tag:blogger.com,1999:blog-36345396554601606302024-03-19T01:46:49.686-07:00Forking FoodieCome along and join me on my foodie frolics! My recipes are very versatile and as well as some interesting experiments, I include substitutions and suggestions in the majority of my recipes to suit those looking for 5:2, Paleo, clean eating, calorie-counted and gluten free recipes, as well as many vegetarian and vegan recipes. Here is a magical place, where edible delights naughty and nice co-exist, living side by side, sometimes living together, and sometimes... as one and the same!
Anonymoushttp://www.blogger.com/profile/11350144561951792271noreply@blogger.comBlogger363125tag:blogger.com,1999:blog-3634539655460160630.post-78946269030571301602024-01-14T06:19:00.000-08:002024-01-16T04:43:14.005-08:00Honey Roast Cashew Nuts<h4 style="text-align: left;">Dangerously more-ish - make at your peril!</h4><p style="text-align: left;"><br />A lovely, naughty, sweet and salty, crunchy snack that ticks all of the boxes!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMA0FlDxjWxjnIN-MdY3C9cVRB_o6WwXb0QdEANI1q1SHj6mfKDqsdEysb031aiH1-TWdeM6ChYQIpf1Jb3aTkRCnMuvPq9dghwpNNaZFaxOZSAp4FZcmsM9i6862CMIGKGr0DmbKN1zfXaAl4ALYXWVTYlA9ASQl1js7HCQO8Y4x2TX6Q9x0CAW9Fg86E/s960/Honeyroastcashews.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="805" data-original-width="960" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMA0FlDxjWxjnIN-MdY3C9cVRB_o6WwXb0QdEANI1q1SHj6mfKDqsdEysb031aiH1-TWdeM6ChYQIpf1Jb3aTkRCnMuvPq9dghwpNNaZFaxOZSAp4FZcmsM9i6862CMIGKGr0DmbKN1zfXaAl4ALYXWVTYlA9ASQl1js7HCQO8Y4x2TX6Q9x0CAW9Fg86E/w400-h335/Honeyroastcashews.jpg" width="400" /></a></div><p style="text-align: left;">I don't need to say much more, other than 'Enjoy' (in moderation)!<span></span></p><a name='more'></a><p></p><p style="text-align: left;"><b><span style="font-size: x-large;">Ingredients</span></b></p><ul style="text-align: left;"><li style="text-align: left;">200g cashew nuts</li><li style="text-align: left;">40g honey</li><li style="text-align: left;">1/2 tsp salt</li><li style="text-align: left;">25g granulated sugar</li><li style="text-align: left;">Optional spices - see notes</li></ul><p style="text-align: left;"><b><span style="font-size: x-large;">Method</span></b></p><p style="text-align: justify;"><b><span style="font-size: large;">1. </span></b>Pre-heat the oven to gas mark 3 / 325F / 150C fan oven, and line a large baking tray with non-stick baking paper (or a silicone mat).</p><p style="text-align: justify;"><b><span style="font-size: large;">2. </span></b>Put the honey into a microwaveable bowl, and heat for 30-40 seconds until really runny (or you could do this in a pan).</p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSED2fl5BMHiuk724gQpOTYVPsfysjIlEnPViCbzh_KT5PEweWcm4xD3-Y7ucy0q_hi8zbAfMS1vFwFexNdK0v5s_kIpEsFEVtDLj4H_g5mFQLY4-Ji_w9s5DD6ylhBfsb-gvqgJL2NZTpVoqB56zS2soFHDpmj1eQ1yvYwqfjziZO_4Xco0fkBI6b6gK6/s960/419198242_10168281893795162_4004841165496639944_n.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="748" data-original-width="960" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSED2fl5BMHiuk724gQpOTYVPsfysjIlEnPViCbzh_KT5PEweWcm4xD3-Y7ucy0q_hi8zbAfMS1vFwFexNdK0v5s_kIpEsFEVtDLj4H_g5mFQLY4-Ji_w9s5DD6ylhBfsb-gvqgJL2NZTpVoqB56zS2soFHDpmj1eQ1yvYwqfjziZO_4Xco0fkBI6b6gK6/w200-h156/419198242_10168281893795162_4004841165496639944_n.jpg" width="200" /></a></div><b><span style="font-size: large;">3.</span> </b>Add the salt, sugar and cashew nuts and stir until the nuts are thoroughly coated (I find a silicone spatula is the easiest way to do this).<p></p><p style="text-align: justify;"><b><span style="font-size: large;">4. </span></b>Spread the nuts out onto the lined tray, so they're not touching each other.</p><p></p><p style="text-align: justify;"><b><span style="font-size: large;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJUFvrLt8iPD2GgYphcxjjNS5JcoaLHkkg29mMt8ANW7Qsst1uaGAsG620cwu5kRFYbioc7poGuLorZh6qanwsFpOWfPuFD5chvWEVsY6z3D-XKp5ukLfharwsR4DGcI17rZJa0p_kt5SGnuPIjc7YL6Omf8XbI1cO5zBOC3A6WxWIJQ9sQqAabYAg2C7/s960/418867200_10168281893790162_5650894574307825131_n.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="636" data-original-width="960" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJUFvrLt8iPD2GgYphcxjjNS5JcoaLHkkg29mMt8ANW7Qsst1uaGAsG620cwu5kRFYbioc7poGuLorZh6qanwsFpOWfPuFD5chvWEVsY6z3D-XKp5ukLfharwsR4DGcI17rZJa0p_kt5SGnuPIjc7YL6Omf8XbI1cO5zBOC3A6WxWIJQ9sQqAabYAg2C7/w200-h133/418867200_10168281893790162_5650894574307825131_n.jpg" width="200" /></a></span></b></div><p></p><p style="text-align: justify;"><b><span style="font-size: large;">5. </span></b>Bake until a rich, dark, burnished dark golden colour, turning once or twice, but trying to keep them seperate. Around 25 to 40 minutes, depending on your oven. Take them as dark as you dare, without burning them - they will be lovely and crunchy! If you don't bake them for long enough, you'll just end up with a sticky goo on them.</p><p style="text-align: justify;"><b><span style="font-size: large;">6. </span></b>Allow to cool and store in an airtight container. They should keep for a couple of weeks, but I doubt they'll last that long!</p><p style="text-align: justify;"><b><span style="font-size: x-large;">Notes</span></b><br />Feel free to add spices such as cinnamon, chilli flakes or cayenne pepper etc. to change up the flavours, or use different nuts.<br /></p>Andreahttp://www.blogger.com/profile/05837940338387785914noreply@blogger.com0tag:blogger.com,1999:blog-3634539655460160630.post-77146933943799472032023-10-08T06:48:00.009-07:002023-10-08T10:04:16.799-07:00Easy Sweet and Sour Sauce<h4 style="text-align: justify;">This is great for dipping things like spring rolls or prawn crackers in, or having alongside battered chicken or prawns etc.</h4><p style="text-align: justify;">Plus, when you make it yourself, you know it's not got artificial colouring in, and if you're gluten free, you can choose to use tamari sauce or gluten free soy sauce.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMIVeUXR1R3530uIwZ1yt8J1gW65XbqYUf3D_flr5gASGjA7xDaHaynqLHAH0p1j4M0KjCKTaPscEy9NqZ9iLjGPHr-byR0W1GjdkmdAk5jdWT_ehej8kqQBT4eemYUlKwpmEDl2JIy6S5fHwiDDg8-xkrbIAnLPI42IrSI1K_rmHgppGgqWdVKeeezsGI/s960/Chicken%20spring%20rolls%20final.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="815" data-original-width="960" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMIVeUXR1R3530uIwZ1yt8J1gW65XbqYUf3D_flr5gASGjA7xDaHaynqLHAH0p1j4M0KjCKTaPscEy9NqZ9iLjGPHr-byR0W1GjdkmdAk5jdWT_ehej8kqQBT4eemYUlKwpmEDl2JIy6S5fHwiDDg8-xkrbIAnLPI42IrSI1K_rmHgppGgqWdVKeeezsGI/w400-h340/Chicken%20spring%20rolls%20final.jpg" width="400" /></a></div><p style="text-align: justify;">Added bonus - there's no chopping anything, you just need to plonk a pan on your scales, and weigh everything into it with a squidge of tomato puree!<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPkHmz1B_yUhFTQN0n7qz6mtyg7K8imf-_987IdsB5HnF_aicJEe0F5Z_KjSfq-NgYT_P17ide1FFTpjdEcnyFn-O7Ut-PgbNFZ2cAqkyctEWzeAFOV8kJO7aWQAgReubyx8R6lCrRS5mC1TG0cRDg4hS8l3Lxu38KzauWZ384DF6Bc2_NThhYXNP4rAu/s960/Sweet%20and%20Sour%20Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPkHmz1B_yUhFTQN0n7qz6mtyg7K8imf-_987IdsB5HnF_aicJEe0F5Z_KjSfq-NgYT_P17ide1FFTpjdEcnyFn-O7Ut-PgbNFZ2cAqkyctEWzeAFOV8kJO7aWQAgReubyx8R6lCrRS5mC1TG0cRDg4hS8l3Lxu38KzauWZ384DF6Bc2_NThhYXNP4rAu/w400-h300/Sweet%20and%20Sour%20Sauce.jpg" width="400" /></a></div><p style="text-align: justify;"></p><p style="text-align: justify;"><span></span></p><a name='more'></a><span></span><br /><p></p><p style="text-align: justify;"><b><span style="font-size: x-large;">Ingredients</span></b></p><ul style="text-align: justify;"><li>250ml pineapple juice (long life, not fresh as the enzymes in fresh affect the sauce)</li><li>100g light brown sugar (or use 75g ethrytol to reduce the sugar content / calories)</li><li>80g rice wine vinegar</li><li>50g tomato ketchup</li><li>30g light soy sauce (or tamari / gf alternative)</li><li>1 tbsp tomato puree (15ml tbsp) - optional<br /></li><li>1.5 tbsp cornflour mixed with 2 tbsp water just before adding to simmering sauce, and stirred into a thin paste (13.5g cornflour with 30g water). <br /></li></ul><p style="text-align: justify;"><b><span style="font-size: x-large;">Method</span></b></p><p style="text-align: justify;"><b><span style="font-size: large;">1. </span></b>Mix together all of the ingredients in a saucepan, bar the cornflour and water, and gently bring to a simmer over a low to medium heat, ensuring it doesn't burn on the bottom. Simmer for around five minutes.<br /></p><p style="text-align: justify;"><b><span style="font-size: large;">2. </span></b>Mix together the cornflour and water in a small container (e.g. ramekin) and pour slowly into the sauce whilst stirring with a whisk, to avoid lumps. Give it a minute or two to thicken up. Taste for seasoning, and you can adjust with soy, vinegar sugar etc. to taste, and if you wish it to be thicker, add a little more cornflour and water paste.<br /></p><p><b><span style="font-size: x-large;">Notes</span></b></p><p style="text-align: justify;">Many commercial sauces have red food colouring in them, but a natural sauce will not be bright red. Depending on the brand and amount of soy sauce you use, yours will be closer to a caramel/orangey red colour (as in the saucepan). </p><p style="text-align: justify;">If you like it spicy, add some crushed chillies or chilli flakes to up the heat!</p><p style="text-align: justify;">I like to cook in bulk so I don't waste ingredients (e.g. pineapple juice), so if I triple everything, I then use 40g cornflour mixed with 90g water, which gives around a litre of sweet and sour sauce as it freezes well - if you freeze it in a flat pack it's easy to break off what you want).<br /></p>Andreahttp://www.blogger.com/profile/05837940338387785914noreply@blogger.com0tag:blogger.com,1999:blog-3634539655460160630.post-55880561913512670552023-10-06T12:31:00.020-07:002024-03-14T09:17:25.114-07:00Favourite Recipes and To-Cook List from Around the World<h4 style="text-align: justify;"> A small but growing collection...</h4><p style="text-align: justify;">This is just a repository (more for me than anyone else really, as I'm so absent minded!) of links to recipes I've made and we have loved, as well as recipes I'd like to make and those recommended by friends. <br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTv5xwCpMwxr4eZAnIurhr-oYDtVd6uYu63THrStzHeYEYntdzLIAk-A8Fw6tMN5FU5G5n_iIMmaPJW98gZ9bWkr4pjYqOaEsS7EzHy7xjKfIyjDi4HJMl03IQMBgHpwcfT9cWKsteGo81fK7k1aJIGp88uYs7wRWVeRRxCINlG3SiAyaBmEAUrWpgfLpA/s960/363775551_10167762024040162_4594403351706711599_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="857" data-original-width="960" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTv5xwCpMwxr4eZAnIurhr-oYDtVd6uYu63THrStzHeYEYntdzLIAk-A8Fw6tMN5FU5G5n_iIMmaPJW98gZ9bWkr4pjYqOaEsS7EzHy7xjKfIyjDi4HJMl03IQMBgHpwcfT9cWKsteGo81fK7k1aJIGp88uYs7wRWVeRRxCINlG3SiAyaBmEAUrWpgfLpA/w400-h358/363775551_10167762024040162_4594403351706711599_n.jpg" width="400" /></a></div><br /><p></p><p style="text-align: justify;">I will try and include links for all the recipes if possible, and keep in alphabetical order, but there may be some only available in books. I will also include links here and there for relevant ingredients or equipment etc. I've used. Some of them will be affiliate links for Amazon which will not make any difference to the price you pay for them (but will help me to fund publishing posts on this blog).<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTEi1BKuNXv91Q4QPeTwtvnzp1HqXUIak-t8p5pJy0nG7XWMV7PK-FeRxw0VvUYwHlEV9kCx_WQ5LhGFl23czFOigViCwBvTSXadODEt9OWBtOOyk8wzFY_Irt5y9xMPx8QLEu89GeqIKnSFwoPmhyphenhyphenVS-n1CIy3Tk-SzeZ8GYo8NIi3giBULdb2aFZNOac/s1024/375071368_10167890956385162_1292963374023172208_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="748" data-original-width="1024" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTEi1BKuNXv91Q4QPeTwtvnzp1HqXUIak-t8p5pJy0nG7XWMV7PK-FeRxw0VvUYwHlEV9kCx_WQ5LhGFl23czFOigViCwBvTSXadODEt9OWBtOOyk8wzFY_Irt5y9xMPx8QLEu89GeqIKnSFwoPmhyphenhyphenVS-n1CIy3Tk-SzeZ8GYo8NIi3giBULdb2aFZNOac/w400-h293/375071368_10167890956385162_1292963374023172208_n.jpg" width="400" /></a></div><br />I hope if you visit this page, you find a tasty recipe to try! Where
I've had to substitute any ingredients etc., I'll put notes. If you want
to add any of your favourite tried and tested recipes in the comments,
feel free! <a name='more'></a><p style="text-align: justify;"><b><a href="https://www.atlasobscura.com/articles/how-to-make-pastila?utm_source=Atlas+Obscura+Daily+Newsletter&utm_campaign=c8b64ba21b-EMAIL_CAMPAIGN_2023_08_18&utm_medium=email&utm_term=0_-c8b64ba21b-%5BLIST_EMAIL_ID%5D&mc_cid=c8b64ba21b&mc_eid=dd8c7beaa9" target="_blank">Apples - Russian Apple Marshmallows (Pastila) - Anne Eubank, AO</a></b><br />On the to-cook list.<br /></p><p style="text-align: justify;"><a href="https://www.insidetherustickitchen.com/parmigiana-di-melanzane-aubergine-parmigana/?fbclid=IwAR31WxDoDf8bKcycgqw4D63IY7QptNHDYeoothPDQe-KePnwscjHWyIKeRw" target="_blank"><b>Aubergine Parmigiana (Parmigiana di Melanzane) - Emily, ITRK</b></a><br />Delicious (and low carb)! I confess, I use my favourite finely chopped tomatoes (<a href="https://www.amazon.co.uk/Mutti-Finely-Chopped-Tomatoes-400g/dp/B0BLNHYJSW/ref=sr_1_1_sspa?crid=1KQ1LUAN9ZST6&keywords=mutti%252Bpolpa%252Bfinely%252Bchopped%252Btomatoes&qid=1696605629&sprefix=Mutti%252BPolpa%252Caps%252C109&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&th=1&_encoding=UTF8&tag=forkfood-21&linkCode=ur2&linkId=05d5abb0dcbce97d2f9a8a396aef7262&camp=1634&creative=6738" target="_blank">Mutti Polpa Finely Chopped Tomatoes</a>) rather than passata, but I'm sure it would be delicious either way (I just didn't have enough passata!). </p><p style="text-align: justify;"><b><a href="https://www.souschef.co.uk/blogs/the-bureau-of-taste/bean-curd-skin-shiitake-fungus" target="_blank">Bean Curd: Braised Bean Curd Skin with Mushrooms - Sous Chef</a></b><br />An interesting vegan dish, quite tasty.</p><p style="text-align: justify;"><b><a href="https://www.theguardian.com/food/2023/nov/22/how-to-make-the-perfect-ful-medames-recipe-felicity-cloake" target="_blank">Beans: Ful Medames (Egyptian Breakfast) - The Guardian</a></b> <br />Delicious served with <a href="https://www.mycookingjourney.com/aish-baladi-egyptian-flatbread-vegan-flatbread/" target="_blank">Egyptian flat bread</a>, which are like a more delicate pita, and topped with chopped fresh tomatoes and parsley.</p><p style="text-align: justify;"><b><a href="https://www.bbcgoodfood.com/recipes/beef-fillet-marmite-mash-roasted-cabbage" target="_blank">Beef: Beef Fillet, Marmite Mash and Roasted Cabbage - Tom Kerridge</a></b><br />To cook, but keeping quiet about the Marmite!</p><p style="text-align: justify;"><b><a href="https://www.facebook.com/SundayBrunchC4/posts/948069713350125" target="_blank">Beef: Fresh Pepper Sizzling Beef - Jeremy Pang</a></b><br />Highly recommended on Sunday Brunch - on the to-cook list.<br /></p><p style="text-align: justify;"><b><a href="https://www.bbc.co.uk/food/recipes/korean_beef_short_ribs_39255">Beef: Korean Beef with Banchan and Rice - Donald Skehan SK</a></b><br />One to try, albeit with steak rather than short ribs.<br /></p><p style="text-align: justify;"><a href="https://thewoksoflife.com/mongolian-beef-recipe/?utm_source=The+Woks+Of+Life+Subscriber+List&utm_campaign=c2c53b16ef-EMAIL_CAMPAIGN_10.11.23_MongolianBeefVideo&utm_medium=email&utm_term=0_02de1ed282-c2c53b16ef-155258488"><b>Beef: Mongolian Beef - The Woks of Life</b></a><br />On the to-cook list.</p><p style="text-align: justify;"><b><a href="https://www.bbc.co.uk/food/recipes/ragu_49191" target="_blank">Beef: Ragu made with braised beed - BBCF</a></b><br />To do.<br /></p><p style="text-align: justify;"><b><a href="https://www.bbc.co.uk/food/recipes/brandy_snaps_47363" target="_blank">Biscuits: Brandy Snaps - Mary Berry</a></b><br />A great recipe, I am a bit of a flavour freak, so I put two rounded teaspoons of ginger and a pinch of salt in there, but they are absolutely delicious and surprisingly easy to make.<br /></p><p style="text-align: justify;"><b><a href="https://anitalianinmykitchen.com/canestrelli/" target="_blank">Biscuits: Canestrelli (Italian shortbread-like biscuits with lemon zest) - Rosemary, AIIMK</a></b><br />On the naughty to-cook list.</p><p style="text-align: justify;"><b><a href="https://www.bbcgoodfood.com/recipes/chocolate-fudge-crinkle-biscuits">Biscuits: Chocolate Fudge Crinkle Biscuits - BBCGF</a></b><br />On the definite (naughty) to-cook list.</p><p style="text-align: justify;"><b><a href="https://www.bbc.co.uk/food/recipes/ginger_oat_biscuits_41954" target="_blank">Biscuits: Ginger Oat Crunch Biscuits - Mary Berry</a></b><br />Delicious looking, definitely one to cook.<br /></p><p style="text-align: justify;"><b><a href="https://www.spoonforkbacon.com/pain-damande-almond-thin-cookies/" target="_blank">Biscuits: Pain D'Almonds (Almond Thins) - SFB</a></b><br />To cook!<br /></p><p style="text-align: justify;"><b><a href="https://www.sainsburysmagazine.co.uk/recipes/mains/brioche-burger-buns" target="_blank">Bread: Brioche buns (for burgers)</a></b><br />Just cooked a half quantity, looking very good!</p><p style="text-align: justify;"><b><a href="https://www.bbcgoodfood.com/recipes/easy-white-bread">Bread: Easy Crusty White Loaf</a></b><br />Just a simple but tasty white loaf.</p><p style="text-align: justify;"><b><a href="https://www.mycookingjourney.com/aish-baladi-egyptian-flatbread-vegan-flatbread/" target="_blank">Bread: Egyptian Flat Bread (Aish Baladi) - My Cooking Journey</a></b><br />Similar to pita bread, but thinner with a lovely crispiness on the outside from a scattering of cracked wheat bran - good stuffed with falafels (see below) and salad etc. or with Egypt's national dish, often served for breakfast: <a href="https://www.theguardian.com/food/2023/nov/22/how-to-make-the-perfect-ful-medames-recipe-felicity-cloake" target="_blank">Foul / Ful Mudammas</a>.</p><p style="text-align: justify;"><b><a href="https://thebigmansworld.com/keto-almond-flour-bread/" target="_blank">Bread: Grain Free (Keto Almond Flour) Bread - TBMW</a></b><br />GF low carb 'bread'.</p><p style="text-align: justify;"><b><a href="https://www.jamesmartinchef.co.uk/recipes/carrot-and-coriander-soup-with-soda-bread/" target="_blank">Bread: Irish Soda Bread with Treacle - James Martin</a></b><br />To cook - recipe also includes carrot and coriander soup.<br /></p><p style="text-align: justify;"><b><a href="https://www.bbcgoodfood.com/recipes/pitta-bread" target="_blank">Bread: Pita bread - BBGF</a></b><br />Great home made pita breads - I halve the recipe when there's only two of us, and 'knead' in a stand mixer for around 10-15 minutes, then cook on a tray on a pre-heated pizza stone in the oven - you have to roll them out surprisingly thinly to get good results! <br /></p><p style="text-align: justify;"><b><a href="https://www.thislittlehome.co.uk/italian-parmesan-oregano-bread-subway-style/" target="_blank">Bread: Subway Italian Herb and Parmesan Rolls</a></b><br />On the to-cook list.</p><p style="text-align: justify;"><b><a href="https://chelsweets.com/baileys-chocolate-cake/" target="_blank">Cake: Bailey's Chocolate Cake</a></b><br />Looks very naughty but very nice!<br /></p><p style="text-align: justify;"><b><a href="https://www.sarahsslice.co.uk/post/finding-malt-loaf-perfection?fbclid=IwAR0Hg6eZY5jV-MVp655XqLKnFVHaLrMXgpSkqXbWDer5v9YYnIkh6fL2u0k" target="_blank">Cake: Malt Loaf - Sarah's Slice</a></b><br />On the to-cook list. </p><p style="text-align: justify;"><b><a href="https://www.bbcgoodfood.com/recipes/orange-polenta-cake" target="_blank">Cake: Orange Marmalade Polenta Cake - BBCGF</a></b><br />The original recipe from the magazine also adds 2-4 tbsp marmalade to the mix (presumably warmed up in a small pan), and adds the glaze to the marmalade pan before glazing the cake.<br /></p><p style="text-align: justify;"><b><a href="https://cookbookreview.blog/2021/06/28/pear-almondine-by-raymond-blanc/" target="_blank">Cake: Pear Almondine - Raymond Blanc, CR</a></b><br />On the naughty to-cook list (GF).</p><p style="text-align: justify;"><b><a href="https://www.africanbites.com/chakalaka/comment-page-2/?unapproved=228341&moderation-hash=994d967f2f7bcaaee505b4dd8a4290f5#comment-228341" target="_blank">Chakalaka - Imma, African Bites</a></b><br />Delicious, I followed the recipe apart from substituting the fresh tomatoes for a 400g tin of tinned tomatoes and a tbsp or so of tomato puree. Highly recommend! Also, I think it's one of the most fun names for a dish to say out loud!!</p><p style="text-align: justify;"><b><a href="https://www.bbc.co.uk/food/recipes/cheese_straws_79467" target="_blank">Cheese: Cheese Straws - BBC</a></b><br />I up the seasonings a bit, sprinkle with poppy or sesame seeds, then twist them before putting on the baking tray. They come out and are more softish than crispy (unlike the puff pastry ones you buy from the shops). Nice warm, or leave them in the oven for longer if you want them crispier.</p><p style="text-align: justify;"><b><a href="https://www.pardonyourfrench.com/gruyere-cheese-twists-torsades-au-fromage/" target="_blank">Cheese: Gruyere Cheese Twists - PYF</a></b><br />One to make, they look like the ones from the Hambleton Bakery, and I think they'd be nice with seeds sprinkled on one side before twisting them.<br /></p><p style="text-align: justify;"><b><a href="https://www.pinterest.co.uk/pin/311311393004192701/" target="_blank">Cheesecake (Basque, 'Burnt') - Simon Rimmer, SB</a></b><br />Just delicious! (And GF).</p><p style="text-align: justify;"><a href="https://www.traditionalbutnot.com/recipes/master-chef-australia-2022-alvins-drunken-chicken-20-recipe" target="_blank"><b>Chicken: Alvin's Drunken Chicken 2.0 - from Masterchef Australia 2022</b></a><br />One on my to-cook list.<br /><br /><a href="https://www.bbcgoodfood.com/recipes/old-delhi-style-butter-chicken"><b>Chicken: Butter Chicken (Old-Delhi style) - Vivek Singh, BBCGF</b></a> <br />Purely
because I didn't have the full amount of ingredients the last time I
cooked this, I only had 500g of large vine tomatoes, so I used a can of
my favourite chopped tomatoes (<a href="https://www.amazon.co.uk/Mutti-Finely-Chopped-Tomatoes-400g/dp/B0BLNHYJSW/ref=sr_1_1_sspa?crid=1KQ1LUAN9ZST6&keywords=mutti%252Bpolpa%252Bfinely%252Bchopped%252Btomatoes&qid=1696605629&sprefix=Mutti%252BPolpa%252Caps%252C109&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&th=1&_encoding=UTF8&tag=forkfood-21&linkCode=ur2&linkId=05d5abb0dcbce97d2f9a8a396aef7262&camp=1634&creative=6738" target="_blank">Mutti Polpa Finely Chopped Tomatoes</a>)
and also to make it a quick cook, I have been known to buy ready cooked
charred chicken tikka (pieces or mini fillets, which I then chop into
chunks). </p><p style="text-align: justify;"><b><a href="https://www.bbc.co.uk/food/recipes/butter_chicken_01541" target="_blank">Chicken: Butter Chicken (Easy) - Romy Gill, RSK</a> </b><br />On the lazy to-cook list.</p><p style="text-align: justify;"><b><a href="https://recipes.anovaculinary.com/recipe/chicken-thigh" target="_blank">Chicken: Chicken Thighs with Crispy Skin cooked Sous Vide - Anova / Kenji</a></b><br />If you want to store them in the fridge, or in the freezer without getting freezer burn.<br /></p><p style="text-align: justify;"><b><a href="https://foodandtravel.com/food/recipes/clare-smyths-carted-chilli-chicken" target="_blank">Chicken: Charred Chilli Chicken - Clare Smyth</a></b> <br />On the must-cook list.</p><p style="text-align: justify;"><b><a href="https://www.bbcgoodfood.com/recipes/chiang-mai-curried-noodles-khao-soi-gai" target="_blank">Chicken: Chiang Mai Curried Chicken Noodles (Khao Soi Gai) -BBCGF</a></b><br />A spicy one to cook. Another recipe option <b><a href="https://www.thai-food-online.co.uk/pages/thai-khao-soi-recipe" target="_blank">here</a></b> - I made the pickled chillies and shallots from the BBC recipe (plus an extra chilli and a pinch of sugar) and I used 500g boneless skinless chicken thighs and kept them whole. I did a sort of combination of the two recipes: I fried 2 banana shallots and three garlic cloves (all finely chopped) in coconut oil, added 90g Thai red curry paste (Thai Taste), 1 rounded tsp ground turmeric, 1 rounded tbsp mild madras powder (basically a cheat to making a fresh curry paste from scratch), stirred until fragrant, then added 2 x 400g tins coconut milk, and 250ml chicken stock. Soy sauce is more authentic, but I used fish sauce to keep it gluten free and lime juice, and a pinch of soft brown sugar. Then I let it simmer for a while. I used flat rice noodles to keep it gluten free, and as I was using the deep fat fryer to make the crispy noodles, I tossed some rings of brown and red onions with salt and cornflour and fried until crispy as an extra garnish. I went a bit rogue here, gently sauteed the chicken thighs in coconut oil before adding to the sauce and simmering until cooked through and tender. Meanwhile, prepare / assemble the rest of the garnishes: chop a small bunch of coriander, and finely slice 3 spring onions on the diagonal. Slice a lime into wedges. Put out together with the shallot and chilli pickles, chilli oil, the crispy noodles and crispy onions. Cook one nest of noodles per person, according to the instructions, and if you want to, stir fry some veg - I like sliced red pepper and beansprouts, but it's optional (and not authentic), put the drained noodles into warmed bowls and let everyone help themselves to chicken, sauce, wet garnishes and finish by topping with the crispy garnishes (or plate up for them)! Messy bowl photo for reference... oh, and don't throw away the vinegar from the shallots and chillies - if you make them the day before, or save leftovers until the next day, the vinegar is infused with loads of flavour, so I've kept it (after filtering through a tea strainer) to add to spicy dressing!<br /></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEAz69VKVeHTpsyHN1X0lFV67DSDi0l4Ym_9eR_UPbRnruvmewIcUOdjnpGXOD4Vb6HbtwobJTZ1t22SGuHcXqt7Eg_lEKeGFqAYt1_kJyldQRrMEWo93bAWVXq9wz3GGvGa8oArEA8xO6FHbenegveD2ymlLvKqKoDSVbrFQwy6gD8ia4tYmej_YgKa6f/s960/416035120_10168255347230162_4572870261149579979_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="792" data-original-width="960" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEAz69VKVeHTpsyHN1X0lFV67DSDi0l4Ym_9eR_UPbRnruvmewIcUOdjnpGXOD4Vb6HbtwobJTZ1t22SGuHcXqt7Eg_lEKeGFqAYt1_kJyldQRrMEWo93bAWVXq9wz3GGvGa8oArEA8xO6FHbenegveD2ymlLvKqKoDSVbrFQwy6gD8ia4tYmej_YgKa6f/w400-h330/416035120_10168255347230162_4572870261149579979_n.jpg" width="400" /></a></div><p></p><p><b><a href="https://www.deliciousmagazine.co.uk/recipes/cream-of-chicken-soup/" target="_blank">Chicken: Cream of Chicken Soup - Delicious Mag</a></b><br />To cook.<br /></p><p></p><p style="text-align: justify;"><b><a href="https://www.jamesmartinchef.co.uk/recipes/crispy-buttermilk-chicken-with-chipotle-mayo/" target="_blank">Chicken: Crispy Fried Chicken with Chipotle Mayo - James Martin</a></b><br />Southern style fried chicken. I made with skinless, boneless chicken thighs - then you could make a chicken burger - I did find the flour coating quite salty (even as someone who loves seasoning), so I'd probably reduce the celery, garlic and onion salt to about 2/3 of the quantity another time, but it came out beautifully crispy made with GF SR flour. If you haven't got SR flour, add 4 tsp baking powder to the 300g plain flour (as per Nigella).</p><p style="text-align: justify;"><b><a href="https://www.jocooks.com/recipes/korean-bbq-chicken/" target="_blank">Chicken: Korean BBQ Chicken (skin on drumsticks) - Jo Cooks</a></b><br />Very tasty! See below for coleslaw (Korean) that's nice on the side, and cucumber salad (spicy Korean) which goes nicely with it, and some steamed rice).</p><p style="text-align: justify;"><b><a href="https://rasamalaysia.com/spicy-korean-chicken/" target="_blank">Chicken: Korean Gochujang Chicken Thighs - Rasa Malaysia</a></b><br />Very tasty -I accidentally put in 1.5 tbsp of Korean chilli flakes instead of 1 tsp, but I'd do that again as it wasn't too spicy!<br /></p><p style="text-align: justify;"><b><a href="https://www.bbcgoodfood.com/recipes/chicken-noodle-soup" target="_blank">Chicken Noodle Soup - Mary Cadogan BBCGF</a></b><br />A tasty soup, but we found gently poaching and shredding the chicken resulted in drier, stringier chicken than we're used to (and have made this more than once). I think slicing and velveting, with a very quick poach before adding right at the end gives a much nicer, more tender result. <b><a href="http://forkingfoodie.blogspot.com/2023/09/how-to-velvet-chicken.html" target="_blank">Here's</a></b> how to velvet chicken.</p><p style="text-align: justify;"><b><a href="https://www.recipetineats.com/chinese-noodle-soup/">Chicken Noodle Soup (Chinese) - Nagi, RTE</a></b><br />Tasty!</p><p style="text-align: justify;"><b><a href="https://www.jamesmartinchef.co.uk/recipes/the-bugles-piri-piri-chicken/" target="_blank">Chicken: Piri Piri Chicken from The Bugle (sauce from scratch)</a></b><br />Requires 24 hours in a 10% brine, then 24 hours in the marinade/sauce.<br /></p><p style="text-align: justify;"><b><a href="https://www.wokandkin.com/taiwanese-popcorn-chicken/#recipe" target="_blank">Chicken, Taiwanese Popcorn Chicken - Jeanette, W&K</a></b> <br />Naughty recipe on the to-cook list.</p><p style="text-align: justify;"><b><a href="https://hot-thai-kitchen.com/jungle-curry/" target="_blank">Chicken,Thai Jungle Curry - Hot Thai Kitchen</a></b><br />A very tasty, authentic-tasting Thai curry.<br /></p><p><b><a href="https://saturdaykitchenrecipes.com/saturday-kitchen-recipe/pineapple-chicken-guo-bao-rice/" target="_blank">Chicken with Pineapple and Guo Bau Rice - Ching-He Hung, SK</a></b><br />On the to-cook list. Looks like a nice sweet and sour type chicken recipe.</p><p><b><a href="https://redhousespice.com/chinese-chilli-oil/" target="_blank">Chilli Oil (Chinese) - Wei, RHS</a></b><br />All I can say is that this is abolutely AMAZING, and once you've made it, if you're a fan of chilli oil, it will go on your regular recipes list!</p><p><b><a href="https://emsfoodiefix.com/edible-brownie-pine-cones/?fbclid=IwAR1oN9h4eRUEUbyWvJgIsZh9uc2kcRsurLjSjj4Wgr5-k97NPxWIC0-21Vw" target="_blank">Chocolate Brownie Pine Cones - Em's Foodie Fix</a></b><br />These look stunning, they'd be amazing for a dinner party, or even Christmas Day dessert!</p><p><b><a href="https://www.nigella.com/recipes/chocolate-guinness-cake" target="_blank">Chocolate Guiness Cake - Nigella Lawson</a></b><br />Absolutely delicious, moist cake - it seems like a lot of topping, but it's just right - I added some vanilla extract, and couldn't resist a very light dusting of cocoa powder on top.<br /></p><p><b><a href="https://tasty.co/recipe/chocolate-hazelnut-mug-cake" target="_blank">Chocolate Hazelnut Mug Cake - Vaughn Vreeland, Tasty</a></b><br />On the to-cook list.<br /></p><p><b><a href="https://thegreatbritishbakeoff.co.uk/recipes/all/paul-hollywoods-chocolate-fudge-cake/" target="_blank">Chocolate Fudge Cake with Raspberries - Paul Hollywood, GBBO</a></b><br />One definitely on the naughty to-cook list!</p><p><b><a href="https://www.chefspencil.com/muscovado-truffles/" target="_blank">Chocolate: Muscovado Chocolate Truffles - Paul A. Young</a></b><br />Possibly the most delicious truffles ever, and easy to make too.<br /></p><p><b><a href="https://www.bbcgoodfood.com/recipes/chow-mein" target="_blank">Chow Mein - Ken Hom</a></b><br />A perennial favourite.</p><p><b><a href="https://www.cookwithkushi.com/chutney-recipes-for-dosa-idli/" target="_blank">Chutneys: 5 Indian chutney recipes to go with dosas or idlis - Cook With Kushi</a></b><br />I love masala dosas, and have cracked the potato masala filling (although buying the batter is a no fail option for the 'pancake'!) so look forwards to giving these a go.<br /></p><p><b><a href="https://www.goodto.com/recipes/coffee-and-walnut-cake?fbclid=IwAR2OVN3UEVFwh6y5SoEvaaVW9s5uS4jC5q6n9lxdPtJAtJ8UVFCmgqcNBeg">Coffee and Walnut Cake - Samuel Goldsmith, GTK</a></b><br />Recommended by Laura, who said to make 1.25 to 1.5 times the amount of buttercream if you want to cover the cake thoroughly. </p><p><b><a href="https://www.easypeasyfoodie.com/homemade-nandos-rainbow-slaw/" target="_blank">Coleslaw: Nando's Style Rainbow Coleslaw</a></b><br />Tasty! (Nando's style spice rice further down under 'rice', Nando's style peri peri salt on my blog for seasoning fries with... now you just need the chicken!)<br /></p><p><b><a href="https://www.thespruceeats.com/korean-coleslaw-recipe-2118866" target="_blank">Coleslaw: Spicy Korean - Naomi, The Spruce Eats</a></b><br />On the to-cook list.</p><p><b><a href="https://www.janespatisserie.com/2016/02/22/toblerone-cookies/#wprm-recipe-container-19224" target="_blank">Cookies: Chocolate and Toblerone Gluten Free - Jane's Patisserie</a></b><br />On the naughty to-cook list.</p><p><b><a href="https://www.sarahsslice.co.uk/post/chocolate-brownie-cookies" target="_blank">Cookies: Chocolate Brownie Cookies - Sarah's Slice </a> </b><br />On the naughty to-cook list.</p><p><b><a href="https://www.bbcgoodfood.com/user/23650/recipe/millies-cookies-recipe" target="_blank">Cookies: Millie's style - BBCGF</a></b><br />These also work well with gluten free flour. I prefer to roll into a log, then slice and bake as people want them.<br /></p><p><b><a href="https://www.bbcgoodfood.com/recipes/baked-courgette-tomato-gratin" target="_blank">Courgette and Tomato Baked Gratin - Rosie Birkett, BBCGF</a></b><br />On the maybe to-cook list.<br /></p><p><b><a href="https://www.maangchi.com/recipe/oi-muchim" target="_blank">Cucumber: Spicy Korean Cucumber Side Dish - Maangchi</a></b><br />On the to-cook list.<br /></p><p><b><a href="https://www.bbcgoodfood.com/recipes/the-devils-chocolate" target="_blank">Desserts: The Devil's Chocolate (Il Ciocolato Del Diavolo) - BBCGF</a></b><br />A no-bake dark chocolate and amaretti biscuit dessert - looks absolutely delicious for a special occasion.<br /></p><p><b><a href="https://www.donnahay.com.au/recipes/desserts-and-baking/donnas-favourites/lemon-meringue-trifle" target="_blank">Desserts: Lemon Meringue Trifle - Donna Hay</a></b><br />Definitely one to try for a special occasion.<br /></p><p><b><a href="https://www.hairybikers.com/recipes/view/pork-and-prawn-dim-sum" target="_blank">Dim Su: Pork and Prawn - Hairy Bikers</a></b><br />On the to-cook list (minus ridiculous pea topping).</p><p><b><a href="https://toriavey.com/falafel/" target="_blank">Falafal: Chickpea or 'Fava beans' ( AKA broad beans) - Tori Avey</a></b><br />The Egyptian variety (with fava beans) at the bottom of the blog are on the to-cook list.</p><p><b><a href="https://www.deliciousmagazine.co.uk/recipes/golden-sauerkraut/" target="_blank">Ferments: Golden Sauerkraut - James Strawbridge</a></b> <br />Time to test out the kimchi / kraut container! It was very good although not sure whether I'd include turmeric again, or at least, only a pinch.</p><p><b><a href="https://www.bbc.co.uk/food/recipes/rick_steins_57742" target="_blank">Fish: - Bouillabse with Creamy Mash (!) - Rick Stein</a></b><br />Looked delicious and relatively easy.<br /></p><p><b><a href="https://www.whatswhatmagazine.co.uk/2019/04/18/moorish/" target="_blank">Fish: Mackerel and Salted Grapes with Cucumber, Yoghurt and Fennel - Ben Tish</a></b><br />One of my favourite mackerel recipes - also delicious if you BBQ the mackerel, or use the very lightly smoked (raw) fillets.<br /></p><p><b><a href="https://www.olivemagazine.com/recipes/quick-and-easy/red-mullet-with-romesco-potato-salad/" target="_blank">Fish: Red Mullet with Romesco Potato Salad - Olive Mag</a></b><br />For when I eventually manage to get hold of some red mullet!</p><p><b><a href="https://maldonsalt.com/royal-academy-of-culinary-arts-chef-ben-tish-for-maldon-salt/" target="_blank">Fish: Salt Hake Brandade in Piquillo Peppers with Thyme and Orange Oil - Ben Tish</a></b><br />From one of my favourite cookery books: Moorish.<br /></p><p><b><a href="https://www.bbcgoodfood.com/recipes/sea-bass-sizzled-ginger-chilli-spring-onions" target="_blank">Fish: Sea Bass with Sizzled Ginger, Chilli and Spring Onions - BBCGF</a></b><br />A long time family favourite. I like to serve with some steamed rice, and pak choi.<br /></p><p><b><a href="https://www.jamesmartinchef.co.uk/recipes/tuna-tataki-with-ponzu-dressing/" target="_blank">Fish: Tuna Tatare with Ponzu Dressing - JM</a></b><br />To make.<br /></p><p><b><a href="https://www.justonecookbook.com/green-bean-gomaae/?fbclid=IwAR2CUssvO1CAdB4mAen3b7WkSGZKWWl0sfvtaKEJRykSLECLlrUn2WsjoFM" target="_blank">Green Bean Gomaae (Japanese salad with sesame dressing) - Just One Cookbook</a></b><br />On the to-cook list.</p><p><b><a href="https://www.talesfromthekitchenshed.com/2015/10/best-ever-honeycomb/" target="_blank">Honeycomb - Sarah, Tales from the Kitchen Shed</a></b><br />Really good, I added a pinch of salt to it, took it to 155C and coated in chocolate - delicious!<br /></p><p style="text-align: justify;"><b><a href="https://www.bbcgoodfood.com/recipes/rosemary-roast-lamb-chops" target="_blank">Lamb: Chops (with rosemary, potatoes and tomatoes, one pan) - Barney Desmazery, BBCGF</a></b><br />A simple dish I'd like to try.</p><p style="text-align: justify;"><b><a href="https://www.greatbritishchefs.com/recipes/barbecued-yoghurt-lamb-chops-recipe" target="_blank">Lamb: Chops - BBQ'd Lamb Chops in a Spiced Yoghurt Marinade with Cashew Pilaf and Chopped Salad (Cachumber) - GBC Kitchen</a></b><br />Lamb tastes promising so far!</p><p style="text-align: justify;"><b><a href="https://www.greatbritishchefs.com/recipes/spiced-minted-lamb-chops-recipe" target="_blank">Lamb: Chops - Pudina Chops: Spiced, Minted Lamb Chops with Pickled Pumpkin</a></b><br />Delicious, but watch the salt, maybe a 1/4 to a 1/3 of a tsp depending on your taste. I didn't have pumpkin so used de-seeded, deiced courgette. Neither did I have 'degi mirch powder', so I substitued 1.5 tsp kashmiri (mild) chilli powder, and 0.5tsp hot chilli powder, and it turned out really tasty! I also used apple cider vinegar as I didn't have distilled malt vinegar. Still turned out really tasty! I'm sure it's obvious, but for the mint powder, I just blitzed up dried mint flakes in a spice grinder.</p><p style="text-align: justify;"><b><a href="https://www.olivemagazine.com/recipes/meat-and-poultry/lamb-and-turnip-summer-hotpot/" target="_blank">Lamb: Lamb and Turnip Summer Hotpot - Olive Mag</a></b><br />Works with swede too. Some 'interesting' ingredients (e.g. mange tout, that I'd substitute for something more robust).<br /></p><p style="text-align: justify;"><b><a href="https://www.jamesmartinchef.co.uk/recipes/lamb-hot-pot/" target="_blank">Lamb: Lamb Hotpot - JM</a></b><br />To cook (albeit minus the kidneys for me!).</p><p style="text-align: justify;"><b><a href="https://www.sainsburysmagazine.co.uk/recipes/mains/curried-lamb-shanks-with-mauritian-mango-kutcha" target="_blank">Lamb: Lamb Shank Curry with Mauritian Mango Kutcha - Shelina Permaloo</a></b><br />To cook.<br /></p><p style="text-align: justify;"><b><a href="https://thewoksoflife.com/ma-po-tofu-real-deal/#recipe" target="_blank">Mapo Tofu (Spicy Silken Tofu, Mince Pork and Rice) - Kaitlin, TWOL</a></b><br />On the to-cook list.<br /></p><p style="text-align: justify;"><a href="https://www.bbcgoodfood.com/recipes/naan-bread" target="_blank"><b>Naan Bread - Miriam Nice, BBCGF</b></a><br />These were really tasty - I rolled them as thin as I dared to, sprayed my pan with neutral oil, as the first one stuck, and either flipped them or used a blow torch on the bubbles on the top.</p><p style="text-align: justify;"><b><a href="https://support.sharkclean.co.uk/hc/article_attachments/360015081280/HB150UK_IG_25Recipe_MP_190828_Mv1_LR.pdf" target="_blank">Ninja - Recipe Inspiration</a></b><br />Soups, Smoothies, Drinks and Desserts etc.</p><p style="text-align: justify;"><b><a href="https://www.cookwithmanali.com/kadai-paneer/" target="_blank">Paneer: Kadai Paneer - Cook with Manali</a></b><br />Well rated, paneer with peppers, on the to-cook list.</p><p style="text-align: justify;"><b><a href="https://www.bbcgoodfood.com/recipes/tandoori-paneer-skewers-mango-salsa" target="_blank">Paneer: Tandoori Paneer Skewers with Mango Salsa -BBCGF</a></b><br />To Cook<br /></p><p style="text-align: justify;"><b><a href="https://www.mygreekdish.com/recipe/the-easiest-homemade-pita-bread/" target="_blank">Pita bread - Eli, My Greek Dish</a></b><br />These are more flat breads that you wrap around your filling rather than those you split in half, and made in a way slightly unfamiliar to me, but they were tasty and enjoyed.</p><p style="text-align: justify;"><b><a href="https://thetalentzone.co.uk/musictv/164508/nokx-majozi-handmade-pork-pie-on-james-martins-saturday-morning/" target="_blank">Pork Pie, Hand-raised - Nokz Majozi on SKJM</a></b><br />These looked really good.</p><p style="text-align: justify;"><b><u><span style="color: #6fa8dc;">Rice: Arancini with Marinara Sauce and Roasted Garlic Mayo - various recipes as below</span></u></b><br /><b><a href="https://www.bbcgoodfood.com/recipes/mushroom-risotto" target="_blank">The wild mushroom risotto</a></b> (I use chicken stock, and we eat two modest portions as risotto, before spreading the remainder out on a tray until it's cooled, adding 125g finely diced mozarella, stirring in, then spreading out, covering and placing in the fridge overnight, or for at least an hour or two).<br /></p><ul style="text-align: left;"><li>Meanwhile, if you're making them gluten free, make your own panko style breadcrumbs by cutting the crusts off approximately 8 slices of GF white bread, blitzing them, and drying them out in a low oven (Gas mark 1, approximately 30-40 minutes, turning frequently, making sure they don't brown).</li></ul><ul style="text-align: left;"><li>Then roll your arancini into golf ball sized balls (I find it easiest to cut the chilled rice into even sized squares first, maybe 3 by 4, giving you 12, or 4 by 6, giving you 24 (depending on how big you want them). </li></ul><ul style="text-align: left;"><li>Dip the balls in the batter (see <b><a href="https://www.theguardian.com/lifeandstyle/wordofmouth/2014/jul/09/how-to-make-perfect-arancini-italian-fried-rice-balls" target="_blank">here</a></b> - I used 125g GF plain flour, and 50g cornflour), then coat thoroughly in the breadcrumbs, and fry in batches in a deep fat fryer set to 170C until golden brown (if you do a tester one, you can time how long it takes and check it's hot all the way through before frying the rest). <br /><br /></li><li>Sprinkle with a little flaky sea salt and serve with your choice of sauces, my favourites are below, and maybe a simple dressed Italian style salad. </li></ul><p style="text-align: justify;"><b><a href="https://cookieandkate.com/simple-marinara-sauce-recipe/" target="_blank">Marinara sauce</a> </b>(I use 2 tins of Mutti crushed tomatoes, and fry the onion until browned on the cut side before adding the other ingredients, I also add a handful of fresh basil right at the end.)<br /><b><a href="https://www.bbcgoodfood.com/recipes/how-roast-garlic" target="_blank">How to roast garlic</a></b> (needs longer than the recipe says, maybe 40-50 minutes)<br />Follow the recipe for roasting garlic (I only use salt, not pepper), put a good slug of mayo into a small bowl, squeeze out about half the bulb of roasted garlic, finely chop, or squeeze through a garlic crusher, then add to the mayo and mix thoroughly. If you do this the day before, it gives time for it to develop flavours. Have a taste, and if you like add a little squeeze of lemon or more garlic.</p><p style="text-align: justify;"><b><a href="https://www.recipetineats.com/vietnamese-caramelised-pork-bowls/#wprm-recipe-container-22339" target="_blank">Pork: Vietnamese Caramelised Pork (Mince) Bowl - Recipe Tin Eats</a></b><br />Looks like a delicious and different way to use up some of the pork mince in the freezer!</p><p style="text-align: justify;"><b><a href="https://www.nigella.com/recipes/orange-scented-brioche-pudding" target="_blank">Puddings: Brioche and Butter pudding- Nigella</a></b><br />I added the zest of an orange to the custard, put a thin smear of marmalade on each brioche slice, dotted with a little butter before baking.<br /><br /></p><p style="text-align: justify;"><b><a href="https://www.maangchi.com/recipe/garaetteok" target="_blank">Rice Cakes: Korean Cylinder Rice Cakes - Maangchi</a></b><br />On the to-cook list.</p><p style="text-align: justify;"><b><a href="https://www.bbcgoodfood.com/recipes/help-yourself-tuna-rice-salad" target="_blank">Rice: Help Yourself Rice Salad - BBCGF</a></b><br />A tasty rice salad that can live in the fridge for a few days as a lunch or side dish - I omit the tuna, and add fresh basil and sundried tomatoes, or similar.</p><p style="text-align: justify;"><b><a href="https://hintofhelen.com/nandos-spicy-portugese-rice-recipe/" target="_blank">Rice: Nando's Style Spicy Rice</a></b><br />I reduce the tumeric to 2 tsp, rather than 1 tsp, fry off the onion, peppers and spices then put into a medium/large pyrex bowl and add 450g/ml chicken stock. Cover then microwave for 12 minutes (14 if you double up the ingredients), leave to stand for 10 minutes and then stir in the frozen peas and let heat through for a minute or two (I prefer to use petit pois).</p><p style="text-align: justify;"><b><a href="https://www.deliciousmagazine.co.uk/recipes/nutty-avocado-and-mango-salad-with-soy-and-lime-dressing/" target="_blank">Salads: Avocado and Mango Salad in an Asian-style Dressing - Delicious Mag</a></b><br />To make - maybe also a nice side to fish or chicken, without the nuts.<br /></p><p style="text-align: justify;"><b><a href="https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/#Watch_Samosa_Video" target="_blank">Samosas (Vegetable, Punjabi) - Swasthi's Recipes</a> </b><br />Really tasty filling and a nice crisp pastry - a bit thicker than the soggy thin pastry you'd expect from a supermarket effort, but delicious, and surprisingly easy to roll out and make - watch the video to see how easy they are. It's worth getting ajwain/ajwan/carom seeds as they give the pastry a really authentic flavour.</p><p style="text-align: justify;"><b><a href="https://www.bbc.co.uk/food/recipes/samosa_with_chutney_and_85939" target="_blank">Samosas with Chutney and Chaat Masala - Tony Singh, BBCF</a></b><br /> On the to-cook list.</p><p style="text-align: justify;"><b><a href="https://www.pressandjournal.co.uk/fp/lifestyle/food-and-drink/recipes/2202691/subway-reveals-new-recipe-to-try-at-home-inspired-by-its-iconic-chipotle-southwest-sauce/" target="_blank">Sauces: Chipotle Southwest Sauce a la Subway</a></b><br />Just in case you need to make yourself a Subway style sandwich at home, y'know... I use full fat mayo as per the weight, use onion powder and 1tsp garlic salt and omit the salt, then add a generous amount of light mayo to taste plus Henderson's Relish instead of Worcestershire sauce to make it gluten free.</p><p style="text-align: justify;"><b><a href="https://www.daringgourmet.com/best-homemade-hoisin-sauce/" target="_blank">Sauces: Hoisin Sauce</a></b><br />Make your own, the easy way or the more complicated way.<br /></p><p style="text-align: justify;"><b><a href="https://cookieandkate.com/simple-marinara-sauce-recipe/" target="_blank">Sauces: Marinara (Tomato Sauce) - Cookie and Kate</a></b><br />I use Mutti crushed tomato for this, and you could add a handful of fresh basil at the end. Good for pasta, or dipping arancini into (I love the mushroom risotto here as a base, chilled overnight - also under rice).</p><p style="text-align: justify;"><b><a href="https://thehappyfoodie.co.uk/recipes/ixta-belfrages-prawn-and-requeijao-lasagne-with-dende-chilli-oil/" target="_blank">Seafood (other): Prawn Lasagne with Habanero Oil</a></b><br />As mentioned on the Off Menu podcast with Ottolenghi.<br /></p><p style="text-align: justify;"><b><a href="https://www.olivemagazine.com/recipes/fish-and-seafood/salt-and-pepper-squid/" target="_blank">Seafood (other): Salt and Pepper Squid with Chilli and Spring Onions - Olive Mag</a></b><br />To cook.<br /></p><p style="text-align: justify;"><b><a href="https://www.jamesmartinchef.co.uk/recipes/tuna-tataki-with-ponzu-dressing/" target="_blank">Shellfish: Prawns Deep-fried in Vermicelli Noodles (Khing Sarong) with a Thai Dipping Sauce - JM</a></b><br />To cook. <a href="https://www.thai-food-online.co.uk/pages/thai-kung-sarong-recipe" target="_blank">Or another alternative</a> with better instrucions.<br /></p><p style="text-align: justify;"><b><a href="https://www.bbcgoodfood.com/recipes/courgette-potato-cheddar-soup" target="_blank">Soup: Courgette, Potato and Cheddar Soup - BBCGF</a></b><br />Very tasty! A nice way to use up courgettes.</p><p style="text-align: justify;"><b><a href="https://www.deliciousmagazine.co.uk/recipes/cream-of-chicken-soup/" target="_blank">Soup: Cream of Chicken Soup - Delicious Mag</a></b><br />Definitely going to make this, love a chicken soup!</p><p style="text-align: justify;"><b><a href="https://www.bbcgoodfood.com/recipes/celery-soup" target="_blank">Soup: Creamy Celery Soup - BBCGF</a></b><br />I
added to this 1 leek (as they needed using) and 1 small onion and used
chicken stock rather than vegetable, and it was delicious. Also, I
seived it after blending to make it really smooth, as it was for a
special occasion. Plus a good splash of double cream!</p><p style="text-align: justify;"><b><a href="https://www.magimix.co.uk/recipes/rustic-vegetable-soup" target="_blank">Soup: Rustic Vegetable Soup - Magimix</a></b><br />I like to up the quantities, fry the onions with some olive oil on the 'Stir Fry' setting and add some turmeric, thyme, parsley and grated garlic when I put it on the soup programme. Oh, and a really good glug of double cream at the end! Very tasty and comforting.</p><p style="text-align: justify;"><b><a href="https://www.olivemagazine.com/recipes/vegetarian/vegetable-and-watermelon-gazpacho/" target="_blank">Soup: Vegetable and Watermelon Gazpacho</a></b><br />One for the summer!<br /></p><p style="text-align: justify;"><b><a href="https://www.jamesmartinchef.co.uk/recipes/salt-and-pepper-squid-with-chilli-jam/" target="_blank">Squid: Gluten Free Salt and Pepper Squid with Chilli Jam - James Martin</a></b><br />Looks seriously tasty, and GF to boot.<br /></p><p style="text-align: justify;"><b><a href="https://www.bbcgoodfood.com/recipes/strawberry-lemonade-cake?fbclid=IwAR0WrbjVRhgvYrvIrfHVt6Qz8JZO0aQlAGJEKTdnYmmdUU-EPsOz8V60H2w" target="_blank">Strawberry Lemonade Cake - BBCGF</a></b><br />On the very-naughty-to-cook list.</p><p style="text-align: justify;"><b><a href="https://www.jamesmartinchef.co.uk/recipes/steak-with-teriyaki/" target="_blank">Steak with Teriyaki - James Martin</a></b><br />On the to-cook list.</p><p style="text-align: justify;"><b><a href="https://www.indianhealthyrecipes.com/kaju-katli-kaju-barfi/#wprm-recipe-container-38302" target="_blank">Sweets: Cashew Barfi</a></b><br />Came out a 'treat', good recipe (cardamom)<br /></p><p style="text-align: justify;"><b><a href="https://www.cookwithkushi.com/diwali-sweets-recipes/" target="_blank">Sweets: Traditional Indian Sweets - Cook with Kushi</a></b><br />A good selection (although lots of adverts on the site!)<br /></p><p style="text-align: justify;"><b><a href="https://www.marystestkitchen.com/diy-tofu-just-soymilk-lemon-water/?fbclid=IwAR3OUkCUDNLApVXiJzSZ2sR4xxCyQkyRLxw6deI9BkZxZAoJSzVDRVO3d2s" target="_blank">Tofu (home-made) - Mary's Test Kitchen</a></b><br />On the healthy-to-cook list.</p><p style="text-align: justify;"><b><a href="https://www.donnahay.com.au/recipes/desserts-and-baking/donnas-favourites/lemon-meringue-trifle" target="_blank">Trifle: Gin and Tonic Lemon Meringue Trifle - Donna Hay</a></b><br />Definitely on the to make list!</p><p style="text-align: justify;"><b><a href="https://www.bbcgoodfood.com/recipes/vegetable-gyoza" target="_blank">Vegetable Gyoza - BBCGF BD</a></b><br />To make.<br /></p><p style="text-align: justify;"><b><a href="https://www.recipetineats.com/wonton-soup/" target="_blank">Wonton Soup (Pork and Prawn) - Nagi, RTE</a></b><br />Amazing, highly recommended!</p><p style="text-align: justify;"><b><a href="https://redhousespice.com/pork-wonton-soup/">Wonton Soup (Pork) - Wei, RHS</a></b><br />Very tasty, highly recommended!<br /></p><p style="text-align: justify;"><b><a href="https://redhousespice.com/sichuan-spicy-wonton-in-chili-oil/" target="_blank">Wontons: Sezchuan Spicy Wontons in Chilli Oil - Wei, RHS</a></b><br />On the to-cook list.</p><p style="text-align: justify;"><b><a href="https://www.nigella.com/recipes/yule-log" target="_blank">Yule Log - Nigella Lawson</a></b><br />Perennial favourite and also naturally gluten free.<br /></p><p><br /><br /><br /></p><p></p>Andreahttp://www.blogger.com/profile/05837940338387785914noreply@blogger.com0tag:blogger.com,1999:blog-3634539655460160630.post-52411648324312856972023-09-27T04:54:00.002-07:002023-11-06T07:17:44.861-08:00How to cook Thai sticky rice perfectly<h4 style="text-align: left;">The good news is that it's easy to do!</h4><p style="text-align: justify;">The unfortunate news is that if you buy a packet from a supermarket and follow the instructions on the back of the packet, you'll probably never get authentic sticky rice (especially if it tells you to boil it)!<br /><br /></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihV3oWbLJwJ7q6oifhuDQEffFfKSiSUYPW41rBmuSLRoDycrG9wEoeT0Xakalx6u8pRAkCtWZDHf7wfQh24UDuAOmuVtvWxIHUhMKhub5picJZGsqPtY-j1yA5vxurReJnSsplb2Ag_Wjwq9WYWIwIQuV0YwyXnu8fXlIXMMPitlFxEwUdNRuDT8OrS7qR/s428/Sticky%20rice%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="343" data-original-width="428" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihV3oWbLJwJ7q6oifhuDQEffFfKSiSUYPW41rBmuSLRoDycrG9wEoeT0Xakalx6u8pRAkCtWZDHf7wfQh24UDuAOmuVtvWxIHUhMKhub5picJZGsqPtY-j1yA5vxurReJnSsplb2Ag_Wjwq9WYWIwIQuV0YwyXnu8fXlIXMMPitlFxEwUdNRuDT8OrS7qR/w400-h320/Sticky%20rice%203.jpg" width="400" /></a></div><br /><br /><p></p><p></p><p></p><p style="text-align: justify;">Goodness knows why, as it's so easy to steam! See below for how to cook Thai sticky rice and get an authentic result - if you've never had it before, don't expect it to be like any other rice you've ever had - it's literally like a big sticky lump of glued-together chewy rice grains (I'm really selling it here, right?!) - but if it's like that, then you've done it right!<br /></p><span><a name='more'></a></span><p style="text-align: justify;"><b><span style="font-size: x-large;">Ingredients</span></b></p><ul style="text-align: left;"><li style="text-align: justify;">55-75g of rice per person (depending on appetites!)</li></ul><p style="text-align: justify;"><b><span style="font-size: x-large;">Method</span></b></p><p style="text-align: justify;"><b><span style="font-size: large;">1. </span></b>Put the rice into a bowl, jug or pan of water, swish vigorously with your hand and then drain off as much water as you can (the rice will stay at the bottom). Do this several times until the water becomes clear.</p><p style="text-align: justify;"><b><span style="font-size: large;">2. </span></b>Cover with about triple the amount of water, and leave to soak for four to twelve hours (you can just about get away with three hours at a pinch!).</p><p style="text-align: justify;"><b><span style="font-size: large;">3. </span></b>Drain the rice and steam for 25-35 minutes (small quantities need less time, but it won't hurt to steam it for longer, unlike when you boil rice so if you're not sure, just steam it for 35 minutes). I find it is best to put the rice into a small colander with very small holes in it, and I give it a quick spray/wipe with oil first to stop the rice from sticking to it, then put the colander into the steamer. You could use a seive instead. If we're being 'arty farty' we use a ramekin to shape the rice before plating!</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkAmBPWE-urk5POcoqTTybe1dp-VvnKCeJvS_50cYfnFk10SSRTyC8NrOQaoGy9dniHxaQt-mcDiNurQfs6Y6sbJ_ybxxa2u0ybVW9gI3kOCsJucvF0jGIbWVLo9a531wHoiQK8GWSkbw9aLRUxtlycaQTFxTHW5vc6l11vbf3i0Q3dvu2kJyKTVii0GgU/s960/Sticky%20rice%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="868" data-original-width="960" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkAmBPWE-urk5POcoqTTybe1dp-VvnKCeJvS_50cYfnFk10SSRTyC8NrOQaoGy9dniHxaQt-mcDiNurQfs6Y6sbJ_ybxxa2u0ybVW9gI3kOCsJucvF0jGIbWVLo9a531wHoiQK8GWSkbw9aLRUxtlycaQTFxTHW5vc6l11vbf3i0Q3dvu2kJyKTVii0GgU/w400-h361/Sticky%20rice%202.jpg" width="400" /></a></div><br />Andreahttp://www.blogger.com/profile/05837940338387785914noreply@blogger.com0tag:blogger.com,1999:blog-3634539655460160630.post-17805460130918181782023-09-26T08:36:00.003-07:002023-09-27T12:25:29.962-07:00Chicken (or Pork) Spring Rolls or Lettuce Cups<h4 style="text-align: left;">Delicious crispy golden spring rolls, with a juicy tasty filling!</h4><p style="text-align: justify;"><br />Easier than you'd think, especially when you can rustle them up with a stir fry mix - super tasty and you can either fry, bake or cook in an air fryer depending on your preference.<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk5O2uNlKZpnK5W_6PR9JJdXkmS3sVnla24nt2mag_lyDv0hR4pn03tH8JOSh-Hmdu0kfB4PSeJpTIQYhH2bhH7yrPsn3x0Bd2SMM54VWvtXgszQOZo5nZVjocTbz5webJ8w3o0ykfG3TdVrmltxLZaqAorWTe9ktRZmozlwr-BaHPZOmNsQkIYnwdcqtt/s960/Spring%20roll%20chicken.jpg" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk5O2uNlKZpnK5W_6PR9JJdXkmS3sVnla24nt2mag_lyDv0hR4pn03tH8JOSh-Hmdu0kfB4PSeJpTIQYhH2bhH7yrPsn3x0Bd2SMM54VWvtXgszQOZo5nZVjocTbz5webJ8w3o0ykfG3TdVrmltxLZaqAorWTe9ktRZmozlwr-BaHPZOmNsQkIYnwdcqtt/s960/Spring%20roll%20chicken.jpg" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcbyYJ1opZ6tBC1ZREvac5bkDzrN2DgRoXHnetHsAiRe6rQgqG8vi0RbMDnyMQqPT2cgNmJqlBK6nKlpA0v6zfUb-CHLEzBQi_D7VAK3vOAvMZ2syqyTkOZuqLfL1xqF_xThTPoQHLEZ0s0F20HpDfqRFOMdKsV8HC7SA-Zaz2v0HVRA7es_V-kPs_f59/s960/Chicken%20spring%20rolls%20final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="815" data-original-width="960" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcbyYJ1opZ6tBC1ZREvac5bkDzrN2DgRoXHnetHsAiRe6rQgqG8vi0RbMDnyMQqPT2cgNmJqlBK6nKlpA0v6zfUb-CHLEzBQi_D7VAK3vOAvMZ2syqyTkOZuqLfL1xqF_xThTPoQHLEZ0s0F20HpDfqRFOMdKsV8HC7SA-Zaz2v0HVRA7es_V-kPs_f59/w400-h340/Chicken%20spring%20rolls%20final.jpg" width="400" /></a></div> <br /></div><br />For a low carb version, this is also delicious wrapped in lettuce leaves while it's hot, san choy bau style. <span><a name='more'></a></span><br /><br /><b><span style="font-size: x-large;">Ingredients</span></b><ul style="text-align: left;"><li style="text-align: justify;">2 tbsp neutral oil</li><li style="text-align: justify;">4 cloves garlic, peeled and finely chopped</li><li style="text-align: justify;">1 inch ginger, finely chopped or grated </li><li style="text-align: justify;">500g chicken or pork mince (I like Heck chicken mince)</li><li style="text-align: justify;">300-325g pack basic stir fry mix (one with cabbage / greens / carrots in is good)<br /></li><li style="text-align: justify;">300g fresh beansprouts</li><li style="text-align: justify;">8 dried shiitake mushrooms, soaked for 20 minutes (optional) then chopped up</li><li style="text-align: justify;">2-3 tbsp oyster sauce to taste<br /></li><li style="text-align: justify;">2 tbsp light soy sauce, or to taste</li><li style="text-align: justify;">1 tbsp cornflour</li></ul><p style="text-align: justify;"><b><span style="font-size: large;">To wrap</span></b></p><ul style="text-align: left;"><li style="text-align: justify;">Approximately 25 large spring roll wrappers OR 40-50 small spring roll wrappers OR a pack of filo pastry sheets (cut in half) OR an iceberg lettuce split into whole leaves (larger leaves could be cut into two if you prefer)</li><li style="text-align: justify;">1 tbsp cornflour plus 1.5 tbsp water mixed to a thin paste if using spring roll wrappers or filo pastry (to seal) </li></ul><p style="text-align: justify;"><b><span style="font-size: x-large;">Method</span></b></p><p style="text-align: justify;"><b><span style="font-size: large;">1. </span></b>Heat the oil in a large wok and add the garlic and ginger, and toss quickly to flavour the oil (do not burn the garlic or it will taste bitter).</p><p style="text-align: justify;"><b><span style="font-size: large;">2. </span></b>Add the mince and stir fry, breaking up the mince until it has changed colour.</p><p style="text-align: justify;"><b><span style="font-size: large;">3. </span></b>Add the vegetables, beansprouts and mushrooms and continue to stir fry for a couple more minutes.</p><p style="text-align: justify;"><b><span style="font-size: large;">4. </span></b>Add the soy sauce, oyster sauce and mix the cornflour with a couple of tablespoons until it's thoroughly combined, and add that too.</p><p style="text-align: justify;"><b><span style="font-size: large;">5. </span></b>Continue to stir fry until all the liquid has disappeared and it is only just coated in a hint of a thick sauce. Taste for seasoning.<br /></p><p style="text-align: justify;"><b><span style="font-size: large;">6. </span></b>If making spring rolls, cool thoroughly before wrapping, or if using lettuce wraps, serve hot or warm. <br /></p><p style="text-align: justify;"><b><span style="font-size: large;">For making spring rolls</span></b></p><p style="text-align: justify;"><b><span style="font-size: large;">1. </span></b>See <b><a href="https://www.youtube.com/watch?v=sAf_grqN4yM" target="_blank"><i>here</i></a></b> for a nice slow demonstration of how to roll the spring rolls in your chosen pastry.</p><p style="text-align: justify;"><b><span style="font-size: large;">2. </span></b>If you prefer to oven bake (20-25 minutes gas mark 6 / 200C) or cook in an airfryer (200C 10-15 minutes) spray your spring rolls all over with neutral oil, then place on a rack and cook on a high heat until golden and crispy. <br /></p><p style="text-align: justify;"><b><span style="font-size: large;">3. </span></b>To deep fry your spring rolls, heat the oil until it's around 175-190C / 350-375F - don't worry if you haven't got a thermometer, just heat the oil until when you put in the handle of a wooden spoon, rapid bubbles come off it (I often do this, it works a treat!). Add a few rolls (depending on the size of the rolls and your pan!) and cook for approximately 1.5 to 2.5 minutes, turning them, until they are a nice deep golden colour and crispy.</p><p style="text-align: justify;"><b><span style="font-size: large;">4. </span></b>Serve with your choice of dip - I have a selection of very easy dips <a href="http://forkingfoodie.blogspot.com/2014/09/simple-chinese-dip-selection.html" target="_blank"><b><i>here</i></b></a>, or you could serve with sweet chilli sauce (see <a href="http://forkingfoodie.blogspot.com/2014/07/sweet-chilli-sauce-includes-thermomix.html" target="_blank"><b><i>here</i></b></a> for my recipe) or sweet and sour sauce. They're also tasty wrapped up in a lettuce leaf with some fresh herbs in it, such as coriander, mint and basil before dipping!<br /></p>Andreahttp://www.blogger.com/profile/05837940338387785914noreply@blogger.com0tag:blogger.com,1999:blog-3634539655460160630.post-83011415225987252332023-09-16T12:06:00.001-07:002023-09-16T12:06:51.397-07:00Turkish Lamb Stuffed Cabbage Rolls with Spiced Dill Yoghurt<div style="text-align: justify;"><h4>A really tasty Turkish dish that's delicious, filling and comforting...</h4><br />You could even convert cabbage haters with this one, as it tastes so good - and if there are small people around they could even help making the rolls, as the lamb is cooked off before assembling (making them more likely to eat it!).<br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_OwfWyglyVSCgAOihL9EOUD65Yps87lxC5D-3o87zYOswCUYo9TVzDwdDCXk0KsOhKXTrFUlbZOEWtd59APPW3ZHMdzYOBSd43d5qp7_3wYBpWjQaWm-nTK-4Chp2zaa_rtO0MuIbmqBOAbHA3SjXCBKy8cov0gXc8z85AIkB3hh4T2xypkyaLjNxo77n/s713/CabRolls1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="527" data-original-width="713" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_OwfWyglyVSCgAOihL9EOUD65Yps87lxC5D-3o87zYOswCUYo9TVzDwdDCXk0KsOhKXTrFUlbZOEWtd59APPW3ZHMdzYOBSd43d5qp7_3wYBpWjQaWm-nTK-4Chp2zaa_rtO0MuIbmqBOAbHA3SjXCBKy8cov0gXc8z85AIkB3hh4T2xypkyaLjNxo77n/w400-h296/CabRolls1.jpg" width="400" /></a></div><br />
<div>
<br />
Makes enough rolls for <b>8 servings</b> - I freeze half for a really easy
dinner another time that can be cooked straight from frozen, and cook
half now. If you feel too lazy to make rolls, see Notes for an alternative method!<span><a name='more'></a></span><br /><br />
<b><span style="font-size: x-large;">Ingredients</span></b><br />
[Calories in square brackets] <br /><ul style="text-align: left;"><li>
1 large or 2 small cabbages (Savoy preferably, or green, yields enough for 8 - I use
two around 450g each as this yields enough larger leaves to stuff, and
you will have plenty left over to shred for the bottom of the dish) [256
calories for 800g]</li><li>
400g chopped tomatoes (tinned is fine, plus 600g for the frozen portion when cooking it after defrosting) [100]</li><li>
250ml lamb stock (plus same again for the frozen portion when cooking)</li><li>
Olive oil / olive oil spray</li><li>
Optional butter </li><li>Optional fresh pomegranate seeds to garnish<br /><br /></li></ul><b><span style="font-size: large;">
For the stuffing </span></b><br /><ul style="text-align: left;"><li>(Makes enough for 8)</li><li>
500g minced lamb (5% fat if counting calories/Slimming World, normal if not)</li><li>
2 onions, finely chopped</li><li>
2 tbsp mild/light olive oil(1 tbsp + Oil Spray for Slimming World)</li><li>
4 garlic cloves, crushed</li><li>
185g basmati rice</li><li>
1/2 tbsp ground cinammon</li><li>
1 tsp allspice</li><li>
1.5 tbsp dried oregano</li><li>
1.5 tbsp dried mint </li><li>
1/2 tbsp ground sumac</li><li>
1 lemon (zest, and juice of half of it) </li><li>
Large handful flatleaf parsley, chopped</li><li>
Salt and pepper</li></ul><br />
<span style="font-size: large;"><b>For the dill yoghurt dressing </b></span><br />
(makes enough for four, double up if cooking the whole batch for eight)<br />
<ul>
<li>250g Greek yoghurt </li>
<li>Small handful dill, chopped finely (reserve a little to garnish) </li>
<li>Juice 1/2 lemon</li>
<li>1 tsp dried mint </li>
<li>1/2 tsp sumac (optional, plus extra to garnish)</li>
<li>Salt and pepper to taste (I use 1/2 tsp salt) </li>
<li>Pinch of chilli powder or cayenne pepper if you want a kick (optional)</li>
<li>Glug of good extra virgin olive oil (optional, if you're not counting calories!)</li>
</ul>
<br />
<span style="font-size: x-large;"><b>Method</b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8oJv5hZvs55kir7z52rcdueu1RCiT6NWFbjXGbGRI6QAOaqaAt1DpreJ0L6-23-bbMMd2GrN4ku6AElvxGg-w7AtgnLv3nBq8UH5Nwap3B_47QmpH4k4HAjA-pheB-WvMVpMo7QXgFP6e/s1600/22554941_10159457164040162_2324780486326251528_n.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="528" data-original-width="764" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8oJv5hZvs55kir7z52rcdueu1RCiT6NWFbjXGbGRI6QAOaqaAt1DpreJ0L6-23-bbMMd2GrN4ku6AElvxGg-w7AtgnLv3nBq8UH5Nwap3B_47QmpH4k4HAjA-pheB-WvMVpMo7QXgFP6e/s200/22554941_10159457164040162_2324780486326251528_n.jpg" width="200" /></a></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>1. </b></span>Bring a large pan of salted water to the boil, while you remove the leaves from the cabbage (rinse as you go). You will need around 28-30 leaves for stuffing the filling into. Trim the very bottom of the stem from each leaf, then turn it over and with a sharp knife cut most of the tough back stem off without cutting through the leaf (shaving it off with the knife rather than cutting it out). </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>2. </b></span>Blanch the leaves in batches for about 2 minutes per batch, until tender, then remove and set aside to drain and cool. I put in a batch of 6-8 leaves to cook while I prepare the next batch. You will have some cabbage left over which you can shred to put into the bottom of the dish you're baking the rolls in (grease first with butter, or oil spray).</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>3. </b></span>Boil the kettle and heat 1 tbsp oil in a pan (which has a lid). Add the rice, and fry it for about a minute until all of the grains are coated in oil, then add 375ml boiling water, give it a stir, put the lid on and cook until all the water has been absorbed and the rice is just cooked (about 12 minutes) and then set aside for 5 minutes.</div>
<div style="text-align: justify;">
<span style="font-size: large;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>4. </b></span>Meanwhile, fry the onions in 1/2 tbsp oil until softened and only just starting to turn a little golden, then add the garlic and cook for another minute. Set aside in a large bowl. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>5. </b></span>Add another 1/2 tbsp to the pan, and cook the lamb until browned (try to leave it for a few minutes on one side until nicely browned, then flip over like a burger without breaking up to brown the other side, before breaking up to cook through). Add to the cooked onions in the bowl.</div>
<div style="text-align: justify;">
<span style="font-size: large;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>6. </b></span>To the bowl of lamb and onions, add the 1/2 tbsp cinnamon, 1 tsp allspice, 1.5 tbsp oregano, 1.5 tbsp mint, 1/2 tbsp sumac, zest of the lemon and juice of half the lemon (reserve the other half for the yoghurt sauce), parsley, cooked rice and freshly ground black pepper and salt to taste (I add 1 level tsp to start with) and mix thoroughly. As the lamb and rice are cooked, you can taste for seasoning, and add more if you wish (but the lamb will not be tender at this point, don't worry). If you want it to have a little bit of a kick, you could also add a little chilli powder or cayenne pepper at this point.</div>
<div style="text-align: justify;">
<span style="font-size: large;"><b><br /></b></span></div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFn7ON7Q-itcDIHRbtjUtsrnIGaP1PjJ86DWHF2a4abAnZgd-YiiGIjP9Ez264v76igI1Kk4eckzuiRcjeI1WqlAaQ1vGh2EE1OmoRxutQQ3rF83ezRi9WWbLEKtgx8UGrFifDwo_NZw98/s1600/22540228_10159457162000162_8711997617586126876_n.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="516" data-original-width="882" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFn7ON7Q-itcDIHRbtjUtsrnIGaP1PjJ86DWHF2a4abAnZgd-YiiGIjP9Ez264v76igI1Kk4eckzuiRcjeI1WqlAaQ1vGh2EE1OmoRxutQQ3rF83ezRi9WWbLEKtgx8UGrFifDwo_NZw98/s320/22540228_10159457162000162_8711997617586126876_n.jpg" width="320" /></a></div>
<span style="font-size: large;"><b>7. </b></span>Stuff the cabbage leaves: Take one leaf with the stalk end nearest to you. put a couple of heaped spoonfuls of the lamb mix near the bottom of the leaf, fold the bottom of the leaf up and over the lamb, fold the sides in, then roll up as tightly as you can without tearing the leaf. When they are all rolled up, you can set approximately half aside to freeze - it will be easiest if you freeze them in one layer, the same shape as your dish, so you can cook them straight from frozen.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4TO59r9gDzwZwEwix8lDEuti4Ngnb6xo_XiQG-nH-aDMEDdzva-TxAzjrYHbqU9PmRIFV_2fbA3ExIO1QS19dP3BmihvyLc7P3huYh0XAMhhWND4bhaXA1rOmV9QCyemk8G4Yc1tUkm4/s1600/22540159_10159457162150162_6314742787546458961_n.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="960" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4TO59r9gDzwZwEwix8lDEuti4Ngnb6xo_XiQG-nH-aDMEDdzva-TxAzjrYHbqU9PmRIFV_2fbA3ExIO1QS19dP3BmihvyLc7P3huYh0XAMhhWND4bhaXA1rOmV9QCyemk8G4Yc1tUkm4/s320/22540159_10159457162150162_6314742787546458961_n.jpg" width="320" /></a></div>
<span style="font-size: large;"><b>8. </b></span>Grease a dish large enough to take the remaining half of the rolls in one snug layer (with butter, or use oil spray, or brush on oil). Shred any leftover blanched leaves, and raw cabbage (either is good, or a mix of both), and put a generous layer of shredded cabbage on the bottom (about an inch high is good, don't worry if you have less). Season with a pinch of salt and pepper, and if desired, dot with some butter (optional).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHulE7Hmnj6sfJI53442BiUzzIMYmMQn4EmGQtm0myLNb6T6WF30s39xoGwr2DP8g97V_PI5bc0kdmhszAOASdimHqPc3qeIZnP8zfNHciEPF5PMc9yl8P4MXlel756MjMRHJxrdSv_5MV/s1600/22688477_10159457162815162_3658968585191969110_n.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="740" data-original-width="910" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHulE7Hmnj6sfJI53442BiUzzIMYmMQn4EmGQtm0myLNb6T6WF30s39xoGwr2DP8g97V_PI5bc0kdmhszAOASdimHqPc3qeIZnP8zfNHciEPF5PMc9yl8P4MXlel756MjMRHJxrdSv_5MV/s200/22688477_10159457162815162_3658968585191969110_n.jpg" width="200" /></a></div>
<span style="font-size: large;"><b>9. </b></span>Lay the remaining cabbage rolls, seam side down, in one neat, snug, layer on top of the shredded cabbage. Pour over the chopped tomatoes (400g is fine over fresh or chilled cabbage rolls) and the 250ml of lamb stock. (If you want to cook the whole quantity of cabbage rolls, then simply double the tomatoes and the lamb stock). If you want, you can dot the top with butter. Season.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0nT0mOZ0deWbbGcjp6hoxm6KfEMCwOoje5O5KUzhFeILCu44aCa3-ILZiQTbpGuaOV4yRitI6XVqTAEz5qf_69Udo4vRW5byImVnz-gqPFnUoi6GzvVNGWUx-uarW5WNXurgpns-BrjMB/s1600/22549655_10159457162660162_4913130091760226348_n.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="530" data-original-width="766" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0nT0mOZ0deWbbGcjp6hoxm6KfEMCwOoje5O5KUzhFeILCu44aCa3-ILZiQTbpGuaOV4yRitI6XVqTAEz5qf_69Udo4vRW5byImVnz-gqPFnUoi6GzvVNGWUx-uarW5WNXurgpns-BrjMB/s200/22549655_10159457162660162_4913130091760226348_n.jpg" width="200" /></a></div>
<span style="font-size: large;"><b><span id="goog_278670866"></span><span id="goog_278670867"></span>10. </b></span>Bake uncovered at gas mark 5 for about 45 minutes until most of the juices have been absorbed, and then cover with foil and bake for a further half an hour until the lamb is tender. It will keep warm in the oven quite happily for up to another hour if you turn the oven down lower at this point. Allow to rest for 5 or 10 minutes when you take it out of the oven.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>11. </b></span>Meanwhile, make the yoghurt sauce by mixing all the ingredients (except the extra virgin olive oil) together with salt to taste. Serve the cabbage rolls drizzled with the yoghurt sauce, and a little extra virgin olive oil and scattered with the reserved dill and a sprinkling of sumac. I like to serve this dish with some form of potatoes that are crispy or roasted, for a difference in texture - it would also be nice with crusty bread and perhaps a salad with Turkish flavours on the side. Optionally sprinkle some fresh pomegranate seeds on top too for more flavour and texture.<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><b>Cooking the rolls from frozen</b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS37_qGoqnNQY7cf40UbeM-RrwBssyv2BSUqk3ZAqhRM5HSG456f_8jyMB81uosn_Pi5IB0YkgOnh12fViwyfqWYfBGmwT7DUYGu_u4qx5EzVDG5jJKemfV9M03S_d9TPx2ACIT8YYOqpT/s1600/22555155_10159457166085162_7787187897484369612_n.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="506" data-original-width="666" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS37_qGoqnNQY7cf40UbeM-RrwBssyv2BSUqk3ZAqhRM5HSG456f_8jyMB81uosn_Pi5IB0YkgOnh12fViwyfqWYfBGmwT7DUYGu_u4qx5EzVDG5jJKemfV9M03S_d9TPx2ACIT8YYOqpT/s200/22555155_10159457166085162_7787187897484369612_n.jpg" width="200" /></a></div>
Butter dish, add fresh shredded savoy cabbage (9-10 leaves, rib removed) to bottom of dish. Dot with a few thin slices of butter broken into pieces and season, then place frozen cabbage rolls on top.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcozjkAKNv_YYNHWi44hCDP_Us5Ath2ugCd6iAlhu-R3drbboBUu86mOwMn3briMzWF7o3tvwAK0PhwLyFrRHTVmrH11nwXhpc4s2e6UEgFJoQIzBt9XCpYH1dW1DzpXHf9LdYA9lVsi0P/s1600/22539920_10159457166280162_6173816960229280237_n.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="510" data-original-width="771" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcozjkAKNv_YYNHWi44hCDP_Us5Ath2ugCd6iAlhu-R3drbboBUu86mOwMn3briMzWF7o3tvwAK0PhwLyFrRHTVmrH11nwXhpc4s2e6UEgFJoQIzBt9XCpYH1dW1DzpXHf9LdYA9lVsi0P/s200/22539920_10159457166280162_6173816960229280237_n.jpg" width="200" /></a></div>
Pour over 600g chopped tomatoes, and 1 lamb stock cube dissolved into 250ml boiling water. Season, and dot with butter, then back at gas mark 5 for 45 minutes uncovered, then turn down to gas mark 4, cover with foil and bake for a further minutes.<br />
<br />
Make yoghurt dip as before, serve up and enjoy for minimal effort second time around!<br /><br /><br /><b><span style="font-size: x-large;">Notes</span></b><br /><br />Lazy hack if you can't be bothered to roll up rolls!<br /> <br /><b><span style="font-size: large;">1. </span></b>Remove ribs from 1 savoy cabbage and shred. Halve a white cabbage, cut out the core, cut into 4 wedges and shred. You'll have around 625g of cabbage or thereabouts. Rinse and spin in a salad spinner to drain off the water. <br /><br /><b><span style="font-size: large;">2. </span></b>You'll also need 2 tins of chopped tomatoes, seasoning, butter, lamb and rice mix (as above), and 400ml lamb stock made up with 1 lamb stock cube. Optional aleppo pepper / chilli flakes / urfa chilli flakes or whatever your favourite form of chilli is! <br /><br /><b><span style="font-size: large;">3. </span></b>Butter your dish and layer as follows (or however you like, to be fair!!). 1/2 tin chopped tomatoes (200g) season and sprinkle on your favoured chilli flakes to taste. 1/3 of your shredded cabbage and a few knobs of butter and 1/2 your lamb mix. <br /><br /><b><span style="font-size: large;">4. </span></b>Then another 1/3 of your cabbage mix, seasoning & optional chilli flakes and a few knobs of butter (I like to just scatter on a few shavings, cut off really thinly from a cold block of butter) and the other half of your tin of chopped tomatoes (200g) roughly spread over. <br /><br /><b><span style="font-size: large;">5. </span></b>Put the other half of the lamb / rice mix on top of this and spread out with a fork relatively evenly.<br /> <br /><b><span style="font-size: large;">6. </span></b>Finally, put the last third of the cabbage on top, and press it all down as firmly as you dare. <br /><br /><b><span style="font-size: large;">7. </span></b>Season with salt, pepper and optional allepo chilli flakes, carefully spoon over a tin (400g) of chopped tomatoes, slowly and carefully pour over the lamb stock, and dot with butter. <br /><br /><b><span style="font-size: large;">8. </span></b>Put into the oven on gas mark 5, and bake for 1 hour and 45 minutes uncovered, then crumble two packs of feta cheese on top (400g in total) and cook for a further 10 minutes, then brown off under the grill for a couple of minutes. <br /><br /><b><span style="font-size: large;">9. </span></b>Leave to sit for 10 or 15 minutes then serve sprinkled with fresh dill. Could be served with crusty bread, tzatziki, a simple fresh salad or whatever you fancy!<br />
<br /></div>
</div>Andreahttp://www.blogger.com/profile/05837940338387785914noreply@blogger.com0tag:blogger.com,1999:blog-3634539655460160630.post-55566658976965154422023-09-16T06:49:00.008-07:002023-09-16T06:49:49.882-07:00American-style Fluffy Sourdough Discard Pancakes with Blueberries<h4 style="text-align: left;">These are soooooo good! </h4><p style="text-align: justify;"><br />There's no need to throw any of your sourdough starter away, you can make lots of other delicious things with it!<br /><br /></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCXfP4A8fldOraIPztMRER0m1ZF6k5akBd9bpA3x_CQQRlGHE862cOPIXvR4DsG1HXj8EkxfVMWxxkxpvs6zF3qEhty58DHtVzm84T1H95Cpr0FDmXEkgKVWiYqghW1gDFTTNL0O-PshdKrtvwCaecsLMNLiD0q2eAt0N5n7jq1b754D6R71qSrgMXAPFP/s960/378854419_10167925451020162_6671440106387292362_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="935" data-original-width="960" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCXfP4A8fldOraIPztMRER0m1ZF6k5akBd9bpA3x_CQQRlGHE862cOPIXvR4DsG1HXj8EkxfVMWxxkxpvs6zF3qEhty58DHtVzm84T1H95Cpr0FDmXEkgKVWiYqghW1gDFTTNL0O-PshdKrtvwCaecsLMNLiD0q2eAt0N5n7jq1b754D6R71qSrgMXAPFP/w400-h390/378854419_10167925451020162_6671440106387292362_n.jpg" width="400" /></a></div><p></p><p><br /></p><p style="text-align: justify;">Try these with a drizzle of maple syrup over the top, they are
sooooo good! And they freeze well too! If you're using frozen
blueberries, don't add them to the batter mix, as your pancakes will
turn out a very strange colour! Just drop the frozen ones onto the
batter when you've put it into the pan, so they sink in.<span></span></p><a name='more'></a><b><br /><span style="font-size: x-large;">Ingredients</span></b><br /><br /><b><span style="font-size: large;">Wet ingredients</span></b><p></p><ul style="text-align: left;"><li>150g sourdough starter (unfed, I use organic white wheat flour for these)</li><li>150g whole milk</li><li>1 large egg, beaten</li><li>1 tsp vanilla extract (optional)</li><li>35g maple syrup (optional: this will give a very mild sweet flavour, or add to taste)</li><li>25g melted butter</li></ul><p style="text-align: justify;"><br /><b><span style="font-size: large;">Dry ingredients</span></b><br /></p><ul style="text-align: left;"><li>125-175g flour (plain or bread flour, I use white, and about 160g, but wholegrain flours are thirstier etc.)</li><li>1/2 tsp salt</li><li>1/2 tsp bicarbonate of soda</li><li>1 tsp baking powder <br /><b><br /><span style="font-size: large;">Other Ingredients</span></b><br /><br /></li><li>150g-275g blueberries, fresh or frozen (to taste - 275g is a lot as I love blueberries, so you could halve it and put the other half on top fresh!)</li><li>Maple syrup for drizzling</li><li>Neutral oil for frying pancakes</li></ul><p style="text-align: justify;"><br /><b><span style="font-size: x-large;">Method</span></b></p><p style="text-align: justify;"><b><span style="font-size: large;">1. </span></b>Mix all of the wet ingredients together in a large bowl.</p><p style="text-align: justify;"><b><span style="font-size: large;">2. </span></b>Add all of the dry ingredients (add the flour, and before mixing sprinkle over the other dry ingredients evenly) then mix thoroughly together (a dough whisk is good for this if you have one). You are looking for a batter the consistency of whipped double cream, you can add a little more flour or milk if you need to.<br /></p><p style="text-align: justify;"><b><span style="font-size: large;">3. </span></b>Fold in the blueberries evenly if fresh (the batter needs to be thick enough to suspend them relatively well). If the blueberries are frozen it's best to scatter them over the batter once it's in the pan, unless you want blue blueberry pancakes!<br /><br /><b><span style="font-size: large;">4. </span></b>Heat up a non-stick frying pan over a medium heat (slightly on the lower side so that things don't burn), and lightly oil (silicone brushes are good for this).</p><p style="text-align: justify;"><span style="font-size: large;"><b>5. </b></span>Dollop three or four scoops of batter around the pan (I use a very small icecream scoop with a mechanism to release the batter), and when you start to see bubbles on the top of the pancakes, flip them over, and cook until they start to rise slightly in the middle (so they look slightly domed).</p><p style="text-align: justify;"><b><span style="font-size: large;">6. </span></b>Serve immediately, or keep warm, or cool down and refrigerate or freeze - they do reheat quite well. Nice with a cheeky drizzle of extra maple syrup if you have a sweet tooth, and extra fresh blueberries (for health!).<br /></p>Andreahttp://www.blogger.com/profile/05837940338387785914noreply@blogger.com0tag:blogger.com,1999:blog-3634539655460160630.post-19615855423386078822023-09-16T06:21:00.000-07:002023-09-16T06:21:58.633-07:00Easy Sourdough Crackers From Discard<p style="text-align: justify;">Easy to make, delicious sourdough crackers for cheese.<br /><br />When you've got too much starter, and don't want to waste it, this is a delicious way to NOT discard it - plus the crackers will keep a while in an airtight container, and you could even gift them to cheese lovers!<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZqe4T0fmeZj7MzYiDlnafnd2gl5wKYI7asaHgo4tTuRpmB73g7CFtPNDaiaTNpjhxxN1czfwCBMVoxuAi0YAWsxZx64Cmb3mcFv24xxuLIOKeRn_X3cramiTlgtX1XIVEK1JHrDuRcuv1oatV7pj2QX5BpZzsAwV2DOJZwWtVFf9REmQJznsLmGD_mJy/s960/379257828_10167925457380162_1172545862924909819_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="857" data-original-width="960" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZqe4T0fmeZj7MzYiDlnafnd2gl5wKYI7asaHgo4tTuRpmB73g7CFtPNDaiaTNpjhxxN1czfwCBMVoxuAi0YAWsxZx64Cmb3mcFv24xxuLIOKeRn_X3cramiTlgtX1XIVEK1JHrDuRcuv1oatV7pj2QX5BpZzsAwV2DOJZwWtVFf9REmQJznsLmGD_mJy/w400-h358/379257828_10167925457380162_1172545862924909819_n.jpg" width="400" /><br /><br /></a></div>It doesn't matter whether your starter is rye or wheat, both work
well with either wholemeal or white flour added - but beware - they're
rather more-ish!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlnOfSpG8X3EDFV2LN9UPfYj8OSbXLsw81Q4g5W9LbnT2uOGEez7o28QfOhrwV3I6WZuI13dfrqOc-KbpXv4dJrTppFgyWEB7Gg0l8JiyteI64XA5Z1PuhwcRB97UlU0ufLXec6TxU2rXaMncaUm0oqGnR3kBsMUhlZ8150rKScILYlE9W0LdIhK5OxGji/s960/379907504_10167925461100162_738156899448658070_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="889" data-original-width="960" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlnOfSpG8X3EDFV2LN9UPfYj8OSbXLsw81Q4g5W9LbnT2uOGEez7o28QfOhrwV3I6WZuI13dfrqOc-KbpXv4dJrTppFgyWEB7Gg0l8JiyteI64XA5Z1PuhwcRB97UlU0ufLXec6TxU2rXaMncaUm0oqGnR3kBsMUhlZ8150rKScILYlE9W0LdIhK5OxGji/w400-h370/379907504_10167925461100162_738156899448658070_n.jpg" width="400" /></a><span><a name='more'></a></span></div><b><span style="font-size: x-large;"><br />Ingredients</span></b><p style="text-align: justify;"><b><span style="font-size: large;">For dough</span></b><br /></p><ul style="text-align: left;"><li>100g sourdough starter (unfed, e.g. from fridge)</li><li>50g flour of choice</li><li>1/4 tsp salt (or to taste)</li><li>25g butter, melted</li><li><i>Any extra dried herbs, seeds or spices you want to add </i><br /></li></ul><p style="text-align: justify;"><br /><b><span style="font-size: large;">For topping</span></b><br /></p><ul style="text-align: left;"><li>Olive oil for brushing</li><li>Maldon sea salt (or similar) for sprinkling</li></ul><p style="text-align: justify;"><br /><b><span style="font-size: x-large;">Method</span></b></p><p style="text-align: justify;"><b><span style="font-size: large;">1. </span></b>Mix ingredients for dough together into a smooth dough. </p><p style="text-align: justify;"><b><span style="font-size: large;">2. </span></b>To make life easier, shape into a rectangle before wrapping. Chill for half an hour (or more, it will be fine for a few hours).</p><p style="text-align: justify;"><b><span style="font-size: large;">3. </span></b>When you're ready to go, preheat the oven to gas mark 4 / 180C / 350F. <br /></p><p style="text-align: justify;"><b><span style="font-size: large;">4. </span></b>Lightly dust a sheet of greaseproof baking paper the size of your baking tray, then roll the dough out as thin as you possibly dare - as in 1mm or less - you can put the clingfilm you used to wrap it in on top to make it easier, or roll between two sheets of baking paper. Top with a pinch of lightly crushed sea salt and any seeds or spices you want to use - don't go mad on the salt as there's already salt in the dough!<br /></p><p style="text-align: justify;"><b><span style="font-size: large;">5. </span></b>Cut into rectangles (or squares!) - you can trim the sides first if you want to - cut three long strips, then cut these across into roughly 3cm strips, so you end up with around 21 pieces (or you could make 9-12 larger crackers, but score them more than twice each). </p><p style="text-align: justify;"><span style="font-size: large;"><b>6.</b> </span>Using a fork, score each piece twice (or every couple of cm, depending on how big you make them) to stop them puffing up, and bake for 20-25 minutes, or until lightly browned (if your oven cooks unevenly, like mine, then turn the tray around just over half way!). </p><p style="text-align: justify;"><b><span style="font-size: large;">7. </span></b>Leave to cool on the tray for a couple of minutes, then transfer to a wire rack to finish cooling. Once completely cool, transfer to an airtight container and enjoy over the next week or so (if they last that long!). <br /></p><p><br /></p><p><br /></p>Andreahttp://www.blogger.com/profile/05837940338387785914noreply@blogger.com0tag:blogger.com,1999:blog-3634539655460160630.post-5900689572455359402023-09-16T05:14:00.003-07:002023-09-16T12:52:40.755-07:00Easy Sourdough Crumpets (from discard)<h4 style="text-align: justify;">Forget doughy mass-made crumpets, and make your own, easily and quickly!</h4><p style="text-align: justify;">There's almost nothing to making these, and you just use your inactive starter straight from the fridge - give them a go, they're delicious!<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjqWUxeZSIniH1rsaBJ-CjWbxg8NrETLZg7s65qrcbdgeZM8RZZ5S4rNOErM55REEtgx-FBMP21b0JjB6ze1-vmBlyKDu5CDIXkUS8BXJa64ZiUjwRH_gEMXvl8ermjnusTcPmINju6mF48kHhc1xwumv48Y6YxvVYHwz1RNiNvRXrv6yqmmOrkSVFDgOV/s960/379261490_10167925444120162_8605387601817112729_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="678" data-original-width="960" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjqWUxeZSIniH1rsaBJ-CjWbxg8NrETLZg7s65qrcbdgeZM8RZZ5S4rNOErM55REEtgx-FBMP21b0JjB6ze1-vmBlyKDu5CDIXkUS8BXJa64ZiUjwRH_gEMXvl8ermjnusTcPmINju6mF48kHhc1xwumv48Y6YxvVYHwz1RNiNvRXrv6yqmmOrkSVFDgOV/w400-h283/379261490_10167925444120162_8605387601817112729_n.jpg" width="400" /></a></div><br />Although it's tempting to double the quantity, I've tried this, and
unfortunately the rise on the second batch just won't match the first
batch, so if you want more than four, then it's best to make each batch
seperately (unless you have two pans and eight crumpet rings!)<br /><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCs3mX-SwPL9Z8moMFn1SYlJZSfy6gCfEh2_MjYsLjKvB6EbZtL7Hz85p0WECrnQBE3yn6FacyKPK2pIdWx1PELkpwNFBSYo8oxoF_MsNxnRYo6xsOMP3Za7VFo1IYqpZdJ_6zdbYO1Ummx7apn4ttEPOou3sNWBHT6eVMUEdIaKVYDg6tZh7j9QIeAcZ/s960/Sourdough%20Crumpets.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="829" data-original-width="960" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCs3mX-SwPL9Z8moMFn1SYlJZSfy6gCfEh2_MjYsLjKvB6EbZtL7Hz85p0WECrnQBE3yn6FacyKPK2pIdWx1PELkpwNFBSYo8oxoF_MsNxnRYo6xsOMP3Za7VFo1IYqpZdJ_6zdbYO1Ummx7apn4ttEPOou3sNWBHT6eVMUEdIaKVYDg6tZh7j9QIeAcZ/w400-h345/Sourdough%20Crumpets.jpg" width="400" /></a></div><a name='more'></a><br /><p></p><p style="text-align: justify;"><b><span style="font-size: x-large;">Ingredients</span></b></p><ul style="text-align: justify;"><li>115g inactive / unfed sourdough starter (preferably strong white flour based, I use Doves Farm Organic)</li><li>60g very strong / strong white bread flour (I use Allison's VS Canadian)<br /></li><li>Circa 40-60g water (see method)<br /></li><li>1 tsp sugar</li><li>1/2 tsp salt</li><li>1 tsp baking powder</li><li>Neutral oil for greasing rings / oiling pan<br /></li></ul><p style="text-align: justify;"><b><span style="font-size: large;">Equipment</span></b></p><ul style="text-align: justify;"><li>4 crumpet rings</li><li>Large flat pan/skillet, preferably non-stick </li><li>Cocktail stick / skewer / toothpick just in case!<br /></li></ul><p style="text-align: justify;"><b><span style="font-size: x-large;">Method</span></b></p><p style="text-align: justify;"><b><span style="font-size: large;">1. </span></b>Thoroughly mix together the starter and 40g water (you'll probably need more ultimately), then incorporate the flour, sugar and salt, and give a really, really good mix - if you have a dough whisk, it's much easier, but a fork will do - you can get away with a normal whisk if you've got a really sturdy one! Give it a really good 'beating' as this will develop the gluten more, and improve the texture of your crumpets. You should have a medium thick wet batter that leaves a trail, a bit like pre-bought custard, a bit thicker than plain yoghurt - add more water if you need to - it depends on how wet your starter is, and how 'thirsty' your flour is.<br /></p><p style="text-align: justify;"><b><span style="font-size: large;">2. </span></b>Evenly sprinkle over the baking powder, then mix in thoroughly, and set aside for around 5 minutes, until risen up and bubbly. Meanwhile preheat your pan over a LOW heat (the key is patience!), oil your crumpet rings and when you're just about ready to go, give the pan a light oiling and pop the rings on top.</p><p style="text-align: justify;"><b><span style="font-size: large;">3. </span></b>If you have a surface thermometer, then once your pan has reached approximately 150C you're ready to go! Divide your mixture evenly between the four rings, they should be around half full.</p><p style="text-align: justify;"><b><span style="font-size: large;">4. </span></b>Leave until you can start to see bubbles on the top, and they're almost cooked through (this should take 5 or 6 minutes, but up to 8 or 9, depending on how hot/cool your hob is - just go by eye) - you can 'help' the bubbles along with a tooth pick or skewer if you want more, when they're almost set on top, by pricking them, although if your batter is wet enough, you probably won't need to. When it's virtually set on top, carefully lift off the rings, then flip the crumpets over for a few minutes, until they're browned to your liking (probably around 2 to 4 minutes).</p><p style="text-align: justify;"><b><span style="font-size: large;">5. </span></b>Serve with lashings of butter and your favourite topping, and / or keep in an airtight container once cooled, then reheat in a toaster. <br /></p><p><br /></p>Andreahttp://www.blogger.com/profile/05837940338387785914noreply@blogger.com0tag:blogger.com,1999:blog-3634539655460160630.post-22922248978537831112023-09-16T04:55:00.007-07:002023-09-16T04:55:52.686-07:00How To Velvet Chicken<h4 style="text-align: left;">Tired of dry and chewy chicken breast in your stir fries, Chinese dishes and Thai or Indian curries etc.?</h4><p style="text-align: justify;"><br />This technique is just the most amazing way of keeping chicken breast pieces moist and tender (even though it's hard to make lightly poached chicken pieces look appetising in a photo!).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gU1VY4rSiqqryv1APzU0h-9ukr5p_j_bxOHtQiGfOCoVWvKIi9UzCFbrOLLRAaYIi031L7wLgY_zuvIhkqk4Jn6m-py3F8lSIcGcwwrsZ_LArCluCX_06k14xlUQzv-boCC16vTrqwzHJMoaJfyeSqqeKgfY_TFF25Ct_LpPbgzfOI2kBDFrE_ki_Cza/s793/Velvet%20chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="646" data-original-width="793" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gU1VY4rSiqqryv1APzU0h-9ukr5p_j_bxOHtQiGfOCoVWvKIi9UzCFbrOLLRAaYIi031L7wLgY_zuvIhkqk4Jn6m-py3F8lSIcGcwwrsZ_LArCluCX_06k14xlUQzv-boCC16vTrqwzHJMoaJfyeSqqeKgfY_TFF25Ct_LpPbgzfOI2kBDFrE_ki_Cza/w400-h326/Velvet%20chicken.jpg" width="400" /></a></div><br /><p style="text-align: justify;">You can either poach in water or shallow fry, depending on your preference. Personally, I like to lightly poach as a healthier option. You could use this technique for almost any chicken dish as the flavour is so neutral.<span></span></p><a name='more'></a><br /><br /><b><span style="font-size: x-large;">Ingredients </span></b><br /><i>(To serve four)</i><p></p><ul style="text-align: left;"><li style="text-align: justify;">450-500g chicken breast, cubed or thickly sliced</li><li style="text-align: justify;">2 egg whites</li><li style="text-align: justify;">4 tsp cornflour</li><li style="text-align: justify;">2 tsp salt (or to taste)<br /></li></ul><p style="text-align: justify;"><b><span style="font-size: x-large;">Method</span></b></p><p style="text-align: justify;"><b><span style="font-size: large;">1. </span></b>Thoroughly combine the egg whites, cornflour and salt (e.g. with a whisk).</p><p style="text-align: justify;"><b><span style="font-size: large;">2. </span></b>Stir in the chicken pieces and leave for at least 20 minutes, but they will be fine if left for several hours or even overnight.</p><p style="text-align: justify;"><b><span style="font-size: large;">3. </span></b>Either blanch in simmering water or shallow fry until it has just turned white before adding to your hot sauce or stir fry etc. for a few minutes until just cooked through - test a large piece (or you can cook it through iin the water / oil first if you prefer and set aside, see below).</p><p style="text-align: justify;"><b><span style="font-size: large;">4. </span></b>If you've cooked the chicken all the way through as part of your ingredients prep, then rinse it under cold water immediately to cool it down quickly and chill until you're ready to use it. It will only need a minute or two to reheat through in a hot sauce or stir fry (as it's already cooked).<br /></p>Andreahttp://www.blogger.com/profile/05837940338387785914noreply@blogger.com0tag:blogger.com,1999:blog-3634539655460160630.post-85424563278797460532023-09-02T13:41:00.002-07:002023-09-16T06:35:37.226-07:00Cheese and Bacon (or Sun-dried Tomato) Savoury Muffins<h4 style="text-align: justify;">Delicious warm, or toasted with butter just melting on top, maybe on the side of some tomato soup...</h4><p style="text-align: justify;">A nice treat during the colder months. Or the warmer months. Or any time really, breakfast, lunch, dinner or supper!!!<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmonJBYCeCTRKoC4IsLszgqyrjQeZybG6smjAPN_ivD5VGD0rgS7Ugw58WSypf6GFR_eR5BhzFKe69lFmil9nlarBhD8Qr4EiQkRL6MrxQpdwIYmVBhNAi2lXCcmUKseqlvc60tqIzCS5WnWeUaI40Sf8D1vJSyaHUIBrA3HJgXzJRH7ZW6T_-tEZvnuQi/s960/379917736_10167925419870162_3895998079777694455_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="953" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmonJBYCeCTRKoC4IsLszgqyrjQeZybG6smjAPN_ivD5VGD0rgS7Ugw58WSypf6GFR_eR5BhzFKe69lFmil9nlarBhD8Qr4EiQkRL6MrxQpdwIYmVBhNAi2lXCcmUKseqlvc60tqIzCS5WnWeUaI40Sf8D1vJSyaHUIBrA3HJgXzJRH7ZW6T_-tEZvnuQi/w398-h400/379917736_10167925419870162_3895998079777694455_n.jpg" width="398" /></a></div><p></p><p style="text-align: justify;">Best eaten warm, either split and toasted, or even microwaved, with
butter on top! Even Marmite (other yeast extract condiments are
available), if you're a lover!</p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguueaQZmQ_aZyeCjGiFEMVA2eCzLFQHpXkT6oZGE507FKME2xgVKjAfkQkA126GlMarIIb_UQG4y8xAtJ3s35gSm-_wjn8hn9UQCLd2J_7jUQMOBp4ZYSoOa1ZWoyUgqhYbuiRP5eWtRr6NsUz94kmC3sAvsPlXO8Iq1UPkDMK3hFmDxD9Zq-1kY8yFLyI/s960/379891264_10167925410965162_4724259125953725720_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="943" data-original-width="960" height="393" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguueaQZmQ_aZyeCjGiFEMVA2eCzLFQHpXkT6oZGE507FKME2xgVKjAfkQkA126GlMarIIb_UQG4y8xAtJ3s35gSm-_wjn8hn9UQCLd2J_7jUQMOBp4ZYSoOa1ZWoyUgqhYbuiRP5eWtRr6NsUz94kmC3sAvsPlXO8Iq1UPkDMK3hFmDxD9Zq-1kY8yFLyI/w400-h393/379891264_10167925410965162_4724259125953725720_n.jpg" width="400" /></a><span><a name='more'></a></span></div><p><span style="font-size: x-large;"><b> Ingredients</b></span></p><ul style="text-align: left;"><li>1 onion, finely chopped</li><li>1tbsp mild and light olive oil or other neutral oil</li><li>100g smoked streaky bacon finely diced (or use sundried tomatoes for a vegetarian version, but don't fry them)</li><li>2 large eggs</li><li>250g whole milk</li><li>75g Greek yoghurt <br /></li><li>275g plain gluten free flour (or use normal and omit the xantham gum)</li><li>1 tbsp + 1 tsp baking powder</li><li>1 tsp bicarbonate of soda</li><li>1/2 tsp xantham gum (if using gluten free flour)</li><li>1
tbsp Coleman's English mustard powder</li><li>1 tbsp paprika</li><li>1/2 tsp cayenne
pepper (optional - if you don't like heat, leave it out!)</li><li>1/2 tsp salt</li><li>175g coarsely grated mature cheddar</li><li>Optional paprika / sesame seeds / poppy seeds for sprinkling on top</li></ul><p style="text-align: justify;"><b><span style="font-size: large;">Optional equipment</span></b><br />Large scoop - 95g, medium scoop 50g<br /><br /><b><span style="font-size: x-large;">Method</span></b><br /></p><p style="text-align: justify;"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x6prxxf xvq8zen xo1l8bm xzsf02u" dir="auto" lang="en"></span></p><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xdj266r" style="text-align: justify;"><div><b><span style="font-size: large;">1. </span></b>Sautee
1 finely chopped onion (around 125g) with a small pinch of salt in 1
tbsp light/mild olive oil, until turning golden and add 100g finely
sliced smoked streaky bacon (unless you're a veggie - could sub chopped
sundried tomatoes), until bacon is lightly cooked. Set aside to cool.<br /><br /></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="text-align: justify;"><div><b><span style="font-size: large;">2. </span></b>Whisk together 2 large eggs with 250ml whole milk and 75g Greek yoghurt.<br /><span style="font-size: large;"><b><br /></b></span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="text-align: justify;"><div><span style="font-size: large;"><b>3. </b></span>In
a large bowl combine 275g self raising flour, 1 tbsp + 1 tsp baking powder, 1
tbsp Coleman's English mustard powder, 1 tbsp paprika, 1/2 tsp cayenne
pepper (optional if you don't like heat, leave out!), 1/2 tsp salt (or
to taste depending on saltiness of bacon and cheese), plenty of freshly
ground black pepper, and then stir in 175g coarsely grated mature
cheddar, and the cooled bacon and onions, making sure evenly
distributed. (Easily halved to just make one tray of 10/11)<br /><br /></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="text-align: justify;"><div><b><span style="font-size: large;">4. </span></b>Make a well in the centre of the dry mix, and then add the egg/milk/ mixture and combine.<br /><br /></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="text-align: justify;"><div><b><span style="font-size: large;">5. </span></b>I
use an ice cream scoop type thing, that you squeeze that ejects the
mixture, which is approx 40ml in volume... this should make around 20-22
scoops of mixture - either 10/11 per baking tray lined with non-stick
greaseproof paper, and/or the same in a silicone muffin tray (not much
difference once baked!).<br /><br /></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="text-align: justify;"><div><b><span style="font-size: large;">6. </span></b>Optionally
sprinkle with paprika / sesame seeds / poppy seeds, then put into a
pre-heated oven at gas 7 /200C/220C (in the middle) for around 20
minutes (check earlier to ensure not overcooking), and remove when a
skewer comes out clean.<br /><br /></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="text-align: justify;"><div><b><span style="font-size: large;">7. </span></b>Cool on wire trays. Enjoy warm with butter! Or tomato soup!</div></div><p></p>Andreahttp://www.blogger.com/profile/05837940338387785914noreply@blogger.com0tag:blogger.com,1999:blog-3634539655460160630.post-55006238521040637092023-08-20T05:25:00.003-07:002023-09-16T05:01:09.833-07:00Instant Pot Pressure Cooker No-Soak Chickpeas / Garbanzo Beans<h4 style="text-align: justify;">Tasty tender chickpeas with no need to soak prior to pressure-cooking - great for last minute dishes!</h4><p style="text-align: justify;">Need to whip up a tasty dish with chickpeas and don't have time for an overnight or daytime soak?<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU720A75KB8SmLxHtDzjDBo0-Mk7Igt22LhG3UhsdqRR97W16jmLw7f4s9dBsBTv0C8DsZ6HUmCMF_rTnEnjb-EyOtHetNs0AzBhywLvctDfCz6LTfyzOrPbBGZKXC6BKxojStYWlVMXMtF9jg87d3SXAlUtUebxraWVi0EGoenm95xIvbytsnQ6i1v0wA/s960/Chickpeas.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="864" data-original-width="960" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU720A75KB8SmLxHtDzjDBo0-Mk7Igt22LhG3UhsdqRR97W16jmLw7f4s9dBsBTv0C8DsZ6HUmCMF_rTnEnjb-EyOtHetNs0AzBhywLvctDfCz6LTfyzOrPbBGZKXC6BKxojStYWlVMXMtF9jg87d3SXAlUtUebxraWVi0EGoenm95xIvbytsnQ6i1v0wA/w400-h360/Chickpeas.jpg" width="400" /></a></div><p></p><p><br />Voila, your prayers have been answered! It's up to you whether
you add the aromatics or not but the garlic and onions are fantastic for
adding flavour if you're using them in curries, Middle Eastern food, or
hummus, and the bay adds a nice depth of extra flavour for Asian
dishes. Obviously if you want to make a cake (!) or similar, skip all the aromats, and then you've also got the aquafaba (water they were cooked in) to use as an egg white substitute if you wish.<br /></p><a name='more'></a><br /><b><span style="font-size: x-large;">Ingredients</span></b><p></p><ul style="text-align: justify;"><li>500g dried chickpeas</li><li>2 medium onions, halved (you can leave on one layer of brown skin, and just trim the roots so they don't fall apart) <br /></li><li>6-8 garlic cloves, peeled and given a bash</li><li>1 x 15ml tbsp fine sea salt <br /></li><li>2 bay leaves (optional)</li></ul><p style="text-align: justify;"><b><span style="font-size: x-large;">Method</span></b></p><p style="text-align: justify;"><b><span style="font-size: large;">1.</span></b> Rinse the chickpeas and add to the pressure cooker with all of the other ingredients and 2 litres of water. Give everything a stir.<br /></p><p style="text-align: justify;"><b><span style="font-size: large;">2.</span></b> Set to seal, and cook on high pressure for 60 minutes for tender chickpeas, or if you want them a bit firmer for salads etc., set it for 45 minutes. Once cooked, turn off the pressure cooker and leave for 25 minutes for the pressure to naturally reduce.</p><p style="text-align: justify;"><b><span style="font-size: large;">3.</span></b> Taste a couple of chickpeas to ensure they are cooked to your liking, as cooking times can vary depending on the age and quality of the chickpeas. If necessary, cook for longer. <br /></p>Andreahttp://www.blogger.com/profile/05837940338387785914noreply@blogger.com0tag:blogger.com,1999:blog-3634539655460160630.post-84354318014990292142023-07-22T08:25:00.000-07:002023-07-22T08:25:18.113-07:00Easy Peri-peri Spiced Cashew Nuts<h4 style="text-align: left;">Great as a snack, or with drinks, and so very easy to make!</h4><p style="text-align: justify;"><br />These were made after a visit to a certain chicken restaurant, where we were given them as a complimentary starter, albeit mixed nuts, as it was my birthday!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqF59bEZQMIn6jf1Du-GU44QTRVqGQkVUwM9g8QDddr85rc4Jjk3iCtlPunECAMmUAopKFJfFuWY5NAWVDW44Dw1aASMekf9DkDVcXlrhuubM5P-4H11DUHqCYT82AKdRHHmTl8-d1Sx0_5LTgEDPly4vbnX3Pf0CkF2URzzD6aok_oLQbxFX8rrDtGkuc/s737/Peri%20peri%20cashews.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="561" data-original-width="737" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqF59bEZQMIn6jf1Du-GU44QTRVqGQkVUwM9g8QDddr85rc4Jjk3iCtlPunECAMmUAopKFJfFuWY5NAWVDW44Dw1aASMekf9DkDVcXlrhuubM5P-4H11DUHqCYT82AKdRHHmTl8-d1Sx0_5LTgEDPly4vbnX3Pf0CkF2URzzD6aok_oLQbxFX8rrDtGkuc/w400-h305/Peri%20peri%20cashews.jpg" width="400" /></a></div><br /><p style="text-align: justify;"></p><p style="text-align: justify;"></p><p style="text-align: justify;">I really enjoyed them, so I tried to replicate them (but just with the cashew nuts, to try and avoid further visits to the dentists). Now they're one of my favourite home-made snacks!<span></span></p><a name='more'></a><br /><b><span style="font-size: x-large;">Ingredients</span></b><p></p><ul style="text-align: left;"><li>200g cashew nuts (raw)</li><li>1 tsp neutral oil (e.g. sunflower / vegetable / groundnut)</li><li>1 tbsp Peri-peri salt (or to taste) see <b><a href="http://forkingfoodie.blogspot.com/2023/07/easy-peri-peri-salt-recipe.html" target="_blank">here</a></b> for my recipe and make your own!<br /></li><li>1 tbsp lemon juice (or lime if you prefer) <br /></li></ul><p><b><span style="font-size: x-large;">Method</span></b></p><p style="text-align: justify;"><b><span style="font-size: large;">1. </span></b>Preheat the oven to gas mark 5 and line a large tray with non-stick greaseproof baking paper.</p><p style="text-align: justify;"><b><span style="font-size: large;">2. </span></b>Stir the oil thoroughly into the nuts in a medium sized bowl, then add the spice and citrus juice, and stir those in until thoroughly mixed.<br /></p><p style="text-align: justify;"><b><span style="font-size: large;">3. </span></b>Set aside for 30 minutes (or more) for the lemon juice to soak into the nuts, for the best cooking outcome. Stir once or twice during this time so that they're thoroughly and evenly coated.<br /></p><p style="text-align: justify;"><b><span style="font-size: large;">4. </span></b>Spread the nuts evenly over the tray, leaving a little space around the edges to try and avoid the outer nuts burning.</p><p style="text-align: justify;"><b><span style="font-size: large;">5. </span></b>Cook for 10 minutes, then stir / turn over the nuts and cook for a further 6 minutes (keep an eye on them, depending on your oven), or until they've absorbed any remaining liquid and the spices have toasted.<br /></p><p style="text-align: justify;"><b><span style="font-size: large;">6. </span></b>Taste a nut, and see how you find the spicing / seasoning - I like to add an extra sprinkle of Peri-peri salt and then pop them back in for 2 minutes.</p><p style="text-align: justify;"><b><span style="font-size: large;">7. </span></b>Tip them onto a large, cold plate and allow to cool, so that they become crunchy. Then enjoy as a snack! Yum!!!<br /></p>Andreahttp://www.blogger.com/profile/05837940338387785914noreply@blogger.com0tag:blogger.com,1999:blog-3634539655460160630.post-10645033384595263682023-07-22T08:01:00.007-07:002023-07-23T08:52:57.079-07:00Easy Peri-Peri Salt Recipe<h4 style="text-align: left;">Just like your favourite chain brand of peri-peri salt, but at a fraction of the price!</h4><p>I ran out of the peri-peri salt I'd been buying, so being quite a resourceful person, with (I think!) a fairly good palate, I went to the kitchen and tinkered about with the ingredients that were on the jar, comparing the flavour to the last few grains of peri-peri salt I had left...<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZomma2BEoIetoUvlLkFcdkktpy7c98z-VAxKZyT3VcEgij6TwdtJ4xTHYjdV_7y7uD0SrRoNK4Nb9IwMwJbAqapAxJbiHEr0D3znf04bG44vwD4hOWyqjkKG4bgm1ZBZgknrIv925azSExQhxl7izCzaTbXqooxOrtHav8wnwhVfPJxW640AU0hyyEfEz/s960/Peri%20peri%20salt.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="852" data-original-width="960" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZomma2BEoIetoUvlLkFcdkktpy7c98z-VAxKZyT3VcEgij6TwdtJ4xTHYjdV_7y7uD0SrRoNK4Nb9IwMwJbAqapAxJbiHEr0D3znf04bG44vwD4hOWyqjkKG4bgm1ZBZgknrIv925azSExQhxl7izCzaTbXqooxOrtHav8wnwhVfPJxW640AU0hyyEfEz/s320/Peri%20peri%20salt.jpg" width="320" /></a></div><p><br />I had looked online for a peri-peri recipe, but they all seemed to have additional ingredients to what I was trying to create. <span></span></p><a name='more'></a><br /><p></p><p>Anyway,
the short story is that I am very pleased with the results, and hopefully you will
be too! Bonus - it will also save you lots of money making your own
rather than buying expensive brands!<br /><br />Also... purely by chance, this amount fits perfectly into your average 70g spice jar! Whaheyyy!<br /><br /><b><span style="font-size: x-large;">Ingredients</span></b></p><p style="text-align: justify;"><i>Tbsp measurements are 15ml</i><br /></p><ul style="text-align: justify;"><li>2 tbsp fine sea salt*</li><li>2 tbsp paprika (sweet, not hot) </li><li>1-2 tsp cayenne pepper*</li><li>1/2 tsp ground white pepper</li><li>1/2 tsp caster sugar </li><li>1/2 tsp cornflour</li><li>1/2 tsp citric acid (powder) - optional, don't worry if you don't have any<br /></li></ul><p style="text-align: justify;"><b><span style="font-size: x-large;">Method</span></b></p><p style="text-align: justify;"><b><span style="font-size: large;">1. </span></b>Mix ingredients together thoroughly.</p><p style="text-align: justify;"><b><span style="font-size: large;">2.</span></b> That's it! Enjoy sprinkled on whatever you like - make your own peri-peri fries by sprinkling over to taste and shaking when your fries / chips have just come out of the oven, or try my easy <b><a href="http://forkingfoodie.blogspot.com/2023/07/easy-peri-peri-spiced-cashew-nuts.html" target="_blank">peri-peri cashew nuts</a></b> recipe!</p><p style="text-align: justify;"><i>*Feel free to reduce the salt, or if you want it really spicy, to increase the cayenne pepper (at your peri-peril!).</i></p>Andreahttp://www.blogger.com/profile/05837940338387785914noreply@blogger.com0tag:blogger.com,1999:blog-3634539655460160630.post-13098396907114019562023-04-05T05:32:00.002-07:002023-09-23T07:47:35.584-07:00Easy Perfectly Fluffy Microwaved Rice<h4 style="text-align: justify;">Okay, put aside your skepticism and try this way of cooking rice, for perfect results every time!</h4><p style="text-align: justify;">No more soggy, mushy rice, or accidental congee - this recipe gives consistent results every single time.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJroyeiMi12WLZB68VWNWXfwGT-53N9wo9UPq3fKe10Lo766GG_d0Rdjnf1A_XI1Nu9X7Hzo40kVUUH6Q474606tMmFGbd-qZwbZfokiQWjETlVW6PQ8yAfGwY1h8lkZ6ATxC8T1kX3iL_a8ePYlllPO9J0bRvLt3k_eaZlzXTt-B0P5cxWk-ouVC3jQ/s960/MicrowavedRice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="752" data-original-width="960" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJroyeiMi12WLZB68VWNWXfwGT-53N9wo9UPq3fKe10Lo766GG_d0Rdjnf1A_XI1Nu9X7Hzo40kVUUH6Q474606tMmFGbd-qZwbZfokiQWjETlVW6PQ8yAfGwY1h8lkZ6ATxC8T1kX3iL_a8ePYlllPO9J0bRvLt3k_eaZlzXTt-B0P5cxWk-ouVC3jQ/w400-h314/MicrowavedRice.jpg" width="400" /></a></div><p></p><p style="text-align: justify;">Serves four.</p><p style="text-align: justify;"><span></span></p><a name='more'></a> <p></p><p style="text-align: justify;"><span style="font-size: x-large;"><b>Ingredients</b></span></p><ul style="text-align: justify;"><li>240g basmati rice (I use Tilda)</li><li>Pinch of salt</li><li>480g boiling hot water</li><li>Optional chicken stock cube if you want to chill overnight and use for egg-fried rice, or make 'cheat's' pilau rice as in the notes <br /></li></ul><p style="text-align: justify;"><b><span style="font-size: x-large;">Method</span></b></p><p style="text-align: justify;"><b><span style="font-size: large;">1. </span></b>Thoroughly rinse and drain the rice.<br /><b><span style="font-size: large;">2.</span></b> Put into a large microwave-safe bowl (e.g. Pyrex).<br /><b><span style="font-size: large;">3.</span></b> Add the boiling water and salt, give a good stir, and cover with a microwave-safe plate (or you could use cling film and pierce it).<br /><b><span style="font-size: large;">4.</span></b> Microwave on the MEDIUM setting for 12 minutes and then leave to stand for 10 minutes.<br /><b><span style="font-size: large;">5.</span></b> Fluff up with a fork (don't stir with a spoon) and serve.<br /><br /><b><span style="font-size: x-large;">Notes</span></b></p><p style="text-align: justify;">You can add spices / flavourings to your rice before cooking it - e.g. for a 'cheat's pilau rice', you can add fried onions (for a quick cheat you can use the ones you buy pre-made!), toasted cumin seeds and turmeric to serve with curries.<br /></p>Andreahttp://www.blogger.com/profile/05837940338387785914noreply@blogger.com0tag:blogger.com,1999:blog-3634539655460160630.post-39586927425681760092023-03-07T10:14:00.002-08:002023-03-07T10:14:22.934-08:005 Minute Upside Down Cheesecake Pots<div><h4 style="text-align: left;">Yes, you read it right - in just 5 minutes you can make a delicious cheesecake pot for one! </h4><p style="text-align: justify;"><br />(Or more if you want to make them for family or friends once you have tasted how amazing they are - might take just a few more minutes though if you make them in bulk!)<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWu0KquRwwY4q3kBHaQ84K-YUtYjPUvL2L-C9UB7z3i6Xz9QJPSABtA00b3J9CHVPVmTR9cueq-HKDoSi2Pd-BeN-B4mWwShq01Vi4pK4s-fO9rZ36YQW6u-gwRUSnkikwKzl-F8GPBiIyqDvbQT9BWl0jp6SVGETEAGoHdetkGEAgNYYdBENdgmyn1w/s960/Upside%20Down%20Cheesecakes%20Rasp%20and%20Lemon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="721" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWu0KquRwwY4q3kBHaQ84K-YUtYjPUvL2L-C9UB7z3i6Xz9QJPSABtA00b3J9CHVPVmTR9cueq-HKDoSi2Pd-BeN-B4mWwShq01Vi4pK4s-fO9rZ36YQW6u-gwRUSnkikwKzl-F8GPBiIyqDvbQT9BWl0jp6SVGETEAGoHdetkGEAgNYYdBENdgmyn1w/w400-h300/Upside%20Down%20Cheesecakes%20Rasp%20and%20Lemon.jpg" width="400" /></a></div><br /></div><div style="text-align: justify;">And what's even better is that you can use fresh fruit (and avoid adding
jam or sugary compotes), the mix of marscapone and authentic Greek
yoghurt (if made with live cultures) is giving you beneficial bacteria
(probiotics) which is good for your gut health! <br /><br /></div><span><a name='more'></a></span><p style="text-align: justify;">On top of this,
by using just a biscuit crumb (or other options) for the topping, you're
skipping that stodgy base saturated with melted butter for something
much lighter. Yet it tastes just as delicious, if not more so, and there
are unlimited variations (see ideas below!). So without further ado, with approximate calories...<br /><br /><b><span style="font-size: x-large;">Ingredients</span> <br />For a raspberry and lemon variation</b><br />(Per portion)</p><ul style="text-align: left;"><li>35g raspberries (approx 5 large ones, halved) [11 calories] <br /></li><li>40g mascarpone cheese [165]<br /></li><li>40g full fat Greek yoghurt [50]<br /></li><li>15-20g lemon curd (or to taste) [55-73]<br /></li><li>1 shortbread biscuit or finger (can be GF) [95-105*]</li></ul><p><i>*105 calories for a normal shortbread finger, 95 calories for a GF shortbread biscuits, per Sainsbury's. </i></p><p><i><b>Total calories from 356</b> - for a lighter version, use all Greek yoghurt, substitute the mascarpone for a 'light' cream cheese (but not ricotta) or divide the cheese and biscuit toppings between two, for 184 calories per portion with the same amount of raspberries each.<br /></i><br /></p><p><b><span style="font-size: x-large;">Method</span></b></p><p style="text-align: justify;"><b><span style="font-size: large;">1.</span></b> Place raspberries in the bottom of a ramekin.</p><p style="text-align: justify;"><b><span style="font-size: large;">2.</span></b> Mix together the mascarpone, yoghurt and lemon curd with a fork until smooth, then put over raspberries in ramekin. </p><p style="text-align: justify;"><b><span style="font-size: large;">3.</span></b> Crush biscuit, sprinkle on top, and enjoy! </p><p style="text-align: justify;"><b><span style="font-size: x-large;">Variations</span></b></p><p style="text-align: justify;">With the same weights and proportions, you can substitute the fruit / sweetener / biscuit topping as following, or whatever you fancy!</p><ul style="text-align: left;"><li>Chopped mango, passionfruit curd, coconut biscuit (Nice biscuits or coconut rings)<br /></li><li>Mandarin segments, shredless marlamade, ginger biscuit</li><li>Dark cherries, baileys or chocolate spread, small dark chocolate cookie</li><li>Chopped strawberries instead of raspberries, digestive biscuit / Graham cracker<br /></li><li>Chopped pineapple, malibu or lime curd, coconut biscuit </li><li>Chopped pear (could use tinned out of season), amaretto, or a piece of finely chopped stem ginger with a little of the syrup, amaretti or a couple of almond thin biscuits</li><li>Sliced banana, strawberry jam, peanut biscuit</li><li>Cooked down apple, dulce du leche, cinnamon biscuit / a couple of Biscoff biscuits</li></ul>Andreahttp://www.blogger.com/profile/05837940338387785914noreply@blogger.com0tag:blogger.com,1999:blog-3634539655460160630.post-7242426909236958532022-12-07T15:43:00.010-08:002023-03-07T10:36:04.144-08:00Christmas Pudding Liqueur (with a happy ending!)<div><h4 style="text-align: justify;">A delicious whiskey based liqueur, made from all natural ingredients.</h4><p><br />Make this delicious, Christmassy liqueur, perfect for a Christmas Eve tipple, or as a gift - and after straining, save the ingredients which are perfect for using in Christmas makes and bakes!</p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Jn10LYI2DREThaGTpo8CyumJBjBi2mG0MwPU9Fq3jEJgYkKzsMjfiClKhGiY5Cp58aRP45Qi7sk3IT3sDYn4JT-r9laSoHXWPKZXfzBIvKpidtdl-0tm3WHraQtpiK3t3IzUGc5DwEWm3nNoHMBxr1Eehrs7wrc5BbeFPSNmFrHRA8UOy2jGeZUHQQ/s960/316098897_10166918492560162_4669236989517465229_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="619" data-original-width="960" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Jn10LYI2DREThaGTpo8CyumJBjBi2mG0MwPU9Fq3jEJgYkKzsMjfiClKhGiY5Cp58aRP45Qi7sk3IT3sDYn4JT-r9laSoHXWPKZXfzBIvKpidtdl-0tm3WHraQtpiK3t3IzUGc5DwEWm3nNoHMBxr1Eehrs7wrc5BbeFPSNmFrHRA8UOy2jGeZUHQQ/w400-h258/316098897_10166918492560162_4669236989517465229_n.jpg" width="400" /></a></div><br /><p></p><span><a name='more'></a></span><p><br /><span style="font-size: large;"><b>Ingredients</b></span></p></div><ul style="text-align: left;"><li>2 litres blended Scotch whiskey (or you could use brandy or vodka)<br /></li><li>175g sultanas</li><li>75g raisins</li><li>75g currants</li><li>75g dried cranberries</li><li>1 large bramley apple, peeled and finely diced</li><li>Grated zest of 1 orange and 1 lemon</li><li>2 inches ginger, peeled and sliced</li><li>3 cinnamon sticks</li><li>1 vanilla pod, split</li><li>1/2 tsp cloves</li><li>1/2 tbsp mixed spice</li><li>600g golden caster sugar</li><li>100g dark muscovado sugar</li></ul><p><span style="font-size: large;"><b>Method</b></span><br /></p><p style="text-align: justify;"><span style="font-size: large;"><b>1.</b></span> Mix together all of the ingredients in a large glass bowl or dish, cover and refrigerate.<br /><br /><span style="font-size: large;"><b>2.</b></span> Stir daily for 2 weeks.<br /><br /><span style="font-size: large;"><b>3.</b></span> Strain through a colander above a jam/jelly straining bag, and pour into sterilised bottles.<br /><br /><span style="font-size: large;"><b>4.</b></span> Reserve the soaked, dried fruit, removing the cinnamon sticks, vanilla pod and cloves.<br /><br />Now, you can use the reserved fruit in mincemeat - such as my <a href="http://forkingfoodie.blogspot.com/2014/12/bejewelled-festive-fruity-mincemeat.html" target="_blank">Bejewelled Festive Fruity Mincemeat recipe</a> - just use instead of the 200g raisins and 300g sultanas in the recipe, and skip the mixed spice; or in a Christmas pudding in place of 500g dried fruit, or in your favourite Christmas cake recipe - I have a <a href="http://forkingfoodie.blogspot.com/2015/11/luxury-fruit-christmas-cake-includes.html" target="_blank">Luxury Fruit Christmas Cake here</a>, and just substitute it for 500g of the dried mixed fruits, and away you go!<br /></p><p><br /></p>Andreahttp://www.blogger.com/profile/05837940338387785914noreply@blogger.com0tag:blogger.com,1999:blog-3634539655460160630.post-61945117408776649862022-11-07T16:43:00.005-08:002023-01-14T13:40:33.612-08:00Old Dalby Apple and Cinnamon Cake<p>***POST IN PROGRESS***</p><p> </p><p> A decadantly moist cake, which is equally delicious served warm or cold.</p><p>Optional overnight soaking of sultanas in sherry<br /></p><span><a name='more'></a></span><p><br /></p><p>Ingredients</p><p>700g cooking apples, or a 50/50 mix of cooking and dessert apples (yields 550-575g thinly sliced apples - either all Bramley (3-4 large) or 2 large Bramley and 2-3 small dessert apples (e.g. Coxes, Gala etc.). Best sliced on a mandolin or food processor, 2-3ml thin.</p><p>Juice of 1 small lemon (2 tbsp)</p><p>1 tbsp ground cinnamon</p><p>1.5 tbsp golden caster sugar (or to taste)</p><p>100g sultanas</p><p>75g sherry (e.g. Harvey's Bristol Cream / Croft Original) - optional</p><p>225g salted butter, softened</p><p>250g golden caster sugar</p><p>4 large eggs</p><p>1 tbsp vanilla extract</p><p>350g self-raising flour</p><p>2 tsp baking powder <br /></p><p>pinch of salt (optional)<br /></p><p>1 tbsp cinnamon</p><p>Demerrara sugar to top (5-6 tbsp / 40-70g to taste)</p><p><br /></p><p>Method</p><p>1. Preheat oven to gas mark 4 / 180C / 160C fan oven. Grease and line (with non-stick baking paper) a deep tin which is 22.5cm / 9 inches square.<br /></p><p>2. Peel core and thinly slice apples thinly (2-3 cm) and toss with the lemon juice ASAP to prevent browning, and stir in the 1 tbsp cinnamon, and 1.5 tbsp sugar until evenly coated and set aside (it doesn't matter if they break up a bit). <i><b>Tip:</b> I find it easiest to peel, then slice on three sides on a mandolin until I get to the core, or you could peel, quarter, core, then drop into the top of a food processor with a slicing blade.</i></p><p>3. Cream the soft butter and sugar together until increased in volume, and lighter in colour (the longer the better for a lighter result). An electric hand blender makes this a much easier and quicker job.<br /></p><p>4. Add the eggs one by one, and the vanilla extract and incorporate. (Don't worry if it starts to look split at any point, the flour will bring it together again).</p><p>5. Sift in the flour, cinnamon, baking powder and optional pinch of salt. Gently fold in with a large metal spoon or a spatula and stir in the sultanas and any juices.</p><p>6. Gently spread half of the cake batter into the lined tin, spread half of the sliced apple mix on it, then repeat and sprinkle over the demerrara sugar on top.</p><p>7. Bake for around 1 hour (check at 45 minutes) or until a skewer inserted in the middle of the cake comes out clean. Leave to cool for around 10 minutes, then turn out onto a wire rack to finish cooling. Delicious served warm with custard or cream, or cool on its own.<br /></p>Andreahttp://www.blogger.com/profile/05837940338387785914noreply@blogger.com0tag:blogger.com,1999:blog-3634539655460160630.post-15150758292756501062022-10-30T05:09:00.009-07:002023-03-07T11:51:08.719-08:00Fried Green Tomatoes with a Crispy, Spicy Coating (Can be made gluten free and in an airfryer instead of frying)<h4 style="text-align: justify;">This is just THE most delicious thing to do with green tomatoes, if you have a glut of them which haven't ripened at the end of summer!</h4><p style="text-align: justify;"></p><p style="text-align: justify;">I've made green tomato chutney before, which is also delicious, but this year I thought I'd hark back to a film I watched as a teenager (many years ago!) - Fried Green Tomatoes at the Whistle Stop Cafe. I always wondered what they tasted like, and we have soooo many green tomatoes left over this year, that I've had several opportunities to experiment with various ingredients and methods, and this is the combination of ingredients I've settled on as my favourite - be it fried or air fried!<br /><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjePnvV5gotS_RVrY9zY0xqPLNAeSiKRRuX1x5kPy0bhNTA6r-_hYcZnv7u7_4GtUbMj9CA0Hl3uY40PAZ8nVNjgB03Tndm_HOMyUnCoRMqDKvJkHYgKI3dS9PMA37VSwLnf6gj5M3N5PJrPKKMsvhGuW5HRWM3iFlAF9iQn5x3IIpk8GSzd_NUjxRfvQ/s960/Fried%20with%20crunchy%20bits.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjePnvV5gotS_RVrY9zY0xqPLNAeSiKRRuX1x5kPy0bhNTA6r-_hYcZnv7u7_4GtUbMj9CA0Hl3uY40PAZ8nVNjgB03Tndm_HOMyUnCoRMqDKvJkHYgKI3dS9PMA37VSwLnf6gj5M3N5PJrPKKMsvhGuW5HRWM3iFlAF9iQn5x3IIpk8GSzd_NUjxRfvQ/w400-h300/Fried%20with%20crunchy%20bits.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cooked in a frying pan<br /></td></tr></tbody></table><br /><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ZiR6ImPpweE1y-lKqx4lJJMczoT0JvWr54POELcm6DDNGnRIaII740cBGNn7KEetGlQwp8CJZ55vT-aqZBaqE89OAahB0DJXo3dKxIy-hUwtRxkmwKKz5pfQMl1GlVMiTtpnaq55SMaFb-r9NhSFq61Bx9U8v5wZAPf1MqWxWPwBFUhA32emku_gDQ/s960/Airfyer%20toms%202.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="777" data-original-width="960" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ZiR6ImPpweE1y-lKqx4lJJMczoT0JvWr54POELcm6DDNGnRIaII740cBGNn7KEetGlQwp8CJZ55vT-aqZBaqE89OAahB0DJXo3dKxIy-hUwtRxkmwKKz5pfQMl1GlVMiTtpnaq55SMaFb-r9NhSFq61Bx9U8v5wZAPf1MqWxWPwBFUhA32emku_gDQ/w400-h324/Airfyer%20toms%202.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cooked in the airfryer<br /></td></tr></tbody></table><div style="text-align: justify;"><br />I hope you enjoy them as much as I do - I've become a bit obsessed with them now, and there definitely aren't going to be any left over for chutney this year - also, they're an excellent vegetarian dish, brilliant as a starter, side, or even just to serve alongside drinks... or, erm, breakfast, brunch, supper... you get the idea! And I'd even go as far as to say that I prefer the air fryer version - they're so crispy - and almost guilt free! <br /></div><span><a name='more'></a></span><p style="text-align: left;"><span style="font-size: x-large;"><b>Ingredients</b></span></p><p></p><ul style="text-align: justify;"><li>500g green (unripe) tomatoes - the largest you have</li><li>50g plain flour</li><li>1 large egg</li><li>50g buttermilk (or substitute with plain yoghurt)<br /></li><li>25g milk (preferably whole)<br /></li><li>100g stale white bread (around 4 large, thick slices, crusts removed) - see notes for gluten free options<br /></li><li>50g polenta / cornmeal</li><li>2 tsp Cajun seasoning (e.g. Schwartz - leave out if you don't like it spicy)</li><li>2 tsp dried parsley</li><li>1/4 tsp garlic powder</li><li>Freshly ground black pepper (plenty!)</li><li>Pinch of salt, if desired (to taste)<br /></li><li>Neutral flavoured oil (to fry) OR oil spray to air fry<br /><br /></li><li>Dips of choice to serve (e.g. sour cream and chive, barbeque, sweet chilli, hot chilli sauce etc.) <br /></li></ul><p><br /></p><p><span style="font-size: x-large;"><b>Method</b></span></p><p style="text-align: justify;"><span style="font-size: large;"><b>1. </b></span>Tear up the bread into smaller pieces (after removing the crust), and put into a food processor with the polenta, cajun seasoning, parsely, black pepper and blitz until combined.</p><p style="text-align: justify;"><span style="font-size: large;"><b>2. </b></span>Slice the tomatoes into 1cm slices (set aside the ends for another purpose).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3p0rRFpLhlDlbcNWLxa0-Mj5Sk5igy7J1VVZ-aKMWn_vtASe2ovzKkhG1anV7D13_ZfuVRBCOSSaki4zHxVMAikv-Y_yk4xIAxtTOH-PH-dMkfpW14GmdsQcMto_AMskcpi8NKRBGX8YcNW0plcoTUj3W-94DQb-XX9gtg8Fp3yTRk4B8CnCOXulmQ/s960/311906169_10166687509125162_4844090353923976108_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="597" data-original-width="960" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3p0rRFpLhlDlbcNWLxa0-Mj5Sk5igy7J1VVZ-aKMWn_vtASe2ovzKkhG1anV7D13_ZfuVRBCOSSaki4zHxVMAikv-Y_yk4xIAxtTOH-PH-dMkfpW14GmdsQcMto_AMskcpi8NKRBGX8YcNW0plcoTUj3W-94DQb-XX9gtg8Fp3yTRk4B8CnCOXulmQ/w400-h249/311906169_10166687509125162_4844090353923976108_n.jpg" width="400" /></a></div><br /><p style="text-align: justify;"><span style="font-size: large;"><b>3. </b></span>Set out your 'crumbing station'! You need a bowl with the flour in, a bowl with the egg, buttermilk and milk whisked together, and then a bowl with your breadcrumb mixture. Line a large plate with non-stick greaseproof paper, and put everything right next to each other, to avoid drips and mess! Put a couple of forks, or a fork and spoon into each of the three bowls so you can easily transfer the tomato slices from one bowl to the next.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2XnYKST3aA-G0ToCGXwi7IbvdHaooF4Ot1IDG00OBltKEZeZwH3vaWobED3nRrFIwC4zBEURhJY0ml1GM3KGLzmXMhZQG0ahnX77O6uVn32Skw6oYFYLwteHP1dD8gEQXUu0JfQ6-WjBRtq22hXTAfX0HnwE6UxdtZDopJ_73fDDTaX3Dal1WGZpXzQ/s960/313414469_10166687508955162_5706031971425563692_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="671" data-original-width="960" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2XnYKST3aA-G0ToCGXwi7IbvdHaooF4Ot1IDG00OBltKEZeZwH3vaWobED3nRrFIwC4zBEURhJY0ml1GM3KGLzmXMhZQG0ahnX77O6uVn32Skw6oYFYLwteHP1dD8gEQXUu0JfQ6-WjBRtq22hXTAfX0HnwE6UxdtZDopJ_73fDDTaX3Dal1WGZpXzQ/w400-h280/313414469_10166687508955162_5706031971425563692_n.jpg" width="400" /></a></div><p style="text-align: justify;"><span style="font-size: large;"><b>4. </b></span>Depending on the size of your bowls, put in around half a dozen slices of tomato into the flour, coat lightly by tossing it with the forks, transfer into the egg mixture and coat, then finally into the breadcrumbs, coating lightly, and set aside onto the plate covered with greaseproof paper. You can prepare these in advance, even the day before.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHUEpP6AxPWBc_nGb_DzcbqA1CTdOIfTQAa-xEqTjPHpSZOjvAYpTEZnyomJYzdOmpOKXVW41yFJTDK8Z-9d9tU7yvNONQrJ7TyzcWXZkEkTU02DP_5anzRWrH70mjLaiHZKTLJPM2ex_TFJ0qHjgoWPSSH2IzmaHj4J7-7yUStRmGKFIbe27Bt0C7A/s960/313406572_10166687509270162_7099424600941548472_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="631" data-original-width="960" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHUEpP6AxPWBc_nGb_DzcbqA1CTdOIfTQAa-xEqTjPHpSZOjvAYpTEZnyomJYzdOmpOKXVW41yFJTDK8Z-9d9tU7yvNONQrJ7TyzcWXZkEkTU02DP_5anzRWrH70mjLaiHZKTLJPM2ex_TFJ0qHjgoWPSSH2IzmaHj4J7-7yUStRmGKFIbe27Bt0C7A/w400-h263/313406572_10166687509270162_7099424600941548472_n.jpg" width="400" /></a></div><p style="text-align: justify;"><span style="font-size: large;"><b>5. </b></span>Cook! You can choose whether you deep fry, shallow fry, or air fry. I tend to shallow fry or air fry, to reduce the amount of oil needed. To shallow fry, you can put a few tbsp of neutral flavoured oil into a non stick pan, and gently fry until golden on both sides (don't have too high a flame, or the polenta will burn). Or, you can spray the bread-crumbed slices of tomato on each side with a neutral flavoured oil spray, then fry.</p><p style="text-align: justify;"><span style="font-size: large;"><b>6. </b></span>To air fry, spray both sides of the tomato slices with a neutral oil, and also spray the mesh tray of your airfryer with oil. I like to pre-heat my airfryer for a couple of minutes before putting the tray in, but it's not essential. I cook on 200C for 8 to 10 minutes, but check after 5 minutes, and cook to your desired crispness!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqzf9ko7qKLzQytA75cqh9mlTY8J98CRfwt39Im9n5RF_CAmjXqe1l0-QakI0aIIlzFMM0uqf9oljEJ2LT0HlJYPpX1U2VWoK0dFsb2o0p7WSMXrXQQ2CjLc1d0yrKYjglg6TJJ2RAxDgmBgCfvyNbk3buJIhqoo8r3ZZsehFMBqhNzaq89ApDOsFadA/s960/313300025_10166687509705162_3163777668827131273_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="760" data-original-width="960" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqzf9ko7qKLzQytA75cqh9mlTY8J98CRfwt39Im9n5RF_CAmjXqe1l0-QakI0aIIlzFMM0uqf9oljEJ2LT0HlJYPpX1U2VWoK0dFsb2o0p7WSMXrXQQ2CjLc1d0yrKYjglg6TJJ2RAxDgmBgCfvyNbk3buJIhqoo8r3ZZsehFMBqhNzaq89ApDOsFadA/w400-h316/313300025_10166687509705162_3163777668827131273_n.jpg" width="400" /></a></div><br /><p style="text-align: justify;"><span style="font-size: large;"><b>7. </b></span>Enjoy hot and crispy with your favourite dip/s - I love them with a sour cream and chive dip, and sometimes with a really spicy BBQ dip on the side too, for contrast (mix a good smoky BBQ sauce with as much hot sauce as you can bear!)!</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Qo_XTwOdHFXbGV5b4GES5pVCnJnaqVQAqxaJXHTPYRth29gBCkegFxr2jVAR4dmqgTPUl3uqNzoQl4qBMSmxqv9VoAVMNGG0yctKY0lMOZ7T30sKRPaYncXS9XAnxLu66s5qGp2ltkjI8ZAhZDFyXVfDz8j2YYCqFROHDq8X33RgjHUCS0s3W6dGqw/s810/311770944_10166637163290162_3415180138326909617_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="565" data-original-width="810" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Qo_XTwOdHFXbGV5b4GES5pVCnJnaqVQAqxaJXHTPYRth29gBCkegFxr2jVAR4dmqgTPUl3uqNzoQl4qBMSmxqv9VoAVMNGG0yctKY0lMOZ7T30sKRPaYncXS9XAnxLu66s5qGp2ltkjI8ZAhZDFyXVfDz8j2YYCqFROHDq8X33RgjHUCS0s3W6dGqw/w400-h279/311770944_10166637163290162_3415180138326909617_n.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Top left polenta, bottom right flour and polenta mix (my preference as the polenta can catch more)<br /></td></tr></tbody></table><br /><p style="text-align: justify;"><span style="font-size: x-large;"><b>Notes</b></span></p><p style="text-align: justify;">These can easily be adapted to be gluten free, by using gluten free plain flour, and a mix of gluten free polenta/cornmeal and gluten free bread to make the crumb coating - and they taste just as good!<br /><br />My version uses a mix of breadcrumbs and polenta, as I find that to be my preference for crunch and flavour - but you can use either all polenta, for a more authentic crunch, or use all breadcrumbs if you can't get hold of polenta, for a lighter crunch. Panko breadcrumbs work well too.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopD_21e5kLJQIKwksGXndyOWQOYDFq7C2VJjpfX05JkfyQJB9TUKT8EdXK9sSxjheKvyv74Ne-hn1Pl2S_2A0qAJ7kzL5CxWch9e93D5SUI8vaoy5SXBPGPUW0V-5XgabiF8vh9Gayzj-GQWxrq-NGWLsEi9ZyGzy28lY5BOgVH02Y1XmyFk641Vu1w/s960/Airfyer%20toms%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="777" data-original-width="960" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopD_21e5kLJQIKwksGXndyOWQOYDFq7C2VJjpfX05JkfyQJB9TUKT8EdXK9sSxjheKvyv74Ne-hn1Pl2S_2A0qAJ7kzL5CxWch9e93D5SUI8vaoy5SXBPGPUW0V-5XgabiF8vh9Gayzj-GQWxrq-NGWLsEi9ZyGzy28lY5BOgVH02Y1XmyFk641Vu1w/w400-h324/Airfyer%20toms%202.jpg" width="400" /></a></div><br /><p style="text-align: justify;"><br /></p><br />Andreahttp://www.blogger.com/profile/05837940338387785914noreply@blogger.com0tag:blogger.com,1999:blog-3634539655460160630.post-51754944732752876042022-08-15T06:17:00.005-07:002023-03-07T12:05:36.734-08:00Gazpacho - a refreshingly cold, raw tomato based soup from Spain<div class="separator"><h3 style="text-align: justify;">A delicious, healthy and refreshing chilled soup from Spain.</h3><div style="text-align: justify;"><br />Made predominantely from raw tomatoes, peppers, cucumber, onion and garlic blended together with sherry vinegar and extra virgin olive oil, this soup can be anything from a starter, to a main or a tapa - and on a hot summer's day it's wonderful to be able to just reach into the fridge and pour yourself some out!</div><div style="text-align: justify;"> </div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe_OOTJR7tsPFc5W3a8c7s4l6AFHsRSXRyuphgZ7YWI-giUYQgCkaTB7NYGh-HadLphLYW6DstzqMEVrDlfEYC5KGbnJkUilDGOfc-Iyz3eQqFVImtNyqgpZqY5R8FMNJoK-0GPTfxcob9XKTjTfON29mNQTyNFE7Ml-L5zzrxcF_iQM6nobez6llmxA/s960/304554329_10166506176440162_4559396704863333190_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="704" data-original-width="960" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe_OOTJR7tsPFc5W3a8c7s4l6AFHsRSXRyuphgZ7YWI-giUYQgCkaTB7NYGh-HadLphLYW6DstzqMEVrDlfEYC5KGbnJkUilDGOfc-Iyz3eQqFVImtNyqgpZqY5R8FMNJoK-0GPTfxcob9XKTjTfON29mNQTyNFE7Ml-L5zzrxcF_iQM6nobez6llmxA/w400-h294/304554329_10166506176440162_4559396704863333190_n.jpg" width="400" /></a></div><br /> </div><p style="margin-left: 1em; margin-right: 1em; text-align: justify;">Makes approximately 1.25 litres (or see <span style="font-size: medium;"><b>Notes</b></span> for double).<br /><br /></p><span><a name='more'></a></span></div><p><span style="font-size: x-large;"><b>Ingredients</b></span> <br />(<i>See </i><span style="font-size: medium;"><b>Notes</b></span><i> at the bottom of the page for double quantities, for ease of use</i>)<br /></p><ul style="text-align: left;"><li>750g ripe, tasty tomatoes (yields 700g after coring), e.g. large, on the vine.</li><li>1/2 cucumber</li><li>1/2 green long or bell pepper</li><li>1 long red pepper</li><li>1/2 large or 1 small (red) onion</li><li>1 stick celery (optional)</li><li>1 small clove garlic, finely chopped or crushed<br /></li><li>1/4 to 1/2 large red chilli, de-seeded and finely chopped (optional)</li></ul><p><span style="font-size: medium;"><b>Seasoning ingredients</b></span><br /></p><ul style="text-align: left;"><li>1 to 1.5 tsp salt (or to taste)</li><li>1/2 tbsp sugar (optional, to taste depending on flavour of tomatoes)</li><li>1 to 2 tbsp high quality sherry vinegar (to taste)</li><li>65g high quality extra virgin olive oil</li></ul><p><span style="font-size: medium;"><b>Garnishes</b></span></p><p style="text-align: justify;">Finely diced salad items such as cucumber, red and / or green pepper, red and / or brown onion, avocado,chopped hard-boiled egg, and a drizzle of extra virgin olive oil at the end.<br /></p><p><br /><span style="font-size: x-large;"><b>Method</b></span><br /></p><p style="text-align: justify;"><span style="font-size: large;"><b>1.</b></span> Remove the cores from the tomatoes and peppers, and de-seed the peppers. (There is no need to skin any of the vegetables)<br /><br /><span style="font-size: large;"><b>2.</b></span> Roughly chop all the vegetables into large chunks, then add to a food processor (with the garlic and chilli if using) and blend until almost at the consistency you require.<br /><br /></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif2kLJggA05rNvWRWFQJZTgU-4VNHiI0W5Zk8DqBCUhC0EKYVJq78vTt5lt8y2nDDfw2JsYQVz6Rupzb6Kn88pSxhmjsabCbMaTrGlO4sH37ooADj9MbntZxai4n8PkLBloohFprqqDukSrZ2Neb0skY7nNivSHQfh3irfR245l0RyxSGuErrzKTBWkg/s960/294610425_10166381048285162_642658511236825264_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif2kLJggA05rNvWRWFQJZTgU-4VNHiI0W5Zk8DqBCUhC0EKYVJq78vTt5lt8y2nDDfw2JsYQVz6Rupzb6Kn88pSxhmjsabCbMaTrGlO4sH37ooADj9MbntZxai4n8PkLBloohFprqqDukSrZ2Neb0skY7nNivSHQfh3irfR245l0RyxSGuErrzKTBWkg/w400-h300/294610425_10166381048285162_642658511236825264_n.jpg" width="400" /></a></div><p style="text-align: justify;"><span style="font-size: large;"><b>3.</b></span> Add the salt, sherry vinegar, and optional sugar, then whilst blending, slowly pour in the olive oil until it is all incorporated, and taste for seasoning.<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSv_Cuc8M9c8jTabDYgZl-q4aJe1kHNv2K_z81IPljnDhK5NfF680OnDIdasNcrj5rs1G-5h9vyPMJ7EX21o3-ljs68_7b0zcmvqE33agF8fGiwL_SsO3oQQGbw51LyM_9SoXgNk9oEek9bQ-Br7j4G9RJWwR6qUNmNm21JHd317SfXDnN0oEerdXcQ/s960/294548433_10166381048420162_5523255661283713019_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSv_Cuc8M9c8jTabDYgZl-q4aJe1kHNv2K_z81IPljnDhK5NfF680OnDIdasNcrj5rs1G-5h9vyPMJ7EX21o3-ljs68_7b0zcmvqE33agF8fGiwL_SsO3oQQGbw51LyM_9SoXgNk9oEek9bQ-Br7j4G9RJWwR6qUNmNm21JHd317SfXDnN0oEerdXcQ/w400-h300/294548433_10166381048420162_5523255661283713019_n.jpg" width="400" /></a></div><br /><span style="font-size: large;"><b>4.</b></span>
Enjoy lightly chilled, with your preferred garnishes on top. I find
mine lasts for several days in the fridge (if it doesn't all get eaten!)
in a large sterilised bottle or jar - shake before serving as it may
seperate a little when stored. Technically speaking, if it's a smooth
gazpacho, you can freeze it, but after defrosting it, you'll most likely
need to reblend it to get the texture back. Not a good idea to freeze a
chunkier gazpacho as it spoils the texture.<p><span style="font-size: x-large;"><b>Notes</b></span><br /></p><p>Gazpacho can also contain stale bread, however I find this is deliciously thick already, and as my daughter is coeliac, I have made my version gluten free.<br /><br />Doubled up version (makes approximately 2.5 litres, and just fits into a magimax CE! I like to blend it using the Smoothie programme a couple of times, and then whizz it some more on speed 18 on the Expert programme until it's our preferred texture).<br /><br /><span style="font-size: large;"><b>Ingredients</b></span> <br />(<i>For 2.5 litres</i>)<br /></p><ul style="text-align: left;"><li>1.5kg large, ripe vine tomatoes</li><li>1 cucumber</li><li>1 green long or bell pepper</li><li>2 long red peppers</li><li>1 large or 2 small red onions</li><li>2 sticks celery (optional)</li><li>1-2 cloves of garlic</li><li>1/2 to 1 large red chilli, de-seeded (optional)</li></ul><p><span style="font-size: medium;"><b>Seasoning ingredients</b></span><br /></p><p style="text-align: justify;">(<i>These are to our taste, depending on the ripeness of the tomatoes, so add salt and vinegar to your own tastes gradually until you're happy with the flavour, or you might find it too salty / acidic</i>)<br /></p><ul style="text-align: left;"><li>1 scant tbsp salt (or to taste)</li><li>1 tbsp sugar (optional, to taste)</li><li>4 tbsp high quality sherry vinegar (to taste)</li><li>130g high quality extra virgin olive oil</li></ul><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-VFyE7v85BBIoPONnQVox2_7PkfMM3oejvbGayTSggg3Uis57gnyW1Qhrf6wDkk1MJbImwpFWvcRk-0X-6cGn0PN1wRvAX6TVIH_Mmp4j6WwNPv6wTfEa9RuSsmxC4XEo4jka-M5W64odlUVnrKVO-iODT3f4NFrYYXgGgf7r_jUKzyg0MmFm1U86Q/s960/304554329_10166506176440162_4559396704863333190_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="704" data-original-width="960" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-VFyE7v85BBIoPONnQVox2_7PkfMM3oejvbGayTSggg3Uis57gnyW1Qhrf6wDkk1MJbImwpFWvcRk-0X-6cGn0PN1wRvAX6TVIH_Mmp4j6WwNPv6wTfEa9RuSsmxC4XEo4jka-M5W64odlUVnrKVO-iODT3f4NFrYYXgGgf7r_jUKzyg0MmFm1U86Q/w400-h294/304554329_10166506176440162_4559396704863333190_n.jpg" width="400" /></a></div><br />Andreahttp://www.blogger.com/profile/05837940338387785914noreply@blogger.com0tag:blogger.com,1999:blog-3634539655460160630.post-80551040714085239832022-01-15T05:53:00.001-08:002022-01-15T05:53:19.504-08:002 Minute Chunky Bueno-Style Bars - Gluten Free!<h3 style="text-align: left;">This could hardly be easier - only two ingredients, and two minutes 'cooking' time!</h3><p style="text-align: justify;">Quick intro, as I know you just want to get on making the naughties! My
daughter bought the choco pillows cereal as a treat for herself (being a
teenager, with a salary from a Saturday job - these definitely don't
pass the approved healthy breakfast test!!!), and made me try one. I
didn't really want to, but I was polite, and when I tried one, I thought
how much it reminded me of a Kinder Bueno bar, which I have a soft spot
for! <br /></p><p style="text-align: left;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi2xkU0kmY4iDHlMNxZRWZ_zSAVutVKv6IugkITlw0-izWi7ASjojFTAKbBb5bRv1ZHR00BY03LGgK4vXt00wYN02a2VVrEPtyTTCZDbXGGO2CxMdayK3TO2arPruVSlnFTCote0tgnVrnTI8DiBw7IR3QhhwRU4hj3cMdTUgRRoF0qCEaVtR-gdNQxHA=s934" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="671" data-original-width="934" height="288" src="https://blogger.googleusercontent.com/img/a/AVvXsEi2xkU0kmY4iDHlMNxZRWZ_zSAVutVKv6IugkITlw0-izWi7ASjojFTAKbBb5bRv1ZHR00BY03LGgK4vXt00wYN02a2VVrEPtyTTCZDbXGGO2CxMdayK3TO2arPruVSlnFTCote0tgnVrnTI8DiBw7IR3QhhwRU4hj3cMdTUgRRoF0qCEaVtR-gdNQxHA=w400-h288" width="400" /></a></div><p style="text-align: justify;"><br />I've tried the gluten free alternative, and it's OK, but tiny, and expensive... and I immediately thought why not melt some nice chocolate, stir these in, and make our own - and...er, whilst I consider it a VERY unhealthy breakfast (not judging, honest!), I think it makes a great treat, and way cheaper than buying the gluten free alternatives! Anyway, I hope you enjoy, I love it - and just think - this version has a whole list of nutrients on the side of the box, so maybe it's healthier too?!<br /><br />Oh, and currently cost wise, 300g of Choco pillows from Morrisons - £0.99, Galaxy milk chocolate 360g bar at ASDA £3.<br /><br />So 16.5p for choco pillows, and 67p's worth of chocolate - 74p rounded up for 5 to 6 bars of crispy, crunchy, hazelnut-y, chocolately deliciousness! That would be 12-15p per bar... OMG I am having to go into a witness protection scheme once Kinder and Schar find out I've done this!!!<br /><br />Anyway, about time coeliacs had a win, and I hope you enjoy it! If I don't post for a while, you know what happened...<br /><span></span></p><a name='more'></a> <br /><span style="font-size: x-large;"><b>Ingredients</b></span><br /><p></p><ul style="text-align: left;"><li>80g Galaxy milk chocolate bar (GF at time of writing)</li><li>50g Morrisons Free From Choco Pillows (with chocolate and hazelnut filling)</li></ul><p style="text-align: justify;"><br /><span style="font-size: x-large;"><b>Method<br /></b></span><br /><span style="font-size: large;"><b>1.</b></span> Break chocolate into chunks and melt until runny (e.g. in microwave in 20 second bursts, stirring gently every 20 seconds should take 1.5 to 2 minutes). Stir in cereal until thoroughly coated.<br /><br /><span style="font-size: large;"><b>2.</b></span> With a couple of spoons, arrange onto a small tray lined with greaseproof paper, into five or six lengths of chocolate bar size (or maybe 8 - 10 if for childrens' treats)! Refrigerate until set. If you want to gift them, you can aways drizzle white or dark chocolate in zig zags over them, but let's face it... once set, these bad boys are going to disappear pretty quickly!<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEge898Eq9BpwrzQ5bVuuea3w-rEgrm2qAPg046zKziRPlbs8pQ5-a1Rv74ID2HG2DWnNIoyD4MxNJztRw-2xEKU4z1pfBdWyO0wHVTdKqs7NDCE-BPPfpayywKEBRLxK4Dd1Y_0RsPAt-tnk9BVjqXE2CppnwRLHvdDMYHdcc4bRQw7GLnxztyRru5JCA=s960" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="641" data-original-width="960" height="268" src="https://blogger.googleusercontent.com/img/a/AVvXsEge898Eq9BpwrzQ5bVuuea3w-rEgrm2qAPg046zKziRPlbs8pQ5-a1Rv74ID2HG2DWnNIoyD4MxNJztRw-2xEKU4z1pfBdWyO0wHVTdKqs7NDCE-BPPfpayywKEBRLxK4Dd1Y_0RsPAt-tnk9BVjqXE2CppnwRLHvdDMYHdcc4bRQw7GLnxztyRru5JCA=w400-h268" width="400" /></a></div><p></p><span style="font-size: large;"><b>3.</b></span> Enjoy. In moderation. Best brought up to room temperature if you want a gooier experience and can wait. Ahem...<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhPXM0Xkkkt5iGDNd9PuvmFGEMddC2Pfa1iXC8UXMxkt89hB1Rs-9dTldOAdqk_R5PtXvMAPOGBiBYgpGRYACGxasNgEAkh_lNyadAdYkJ0_cKvlkkj3HQ74DsUE4Oo_nAnYPpB6s_HqQRn3eS_szaI3-tgedTibXEYGZnTv_6ibScJvpEpu3F1lV_N6Q=s960" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="960" height="269" src="https://blogger.googleusercontent.com/img/a/AVvXsEhPXM0Xkkkt5iGDNd9PuvmFGEMddC2Pfa1iXC8UXMxkt89hB1Rs-9dTldOAdqk_R5PtXvMAPOGBiBYgpGRYACGxasNgEAkh_lNyadAdYkJ0_cKvlkkj3HQ74DsUE4Oo_nAnYPpB6s_HqQRn3eS_szaI3-tgedTibXEYGZnTv_6ibScJvpEpu3F1lV_N6Q=w400-h269" width="400" /></a></div><br />Andreahttp://www.blogger.com/profile/05837940338387785914noreply@blogger.com0tag:blogger.com,1999:blog-3634539655460160630.post-85491557463683147652020-08-09T07:21:00.002-07:002023-01-14T13:43:19.907-08:00Kecap Manis - Gluten Free Substitute<h4 style="text-align: left;">The perfect substitute if you need a gluten free substitute for Kecap Manis.</h4>
<br /><div style="text-align: justify;">
After developing a newfound love for Indonesian food, I had to also develop a substitute for the Indonesian sweet soy sauce known as Kecap Manis so that my coeliac daughter could enjoy it too.<br /></div>
<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbZ3BeuzL6oKdyKN-AXB23otECllkosK6yUvnO_ae7sqrPSFKxdeU8_g7HrH1e7gXxdyd9JDpba-ja6IAj2TeUYzDy7czYVlW9Hn9njJMUHejC51R834FSvTpOrIUBOCv-QtFdxCYDKRL4/s855/Kecap+Manis+sub+GF+FF.jpg" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="681" data-original-width="855" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbZ3BeuzL6oKdyKN-AXB23otECllkosK6yUvnO_ae7sqrPSFKxdeU8_g7HrH1e7gXxdyd9JDpba-ja6IAj2TeUYzDy7czYVlW9Hn9njJMUHejC51R834FSvTpOrIUBOCv-QtFdxCYDKRL4/w400-h319/Kecap+Manis+sub+GF+FF.jpg" width="400" /></a></div>
<br /><div style="text-align: justify;">
The great news is that it's really easy to make, and you only need three ingredients, all of which are pretty easy to get hold of if you don't already have them in your storecupboard.</div><span><a name='more'></a></span><div style="text-align: justify;"><br /></div>
Yield - 200g / 200ml<br />
<br />
<span style="font-size: xx-large;"><b>Ingredients</b></span><br /><ul style="text-align: left;"><li>
50g black treacle</li><li>
80g golden syrup</li><li>
25g gluten free tamari sauce</li><li>
45g boiled water</li></ul>
<span style="font-size: xx-large;"><b><br />
Method</b></span><br /><div style="text-align: justify;">
Heat the ingredients sufficiently for them to mix together thoroughly. The consistency of this will be runnier than most traditional kecap manis brands, but is perfect to use in cooking dishes which require kecap manis. Stored in a sterilized bottle / container in the fridge this will keep for a good while.<br /></div>
<span style="font-size: xx-large;"><b><br />
Notes</b></span><br /><div style="text-align: justify;">
If you want a thicker sauce to use as a drizzle / dressing, then bring to a simmer and add a tiny amount of cornflour slurry (cornflour mixed with cold water to the consistency of single cream) and cook out until it is the consistency you require. Remember the consistency will thicken more if you have done this and refrigerate it.</div>Andreahttp://www.blogger.com/profile/05837940338387785914noreply@blogger.com0tag:blogger.com,1999:blog-3634539655460160630.post-78134689014436471222020-04-26T10:01:00.000-07:002020-04-26T10:05:43.546-07:00Potato Masala filling for Masala Dosas<div style="text-align: justify;">
<h4>
If you love a masala dosa, then here is how to make the delicious potato masala filling!</h4>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
One of my absolute favourite Southern Indian foods is a masala dosa: A crispy pancake made from a fermented rice and lentil batter, with a delicious spiced potato filling, traditionally served with sambar (a light soupy dal made with lentils, spices, tomato and vegetables) and a creamy coconut chutney. There are many regional variations, and I've made my potato filling from traditional ingredients based on the flavours of the dosas from Southern Indian restaurants along the 'Golden Mile' in my home town of Leicester where some of the best authentic Indian food in the UK can be found.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKc3lddjFI71qSmwsXYbCbyTE1CZB1hLGvdOwAu_8U-BJzLycJBWoDQBuzYvwMi01-SkaLaqdfwIxyVPMfHi13Y3_NHiEKlDf2nQ2psjPB1s6ShHkGOwsV2DeM0kryFwFFMot_K09dNT7W/s1600/MD002FFTtitle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="856" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKc3lddjFI71qSmwsXYbCbyTE1CZB1hLGvdOwAu_8U-BJzLycJBWoDQBuzYvwMi01-SkaLaqdfwIxyVPMfHi13Y3_NHiEKlDf2nQ2psjPB1s6ShHkGOwsV2DeM0kryFwFFMot_K09dNT7W/s400/MD002FFTtitle.jpg" width="400" /></a></div>
<br />
It really is the kind of dish which has so many flavours and textures, and is so tasty that it wouldn't even enter your head that you were eating vegan food, or missing your meat and dairy! Making the potato filling and the sambar isn't at all difficult or time consuming, so if you love a dosa it's well worth having a go, and you can buy ready made dosa batter from Asian grocers if you find the idea of making that yourself daunting, and just fry the pancakes at home.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Makes enough potato masala for approximately 16 medium-sized dosas, or 8 large dosas if you have a large dosa pan! (i.e. serves 8 people one portion each - or in my case serves 4 and freeze the rest for another time!)</div>
<br />
<a name='more'></a><br />
<span style="font-size: x-large;"><b>Ingredients</b></span><br />
<ul style="text-align: justify;">
<li>1.1-1.2kg waxy white potatoes (e.g. baking potatoes, I like Vivaldi for their buttery taste!)</li>
<li>4 tbsp chana dal (dried split chick peas), soaked in hot water for 30 minutes (optional)</li>
<li>3-4 tbsp neutral flavoured oil (DF/Vegan) or ghee</li>
<li>1 tbsp mustard seeds (brown)</li>
<li>1/2 tbsp cumin seeds</li>
<li>1 tbsp urad dal</li>
<li>2-3 medium onions (300g after peeling), diced</li>
<li>2-3 sprigs curry leaves (about 25-30) </li>
<li>2-3 inches ginger, finely chopped or grated</li>
<li>2-4 green chillies (use a couple of large green chillies de-seeded and finely chopped if you prefer less heat, or use up to 4 small green chillies with seeds, finely sliced for more heat, or to taste)</li>
<li>1 tsp turmeric powder</li>
<li>1/4 tsp asoefetida</li>
<li>1/2 tsp sugar</li>
<li>Salt to taste (1 to 2 level tsp suggested)</li>
<li>300ml hot water</li>
<li>Large handful coriander, chopped</li>
</ul>
<br />
<span style="font-size: x-large;"><b>Method</b></span><br />
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRs8acZJJi_4qnlkzU_YOB8Co9tFcpPni1PLmGbaijuELVi7_O83B3uyudmerrrAwkseZJhpuf4NZgmse0_cVreNwU-dX30Oo2ffVWYdgepWvMobbpV6w6bDE_-6zJP_v1ZeHjEVE-K12T/s1600/MD003.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="720" data-original-width="929" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRs8acZJJi_4qnlkzU_YOB8Co9tFcpPni1PLmGbaijuELVi7_O83B3uyudmerrrAwkseZJhpuf4NZgmse0_cVreNwU-dX30Oo2ffVWYdgepWvMobbpV6w6bDE_-6zJP_v1ZeHjEVE-K12T/s200/MD003.jpg" width="200" /></a></div>
<span style="font-size: large;"><b>1.</b></span> Soak the lentils for 30 minutes, and then rinse and drain. Meanwhile, peel and dice the potatoes into 1cm cubes - this is obviously much easier if you have a food processor with a dicer attachment (I used the dicing attachment on my Magimix and popped the peeled, quartered onions through there too). Alternatively you could push through a potato chipper and then dice if you found it easier. Add to a large pan of boiling salted water and cook for about 8-10 minutes until only just tender, but not breaking apart (like you would for potato salad). Drain and run under cold water to stop them cooking, drain and set aside.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>2.</b></span> Heat the oil in a large pan (I use something non-stick) and add the mustard seeds. As soon as they start to pop, add the cumin seeds, chana dal, and urad dal and cook for a minute or two until the chana dal have just turned a golden colour.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4jPNAv7MW5nZSIcxmUsc-cKBf0B2yRnVxWe1_Xq8-MmNXpXTizH_JrB8nmttxs6EPwr64C7Qhzf0QBcs8ccC_s9KsvnJPYOtnIQ8Mdw8zjRbQfq1suimxCRCAUYYLwINAj1H7of2Is7rm/s1600/MD005.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="688" data-original-width="790" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4jPNAv7MW5nZSIcxmUsc-cKBf0B2yRnVxWe1_Xq8-MmNXpXTizH_JrB8nmttxs6EPwr64C7Qhzf0QBcs8ccC_s9KsvnJPYOtnIQ8Mdw8zjRbQfq1suimxCRCAUYYLwINAj1H7of2Is7rm/s200/MD005.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After cooking the spices and onions.</td></tr>
</tbody></table>
<span style="font-size: large;"><b>3.</b></span> Add the diced onions, curry leaves, ginger and green chillies and cook until the onions have softened and are just starting to turn golden on a few edges, then stir in the turmeric and asoefetida.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Zl1OsmlIbRvsI2jjkTedWP5VyWBrUaD_fdnxjBlOYDpuELR7Cfo4cEasBol7MRyB3PO30vKOvSFBtUsgOB8qhIMqlGE_MeyDMhRPeyeif4Z-C8scRt_lG4y0o3bHwlIGcvVbkUf_Nt8s/s1600/MD006.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="691" data-original-width="807" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Zl1OsmlIbRvsI2jjkTedWP5VyWBrUaD_fdnxjBlOYDpuELR7Cfo4cEasBol7MRyB3PO30vKOvSFBtUsgOB8qhIMqlGE_MeyDMhRPeyeif4Z-C8scRt_lG4y0o3bHwlIGcvVbkUf_Nt8s/s200/MD006.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The potatoes, just added to the mix...</td></tr>
</tbody></table>
<b><span style="font-size: large;">4.</span> </b>Stir in the hot water, sugar and salt (start with just 1 tsp, and taste for seasoning later and add more to taste if desired), then add the potatoes and stir in thoroughly.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsA46Zh0IbNTUfiMXhR_5X0g2hjg3cBl4N-HTH99mAwuOYstpXmzr-exDblWeU8y_mhI2WbU36LSkxADxuWZEroj_jsUCPi5LBFIxuBZvaaWOH4TMqQV5mDLJhzqHqxFeuq-Pxgqs9KN0v/s1600/MD007.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="893" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsA46Zh0IbNTUfiMXhR_5X0g2hjg3cBl4N-HTH99mAwuOYstpXmzr-exDblWeU8y_mhI2WbU36LSkxADxuWZEroj_jsUCPi5LBFIxuBZvaaWOH4TMqQV5mDLJhzqHqxFeuq-Pxgqs9KN0v/s200/MD007.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...the potatoes after cooking down.</td></tr>
</tbody></table>
Bring to a simmer, then turn down to a lower flame and simmer for 5-10 minutes or until the liquid has been absorbed, the potatoes are the consistency you desire (leave firmer if reheating later) and you have a moist but not saucy/wet mixture that you will be able to 'spread' inside your dosas. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>5.</b></span> Taste for seasoning, add more salt if needed (I use 2 level tsp in total for our tastes - so add the second tsp here) then if serving now, stir in the coriander and keep warm while cooking and serving your dosas.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVujji0ygv8MEE3a2kmXsF7rUzuhyko_-nnvff5YAFuULvAzciuHAyVz0jMCoyc8qK-Ql7o_aV9hM5erU1LLUfapfDb0HDRkBjOjf9fL6G5G8TP5NiLM8kagOdS_rFk9RHj53YV0fcr00o/s1600/MD008.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="666" data-original-width="851" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVujji0ygv8MEE3a2kmXsF7rUzuhyko_-nnvff5YAFuULvAzciuHAyVz0jMCoyc8qK-Ql7o_aV9hM5erU1LLUfapfDb0HDRkBjOjf9fL6G5G8TP5NiLM8kagOdS_rFk9RHj53YV0fcr00o/s200/MD008.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Let the potato masala meet the dosa!</td></tr>
</tbody></table>
For a medium-sized dosa, add a couple of rounded desert-spoons to the side of the centre of the dosa and gently spread in a line then roll up the dosa around it and serve with sambar and coconut chutney. Eat immediately to enjoy at its crispy best!!<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGYH4iKlrLKFaJtT4sDDjOn-INvRZDZ3oheKgC-rP19nbgqlhVuMHbZeHlG70SH2yUL4MxmIG2HfpmPjxXg562bLNwVHmjg_8F51sMeF4GA33wEzYqwZRW_GyrFagrD4fbM7K10ync2ih3/s1600/MD001FF.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGYH4iKlrLKFaJtT4sDDjOn-INvRZDZ3oheKgC-rP19nbgqlhVuMHbZeHlG70SH2yUL4MxmIG2HfpmPjxXg562bLNwVHmjg_8F51sMeF4GA33wEzYqwZRW_GyrFagrD4fbM7K10ync2ih3/s400/MD001FF.jpg" width="400" /></a></div>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><b>Tips</b></span></div>
<div style="text-align: justify;">
If you're making this ahead (i.e. for dosas), keep the initial potato cooking to a strict 8-10 minutes until it's only just cooked through, and don't overcook in the pan with the other ingredients so that they don't collapes into mush when you reheat and stir. They then become softer and the flavours meld together really nicely upon reheating. Don't add the coriander until you've reheated and then stir through to keep the flavour fresh and vibrant. I find this reheats well in the microwave, or you could reheat in the oven in a covered dish, or in a large pan, with a splash of water to keep it moist.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
If you have leftovers, an alternative way to use them up is to add some peas (or my preference, petits pois, as they're sweeter and tastier!) and use as a tasty filling for samosas!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XDgVHctMwRoBk3PYC3UzW5fAYu6yTKla3Mia2l_gck2_XRoHpF0Qd1dnC7MUdtTWLnOhkWgQrP6x6uI_6oImvwGeFW1GuOwf5F11F6NdmrfKS7e_GVuh2Wu0Wg-YSwGCx3nJg0HPRm_D/s1600/MD009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="603" data-original-width="726" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XDgVHctMwRoBk3PYC3UzW5fAYu6yTKla3Mia2l_gck2_XRoHpF0Qd1dnC7MUdtTWLnOhkWgQrP6x6uI_6oImvwGeFW1GuOwf5F11F6NdmrfKS7e_GVuh2Wu0Wg-YSwGCx3nJg0HPRm_D/s400/MD009.jpg" width="400" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Dosa, sambar and chutney recipes to follow... </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbrsG2XvkE-cNDq7KREExTvhm1vE-sHhVaQjCAmZzHl_fV9yDbRPiXJSqzjM-xnaWXBSg20pbUdcWqssEdRXW5SF-dlyUaD1jaZy1zABGRaJs7NtEyhgJzwXyT_W8IblaO2LBPG4Qh2s7r/s1600/MD002FFTtitle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="856" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbrsG2XvkE-cNDq7KREExTvhm1vE-sHhVaQjCAmZzHl_fV9yDbRPiXJSqzjM-xnaWXBSg20pbUdcWqssEdRXW5SF-dlyUaD1jaZy1zABGRaJs7NtEyhgJzwXyT_W8IblaO2LBPG4Qh2s7r/s400/MD002FFTtitle.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<br />Andreahttp://www.blogger.com/profile/05837940338387785914noreply@blogger.com0tag:blogger.com,1999:blog-3634539655460160630.post-91055634088678654712019-09-29T09:15:00.000-07:002019-09-29T09:15:03.655-07:00Strawberry, Blueberry and Vanilla Jam or Compote in the Magimix Cook Expert<h4 style="text-align: justify;">
If you have a glut of strawberries, or just a punnet in the fridge that needs using, then this is a delicious way to use them and preserve them.</h4>
<div style="text-align: justify;">
<br />I had a huge box of Driscoll's in the fridge and it would have been a crime for any to go to waste, so I decided to preserve some with a punnet of blueberries that I had in this delicious jam. You could just make with strawberries if you preferred, but just be aware that the setting times might vary very slightly.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD3_wk3MJN2RbD2MusrZbNInZlbQ3aEWyLubssCrBV2yCBLJAAK2j7byUP4apAAIRHW2QqfzZFuc0B_8Pf-_u40BFzDCqv9mTOAlSCl3h0ku2SbrCRrXCgN7UGiFoCnTlC-kci2q3jkED-/s1600/SBJam1FF.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="886" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD3_wk3MJN2RbD2MusrZbNInZlbQ3aEWyLubssCrBV2yCBLJAAK2j7byUP4apAAIRHW2QqfzZFuc0B_8Pf-_u40BFzDCqv9mTOAlSCl3h0ku2SbrCRrXCgN7UGiFoCnTlC-kci2q3jkED-/s400/SBJam1FF.jpg" width="400" /></a></div>
<br />
<div style="text-align: justify;">
Huge thumbs up from the jam-loving famalam, for what they pronounced to be the tastiest strawberry jam they'd ever had - I have to say, jam isn't something normally made in this house as it's such a luxurious treat, but it's amazing to taste the depth of flavour from the fruit when you make it yourself!</div>
<br />
Makes approximately three 340g jam jars.<br />
<br />
<a name='more'></a><br />
<span style="font-size: x-large;"><b>Ingredients</b></span><br />
<ul>
<li>425 strawberries (350g once hulled)</li>
<li>150g blueberries</li>
<li>1 medium green cooking apple, keep skin on (175g after quartering and coring - or you could use green-skinned eating apples to the same prepared weight)</li>
<li>30ml/g freshly squeezed lemon juice (1 medium lemon)</li>
<li>Seeds from 1 vanilla bean or 3 tsp vanilla extract</li>
<li>325g granulated sugar (you could use caster, granulated has less impurities)</li>
</ul>
<br />
<span style="font-size: large;"><b>Equipment</b></span><br />
Metal bowl with universal tool, <i>XL dough blade</i> (optional, but not tested without yet, so please let me know how it goes if you make this without) <br />
<br />
<span style="font-size: x-large;"><b>Method</b></span><br />
<div style="text-align: justify;">
<span style="font-size: large;"><b>1.</b></span> Put quartered, cored apple into the stainless steel bowl. Run <b>EXPERT, 10 seconds / speed 12</b> (without heating). Don't scrape down.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>2.</b></span> Add hulled strawberries. Run <b>EXPERT, 5 seconds / speed 8</b> (without heating). If you have an <i><b>XL dough blade</b></i>, carefully swap the blades over at this point, avoiding spilling any juices, to avoid any further cutting up of the fruit during cooking.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>3.</b></span> Add blueberries, lemon juice, vanilla seeds scraped out of pod (or vanilla extract) and granulated sugar in that order. Add the vanilla pod on top.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>4.</b></span> Run <b>EXPERT, 35 minutes / speed 3 / 110C </b>(cap off). Check consistency by dropping some onto a cold plate and leaving to cool down for a couple of minutes - it will most likely be a fairly liquid consistency at this point (compote), with no real wrinkling when you push it across the plate once it has cooled. Depending on the pectin levels in your fruit, you will probably need to put on for a further twenty minutes for a firm set jam, but I would just do ten at a time and check until it reaches your desired consistency. ( <b>EXPERT, 10 minutes / speed 3 / 110C </b>then<b> repeat </b>).<b><br /><br /><span style="font-size: large;">5.</span> </b>Using a jam funnel, pour into sterilised jam jars, seal and leave to cool before storing (fish out the vanilla pod when you see it). When the weather is warm, I store mine in the fridge, however it doesn't last very long with a family of four!<b><br /></b></div>
Andreahttp://www.blogger.com/profile/05837940338387785914noreply@blogger.com0tag:blogger.com,1999:blog-3634539655460160630.post-20026766444761152992019-07-28T11:00:00.001-07:002019-07-28T11:00:46.221-07:00Antibacterial Spray Alternative<h4 style="text-align: justify;">
A fresh smelling, homemade alternative to commercial antibacterial sprays.</h4>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Easy to make, and using the natural antibacterial and antifungal properties of essential oils this will save you money, be kinder to the environment and you will reduce the amount of plastic you use by making your own.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I also think it smells much nicer, and it doesn't get to the back of my throat when I spray it! </div>
<div style="text-align: justify;">
<br />
I first started making this nearly twenty years ago and recently recovered my recipe in a box of old things, so thought I would record it on my blog for future use (so that way I can't use it again!). It's very easy to make, you just tip a few bits into your bottle, give it a shake, and off you go! </div>
<div style="text-align: justify;">
<br />
N.B. If you want a quick look at the science, you can find the abstract from an article on the NBCI website <b><a href="https://www.ncbi.nlm.nih.gov/pubmed/8893526" target="_blank">here</a></b> which looked at the antibacterial and antifungal properties of certain essential oils. And of course there is lots more evidence all over the interwebs readily available.</div>
<br />
<a name='more'></a><br /><br />
<span style="font-size: x-large;"><b>Ingredients</b></span><br />
<ul style="text-align: justify;">
<li>15 drops tea tree essential oil</li>
<li>10 drops of any of the following essential oils: lemongrass, eucalyptus, peppermint, orange</li>
<li>1 tsp soda crystals</li>
<li>1 tsp pure castile soap (<i>I like to use <b><a href="https://www.amazon.co.uk/gp/product/B000HK1OOY/ref=as_li_tl?ie=UTF8&camp=1634&creative=6738&creativeASIN=B000HK1OOY&linkCode=as2&tag=forkfood-21&linkId=22f60def90c3c1ca891df0612a6c5b60" target="_blank">this brand</a><img alt="" border="0" height="1" src="https://ir-uk.amazon-adsystem.com/e/ir?t=forkfood-21&l=am2&o=2&a=B000HK1OOY" style="border: none !important; margin: 0px !important;" width="1" /></b> which is also good in other recipes for homemade toiletries / household products*</i>)</li>
<li>1 tbsp eco-friendly washing up liquid</li>
</ul>
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>You will also need</b></span><br />
<ul style="text-align: justify;">
<li>One 500ml spray bottle (<i>you can
either re-use old bottles once they're empty, or if you want to invest
in some glass bottles, there are some nice ones <b><a href="https://www.amazon.co.uk/gp/product/B07F6PLF6F/ref=as_li_tl?ie=UTF8&camp=1634&creative=6738&creativeASIN=B07F6PLF6F&linkCode=as2&tag=forkfood-21&linkId=c9b292fb1fa9e848613d238fa1ff388e" target="_blank">here</a></b><img alt="" border="0" height="1" src="//ir-uk.amazon-adsystem.com/e/ir?t=forkfood-21&l=am2&o=2&a=B07F6PLF6F" style="border: none !important; margin: 0px !important;" width="1" /> which I rather
like!*</i>)</li>
</ul>
<br />
<b><span style="font-size: x-large;">Method</span></b><br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>1. </b></span>Boil the kettle (make yourself a cup of tea or coffee) and leave to cool down to a 'hot' temperature.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>2. </b></span>Add all of the ingredients to a 500ml empty spray bottle, top up with the hot water, screw on the trigger, and shake! You're ready to go.</div>
<div style="text-align: justify;">
<br /></div>
<br />
<br />
*<i>Please note these are Amazon Affiliate links, which will make no
difference at all to the price you pay for the items on Amazon that you
link to, but means that a few pennies from the sale come to me, which
helps to fund my blog, as I don't have any adverts on it or ask for
donations. </i>Andreahttp://www.blogger.com/profile/05837940338387785914noreply@blogger.com0