tag:blogger.com,1999:blog-54047681762728098412024-03-13T15:22:43.327+00:00Raspberry and ChipotleColours and Textureshttp://www.blogger.com/profile/12792990102218724187noreply@blogger.comBlogger120125tag:blogger.com,1999:blog-5404768176272809841.post-72832367373196691992023-08-21T14:27:00.011+01:002023-08-21T14:38:50.470+01:00Tarte aux Quetches<p> This tarte is popular from the Alsace ( Tarte au quetches) to Germany (Quetschekuche) </p><p> I know about it as my grandfather grew up in Belgium.</p><p>Quetche plums are small dark purple plums. I have Victoria plums from the garden so use those instead.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_3lrpz1asH8PnZdi5NT6U1u1JCQKBdw1ExK4TbIvxHI0Mju821P46ralgOIraJJcEdHoGvY6XAGGqBaOFmD4S6nADme052tpfzQ3aHfaFcUUyv-q5H9UOtXDsK75Z4-01odo4rN6oMtoF4_QO_z7PPBziq8TSLF3qaWbnKWk5I7UDooa6E-wCFlxeezc/s4608/2023-08-16%2014.10.42.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="4608" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_3lrpz1asH8PnZdi5NT6U1u1JCQKBdw1ExK4TbIvxHI0Mju821P46ralgOIraJJcEdHoGvY6XAGGqBaOFmD4S6nADme052tpfzQ3aHfaFcUUyv-q5H9UOtXDsK75Z4-01odo4rN6oMtoF4_QO_z7PPBziq8TSLF3qaWbnKWk5I7UDooa6E-wCFlxeezc/s320/2023-08-16%2014.10.42.jpg" width="320" /></a></div><br /> <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8pN9wbra-mQDpINyB1uEAlQyO3eo5Tx89yA6L0MkYOM7CmCZlCIXPC4_MUzZuC80_ntRv_kTYjBNReyrubtb-MfmRGf7MBqJg3ONCcKawwVp5_YMZygpSH4swC54VZesLKR1dlODdnVfEDtIG6sLfwbROqU1sPHiVJ4gZD0sq9tVfpLBM4gRAo666NPX/s4608/2023-08-21%2014.15.17.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="4608" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8pN9wbra-mQDpINyB1uEAlQyO3eo5Tx89yA6L0MkYOM7CmCZlCIXPC4_MUzZuC80_ntRv_kTYjBNReyrubtb-MfmRGf7MBqJg3ONCcKawwVp5_YMZygpSH4swC54VZesLKR1dlODdnVfEDtIG6sLfwbROqU1sPHiVJ4gZD0sq9tVfpLBM4gRAo666NPX/s320/2023-08-21%2014.15.17.jpg" width="320" /></a></div><br /> <p></p><p><b>My version </b>(scroll down for a Bavarian version)<b><br /></b></p><p>Victoria Plums halved and stones removed</p><p> For the base, blend these ingredients by hand or in a food processor.<br /></p><p>8oz self raising flour ( altenative option for more texture, replace 2 oz of the flour with 2oz ground almonds or semolina)<br /></p><p>4 oz butter</p><p>2 oz sugar</p><p>1 egg <br /></p><p>vanilla extract to taste (alternatives almond essence or cinnamon)<br /></p><p>Roll out like pastry or press onto a cake tin or baking dish. </p><p>I used a rectangular non stick cake tin 8x12 in<br /></p><p>Arrange the plums on top overlapping so that you get plenty on as they shrink during cooking.</p><p>Bake at gas 6 for 45-50 min</p><p>Enjoy with cream or Greek yogurt.</p><p>Can be frozen.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW3eXPgEViHnQaRuaWUUDvrDxxnpaY9wi6S2cnc48AkzXRaDVpjqgvtHTier1L_FdrJH1P_Kqma1h96I6NL_lZs_PsMW-sJqBUMv9yxyJoRAK76GwAbkMybgeAYNKPS6DZmVJlNo6b0K5_0WPVPlZ1bNlQlMiIwVGDS8LpOQ8CrGSs9-HD5v9tM1bq_sA3/s4608/2023-08-18%2013.52.15.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="4608" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW3eXPgEViHnQaRuaWUUDvrDxxnpaY9wi6S2cnc48AkzXRaDVpjqgvtHTier1L_FdrJH1P_Kqma1h96I6NL_lZs_PsMW-sJqBUMv9yxyJoRAK76GwAbkMybgeAYNKPS6DZmVJlNo6b0K5_0WPVPlZ1bNlQlMiIwVGDS8LpOQ8CrGSs9-HD5v9tM1bq_sA3/s320/2023-08-18%2013.52.15.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaES1M7F-dyYMwWUKJsgzETEbj2DE1-KrUutyRkV0rHyvUcSDAN0Na57oqT2UTMIFG45roGfqAr2cognAkLNd2vpZfLJg3sP5eBXe4huLE9dj2ukyASqDx37juKUuyhT5ivB5btfq6XpLpepfZe-h9v_hLRwt4KydcPQ3akroilRdD3JvSCbh0H03BqJXJ/s4608/2023-08-18%2014.38.50.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="4608" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaES1M7F-dyYMwWUKJsgzETEbj2DE1-KrUutyRkV0rHyvUcSDAN0Na57oqT2UTMIFG45roGfqAr2cognAkLNd2vpZfLJg3sP5eBXe4huLE9dj2ukyASqDx37juKUuyhT5ivB5btfq6XpLpepfZe-h9v_hLRwt4KydcPQ3akroilRdD3JvSCbh0H03BqJXJ/s320/2023-08-18%2014.38.50.jpg" width="320" /></a></div><p><br /></p><p>The base can vary from a yeasted dough to a shortcrust pastry and the plums are sometimes sprinkled with streusel. you can find a Bavarian recipe <a href="https://www.daringgourmet.com/zwetschgenkuchen-zwetschgendatschi-german-plum-cake/" target="_blank">here</a><br /></p>Colours and Textureshttp://www.blogger.com/profile/12792990102218724187noreply@blogger.com0tag:blogger.com,1999:blog-5404768176272809841.post-7534163471278658402023-02-14T19:33:00.006+00:002023-02-14T19:33:44.065+00:00Chocolate Brownies with Pecans and Morello Cherries<p> <!--[if gte mso 9]><xml>
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</p><p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;"><b><span style="font-family: "Times New Roman",serif; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Ingredients</span></b></p>
<ul type="disc"><li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">115g/4oz unsalted <a href="https://www.bbc.co.uk/food/butter"><span style="color: blue;">butter</span></a>,
softened, plus extra for greasing</span></li><li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">170g/6oz <a href="https://www.bbc.co.uk/food/caster_sugar"><span style="color: blue;">caster
sugar</span></a> I used half soft brown sugar</span></li><li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 free-range <a href="https://www.bbc.co.uk/food/egg"><span style="color: blue;">eggs</span></a>
beaten</span></li><li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">100g/3½ oz plain chocolate
(minimum 65% cocoa solids I used 85%) chopped</span></li><li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">55g/2oz <a href="https://www.bbc.co.uk/food/pecan_nut"><span style="color: blue;">pecans</span></a>
(optional) chopped</span></li><li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 tsp <a href="https://www.bbc.co.uk/food/vanilla_extract"><span style="color: blue;">vanilla
extract</span></a></span></li><li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 tsp <a href="https://www.bbc.co.uk/food/baking_powder"><span style="color: blue;">baking
powder</span></a></span></li><li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">55g/2oz <a href="https://www.bbc.co.uk/food/plain_flour"><span style="color: blue;">plain
flour</span></a></span></li><li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">55g/1oz <a href="https://www.bbc.co.uk/food/cocoa"><span style="color: blue;">cocoa
powder</span></a></span></li><li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">55g/2oz morello cherries or
raspberries</span></li></ul>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Optional</span></p>
<ul type="disc"><li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 tsp instant <a href="https://www.bbc.co.uk/food/coffee_granules"><span style="color: blue;">coffee
granules</span></a></span></li><li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 tbsp warm water</span></li></ul>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Cream the
butter and sugar then add the eggs.</span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Fold in the
flour and cocoa then mix in the chocolate nuts and cherries.</span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Cook at
gas 4 for 30-40min.</span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> </span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Serve warm
with vanilla ice cream.</span></p>
<p></p>Colours and Textureshttp://www.blogger.com/profile/12792990102218724187noreply@blogger.com0tag:blogger.com,1999:blog-5404768176272809841.post-57496676213228838702022-08-24T10:22:00.000+01:002022-08-24T10:22:02.811+01:00Traudl's Apple Cake<p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWyQtAuJJMWKIH5CFiwp4dVNlxV048Qc_auc9CM7g6OkN3D2Br6k4b0Ov7VWe-B6ZZYIe2fuBRNTgDMAtM0gKP2N7as7NMkcf6SKvmTcgFyLfTzaHaHrZyc4OclV0ywNY3oYzOMkyLhzazJVmgpX__R0maBtgRAUe9DGWSYyrBn5Mm5RTteAFdwJA/s4362/2022-06-03%2015.10.49%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4362" data-original-width="1104" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWyQtAuJJMWKIH5CFiwp4dVNlxV048Qc_auc9CM7g6OkN3D2Br6k4b0Ov7VWe-B6ZZYIe2fuBRNTgDMAtM0gKP2N7as7NMkcf6SKvmTcgFyLfTzaHaHrZyc4OclV0ywNY3oYzOMkyLhzazJVmgpX__R0maBtgRAUe9DGWSYyrBn5Mm5RTteAFdwJA/w162-h640/2022-06-03%2015.10.49%20(2).jpg" width="162" /> </a></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: left;">This
recipe came from my good friend Traudl who lived near us for many
years. She originally came from Bavaria. I always enjoyed a slice of
this at her house usually with cream or ice cream.<br /></div><div class="separator" style="clear: both; text-align: center;"> <br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEH2BK0sh3QIYWpT06Ye2-ZzsmFV5ZnGTlm8L6jK83OmxyvWZx2yjCskyacPV9a8XtPXuQLBY3hsMPB_dn0di8hDiv-ouLr5WaoCjg6QUu7-unyboctbtIcQOKKjLKV2FRqghv6fRHEfCntzaL66ENq0Av_3Th3ZvxU5QLRJ-Jn5PgD39aOvUkUGcs/s4608/2022-06-02%2014.57.41.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="2304" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEH2BK0sh3QIYWpT06Ye2-ZzsmFV5ZnGTlm8L6jK83OmxyvWZx2yjCskyacPV9a8XtPXuQLBY3hsMPB_dn0di8hDiv-ouLr5WaoCjg6QUu7-unyboctbtIcQOKKjLKV2FRqghv6fRHEfCntzaL66ENq0Av_3Th3ZvxU5QLRJ-Jn5PgD39aOvUkUGcs/s320/2022-06-02%2014.57.41.jpg" width="160" /> </a></div><div class="separator" style="clear: both; text-align: center;"> </div><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfiPSI_I3fszouwTz5vILykXlBrcgiFv_TMPy1gzAHoNbyXD3GlJAhVeXSvTmII5YG8WyJ5_QkJCcpd99uN5nicSKJ6SVZptcVnluKDd5cF5vlBrtmA88tZMsn72_rsa-Cgnf43AD5KNbn0j7vw1yScZD82yJm2bzXR51Yb7PFLrI6IAUuBNxPQ0VB/s2934/2022-06-03%2015.10.18.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="2934" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfiPSI_I3fszouwTz5vILykXlBrcgiFv_TMPy1gzAHoNbyXD3GlJAhVeXSvTmII5YG8WyJ5_QkJCcpd99uN5nicSKJ6SVZptcVnluKDd5cF5vlBrtmA88tZMsn72_rsa-Cgnf43AD5KNbn0j7vw1yScZD82yJm2bzXR51Yb7PFLrI6IAUuBNxPQ0VB/s320/2022-06-03%2015.10.18.jpg" width="320" /></a></div><p> </p><p>I also do several of my own variations of this recipe. </p><p>Sprinkle cinnamon and flaked almonds on before cooking. </p><p>Swap the plain flour with self raising flour and just press into the tin so skip rolling it out. The base turns out more cakey. </p><p>I don't always peel the apples.</p><p>Add either vanilla or almond essence to the base. <br /></p><p>Frozen Bramley slices or Granny Smith slices work well too</p><p><br /></p><p><b>Plum with almond cake</b> </p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Q0GYXEzFuZqO-t1ILioF_USqwhqptxpYbaeAZ-uK0xYTQGRJiNa2qP1yqH0GFIQgAn7vozJt8zNxZDFzG4gP4GK5gYdzC0oz_awaYhbSA-j8BGo3ALEj-ARf7uo5lNKA5VqRRX5UJonaxUhzn_-yaB4USmvlqe9HKkVxI-XNvrymNPOuZOE0Ps4P/s4608/2022-08-20%2015.34.08.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="4608" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Q0GYXEzFuZqO-t1ILioF_USqwhqptxpYbaeAZ-uK0xYTQGRJiNa2qP1yqH0GFIQgAn7vozJt8zNxZDFzG4gP4GK5gYdzC0oz_awaYhbSA-j8BGo3ALEj-ARf7uo5lNKA5VqRRX5UJonaxUhzn_-yaB4USmvlqe9HKkVxI-XNvrymNPOuZOE0Ps4P/w400-h200/2022-08-20%2015.34.08.jpg" width="400" /></a></div><p>This
is a variation of the apple cake. I used SR flour instead of plain,
almond essence instead of vanilla and cooking plums instead of apple. I
added 2 tsp milk to the batter mixture.</p>I cooked it at gas 6 for 40 minutes. as ovens vary check it after 30 min.<p><br /></p>Colours and Textureshttp://www.blogger.com/profile/12792990102218724187noreply@blogger.com0tag:blogger.com,1999:blog-5404768176272809841.post-37450473852959126242021-03-26T20:19:00.002+00:002021-03-26T20:19:36.064+00:00Beetroot and Barley with Mackerel<p> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zcFHC8lvV-oOpWSzzUJKpKLOart0wbEJ5Gsjck1F0L2nMiZ3HCSsFqB5A89xJgRVy4NstFLbrW8ysKXDPpM0NxTT0x_Im01h83RXs0m74cIfaF1JXTIKtHVrw9G6lQ-dxkBqq49AAlsv/s2048/2021-03-26+18.11.36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1817" data-original-width="2048" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zcFHC8lvV-oOpWSzzUJKpKLOart0wbEJ5Gsjck1F0L2nMiZ3HCSsFqB5A89xJgRVy4NstFLbrW8ysKXDPpM0NxTT0x_Im01h83RXs0m74cIfaF1JXTIKtHVrw9G6lQ-dxkBqq49AAlsv/w400-h355/2021-03-26+18.11.36.jpg" width="400" /></a></div><p></p><p></p><p></p><p></p><p>Whole barley cooked with garlic and ras al hanout, cooked beetroot, peas and runner beans served with fried mackerel.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikPs-JFuY4a5DQR6s4hyphenhyphenxoPGdZvstGosQI5541MR6zmFAF8SZVnKwirSSDfyrHGW6eSMUHSnZlAYHUNCIYJMN-2WCQfSKNgcl4VO24lCT9_L5br_z9sS_5nMoE_abDEmyhhjJhabTJ4EGt/s2048/2021-03-26+18.14.23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1752" data-original-width="2048" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikPs-JFuY4a5DQR6s4hyphenhyphenxoPGdZvstGosQI5541MR6zmFAF8SZVnKwirSSDfyrHGW6eSMUHSnZlAYHUNCIYJMN-2WCQfSKNgcl4VO24lCT9_L5br_z9sS_5nMoE_abDEmyhhjJhabTJ4EGt/w400-h343/2021-03-26+18.14.23.jpg" width="400" /></a></div><p></p>Colours and Textureshttp://www.blogger.com/profile/12792990102218724187noreply@blogger.com0tag:blogger.com,1999:blog-5404768176272809841.post-36700928743038273222020-11-29T13:52:00.008+00:002021-03-18T10:13:40.066+00:00Veggie Haggis aka The Wee Green Beastie<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8TcYntYQmBEFikxcMf2umAGmTrdQu3zzTA6XegCrCtT3nJebVG_6ATUSM15ct6_Y2gs7CT86IDl6mxO90xzWd9mrpe9UVc_tFGh7wNfIxgAkvb_ZBAB7Jgu7FdPtLAbbCTwFSimmaxD2R/s2048/2020-11-26+18.20.56-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8TcYntYQmBEFikxcMf2umAGmTrdQu3zzTA6XegCrCtT3nJebVG_6ATUSM15ct6_Y2gs7CT86IDl6mxO90xzWd9mrpe9UVc_tFGh7wNfIxgAkvb_ZBAB7Jgu7FdPtLAbbCTwFSimmaxD2R/s320/2020-11-26+18.20.56-1.jpg" width="320" /></a></div><br /><p></p><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_TYlWFKakYU85QeQXannRjzXC0Ai7yAfFvBK0gha3Y_IEW-j7L4P-vFtW5oBD2ybHlkd-DJipKJ_8B5Y2nBj6WYU-fUlzLtqYXJaWvZhzyiNYDpENNNwm2zKzIShSLV-EvsE9-Tx4WJJ/s2048/2020-11-26+18.25.53-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_TYlWFKakYU85QeQXannRjzXC0Ai7yAfFvBK0gha3Y_IEW-j7L4P-vFtW5oBD2ybHlkd-DJipKJ_8B5Y2nBj6WYU-fUlzLtqYXJaWvZhzyiNYDpENNNwm2zKzIShSLV-EvsE9-Tx4WJJ/s320/2020-11-26+18.25.53-1.jpg" width="320" /></a></div> <p></p><p>I went to a St Andrew's day online concert party given by Elsa Jean McTaggart and Gary Lister from the Isle of Lewis details <a href="http://music-info.elsa-jean-mctaggart.com/Home/">here</a><br /></p><p>To get in the mood I looked at several veggie haggis recipes online and read Felicity Cloake's survey of recipes for the Guardian online. She quotes a recipe for the traditional meaty haggis which says<span class="css-38z03z"> “Leave the
windpipe out of the pan to disgorge the phlegm.” Her response was call me squeamish, but I
do not deal in culinary phlegm.</span></p><p><span class="css-38z03z">The one I liked the best was from Graham Campbell at <a href="https://www.greatbritishchefs.com/recipes/vegetarian-haggis-recipe">Great British Chefs</a> </span></p><p><span class="css-38z03z">I didn't have all the ingredients for his recipe so took some cues from what was in stock and what the other recipes included.</span></p><p><span class="css-38z03z">The recipe didn't specify what sort of lentil to use. I had red lentils and Puy lentils , either would do. I chose red lentils.</span></p><p><span class="css-38z03z">For spices I used nutmeg. I didn't have allspice or cinnamon so I used a Spice Mountain Lebanese 7 spice mix. <br /></span></p><p><span class="css-38z03z">Instead of Borlotti beans I used kidney beans with their juice and roughly chopped in a Thermomix</span></p><p><span class="css-38z03z">Instead of stock and salt I water and added plenty of soy sauce. <br /></span></p><p><span class="css-38z03z">Instaed of 2 egg yolks I used egg. For a vegan version just leave the egg out. <br /></span></p><p><span class="css-38z03z">The recipe said to wrap the haggis rolls in cling film and poach for 30 min. I thought that was too much faff for me. Instead I arranged them in a casserole dish added a tablespoon of water, covered with the lid and microwaved them for 10 min and that worked well.</span></p><p><span class="css-38z03z">They were delish and were followed with a wee dram of Glenmorangie Whisky,</span></p><div class="Ingredients__MeasurementSwitch MeasurementSwitch metricOn"><br /></div>
<div class="Ingredients__List IngredientsList" id="ingredients-list-container">
<div id="ingredients-list">
<div class="IngredientsList__GroupTitleItem">My Version Vegetarian haggis
</div>
<ul class="IngredientsList__ListContainer"><li class="IngredientsList__IngredientItem" itemprop="recipeIngredient">
<span class="IngredientsList__Ingredient">300g of kidney beans, rinsed, roughly chopped</span>
</li><li class="IngredientsList__IngredientItem" itemprop="recipeIngredient">
<span class="IngredientsList__Ingredient">30g of butter</span>
</li><li class="IngredientsList__IngredientItem" itemprop="recipeIngredient"> <span class="IngredientsList__IngredientWithLinkPreText"></span>1 large onion<span class="IngredientsList__IngredientWithLinkPostText">, finely chopped</span> </li><li class="IngredientsList__IngredientItem" itemprop="recipeIngredient">
<span class="IngredientsList__IngredientWithLinkPreText">2 </span>garlic cloves<span class="IngredientsList__IngredientWithLinkPostText">, peeled and crushed</span> </li><li class="IngredientsList__IngredientItem" itemprop="recipeIngredient">
<span class="IngredientsList__IngredientWithLinkPreText">80g of </span>shitake mushrooms<span class="IngredientsList__IngredientWithLinkPostText">, finely chopped</span> </li><li class="IngredientsList__IngredientItem" itemprop="recipeIngredient">
<span class="IngredientsList__IngredientWithLinkPreText">3 </span>carrots<span class="IngredientsList__IngredientWithLinkPostText"> peeled and grated</span> </li><li class="IngredientsList__IngredientItem" itemprop="recipeIngredient">
<span class="IngredientsList__IngredientWithLinkPreText">80g of red lentils</span> </li><li class="IngredientsList__IngredientItem" itemprop="recipeIngredient">
<span class="IngredientsList__IngredientWithLinkPreText">1 </span>lemon<span class="IngredientsList__IngredientWithLinkPostText">, juice and zest</span> </li><li class="IngredientsList__IngredientItem" itemprop="recipeIngredient">
<span class="IngredientsList__Ingredient">500ml of vegetable stock</span>
</li><li class="IngredientsList__IngredientItem" itemprop="recipeIngredient">
<span class="IngredientsList__Ingredient">50g of porridge oats</span></li><li class="IngredientsList__IngredientItem" itemprop="recipeIngredient"><span class="IngredientsList__Ingredient">Ground nutmeg and Lebanese 7 spice mix (add to taste) </span></li><li class="IngredientsList__IngredientItem" itemprop="recipeIngredient"><span class="IngredientsList__Ingredient">Rosemary</span></li><li class="IngredientsList__IngredientItem" itemprop="recipeIngredient"><span class="IngredientsList__Ingredient">Thyme </span><span class="IngredientsList__IngredientWithLinkPreText"></span><span class="IngredientsList__IngredientWithLinkPostText"></span><span class="IngredientsList__Ingredient"></span><span class="IngredientsList__IngredientWithLinkPreText"></span><span class="IngredientsList__IngredientWithLinkPostText"></span><span class="IngredientsList__IngredientWithLinkPreText"></span><span class="IngredientsList__IngredientWithLinkPreText"></span> <br /></li></ul></div></div><p><span class="css-38z03z"> Fry the onion, garlic and mushrooms in the butter.</span></p><p><span class="css-38z03z">Add the carrot, lemon zest, rosemary, thyme and lentils cover with stock and simmer for 15 min,,</span></p><p><span class="css-38z03z">Add the oats and cook for a further 2-3 min</span></p><p><span class="css-38z03z">Add the lemon juice, salt and spices to taste.</span></p><p><span class="css-38z03z">Leave to cool while you prep the cabbage leaves. Par boil approx 8 whole leaves for 4 min.</span></p><p><span class="css-38z03z">Drain and cool them with cold water.</span></p><p><span class="css-38z03z">Add the egg to the filling and mix well.</span></p><p><span class="css-38z03z">Take a generous spoonful of mix and wrap it in a cabbage leaf.</span><span class="css-38z03z"> If the mix looks a bit wet for stuffing the cabbage leaves with add a bit more oatmeal.</span></p><p><span class="css-38z03z">Put the stuffed leaves into a casserole dish with I tbs water. Cover and microwave for 10 min. </span></p><p><span class="css-38z03z">Or instead of stuffing the leaves you could assemble it lasagne style in the casserole dish and alternate layers of mix and cabbage leaf.</span></p><p><span class="css-38z03z">Can be frozen for use later.<br /></span></p><p><span class="css-38z03z"> <br /></span></p><p><span class="css-38z03z"><br /></span></p>Colours and Textureshttp://www.blogger.com/profile/12792990102218724187noreply@blogger.com0tag:blogger.com,1999:blog-5404768176272809841.post-60460869946070394172019-09-01T14:11:00.001+01:002019-09-02T16:22:54.719+01:00Sweet Potato, Cheese and Sweet Pepper Muffins<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
<br />
1/2 medium sized sweet potato (or equivalent amount of butternut squash)<br />
1 1/2 cups white SR flour<br />
1/2 cup wholemeal flour<br />
1/2 tsp baking powder<br />
1/2 large onion<br />
2 eggs<br />
A handful of chopped peppers, red, yellow and green<br />
A handful of chopped parsley<br />
1-2 oz cheddar <br />
1/2 tsp chilli powder<br />
2-3 tbs milk, the amount of milk to add depends on the flour, the mix should be slightly wetter than soft dropping consistency,<br />
1/2 tsp salt or to taste <br />
<br />
Cook the sweet potato, I microwaved it for 6 min. When cooked remove the skin.<br />
Blitz the onion in a food processor or Thermomix, Add the sweet potato and blitz again. <br />
Add the egg, peppers and parsley and blitz again.<br />
Add the rest of the ingredients and mix thoroughly. <br />
Divide the mixture between 12 paper cases or use a well oiled/greased muffin tray.<br />
<br />
Cook at gas 6, 200C for 35-40 min.<br />
<br />
These are delicious eaten hot, the outer is almost like a choux bun and are moist and soft inside.<br />
<br />
Next time I will try adding some chopped pecans or walnuts.<br />
<br />
<br />
<br />
<br />
<br />
<br />Colours and Textureshttp://www.blogger.com/profile/12792990102218724187noreply@blogger.com0tag:blogger.com,1999:blog-5404768176272809841.post-72146867584695773272019-06-12T10:00:00.006+01:002021-05-09T20:50:57.182+01:00Orange Polenta cake<br />
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<br />
Ingredients</p><p>Cake<br />
<br />
250g butter<br />
250g sugar<br />
4 eggs beaten with 1 tbs milk<br />
2 oranges<br />
215g SR flour<br />
125g polenta<br />
2 tsp baking powder<br />
greased tin 7x10 in or round 9 in <br />
<br />
Syrup<br />
Juice of 2 oranges plus (2 tsp lemon juice optional) approx 100 ml<br />
golden castor sugar 100 g<br />
1/2 tsp cardamom seeds (optional) either grind with a pestle and mortar or buy ready ground (1/2 tsp wasn't enough to notice so will try more another time)<br />
A piece of orange rind (about 2in) and one of lemon rind<br />
2 tbs water<br />
Put these ingredients in a pan and boil and stir for 5 min. Strain
before pouring over the cake. </p><p>Chop the zest finely and put on the middle
of the cake for decoration.<br />
<br />
<br />
Cake<br />
Cut the 2 oranges into quarters, put into a lidded dish with 2 tbs water and microwave for 7 min (power 800 )<br />
Blitz the cooked oranges in a Thermomix or food processor<br />
Add the butter and sugar and blitz again then the beaten eggs and another blitz.<br />
Fold in the flour, polenta and baking powder. The mixture should look quite loose but don't be tempted to add more flour.<br />
<br />
Cook at gas 3. Check after 45 min. Mine needed another 10 min. when I did half quantity it only took 30min.<br />
Remove from the tin after about 15 min. Carefully as its a bit fragile.<br />
Place on a plate. Prick some holes in the top of the cake and pour the syrup over.<br />
<br />
My recipe is based on this one from <a href="https://www.bbcgoodfood.com/recipes/12341/orange-polenta-cake">BBC Food</a> </p><p>I made some changes. In the comments section a couple of people thought
the cake was a bit dry and one of them suggested boiling the oranges
and using the whole fruits. <br />
I added the lemon juice, zests and cardamom to the syrup. The cardamom idea came from a Jamie Oliver recipe.<br />
The cake came out lovely and moist.<br />
<br />
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Colours and Textureshttp://www.blogger.com/profile/12792990102218724187noreply@blogger.com0tag:blogger.com,1999:blog-5404768176272809841.post-14687543555183335342019-02-23T15:00:00.002+00:002021-02-08T15:09:25.855+00:00Lime and Rum Marmalade<br />
<br />
This marmalade was inspired
by some home made marmalade I had in Portugal. it comes into my top 3 of hotel/B&B jams. We were staying at a Turismo Rurale in a Qunita. It had lovely gardens that led to plantations of limes and other fruits all grown organically and eventually down to the sea.<br />
This is no insipid sweet
green jelly. It has an intense flavour, a rich deep colour and is not
overly sweet. If you prefer it sweeter use half as much sugar again. I
did n’t have a complete recipe so have been experimenting. This is my fourth attempt and now very close to the original.<br />
I thought of adding rum, I don't think it was in the original<br />
<br />
720g limes<br />
350g Muscavado sugar<br />
750g Golden granulated sugar<br />
700 ml water<br />
Rum to taste (add some to the marmalade as well if you like!)<br />
<br />
Put 5 clean jam jars with lids separate on a baking tray and into an oven on gas mark 1<br />
Leave
the limes whole and cook with the water for 15 min in a pressure
cooker with lid and weights on.. (In the original marmalade the limes had been sliced first. Nice but too much faff for me.)<br />
Or simmer in an open pan until the rinds are soft, stir and make sure it doesn’t boil dry.<br />
Put
in a food processor or Thermomix and process so that the peel breaks
into smallish pieces. I return this to the pressure cooker, add the sugar, keep stirring and boil fast until the setting point is
reached. Usually when the thermometer says 105C You’re there when a sample will set on a saucer. I love that bit as I usually get to taste several samples before it is ready. you can do the boil in the TM but I find it takes a bot longer.<br />
Pour into the hot jars and immediately screw the lids on tightly.<br />
<br />
I
have experimented by adding some rum to one of the jars. I didn’t put
the lid on this one, waited till it was cool and added some rum.<br />
About 5 teaspoons (25ml) per 1lb pot (454g) tastes good.Colours and Textureshttp://www.blogger.com/profile/12792990102218724187noreply@blogger.com0tag:blogger.com,1999:blog-5404768176272809841.post-70547476463509345272019-02-17T11:13:00.002+00:002021-02-08T15:11:45.235+00:00Seville Orange and Ginger Marmalade<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
You will need<br />
<br />
Seville oranges and 1 lemon 720g<br />
golden castor sugar 1kg ( you could substitute about a third with brown sugar)<br />
600 ml water<br />
70 g root ginger peeled (or finely chopped chrystalised ginger)<br />
<br />
Easy peasy method <br />
<br />
Quarter the oranges and lemon, peel and slice the ginger then cook for 15 min in a pressure cooker on full pressure.<br />
Transfer to a Thermomix and process on 5 for 5 seconds.<br />
I only used the TM to process the fruit then tipped it back into the pressure cooker before adding the sugar. Its quicker to reach the setting point in a larger pan. It took about 15 min of rolling boil..It set like a dream.<br />
To cook in the TM you would set the temperature to 100C speed 3 and cook until the thermometer says 105C Some of my TM jams have not set well. Their recipe for marmalade uses pectin which would make the difference.<br />
<br />
I wasn't sure what it would be like with ginger. Its very more-ish. The orange is the dominant flavour with the ginger adding a warming effect.<br />
<br />
You could pick out any pips that come to the top before putting into jars. I didn't.<br />
<br />
TIP You could try blitzing the unpeeled ginger with some of the sugar, it amazingly vanishes into the sugar! I do this when I make candied figs. Recipe<a href="http://raspberryandchipotle.blogspot.com/2011/12/candied-figs-sikalaki-gliko.html"> and photos here</a><br />
<br />
PS I referred to 2 recipes for ideas<br />
<br />
<a href="https://www.theguardian.com/lifeandstyle/2013/jan/27/nigel-slater-marmalade-recipes">Nigel Slater's Orange and Ginger Marmalade</a><br />
<a href="https://www.recipecommunity.com.au/sauces-dips-spreads-recipes/super-easy-orange-marmalade/1zug8enr-bd37d-638145-cfcd2-9pwbd59e">Super easy Orange Marmalade A Thermomix recipe. </a><br />
<br />
I got the idea of adding ginger from Nigel's recipe. It sounds like he does some experimenting as he mentions ideas like trying cardamom or reducing the sugar. I like experimenting with recipes.<br />
<br />
They both have more sugar than I usually use so I reduced that and I reduced the faff of cutting neat shreds of peel etc though realise its necessary if presentation is important.<br />
<br />
I have since found a <a href="https://www.recipecommunity.com.au/sauces-dips-spreads-recipes/orange-marmalade/b4i8sus1-6b1c4-163950-cfcd2-0gmvfg3c">TM recipe</a> with less sugar and no pectin so may try that next time, with the addition of ginger of course.<br />
<br />
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<br />Colours and Textureshttp://www.blogger.com/profile/12792990102218724187noreply@blogger.com0tag:blogger.com,1999:blog-5404768176272809841.post-49406919020674248792018-11-30T13:54:00.004+00:002018-12-02T15:25:36.317+00:00Lime Drizzle Cake<!--[if gte mso 9]><xml>
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Block Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Hyperlink"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="FollowedHyperlink"/>
<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Document Map"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Plain Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="E-mail Signature"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Top of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Bottom of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal (Web)"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Acronym"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Cite"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Code"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Definition"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Keyboard"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Preformatted"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Sample"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Typewriter"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Variable"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal Table"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation subject"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="No List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Contemporary"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Elegant"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Professional"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Balloon Text"/>
<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Theme"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" QFormat="true"
Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" QFormat="true"
Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" QFormat="true"
Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 5"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 5"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 6"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 6"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 6"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 6"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 6"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="46" Name="List Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="List Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="List Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 5"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 5"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 6"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 6"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 6"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 6"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 6"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<b style="mso-bidi-font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YUp1utno4g_8wQ6AQEOoKokdGKW0bVHid98kdx62Bz2eTK_mIP_PAqV77tj7PDJU1ktXRuCTRqjT1_kAElolWDUX85Yhm0SWDTQvBVBhMSRrf3KrY2xg9wxgcQa06CGGayOvTpRJcOor/s1600/2018-11-30+13.49.06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1114" data-original-width="1600" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YUp1utno4g_8wQ6AQEOoKokdGKW0bVHid98kdx62Bz2eTK_mIP_PAqV77tj7PDJU1ktXRuCTRqjT1_kAElolWDUX85Yhm0SWDTQvBVBhMSRrf3KrY2xg9wxgcQa06CGGayOvTpRJcOor/s320/2018-11-30+13.49.06.jpg" width="320" /></a></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt; line-height: 107%;">Lime Drizzle Cake<span style="mso-spacerun: yes;"> </span></span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; line-height: 107%;">6 oz butter</span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; line-height: 107%;">5 oz sugar</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; line-height: 107%;">3 large eggs</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; line-height: 107%;">8oz S R flour + I tsp baking powder</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; line-height: 107%;">3 tbs milk<span style="mso-spacerun: yes;"> </span>( or coconut milk)</span></b></div>
<div class="MsoNormal" style="tab-stops: 237.0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; line-height: 107%;">Juice and zest from 2
large or 3 small limes<span style="mso-tab-count: 1;"> </span></span></b></div>
<div class="MsoNormal" style="tab-stops: 237.0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; line-height: 107%;">Oven gas 5 </span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; line-height: 107%;">Cream the butter and sugar together
with 1tbs milk till smooth and fluffy. I used a food processor. Add the eggs
and the other 2 tbs milk and blend till thoroughly mixed.</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; line-height: 107%;">Add the flour, baking powder, all the zest and the juice
of half a lime, blend for a short time or mix gently by hand. Don’t over mix at
this stage.</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; line-height: 107%;">Put the mix into a buttered baking tin
size 8x 10 in and bake for 25min. Stick a skewer into the centre of the cake,
if it comes out sticky give the cake another 5 min then test again.</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; line-height: 107%;">Mix the lime juice with 3
heaped dessert spoons of sugar and pour over the cake in the tin while still warm.</span></b></div>
Colours and Textureshttp://www.blogger.com/profile/12792990102218724187noreply@blogger.com0tag:blogger.com,1999:blog-5404768176272809841.post-26003209856975560332018-11-23T19:23:00.002+00:002018-11-25T11:15:08.785+00:00Red Cabbage Cole Slaw<br />
<br />
400g red cabbage<br />
1 medium carrot<br />
1 apple peeled and cored <br />
1/2 tsp salt<br />
1 tsp sugar<br />
5 spring onions chopped <br />
<br />
For the dressing<br />
2 heaped dessert spoons of mayonnaise and 1 of natural yogurt or sour cream<br />
2 tsp Dijon mustard<br />
1 dessert spoon cider vinegar.<br />
mix together. <br />
<br />
Grate the cabbage and carrot in a food processor, add the salt and sugar and massage for 1 minute to soften. It also mellows the raw taste.<br />
Grate apple and mix with the cabbage and carrot.<br />
Add the dressing and mix well.<br />
Garnish with the chopped spring onions.<br />
Cover and refrigerate for at least 1/2 hour before serving.<br />
<br />
If you like onion add a finely chopped red onion as well.Colours and Textureshttp://www.blogger.com/profile/12792990102218724187noreply@blogger.com0tag:blogger.com,1999:blog-5404768176272809841.post-27914326262586705542018-06-05T18:05:00.002+01:002019-06-10T13:22:29.036+01:00Elderflower 'Champagne'<span style="background-color: #eeeeee;"><span></span></span><div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbMRs4477qlVMzulgk4IlE54aBTJuJnK_pRQhWrzqrJtX2DXES3emQ9QJIVDoNzYdrc21V_LrLVSt3m0dnNdJhzWJCT5Z-ZJjybdqZ2dU3BJXo5KAPK6W7NvSMLetpTvjqdOYVwJ6rdSd/s1600/2018-06-05+16.16.28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1040" data-original-width="1600" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbMRs4477qlVMzulgk4IlE54aBTJuJnK_pRQhWrzqrJtX2DXES3emQ9QJIVDoNzYdrc21V_LrLVSt3m0dnNdJhzWJCT5Z-ZJjybdqZ2dU3BJXo5KAPK6W7NvSMLetpTvjqdOYVwJ6rdSd/s320/2018-06-05+16.16.28.jpg" width="320" /></a></div>
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<br />
12 freshly picked heads of elderflower, remove the flowers with a fork<br />
3 unwaxed organic lemons, zest and juice<br />
550g golden granulated sugar dissolved in 1 litre of hot water, leave to cool.<br />
2 litres of cold water<br />
Container I used a bowl scalded first with boiling water. It came from an old Kenwood chef<br />
<br />
Combine everything in the bowl and stir. Cover with a plate and leave for 2 days<br />
If there are no bubbles forming after this time this may mean that the natural yeasts on the elderflowers are not cooperating in which case add 1/2 tsp dried bakers yeast. leave for another few days then strain and bottle put the tops on to keep fruit flies out.<br />
<br />
<br />
<span style="color: blue;">TIP</span> To wake up the dried yeast add it to a glass of hand warm water in which you have dissolved a teaspoon of sugar. When it foams up it is ready to add to the brew.<br />
<br />
I use Grolsch bottles as they are strong. Ordinary glass bottles are reputed to explode!!<br />
I have used plastic fruit juice bottles. You can tell when the pressure is building as the bottom of the plastic bottle domes out. The pressure can be released a bit by unscrewing the lid. I prefer not to use plastic in case the bottles were meant for single use and start leaching chemicals.<br />
<br />
It should be ready to drink after about 3 weeks. You can leave it for longer but it will get drier. After that put it somewhere cool. It keeps for months.<br />
<br />
Serve over ice with a slice of lemon ro use it in a cocktail. Cheers!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQzKXDQJWzXTpF4WXnWax4Mw6dNjZzF4yIst_kF7Lo_ruCjTEcaEgj7S1NY6rHCkev49G-znOHAII5qZVWcJRJoYGZRDOylbYeTTPcNsW7ATe8i9bIv7d2-_lnnVbgmxvUK0bXYUaSbUDO/s1600/2018-06-22+19.17.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1107" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQzKXDQJWzXTpF4WXnWax4Mw6dNjZzF4yIst_kF7Lo_ruCjTEcaEgj7S1NY6rHCkev49G-znOHAII5qZVWcJRJoYGZRDOylbYeTTPcNsW7ATe8i9bIv7d2-_lnnVbgmxvUK0bXYUaSbUDO/s640/2018-06-22+19.17.10.jpg" width="442" /></a></div>
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<br />Colours and Textureshttp://www.blogger.com/profile/12792990102218724187noreply@blogger.com0tag:blogger.com,1999:blog-5404768176272809841.post-62222905615541517012018-03-12T20:09:00.001+00:002018-03-13T08:50:43.151+00:00Sri Lankan Mutton Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtHlYlcvQYyZnr0uryaW2UfVzMOj8mWf19d4sBaeZAprGCUei9-u6dhbWTgKsgJTU7FGR_vcLgR68LWMzEmnMG7uCMVGTa23CnHh9P2q9H3QJ2iEb_QLTapnblSPKI0vBiDzl2IOLwwkcl/s1600/2018-03-12+10.42.15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1183" data-original-width="1600" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtHlYlcvQYyZnr0uryaW2UfVzMOj8mWf19d4sBaeZAprGCUei9-u6dhbWTgKsgJTU7FGR_vcLgR68LWMzEmnMG7uCMVGTa23CnHh9P2q9H3QJ2iEb_QLTapnblSPKI0vBiDzl2IOLwwkcl/s400/2018-03-12+10.42.15.jpg" width="400" /></a></div>
<br />
Thank you to Shanthee for sharing this lovely recipe. These mutton rolls are delicious. The different textures of crispy crumb. soft pancake and luscious sauce work so well together. The filling is fragrant from the spices. The heat of the chillies is tempered by the pancake.<br />
<br />
INGREDIENTS<br />
<br />
Filling<br />
1kg mutton cut into small pieces (leg of mutton or lamb) or for a vegetarrian version use mixed vegetables instead of the meat. or use tuna or a firm white fish.<br />
5 red onions peeled and chopped<br />
2 potatoes peeled and cubed<br />
chopped curry leaves<br />
1 head of garlic and a finger sized piece of root ginger pounded to a paste<br />
in a pestle and mortar<br />
2 tsp fenugreek seeds<br />
1 tsp mustard seeds<br />
<br />
<br />
Spice powder see photo below contains red chillies, coriander, fennel seeds, cumin, mathe (fenugreek), black pepper and tumeric. Shanthee used 4 heaped teaspoonfuls or add to taste.<br />
A close alternative would be Sri Lankan spice mix from Seasoned Pioneers <a href="https://www.seasonedpioneers.com/shop/seasonings-spices/south-indian/sri-lankan-curry-blend/#horizontalTab2">here</a><br />
2-3 tsp coconut milk .<br />
salt<br />
<br />
for the pancake mix beat togther<br />
500g flour<br />
1 egg<br />
milk, water 1/2 pint approx<br />
salt<br />
<br />
cooking oil and breadcrumbs.<br />
<br />
<span style="font-family: inherit;">Fry the onions in a wok. Add the curry leaves, fenugreek seeds and mustard seeds. Add the meat and some salt, cover and cook till the colour of the meat changes then add the curry powder and leave to cook for 15 mins. Give the curry a good
stir till all the curry powder is mixed in well with curry and cook for a further 15
mins before adding the potato. Cover and cook then add the coconut milk and
cook till the curry becomes dry and the potatoes are just done and retain their shape.</span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdcf7AtiVQ29GJ1vlkQo2TeLppTAc7oxGqoedNNQ2gpwwFTZiX7ZWpe051LNIJQ_VjgI8-XRUhJkXhyg7B7XlLKfEFpH2MRAodA_2PpMlDbhU4ZwXqQyCk_TxvNERAAU86xsA9W4H57AK1/s1600/2018-03-12+10.40.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1539" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdcf7AtiVQ29GJ1vlkQo2TeLppTAc7oxGqoedNNQ2gpwwFTZiX7ZWpe051LNIJQ_VjgI8-XRUhJkXhyg7B7XlLKfEFpH2MRAodA_2PpMlDbhU4ZwXqQyCk_TxvNERAAU86xsA9W4H57AK1/s320/2018-03-12+10.40.10.jpg" width="307" /></a></div>
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<br />
The filling should not be too wet. Leave to cool before filling the pancakes.<br />
(To make a slacker sauce to serve with rice add more coconut milk.)<br />
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Make the pancakes and place some filling in a line from left to right. Pick up the left and right sides of the pancake and bring them together till they overlap a little.<br />
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Starting at the front, tuck the sides of the pancake in then turn over about 2/3 away from you and roll the rest of the way. The pancake should be made thick enough so that it holds the mixture without breaking.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LdbATmpZtilzvZr2bdgvIg6_CyJjCMBEspS72Fx-9ZvB_GRyXIaS4wmx7fGKLbqdnGGXD2uNbf-w2JEJNplArDQBvxf1OE6Svn34hkxXd0r5ymqfc_1casLCmPQoPzoygLcXHSP0D5Ih/s1600/2018-03-12+11.58.01%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LdbATmpZtilzvZr2bdgvIg6_CyJjCMBEspS72Fx-9ZvB_GRyXIaS4wmx7fGKLbqdnGGXD2uNbf-w2JEJNplArDQBvxf1OE6Svn34hkxXd0r5ymqfc_1casLCmPQoPzoygLcXHSP0D5Ih/s320/2018-03-12+11.58.01%25283%2529.jpg" width="320" /></a></div>
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dip in beaten egg and breadcrumbs and fry in some oil in the wok</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFJlWJV9WV9miOFLbN8E_Mpv0evnhm7JX6ILFUIUme3EXqcEA3_binlaWsybbsZB47bT-jBioitxcA4eCCinCiJhbvKhS0ejcWF9cErajDBygI-GzFBXJJ3mzj51FCL7_6yuN-QsDoX9gI/s1600/2018-03-12+12.36.54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1179" data-original-width="1600" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFJlWJV9WV9miOFLbN8E_Mpv0evnhm7JX6ILFUIUme3EXqcEA3_binlaWsybbsZB47bT-jBioitxcA4eCCinCiJhbvKhS0ejcWF9cErajDBygI-GzFBXJJ3mzj51FCL7_6yuN-QsDoX9gI/s320/2018-03-12+12.36.54.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2OG3O9fWXWrBr9vtSzyYyYJ1SxMKLDvc-5YyYEzFurVtDiBkGdZ46DB6bMwR1OoEoSd-7mNLG-iMzEWX14jgModZ4L-vO2ljH1TA2lR9HKstKQC4gyPOJg8N62W68jC72qr5T1RUpyrk/s1600/2018-03-12+12.45.04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2OG3O9fWXWrBr9vtSzyYyYJ1SxMKLDvc-5YyYEzFurVtDiBkGdZ46DB6bMwR1OoEoSd-7mNLG-iMzEWX14jgModZ4L-vO2ljH1TA2lR9HKstKQC4gyPOJg8N62W68jC72qr5T1RUpyrk/s400/2018-03-12+12.45.04.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgVSID_PFbQX8mdU49D99ULpJTHo7_IWusF5zxoP6olgl_jDnxiDapaCdh4fr7BO7smSEme-yIszSJNXx7mn3ETrBgdMKBcZ6yuVuWTZJV-K195Kq0S-Tvj_O5jdd0HVC4i1SDCvMNHlm/s1600/2018-03-12+12.52.43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1265" data-original-width="1600" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgVSID_PFbQX8mdU49D99ULpJTHo7_IWusF5zxoP6olgl_jDnxiDapaCdh4fr7BO7smSEme-yIszSJNXx7mn3ETrBgdMKBcZ6yuVuWTZJV-K195Kq0S-Tvj_O5jdd0HVC4i1SDCvMNHlm/s400/2018-03-12+12.52.43.jpg" width="400" /></a></div>
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the finished rolls.Colours and Textureshttp://www.blogger.com/profile/12792990102218724187noreply@blogger.com0tag:blogger.com,1999:blog-5404768176272809841.post-77162549956639466082018-01-08T15:51:00.003+00:002021-03-18T09:45:44.420+00:00Traybake Fruit CakeTraybake Fruit Cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUoNIWZdUfVdthiOPTD4OijlwJVLDwUch6vcQlstbjQxZzG_AcUJsDA9MThq1NXzK5-roPwk2aAxuPkFqbBMYoNJ1QuJRhyphenhyphenNEHJLN93F9uiHsmqkshufyw5nyBz3ZPl9veFGmjSl5EPeX2/s1600/2018-01-08+15.48.25.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1089" data-original-width="1600" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUoNIWZdUfVdthiOPTD4OijlwJVLDwUch6vcQlstbjQxZzG_AcUJsDA9MThq1NXzK5-roPwk2aAxuPkFqbBMYoNJ1QuJRhyphenhyphenNEHJLN93F9uiHsmqkshufyw5nyBz3ZPl9veFGmjSl5EPeX2/s320/2018-01-08+15.48.25.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9HtFCFP9P8rFDJXqk_29lEOwfA5_GXs6c6ysagKyDmytAh8mEvIzB3FuKAhHGxe2U7UwbAjSwFm39sb46nWFTBvHA2Ozkz2jcN7RdFmjTqTQP35spfFPTjg9A0vnwXO51p-pSKqLk92h/s1600/2018-01-08+15.47.14.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1088" data-original-width="1600" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9HtFCFP9P8rFDJXqk_29lEOwfA5_GXs6c6ysagKyDmytAh8mEvIzB3FuKAhHGxe2U7UwbAjSwFm39sb46nWFTBvHA2Ozkz2jcN7RdFmjTqTQP35spfFPTjg9A0vnwXO51p-pSKqLk92h/s320/2018-01-08+15.47.14.jpg" width="320" /></a></div><p>
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12 oz mixed dried fruit soaked overnight in I mug tea plus 2 tbs Madeira wine and 2 tsp mixed spice.<br />
6oz white SR flour and 2 oz wholemeal flour<br />
4oz butter<br />
3oz muscavado sugar (or 2oz if you like it a bit less sweet)<br />
3 eggs beaten<br />
10 pecans broken into pieces<br />
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Melt the butter and sugar together and when cool add soaked fruit and surplus liquid. Mix and add the beaten eggs and then the flour and pecans and mix well.<br />
Put into a traybake tin 10x8in.<br />
Bake at gas 3 for 45 min.</p><p>To soak the fruit you could use tea, fruit juice, sherry, port etc instead of Madeira wine <br /></p>Colours and Textureshttp://www.blogger.com/profile/12792990102218724187noreply@blogger.com0tag:blogger.com,1999:blog-5404768176272809841.post-89876340346961878652017-11-25T14:38:00.000+00:002018-05-25T17:31:29.575+01:00Milk Kefir Sourdough and Buckwheat Blinis<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIVP4ZkoF7ygfcG859krGupD69qz0HxSmY4D7WcHqNMcuQTq6q5IKtgSjfYCPx7LZ45eQjKrIEC_zp5QaF0sxkbjzZMK-mf-UCl329UNYEzv66gTfbdrldFfIxR68GsCYO43vFwuz4rL1i/s1600/2017-11-25+13.35.05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1138" data-original-width="1600" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIVP4ZkoF7ygfcG859krGupD69qz0HxSmY4D7WcHqNMcuQTq6q5IKtgSjfYCPx7LZ45eQjKrIEC_zp5QaF0sxkbjzZMK-mf-UCl329UNYEzv66gTfbdrldFfIxR68GsCYO43vFwuz4rL1i/s320/2017-11-25+13.35.05.jpg" width="320" /></a></div>
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<b style="margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdBy7ouZxmyuRoy-iiT8gDMlgMZ-10brYoHiulRDzLGvDYDfuz_FpEmTcrFRof2r8ZfGhE6746axU5p4AQj7svmeNG1Hguukv-wko19jbuQVrnMvpB72DdRTtmJw72qt8cSm8yx8bOoAx/s1600/2017-11-23+20.17.09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdBy7ouZxmyuRoy-iiT8gDMlgMZ-10brYoHiulRDzLGvDYDfuz_FpEmTcrFRof2r8ZfGhE6746axU5p4AQj7svmeNG1Hguukv-wko19jbuQVrnMvpB72DdRTtmJw72qt8cSm8yx8bOoAx/s400/2017-11-23+20.17.09.jpg" width="225" /></a></b></div>
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<b>above</b> mug with MK, flour used to make the starter. Then dough for kneading.</div>
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I was recently given some milk kefir grains and have made several batches of milk kefir to put on breakfast fruit, muesli. porridge etc.</div>
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I used one batch to make buckwheat blinis, delicious!</div>
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So next I thought I would experiment with making sourdough bread. I used to make it using a sourdough starter but found the dough very sticky and unmanagable . The results were variable.</div>
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I looked online and found that you can make a starter using milk kefir (MK)</div>
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So I experimented. I mixed a cup of MK whith a cup of strong wholewheat flour and left it at room temperature till it bubbled up. (1-2 days) </div>
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I found this <a href="https://www.culturesforhealth.com/learn/recipe/sourdough-recipes/chewy-sourdough-italian-bread/">recipe</a> and based mine on it but with some changes. I used sugar instead of honey and after 12 hours put the dough in a container in the fridge to ferment for another 24 hours.</div>
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The dough was a bit sticky to start with but easier to handle and much easier to get off hands and worktop and bowl than my previous sourdough. (see photo at the end of the post!)</div>
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After fermantation it was elastic and not sticky.</div>
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my MK sourdough starter as above</div>
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4 1/2 cups strong white breadflour</div>
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1 1/2 cups water</div>
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2tsp sugar</div>
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2tsp salt</div>
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2 tbs olive oil</div>
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I took off enough dough for 4 rolls and put them on an oiled Le Creuset in a warm place to prove for about 30 min. I put the rest back in the fridge for another day.</div>
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They were cooked at Gas 6 for about 15 min. There was a container with some water at the bottom of the oven to make steam for a crispy crust.</div>
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The rolls were delicious, slightly sweet rather than sour with a nice crisp crust and a good flavour.</div>
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They were rather flat looking but the texture inside was good. Next time I will try to make them taller and maybe give a little longer to prove.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwB3ZUD7_LyxVoHxkAdvmsq836Iq_mlJ4Mm1ikIZkpRanJLFL68gy9IFFPR_l5U6ZDviM5MTvBJpO3CI00eE-OHSzjyI-WnyHGJDlTuZuvW5wFShJT4cl6C1FYcoAJYb4rw0c_spkSWMrw/s1600/2017-11-25+13.33.39.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1204" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwB3ZUD7_LyxVoHxkAdvmsq836Iq_mlJ4Mm1ikIZkpRanJLFL68gy9IFFPR_l5U6ZDviM5MTvBJpO3CI00eE-OHSzjyI-WnyHGJDlTuZuvW5wFShJT4cl6C1FYcoAJYb4rw0c_spkSWMrw/s320/2017-11-25+13.33.39.jpg" width="320" /></a></div>
here are the results.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFrsZDXwVDz0o4sWO48HnEFnkEwSYssL-CwuRYyPwMJ3-6D-HdfV9eLSHKNR_gWNzjmtnTOvC1aDiFALvEPBGqqpIWvFjjWwapnfY0s4SnZEz-x47Ogf1USt2ofzSvBdWTANX8BRX1ESh/s1600/2017-11-25+13.35.01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1202" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFrsZDXwVDz0o4sWO48HnEFnkEwSYssL-CwuRYyPwMJ3-6D-HdfV9eLSHKNR_gWNzjmtnTOvC1aDiFALvEPBGqqpIWvFjjWwapnfY0s4SnZEz-x47Ogf1USt2ofzSvBdWTANX8BRX1ESh/s320/2017-11-25+13.35.01.jpg" width="320" /></a></div>
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Would be lovely for a pizza base.<br />
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It is suitable for the FODMAP diet as the fructose/oligosccarides are fermented by the micro organisms in the milk kefir.<br />
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Update Dec 3rd<br />
I used the rest of the dough for a pizza and it made a nice thin crispy base.<br />
I made another batch of dough substituting I cup of white flour with I cup of rye flour.<br />
The flavour was different. The rolls didn't rise much as before.<br />
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Previous sourdough made with a traditional starter<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNruscagevqZtUfCV37A6cFxal9mX4Wv3OyrCDLT-Q_OX1pLrK8khY9BfxeAAegQGK1D3cCOplRUAjMhDyhC7il0-dG0j8StJz31MET778TXQwyAfXYeWrn3KqXpfYrx8785_tBuMEA-J/s1600/Downloads+09+041+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="765" data-original-width="373" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNruscagevqZtUfCV37A6cFxal9mX4Wv3OyrCDLT-Q_OX1pLrK8khY9BfxeAAegQGK1D3cCOplRUAjMhDyhC7il0-dG0j8StJz31MET778TXQwyAfXYeWrn3KqXpfYrx8785_tBuMEA-J/s320/Downloads+09+041+%25282%2529.jpg" width="156" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi61VCq3B6QzmuBO1VJ8U7WlNfKMGvUcbd_c_F7X2m78u_akU3T4z9joUcY2ltFklm1Orxv1-lLpB0maIzXdgwa27MXBV6QzUa_Khi5jOR4SX2-anuFt48OD6jwrlkQ9Br1TgKPct1dig5i/s1600/DSC00198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi61VCq3B6QzmuBO1VJ8U7WlNfKMGvUcbd_c_F7X2m78u_akU3T4z9joUcY2ltFklm1Orxv1-lLpB0maIzXdgwa27MXBV6QzUa_Khi5jOR4SX2-anuFt48OD6jwrlkQ9Br1TgKPct1dig5i/s320/DSC00198.JPG" width="320" /></a></div>
Very sticky dough dificult to handle and clear up after. This was one of the better batches!Colours and Textureshttp://www.blogger.com/profile/12792990102218724187noreply@blogger.com0tag:blogger.com,1999:blog-5404768176272809841.post-38686914671106442902017-11-14T13:46:00.000+00:002017-11-14T13:46:08.437+00:00Apple Peeler Slicer Corer<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJe6b0uDj5M8w2xXg2seJBUT8K_NpOs7PDR6ynj3aaAfog8exbEgHdd0KihG_E3LtfEK83FxxgpgiRItiDQ12Tf_oQmUjQkW8l8MuLkX1fjfkIATfS_JgJI94H7f5G5dWwW-SQfBftvm2z/s1600/2017-11-14+12.23.51.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJe6b0uDj5M8w2xXg2seJBUT8K_NpOs7PDR6ynj3aaAfog8exbEgHdd0KihG_E3LtfEK83FxxgpgiRItiDQ12Tf_oQmUjQkW8l8MuLkX1fjfkIATfS_JgJI94H7f5G5dWwW-SQfBftvm2z/s400/2017-11-14+12.23.51.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOWTlcoRYZwl9psIU3Xa1uK9Mqq-SWSyojGqbz96jqhFTOu1zDxKz9sR4wQDxvtPnEfltEEOGACciRIttp1jNS98O-jVEtZnyWBcsr96iSCsbntY2HMf7bL99PMTRoEuzoiuXU8UdZ4dW1/s1600/2017-11-14+12.23.44.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOWTlcoRYZwl9psIU3Xa1uK9Mqq-SWSyojGqbz96jqhFTOu1zDxKz9sR4wQDxvtPnEfltEEOGACciRIttp1jNS98O-jVEtZnyWBcsr96iSCsbntY2HMf7bL99PMTRoEuzoiuXU8UdZ4dW1/s400/2017-11-14+12.23.44.jpg" width="400" /></a></div>
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This sturdy and ingenious piece of kit has a suction cup at the base to secure it to the worktop. The apple is pushed on to the prongs lining it up along its core. Turn the handle and ribbons of peel spiral off like spaghetti while the apple is sliced and cored in just seconds. Great for apple pies. The thickness of the peel can be adjusted.</div>
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<span style="background-color: white; color: #000033; font-family: Times, serif; font-size: 21.182px; font-weight: bold;">The slicing and coring bit can be moved aside if you only want to peel. Ideal for getting ribbons of orange zest.</span><br />
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<b>Available</b> <a href="https://www.amazon.co.uk/Peeler-Slicer-Cutter-Kitchen-Machine/dp/B00OCX0JGG/ref=sr_1_4?ie=UTF8&qid=1510666283&sr=8-4&keywords=apple+peeler+corer+slicer">here</a> <span style="background-color: white; color: #000033; font-family: Times, serif; font-size: 21.182px; font-weight: bold;">This is the cast iron and stainless steel version. It is based on an original Victorian design.</span>Colours and Textureshttp://www.blogger.com/profile/12792990102218724187noreply@blogger.com0tag:blogger.com,1999:blog-5404768176272809841.post-27023650879234996032017-09-20T13:13:00.002+01:002017-09-21T10:24:45.902+01:00Two Magpies Bakery Southwold<br />
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The Two Magpies (for more info click <a href="http://www.twomagpiesbakery.co.uk/">here</a> ) is an artisan bakery in Southwold. and a little gem not to be missed. There are a few seats inside and one small table outside, altogether room for about 16. The seats were all taken so we waited till something became available, we sat at the table outside.<br />
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The coffee was excellent and accompanied by the most delicious buttery plum frangipane tart! Well worth the wait.<br />
If I was staying in Southwold I would probably be in there every day. Everything is available to eat in or take away.<br />
There are GF options available.<br />
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A few passers by stopped to look in the window and commented on the prices being too high. I thought the prices we justified given the quality. Maybe they were used to something mass produced from a chain.<br />
I returned late in the afternoon and most things were sold. I left with a chocolate hazelnut brownie.<br />
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Beautiful selection of sour dough breads</div>
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and savoury treats,<br />
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Supersize (rose and pistachio?) meringues and triple choc roundies, so spoilt for choice!</div>
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On leaving I noticed that the tiled floor at the entrance tells what this was before it was a bakery.</div>
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We climbed over 200 steps to the top of the lighthouse which should have helped to work off some of the calories.<br />
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Southwold pier from the lighthouse.</div>
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<br />Colours and Textureshttp://www.blogger.com/profile/12792990102218724187noreply@blogger.com0tag:blogger.com,1999:blog-5404768176272809841.post-8547581380593430902017-09-10T17:30:00.000+01:002017-09-14T20:58:50.857+01:00Nonsuch Mansion Cheam<br />
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<span style="background-color: white; color: #333333; font-family: , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 18px;">Nonsuch Mansion is a Geogian gem built in a Tudor-Gothic style with walled gardens. It is in</span><span style="background-color: white; color: #333333; font-family: , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 18px;"> beautiful Nonsuch Park </span><br />
<span style="background-color: white; color: #333333; font-family: , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 18px;">On open days you can visit t</span><span style="background-color: white; color: #333333; font-family: , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 18px;">he Service Wing that has been restored and is shown in the Victorian-era There is a d</span><span style="background-color: white; color: #333333; font-family: , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 18px;">airy, sculleries, kitchen, larders and laundries. It is well worth a visit. There's lots to see and plenty of information about the people who lived and worked here. For more details please click <a href="http://www.friendsofnonsuch.co.uk/service-wing-museum.html"> here</a></span><br />
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Nonsuch had a supply of ice from its own ice house. Below are 2 ice cream makers from that era.<br />
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Larder<br />
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Laundry<br />
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I like the designs of these iron stands.<br />
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Several irons could be kept hot.<br />
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The Orchid room in the Mansion<br />
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<span style="background-color: white; color: #333333; font-family: , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 18px;"><br /></span>Colours and Textureshttp://www.blogger.com/profile/12792990102218724187noreply@blogger.com0tag:blogger.com,1999:blog-5404768176272809841.post-27598701297981099322017-04-17T18:32:00.003+01:002017-04-17T18:32:52.739+01:00Japanese Cheescake<div class="separator" style="clear: both; text-align: center;">
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This recipe came from a Japanese friend called Shigeko.</div>
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It's very light unlike the usual American baked cheesecake. It's closer to a souffle.</div>
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There are other recipes on the internet that include a bit of flour. This one doesn't so is gluten free.</div>
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I added orange zest to the mixture. it wasn't in the original recipe.</div>
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Ingredients</div>
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225g cream cheese</div>
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(I used Farmhouse curd cheese or you could used Philly plus a little milk to soften.)</div>
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2 large eggs separated</div>
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1/4 cup caster sugar</div>
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Grated zest of orange( 1/4 -1/2 area of orange surface)</div>
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Orange slices halved</div>
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Topping</div>
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142 ml sour cream</div>
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1/4 cup castor sugar</div>
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To Make</div>
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Mix the egg yolks, cream cheese, sugar and orange zest in one bowl.</div>
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In another bowl whisk the egg whites to soft peak stage. If you tip the bowl a little the whisked egg whites should stay put.</div>
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Add this to the first bowl and fold in gently.</div>
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Transfer the mix to a buttered 8 in round pyrex dish.</div>
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Bake at gas 3 170C for 35-40 min.</div>
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Switch off he oven after the cooking time is up and leave the cheesecake in the oven for 5-10 min more to flatten. Then pour the topping over and the cheesecake return to the oven for 10 more minutes.</div>
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Leave to cool then arrange orange slices on top.</div>
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I didn't have any sour cream so I used some full fat yogurt, added a little sugar and spread it on the top of the cooled cheescake with the orange slices.<br />
<br />Colours and Textureshttp://www.blogger.com/profile/12792990102218724187noreply@blogger.com0tag:blogger.com,1999:blog-5404768176272809841.post-73483974641541419242017-04-16T14:26:00.001+01:002017-04-16T14:26:16.329+01:00 Ametsa at COMO Halkin for Lunch<div class="separator" style="clear: both; text-align: center;">
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Ametza with Arzak Instruction at the COMO Halkin details <a href="http://www.comohotels.com/thehalkin/dining/ametsa">here</a><br />
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The food was fab-u-lous!!<br />
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Glass test tubes of spices are suspended from the ceiling and I could smell the fragrance on entering the restaurant.<br />
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<br />Colours and Textureshttp://www.blogger.com/profile/12792990102218724187noreply@blogger.com0tag:blogger.com,1999:blog-5404768176272809841.post-45595763151473560232016-09-30T16:28:00.003+01:002016-10-01T13:20:39.711+01:00Chiccetti in Venice<div class="separator" style="clear: both; text-align: center;">
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All'Arco was featured on Rick Stein's 'Venice to Istanbul'on TV<br />
<span class="street-address" property="streetAddress" style="background-color: white; color: #4a4a4a; direction: ltr; font-family: "arial" , "tahoma" , "bitstream vera sans" , sans-serif; font-size: 15px; unicode-bidi: embed; white-space: nowrap;">Sestiere San Polo, 436</span><span style="background-color: white; color: #4a4a4a; font-family: "arial" , "tahoma" , "bitstream vera sans" , sans-serif; font-size: 15px; white-space: nowrap;"> | </span><span class="extended-address" style="background-color: white; color: #4a4a4a; font-family: "arial" , "tahoma" , "bitstream vera sans" , sans-serif; font-size: 15px; unicode-bidi: embed; white-space: nowrap;">Calle Arco</span><span style="background-color: white; color: #4a4a4a; font-family: "arial" , "tahoma" , "bitstream vera sans" , sans-serif; font-size: 15px; white-space: nowrap;">, </span><span class="locality" style="background-color: white; color: #4a4a4a; font-family: "arial" , "tahoma" , "bitstream vera sans" , sans-serif; font-size: 15px; white-space: nowrap;"><span property="addressLocality">Venice</span></span><br />
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Only a few steps from the Rialto Bridge this tiny bar serves chiccetti (a Venetian version of tapas) and wine or beer. There are one or two tables outside and a small bar were you can perch your goodies while you eat. Or you could take them with you and find a square to sit down and eat.<br />
I think we tried them all and they were delicious especially the baccata mantecato This is made from dried cod which is soaked then whipped with olive oil, as you would when making mayonnaise, till it reaches a light and creamy texture. Also excellent value.<br />
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Not far away is Aqua & Mais, a hole in the wall serving chiccetti as street food in cones to be taken away.</div>
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<br />Colours and Textureshttp://www.blogger.com/profile/12792990102218724187noreply@blogger.com0tag:blogger.com,1999:blog-5404768176272809841.post-45490322470134297262016-08-12T20:33:00.002+01:002016-08-20T23:14:19.780+01:00Eneko at One Aldwych<div class="separator" style="clear: both; text-align: center;">
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Memories of the Bay of Biscay: oyster, crab and wild prawn tartare.<br />
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This was presented with a bit of theatre, something was poured through the lattice onto some seaweed from the Bay of Biscay. This produced an ethereal mist with a faint smell of the sea to complement the most delicious seafood and beautiful presentation.<br />
The white wine is BizkaikoTxakolina one of the wines form Eneko and his uncle's winery.<br />
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Anchovy tempura wrapped in a cornet (the Fork Times!) with ginger and tomato granite</div>
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Basque style hake in tempura with red pepper sauce and parsley emulsion. Beautifully cooked succulent fish with a crisp tempura coating.<br />
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Potatoes in herb and txakoli ( a Basque sparkling wine) sauce with fried crisp egg yolks. The potato seemed similar to gnocchi, I would have preferred some new potatoes.<br />
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A selection from the sweet trolley.<br />
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Raspberry macaron with basil ganache<br />
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Basque vanilla pudding. Both deserts were served with Basque ice cream. It was made with sheep's milk and perfectly smooth and delicious.<br />
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Dappled sunlight from windows above bathes the natural materials of wood stone and copper and highlights the sweet trolley.the sweet trolley<br />
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Eneko is a new restaurant at One Aldwych near Covent Garden London. Opened at the beginning of August it is a new venture for Eneko Atxa whose restaurant in Bilbao has 3 Michelin Stars. <a href="https://www.azurmendi.biz/en">Azermendi Restaurant</a><br />
Menus for Eneko can be found <a href="http://www.eneko.london/menus">here</a><br />
The interiors are stylish with bespoke furniture made from Spanish wood.<br />
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<br />Colours and Textureshttp://www.blogger.com/profile/12792990102218724187noreply@blogger.com0tag:blogger.com,1999:blog-5404768176272809841.post-33424835658898209992016-08-03T21:30:00.000+01:002016-08-03T21:57:49.555+01:00Spanakopita<div class="separator" style="clear: both; text-align: center;">
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Spanakopita or spinach pie is a Greek savoury pastry. I have been wanting to try this recipe for some time so when I was given some home grown spinach I decided to look for a recipe. There was quite a variation between the first 4 or 5 that came up on a google search so I worked out my own version based on what I had available.<br />
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8oz spinach chopped<br />
I onion chopped<br />
2 cloves garlic chopped<br />
8oz feta cheese<br />
2 eggs beaten<br />
Freshley ground nutmeg. yum!<br />
Fresh marjoram (I chose this herb because I have lots of it in the garden. You could use dill or parsley.)<br />
Frozen puff pastry (I used puff pastry because that was what I had in the freezer and it is quicker to put together than filo pastry)<br />
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Fry the onions and garlic in olive oil till golden and starting to soften.<br />
Add the spinach and cook until the water content has mostly evaporated.<br />
Leave to cool.<br />
Roll out one section of the puff pastry till thin and a rectangle shape.<br />
Add the marjoram, plenty of nutmeg, cheese and beaten eggs to the vegetable mix and stir well.<br />
Spread the mix evenly onto the pastry, make a parcel, seal the edges and prick a few holes in the top to let any steam out.<br />
Cook at gas 5 for around 30 min till the kitchen fills with a delicious smell and the pastry is golden brown.<br />
Serve with chopped tomatoes, red peppers and cucumber and yogurt with chopped mint.<br />
Can be eaten hot or cold.<br />
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For a vegan version use tofu instead of cheese.<br />
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During Lent the Greek version omits the egg and dairy ingredients.<br />
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Swiss chard, sorrel or leek can be used. I've got lots of sorrel in the garden so might give that a try and I think Wensleydale or Cheshire cheese would also work well.<br />
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<br />Colours and Textureshttp://www.blogger.com/profile/12792990102218724187noreply@blogger.com0tag:blogger.com,1999:blog-5404768176272809841.post-33159025571515764932016-02-22T21:38:00.004+00:002016-02-22T21:38:50.208+00:00Sweet Potato Bread<div class="separator" style="clear: both; text-align: center;">
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To make this bread I used 475g of flour,50% strong white flour with 50% strong Canadian wholewheat flour, 250 ml water, yeast, salt and sugar but substituted 90g of flour for 90 g mashed sweet potato. This is less water than I would use if it was all flour.</div>
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Pecans, olives and halloumi cheese for the filling<br />
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Some of the dough was spread out flat and the filling put down the middle,<br />
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then rolled up and baked.<br />
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The rest of the dough was shaped like the one on the right inspired by the Madeiran breads in the previous post.<br />
On the left is a slice of the filled loaf.<br />
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<br />Colours and Textureshttp://www.blogger.com/profile/12792990102218724187noreply@blogger.com0tag:blogger.com,1999:blog-5404768176272809841.post-24454604738354288092016-02-20T16:19:00.002+00:002016-09-25T13:30:41.522+01:00Madeiran Breads<div class="separator" style="clear: both; text-align: center;">
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The breads shown above are called Rosquilhas. They contain little chunks of sweet potato that has a taste like chestnut.</div>
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In January I visited a little artisan bakery near Santo da Serra in Madeira. The visit was arranged by the Porto Bay hotel Group and also included a visit to an artisan cheese maker (that's for another post) and a 3 course lunch at their charming little hotel Porto Bay Serra Golf. We climbed up and up on narrow roads and passed through some beautiful scenery, driven expertly by Bruno.</div>
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This is the baker who get up at crack of dawn to bake these delicious breads for us. </div>
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Outside we could already smell the wood smoke and as we entered the house there was a welcoming smell of baking bread.</div>
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Sweet potatoes are grown in Madeira and are added to bread. The flesh is white unlike the orange colour of the ones we get in the UK.</div>
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These artisan breads are cooked in wood fired ovens. They are available to buy from the market in Santo da Serra a<span style="text-align: center;">t the weekend.</span></div>
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<span style="text-align: center;">They were all delicious. </span></div>
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Marilia came with us from Porto Bay Serra Golf and told us about the breads.</div>
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with Portuguese chorizo<br />
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Below <span style="text-align: center;">I have made bread with sweet potato before, and since this visit have made some more in the shape of the </span>Rosquilhas shown above. I use about 1 part mashed sweet potato to 4 of flour.<br />
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I was given a sweet potato cutting from the garden at the Porto Mare hotel. The flesh of this type is firmer than the orange type we have in the UK<br />
It survived the journey home and is growing on my window sill.<br />
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Update Sept 2016 I have since tried this recipe with a much higher % sweet potato ie just over 1/3 to 2/3 flour and less water and got a good rise.<br />
See below<br />
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