tag:blogger.com,1999:blog-66049404621613106182024-03-13T03:06:31.447+00:00La DifférenceHomemade food at it's very best
Anonymoushttp://www.blogger.com/profile/03289181630335913561noreply@blogger.comBlogger185125tag:blogger.com,1999:blog-6604940462161310618.post-23722075391494699552018-01-03T17:00:00.000+00:002018-01-03T17:00:07.138+00:00Dor's Chicken Karahi Low Low Fat<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-J-R4xIzg0tI/Wk0B2yRcMlI/AAAAAAAAhNU/e_H6tNMAjpQaXJZrLkeuPImLf5qlGsieQCLcBGAs/s1600/virtually%2Bfat%2Bfree%2BChicken%2BCurry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://2.bp.blogspot.com/-J-R4xIzg0tI/Wk0B2yRcMlI/AAAAAAAAhNU/e_H6tNMAjpQaXJZrLkeuPImLf5qlGsieQCLcBGAs/s640/virtually%2Bfat%2Bfree%2BChicken%2BCurry.jpg" width="640" /></a></div>
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<i>If you love a good curry as much as we do then this is a real winner, so very tasty served with some plain boiled brown Basmati or Pita bread and a simple salad of tomatoes, cucumber, lettuce and red onions. Low low fat without losing any flavour.</i><br />
<i>If you have your own Karahi pan then great, alternatively use a wok or large frying pan </i><br />
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<i>For 4 to 6 people you will need.</i><br />
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<i>4 large skinless, boneless chicken breasts cut into chunks</i><br />
<i>Spry light spray, around 8 squirts or alternatively 2 tsp Rapeseed oil</i><br />
<i>1 large white onion chopped</i><br />
<i>4 cloves garlic crushed</i><br />
<i>2" piece of ginger grated</i><br />
<i>1 red pepper diced</i><br />
<i>small bunch of coriander (cilantro), chop around 1tbsp of the stalks finely </i><br />
<i>1 red or green chillies, seeds & pith removed. </i><br />
<i>6 large ripe tomatoes diced (or 1 can )</i><br />
<i>2 level tsp cumin powder</i><br />
<i>2 level tsp coriander powder</i><br />
<i>1 level tsp chilli powder (or to your own taste)</i><br />
<i>6 tbsp low fat Greek yogurt</i><br />
<i>A salt & black pepper to taste </i><br />
<i>A little water</i><br />
<i>Garam Masala to taste (Optional) </i><br />
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<i>Method:-</i><br />
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<i>Lightly spray your pan with Spry light or your equivalent and fry the onions over a medium heat until just starting to soften. Add the red pepper and cook on for another couple of minutes.</i><br />
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<i>Add the garlic, ginger and dry spices (cumin, coriander powder and chilli powder) and cook for a few minutes stirring all the time.</i><br />
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<i> </i><i>Now add the chicken breast chunks stirring and coating with the spices & onions and continue cooking, driving off the watery juices until they start to brown a little.</i><br />
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<i>Add the chopped tomatoes and coriander stalks, Greek yogurt, a sprinkle of salt & pepper and a little water. ( if you add the yogurt whilst the pan is too hot it will split)</i><br />
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<i>Cover and simmer for around 15- 20 minutes.</i><br />
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<i>Lift the lid, and turn up the heat a little to drive off any excess moisture. Taste and adjust the seasoning adding a little Garam Masala if needed.</i><br />
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<i>Make sure that the chicken is thoroughly cooked and it's ready to serve with a sprinkling of red or green chillies and picked coriander leaves.</i><br />
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<i>I love this served simply with Naan or Pita bread & salad </i><br />
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<br />Anonymoushttp://www.blogger.com/profile/03289181630335913561noreply@blogger.com18tag:blogger.com,1999:blog-6604940462161310618.post-12376987834570588042017-08-12T18:40:00.000+01:002017-08-12T18:44:12.817+01:00Wholemeal Bread <div class="separator" style="clear: both; text-align: center;">
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<i>It's really great for once to post a recipe that I make every single week come rain or shine. I use a whole 3lb/ 1.5K bag of wholemeal flour to make 3 loaves that feed the 2 of us for the duration. I always put two in the freezer and leave one out for immediate use.</i><br />
<i> I have to say that this is so easy, I mix the dough in my Kenwood Chef mixer first thing in the morning and leave to prove for around 2 hours which time I've walked the dogs or vacuumed the house, or whatever nasty chore awaits me. After it's doubled in size I take it out, bash the hell out of it, portion it into three 3 equal pieces and place into greased tins for around another hour or so... enough time to pop to the supermarket, have a friend round for coffee and a natter or have a potter in the garden.</i><br />
<i>Baked in a hot oven for exactly 30 minutes and the bread is ready. </i><br />
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<i>OK the ingredients</i><br />
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<i>3lb Wholemeal flour ( I like to use the one above or Waitrose Canadian) but this recipe works well with most bread flours including white</i><br />
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<i>3 Teaspoons Salt</i><br />
<i>3 Tablespoons Rapeseed Oil ( vegetable oil will do)</i><br />
<i>2 Teaspoons Sugar (any)</i><br />
<i>5 Teaspoons Dried Yeast... I use Allison's Easy Bake which can be mixed into the flour at the start but follow instructions for normal dried yeast... if you have fresh yeast or your own 'brew' then even better.</i><br />
<i>1 Litre/1¾ Pints water at body heat</i><br />
<i>A few Oats to top (optional)</i><br />
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<i>I make my bread using a Kenwood Chef which is large mixer, you can alternatively make this by hand </i><br />
<i>grease 3 2lb loaf tins or you can hand form your own loaves on 3 baking trays</i><br />
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<i>Instructions,</i><br />
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<i>remove 2 or 3 tbsps of your flour and set aside for later </i><br />
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<i>Place the oil into the bottom of your mixing bowl, add the flour, sugar. salt and yeast and mix together using your dough hook attachment. ( if not using a mixer do this by hand). Add all the water.</i><br />
<i>Set the mixer to it's slowest setting and start to combine, stopping the machine and scraping the sides occasionally. It will gradually form a solid but slightly sticky ball around the hook. Make sure that all the flour has been taken up by the hook and just leave this mixing for around 7 minutes. The dough should now feel quite elastic and very pliable.</i><br />
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<i>If making by hand then you will need to kneed the dough for at least 10 minutes ( a great way to work out any frustrations ) the dough should start to feel very pliable, it is then ready for the next stage. Put the dough back into the mixing bowl</i><br />
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<i>Right, now it's time for the first prove. I just cover the mixing bowl with a large plastic bag</i><br />
<i>(usually one of those large white pedal bin liners) . Leave in a warm place, the airing cupboard is perfect, I leave mine on the side of my Rayburn stove... if you want to bake within a few hours or leave somewhere cooler overnight ( my front porch is the perfect place to slow prove bread). </i><br />
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<i>When the dough has doubled in size it's time for the good bit. Empty it out on a floured (using the reserved flour) work surface and bash the hell out of it ...I want to use a smiley emocion here LOL.</i><br />
<i>Cut into 3 equal sized pieces, shape and form it and place into your prepared tins. Or shape as you will, cobs, rolls, etc etc and place on oiled trays.</i><br />
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<i>I place my 3 tins of dough on my tea tray and cover again with the large plastic bag and leave in a warm place for an hour or so while I go off to clean the damn bathroom or sort out the laundry.</i><br />
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<i>As soon as the bread nears the top of the tins it's time to put your oven on. I set mine to exactly 200 c /400F. I know lots of recipes suggest a higher temperature but this seems to be the very best heat for this particular bread. You can add a sprinkle of oats at this stage if you want to. I like to add a small tray of water to the very bottom of the oven at this stage. The steam it creates makes all the difference to the crust of the loaf.</i><br />
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<i>Place the bread in the centre of the oven and bake for exactly 30 minutes. The bread should be golden brown and nicely risen. Take out one loaf to test. Slide it from it's tin and tap the base of it, it should sound hollow. Just leave it for a couple more minutes if it isn't.</i><br />
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<i>Remove from the tins immediately and leave to cool on a cooling tray.</i><br />
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<i>When it's cold you can bag it up and place any spares in the freezer. It will keep well in there for at least a month or so. </i><br />
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<i> Wholemeal Goji Berry Bread find the recipe here <a href="https://ladifferencecatering.blogspot.co.uk/2012/03/goji-berry-mixed-seed-honey-wholemeal.html">Wholemeal Goji Berry & Mixed Seed & Honey Bread</a></i><br />
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<i> White bread using the same method </i><br />
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<i> </i>Anonymoushttp://www.blogger.com/profile/03289181630335913561noreply@blogger.com18tag:blogger.com,1999:blog-6604940462161310618.post-19158712822285614422017-08-08T17:17:00.000+01:002017-08-08T18:53:37.719+01:00Roasted Beetroot and Feta Salad <div class="separator" style="clear: both; text-align: center;">
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<i>Beetroot has to be my favourite root crop. I love the sweet, nutty flavours of it and it pairs so well with the sharp, tangy flavour of cheese, especially Feta and Goat's Cheese. </i><br />
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<i>I love it so much that I have grown several varieties on my plot this year including this pretty rainbow variety pictured below.</i><br />
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<i>Now I like to cook my beets in two stages. Firstly I boil the washed and trimmed beetroots for around 5 minutes. I then leave them to cool in the pan with the water until I'm ready to peel them. Doing it this way is so very easy as the skins just slide off with your fingers. The beets will still be firm with a little give to them You can do this well in advance...they can then be left until you're ready to roast them. Don't forget to wear rubber gloves or you'll have purple hands for days.</i><br />
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<i>You can make this salad with whatever leaves you have available but I like to use crispy Little Gems. They look so lovely as they line the dish waiting for the rest of the ingredients.</i><br />
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<i>This recipe will serve 2-3 hungry people as a main course or 4-5 for a starter </i><br />
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<i>Ingredients :- </i><br />
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<i>2 Little Gem lettuces washed and the leaves separated</i><br />
<i>8-10 Golf Ball sized Beets prepared in the method described above</i><br />
<i>3 Tbsp Aged Balsamic Vinegar</i><br />
<i>1 Tbsp Olive Oil </i><br />
<i>a handful of Pine-nuts toasted ( or roasted sesame seeds)</i><br />
<i>12 cherry tomatoes halved ( I used Sun Gold)</i><br />
<i>half a small Cucumber diced</i><br />
<i>200 grams/ 7oz Greek Feta </i><br />
<i>Fresh Thyme leaves and a few Thyme flowers is available</i><br />
<i>Black Pepper</i><br />
<i>Sea Salt.</i><br />
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<i> Method:-</i><br />
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<i>To roast the beetroots set the oven to 200c / 400f /gas 6</i><br />
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<i>Quarter the beets, place in a baking tray.</i><br />
<i>Pour over the oil and balsamic and mix well together</i><br />
<i>Sprinkle with a little sea-salt and a few grinds of black pepper</i><br />
<i>Roast in the oven for around 15-20 minutes. stirring half way through.</i><br />
<i>The beets should be almost tender with a little bite to them... if you prefer them cooked a little more then turn the oven down to 150c/ 300 and roast for another 5 minutes or so</i><br />
<i>Sprinkle with thyme leaves.</i><br />
<i>Save any residue juices to use as the salad dressing. If there's not much juices you can always add a little more Balsamic to the baking tray scraping any residue . Pop on the stove for a minute or two to reduce the acidity and use this for your dressing. </i><br />
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<i>While the beetroot is roasting assemble the salad. </i><br />
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<i>Line a 10" bowl with the salad leaves.</i><br />
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<i> Either cube the Feta or crumble it as desired.</i><br />
<i> </i><i>Now carefully and artistically as you can, pile ingredient by ingredient into the centre of the salad bowl leaving the Feta and Pine-nuts to the very end as the beets will leak their colour onto everything else if you mix everything together. </i><br />
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<i>Alternatively you can dish up onto individual plates</i><br />
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<i>If you have any Thyme flowers then sprinkle them over.</i><br />
<i>Any remaining pan juices can now be trickled over.</i><br />
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<i>Serve immediately</i><br />
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<i>If you like a lot of dressing then just mix 1 tsp of Dijon mustard with 2 tablespoons of Balsamic, whik up and serve.</i><br />
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<i>If you like this wonderful combination of flavours then here's a really lovely pasta dish that I regularly make. I actually cook the pasta in the beetroot water to create a beautiful purple pasta. I also use the beet leaves in this dish so absolutely nothing is wasted. You can find the recipe here <a href="https://ladifferencecatering.blogspot.co.uk/2014/08/pasta-with-beetroot-feta-pine-nuts.html">Beetroot & Feta Pasta with Pinenuts</a> </i><br />
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<i> </i>Anonymoushttp://www.blogger.com/profile/03289181630335913561noreply@blogger.com9tag:blogger.com,1999:blog-6604940462161310618.post-17201648989574243252017-06-06T17:04:00.000+01:002017-06-10T07:30:22.227+01:00Strawberry & Almond Cake with quick Strawberry Jam<div class="separator" style="clear: both; text-align: center;">
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Perfect afternoon tea material. A lovely light almond cake with a hint of strawberries and accompanied with a little tangy strawberry jam. Makes a real change from scones, jam & cream.</div>
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The jam is a quick one....it doesn't keep out of the fridge for longer than a week. It can be frozen though and served with toast or on pancakes for a lovely breakfast.</div>
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If you prefer to measure your ingredients rather than weigh them here's a link <a href="http://ladifferencecatering.blogspot.co.uk/2015/03/easy-conversion-chart.html">Easy Conversion Chart</a></div>
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Jam Recipe</div>
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Around 1kg....2lbs strawberries hulled and cut into halves or quarters depending on the size</div>
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500 gms /1lb caster sugar</div>
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the juice of a large lemon (at least 2tbsps)</div>
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Place the fruit and the sugar in a large glass bowl and leave to marinade. This can be done overnight</div>
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Place this in a sieve to remove all the juice</div>
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Add the lemon juice to this and pour into a pan and bring to a rolling boil, boil for 5 mins</div>
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Carefully add the fruit, stir well, and continue heating until the 'jam' approaches setting point 105c /220f . Approx 10 minutes</div>
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Test to see if it's setting by placing a spoonful on a cold saucer....if it wrinkles when you run your finger through it ...it's done</div>
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This is not a firm setting jam and a little give to the consistency is a bonus.</div>
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Pour into a sterilised jar and seal. Alternatively wait until cool place in a tupperware box and freeze.</div>
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The Cake:- set the oven to 160c/325f</div>
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Grease & line a 2lb loaf tin with parchment</div>
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approx 10 medium sized still frozen solid strawberries (coat these in a little flour just before adding to the batter)</div>
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6 oz/175g butter</div>
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6 oz/175g caster sugar</div>
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6 oz/175g self raising flour</div>
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3 eggs beaten</div>
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1 tsp almond extract</div>
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approx 2 oz /60g flaked almonds</div>
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a little milk to loosen the batter</div>
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Place the butter, sugar, flour, almond extract & eggs into a large mixing bowl and combine together using a hand whisk. The batter should be of dropping consistency, add a little milk to loosen if not</div>
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Place half the batter into the prepared tin, scatter the strawberries over this then place the remaining batter on top</div>
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Sprinkle over the almonds</div>
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Bake for around 40 mins but check after 30 mins. Test with a skewer, which should come out clean The cake should be golden and firm to the touch. </div>
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Cool on a wire rack for around 10 minutes or so.</div>
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Leave the cake in the parchment and serve when cold.</div>
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Now get the kettle on and I'll be around shortly ♥ Dor</div>
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Anonymoushttp://www.blogger.com/profile/03289181630335913561noreply@blogger.com7tag:blogger.com,1999:blog-6604940462161310618.post-12658822682652034852017-04-29T15:21:00.002+01:002017-04-29T15:29:56.937+01:00Blueberry and Lemon Drizzle Cake <div class="separator" style="clear: both; text-align: center;">
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<i>I think I may be a little obsessed with blueberries. I have a handful on my porridge or cereal most mornings. I love that gorgeous juicy explosion as you bite into them. I also loved them baked in a cake or muffin and they taste particularly good with a little bit of added citrus, lemon and orange are wonderful additions to any blueberry recipe. </i><br />
<i><br /></i>
<i>They were just reducing a whole pallet of Blueberries when I went to the supermarket the other day... What a great excuse to buy a couple of boxes to bake into these delicious Blueberry & Lemon Drizzle Cakes.</i><br />
<i><br /></i>
<i>As you can see this recipe will make two 1lb loaf tin cakes. I lined them the easy way using Lakeland's loaf tin liners ( no going back to the old method for me). The recipe is the all in one sponge mix, so very easy.... just make sure your butter or margarine ( I used Stork) is at room temperature before you start to mix.</i><br />
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<i>Ingredients for 2 loaf cakes</i><br />
<i><br /></i>
<i>6 large eggs,</i><br />
<i>400gms of Fresh Blueberries ( just under1lb)</i><br />
<i>3 large lemons zested</i><br />
<i>350 gms caster ( superfine) sugar ( US one and a half cups)</i><br />
<i>350 gms Self raising flour ( US 2 ½ cups)</i><br />
<i>350 gms softened butter of margarine ( I used Stork)</i><i> (US 3 sticks)</i><br />
<i>3 level teaspoons baking powder ( measure this carefully too much will cause the cake to rise quickly then fall )</i><br />
<i>2 Tsps Vanilla Extract </i><br />
<i>a little milk if needed ( see the recipe below)</i><br />
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<i>The Drizzle</i><br />
<i><br /></i>
<i>150 gms caster sugar </i><br />
<i>the juice of 2 lemons </i><br />
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<i>The Glaze (optional) </i><br />
<i><br /></i>
<i>3 heaped Tbsps icing (powdered) Sugar</i><br />
<i>enough of the remaining lemon juice to make a pourable glaze</i><br />
<i><br /></i>
<i>Method:-</i><br />
<i><br /></i>
<i>Heat the oven to 160c (fan)/ 325F / gas mark 3</i><br />
<i><br /></i>
<i>Place all of the dry cake ingredients into a mixing bowl.</i><br />
<i><br /></i>
<i>Add the eggs and softened butter (margarine), Vanilla and lemon zest. Don't add the blueberries just yet.</i><br />
<i><br /></i>
<i>Slowly whisk together with a hand held beater until everything is combined. </i><br />
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<i>If the mixture falls easily from a spoon then it's fine... if it doesn't then slacken the batter with a touch of milk.</i><br />
<i><br /></i>
<i>Sprinkle a little flour over the blueberries then fold them into the batter.</i><br />
<i><br /></i>
<i>Place the batter in equal proportions into the prepared tins.</i><br />
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<i>Bake in the centre of the oven for approximately 30 minutes or until the cake is springy to the touch and an skewer inserted into the centre comes out clean.</i><br />
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<i>Whilst the cake is baking prepare the syrup, place the sugar & lemon juice for the drizzle in a pan and heat through until the sugar dissolves. Remove from the heat.</i><br />
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<i>Remove from the oven and poke little holes through the cake whilst it's still warm and pour over the lemon syrup.</i><br />
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<i>Leave in the tins until the cake is quite cool.</i><br />
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<i>Glaze with a little lemon icing if wanted and decorate with a few blueberries (optional)</i><br />
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<i>This cake freezes perfectly well, we have already eaten one...it was yummy... the other is in the freezer ready for any expected visitors </i>
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Anonymoushttp://www.blogger.com/profile/03289181630335913561noreply@blogger.com14tag:blogger.com,1999:blog-6604940462161310618.post-9008865497339895312017-04-04T20:33:00.000+01:002017-04-05T16:28:07.810+01:00Seafood Cous Cous 'Paella' with chilli & lime<br />
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My weight has rocketed over the winter too many cosy nights in by the woodburner eating rich warming food and drinking too many glasses of my favourite tipple, nicely chilled Sauvignon Blanc.<br />
Something just had to give, the warm spell before Easter caught me out. There was absolutely no way I was going sleeveless and showing off my fine pair of 'bingo-wings' to anyone. So it's back to the only diet that works for me Weight Watchers and this time I'm doing it online.<br />
I lost over around 30lbs 4 or 5 years back, just by eating lovely healthy food and increasing my daily activities, mainly dog-walking combined with my Rosemary Conley exercise DVD two or three times a week. Of course starting my blog hasn't helped, cooking all these lovely dishes wasn't enough, I also ate the damn things.<br />
Well it's only week one and I'm not all bored with the diet, I'm enjoying carefully working out the points in each dish that I have devised. I will try to add a points value to my recipes from now on just to give all of you who are watching their weight an idea of how much you are consuming.<br />
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So here we go with WW recipe no 1 Seafood Cous Cous Paella with chilli & lime. It's a really quick and easy meal that can be prepared in no time and will cook in around 10 minutes maximum. If you don't like cous cous then you can substitute it with pasta ( just make sure to check on the points first though). If your not on a diet then you'll still enjoy this dish guilt -free.<br />
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This is for 4 portions if you're Weight Watching and perhaps two large portions if your not. You can enjoy this either hot or cold. If you'd like it cold then add the Seafood to the rest of the cooked ingredients once they have cooled. Great for taking to work in a tupperware box for lunch.<br />
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8 to 12oz cooked seafood. The mixture I bought had prawns (shrimp), squid and mussels<br />
150gms Giant Cous Cous cooked as per instructions on the packet & add 1tsp Ras-el-Hanout (optional)<br />
2 shallots finely diced<br />
2 red chillies (larger mild ones) sliced<br />
1 medium sized yellow or orange pepper diced<br />
16 cherry tomatoes cut in half.<br />
2 tsp good oil. I use rapeseed but Extra Virgin Olive Oil is fine<br />
Juice of 1 lime<br />
lime & coriander (cilantro) or flat leaf parsley leaves to decorate<br />
Salt & pepper to taste<br />
<br />
Just sautee the shallots, chillies & peppers in the oil until beginning to soften.<br />
Add the cherry tomatoes, warm through but do not cook<br />
Add the cous cous & Seafood (if you want it hot if not add after all the other ingredients are cold & refridgerate)<br />
Stir through & heat gently until piping hot.<br />
Add the lime juice at the last minute & check the seasoning.<br />
Sprinkle over some coriander or parsley leaves and serve.<br />
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Approx 5-6 points per serving.<br />
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Hope you enjoy it !<br />
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Anonymoushttp://www.blogger.com/profile/03289181630335913561noreply@blogger.com6tag:blogger.com,1999:blog-6604940462161310618.post-34481824695056461712017-03-28T14:37:00.000+01:002017-03-28T08:22:51.371+01:00Spaghetti Primavera<div class="separator" style="clear: both; text-align: center;">
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Such a lovely dish to serve as the wonderful Spring vegetables become available. Use whatever you like but make sure it's colourful & fresh. Here I have included Ruby Chard, asparagus, mange tout<br />
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, shallots & chilli, with lots of freshly chopped basil to finish.<br />
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To serve 2 good portions<br />
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275g Spaghetti cooked al-dente according to the instructions on the packet<br />
<br />
for the sauce<br />
1 large shallot finely diced<br />
a 50g tin of anchovies in oil (leave them out for any vegetarians)<br />
1 red chilli chopped ( optional)<br />
1 large tomato chopped<br />
the juice of 1 small lemon<br />
1 tbsp good quality virgin olive oil<br />
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for the vegetables<br />
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I used the veg below, but just choose what you like<br />
<br />
12 asparagus spears, woody ends removed then sliced in half lengthwise<br />
4 large handfuls of Ruby Chard with it's stems chopped (spinach will do if you can't get it)<br />
around 12 mange tout (snow peas) sliced in half lengthwise<br />
Basil leaves chopped for garnish (around 1Tbsp)<br />
A little glug of Extra Virgin Olive Oil to serve<br />
Curls of Parmesan Cheese ( I used a potato peeler and ran it down the edge of the cheese)<br />
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<br />
Method<br />
<br />
In a large frying pan gently fry the shallots & chilli in the oil until soft<br />
Add the anchovies and break them up while cooking<br />
Throw in the tomatoes <br />
Squeeze in the juice of the lemon.<br />
Season to taste ( you shouldn't need any salt if using the anchovies)<br />
<br />
While this is cooking steam the vegetables for just around 3/4 minutes, so that they are cooked but still have a little crunch.<br />
<br />
To assemble just add the veg to the sauce in the frying pan and stir through well<br />
Add the spaghetti with a little of the pasta water<br />
Mix the whole lot together well, add a little more Extra Virgin Olive oil and the chopped basil.<br />
<br />
This was my lunch today and it was just delicious and so very simple to prepare .<br />
<br />
Serve in warmed bowls adding the Parmesan curls to the top to garnish.<br />
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<br />Anonymoushttp://www.blogger.com/profile/03289181630335913561noreply@blogger.com23tag:blogger.com,1999:blog-6604940462161310618.post-55920064739610476272017-03-15T09:32:00.000+00:002017-03-15T09:32:21.396+00:00Italian Rice Creams With Gooseberry And Elderflower Puree<div class="clearfix" style="background-color: white; color: #1d2129; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 12px; zoom: 1;">
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Italian Rice Creams with Elderflower & Gooseberry Sauce</h2>
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Not long now until The Elderflower season yay!!!!!<br />
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This recipe is to die for... so deliciously rich & creamy with the added fragrance from the Elderflowers and the tartness of the gooseberry sauce. A perfect dinner party dish to impress your guests ♥ </div>
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The photos ares mine the recipe is deliciously Delia Smith's. You will find it below. </div>
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<a href="http://www.deliaonline.com/recipes/cuisine/european/italian/italian-rice-creams-with-gooseberry-and-elderflower-puree.html" rel="nofollow noopener" style="color: #365899; cursor: pointer; font-family: inherit; text-decoration: none;" target="_blank">http://www.deliaonline.com/recipes/cuisine/european/italian/italian-rice-creams-with-gooseberry-and-elderflower-puree.html</a></div>
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INGREDIENTS</h2>
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<a href="http://www.deliaonline.com/ingredient/rice" style="background-color: transparent; border: 0px; box-sizing: border-box; color: #484848; display: block; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-decoration-line: none; transition: all 0.1s ease-in-out; vertical-align: baseline;" title="View the Rice ingredient page">3 oz (75 g) Italian arborio rice</a></div>
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<a href="http://www.deliaonline.com/ingredient/gelatine" style="background-color: transparent; border: 0px; box-sizing: border-box; color: #484848; display: block; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-decoration-line: none; transition: all 0.1s ease-in-out; vertical-align: baseline;" title="View the Gelatine ingredient page">2 level teaspoons powdered gelatine</a></div>
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<a href="http://www.deliaonline.com/ingredient/sugars-and-syrups" style="background-color: transparent; border: 0px; box-sizing: border-box; color: #484848; display: block; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-decoration-line: none; transition: all 0.1s ease-in-out; vertical-align: baseline;" title="View the Sugars and syrups ingredient page">3 oz (75 g) caster sugar</a></div>
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<a href="http://www.deliaonline.com/ingredient/milk" style="background-color: transparent; border: 0px; box-sizing: border-box; color: #484848; display: block; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-decoration-line: none; transition: all 0.1s ease-in-out; vertical-align: baseline;" title="View the Milk ingredient page">1½ pints (850 ml) full-cream milk</a></div>
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<a href="http://www.deliaonline.com/ingredient/butter" style="background-color: transparent; border: 0px; box-sizing: border-box; color: #484848; display: block; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-decoration-line: none; transition: all 0.1s ease-in-out; vertical-align: baseline;" title="View the Butter ingredient page">½ oz (10 g) butter</a></div>
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<a href="http://www.deliaonline.com/ingredient/cream" style="background-color: transparent; border: 0px; box-sizing: border-box; color: #484848; display: block; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-decoration-line: none; transition: all 0.1s ease-in-out; vertical-align: baseline;" title="View the Cream ingredient page">5 fl oz (150 ml) whipping cream</a></div>
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<a href="http://www.deliaonline.com/ingredient/lemons" style="background-color: transparent; border: 0px; box-sizing: border-box; color: #484848; display: block; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-decoration-line: none; transition: all 0.1s ease-in-out; vertical-align: baseline;" title="View the Lemons ingredient page">4 inch (10 cm) strip lemon zest</a></div>
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<a href="http://www.deliaonline.com/ingredient/vanilla-extract" style="background-color: transparent; border: 0px; box-sizing: border-box; color: #484848; display: block; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-decoration-line: none; transition: all 0.1s ease-in-out; vertical-align: baseline;" title="View the Vanilla extract ingredient page">3 drops pure vanilla extract</a></div>
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<a href="http://www.deliaonline.com/ingredient/nutmeg-and-mace" style="background-color: transparent; border: 0px; box-sizing: border-box; color: #ac9273; display: block; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline-offset: -2px; outline: -webkit-focus-ring-color auto 5px; padding: 0px; position: relative; text-decoration-line: none; transition: all 0.1s ease-in-out; vertical-align: baseline;" title="View the Nutmeg and mace ingredient page">¼ whole nutmeg, freshly grated</a></div>
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<a href="http://www.deliaonline.com/ingredient/eggs" style="background-color: transparent; border: 0px; box-sizing: border-box; color: #484848; display: block; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-decoration-line: none; transition: all 0.1s ease-in-out; vertical-align: baseline;" title="View the Eggs ingredient page">1 large egg yolk</a></div>
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For the gooseberry and elderflower puree:</div>
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<div class="content" itemprop="recipeIngredient" style="border: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; width: 280.328px;">
<a href="http://www.deliaonline.com/ingredient/gooseberries" style="background-color: transparent; border: 0px; box-sizing: border-box; color: #484848; display: block; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-decoration-line: none; transition: all 0.1s ease-in-out; vertical-align: baseline;" title="View the Gooseberries ingredient page">12 oz (350 g) gooseberries</a></div>
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<div class="content" itemprop="recipeIngredient" style="border: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; width: 280.328px;">
<a href="http://www.deliaonline.com/ingredient/sugars-and-syrups" style="background-color: transparent; border: 0px; box-sizing: border-box; color: #484848; display: block; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-decoration-line: none; transition: all 0.1s ease-in-out; vertical-align: baseline;" title="View the Sugars and syrups ingredient page">2 oz (50 g) caster sugar</a></div>
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<div class="entity entity-field-collection-item field-collection-item-field-ingredients clearfix" style="border: 0px; box-sizing: border-box; float: left; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; width: 280.328px;">
<div class="content" itemprop="recipeIngredient" style="border: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; width: 280.328px;">
<a href="http://www.deliaonline.com/ingredient/elderflowers" style="background-color: transparent; border: 0px; box-sizing: border-box; color: #484848; display: block; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-decoration-line: none; transition: all 0.1s ease-in-out; vertical-align: baseline;" title="View the Elderflowers ingredient page">2 tablespoons elderflower cordial</a></div>
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To garnish: sprigs of mint</div>
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You will also need 6 3" buttered Ramekins<br />
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METHOD</h2>
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First pour the milk into a saucepan and add the sugar, nutmeg and lemon zest. Stir and bring everything up to simmering point, then add the rice, giving it several good stirs.</div>
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Then turn the heat down to its very lowest setting, put a lid on and leave it for about 40-50 minutes, giving it a stir every now and again. If you heat is not low enough you may need to use a heat diffuser.</div>
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What you need to end up with is a mixture where most of the liquid has been absorbed.</div>
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About 10 minutes before the end of the cooking time, measure the cream into a jug and whisk the gelatine into it to soak.</div>
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Then, when the rice is ready, pour the cream and gelatine mixture into it, followed by the egg yolk, butter and vanilla extract, and stir to mix everything very thoroughly, still keeping the heat very low. When it is all heated through – after about 2 minutes – remove from the heat and pour the mixture into the ramekins.</div>
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Leave them to cool completely, then cover with clingfilm and chill till needed.</div>
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To make the gooseberry and elderflower purée, simply place the gooseberries and sugar in a saucepan over a very gentle heat. Cover with a lid and allow the gooseberries to come up to simmering point to release their juices.</div>
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Cook for 5-6 minutes or until the skins are soft.</div>
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Then put the whole lot into a blender and whiz to a purée, or else press through a nylon sieve. When cool, stir in the cordial, then cover and chill till needed. </div>
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To turn out the rice creams, slide a small palette knife round the edges and ease away from the sides using your finger. Invert on to small serving plates by giving a hefty shake. </div>
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Serve with gooseberry and elderflower purée poured over, and garnish with sprigs of mint.</div>
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<a href="https://4.bp.blogspot.com/-B7_EkS2z3vs/WMkJnSKqIMI/AAAAAAAAhBs/OEOj9R-VLxs2rWEhy_QhjZBq87UeNT8BACLcB/s1600/1-Italian%2BRice%2Bcreams%2Bwith%2Bgooseberry%2B%2526%2Belderflower%2Bsauce%2B029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-B7_EkS2z3vs/WMkJnSKqIMI/AAAAAAAAhBs/OEOj9R-VLxs2rWEhy_QhjZBq87UeNT8BACLcB/s640/1-Italian%2BRice%2Bcreams%2Bwith%2Bgooseberry%2B%2526%2Belderflower%2Bsauce%2B029.JPG" width="480" /></a></div>
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Anonymoushttp://www.blogger.com/profile/03289181630335913561noreply@blogger.com1tag:blogger.com,1999:blog-6604940462161310618.post-37569640637551255372017-03-14T17:00:00.000+00:002017-03-14T17:03:35.697+00:00Chocolate Bars with Caramel, Cherries & Hazelnuts<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://3.bp.blogspot.com/-4lCUe3ih6kM/Vu1m8OUPeGI/AAAAAAAAgks/drjy72JXg1o5Tnu2vUzaUpyyM0bL9XibQ/s1600/1-013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="564" src="https://3.bp.blogspot.com/-4lCUe3ih6kM/Vu1m8OUPeGI/AAAAAAAAgks/drjy72JXg1o5Tnu2vUzaUpyyM0bL9XibQ/s640/1-013.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Chocolate Bars with Caramel, Cherries & Hazelnuts</span> </td></tr>
</tbody></table>
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">This is such an unbelievably moreish recipe. I'd suggest if you attempt to make it to box half of it up and place in the freezer as you'll not be able to leave it alone if it's at hand</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;" />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">I used a 9"x9" 23cmx23cm deepish baking tray </span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">you could use a Swiss roll tray 8x12" but the bars will be thinner</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">Oil & line the trays with some parchment paper</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">Set the oven to 160c/325f/gas 3</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">The Recipe will make around 32 bars</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;"><br /></span>
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">if you prefer to measure your ingredients rather than weigh them here is a detailed <a href="http://ladifferencecatering.blogspot.co.uk/2016/05/cooking-conversions.html">Conversion Chart</a></span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">The chocolate cake base </span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">8oz/225g plain flour</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">2oz /50g good quality cocoa powder (sieve these two together)</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">7oz butter or margarine</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">2 beaten eggs</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">11oz/300g caster sugar</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">melt the butter in a saucepan, add the sugar and mix to disolve. remove from the heat</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">Stir in the cocoa & flour add the eggs mix well.</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">Pour into the prepared tray, even out and bake for around 20 mins until it's firm to the touch. Leave to cool while you make the caramel.</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">The Caramel Centre</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">a tin of condensed milk 397g</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">3oz/75g caster sugar</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">4oz /125g butter</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">2tbsp golden syrup </span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">3oz/75g roasted hazelnuts,( if you don't like cherries just use 6 oz hazelnuts)</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">3oz/75g glace cherries or perhaps raisins, dried cranberries or what ever you have</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;" />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">Melt the butter, condensed milk, sugar & syrup over a low heat, bring to a slow boil & keep stirring it on & off for around 10 minutes or so. Just watch it like a hawk or it could burn. It should be a lovely golden brown colour. Add the hazelnuts & cherries and pour onto the cooled cake.</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">For the Chocolate top</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">2oz/50g butter</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">7oz/200g good quality dark chocolate broken into small pieces</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">Pour boiling water into the bottom of a saucepan</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">Put the chocolate & butter into a bowl</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">Place on the top of the boiling water. </span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">Stir occasionally until they are both well combined and of a runny consistency</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 10.56px; font-style: italic; line-height: 14.784px; text-align: center;">When the cake is completely cooled pour over the chocolate. Leave to cool until set. This is best done in a fridge for an hour or so. Cut into squares or bars. This will freeze brillantly or keep it for around a week in a tupperware box in the fridge</span><br />
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Anonymoushttp://www.blogger.com/profile/03289181630335913561noreply@blogger.com19tag:blogger.com,1999:blog-6604940462161310618.post-19706550274662579742017-02-27T08:26:00.000+00:002017-02-27T09:42:41.350+00:00Crumpets<div class="clearfix" style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 12px; zoom: 1;">
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<b><i>Crumpets for Tea</i></b></div>
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So, very easy you won't want to buy another one</div>
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This recipe will make 20 crumpets</div>
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Equipment:- you'll need 4 x 7cm metal ring moulds or pastry cutters</div>
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a griddle or heavy non stick frying pan</div>
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Ingredients:-</div>
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175g / 12oz ( 3 cups) plain (all purpose flour)</div>
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<span style="font-family: inherit;">half tsp caster sugar</span></div>
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half tsp salt</div>
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1 tsp fast acting dried yeast</div>
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300ml / half a pint of tepid water (1¼cups)<br />
<span style="font-family: inherit;">300ml/ half a pint of tepid milk (1¼ cups)</span></div>
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<span style="font-family: inherit;">sunflower oil for greasing the rings</span></div>
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<span style="font-family: inherit;">put the flour, sugar, salt & dried yeast into a large bowl and mix well together</span></div>
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Make a well in the centre of the bowl and pour both liquids into it.</div>
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Bring the flour in from the sides and mix until a smooth batter is formed</div>
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Cover with cling & leave in a warm place for around 45mins to 1 hour. You should see bubbles rising on the top of the batter.</div>
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Beat well for two minutes.></div>
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put the griddle/frying pan on a moderate flame.</div>
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Grease the ring moulds and place in the pan to heat through.</div>
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Pour approximately 3/4 of an inch/2cms of the batter into each mould</div>
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Cook for around 5-7 mins, the tops should have crumpet type holes in it and it should be almost dry to the touch.</div>
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Turn them over, push the crumpet down in the ring so it makes contact with the pan. Cook on for around a minute until the crumpet starts to brown.</div>
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Transfer to a cooling rack.</div>
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Repeat for the next batch making sure you grease the moulds each time.</div>
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Toast as needed serve hot with lashings of butter, you can add jam, Marmite</div>
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lemon curd or poached eggs.</div>
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These will freeze really well. Just take out the crumpets and toast from frozen. </div>
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Anonymoushttp://www.blogger.com/profile/03289181630335913561noreply@blogger.com3tag:blogger.com,1999:blog-6604940462161310618.post-11427867842062493652017-02-22T18:25:00.002+00:002017-04-26T17:26:16.697+01:00Shepherd's Pie made with Lamb /Cottage Pie made with Beef<div class="_4-u3 _5cla" style="border-top-left-radius: 3px; border-top-right-radius: 3px; border-top: none; font-family: inherit; font-size: 12px; padding: 16px;">
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Comfort food at it's very best. The good old British classic, savoury mince-meat, topped with creamy mashed potatoes. We usually serve this dish with either pickled beetroot or pickled red cabbage. </div>
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All the pies use the same ingredients except for the stock.</div>
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<span style="font-family: inherit;">If you haven't got homemade stock then just choose the appropriate stock cube to make around half a pint </span></div>
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This recipe will produce 4 good helpings</div>
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>.</div>
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1lb good quality lea<span style="font-family: inherit;">n mince either lamb or beef</span></div>
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2 large onions finely diced</div>
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2 cloves garlic minced</div>
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3 medium carrots diced ( you could also add some peas towards to end of cooking)</div>
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2 celery sticks diced</div>
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1 bay leaf</div>
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1 stock cube (see above)</div>
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1 tbsp Worcester sauce.</div>
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1 tbsp tomato puree</div>
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Salt & black pepper to season</div>
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cornflour to thicken to a rich but not too thick filling</div>
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for the mash:-</div>
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2lb good mashing potatoes eg King Edwards</div>
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1 beaten egg</div>
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Salt & pepper</div>
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Hot milk to bind</div>
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you can add some chopped chives or spring onions to before topping the pie.</div>
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Place the mince in a hot frying pan with a small amount of oil</div>
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Brown well, put aside</div>
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reduce the heat add the onions & celery & sweat down.</div>
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Transfer to a saucepan.</div>
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Add the carrots & stock, tomato puree & bayleaf & bring to the boil</div>
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Reduce the heat & simmer for around an hour.</div>
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Add the Worcester sauce, check the seasoning.</div>
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Add a little cornflour mixed with water, the sauce should be rich but not at all runny or thick. </div>
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Remove the bay leaf.</div>
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The mash. I usually make this first and leave to cool so that I can pipe it but don't bother if you'd prefer to pile it on top of the mince and just fork it over. </div>
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chop the potatoes into chunks</div>
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cover with salted water.</div>
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Boil until soft (around 15 -20 mins)</div>
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Mash with plenty of butter, add a little milk or cream & beat until light but thick & smooth (you must do this by hand & not in a machine as it will turn into a horrible slop)</div>
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Add the beaten egg & beat again</div>
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You can add some chopped chives now.</div>
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Check the seasoning.</div>
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Place the cooked mince into a deep dish approx 12" x 6" or something similar</div>
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Top with potatoes by placing equal spoonfuls around the dish then fork together or pipe the potatoes as I did.</div>
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Hot oven 200C / 425F for around 30 mins or until the top is lovely & golden and the filling bubbling hot.</div>
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Serve with pickled red cabbage, pickled beetroot & HP sauce </div>
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Anonymoushttp://www.blogger.com/profile/03289181630335913561noreply@blogger.com11tag:blogger.com,1999:blog-6604940462161310618.post-53894667579875946312017-02-01T17:20:00.000+00:002017-02-23T17:06:06.154+00:00Orange Polenta Cake Gluten and Dairy Free<div class="separator" style="clear: both; text-align: center;">
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<i>What better a way to spend a rainy afternoon than to do a spot of baking. What to bake was the question. I had a few oranges in the fruit bowl and noticed a packet of polenta in the cupboard so the idea was set and an Orange & Polenta cake was on the cards.</i><br />
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<i>This is the most easiest of recipes as you will see later. The longest part is waiting for the oranges to soften and cool then it's downhill all the way. The batter is made by just simply mixing all the ingredients together which I then poured into the tin and baked. Don't worry as the batter is very liquid but it bakes perfectly. The lush soaking syrup can be made whilst the cake is baking.</i><br />
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<i>The cake has a wonderful texture, a delightful little grainy bite but oh so moist and intensely orangey.</i><br />
<i>Grand Marnier is an optional addition but makes it fabulous for a dinner party dessert especially if served warm with Thick Creamy Greek Yoghurt, whipped cream or Mascapone </i><br />
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<i>The Cake Ingredients:-</i><br />
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<i>150 gms Polenta</i><br />
<i>150 gms Ground Almonds</i><br />
<i>250 gms Caster Sugar </i><br />
<i>2 large oranges</i><br />
<i>6 large eggs</i><br />
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<i>The Soaking Syrup :-</i><br />
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<i>100 gms Caster sugar</i><br />
<i>100 ml water</i><br />
<i>2 large oranges</i><br />
<i>an optional 2-3 tbsps Grand Marnier </i><br />
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<i>You will need to grease and line a 21 cm / 8½ inch baking tin </i><br />
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<i>Method:-</i><br />
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<i>Add 2 oranges to a pan of water, bring to the boil and simmer until the skins are soft (approximately 30-40 minutes)</i><br />
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<i>Drain off the water, leave to cool slightly, remove any seeds then blitz until a paste is formed</i><br />
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<i>Leave to cool </i></div>
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<i>Add all the other cake ingredients to a mixing bowl along with the pulped orange and mix well together</i></div>
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<i>Pour into the prepared baking tin. The batter is fairly runny but don't worry.</i><br />
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<i>Bake in a pre-heated oven 180C / 160c for a fan oven Gas mark 4 ( US 350 F)</i><br />
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<i>Mine took exactly an hour in my fan oven set to 160c /350F but check with a skewer after 45/50 minutes. If it comes out clean then it's baked through. Leave to cool for 10 minutes or so. Skewer the cake all over the top ready for the soaking syrup.</i><br />
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<i>Whilst the cake is baking make to soaking syrup. Add the remaining sugar and 100 ml water to a pan bring to the boil and simmer uncovered for 10 minutes. Add the orange zest & juice from one orange and thinly slice the remaining orange and add to the pan. At this stage you can add the optional Grand Marnier. Continue simmering for just a few minutes. Until the orange slices are softened but not falling apart.</i><br />
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<i>Carefully remove the cake from the baking tin taking off the baking parchment before placing on your serving dish</i></div>
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<i>Spoon over the syrup, (there's quite a lot but the cake will soak it up) and arrange the orange slices around the cake.</i></div>
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<i>Just before serving sprinkle with a little icing sugar</i></div>
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<i>I served mine whilst still warm with a dollop of delicious thick Green Yoghurt but it would be perfect with whipped cream or mascarpone cheese </i></div>
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<i><br /></i>Anonymoushttp://www.blogger.com/profile/03289181630335913561noreply@blogger.com13tag:blogger.com,1999:blog-6604940462161310618.post-84155588820678840642016-11-16T08:22:00.000+00:002016-11-16T08:22:34.346+00:00Darkest Chocolate Brownie Cookies <br />
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Darkest Chocolate Brownie Cookies</h2>
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This is such a great recipe. The quantities sound large but it makes lots, you roll the dough up into a log and just cut & cook them as needed. The dough keeps well in the fridge for 4 days or just freeze it till you need it.<br />
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You will need a parchment lined oven tray. Cook in batches of no more than 6 or 7 per tray as they spread whilst baking.<br />
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Ingredients to make approximately 30 cookies<br />
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If you prefer to measure your ingredients in cups & spoons then here's a <a href="http://ladifferencecatering.blogspot.co.uk/2015/03/easy-conversion-chart.html">Detailed Conversion Chart</a><br />
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10oz/300 gms good quality 70% solids dark chocolate, broken into smallish pieces *see below for additional chocolate<br />
7½oz/200gms soft brown sugar (I used dark)<br />
7½oz/200gms caster (superfine) sugar<br />
1 large egg beaten<br />
6½oz/225gms soft salted butter<br />
2tsps vanilla extract<br />
10oz/300gms plain flour<br />
2tsps baking powder<br />
4oz/125gms Cocoa (not drinking chocolate)<br />
1 tbsp Black treacle (molasses if your in the US)<br />
approx 4oz/100g melted dark chocolate for the drizzle<br />
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Method<br />
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Melt 5oz/150gms of the chocolate in a bowl over a pan of gently simmering water. Cool slightly<br />
In a bowl beat the sugar & butter together until light & creamy<br />
beat in the egg, vanilla and treacle and the melted chocolate<br />
Sieve together the flour, cocoa powder and baking powder.<br />
Add this along with the remaining 150gms/5oz of broken chocolate to the wet ingredients.<br />
Mix well together.<br />
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Place a large sheet of parchment paper onto your work surface<br />
Place the dough (which will be very sticky at this stage) in the centre shape and roll up into a long sausage around 15" long<br />
Screw the ends up and place in the fridge for at least an hour or so to firm up.<br />
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When you're ready to bake them heat the oven to 190c/375f/gas5<br />
With a sharp knife (dipped in hot water) cut the dough into approx ½"/ 1 cm rounds<br />
Spread well apart on the baking sheet...remember no more than 6/7 to each oven tray<br />
Bake for exactly 10 minutes<br />
Leave to cool on the tray for around 10 minutes or so<br />
Remove & finish cooling on a cooling rack<br />
When completely cold drizzle over some melted chocolate<br />
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Now hide them from the kids<br />
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Remember the dough can be refrigerated for 4 days or frozen until required<br />
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Anonymoushttp://www.blogger.com/profile/03289181630335913561noreply@blogger.com2tag:blogger.com,1999:blog-6604940462161310618.post-83284996119611873822016-11-15T08:12:00.001+00:002016-11-15T08:12:55.379+00:00Olive and Cheese Scone Tray Bake (Mary Berry)<br />
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Olive & Cheese Scone Tray Bake (Mary Berry)</h2>
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1lb/ 450g self raising flour</div>
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2 tsp baking powder</div>
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1 tsp salt</div>
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4oz/100g butter</div>
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7oz 200g strong cheddar grated</div>
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4oz/100g black olives pitted & chopped</div>
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2 eggs beaten</div>
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milk enough to make 10fl oz 300ml when mixed into the beaten egg</div>
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1 oz /25g grated parmesan</div>
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1 also added half a teaspoon of dried oregano although this isn't in the recipe. It just adds more depth to the flavour.</div>
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preheat the oven to 230c/450F/gas8</div>
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grease a 12x9 roasting tin (30x23cms)</div>
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Put the salt, flour & baking powder along withb the butter into a large bowl</div>
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Using the fingertips rub in the butter until it forms fine crumbs.</div>
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Add the cheese and olives.</div>
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Stir in.</div>
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Make a well in the centre, add the beaten egg & milk and mix to a soft dough.</div>
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Very lightly knead it together and roll out on a floured surface to the size that will fit the tin.</div>
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Mark it into 12 squares and brush the top over with a little milk</div>
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Bake for around 15 mins</div>
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Sprinkle over the parmesan and bake on for another 5.</div>
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It should be well risen golden brown by then.</div>
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Cool and use as required.</div>
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<span class="photo " style="font-family: inherit; padding: 0px;"><img alt="Olive & cheese scone tray bake" class="photo_img img" src="https://scontent.fman2-2.fna.fbcdn.net/v/t1.0-9/s720x720/424404_289202274468029_2000790774_n.jpg?oh=f91c65f93f7847718d1eb40bb5b08e5f&oe=58C42066" style="border: 0px; margin: 0px; max-width: 100%; padding: 0px;" title="Olive & cheese scone tray bake" /><span class="caption" style="border: 0px; color: #333333; font-family: inherit; font-size: 9px; line-height: 12px; padding: 2px 0px 0px;">Olive & cheese scone tray bake</span></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/03289181630335913561noreply@blogger.com2tag:blogger.com,1999:blog-6604940462161310618.post-80587016610079612142016-11-14T09:33:00.001+00:002016-11-15T08:17:19.251+00:00Scones .. my collection both sweet and savoury<br />
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<a href="http://4.bp.blogspot.com/-DNM4t9TTHwo/Vmr-mPejcII/AAAAAAAAgWQ/K8CTGRSkwIM/s1600/1-012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="612" src="https://4.bp.blogspot.com/-DNM4t9TTHwo/Vmr-mPejcII/AAAAAAAAgWQ/K8CTGRSkwIM/s640/1-012.JPG" width="640" /></a></div>
Find the recipe here <a href="http://ladifferencecatering.blogspot.co.uk/2012/03/blueberry-yoghurt-scones-with-lemon.html">Blueberry and Yoghurt Scones with Homemade Lemon Curd</a><br />
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Definite staple for us Brits. Great to serve for Afternoon Tea....I like mine toasted the following day for breakfast....yum</div>
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This recipe is for plain sweet scones....you can add dried fruit or a few blueberries. As you progress you can devise so many variations of your own.</div>
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I have savoury recipes for cheese scones & olive scone bake if you need them....let me know. </div>
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Here's a few rules that will make all the difference to your scones</div>
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Invest in some good scales.... accurate weighing makes all the difference when baking</div>
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Work quickly, lightly and not at all heavy handed</div>
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Flour..... Use fresh good quality self raising flour....I use Homepride....I can't tell you what a difference it makes</div>
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Old SR flour loses it's raising power. so you're just wasting money if you use it. Think of all the other ingredients you're wasting too.</div>
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Make sure your Baking Powder is well in date. Throw it in the bin otherwise....it doesn't work at all well when stale. Also don't use too much it's counter effective.</div>
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I use cold unsalted butter cut down into cubes so it's easy to rub in. You can use margarine but the flavour won't be there.</div>
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I like to use Buttermilk to bind them together. If you haven't got any then sour milk makes wonderful scones, this is what my mother always used. You can sour milk by leaving it out for a while to get to room temperature and adding a good squeeze of lemon juice. When it starts to curdle it's good to go.</div>
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Use a plain not fluted cutter & dip your cutter into flour before each cut....seems to make them rise better</div>
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Glaze just the top, not the sides...glazing the sides stops them rising</div>
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Heat the tray you're going to use in the oven until the oven reaches the required temperature ....arrange the unbaked scones on and quickly place in back in the oven</div>
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Basic recipe:- to make 8-10 scones</div>
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you will need a greased baking tray....heated as explained above</div>
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a 5cm plain round cutter </div>
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12oz - 375 gms Self Raising Flour......see above</div>
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1 level tsp Baking Powder ditto</div>
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pinch of salt</div>
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3 tbps caster (superfine) sugar</div>
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3oz-90gms unsalted butter</div>
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approx 6 fluid oz /175 Buttermilk /Soured milk ( may take more or a little less depending on the flour absorbancy</div>
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a little beaten egg to glaze</div>
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add a handful of dried fruit eg. sultanas or raisins but this is optional</div>
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Method</div>
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Heat the oven to 220c/425f/gas mark 7</div>
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Sift the flour, baking powder & salt into a large mixing bowl</div>
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rub in the cubed butter until it forms a breadcrumb texture</div>
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Add the sugar and mix through</div>
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Make a well in the centre and add almost all the buttermilk, mix together quickly with the blade of a knife</div>
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The mix should be quite sticky initally. Add a little more buttermilk if the dough is dry</div>
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Lightly bring together to form a ball</div>
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Do not overwork the dough at any stage !!!!!!! </div>
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Dredge your worksurface with flour.</div>
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Turn out the dough</div>
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Lightly roll it out, you can even lightly press it with hands to approximately 1½"/4cms thick</div>
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Cut into rounds....you'll probably only get 4 or 5 at this stage</div>
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Quickly and gently reform the dough and cut some more</div>
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Brush with beaten egg</div>
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Remove the hot baking tray from the oven and quickly arrange to scones on it</div>
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Bake for around 10 minutes 220c/425f/gas mark 7</div>
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They should be golden and firm to the touch but with a little give.</div>
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Remove from the tray straight away and place on a wire rack to cool</div>
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Ideally serve while still warm. </div>
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Perfect with jam & clotted/whipped cream</div>
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or as I've used here thick Greek Yoghurt</div>
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Cornish style......cream on top.......Devon Style jam on top......you choose</div>
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see below for more ideas....some are taken from my other page <br />
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<a href="http://3.bp.blogspot.com/-lVxo3l53BtY/Vmr_VWe8jTI/AAAAAAAAgWY/TRjlbdZGxKg/s1600/1-cheese%2B%2526%2Bwalnut%2Bscones%2B001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://3.bp.blogspot.com/-lVxo3l53BtY/Vmr_VWe8jTI/AAAAAAAAgWY/TRjlbdZGxKg/s640/1-cheese%2B%2526%2Bwalnut%2Bscones%2B001.JPG" width="640" /></a></div>
Cheese & Walnut Scones find the recipe here <a href="http://ladifferencecatering.blogspot.co.uk/2013/03/cheese-walnut-scones.html">Cheese & walnut scones</a><br />
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Banana & Toffee<br />
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Sultana Scones find the recipe here <a href="http://ladifferencecatering.blogspot.co.uk/2013/04/sultana-scones.html">Sultana Scones</a> </div>
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Get the Recipe Here <a href="http://ladifferencecatering.blogspot.co.uk/2016/11/olive-and-cheese-scone-tray-bake-mary.html">Olive and Cheese Tray Bake</a><br />
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Cheese & Chutney <a href="https://4.bp.blogspot.com/-q68KLw0kq30/WCmEPPUqXaI/AAAAAAAAg6g/e_4HMsgPbngQv9cXHH7Oz56x2F92SU3BQCLcB/s1600/1-cheese%2B%2526%2Bchutney%2Bscones%2B023-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-q68KLw0kq30/WCmEPPUqXaI/AAAAAAAAg6g/e_4HMsgPbngQv9cXHH7Oz56x2F92SU3BQCLcB/s320/1-cheese%2B%2526%2Bchutney%2Bscones%2B023-002.JPG" width="289" /></a></div>
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Courtesy of Jo's Blue Aga<br />
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Chicken Cobbler Ring...find the recipe here <a href="http://ladifferencecatering.blogspot.co.uk/2013/04/scone-cobbler-ring.html">Chicken Cobbler Ring </a><br />
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Find the recipe here <a href="http://ladifferencecatering.blogspot.co.uk/2012/08/caramelised-balsamic-red-onion.html">Caramelised Red Onion & Courgette Polenta Scone Bake</a></div>
Anonymoushttp://www.blogger.com/profile/03289181630335913561noreply@blogger.com0tag:blogger.com,1999:blog-6604940462161310618.post-68155198148994129422016-11-07T09:26:00.002+00:002016-11-07T09:28:53.525+00:00Blue Cheese and Broccoli Mini Quiches with Walnut Pastry<div class="clearfix" style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; zoom: 1;">
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Blue Cheese (Stilton) & Broccoli Mini Quiches with Walnut & Cheese Pastry</h2>
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These are great make ahead and freeze mini-quiches. I usually make a huge batch of about 100 or more and pack tightly into boxes of 24 ready for any occasion. Especially good for drinks parties and the perfect combination of ingredients for that Thanksgiving and Christmas get-togethers. </div>
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Just use whatever blue cheese you like best... I used Stilton or if you're not a blue-cheese fan then a strong cheddar will do nicely. You could also buy a block of shortcrust pastry if you're in a hurry but remember to use the all butter kind...I really prefer it for texture and flavour. </div>
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For the pastry. </div>
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3oz / 75g self raising flour</div>
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3oz / 75g wholewheat flour you can use just 6oz of plain flour if you don't have any wholewheat</div>
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pinch of salt</div>
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half teaspoon of dry mustard powder (optional)</div>
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(sieve these ingredients together in a bowl)</div>
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3oz/ 75g butter</div>
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2oz/ 50 g grated cheddar</div>
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Rub the fat into the flour then add</div>
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1oz /25g walnuts finely chopped</div>
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Bind with enough cold water to make a pliable dough.</div>
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refrigerate for half an hour.</div>
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The Filling.</div>
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1 head of broccoli stalk removed and cut into small pieces then blanched</div>
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3 eggs</div>
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half a pint of double cream</div>
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6 oz Stilton or another blue cheese of your choice.</div>
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1 onion finely diced and sauteed in a little butter</div>
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seasoning</div>
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grated nutmeg</div>
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Put the Stilton or whatever Blue Cheese you prefer, cream, eggs, sauteed onion into a food processor & blitz until it starts to thicken. Season to taste.</div>
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Roll out the pastry thinly & use to line around 24 - 36 well greased mini muffin cases. use a cutter large enough so that the pastry comes up to the top of the holes in the muffin tray</div>
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Place some blanched broccoli into each case.</div>
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Spoon over the cheese mixture taking care not to overfill.</div>
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Give the trays a sharp rap on the table to settle the mixture and add a little more filling if needed.</div>
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Grate over some nutmeg</div>
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Bake at 180c for around 15 mins or until lovely & golden . Just test to make sure the underneath of the pastry is cooked through. </div>
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remove onto a cooling rack after around 3 mins .</div>
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Anonymoushttp://www.blogger.com/profile/03289181630335913561noreply@blogger.com1tag:blogger.com,1999:blog-6604940462161310618.post-27706001002310472742016-11-03T10:31:00.000+00:002016-11-04T10:24:54.990+00:00Cashew Nut Chicken Fillets (Oven Baked)<div class="separator" style="clear: both; text-align: center;">
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I'm a real nut lover and I think that Cashews could be my favourites. I use them such a lot especially when I cook a Chinese & Indian Meals. I like to buy a big bag of raw cashews when I visit the Chinese Supermarket. They're great roasted in the oven with chilli and maple syrup for a drinks party, or dry fried in a frying pan for a few minutes to ready to add to stir fries, curries and Moroccan cous cous. <br />
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Here I have added them to this lovely crunchy coating for chicken fillets which are then baked in the oven for around 25 mins. Fabulous served hot or cold and would be great for a packed lunch or picnic. We enjoyed a couple of left over pieces served up in a tortilla wrap with salad for lunch the following day.<br />
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I served this with a simple minted yoghurt with a little red chilli added but I'm sure the kids would enjoy it more with a dollop of tomato ketchup .<br />
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Heat the oven to 200c/400f/gas 6<br />
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The ingredients will serve 4 <br />
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4 chicken fillets cut in half lenghthwise to make 8 pieces in total<br />
4 oz raw cashew nuts (if you can't find them use roasted & salted but omit the salt from the recipe)<br />
2 slices of yesterday's bread ( made into breadcrumbs)<br />
1 spring onion roughly chopped including all the green part<br />
1 tbsp chopped coriander or parsley if preferred<br />
1 tsp cumin powder<br />
1 tsp fresh ground pepper<br />
1 tsp sea salt<br />
2 tbsp olive oil<br />
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flour, spread onto a plate<br />
2 eggs beat and place onto a plate<br />
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Squeeze of lemon to finish<br />
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Method:<br />
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To make the coating just whizz everything (except the chicken & cashews) in a food processor until well blended then add the nuts & the oil and lightly blitz to break up the nuts slightly. Place on a plate & leave to one side while you prepare the chicken.<br />
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Line 3 plates up, 1st with the flour, then the beaten eggs then the crumb coating<br />
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Dip the chicken into the flour, then the egg, then finally roll into the cashew nut mixture making sure it's well coated<br />
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Place each piece onto a large baking tray<br />
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Bake in a hot oven 200c/400f/gas6 for around 20 mins ( check after 15) until cooked through and golden brown.<br />
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Serve hot or cold with a squeeze of lemon sprinkled over <br />
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<br />Anonymoushttp://www.blogger.com/profile/03289181630335913561noreply@blogger.com3tag:blogger.com,1999:blog-6604940462161310618.post-88811568639710149202016-10-02T15:06:00.003+01:002016-10-02T15:12:54.420+01:00Raspberry Ricotta Almond Cake Gluten-Free<div class="separator" style="clear: both; text-align: center;">
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<i style="font-family: Georgia, "Times New Roman", serif;">I've just picked almost the last of my Autumn Fruiting Raspberries. You know, I think I prefer them to the summer varieties, these were smaller but with a wonderful intensely raspberry flavour. My father-in-law is wheat intolerant and just loves desserts so I always like to make him a special cake when he comes to tea... we have a slice each and then he takes the rest home ... usually with a big smile of his face as I wrap it up for him.</i><br />
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<i style="font-family: Georgia, "Times New Roman", serif;">You're just going to love this cake, tangy raspberries along with the almonds and the creaminess of Ricotta .. just the perfect afternoon tea treat or a great dessert . </i><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>This recipe is based on my Gluten-Free <a href="http://ladifferencecatering.blogspot.co.uk/2015/04/lemon-almond-ricotta-cake-gluten-free.html">Lemon Ricotta Cake</a> which I have halved the ingredients to make a smaller 7"/18cm rather than the larger 11"/28cm that it makes. I've also tweaked the flavourings as you will see.</i></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>So, you need to grease and line a 7"/18cm loose-bottomed tin with parchment paper.</i></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Set the oven to 160C/ 300F</i></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>I always weigh my ingredients for accuracy but if you prefer to measure them then here's a great <a href="http://ladifferencecatering.blogspot.co.uk/search?q=conversion+chart">Conversion Chart</a> for you to follow.</i></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Ingredients:-</i></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>175 gms unsalted butter at room temperature</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>200 gms caster sugar (superfine sugar)</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>300 gms ground almonds</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>1 tsp Baking Powder</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>3 large eggs at room temperature</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>125 gms Ricotta Cheese</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>1 tsp Vanilla Extract</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>300 gms Fresh Raspberries</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Icing sugar to dust</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>a little extra sugar to sweeten the sauce to taste </i></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Method:- </i></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>In a large bowl beat together the butter and sugar until light & fluffy</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Add the eggs one at a time and beat in well adding the vanilla with the last egg.</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Mix together the ground almonds & baking powder then add to the butter, sugar & eggs mix and stir through gently to combine</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Split the raspberries into 3 portions</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Gently stir in the first third into the batter ( I used any broken or squishy ones for this) just to distribute them throughout the mix.</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Place the batter into the prepared tin, smoothing on top until level.</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Now gently push your forefinger and place a raspberry in the indention all around the top of the cake ... thus using up the second third of the raspberries</i></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Place into the centre of your pre-heated oven and bake for around 1 hr 20 minutes then check it. It should be golden brown...There should be no wobble in the centre at all as you pull the tin out...if there is continue baking whilst checking every 10 mins. </i></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>It will be ready after a skewer inserted into the centre comes out clean. Mine actually took 1 hour 35 minutes before I was happy with it... but as we know all ovens bake differently and I would hate for you to over or under bake it .</i></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Leave in the tin and place on a cooling rack until just warm</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Carefully turn it out, leaving the paper on and leave to cool completely.</i></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Whilst the cake is baking add the rest of the raspberries to a small pan with a teaspoon or two of sugar and slowly bring to the boil. Leave to cool slightly then pass through a sieve to remove the pips. </i></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Place in a small jug and serve with the cake</i></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Dust the cake with icing sugar and it's ready to serve.</i></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>I also served mine with the rest of ricotta that I had over but it would be fabulous with mascarpone or whipped cream .</i></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span>Anonymoushttp://www.blogger.com/profile/03289181630335913561noreply@blogger.com2tag:blogger.com,1999:blog-6604940462161310618.post-78641351316847894212016-09-12T10:44:00.000+01:002016-09-12T10:46:30.371+01:00Braised Lamb Shanks with Autumn Vegetables<div class="separator" style="clear: both; text-align: center;">
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<i>The nights here in Cheshire are drawing in. I don't like to see the end of summer but at the same time I always look forward to the good wholesome, warming meals of autumn and winter. There's nothing more indulgent to me than a good old lamb casserole especially if I can get hold of some great quality lamb shanks. The ones pictured here are Welsh Lamb, to my mind the very best lamb from anywhere in the world. We're less than an hour away from the Welsh borders so it's also very local.</i><br />
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<i>These shanks were taken from the rear legs so they are really substantial. We had no problem though eating our huge portion as it was mouth-wateringly tender and absolutely delicious. I added carrots, parsnips, celeriac, new potatoes and beans from my plot towards the end of the braising but you can add whatever is seasonal.</i><br />
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<i>This makes a great dinner party or supper dish as once it's all in the pot you can put your feet up and enjoy your guests whilst it's cooking. The bonus of course is that it's a one pot meal so there's very little washing up at the end of the evening.</i><br />
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<i>The Ingredients:- for 4 people</i><br />
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<i>4 lamb shanks</i><br />
<i>2 large onions Chopped into half moon slices </i><br />
<i>4 cloves of garlic crushed</i><br />
<i>½ pt Passata (pulped tomato) bought or homemade </i><br />
<i>2 lamb stock cubes</i><br />
<i>around ½pt hot water </i><br />
<i>1 Tbsp Redcurrant Jelly</i><br />
<i>2 tbsp oil either olive or rapeseed</i><br />
<i>few sprigs of fresh Thyme or ½ tsp dried</i><br />
<i>1 tbsp fresh chopped Rosemary </i><br />
<i>1 tsp fresly ground black pepper</i><br />
<i>1 tsp sea salt ( or to taste)</i><br />
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<i>For the Vegetables I used</i><br />
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<i>2 medium parsnips cut lengthwise into large chips</i><br />
<i>3 large carrots cut into 2" chunks</i><br />
<i>1 medium celeriac cut into 1" dice</i><br />
<i>around 1lb of new potatoes... scrubbed not peeled</i><br />
<i>a good handful or so of green beans</i><br />
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<i>Method:-</i><br />
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<i>Add 1 tbsp of oil to a large frying pan and fry the lamb shanks until browned on all sides.</i><br />
<i>Remove from the pan and place in a large ovenproof dish (that has a lid) I used my cast iron pot.</i><br />
<i>Add the other tbsp of oil to the pan and gently fry the onions until soft & starting to brown</i><br />
<i>Add the garlic and cook on for a few minutes</i><br />
<i>Remove and place into the dish with the lamb shanks</i><br />
<i>Add the red wine to the frying pan and stir up all those meaty, oniony bits left</i><br />
<i>Then add the Passata and stock cubes that have been dissolved in the hot water,</i><br />
<i>the Redcurrant Jelly, Rosemary and Thyme leaves, salt & pepper... stir well together.</i><br />
<i>Now pour everything into the pot with the lamb shanks & onions.</i><br />
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<i>The liquid should come around half way up the lamb shanks...add a little more water if they don't but don't cover the lamb completely or you will be stewing it instead of braising. Place a firm fitting lid on the pot.</i><br />
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<i>Place in the centre of a moderate oven 200C/400F for the first half an hour then turn down to 140C/275F and braise for around 1½ hours.</i><br />
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<i>Remove from the oven and add all the chopped vegetables except the green beans. Return to the oven and cook until the vegetables are tender...probably another hour. Then add the green beans and cook on for 15-20 minutes when it should be ready for serving.</i><br />
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<i>Check the seasoning and adjust according to your taste.</i><br />
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<i>You can thicken the gravy slightly if you prefer it that way by adding 2 teaspoons of cornflour slaked in a little water.</i><br />
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<i>Either serve immediately or this dish is perfect reheated as and when you need it.</i><br />
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Anonymoushttp://www.blogger.com/profile/03289181630335913561noreply@blogger.com3tag:blogger.com,1999:blog-6604940462161310618.post-66502204450205987562016-08-24T18:08:00.000+01:002016-08-25T18:57:09.383+01:00Courgette/Zucchini & Lime Cake with Pistachios<div class="separator" style="clear: both; text-align: center;">
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If you prefer to measure your ingredients rather than weigh them here's a detailed <a href="http://ladifferencecatering.blogspot.co.uk/2015/03/easy-conversion-chart.html">Conversion Chart</a><br />
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<li class="ingredient">2½ oz/ 75g raisins soaked in 2 tbsp Rum or Bacardi for an hour or so</li>
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<li class="ingredient">9 oz/ 250g courgettes/ zucchini (2-3) weighed before grating... I used yellow courgettes but green will do just as well </li>
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<li class="ingredient">3 medium eggs </li>
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<li class="ingredient">4 fl oz/ 125ml veg oil </li>
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<li class="ingredient">5 oz/ 140g caster sugar </li>
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<li class="ingredient">8 oz/ 225g self-raising flour</li>
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<li class="ingredient">the grated zest of 1 lime </li>
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<li class="ingredient">½ tsp cream of tartar</li>
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<li class="ingredient">½ tsp baking powder </li>
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<li class="ingredient">FOR THE FROSTING</li>
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<li class="ingredient">4 oz / 100g cream cheese </li>
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<li class="ingredient">6 to 8oz / 175g/ 225g icing/confectioners sugar, sieved ( you may need more icing sugar depending on the moistness of the cheese and the amount of juice in your lime) </li>
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<li class="ingredient">juice of ½ lime & the zest of a whole lime </li>
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<li class="ingredient">this frosting is best placed in the fridge for an hour or so before attempting to ice your cake with it</li>
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<li class="ingredient">2-3 tablespoons chopped pistachio nuts to top the cake</li>
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<li style="list-style: none;">I've posted this in both Imperial & Metric Weight I have a Conversion chart on my blog if you would like to make this in cups.<a href="http://ladifferencecatering.blogspot.co.uk/2015/03/easy-conversion-chart.html">Detailed Conversion Chart</a> </li>
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Method:- (adaptation of a River Cottage recipe)</div>
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preheat oven 180 deg/350 f. gas 4 <br />
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grease & line the base of a 2lb loaf tin with baking parchment</div>
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If using raisins, put into bowl and cover with a couple of tbsp rum or Bacardi to plump up. Put eggs, oil and sugar in bowl and beat until creamy. Sieve in the flour, cream of tartar and baking powder and continue to beat until combined. Stir in grated zucchini/courgette and add raisins & lime zest. Pour mix a 2lb loaf tin, greased and lined and bake for around 40 minutes or until golden & firm to the touch.. Turn out and let cool completely.</div>
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To make the icing beat cream cheese and in a bowl until smooth, add the sieved icing sugar and then stir in the lime juice & zest, beat well. Leave the frosting in the fridge for at least an hour until it starts to thicken , spread over the top of the loaf . Put cake in fridge for a little to firm up then sprinkle over with the pistachios.</div>
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While researching this recipe I found another fabulous one, where the cake cake batter was split into two sandwich tins and baked. It was then filled with lime curd and then topped with the lime frosting and pistachios. Sounded totally lush to me. </div>
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Anonymoushttp://www.blogger.com/profile/03289181630335913561noreply@blogger.com1tag:blogger.com,1999:blog-6604940462161310618.post-71586265995641430242016-08-21T15:17:00.000+01:002016-08-25T18:57:58.114+01:00Parmesan and Courgette/Zucchini Quiche with Parmesan Pastry and CherryTomatoes<div class="separator" style="clear: both; text-align: center;">
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<b><i> Parmesan and Courgette/Zucchini Quiche with Parmesan Pastry & Baby Tomatoes</i></b><br />
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<b><i>Even though the summer's been cold and wet the courgettes are still producing well at my allotment. This recipe is perfect for the ones that have grown a little too big. I used 2 courgettes for this recipe, both were about 9"/23cms in length. I also had lots of little Sweet 100 tomatoes ready although any cherry tomatoes will do nicely. </i></b><br />
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<b><i>This dish is just gorgeous... if you love cheese as much as I do then it's a real winner. </i></b><br />
<b><i>The pastry is rich crisp and cheesy, so delicious and the filling is just lovely. It's best served warm or at room temperature.. as with most quiches when the flavours have had time to meld together. </i></b><br />
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<b><i>I</i></b><b><i> made Parmesan pastry but feel free to use your own shortcrust pastry recipe or shop bought if you need to. </i></b><br />
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<b><i>The recipe will serve 4 good portions for lunch or 6 quite comfortably for a starter. The recipe should make around 10-12 muffin sized smaller quiches if preferred.</i></b><br />
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<b><i>You will need a deep 9"/ 23cm greased loose bottomed quiche tin ( or just the same size pie dish if you don't want to remove the quiche) Baking Beans & Parchment Paper</i></b><br />
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<b><i>Parmesan Pastry</i></b><br />
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<b><i>40gms/ 1½oz / ½ cup of freshly, finely grated Parmesan Cheese (use Cheddar if you prefer)</i></b><br />
<b><i>225gms/ 7oz/ 1½cups plain flour (all purpose)</i></b><br />
<b><i>150gms/ 5oz / ½cup + 1tbsp cold butter </i></b><br />
<b><i>1 level tsp mustard powder or Cayenne Pepper</i></b><br />
<b><i>1 level tsp Sea salt</i></b><br />
<b><i>1 large egg beaten</i></b><br />
<b><i>(a little ice cold water may be needed if the dough won't come together)</i></b><br />
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<b><i>The Filling</i></b><br />
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<b><i>2 large courgettes mine were 9" 23cms coarsely grated or 4 regular sized ones</i></b><br />
<b><i>1 large onion finely diced</i></b><br />
<b><i>2 large Garlic Cloves minced</i></b><br />
<b><i>1 tbsp Olive Oil</i></b><br />
<b><i>4 Large Eggs </i></b><br />
<b><i>250ml/ 8fl oz /1 cup Whipping/Pouring Cream</i></b><br />
<b><i>100gms/ 3½oz/ 1 cup Freshly grated Parmesan Cheese (save a little for sprinkling the top) use Cheddar if you prefer </i></b><br />
<b><i>A few good grinds of the Black Pepper Mill</i></b><br />
<b><i>1 tsp of Sea Salt</i></b><br />
<b><i>1 tbsp Fresh Thyme leaves or 1 tsp dried thyme</i></b><br />
<b><i>around a dozen cherry tomatoes (optional)</i></b><br />
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<b><i>To make the Pastry</i></b><br />
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<b><i>Sieve the flour, mustard/cayenne & salt into a mixing bowl</i></b><br />
<b><i>Cube the butter into small pieces and add to the flour</i></b><br />
<b><i>Using your fingertips rub the butter into the flour until it resembles fine breadcrumbs</i></b><br />
<b><i>Add the Parmesan to the bowl and combine with the flour & butter "breadcumbs" </i></b><br />
<b><i>Beat the egg</i></b><br />
<b><i>Make a well in the centre of the bowl and place the beaten egg into it</i></b><br />
<b><i>Carefully bring together to make a soft ball of dough</i></b><br />
<b><i>If it doesn't come together add a tiny drop of cold water and try again. Don't add too much at a time..the dough will be ruined if too wet.</i></b><br />
<b><i>Wrap the dough in cling film...flatten it slightly and leave to rest for at least ½ hour or until you need it.</i></b><br />
<b><i>Remove the dough from the fridge and roll out on a floured surface until quite thin </i></b><br />
<b><i>Line your greased tin with it overlapping the edges and tucking the pastry carefully into the corners</i></b><br />
<b><i>Prick over with a fork</i></b><br />
<b><i>Scrumple up the baking parchment and cover with the baking beans</i></b><br />
<b><i>Pop back into the fridge for around 10 mins </i></b><br />
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<b><i>While it's chilling heat up your oven to 220c/ 425f/ gas 7</i></b><br />
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<b><i>When the oven is hot place the pastry case on the centre shelf and bake for around 15 minutes, remove the paper & beans and if the pastry is still not cooked through pop back in until it's lightly brown all over.</i></b><br />
<b><i>Trim off the overlapping edges with a sharp knife ( I always scoff these straight away ...cooks perks)</i></b><br />
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<b><i>Reduce the heat 180c/ 350f /gas 4</i></b><br />
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<b><i>The Filling:</i></b><br />
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<b><i>After grating the Courgettes place them in the middle of a clean Tea Towel and squeeze out as much water as you can.</i></b><br />
<b><i>Add the olive oil to a frying pan on a low heat.</i></b><br />
<b><i>Throw in the onions and fry gently until starting to soften</i></b><br />
<b><i>Add in the garlic and continue to cook until completely soft and translucent but not brown</i></b><br />
<b><i>Beat the eggs in a large bowl, add the cream, Parmesan, Black Pepper & Thyme </i></b><br />
<b><i>Add the onions & garlic and the courgettes</i></b><br />
<b><i>Mix well together and carefully pour the mixture into the pastry case</i></b><br />
<b><i>Sprinkle over the little grated Parmesan that you saved </i></b><br />
<b><i>Cut the tomatoes in half and place around the edge of the quiche </i></b><br />
<b><i>Place the quiche tin onto an oven tray and put onto the centre shelf of the oven</i></b><br />
<b><i>Bake for around 25 minutes..maybe a little more or less but the top should be beautifully golden and the centre set.</i></b><br />
<b><i>Place on a cooling rack...don't be tempted to remove it from the tin until it's relatively cool.</i></b><br />
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<b><i>Serve warm or at room temperature</i></b><br />
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<b><i>I served this with a mixed green salad and a few warm new potatoes </i></b><br />
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<b><i>I hope you enjoy it as much as we did ♥</i></b><br />
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<b><i><br /></i></b>Anonymoushttp://www.blogger.com/profile/03289181630335913561noreply@blogger.com4tag:blogger.com,1999:blog-6604940462161310618.post-73399193036668689782016-08-14T14:42:00.000+01:002016-08-19T14:16:14.001+01:00Courgette/Zucchini Pakoras with minted yoghurt dip<div class="separator" style="clear: both; text-align: center;">
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I always seem to have a glut of Courgettes/Zucchini at this time of the year. I planted up six, two yellow and four green and they are just so prolific that I've been scouting high & low for some new recipes. I'm turning a few into a courgette & blueberry cake later, it's a bit of an experiment but hey ho, if you don't try you'll never know.<br />
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Now I love Indian food and any kind of Pakora is my kind of Pakora. I've grated up around 6 courgettes for this recipe. Every last drop of water needs to be squeezed out of them otherwise a soggy greasy mess will ensue. If you try this yourself then please leave the courgettes to one side even when you think you can't possibly get any more water out. 5 minutes later you'll find you can.<br />
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Okay here we go.<br />
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5/6 medium sized courgettes/zucchini coarsely grated by hand* placed into a sieve and 1 tsp of salt sprinkled over then mixed in. Place over a bowl and leave for a least 1 hour. Rinse under the tap and keep squeezing until absolutely no more water comes out.<br />
4 tbsp Gram (Chick Pea) Flour<br />
1 heaped teaspoon baking powder<br />
2 eggs separated, lightly whisk the whites just before you fold in<br />
1 large red chilli finely chopped you can leave the seeds in if you like it hot<br />
2 tbsp chopped coriander/cilantro (if you don't like coriander I'd recommend half parsley, half mint)<br />
2 spring onions/scallions finely sliced<br />
2 garlic cloves minced<br />
1 tsp Black Onion (Kalongi) seeds (Optional)<br />
1½ tsp salt<br />
2 heaped tsps pre-prepared curry powder (I used Sharwoods medium Madras) or you can make your own favourite blend.<br />
black pepper to taste <br />
around 1½" of sunflower/veg oil place in the bottom of a frying pan/skillet and heated to a medium-high heat<br />
Sea salt flakes to sprinkle when cooked.<br />
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* Grate the courgettes by hand, a processor seems to make them too wet for me<br />
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Place in a sieve over a colander, sprinkle with salt and leave for at least one hour.<br />
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Rinse, then squeeze out every last drop of water<br />
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Add the curry, chilli, spring onion, coriander, seasoning, gram flour & baking powder and the egg yolks, beat the egg whites until stiff but still light and fold in. You should have a thick dropping consistancy, if it's way to thick then just add a drop of fizzy water to help to loosen everything up.<br />
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Heat the oil and test with a little of the mixture. It should bubble up straight away. Don't have the oil too hot, just a steady medium heat.<br />
Place dessert spoonfuls in the hot oil about 6 at a time. Fry for just a 2 or 3 minutes a side until golden brown and crispy. Drain onto kitchen towel<br />
Sprinkle over a touch of sea salt. <br />
These are best served hot, but they can be reheated in a hot oven for around 5 minutes. They also freeze well if you don't plan to use them straight away. Defrost and bake in a hot oven for around 8 minutes.<br />
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For the minted yoghurt<br />
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½ tub of Thick Greek Yoghurt (I used Total) 2%<br />
2 tps concentrated Mint without the vinegar or 1 tbsp finely chopped fresh mint<br />
1 crushed clove of garlic<br />
a little seasoning<br />
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Just mix everything together and it's ready to go.<br />
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<br />Anonymoushttp://www.blogger.com/profile/03289181630335913561noreply@blogger.com19tag:blogger.com,1999:blog-6604940462161310618.post-85691562138466230722016-08-10T17:04:00.000+01:002017-05-16T08:51:31.396+01:00Apricot, Amaretti, Chocolate Crunch Cake<div class="separator" style="clear: both; text-align: center;">
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If like me you're a fan of those deliciously bitter sweet Almond Amaretti biscuits then you're going to love this cake, A deliciously different bake with the tang of fresh apricots, creaminess of dark chocolate along with the crunch and nuttiness of the Amaretti. I've adapted the recipe from a leaflet that I picked up in Waitrose a while back...sometimes these little giveaway recipes are a real treasure to find. <br />
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Here's a little bit of the interesting history of these wonderful little Italian Almond Macaroons that I have sourced from Wikipedia. I didn't realise that they had such a romantic connotation or that the actual crushed kernels of the apricot stone were often used to make these darling morsels.<br />
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<b style="color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;">Amaretti di Saronno</b><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;"> </span><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;">(singular</span><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;"> </span><b style="color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;">amaretto di Saronno</b><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;">) refer to an</span><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;"> </span><a href="https://en.wikipedia.org/wiki/Amaretto" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-family: sans-serif; font-size: 14px; line-height: 22.4px; text-decoration: none;" title="Amaretto">amaretto</a><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;"> </span><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;">(</span><a href="https://en.wikipedia.org/wiki/Almond" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-family: sans-serif; font-size: 14px; line-height: 22.4px; text-decoration: none;" title="Almond">almond</a><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;"> </span><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;">flavored)</span><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;"> </span><a href="https://en.wikipedia.org/wiki/Macaroon" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-family: sans-serif; font-size: 14px; line-height: 22.4px; text-decoration: none;" title="Macaroon">macaroon</a><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;"> </span><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;">that is traditional to </span><a href="https://en.wikipedia.org/wiki/Saronno" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-family: sans-serif; font-size: 14px; line-height: 22.4px; text-decoration: none;" title="Saronno">Saronno</a><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;">, a</span><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;"> </span><a href="https://en.wikipedia.org/wiki/Comune" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-family: sans-serif; font-size: 14px; line-height: 22.4px; text-decoration: none;" title="Comune">comune</a><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;"> </span><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;">of</span><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;"> </span><a href="https://en.wikipedia.org/wiki/Lombardy" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-family: sans-serif; font-size: 14px; line-height: 22.4px; text-decoration: none;" title="Lombardy">Lombardy</a><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;">,</span><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;"> </span><a href="https://en.wikipedia.org/wiki/Italy" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-family: sans-serif; font-size: 14px; line-height: 22.4px; text-decoration: none;" title="Italy">Italy</a><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;">. It is one of many types of traditional amaretto</span><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;"> </span><a href="https://en.wikipedia.org/wiki/Biscuit" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-family: sans-serif; font-size: 14px; line-height: 22.4px; text-decoration: none;" title="Biscuit">biscuits</a><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; line-height: 22.4px;">.</span><br />
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The Amaretti di Saronno are widely available commercially, most notably through the brand <a href="https://en.wikipedia.org/wiki/Lazzaroni" style="background: none; color: #0b0080; text-decoration: none;" title="Lazzaroni">Lazzaroni</a>. Amaretti di Saronno are unrelated to <a href="https://en.wikipedia.org/wiki/Amaretto" style="background: none; color: #0b0080; text-decoration: none;" title="Amaretto">Amaretto</a> liqueur, which is produced by two other companies based in Saronno - ILLVA and PLF.</div>
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The invention of this amaretto has received an amorous <a href="https://en.wikipedia.org/wiki/Renaissance" style="background: none; color: #0b0080; text-decoration: none;" title="Renaissance">Renaissance</a> treatment. In the early 18th century, a <a class="mw-redirect" href="https://en.wikipedia.org/wiki/Milanese" style="background: none; color: #0b0080; text-decoration: none;" title="Milanese">Milanese</a> bishop or cardinal surprised the town of Saronno with a visit. A young couple, residents of the town, welcomed him and paid tribute with an original confection: on the spur of the moment, they had baked biscuits made of sugar, egg whites, and crushed apricot kernels or almonds. These so pleased the visiting bishop that he blessed the two with a happy and lifelong marriage, resulting in the preservation of the secret recipe over many generations.</div>
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THE CAKE:- <br />
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It's a really easy throw everything together recipe that takes only minutes to prepare. We enjoyed this over the weekend with our late morning coffee instead of our normal brunch but it certainly can be eaten at any time of the day and would make the perfect dinner time dessert when served with a dollop of mascarpone.<br />
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If you prefer to measure your ingredients rather than weigh them here's a <a href="http://ladifferencecatering.blogspot.co.uk/2015/03/easy-conversion-chart.html">detailed conversion chart</a><br />
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THE INGREDIENTS:-<br />
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200 gms Skinned and chopped fresh Apricot flesh ( approximately 4 large or 6 small fruits chopped into 1" cubes)<br />
50 gms dark chocolate chips<br />
150 gms Amaretti (roughly crushed)<br />
125 gms Plain flour<br />
1½ tsp Baking Powder<br />
100gms Ground Almonds<br />
3 eggs beaten<br />
175 gms unsalted butter ( at room temperature)<br />
175 gms caster (superfine sugar)<br />
A little Icing (Confectioners Sugar) to dust<br />
A chopped apricot to decorate (optional)<br />
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Butter and line a 20cm baking tin (preferably with a loose base) with baking parchment..<br />
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Set the oven to 150c 300F Gas 2 <br />
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METHOD:-<br />
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Place the butter, sugar, flour, baking powder, almonds and eggs into a large bowl and beat together either with a whisk or by hand until well combined.<br />
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Now fold in carefully ¾ of the chocolate chips, ¾ of the chopped apricots and ¾ of the Amaretti biscuits.<br />
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Place the batter into the prepared tin ...level it and then roughly scatter over the remaining chocolate chips, apricots & Amaretti.<br />
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Place in the centre of the pre-heated oven and bake for approximately 1 hour 20 minutes. Check to make sure there is no wobble in the centre of the cake, Test with a skewer if it comes out clean it's ready. Test at 7 minute intervals if it isn't quite baked through.<br />
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Leave in the tin on a wire rack until quite cold. Remove the parchment paper and it's ready to serve<br />
Dust with icing sugar and decorate with a chopped apricot (Optional)<br />
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We served ours with deliciously creamy Mascarpone on the side <br />
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<br />Anonymoushttp://www.blogger.com/profile/03289181630335913561noreply@blogger.com0tag:blogger.com,1999:blog-6604940462161310618.post-38376968036155403622016-08-08T09:16:00.000+01:002016-08-08T08:04:21.661+01:00Warm Halloumi Salad with Pomegranate and Walnuts<br />
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Halloumi is known as squeaky cheese in this household...after you've tried it you'll know why. It's a fabulously different cheese originating in Cyprus, sometimes made from Goat's milk but mainly Cow's milk... it doesn't melt when cooked even at high temperatures so it's perfect for grilling or frying. It's a brined cheese so it's deliciously salty .. the pomegranate certainly cuts through this saltiness and is a perfect accompaniment along with the toasted walnuts that give that pleasant slightly bitterness to the dish. You should find it at most supermarkets these days if not try your local Deli. Another alternative would be to use Paneer the lovely Indian Cheese.<br />
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If you've not tried griddled Little Gem Lettuce then you're in for a real treat...it's a revelation..so sweet & tender. Just make sure you serve it immediately to keep that beautiful green colour. <br />
Try it served with some Lebanese flatbread...it's just wonderful.<br />
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To serve 2 as a light main course or 3/4 as a starter<br />
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2 or 3 little gem lettuces. Each cut into quarters lengthwise and keeping the stem intact<br />
1 Pomegranate ( tip.....roll the fruit on a firm surface, cut in half and tap the bottom of the fruit with a wooden spoon...over a bowl and the seeds will come out easily) & save any juice, just add to the dressing. Alternatively you can find them already prepared in the salad aisle.<br />
250g packet of Halloumi Cheese cut across into 8 equal slices<br />
50g of toasted walnuts or pine nuts if preferred<br />
a few baby tomatoes sliced in half<br />
a little olive oil for cooking<br />
A little chopped mint, flat leaved parsley or coriander leaves to dress<br />
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the dressing (just whisk everything below together)<br />
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1 tbsp Pomegranate Molasses (*see below for a substitute)<br />
1 tbsp red wine vinegar<br />
1 clove of garlic<br />
1 dsp runny honey<br />
1 tbsp olive oil<br />
salt & freshly ground black pepper to taste <br />
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Method<br />
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Brush the cheese slices on both sides with a little olive oil<br />
Do the same with the lettuce<br />
While heating a griddle pan to very hot mix the pomegranate seeds and the nuts into the dressing.<br />
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Griddle the cheese until lightly browned on both sides but turning just the once remove from the pan and keep warm<br />
Using the same hot griddle, sear the lettuce quarters and tomatoes. The lettuce should be slightly charred. Add any remaining juices to the salad dressing.<br />
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Arrange the lettuce the plates, place 4 slices of Halloumi on each and spoon over the dressing.<br />
Sprinkle over some chopped, coriander, mint or parsley and serve immediately.<br />
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* if you can't get hold of Pomegranate Molasses substitute with 2 tsps honey, 2 tsps good Balsamic vinegar<br />
It won't be quite the same but a really good alternative<br />
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Anonymoushttp://www.blogger.com/profile/03289181630335913561noreply@blogger.com3tag:blogger.com,1999:blog-6604940462161310618.post-29548969565983595232016-07-31T12:47:00.000+01:002016-08-04T10:44:05.951+01:00Gluten-free Peach & Almond Cake <div class="separator" style="clear: both; text-align: center;">
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It's that time of year again when beautifuI stoned fruits are cheap & plentiful. I love to make the most of any seasonal ingredient so when delicious peaches, nectarines and apricots become available I'm so very happy. <br />
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I tweaked a recipe I regularly use to make this cake. Based on a the River Cafe Apple & lemon cake. I've substituted the apple & lemon for peaches & almonds and wheat flour for rice flour to make it totally gluten-free.<br />
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This is a great dessert cake for any coeliacs out there. The cake has ground almonds & rice flour instead of regular flour but you could also just substitute the rice flour for gluten-free self-raising flour. If you don't have to worry about the gluten just use regular SR flour. <br />
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You will need a 23cm loose bottomed tin, buttered and lined with parchment paper<br />
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Set the oven to 150c/300f/gas2<br />
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If you prefer to measure your ingredients rather than weigh them, then here's a Detailed <a href="http://ladifferencecatering.blogspot.com/2015/03/easy-conversion-chart.html">Conversion Chart</a>... just click onto the link.<br />
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Ingredients<br />
><br />
<br />
4 medium sized ripe but still firm peaches<br />
<br />
150gms/5oz ground almonds<br />
<br />
110gms/4oz unsalted butter melted<br />
<br />
300gms/11oz caster sugar<br />
<br />
½ tsp almond extract<br />
<br />
2 large freerange eggs<br />
<br />
6 tbsp rice flour and <br />
<br />
1 tsp gluten-free baking powder (sift the 2 ingredients together) <br />
(or substitute the rice flour & baking powder for 6 tbsps gluten-free SR flour or 6 tbsp regular SR flour)<br />
<br />
extra tbsp caster sugar for sprinkling over the cake<br />
<br />
a handful of flaked almonds to top<br />
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METHOD:-<br />
><br />
Blanch the peaches and remove the skin<br />
Cut in half and stone them<br />
Slice thinly into slices<br />
><br />
Beat the eggs and sugar together until thick & creamy<br />
Slowly add the melted butter & almond extract mixing well<br />
Fold in the ground almonds, rice flour, baking powder<br />
Add 2/3rds of the sliced peaches reserving the remainder for the top and mix gently through the batter<br />
><br />
Pour into the prepared tin<br />
scatter over the remaining peaches and sprinkle with the tbsp caster sugar and the flaked almonds<br />
><br />
place in the centre of the oven and bake for approximately 1 hr 20 mins -1 hr 30 mins<br />
Check after 1 hour 10 mins but mine has always taken a while longer<br />
This is a moist cake but a skewer should still come out clean when inserted into the centre of the cake.<br />
><br />
remove from the oven and leave in the tin until completely cold.<br />
I like to put the cooled cake in the fridge for an hour or so, it makes it so much easier to slice. If you can't wait just dig in<br />
Remember this is a dessert although it would make a great afternoon tea.<br />
It's delicious with whipped Cream or Greek Yoghurt in fact I had the last slice of this one for a cheeky little breakfast this morning with my coffee shhhh!!!! don't tell a soul<br />
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Mmmm!!! so delicious<br />
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