tag:blogger.com,1999:blog-62159972434703324362024-03-05T06:25:52.377-08:00Relish."Think big thoughts but relish small pleasures" - H. Jackson Brown, Jr. Travel, Cook, Live...Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-6215997243470332436.post-4785586061884325162016-08-26T02:47:00.000-07:002016-10-11T01:07:50.288-07:00A Persian Summer...<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
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<span style="font-family: "courier new" , "courier" , monospace;">Smoky, charred hunks of juicy meat, vibrant salads and enough
sangria and ice cold beers to sink a rubber dinghy off Bawdsey beach; there is
nothing better than a Summer BBQ. <span style="color: #222222;"><o:p></o:p></span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Well, come on
now, let's be frank...I mean, finding a winning lottery ticket in the back
pocket of your jeans or discovering that Ryan Gosling is the newest member of
your weekly Body Pump class would give that smoldering box of charcoal and
bowl of mayo drenched potato salad a slightly convincing run for it's money,
but in my mind that really is about it.<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Call it British
charm, or perhaps the result of far too many al-fresco plans ruined by stormy
skies and sudden downpours in the so called Summer months of old, but just as
linen shorts and last year's battered flip flops wiggle their way to the front
of the wardrobe as soon as the sun comes out, browse the aisles of any
supermarket at the start of a seemingly sunny weekend and stocks of sausages
and finger rolls will be ravaged, disposable barbies will be selling like
Frozen DVDs at Christmas and crates of beer will almost be growing legs and
walking themselves out to the boot of your car.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "courier new" , "courier" , monospace; font-size: 12.0pt;">And for me, this sticky, richly spiced Persian lamb
recipe is the BBQ-bomb.<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: 12.0pt;">Richly spiced, deliciously fruity and finger-lickingly
sticky; this flavour packed dish is a true Summer sensation. Use the
marinade on juicy lamb fillets, slather
over steaks for the ultimate meat feast, or if the weather is
more torrential than tropical; let the vibrant flavours ramp up
the yum-factor of your Sunday slow roast shoulder.<o:p></o:p></span></div>
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<span style="line-height: 107%;">Piled up on platters with salty, mint spiked feta
cream, smoky blackened aubergine wedges drizzled with nutty tahini, griddled
Suffolk asparagus and a smattering of jewel hued pomegranate; this is my go-to
dish of the Summer, no question about it.</span><o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: 107%;">Best served with an ice cold glass
of herb spiked rose sangria, or a glass of spicy, full bodied red; just make
sure you have a wad of napkins ready to wipe those gloriously rich, pomegranate
studded juices from your chin...</span><o:p></o:p></span></div>
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<b style="color: #222222;"><u><span style="font-family: "courier new" , "courier" , monospace; font-size: large;">Persian
Lamb with Feta Cream and Pomegranate, serves 4.</span></u></b></div>
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<u><span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">For the Lamb<o:p></o:p></span></span></u></div>
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<span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">1 medium butterflied lamb leg<i><o:p></o:p></i></span></span></div>
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<i><span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">4 tbsp pomegranate mollases<o:p></o:p></span></span></i></div>
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<i><span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">1 pomegranate<o:p></o:p></span></span></i></div>
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<i><span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">Juice of 1/2 lemon<o:p></o:p></span></span></i></div>
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<i><span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">2 tbsp honey<o:p></o:p></span></span></i></div>
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<i><span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">1 tsp ras al hanout<o:p></o:p></span></span></i></div>
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<i><span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">1 tsp ground cumin<o:p></o:p></span></span></i></div>
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<i><span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">1/2 tsp ground corriander<o:p></o:p></span></span></i></div>
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<i><span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">Small bunch mint, leaves chopped<o:p></o:p></span></span></i></div>
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<i><span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">1 bay leaf<o:p></o:p></span></span></i></div>
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<i><span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">2 sprigs fresh rosemary<o:p></o:p></span></span></i></div>
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<i><span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">1 small red chilli, chopped<o:p></o:p></span></span></i></div>
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<i><span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">2 cloves garlic, crushed slightly
with the back of a knife<o:p></o:p></span></span></i></div>
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<i><span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">Rapeseed oil<o:p></o:p></span></span></i></div>
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<i><span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">Salt and pepper<o:p></o:p></span></span></i></div>
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<i><span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">A glug of white wine and a knob of
butter (for your sauce)<o:p></o:p></span></span></i></div>
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<u><span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">For the feta cream<o:p></o:p></span></span></u></div>
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<span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">200g feta cheese, crumbled<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">2 tbsp Greek yoghurt<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">Juice and zest of 1/2 lemon<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">Small bunch of mint, leaves chopped<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">Small bunch of coriander, chopped<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">Rapeseed oil<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">Salt and Pepper<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">Marinade the lamb up to a few hours before serving, ideally the night
before.<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">In a large bowl, combining the herbs, spices, oil, lemon juice, garlic,
chilli and honey. Squeeze in the juice and seeds of half a pomegranate and
season well. Add the lamb, cover and leave to marinade, covered, overnight.<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">Make your feta cream up to an hour before serving- In a food processor,
combine all the ingredients until you have a smooth cream. Season well, adding
a little more yoghurt to loosen if necessary. Leave in the fridge until ready
to serve<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">When you are ready to serve, preheat your oven to 200<sup>o</sup>c, ramp
up the BBQ and pour the drinks…<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">Transfer the lamb shoulder to a roasting tray and roast in the oven,
covered tightly with foil for around 40 minutes (for medium, slightly longer
for well done)<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">When the BBQ is hot, transfer the part cooked shoulder carefully to the
BBQ and brush with some of the marinade. Cook until charred and caramelised on
each side, being careful for spitting and flames, for around 15 minutes.<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">Leave to rest, covered in foil, for about 10 minutes<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">To serve, slice the lamb fillets and arrange on top of the feta cream. Let
your imagination run wild with your sides- I love chunks of charred aubergine,
potatoes roasted with garlic and saffron, grilled asparagus and a smattering of
fresh pomegranate seeds and creamy feta!<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "courier new" , "courier" , monospace;">ENJOY!</span><span style="font-family: "courier new"; font-size: 12pt;"><o:p></o:p></span></span></div>
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Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.com0tag:blogger.com,1999:blog-6215997243470332436.post-65534052632046647402016-07-11T02:46:00.000-07:002016-10-11T01:08:28.856-07:00Summer baking for a baking Summer...<div class="MsoNormal" style="text-align: center;">
From mounds of warm, butter rich scones waiting to be
adorned with jam and gold encrusted clotted cream at the end of a long summer’s
day pottering in the garden, to towering sponge stacked masterpieces, dripping
in chocolate ganache and crowned with a ruby red smattering of fragrant summer
berries at the centre of a decadent afternoon tea; Summer cakes are simply the
best.</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2urAXQ2gXRoYSSx3KUHoUi_ldZ4Lv-fBYocaJnMdNN5fSyuPLn1s_gzjEC0UGwO051NiTgON7O6go6_Op2oeMnjiRulnNyEjNL_85mPiHZoONifg65XiG-Rayl7B__1dFPdxm54q2TPEK/s1600/image1+%252816%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2urAXQ2gXRoYSSx3KUHoUi_ldZ4Lv-fBYocaJnMdNN5fSyuPLn1s_gzjEC0UGwO051NiTgON7O6go6_Op2oeMnjiRulnNyEjNL_85mPiHZoONifg65XiG-Rayl7B__1dFPdxm54q2TPEK/s640/image1+%252816%2529.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious Raspberry stuffed Vanilla bean Victoria Sponge</td></tr>
</tbody></table>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
From the rich, spiced gingerbreads and sticky toffees that weld themselves welcomingly to your ribs throughout those bitter winter months, the dawn
of longer days and the sudden bounty of delicious, sun drenched produce means
that baking in the summer is the stuff dreams are made of. Whether you plump
for gooseberry studded cupcakes with creamy elderflower buttercream, brownies
smattered with sharp, jammy raspberries or keep it simple with a Victoria
sponge sandwiched with fresh strawberries and decorated with adorable edible flowers (have a google to be doubly sure you don't eat poison ivy...violas and
pansies are my fleurs de jour); what better way than cake to use those glorious
fruits that summer brings.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRkCXylH9-P5Qxu-Ssc4YR2kmZuNyETyIyiDtTfxlQAAT50mHAtovw3UzFV5dctfGWUDUWxQBOky_3RQf-2ahVBGuxoYfLI3iXXxNiyNXLGxOTnf0j_Om9lcTuMYfJoZlG8Agwezd_s7Jt/s1600/image2+%252811%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRkCXylH9-P5Qxu-Ssc4YR2kmZuNyETyIyiDtTfxlQAAT50mHAtovw3UzFV5dctfGWUDUWxQBOky_3RQf-2ahVBGuxoYfLI3iXXxNiyNXLGxOTnf0j_Om9lcTuMYfJoZlG8Agwezd_s7Jt/s640/image2+%252811%2529.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini Marzipan and Nectarine Bakewells</td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
So, for no reason other than because cake is the sweetest,
most luxurious and greatly appreciated platform for the best of the season’s ingredients;
now is the time to get baking. From crushing those jewel hued raspberries into
cheesecake swirled brownies, or perching a perfect, glistening strawberry a top
a cloud of meringue and cream; get creative with anything you can get your
hands on, you won’t regret it.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
On this occasion, I fancied a totally tropical change from your standard strawberry adorned summer delight; this delicious, almost weather changing banana, coconut and rum loaf was the answer- to be honest, so full of sunshine was the flavour, I'm surprised I didn't get a tan just from the first bite. </div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Crammed with
coconut, dates, pecans and a good slug of dark rum, this is the very best way
to use up those sun-browned bananas that lurk in the fruit bowl, long forgotten
in the shadow of all those glorious summer fruits. After all, summer simply
isn’t summer without a good slug of rum- Just remember to save a drop or two for a well earned mojito to reward all your hard work (<i>read "hard work"</i>) slogging over a mixing bowl...<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u><span style="font-size: large;">Boozy Banana and
coconut loaf with a dark rum drizzle</span><o:p></o:p></u></b></div>
<div class="MsoNormal">
<b><u><br /></u></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVD4T6stmeJ9-51gV5hBbPG1NkZLyTq-fDLUpXDNS9XQSvLYsoWtSeQk6UQlOghGJlkDwo8dmnm89lAJtPrQf8l9SNYJlPC-DXjGklzfcwBi3yL1po4hUM0fDcIOaP3yXzX7eJP-lAMa8A/s1600/image1.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="632" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVD4T6stmeJ9-51gV5hBbPG1NkZLyTq-fDLUpXDNS9XQSvLYsoWtSeQk6UQlOghGJlkDwo8dmnm89lAJtPrQf8l9SNYJlPC-DXjGklzfcwBi3yL1po4hUM0fDcIOaP3yXzX7eJP-lAMa8A/s640/image1.PNG" width="640" /></a></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="background: white; font-size: 11.5pt; line-height: 150%;"><br /></span></i></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="background: white; font-size: 11.5pt; line-height: 150%;">120g butter, softened</span></i><i><span style="font-size: 11.5pt; line-height: 150%;"><br />
<span style="background: white;">150g light brown soft sugar</span> <br />
<span style="background: white;">2 large eggs<span class="apple-converted-space">,
beaten</span></span><br />
<span style="background: white;">3 large ripe bananas, mashed<span class="apple-converted-space"> </span></span><br />
<span style="background: white;">230g plain flour<span class="apple-converted-space"> </span></span><br />
<span style="background: white;">1 teaspoon bicarbonate of soda<span class="apple-converted-space"> </span></span><br />
<span style="background: white;">1 teaspoon baking powder<span class="apple-converted-space"> </span></span><br />
<span style="background: white;">1/2 teaspoon salt<span class="apple-converted-space"> </span></span><br />
<span style="background: white;">120ml dark rum<o:p></o:p></span></span></i></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="background: white; font-size: 11.5pt; line-height: 150%;">1 tsp vanilla extract<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="background: white; font-size: 11.5pt; line-height: 150%;">75g dates, chopped<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="background: white; font-size: 11.5pt; line-height: 150%;">50g pecans, chopped<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="background: white; font-size: 11.5pt; line-height: 150%;">50g dessicated coconut<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="background: white; font-size: 11.5pt; line-height: 150%;">A small handful of banana chips<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="background: white; font-size: 11.5pt; line-height: 150%;">To decorate<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="background: white; font-size: 11.5pt; line-height: 150%;">100g Icing sugar<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: 150%;">
<i><span style="background: white; font-size: 11.5pt; line-height: 150%;">A few
tablespoons dark rum<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: 150%;">
<i><span style="background: white; font-size: 11.5pt; line-height: 150%;"><br /></span></i></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background: white; font-size: 11.5pt; line-height: 150%;">Preheat the oven to 180<sup>o</sup>c.
Grease and line a large loaf tin<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background: white; font-size: 11.5pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background: white; font-size: 11.5pt; line-height: 150%;">In a large bowl, cream together
the butter and sugar using an electric whisk, until light and fluffy. Beat in
the eggs a little at a time, mixing well between additions. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background: white; font-size: 11.5pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background: white; font-size: 11.5pt; line-height: 150%;">Beat in the vanilla extract and
mashed bananas until fully incorporated. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background: white; font-size: 11.5pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background: white; font-size: 11.5pt; line-height: 150%;">Mix in the flour, bicarbonate of
soda, baking powder, coconut and salt, being careful not to overmix. Stir in
the rum, pecans and chopped dates.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background: white; font-size: 11.5pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background: white; font-size: 11.5pt; line-height: 150%;">Spoon into the greased tin and
scatter the banana chips over the top<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background: white; font-size: 11.5pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background: white; font-size: 11.5pt; line-height: 150%;">Bake for around an hour, or
until a skewer inserted into the centre comes out clean. Leave to cool<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background: white; font-size: 11.5pt; line-height: 150%;">Meanwhile, mix the icing sugar
with a few tablespoons of rum, until you have a drizzleable icing. When the
cake is completely cooled, drizzle over the icing and a sprinkling of coconut
if desired.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background: white; font-size: 11.5pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background: white; font-size: 11.5pt; line-height: 150%;">Serve al fresco, maybe with that mojito on the side...<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.com0tag:blogger.com,1999:blog-6215997243470332436.post-5776510991267920412016-06-27T02:22:00.000-07:002016-10-11T01:09:09.524-07:00Breakfast en cama...<div class="MsoNormal">
There is just something about a lazy morning spent breakfasting
in bed, when you pile your plate as high as a tray unconvincingly balanced on a
duvet will manage and lick ketchup off your fingers before staining your crisp
white bedsheets, which just screams luxury. Don’t save it for your Mother or
your Valentine on their respective days of pampering, whatever the time of
year, whether the scorching July sun is streaming through your curtained
windows, or the early winter drizzle is making ‘tucked up in bed’ the most
appropriate place to be (at all times); it simply cannot be beaten.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGbWf-Y4WEBv698BCnIzMn5CY1WfIUH1NVSkGh2i8om69WtwosoFMeKUe6aVNq50GVOgb7kwNlE-gJITIEWU92_MI6J9aChIBlg11gRynsxIPiSbAA-Q9T1yvk3hBTRW6xNxO3RCqrT7D/s1600/image1+%252815%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGbWf-Y4WEBv698BCnIzMn5CY1WfIUH1NVSkGh2i8om69WtwosoFMeKUe6aVNq50GVOgb7kwNlE-gJITIEWU92_MI6J9aChIBlg11gRynsxIPiSbAA-Q9T1yvk3hBTRW6xNxO3RCqrT7D/s640/image1+%252815%2529.JPG" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
And, with
the days getting longer, sunshine yellow daffs standing proudly in gardens all
over the county, just asking to be plucked and added to a breakfast tray, there
is no greater time, in my opinion, to indulge in a little bit of sleepy noshing
than Spring.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In my mind, which may or
may not be conveniently deluded to allow me to indulge in this tastiest
of treats all the way until summer; there is nothing to make me feel guilty
about crumbs on the bedsheets at this time of year. Not the threat of missing
the hottest day of the year or the queues to the beach, not Christmas shopping
induced panic, no bulbs to be planted, no winter chutney to be made. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Whatever
the excuse, and regardless of whether there is (almost always) something more
useful you could be doing than eating your body weight in bacon in bed, the
fact that it is still too cold to indulge in breako al fresco without a woolly
hat, and the revelation that Dusty Springfield herself sang a song about it,
are both good enough reasons to rename Spring the season of bedside brunch for
me.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Now, let’s be honest, breakfast in bed is never a virtuous
affair. The clue’s in the name to be frank. Yes, this is a treat that demands
bacon. Toasted muffins dripping in butter. Eggs with yolks that run like liquid
gold. Sticky, roasted vine tomatoes. Smashed avocados. And maybe a large glass
of Bucks Fizz. My favourite breakfast involves all of these things. Topped off
with a smattering of salty feta cheese and a sprinkling of artfully torn
coriander leaves and fiery red chillies, it is a truly sunny take on the
classic full English, and guaranteed to put a spring in your step after you
finally emerge from your duvet lined cave.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5fJOn5D6sUQRoytuI_U3V0A7Gixq_CxQrSuCc6PkOLuCOFBuGb8zMjvh5YoYccLnCz4s9rRspr2miXwfeRo6dQCUm0waCSE0I62ms39FHa5QlFzQnFPR-ivoFZ_A0WrXZhVsFRJN4dehW/s1600/image3+%252812%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5fJOn5D6sUQRoytuI_U3V0A7Gixq_CxQrSuCc6PkOLuCOFBuGb8zMjvh5YoYccLnCz4s9rRspr2miXwfeRo6dQCUm0waCSE0I62ms39FHa5QlFzQnFPR-ivoFZ_A0WrXZhVsFRJN4dehW/s640/image3+%252812%2529.JPG" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Even better, leave this super easy recipe stuck on the
fridge or open on the coffee table, and cross your fingers that someone else
will make it for you. Breakfast in bed is always better when you haven’t
actually had to leave it…</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<b><u><span style="font-size: large;">Mexican Breakfast
en Cama, serves 2</span><o:p></o:p></u></b></div>
<div class="MsoNormal">
<b><u><span style="font-size: large;"><br /></span></u></b></div>
<div class="MsoNormal">
<i>2 English muffins, toasted and smeared with butter just
before serving</i></div>
<div class="MsoNormal">
<i>4 rashers of smoked bacon</i></div>
<div class="MsoNormal">
<i>2 vines of cherry tomatoes</i></div>
<div class="MsoNormal">
<i>2 eggs, poached or fried</i></div>
<div class="MsoNormal">
<i>2 avocadoes</i></div>
<div class="MsoNormal">
<i>½ red chilli</i></div>
<div class="MsoNormal">
<i>½ lemon</i></div>
<div class="MsoNormal">
<i>Olive oil</i></div>
<div class="MsoNormal">
<i>Small bunch of coriander</i></div>
<div class="MsoNormal">
<i>50g feta cheese </i></div>
<div class="MsoNormal">
<i> <o:p></o:p></i></div>
<div class="MsoNormal">
<i>Preheat to oven to 185<sup>o</sup>c</i><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a small roasting tray, drizzle the cherry tomatoes with
oil, before seasoning well with salt and pepper. Roast in the preheated oven,
for around 20 minutes, or until sticky<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a small bowl, mash the avocadoes (leaving some quite
chunky) with the lemon juice, a drizzle of oil and chopped chilli to taste,
before seasoning well.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a frying pan, fry the bacon in a little oil until crispy<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Now to assemble! Transfer the toasted muffins to a plate and
perch the poached eggs on top. Add a large spoonful of the avocado mixture, the
bacon and roasted tomatoes on the vine. Sprinkle with feta, the coriander
leaves and a few slices of the chilli if desired.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
And it is as easy as that! Now get back in to bed…<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.com0tag:blogger.com,1999:blog-6215997243470332436.post-26079079969869435962016-06-08T04:27:00.000-07:002016-10-11T01:09:40.357-07:00Eastern Promise...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3pdoZ9IZu_o6G8JeHDwyb8izsjdt8cwhiJbD33-PWRkDEAcU9tzbPVz6p_8GYN-SDz_wKoKwJmOwFebjWCIEprFomZlTkqEf5OAj4MynDxAhyZSVs_ntjvG6uERmRJmjLu8dRl-7r7az/s1600/923733_779322175451403_2108613341_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3pdoZ9IZu_o6G8JeHDwyb8izsjdt8cwhiJbD33-PWRkDEAcU9tzbPVz6p_8GYN-SDz_wKoKwJmOwFebjWCIEprFomZlTkqEf5OAj4MynDxAhyZSVs_ntjvG6uERmRJmjLu8dRl-7r7az/s1600/923733_779322175451403_2108613341_n.jpg" width="640" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Sweet, spicy and insanely tasty; meatballs are one of my
absolute favourite speedy dinners. Ripe for slurping, for staining lips with
post-box red tomato sauce and for artfully splashing your favourite white shirt
with Pollock inspired embellishment; they may not be top of the list for first
date noshing, but there is absolutely no doubting their yum-inducing
credentials. Go one step further and add a dash of Morrocan inspired spices, a
crumble of milky, slightly sour feta cheese, a scattering of fragrant fresh mint
leaves and a flourish of ruby red pomegranate jewels and you have a midweek
dinner that will blow your mind. Get rid of the problematic, messy pasta in
place of heavenly lemony couscous and, quashing your silk blouse fears, they
might even be your new date night favourite...</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
With juicy, cumin spiked meatballs nestling in a rich,
sticky around the edges tomato and red pepper sauce, fragrant with cinnamon and
fresh mint this dish is guaranteed to mean you will never look at Spag Bol in
quite the same way again. Prepare the meatballs in advance and you can just
tumble them into the sauce just before you are ready to dig your fork into the
delicious mound of full on Middle Eastern flavour. Add a swirl of creamy, fresh Greek yoghurt, a wedge of lemon and scatter over the gorgeously fresh, totally instagramable jewels of pomegranate and torn mint leaves and your new favourite dinner is as easy as that.</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<br />
<div class="MsoNormal" style="text-align: center;">
YUM, try it...</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<b><u>Morrocan Meatballs with Lemony Couscous, <i>Serves 4</i></u></b></div>
<div class="MsoNormal" style="text-align: left;">
<i><br /></i></div>
<div class="MsoNormal" style="text-align: left;">
<i>For the meatballs</i></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
500g lamb mince</div>
<div class="MsoNormal" style="text-align: left;">
12 cream crackers, crushed or blended to a fine crumb</div>
<div class="MsoNormal" style="text-align: left;">
1 egg yolk</div>
<div class="MsoNormal" style="text-align: left;">
1 clove garlic crushed</div>
<div class="MsoNormal" style="text-align: left;">
1 red onion, chopped</div>
<div class="MsoNormal" style="text-align: left;">
1 tsp olive oil</div>
<div class="MsoNormal" style="text-align: left;">
1 tsp cumin seeds</div>
<div class="MsoNormal" style="text-align: left;">
1 tsp sweet paprika</div>
<div class="MsoNormal" style="text-align: left;">
Small bunch fresh mint, chopped</div>
<div class="MsoNormal" style="text-align: left;">
Zest 1/2 lemon</div>
<div class="MsoNormal" style="text-align: left;">
1 tsp dijon mustard</div>
<div class="MsoNormal" style="text-align: left;">
Salt and pepper</div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<i>For the tomato sauce</i></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
Olive oil</div>
<div class="MsoNormal" style="text-align: left;">
1 red onion, sliced</div>
<div class="MsoNormal" style="text-align: left;">
1 clove garlic, crushed</div>
<div class="MsoNormal" style="text-align: left;">
1 red chilli, finely chopped (or to taste)</div>
<div class="MsoNormal" style="text-align: left;">
1 red pepper sliced</div>
<div class="MsoNormal" style="text-align: left;">
2 tins cherry tomatoes</div>
<div class="MsoNormal" style="text-align: left;">
1/2 tsp ground cinnamon</div>
<div class="MsoNormal" style="text-align: left;">
1 tsp sweet paprika</div>
<div class="MsoNormal" style="text-align: left;">
1/2 tsp ground cumin</div>
<div class="MsoNormal" style="text-align: left;">
2 tsp sugar</div>
<div class="MsoNormal" style="text-align: left;">
A squeeze tomato puree</div>
<div class="MsoNormal" style="text-align: left;">
Juice and zest 1/2 lemon</div>
<div class="MsoNormal" style="text-align: left;">
salt and pepper</div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
For the Couscous</div>
<div class="MsoNormal" style="text-align: left;">
250g couscous</div>
<div class="MsoNormal" style="text-align: left;">
Boiling water to cover</div>
<div class="MsoNormal" style="text-align: left;">
juice and zest 1 lemon</div>
<div class="MsoNormal" style="text-align: left;">
olive oil</div>
<div class="MsoNormal" style="text-align: left;">
salt and pepper</div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<i>To serve</i></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
Pomegranate kernels</div>
<div class="MsoNormal" style="text-align: left;">
Fresh mint, torn</div>
<div class="MsoNormal" style="text-align: left;">
Feta cheese, crumbled</div>
<div class="MsoNormal" style="text-align: left;">
Lemon wedges</div>
<div class="MsoNormal" style="text-align: left;">
Greek yoghurt</div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
To make the meatballs, fry the onion in a little olive oil until softened. Add the garlic and spices and saute for a few more minutes, until the spices have released their gorgeous aroma and the garlic is just cooked. Leave to cool.</div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
In a large bowl, use your hands to scrunch together all of the ingredients for the meatballs, including the cooled onions and spices, until fully combined. Season well.</div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
Roll the meatball mixture into balls and fry in a large frying pan in a little olive oil, until golden brown.</div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
To make the sauce- Fry the onion in a little olive oil until translucent. Add the pepper, spices and garlic and saute for about 5 minutes, or until the pepper is just cooked. </div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
Add the tinned cherry tomatoes, the sugar, a splash of boiling water and the tomato puree and cook until reduced to a thick sauce. Add the lemon juice and zest, and season to taste</div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
Carefully stir in the browned meatballs into the sauce and leave to simmer until the meatballs are cooked through.</div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
Meanwhile, make the cous cous. In a large bowl, cover the couscous with the boiling water add a splash of olive oil, the lemon juice and zest and a good twist of salt and pepper. Cover with clingfilm and leave to absorb before fluffing with a fork.</div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
To serve, spoon the meatballs onto the couscous, scatter with the feta, mint and pomegranate, adding lemon wedges and yoghurt if you wish. </div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.com0tag:blogger.com,1999:blog-6215997243470332436.post-22204719752004190772016-05-31T19:45:00.000-07:002016-10-11T01:10:15.832-07:00Eatin' Banana Pancakes...<div class="MsoNormal" style="text-align: center;">
There is nothing in the world that excites me more than the
reduced section at Clapham South Tescos. Not a flash sale in the bric-a-brac
section of the Oxfam charity shop, not a free giveaway of crunchy peanut butter
outside the station or even the prospect of being fed peanut butter by a scantily-clad male model, from a
half-price vintage spoon on a beach somewhere in the Caribbean. Nope, a
gigantic bag of slightly soft broccoli or multiple packets of wrinkled lemon
thyme for 6p a pop is what does it for me.</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7b-tYOx5-4l54kMGovdmwtrYLyR5CjLnJeXB3VZchQDT7U9LQpaGSPOm58ep99cVl6KB85ra4dUa_kAjDRL4s4JSBXGDtRhUrlPqqgC5FMURZlCwcvonVvCoNC68ELgL2h3IHTxMBCBu/s1600/10514086_298172417030430_703905897_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7b-tYOx5-4l54kMGovdmwtrYLyR5CjLnJeXB3VZchQDT7U9LQpaGSPOm58ep99cVl6KB85ra4dUa_kAjDRL4s4JSBXGDtRhUrlPqqgC5FMURZlCwcvonVvCoNC68ELgL2h3IHTxMBCBu/s1600/10514086_298172417030430_703905897_n.jpg" width="640" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
So imagine my delight when this Friday night (I know, I
know, my life is just too glamorous to bear), I stumbled across the
yellow-stickered bounty of cut-price dreams in said reduced section. Bag upon
bag of slightly slimy, browning mushrooms, courgettes with slightly tarnished,
leather soft skins, spinach, kale, sprouting broccoli, strawberries,
raspberries- All in all, my bulging basket resembled not only the makings of a
very well fed bag lady, but the makings of a damn good soup.</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
But the jewel in the crown of my treasure chest? Without a
doubt the stash of brown skinned, black flecked bananas which, despite looking
more like leopard skinned slugs than vaguely edible, just screamed to be cooked
with. And for 7 whole pence for about 15 of these bruised beauties, it would be
rude not to.</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
And what do you do with a bunch of black bananas, a lazy
Sunday morning and nothing in the house for breakfast except the dregs of the
Rice Crispie box and a couple of eggs? As Jack Johnson so rightly crooned as he
filled our summers with carefree ukulele tinkling and dreams of a being shark
tooth choker wearing Hawaiian surfer; eatin’ banana pancakes is the only way to
go. </div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-xAKJid4Chg8HSq7XYWjvXO6XHA4pD8DonBz0vbofUdCKRJcVhN3OI9_cS_1h4AxABbqFuIhYFji8xIcClTPPQiKn25Q-_zAMK_UeMIoNV0rI5E_e5Iu4EGfVdiGG3aEUy2Bop7uts8yx/s1600/10584555_545117735600397_1143570636_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-xAKJid4Chg8HSq7XYWjvXO6XHA4pD8DonBz0vbofUdCKRJcVhN3OI9_cS_1h4AxABbqFuIhYFji8xIcClTPPQiKn25Q-_zAMK_UeMIoNV0rI5E_e5Iu4EGfVdiGG3aEUy2Bop7uts8yx/s1600/10584555_545117735600397_1143570636_n.jpg" width="640" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Delicately spiced with sweet cinnamon and studded with slices of the
fragrant, super ripe banana, these are a brunch lovers dream. Add a drizzle of salted maple peanut butter, crunchy, sweet
and with just enough bite from a sprinkle of rock salt crystals, a scattering
of crushed walnuts and a drizzle of rich maple syrup and you will be in
pancake-flipping heaven. Go on, those wrinkly bananas are looking at you...</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u><span style="color: #333333; font-size: 12.0pt; line-height: 115%;">Banana
& Cinnamon Pancakes with Salted Maple Peanut Butter<o:p></o:p></span></u></b></div>
<div class="MsoNormal">
<b><u><span style="color: #333333; font-size: 12.0pt; line-height: 115%;"><br /></span></u></b></div>
<div class="MsoNormal">
140g self raising flour</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 tsp baking powder</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 tbsp light brown soft sugar</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3 ripe bananas, 2 mashed and one sliced</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 large egga, lightly beaten</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
25g butter, melted (plus a little extra for frying)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
100ml milk</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 tsp cinnamon</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
A pinch of salt</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u>For the salted maple peanut butter</u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
100g crunchy peanut butter</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
50g maple syrup</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
A good sprinkle of rock salt</div>
<div class="MsoNormal">
<u><br /></u></div>
<div class="MsoNormal">
<u>To serve</u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Crushed walnuts</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Some extra sliced banana</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
A drizzle of maple.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To make the pancakes, combine the flour, sugar, baking
powder and salt in a large bowl. Add the beaten eggs, butter, milk and mashed
banana and stir well, until you have a smooth batter.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat a little butter in a large saucepan on a medium heat,
until frothing. Add ladlefuls of the pancake batter, waiting until small
bubbles appear on the surface before studding the uncooked side with slices of
banana. When nicely golden, flip and cook the other side.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To make the peanut butter drizzle, combine all the
ingredients in a small bowl.</div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
When the pancakes are ready, serve with a drizzle of the
peanut butter, a scattering of the crushed walnuts and some banana slices, and
a drizzle of maple syrup. EAT.</div>
Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.com0tag:blogger.com,1999:blog-6215997243470332436.post-25858170362188899602014-09-11T03:39:00.000-07:002014-10-03T04:29:25.320-07:00Staycation vs. Vacation- The Cornish Chapter...<div class="MsoNormal" style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCq6_NULFsDV3hDy4a6xEDv8Ixpl7ddzSHXot4_hwtBdm2po5dT6zd1XlNMwA2IMwZy_dHWebXIXpMJ_5gcPD3nC0DSdJHawQLEhPWJWEINEFHL11y8Mbk18jqZvuSrLL91koUsFw6uhjI/s1600/10540248_677573478996722_1498098978_a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCq6_NULFsDV3hDy4a6xEDv8Ixpl7ddzSHXot4_hwtBdm2po5dT6zd1XlNMwA2IMwZy_dHWebXIXpMJ_5gcPD3nC0DSdJHawQLEhPWJWEINEFHL11y8Mbk18jqZvuSrLL91koUsFw6uhjI/s1600/10540248_677573478996722_1498098978_a.jpg" height="640" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
A few weeks ago, in between extracting my head from a
stranger’s (rather pungent) armpit and desperately trying to control my
overwhelming urge to stare creepily at the fellow commuter applying her mascara
(I failed...), I busied myself with a little quiz in Stylist magazine. Yes, as
everyone else was listening to snippets of Bach or the Beach boys on their
Desert Island Discs podcast (ok, that was me too) or looking at pictures of
Nikki Minaj’s gigantic assets on the Daily Mail app, I was about to, finally,
find the answer to the BIG one. </div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Staycation or Vacation; that really is the question...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ZOZDnAyBakiKYvO4GioCM-wx3gBawDD2YzVEJgwCZMiLEcjJlIoZ8E_9qaJGl-Ia-qnAQzcCZ8TKWjgLjoNXYNxvCDdwc_rkGIeumr9FOnf0JIC6A5cv9zlKffrZ5zHm3GTXkj3hh4uD/s1600/10513710_560752270703074_436497373_a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ZOZDnAyBakiKYvO4GioCM-wx3gBawDD2YzVEJgwCZMiLEcjJlIoZ8E_9qaJGl-Ia-qnAQzcCZ8TKWjgLjoNXYNxvCDdwc_rkGIeumr9FOnf0JIC6A5cv9zlKffrZ5zHm3GTXkj3hh4uD/s1600/10513710_560752270703074_436497373_a.jpg" height="640" width="640" /></a></div>
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
<div class="MsoNormal" style="text-align: center;">
Now, I know what you are thinking, how could I even <i>consider</i> finding the answer to this
age-old quandary on a twenty minute, sweat ridden journey on the Northern line?
Well, as it turns out, I am the British Tourism board’s target audience
absolutely personified. Yes, my fate was decided after the first line of the 4<sup>th</sup>
question- ‘do you own any of the following- Your mum’s cardigan...’ Bingo. I
not only own my mum’s cardigan, but my Granny’s, my Granny’s Granny’s and, due
to my slightly crippling charity shop addiction, many other Granny’s cardigans
in between. So, the UK it was. And I for one was very happy about that.</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
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<br />
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<br />
<br />
Yup, avoiding traipsing to Magaluf with a bag of knitting
and phone full of Radio 4 podcasts, Mr R and I instead opted for a nine hour
drive, in the pouring rain to (as the weather forecast gleefully informed me in
the days leading up to our big adventure), a very wet and windy Cornwall.
Stopping midway for a brief all-you-can-eat breakfast buffet (well, as brief as
unlimited pancakes, bacon, cheesey ommelete triangles and the all-consuming
excitement of your own personal table-top toaster can be) at Brody’s in Exeter;
we pulled into the field at the back of the Eden project that was to become our
home for the next week; tired, full and, if only for the small obstacle of
putting up the tent, desperate to crawl into bed. <br />
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The campsite, nestled in a small field surrounded by
woodland only a few minutes’ walk from the plastic honeycomb structures that
house the incredible Eden project, was, despite the slightly stressful hot and
cold shower situation, completely perfect. Pale lilac and blue hydrangeas
cascading in frothy prongs from the hedgerow enclosed picnic area, we were
surrounded by a tangled forest ripe to satisfy the firewood collecting instincts
of my action man and, perhaps more importantly, within walking distance of a
fridge to chill this city girl’s bottle of Marlborough Sauvignon Blanc. </div>
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Priorities settled, tent erected, barbeque assembled and
airbed inflated, we crawled into bed at 9pm and settled in for a night that,
thanks to the invisible hole in said airbed, would end in waking up at 4am
lying directly on the very hard, lumpy field. Things could only get better...<br />
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And, thanks in part to a smear of superglue and a slightly
disproportionate amount Gaffer tape (what else?) things certainly were looking
up. After a campsite-classic brekkie of slightly charred bacon and neon yolked fried
eggs edged with a lattice of golden brown crispy bits, we set off to explore
the beautiful, rugged coastline which dragged this staycation-er the 9 hours
from London in the first place.</div>
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From the incredible, rocky cliffs and crystal blue waters of
Kynance cove, where flamingo pink blooms bordered the pebble strewn beach and cream
teas flew in droves from the clifftop cafe, to the never-ending sandy stretches
of surfers paradise Gwithians; Cornwall blew my flip-flops off. Falling in love
with the fortress like whitewashed port village of Charlestown, where cider on
the sea wall is pretty much a legal obligation, slurping clotted cream ice
cream and playing Frisbee until we were blinded by the West Country sun; the amazing
views, incredible atmosphere and lovely people made this corner of the UK my
new number one. Add crisp, peppery, piping hot pasties a-plenty, scones
dripping with strawberry jam and gold-topped clotted cream (the Cornish way, of
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incredible piri-piri mackerel tacos from the famous (and hence
ironically named) Hidden Hut nestled on the cliffs of Porthcurnick, and the
food was the icing on the Cornish sticky cake.</div>
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And not one to leave the eating to the confines of spotty table
clothed cafes and fancy fish restaurants, the gourmet fayre continued to the
campsite. In between smoking our fellow campers out of their tents, and
collecting twigs to build fires prime for marshmallow roasting and warming of
icy toes; plastic plates were adorned with paprika and garlic rubbed steak,
salmon with lime spiked charred corn salsa and chilli flecked, smoky sweet
potatoes and parcels of chicken with white wine, wild mushrooms and cream, cooked
in the coals with charred asparagus spears and smashed potatoes. A last-night
foray to the olive tree packed Mediteranean Biome in the Eden Project, sipping
rose and gorging on Cornish crumbly cheese, Eden foccacia and hunks of chorizo,
great bowls of paella and creamy twists of crab and broad bean fettucini; if
you are hungry for wicked, fresh, exciting food, Cornwall is the only way to
go...<br />
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‘Ansome. Take me back...<br />
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Ps. Apologies for the crappy quality of my photos- Since my camera charger went walkabout my iphone and instagram has had to do...</div>
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Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.com0tag:blogger.com,1999:blog-6215997243470332436.post-51273353861208439122014-08-10T06:27:00.000-07:002014-08-22T01:21:26.295-07:00The Wedding of the Year...<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR28L6dEx7U2-Bp0ZZDEnCMp-E3w_szDJXmss3_Yc39MrF81LnmeJDTwogrSJgRq92ihf7TCzUxTuVAzTeQBBD8iLN9gWZ-xX6haE6reeqhv125BhSbfUMufhvnGxgiedW-lp9Jpxr5sT0/s1600/10593352_619002164886525_1116451114_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR28L6dEx7U2-Bp0ZZDEnCMp-E3w_szDJXmss3_Yc39MrF81LnmeJDTwogrSJgRq92ihf7TCzUxTuVAzTeQBBD8iLN9gWZ-xX6haE6reeqhv125BhSbfUMufhvnGxgiedW-lp9Jpxr5sT0/s1600/10593352_619002164886525_1116451114_n.jpg" height="640" width="640" /></a></div>
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The 9<sup>th</sup> of August was a lovely day for a Wedding.
The sun shone brightly through the paper lantern fringed tree tops, the sky a
dazzling blue with barely a wisp of cloud. A soft breeze whispered against the
pink and blue stripped pom-poms which adorned the bright white ceiling of the
marquee with a flurry of colour, gently rippling the blush pink roses and snow-like
baby’s breath blooms that spilled from blue and white striped vintage jugs on
sage green clothed tables. Glasses were polished. The bar was stocked. The
Bride was padding around, manicured and massaged and in a ‘MRS’ emblazoned
dressing gown, with a plate of smoked salmon in one hand and a glass of
champagne in the other.</div>
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How very idyllic you may think; well, as always, the view
from the kitchen was a slightly different story. Covered from head to (not-so
manicured) toe in specks of fragrant green coriander, with a smear of
horseradish crème fraiche acting as effective war paint, and with an elegant
sprinkling of bright pink pomegranates knotted into my hair; while the Bride
was blushing, I was drowning in a sea of bilinis, marinated king prawns and
parmesan shavings. Yes, as you may remember, I am never one to turn down the
opportunity to make anything miniature, but 700? After a week camping in
Cornwall? With just one and a half days to shop, cook and get the West-country sand
out of my bird nest like barnet? Yes, it is fair to say that I may have bitten
off slightly more mini Yorkshire pudding than I could chew...</div>
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The blushing bride in question was my lovely Auntie Polly,
who, after 23 odd years, a truly fabulous son and numerous dogs, birds and
horses; decided with my (now official) uncle Tony, that it was about time to sign
the dotted line. Pintrest became her new best friend (along with my little
sister Harriet, on the basis of her exemplary event planning skills), finding a
job lot of vintage china on eBay became akin to discovering the charity shop
Victoria Beckham sends her old handbags to, and I, in a moment of excited
delusion, decided that I would play caterer. My Mum, as she calmly volunteered
to make the four tiered Wedding cake (and the wedding breakfast dessert to
boot), was clearly affected by the same strain of pre-nuptial fever, better
judgement clouded by a box of candy striped cutlery bags (of course) and a
large glass of prosecco. And thus, in a rose-tinted blur, it was settled;
August was set to be a very busy month...</div>
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Having unflinchingly delegated the unenviable tasks of
perfectly rising and crisping a hundred tiny Yorkshires and cutting the same
number of cayenne spiked parmesan shortbreads to my 83 year old Granny (I have
no guilt, she loves mini things as much as me...), the bulk of the spreading,
sprinkling and sprucing was left until the 24 hours before the ominously named
‘Big Day’. I made more dill flecked bilinis than I thought physically possible.
I chopped garlic until I reeked of a Vampire fearing Frenchman. I lovingly beat
smoked trout and horseradish pate until the lingering whiff of smoke was less
from the fish and more from the rate at which the wooden spoon sped around the
bowl. By the time I fell into my bed, a cream cheese splattered heap of oven
induced exhaustion, not one single canapé had made its way on to the waiting, doily
laden vintage platters. </div>
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The 9<sup>th</sup> of August dawned in a symphony of blue
skies and birdsong. Yes, very much the perfect day for a wedding. And the perfect day to pass
out, delirious, in a sweaty pile in the middle of the flower (and after I was
finished with it, flour) adorned kitchen, arms flailing like a disused
windmill, muttering lemon crème fraiche recipes and dusted in a confetti of
chopped chives. Yes, while endless bottles of personalised French champagne
were being passed, conveyer belt style into the makeshift bar (it certainly
pays to have friends in high places, particularly in vineyards...), I was
drowning in a sea of novelty cocktail sticks and Marie Rose sauce. Call it
madness if you must, and yes, I probably do need to get out more but, I absolutely
loved every balsamic drizzling minute. As the hour of the wedding approached,
the presentation getting rapidly less Michelin star precision and more at the
Jamie O end of ‘arty masquerading as plain effing messy’, I finally set down my
trusty coriander plant and ran, barefoot, across the gravel drive, to slap on
some makeup and throw on my dress. In hindsight, and with pictorial evidence to
back up my fears, wedding makeup in 15 minutes is not to be recommended,
irrespective of whether your pear and walnut tarte tatins still need warming in
the oven before being topped with stilton and toasted walnuts...</div>
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After the deed was done, tissues well used and confetti in
every pleat and parting; the hungry guests descended on the sun baked reception
like a clan of frenzied foodies at a complimentary pop-up burger joint. Trays
of crostini topped with bright green pea, broad bean, mint and pecorino smash;
flowery platters of classic rare roast beef, horseradish and watercress Yorkies;
corn fritters with spicy mango salsa and sour cream; tray upon tray of popadoms
topped with charred tikka prawns, mango chutney and nigella seeds; smoked
chicken Caesar crostini; chorizo, fennel and manchego shortbreads; great dishes
of sticky and sweet ginger glazed sausages with spicy blackberry ketchup- All
my hard work was demolished in seconds.</div>
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And, as I sat down with the square of sweet potato, red
pepper and chorizo tortilla and the solitary skewer of watermelon, marinated
feta, olive and mint that I managed to salvage from the starving masses, I
realised that I wouldn’t have wanted it any other way. Stress? By the vintage
enamel bucketload. A reignited (if slightly unconventional) passion for canapés
and catering? Roll on Christmas is all I can say...</div>
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Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.com0tag:blogger.com,1999:blog-6215997243470332436.post-73040422634481948932014-07-16T03:20:00.000-07:002014-07-31T05:57:26.031-07:00The Weekend, Part 2...<div class="MsoNormal" style="text-align: center;">
So, as you may have noticed that my last post stated an
intriguing ‘Part 1’ in its title. Intriguing I say, as two weeks have been and
gone since it was published and still there is not even a whiff of ‘Part 2’...
Well never fear, the weekend did not end with hummus and drag queens as you
have no doubt been wondering for all this time; oh no, there was much more room
for eating than that...</div>
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Yup, as you may have gathered, the last post only touched on
the breakfast, lunch and dinner (how I like to portion out all of my days), of
Saturday, leaving a whole new day of brunch, afternoon tea and midnight feast
to get my rumbling tummy, and foodie ramblings on this very blog, engaged with.
I mean, come on, you didn’t really think I spent a whole day without batting my
boyfriends fork out of his hand as he dared to begin eating before I had
snapped his brioch-bunned burger, did you? </div>
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So, after an evening of falafel (see here), followed by
fiddles and foot stamping watching Once at the Phoenix theatre, Sunday started
the only way a sunny day should- with croissants, flat whites and strawberries
on Clapham Common. A few dodgy cartwheels (from Mr. R) and an unexpectedly
spectacular handstand (from yours truly) later, it was time to get eating. Our
first port of call was Brick Lane, where hustle, bustle and beigels are on the
menu every Sunday, easily making it the perfect destination for the wandering
foodie with mouths to fill and guests to entertain.</div>
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We headed straight to the Sunday UpMarket, held in the
concrete floored, rough and ready warehouse that once housed the Old Truman
Brewery just off the neon signed, curry scented throng of Brick Lane itself.
Open every Sunday come rain or shine, the mouth-watering smells emulating from
the bubbling pans of rich, sticky lamb tagine or smouldering hotplates adorned
with kimchi stuffed Okonomyaki from Brixton favourite Okan; ensure that you
will never leave hungry, and, after temptation no doubt gets the better of you,
seldom with a spare pound left in you pocket. This is a hungry person’s Mecca.
Yup, as a perpetually hungry person, the giant pans of smoky paella, great hunks
of Cuban barbequed pork, cumin rich falafel and spicy pans of punchy Ethipian
beef stew make this treasure trove my absolute favourite haunt for Sunday lunch.
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The indecisive amongst you (and this includes me...) beware;
this hall of steaming pans and vintage Barbours (not roasted; don’t worry- The
market does clothes, jewellery and other tempting fancies too...), this is no
Burger and Lobster. There is enough choice here to turn even the most decisive
into a shivering mess under a rail of beaded 80’s playsuits. An even bigger
issue if your lunch-mate professes to suffering from a severe and debilitating
food-sharing allergy...<br />
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This time around, it was a refreshing cup of pepper spiked
gazpacho, fragrant with cucumber and sweet, juicy tomato that tickled my fancy-
the perfect partner to a paper plate stacked with golden pork and spring onion
dumplings, smothered in spicy chilli sauce, soy and (not entirely authentic) Sarson’s
malt vinegar. Delicious. And leaving just enough room for a legendary salt beef
stacked, pillow soft beigel from the famous Beigel Bake, heady with bright
yellow mustard and still warm from the boiling and baking process that goes on out
back 24 hours a day. Follow that with a big slice of the renowned Jewish
bakery’s creamy baked cheesecake, crumbling as you bite from the sticky white
paper bag, and always managing to pack the perfect sweet, salty, slightly sour
punch. A foodie’s dream.</div>
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Well fed, slightly soggy from an unexpected (shorts were the
wrong outfit choice, as it turned uot) downpour, and slightly tipsy after a near
perfect round of mojitos, Bloody Marys and Negroni-esque Rumdog Millionaires
from the seductively lit Redchurch Bar at the end of Brick Lane (well, what
else do you do in the rain??), the day concluded with a very civilised sashay
around the beautiful, flower fronted and couture filled halls of my favourite
department store- Liberty’s. With its iconic white and black beamed frontage
frilled with frothy, neon pink hydrangeas and fragrant prongs of vibrant
lavender plants in brushed metal tubs; this couture playground is the velvet
and silk filled sum of every girly-girl’s dream. The mirror-shined wooden floors, tables
adorned with glistening rainbows of pattern splattered silk scarves and shelves
stacked with an array of butter-soft, gold edged Charlotte Olympia pumps; this
place is what shopping must have been like before Primark somehow made piles of
scrumpled vest tops and floors covered in bejewelled flip-flops the done thing.
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After a quick stop off for smoky pulled pork and fluffy
jalepeno cornbread at the neon lit, cartoon strip wallpapered Jamie’s Diner in Piccadilly
Circus, it was time for my guests to go on their merry way from whence they
came and for me to pass out on the sofa, comatosed by too much food and too
many mojitos.</div>
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<br />
The. Perfect. Weekend.</div>
Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.com0tag:blogger.com,1999:blog-6215997243470332436.post-71467629192097197662014-07-02T01:56:00.000-07:002014-07-04T02:18:49.564-07:00The Weekend, Part 1...<div class="MsoNormal" style="text-align: center;">
Weekends, I have come to realise, are much like the buses
that stop outside the gym and whizz my tired legs the 10 minutes up the road to
my front door, the sofa with a well needed cup of tea. Not only because they
are, after a week filled with Legs Bums and Tums induced torture (I am sure
that bandana wearing demon-woman is trying to kill me), a very welcome break
for said legs, bum and tum, but because no matter how many weeks you laze about
in the park with a magazine and a bag of tortilla chips all on your tod, the
excitement, and the visitors (like the proverbial bus) all seem to come at
once.</div>
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<br /></div>
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<br />
<span style="text-align: center;">This weekend, was one of those excitement filled ones, with
a house full of guests and time to do whatever the hell we wanted. Yup, bustling
for attention was not just one visitor, not two, not even three,
but FOUR suitcase toting sightseers, all after a bit of big-smoke glamour and,
as is my custom, serious amounts of time spent sipping on cocktails and
stuffing our faces.</span><br />
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<br /></div>
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The first through the door, a fully-subscribed member of my
VIP guest-list, brunch companion of choice (as you can read<i> <a href="http://loveandrelish.blogspot.co.uk/2014/06/m1lk-is-good-for-you.html" target="_blank">here</a></i>), was my
boyfriend. The second was my mum. The third my Mum’s friend, affectionately
referred to as ‘Auntie Kim’ (much to said boyfriend’s confusion), and the
fourth my best buddie from uni who, when not sunbathing at her swimming pool in
Dubai, is gallivanting around the world living the glamorous life of an air
hostess. Yes. Very different people. Very different ideas; a sentiment summed
up by the speed at which my boyfriend, the rose between four thorns, of course;
escaped to the relative safety of the pub, football and some male company on
Saturday night... </div>
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But, despite spending most of the weekend wishing I was
Bernard with his time-travelling watch; I absolutely bloody love having
visitors. Not just because I have someone to partake in my sharing bag of
Doritos, but because it is the very best excuse to go to, and for the most
part, eat at, some of my favourite spots in this wonderful city. Breakfast,
lunch, dinner, (not forgetting any elevenses, afternoon tea or midnight feasts
in between), I am suffering from a crippling addiction to seeking out hidden, remarkable
little places that are dishing up the most amazing, exciting food (and
cocktails/wines/G&Ts, of course) across the capital. I spend most of my
time researching the next street-food sensation or scanning the Cheap-eats
section of the Time Out website (this addiction, like most, is certainly not
good for my bank-balance), endlessly searching for the next place to send my
taste buds wild and entertain anybody willing enough to be my dining partner.</div>
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This weekend was no exception; it all began with, of course,
a poacher hash and bubblegum mascarpone rich brunch at my old favourite <a href="http://loveandrelish.blogspot.co.uk/2014/06/m1lk-is-good-for-you.html" target="_blank"><i>M1lk</i></a>, before moving on for creamy banana milkshakes and sour cherry
studded, buttery custard tarts at cycle-mad cafe, <i><a href="http://www.lookmumnohands.com/" target="_blank">Look Mum no Hands</a></i>. This cafe-cum-bike shop, where the slate grey
wheels and shining metal spokes of a myriad of racing bikes queuing up to be
cured of their ailments in the onsite worshop, contrast strikingly with frothy,
bright pink crepe paper pop-poms and polka dot bunting that hang from the
ceiling; is, much like M1lk, forever busy. There is a lot to be said for a good
queue, in my book.</div>
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So if you, like me, can bear the bustle for a table in a
queue of lycra clad cyclists and scrunchie-sporting Shorditch trendies, this is
a wickedly unique place to partake in a bit of weekend chillaxing. And despite
being much too scared to jump on any bike that is not a Borris and confined to
the borders of Hyde Park myself, it is one of my favourite spots for a quick
coffee from the Square Mile Coffee Roasters, or lunch from their tantalising
selection of fresh, colourful salads and golden pies and pasties. The perfect
place to watch the Tour de France, you say? Well, funny you should mention it;
starting from Saturday they have a big screen which will be broadcasting the
whole shebang. Spot on.</div>
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<br /></div>
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Next up, after an afternoon of getting lost in between neon jelly
shoes and crochet crop tops in Primark and getting caught up in a very rainy
Gay Pride parade, was another very foodie destination- dinner at one of my very
favourite spots in Central London; Soho’s favourite Lebanese outpost, <a href="http://www.yalla-yalla.co.uk/" target="_blank"><i>YallaYalla</i></a>.</div>
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A tiny cafe of houmous and halloumi filled heaven, this is,
yet again, a queuing hotspot (how very English...), offering only just enough
velvet cushioned benches to seat around 18 hungry diners. But it is worth the
wait, and the squeeze; just get a bottle of Lebanese Rosé (who knew??) and
drink from tumblers in the neon signed, sex shop strewn alleyway outside. Which
is incidentally how I like to partake in all aperitifs. Not dodgy at all...*</div>
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But anyway, once you get inside, this place is the business.
Yup, with overflowing plates of smoky, pomegranate strewn baba ganoush and
creamy hummus crowned with the richest of lamb schwarma, teamed with charred,
freshly rolled pitta and crunchy, neon pink pickles, the food more than makes
up for the slightly shifty location. Follow with crispy balls of cumin rich
falafel, vibrant fattoush spiked with sharp red wine vinegar, fragrant sumac
and strewn with crispy pitta, golden halloumi with the saltiest black olives
and the very best, garlic heavy, homemade Lebanese sausages fried with fresh
tomatoes and torn flat leaf parsley, and you will be glad you stuck out the moments
of unintentional eye contact as customers of the shop advertising ‘models
upstairs’ go on their merry, if sheepish, way. The pitta, soft and steaming,
arrives in drones, as the food (if turning up slightly sporadically, and often
missing a few dishes) fills the tiny room with wafts of coriander, mint and harrisa.
It is easy to over-order; the plates are small, but the lamb stuffed, fried pittas
drizzled with pomegranate molasses and hunks of chilli rich, paprika coated
fried potato make for a seriously filling meal.</div>
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We chose two dishes each, and had just enough room to sample
the delectable ‘Damascus milk pudding’, a fragrant bowl of rose scented pannacotta-like
jelly; sweet, creamy and crowned with jewel like pomegranate seeds in a bright
red syrup. Not my boyfriends favourite, he tried it twice and on each occasion
did a rather accurate impression of the Churchill dog having a pessimistic
moment (Oh nooo, Oh no, no!), but it was a hit with the girls, if being a
little teeny bit sickly. Maybe it had something to do with the pink...</div>
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Full, happy and slightly delirious from all that pitta, the
(extremely reasonable) bill was paid and we too skipped down the unassuming
little lane and into the throngs of drag queens and rainbow flags of the West
End. Delicious, just keep tabs on what you order so you don’t end up shelling
out for fattoush or falafel that never made it up the dumbwaiter and onto your
table...</div>
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<br /></div>
<br />
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*(If all else fails, they have another branch just off
Oxford Street...)</div>
Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.com0tag:blogger.com,1999:blog-6215997243470332436.post-25467146687172105752014-06-26T13:07:00.000-07:002014-06-29T14:38:27.606-07:00Tasting the rainbow...<div class="MsoNormal" style="text-align: center;">
Evenings that stretch out in a pimms-fuelled blur of beer
gardens, guacamole and tortilla chips, the constant quest for a sliver of
ice-cold breeze to take the edge off humid, sleepless nights, passion fruit mojitos,
sticky chicken legs on smoking barbeques, sugar dusted strawberries,
raspberries, salted caramel ice cream; Summer is pretty bloody good.</div>
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<br />
And as midsummer reaches boiling point, it is time for my
favourite sunshine induced bonus of all. It is, of course, food related (what a
surprise), and namely the glorious manner in which shopping baskets are slowly
transformed from a bleak array of tins and root vegetables that were a constant
companion through the long, wet winter, into a glorious rainbow of vibrant,
fresh and flavour packed fruit and veg. Piled high with glistening, post-box
red tomatoes, bright green and yellow courgettes, seemingly polished, purple
skinned aubergines and the leafy greens of the tenderest salad leaves, this, if
you haven’t noticed, is the time of year that gets me excited.</div>
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Yes, as the long, balmy nights call for full al-fresco
dining operations to be deployed at every opportunity, what better way to make
the most of all this amazing produce than keeping it simple and showing off all
that deliciousness in all its glory. Yup, much to my sheer delight, a fridge
full of summer vegetables makes throwing together a gorgeous plate of exciting,
vibrant food is as easy as A, B, C. Aubergine, beetroot, calvolo nero that
is...<br />
<br />
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Add just a few store cupboard essentials, a healthy glug of something
extra virgin and plates brim with sunny goodness in no time. Big platefuls of
sliced, rainbow tinged heritage tomatoes drizzled with nutty olive oil, a
splash of sherry vinegar and a scattering of fragrant basil leaves, an array of
jewel coloured peppers, courgettes and aubergines, cut into thick chunks and
barbequed with lemon, thyme and garlic, the possibilities are as endless as the
big blue sky. </div>
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<br /></div>
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But my Plat de Saison is without doubt this beautiful salmon
fillet, steamed with summer vegatables, capers, lemon and fresh herbs, topped
with a refreshingly minty crème fraiche dressing and a scattering of marjoram
flowers. Neon pink rimmed radish slices, delicately steamed in tin-foil parcels
(or ‘en papillote’ if you’re posh and/or French) alongside spring onion stems,
asparagus tips, fresh peas and crunchy slices of courgette and fennel, contrast
perfectly with the salty bite of capers and refreshing zestiness from the lemon;
it is perfection- Quick, easy and healthy to boot. <br />
<br />
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And if you have never experienced the joy of cooked radishes
before, go for it. Not only are they the exact shade of pink I like to paint my
nails, adding a glorious matchy-matchy element to dinnertime, but just cooked
they have a delicious crunch and a slight pepperiness that manages to enrich
the delicate green vegetables without overpowering all those subtle summer
flavours. I say let them out of the salad bowl and onto centre stage for once,
you won’t regret it.</div>
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<br /></div>
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This is also my favourite way to celebrate the very end of
the English asparagus season (which officially concluded on the 21<sup>st </sup>of
June), just make sure you keep the parcels in the oven just long enough for the
salmon to be just cooked through, and to retain the gorgeous colour and wicked
crunch of the delicious fresh vegetables. The perfect contrast to the creamy,
mint flecked dressing, and as always, the tailor-made partner to a bucketful of
Sauvignon Blanc.</div>
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<br /></div>
<div class="MsoNormal">
<b><u>Summer salmon with
crème fraiche and mint dressing<o:p></o:p></u></b></div>
<div class="MsoNormal">
<b><u><br /></u></b></div>
<div class="MsoNormal">
4 salmon fillets</div>
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<br /></div>
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1 bunch asparagus, woody stems removed, tips left whole and stems
sliced</div>
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<br /></div>
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1 bunch spring onions, halved</div>
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<br /></div>
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1 courgette, sliced and halved</div>
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<br /></div>
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1 handful fresh peas</div>
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<br /></div>
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1 bulb fennel, thinly sliced, including leaves</div>
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<br /></div>
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Small bunch of radishes, sliced</div>
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<br /></div>
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2 lemons</div>
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<br /></div>
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4 tsp capers</div>
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<br /></div>
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Small bunch fresh herbs (mint, parsley, marjaram, chives,
etc) chopped</div>
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Extra virgin rapeseed oil</div>
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<br /></div>
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Salt and pepper</div>
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<br /></div>
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<b><u>For the dressing<o:p></o:p></u></b></div>
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<b><u><br /></u></b></div>
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1 tub crème fraiche</div>
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<br /></div>
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1 lemon, juice and zest </div>
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<br /></div>
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Small bunch mint, chopped</div>
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<br /></div>
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Extra virgin rapeseed or olive oil</div>
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<br /></div>
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Preheat the oven to 180<sup>o</sup>c. Arrange the prepared
vegetables on square of tin foil, drizzle with the oil, a good squeeze of lemon
juice and scatter liberally with salt and pepper. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Scatter with the capers and herbs, before topping with the
salmon fillets. Drizzle with a little more lemon juice and oil and season well.
Wrap the fish and vegetables in the foil to create a parcel, leaving a little
room for everything to steam.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the parcels onto a baking tray and cook for around 20
minutes, or until the salmon is just cooked.</div>
<div class="MsoNormal">
Meanwhile, mix the ingredients for the dressing, stirring
well until smooth and creamy. Season well and serve a top the salmon and
steamed vegetables. Add some crushed new potatoes, a drizzle of extra virgin
oil and get in there. It’s as easy as that...</div>
<br />
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<br /></div>
Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.com0tag:blogger.com,1999:blog-6215997243470332436.post-61728997922638335912014-06-19T12:58:00.000-07:002014-06-30T01:16:47.947-07:00M1lk is good for you...<div class="MsoNormal" style="text-align: center;">
Weekend brunch is my favourite mealtime of all time. Ever. Without
question.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwAS76LLotL1S0TOYSL3lgaO-Nr-cqCQX1Bi5iPul09udjdMqKBuZ9cq5S-clFczLHj6Pv4WyF7Hdj7ThiL9yPPUIgnKM4kIBP9e9gkKoBhJCRDeX7az5yBwJ4e91m8mlXQ9F2Y1KnwkWt/s1600/IMG_20140628_123712.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwAS76LLotL1S0TOYSL3lgaO-Nr-cqCQX1Bi5iPul09udjdMqKBuZ9cq5S-clFczLHj6Pv4WyF7Hdj7ThiL9yPPUIgnKM4kIBP9e9gkKoBhJCRDeX7az5yBwJ4e91m8mlXQ9F2Y1KnwkWt/s1600/IMG_20140628_123712.jpg" height="640" width="640" /></a></div>
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<br /></div>
<div class="MsoNormal" style="text-align: center;">
Yup, with ridiculously enormous papers strewn around me like
the foundations of an ink covered fort, the unavoidable last minute scrabble in
the depths of my handbag for an (almost always) inkless pen to fill the two
clues I have any idea about in the cross word, sipping endless cups of rich,
creamy flat whites; a few hours of glorious coffee and bacon fuelled rapture
after a week of keyboards, boardrooms and boredom, is the absolute ultimate.</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Add the chance
discovery of the utopia of what all weekend breakfasts should be in a cafe just
a scenic ten minute stroll from my front door and you will begin to understand
the enthusiastic manner in which I leap out of bed and into my converse of a
Saturday morning. <a href="http://www.m1lk.co.uk/" target="_blank">M1lk</a> (note the trendy ‘1’), is the place. A Balham
institution that sees queues longer than the line for the clean(ish) toilets at
Glastonbury week upon week; it is a mecca of pillowy buckwheat pancakes,
smoothies in oh-so-trendy milk bottles and a menu full of foraged, seasonal ingredients
that I have not even the faintest idea how to pronounce. </div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3BzEOBTk7ppsys7NZ_lld3Ayiax9tgiVZZmqD6F2jk4pKLJjZQ02cJQZqfAQqpo2LO0BDYpWFxXdD5tvou4ZUePMkDpisQOsPHnl6Wdhq5wAwrAFn3uYBwRWyGUs8cia-bP1idNItMt3-/s1600/20140628_131935.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3BzEOBTk7ppsys7NZ_lld3Ayiax9tgiVZZmqD6F2jk4pKLJjZQ02cJQZqfAQqpo2LO0BDYpWFxXdD5tvou4ZUePMkDpisQOsPHnl6Wdhq5wAwrAFn3uYBwRWyGUs8cia-bP1idNItMt3-/s1600/20140628_131935.jpg" height="640" width="480" /></a></div>
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<br /></div>
<div class="MsoNormal" style="text-align: center;">
On the corner of Hildreth Street market (where they buy all
the seasonal fruit for their delicious pint o’smoothies), the light and breezy,
delightfully mismatching cafe is strewn with tropical prints that hang on
wooden pegs from a string across the huge windows, and is without fail, totally
packed. With a bar scattered with icons of the virgin Mary, vintage books and
slightly creepy looking doll’s heads, tempting yuzu and pistachio cakes and
coconut flecked, fist sized lamingtons on candy hued cake stands; it is cool.
Achingly so, a dead giveaway being the top-knotted waitresses that clearly have
to pass a written exam on the history of Reebok classics and the theory of
wearing your trousers just short enough to be questionable. </div>
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<br /></div>
<div class="MsoNormal" style="text-align: center;">
But, although the staff have without doubt been instructed
on the trendiest way to describe the weekly changing pancake special (usually
making an unannounced bob down next to the table, using lots of superlatives
and peppering everything with a few essential ‘ok, guys’), it still manages to
steer well clear of ‘try-hard’. I mean, when describing pancakes topped with
such delights as blood orange jam, hazelnut popcorn brittle and vanilla bean
mascarpone, a little bit of enthusiastic chirping is most definitely allowed,
short trousers or not. Add to that elderflower clotted cream, green almond
crunch, camomile flowers, nutella caramel and nesquik mascapone (say whaaa?!), and
I think it’s fair to say that this place really is deserving of the well
rehearsed speech.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLJyPoRbG0eOm5VuGJ_Kve4sQoaJaa3Px3zTaT1YW20gBqoL4dUY6CXZH8lMWZ6u5hrA9FGdbQkgCiK3f2szPtrrFqYs-3DG3nc7ZNx9-KkYdB4w7MTxYCurr2nOVjWo215EhwaI-_HJ3A/s1600/IMG_20140628_144122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLJyPoRbG0eOm5VuGJ_Kve4sQoaJaa3Px3zTaT1YW20gBqoL4dUY6CXZH8lMWZ6u5hrA9FGdbQkgCiK3f2szPtrrFqYs-3DG3nc7ZNx9-KkYdB4w7MTxYCurr2nOVjWo215EhwaI-_HJ3A/s1600/IMG_20140628_144122.jpg" height="640" width="640" /></a></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal" style="text-align: center;">
It is the best. I have tried avoiding the queues and heading
elsewhere, but to be honest, much like heading to the seriously less-clean loos
at Glasto, it will undoubtedly lead to massive disappointment. If entirely devoid
of any loo-roll related crises. Hopefully...</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
But seriously, how can you turn down rich, nutty americanos
from the Workshop Coffee co., made in an aeropress and served with a miniature
milk (sorry, M1lk) bottle of, well, milk? How could you judge that the winding
queue of trendies and buggy toting yummy mummies is not worth the legendary
‘Convict’; a toasted proper English muffin stuffed with Burford Brown egg, Noen’s
& Sons sausage patty, homemade poacher hash and hangover sauce is worth missing out on? Occasionally (and foolishly) compared to the notorious egg and sausage McMuffin down the road, don't even contemplate skipping the queue and missing out on this beauty. This is a McMuffin fallen from heaven. </div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCw0UlRpfnkoh4NQSJrsO8EKWmahVqe_VA23N9mRJAVH9HPLchodoQwgpSlIdsUFV7yVQfKNq4Higvb-hsDK8ndE3wn6obkxrWr3oOeOcqZlOhEuJOzIE9cMieuAMTn5382WsIcIjegOom/s1600/20140628_131945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCw0UlRpfnkoh4NQSJrsO8EKWmahVqe_VA23N9mRJAVH9HPLchodoQwgpSlIdsUFV7yVQfKNq4Higvb-hsDK8ndE3wn6obkxrWr3oOeOcqZlOhEuJOzIE9cMieuAMTn5382WsIcIjegOom/s1600/20140628_131945.jpg" height="640" width="480" /></a></div>
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<br /></div>
<div class="MsoNormal" style="text-align: center;">
Last weekend, as my perpetually hungry boyfriends and I ventured the few minutes South to partake in our weekly M1lk ritual, I went for one of those
tongue-twisting concoctions that make the pre-ordering nerves akin to waiting
to be called in to your year 9 French oral. “Turkish baked eggs (I got that bit ok...)
with...” and here is where I proceeded to jab at the distressed brown paper
menu like a true Brit abroad (well, I am a Clapham girl now, after all). I got
there in the end, but for this purpose must resort to inserting words copied
straight from the menu, and still without any indication of what “kriskrainer
and labne...” might actually mean (Could be a hot new DJ duo headlining the BBC
introducing stage at Glasto , for all I know)...</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
As it turns out, my cast iron skillet of neon-orange yolked
baked eggs arrived strewn with buttery, garlic rich sautéed spinach, an elegant
blob of sharp Turkish yoghurt, salty hunks of fried sausage and strewn with a
whimsical scattering of wild flowers. Word of warning here, by the way- from
the sourdough with goats cheese and red clover honeycomb to the burnt butter
eggs Benedict, many dishes come with a girly flourish of freshly foraged
flowers much to every instagrammers delight and many the burly boyfriend's (including my army commando one's) dismay. Said boyfriend, avoiding the
rose petals and remaining ever the off-piste orderer (he fits in so well), went
for charred English asparagus with miso butter and crisp, panko coated deep
fried Burford Brown from the seasonable, forever evolving specials board.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlrkFQzabylzSba35Yoit7rbUQxkcLoXwC1SYaG33RgbWQRcTmq8iKy7B3SDruBMxxLxjOSqsz6uzkZ2fGq09gBwgPaS9R7W4GZULLsZADdWwXr3kaT88Rl1G6OgnV_ibI-pOO87eLtTd5/s1600/IMG_20140601_121946.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlrkFQzabylzSba35Yoit7rbUQxkcLoXwC1SYaG33RgbWQRcTmq8iKy7B3SDruBMxxLxjOSqsz6uzkZ2fGq09gBwgPaS9R7W4GZULLsZADdWwXr3kaT88Rl1G6OgnV_ibI-pOO87eLtTd5/s1600/IMG_20140601_121946.jpg" height="640" width="640" /></a></div>
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<br /></div>
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As always, it was totally and utterly, 100%, grade A
gorgeous. My side of the table, super soft eggs contrasted beautifully with the
slightly sharp, creamy yoghurt and meaty mouthfuls of sausage was right on the
money (which, I might add here, is not on the cheap side, but totally worth
it). The asparagus, lightly charred and the perfect partner to the aromatic,
salty miso and crispy shreds of nori, did what M1lk does best- showcasing
foraged, seasonal and wonderful British produce in exciting, interesting dishes
that never fail to be perfectly cooked, seasoned and enthusiastically delivered
by the scrunchie wearing staff. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfc_jsSgfNFVu0uStTFVOF3sEfMlIiohluRAeIxqcriOfjVMOGKbPPlLTZ360ogmprtlS75iKwsrBhnk_2uHuzc7KIt_1QJekqCHpXEri1X-4YYlieFzIyl8fy4XqNKb060CRGNPKd3XNz/s1600/IMG_20140630_090457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfc_jsSgfNFVu0uStTFVOF3sEfMlIiohluRAeIxqcriOfjVMOGKbPPlLTZ360ogmprtlS75iKwsrBhnk_2uHuzc7KIt_1QJekqCHpXEri1X-4YYlieFzIyl8fy4XqNKb060CRGNPKd3XNz/s1600/IMG_20140630_090457.jpg" height="640" width="640" /></a></div>
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Wickedly
good. And certainly not the place to implement my boyfriend's recent request that I try writing a
less than totally positive review for a change. Yup, unfortunately (for him), M1lk, with all it's butternut, feta and sage baked eggs, burnt butter hazelnut cakes and edible sweet pea garnishes, is never
going to be the place to bring out the negatives. It is just too. Damn. Good. </div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Maybe
my quest for pessimism will have to resort to that McMuffin after all...</div>
Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.com0tag:blogger.com,1999:blog-6215997243470332436.post-6200997615277177472014-06-15T13:38:00.000-07:002014-06-17T01:50:20.727-07:00Mackerel-more...<div class="MsoNormal" style="text-align: center;">
One of the many outcomes of my particularly fragrant summer
spent living the life of a fishmonger, (apart from a distinct diminution in jumper
supplies after sacrificing the vast majority due to a very stubborn fish gut
aroma- no way to make friends), was my slightly misguided dislike of mackerel.
I know it sounds strange, and a loathing of 4am starts or spending significant
amounts of time embedded elbow deep in giant barrels of ice would have been
somewhat more appropriate, but no, it was the knock-you-between-the-eyes iron rich
pong and slippery brown guts of the mackerel that got it. <br />
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc83Gs4IGgWKjojhfW8qRZBGod9nuIgGwQGNo8ObVrQifd8uwCgMR5p1xX9A-gmvvJyZ9aAldmFCWSRwzQZgy7VD24aETLgmAC-k-MRvD3LLU6N8R6y0DhNvfIcrR1SD9syZinh9tvMEzi/s1600/IMG_7771.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc83Gs4IGgWKjojhfW8qRZBGod9nuIgGwQGNo8ObVrQifd8uwCgMR5p1xX9A-gmvvJyZ9aAldmFCWSRwzQZgy7VD24aETLgmAC-k-MRvD3LLU6N8R6y0DhNvfIcrR1SD9syZinh9tvMEzi/s1600/IMG_7771.JPG" height="640" width="470" /></a></div>
<br /></div>
<div class="MsoNormal" style="text-align: center;">
I know, I know; with skin boasting delicate metallic patterns
that would not look out of place on the catwalk, more health claims than the
contents of many a super-model’s fridge, and boasting a price-tag about ten
thousand times smaller than what Kate Moss demands just to put her slippers on;
it is a crying shame that my eye, as it skips effortlessly from coral pink salmon
fillet to bright red tuna steak, overlooks the oily, silver skinned gem of the
fish counter time after time. So many mealtimes have been spent unassumingly
missing out on all that iron-rich, versatile deliciousness, and now it has
finally gone on long enough, I can no longer live on kale and spinach alone.
Yes, my diminishing bank balance and desire for swishy, shiny hair without dishing
out for a salon hair treatment, finally dictated earlier this week that it was
time to face my fishy-fear.<br />
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Purposefully striding up to the fish counter, pocketing a
packet of peppered smoked mackerel (try saying that in a hurry), I left with
big plans for a giant bowl of something fishy and a conquering of the fear that
has kept my iron intake down for so long. Now my hatred does have some
exceptions, a big one being the old classic; soft, smoked fish disguised as a creamy
mound of delicious, horseradish rich pate, sprinkled with capers, a smattering
of cracked black pepper and just waiting to be spread on warm granary toast
dripping with butter. Piled into a mismatching line-up of chipped ramekins, teacups,
jam jars, etc. I have to admit that in this form, I have always had a bit of a
soft spot for this silver swimmer. Talk about fickle...<br />
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTdfRkO7UAuQAnA9EwNwwAT2DPJCJj1w7CquQu-Rc3n11-Iy4K57Ke1_s-cNQ5Y0KY6TYY81fr5_QSrLggTWepW9A-Ne8uz5zJFeFGY2b8bFyc5Zf3YQzTEeHYTdcr6h08MkeYYFVkhRY/s1600/IMG_7792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTdfRkO7UAuQAnA9EwNwwAT2DPJCJj1w7CquQu-Rc3n11-Iy4K57Ke1_s-cNQ5Y0KY6TYY81fr5_QSrLggTWepW9A-Ne8uz5zJFeFGY2b8bFyc5Zf3YQzTEeHYTdcr6h08MkeYYFVkhRY/s1600/IMG_7792.JPG" height="480" width="640" /></a></div>
<br /></div>
<div class="MsoNormal" style="text-align: center;">
But on this occasion, having neither the friends (sniff) nor
the requisite lycra leggings and matching scrunchie combo to face recreating a
80’s dinner party on a school night, I wanted to try something different. Now I
still went smoked, let’s not swim before we can paddle here, but I stepped away
from the cream cheese and whipped up this super-quick, fresh and zingy Sicilian
style smoked mackerel, sultana and olive spaghetti in no time. And, lo and
behold, my trips to the fish counter will never be the same again.</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Yup, as you may have predicted...</div>
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<br /></div>
<div class="MsoNormal" style="text-align: center;">
Mackerel. Is. Awesome.<br />
<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimt8Rx82Y8LpmN42aSvJnCn-qXvmNUVPcBJjKVuLyOKHXFzSosnjQGhGdcborStbqn6XlOKh-IpgggcrGB_oUBDGju7LwZpSYzukNK0aF9epgTy6Y_9f_6KiqstRZ-VXSHobLAIV8ztR9j/s1600/IMG_7787.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimt8Rx82Y8LpmN42aSvJnCn-qXvmNUVPcBJjKVuLyOKHXFzSosnjQGhGdcborStbqn6XlOKh-IpgggcrGB_oUBDGju7LwZpSYzukNK0aF9epgTy6Y_9f_6KiqstRZ-VXSHobLAIV8ztR9j/s1600/IMG_7787.JPG" height="640" width="472" /></a></div>
<br /></div>
<br />
<div class="MsoNormal" style="text-align: center;">
And eating it like this almost sets it off the scale. Rich
with super-ripe tomatoes, contrasted with a little sweetness from the plump
sultanas and enough zesty lemon to cut through the oily smokiness of the fish,
this dish made me see this slippery little character in a whole new light. A
healthy, fresh midweek dinner, it’s the perfect way to use up leftovers lurking
in the depths of the fridge too; chuck in those olives left over from Saturday
night in front of the World Cup, a splash of white wine (if you have any knocking
around after the tension experienced throughout said football match...), capers,
chilli, toasted pine nuts. The list is endless. Just maybe leave that half can
of Stella out on this occasion...</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
PS. Although my new fish de jour, mackerel is no longer
considered as sustainable as it once was due to over-fishing, now gracing the ‘eat
with caution’ list, denoting that it should only be eaten every so often. But stick
to that, and every once in a while this super-fish, whether subtly smoked or
freshly filleted and thrown on to the BBQ with a good smattering of rosemary
and lemon sea salt, is not only cheap enough to leave enough in your pocket for
a nice bottle of Sauvignon Blanc, but unbelievably tasty too. I am converted. I
may even go fresh next time...</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Lemony mackerel
spaghetti with sultanas and olives, serves 2<o:p></o:p></u></b></div>
<div class="MsoNormal">
<b><u><br /></u></b></div>
<div class="MsoNormal">
200g wholemeal spaghetti</div>
<div class="MsoNormal">
<br /></div>
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Olive or extra virgin rapeseed oil</div>
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<br /></div>
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A splash of white wine</div>
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<br /></div>
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1 clove garlic, crushed</div>
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<br /></div>
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1 red onion, finely sliced</div>
<div class="MsoNormal">
<br /></div>
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A large handful ripe tomatoes, roughly chopped</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 tsp fennel seeds</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 tbsp tomato puree</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
A small handful black olives</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
A small handful sultanas or raisins</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 or 2 fillets smoked mackerel torn into chunks</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 lemon</div>
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<br /></div>
<div class="MsoNormal">
Small handful fresh oregano, torn </div>
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<br /></div>
<div class="MsoNormal">
Small handful of chopped almonds, to serve</div>
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First, boil the spaghetti in salted water, leaving to cook
for 10-12 minutes while you are making the sauce, until al dente.</div>
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In a small frying pan, gently fry the onion and garlic in
the oil, until translucent. Add the chopped fresh tomatoes and fennel seeds,
and fry gently for a few more minutes until the tomatoes begin to soften. </div>
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Add a splash of wine and leave the sauce to bubble gently
for a few minutes. Stir in the tomato puree, the olives and sultanas, season
and leave to reduce until you have a thick sauce (loosen with a little water from
the pasta if it is getting too thick!)</div>
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Stir in the mackerel, the juice and zest of half a lemon,
and the torn oregano. </div>
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</div>
<br />
Stir the pasta through the sauce, adding a glug of oil and a
spoonful of the pasta water to loosen and sprinkle over some of the chopped
almonds. DONE.Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.com0tag:blogger.com,1999:blog-6215997243470332436.post-76435352720334362242014-06-10T02:00:00.000-07:002014-06-12T02:09:08.204-07:00A Taste of the Limelight...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMri6i96Sjx2B4aJr1_f-ld2TSHF_NJrPKdYdhJ7hVICOpq__B3eVxPvO60drUOjd2hz5L6UGmjtd8U9QOePJupeFjUyKJsFxmyBEEiHTbVhFcCaqmAgAHqmCioxa1KB6yIlREUeVV5G3E/s1600/IMG_20140607_225641.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMri6i96Sjx2B4aJr1_f-ld2TSHF_NJrPKdYdhJ7hVICOpq__B3eVxPvO60drUOjd2hz5L6UGmjtd8U9QOePJupeFjUyKJsFxmyBEEiHTbVhFcCaqmAgAHqmCioxa1KB6yIlREUeVV5G3E/s1600/IMG_20140607_225641.jpg" height="640" width="640" /></a></div>
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It’s a fact. A star-spangled truth that is written in our
destiny from the moment we are offered free-reign of the dressing up box or let
loose with the glitter glue; some people were simply born to be on the stage. I
mean take Lady Gaga. Stood on a platform elevated a few feet above a crowd, she
is a bonafide Superstar. Picking up a microwavable Spag-bol for one in Tesco covered
head-to toe in neon green Kermit the Frogs on the other hand; stark raving mental.
Katy Perry has fireworks that shoot sporadically from her diamante covered ball
gown as teenagers in blue wigs faint at her feet, Jacko had the glove, Madonna
the fishnets and Popeye-esque guns, Kim Kardashian has that face (<i>and</i> that arse...). Yes, for some, being
in the spotlight is as natural as the contents of Gweneth Paltrow’s fridge. For
a large proportion of the rest of us (including yours truly), however, the very
thought of getting up and interacting with a goggle-eyed audience with a flesh
coloured microphone glued to our face, is more akin to Gweneth slurping a Slush
Puppy outside Primark. Not. Gonna. Happen. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYVGYR0vKnHW8XHgOttYQklJ_pH7RxS78EEfTANiXbvwHhoD82C4gdnIxDZJxPOhvLwwC6rkIUAL45F-Fgt4cTTpDk74iUCHdivS6__MtI4xDI3qz-z7e8hDQfo0qD20mNgNrnN2ZuVID/s1600/IMG_20140609_174613.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYVGYR0vKnHW8XHgOttYQklJ_pH7RxS78EEfTANiXbvwHhoD82C4gdnIxDZJxPOhvLwwC6rkIUAL45F-Fgt4cTTpDk74iUCHdivS6__MtI4xDI3qz-z7e8hDQfo0qD20mNgNrnN2ZuVID/s1600/IMG_20140609_174613.jpg" height="640" width="640" /></a></div>
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Don’t get me wrong, I have had my fair share of moments in
the (questionable) limelight. The first, a one line part in a local production
of Jack and the Beanstalk in which I was given the confusing task of snubbing
out an electric candle in Jack’s bedroom wearing a rather fetching night gown
and cap combo, was more Victorian ghost than Gaga glamour. The next,
unfortunately, involved a foam knife costume, tap shoes, a particularly awkward
dance routine (looking graceful is difficult when stuffed inside a piece of
cutlery...) and absolutely no lines. Not my finest moment, but somewhat
ironically, the sheer delight my boyfriend gleans from that story alone is one
of the main reasons he is still going out with me.</div>
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<br /></div>
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So, based on previous experience, and an annoying
inclination to get extraordinarily blinky if even slightly nervous; it would
not be completely honest to say that I was excited after being asked to get up
on the stage and do a couple of cookery demonstrations at Flavours of Suffolk
Festival this weekend. My reaction after I was also asked to host the
Children’s Cookery Den for the entirety of the Festival? Well, the feeling was
more, how should I put it, blind panic with a touch of mortal dread? Yeah, that
just about sums it up...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbEXtep1xYa6xQc_LJgs1HGGwDRg6tPjAolaS9hvINsa7yHBxDFFAQzpwULKmPBeF7FtE_u6NKbdtKDfqrqUlTsEin7Huii7b0Xvr1J-edunt2hrzpQAiXfWS54m2fUuQiD94x15BiAJPG/s1600/IMG_20140608_191228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbEXtep1xYa6xQc_LJgs1HGGwDRg6tPjAolaS9hvINsa7yHBxDFFAQzpwULKmPBeF7FtE_u6NKbdtKDfqrqUlTsEin7Huii7b0Xvr1J-edunt2hrzpQAiXfWS54m2fUuQiD94x15BiAJPG/s1600/IMG_20140608_191228.jpg" height="640" width="640" /></a></div>
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Now we are not talking the Pyramid Stage at Glastonbury
here; more a (generously) pint-sized foodie fest in a field in deepest Suffolk,
brimming with wonderful local producers dishing out tasters by the barrow-load,
live music and street food galore. So not exactly O2, but for a girl who can’t
even listen to recordings of her own whining voice (always a few octaves higher
on tape than heard through your own ears??) and gets shaky fingers just thinking
about a speech made in Year 7 about why London should host the 2012 Olympics
(you can thank me later, Sir Seb); this field and that microphone was a pretty
big deal.</div>
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<br /></div>
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But, as it turns out, although I was most certainly not born
to be on the stage, I may be in danger of growing up just a little bit in love
with it after this weekend. Working with the county’s best chefs who championed
amazing local produce and awesome, accessible cooking at every turn, mulling
over the joys of plump, ruby-red Suffolk strawberries and learning about the
incredible work the North Suffolk Skills Academy are doing to give young people
the chance to kick start a career in the kitchen (learn more <a href="http://www.nssa.co/" target="_blank">here</a>); proved
that, yeah, being in the (sorta) limelight is not quite as scary as it might
seem. Maybe Gwennie should nip down to Westfield after all...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCXL6XlrYfqQWBJhdsPg9LfKwkAzDtujMYEl_r2pxwZAAxpYSMaBv_cSD8rH-VIVvOdjAzbZ2poyuWyrHwPjVVQDoLVampwHlV2DfMvFiuCWuog1uyw03xrHCp01QVIpGcADu7ZAfxgMm/s1600/IMG_20140607_233832.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCXL6XlrYfqQWBJhdsPg9LfKwkAzDtujMYEl_r2pxwZAAxpYSMaBv_cSD8rH-VIVvOdjAzbZ2poyuWyrHwPjVVQDoLVampwHlV2DfMvFiuCWuog1uyw03xrHCp01QVIpGcADu7ZAfxgMm/s1600/IMG_20140607_233832.jpg" height="640" width="640" /></a></div>
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The third outing for this wonderful festival, it was a
weekend of sun, bustling marquees, miniature fingers stuck firmly in to pizza
dough and burger patties, all topped off with more local foodies than you can
shake a parmesan and rosemary bread stick at. There was manic wiping of white
chocolate mousse from little faces, sun-drenched live music, hours spent
vehemently tasting awesome local produce, many more spent glaring enviously at
those sipping cold beers on bright blue deck chairs outside the Adnams mobile
bar, but more than anything, it was about inspiring the chefs of the future to
get in the kitchen. And it was the best. Stage or no stage, I loved it.</div>
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<br /></div>
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Even when it came to the dreaded cookery demonstrations, the
part of the weekend that gave me nightmares in which all my clothes evaporated
in public on more than one occasion; I found myself, strangely, in my absolute
element. Whether it was bread tossing blackened corn salsa with lime and
coriander and flipping homemade tortillas in the Kid’s Cookery Tent, or slathering
amazing <a href="http://www.pumpstreetbakery.com/" target="_blank">Pump Street</a> sourdough in <a href="http://www.hillfarmoils.com/" target="_blank">Hillfarm </a>rapeseed oil and caramelised peaches
in the Main Tent; I absolutely loved everything about my first time at Flavours
of Summer Festival. Let’s hope it’s not the last time I cook with a microphone
attached to my face. I’m sure Britney does it every night.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBiqnoxAKWgklFtadPbFLybNn7d3EULOvaqv-sxb_50SLi1JJfTREzWoUHdiVC2BeoXkHhrzeaWDWxnyc9NsSi0c0QBEAa7MpiAqHWOBjbPx-uNewp7Bi4fcNndEwJswoKrJxgno_r8FGp/s1600/IMG_20140609_163908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBiqnoxAKWgklFtadPbFLybNn7d3EULOvaqv-sxb_50SLi1JJfTREzWoUHdiVC2BeoXkHhrzeaWDWxnyc9NsSi0c0QBEAa7MpiAqHWOBjbPx-uNewp7Bi4fcNndEwJswoKrJxgno_r8FGp/s1600/IMG_20140609_163908.jpg" height="640" width="640" /></a></div>
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But enough of that, I think you probably get the picture,
and seeing as this is (and I most certainly am) all about the food; I imagine
you probably want to know exactly what I cooked?</div>
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Well for the kiddies,
it was time to get well and truly messy. Homemade fish fingers were teamed with
smoky rainbow corn salsa, lime rich guacamole and freshly rolled tortillas; a
healthy, simple creation that was an absolute hit with the little people. Over
in the main Cookery Theatre, it was more of a civilised affair- think Pump
Street Bakery bruschetta topped with chorizo, heritage tomato & cannellini
bean stew, lemony fennel slaw and rapeseed oil aioli, or decked out with Suffolk
Blue, honey and thyme roasted peaches and salted hazelnut brittle. All washed
down with a miniature tasting cup of rosé sangria with peaches, Suffolk
strawberries, thyme flowers and lemon balm. And, despite the third degree burn
I sustained on the grill, it all went without a hitch.</div>
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Best. Weekend. Ever.</div>
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Check it out- <a href="http://www.flavoursfoodfestivals.co.uk/summer2014/" target="_blank">www.flavoursfoodfestivals.co.uk</a></div>
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<b><u>Chorizo &
cannellini bean Bruschetta with lemony fennel and aioli<o:p></o:p></u></b></div>
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<b><u><br /></u></b></div>
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A few slices of stale Pump Street sourdough (or other
thickly sliced, good quality bread)</div>
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<br /></div>
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Rapeseed or olive oil </div>
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<br /></div>
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50g chorizo, sliced</div>
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1 tin cannellini beans</div>
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1 lemon</div>
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A handful of ripe tomatoes, any size shape and colour you
like!</div>
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1 tsp fennel seeds</div>
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½ tsp sweet paprika</div>
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½ bulb fennel, very thinly sliced (including the lovely
leafy tops)</div>
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A few tbsp garlic mayonnaise or aioli (I used <a href="http://www.hillfarmoils.com/" target="_blank">Hillfarm</a>’s
amazing rapeseed version)</div>
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Fresh marjoram (or oregano), to serve</div>
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First, make the chorizo and chickpea stew. In a large frying
pan, fry the chorizo until starting to turn crispy and the beautiful smoky oil
has been released. Add the fennel seeds, paprika and tomatoes (cut into medium
sized chunks) and cook for a few more minutes. </div>
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<br /></div>
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Add the cannellini beans (juice and all), season well and
leave bubbling away to reduce on a medium heat, stirring occasionally while you
get cracking with the fennel.</div>
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<br /></div>
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In a bowl, combine the fennel, a glug of oil and a squeeze
of lemon. Season well with salt and pepper and leave to one side. Easy squeezy.</div>
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<br /></div>
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Just before assembling, toast the sliced bread in a hot
griddle pan or grill/toast until golden. Drizzle generously with oil and season
well. </div>
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<br /></div>
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Spread with the garlic mayonnaise, top with the thickened
bean and chorizo stew, a spoonful of the gorgeous fennel and scatter with
freshly picked marjoram leaves. Dust with paprika, drizzle over another splash
of oil and serve.</div>
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<b><u>Blue Cheese Brushetta
with Honey & Thyme Sticky Peaches and Salted Caramel Brittle<o:p></o:p></u></b></div>
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<b><u><br /></u></b></div>
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A few slices of stale Pump Street sourdough (or other
thickly sliced, good quality bread)</div>
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<br /></div>
<div class="MsoNormal">
Rapeseed or olive oil </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
100g Suffolk Blue, or other blue cheese</div>
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<br /></div>
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4 peaches or nectarines, sliced</div>
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2 tbsp honey</div>
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5 sprigs thyme, with flowers if you can!</div>
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50g hazelnuts</div>
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100g sugar</div>
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Firstly make the hazelnut brittle. Add the nuts and sugar to
a small saucepan and leave on a medium heat, swirling the pan occasionally
until the sugar has completely caramelised. Coat the nuts in the caramel using
a fork and transfer to a plate covered in greaseproof paper. Sprinkle with sea
salt and leave to cool and harden. </div>
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<br /></div>
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In a small bowl, combine the peaches with the honey, a
splash of oil and the leaves from a few sprigs of fresh thyme. Season well.</div>
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In a small saucepan, cook the peaches on a medium heat until
sticky and caramelised. When the brittle has totally cooled, chop roughly.</div>
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<br /></div>
<div class="MsoNormal">
Just before assembling, toast the sliced bread in a hot
griddle pan or grill/toast until golden. Drizzle generously with oil and season
well. When the brittle has cooled, chop roughly.</div>
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<br /></div>
<div class="MsoNormal">
Crumble the blue cheese over the bruschetta and top with the
cooked peaches and a scattering of the chopped hazelnut brittle. Scatter over
some thyme flowers and a drizzle of oil, et voila, bruschetta numero 2.
complete!</div>
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Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.com0tag:blogger.com,1999:blog-6215997243470332436.post-25819143732650393802014-06-02T14:43:00.000-07:002014-06-27T02:16:04.726-07:00Trattoria Treats...<div class="separator" style="clear: both; text-align: center;">
I have a few bones to pick with Jamie Oliver. For one, why
is it that I have cupboards full of pointless tins and jars bought simply for
the kitsch packaging? What led me to become the owner endless mismatching
serving bowls that I like to liberally drizzle with olive oil and artfully
chuck torn leaves of coriander at? Why do I own more copies of his
multicoloured titles and matte-paged
magazines than I do pairs of matching
socks? And to be quite frank, I would rather like to sue for the seemingly welded-on
gratings of parmesan that looked <i>proper
rustic</i> when scattered in the general direction of that bowl of spicy
sausage rigatoni on Saturday night.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpwMMylmda5zyZ_7GCBDr7Eah6waG0WMEOCJQzKJU7_WvNOaqhazA9QqzG6WOSG7VRRMbs1I0HqSbZeKxNDcz6zRDSw8zC9UUHBVcuRkLBIhrxxmRYAc5vALyxww6lyLeVziqvVwQ5L08_/s1600/10354286_709495439113707_641122855_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpwMMylmda5zyZ_7GCBDr7Eah6waG0WMEOCJQzKJU7_WvNOaqhazA9QqzG6WOSG7VRRMbs1I0HqSbZeKxNDcz6zRDSw8zC9UUHBVcuRkLBIhrxxmRYAc5vALyxww6lyLeVziqvVwQ5L08_/s1600/10354286_709495439113707_641122855_n.jpg" /></a></div>
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<br /></div>
<div class="MsoNormal" style="text-align: center;">
But, the truth is, although I spend more time elbow deep in washing up liquid for
a Wednesday dinner for one than I usually endure for a party for six with
canapés and petit fours; I can make no bones about it, I love that Jamie
Oliver. Is it the palpable passion for food that seems to drip from his
fingertips and pulse through every vein in his body? Or maybe the unrivalled
way he takes beautiful ingredients and never fails to create a plate of food
that is packed full of amazing, vibrant flavour and an irresistible, but never over-the-top
twist? Is it because all his breakfast, lunches and dinners somehow manage to
be simple, inspirational <i>and</i>
accessible all at the same time? Is it because he taught me how ‘pukka’ was <i>actually</i> pronounced (thus making ‘Pukka
Pies’ a much more appealing chippie option...)? Perhaps the amazing photos that
make me want to search through every skip I come across for a piece of
distressed wood to use as a background (much to my boyfriends despair)? The perfectly
chipped enamel cups? The endless amounts of Sriraca chilli sauce and extra
virgin olive oil?</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCqQ4eyAJKVj6J2DA81kR66rKubSbMmMlmck1K3K4rrvyI3RWgivYmbggpHrUVMUzhHGCLdE2WB70mn-dxqrs7TLth1gy_UNmuC21gWvyf23HF7wOGM0kOCxIlfRshyirGEwNJ8ae7rpkb/s1600/927654_1493626617520573_1931528842_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCqQ4eyAJKVj6J2DA81kR66rKubSbMmMlmck1K3K4rrvyI3RWgivYmbggpHrUVMUzhHGCLdE2WB70mn-dxqrs7TLth1gy_UNmuC21gWvyf23HF7wOGM0kOCxIlfRshyirGEwNJ8ae7rpkb/s1600/927654_1493626617520573_1931528842_n.jpg" height="640" width="640" /></a></div>
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Well yes, all of those things have some kind of weight upon
my affinity with old (sorry, I mean super hip & trendy) J.O- But, most of
all, it is because the way he so clearly feels about food is a near perfect
reflection of how the same thoughts bubble and boil in my mind, non-stop. Like
Jamie, food is my life. If you cut me in two, I would probably bleed homemade
Arrabbiata sauce or foraged elderflower and lemon balm cordial. I think about
food more than is probably healthy. OR conducive to doing anything else...</div>
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I mean, for goodness sake, I dream-cooked an entire wild
mushroom and mascarpone lasagne in my sleep a few nights ago (don’t worry Mum,
my head didn’t leave the pillow- fortunately the kitchen was still in one piece
in the morning. Unfortunately, there was no lasagne...) But more than my
bleary-eyed wonderings, I truly believe in the power of food. Not only to make
your dreams that little bit more tasty, but, with the least cheesy intentions,
to add true value to your life and that of those around you. To make our bodies
healthier, out pockets heavier and our hearts that little bit lighter. Food is
life. And I think Jamie believes in its magnitude almost as much as I do...</div>
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But enough of my fan mail; what I really meant to talk about
before I got so ridiculously carried away, was my visit to yet another offshoot
of Jamie’s unfathomable empire that really got my love of all things Oliver
boiling over once more.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdgGyrtbfw-TwEZl-BFQ9IOxj-GZNG4FYMPMZaTLRv5eqIyl6zlBhnidUjDtQJv9SqS_xxnPrW8YeFzGzsGo-CEVv20n9Z1wI9EsfVF86QkeaYgMh1zJ12FtXe0t1mqiYS3xclY7VTZIs/s1600/923993_1491519421080485_1804468653_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdgGyrtbfw-TwEZl-BFQ9IOxj-GZNG4FYMPMZaTLRv5eqIyl6zlBhnidUjDtQJv9SqS_xxnPrW8YeFzGzsGo-CEVv20n9Z1wI9EsfVF86QkeaYgMh1zJ12FtXe0t1mqiYS3xclY7VTZIs/s1600/923993_1491519421080485_1804468653_n.jpg" height="640" width="640" /></a></div>
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Jamie’s Trattoria, the distressed wood heavy, Bresola and Pecorino
laden foodie heaven in leafy Richmond; is the next generation on Jamie’s bid to
conquer the restaurant world. Based loosely around the Jamie’s Italian model (drawing
on many of the fresh, authentic dishes prepared with the same amazing, flavour-packed
ingredients used in Italian branches up and down the country, but with a very
distinctive Trattoria twist), it takes inspiration upon the Italian love of
gathering a big group of chattering family and friends around a scrubbed steel
table decked out with delightfully mismatching chairs (Ok, that might be more
Jamie’s style..) and feeding them up with beautiful, lovingly prepared grub. Digging
in is the name of the game here; leave your food-sharing hatred at the door with
your umbrella please...</div>
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With small-plate, sharing style starters including shaved courgettes
with lemon, mint and ricotta rubbing shoulders with beautiful, almost plasticine-like
matte green skinned Cerignola olives served on a bed of eerily smoking dry ice
and platters of the most gorgeous fennel flecked salami; this is a joint where
it is frighteningly easy to over order. After much deliberation, and one
extremely drinkable coral hued negroni; we decided on the freshest pea, mint
and baby mozzarella crostini, chorizo roasted with octopus, clams and
butterbeans, and delightfully rich baked goats cheese with crispy pancetta and
sticky green tomato chutney. All were divine; the freshness of the peas and
mint cut with a little lemon contrasting perfectly with the creamy mozzarella,
and the rich smokiness of the chorizo proving the perfect partner to the soft,
perfectly cooked octopus and meaty butterbeans. I have not one complaint- It
even managed to make my infamously plate-protective boyfriend share, which is
nothing short of a miracle, to be honest.</div>
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And the mouth
watering food-fest did not stop there. Next up on my side of the table was the
most delicious risotto marinara; crowned with soft, sweet crabmeat and the iridescent
purple shells of the plumpest, meatiest mussels and finished perfectly with
lemony strands of salty, vibrant green samphire. It was, and I am not just
saying this, hands down the best risotto I have ever had in a restaurant. Which
might be something to do with the fact that the only place I have ever previously
ordered one was at the plastic table covered table of a Premier Inn restaurant
(horrid, shockingly...), but I knew I could count on Jamie. Not a single
stodgy, overcooked grain of rice in sight, it was an absolute winner.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmcrvbVpK6jYy-VFMDBsuBnYCA7wdD-wh1KWRnXQ7NI5Q-zbUamadpZuqkBLsD-3BdVEo0eNbtYXUJ-L-JrOUDB5N8xDYKwXCiy7BC9ZdJIisF-QpPlcMx5zOXDpqAZR6ofp4PII6Es28/s1600/1742791_800407496638505_997834418_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmcrvbVpK6jYy-VFMDBsuBnYCA7wdD-wh1KWRnXQ7NI5Q-zbUamadpZuqkBLsD-3BdVEo0eNbtYXUJ-L-JrOUDB5N8xDYKwXCiy7BC9ZdJIisF-QpPlcMx5zOXDpqAZR6ofp4PII6Es28/s1600/1742791_800407496638505_997834418_n.jpg" height="640" width="640" /></a></div>
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My dinner date chose the special, a parmesan rich, creamy
spaghetti carbonara, flecked with slivers of yellow and green courgette and salty,
crustily fried bits of cured ham and salami from the display adorning the
open-style kitchen. Again delicious, but I think my jump of faith with the
risotto was the choice of the night. Particularly when washed down with a large
goblet of zingy Trebbiano. Yes please.</div>
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By the time the paddle of puddings made it round to the
table, I was happily too stuffed to eat any more. Although looking a blackberry
fangipane tart and hazelnut chocolate torte in the eye does rather test a girl’s
willpower. But resist I did, rounding off my incredibly satisfying dinner with
a Trattoria coffee; a rich, syrupy concoction of espresso, hazelnut liqueur and
lightly whipped cream. Just YUM.</div>
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I think it’s safe to
say that I was a fan...</div>
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Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.com0tag:blogger.com,1999:blog-6215997243470332436.post-50296683734880745642014-05-26T07:50:00.000-07:002014-06-05T01:50:34.587-07:00Photo-ready Tea at The Biscuiteers, Notting Hill...<div class="MsoNormal" style="text-align: center;">
One of my favourite, and yet equally, most frustration-inducing parts
of living in London, is without a doubt how essential the camera of my much
dropped, truly battered phone is to my daily life. And most of all, a
fundamental part of almost every meal time...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5R93NbGg7cRpSce6rEjhui39bHXfTRqusaBMyMGwAkHFUajROF2dmOBPwwosMPz5OXuiea654awsYCPW0NnrUodAjP50s7LsTE1bxD8RxHC7eQtc1Ds6I7hTkltud1gIxdeH-QxeCnRin/s1600/IMG_20140522_133945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5R93NbGg7cRpSce6rEjhui39bHXfTRqusaBMyMGwAkHFUajROF2dmOBPwwosMPz5OXuiea654awsYCPW0NnrUodAjP50s7LsTE1bxD8RxHC7eQtc1Ds6I7hTkltud1gIxdeH-QxeCnRin/s1600/IMG_20140522_133945.jpg" height="640" width="640" /></a></div>
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Much to my boyfriend's despair (he doesn’t even know how to
pronounce instagram, let alone use it...) said phone is whipped out before
anything passes my lips; breakfast, lunch, dinner, coffee, cake, midnight
snack- Whatever the food stuff, it must be greeted with a filter, blur and
hashtag before it vanishes into my hungry, not so patiently waiting mouth. It is just so damn
tempting. And, it is not just me. Irresistible to many a foodie
that is spied rearranging candles, artfully ruffling napkins and standing on
chairs to get the perfect aerial view of their rapidly cooling food before they
can even contemplate building that first forkful. In our world, a flat battery
before the food arrives is what disasters are made of. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4F0tC42SBv27CUYrOxyAAjej2c80JCkw-MIHFyccHXdD2nNRdBi1qGbhOmjH_F_P_k_KEXZ6yjnU60Kd2PKfULdInl5iFATJyFNG2ND2Y3Rsu6LwfbYSDRLd2eYEtk3hS1UzYFuQIVREQ/s1600/IMG_20140521_183544.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4F0tC42SBv27CUYrOxyAAjej2c80JCkw-MIHFyccHXdD2nNRdBi1qGbhOmjH_F_P_k_KEXZ6yjnU60Kd2PKfULdInl5iFATJyFNG2ND2Y3Rsu6LwfbYSDRLd2eYEtk3hS1UzYFuQIVREQ/s1600/IMG_20140521_183544.jpg" height="640" width="640" /></a></div>
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Yup, this is an obsession that has the capacity to become a
serious problem; we halt conversation midway to snap our partners panacotta,
grabbing their menu to get the perfect table shot before they have even read
through the bread and olives section, all with a slighty crazed look in our eye and an evil glare just waiting for anyone who even dares to knock our elbow mid-photo. Yes, our obsession with instagramming our
plates is not only pushing the boundaries of acceptable dinner-time behaviour, but
a sure-fire way to wind up dining partners until you have to start asking for a
table for one. No wonder some restaurants across the Atlantic have started
banning this phone-foolery for ‘ruining the ambience’. But stop I will not, this is an addiction from which I don't want to be freed...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcpq8FpKfSjUxdnVhocQatKmtvj9af0IR0fic6kvzQNNgTvre0DarEV5r4Jcd9VWU-QItoQEvUf2aMEERXPd8Fy6XmtO0rnuiqYwn9EFFz6fWkeUyOSh_f9gpMTlJLEixqVok1RTjA8Q87/s1600/IMG_20140524_212007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcpq8FpKfSjUxdnVhocQatKmtvj9af0IR0fic6kvzQNNgTvre0DarEV5r4Jcd9VWU-QItoQEvUf2aMEERXPd8Fy6XmtO0rnuiqYwn9EFFz6fWkeUyOSh_f9gpMTlJLEixqVok1RTjA8Q87/s1600/IMG_20140524_212007.jpg" height="640" width="640" /></a></div>
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A couple of weeks ago, resisting all temptation to keep my phone in my handbag and see things with my eyes rather than the lens; I had one of the most photogenic days in a long time (since the speckled eggs and glistening hot cross buns of Easter, as you can read <i><a href="http://loveandrelish.blogspot.co.uk/2014/04/snappy-easter.html" target="_blank">here</a></i>). The phone was in more demand than ever; snapping bacon and
cheese smothered burgers and strawberry shortcake concretes at Shakeshack, stormy
skies and billboards in Covent Garden and a pop-art hued Miley swinging from a
wrecking ball on a wall in Hammersmith; it just seemed to be that every which way I
turned offered another photo opportunity.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVEOKwkAG8SXxeuCucvPgl6EQpMSeH8eilw-f9mwP1a7zJPdvQ_P1E9xudh6ZSwGWgHRTIDQ9Hqopli-aIit1apIyCNl2qcbDqTtORcLJk_HohsyonsFbXzihxrL8tIFY8W_BpqmZilWlB/s1600/IMG_20140522_145802.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVEOKwkAG8SXxeuCucvPgl6EQpMSeH8eilw-f9mwP1a7zJPdvQ_P1E9xudh6ZSwGWgHRTIDQ9Hqopli-aIit1apIyCNl2qcbDqTtORcLJk_HohsyonsFbXzihxrL8tIFY8W_BpqmZilWlB/s1600/IMG_20140522_145802.jpg" height="640" width="640" /></a></div>
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But one of the most coveted photos of the day had to be the
red and white stripped cake stand that graced the shiny glass table-top in
the overwhelmingly cute, cartoon-kitch <i><a href="http://www.biscuiteers.com/" target="_blank">Biscuiteers</a> </i>shop and tea-room in Notting
Hill. Adorned with perfect, razor sharp triangles of smoked salmon sandwich with lemon and dill
cream cheese, the brightest raspberry and blueberry macarons and topped off with the amazingly
decorated, intricate biscuits for which this place is famous; I would challenge
anyone not to whip out their camera. Even if only for the fact that Adele
(yup, the actual one) was sat on the table next to us icing a gingerbread man.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq8J8Vxk4pr8kwufYxtI4SaQDyAcbSRsB03XYKQxgqBNl6Azuadz8bhM5LB8XokYN2BnIS5yI78wudyQRtfZ01n4QuqthbPtQbYh6RdvlqLh5z5q1AxdJBPRouah7QF1qJAyqV_ZxS15YH/s1600/20140521_154934.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq8J8Vxk4pr8kwufYxtI4SaQDyAcbSRsB03XYKQxgqBNl6Azuadz8bhM5LB8XokYN2BnIS5yI78wudyQRtfZ01n4QuqthbPtQbYh6RdvlqLh5z5q1AxdJBPRouah7QF1qJAyqV_ZxS15YH/s1600/20140521_154934.jpg" height="640" width="640" /></a></div>
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But enough about that (and yes, I did resist the snap-happy temptation on this occasion...) what I am really interested in is, of
course the food. The super-cute tea has a decidedly British theme, with crisp, black
pepper specked cucumber sandwiches cosying up to perfect squares of Battenburg
and delicious, lemon scented angel cakes. Brownies crowned with iced
underground biscuits, a bright red phone-box gingerbread and those crisp, fruity macarons; all washed down with
as much English breakfast tea as you can handle, this was one sugar-rush I
could most definitely justify.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ovdYGf9lAvDn9-2YofbnJVFqYTVA82noKex_AaPXrN8RMs08FfTcP9yTf-zvU2oO5DGSyL_wln491sxu0dlcx63HVBQrqsN6pG-HOvJgh1Gx1Ra7imy27i_IBUz0f6wRygKzhIo8Lr9Q/s1600/20140521_163923%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ovdYGf9lAvDn9-2YofbnJVFqYTVA82noKex_AaPXrN8RMs08FfTcP9yTf-zvU2oO5DGSyL_wln491sxu0dlcx63HVBQrqsN6pG-HOvJgh1Gx1Ra7imy27i_IBUz0f6wRygKzhIo8Lr9Q/s1600/20140521_163923%257E2.jpg" height="640" width="480" /></a></div>
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Usually going for £40 for two, the tea was included in the
<a href="http://www.emeraldstreet.com/" target="_blank"><i>Emerald Stree</i>t</a> Afternoon Tea deal; an absolute snip for half the standard
price. Perfect, and with enough to spare for a little black and white box
illustrated with the super-cute shop front full of leftover treats, it is well
worth a trip, even just to ogle at the iced bacon rashers and yellow yolked sunny-side
up eggs in the English breakfast biscuit selection, or to wait out for Adele... </div>
Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.com0tag:blogger.com,1999:blog-6215997243470332436.post-59625072277560286442014-05-19T02:44:00.000-07:002014-05-24T02:44:30.361-07:00The Devil in Pastel Clothing...<div class="MsoNormal">
Crisp, shiny shells, cracking as you bite to reveal a mallow
soft, chewy centre and a rich, tooth-numbingly sweet hit of the richest
buttercream- Macarons may look innocent as they line up like pastel hued polka
dots jumped off a Mini Boden party dress, but don’t be fooled- They are the
devil.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxpnWxUTVnVcyo3vdFkqkCX_iK2e5K86HLeR34SBIPwRLiVyrXvBGfGoNXsdVFbauzEA7sMg4svuO8gdLqVsjMjOi4SHEIV5KQ4X-S3ZSw4T947ukQ7ddfao_lvbHuNdJ_dT00hvcDUqEP/s1600/IMG_7329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxpnWxUTVnVcyo3vdFkqkCX_iK2e5K86HLeR34SBIPwRLiVyrXvBGfGoNXsdVFbauzEA7sMg4svuO8gdLqVsjMjOi4SHEIV5KQ4X-S3ZSw4T947ukQ7ddfao_lvbHuNdJ_dT00hvcDUqEP/s1600/IMG_7329.JPG" height="640" width="480" /></a></div>
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A little while ago, during the first few nervy weeks of
foraying into the world of product development, I was given the unenviable task
of rustling up a big old batch of these little horrors for a (rather important)
customer presentation. No pressure then...</div>
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No exaggeration, a batch of about 6 macarons took me around
8 hours. As my frustration reached fever pitch, many of the cracked, burnt and
unrisen met their fate in the deep dark hollows of the bin, many more were hovered
up by my less fussy colleagues as they prowled through the kitchen looking for
an afternoon sugar boost (a daily occurrence, and this was a very good day for
the more human-hover inclined of the office...) My life started to pass in a
blur of food colouring stained fingers, bowls of stiff-peaked egg whites held over
my head, and, high on sugar, wondering if I had finally, spectacularly, gone
mad.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4V6Ryc-sz6gP9iS_jgmKq58fFp2dvv_3fXqdfIrmNnEvdZhEX8dYgkiJMBp9tE5uVHIaJ1DVW6NFVvQWmqMJDMaJVkq1m3q6CCO0vTZwpVS8cttdGWL1Ej15oPR-MI1YKxWjK5n1oBXSp/s1600/IMG_7314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4V6Ryc-sz6gP9iS_jgmKq58fFp2dvv_3fXqdfIrmNnEvdZhEX8dYgkiJMBp9tE5uVHIaJ1DVW6NFVvQWmqMJDMaJVkq1m3q6CCO0vTZwpVS8cttdGWL1Ej15oPR-MI1YKxWjK5n1oBXSp/s1600/IMG_7314.JPG" height="500" width="640" /></a></div>
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Overmixed, undermixed, enough to make you want to never look
at a bag of ground almonds again; I finally and quite triumphantly, cracked the
recipe at about 5.15pm. And here ensued an obsession. Determined to get these
little buggers looking like they have jumped from across the channel from a candy
striped boulangerie in Paris, I spent the next few weeks churning out perfectly
round macarons like a sugar obsessed geometrician (real word, I promise). </div>
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Spiced rum and caramelised pineapple, Clementine and dark
chocolate, coffee bean, white chocolate and vanilla, sour cherry and pistachio;
the flavours were the easy part. The downfall was almost always the mixing.
Macarons are without a doubt one of the most sensitive, needy delights to ever
grace a cake stand. The key is to finding the optimum moment, where the almonds
are folded into to the fluffy pillows of whisked egg just enough, but most
definitely not too much. As Mary Berry says, the mixture should be the
consistency of ‘shaving foam’. And it would be madness not to listen to her...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDTiMw8LV_MYY-BTm29ouoYRDWgeCN06UMc2fv8ye-JBnHSMBfkZDLdMNh9Mh-1ny3qCBAJ03GqqAgfszsEaNHCxDVyJeaBPGEG_3Zo9X1pBAHWn2buADwXdoGjrPtjhRuk5MuCV5jb-Ed/s1600/IMG_7322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDTiMw8LV_MYY-BTm29ouoYRDWgeCN06UMc2fv8ye-JBnHSMBfkZDLdMNh9Mh-1ny3qCBAJ03GqqAgfszsEaNHCxDVyJeaBPGEG_3Zo9X1pBAHWn2buADwXdoGjrPtjhRuk5MuCV5jb-Ed/s1600/IMG_7322.JPG" height="640" width="480" /></a></div>
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But really, the most important thing is practice. And a very
large portion of patience. Keep having a go; any that go wrong can just be put down as
flavour testing, and you are sure to find many a willing helper to assist you
on that front. Just keep thinking of that wondrous moment when you take a tray
of perfect, crisp, shiny disks of delicate almond treats out of the oven. I
imagine it is very much like lifting the winning an Olympic gold. Or maybe
having your first child...</div>
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<br /></div>
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But the most exciting part, once you have mastered the
mixing, are the endless flavour combinations you can conjure up with macarons
as your canvas. Orange zest, vanilla, coffee, dark chocolate; filled with passionfruit
curd, white chocolate ganache or bitter Seville marmalade- There are no limits
to what you can create. Maybe just leave the bacon and egg combo at the kitchen
door...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLdZ9lS5-Xxo3Z2lARccOtj1df5ReUlL5T_1Sy0UT5fqnMAn1qtGUWoOcwPebYj_PueTz4zkqwXx7RBYjjSHE_TGxxOK9-DMy3X84Fq4Iz55Kajk4SnHGOoit-SNk4WYGS48I-596IXScm/s1600/IMG_7323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLdZ9lS5-Xxo3Z2lARccOtj1df5ReUlL5T_1Sy0UT5fqnMAn1qtGUWoOcwPebYj_PueTz4zkqwXx7RBYjjSHE_TGxxOK9-DMy3X84Fq4Iz55Kajk4SnHGOoit-SNk4WYGS48I-596IXScm/s1600/IMG_7323.JPG" height="640" width="448" /></a></div>
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On this occasion, after many un-photogenic attempts, I
went for delicately fragranced pistachio and rose water combination, and a
zingy lemon number, bursting with lemon zest and curd. Sweet, soft, crisp,
creamy and drop-dead delicious all at once; don’t let what I have made sound
like an unnerving difficulty level put you off. Follow this recipe, remember
Queen Berry’s word of wisdom (just chant <i>shaving
foam, shaving foam, shaving foam</i> as you fold) and you will be on to a
winner. Smug smiles at the ready...</div>
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<b><u>Macarons, <i>makes about 12</i></u></b></div>
<b><u><i><br /></i></u></b>
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<u>For the Macarons<o:p></o:p></u></div>
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135g <a href="http://www.bbc.co.uk/food/ground_almonds"><span style="color: windowtext; text-decoration: none; text-underline: none;">ground
almonds</span></a> (or 75g almonds and 50g ground pistachios/hazelnuts)</div>
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175g <a href="http://www.bbc.co.uk/food/icing_sugar"><span style="color: windowtext; text-decoration: none; text-underline: none;">icing sugar</span></a></div>
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3 <a href="http://www.bbc.co.uk/food/egg"><span style="color: windowtext; text-decoration: none; text-underline: none;">egg</span></a> whites</div>
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2 tbsp <a href="http://www.bbc.co.uk/food/caster_sugar"><span style="color: windowtext; text-decoration: none; text-underline: none;">caster sugar</span></a></div>
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Pinch of salt</div>
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Your preffered flavouring (lemon zest, orange zest, almond
essence, vanilla extract etc.)</div>
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A pinch of your chosen powdered food colouring</div>
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-<o:p></o:p></div>
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<u>For the butter
cream<o:p></o:p></u></div>
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150g butter,
softened<o:p></o:p></div>
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300g icing sugar<o:p></o:p></div>
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Your preferred
flavouring (lemon zest, rose water, vanilla extract, cocoa powder, crushed
raspberries or strawberries..Go mad!)<o:p></o:p></div>
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-<o:p></o:p></div>
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Preheat the oven to
180<sup>o</sup>c<o:p></o:p></div>
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Blend the ground almonds and icing sugar briefly in a food
processor until fine and well combined</div>
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In a large, clean bowl, whisk the egg whites with a pinch of
salt until stiff peaks form. Add the caster sugar and whisk again until the
mixture forms stiff peaks</div>
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Gently fold in the almonds, icing sugar, colour and your
chosen flavouring, until the mixture is the texture of shaving foam- Be careful
not to over-mix, but make sure everything is properly blended!</div>
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Pipe evenly sized rounds of the macaron mixture onto lined
baking sheets and leave the macarons to form a skin (essential for a shiny
top!) for at least an hour.</div>
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Bake in the preheated oven for 10-15 minutes, or until the top
of the macarons are crisp and dry.</div>
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Leave to cool while you make the buttercream. In a large
bowl whisk together the softened butter and sugar until light and fluffy,
before beating in your chosen flavour and colour.</div>
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When the macarons are cool, sandwich with the buttercream
and any other extras you fancy- Think lemon curd, jam, chocolate ganache!</div>
Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.com0tag:blogger.com,1999:blog-6215997243470332436.post-75364451390375252342014-05-08T12:54:00.000-07:002014-05-20T12:56:32.823-07:00Brixton Bites...<div class="MsoNormal" style="text-align: center;">
Now, I’ve said it before and I’ll say it again (most nights,
when a big plate of the smelly stuff appears to snuggle up next to a nice
glass/bottle of wine); there is nothing better than cheese. Yup, the smellier
the better, blue, yellow, the creamiest of whites, soft, crumbly, flecked with
salty delicious crunchy bits; I just can’t get enough.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7zB03sNKu-R_Ns1qH3P5i3c0YRNCwWUzsky1mnqB0I0ClOlrEHLWsSFRgFs46uZyDsK1W4nMBCuHI4XvkGHfk78HiJqREBksoUplQ_aoXXTbRT6_okR-BHikGf2osSmurSXx8kKCCP0pj/s1600/IMG_20140424_185355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7zB03sNKu-R_Ns1qH3P5i3c0YRNCwWUzsky1mnqB0I0ClOlrEHLWsSFRgFs46uZyDsK1W4nMBCuHI4XvkGHfk78HiJqREBksoUplQ_aoXXTbRT6_okR-BHikGf2osSmurSXx8kKCCP0pj/s1600/IMG_20140424_185355.jpg" height="640" width="640" /></a></div>
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So when a recent outing took me past the charcuterie strewn front
of <i>Champagne + Fromage</i> in Brixton
Village; the fine, stinky, drop-dead delicious Reblechons and perfect, milky
skinned rounds of Camembert were well and truly calling my name. Well,
Charlotte is <i>très français</i> as prénoms
go- what did I really expect?!</div>
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Beckoned by the rickety folding chairs, dotted with tartan
cushions and clustered invitingly around brushed steel tables, several already
boasting slender flutes of softly bubbling champers; this place is straight
from the pages of my holiday album circa ’04 (without the dodgy tie die tankini,
or even more dodgy henna tattoos). With most glasses of bubbles on the menu
obligingly offering you change for a tenner, and the selection of cheeses and
saucissons giving many a deli across the channel a run for their Euro, <i>Champagne + Fromage</i> is the perfect place
to commence a night exploring the never-ending delights of the bustling,
achingly-cool, foodie-destination into which Brixton Village transforms after
the last of the daytime fish, meat and random cookware vendors pack away their
wares and close up their shutters.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Nx09YBBPpJ0_MFUBsZafY2k37_yJyz1Wr4KZiJ3P3QxrkMbycKjyyDB3C8tTevj8QDIwyZU0olxooRZrDUwdmg1gE9ph2q-KnELq9xd6sn_NEKPFbJ2RV1qo5kyPgYde90RAwH53osOn/s1600/IMG_20140424_183817.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Nx09YBBPpJ0_MFUBsZafY2k37_yJyz1Wr4KZiJ3P3QxrkMbycKjyyDB3C8tTevj8QDIwyZU0olxooRZrDUwdmg1gE9ph2q-KnELq9xd6sn_NEKPFbJ2RV1qo5kyPgYde90RAwH53osOn/s1600/IMG_20140424_183817.jpg" height="640" width="640" /></a></div>
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Now, be warned; the menu is not one for the lactose intolerant/vegetarian/-
Plates of peppercorn specked, fat rippled charcuterie cosying up next to big
wooden boards of fruity Brie de Meaux and blue veined Roquefort, and an
extensive list of meat and cheese draped, olive oil drizzled tartines on the
crustiest artisanal baguette, this is French food at its finest.</div>
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But, for 3 girls giddy on a couple of glasses of reasonably-expensive
pop, on this occasion the only way to go was hunks of bread dipped into the
ooziest of baked camembert. With options ranging from garlic and herb, to
rounds flecked liberally with crunchy nuts, we opted for our wheel to be spiked
with figs and thyme. With just enough
sweetness from the fig to cut the richness of the cheese, and fragranced
perfectly with earthy thyme, the speed at which the whole cheese was demolished
pays absolute testament to just how perfect this place is, whether it is for a
quick aperitif or to take full advantage of the amazing French fare on offer.
They even do afternoon tea complete with homemade macarons. C’est un triomphe. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWIePVuamX_mVLjzf6NR_meNTuai73t6FxK8t28_-vQEPsVIxn4Im2NwNRYGl_svblT0l6t9a2006sI0WSl1Iy-n5psual07LWhC6O7NUsR4cZ4RLbGBAXicE4q7MQpBHU5dKVm7rAncw5/s1600/IMG_20140424_184022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWIePVuamX_mVLjzf6NR_meNTuai73t6FxK8t28_-vQEPsVIxn4Im2NwNRYGl_svblT0l6t9a2006sI0WSl1Iy-n5psual07LWhC6O7NUsR4cZ4RLbGBAXicE4q7MQpBHU5dKVm7rAncw5/s1600/IMG_20140424_184022.jpg" height="640" width="640" /></a></div>
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Snuggled in blankets, the tables bordering the crowd of
hungry revellers filling their faces with delicacies ranging from Japenese
Okonomiyaki and crepes bursting with caramelised bananas and homemade
butterscotch, to buns dripping with pulled pork; <i>Champagne + Fromage</i> well and truly cemented Brixton Village as my
favourite foodie destination in London. Top the evening off with a legendary
sour-dough pizza at <i>Franco Manca</i> and several
lemon cheesecake martinis in <i>Seven at
Brixton </i>and you have pretty much my perfect evening. </div>
<br />
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Food, friends et fromage. What more could you want?</div>
Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.com0tag:blogger.com,1999:blog-6215997243470332436.post-53087357722825143142014-04-22T14:26:00.000-07:002014-04-30T14:27:39.590-07:00Snappy Easter...<div class="separator" style="clear: both; text-align: center;">
I am going to say something controversial. Not quite Miley gyrating her flesh coloured granny pants on Robin Thickes crotch at the MTV awards. Not even as shocking as Susanna Reid flashing her pants AGAIN on BBC breakfast (Yeah, yeah I need to stop reading the Daily Mail on the tube...), but pretty damn risque. </div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOFNPTQwYGOXfYK4PzS0e9ck8I-8vpeSEZe2pBauz0WAs_V2k7vk_-jJYid-5KigogAH5WcTkVY8bGJxvhYTm06OhArBJd1ugoLzvZOpFyHvyFRePSona-9zOj8eG0jzBIIRMYNSryH5Or/s1600/IMG_20140420_154407.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOFNPTQwYGOXfYK4PzS0e9ck8I-8vpeSEZe2pBauz0WAs_V2k7vk_-jJYid-5KigogAH5WcTkVY8bGJxvhYTm06OhArBJd1ugoLzvZOpFyHvyFRePSona-9zOj8eG0jzBIIRMYNSryH5Or/s1600/IMG_20140420_154407.jpg" height="640" width="640" /></a></div>
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<div style="text-align: center;">
So here it goes, don't say I didn't warn you. Here goes the revelation that made my mother gasp last weekend...I reckon, hand on heart, that Easter is the most photogenic festival of them all. Yup even beating Christmas. Hands down, with a giant foil wrapped bunny and a six pack of Creme Eggs...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQNf2_Q9TnckYrIx3yGvP4FbixX3ijp9OA9AI0s94GBZuXh1MNJR2oVeKVjqg9Wo7AeArJXYilKNmws-qi7l5ROAfLudzvAY_HsHDeh67P4WGnJ_u-oa5Oxu9cL-9f9KHtRi3ELWrcR2VH/s1600/10171156_783626108315493_5910292585013685995_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQNf2_Q9TnckYrIx3yGvP4FbixX3ijp9OA9AI0s94GBZuXh1MNJR2oVeKVjqg9Wo7AeArJXYilKNmws-qi7l5ROAfLudzvAY_HsHDeh67P4WGnJ_u-oa5Oxu9cL-9f9KHtRi3ELWrcR2VH/s1600/10171156_783626108315493_5910292585013685995_n.jpg" height="488" width="640" /></a></div>
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Now, I know the last weekend is about a lot more than pastel flecked chocolate eggs and glistening hot cross buns on a gingham table cloth, but I'm afraid that's just how it is. So, having lived the weekend through the lens of my instagram app, stopping sporadically to gobble down a few (bags of) mini eggs and butter a hot cross bun, I thought I would share a few snaps to back up my slightly strange argument.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirpbpwmE45CTf52rP9qVhQMg2BfUvc3fWRnja15kUvoWbmn4bpHM0Tns4vVypikop03jDNNhOxUC69GdSCU8xKixw6GycQvs2AHvFI8B6K68ZAtngOqIq81zhbFeb3fvUbQfSLrfrg1_vv/s1600/10168016_10152399499384265_3368341563062384074_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirpbpwmE45CTf52rP9qVhQMg2BfUvc3fWRnja15kUvoWbmn4bpHM0Tns4vVypikop03jDNNhOxUC69GdSCU8xKixw6GycQvs2AHvFI8B6K68ZAtngOqIq81zhbFeb3fvUbQfSLrfrg1_vv/s1600/10168016_10152399499384265_3368341563062384074_n.jpg" height="640" width="480" /></a></div>
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<br /></div>
<div style="text-align: center;">
Sure, Christmas has fairy lights and flaming Christmas puddings, but, really, nothing quite matches up to big jugs of Daffodils basking in the Spring sunshine, or an embroidered table cloth adorned with summer pudding, lemon cheesecake and my Granny's totally retro (but even more delicious) coffee pudding. Stuffed with layers of rich butter-cream and sponge soaked in coffee liquor, this devilish regular on our dining table is covered in the whitest of cream and a scattering of toasted almonds. Just perfect, and one of the many reasons I love this time of year so bloody much.</div>
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<br /></div>
<div style="text-align: center;">
But, in all of this chocolate and Easter bunny induced madness, I must not forget the star of my Springtime show. The glorious, one and only Hot Cross Bun. Yup, becoming a baking obsession almost as soon as the Creme Eggs appear on the shelves, this year I finally (and totally) cracked it. Frangranced with cardamom, rich with the almost toffee like flavour of muscavado sugar and flecked with caramelised orange, this recipe is an absolute winner. Glistening, perfectly risen, light buns of joy; just leave off the crosses and hey presto, Easter-time happiness all year round. Instagram won't know what's hit it...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQDqeKN1NamDfL3s9rO-e1mLg1hYYtaTo8tmdVT_iuD9xwWCGuSQwcRp4fG63vfQuPtwD85fWzG7tQV_7Y-NlPruvQ9tuLsQjPpdszxy3ZGK9fKCrlc2brkATf-_JJuG31WAHqXnA7B4RK/s1600/10256529_10152399498659265_7893574833903286663_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQDqeKN1NamDfL3s9rO-e1mLg1hYYtaTo8tmdVT_iuD9xwWCGuSQwcRp4fG63vfQuPtwD85fWzG7tQV_7Y-NlPruvQ9tuLsQjPpdszxy3ZGK9fKCrlc2brkATf-_JJuG31WAHqXnA7B4RK/s1600/10256529_10152399498659265_7893574833903286663_n.jpg" height="640" width="640" /></a></div>
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(Recipie to follow, I promise!)</div>
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X</div>
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Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.com0tag:blogger.com,1999:blog-6215997243470332436.post-42696787366849329842014-04-14T13:09:00.000-07:002014-04-30T14:28:08.767-07:00Choc-o-Block<div class="MsoNormal" style="background: white; line-height: 16.15pt; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #505050; font-size: 12.0pt; mso-bidi-font-family: "Courier New"; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">I can’t help thinking that Easter
might just be the only time when being a chocoholic is not a burden but a
much-envied blessing, </span><span style="color: #505050; font-size: 11.5pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">when being able to handle more than a miniature tube of mini eggs
becomes an achievement of Olympic proportions. <o:p></o:p></span></div>
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<span style="color: #505050;"><span style="font-size: 11.5pt; line-height: 16.15pt;">But, there comes a point when all this fun has to stop. When avoiding a
sugar-rush of epic proportions becomes number one priority, just after finding
a pair of elasticated trousers to fit your rapidly expanding waist-line. Yup,
unfortunately, after too many evenings spent in a cocoa induced daze, there
becomes a point when it all has to stop. In my house, it is usually when I
notice my bedside table slowly beginning to transform into an exact replica of
the supermarket </span><span style="font-size: 15px; line-height: 21.53333282470703px;">confectionery</span><span style="font-size: 11.5pt; line-height: 16.15pt;"> aisle, or maybe when my handbag begins to
resemble that of an overweight shoplifter with a serious sweet tooth. But, most
sadly of all, is when I realise my ability to even look at a crème egg without
feeling queasy has finally begun to dwindle; then I know that it really is time
for all this chocolate to find another home...<o:p></o:p></span></span></div>
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<span style="color: #505050; font-size: 11.5pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">But what to do with your glut of foil wrapped goodies when your
sweet-tooth has finally given up the ghost? Hide it in your sock drawer for an
emotional crisis or nuclear disaster? Experiment with chocolate facials? Nah, I
reckon the only use for all those neglected eggs and bunnies is to smash them
up, melt them down and bake the whole lot into something entirely delicious.<o:p></o:p></span></div>
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<span style="color: #505050; font-size: 11.5pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">And look no further than this devilishly moreish throwback to my
favourite way to use up all those goodies who somehow escaped your Easter
bonneted rampage over the long weekend. There is simply no better way to start
your chocolate spring clean than with these wickedly delicious Turkish Delight
and Pistachio Rocky Road bars; delicately flavoured with neon pink chunks of
Turkish delight and flecked with desiccated coconut. The crunch of pistachio
nuts is the perfect contrast to the pillowy softness of pure white marshmallow,
but throw in a bit of whatever you have lurking in the cupboard; raisins,
honeycomb (inspired by a bloody delicious Jamie O creation I munched on in the departure lounge of Heathrow recently- <i>immense</i>), almo<o:p></o:p></span><span style="color: #505050; font-size: 11.5pt; line-height: 16.15pt;">nds, dried cranberries, sour cherries. Get stuck in to the
ingredients cupboard and then tuck in with a vengance- They won’t hang around
for long...</span></div>
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<b><u><span style="color: #505050; font-size: 11.5pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Pistachio and Turkish Delight Rocky Road, <i>(makes 12, feeds 2...If you're lucky)</i></span></u></b><span style="color: #505050; font-size: 11.5pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<span style="color: #505050; font-size: 11.5pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">100g milk chocolate, chopped<o:p></o:p></span></div>
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<span style="color: #505050; font-size: 11.5pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">100g dark chocolate, chopped<o:p></o:p></span></div>
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<span style="color: #505050; font-size: 11.5pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">100g butter<o:p></o:p></span></div>
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<span style="color: #505050; font-size: 11.5pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">150g golden syrup<o:p></o:p></span></div>
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<span style="color: #505050; font-size: 11.5pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">250g rich tea biscuits<o:p></o:p></span></div>
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<span style="color: #505050; font-size: 11.5pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">50g desiccated coconut<o:p></o:p></span></div>
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<span style="color: #505050; font-size: 11.5pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">50g glace cherries<o:p></o:p></span></div>
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<span style="color: #505050; font-size: 11.5pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">40g mini marshmallows<o:p></o:p></span></div>
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<span style="color: #505050; font-size: 11.5pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">100g raisins<o:p></o:p></span></div>
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<span style="color: #505050; font-size: 11.5pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">50g pistachio nuts<o:p></o:p></span></div>
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<span style="color: #505050; font-size: 11.5pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">3 Frys Turkish delight bars, chopped<o:p></o:p></span></div>
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<span style="color: #505050; font-size: 11.5pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">A pinch of sea salt<o:p></o:p></span></div>
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<span style="color: #505050; font-size: 11.5pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">-<o:p></o:p></span></div>
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<span style="color: #505050; font-size: 11.5pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Line a medium sized baking tray (about 24cm square or equivalent) with
greaseproof paper.<o:p></o:p></span></div>
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<span style="color: #505050; font-size: 11.5pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">In a heatproof bowl set over simmering water; melt the butter, golden
syrup and chocolate until smooth and glossy.<o:p></o:p></span></div>
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<span style="color: #505050; font-size: 11.5pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Put the biscuits in a freezer bag and break with a rolling pin, until
you have medium sized pieces.<o:p></o:p></span></div>
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<span style="color: #505050; font-size: 11.5pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Mix all the dry ingredients into the chocolate mixture and stir until
full combined. Tip into the lined tray and refrigerate for about 2 hours or
overnight.<o:p></o:p></span></div>
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<span style="color: #505050; font-size: 11.5pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">When completely set, cut into squares and get stuck in!<o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.com0tag:blogger.com,1999:blog-6215997243470332436.post-80706349249530564902014-03-20T03:53:00.000-07:002014-04-30T12:45:06.031-07:00Nuts for it...<div style="text-align: center;">
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<br />
Growing up. Yup, those dirty little words that spell the end
of 4pm lie-ins, foam parties and nipping to the shops in your PJs, are becoming
an all too frequent utterance in my life. From the day I realised I
knew more about the bin-collection schedule than the line-up of the local club,
to the sudden interest in the National Trust, and a certain penchant for floral crockery; it seems to have crept up on me. And I am afraid it might just be entirely unavoidable Yes, no
matter how tightly you grip on to Teen Vogue; certain teeny-weeny changes add
up, and suddenly you own 5 pairs of reading glasses (of which you can find
none), have bought a 3 bedroom house, drive a Volvo estate and are a fully
fledged adult.</div>
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Ok, ok; maybe it’s
not quite that drastic, but as suddenly dawned on me as I helped my Mum
delicately slice bitesize morsels of smoked
salmon and fill miniature Yorkshires with blushing roast beef, I might
be nearing one of those seemingly insignificant milestones myself. No, I have
not quite traded in my oyster card for a family car, but as the vast majority
of my friends settle into the 9-5 and are forced to get to grips with the
hoover after several glorious years spent living in student houses that saw
less of the broom and more of the bottle; I have realised that it is only a
matter of time before the big one. Yup, I am ready for it- waiting with baited
breath for the day a good night out becomes less dancing on the tables and more
restocking the Kettle Chips and circulating the hummus...</div>
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Now, despite becoming a dab-hand at hosting dinner parties
before I had even tied my first upper school tie (well, someone’s got to eat
the ridiculous amount of food I churn out), I know that the time when it is
unacceptable to turn up to an event with only a tube of lipgloss and a bottle
of cheap wine is not entirely imminent. And yet, I am ready. And to be honest,
despite desperately trying to cling on to the idea that I could still work a
scrunchie or rock dungarees- I am not entirely afraid of this crudité wielding,
bilini grabbing era to burst into my life and banish the Jaagerbombs forever.
Well, maybe not forever, let’s not be too hasty now...</div>
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But I am suitably prepared. I already know that when the
first drinks and nibbles invitation arrives, these out of this world, Honey and
Spice nuts will be top of the list of party-food offerings. Crunchy, spicy,
bursting with rosemary and red chilli and the perfect balance of both salty
and sweet; these will guarantee your invite to the next civilised affair. Perfectly nibble-able (it is still OK to make up words when you are a grown up, right?) they are as easy as mixing, throwing onto a baking tray and bunging into the oven; perfect if you need as
much time as I do to make yourself presentable for a night of champagne
quaffing and canapé nibbling. </div>
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And they will be equally quick to
disappear. Particularly when accompanied by a nice glass of something cold and
fizzy. And I am not talking about a Cheeky Vimto, we are grown ups remember...</div>
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<b><u>Party Nuts</u></b></div>
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400g mixed nuts (cashews, pecans, hazelnuts, walnuts,
almonds, etc. etc...) </div>
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3 tbsp honey</div>
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Squeeze of lemon juice</div>
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1tsp cinnamon</div>
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<br /></div>
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1 tsp mixed spice</div>
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A grating of nutmeg</div>
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1 tsp dried rosemary</div>
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½ tsp dried chilli flakes (or more if you like them hot!)</div>
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A good pinch of sea salt.</div>
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Preheat the oven to 180<sup>o</sup>c. Line a baking tray
with greaseproof paper.</div>
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In a large bowl, mix the lemon, spices, honey, salt and
herbs. Add the nuts and mix everything up until evenly coated.</div>
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Spread onto a baking tray and bake for 12-15 minutes, stirring
halfway through cooking, until golden.</div>
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Serve with a tipple of your choice...</div>
Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.com0tag:blogger.com,1999:blog-6215997243470332436.post-77832912579761338482014-03-06T13:34:00.000-08:002014-04-30T12:45:36.320-07:00The £10 Challenge...<div class="MsoNormal" style="text-align: center;">
This week, owing to a very unfortunate sequence of events
involving one night out, one morning after and one vanishing debit card, I have
set myself the somewhat ridiculous challenge of living on £10. In London. And avoiding starvation...</div>
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Yup, in the immortal words of Peter Andre, you would not be wrong
in screaming ‘this is INSANIA!’ at this point, but thus far, 3 well fed days
in, I am (sort of) on track. And that is not to say that I have not had
essential purchases to make- I experienced the usual sinking feeling when my
can of hairspray greeted me with the dreaded fruitless spray on Monday morning,
scraped the dregs from my moisturiser bottle on Tuesday, and then blew a bulb
to top it all off this morning. Drama.</div>
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But all is not lost; I live opposite a 99p store, remember.
Which is a whole 1p better than Poundland, and every penny counts this
week. But, no matter how wonderful that
budget wonderland is, I have still managed to avoid constructing my meals from limited
edition kettle chips or multipacks of Haribo. Although I may start, that sounds
delicious.</div>
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But anyway, stop getting distracted- Where was I? Oh
yes, avoiding the dodgy looking ham in the 99p store chiller cabinet (yes,
that does exist), and instead working my way through the contents of my overflowing fridge; something I probably should have done a long time ago. I just can’t
resist a bargain you see- I spot a pack of half priced smoked haddock and it pretty much
leaps into my basket and straight into the freezer, I am a sucker for offers, get
excited by dented tins of tomatoes, and have a ridiculous urge to buy anything
under 50p. Yup, I just can’t say no to a reduced sticker, no matter what random ingredients I end up stuffing into the depths of the freezer drawer. I think it may be an
illness.</div>
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But this affliction does have its advantages. And these muffins are one of them. After raiding the fridge and emerging triumphant with a
courgette, a funky looking piece of feta and a couple of eggs this week; I decided it was
time to unearth the baking powder, dust off the cake tin and whip up some of
these amazingly yummy muffins. Crammed with pumpkin seeds, rich with rosemary
and bursting with a little sweetness from a handful of sultanas; these are, in
my eyes, perfection on any budget. Eat warm, dripping with butter for brunch,
tuck into your lunchbox for a mid-morning treat or just all in one go, straight
from the oven. Who said you can’t have fun for a tenner?</div>
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Well, maybe ask me again at the end of day 7, and keep your
fingers crossed that nothing more dramatic happens than £2 can cover before
then...</div>
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<strong><u><span style="color: #333333; font-family: "Courier New"; font-size: 10.5pt;">Courgette,
feta and rosemary muffins (Makes 12)<o:p></o:p></span></u></strong></div>
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<div style="background-color: white; background-position: initial initial; background-repeat: no-repeat no-repeat; line-height: 14.25pt; margin: 0cm 0cm 0.0001pt;">
<strong style="background-repeat: no-repeat;"><i><span style="color: #333333; font-family: "Courier New"; font-size: 10.5pt;">Adapted from <a href="http://www.theguardian.com/lifeandstyle/2010/jun/05/savoury-muffin-recipes-fearnley-whittingstall" target="_blank">this</a> brilliant Hugh
Fearnley-Whittingstall recipe, these deliciously moist and flavoursome savoury
muffins tick all the boxes; particularly good for drowning your sorrows when
the £10 turns to £0...<o:p></o:p></span></i></strong></div>
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<span style="background-repeat: no-repeat;"><span style="color: #333333; font-family: 'Courier New'; font-size: 10.5pt;"><b>200g
plain flour</b></span></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: no-repeat no-repeat; line-height: 14.25pt; margin: 0cm 0cm 0.0001pt;">
<span style="color: #333333; font-family: "Courier New"; font-size: 10.5pt;"><b><br style="background-repeat: no-repeat;" />
<span style="background-repeat: no-repeat;">40g
jumbo oats</span></b></span></div>
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<span style="color: #333333; font-family: "Courier New"; font-size: 10.5pt;"><b><br style="background-repeat: no-repeat;" />
<span style="background-repeat: no-repeat;">2
ts</span><span style="background-repeat: no-repeat;">p baking powder</span></b></span></div>
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<span style="color: #333333; font-family: "Courier New"; font-size: 10.5pt;"><b><br style="background-repeat: no-repeat;" />
<span style="background-repeat: no-repeat;">½
tsp bicarbonate of soda</span></b></span></div>
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<span style="color: #333333; font-family: "Courier New"; font-size: 10.5pt;"><b><br style="background-repeat: no-repeat;" />
<span style="background-repeat: no-repeat;">A
good pinch of salt</span></b></span></div>
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<span style="color: #333333; font-family: "Courier New"; font-size: 10.5pt;"><b><br style="background-repeat: no-repeat;" />
<span style="background-repeat: no-repeat;">A
few grinds of black pepper</span></b></span></div>
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<b><br /></b></div>
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<span style="color: #333333; font-family: "Courier New"; font-size: 10.5pt;"><b>
<span style="background-repeat: no-repeat;">1
tsp dried or fresh rosemary</span></b></span></div>
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<span style="color: #333333; font-family: "Courier New"; font-size: 10.5pt;"><b><br style="background-repeat: no-repeat;" />
<span style="background-repeat: no-repeat;">60g
feta, crumbled plus another 20g or so to sprinkle on top</span></b></span></div>
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<span style="color: #333333; font-family: "Courier New"; font-size: 10.5pt;"><b><br style="background-repeat: no-repeat;" />
<span style="background-repeat: no-repeat;">2
eggs</span></b></span></div>
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<span style="color: #333333; font-family: "Courier New"; font-size: 10.5pt;"><b><br style="background-repeat: no-repeat;" />
<span style="background-repeat: no-repeat;">250g
yoghurt</span></b></span></div>
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<span style="color: #333333; font-family: "Courier New"; font-size: 10.5pt;"><b><br style="background-repeat: no-repeat;" />
<span style="background-repeat: no-repeat;">4
tbsps olive oil</span></b></span></div>
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<span style="color: #333333; font-family: "Courier New"; font-size: 10.5pt;"><b><br style="background-repeat: no-repeat;" />
<span style="background-repeat: no-repeat;">200g
courgettes, coarsely grated</span></b></span></div>
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<span style="color: #333333; font-family: "Courier New"; font-size: 10.5pt;"><b><br style="background-repeat: no-repeat;" />
<span style="background-repeat: no-repeat;">40g
pumpkin seeds</span></b></span></div>
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<span style="color: #333333; font-family: "Courier New"; font-size: 10.5pt;"><b><br style="background-repeat: no-repeat;" />
</b><span style="background-repeat: no-repeat;"><b>40g
sultanas</b><o:p></o:p></span></span></div>
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<span style="color: #333333; font-family: "Courier New"; font-size: 10.5pt;">Preheat the oven to 200C and line a muffin tin with 12 cases.</span><span style="color: #333333; font-size: 10.5pt;"><o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Courier New"; font-size: 10.5pt;">In a large bowl, mix together the dry ingredients. In a separate
bowl, combine the eggs, yoghurt and oil until smooth. </span><span style="color: #333333; font-size: 10.5pt;"><o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: no-repeat no-repeat; line-height: 14.25pt; margin: 0cm 0cm 9.75pt;">
<span style="color: #333333; font-family: "Courier New"; font-size: 10.5pt;">Fold the wet mixture into the dry, along with the feta and
courgette and mix until just combined.</span><span style="color: #333333; font-size: 10.5pt;"><o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: no-repeat no-repeat; line-height: 14.25pt; margin: 0cm 0cm 9.75pt;">
<span style="color: #333333; font-family: "Courier New"; font-size: 10.5pt;">Spoon evenly into your muffin case, sprinkle with the remaining
feta and a little rosemary and bake for 15-20 minutes, or until risen, golden
and a skewer inserted into the centre comes out clean. </span><span style="color: #333333; font-size: 10.5pt;"><o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.com0tag:blogger.com,1999:blog-6215997243470332436.post-63623286895988775042014-02-13T04:22:00.000-08:002014-04-30T12:46:12.825-07:00Posh-Nosh...<div style="text-align: center;">
Special occasions spell one thing in my house. Nope, not
pulling a sickie or downing cava with your morning OJ (well, maybe...) but
food. I mean, what else? A birthday is just a day to remind you how old and
underachieving you are without a giant, sticky chocolate cake; Christmas would
be little more than a very extravagant game of pass the parcel without the equally
extravagant (and most of the time, entirely ridiculous) feast that gathers the
whole family around the table and renders you unable to move until at least New
Years Day.</div>
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A massive plate of perfectly cooked steak and chips, or a
mound of gorgeously iced cupcakes speaks a thousand words. I mean, if you can
be bothered to painstakingly fry an egg into a heart shape hollowed out of a
piece of toast, you clearly care just a little bit about your breakfast date. And
if there is any occasion that screams heart shaped yolks, it is Valentine’s Day.
It is the one day of the year that you
can get away with making no-holds-barred demands for candle-lit dinners and boxes of
homemade truffles. It is without fail, the king and queen of chocolate,
ice-cream, and, of course, morning-after breakfasts in bed. If ‘ya know what I
mean...</div>
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And don’t go thinking that flickering candle light means you
can get away with plonking down your usual beans on toast in front of your
beloved. Val-Day is all about going to the next level. Be it curls of
dill-flecked smoked salmon in place of spag-bol, a chilled bottle of cava
instead of a jug of Ribena, an insanely overpriced 6 course tasting menu over
your Big-Mac; it is the time to go big, red and silly. Crack out the hearts and
flowers, loosen your belt, and get noshing.</div>
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If you (like me) plan on avoiding the chocolate sharing
plates and red rose adorned tables of the restaurant scene on the 14<sup>th</sup>;
why not have a go at this amazingly rich, luxurious chocolate and caramelised
orange mousse. Bursting with orange zest, screaming indulgence with intense salted
caramel and candied orange; this is a dessert that has romance rippled all the
way through it.</div>
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And, as the egg-free mousse takes just minutes to prepare, this
little piece of chocolate heaven is the perfect opportunity to dust off your
apron and channel your inner Heston. Get fancy with some cutlery (for making quinelles,
not serenading your love with an impromptu spoons performance), scatter over
some roasted hazelnuts and finish with a grating of dark chocolate and you have
a pud that may as well have been cooked by Cupid. It is the only way to say you
care, even if your valentines date is a horror movie, a box of tissues and a
giant tub of Ben & Jerry’s. Well, it would be rude not to...</div>
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<b><u>Caramelised Orange
Chocolate Mousse with Hazelnuts and Sea Salt <i>(Serves 2)</i><o:p></o:p></u></b></div>
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<i>Make the candied orange and salted caramel a day or so in advance and this will be the easiest dessert you will ever make. Leaving you plenty of time for gazing into each other's eyes, holding hands across the table and drinking more Cava than is truly necessary...</i></div>
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<u>For the Mousse<o:p></o:p></u></div>
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<span style="color: #595959; font-size: 12pt;">75g mini
marshmallows</span></div>
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<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;">90g </span><span style="border: none windowtext 1.0pt; color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 9.0pt; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166; padding: 0cm;">good</span><span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;"> dark chocolate </span><span style="border: none windowtext 1.0pt; color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 9.0pt; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166; padding: 0cm;">(minimum 70% cocoa solids) chopped into
small pieces<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 9.0pt; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166; padding: 0cm;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 9.0pt; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166; padding: 0cm;">35g milk chocolate, chopped into small pieces</span><span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 9.0pt; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166; padding: 0cm;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;">30ml </span><span style="border: none windowtext 1.0pt; color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 9.0pt; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166; padding: 0cm;">water</span><span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;"> </span><span style="border: none windowtext 1.0pt; color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 9.0pt; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166; padding: 0cm;">(from a recently boiled kettle)</span><span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 9.0pt; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166; padding: 0cm;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;">145 ml double cream</span><span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;">1 teaspoon orange zest<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;">A good splash of Cointreau <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;">4 candied orange slices, chopped (see below)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;">A pinch of sea salt<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;">1tbsp salted caramel (see below)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<u><span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;">For the Candied orange<o:p></o:p></span></u></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<u><span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;"><br /></span></u></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;">2 oranges, sliced as thinly as you can<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;">Caster sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<u><span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;">For the Salted Caramel<o:p></o:p></span></u></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<u><span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;"><br /></span></u></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;">75g unsalted butter<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;">70g soft light brown sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;">30g caster sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;">50g golden syrup<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;">100ml double cream<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #595959; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; mso-themetint: 166;">1tsp sea salt<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<br /></div>
<div class="MsoNormal">
<u><span style="color: #595959; mso-themecolor: text1; mso-themetint: 166;">To Serve<o:p></o:p></span></u></div>
<div class="MsoNormal">
<u><span style="color: #595959; mso-themecolor: text1; mso-themetint: 166;"><br /></span></u></div>
<div class="MsoNormal">
<span style="color: #595959; mso-themecolor: text1; mso-themetint: 166;">A few candied orange slices, halved and cut into small segments<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #595959; mso-themecolor: text1; mso-themetint: 166;">1 tbsp hazelnuts, roasted and chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #595959; mso-themecolor: text1; mso-themetint: 166;">A few square dark chocolate<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #595959; mso-themecolor: text1; mso-themetint: 166;">First, make the candied orange slices. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; mso-themecolor: text1; mso-themetint: 166;">Preheat the oven to 200<sup>o</sup>c. In a bowl, toss the orange slices in
the sugar until evenly coated. Arrange the slices evenly on a lined baking tray
and bake for 25-30mins or until caramelised. Leave to cool<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; mso-themecolor: text1; mso-themetint: 166;">Now, make the salted caramel.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #595959; mso-themecolor: text1; mso-themetint: 166;">In a heavy based saucepan, melt the butter, sugars and syrup and simmer until
a rich golden brown, swirling every now and then to prevent burning.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #595959; mso-themecolor: text1; mso-themetint: 166;">Add the cream and half the sea salt, and whisk to create a smooth sauce.
Taste (being careful not to burn your tongue!) and add more salt if needed.
Allow to cool.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; mso-themecolor: text1; mso-themetint: 166;">Now, finally, for the mousse!<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #595959; mso-themecolor: text1; mso-themetint: 166;">In a saucepan, melt together the chocolate, marshmallows, butter and water
until thick, shiny and evenly mixed. Stir in the Cointreau, salt, orange zest
and the chopped candied orange. Leave to cool <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; mso-themecolor: text1; mso-themetint: 166;">In a separate bowl, whip the cream until thick. Gently fold in the semi-cooled
chocolate mixture and salted caramel until evenly mixed.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #595959; mso-themecolor: text1; mso-themetint: 166;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #595959; mso-themecolor: text1; mso-themetint: 166;">Now, to present! Arrange quinelles of the mousse, an artistic blob of
caramel and some candied orange pieces onto your best plate. Sprinkle over the
roasted hazelnuts, a grating of chocolate and present to your love. A
guaranteed winner...<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.com0tag:blogger.com,1999:blog-6215997243470332436.post-52194298456380258262014-02-02T12:28:00.001-08:002014-02-02T12:28:34.617-08:00Thank God it's February...<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="text-align: center;">
Well thank goodness, the worst month of the year has finally
got the juice-dieting, hot yoga dripping message and buggered off until it
rears its ugly, 31-day-long head again next year. I mean really, I don’t like
to moan (much), but what is it about this month that makes it so damn
anti-social? Detox’s that lead to retox’s of epic proportions, everyone from
Primark to Prada flashing their best neon sports bras, kale, quinoa, more
kale...</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3Y-iqSP9TjjNakdgOWUdJ2MEXwYDrZyfFT0boMPK3eNdEMOPcAOEw2fyw2gCXxJzcZYEpX5pQkB37CH8gbcsSPFLXVfY6vHRDLeBsbVjnNORKvhXpzxELLMyb37DFKzwo1QBpnaZbsFz/s1600/IMG_7408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3Y-iqSP9TjjNakdgOWUdJ2MEXwYDrZyfFT0boMPK3eNdEMOPcAOEw2fyw2gCXxJzcZYEpX5pQkB37CH8gbcsSPFLXVfY6vHRDLeBsbVjnNORKvhXpzxELLMyb37DFKzwo1QBpnaZbsFz/s1600/IMG_7408.JPG" height="480" width="640" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Any time of year that spells a month long battle to surgically
remove the pine needles somehow ingrained into the carpet in the corner of the
living room that once proudly housed glistening parcels and twinkling fairy
lights, has just a little too much cheek for my liking. Add the inevitable post-Mulled Wine/Mince pie/Monopoly/General
Festive comedown to the veganism, circuit training, alcohol-free ridiculousness
of the other miseries that we force upon ourselves at this time, and you have a
severe and unavoidable case of January Blues on your hands before Jools Holland
has even kicked off the first verse of Auld Lang Syne. </div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRkXtV__BDoY_4ksrSgLR4GUoB-u46ltZlnF312wYt4euWMBU_GDZ2hR4bNEn8a7yBOSlGx5Z9Amk3miM6KjPKF80bXdeGN6kFUKGUO1qlCzCzIxh10YPHwWKZk7esUKgzA6oK03fl_dF5/s1600/IMG_7417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRkXtV__BDoY_4ksrSgLR4GUoB-u46ltZlnF312wYt4euWMBU_GDZ2hR4bNEn8a7yBOSlGx5Z9Amk3miM6KjPKF80bXdeGN6kFUKGUO1qlCzCzIxh10YPHwWKZk7esUKgzA6oK03fl_dF5/s1600/IMG_7417.JPG" height="640" width="480" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Slime hued juices with the unmistakable odour of a vegetarian
cafe’s compost bin, gyms so busy that the most exercise you get is squeezing
your Christmas curves into your spandex leggings, and most of all, bloody
resolutions. Promises that the pile of leftover Quality Street and Chocolate
Orange in the corner of the lounge are sure to quash before the calendar has
even been taken out of its plastic wrapping; leading not to the slender thighs
or Gweneth Paltrow abs that you were imaging, but to more guilt than written on
the smiling face of a Justin Beiber mug-shot. </div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Ah, yes, guilt; it catches up with us all. I mean, there is
only so long I can live on Celebrations and Prosecco before people start to
gossip...</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RNm7MQiQAZVO-XCyDJJnrbATJwdr8ZWK0XSJgREvlDdKQ8qU1Bmn9W-6ASwS3KNowul4tPozPC-zDEz-AYoYzfBkDWXz0rwEX25c314o3ZYb-BQg3egMnbCUaSuQAC1XbOE55p-iD0m_/s1600/IMG_7411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RNm7MQiQAZVO-XCyDJJnrbATJwdr8ZWK0XSJgREvlDdKQ8qU1Bmn9W-6ASwS3KNowul4tPozPC-zDEz-AYoYzfBkDWXz0rwEX25c314o3ZYb-BQg3egMnbCUaSuQAC1XbOE55p-iD0m_/s1600/IMG_7411.JPG" height="480" width="640" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
So, while everyone else is gorging on baby spinach and
pretending they don’t wish their pint of water was a pint of Gin, there is
something about soup that makes me feel slightly less rebellious. And this
vitamin packed beauty is so far from naughty that it’s almost frustratingly
angelic; think the wondrously wholesome, knicker-knitting, wood-whittling Kisrtie
Allsopp of the soup world, just slightly less irritating and not nearly as
posh. </div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Crammed with loads of delicious veggies, bursting with just
enough sunny lemon flavours to clear that miserable sky and zinging with the
gentle hum of fennel and caraway; this is soup with super written all over it.
Add the subtle crunch of super-trendy, mega good for you quinoa, soft lentils
and the amazing, fresh aroma of Rosemary and you have a meal on your hands that
will make your 2014 instantly better. Particularly if you cancel out all that
goodness with a large serving of something wonderfully naughty for afters. Its
all about the balance, after all...</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC9prnhGoXYL60fHzeXI2IaEclGw0GnZoeTY9tNjE2mBR98xg4GicFC0zsbXDeiQyg7BNZphjyRgvgjztunbIazIu9bm9wOf-6i4-MTPWbvv7IsGij79ZXKlx1axgEc1oNf3Ndg_ty6QVD/s1600/IMG_7405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC9prnhGoXYL60fHzeXI2IaEclGw0GnZoeTY9tNjE2mBR98xg4GicFC0zsbXDeiQyg7BNZphjyRgvgjztunbIazIu9bm9wOf-6i4-MTPWbvv7IsGij79ZXKlx1axgEc1oNf3Ndg_ty6QVD/s1600/IMG_7405.JPG" height="640" width="500" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
<b><u>Super-Food Soup<o:p></o:p></u></b></div>
<div class="MsoNormal">
<b><u><br /></u></b></div>
<div class="MsoNormal">
<i>Olive oil</i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>1 onion, chopped</i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>1 clove of garlic,
finely chopped<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>3 carrots, peeled and diced<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>2 sticks of celery,
diced<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>1 tsp fennel seeds<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>1 tsp caraway seeds<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>1/2tsp garam marsala<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>1/2tsp tumeric<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>1 courgette, diced<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>1ltr hot chicken or
vegetable stock<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>60g red lentils<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>30g quinoa<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>½ savoy cabbage,
shredded<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>A good pinch of dried
or fresh rosemary</i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>1 lemon<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
In a large saucepan, gently fry the onion, garlic, celery
and carrot in a little olive oil until the onion is translucent and everything
is starting to soften</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add the spices and courgette and fry, stirring, for another
3 minutes</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add the hot stock, a couple of lemon wedges, lentils and
quinoa and simmer over a low heat for 20 minutes</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Stir in the cabbage and cook for another 5-10 minutes or
until everything is cooked through and the soup is thick</div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Squeeze in the remaining lemon and season well. Serve with
sourdough toast and remember to wear your halo...</div>
Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.com0tag:blogger.com,1999:blog-6215997243470332436.post-64328356736031192122014-01-29T13:13:00.000-08:002014-01-29T13:21:52.635-08:00Chicken and Grapes...<div style="text-align: center;">
<span style="text-align: center;">If there’s one thing more embarrassing than leaving a Hansel
and Gretel style trail of your very frilliest knickers in a perfectly straight
path from the washing machine to your bedroom in your first week in your brand new
house share; it is being caught red-handed (and very red-faced), on your secret
mission to stealthily take photos of every morsel you rustle up in the shared
kitchen, for the food blog your new housemates don’t even know you have...</span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtaLqRpmArXwZC0F_Hgb4vE4jnE1yTDt0vJ5TxUJK9Kf3jyDquCWOt5FZvvfHTVXdlVKb5yIDBsWASwgjcrY2lmwOlLb6eU6seEW7Yhs5P1kKX_7c9UHZ8cCkglU06ovKzvfjlDTibp_9C/s1600/IMG_7395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtaLqRpmArXwZC0F_Hgb4vE4jnE1yTDt0vJ5TxUJK9Kf3jyDquCWOt5FZvvfHTVXdlVKb5yIDBsWASwgjcrY2lmwOlLb6eU6seEW7Yhs5P1kKX_7c9UHZ8cCkglU06ovKzvfjlDTibp_9C/s1600/IMG_7395.JPG" height="482" width="640" /></a></div>
<br />
Yup, I am of course speaking from experience. Ever since I
moved in with 5 (lovely) strangers 2 months ago, achieving this mission without
my unassuming co-habitants considering re-listing my room (and shelf in the
fridge) on Gumtree, has become my Everest. Now, it would be OK if it was just a
quick snap on my phone; it’s weirder if you don’t Instagram every crumb of food
that comes in to your eye-line these days, but arranging a board, on a patterned
tray, draped with a piece of fancy material and finished with an artful
scattering of crumbs before a plate is even slightly in the picture, is a
little more unusual.</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Add to this scenario the slightly strange creations that
come from my fridge-raiding, use everything before buying ANYTHING approach to
budgeting, and you have what I can only describe as a very cringe-worthy Tuesday
night-in.</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPS84EWkI2tCpypyq0Rj5OlVXL424pwWdRIY9R2BnNWur2TwJwYoNEBqK7l2-yS8vh2fvgmkb2PAFbToBlErWAyL97ONZkBAHhmvED3PoyqJDr538Gl-rqvjnhEm8f-xj9aTuvxX9n5K01/s1600/IMG_7398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPS84EWkI2tCpypyq0Rj5OlVXL424pwWdRIY9R2BnNWur2TwJwYoNEBqK7l2-yS8vh2fvgmkb2PAFbToBlErWAyL97ONZkBAHhmvED3PoyqJDr538Gl-rqvjnhEm8f-xj9aTuvxX9n5K01/s1600/IMG_7398.JPG" height="480" width="640" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Indeed; on the Tuesday in question, my nightly treasure hunt
produced an unlikely shopping basket consisting of some red grapes (at an
almost raisin stage of ripeness), bacon, some green beans, a few new potatoes
and a couple of chicken thighs. To some, this might seem like the slightly ill-advised
shopping list of a contestant on Junior Masterchef, but to me, this was an operation
well executed.</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
When roasted with a splash of olive oil, some lemon wedges and
a good sprinkle of tarragon; the grapes produce an almost syrupy sauce for the
chicken, bursting with fruity sweetness and just enough sharpness to cut
through the salty, smoky pancetta. Add
the golden skinned chicken, a good kick of garlic, crunchy potatoes and a good
bottle of wine to get over the embarrassment, and this is a good’un for any
night of the week. Go for it; grapes and garlic, who would’ve thought...</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<b><u>Chicken with
Grapes and Tarragon <i>(Serves 2)</i></u></b></div>
<div class="MsoNormal">
<b><u><br /></u></b></div>
<div class="MsoNormal">
<i>4 chicken thighs<o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i>100g pancetta, cubed<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>A few handfuls of
grapes (red or white)- some halved, some whole<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>6 or so new potatoes, halved<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>Half a lemon, cut into
wedges<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>3 garlic cloves<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>A good glug of olive
oil<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>Dried tarragon<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>A handful of green
beans<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
Preheat the oven to 200<sup>o</sup>c</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Fry the pancetta in a small saucepan until crispy</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Arrange the potatoes, garlic, lemon wedges and grapes,
before drizzling with olive oil, seasoning well and sprinkling generously with
tarragon. Mix to get everything involved in the delicious seasonings</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Nestle the chicken thighs into the dish, drizzle the skin
with olive oil and season well</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Put into the oven and bake for 15 minutes, before adding the
green beans into the dish and giving everything a good shake around</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pop back into the oven and cook for a further 20-25 minutes,
or until the chicken is completely cooked, the potatoes tender and the sauce syrupy.
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Serve with a crisp green salad and an even crisper glass of
white wine...</div>
<br />
<div class="MsoNormal">
<br /></div>
Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.com0tag:blogger.com,1999:blog-6215997243470332436.post-17254636957012695442014-01-26T10:09:00.001-08:002014-01-26T10:46:28.947-08:00Overcoming Pesto Paranoia- A Very Middle Class Problem...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyLfbab0T_L_62QwOXqjiHpGN5TterbCfsiMq-qomefrITB2UVGGYmntUVdXSNkFxPwppRO-pVxNZC2niB8Gv7faS0S38wKbgYfXt-jnYn7P9N4MIjyR3n1O9hGrpLn7GWNSJ0y91FPTb/s1600/IMG_7379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyLfbab0T_L_62QwOXqjiHpGN5TterbCfsiMq-qomefrITB2UVGGYmntUVdXSNkFxPwppRO-pVxNZC2niB8Gv7faS0S38wKbgYfXt-jnYn7P9N4MIjyR3n1O9hGrpLn7GWNSJ0y91FPTb/s1600/IMG_7379.JPG" height="480" width="640" /></a><br />
<div class="MsoNormal">
<div style="text-align: center;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: center;">
I just don’t get Pesto Pasta. I know this is a bold
statement; a bit like saying I don’t fully understand the concept of Ant and
Dec, or can’t get my head around Miley Cirus and PVC hotpants (actually, that
one’s true), but I just don’t see it. I know, I know; the combination is as synonymous
as Simon Cowell and a pair of high-waisted stonewash jeans, but there is
something about the oily gloop of slightly muddy looking green goo that means
the gold-topped jar in question remains firmly at the back of the fridge.</div>
</div>
<div class="MsoNormal">
<div style="text-align: center;">
<br /></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6GCq4obqZCrdydKMcigb6bkJUTx5rlyU7e5vzCOSh8VvaiMcCMIEsYTd0VMZvBqlSuhSjV61gf0Nj7fRWHEZ8FOfUhRDxgdd4zujY2aSkT0lXwiENcN59KNNKLLueBmIg7CQmWvqLA40/s1600/IMG_7370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6GCq4obqZCrdydKMcigb6bkJUTx5rlyU7e5vzCOSh8VvaiMcCMIEsYTd0VMZvBqlSuhSjV61gf0Nj7fRWHEZ8FOfUhRDxgdd4zujY2aSkT0lXwiENcN59KNNKLLueBmIg7CQmWvqLA40/s1600/IMG_7370.JPG" height="640" width="478" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal">
<div style="text-align: center;">
Now, I have tried- I was a student, for goodness sake, but
it’s simply not happening. Give me beans on toast any day I reckon; take your
pesto and boil me an egg. But, saying all that, last night, I had a bit of a groundbreaking
moment with the green stuff (no, not <i>that</i>
green stuff, don't panic...) Yes, during my nightly staring blankly into the fridge
ritual, I stumbled across a slightly limp bag of Kale stuffed in the back of
the salad drawer. In need of something quick and easy-as-peas and gravy, I made
this drop-dead delicious, fresh and zingy version, faced my green spaghetti
based fears and discovered that, actually, it’s not all that bad.</div>
</div>
<div class="MsoNormal">
<div style="text-align: center;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: center;">
In fact, it was bloody good. With kicks of chilli, fresh
lemon and chunks of walnut, this super-healthy creation is well worth digging
out the blender for. Swirled into fresh pasta with a spoonful of ricotta, the
result was a creamy, gorgeous revelation (and, coincidentally, a dinner of the
exact shade I would like to paint my bedroom walls- Not sure how Dulux would
feel about colour matching a string of spaghetti, though...)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-Iyuzn1AagzxSS2v5h0gNBQy9jIgBoeC3o4C0e7cqeJGxEFhXpSXa_ws0URyTFjnZAMadSM9AG8FKisM3EShB6zjpKe1PWaUfkNcG_s-XcKhuRb0-tRqdDdfA366I4CXdm04aFJQfh0z/s1600/IMG_7377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-Iyuzn1AagzxSS2v5h0gNBQy9jIgBoeC3o4C0e7cqeJGxEFhXpSXa_ws0URyTFjnZAMadSM9AG8FKisM3EShB6zjpKe1PWaUfkNcG_s-XcKhuRb0-tRqdDdfA366I4CXdm04aFJQfh0z/s1600/IMG_7377.JPG" height="640" width="448" /></a></div>
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But the crowning glory of this 15 minute dinner was not only
the realisation that I have another running-out-the-door dinner in the bag, but
the crunchy pancetta, rosemary and walnut combo that I (very generously)
scattered over its top. Crunchy breadcrumbs and walnuts provide just the right
amount of crunch to contrast with the soft, creamy pasta; add some smokiness
from the bacon, fragrance from the rosemary and freshness from a scattering of
lemon zest and you have an absolute winner in the bag. Or, should I say, in the
bowl. Well, it changed my mind, anyway...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhHCLoHkZH-KgqRowp9UdwUHWlPtpNyU54rYX67XhspySjBV-GqFYbz1zgZm7w1BfzTPv3GAqmuTFz2fFTku9HRBMZZiRpTx4zOfTT9mDH5Bvwf6Orxp6BWbYuZbJywd3SzgQJBRVsedxH/s1600/IMG_7381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhHCLoHkZH-KgqRowp9UdwUHWlPtpNyU54rYX67XhspySjBV-GqFYbz1zgZm7w1BfzTPv3GAqmuTFz2fFTku9HRBMZZiRpTx4zOfTT9mDH5Bvwf6Orxp6BWbYuZbJywd3SzgQJBRVsedxH/s1600/IMG_7381.JPG" height="480" width="640" /></a></div>
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<b><u>Kale Pesto Pasta with
Pancetta and Walnut Crunch<o:p></o:p></u></b><br />
<b><u><i>Serves 4</i></u></b></div>
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<i>So easy, and quick
enough to make even scrambled eggs look like hard work. Leave out the nuts, add
more chilli; just make sure you keep the delicious crunchy topping...<o:p></o:p></i></div>
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<u>For the Pesto-<o:p></o:p></u></div>
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150g kale, chopped</div>
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1 clove garlic, crushed</div>
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½ red chilli</div>
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Small handful of walnuts</div>
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3 tbsp Olive oil</div>
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50g parmesan cheese, grated</div>
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Juice 1 lemon</div>
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<u>For the Crunch-<o:p></o:p></u></div>
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Olive oil</div>
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100g breadcrumbs</div>
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50g pancetta, chopped</div>
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Sprig of rosemary, leaves chopped</div>
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Small handful crumbled walnuts</div>
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Zest 1 lemon</div>
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<u>To serve-<o:p></o:p></u></div>
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400g cooked pasta</div>
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3 tbsp ricotta</div>
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To make the pesto; blend all of the ingredients in a food
processor, adding enough oil to make a thick but loose paste and season well.</div>
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To make the crunch; fry the pancetta in a glug of olive oil
until crisp. Add the breadcrumbs (and a little more oil, if needed), coat in
the delicious bacon oil and fry until lightly golden and crisp.</div>
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Add the crumbled walnuts, rosemary and lemon zest and cook
for a minute or so more, being careful not to let the mixture burn. Season well with salt and pepper.</div>
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To serve, stir the pesto and ricotta into the cooked pasta,
adding a spoon or two of the cooking water to loosen.</div>
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Pile into bowls and top with the crunch pancetta mixture.
Enjoy!</div>
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Anonymoushttp://www.blogger.com/profile/08605260954153075585noreply@blogger.com1