEWzppOxgeo-O3VRT9gdXcABhkv1CGWQxUihTlwzaF4POM29NDS4aNbTxvtQ9j4TXpXcED73OybEG1vwvg0jDFmde6x-36nCIGdt8L4HUvdiDgQFNjy6Nu5ksrxWmWo1s/s320/February+2011+010.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Like many of my favourite recipes, this one is from <a href="http://www.bbcgoodfood.com/">BBC Good Food</a>. It doesn't seem to be on the website - I found it in a little book that I have called<a href="http://www.amazon.co.uk/Good-Food-Cakes-Triple-tested-Recipes/dp/0563521147"> '101 Cakes and Bakes'</a>. It is a handy little book with sections on 'fresh fruit cakes', 'tray bakes' and 'muffins and cookies' amongst others. This, from the 'loaf cake' section, is an easy cake to make and you don't need any special equipment - two bowls, a whisk, wooden spoon and loaf tin. The smell as it bakes is particularly tempting and once it was out of the oven, I have to confess that I didn't manage to wait until it was cool to try a slice. I should have waited though as the marzipan was a little chewy whilst still hot - it had a better texture when cool. My only criticism would be that the chunks of marzipan sunk to the bottom of the cake. Next time I will cut them slightly smaller perhaps. Otherwise, this is a definite 'bake again' cake. It would be good spread with a little butter too, like a tea-bread. I made one minor alteration - the recipe suggest sprinkling with flaked almonds prior to baking and then dusting with icing sugar whilst still warm. I didn't have any flaked almonds (and, truth be known, don't really like them) so I simply sprinkled the top with demarara sugar which gave a nice crunchy crust to the loaf. My version is here...</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Mincemeat and marzipan cake</strong></div><div style="text-align: justify;">From <a href="http://www.amazon.co.uk/Good-Food-Cakes-Triple-tested-Recipes/dp/0563521147">'101 Cakes and Bakes'</a> by BBC Good Food</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPRzM_LQBG0L1IexYmSS_rXjkx7uVWYrmSYAZO4AuUjEUbERYVNXFLs6bnwJQ0LJsqE5e6VRY46qIYIQHWWm0vwn5wGFmw8dC3evFwdIl2qfUDyaZEZXhVea7416cdtkxqwVFX-KHMW6M/s1600/February+2011+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPRzM_LQBG0L1IexYmSS_rXjkx7uVWYrmSYAZO4AuUjEUbERYVNXFLs6bnwJQ0LJsqE5e6VRY46qIYIQHWWm0vwn5wGFmw8dC3evFwdIl2qfUDyaZEZXhVea7416cdtkxqwVFX-KHMW6M/s320/February+2011+021.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><em>Ingredients:</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">200g self-raising flour</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">100g cold, diced butter</div><div style="text-align: justify;">85g soft brown sugar</div><div style="text-align: justify;">85g marzipan</div><div style="text-align: justify;">2 large eggs</div><div style="text-align: justify;">300g mincemeat</div><div style="text-align: justify;">2 tbsp demarara sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">1. Pre-heat oven to 170C. Butter and line a 1kg/2lb loaf tin or use a handy loaf tin liner such as <a href="http://www.lakeland.co.uk/baking-parchment-loaf-tin-liners/F/product/5552_7321_5553_6545">these ones</a> from Lakeland. Love them!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2. Tip flour and butter into a large bowl and rub together until you have the consistency of fine crumbs.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3. Cut the marzipan into small cubes, approx 1cm square (no bigger). Stir these into the crumbs, along with the soft brown sugar.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4. In another bowl, lightly whisk the eggs and then stir in the mincemeat. Pour this mixture into the flour mix and stir gently until combined. The batter will be quite thick.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Kw8KxdTMluURoMcOWssadPt88t4kIGQxvjzYA8PxojU_dKXyMLjNXNkikPMLJSPLn5GOryCNKCR-6FSMy2YrPjGXgh9U-BYWrO9a0-TJd7MrF6TRAowHwADRyRUKscMiNml4pDywNSA/s1600/February+2011+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Kw8KxdTMluURoMcOWssadPt88t4kIGQxvjzYA8PxojU_dKXyMLjNXNkikPMLJSPLn5GOryCNKCR-6FSMy2YrPjGXgh9U-BYWrO9a0-TJd7MrF6TRAowHwADRyRUKscMiNml4pDywNSA/s320/February+2011+008.JPG" width="240" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">5. Scrape the mixture into the prepared tin. Level the top as best you can and sprinkle with the demarara sugar. Bake for 1 hour, or until the loaf is golden brown and a skewer comes out clean.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">6. Place tin on a wire rack to cool for 10 minutes and then tip out onto the rack until completely cool.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Notes: this teabread keeps well (4-5 days) as long as it is tightly wrapped.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSRSYoUY17fyHVdF1mlwezJPtkyRL-iFcb-dNxYJlu0CSTrdbysZSe7fjQn3uwlP8frGvyu-YOSoOiAEEBl6y2nKcWuoNPDSImKS52UB-qheZF4nyrL6M2f2hlmYN8JC5EgraWsVYeOqQ/s1600/February+2011+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSRSYoUY17fyHVdF1mlwezJPtkyRL-iFcb-dNxYJlu0CSTrdbysZSe7fjQn3uwlP8frGvyu-YOSoOiAEEBl6y2nKcWuoNPDSImKS52UB-qheZF4nyrL6M2f2hlmYN8JC5EgraWsVYeOqQ/s320/February+2011+009.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.com7tag:blogger.com,1999:blog-2780447680661720141.post-73172347597444900032011-02-22T10:37:00.000+00:002011-02-22T10:37:36.871+00:00Green soup<div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh253HjLYdAscr7EBfdKHmLDd9u-iREU5kEclClBO5rVoYAJqVZ5xEL5qSrHS727Y8W_xDOucfEYLiZ0yezUP-0f7WtNil3VGPYo2alqcSP1YJkeQhoVcbvoGGXmwFpLQh1hh21tvQwoTo/s1600/February+2011+027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh253HjLYdAscr7EBfdKHmLDd9u-iREU5kEclClBO5rVoYAJqVZ5xEL5qSrHS727Y8W_xDOucfEYLiZ0yezUP-0f7WtNil3VGPYo2alqcSP1YJkeQhoVcbvoGGXmwFpLQh1hh21tvQwoTo/s320/February+2011+027.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">One of the best things about hosting Christmas ourselves this year was that we were able to make turkey stock from the carcass. This is not something we are very good at remembering to do with our regular roasts, I'm not really sure why. We're probably just too lazy. But it is, of course, simplicity itself. Especially in the Aga - just bring it all to the boil on the top and then pop it into the simmering oven until you remember to get it out several hours later! </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Our freezer is packed full of pots of stock and it is so flavoursome - it adds so much flavour to soups and risottos in particular. I have a few favourite 'go to' soup recipes that I make regularly but really, with stock so flavoursome, it doesn't matter what you put in your soup. The end result will probably be delicious. Last Friday I took a look in the fridge and didn't seem to have enough of anything to make a particular soup. Instead, I decided to make a mixed green vegetable soup using up little bits of all kinds of veg. I wasn't expecting a particularly great result, but it was absolutely delicious as well as being extremely healthy (...don't tell anyone about the cheese toastie I had alongside). It's lovely green-ness made me feel all Spring-like and uplifted!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwsIT7HlJyqBIkKuVCZutHLYoJopSUXWK-end5xvXu42x3y3l-oL0WwxlUScKRGGcvpGJXSKM2Vr7CTEU9vssCRfxHoTyKy76AfwKIdfnAPVFpmtSMv697zgRhnsTsDOULcU13ijJToc/s1600/February+2011+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwsIT7HlJyqBIkKuVCZutHLYoJopSUXWK-end5xvXu42x3y3l-oL0WwxlUScKRGGcvpGJXSKM2Vr7CTEU9vssCRfxHoTyKy76AfwKIdfnAPVFpmtSMv697zgRhnsTsDOULcU13ijJToc/s320/February+2011+004.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;">Here is what I did...</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Green Soup</strong></div><div style="text-align: justify;">Serves 4</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;">Ingredients:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">A selection of green vegetables. Here is what I used...</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2 leeks, sliced</div><div style="text-align: justify;">2 spring onions, sliced</div><div style="text-align: justify;">1 stick celery, sliced</div><div style="text-align: justify;">1 large potato, cubed</div><div style="text-align: justify;">1 courgette, roughly chopped</div><div style="text-align: justify;">1 cup frozen peas</div><div style="text-align: justify;">small handful chopped cabbage</div><div style="text-align: justify;">1 pint good quality turkey, chicken or vegetable stock</div><div style="text-align: justify;">Dash of sherry vinegar (optional)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. Heat a little olive oil in a heavy-based saucepan. Add the leeks, celery and potato and sweat for a few minutes until just starting to soften.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">2. Add all the other vegetables and then the stock. Stir and bring to the boil. Simmer over a gently heat (or in the simmering oven of an Aga) until vegetables are tender. I left mine in the simmering oven for around 25 minutes.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyoEo5DqNKbBP-1fSGu_9669XWMgAiC32i1YGfhf0RVG7pGD4HPN0uOtwQkVf6c29VpMtxw16dkw_P5LNPqsfgwIoGfoHvhcfR07CrdGn6i3JFImRm7Qo_5P6UP3Vc5ICJVL_slhY-hSY/s1600/February+2011+024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyoEo5DqNKbBP-1fSGu_9669XWMgAiC32i1YGfhf0RVG7pGD4HPN0uOtwQkVf6c29VpMtxw16dkw_P5LNPqsfgwIoGfoHvhcfR07CrdGn6i3JFImRm7Qo_5P6UP3Vc5ICJVL_slhY-hSY/s320/February+2011+024.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;">3. Whizz to a smooth consistency with a stick blender. Taste and season with salt and pepper to taste. Stir in a small dash of sherry vinegar to taste.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4. Pour into warmed bowls and garnish with chives, if you have any to hand!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzwK8uREtdNA3dRz0eNs4_PQCfdA1UWaX6cKLITLL7jFdRpys2y_MsbRi8C39AXfqM7a9LjknFxI9eNBbdsmdaNt6G6fdKh72gwpEitSYzjsxzAtu7DoPa7v_Lebetp-U7Hp6UEXvebk/s1600/February+2011+031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzwK8uREtdNA3dRz0eNs4_PQCfdA1UWaX6cKLITLL7jFdRpys2y_MsbRi8C39AXfqM7a9LjknFxI9eNBbdsmdaNt6G6fdKh72gwpEitSYzjsxzAtu7DoPa7v_Lebetp-U7Hp6UEXvebk/s320/February+2011+031.JPG" width="240" /></a></div>Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.com4tag:blogger.com,1999:blog-2780447680661720141.post-89295165299542099732011-02-18T14:56:00.000+00:002011-02-18T14:56:56.674+00:00Chipotle chilli beef<div style="text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggyC0gp5aEN52FnlSiG596sGXBlkGPcYBL3vP-z9JffiMXTHPGLQPsqeeJPgc6Lw_v3O5XWGqTOIVKCog8rBzCfliLTMYq7Iak1l_AHfvkn25OilOj-i8NKPS7xKkzjN6NVvgKyNd3FfQ/s1600/February+2010+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggyC0gp5aEN52FnlSiG596sGXBlkGPcYBL3vP-z9JffiMXTHPGLQPsqeeJPgc6Lw_v3O5XWGqTOIVKCog8rBzCfliLTMYq7Iak1l_AHfvkn25OilOj-i8NKPS7xKkzjN6NVvgKyNd3FfQ/s320/February+2010+005.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div> Both my husband and I love a good chilli con carne. It was, I think, the first thing he ever cooked me. Those were in the early days when I thought that he could only cook items made with mince (chilli, spag bol and shepherds pie were the first three meals he made - much as I loved them, I was relieved when a beef and ale stew made an appearance).<br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The only problem with our love of chilli is the eternal debate as to what makes a really good chilli. We have quite different opinions on this matter. For him, chilli must be made with minced beef. Whilst I will concede that minced beef is the more traditional option, I actually prefer mine to be made with actual chunks of meat. Slow-cooked casserole-style. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">We also disagree about what else should go into a chilli. My husband is keen to add whatever may be in the fridge/cupboards. This often involves sweetcorn. Much as I like sweetcorn, I do not like it in my chilli. Nor do I want carrots. Or mushrooms. Or courgettes. For me, onions, garlic, kidney beans and bell peppers are all I require.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Our final chilli dispute erupted one evening when I dared to served jacket potatoes alongside my chunky meat chilli. This was a step too far for my beloved. For him only rice will do. We do agree on the toppings though - guacamole, soured cream and a little grated cheese.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Last week, whilst taking stock of the surfeit of jars occupying 2 full shelves of my fridge, I spotted a half-used jar of chipotle chilli paste. This was last used to great success in my <a href="http://foodgloriousfood-toto.blogspot.com/2011/01/chipotle-chicken-wraps.html">chipotle chicken stew</a>. I decided to adapt my regular chilli recipe and use the paste to add a smoky richness to the dish. The result was something of a triumph - the flavour was fantastic and it was, I think, one of the best chillis I've ever made. A couple of squares of good dark chocolate added at the end also added an extra dimension as did the long, slow cooking. I couldn't help feeling that it would be rather good made with diced venison too. Another time, perhaps?</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I can only apologise about the terrible photos - there must have been a smear on the camera lens...</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Chipote chilli beef</strong></div><div style="text-align: justify;">Serves 4</div><div style="text-align: justify;">Based on this <a href="http://www.bbcgoodfood.com/recipes/3228/chilli-con-carne">BBC Good Food recipe</a></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LsU9otCeYtpo45-ZNkGY1ZJDGZpbIthIbNWRfXAPtgnrTVQou3B83LqyVaV-SiJ7T0V_oXYVzSD8ojAZuNPgrE2ugdZrKpTpfPz2-ttmuXjQtYFjW0jCr9mQ2WzQpF6_Krfksk8QQLE/s1600/February+2010+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LsU9otCeYtpo45-ZNkGY1ZJDGZpbIthIbNWRfXAPtgnrTVQou3B83LqyVaV-SiJ7T0V_oXYVzSD8ojAZuNPgrE2ugdZrKpTpfPz2-ttmuXjQtYFjW0jCr9mQ2WzQpF6_Krfksk8QQLE/s320/February+2010+011.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">1 onion</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">2 cloves garlic</div><div style="text-align: justify;">2 bell peppers (one red, one green)</div><div style="text-align: justify;">2 heaped tbsp chipotle chilli paste</div><div style="text-align: justify;">1 tsp ground cumin</div><div style="text-align: justify;">500g diced stewing beef</div><div style="text-align: justify;">1 400g tin tomatoes</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">1/2 pint beef stock </div><div style="text-align: justify;">1 tsp sugar</div><div style="text-align: justify;">1 tsp dried marjoram</div><div style="text-align: justify;">410g tin of red kidney beans (or feel free to use other beans - black beans are good too)</div><div style="text-align: justify;">2 squares good quality dark chocolate</div><div style="text-align: justify;">To serve: your choice of soured cream, guacamole, fresh coriander, grated cheese, rice, tortillas etc...</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. Pre-heat oven to 170C*. Roughly chop onions and slice the peppers. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2. Heat a little oil in a casserole and then gently fry onions until they are transluscent and soft. Add the peppers and crushed or finely chopped garlic. Set to one side.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3. Add a little more oil to the pan if necessary and brown the meat on all sides. You may need to do this in batches so as not to overcrowd the pan. Set meat to one side and put vegetables back into the pan.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4. Sprinkle over the cumin and marjoram and spoon in the chipotle paste. Give a good stir to combine and cook for a minute or two before re-adding the meat and stirring to combine.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">5. Pour in the tomatoes and stock. Add sugar and plenty of salt and pepper and give it all a good stir. Bring up to simmering point.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">6. Place lid on casserole and pop in the oven. Cook for at least forty-five minutes, but preferably longer at a lower temperature* if you have the time. Check on it every now and again and add a little more water/stock if it is drying out. After this time, add the kidney beans and cook for a further 15-20 minutes with the lid off if the sauce needs reducing somewhat. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">7. Before serving, check the seasoning and add salt and pepper as required. Stir in the dark chocolate and sprinkle with fresh coriander before serving.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;">*As with many beef casseroles, this is better the longer and slower it is cooked. I brought mine to the boil on the boiling plate of the Aga and then tranferred to the simmering oven for 2 1/2 hours.</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHiALpeEsHdplf-cA-97wWxgPiRvtBtXTRAdyCpYZDOLngb_rt9bU0Y8_-siCJsrXPa03HuvpEp9EuRL2phmFsRUyjrC2hozzlPzo7p4KZ_rGaT0ZVWyl2EraXfncqvMnM-xg6Av1gokc/s1600/February+2010+035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHiALpeEsHdplf-cA-97wWxgPiRvtBtXTRAdyCpYZDOLngb_rt9bU0Y8_-siCJsrXPa03HuvpEp9EuRL2phmFsRUyjrC2hozzlPzo7p4KZ_rGaT0ZVWyl2EraXfncqvMnM-xg6Av1gokc/s320/February+2010+035.JPG" width="240" /></a></div>Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.com6tag:blogger.com,1999:blog-2780447680661720141.post-84359912791702561722011-02-15T10:18:00.000+00:002011-02-15T10:18:55.361+00:00Banoffee cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDSiVC3ijDUBLhoARV2qtvbQdS55AjGxzus-zPSrbqN4jsnEoYgBtiwWDNZibnZhsDQzoHdJrZKUZRcMZRMt2SA_ir-PVsMCAWxTZBl3w_axz5rwsyyW9ZDvaCUY_oFjI9ZIInpnJjsfE/s1600/February+2010+024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDSiVC3ijDUBLhoARV2qtvbQdS55AjGxzus-zPSrbqN4jsnEoYgBtiwWDNZibnZhsDQzoHdJrZKUZRcMZRMt2SA_ir-PVsMCAWxTZBl3w_axz5rwsyyW9ZDvaCUY_oFjI9ZIInpnJjsfE/s320/February+2010+024.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">I have a confession. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">I am not a huge fan of the cupcake.</div><div style="text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">I'm not quite sure how to explain myself. I like the look of them. I like the cute-ness factor. But I just can't help feeling a little... cheated... by a cupcake. I'm more of a big cake sort of girl. I prefer a slice. Also, much as I love buttercream, I just can't quite cope with the amount that is smeared atop a hummingbird bakery-style cupcake. It looks promising, but I usually end up feeling rather sick.</div><div style="text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">However, these completely divine banoffee cupcakes have stolen their way into my heart. They are very seriously good. The combination of banana and fudge chunks within and caramel-flavoured buttercream and dulche de leche on top is simply too good to resist (though I do find myself wondering how good this would be in large cake format). In my quest to conquer my cupcake antipathy I've tried a lot of cupcakes but these really do take the number one spot for my 'best-ever-cupcake'.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizrGGfBwHOaGRJ3E0FNFHSldH9Tc4_L83ygsS9gMD7HPWM5ItSn2Z7T0vmKJ5Y8i0D-5Jn98czhThClaQlzWWd1Tj7Hk1i6cDuI-xSKpcs7B2YeeBoxbWlbaoP388AU449bnJUmNaoWVo/s1600/February+2010+028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizrGGfBwHOaGRJ3E0FNFHSldH9Tc4_L83ygsS9gMD7HPWM5ItSn2Z7T0vmKJ5Y8i0D-5Jn98czhThClaQlzWWd1Tj7Hk1i6cDuI-xSKpcs7B2YeeBoxbWlbaoP388AU449bnJUmNaoWVo/s320/February+2010+028.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">I was drawn to these beauties via the nice lady from the Ba<a href="http://www.bakingmad.com/">king Mad</a> website. For those who haven't discovered this excellent site, I suggest you go take a look. The site belongs to Allinson flour, it would seem but in a rather subtle sort of way. Silver Spoon and Billingtons sugar are also affiliated and the products are loosely promoted here. But mainly it is a superb archive of recipes, baking tips, competitions as well as being home to a <a href="http://www.bakingmad.com/blog/">baking blog</a>. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I was asked to try out the banoffee cupcake recipe and sent a box of baking goodies to help me along: Allinson flour, Billingtons sugars and Silver Spoon cake decorating goodies. Having waited all week for my bananas to reach sufficient ripeness, I attempted the cakes on Saturday evening with a couple of visiting friends. Glasses of fizz in hands, we got busy following the detailed instructions on the site. A nice feature of the recipes is the ability to click each stage as you go along so that you can easily find your place. Handy.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Mixing the cake batter was very straightforward and we all got rather over-excited about the fudge chunks. Upon tasting the Silver Spoon fudge chunks, Claire and Joni (of <a href="http://foodgloriousfood-toto.blogspot.com/2008/01/jonis-lamb-tagine.html">lamb tagine</a> fame) decided to carry out a taste test and declared the fudge chunks 'a little soapy'. We were a tad worried about this but were reassured upon tasting the cakes - they seemed to have semi-melted into fudgy deliciousness. I look forward to using the remaining chunks in cookies or blondies in the near future.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFBT6ygAnd_XcmU-ibQHJamAMxD_Wj6gmK0LXvNdsWBOhNj5acwsmrs3CwSr1fb88alkjuP56RrEWDGGQKVY1MOSGvZcW1Q56HoR6fs-vSVzaOC1kWqAzi0RLmXVnblRNK-4bOYqlL5yY/s1600/February+2010+029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFBT6ygAnd_XcmU-ibQHJamAMxD_Wj6gmK0LXvNdsWBOhNj5acwsmrs3CwSr1fb88alkjuP56RrEWDGGQKVY1MOSGvZcW1Q56HoR6fs-vSVzaOC1kWqAzi0RLmXVnblRNK-4bOYqlL5yY/s320/February+2010+029.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">The recipe states that it makes 12 cupcakes. I suspect this is 12 super-sized ones as I managed to make 24 reasonable sized cakes from the batter (slight problem as the husband is away and 24 cupcakes is a lot for one girl to get through!). The buttercream icing is made with natural icing sugar so has a lovely caramel flavour and colour - I'd not used this before but it is a good discovery. We were momentarily flummoxed with the icing as there was no direction about adding milk and we couldn't get it to mix - hopefully this will be changed on the website. One other slight problem we had was that the icing started to 'melt' somewhat and didn't hold its shape too well. This could be because our kitchen is quite warm due to the Aga. However, we persevered - one of us piped the icing whilst the others added the chocolate decorations and pieces of dried banana. I got quite excited by the heart-shaped decorations, it being Valentine's Day and all. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;">Anyway, the recipe <a href="http://www.bakingmad.com/recipes/cup-cakes/banoffee-cupcakes">can be found here</a>. I suggest you try it. Totally delicious. I might even have one now. For breakfast...</div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfsave_BRHhU0Ik-J5rXnA-4v_idsSBE8KM6Zl3r78s-lRIiLSuDnnzBO_DdxEg9_yX1-7maijKkwkcFTuMojnT5f-igD7zCQmARsFlbh4ZW6FT4zf-EndTv3betQdmZB552rnq7eiaBc/s1600/February+2010+031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfsave_BRHhU0Ik-J5rXnA-4v_idsSBE8KM6Zl3r78s-lRIiLSuDnnzBO_DdxEg9_yX1-7maijKkwkcFTuMojnT5f-igD7zCQmARsFlbh4ZW6FT4zf-EndTv3betQdmZB552rnq7eiaBc/s320/February+2010+031.JPG" width="240" /></a></div>Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.com7tag:blogger.com,1999:blog-2780447680661720141.post-12481195510138799722011-02-07T19:25:00.000+00:002011-02-07T19:25:28.174+00:00Tuna and caper pâté<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_76YwOSeJDL-bjb5ZlcheRqf-mMJfSFZmx8Wb2n2urw1W4cvf__usUIA66ojagiuN8jwypC43iKH_k_QWxLwnd_hx2_UafCmbNrRbYtMEgFFoyvH9A_e0q6p5YiDH0rSzUForVx5eIJQ/s1600/Feb+2011+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_76YwOSeJDL-bjb5ZlcheRqf-mMJfSFZmx8Wb2n2urw1W4cvf__usUIA66ojagiuN8jwypC43iKH_k_QWxLwnd_hx2_UafCmbNrRbYtMEgFFoyvH9A_e0q6p5YiDH0rSzUForVx5eIJQ/s320/Feb+2011+009.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">The husband and I are fond of a pre-dinner drink (or two). The trouble is that with that pre-dinner drink, we usually feel the urge to indulge in a pre-dinner nibble. This, I have no doubt, is one of the key reasons for our overly expansive waistlines. <span style="font-size: x-small;">(This, and our fondness for cheese, proper puddings and cake). </span>Whilst we know that eating earlier would help ease this habit, we're not actually willing to forgo this favourite part of our day. It is the time we relax post-work, talk through the day's events and generally unwind whilst one of us potters round the kitchen creating dinner. </div><div style="text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">We try to keep our snacking under control and stick to reasonably 'healthy' nibbles. Low-fat hummous with carrot sticks, olives or tomato salsa spread on melba toasts are staples in this house. We love them, but we get tired of them too. When friends are here, or at weekends, we are more adventurous and make more fancy canapes but mid-week, it is all about low effort. Whilst browsing through some of my favourite food blogs the other day, I stumbled accross a tuna and caper pâté on the <a href="http://maggiedon.blogspot.com/">Kitchen Diaries Challenge</a> blog which rather caught my fancy. I find the salty tang of foods like capers, olives or anchovies just perfect for awakening the taste buds prior to the main event. I had most of the ingredients to hand in the cupboard and simply improvised for the rest. It took mere moments to make - a 'bung it all in and whizz it all up' recipe. The best sort for mid-week really.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Served moments later with a crisp glass of white and some melba toasts, it was a very delicious 'snackette' (as we like to refer to such things). It would make a nice starter too and, as it uses low-fat mayo, is pretty healthy too. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Do you like a pre-dinner 'snackette'? If so, what do you tend to choose?</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Tuna and caper <span style="font-family: inherit;">pâté</span></strong></div><div style="text-align: justify;">Adapted from <a href="http://maggiedon.blogspot.com/2011/01/tuna-caper-pate.html">this recipe</a> at <a href="http://maggiedon.blogspot.com/">Kichen Diaries Challenge</a></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHxys9EagLrzQ47goAPaOUeaw_AQsT3ULoHRbTAkroUAEH9NnyOTj1EUpkHEklyhzQhRMLevggNAfvOb1fXZWKyoELkeCQoHhl8fV76tz9SRM9GqOZGSJSkpY3Zc0J3Axq6GEJKIt8ms/s1600/Feb+2011+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHxys9EagLrzQ47goAPaOUeaw_AQsT3ULoHRbTAkroUAEH9NnyOTj1EUpkHEklyhzQhRMLevggNAfvOb1fXZWKyoELkeCQoHhl8fV76tz9SRM9GqOZGSJSkpY3Zc0J3Axq6GEJKIt8ms/s320/Feb+2011+012.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><em>Ingredients:</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">1 tin of tuna, drained</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">half a small red onion or a shallot, finely chopped</div><div style="text-align: justify;">2 heaped tablespoons low-fat mayonnaise</div><div style="text-align: justify;">juice half a small lemon (to taste)</div><div style="text-align: justify;">2 heaped teaspoons capers, well-rinsed</div><div style="text-align: justify;">1/2 tsp paprika</div><div style="text-align: justify;">handful flat-leaved parsley</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. Place all ingredients except lemon juice and capers into food processor and whizz to combine. </div><div style="text-align: justify;"><br />
</div>2. Add lemon juice a little at a time, tasting after each addition until the balance seems right.<br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3. Add the capers and pulse briefly so they are combined but not completely broken up. You want a little texture here.</div><div style="text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">4. Scrape into a serving dish and (ideally) leave for an hour or so in the fridge for the flavours to combine. If greedy and rushed like us, serve immediately with melba toasts or <span style="font-family: inherit;">crudités. Or spread on crostini, as suggested by <a href="http://maggiedon.blogspot.com/2011/01/tuna-caper-pate.html">Maggie</a> at Kitchen Diaries Challenge.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">5. Serve with a crisp glass of white wine.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMOepzNfifDA88AadHCHiGyl9dQizd6KLjnb459mSQa2vIukT6HrU1VdpN5JYsH3PPOraxGUA0nAUGWJ4KqJRlc7aoW5vy08As2162Zn3HViYvdf63bavn-f2LDzlBX9MPJ4bMy4nTF90/s1600/Feb+2011+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMOepzNfifDA88AadHCHiGyl9dQizd6KLjnb459mSQa2vIukT6HrU1VdpN5JYsH3PPOraxGUA0nAUGWJ4KqJRlc7aoW5vy08As2162Zn3HViYvdf63bavn-f2LDzlBX9MPJ4bMy4nTF90/s320/Feb+2011+013.JPG" width="240" /></a></div>Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.com4tag:blogger.com,1999:blog-2780447680661720141.post-49762593487005592011-01-31T13:41:00.000+00:002011-01-31T13:41:11.567+00:00Nigella's Chocolate Orange Loaf Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIQW2JQ6eCNbQZSB_NE18OX_rW0KbYi70tS6F2Z1mHsce7xvwDIK1mxcd99ccvYOmect5RqDUNa91Rj0Nz0f3MjCA6Hi-NYHpoICiaYBhtdJ-HkxyJWIFlVAU_GlMOsCDEqzUE5z8Syg/s1600/January+2011+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIQW2JQ6eCNbQZSB_NE18OX_rW0KbYi70tS6F2Z1mHsce7xvwDIK1mxcd99ccvYOmect5RqDUNa91Rj0Nz0f3MjCA6Hi-NYHpoICiaYBhtdJ-HkxyJWIFlVAU_GlMOsCDEqzUE5z8Syg/s320/January+2011+001.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Like her or not, almost everyone has something to say about Nigella. Men I know who are usually uninterested by cookery are almost all enthusiastically appreciative of her talents! Women tend to me more divided. Some find her sultry ways in the kitchen irritating and demeaning. Some wish they were like her. Some wish they actually were her. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I think she is just a tiny bit marvellous. And I'm prepared to tell you why....</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. She is a cook, not a chef. She understands the home kitchen and the home cook. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2. Her books are so much more than a collection of recipes - they are a good read and often have the ability to make me laugh out loud. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3. A sense of fun pervades her food - she doesn't take herself too seriously.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4. If you've got it, flaunt it. Nigella has. And she does.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Approving of my admiration for Nigella, my husband kindly bought be her latest tome for Christmas. For various reasons, I wasn't able to follow '<a href="http://www.nigella.com/books/view/kitchen-33">Kitchen</a>' on the television so was particularly pleased to discover the new recipes. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I'm a sucker for cake and so it was no surprise that it was a cake which first caught me eye. A chocolate orange loaf cake, to be precise. After the excess of Christmas, I couldn't really find a good excuse to bake such a thing, especially as we are trying to healthy ourselves up a bit after a few months of totally over-doing it on the food front. But then I spotted an announcement on <a href="http://blog.maisoncupcake.com/">Maison Cupcake</a> about a new event celebrating the wonders of Nigella; Foreve Nigella. The<a href="http://blog.maisoncupcake.com/forevernigella-2/"> theme for this month is 'seduced by chocolate</a>'. It was clearly meant to be. </div><br />
<div style="text-align: center;"><img alt="" class="size-full wp-image-4880 aligncenter" height="365" src="http://blog.maisoncupcake.com/wp-content/uploads/2011/01/ForeverNigella_Banner_02.gif" title="Forever_Nigella_02" width="300" /></div><br />
<div style="text-align: justify;">Donning the frilliest, kitschest apron I own, I set to work. (I had glanced briefly at the silk negligee but the thermometer showed minus two, so the thought was shortlived). The cake is a simple one to make, using mainly storecupboard ingredients and cocoa rather than chocolate. I love a simple cake now and again, don't you? This is not to say that I don't love icing and buttercream and layers and chocolate scrolls and decorations. I do. I assure you that I do. But sometimes, something a little plainer hits the spot. And makes me feel a little less naughty. After all, cake without icing is practically a health food, is it not? And this one contains oranges so it really must be good for me, no?</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Anyway, having read the instructions, I set to work. If I were Nigella, I would have reached for my shiny Kitchenaid mixer. But I'm not. So I didn't. Instead I used my Kenwood. Not quite so beautiful perhaps, but equally effective. I whizzed and mixed, and then poured and scraped the contents into a loaf tin lined with my new loaf-tin-liners. I'm particularly pleased with these and I'm sure that Nigella would approve - she likes a shortcut as much as the next man.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpV6JsWbytESOFuMl_FirTmA7Aqe7kMgADA9N7n1DCR5dDspEi4jWerEs1W9F7xFzOkQvZ0dpmPFqsF6fB6P1xYuZAn5qxA1eEBjbPwkmEayDns3i3InnNZwv1AllEFJrCUjhEVolbtGE/s1600/January+2011+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpV6JsWbytESOFuMl_FirTmA7Aqe7kMgADA9N7n1DCR5dDspEi4jWerEs1W9F7xFzOkQvZ0dpmPFqsF6fB6P1xYuZAn5qxA1eEBjbPwkmEayDns3i3InnNZwv1AllEFJrCUjhEVolbtGE/s200/January+2011+013.JPG" width="150" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Having seductively licked a bit of the mixture off my finger, I popped the cake-to-be in the oven and waited. The waiting was quite difficult, I must admit as this cakes smells WONDERFUL as it bakes. Upon removal, the cake looked and smelt divine but I managed to wait until it was cool before greedily gobbling down two slices before bed. Not good as I was planning to take the cake as a present for my mother the next day. Nevermind. She understood and between us, we enjoyed the remainder.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6xKmEQOoH44MrPRa4MSnyxNy8Ep2cI5LuaaM1cTMTW_f6F53Qf-tw15BzMlZuUjpQLo3wpzTAQWJTiUZ0TMNfk_OW2F_BG10mjyz9DBbwFgB5RvstZ5bWFYsEvadgvL9hD9Ubs0YYh4w/s1600/January+2011+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6xKmEQOoH44MrPRa4MSnyxNy8Ep2cI5LuaaM1cTMTW_f6F53Qf-tw15BzMlZuUjpQLo3wpzTAQWJTiUZ0TMNfk_OW2F_BG10mjyz9DBbwFgB5RvstZ5bWFYsEvadgvL9hD9Ubs0YYh4w/s320/January+2011+016.JPG" width="240" /></a></div><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">What can I tell you? Nigella triumphs again. This is a very delicious bake - the orange is a subtle and welcome addition to this otherwise plain cake. It is also lovely and light. I'll definitely be making this again. The theme for this month's challenge suggests that I should be making a chocolatey something to seduce my sweetheart for Valentine's Day. Instead I have seduced myself. I shall definitely be making this again.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdyOnvleRkIcfiOv_13YJ3ralLF-Gbq82XlUokMbBOcnpXAMSJza0viGWh2UopCddqcA_CZ1sQ7-br_RnH13aeh2hjLMENKQccUdKLD_AQuQagYFBliSvfssP-askC7lzOx-3FILW94E/s1600/January+2011+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdyOnvleRkIcfiOv_13YJ3ralLF-Gbq82XlUokMbBOcnpXAMSJza0viGWh2UopCddqcA_CZ1sQ7-br_RnH13aeh2hjLMENKQccUdKLD_AQuQagYFBliSvfssP-askC7lzOx-3FILW94E/s320/January+2011+005.JPG" width="320" /></a></div>Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.com9tag:blogger.com,1999:blog-2780447680661720141.post-82789881015118308762011-01-31T11:39:00.000+00:002011-01-31T11:39:33.526+00:00Do you know your onions?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSE_SG8FAutt6lFY4J283hzLmkwmpETkdK3EowoqUrMuriKppyIiVdyNnoG4YmlQ1n0AAL_Ab-uVdVgl3rqKlS7XlLxh99oJm3dNYxlMEfdL_slN4ukDdx2CnpKHSc6oktFrCqz0gfdQE/s1600/January+2011+020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSE_SG8FAutt6lFY4J283hzLmkwmpETkdK3EowoqUrMuriKppyIiVdyNnoG4YmlQ1n0AAL_Ab-uVdVgl3rqKlS7XlLxh99oJm3dNYxlMEfdL_slN4ukDdx2CnpKHSc6oktFrCqz0gfdQE/s320/January+2011+020.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Recently I was contacted by the folk responsible for promoting <a href="http://www.onions.org.uk/">British onions</a>. To be honest, I was a little surprised that such a product should be in need of any form of promotion and was interested to discover an entire <a href="http://www.onions.org.uk/">website</a> devoted to this most humble of vegetables. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Humble, maybe. Indispensible, certainly. Barely a day goes by in which I don't chop and onion to begin the base of a soup, stew, pie or roast. If I run out, I panic. Without onions, I am somewhat lost in the kitchen. To me, they are a vital flavour-adding essential which forms the bases of so many dishes I prepare.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Onions grow extremely happily here in the UK and buying British is something I try to do whenever possible. The British Onion people were kind enough to send me a box full of onions and challenged me to produce my perfect recipe for onion gravy. Along with a plentiful supply of onions, they included some storecupboard staples which I might like to use in my gravy. I was also encouraged to include my own 'secret' ingredients if it pleased me. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">The challenge made me smile as it made me think of my husband who, given the choice, would have gravy with everything. Whilst I couldn't contemplate a Sunday roast without gravy and I do love a rich onion gravy with my sausages, I don't feel the need to have gravy with every piece of meat or pie that comes out of the kitchen. My other half does. Even shepherd's pie which to me seems most peculiar as it is essentially meat simmered in 'gravy' with potato on top. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">So. I knew this challenge would make him happy. A very unscientific straw-poll amongst friends revealed that everyone has their own idea of the perfect gravy. Some like it thick, some like it thin. Some like it pale and some like it dark and glossy. Some like 'bits' in it. Some prefer it smooth. Which sort should I make?</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">I decided to please myself and make gravy in the way I most enjoy it. But then again I was stumped. The type of gravy I like with a roast chicken (pale, quite thin and made mainly with roasting juices, a splash of white wine and a touch of redcurrant jelly) is totally different to the gravy I like to pour over my sausages (thick, dark and glossy with lots of onions). How to decide what to make?</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">In the end, I present you with two gravies. One is the kind of gravy I make when I'm roasting meat - in this case, beef. The other is a rich onion gravy I made to serve with venison sausages and mash. Both were delicious. Both involved British onions. One used the onions as in a 'supporting role'. The other is entirely about the onions.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Firstly though, you might be interested to see inside that box...</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOuT41SaQqBuhRqizdJGypTAw01TRW0H67vLHIdzoCO2Qdj-7em3UE9mmWeKIcEa275UTWWRj7Gzx-BPSytRqZsFApNm4iCsDSF_dehxVhknx8oni0IxwIsHUHhnBYb_VN1wALrsa41o/s1600/January+2011+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOuT41SaQqBuhRqizdJGypTAw01TRW0H67vLHIdzoCO2Qdj-7em3UE9mmWeKIcEa275UTWWRj7Gzx-BPSytRqZsFApNm4iCsDSF_dehxVhknx8oni0IxwIsHUHhnBYb_VN1wALrsa41o/s200/January+2011+021.JPG" width="150" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLVW7KB23_2T35_oN39CADRTdBdBogqx9_BsJJesX0zKui92oquD7NDarcHtMGpzHOZNy4sZwE-HYZyuhRbQ8VR5IWxnZC4TbB7DGI7R4zdN_XyK5uKkAn90QXScuam1F9aBAffSkLE1A/s1600/January+2011+022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLVW7KB23_2T35_oN39CADRTdBdBogqx9_BsJJesX0zKui92oquD7NDarcHtMGpzHOZNy4sZwE-HYZyuhRbQ8VR5IWxnZC4TbB7DGI7R4zdN_XyK5uKkAn90QXScuam1F9aBAffSkLE1A/s200/January+2011+022.JPG" width="200" /></a></div><br />
<div style="text-align: justify;">There were familar ingredients I turn to regularly for gravy-making: Worcestershire sauce, Marmite and tomato sauce. There was also a pot of English mustard and an intriguing jar of mushroom ketchup. Sadly, I'm no longer able to eat mushrooms so this is something my husband will be experimenting with at a later date. I bet it would add an excellent savoury quality to the gravy though.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">So first up, we have a plate of sausage and mash....</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8JKN8e6yZDXUIA6rWT6fbMUlC4CiJ_SM-tsxMO7qIw7XVDybqwvEFtYvdZPyyt0dvYZl8HRIsTtEOGDhlPC6fDL7rkIx0CV_bFGpQAOMEpk0WZ_YkxDd0jPU4pWHjxHuzXruue0UPuM/s1600/January+2011+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8JKN8e6yZDXUIA6rWT6fbMUlC4CiJ_SM-tsxMO7qIw7XVDybqwvEFtYvdZPyyt0dvYZl8HRIsTtEOGDhlPC6fDL7rkIx0CV_bFGpQAOMEpk0WZ_YkxDd0jPU4pWHjxHuzXruue0UPuM/s320/January+2011+005.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">All that is missing is the onion gravy. Let's make some shall we?</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><strong>Red Onion Gravy</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Serves 2</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi23-XqhX4nbOjNVfbCLYDgWXvzPs03-DAU8HNF-hVUJ_0SATMvOLCI7o3AN4AoACqt9bqor33z8pNHAUpcZl4jklszQMRQnXgWHgDoVKeUzhDURVwjIajkCUIQyMYgt_3uTfFGFErV8Kw/s1600/January+2011+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi23-XqhX4nbOjNVfbCLYDgWXvzPs03-DAU8HNF-hVUJ_0SATMvOLCI7o3AN4AoACqt9bqor33z8pNHAUpcZl4jklszQMRQnXgWHgDoVKeUzhDURVwjIajkCUIQyMYgt_3uTfFGFErV8Kw/s320/January+2011+006.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><em>Ingredients:</em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2 red onions</div><div style="text-align: justify;">1 tbsp olive oil</div><div style="text-align: justify;">2 small knobs of butter</div><div style="text-align: justify;">1 tsp sugar</div><div style="text-align: justify;">1 tsp Marmite</div><div style="text-align: justify;">1 scant tbsp plain flour</div><div style="text-align: justify;">350ml boiling water</div><div style="text-align: justify;">1 tsp redcurrant jelly</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. Cut onions in half and slice. Heat oil and small knob of butter in a heavy-duty casserole dish. Add onions and sugar and sweat for a few minutes until just starting to soften. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2. Place lid on the casserole and continue to cook onions on a fairly low heat for around 15 minutes until really soft and sticky. Aga-users might like to do this in the roasting oven, rather than on the top.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3. Boil the kettle and pour approx 350ml boiling water over the Marmite and mix together to create 'stock'. Sprinkle flour over the sticky onions and stir well to incorporate. Gradually add the Marmite stock a little at a time, stirring well to combine after each addition and bubbling on quite a high heat. You may not need to add it all, you may need to add a little more, depending on how thick you like your gravy.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4. Add the redcurrant jelly and season well with salt and pepper. Bubble away for a 5 minutes and adjust seasoning to taste. If it seems too sweet for your liking, add a little Worcestershire sauce. If not sweet enough, add more redcurrant jelly. </div><div style="text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">5. Just before serving, add a little knob of butter and stir in. This is not essential but does make for a lovely, glossy gravy.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">6. Pour into a jug and pour liberally over sausages and mash!</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCS73WTwLUNS_HDBBuOmYC7tB04n3O0MdISXqbhanxNvYBdTdqx5UNr5NR2tFH5xp30R-C8Kxzjkc6h9ISvii2wJivuUTdIjiDJo-_xJW5f_s2k9EMf_jzWFNvA-ZyoqHxCIqERNrsprY/s1600/January+2011+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCS73WTwLUNS_HDBBuOmYC7tB04n3O0MdISXqbhanxNvYBdTdqx5UNr5NR2tFH5xp30R-C8Kxzjkc6h9ISvii2wJivuUTdIjiDJo-_xJW5f_s2k9EMf_jzWFNvA-ZyoqHxCIqERNrsprY/s320/January+2011+008.JPG" width="240" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3vnkRqzZOh0QeeYRXAgn3ve1XH7IHq7a_dAy-5_ELSavZAdj3jgMd2MKk9qbVvs8FKZW3X8RsfIg6sCsEKYBhXxIenTidgVxJOov2O7cwAiyLrJIXRfF1mBQ9csKDtFYvtqorC5Y050/s1600/January+2011+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3vnkRqzZOh0QeeYRXAgn3ve1XH7IHq7a_dAy-5_ELSavZAdj3jgMd2MKk9qbVvs8FKZW3X8RsfIg6sCsEKYBhXxIenTidgVxJOov2O7cwAiyLrJIXRfF1mBQ9csKDtFYvtqorC5Y050/s320/January+2011+010.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Gravy to accompany a roast:</strong></div><br />
This is the method I use most often. In this instance I was making gravy to accompany roast beef, but I've included alternatives for other roast meats...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9RepGgcxfcgcsgGwoNyRLzHjLIVLt92BD7OalibMg1yKZUEddhVVScsJG3gJV9fYQ6W6hNq5QuPaH1t-yCRlXUu-rp_GEmM1bjBLsSi31YCM30bGRrzpdicDz7HdIXMmncAFEwdYz_Yo/s1600/January+2011+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9RepGgcxfcgcsgGwoNyRLzHjLIVLt92BD7OalibMg1yKZUEddhVVScsJG3gJV9fYQ6W6hNq5QuPaH1t-yCRlXUu-rp_GEmM1bjBLsSi31YCM30bGRrzpdicDz7HdIXMmncAFEwdYz_Yo/s320/January+2011+010.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Gravy-making starts before the roast even enters the oven! Chop an onion or two into quarters and, if you have one, a carrot into large chunks. Place these in the roasting tin and sit the joint on top. These vegetables will provide extra flavour to your gravy.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;">Once the meat is cooked, set aside to rest on a carving board, covered in foil.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Pour excess fat out of roasting tin (leave around 1 tbsp along with the juices) and set on top of the hob on a medium-high heat. Sprinkle over a tablespoon or so of flour and mix into the fat and juices, taking care to scrape up all the sticky bits from the bottom of the tin.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Add a good splash of wine. White for chicken, turkey, pheasant or pork. Red for red meats and other game. Bubble away, stirring and scraping all the while.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Next add stock. Often I will use water from the vegetables mixed with the relevant stock cube for this. If a poultry joint came with giblets, I boil these up whilst the bird is cooking to create a flavoursome stock. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Add stock slowly, stirring well between each addition. Quantity will depend on how much juice came from the roast and how many people you are serving. For this beef joint, I used about 400ml stock for four of us.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Once stock is added, add the 'extras'. For interest, this is a very rough guide to what I add depending on the joint:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Beef </strong>- 1 tsp Worcestershire sauce or 1tsp dark soy sauce, 1 tsp tomato ketchup and a 1/2 tsp of English mustard.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Lamb</strong> - 1 tsp Marmite and 1 heaped tsp redcurrant jelly</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Chicken and feathered game, including duck</strong> - 1 tsp redcurrant jelly and 1 splash Worcestershire sauce</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Vension</strong> - 2 tsp redcurrant jelly and splash Worcestershire sauce</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Pork</strong> - 1 tsp Marmite, pinch dried sage</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">These additions are all dependent on taste. I always taste as I go and add a little of this or a little of that depending on what I feel it needs. If the gravy tastes bland, I add a little more of something! Remember to season with plenty of salt and pepper.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpoLolSoDxw4I4Vz_DaqyAFQaaMeSfZm-Zbjjdc4bfmKV67pCHvGOkHhlOJ78TL5wxLGRMCiWExcTzXK1h3yTPgSkMLwrHhfrU0jkQKWDr44HSA_IlzoNxOP_KgYuqcmgkZRxak8N0VjU/s1600/January+2011+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpoLolSoDxw4I4Vz_DaqyAFQaaMeSfZm-Zbjjdc4bfmKV67pCHvGOkHhlOJ78TL5wxLGRMCiWExcTzXK1h3yTPgSkMLwrHhfrU0jkQKWDr44HSA_IlzoNxOP_KgYuqcmgkZRxak8N0VjU/s320/January+2011+012.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Strain the gravy into a jug so that you have a smooth gravy (though the onions and carrot to taste quite delicious as a cook's perk!).</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
Serve with roast meat and all the trimmings....</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEeu4vanDRRTv7YCA2jXmim-Vl-GR01fVUkEb7PSU0LKTF2i-9yMjxFVWI_cddKZeePkJQBHYrV9dsYbQ1dI9M3WWr6uVPnrkItsJfFrJ_rGj_DrCDwcqjVASl3xupxB1kZMkxXuf3p1U/s1600/January+2011+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEeu4vanDRRTv7YCA2jXmim-Vl-GR01fVUkEb7PSU0LKTF2i-9yMjxFVWI_cddKZeePkJQBHYrV9dsYbQ1dI9M3WWr6uVPnrkItsJfFrJ_rGj_DrCDwcqjVASl3xupxB1kZMkxXuf3p1U/s320/January+2011+013.JPG" width="240" /></a></div>Abitofafoodiehttp://www.blogger.com/profile/13627160211408538168noreply@blogger.com2