tag:blogger.com,1999:blog-47251701978311536432024-03-14T09:46:26.589+02:00Happy Kitchen TreatsOlgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.comBlogger99125tag:blogger.com,1999:blog-4725170197831153643.post-13236733017578484332013-08-11T21:19:00.001+02:002013-08-11T21:19:29.369+02:00Crusty Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-CJErk_BIbyQ/UcrHtD_2NXI/AAAAAAAABDY/qVWwWvOXbW8/s1600/IMG_5934_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-CJErk_BIbyQ/UcrHtD_2NXI/AAAAAAAABDY/qVWwWvOXbW8/s640/IMG_5934_edit+(Large).JPG" width="426" /></a></div>
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I just spent 3 perfectly good study days in bed with flu.. So my hopes of finding some free time for the cooking, photographing and writing about food have gone the way of becoming a jazz singer. I'll have to settle for a very quick drop-by with an old recipe!</div>
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There is nothing better than good bread and butter.. Whenever I've tried making bread at home, it's tasted uncomfortably of yeast. But not this one! This one was amazing.. It does make a lot though- so halve or save for a party? I love you <a href="http://www.jasonandshawnda.com/foodiebride/archives/770/" target="_blank">Foodie Bride</a>. And get some good old salted butter- it's totally worth having some in the fridge along with the unsalted baking stuff!</div>
Olgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.com0tag:blogger.com,1999:blog-4725170197831153643.post-37097670603334374322013-07-25T21:20:00.001+02:002013-07-25T21:20:10.687+02:00Mom's Beef Stew<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-RqW1f65Dg84/UcrI6a1QrsI/AAAAAAAABDo/492qmyCCtGA/s1600/IMG_5998_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-RqW1f65Dg84/UcrI6a1QrsI/AAAAAAAABDo/492qmyCCtGA/s640/IMG_5998_edit+(Large).JPG" width="426" /></a></div>
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You know how you think stew is going to taste when you see it? That meaty, salty, comforting taste. This stew is purely that. It's almost nothing but beef itself, with potatoes added in the end. The flavour comes from the beef mixed with super super caramelised onion, with just a tiny bit of carrot. This is my mom's showstopper- the thing that always makes her kitchen a happy place, even when times are difficult.</div>
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<a href="http://2.bp.blogspot.com/-wsiyJ1AAER4/UfFyN_4ZHkI/AAAAAAAABGY/s0InzxreEmQ/s1600/IMG_5989_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-wsiyJ1AAER4/UfFyN_4ZHkI/AAAAAAAABGY/s0InzxreEmQ/s640/IMG_5989_edit+(Large).JPG" width="640" /></a></div>
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I've realised something recently- I really really love this little blog of mine. I share the recipes close to my heart and, when I'm not too shy, I try to share some of my life and my crazy female mind with you. I'm so grateful for you. I love that you come here to read my my silly thoughts, find out about my insecurities and hopefully agree with my naive belief in happiness and love and relationships. I hope I'll start hearing more from you when you're ready too!</div>
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I've been missing all this while working and studying very hard, but I plan to come back with just crazy amounts of sweets, cakes, warm suppers, fancy breakfasts, delicious salads and pretty much anything you can use to treat well deserving loved ones in December. For now I'll keep posting once every couple of weeks- as often as I can find a moment in which I'm not much to tempted to sleep.</div>
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<a href="http://1.bp.blogspot.com/-65soahInrFg/UfF1hfFZ3XI/AAAAAAAABGo/AJVysBnZkWA/s1600/IMG_5992_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-65soahInrFg/UfF1hfFZ3XI/AAAAAAAABGo/AJVysBnZkWA/s640/IMG_5992_edit+(Large).JPG" width="426" /></a></div>
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<u>Mom's Beef Stew</u></div>
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<span style="font-size: x-small;">From my mom</span></div>
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<span style="font-size: x-small;"><span style="font-size: small;"><i>Serves 4 </i></span></span></div>
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<span style="font-size: x-small;"><span style="font-size: small;">1 kg chuck beef</span></span></div>
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<span style="font-size: x-small;"><span style="font-size: small;">3 onions</span></span></div>
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<span style="font-size: x-small;"><span style="font-size: small;">1 carrot</span></span></div>
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<span style="font-size: x-small;"><span style="font-size: small;">3 cloves garlic</span></span></div>
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<span style="font-size: x-small;"><span style="font-size: small;">3 medium potatoes </span></span></div>
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<span style="font-size: x-small;"><span style="font-size: small;">1) Clean the meat, taking off the bones and cleaning off most sinew and fat.</span></span></div>
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<span style="font-size: x-small;"><span style="font-size: small;">2) Chop the onion finely.</span></span></div>
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<span style="font-size: x-small;"><span style="font-size: small;">3) Cut the carrot into batons (julienne but slightly thicker).</span></span></div>
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<span style="font-size: x-small;"><span style="font-size: small;">4) </span></span>Heat up about half a tablespoon of butter and some olive oil in a cast iron pot on a medium-high heat.</div>
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5) Fry the beef until browned and caramelised.</div>
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6) Turn down the heat, and add the onions and carrots.</div>
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7) Once the onion is caramelised, turn the heat to low, add a bit of water to keep it from burning, and cover with a skewed lid.</div>
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8) Cook for 4 hours, stirring and adding bit of water as needed every 20 minutes or so. By this point it should be all saucy and irrisistible- keep sticky fingered husbands away, while you get the rest ready.</div>
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9) Dice the potatoes and add them, continuing with the water and stewing until they're tender.</div>
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10) Serve to now openly salivating loved ones. This stew goes down very well on cold winter nights.</div>
Olgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.com1tag:blogger.com,1999:blog-4725170197831153643.post-88524122696459000282013-07-15T19:56:00.003+02:002013-07-15T20:05:10.759+02:00Duck Breast with Green Peppercorns<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-owiOqqNqPxM/UdUDsSNeXtI/AAAAAAAABEk/mZ__EsDQqUE/s1600/IMG_6025_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="http://3.bp.blogspot.com/-owiOqqNqPxM/UdUDsSNeXtI/AAAAAAAABEk/mZ__EsDQqUE/s640/IMG_6025_edit+(Large).JPG" width="640" /></a></div>
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I'm not a bit fan of the fancy. I have no time for men in suits and ties unless they have a redeeming feature, like messy hair or a tie with tiny ducks in a row. In my opinion whimsy is the only thing that can save the fancy. </div>
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The same goes for restaurants. It can't be all show- ingredients that I don't recognise, used to think of as cute pets and frankly, scare me, just don't go down well for no good reason. As with men in suits, I have met too many fancy restaurants which are just fancy and nothing else. This has, sadly, tainted my relationship with duck. And duck, let me tell you, is absolutely wonderful.</div>
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<a href="http://2.bp.blogspot.com/--GbEWN9EJzc/UeQo7d1_32I/AAAAAAAABFg/a6B3bgeGSnA/s1600/IMG_6029_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="364" src="http://2.bp.blogspot.com/--GbEWN9EJzc/UeQo7d1_32I/AAAAAAAABFg/a6B3bgeGSnA/s640/IMG_6029_edit+(Large).JPG" width="640" /></a></div>
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My <a href="http://www.livedreambake.blogspot.com/" target="_blank">cake magician friend Erin</a> chose this dish from the <a href="http://www.amazon.com/New-Larousse-Gastronomique-Hamlyn/dp/0600620425" target="_blank">Larousse</a> to make for her boyfriend for Valentines Day, and it was just so romantic and sweet, I had to try it for Ralph. Of course with Ralph he had to watch me make it, photograph it, and then eat it slightly colder than he would have liked. Poor Ralph..</div>
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I loved the flavours in this dish- and it's so rare to have such wonderful depth with such a simple cooking method. The sauce was memorably amazing, and I loved this method of cooking rice like a risotto- it made it so much more interesting and tempting than the usual lump of white. I'll definitely be trying it again.<br />
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<u>Duck Breasts with Green Peppercorns on a Bed of Rice</u></div>
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<span style="font-size: x-small;">From <a href="http://www.amazon.com/New-Larousse-Gastronomique-Hamlyn/dp/0600620425" target="_blank">Larousse Gastronomique</a></span></div>
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2 x duck breasts</div>
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125 ml chicken stock</div>
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1/2 cup Basmati rice </div>
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500 ml- 1 litre chicken stock</div>
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1 tblsp green peppercorns</div>
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60 ml cream</div>
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1) Heat up a small knob of butter with some oil in a heavy-based saucepan on a medium-high heat. Once it's hot, place the duck breast on it, skin side down. Turn the heat down to medium.<br />
2) Let the breast stay breast side down for as long as possible. You want to cook as much of the fat under the skin off as possible, without burning the skin.<br />
3) Turn the breast over and brown the underside of the breast. Then add chicken stock and the peppercorns. Cook until the breast is not quite medium, then take off the heat, add the cream and keep warm.<br />
4) To make the rice, melt a tablespoon of butter in a small pot on a medium heat, add the rice, and fry it for about 2-3 minutes, giving it a nice sizzle.<br />
5) Add about a cup of chicken stock.Cook until the stock has been absorbed, then add another cup. Once the second cup is absorbed, taste the rice for doneness. Now you keep adding cups of stock until the rice is done. Season to taste.<br />
6) Serve this rich caramelised duck on top of the rice and pour a spoonful of sauce over the finished dish. Enjoy at a candle lit dinner with wine and the person you love the most in the whole world.</div>
Olgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.com0tag:blogger.com,1999:blog-4725170197831153643.post-56863889088761801072013-07-05T09:00:00.000+02:002013-07-05T19:16:44.952+02:00Chicken and Dumplings<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-r-N7IFpxnHo/UdT3cfOj9PI/AAAAAAAABEM/HoppRjslW5M/s1313/IMG_5854_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="526" src="http://3.bp.blogspot.com/-r-N7IFpxnHo/UdT3cfOj9PI/AAAAAAAABEM/HoppRjslW5M/s640/IMG_5854_edit+(Large).JPG" width="640"></a></div>
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I've been in need of some comfort lately. It's winter and I'm finding it difficult to stay cheerful. Although I'm running, the endorphins just don't seem to be making up for the tiredness, lack of light and general sense of ennui. This bowl did though, just for an evening.</div>
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<a href="http://4.bp.blogspot.com/-cwFU24VbzEI/UdKzHE3j51I/AAAAAAAABD8/gsq6JaPywe8/s1600/IMG_5842_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-cwFU24VbzEI/UdKzHE3j51I/AAAAAAAABD8/gsq6JaPywe8/s640/IMG_5842_edit+(Large).JPG" width="640"></a></div>
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These dumplings are like a hug from your mom. On a cold night all you need is a bowl of chicken and dumplings and a puzzle. Is it just boring old me that gets so much enjoyment out of nights at home? I find it really hard to make any other plans! Home is warm and has books and blankets. It's got good food and a lovely husband and movies. I feel so silly for almost never getting out, but absolutely no inclination to change anything. I'm going to give myself a break and stay borderline agoraphobic for now- basically until someone who loves me finally has me committed.<br>
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<a href="http://3.bp.blogspot.com/--74eaCVjqmA/UbRSpd2ANNI/AAAAAAAAA-0/7t5dExSdn6U/s1600/IMG_5863_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="362" src="http://3.bp.blogspot.com/--74eaCVjqmA/UbRSpd2ANNI/AAAAAAAAA-0/7t5dExSdn6U/s640/IMG_5863_edit+(Large).JPG" width="640"></a></div>
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<u>Chicken and Dumplings</u><br>
<span style="font-size: x-small;">From <a href="http://www.annies-eats.com/2011/12/20/lighter-chicken-and-dumplings-with-a-side-of-review-and-giveaway/" target="_blank">Annie's Eats</a></span><br>
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6 chicken thighs (medium)<br>
1 large onion<br>
2 medium carrots<br>
1 stick of celery<br>
1/4 cup Old Brown Sherry<br>
6 cups chicken stock (if making from cubes- water down more than instructed)<br>
500 g chicken wings<br>
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2 cups cake flour<br>
1 tsp sugar<br>
1 tsp salt<br>
1/2 tsp bicarbonate of soda<br>
3/4 cup cold buttermilk<br>
60 g butter, melted and hot<br>
1 extra-large egg white<br>
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1) Heat some oil in a large cast iron pot. Brown all the chicken thighs on both sides, seasoning with salt and pepper. Set them aside.<br>
2) Remove most of the oil from the pot. Chop the onion, carrots and celery and fry until browned.<br>
3) Add the sherry to deglaze the pot.<br>
4) Add all the chicken stock, and the chicken thighs and wings. Turn down, cover and cook for about 45 minutes.<br>
5) Now is the slightly annoying part- fish the chicken pieces out of the pot and remove the meat off the bone, cutting it into pieces. Add the meat back to the pot.<br>
6) Mix the flour, sugar, salt and bicarb in a bowl.<br>
7) In a separate bowl mix the cold buttermilk and hot butter until the butter forms lumps. Add the egg white.<br>
8) Whisk the buttermilk mixture with the flour mixture until incorporated.<br>
9) Place the pot on a medium heat and bring to the boil. Drop the dumpling dough in tablespoonfuls into the boiling liquid. Turn the heat down to low and cover the pot.<br>
10) Simmer for about 15 minutes, until a tester inserted into the dumpling layer comes out clean.<br>
11) Serve when it's cold out!</div>
Olgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.com0tag:blogger.com,1999:blog-4725170197831153643.post-54164724113921970382013-07-01T09:05:00.002+02:002013-07-01T12:48:54.637+02:00Improved Pumpkin Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-yluD4Vm3sgU/UbRTn0rHavI/AAAAAAAAA_E/iHKnKIlgjGE/s1600/IMG_5879_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="http://4.bp.blogspot.com/-yluD4Vm3sgU/UbRTn0rHavI/AAAAAAAAA_E/iHKnKIlgjGE/s640/IMG_5879_edit+(Large).JPG" width="640" /></a></div>
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I've made pumpkin pancakes <a href="http://happykitchentreats.blogspot.com/2011/10/brinner.html" target="_blank">before</a>.. But they were <b>nowhere</b> as fun as these ones! This time it wasn't just the pancakes- I made honeyed nuts for them too. It felt so fancy and colourful and rich in flavours.. So much fun! I think they would go just wonderfully with a rhubarb mimosa.</div>
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<a href="http://1.bp.blogspot.com/-iIbaGv2pv5c/UcrCbTypcmI/AAAAAAAABCw/zaATlwiQwUQ/s1600/IMG_5882_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="374" src="http://1.bp.blogspot.com/-iIbaGv2pv5c/UcrCbTypcmI/AAAAAAAABCw/zaATlwiQwUQ/s640/IMG_5882_edit+(Large).JPG" width="640" /></a></div>
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I love it when Ralph and I have these quiet sleepy mornings. It's sunny outside, and he relaxes as I rush out of bed and start making an absurd mess in the kitchen. An hour or so later, I dig myself out of the chaos with two plates of (hopefully) delicious food, at which point he sprints out of bed and we spend way too much time on the couch eating and making fun of people on TV.</div>
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<a href="http://3.bp.blogspot.com/-UMy_lQQc1Qs/UcrF2DOzh2I/AAAAAAAABDA/fcRWs0B5Ms8/s1600/IMG_5889_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="418" src="http://3.bp.blogspot.com/-UMy_lQQc1Qs/UcrF2DOzh2I/AAAAAAAABDA/fcRWs0B5Ms8/s640/IMG_5889_edit+(Large).JPG" width="640" /></a></div>
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I love cooking something when it's light out. It almost never happens! I took these pancakes outside and took some photos and I just love their brightness!<br />
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<u>Pumpkin Pancakes</u><br />
<span style="font-size: x-small;">From Food & Home Magazine</span><br />
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<span style="font-size: x-small;"><i><span style="font-size: small;">Honeyed Nuts:</span></i> </span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1 1/2 cups salted pistachios</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">60 ml honey</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">2 tsp canola oil</span></span><br />
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<span style="font-size: x-small;"><span style="font-size: small;">250 g pumpkin, cubed</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">45 ml muscovado sugar</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1 tblsp canola oil</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">5 ml vanilla extract</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">2 extra-large eggs</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1 cup buttermilk</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1/2 tsp cinnamon</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1 1/2 cups flour</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1 1/2 tsp baking powder</span></span><br />
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<span style="font-size: x-small;"><span style="font-size: small;">1) Preheat the oven to 170 C.</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">2) While it's heating up, steam the pumpkin until tender, and mash.</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">3) Stir the nuts, honey and oil together. Spread out onto a baking sheet covered with a silicone mat.</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">4) Bake for about 15 minutes, careful not to burn, it should turn golden brown.</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">5) Place the pumpkin, sugar, oil and vanilla into a large bowl. Whisk to combine. </span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">6) Add the rest of the ingredients, and whisk thoroughly.</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">7) Melt a bit of butter in a bit of canola oil in a pan on a medium heat.</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">8) Pour spoonfuls of batter into the pan, fry until bubbles form on the top and the bottom browns, then flip and fry until other side is browned.</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">9) To serve, break off some nuts and sprinkle on a stack of pancakes, and drizzle the dish with maple syrup.</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">10) These were sweet, soft and flavorful. The nuts go so nicely with the pancakes, and the maple syrup really goes so well with the pumpkin. </span></span><br />
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<span style="font-size: x-small;"><span style="font-size: small;">I had these for breakfast the next day, and would have had them again but one of my colleagues (a picky one!) got his hands on them and finished them off! I can't wait to make some more..</span></span>Olgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.com0tag:blogger.com,1999:blog-4725170197831153643.post-61229431040642935152013-06-28T06:26:00.001+02:002013-06-28T06:26:22.289+02:00Russian Meatballs<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-d8GuBKsUVxY/Ucq-aAJS-vI/AAAAAAAABCI/ITQSzGtD0-M/s1600/IMG_5761_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-d8GuBKsUVxY/Ucq-aAJS-vI/AAAAAAAABCI/ITQSzGtD0-M/s640/IMG_5761_edit+(Large).JPG" width="640" /></a></div>
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I have been trying to please my nieces (ages 5 and 8) with food for so long now.. They don't like my <a href="http://happykitchentreats.blogspot.com/2011/11/best-mac-cheese.html" target="_blank">Mac & Cheese</a> because it's too cheesy (I now make it for them without cheese, bacon or tomatoes). After polishing off a plateful of <a href="http://happykitchentreats.blogspot.com/2012/05/spaghetti-monsters.html" target="_blank">spaghetti monsters</a>, Sophie says she doesn't like them. They won't even try corn dogs, so I haven't bothered making them. Phew! So imagine my excitement when Emily mentioned that she would love to try spaghetti and meatballs!</div>
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<a href="http://2.bp.blogspot.com/-GQlfaAe5jys/Ucq7OPz0R0I/AAAAAAAABB4/7Owb5KuAXU4/s1600/IMG_5759_edit1+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-GQlfaAe5jys/Ucq7OPz0R0I/AAAAAAAABB4/7Owb5KuAXU4/s640/IMG_5759_edit1+(Large).JPG" width="640" /></a></div>
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Of course- we don't serve meatballs with spaghetti in Ukraine- we serve them with good old mashed potatoes. I did however send a bunch to Emily to have with spaghetti, and then had to send a few more! And they were so easy to make.</div>
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<a href="http://2.bp.blogspot.com/-qTC4d_Sb230/UcrALliJACI/AAAAAAAABCY/1WP2YvG_xa0/s1600/IMG_5771_edit+(Large)+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="364" src="http://2.bp.blogspot.com/-qTC4d_Sb230/UcrALliJACI/AAAAAAAABCY/1WP2YvG_xa0/s640/IMG_5771_edit+(Large)+(2).JPG" width="640" /></a></div>
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Now, trust me.. Pinky swear.. <b>THIS</b> is the cure for a bad day. Just for you, sprinkle a little cheese on top, settle in on the couch under a blanket, get a glass of wine.. Watch Big Bang Theory until it cheers you up, and if it doesn't, eat some <a href="http://happykitchentreats.blogspot.com/2013/05/moms-super-moist-silky-chocolate-cake.html" target="_blank">cake</a> too.</div>
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<u>Russian Meatballs</u></div>
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<span style="font-size: x-small;">From My Mom</span></div>
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1/3 cup basmati rice<br />
700 g beef mince<br />
1 egg<br />
1/2 tsp paprika<br />
115 g + 1 tblsp tomato sauce <br />
115 g tomato paste<br />
2 x bay leaves<br />
1/4 tsp nutmeg <br />
4-5 x aromatic pepper balls</div>
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1) Boil the rice in salty water until cooked, drain and leave to cool.<br />
2) Add the rice and egg to the mince, season generously and stir until incorporated.<br />
3) Put a bit of olive oil in a pot, add the paprika and fry it for a little while.<br />
4) Add the tomato sauce and paste, and cook them for a while.<br />
5) Add about 500 ml of hot water, bay leaves, pepper, nutmeg, salt and pepper. Bring to a gentle boil.<br />
6) Set up a frying pan, add some olive oil. Make balls out of the mince, fry them to lightly caramelise both sides, then gently drop them into the pot.<br />
7) Once done, boil them for about 20 minutes.<br />
8) Taste one meatball and correct seasoning.<br />
9) If you want to serve them with spaghetti, I would suggest separating some sauce, dissolving about 1 tablespoon of corn starch in a bit of water and adding it. It will take a couple of minutes for the sauce to thicken, and you can add some more if it's not the desired consistency. The add the meatballs, cook some spaghetti and serve.<br />
10) To serve with mash, make mash, and put meatballs with some sauce on top. It makes for a soft warm soothing meal which is just a perfect antidote to all the bad in the world.<br />
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Olgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.com2tag:blogger.com,1999:blog-4725170197831153643.post-15262788300468313532013-06-25T07:07:00.003+02:002013-06-25T07:08:08.139+02:00Cinnamon Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-dSq-CXZkdjg/UbRQs32bxHI/AAAAAAAAA-Y/Xxk4E4c4O-Y/s1600/IMG_5774_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="314" src="http://2.bp.blogspot.com/-dSq-CXZkdjg/UbRQs32bxHI/AAAAAAAAA-Y/Xxk4E4c4O-Y/s640/IMG_5774_edit+(Large).JPG" width="640" /></a></div>
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I bought <a href="http://joythebaker.com/" target="_blank">Joy The Baker</a>'s cookbook almost as soon as it came out. You know when you just feel like you just suck at life and someone has this knack of just making you feel like you're doing great? When I feel like I'm just doing a horrible job with this blog, I read one of her lighthearted, friendly and sweet updates, and I feel like I can do this again!</div>
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<a href="http://1.bp.blogspot.com/-vSqoJnzxAHE/UchcRllDHyI/AAAAAAAABBU/5he7yKmZGZI/s1600/IMG_5780_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="396" src="http://1.bp.blogspot.com/-vSqoJnzxAHE/UchcRllDHyI/AAAAAAAABBU/5he7yKmZGZI/s640/IMG_5780_edit+(Large).JPG" width="640" /></a></div>
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Normally these decadent things would trigger that switch in my brain that turns me into a crazed monkey smooshing cinnamon buns on my face. I've been trying very hard and just absurdly unsuccessfully to lose some weight lately. I'm back into my running routine of 4-5 times a week, but controlling my eating has been a whole other issue. Unfortunately I love love love my food.. I'm trying to get into enjoying smaller portions for food, so with these, Ralph and I shared one, and off the rest went to his work for the boys.</div>
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I miss them.. I want them back..</div>
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<u>Cinnamon Rolls</u><br />
<span style="font-size: x-small;">From <a href="http://www.amazon.com/Joy-Baker-Cookbook-Comforting-Recipes/dp/1401310605/ref=sr_1_1?s=books&ie=UTF8&qid=1372135105&sr=1-1" target="_blank">Joy The Baker's Cookbook</a></span><br />
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<i>Roll:</i><br />
1 packet dry instant yeast<br />
1/2 tsp sugar<br />
1/4 cup sugar<br />
1/2 cup milk<br />
2 tblsp muscovado sugar<br />
1 tsp vanilla extract<br />
1 egg<br />
1 egg yolk<br />
344 g cake flour plus more for kneading<br />
3/4 tsp salt<br />
114 g soft unsalted butter<br />
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<i>Filling:</i><br />
1/2 cup sugar<br />
1/2 cup caramel sugar<br />
1/2 cup chopped pecans<br />
1/4 cup sultanas<br />
1 tblsp ground cinnamon<br />
1/2 tsp salt<br />
1/4 tsp ground cloves<br />
3 tblsp maple syrup<br />
114 g melted unsalted butter<br />
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<i>Icing:</i><br />
2 cups icing sugar<br />
1/4 cup buttermilk<br />
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1) In a large bowl, combine 1/4 cup lukewarm water, yeast and 1/2 tsp sugar.<br />
2) Add the rest of the sugar, milk, muscovado sugar, vanilla, egg and egg yolk. Whisk thoroughly.<br />
3) Add the flour and the salt, and knead with a dough hook attached to a mixer, until it comes together and for a couple of minutes after.<br />
4) Add the butter, and knead some more until it's fully incorporated. <br />
5) Take the dough out of the bowl onto a well-floured surface, and knead by hand until it absorbs about 1/2 cup sugar. Aim for the dough to still be a bit sticky when you're finished.<br />
6) Put into a well oiled bowl, cover with a damp towel, and put in a warm place to rise for about 2 hours. Because it's winter here- it took much longer, so keep that in mind.<br />
7) For the filling, mix everything except the butter.<br />
8) When the dough has risen, knead it a bit more, adding a bit of flour until it's not sticky anymore.<br />
9) Roll the dough out into a 25 x 50 cm rectangle. You will be rolling from the short side.<br />
10) Brush the dough with half of the melted butter. Sprinkle the filling and even it out pressing it in lightly, but make sure to leave a couple of centimeter border at one of the short sides.<br />
11) Roll the dough into a cylinder, ending on the border you left out so that you can seal it.<br />
12) Put it down seam side down, and cut into 8 pieces.<br />
13) Grease a 20 x 30 cm baking dish, and arrange the slices inside it.<br />
14) Cover with plastic wrap, and put in a warm place to rise, again for about 2 hours (while you have supper).<br />
15) Preheat oven to 180 C.<br />
16) Bake rolls until they are brown and bubbling, which takes about 30 minutes.<br />
17) Take out of the oven, and drizzle the rest of the melted butter on top.<br />
18) Mix the icing ingredients, and drizzle over rolls.<br />
19) Send them away before you eat them all!!</div>
Olgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.com0tag:blogger.com,1999:blog-4725170197831153643.post-31021634132436074022013-06-21T06:07:00.002+02:002013-06-21T06:07:55.392+02:00Roast Buttermilk Chicken<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-VMFQK2pv330/Ubayk-FyDnI/AAAAAAAAA_U/K6vxgjrupR0/s1600/IMG_5753_edit2+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="http://4.bp.blogspot.com/-VMFQK2pv330/Ubayk-FyDnI/AAAAAAAAA_U/K6vxgjrupR0/s640/IMG_5753_edit2+(Large).JPG" width="640" /></a></div>
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It's amazing how the word 'hours' in a recipe just puts me right off. It's never an instruction to do something for hours, just allowing things to rest, rise, absorb or marinate, but still for me it's like someone not using a photo on a dating site- I steer well clear. </div>
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There's never time to wait an hour, 2 hours or 24 hours! This panic builds up inside me.. I would love to have the time to spend 8 hours or more making homemade puff pastry, but I have a job, exercise and studying to do, plus there's the keeping non-filthy, sleeping way too little and spending good quality time nagging my husband!</div>
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We should all overcome our fears though, right? I started small.<br />
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This chicken needs to marinate for at least 24 hours and up to 48 hours. I quickly put it together one night when I was tidying up after supper, and just popped them in the oven two nights later. It turned out much simpler than I thought- and garlicky, soft and lovely.<br />
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<u>Buttermilk Roast Chicken</u><br />
<span style="font-size: x-small;">From <a href="http://smittenkitchen.com/blog/2012/01/buttermilk-roast-chicken/" target="_blank">Smitten Kitchen</a></span><u><span style="font-size: x-small;"><a href="http://smittenkitchen.com/blog/2012/01/buttermilk-roast-chicken/" target="_blank"> </a></span></u><br />
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1 cups buttermilk<br />
5 garlic cloves<br />
0.5 tblsp salt<br />
0.5 tblsp sugar<br />
1 tsp paprika (I used hot, not sweet)<br />
4 chicken thighs<br />
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1) Mix all the ingredients in a ziplock bag (put everything in, close the bag and squoosh it around in your hands), and pop in the fridge for 24-48 hours.<br />
2) Preheat oven to 200 C.<br />
3) Line a baking dish with foil, take the chicken thighs out of the bag and place them in.<br />
4) Drizzle thighs with a bit of olive oil and sprinkle with salt and paprika.<br />
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5) Bake until the skin looks like it's starting to burn- about 40 minutes.</div>
Olgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.com0tag:blogger.com,1999:blog-4725170197831153643.post-17920519360223764212013-06-17T15:09:00.001+02:002013-06-17T15:09:35.975+02:00Russian Chicken Salad (Olivye)<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-1je-tVRCPZM/Ubb7RDyGfHI/AAAAAAAAA_k/8scgeFuAvHo/s1600/IMG_5718_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="326" src="http://4.bp.blogspot.com/-1je-tVRCPZM/Ubb7RDyGfHI/AAAAAAAAA_k/8scgeFuAvHo/s640/IMG_5718_edit+(Large).JPG" width="640" /></a></div>
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Just looking at this salad makes my mouth water. It's amazing- it doesn't really look like much.. But all I can think about is eating giant spoonfuls to 'check for salt'. It's my mom's fault. She was always paranoid about salt content and making me taste.. And I never was one for small spoonfuls.</div>
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In my family, and possibly every other in Ukraine, this is the salad that gets made for every get together, party and birthday. It's just always there, made with whatever protein is on hand. My mom makes it with beef or chicken, which makes for a nice excuse to buy a rotisserie chicken, keep the breasts for the salad and eat the rest with your fingers. I've seen recipes online of it made with polony, which is an easy alternative. I once even tried it made with calamari, which was.. Just plain weird..<br />
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This is the salad you want to snack on when you can't get to sleep and you're watching Buffy reruns at 2 am. Just get it out the fridge, grab a fork, wrap up in a blanket, grab a magazine, switch on the TV and you're all set.</div>
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<a href="http://1.bp.blogspot.com/-2QlhpwNkFO8/UbmuHCwLwLI/AAAAAAAABAE/g_SgV9dar6g/s1600/IMG_5728_edit2+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-2QlhpwNkFO8/UbmuHCwLwLI/AAAAAAAABAE/g_SgV9dar6g/s640/IMG_5728_edit2+(Large).JPG" width="640" /></a></div>
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I felt so good being able to make this fresh for Ralph. Normally I just beg my mom to make it whenever we come over, then I quietly and efficiently pack up and take home all the leftovers. I don't even share them.. I just quietly take them to work and eat them for lunch, telling myself that if Ralph wanted some, he would have said something. Truth is, I think he doesn't say anything because he knows how much I love Olivye and he's wonderful, so mostly I'm just an awful awful wife. But not when I make it myself and serve it up! Then I get to feel like the nice one for a while!</div>
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<u>Olivye</u></div>
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<span style="font-size: xx-small;">From My Mom</span></div>
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2 chicken breasts, cooked</div>
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3 medium potatoes</div>
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1 - 2 medium carrots</div>
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6 eggs</div>
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1/2 470g can peas</div>
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1/4 English cucumber</div>
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3-4 Israeli pickled cucumbers<br />
Roughly 4 tblsp of mayonnaise (I used Hellmann's) <br />
Roughly 2 tblsp of sour cream</div>
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1) Place the potatoes and carrots in a pot of boiling water and cook until tender.<br />
2) Boil more water in the same pot. Drop eggs in to boil for 8 minutes, until hard boiled. Pour cold water into the pot to stop the cooking process and leave the eggs to cool.<br />
3) Chop everything except the peas into pea sized cubes, and put in a large bowl. It should look colourful and gorgeous like this.<br />
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4) Start by adding two heaped tablespoons of mayo and one of sour cream, along with a large pinch of salt. Mix through nicely. Add more mayo and sour cream if it looks a bit dry (add half of the mayo amount in sour cream). Now, start the tasting. You will be tempted to taste large amounts. Go with it. It will probably need more salt.<br />
5) Serve room temperature. Goes really nicely at barbeques (or braais!).</div>
Olgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.com7tag:blogger.com,1999:blog-4725170197831153643.post-80901787249776621612013-06-14T06:07:00.000+02:002013-06-14T06:07:27.968+02:00Gourmet Gourmet Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-vwMMVuZsxsM/UaT2D8s969I/AAAAAAAAA5s/6jByTv60FFg/s1600/IMG_5660_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-vwMMVuZsxsM/UaT2D8s969I/AAAAAAAAA5s/6jByTv60FFg/s640/IMG_5660_edit+(Large).JPG" width="640" /></a></div>
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Eating wise - I'm really not a very gourmet person. It's just that I'm not the biggest fan of change. I was brought up on schnitzels and mash, and besides pizza and the whole vegetable requirement to staying alive, nothing much has made onto my permanent rotation. Cooking on the other hand.. </div>
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I just crave new recipes, better recipes.. I'm dying to get to the best recipes already! I am thoroughly frustrated that I don't yet have some old notebook in which I've scribbled the best way to make everything, from chocolate chip cookies to simple but incredible roast chicken.<br />
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This burger is actually a combination of two recipes, one for the rolls and one for the burger itself (both from <a href="http://www.jasonandshawnda.com/foodiebride/" target="_blank">Foodie Bride</a>). This is what happens when I get over excited.. I take on far too much, and panic in the kitchen from the second I get home from work until it's far too late for supper. I did end up with this colourful saucy thang though.. And Ralph loved it!<br />
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<u>Burgers on Jalapeno Cheddar Buns with Roasted Tomatoes, Mozzarella and Basil Pesto</u><br />
<span style="font-size: xx-small;">From <a href="http://www.jasonandshawnda.com/foodiebride/archives/11487/" target="_blank">Foodie Bride</a> and <a href="http://www.jasonandshawnda.com/foodiebride/archives/16303/" target="_blank">Foodie Bride</a></span><br />
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<i>Burger Buns:</i><br />
1 packet (10 g) instant yeast<br />
1 cup lukewarm water<br />
2 tblsp canola oil<br />
1 extra-large egg<br />
3 tblsp sugar<br />
3 1/4 cups flour<br />
1 tsp salt<br />
170 g mature cheddar<br />
3 large jalapenos, pickled, chopped finely<br />
1 extra-large egg <br />
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<i>Basil Pesto:</i><br />
2 cups Basil leaves, not packed<br />
1 garlic clove<br />
juice of 1/2 lemon<br />
2 tblsp pecan nuts<br />
3/4 cup grated Pecorino<br />
pinch of salt<br />
approximately 1/2 cup olive oil<br />
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<i>Roast Tomatoes:</i><br />
1 punnet cherry tomatoes<br />
olive oil<br />
salt and pepper<br />
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<i>Burgers:</i> <br />
300 g mince<br />
1 tblsp worcestershire sauce<br />
salt and pepper<br />
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1 slice mozzarella<br />
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1) Make the buns first, as they need to rise. </div>
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2) Mix the yeast with the warm water, oil, sugar and egg.</div>
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3) Add the flour, salt, cheese, and jalapenos. Attach the dough kneading attachment to your mixer, and knead until it comes together and becomes elastic. I ended up kneading a bit with my hands, as the dough was working its way up into my mixer, and it worked just as well.</div>
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4) Grease a large bowl, and put your ball of dough in it. Cover with a damp towel, and put it in a warm place to rise until doubled in size, about 1- 1.5 hours.</div>
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5) Line two oven trays with wax paper.</div>
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6) Take dough out of the bowl onto a floured surface. </div>
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7) Divide dough into 8- 9 buns.</div>
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8) Roll the buns, and place them on baking trays, giving them room to rise.</div>
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9) Cover and rest again, this time for about 30 minutes. Preheat the oven to 180 C.</div>
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10) Whisk egg with a tablespoon of water, and use a brush to egg-wash the buns.</div>
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11) Bake for about 20 minutes, until the buns are browned.</div>
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12) Remove and let cool.</div>
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13) Place all the ingredients for the pesto in a jug. Use a hand-blender in one hand and drizzle in olive oil with the other. The blender might get stuck once or twice, but after that it should all go smoothly. Keep adding olive oil until it's the right consistency.</div>
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14) Place the tomatoes on some foil on a baking tray. Drizzle with olive oil and season with salt and pepper. Bake at 150 C for about 30 minutes. </div>
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15) To make the burgers, simply add the sauce and seasoning to the meat. Make patties, and fry on a medium heat according to your doneness preference.</div>
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16) Now, put together the burger. Cut open the bun, grilling a bit if you like. Spread with a bit of butter. Now top with the burger patty, a slice of mozzarella, some tomatoes, and basil pesto.We didn't manage a side for this - but I imagine it would be wonderful with sweet potato fries. As would anything else, anytime, ever.</div>
17) Serve to happy husbands who make those amazing grateful eyes at you, then clean up the kitchen while you lie on the couch..<br />
<br />Olgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.com0tag:blogger.com,1999:blog-4725170197831153643.post-29111696724204898232013-06-10T10:14:00.000+02:002013-06-10T10:14:01.910+02:00Apple Crisp A La Mode<div class="separator" style="clear: both; text-align: center;">
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What is it about cooked apples and cinnamon that makes life seem better? One bite and suddenly it's snowing outside, and toasty warm inside, I'm in a wood log cabin with a roaring fire, a glass of <span class="st">Glühwein</span>, the best book ever (Sherlock Holmes), a kitten cuddled up with me, and my husband snoring gently in the distance. </div>
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<a href="http://3.bp.blogspot.com/-HVFo4DZ2CAk/UbHHRyVGCkI/AAAAAAAAA9I/O-AiF0D1Wk4/s1600/IMG_5698_edit+%2528Large%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-HVFo4DZ2CAk/UbHHRyVGCkI/AAAAAAAAA9I/O-AiF0D1Wk4/s640/IMG_5698_edit+%2528Large%2529.JPG" width="640" /></a></div>
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I got this recipe from an episode of <a href="http://www.tlc.com/tv-shows/kitchen-boss" target="_blank">Kitchen Boss</a>. Although Buddy's knife skills are a little rough (like I'm one to talk), he sure does have some good ideas.. I have since found that <a href="http://joythebaker.com/" target="_blank">Joy The Baker</a> makes a very similar dish in her <a href="http://joythebaker.com/cookbook/" target="_blank">book</a>- and I can't wait to try that one!</div>
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<a href="http://2.bp.blogspot.com/-ZCfE8DSAGBU/UbHGrweo7oI/AAAAAAAAA9A/rQQfALnoWvE/s1600/IMG_5689_edit2+%2528Large%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-ZCfE8DSAGBU/UbHGrweo7oI/AAAAAAAAA9A/rQQfALnoWvE/s640/IMG_5689_edit2+%2528Large%2529.JPG" width="640" /></a></div>
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<u>Apple Crisp A La Mode</u></div>
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<span style="font-size: xx-small;">From <a href="http://recipes.howstuffworks.com/menus/apple-crisp-a-la-mode-recipe.htm" target="_blank">Kitchen Boss</a></span></div>
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<i>Filling:</i></div>
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6 apples (I used golden delicious, but I suspect it might be lovely with Pink Lady and Granny Smith)</div>
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1 lemon's juice</div>
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4 tblsp granulated sugar</div>
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2 tblsp cake flour</div>
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1 tsp cinnamon</div>
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1/4 tsp ginger</div>
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1/4 tsp nutmeg</div>
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<i>Topping:</i></div>
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1/2 cup instant oats</div>
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1/2 cup chopped pecan nuts</div>
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1/2 cup cake flour</div>
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1/2 cup Demerera sugar (soft brown sugar)</div>
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1/4 tsp baking powder</div>
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90 g unsalted butter, cubed and slightly chilled</div>
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1) Preheat the oven to 180 C.</div>
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2) Peel and cut apples in 1 cm cubes.</div>
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3) Mix apples with the rest of the ingredients in a large bowl and set aside.</div>
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4) Place all the topping ingredients in another bowl, and using a pastry cutter, mix them together thoroughly.</div>
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5) Place the apples in a baking dish, and top with the topping mixture.</div>
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6) Bake for about 40 minutes, until the top is browned and the apple mixture is bubbling up in places.</div>
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7) Serve warm with vanilla ice cream, in front of a fire, when it's cold outside. Or just pretend all that and eat it on the couch with a big spoon.</div>
Olgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.com0tag:blogger.com,1999:blog-4725170197831153643.post-67852280810134960452013-06-07T07:31:00.001+02:002013-06-07T07:31:21.753+02:00Mom's Plov (Lamb Rice Pilaf)<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Uht-SHM9rb0/UZo2Nvy6q6I/AAAAAAAAA3E/dOHcZzozuug/s1600/IMG_5645_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="http://2.bp.blogspot.com/-Uht-SHM9rb0/UZo2Nvy6q6I/AAAAAAAAA3E/dOHcZzozuug/s640/IMG_5645_edit+(Large).JPG" width="640" /></a></div>
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I started studying again around the middle of May. That makes it a struggle to take care of supper every night. Although Ralph is more than capable, I like taking care of us, and I don't want that to fall away because I have to study. So, I'm trying to make meals on Sundays that can last us for at least Monday and Tuesday nights.</div>
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<a href="http://4.bp.blogspot.com/-xTID6kzWTys/Ua2kEBHBYtI/AAAAAAAAA74/5Tw8nrmEkyY/s1600/IMG_5644_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="416" src="http://4.bp.blogspot.com/-xTID6kzWTys/Ua2kEBHBYtI/AAAAAAAAA74/5Tw8nrmEkyY/s640/IMG_5644_edit+(Large).JPG" width="640" /></a></div>
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Plov is lovely because it has a mild but meaty flavour. I'm not a huge fan of lamb, but the flavour dissipates throughout the rice, and becomes gentle and wholesome and filling. It doesn't take long to make- about an hour, and can last the whole week.<br />
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It's one more thing that brings the feeling of family into our house, and for that I love it. For a minute I get that feeling of closeness with my brother, who is in another country, my mom and dad, who are in another city, and of course my gran, who is no longer around.</div>
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<u>Lamb Rice Pilaf</u></div>
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<span style="font-size: xx-small;">From my mom</span></div>
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approximately 700 g deboned leg of lamb<br />
2 cups Basmati rice<br />
3 medium carrots<br />
2 onions<br />
1 tsp paprika <br />
<br />
1) Place the rice in a bowl, add water and stir it in. It will turn milky which is when you carefully discard it. Repeat until it stays relatively clear. Soak the rice for 2 - 3 hours.<br />
2) Clean the lamb, removing most of the fat, and cut into pieces roughly 1 - 1.5 cm.<br />
3) Dice the onion, and jullienne the carrots (this just means cutting them into thin, short sticks).<br />
4) Pour about 3 tablespoons of olive oil into a large cast iron pot. Add the lamb, and fry until browned and slightly caramelised. Season generously with salt and pepper.<br />
5) Take the meat out and add the onions and carrots. Braise until carrots are soft and slightly browned. Add paprika.<br />
6) Add the meat, and braise everything together for a few minutes. If things begin to burn, add a bit of hot water.<br />
7) Drain the rice and add it to the meat and level the top, then add water (tap water is fine) until it covers up to about 3 cm above the top of the rice.<br />
8) Bring to the boil. Taste the water- adjust salt and make sure it tastes slightly over-salted, as the rice will absorb a lot of salt. Do not stir.<br />
9) With the wrong end of a wooden spoon, make about 4-5 holes in the rice, right to the bottom. This will keep the rice from burning.<br />
10) Set to a very low heat. Cover with the lid, and cook for 20 minutes completely covered.<br />
11) Uncover, stir and serve immediately.<br />
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Olgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.com3tag:blogger.com,1999:blog-4725170197831153643.post-9424670380428366132013-06-03T06:53:00.000+02:002013-06-03T06:53:00.047+02:00Crullers<br />
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<a href="http://3.bp.blogspot.com/-hO9lGvQpLkA/UZoztmACHbI/AAAAAAAAA20/rq-ORk9qbvQ/s1600/IMG_55804_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-hO9lGvQpLkA/UZoztmACHbI/AAAAAAAAA20/rq-ORk9qbvQ/s640/IMG_55804_edit+(Large).JPG" width="640" /></a></div>
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I discovered these heavenly things completely by accident while in New York. Ralph and I had secured spots for the St. Patrick's Day parade, and I went off in search of coffee to keep us from freezing to death (I don't deal well with cold). </div>
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I saw a lady sitting outside a tiny little patisserie having a cup of coffee and one of these. I asked her if the shop was any good and she excitedly told me that this doughnut she was having was amazing. I wasn't convinced, but went inside and ordered one anyway, with two cups of coffee.</div>
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Can you tell it was cold? I wasn't wearing my gloves and windbreaker yet at that point. Of course, it hadn't started snowing yet. Why do I look like I'm smiling at some sort of drooling psychopathic dog who's about to attack me? That's me trying to decide whether to be happy about an amazing parade or burst into tears and demand to be taken somewhere with heating (I really don't deal well with cold). The parade won- for a while..</div>
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<a href="http://4.bp.blogspot.com/-34dpWl74RPY/UahX5GF_NDI/AAAAAAAAA6s/wk_gRQ6GOB4/s1600/IMG_5588+%2528Large%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-34dpWl74RPY/UahX5GF_NDI/AAAAAAAAA6s/wk_gRQ6GOB4/s640/IMG_5588+%2528Large%2529.JPG" width="640" /></a></div>
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That cruller was just incredible.. They just look like doughnuts on the outside, but inside they're doughey and holey- like an eclaire. In fact, they are eclairs, just deep fried ones. I fell in love with them that day. I wonder why they're not more ubiquitous? I was determined to make them at home, and blow everyone away. And boy did I.</div>
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<a href="http://1.bp.blogspot.com/-N_TJpXHHH-Q/UahY0_tp09I/AAAAAAAAA64/0dt39xxj0v0/s1600/IMG_5590+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-N_TJpXHHH-Q/UahY0_tp09I/AAAAAAAAA64/0dt39xxj0v0/s640/IMG_5590+(Large).JPG" width="640" /></a></div>
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<u>Crullers</u><br />
<span style="font-size: xx-small;">From <a href="http://www.foodnetwork.com/recipes/gale-gand/crullers-recipe/index.html" target="_blank">Food Network</a></span><br />
<br />
1 cup water<br />
114 g unsalted butter<br />
1 1/2 tsp sugar<br />
1/2 tsp salt<br />
1 cup cake flour<br />
3 - 5 extra-large eggs<br />
Canola oil, for deep frying<br />
<br />
3 cups icing sugar<br />
1/3 cup milk<br />
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1) Place water, butter, sugar and salt in a small saucepan and bring to a strong boil.<br />
2) Remove from heat, add all the flour, and stir hard with a wooden spoon, until it's uniform.<br />
3) Return to the heat, and stir continuously while cooking the dough a bit to evaporate some moisture. Do this for about 2 minutes.<br />
4) Place mixture into a bowl, and start beating.<br />
5) While beating, start adding the eggs, one by one. Make sure each egg is perfectly incorporated before adding the next. After adding 3 eggs check- if the dough is glossy, and slowly drips off the beaters, it's done and no more eggs should be added. Otherwise, add eggs until the dough becomes the right consistency.<br />
6) Line a couple of baking sheets with wax paper. I drew outlines on mine so that I knew how to pipe the crullers (about 2 1/2 inch rings, I used the outside squares).<br />
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<a href="http://2.bp.blogspot.com/-F8NH_pwe3bE/UawdXLGJxxI/AAAAAAAAA7I/TKzdkMvYhkY/s1600/IMG_5562+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-F8NH_pwe3bE/UawdXLGJxxI/AAAAAAAAA7I/TKzdkMvYhkY/s640/IMG_5562+(Large).JPG" width="640" /></a></div>
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7) Fill a piping bag with the mixture.<br />
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8) Pipe rings onto the wax paper:<br />
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9) Place the baking sheets in the freezer for 1 hour. This will make the crullers easy to lift.<br />
10) Make the glaze: mix the milk and icing sugar until smooth. <br />
11) Heat up about 2 inches of oil on a medium heat.<br />
12) Gently lift off and place the crullers in the oil, fry until golden, and turn over. Drain on paper towels once cooked.<br />
13) Dip the crullers into the glaze, and drain.<br />
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14) Let them cool, then serve for breakfast, or tea, or naughty midnight snack that you eat alone before falling into the sweetest sleep.</div>
Olgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.com2tag:blogger.com,1999:blog-4725170197831153643.post-17055613794600727232013-05-30T18:54:00.000+02:002013-06-07T08:02:39.282+02:00Espresso Cake for Baby Shower<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-syZ7ktWTsVQ/UZoyBApmTDI/AAAAAAAAA2g/pDQ-IXT-YF4/s1600/20130517_171200_edit+(Large).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-syZ7ktWTsVQ/UZoyBApmTDI/AAAAAAAAA2g/pDQ-IXT-YF4/s640/20130517_171200_edit+(Large).jpg" width="640" /></a></div>
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Little girls are soft, pink, pudgy, wet, and cause for great celebration. A colleague of mine is said baby's daddy-to-be, and he'd been asking for this cake for almost a year now (We both love <a href="http://smittenkitchen.com/" target="_blank">Smitten Kitchen</a>). I'm not a huge fan of coffee, and so I've just be putting off, but I wish I hadn't. This cake is so balanced, the smooth softness of the cake, the creaminess of the icing, the bitterness of the coffee, and even that slightly drunken rum taste.</div>
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I work as a programmer in finance, so for the past couple of years I've been working almost exclusively around men. I have to say.. I miss girls SO MUCH. I miss drinking tea, caring about each other's lives and having all this wonderful support that women provide for each other. However, every now and again, I'm allowed to have feelings around here and I go all out!</div>
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One great thing about working with men- if I make them a cake, they eat it! Even if they're supposed to be on a diet.<br />
<br />
<u>Espresso Chiffon Cake with Fudge Frosting</u><br />
<span style="font-size: xx-small;">From <a href="http://smittenkitchen.com/blog/2009/08/espresso-chiffon-cake-with-fudge-frosting/" target="_blank">Smitten Kitchen</a></span><i><a href="http://smittenkitchen.com/blog/2009/08/espresso-chiffon-cake-with-fudge-frosting/" target="_blank"> </a></i><br />
<br />
<i>Cake:</i><br />
60 ml (1/4 cup) canola oil<br />
6 eggs, separated<br />
90 ml espresso (for those of us who don't own a machine- this is roughly a triple espresso)<br />
10 ml (2 tsp) vanilla extract<br />
1 1/3 cup cake flour<br />
250 ml (1 cup) sugar<br />
1 tsp baking powder<br />
1/2 tsp cinnamon<br />
1/2 tsp salt<br />
1/2 tsp cream of tartar<br />
125 ml (1/2 cup) sugar<br />
<br />
<i>Syrup:</i><br />
80 ml (1/3 cup) espresso<br />
125 ml (1/2 cup) sugar<br />
80 ml (1/3 cup) dark rum<br />
<br />
<i>Icing:</i><br />
180 g dark chocolate (I used Bournville)<br />
4 1/2 cup icing sugar<br />
360 g unsalted butter<br />
45 ml milk<br />
45 ml cream<br />
1 tblsp vanilla extract<br />
<br />
1) Preheat oven to 180 C. Get 3x 8 or 9 inch cake tins, and line the bottom with wax paper. Don't grease.<br />
2) Combine canola oil, egg yolks, espresso, and vanilla in a medium bowl.<br />
3) Combine flour, sugar, baking powder, cinnamon and salt in a separate bowl.<br />
4) Beat the egg whites with cream of tartar until foamy, add sugar gradually, and beat to soft peak stage.<br />
5) Fold together egg yolk mixture and dry ingredients.<br />
6) Add a large spoonful of the egg white mixture, and fold in gently.<br />
7) Add the rest of the egg white mixture and fold in completely.<br />
8) Split the mixture between the pans. Bake cakes for about 15-20 minutes depending on depth, until a toothpick comes out clean.<br />
9) Take tins out, and let the cakes cool in them.<br />
10) Mix together espresso, sugar and rum in a small bowl.<br />
11) Melt the chocolate, cool, then place all the ingredients for the icing in a bowl and mix until smooth.<br />
12) Now, take you final serving plate, and begin with the first cake. Place it in the centre, and use a brush to soak it with the syrup. Then add about a 2 cm layer of icing.<br />
13) Add another cake on top, repeat the soak and icing.<br />
14) Add the final layer of cake, soak, and now ice all around the cake, piping around the edges.<br />
15) Decorate at will!</div>
Olgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.com0tag:blogger.com,1999:blog-4725170197831153643.post-76236166209458911242013-05-27T10:22:00.000+02:002013-05-27T10:22:09.718+02:00Vetkoek and Mince<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-D-uC4x-DJeo/UZtfUDn0DdI/AAAAAAAAA4E/NVE1xE8g5vU/s1600/IMG_5540_edit2+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="462" src="http://3.bp.blogspot.com/-D-uC4x-DJeo/UZtfUDn0DdI/AAAAAAAAA4E/NVE1xE8g5vU/s640/IMG_5540_edit2+(Large).JPG" width="640" /></a></div>
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In my mind, this is just the best South African meal. Ralph's cafeteria used to make it as a special on Thursdays and I would exercise extra hard just so that I could go over there and have some. I guess people who haven't tried it would compare it to a curry sloppy Joe? Except the vetkoek itself is so much better than just some roll.</div>
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I made this as the main course for our Mother's Day meal. Vetkoek is very similar to a dish my grandma used to make, and both my mom and I love to be reminded of her. In her recipe, she would make a mince mixture, and fold the dough around it, leaving some of it peeking out. I can still picture her tiny hands (is Radiohead playing in your head right now?) smoothly and professionally pulling and squeezing the dough wrap around the mince. </div>
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I know people feel content with buying their mom presents and special meals for Mother's Day, and I tend to do the same. But is there ever really enough you can do to show your mom just how important she is? Does spending a day in the kitchen making her one special meal tell her how much it means to you that she made you mashed potatoes every day for months when you were little and refused to eat anything but that and pickles?<br />
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<u>Vetkoek and Mince</u></div>
<div>
<span style="font-size: xx-small;">From The Ultimate Book of Baking by Heilie Pienaar (no longer in print)</span></div>
<div>
<br /></div>
4 cups cake flour<br />
<div>
15 ml sugar</div>
<div>
3 ml salt</div>
<div>
10 g instant dry yeast (1 packet)</div>
<div>
30 ml sunflower or canola oil (I would even use olive)</div>
<div>
About 400 ml lukewarm water</div>
<div>
Sunflower or Canola oil, for deep frying</div>
<div>
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<div>
<div style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">
2 onions, chopped</div>
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4 cloves of garlic, chopped (or crushed)</div>
</div>
<div>
500 g lean beef mince</div>
<div>
20 ml curry powder</div>
<div>
5 ml masala</div>
<div>
3 ml turmeric</div>
<div>
2 ml ground cumin</div>
<div>
3 medium potatoes, chopped into small cubes (I like very small)</div>
<div>
1 medium carrot, grated</div>
<div>
About 250ml beef stock</div>
<div>
<br /></div>
<div>
1) Whisk together flour, sugar, salt and yeast. </div>
<div>
2) Add oil. </div>
<div>
3) Add water, bit by bit, until the dough comes together. It should be quite soft. </div>
<div>
4) Knead until it becomes smooth and elastic. </div>
<div>
5) Place in a bowl covered in a damp cloth to rise, until doubled in size.</div>
<div>
6) Knock down and knead a bit. Then divide into balls. I made roughly tennis-sized balls, but traditionally you would want them flattish and about double the diameter.</div>
<div>
7) Heat the oil in a deep pot (oil should be at least 8-10 cm deep) on a medium heat. Fry the dough balls until deep brown. The larger the balls, the lower the heat, as you want them to cook through. Drain on a kitchen towel before serving.<br />
Now for the mince:</div>
<div>
8) Heat some oil in a large pan, fry onions until translucent, add the garlic and fry until fragrant.</div>
<div>
9) Add the mince, and fry until brown and caramelised.</div>
<div>
10) Add the spices and cook for a couple of minutes. It should start smelling pretty fantastic.</div>
<div>
11) Add potatoes and carrot, and add enough stock to cover everything. Cook until potatoes are tender, and sauce has thickened.</div>
<div>
12) Serve warm mince inside the vetkoek, preferably very fresh, as it has a wonderful crunch when it is.</div>
<div>
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Olgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.com0tag:blogger.com,1999:blog-4725170197831153643.post-83155970394854800912013-05-24T09:35:00.001+02:002013-05-24T09:35:12.206+02:00Roast Garlic and Bacon Guacamole for Mother's Day<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-AB9tnhDy8C4/UZowF8gUO-I/AAAAAAAAA2Q/5zlu7cc5TqE/s1600/IMG_5504+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-AB9tnhDy8C4/UZowF8gUO-I/AAAAAAAAA2Q/5zlu7cc5TqE/s640/IMG_5504+(Large).JPG" width="640" /></a> </div>
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I feel like it's almost cliche to talk about how wonderful my mom is.. I mean.. Doesn't everyone just adore their moms? Who else do they call when they're happy, sad, bored or insecure? </div>
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She's always good for a hug, a kiss and just passionate support for everything from looking for a new job to trying to make the perfect fried egg. She wants to buy me something pretty, even when she really shouldn't. </div>
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She wants to make me a giant beer glass full of lemon tea and cheese
sandwiches when I'm sick, because she knows that there's a time to stop
worrying about your diet and just relax. Even if I don't agree, I can
rarely resist. </div>
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My mom and I used to experiment with
guacamole all the time. We loved avocados so much. Only recently did I
go to a proper Mexican restaurant and find out the right way to do
things. I got myself a pestle and mortar, and so far I've been pretty
successful! This was my latest experiment, and I have to say, I'll be
adding roast garlic to many other dishes now! Thanks so much Alaina from <a href="http://fabtasticeats.com/" target="_blank">Fabtastic Eats</a>!</div>
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<u>Roast Garlic and Bacon Guacamole</u><br />
<span style="font-size: xx-small;">Adapted from <a href="http://fabtasticeats.com/2013/02/22/roasted-garlic-and-bacon-guacamole/" target="_blank">Fabtastic Eats</a></span><br />
<div style="text-align: justify;">
<br />
1 full head of garlic<br />
5 rashes of bacon, diced<br />
1 red onion, diced<br />
1 red bell pepper, diced<br />
2 green chillies, diced<br />
small handful of Coriander, chopped<br />
3 avocados <br />
1 lime, juiced<br />
<br />
1) Preheat oven to 220 C. Cut of the top of the head of garlic, so that the tips of the cloves are exposed. Place on a piece of foil large enough to wrap it. Season with salt and pepper, drizzle with olive oil, wrap it up, and roast it for 30 minutes.<br />
2) While the garlic is roasting, fry the bacon until crispy.<br />
3) Get out a pestle and mortar, add the onion, pepper, chillies, and coriander in, and pound them for a while to get out the juices, flatten them out, and mix them together.<br />
4) In a medium bowl, dump out the contents of the mortar, peel and deseed the avocados, and add them too.<br />
5) Mash the mixture through with a fork.<br />
6) Season with salt and white pepper (if find white pepper works nicely with avo), and add a tablespoon or so of lime juice.<br />
7) Squeeze the roasted garlic cloves into the mixture and work through.<br />
8) Finally, add the bacon.<br />
9) Taste and correct for seasoning and you can add more lime juice if you like.<br />
10) Serve fresh. (we found the little bit of leftovers we had got very garlicky in the fridge overnight) (but we ate them anyway)<br />
<br /></div>
Olgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.com0tag:blogger.com,1999:blog-4725170197831153643.post-31936550920775613362013-05-20T10:39:00.003+02:002013-05-20T10:47:07.295+02:00My First South African Recipe: Sean's Bobotie<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-h_8y611v3cA/UZkEATe3pII/AAAAAAAAA0Y/H9VWDMx1xdk/s1600/IMG_5462_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="328" src="http://1.bp.blogspot.com/-h_8y611v3cA/UZkEATe3pII/AAAAAAAAA0Y/H9VWDMx1xdk/s640/IMG_5462_edit+(Large).JPG" width="640" /></a></div>
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What happens when people who were your boyfriends family suddenly become yours? Something definitely, definitely happened to me. It's not quite like suddenly you're happy to lie on a couch in your pyjamas with them, but this gorgeous familial affection definitely takes root inside of you.</div>
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I don't know if Ralph felt the same way about my family, but there was definitely something tangible that changed in my relationship with his family the day we got married. Even though we had technically been family for years, together on Christmas, birthdays and visits, now we're solidly so.</div>
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One of the family members I gained that wonderful day was Sean, my brother in law. I don't know if he knew quite what this gift of a simple recipe would end up meaning to me. I made this one evening while waiting for Ralph to get home. When he did the first thing he said was "I was hoping that smell was coming from here". Could I ask for more?</div>
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<u>Bobotie</u></div>
<div style="text-align: justify;">
<span style="font-size: xx-small;">From Sean, <span style="font-size: xx-small;">copied almost directly</span></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
25ml olive oil</div>
<div style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
12.5ml butter</div>
<div style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
2 medium onions, chopped</div>
<div style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
2 garlic gloves, chopped</div>
<div style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
1kg beef mince</div>
<div style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
2 tblsp medium curry powder</div>
<div style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
10ml turmeric</div>
<div style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
25ml smooth apricot jam</div>
<div style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
3 slices white bread</div>
<div style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
3 eggs</div>
<div style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
375ml milk </div>
<div style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
<br /></div>
<div style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
</div>
<div style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
2 eggs</div>
<div style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
180 ml milk </div>
<div style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
<br /></div>
<div style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
1) Preheat the oven to 180 C.</div>
<div style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
2) Melt the butter in the oil in a deep pan.</div>
<div style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
3) Fry the onion until translucent, then add the garlic and fry for a couple of minutes.</div>
<div style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
4) Add the mince, and brown nicely. </div>
<div style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
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5) Add salt, pepper, curry powder and turmeric. (Add a bit less curry powder if you don't like hot food)</div>
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6) Soak bread in water, squeeze out and crumble (more like mashing.)</div>
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7) Beat the eggs and milk together, and add, together with the bread and jam, to the mince. Stir thoroughly.</div>
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8) Pour into a greased baking dish.</div>
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<a href="http://3.bp.blogspot.com/-tnfLtjNYxEw/UZkUGnduwWI/AAAAAAAAA1E/WvJJcUjxh4k/s1600/IMG_5444_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="http://3.bp.blogspot.com/-tnfLtjNYxEw/UZkUGnduwWI/AAAAAAAAA1E/WvJJcUjxh4k/s640/IMG_5444_edit+(Large).JPG" width="640" /></a> </div>
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9) Bake for 30 minutes.</div>
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10) Whisk together eggs and milk for "custard" topping. Pour over mince.</div>
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<a href="http://2.bp.blogspot.com/-fSGa7FQ6dKk/UZkU4jvzb5I/AAAAAAAAA1M/377qGVg3vsI/s1600/IMG_5453_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="386" src="http://2.bp.blogspot.com/-fSGa7FQ6dKk/UZkU4jvzb5I/AAAAAAAAA1M/377qGVg3vsI/s640/IMG_5453_edit+(Large).JPG" width="640" /></a></div>
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11) Bake for another 30 minutes. Serve with or without rice to hungry loved ones on cold nights.</div>
Olgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.com4tag:blogger.com,1999:blog-4725170197831153643.post-472499314834743762013-05-17T09:53:00.001+02:002013-07-23T19:03:15.548+02:00Mom's Super Moist Silky Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-N-gSw_W-fR4/UYeY3eiL8zI/AAAAAAAAAyk/lFV93Xv7ELc/s1600/IMG_5398_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="406" src="http://4.bp.blogspot.com/-N-gSw_W-fR4/UYeY3eiL8zI/AAAAAAAAAyk/lFV93Xv7ELc/s640/IMG_5398_edit+(Large).JPG" width="640" /></a></div>
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A few months ago, I went to my friend Joe's wedding. It was the sweetest wedding, and his wife Zeldine looked so amazingly gorgeous and happy it was like an advertisement for marriage! </div>
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Their cake, instead of the usual tall fondant-covered detailed showpiece, was a discreet yet stylish looking cake encircled with sheets of chocolate. My first thought was - bah! I could do that! I was being a complete idiot. </div>
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When it was time to cut the cake I was the first in line for a slice, curiosity having gotten the best of me. It was the kind of cake I would buy and guilt eat by myself. It was a tall gooey chocolate cake, layered with chocolate ganache and hazelnuts. It was fireworks, and clouds and dreamy bliss and no more troubles. It was true love.</div>
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<a href="http://1.bp.blogspot.com/-JNmDOdray0Y/UYtvVyYkwdI/AAAAAAAAAAs/Xro-nIEkNX4/s1600/IMG_5430_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-JNmDOdray0Y/UYtvVyYkwdI/AAAAAAAAAAs/Xro-nIEkNX4/s640/IMG_5430_edit+(Large).JPG" width="640" /></a></div>
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I swore I would work on replicating this cake until I got it right! I remembered a cake of my mom's from when I was little that I thought might be similar to Joe's one. I finally got her to dig up the recipe for me, and made it just a couple of days later.</div>
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<a href="http://2.bp.blogspot.com/-8vQJWpNvXEQ/UYtwwZlTpkI/AAAAAAAAAA4/f3NrvulRZww/s1600/IMG_5388_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-8vQJWpNvXEQ/UYtwwZlTpkI/AAAAAAAAAA4/f3NrvulRZww/s640/IMG_5388_edit+(Large).JPG" width="640" /></a></div>
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What happens here is, you bake a very simple cake, that is quite dry, then soak it with an evaporated milk mixture. The cake soaks it up like a big sponge, and there's just enough to make it super moist without going gooey.</div>
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<a href="http://1.bp.blogspot.com/-krMIuXd_LgY/UYtx7UNQfMI/AAAAAAAAABE/0m53-kuXQpM/s1600/IMG_5410_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-krMIuXd_LgY/UYtx7UNQfMI/AAAAAAAAABE/0m53-kuXQpM/s640/IMG_5410_edit+(Large).JPG" width="640" /></a></div>
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I can't think of a better way to tell someone you love them than this cake. This one is very similar to Joe's cake- no wonder it was chosen for a wedding. You know "falling in love pie" from Waitress? I'm sure that this is the cake version of it..</div>
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<a href="http://4.bp.blogspot.com/-MCOaPktZyZk/UYtzdY9txRI/AAAAAAAAABQ/6TN10_OclME/s1600/IMG_5430_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-MCOaPktZyZk/UYtzdY9txRI/AAAAAAAAABQ/6TN10_OclME/s640/IMG_5430_edit+(Large).JPG" width="640" /></a></div>
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<u>Chocolate Cake</u><br />
<span style="font-size: xx-small;">From My Mom</span><u> </u><br />
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250 ml (1 cup) cake flour<br />
60 ml (1/4 cup) cocoa powder<br />
250 ml (1 cup) sugar<br />
10 ml (2 tsp) baking powder<br />
1 ml (1/4 tsp) salt<br />
125 ml (1/2 cup) oil<br />
125 ml (1/2 cup) boiling water<br />
4 eggs, separated<br />
5 ml (1 tsp) vanilla extract<br />
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1 can (410 g) evaporated milk<br />
125 ml (1/2 cup) sugar<br />
1 tblsp bourbon (or a chocolate, coffee or cream liqueur)(optional)<br />
200 g wholenut chocolate<br />
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1) Preheat oven to 180 C. Prepare a 8-9 inch cake tin.</div>
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2) Whisk together the flour, cocoa powder, sugar, baking powder and salt.</div>
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3) Whisk together the oil, boiling water, egg yolks and vanilla extract in a separate bowl.</div>
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4) Add the wet ingredients to dry and mix thoroughly.</div>
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5) Beat egg white to stiff peaks. Add one large tablespoon of the egg whites to the egg mixture, and gently stir in with a large metal spoon. Add the rest of the egg whites, and fold them in gently.</div>
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6) Bake for about 40 minutes, or until a skewer inserted comes out clean.</div>
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7) About 15 minutes before the cake comes out, take 3/4 of the evaporated milk, sugar and bourbon and heat them gently in a small saucepan until the sugar has dissolved.</div>
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8) Take the cake out, take it out of the cake tin, place on your serving plate. Gently pour spoonfuls of the evaporated milk mixture on top of the cake, letting it absorb.</div>
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9) Heat up the rest of the evaporated milk with the chocolate in the same saucepan until the chocolate is completely melted. Pour over the cake.</div>
Olgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.com3tag:blogger.com,1999:blog-4725170197831153643.post-74217366632298461752013-05-13T09:50:00.001+02:002013-05-13T09:50:53.810+02:00Simplest Chicken A La King<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-g8yUNNlZRgg/UYeVznhH1kI/AAAAAAAAAyU/v9dJlhsH6rI/s1600/IMG_5361_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="http://3.bp.blogspot.com/-g8yUNNlZRgg/UYeVznhH1kI/AAAAAAAAAyU/v9dJlhsH6rI/s640/IMG_5361_edit+(Large).JPG" width="640" /></a></div>
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Sometimes things are exactly as they seem. Not like low fat cream cheese, or chocolate covered raisins both of which I occasionally eat because, even though I know better, they seem healthy. But sometimes that cake you see in the window really does taste as good as it looks, a book is as good as its cover and that sweet looking girl smiling at you really does become your best friend.</div>
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<a href="http://1.bp.blogspot.com/-1XTskZN9v00/UYjeco7k4fI/AAAAAAAAAzQ/1x4SHrrkZVI/s1600/IMG_5366_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-1XTskZN9v00/UYjeco7k4fI/AAAAAAAAAzQ/1x4SHrrkZVI/s640/IMG_5366_edit+(Large).JPG" width="640" /></a></div>
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This recipe is like that. One day, I was heading home from work, and even though in general I'm not a fan of onions, mushrooms or peppers, I was craving chicken a la king. So I bought the obvious components, went home, and made an amazing meal. I've since made this multiple times- even without chicken as a pasta sauce. It's so simple, not too unhealthy, and an easy pleaser.</div>
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<a href="http://3.bp.blogspot.com/-IXL50fhzTR4/UYjfvg5j4bI/AAAAAAAAAzc/arK1YfL_vVw/s1600/IMG_5360_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-IXL50fhzTR4/UYjfvg5j4bI/AAAAAAAAAzc/arK1YfL_vVw/s640/IMG_5360_edit+(Large).JPG" width="640" /></a></div>
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I had a friend, Sarah, over for supper and I wanted to make a nice stewey meal that goes down so well on these cold evenings. This went down really well, so I hope she'll let me feed her again!</div>
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<u>Chicken a la King</u></div>
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4 boneless and skinless chicken breasts, cut into pieces</div>
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1 onion, chopped</div>
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2 green peppers, sliced thinly</div>
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250 g white mushrooms, sliced lengthways</div>
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60 ml cream</div>
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about 1 tsp corn starch</div>
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1) Put about 2 tablespoons of olive oil into a pan, and add the chicken pieces. Fry them until they are fully cooked, and browning. Season generously and set aside.</div>
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2) Using the same pan, add the onions. Cook until softened.</div>
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3) Add the peppers, cook until softened again.</div>
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4) Add the mushrooms, cook until reduced and softened.</div>
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5) Add the chicken, stir through.</div>
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6) Take the pan off the heat momentarily, and add the cream. Cook for a while to absorb the different flavours. Taste and correct seasoning.</div>
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7) Take a pinch of corn starch, and sprinkle it gently on top of the dish, stir through and check how think the sauce becomes. If it's not thick enough, repeat.</div>
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8) Serve with pasta or with a healthy alternative. Await complements.</div>
Olgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.com0tag:blogger.com,1999:blog-4725170197831153643.post-36016441121276882112013-05-10T09:44:00.000+02:002013-05-10T09:44:04.181+02:00Grandma's Pickle and Cold Meat Soup (Solyanka)<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-5j9wBhh6acM/UYeVMpVCHbI/AAAAAAAAAyM/sOdHJjETegs/s1600/IMG_5358_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-5j9wBhh6acM/UYeVMpVCHbI/AAAAAAAAAyM/sOdHJjETegs/s640/IMG_5358_edit+(Large).JPG" width="640" /></a></div>
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This soup was once sure sign that my grandma was visiting. My parents are big fans of german viennas and cold meats, and this soup is made from leftovers. And it's tangy, meaty and very warming on a cold night.</div>
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<a href="http://3.bp.blogspot.com/-qoVO4iHTu-8/UYfX9ypQOrI/AAAAAAAAAy0/jNdKYPjvA8k/s1600/IMG_5356_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="370" src="http://3.bp.blogspot.com/-qoVO4iHTu-8/UYfX9ypQOrI/AAAAAAAAAy0/jNdKYPjvA8k/s640/IMG_5356_edit+(Large).JPG" width="640" /></a></div>
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I love this soup so much. I love feeling this presence in my house, like my gran is just around the corner. Both my brother and I have been trying to recreate her recipes lately. I'm hoping it's going to become a bit of a project. Watch out for the Napoleon!</div>
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<a href="http://4.bp.blogspot.com/-gb8SeOF4mP8/UYfYz1flGPI/AAAAAAAAAzA/7z-eexzZnE0/s1600/IMG_5355_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-gb8SeOF4mP8/UYfYz1flGPI/AAAAAAAAAzA/7z-eexzZnE0/s640/IMG_5355_edit+(Large).JPG" width="640" /></a> </div>
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<u>Cold Meat and Pickle Soup</u></div>
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<span style="font-size: xx-small;">From Tiny Grandma</span></div>
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2 - 3 medium potatoes, peeled and chopped</div>
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3 cups (more or less) chopped cold meat (non smoked viennas, ham etc)</div>
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100 g tomato paste</div>
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1 cup chopped pickled gherkins (I used <a href="http://www.amazon.com/Beit-Hashita-Cucumbers-Medium-18-Ounce/dp/B005CT9MCG" target="_blank">Beit Hashita</a>)</div>
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Sour Cream as needed </div>
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1) Take a medium soup pot, and fill it with water. Salt the water. Once it boils, add the potatoes. </div>
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2) In the meantime, warm up about two tablespoons of olive oil in a medium sized pan on a medium-high heat, and add all the cold meats. Fry until nicely browned.</div>
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3) Add the tomato paste, stir through and cook for about 5 minutes.</div>
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4) Once the potatoes are cooked through, add cold meat mixture to the pot, at the same time as the pickles.</div>
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5) Taste and correct for seasoning.</div>
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6) Add a dollop of sour cream when serving. Prepare for very happy loved ones.</div>
Olgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.com0tag:blogger.com,1999:blog-4725170197831153643.post-86372683585040235462013-05-06T10:36:00.000+02:002013-06-18T07:49:25.596+02:00Vegetable Roses<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-wZm1U2nNctQ/UX47wdzG8WI/AAAAAAAAAvQ/JUIfo6QlN4Y/s1600/IMG_5321_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="http://4.bp.blogspot.com/-wZm1U2nNctQ/UX47wdzG8WI/AAAAAAAAAvQ/JUIfo6QlN4Y/s640/IMG_5321_edit+(Large).JPG" width="640" /></a></div>
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Roast vegetables are wholesome, soft, slightly crunchy and sweet.. And boring.We've been making the same roast veggies for supper for years and years. They're wonderful, but I crave just a tiny bit of creativity.</div>
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<a href="http://3.bp.blogspot.com/-c74cpiUdMTM/UYPiW8H3EVI/AAAAAAAAAxs/0c-d-lYEIvE/s1600/IMG_5320_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="http://3.bp.blogspot.com/-c74cpiUdMTM/UYPiW8H3EVI/AAAAAAAAAxs/0c-d-lYEIvE/s640/IMG_5320_edit+(Large).JPG" width="640" /></a></div>
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One great thing about Ani is she really, really appreciates even my borderline failed experiments. She was so excited when she saw these! </div>
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I thought they turned out really well. The colours didn't pop once they were cooked, but they did keep their shape and were a unique and beautiful addition to our plates. I drizzled <a href="http://happykitchentreats.blogspot.com/2013/02/white-butter-makes-everything-butter.html" target="_blank">beurre blanc</a> on top to give it a bit of smoothness and make it that little more sophisticated. Unfortunately, I added a bit too much liquid to these, so there was a bit of soup at the bottom, but everyone loved them anyway. I have, however, reduced the liquid amount below.</div>
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<a href="http://3.bp.blogspot.com/-U5NovlrK0Q8/UYPjykltYBI/AAAAAAAAAx4/YMnnNajHug4/s1600/IMG_5330_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="494" src="http://3.bp.blogspot.com/-U5NovlrK0Q8/UYPjykltYBI/AAAAAAAAAx4/YMnnNajHug4/s640/IMG_5330_edit+(Large).JPG" width="640" /></a></div>
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<u>Vegetable Roses</u></div>
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Whole butternut, peeled and cut in half lengthwise</div>
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Baby marrows, or even marrows if you can get them</div>
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Broccoli, broken up into florets</div>
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Butter</div>
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Chicken Stock</div>
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1) Use the peeler to make long slices of the butternut.</div>
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2) Do the same with the marrow.</div>
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3) Line a ramekin with the butternut and marrow slices, alternating them.</div>
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4) Keep some room in the middle for broccoli. Put a tiny bit of butter in there (I'd say about 1/4 of a teaspoon) and a tablespoon of chicken stock.</div>
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5) Fill the middle with broccoli.</div>
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6) Place ramekins in a baking dish, and cover with foil.</div>
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7) Bake at 180 C for about half an hour, uncover and bake for a further 10 minutes. Watch for the browned bits, make sure they don't burn.</div>
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Olgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.com0tag:blogger.com,1999:blog-4725170197831153643.post-5348256648263534352013-05-03T09:57:00.002+02:002013-05-03T09:57:46.266+02:00Beurre au Citron du Bonheur<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-AF_1xUzGyEE/UX7PErl8rdI/AAAAAAAAAwc/N_kir5ISkN8/s1600/IMG_5293_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-AF_1xUzGyEE/UX7PErl8rdI/AAAAAAAAAwc/N_kir5ISkN8/s640/IMG_5293_edit+(Large).JPG" width="640" /></a></div>
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No, I don't speak french. I wish I did though.. I've made butter sauces twice now, so I'm sure I'm just about there. I loved speaking my horrible broken French in Paris.. It was absolutely magical for me! Less magical for the locals though..</div>
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<a href="http://3.bp.blogspot.com/-brqlmJ0tQ6c/UX-U1-rlzzI/AAAAAAAAAws/HTVZUFkxE8U/s1600/IMG_5287_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-brqlmJ0tQ6c/UX-U1-rlzzI/AAAAAAAAAws/HTVZUFkxE8U/s640/IMG_5287_edit+(Large).JPG" width="640" /></a></div>
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Now I know I'm overly emotional, and I get overly attached and in general I'm a bit of a nutter (not necessarily the cute kind), but I'm inspired by this magic potential I find all around me at the moment.<br />
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Take this tiny flat I moved into over a year ago. It was dirty, I couldn't afford to have it repainted the the garden was overwhelmed with weeds. I moved in (Ralph came along to stay 'for a few days'), washed it from top to bottom, watered the garden..<br />
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The pale lemon yellow walls inspire happiness now. The garden, with bright plants, tomatoes and chillies brings serenity. It's magical that this tiny apartment means so much to me now that I can't bear to think of leaving it not matter how tight our fit is.</div>
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<a href="http://4.bp.blogspot.com/-QkLHdFB1_mQ/UX-Z7xShpPI/AAAAAAAAAw8/wEAXbv9dCD4/s1600/IMG_5290_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="http://4.bp.blogspot.com/-QkLHdFB1_mQ/UX-Z7xShpPI/AAAAAAAAAw8/wEAXbv9dCD4/s640/IMG_5290_edit+(Large).JPG" width="640" /></a></div>
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Butter sauces are definitely magical too. Plain old fried or steamed Hake with steamed broccoli? Blurg.. But pouring on just a tiny drizzle of this this shining naughty sauce is enough to mellow the harsh tones and add a tang, which turns it into a very enjoyable healthy supper.</div>
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<u>Beurre Au Citron</u><br />
<span style="font-size: xx-small;">From <a href="http://www.amazon.com/Mastering-Art-French-Cooking-1/dp/0394721780" target="_blank">Mastering the Art of French Cooking</a></span><br />
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60 ml lemon juice<br />
salt and white pepper <br />
120 g butter, cubed into roughly 1 cm cubes<br />
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1) Pour the lemon juice, with salt and pepper into a small, heavy based saucepan.<br />
2) Bring to the boil,and boil until there is about 1 tablespoon of liquid left.<br />
3) Take the saucepan off the heat, and add cube of butter, start whisking.<br />
4) When it starts melting, add another cube, and place on a low heat.<br />
5) Keep adding the cubes, one by one whilst whisking continually.<br />
6) Serve with fish, chicken or veggies. Not suitable for non- lemon lovers! <br />
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<br />Olgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.com3tag:blogger.com,1999:blog-4725170197831153643.post-52147723978864825462013-04-30T20:46:00.000+02:002013-05-07T06:35:03.102+02:00Home Lure: Beef and Dark Ale Stew<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-7t4NrlXCeME/UX49ACGixsI/AAAAAAAAAvc/cX8SppPCMNk/s1600/IMG_5304_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-7t4NrlXCeME/UX49ACGixsI/AAAAAAAAAvc/cX8SppPCMNk/s640/IMG_5304_edit+(Large).JPG" width="640" /></a></div>
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What do I do when my husband is working long hours, and I want to inspire him to spend some more time kissing this face? I go all out. All out means bringing him slippers, spending hours making supper, the bringing of the tea, and plenty of the flicking of the hair.</div>
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<a href="http://4.bp.blogspot.com/-rZ0ISolomEc/UX-gai5zd_I/AAAAAAAAAxM/rpiQ6fpMu5c/s1600/IMG_5313_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-rZ0ISolomEc/UX-gai5zd_I/AAAAAAAAAxM/rpiQ6fpMu5c/s640/IMG_5313_edit+(Large).JPG" width="640" /></a></div>
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I've made this stew twice now. The first time strictly according to the recipe, and the second I implemented my go-to rule: add a tin of chopped tomatoes, and cook for longer than prescribed. It worked like a charm. Last time Ralph went nuts for it, but this time I definitely did too. There is just nothing better than a home made stew on a cold night. I think the dark ale went a long way towards enriching the flavour and ensuring the tenderness of the meat.</div>
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<u>Beef and Dark Ale Stew</u></div>
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<span style="font-size: xx-small;">Adapted from <a href="http://msbuenavida.com/2012/12/05/beef-stew-for-you/" target="_blank">Ms. Buena Vida</a></span></div>
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1 kg chuck beef</div>
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1 onion </div>
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3 medium carrots</div>
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3 medium potatoes</div>
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1 bottle dark ale (less than 500 ml)</div>
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1 can chopped tomatoes, drained of excess juice</div>
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1 cup tomato juice</div>
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1 cup beef stock</div>
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2 bay leaves</div>
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1) Clean all fat and sinews off beef and chop to pieces. Chop up the onion.</div>
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2) Pour about 2 tablespoons of olive oil into a cast iron pot.</div>
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3) Add the onion to the oil, and fry until softened.</div>
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4) Add the beef, and brown. Don't worry about caramelised bits clinging to the pan. These make the stew tastier.</div>
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5) While the beef is browning, peel and chop up the carrots and potatoes into bit size pieces. </div>
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6) Once the beef is browned, season generously. Then add the carrots, potatoes, ale, tomatoes, tomato juice, beef stock and bay leaves.</div>
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7) Set up to simmer for at least 2 hours. Can add hot water if it gets too dry. Taste continually and correct seasoning.</div>
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8) Serve to people you like only.</div>
Olgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.com0tag:blogger.com,1999:blog-4725170197831153643.post-1445889918082438922013-04-29T11:15:00.000+02:002013-04-29T21:46:55.603+02:00The Meringue Wars Part 3: Swiss Meringue<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-_3iTciHzb8Q/UX47K7I8ROI/AAAAAAAAAvI/b9FaizaSaaY/s1600/IMG_5332_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="http://4.bp.blogspot.com/-_3iTciHzb8Q/UX47K7I8ROI/AAAAAAAAAvI/b9FaizaSaaY/s640/IMG_5332_edit+(Large).JPG" width="640" /></a></div>
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I'm still on the hunt for the perfect lemon meringue. The latest installment was inspired by a blog entry on <a href="http://zoebakes.com/2013/04/10/lemon-lavender-meringue-tarts-the-difference-between-french-swiss-and-italian-meringues/" target="_blank">Zoe Bakes</a>. I'm so happy someone else is as obsessed with the different kinds of meringue as I am! This specific meringue was thicker than the other two types (<a href="http://happykitchentreats.blogspot.com/2013/02/sunday-baking-meringue-wars-part-1.html" target="_blank">French</a> and <a href="http://happykitchentreats.blogspot.com/2013/02/sunday-baking-meringue-wars-part-2.html" target="_blank">Italian</a>) and definitely closer to the creamy quality I'm hunting! I'm still on the path to perfection though!</div>
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<a href="http://3.bp.blogspot.com/-Q-ZIIVyR2XI/UX6g-GY400I/AAAAAAAAAv8/y-0fJbTuNTE/s1600/IMG_5334_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="348" src="http://3.bp.blogspot.com/-Q-ZIIVyR2XI/UX6g-GY400I/AAAAAAAAAv8/y-0fJbTuNTE/s640/IMG_5334_edit+(Large).JPG" width="640" /></a></div>
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There was a slight misunderstanding with my actual pie dish, so this pie ended up in my new pasta serving bowl. I think it turned out looking pretty though!<br />
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I made this for my wonderful Ani, her husband Jan and our favourite person, Shaun. Ani was the maid of honour at our wedding. She spent about an hour following me around with a glass of water, rearranging my dress and freshening my lipstick. Jan and Shaun were our ushers, and did an absolutely wonderful job. I've been wanting to cook for them to thank them for being there for me on the most important day of my life.</div>
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<a href="http://1.bp.blogspot.com/-pyt4GKprzuI/UX6ku2ERj-I/AAAAAAAAAwM/P5j_YlSpFko/s1600/IMG_5351_edit+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-pyt4GKprzuI/UX6ku2ERj-I/AAAAAAAAAwM/P5j_YlSpFko/s640/IMG_5351_edit+(Large).JPG" width="640" /></a></div>
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This recipe follows the same <a href="http://happykitchentreats.blogspot.com/2012/07/foxy-tart.html" target="_blank">general recipe</a>, with just the meringue being different.<br />
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<u>Swiss Meringue</u><br />
<span style="font-size: xx-small;">From <a href="http://zoebakes.com/2013/04/10/lemon-lavender-meringue-tarts-the-difference-between-french-swiss-and-italian-meringues/" target="_blank">Zoe Bakes</a></span><br />
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5 egg whites<br />
1 2/3 cup sugar<br />
pinch salt<br />
1 tsp vanilla paste<br />
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1) Place the egg whites with the sugar and salt in a heatproof bowl.<br />
2) Put over a pot of simmering water. Keep stirring with a spatula until all the sugar is dissolved, and rubbing the mixture between two fingers feels smooth.<br />
3) Now, take the mixture off the heat, and start beating. Beat until the mixture is roughly room temperature.<br />
4) Spread on top of the lemon meringue pie, and bake for about 15 minutes, of until the pie is lightly browned.<br />
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I'm not quite sure what to try next to make this meringue even creamier. Any advice will be MUCH appreciated. By me and Ane, who gets to eat all my lemon meringue leftovers, on threat of the death of her fiancee, and I happen to really love the guy..</div>
Olgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.com0tag:blogger.com,1999:blog-4725170197831153643.post-90282409841870064182013-04-26T09:19:00.003+02:002013-04-26T09:52:08.878+02:00Grandma's Stuffed Peppers Made Easy<div class="separator" style="clear: both; text-align: center;">
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We finally went away fishing with Ralph's sister again! Last time was so much fun! Board games, reading, fishing and playing with the kids- woohoo!! This time I actually got to fish on my own (I'm a newbie fly-fisher) and I caught a crab! Sweet little thing kept trying to get at the fly after I put him back in the water. We stayed in this sweet, homey, badly lit wood cabin, and I got to make one of our suppers!<br />
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Did I mention that I made this in my(our!) brand new Le Creuset pot?!</div>
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We wanted something simple to reheat and as carb free as possible - and there's not a drop of oil in this dish, and only about a handful of rice. My gran used to make <a href="http://happykitchentreats.blogspot.com/2011/10/bringing-cabbage-back.html" target="_blank">a similar recipe</a> and I wanted to simplify it so I can make it into an easy supper, and still feel like my gran was in my home. </div>
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<u>Stuffed Peppers</u></div>
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<span style="font-size: xx-small;">Adapted Fr<span style="font-size: xx-small;">om Always Missed<span style="font-size: xx-small;"> </span>Tiny Grandma</span></span><u> </u></div>
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500 g lean beef mince</div>
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1/2 cup chopped Coriander</div>
1/2 cup cooked Basmati rice (just boil and drain)<br />
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4 large bell peppers </div>
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820 g chopped tomatoes with juice (2 cans)</div>
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45 g tomato paste</div>
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1) Preheat oven to 150 C.</div>
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2) Put the mince into a bowl, add generous pinches of salt and pepper, the rice and the coriander.</div>
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3) Cut the tops off the peppers, and clean out all the seeds and white bits inside.</div>
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4) Divide the mince equally between the peppers. </div>
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5) Pour chopped tomatoes and tomato paste into a deep baking dish large enough for all the peppers. Season generously and mix lightly with a fork.</div>
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6) Place the peppers in the dish. And of they're not 3/4 covered by the tomato mixture, top up with boiling water.</div>
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7) Place in the oven, and bake for about 2 hours. Turn after about an hour so they don't brown too much. I've been known to go for a run while they're baking- they're that low maintenance. </div>
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8) Serve covered in sauce, with a dollop of sour cream.</div>
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And here's the bonus: There's always sauce and if you're lucky half a
pepper left. Cook this down, add a bit of cream and serve as a pasta
sauce. </div>
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Just add a bit of pasta water to the sauce as it's cooking, and a
tiny knob of butter just before you serve it. </div>
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Olgahttp://www.blogger.com/profile/13884559789165076117noreply@blogger.com0