tag:blogger.com,1999:blog-71384332971497138242024-03-06T05:57:38.795+00:00La Maison de CordeliaThis blog is all about home sweet home. As a foodie, it is mainly about recipes, tried and tested in my kitchen on a day to day basis. It is not big headed, it follows mags and books and shares the outcome, successful or not. It speaks about projects undertaken from growing micro herbs to doing chilli oil and plenty more. It is almost a home diary with seven cats added to the mixture. Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-7138433297149713824.post-73484880103514941622016-02-03T00:42:00.004+00:002016-04-17T07:34:36.506+01:00Bread of the Week: Salt and Pepper Bread Sticks. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWgpSp6EHVfKudXIzr09oZm0pFC7Ff_ILoianIRGqWli5iI90gLSoXW8r05bUIzGHDG8iTl_p3bYfzJ-IspG29YQuHWgTXAoZJo5rTY9Adk4LCcy-y5fSg2jk_lK1bURzUDPpNaKPLltFc/s1600/DSC_0069+%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWgpSp6EHVfKudXIzr09oZm0pFC7Ff_ILoianIRGqWli5iI90gLSoXW8r05bUIzGHDG8iTl_p3bYfzJ-IspG29YQuHWgTXAoZJo5rTY9Adk4LCcy-y5fSg2jk_lK1bURzUDPpNaKPLltFc/s400/DSC_0069+%25281%2529.JPG" width="225" /></a><span style="font-size: large;">This recipe comes from 'Gino's Veg Italia!' by Gino D'Acampo. Page 58.</span><br />
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<span style="font-size: large;">At home we tend to have a very organised Sunday afternoon. After a relaxing morning, we receive our food delivery for the week which I am in charge of. I love doing it for then I know what is missing or has been swapped or is simply below standards (I have seen mouldy mushrooms, Spinach which was as wet as dead and more). It allows me to know what is going on in my cupboard and fridges and to sort out small glitches. Having worked in the food industry for 6 years to finance my university fees gave me a FIFO (First In First Out) organisation down to a habit. From planning meals to cutting the cost to getting the best products during the right seasons, passing by emergency plan to find or replace any missing ingredient are just skills I acquired then which are so useful now in my household.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Home Made Chilli Jam</td></tr>
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<span style="font-size: large;">But after all the tedious tidying, after putting everything in the right places, I just love to sit down for a treat, proper brunch or a snack. Sometimes it is unusual, sometimes it could be bog standard potatoes skins filled with cheddar, cream and chive. This time, I fancied very much finishing Gino's week with his Salt and Pepper Bread Sticks to dip in chutneys and chilli jam. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Pic from Ethical Bread.</td></tr>
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<span style="font-size: large;">I love making bread. I find it so rewarding. But also the diversity of breads around, from culture to culture, generation to generation, worldwide is mesmerising. As I write this, going back into my cooking diaries, it is January 2016 and the start of a new year. I have only started making bread in the past two years, not many: the amount could be counted on the fingers of a single hand. Yet each time I did, there was a contentment which is hard to describe. From the kneading to tucking into a slice of bread you made, passing by taking your bread out of the oven, you get a peaceful sense of pleasure and achievement in its simplest terms. </span><br />
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<span style="font-size: large;">So in this first post of 2016, I made a resolution which will fill me all year round with plenty of satisfaction. No, it is not running miles and losing the dear old beer belly panting and sweating. No, it doesn't involve climbing Mount Everest to work my bingo wings, it just involves to make at least one or two breads a week. By the way, the proof will be in the kneading, and I bet on the bingos to be muscled up by the end of the year. I will let you know about the hard and fleshy result even if it is flabby enough to make me fly away in shame. </span><br />
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<span style="font-size: large;">Gino's Bread Sticks were such a treat that it convinced me back in October that I should do more 'bready' things. I expected them to turn out a bit like cheese twists. Yet they were more consistently delicious: the perfect dipping bread. The book's pic looks scrumptious enough to give those breadsticks a good go. I must say I enjoyed very much making that recipe. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Yeast and Salt on opposite sides.</td></tr>
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<span style="font-size: large;">It is easy to follow. First you make the dough with the strong white flour (400 g) in a large bowl, 7 g fast action dried yeast on one side and 2 tsps of salt in the other. In a well in the middle you pour 3 tbsps of extra virgin olive oil. Then you pour 250 ml of warm water. Gino's tip to use the handle of the wooden spoon to mix the dough is an excellent one. I was amazed by the result. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">The Kneading.</td></tr>
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<span style="font-size: large;">Then you pour another 100 ml of warm water, gradually while you keep stirring. I would say that this first stage is the easiest of them all. The second is more demanding for it involves a little bit of elbow grease: it's a good kneading of the dough for 8 minutes. I must confess that I kept an eager eye on the clock. We don't want to over-knead the dough nor do too much exercise: smile, I don't think there was any risk for this to happen here anyhow...</span><br />
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<tr><td class="tr-caption" style="text-align: center;">The Puffed up ball of Dough.</td></tr>
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<span style="font-size: large;">After the energetic kneading comes the resting of the dough and of my arms for a good hour. You put your dough ball in an oiled bowl and cover the bowl with cling film. I left my bowl on my kitchen counter to keep it at room temperature like Gino D'Acampo advised. Then the magic of the yeast powder does its job silently, slowly but surely: from your nice ball of dough, you get a super ball of dough. It is a bit like Cinderella's fairy tale: one minute, she wears rags and the next a ball gown, one minute you have a pumpkin, the next a magnificent carriage. So the wonder of yeast doubled my dough in size.</span><br />
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<span style="font-size: large;">We do buy dry fast yeast for convenience. It is usually a little <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVn2p7jiUDCQw2tvQD5SZ0kzPU7C00cemBhBZxyVnchfKzTH8YNWcwSfAMXEJ07gkUfPflUmEhyHaVy8vk50I2W3AgUUBkLQReg6hkCxoV3-A_fJ9u7kKshh7TMfEg-zoovjsgoo2_F3UV/s1600/SourdoughStarter4.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVn2p7jiUDCQw2tvQD5SZ0kzPU7C00cemBhBZxyVnchfKzTH8YNWcwSfAMXEJ07gkUfPflUmEhyHaVy8vk50I2W3AgUUBkLQReg6hkCxoV3-A_fJ9u7kKshh7TMfEg-zoovjsgoo2_F3UV/s400/SourdoughStarter4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sourdough Yeast Starter.</td></tr>
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packet of 7 g of magical wonder powder. However as it is the month of resolutions as I write this article, I must say that I have been petting with the idea of having my own live yeast at home and to cultivate it religiously. It ties in perfectly with my resolution to bake much more during the coming year too. It would also be a very educational project which carries with it many bread dreams in perspective. </span><br />
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<span style="font-size: large;">Now for the third step, it is all about preparing for the baking of the dough. The oven is preheated at gas mark 7 (220 C). I needed two large baking trays, which I prepared according to Gino's instruction: lined with baking parchment. The dough ball was turned onto a surface dusted with flour and semolina. It is important to handle the dough gently at this stage for you do want to keep air within it. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Something went pear-shape... </td></tr>
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<span style="font-size: large;">I stretched the dough into a rectangle and cut it into twenty strips. It sounded easy enough yet I found that part the hardest. The reason is you do not know how large and how flatten your dough needs to be at that stage. The following task was to roll the strips into 20 cm long sausages... My strips were already 20 cm long and when I rolled them up well they grew even longer sometimes so much so that I folded them and started again. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Breadsticks Formation...</td></tr>
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<span style="font-size: large;">It is fair to say that I must have cocked up that dividing and rolling part somewhere, yet my not heaven batch went onto the lined baking trays. You do need two of those. I brushed the breadsticks with the egg white mix ( 1 egg white + 1 tbsp of water). Then comes the seasoning with the sea salt and the crushed black pepper. Simple yet wonderful to the taste-buds.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">The Dips</td></tr>
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<span style="font-size: large;">It took about 15 minutes to bake. Then I let them cool on a grid for five to ten minutes. During that time , I prepared dipping bowls. One was the traditional yet effective olive oil mixed with balsamic vinegar simply seasoned, great bread dipper. In another bowl, I put dollops of my Chilli Jam which goes so well with bread and cheese. Then spooned two of my home made chutney a spiced apple one, which works really well with cheese too. The other is a red peppers, tomatoes and chilli chutney. For that type of bread the last chutney was a marriage made in heaven. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr9XYq5hBeeOE-EXPe_TChP43EPt-YyVh-T9XHFIIPNjcNPlV6zLiZTFqglQTcPFvF-MDO4yDKWbzx0RWRebRLhH2L0maRFyifLVZ_f-bwunnRKSDaE1sQ1Zre17oTgdlxity6xudZYwxe/s1600/DSC_1057.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr9XYq5hBeeOE-EXPe_TChP43EPt-YyVh-T9XHFIIPNjcNPlV6zLiZTFqglQTcPFvF-MDO4yDKWbzx0RWRebRLhH2L0maRFyifLVZ_f-bwunnRKSDaE1sQ1Zre17oTgdlxity6xudZYwxe/s400/DSC_1057.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Home made Chutney.</td></tr>
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<span style="font-size: large;">The breadsticks had a Ciabatta like texture. They were Fantastico to take one of the trademark words of Gino D'Acampo. I will definitely do those little babies again. They are awesome as a snack or as part of a party food buffet.</span><br />
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<span style="font-size: large;"><br /></span>Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.com0tag:blogger.com,1999:blog-7138433297149713824.post-79992497121767207672016-01-03T07:34:00.003+00:002016-01-11T18:11:08.504+00:00Saturday. 10/10/2015. 'Courgette & Roasted Pepper Risotto.' <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_IzhFtDgzchokNtghK1rs82ceEgwtTI58S3F6A5aNFQx8dvjw52SXrAvllALh51vhhZrut-W4qRKh1FvZvjj885ap-Zaf_DTTq5ZbO9KjFxNuNEe1MJ_NubnlCe7oPm6XNVClN47zBD9m/s1600/DSC_0069+%25281%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_IzhFtDgzchokNtghK1rs82ceEgwtTI58S3F6A5aNFQx8dvjw52SXrAvllALh51vhhZrut-W4qRKh1FvZvjj885ap-Zaf_DTTq5ZbO9KjFxNuNEe1MJ_NubnlCe7oPm6XNVClN47zBD9m/s320/DSC_0069+%25281%2529.JPG" width="180" /></a><span style="font-size: large;">This recipe comes from 'Gino's Veg Italia!' by Gino D'Acampo. Page 164.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">The Risotto.</td></tr>
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<span style="font-size: large;">Risotto is already one of our classics at home. I have been doing Risottos since a while being so fond of them and their versatility. You can make them as seasonal as you want or as complicated or as simple as you like. Like Pizza or Pasta, Risotto is a good base which you make sing with ingredients of choice which compliment one another. </span><br />
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<span style="font-size: large;">Now a creamy bowl of Risotto may not look the most restaurant'esque' and 'cheffy' yet it is one that can be nonetheless so tasty and comforting. It is home food at its best. The book picture of the dish is nonetheless inviting. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">The Prep.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Our orange mini sweet peppers.</td></tr>
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<span style="font-size: large;">For the ingredients, it features a 300g jar of roasted peppers. Now, I had a glut of peppers this year from my garden, the first year I grew sweet peppers of many shapes, the long and pointy Romanesco and the sweet mini ones. Unfortunately the variety Californian sweet bell peppers didn't do well at all. Although abundant, left all summer outside, the peppers turned red, orange and yellow inside only around the end of October so too late for that recipe unfortunately. However it gave me the very idea of how to preserve my harvest of peppers to enjoy them for a longer period. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Our red Peppers. Romanesco and sweet mini.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB8mZztui3DLD30zRoWkn5cPj0ZEdujAUumP-ZYXB_OCQrwXTR9sQ_ypiG4yilyYSRIOvZcrM5Q_BBNCMpYqdiL_EVNP7YAexEGeBMW5LA48fWMCkKNkYGEeLLGIO0FNnYe5IwUPkg45dR/s1600/DSC_0145+%25281%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB8mZztui3DLD30zRoWkn5cPj0ZEdujAUumP-ZYXB_OCQrwXTR9sQ_ypiG4yilyYSRIOvZcrM5Q_BBNCMpYqdiL_EVNP7YAexEGeBMW5LA48fWMCkKNkYGEeLLGIO0FNnYe5IwUPkg45dR/s400/DSC_0145+%25281%2529.JPG" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Home made jar of dried red peppers.</td></tr>
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<span style="font-size: large;">If doing my own roasted peppers jar was fun, it had a bit of a big mishap. Among the harvested peppers, we had one of the last chilli peppers which had not been picked out nor recognised to my crying eyes dilemma. I was in tears for the mistake. However I can only recommend that way of preserving a glut of peppers for those little jars of roasted peppers are handy to jazz up Pasta, Pizza and in this recipe Risotto. The other benefit, from a gardening point of view, is picking up the seeds of successful plants at that stage, in order to grow more next year. The Romanesco plants were a delight of strength and the sweet mini peppers were so bountiful, that they have to be resurrected somehow.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgpUzjT7xmv_58R1XWRSLx2GlkBIsDSfE99s1bhTSYr_v1YESuzKaEPZFqwZi6i3GIH5UPiXxWGE1gIo0aKju0mFn1_LlaDuCzhLX5W7NmnGhdCyecuqHnmbRz4wePZnKVjmjoZxYP38M/s1600/DSC_0139.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgpUzjT7xmv_58R1XWRSLx2GlkBIsDSfE99s1bhTSYr_v1YESuzKaEPZFqwZi6i3GIH5UPiXxWGE1gIo0aKju0mFn1_LlaDuCzhLX5W7NmnGhdCyecuqHnmbRz4wePZnKVjmjoZxYP38M/s640/DSC_0139.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peppers ready to oven roast.</td></tr>
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<span style="font-size: large;">To do the Risotto, you start by putting 50g of butter in a large wok like pan but with a heavy base along with 4 tbsps of olive oil. Then comes the onions, 2 red onions, to be softened however I did not put the parsley (4tbsps) at that time, because for me it was far too early to do so like in the recipe. Then I put the Arborio rice, but less than 400g, I usually measure it with my hand: Three handfuls are enough for two people and give leftovers. I let the rice to be coated by the butter in the pan before putting 80g of Cubetti di Pancetta. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Risotto building up.</td></tr>
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<span style="font-size: large;">After the Pancetta another small addition to the recipe is a tbsp of white wine vinegar. I always use a spoon or a couple of spoons of vinegar in my Risottos to be absorb by the grain of rice. It gives it a sweet welcoming sharpness to begin with before I build up the flavour with ladle after ladle of stock. The choice of vinegar needs to be bespoke or suiting the other ingredients in the Risotto. Depending on which alcohol you use for the Risotto or/and which stock are usually good cues: white wine vinegar/white wine, sherry vinegar/sherry etc.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLTRbZ9YnkmJQpbBzBfxVx5VK7k8uHwRN7lha0ufPsmHM0GIpsq0yGnrW1m4VSHCV2rzE1VGijbgjEzF-pjlHwexdri_K5nwo7mrWLwJsfUd3OQDcai381w6hQN6fA1ozSlbJOmoTcV-Z/s1600/285436.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLTRbZ9YnkmJQpbBzBfxVx5VK7k8uHwRN7lha0ufPsmHM0GIpsq0yGnrW1m4VSHCV2rzE1VGijbgjEzF-pjlHwexdri_K5nwo7mrWLwJsfUd3OQDcai381w6hQN6fA1ozSlbJOmoTcV-Z/s320/285436.jpg" width="88" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Phantom River Wine.</td></tr>
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<span style="font-size: large;">Once the vinegar is absorbed, I poured the 150ml of dry white wine (Phantom River, Sauvignon Blanc) and let it simmer until it is reduced right down. Afterwards come the vegetable stock, </span><span style="font-size: large;">not all of the 1,3 litre of it, just two ladle spoonfuls of it to start of. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Home made Vegetable Stock.</td></tr>
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<span style="font-size: large;">Then the essence of the operation is pretty much, adding the ingredients little by little, building the flavours doing so, and make them simmer and absorb the stock little by little just as well. You start with a couple of cubed courgettes, after 12 minutes you add the roasted peppers. </span><br />
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<span style="font-size: large;">With Risottos, it is important to keep the focus on the pan and whatever it needs, either stirring, adding more stock or more ingredients. I love keeping an eye on them with a nice glass of wine, watching them build up slowly, with the TV in the background. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Sweet mini peppers and Cayenne chillies.</td></tr>
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<span style="font-size: large;">At this moment in time, to my sheer pleasure, 'Masterchef' is back on with the professionals this time around. I can't help but loving Monica Galetti's facial expressions. If I was disappointed with the BBC dropping Michel Roux Jr out of that programme or him leaving them for their staunch attitude because of him endorsing a product or an advert ( the all matter, I don't remember well so I could be wrong, therefore don't quote me on it, but it seemed to be a lot of non sense for nothing.) I must admit that taking Marcus Wareing as his replacement worked. Beside I have a book of him somewhere in my culinary crowded bookshelves which I want to try out for a week in the near future. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_rJ1SCJNlL2k_sbh8-Y0dNaBiuZUcFjybbYe7o7SCjquh15tTjHbsDtCuJvQP8KObdcqxobz_ZdIEqZBQhXRwzNuQd33XCtap5NQQufcJlsk1YFrz20xqyPreo1aZ148tb92PjPTsRvW/s1600/121428+Lg-01.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_rJ1SCJNlL2k_sbh8-Y0dNaBiuZUcFjybbYe7o7SCjquh15tTjHbsDtCuJvQP8KObdcqxobz_ZdIEqZBQhXRwzNuQd33XCtap5NQQufcJlsk1YFrz20xqyPreo1aZ148tb92PjPTsRvW/s320/121428+Lg-01.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Provolone Piccante.</td></tr>
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<span style="font-size: large;">Now, there is an ingredient we could not find which was the Provolone Piccante Cheese, Gino D'Acampo made it sound very nice and we were disappointed not to find the 80 g we needed for the recipe. If you do not know about that particular cheese, I recommend this page to learn all about </span><span style="font-size: large;">it:</span><br />
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<span style="font-size: large;">http://www.cheesemonthclub.com/provolone-piccante.htm</span><br />
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<span style="font-size: large;">We went for a Gruyére in place of the Provolone this time around, but we are determined to try that Italian cheese in the future.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5VZEda0r5noQyXtJ-AL4slcJbKQJOIQ9EyR3OYDMl3jRuvqPvtXEwR_514IB14ijM-CoY-0-SIY3nn8IplGsm5uDMf26M8jUVt0iaf6h35r0qLA4bj7028XINrug0NgByCX5zZjx9uzqJ/s1600/Kaltbach_Le_Gruyere_AOP.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5VZEda0r5noQyXtJ-AL4slcJbKQJOIQ9EyR3OYDMl3jRuvqPvtXEwR_514IB14ijM-CoY-0-SIY3nn8IplGsm5uDMf26M8jUVt0iaf6h35r0qLA4bj7028XINrug0NgByCX5zZjx9uzqJ/s640/Kaltbach_Le_Gruyere_AOP.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Le Gruyére.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU-QySo3-eYZ4ElkNNgXGyK6obOOodcwrLxYyNbXPBQtH2v1Cu5eHDFTpsVXvWIfaRgrnwxrdKYmHzrtF-HGi4jTy891nKXyvgDWBw9s_outp_1pXIKnE7dWFzYFE68Y0bYxOVNcgPvZ7r/s1600/parsley_2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU-QySo3-eYZ4ElkNNgXGyK6obOOodcwrLxYyNbXPBQtH2v1Cu5eHDFTpsVXvWIfaRgrnwxrdKYmHzrtF-HGi4jTy891nKXyvgDWBw9s_outp_1pXIKnE7dWFzYFE68Y0bYxOVNcgPvZ7r/s400/parsley_2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Parsley.</td></tr>
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<span style="font-size: large;">Once the rice is just about cooked then I did add the 4 Tbsps of Parsley and gave a good stir. Parsley is full of goodness which you do not want to lose by overcooking it. When it is ready I inserted the last of the butter 50g to give that extra creaminess and the cheese.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix98aIrRP8MJd9mK-YBBb6NJ3EOrOo9CFIcE_n5x1WScd4Q9G9ao3GxRuoSAM7BDGHxiiNa_H2WBrDmSeFhss2vCa7Ye4Fc_7frUfrxtWixgIkpCXUDaiM-i8nEpoGDRoftlhi1q7fV0Ut/s1600/DSC_0014+%25281%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix98aIrRP8MJd9mK-YBBb6NJ3EOrOo9CFIcE_n5x1WScd4Q9G9ao3GxRuoSAM7BDGHxiiNa_H2WBrDmSeFhss2vCa7Ye4Fc_7frUfrxtWixgIkpCXUDaiM-i8nEpoGDRoftlhi1q7fV0Ut/s400/DSC_0014+%25281%2529.JPG" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Creamy Result. </td></tr>
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<span style="font-size: large;">The recipe was easy to follow. Like any good Risottos give it plenty of time, attention and patience and the result will be a bowl of comforting loveliness. This one was absolutely Fantastico. It did have the high five from both of us and finished the trial week of Gino D'Acampo's recipes beautifully. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEkOC9BQcT7YRJPdJfwwFfkE9lzWaM8BfhPK6Xz3Qc6x169cLKEVI9T66E1fNF5ku85nWzeABbq-WeWcgsJ-quPdBQFL5lUxF0PcxqCybw2RP4bhyphenhyphen47l1pqnCgq_IVhyZSEIzT3z2G-LU/s1600/DSC_0015+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEkOC9BQcT7YRJPdJfwwFfkE9lzWaM8BfhPK6Xz3Qc6x169cLKEVI9T66E1fNF5ku85nWzeABbq-WeWcgsJ-quPdBQFL5lUxF0PcxqCybw2RP4bhyphenhyphen47l1pqnCgq_IVhyZSEIzT3z2G-LU/s640/DSC_0015+%25282%2529.JPG" width="360" /></a></div>
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<span style="font-size: large;"><br /></span>Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.com0tag:blogger.com,1999:blog-7138433297149713824.post-91890539995824181612015-11-17T08:40:00.000+00:002015-11-20T22:35:05.287+00:00Friday. 09/10//2015. 'Calzone with Ricotta, Pecorino, Mozzarella, Tomato and Pesto.'<span style="font-size: large;">This recipe comes from 'Gino's Veg Italia!' by Gino D'Acampo. Page 148.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7jEqjYPtL1plpU0rLDrcHUh_TIrKIfWTc0aCvqLUVtWbJ3mapWY-SlzVA6Ow4SjdgrOdWg9mSLKvjA51BDHnsv3uqYS01bpUDre_xMa25Qqa3NkN1IHC3AsvHXq003pPfK0nppeQZ6MK/s1600/DSC_0069+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7jEqjYPtL1plpU0rLDrcHUh_TIrKIfWTc0aCvqLUVtWbJ3mapWY-SlzVA6Ow4SjdgrOdWg9mSLKvjA51BDHnsv3uqYS01bpUDre_xMa25Qqa3NkN1IHC3AsvHXq003pPfK0nppeQZ6MK/s320/DSC_0069+%25281%2529.JPG" width="180" /></a><span style="font-size: large;">First I must confess that I always wanted to learn how to make a Calzone. If I am good at making Pizza, a Calzone is not something that I had ever attempted. I will use my traditional excuse here, it was by lack of time and tiredness. As it is not the case anymore but also that my partner happened to be a fan of them, I just had to try my hand on that little gem of a recipe for it. The book picture was very attractive too, temptingly so. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmx2d9Cb4SmhW5OjBfpLfWpliPSRBK3wFh-jU_EhZluCwDf7Xtd2RKx0Ozljz9iU1bv3MN59SRFirF-BLUmVZnE6Yuuu2aeM3y-GCcmbSKdnHBcUuorg3UniI546r5l2IAH1KEXBJNjtah/s1600/DSC_1211.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmx2d9Cb4SmhW5OjBfpLfWpliPSRBK3wFh-jU_EhZluCwDf7Xtd2RKx0Ozljz9iU1bv3MN59SRFirF-BLUmVZnE6Yuuu2aeM3y-GCcmbSKdnHBcUuorg3UniI546r5l2IAH1KEXBJNjtah/s640/DSC_1211.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Prep.</td></tr>
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<span style="font-size: large;">Second I have a home of big cheese lovers which means that the enumeration of so many cheeses in the title did not scare us away to have cheesy nightmares. On the contrary, the recipe of Gino D'Acampo had all the cheese appeal to hook us both. 250g of Ricotta, 50g of grated Pecorino, were duly put on the kitchen counter. As for the Mozzarella, as the recipe makes two Calzones, we did not use just one ball but we went for two... We do love it cheesy is our big excuse there for diverting by one ball of Buffalo Mozzarella.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9brNSshWyLVYGk8g6np5n3hndjqLUBagBI4FcFYfOfBf2U9HfYqq5eOCEDqQUTfPKYXB9bzCXTwivbQDbM_JIPfRf96TnEtXi2Llkgd8RwyxQ2YtF5WI7QhDlP8uiTVNOmnxYYlhfLsp/s1600/DSC_1213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9brNSshWyLVYGk8g6np5n3hndjqLUBagBI4FcFYfOfBf2U9HfYqq5eOCEDqQUTfPKYXB9bzCXTwivbQDbM_JIPfRf96TnEtXi2Llkgd8RwyxQ2YtF5WI7QhDlP8uiTVNOmnxYYlhfLsp/s400/DSC_1213.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Pesto and Parmesan Topping.</td></tr>
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<span style="font-size: large;">In this recipe the first thing you have to do is the filling made of Ricotta and Pecorino Cheese. </span><br />
<span style="font-size: large;">Then comes the turns of the topping which consists of Pesto 2 tbsp, olive oil 2 tbsp and 2 tbsp of grated Parmesan cheese. All of those ingredients are constant residents in my home for we never have enough of them. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZZZQW4qISy3FhPwXqg4J0XctDDdDSpN27-NrKrTL7Y7DS98Zs_KtRKoWMXE-XTO5t-NaEEiGieQgdRpR3TUkoUAw2za4yxmucCqJJmlscJO7WYOtIz52H63g__A3X3TQDWp6n1HcASwI/s1600/DSC_1208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZZZQW4qISy3FhPwXqg4J0XctDDdDSpN27-NrKrTL7Y7DS98Zs_KtRKoWMXE-XTO5t-NaEEiGieQgdRpR3TUkoUAw2za4yxmucCqJJmlscJO7WYOtIz52H63g__A3X3TQDWp6n1HcASwI/s400/DSC_1208.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Calzone dough prep.</td></tr>
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<span style="font-size: large;"><br /></span><span style="font-size: large;">Only then come the dough preparation, and if it felt topsy turvy to me, as the result was awesome I can not express one complaint. Sometimes the best thing you can do is just try, discover and learn plenty of new things in the meantime. Sometimes you can not say you are right or wrong in doing this that way or not to anybody, just experience for yourself what others did from their own experiences. The beauty is that there is usually not one way, there are many and so great to explore and try at home. Until one day you find the perfect one which works for you, maybe with your own tweak and twist on it. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHtqkqEpZXa-zsSR-6ysL8UZm2wqlu_lFpYb5TgvsDkznsUS5KYfE6rO6122o5w8grRD2NkaJU6Datj0t8LBDfxZw2x126naom-G5oX3lcjhhI3jhO-gNmaGtazDNqK68sipREZ0dvy3m/s1600/DSC_1209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHtqkqEpZXa-zsSR-6ysL8UZm2wqlu_lFpYb5TgvsDkznsUS5KYfE6rO6122o5w8grRD2NkaJU6Datj0t8LBDfxZw2x126naom-G5oX3lcjhhI3jhO-gNmaGtazDNqK68sipREZ0dvy3m/s640/DSC_1209.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yeast and Salt on each side of the Olive Oil Well </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRfXjk6p8EjXzjMB2Pdf_mfShilmz1PdGBknr0r6y2-_zKbel9YOjr_L5rWh98ut2A74XAOgSCef7o3SWk2upPgCgAme0JyZma7VREFmH7xF-KE8JEykrNLIm_sWynhPleyjFJu9gwEmuH/s1600/DSC_1210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRfXjk6p8EjXzjMB2Pdf_mfShilmz1PdGBknr0r6y2-_zKbel9YOjr_L5rWh98ut2A74XAOgSCef7o3SWk2upPgCgAme0JyZma7VREFmH7xF-KE8JEykrNLIm_sWynhPleyjFJu9gwEmuH/s400/DSC_1210.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cover the Dough.</td></tr>
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<span style="font-size: large;">For the dough you will need 200g of strong white flour, 7g fast action yeast on one side of the flour in a bowl and 3/4 of a teaspoon of salt on the other side. But also 1 tbsp of fresh Rosemary, chopped which gives a fragrant taste to the dough. It makes it extra special, bellissima. Then you make the little well in the centre, put 2 tbsp of olive oil inside it before inserting 140 ml of warm water gradually with the handle of a spoon. It is another Topsy Turvy of Gino, to use the handle to stir rather than the big fat spoon bit, but trust me when I say it worked. </span><br />
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<span style="font-size: large;"><br /></span><span style="font-size: large;">Once the dough is kneaded for a good five minutes, you put your ball in an oiled bowl and brush it with oil. Then it is a matter of letting it rest for 20 minutes at room temperature.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8QO3-J7BxMrPLPRKiDDYEG-a8icqbEL3sZPm60afH7Tbx2tgujOKckmTWxzsooqcSFpZhi_LY-GJoaWyp_4rK2ljvOjBRhHeFjStePBXtJFTpuKmHEAHK_Hc1NotodKimFsA56II76dZA/s1600/DSC_1214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8QO3-J7BxMrPLPRKiDDYEG-a8icqbEL3sZPm60afH7Tbx2tgujOKckmTWxzsooqcSFpZhi_LY-GJoaWyp_4rK2ljvOjBRhHeFjStePBXtJFTpuKmHEAHK_Hc1NotodKimFsA56II76dZA/s640/DSC_1214.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Proofed Dough Ball.</td></tr>
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<span style="font-size: large;">Once the dough is ready: It is rock and roll time. Divide the ball into two and roll them out into discs on a floured surface. Now this is not the easiest part in the recipe, I would say it is may be the trickiest to get those round even and make sure they have the right consistency throughout. about 1 cm thick to 2 recommended Gino.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjJqxZg7022zgkwOpOb2ORzNC-OatGDMEhYnwppVdvLfV7h0PgpBZHMohyIKbcpEUnUw7jvnnvU40Rm3olvcJKOjVfCKvh_jFUeAOPq_Wo6FNLi4jHa4dCYMyLi1D8PggyWftjmgZOtozv/s1600/DSC_1212.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjJqxZg7022zgkwOpOb2ORzNC-OatGDMEhYnwppVdvLfV7h0PgpBZHMohyIKbcpEUnUw7jvnnvU40Rm3olvcJKOjVfCKvh_jFUeAOPq_Wo6FNLi4jHa4dCYMyLi1D8PggyWftjmgZOtozv/s400/DSC_1212.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chorizo and Shallots.</td></tr>
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<span style="font-size: large;">After that comes the assembling. Ready at hand you will have the Ricotta and Pecorino cheese mixture. But I added a few extras and one ingredients was changed for lack of it. For the adds, it was a chopped and softened banana shallots and 80g of Chorizo cubes. I didn't want to get just a four out of five after all that efforts from my partner just because he has to have meat in a dish... So I went for a five and included meat in that one with the Chorizo. I must say it was a very welcome addition. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9wYI3r3U6cJyNsZetcj30MH17gOSbQxfs3IY7rdZuwmyu03xRKp2W4VSfmTdXYER6ZFgoFYWd8LSNu5wmnDnWZWulJt5G-uZh7XQslJZ-gJC4JxoXczDuV4dfRJG0I2ASsEkNCas7IE9B/s1600/DSC_0741+%25281%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9wYI3r3U6cJyNsZetcj30MH17gOSbQxfs3IY7rdZuwmyu03xRKp2W4VSfmTdXYER6ZFgoFYWd8LSNu5wmnDnWZWulJt5G-uZh7XQslJZ-gJC4JxoXczDuV4dfRJG0I2ASsEkNCas7IE9B/s400/DSC_0741+%25281%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bumble Bee Tomatoes.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKdpzqPAF5lSdXpqyqT7BRKdUsRr5WooEJGAOLVVIbvKTV2FguuvjQb7qkX0vbx34zYaZ-R4DR0fM0YS6rktXJb9wr8zotOH8EjzRF7FtPGUUi17bky0RuncSs1XMrnPpu2KJdDxmZDNxx/s1600/DSC_0964+%25281%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKdpzqPAF5lSdXpqyqT7BRKdUsRr5WooEJGAOLVVIbvKTV2FguuvjQb7qkX0vbx34zYaZ-R4DR0fM0YS6rktXJb9wr8zotOH8EjzRF7FtPGUUi17bky0RuncSs1XMrnPpu2KJdDxmZDNxx/s400/DSC_0964+%25281%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cherry Tomatoes halved. </td></tr>
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<span style="font-size: large;"><br /></span><span style="font-size: large;">For the change we had 10 red cherry tomatoes, halved, instead of the yellow ones that could not be found. A few weeks earlier, I would have used my 'Bumble Bee' tomatoes in that recipe, for a complete winner. And for that I would say that this recipe is seasonal and to plan it with tomato harvest will be best.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq_zT3HGpVvWyzRJ3moJdZzZyliQqivHOZ_ycDSoOHsS2Shypi3oAF6z1z1g08uCb8prqbC444XaJIAU-lSEXqqVQU5dYir5-aWMen0i6jp_zsfs2Gc0r2I_LJSGVSRnSOks4e1LyfbmCp/s1600/DSC_1215+%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq_zT3HGpVvWyzRJ3moJdZzZyliQqivHOZ_ycDSoOHsS2Shypi3oAF6z1z1g08uCb8prqbC444XaJIAU-lSEXqqVQU5dYir5-aWMen0i6jp_zsfs2Gc0r2I_LJSGVSRnSOks4e1LyfbmCp/s400/DSC_1215+%25281%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Half and Half. </td></tr>
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<span style="font-size: large;">So on one half of the 25 cm disc, I put the cheese filling then my shallots and Chorizo, the tomatoes, and finish off with the blob of mozzarella torn apart to spread it evenly on top. Then it is a matter of closing the Calzone by pinching the edges together and crimping them. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix0IMwaMYeKfg75Al1YigyGgOxaME8B1jt_5Lbe5I3PeArrTEhGarx1TKiK9VF5WyeWKy0yU06LS1NAJ9R1S1JxjGPUlSTY1DPnazmuoy0xYO0LifZiljy8GyzHU9VJCZpDgjSPMQRFR8d/s1600/DSC_1217.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix0IMwaMYeKfg75Al1YigyGgOxaME8B1jt_5Lbe5I3PeArrTEhGarx1TKiK9VF5WyeWKy0yU06LS1NAJ9R1S1JxjGPUlSTY1DPnazmuoy0xYO0LifZiljy8GyzHU9VJCZpDgjSPMQRFR8d/s400/DSC_1217.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the Pesto Topping.</td></tr>
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<span style="font-size: large;">The last stage is that after 7 minutes, halfway through cooking, you then brush the pesto topping on and sprinkle some Parmesan. This topping detail gives a nice finish to the Calzone so much so that it is worth watching the clock to not forget about it. (gas mark 7/220 C.)</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimEuHJMbqnfViYpi9JG7jZj1BgSj5hXSHYMBePttvLcO7K9RDhkN0ZkLnGlTENAY203IfVNeakwmD4cPX6R-YMlogpBdQkxQ7qH11uDelEUfVzADkyKiIN9aM_xs35-iw8KHD_hNBBe0Pt/s1600/DSC_1229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimEuHJMbqnfViYpi9JG7jZj1BgSj5hXSHYMBePttvLcO7K9RDhkN0ZkLnGlTENAY203IfVNeakwmD4cPX6R-YMlogpBdQkxQ7qH11uDelEUfVzADkyKiIN9aM_xs35-iw8KHD_hNBBe0Pt/s400/DSC_1229.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Result.</td></tr>
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<span style="font-size: large;"><br /></span><span style="font-size: large;">The all process I would say is not complicated, and the result was fantastic. We both loved it very much indeed and the dish got a high five from the two of us. I will make it again in the Summer, many times every Summer. This recipe is a big winner in my home.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyDJNbzROSWle8pekNS2VYCdnwLxRE9I_g3loNx1wRVbdYMsS4HSEZfqbe1JMnl5QDNGBn0m3arxpc_lGnVaPSeHrZqbAJpZuoM4PL067A7Mjq1imir9rQwVIfWWbSfs7uveyMjpIaFdaY/s1600/DSC_1223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyDJNbzROSWle8pekNS2VYCdnwLxRE9I_g3loNx1wRVbdYMsS4HSEZfqbe1JMnl5QDNGBn0m3arxpc_lGnVaPSeHrZqbAJpZuoM4PL067A7Mjq1imir9rQwVIfWWbSfs7uveyMjpIaFdaY/s640/DSC_1223.JPG" width="640" /></a></div>
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<br />Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.com0tag:blogger.com,1999:blog-7138433297149713824.post-77993766016241219712015-11-08T19:20:00.003+00:002015-11-10T10:17:27.218+00:00Thursday. 08.10.2015. 'Aubergine Parmigiana.'<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcSy4beFuOGnRo3HseHUlVod9GVIf73KjY8GXQnY2_-ZAc5JnIT4WR9i8jk9N4YPJDRpIzZVFVvgcts1H26j2ayMG9OGBwoF4Se3HDnTAt7mYPnlfNrdKCNLlKxl5BPyNmfMX7hUTtR7xU/s1600/DSC_0069+%25281%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcSy4beFuOGnRo3HseHUlVod9GVIf73KjY8GXQnY2_-ZAc5JnIT4WR9i8jk9N4YPJDRpIzZVFVvgcts1H26j2ayMG9OGBwoF4Se3HDnTAt7mYPnlfNrdKCNLlKxl5BPyNmfMX7hUTtR7xU/s320/DSC_0069+%25281%2529.JPG" width="180" /></a><span style="font-size: large;">This recipe comes from 'Gino's Veg Italia!' by Gino D'Acampo. Page 187.</span><br />
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<span style="font-size: large;">This dish is a big favourite of mine which I love ordering at the restaurant however I never made it at home. So I was very happy to have this recipe and try it for myself but also to share my love of it to my partner. As the picture in the book didn't look that fantastico, I relied completely on my efforts and that recipe to shine through taste alone. But to be honest a cheesy bake is not about looks but pure comfort. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfBo4B27z3zwxP5exOU9kXsAHSBsaN6FzQjxpVVEIZ96ueQr5sX-1YIEKIIDoiJ0lKB20vWdwirWDNwhaOMgOxPnUtPwaFDOu1NpYs8i459kJ61u9BcLJotOsr7cMpbCs9uWMKIjWMFz13/s1600/DSC_1177.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfBo4B27z3zwxP5exOU9kXsAHSBsaN6FzQjxpVVEIZ96ueQr5sX-1YIEKIIDoiJ0lKB20vWdwirWDNwhaOMgOxPnUtPwaFDOu1NpYs8i459kJ61u9BcLJotOsr7cMpbCs9uWMKIjWMFz13/s400/DSC_1177.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sliced Aubergine.</td></tr>
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<span style="font-size: large;">Now, one of the key element of the dish is a vegetable which is I must admit one of the least liked in this household: the Aubergine. It hardly ever makes it to the shopping trolley or any online orders. However I do love Aubergine in parmigiana so I went on a small incentive to grow more liking to that veg in our home. I tried to grow some this year to that effect but if I did get a plant, I did not get any veg from it. But we will keep trying until we get a nice aubergine, so next year, we will plant them again.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUxr0klOv5a3hiIAL76EtOVYn7IuJTE8WhAy7Dotc72ZwwT8an9XrI_Yih9tsXviyZDtMWnThRNbq33YEZLE588zUhKskI9OyO_iZaNC-w5Mu0fawOwYSQzH4enfea6GLlMc1FY_8EGr6A/s1600/DSC_1175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUxr0klOv5a3hiIAL76EtOVYn7IuJTE8WhAy7Dotc72ZwwT8an9XrI_Yih9tsXviyZDtMWnThRNbq33YEZLE588zUhKskI9OyO_iZaNC-w5Mu0fawOwYSQzH4enfea6GLlMc1FY_8EGr6A/s640/DSC_1175.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Prep.</td></tr>
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<span style="font-size: large;">So the ingredients for this recipe are 3 Sliced Aubergines, olive oil a fair amount, I used more than the 4 tbsp indicated just by oiling every slice of aubergine before grilling them, 70g of Parmesan, 2 ball of mozzarella, (1 more from the recipe for extra cheezyness), 20 g of breadcrumbs. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Yd0Y2uT14SeZYicU3Wqd0EI2Cst6kxDHlYqyuD3DAwqhbo0wrni_bG1KmHyoaoL5x6lRDaGBrxBhm2CjMlM55R4RXoWGC9gJBzFwFtJyi9jz-bCENRoKBMwgNr_NkSjQ7J59sNlqkHjz/s1600/DSC_1176.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Yd0Y2uT14SeZYicU3Wqd0EI2Cst6kxDHlYqyuD3DAwqhbo0wrni_bG1KmHyoaoL5x6lRDaGBrxBhm2CjMlM55R4RXoWGC9gJBzFwFtJyi9jz-bCENRoKBMwgNr_NkSjQ7J59sNlqkHjz/s400/DSC_1176.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plum Tomatoes.</td></tr>
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<span style="font-size: large;">I changed the tomato sauce a little though for I had six nice plum tomatoes to use up. So with them went 2 garlic cloves, 2 tins of chopped tomatoes, 15 basil leaves and salt and black pepper seasoning. The taste this sauce delivered to the dish compared to how easy it was to make and let it simmer for 20 minutes was amazing. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtDcymewTkHUej78IY1_P-igITE8PTwLwbE3xsfLgiQRetyhxnBh5jqGa14X6KhTGN1hdWK00JICRuZiS8n4XlSRi-BjAMzsLB8g-0cbeLWhZygfMeBP54v2CHZPRIEhKpwRhHNlblmNQ7/s1600/DSC_1178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtDcymewTkHUej78IY1_P-igITE8PTwLwbE3xsfLgiQRetyhxnBh5jqGa14X6KhTGN1hdWK00JICRuZiS8n4XlSRi-BjAMzsLB8g-0cbeLWhZygfMeBP54v2CHZPRIEhKpwRhHNlblmNQ7/s400/DSC_1178.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Olive Oil Brushing of the slices.</td></tr>
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<span style="font-size: large;">The entire process is very well explained by Gino in his recipe. You start by doing the tomato sauce and while it is simmering you can start brushing with olive oil the aubergine slices.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkrUJr_YvoLcx4Ihuz5XXRTQuRn9bdyf5bH33RVo3KTL96XXdehWhxGGQongMg0BBCvAE_tsuyvO5vA1sVt2DbskduOOXVtkSdUJ7f8IhJEYM_IrU08DqJJ5RVG8MWug4vUSvQpY0ZLK7Q/s1600/DSC_1181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkrUJr_YvoLcx4Ihuz5XXRTQuRn9bdyf5bH33RVo3KTL96XXdehWhxGGQongMg0BBCvAE_tsuyvO5vA1sVt2DbskduOOXVtkSdUJ7f8IhJEYM_IrU08DqJJ5RVG8MWug4vUSvQpY0ZLK7Q/s400/DSC_1181.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Griddling.</td></tr>
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<span style="font-size: large;">Then comes the griddling of the slices of Aubergines on a cast-iron chargrill pan. For me this part was the most technically demanding, but with a hob fully organised it makes the task easier. The trick here is to have the griddle pan very hot. Also the time spent oiling the slices of Aubergine makes all the difference at this stage so it is definitely not worth skipping.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKlncFr3lk45PvDmkBOJ2fyOLcmoAAaCv76dPjudwMVI_hAyiiZgc88V0NzgdaaGYShgUi-CjRMPkJDTu-sfsuA2RrqQvaBgTFZu8Ks4kL2aeumqUPK8_6KqoQ_biWaeMAh7uL6GnVPs2/s1600/DSC_1179.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKlncFr3lk45PvDmkBOJ2fyOLcmoAAaCv76dPjudwMVI_hAyiiZgc88V0NzgdaaGYShgUi-CjRMPkJDTu-sfsuA2RrqQvaBgTFZu8Ks4kL2aeumqUPK8_6KqoQ_biWaeMAh7uL6GnVPs2/s640/DSC_1179.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A little Hob Organisation.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQn8D2qaxEAjqgiTQBUI_b4ET2BsLKfBV5f6nx24u0KGyqozVOjbDo9NKOG0x9b6JDmT_uIqMsLM9bl5wiEMFFvZpvjXearZbkOzh_mrU2gcIZXk6v15Ci5qR0IcoYfHfaEAAtgQOGwl_U/s1600/DSC_1182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQn8D2qaxEAjqgiTQBUI_b4ET2BsLKfBV5f6nx24u0KGyqozVOjbDo9NKOG0x9b6JDmT_uIqMsLM9bl5wiEMFFvZpvjXearZbkOzh_mrU2gcIZXk6v15Ci5qR0IcoYfHfaEAAtgQOGwl_U/s400/DSC_1182.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Griddled Aubergine Slices.</td></tr>
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<span style="font-size: large;">After that stage when all your slices of Aubergines got those beautiful griddled marks on, it is the time to build up the dish, layer after layer. Gino's recipe gives all the guidance for it very clearly which is fantastico. I used 2 rather than 1 mozzarella ball (like in the recipe) just because we are fond of them. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvpdJ5dLFYwOJqxVh_P4iBV8ad8hHIgw1ktXvMwkrKLxsXF-WYk_pb2XpnYlc5UQAnnoiCgceZpYPr8Cui8T4OvH2pwANlvniL1WTo7yVcP_cm_JGjjAoWRIF8bxySUjDGMN_i_xkcqOfF/s1600/DSC_0403+%25281%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvpdJ5dLFYwOJqxVh_P4iBV8ad8hHIgw1ktXvMwkrKLxsXF-WYk_pb2XpnYlc5UQAnnoiCgceZpYPr8Cui8T4OvH2pwANlvniL1WTo7yVcP_cm_JGjjAoWRIF8bxySUjDGMN_i_xkcqOfF/s400/DSC_0403+%25281%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breadcrumbs with a difference.</td></tr>
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<span style="font-size: large;">For the breadcrumbs, the one I used are shop bought, from Sainsbury's and flavoured: lemon and black pepper. I always have a pot of those in the cupboard for we enjoy their taste. However proper breadcrumbs are easy to do and it is my plan to make batches of those ready to be used when needed, and yes, I will flavour them with lemon zest and cracked black pepper. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMUbEvgX336w2rs3cdZObuUVaf2FzvPxOnXwsdHHnEEw5qtSowT6DgqE2zVMHHDHKu-DkWybL3l0xXv7nFcf2-BoHACDPw6IyYiUPcKQgVoZUZYE9KxFg39AidxeVKU1VlRQqpRPakZ5c/s1600/DSC_1183.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMUbEvgX336w2rs3cdZObuUVaf2FzvPxOnXwsdHHnEEw5qtSowT6DgqE2zVMHHDHKu-DkWybL3l0xXv7nFcf2-BoHACDPw6IyYiUPcKQgVoZUZYE9KxFg39AidxeVKU1VlRQqpRPakZ5c/s320/DSC_1183.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Building up the layers pic 1.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgafuMNiBnC43NQCVlbM5m2HpCniCIBIcpZM2TO9i2XjWbI_DGex4W2dTMOwsC6jjt9g4anGb9lk5Tp1Q1It-au0u7xokRquabWhcRDNimfDQngYJavMtD0HB2qwGbWv9evl9tvz6cpXfOg/s1600/DSC_1184.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgafuMNiBnC43NQCVlbM5m2HpCniCIBIcpZM2TO9i2XjWbI_DGex4W2dTMOwsC6jjt9g4anGb9lk5Tp1Q1It-au0u7xokRquabWhcRDNimfDQngYJavMtD0HB2qwGbWv9evl9tvz6cpXfOg/s320/DSC_1184.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Building up the layers, pic 2.</td></tr>
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<span style="font-size: large;">Once the lovely layers of tomato sauce, Parmesan, Aubergine, and seasoning are repeated about three times, you finish off the dish with the rest of the tomato sauce and the Mozzarella broken heavenly/evenly all over and 'Et voilà'. </span><br />
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<span style="font-size: large;">After 40 minutes in the oven at gas mark 4/180 C and 20 mins resting inside it, we had the Aubergine Parmigiana. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiClM3uYVwhjfsuNrwRujSHIWZlnGz3xM2J3QNdDxqPR0npWvnj2Va958qOQWRO-cOar1js5f6_SLAlaxJOxe7PaqMIuitVlEwjiVvwR4-ox9pVzPaViVI-N-CDCwMrA6o5Yb7crNku3LAK/s1600/DSC_1187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiClM3uYVwhjfsuNrwRujSHIWZlnGz3xM2J3QNdDxqPR0npWvnj2Va958qOQWRO-cOar1js5f6_SLAlaxJOxe7PaqMIuitVlEwjiVvwR4-ox9pVzPaViVI-N-CDCwMrA6o5Yb7crNku3LAK/s400/DSC_1187.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aubergine Parmigiana à la Gino D'Acampo: the Result.</td></tr>
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<span style="font-size: large;">For the first time I made it, I absolutely adored it. I admit that the entire process can appear demanding but face with the result in the end it is all worth it and I will keep that recipe of Gino D'Acampo as a standard one for Aubergine Parmigiana in my home. The only complaint my alter ego had was that the dish was completely vegetarian so he would have loved maybe just a layer of prosciutto to give it a five. So it was a four for him on this aspect alone. However like me who is not a great fan of Aubergine, he found that this recipe did make him appreciate that veg much more. </span><br />
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<span style="font-size: large;">For me, it was, of course, a high five. We will do this recipe again and maybe with the prosciutto like suggested.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3bjIOlnuabVcGemdi47ybh2iR1L2C1t6dUzWUBCPZZd883uLCtDlWwtBjeqS59K_qA8JoMEur55uiCQFEJM-KxlNasjz76ualyx_ftcSASvys6WmGk7N3wbcD06v9Wd5YInbzGvRL94s/s1600/DSC_1188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3bjIOlnuabVcGemdi47ybh2iR1L2C1t6dUzWUBCPZZd883uLCtDlWwtBjeqS59K_qA8JoMEur55uiCQFEJM-KxlNasjz76ualyx_ftcSASvys6WmGk7N3wbcD06v9Wd5YInbzGvRL94s/s640/DSC_1188.JPG" width="640" /></a></div>
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<span style="font-size: large;"><br /></span>Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.com0tag:blogger.com,1999:blog-7138433297149713824.post-66505815396687802492015-10-29T18:04:00.004+00:002015-10-31T09:15:42.191+00:00Wednesday. 07/10/2015. 'Perfect Autumn Soup with Butternut Squash, Orange and fresh Ginger.'<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJMia-n6iJiOckLCCnW76hMQzR3YW8ETlvj11txurWQTT7DqoDJvNwEPqzyRoLaFg560a9Z0sCFmPnq4AD6h5ysumXSsots3v84iAcSNwFUsNike9Y1r1F7y_b1LXerJ3d70LsVcGuIpr/s1600/DSC_0069+%25281%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJMia-n6iJiOckLCCnW76hMQzR3YW8ETlvj11txurWQTT7DqoDJvNwEPqzyRoLaFg560a9Z0sCFmPnq4AD6h5ysumXSsots3v84iAcSNwFUsNike9Y1r1F7y_b1LXerJ3d70LsVcGuIpr/s320/DSC_0069+%25281%2529.JPG" width="180" /></a><span style="font-size: large;">This recipe comes from 'Gino's Veg Italia!' by Gino D'Acampo. Page 205.</span><br />
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<span style="font-size: large;">This time I can not say the book pic looked great or appetising for there was none. It was just the ingredients which sounded excitingly appealing. </span><br />
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<span style="font-size: large;">Soups are great medium to bring seasonality into your plate. In this number, with us being in Autumn, it is all about Squashes and particularly the Butternut Squash. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLhtx56-oq2HgrMXEiKa-3inm-leODb_0nnoNVC60Dp_fIz3m8l_gk1pi2H5tmL8MHD4WaGJtptowNvIUU4sCABghbH1ku0Lr9sQXJ3dCfw92s_xPkp1zebhRBjLnwPrw4vjnu8Xj4LvM/s1600/DSC_0236.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLhtx56-oq2HgrMXEiKa-3inm-leODb_0nnoNVC60Dp_fIz3m8l_gk1pi2H5tmL8MHD4WaGJtptowNvIUU4sCABghbH1ku0Lr9sQXJ3dCfw92s_xPkp1zebhRBjLnwPrw4vjnu8Xj4LvM/s640/DSC_0236.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Squashes.</td></tr>
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<span style="font-size: large;">We love Butternut Squash so much so that we tried to grow them this year however with mixed results. Any plants started at home, grew quickly to then die after their second and third leaves. In desperation we tried to plant some straight outside, two of the common Butternut Squash and two called Coquina. However it was mid May when we took that decision. They thrived but then October arrived too soon and we had to harvest green Squashes who did not have time to perk up in sizes. Although they can get their colour by the window sill, I can only advise a sowing of those babies straight outdoors from March to give them plenty of daylight from the start. Well this is our plan for next year, having learnt the do and don't this year. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Butternut Squash : 2015 trial.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiC1rWWg1L1yAQpcT2-W8FHhfJKKldMitvilBJjbyERL7JN2Uilq3w2zSB8Sw3Jo9zjoU8kOZr0iUyGQUd6MClg884Xck9V8IGkWjJRFT5gmRfCjX03eFEcQNvC6eGUwWImBq6OQgPAFAb/s1600/DSC_1162.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiC1rWWg1L1yAQpcT2-W8FHhfJKKldMitvilBJjbyERL7JN2Uilq3w2zSB8Sw3Jo9zjoU8kOZr0iUyGQUd6MClg884Xck9V8IGkWjJRFT5gmRfCjX03eFEcQNvC6eGUwWImBq6OQgPAFAb/s400/DSC_1162.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the Prep.</td></tr>
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<span style="font-size: large;">So the ingredients which accompanied one entire Butternut Squash, were 3tbsp of olive oil to fry 2 chopped red onions and 3tsp of fresh ginger, 1 Maris Piper potato, 1.2 litres of hot vegetable stock, 1 orange: the zest and 150ml of juice from it. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Very Lazy Ginger.</td></tr>
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<span style="font-size: large;">Got to tell you a secret, I have been cheating with fresh Ginger for a while in my kitchen. Each time I am buying fresh Ginger, I use a bit of it for a recipe and the rest get lost and wasted in no time at all after grating. So I did resort to use the little pot of wonder that is called 'Very Lazy Ginger'. It comes into strips easily cut to your liking for any recipes and it last long. Like that, I always have Ginger at home ready to use and no more waste. Beside that Ginger is a fantastic ingredient to give a certain warmth to a dish. It worked beautifully well in this soup. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkHnAExgq5ftDqlW0rVFagBSi1pRuUzqdDUo0C_vht66E2Tm71ZU0eTUtbZJpbjDIztFcWGJo8iH2TxD2PyRmX5npcQZqhNwdubw_vQfgfQPBNc30q3dZzYzLnNrrSC7qrMBuAUCS9BnA_/s1600/DSC_1165.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkHnAExgq5ftDqlW0rVFagBSi1pRuUzqdDUo0C_vht66E2Tm71ZU0eTUtbZJpbjDIztFcWGJo8iH2TxD2PyRmX5npcQZqhNwdubw_vQfgfQPBNc30q3dZzYzLnNrrSC7qrMBuAUCS9BnA_/s400/DSC_1165.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The great Autumn soup in the making.</td></tr>
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<span style="font-size: large;">The zest and juice of the Orange add that extra zing and flavour, which made the entire soup simply utterly delicious for it. Spoonfuls of Mascarpone Cheese finished of the soup, with a good pinch of cracked white pepper and 'Et voilà.' </span><br />
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<span style="font-size: large;">I actually made that meal less veggie for my partner by cooking some little cubes of Chorizo to add as yummy decoration on top of the soup. So it was not totally Veggie, but it still had the massive thumbs up anyhow for the spiced paprika sausage worked well with the other flavours, it was a home winner. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">The Result.</td></tr>
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<span style="font-size: large;">This little Autumn Soup got a five star from both of us and will make a come back at home for it was just delicious, just the right combination of ingredients. We loved the seasonality of it and do recommend strongly that tasty number.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Fougasse. </td></tr>
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<span style="font-size: large;">We had the soup with a side of a gruyére 'fougasse' to share. A fougasse is a lovely type of French bread which is a firm favourite at home. The soup was an economical dish too as we had plenty left for lunch the following day. That is what we call a good all rounder. </span><br />
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<span style="font-size: large;"><br /></span>Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.com0tag:blogger.com,1999:blog-7138433297149713824.post-55356577456778986812015-10-20T02:50:00.003+01:002015-10-22T14:29:01.324+01:00Tuesday. 06/10/2015. 'Pappardelle with simple Mixed Cherry Tomato Sauce.' <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6sIYsdUrfSnThFD0_K1TYQM8uinFjhTrTcDrlvyi6kh6sc9xf8j6UqU9ZM6VY3-midD213iF4LhJ5PUMzrCzFvI27l-QOAi6CAGFKFL58AatovN4xcrrFO-FF84uTRA5kakCycISU8IZ/s1600/DSC_0069+%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6sIYsdUrfSnThFD0_K1TYQM8uinFjhTrTcDrlvyi6kh6sc9xf8j6UqU9ZM6VY3-midD213iF4LhJ5PUMzrCzFvI27l-QOAi6CAGFKFL58AatovN4xcrrFO-FF84uTRA5kakCycISU8IZ/s320/DSC_0069+%25281%2529.JPG" width="180" /></a><span style="font-size: large;">This recipe comes from 'Gino's Veg Italia!' by Gino D'Acampo. Page 96 and 97.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Book Pic.</td></tr>
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<span style="font-size: large;">Finding Gino's recipe for homemade fresh pasta I was very keen to try it despite it not requiring my still unused pasta machine. Doing it all by hand and from scratch gives you the comprehension of the entire process of making pasta. It is not that complicated to do yet it is fairly demanding. Learning to make my own bowl of pasta, especially if it looks as good as the book pic, has been one of my plan/dream for ages. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Pasta Dough Prep.</td></tr>
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<span style="font-size: large;">First it was a matter of making the pasta dough which was not difficult. The important bit is to do it with pasta flour of the '00' grade. This flour is not difficult to find, a trip to the supermarket is all it requires as making pasta is an embedded trend which made this product readily available on the shelves. </span><br />
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<span style="font-size: large;">It only takes flour 400g, 4 eggs, 2 tbsp extra virgin olive oil and 1/2 tsp of salt to make the pasta dough, and a bit of elbow grease for the kneading once the ingredients are combined. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Rolling the Dough flat.</td></tr>
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<span style="font-size: large;">After the dough resting (30 minutes in the fridge in a bowl covered by cling film) there is the shaping of the pasta by rolling the dough flat. I must say I was fairly crap at this part and I had slightly thick ribbons of pasta as a result. However I had helping hands which came uninvited along with amused eyes watching my first efforts at pasta making. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Fatpardelle.</td></tr>
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<span style="font-size: large;">Once I had my 'Fatpardelle' sorted, I just needed to cook them along with that beautiful yet simple Cherry Tomato sauce. The preparation on the kitchen counter (2 garlic cloves, 10 cherry tomatoes halved, 10 red plum tomatoes quartered, 1tbsp of honey, 1 tin of cherry tomatoes, a few basil leaves) benefited of a couple of extra ingredients. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Sauce Prep.</td></tr>
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<span style="font-size: large;">First, I must confess that a simple Tomato sauce would not have been able to hide any of my cocking up of the pasta big time: I had to have a fall back, kind of plan, like a making the sauce more 'Ragu' like to give it a meaty consistency in case we ended up eating just the sauce for dinner... I had leftover minced beef from the Jamie's Samosas' recipe to use up to which I added a chopped white onion. The 200g of mince meat worked as my big excuse and plan B. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">The Beefed up Sauce.</td></tr>
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<span style="font-size: large;">Second, I had a glut of green peppers in the garden which we harvested because the weather turned and the nights are too cold, so two of those babies made it into the sauce. Romanesco peppers that did not turn red on time, I do not think they disturbed the overall recipe as much as the minced beef did but whatever they did together gave a bit of substance to the sauce. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Pasta in the Sauce.</td></tr>
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<span style="font-size: large;">Due to their thickness my home made pasta did took a little more to cook in the boiling water. Once done they are put in the sauce before being dished out.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">the Result.</td></tr>
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<span style="font-size: large;">The dinner was very nice and very filling. It tasted Fantastico. The only downside was my fault which was the thickness of the pasta. But with practice I will get better at it, hopefully. The recipe got a five so it is a come again Home Made Pasta.</span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVps6OybSF1iX3zLTr1-hjObN-wNnSFqsk851nq3T2tvhxJP2IDQBfywXYgpNYlvhz1IPScqXjMOIVzI9IxEocfrMkXXJl-pOJnttpZQoN7dVlP8dM8-ZuIiSDgHG8X36KA4e9yUhy5Tu/s1600/DSC_1159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVps6OybSF1iX3zLTr1-hjObN-wNnSFqsk851nq3T2tvhxJP2IDQBfywXYgpNYlvhz1IPScqXjMOIVzI9IxEocfrMkXXJl-pOJnttpZQoN7dVlP8dM8-ZuIiSDgHG8X36KA4e9yUhy5Tu/s640/DSC_1159.JPG" width="640" /></a></span></div>
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<br />Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.com0tag:blogger.com,1999:blog-7138433297149713824.post-50689289301551844192015-10-16T14:36:00.001+01:002015-10-17T16:56:58.099+01:00Monday. 05/10/2015. 'Fennel and Leek Tart with Pecorino Cheese.'<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJgwPTmMAjE8jcIH7xLqvoWxHcCJnl4J9tfQaBm8eNYZ6Dg2OcLlAW8P01JpplYMBW5zoL41EPP2W7AvaPX9mwKGAZii6Vi9NbwP92B0GPm6pKKB0Wu4ltq0T_GCPFcsBb4yKVbGUkUgbM/s1600/DSC_0068.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJgwPTmMAjE8jcIH7xLqvoWxHcCJnl4J9tfQaBm8eNYZ6Dg2OcLlAW8P01JpplYMBW5zoL41EPP2W7AvaPX9mwKGAZii6Vi9NbwP92B0GPm6pKKB0Wu4ltq0T_GCPFcsBb4yKVbGUkUgbM/s320/DSC_0068.JPG" width="180" /></a><span style="font-size: large;">This recipe comes from 'Gino's Veg Italia!' by Gino D'Acampo. Page 82.</span><br />
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<span style="font-size: large;">This week's trial, the emphasis is on vegetables... Love them or hate them, a balanced diet includes them. After last week healthy menu that went so well, we were on an incentive to keep it going. But also for us as keen gardeners, knowing what to do with our grown veg to show them at their best is a biggie. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrrVZX0xaG4kAmRrgtpIlv8q1n-jlJSrguxOXXg1T5b0dLlGFMjBOsVmQrIur9yqXU4OGMBUl8BFQ9hwPO9JVyIO-yisZnSbX-C89PJ2Wh1P34RSXFjN6sDMnNjebVeeb54r0LSXqL74lO/s1600/DSC_0067.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrrVZX0xaG4kAmRrgtpIlv8q1n-jlJSrguxOXXg1T5b0dLlGFMjBOsVmQrIur9yqXU4OGMBUl8BFQ9hwPO9JVyIO-yisZnSbX-C89PJ2Wh1P34RSXFjN6sDMnNjebVeeb54r0LSXqL74lO/s320/DSC_0067.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Book Pic.</td></tr>
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<span style="font-size: large;">This first dish was appealing to me because I like fennel a lot but I must confess that it is a veg that does rarely appear on my shopping list. It's a little bit about introducing more diversity at home, for the world of veg does not consist of potatoes, onions, carrots, tomatoes and celery. All of which are the staple veg in this household. The book picture was also very attractive. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0EzQsrKo2Ow2nnIlDBJVd9-ksfc-acCxVM4NQ2vs8J44yJFOG4oJzG6N5z1cg32GBaVvdknjm6kKGwoLceFyouVFjanZrMM0UHlXuOTY6vohtvKurJSRRyilKUR0eewtbi1LvlFkBciZ/s1600/DSC_1137.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0EzQsrKo2Ow2nnIlDBJVd9-ksfc-acCxVM4NQ2vs8J44yJFOG4oJzG6N5z1cg32GBaVvdknjm6kKGwoLceFyouVFjanZrMM0UHlXuOTY6vohtvKurJSRRyilKUR0eewtbi1LvlFkBciZ/s640/DSC_1137.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Prep.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOX4-7hBQfddtsNrnWj4C5Q0tJp260kliWOp9XVLxNejeuA9p1QhIVROsAl0JTKc8ntTIKI3l6sf_ZvAaHEjIju1TO_2sfBEd2tUfyvPbw6hauaToxrRLPSYpHwD-n5eEG0eqDZZk6ph2Z/s1600/DSC_1138.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOX4-7hBQfddtsNrnWj4C5Q0tJp260kliWOp9XVLxNejeuA9p1QhIVROsAl0JTKc8ntTIKI3l6sf_ZvAaHEjIju1TO_2sfBEd2tUfyvPbw6hauaToxrRLPSYpHwD-n5eEG0eqDZZk6ph2Z/s400/DSC_1138.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cubetti di Pancetta and Leeks mix.</td></tr>
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<span style="font-size: large;">I was faithful to the recipe apart from one added ingredient, cubetti di Pancetta, 80g which I cooked alongside the leeks. Although I would not mind eating totally veggie for a week for I did have a six months spell of vegetarianism back in my days, it is another story with my carnivorous other half. So I treated that Tart a little bit like a 'Quiche' and it did the trick to please.</span><br />
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<span style="font-size: large;">Frying the slices of Fennel first like Gino says gives them that lovely toasted look, that visually appetising edge. Then the tart's filling of eggs, milk, cream, pecorino cheese and toasted fennel seeds was easy to whisk together into an unctuous mixture.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-zmyXwJGd4y91Y05cUgUn5vnbGt7MTVRLRemRcEl0-FqOXhVuiFiSx5Prjws3UuUP6aHcDVnDwwRPAFk0-L2VvUBpKpt_rHcI9eTt2nGyZwmwRuiK0IkZ96_TWEVwcw_5ieNLlbigbpv/s1600/DSC_1139+%25281%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-zmyXwJGd4y91Y05cUgUn5vnbGt7MTVRLRemRcEl0-FqOXhVuiFiSx5Prjws3UuUP6aHcDVnDwwRPAFk0-L2VvUBpKpt_rHcI9eTt2nGyZwmwRuiK0IkZ96_TWEVwcw_5ieNLlbigbpv/s400/DSC_1139+%25281%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Filo Casing.</td></tr>
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<span style="font-size: large;">The most difficult part here is the lining of the tin with the filo pastry to make the adequate base for the filling. It involved brushing with melted butter each sheet of filo to built up a sound case that will hold the filling. The more you add a sheet, the more the shape surrounding the tin looks like a star, but this allows you to create decent edges, high enough. </span><br />
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<span style="font-size: large;">The build up is leeks and cubetti di Pancetta, then the egg/milk/cream/Pecorino mixture goes in followed by the fennel decoration on top, and the tart is ready to go in the oven. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0uunkxHQpJ5v7Yi6d4yQ17fObOpGd0b6SQ4EergvwlMcJykgukUS2UTjeC0HiJph-lKyhjBOEYC9S5CUh5yAU7Wp6Q40TsM0IcFUOLW4iXHiqmON80kUAnrxpbJAIhT2W3KTZo7yb9uYC/s1600/DSC_1140.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0uunkxHQpJ5v7Yi6d4yQ17fObOpGd0b6SQ4EergvwlMcJykgukUS2UTjeC0HiJph-lKyhjBOEYC9S5CUh5yAU7Wp6Q40TsM0IcFUOLW4iXHiqmON80kUAnrxpbJAIhT2W3KTZo7yb9uYC/s640/DSC_1140.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Built up Tart.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt7V89RearB7I_1KR_t6G1PWdTpm7YmCCKgBDjsi6_zzgkh23j-oWYbOrwk8KC43sQyzD07wX4SSSexDoyZxhsw3sVnoViEHjs_xVfATN-Nj4tKvlPN8G8O0PUmZ3XPMnhh66-ciSntbh6/s1600/DSC_1141.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt7V89RearB7I_1KR_t6G1PWdTpm7YmCCKgBDjsi6_zzgkh23j-oWYbOrwk8KC43sQyzD07wX4SSSexDoyZxhsw3sVnoViEHjs_xVfATN-Nj4tKvlPN8G8O0PUmZ3XPMnhh66-ciSntbh6/s400/DSC_1141.JPG" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Side Salad.</td></tr>
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<span style="font-size: large;">While I waited for it to be ready I prepared a little side salad with some ingredients leftover from last week. It was easy to jazz up together, chopping a Cucumber into cubes, chopping the Parsley roughly, a couple of Spring Onions then halving the Radishes, and pickling the last two elements the way Jamie Oliver's week taught me. Build the side salad on the plate at the last minute, just before removing the Tart from the oven just to give that miracle simple pickling a chance to do its magic and: 'Et voilà': My leftover salad! Mind you I have to admit that the 'Super Food' week trial left me with very nice ingredients to chose from. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIrYxPTg1r2xLF2JOHvw5BtocxlmDofHbMmiZTLVSIYWrLSJD8spTHnSy7lZNJSiYVGVld_J2Knhbld3hR4vkVmMaNIJ-O_F_m2V6xTHdfoetJHIrtUDJcL1F0jz05b4LNDfnQWMcQs2rz/s1600/DSC_1145.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIrYxPTg1r2xLF2JOHvw5BtocxlmDofHbMmiZTLVSIYWrLSJD8spTHnSy7lZNJSiYVGVld_J2Knhbld3hR4vkVmMaNIJ-O_F_m2V6xTHdfoetJHIrtUDJcL1F0jz05b4LNDfnQWMcQs2rz/s640/DSC_1145.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Out of the Oven.</td></tr>
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<span style="font-size: large;">The Fennel and Leek Tart that came out looked fabulous and both of us were impressed. But the ultimate proof is in the taste on the plate. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivUlCd1ylwq-3QAE2JbNLZj2BYwu4MQfiu2yTAVTzsDIu7WMBI6m8AG2A9h3txnN0ogHrfI3Ieu4rS4TGWlLWpTaH2-arFdOpT9FnSp14FBcpUgQhb2y2u7KZryDa4Ti1f73og81206_VK/s1600/DSC_1146.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivUlCd1ylwq-3QAE2JbNLZj2BYwu4MQfiu2yTAVTzsDIu7WMBI6m8AG2A9h3txnN0ogHrfI3Ieu4rS4TGWlLWpTaH2-arFdOpT9FnSp14FBcpUgQhb2y2u7KZryDa4Ti1f73og81206_VK/s320/DSC_1146.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Result.</td></tr>
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<span style="font-size: large;">This first dish of the week delivered on flavour and simplicity. It was a truly scrumptious dinner which we both enjoyed. It got the high five. Economically, the Tart divided in four, left two slices for our lunch boxes which is a plus added to its great taste. We will definitely have it again. </span><br />
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<span style="font-size: large;"><br /></span>Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.com0tag:blogger.com,1999:blog-7138433297149713824.post-83713355493284893132015-10-13T08:06:00.004+01:002015-10-13T08:07:50.909+01:00Weekly Feedback. 28/09-03/10/2015. Jamie Oliver 'Everyday Super Food'.<span style="font-size: large;">This trial week of Jamie Oliver's new book was fantastic. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMpVzmJBjmLqO6TjTijxjZqTghLhdq8t50tfYEtIWtLcLHtP04vaL7ua57R5i-XVYDXtv6lCkkIZUyOfPakNSlSsT9vySFRgfSUkzTv29gLqIbvHk1uLC0bzkqLg2lR9yvg5-qgB01f7fD/s1600/DSC_1127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMpVzmJBjmLqO6TjTijxjZqTghLhdq8t50tfYEtIWtLcLHtP04vaL7ua57R5i-XVYDXtv6lCkkIZUyOfPakNSlSsT9vySFRgfSUkzTv29gLqIbvHk1uLC0bzkqLg2lR9yvg5-qgB01f7fD/s640/DSC_1127.JPG" width="640" /></a></div>
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<span style="font-size: large;">Now, I remember buying that book as a payday treat to myself about three to four months ago. As I turned around after picking it from the shelves, I met the disapproving but also worried look of my partner. If you would see my collection of cookery books, and magazines which occupies a lot of shelves, surfaces, and places, you would understand the disapproving, so much so that your mind would be able to put words into that particular gaze: 'Not one more.'</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZS9ruZF3g5GX70VMS0hQQrzSevp-ABVAERRgC-3erNv3paKB5EarBORFV0SpcN9GjjPpTO-HbI3SksFMuK9A24LGXRa7XIf5U23IpUcv_jqitwygunff_-bEGdeMMV17SmfX5tkNa_eaV/s1600/DSC_1122.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZS9ruZF3g5GX70VMS0hQQrzSevp-ABVAERRgC-3erNv3paKB5EarBORFV0SpcN9GjjPpTO-HbI3SksFMuK9A24LGXRa7XIf5U23IpUcv_jqitwygunff_-bEGdeMMV17SmfX5tkNa_eaV/s400/DSC_1122.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jamie's Home made Tea. </td></tr>
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<span style="font-size: large;">But there was some anxiety there, in that gaze at that moment in time, for I did not pick a book called 'Comfort Food' or 'Pub Grub', any of Jamie Oliver's previous books would not have encountered that look either. That particular one had an alarm bell attached to it, or like a blue neon sign flashing repetitively which simply said: </span><br />
<span style="font-size: large;">'Healthy'. Not his cup of tea. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGeW1-2mTSEchlJAz03hx5WUrT5Mmkt1Awm_TsEuvadwaa3pniOPXWfZ4zqGuA6f4fNg4hCCg1TaZ029sS794YVl_15w8migcdZOr_r_YCXCmK-ynXcrNB-U3D8RHk6gvsoBwQggjN4JTR/s1600/DSC_1114.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGeW1-2mTSEchlJAz03hx5WUrT5Mmkt1Awm_TsEuvadwaa3pniOPXWfZ4zqGuA6f4fNg4hCCg1TaZ029sS794YVl_15w8migcdZOr_r_YCXCmK-ynXcrNB-U3D8RHk6gvsoBwQggjN4JTR/s400/DSC_1114.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tango on Jamie's book.</td></tr>
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<span style="font-size: large;">The title said 'Super Food' but the subliminal message in my partner's mind was 'healthy' and that little word came with a lot of assumptions such as boring, not fulfilling or not just filling enough etc etc etc. Well, all those myths were busted by that trial week. </span><br />
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<span style="font-size: large;">Although, choosing that book for a trial week met a lot of circumspection and worries, at the end of it, it was a massive thumbs up and someone totally won over that healthy can be excellent, full of flavours and very filling.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Sweet Potato Muffins.</td></tr>
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<span style="font-size: large;">The week went really well and the book will not be put on the shelf to be forgotten, it will be opened again and again. There is a lot of cool dishes in there that we haven't tried yet. The ones, we did have were very tasty. It has to be said that Jamie Oliver's recipes burst out with flavours. </span><br />
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<span style="font-size: large;">For our podium of favourite dishes this week, we came to decide that,</span><span style="font-size: large;"> in third position was the 'Chicken and Garlic Bread Kebabs.' They made a fantastic supper. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Chicken and Garlic Bread Kebabs.</td></tr>
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<span style="font-size: large;">Being a firm second, came the 'Vegeree Not Kedgeree'. However altered the recipe was under my hands, this was delish flavoursome. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuqGuQci5CZOzKenIrIEX9xTvX9BlM1mi93N69iysq_1mDbUvNBKDUJZtEPoGjNNNxvHwcqD8sIwlzhbtvhVxJVfoZ7S0RFfBDILNo4zKKsCpcvFEBJR-5xpWeTD60bx6RqSh84IQvTfCP/s1600/DSC_1031.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuqGuQci5CZOzKenIrIEX9xTvX9BlM1mi93N69iysq_1mDbUvNBKDUJZtEPoGjNNNxvHwcqD8sIwlzhbtvhVxJVfoZ7S0RFfBDILNo4zKKsCpcvFEBJR-5xpWeTD60bx6RqSh84IQvTfCP/s400/DSC_1031.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegeree.</td></tr>
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<span style="font-size: large;">Coming first are the Samosas, which we absolutely loved. It was awesome to learn how to do them with that tasty recipe. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgL02lJwFvlVQw9eAa3rOHG_VGHSU05snNPlB6UDh_QapRwFtryM4jkOpAwXDrMI1YVyXt95v6dKbj_ujX-UWrSK8zp7r5RJAwuNMf6JeDlsaM2BiNj4AXJUt85T7xcTCYSAuyI3GmPTR8/s1600/DSC_1119.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgL02lJwFvlVQw9eAa3rOHG_VGHSU05snNPlB6UDh_QapRwFtryM4jkOpAwXDrMI1YVyXt95v6dKbj_ujX-UWrSK8zp7r5RJAwuNMf6JeDlsaM2BiNj4AXJUt85T7xcTCYSAuyI3GmPTR8/s400/DSC_1119.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Samosas</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__uflju8XbsoJXbna15c_Hetv6xumfwx2LeJzzPZh4RkH4pKRyIIW9d9Tp7yyYfnTFiql2EXd1W4vc-VnPwUccUTlsvsoDxSoVKPCDzu7sK5zAEqzQiXI4V7JMKeuqT0_NY0GRvem2OXP/s1600/DSC_1112.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__uflju8XbsoJXbna15c_Hetv6xumfwx2LeJzzPZh4RkH4pKRyIIW9d9Tp7yyYfnTFiql2EXd1W4vc-VnPwUccUTlsvsoDxSoVKPCDzu7sK5zAEqzQiXI4V7JMKeuqT0_NY0GRvem2OXP/s400/DSC_1112.JPG" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pickled Eggs.</td></tr>
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<span style="font-size: large;">This book is very educational food or super-food wise making you conscious of what you eat in an exciting way. Jamie Oliver just pulled it off in my home with his recipes and convinced my partner that healthy doesn't necessarily means boring. He enjoyed that week truly: it was educational, myths and assumptions busting. </span><br />
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<span style="font-size: large;">To which I will conclude that from making Brunch Muffins, to Funky Pickled Eggs, passing by Tasty Samosas, I learned a hell of a lot from processes to just little tips which makes plenty of difference. </span><br />
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<span style="font-size: large;">I can only recommend that book to anyone. </span><br />
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<span style="font-size: large;"><br /></span>Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.com0tag:blogger.com,1999:blog-7138433297149713824.post-28265766956030028522015-10-13T05:33:00.000+01:002015-10-13T06:03:34.999+01:00Preserve Plan of the Week. 'Blushing Pickled Eggs, Red Cabbage, Cloves and Star Anise.'<span style="font-size: large;">This recipe comes from 'Everyday Super Food' by Jamie Oliver. Page 238.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPDhrQj7lra-regJcBNZCt3mlVvc4Ds2vlquA0Ih15iuK0UflhkgSe_gq-bzySuTWcNxfrmGrDwI1wMH7cKTyDLrMea38wsfPDoc3L4W1uw7H6_j893WtJuJzrVTAXFlB4GNMWh6o_vh_I/s1600/DSC_1127.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPDhrQj7lra-regJcBNZCt3mlVvc4Ds2vlquA0Ih15iuK0UflhkgSe_gq-bzySuTWcNxfrmGrDwI1wMH7cKTyDLrMea38wsfPDoc3L4W1uw7H6_j893WtJuJzrVTAXFlB4GNMWh6o_vh_I/s400/DSC_1127.JPG" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh91LXmlZWnuv8iMgMZ_meY3Ji55Pn7oJpoZz_Vhdxqk_u8DUGgoKGILae7QObMOqXZo2zt4LNRQNebn-T3Yz1jgPbwhFJ4FeCdfo-UPVrQ6SMuNE65ICJMHVwM5bYOf0igdrdnRkSkzPYM/s1600/DSC_0021+%25282%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh91LXmlZWnuv8iMgMZ_meY3Ji55Pn7oJpoZz_Vhdxqk_u8DUGgoKGILae7QObMOqXZo2zt4LNRQNebn-T3Yz1jgPbwhFJ4FeCdfo-UPVrQ6SMuNE65ICJMHVwM5bYOf0igdrdnRkSkzPYM/s320/DSC_0021+%25282%2529.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Book Pic</td></tr>
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<span style="font-size: large;">Learning to preserve, I was very happy to find those pickled eggs nugget of a recipe in Jamie's book. Anyone buying his magazine will be acknowledged of the wide range of recipes they offer, from fancy popcorn to herby homemade butter passing by chutney, jams and pickles. From the book picture, the purple edges of the eggs were intriguing enough for me to chose to learn how to do that. I wanted to know how to do pickled eggs for ages anyway. Making fancy ones was far from a stretch too far, it was just exciting. </span><br />
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<span style="font-size: large;">Bringing all the ingredients together on the kitchen counter revealed the big purple magical element in the recipe. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6wZwXd415dbpRgwCkcnslLoNWQGne7SMjoai3FuFy3FWA1bAl7grgqRg_aWAzNcWrlj0mqo1hz6SaOXgiSuimPU8TBcXb2szH9qro_RBoMSm6Bc1k60cMMJ7CRBaazmFDarTmzrJqxBG/s1600/DSC_1104.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6wZwXd415dbpRgwCkcnslLoNWQGne7SMjoai3FuFy3FWA1bAl7grgqRg_aWAzNcWrlj0mqo1hz6SaOXgiSuimPU8TBcXb2szH9qro_RBoMSm6Bc1k60cMMJ7CRBaazmFDarTmzrJqxBG/s640/DSC_1104.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Prep.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiILxFf7trMNbh-Fgb5lrtw7b3y5nfoMI0sLR2svDsWN3OgEbBH0S8ZzaA05QgdXuMq3bYDq1qxIKZkMfczZ_Zy9Ivt556sCh5erAqIgKSngHvIfjwaDs1kUBTEUGIOnuQ34xq6fzRaTfyj/s1600/DSC_1105.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiILxFf7trMNbh-Fgb5lrtw7b3y5nfoMI0sLR2svDsWN3OgEbBH0S8ZzaA05QgdXuMq3bYDq1qxIKZkMfczZ_Zy9Ivt556sCh5erAqIgKSngHvIfjwaDs1kUBTEUGIOnuQ34xq6fzRaTfyj/s320/DSC_1105.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shredding the Red Cabbage.</td></tr>
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<span style="font-size: large;">And the winner is: The humble Red Cabbage. For that kind of purple, I would have thought Beetroot, because, Gosh, does Beetroot not dye everything in its path from tongue to fingers passing by chopping board? </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUIp8JkO5n4qTRB6Pbvo_PxohzMlbB1TQZHC53g_QrBUkukqtUc6FiigFyhUbb_CZGcQrILDKh-U39YHnEACshi3YJXk3TaHAoHM3N77d9z6OgHIn5O9VRab05wsbCiCrp55A0e23ET8h0/s1600/DSC_1106.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUIp8JkO5n4qTRB6Pbvo_PxohzMlbB1TQZHC53g_QrBUkukqtUc6FiigFyhUbb_CZGcQrILDKh-U39YHnEACshi3YJXk3TaHAoHM3N77d9z6OgHIn5O9VRab05wsbCiCrp55A0e23ET8h0/s320/DSC_1106.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pickling.</td></tr>
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<span style="font-size: large;">Well the dye Agent here is Red Cabbage. It is processed fairly simply, shredded, then stirred into the pickling liquid. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIJB7nKibqYZNkwmY7qXSe7_E8AaNyc5fh-AN5VMoH_qAhUg7R7nkvRJcl53z3kOf47Jpfvx2-LD6NYc6JU29F2hf5J7YYKMUTTB9XsJ-HaWlYFUADGtswneXJK0P4K_EEhnXhUBdbryeU/s1600/DSC_1107.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIJB7nKibqYZNkwmY7qXSe7_E8AaNyc5fh-AN5VMoH_qAhUg7R7nkvRJcl53z3kOf47Jpfvx2-LD6NYc6JU29F2hf5J7YYKMUTTB9XsJ-HaWlYFUADGtswneXJK0P4K_EEhnXhUBdbryeU/s400/DSC_1107.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shelling the Eggs.</td></tr>
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<span style="font-size: large;">The entire recipe is easy to do. Hard Boiling eggs is not a biggie, shelling them is not complex either and this meant this entire pickling jar of blushed eggs was a joy to do. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUUKwRGhNUxrfwVa-B8smLdHxnCh6Lbaw0tsruo80st7kzcujYr0i4YU-MRiZ1YLgKaGrdyNYNsAN6jdfFFndeQW-unEGGuRWX4H2e8dQ_dSa8gVwC9yZNDw7bmMcFHrmi8srtkUTyLaf/s1600/DSC_1108.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUUKwRGhNUxrfwVa-B8smLdHxnCh6Lbaw0tsruo80st7kzcujYr0i4YU-MRiZ1YLgKaGrdyNYNsAN6jdfFFndeQW-unEGGuRWX4H2e8dQ_dSa8gVwC9yZNDw7bmMcFHrmi8srtkUTyLaf/s400/DSC_1108.JPG" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Filling the Jar.</td></tr>
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<span style="font-size: large;">Somehow I had that childish excitement just by filling up the Kilner Jar with the eggs, cabbage and pickling liquid. Maybe because, my pickled eggs are going to be fancy purple like in Jamie Oliver's recipe, or may be because I am starting to understand how pickling is working. The mathematics of it are pretty simple and then, the possibilities for fun and equations endless. This funky recipe just opened the doors of pickling to me in a non boring way: Priceless. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeyaTf-47clVNTob5DqsBig11RMPpzzs1n301xwMlTNQtatp9K_-g8-kwpMnr5Rp_m2r-Hr85WdaSMT8itnA-dTnqeM0SNeTOZuvEUbBY1zSB_XrKMu2VgzjBbWkF0JN4jStJGdV9acY48/s1600/DSC_1109.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeyaTf-47clVNTob5DqsBig11RMPpzzs1n301xwMlTNQtatp9K_-g8-kwpMnr5Rp_m2r-Hr85WdaSMT8itnA-dTnqeM0SNeTOZuvEUbBY1zSB_XrKMu2VgzjBbWkF0JN4jStJGdV9acY48/s320/DSC_1109.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Result.</td></tr>
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<span style="font-size: large;">When those eggy wonders reached our plates, I will tell you how they fared on the taste incentive. So this post will be updated with the result at a later stage. </span><br />
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<span style="font-size: large;">For the moment the result is a jar which is picture perfect. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY0WzuAD8OMqY24yNFYlYXtZqum23KvJGUhpWseLl8vNwgRPJnMTpLTAhDTYoBjFVJbRvszV_sH7xpAGzB81fZ4TA3YT_8CIQIzx8SweuDI3yPw9kAWquvUVJ1TA8tYxdqbXa96qsrU_86/s1600/DSC_1112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY0WzuAD8OMqY24yNFYlYXtZqum23KvJGUhpWseLl8vNwgRPJnMTpLTAhDTYoBjFVJbRvszV_sH7xpAGzB81fZ4TA3YT_8CIQIzx8SweuDI3yPw9kAWquvUVJ1TA8tYxdqbXa96qsrU_86/s640/DSC_1112.JPG" width="360" /></a></div>
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Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.com0tag:blogger.com,1999:blog-7138433297149713824.post-14551762451714183712015-10-12T14:18:00.001+01:002015-10-12T16:19:23.280+01:00Sweet Treat of the Week. 'Sweet Potato Muffins, Chilli, Cheese and Seeds.'<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKd_RV1pwJhW2FBS4WbQqHWmumvkqVq-rt1GH6gcS6xg4to8SWYaGbRxKFRvsDv5tvsWRS3asJFT2_0GOCLnS7qJ80T5THVISkJbvtc-CCN-VgR1ywkfsVE5sJ502PKK-ligntk0gRaIC/s1600/DSC_0017+%25281%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKd_RV1pwJhW2FBS4WbQqHWmumvkqVq-rt1GH6gcS6xg4to8SWYaGbRxKFRvsDv5tvsWRS3asJFT2_0GOCLnS7qJ80T5THVISkJbvtc-CCN-VgR1ywkfsVE5sJ502PKK-ligntk0gRaIC/s320/DSC_0017+%25281%2529.JPG" width="180" /></a><span style="font-size: large;">This recipe comes from 'Everyday Super Food' by Jamie Oliver. Page 64. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Book Pic.</td></tr>
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<span style="font-size: large;">Now, you know that I am not much of a sweet tooth but that I am trying to up my skills concerning sweets, puds and desserts. Muffins are one of my must learn in my mind book. Savoury Muffins have got that trendy aspect to them which make them very attractive to the adventurous palates but mainly to the not so sweet ones like mine. Learning to do a healthy brunch Muffin appealed to me straight away. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHJulbHhUcxfCtlrwXQZTs3hUNK5vDeRymDVc7uP9pU87H0YeTdoDJSTmAp4hT08dKq7CpHqQrospnykbvcDIKw4MWuf28a-hG6EvKDvsQzIM0TkUNWbopQk2yZ8WrzKa9BBpqA_bz566/s1600/DSC_1103.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHJulbHhUcxfCtlrwXQZTs3hUNK5vDeRymDVc7uP9pU87H0YeTdoDJSTmAp4hT08dKq7CpHqQrospnykbvcDIKw4MWuf28a-hG6EvKDvsQzIM0TkUNWbopQk2yZ8WrzKa9BBpqA_bz566/s400/DSC_1103.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Resulting Savoury Muffin.</td></tr>
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<span style="font-size: large;">I must confess that my choice got mixed conservative comments straight away, lots of raised eyebrows and circumspection. The book picture did not convince one that Muffins should be anything but sweet to be nice and worth consideration. So to say the least, I felt like swimming against the tide during my trial.</span><br />
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<span style="font-size: large;">Pretty stubborn, I tried nonetheless to do the Brunch Muffins... Let's bring some 'outside the box' thinking at home, however cosy some may think it is to be in one, like my Big Boy Berlioz.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Berlioz. loving his boxes. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sweet Potatoes.</td></tr>
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<span style="font-size: large;">I will not play here the Fifth Symphony of Beethoven, and think that I conquered all. For it played out differently. First the oddity of the all Muffin affair drew someone in the kitchen lending a very helping hand and curious eyes. 600g of Sweet Potatoes were duly grated for me to use. </span><br />
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<span style="font-size: large;"></span><span style="font-size: large;">As I have no knowledge of how to do a 'normal' Muffin, I can't compare this recipe and technique to any other, however I can tell about what the result tasted like. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">The Prep.</td></tr>
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<span style="font-size: large;">Putting the intriguing preparation on the kitchen counter, from the Sweet Potatoes to the Spring Onions passing by the Cayenne Chillies and Cottage Cheese, one was very interested to see how I would make Muffins out of that.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">The Magical Muffin Mixture.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">In the Oven.</td></tr>
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<span style="font-size: large;"> But with the binding of eggs and the magic of self raising flour both of us saw the Brunch Muffins rising in the oven, me with a 'I have done my very first Muffins' smile on my face and my alter ego with a WTF smirk at his lips.</span><br />
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<span style="font-size: large;">The result was surprisingly light Muffins with that warm wow factor of the Chilli kick to them. From suspiciously interesting they reached the grade of four stars with someone admitting that they were surprisingly nice. As for myself, I gave my first attempt at Muffins a high five. So reaching a home rating of four point five, this Brunch recipe of Jamie Oliver is a clear winner. We had those Muffins at any time really from Brunch to when we were feeling peckish during the week. They worked a treat. We will do them again. </span><br />
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Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.com0tag:blogger.com,1999:blog-7138433297149713824.post-66456843506837114622015-10-11T19:01:00.002+01:002015-10-11T19:37:27.673+01:00Saturday. 03/10/2015. 'Tasty Samosas, Beef, Onion and Sweet Potato.'<span style="font-size: large;">This recipe comes from 'Everyday Super Food' by Jamie Oliver. Page 188. </span><br />
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<span style="font-size: large;">As we are partial to Samosas, it made sense for us to learn how to do them. That healthy number from Jamie Oliver was a must do. The book pic looked like we were going to have a lovely and light dinner. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGu0kCqt4KAw3O2-5uIGaZjtJL_buHBsZufu5XbM8hj4irkO4LeLZpNKn0tNzMEVfxviDdBXL1D3bFwZ-11IKq_WJJ6CTHqmfOG5fssjT05GMLp2VRyOgubauqojGGHq4pcYCET6gVjsJe/s1600/DSC_1120.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGu0kCqt4KAw3O2-5uIGaZjtJL_buHBsZufu5XbM8hj4irkO4LeLZpNKn0tNzMEVfxviDdBXL1D3bFwZ-11IKq_WJJ6CTHqmfOG5fssjT05GMLp2VRyOgubauqojGGHq4pcYCET6gVjsJe/s320/DSC_1120.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Result.</td></tr>
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<span style="font-size: large;">Another good reason for the choice was a few Sweet Potatoes that needed to be used up. One of the very nice thing in Jamie Oliver's latest book is the way he highlights the goodness and health benefit of certain ingredients in his recipes. I did find it very educational. As a Sweet Potato fan, it made it easy to convert someone to eat that spud.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">The Prep.</td></tr>
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<span style="font-size: large;">Once the preparation is done everything is fairly easy to do and follow. Apart when our Tango decided I should learn to do Samosas without looking at the recipe. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Tango loving resting on recipe books only when you cook from them.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrKBl5_iV9z-l5ZfnRoq31pW68krNX4Gp76knvmDUKHS9ATGgqXowRhUT_pqKN5Dwm8HNWkhx0A9AMc53ylXpg4TVAm9SVvXKDtLZo6bVAvqwJIQ4_iYjTsRenJZnVjs198GY29rybNLw/s1600/DSC_1115.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrKBl5_iV9z-l5ZfnRoq31pW68krNX4Gp76knvmDUKHS9ATGgqXowRhUT_pqKN5Dwm8HNWkhx0A9AMc53ylXpg4TVAm9SVvXKDtLZo6bVAvqwJIQ4_iYjTsRenJZnVjs198GY29rybNLw/s320/DSC_1115.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frying the Mixture.</td></tr>
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<span style="font-size: large;">The Samosa mixture in this recipe is absolutely well balanced and fantastic: Beef Mince, Brown Rice, Sweet Potatoes, Garlic, Onion, Chilli and Coriander. It starts with frying and building up the flavours together then it is a gentle simmering for 20 minutes. The Rice cooked upon the pack instruction is added last to the mixture. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">The Samosas Filling.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Me First Samosas...</td></tr>
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<span style="font-size: large;">The trickiest part for me was actually forming the Samosas. My very first one was not looking picture perfect to say the least but I did improve with the practice a little. I reckon after three or four goes at Samosas over time, I will succeed in making them look the part. However what my very first batch lacked in style, it didn't in taste courtesy of that beautiful recipe of Jamie Oliver. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Great Supper.</td></tr>
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<span style="font-size: large;">This was a lovely dinner which was very filling as well: two Samosas per person like advised is more than enough. We used two Cayenne Chillies instead of one (glut but also taste oblige) which gave a fantastic tingling warmth to those babies. It is economical too for we had the leftovers Samosas for our lunch boxes. That recipe went a treat and got the high five. We will do it again at any time during a year.</span><br />
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Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.com0tag:blogger.com,1999:blog-7138433297149713824.post-91156160817459882002015-10-11T05:08:00.002+01:002015-10-11T14:06:32.969+01:00Friday. 02/10/2015. 'Super Tasty Miso Broth, Chicken, Mushrooms and Wild Rice..'<span style="font-size: large;">This recipe comes from 'Everyday Super Food' by Jamie Oliver. Page 208. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtaGZnejFbnNqTljxLIFyUvL44-a9Uc3l3mpTczhA4qiLGdwDTxkP0L5w2_RNJlsS17x-oNLpKhyphenhyphenCD3QdkooRaNABUBXymPnWKKbHhB_U8NXLStEeu-xf4KMx-ZBNvmjknDbJkxfvqBs20/s1600/DSC_1127.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtaGZnejFbnNqTljxLIFyUvL44-a9Uc3l3mpTczhA4qiLGdwDTxkP0L5w2_RNJlsS17x-oNLpKhyphenhyphenCD3QdkooRaNABUBXymPnWKKbHhB_U8NXLStEeu-xf4KMx-ZBNvmjknDbJkxfvqBs20/s400/DSC_1127.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5nWOdUfMUx_HtTG3P2fvNf3TXHb222YmXtNKvixF760av3_oez4XmSyJ4WgOtQdBxGw9aYnXpYAKTSQ2cmZACUBukH1_YB1vzo_xs_AMe4Jz39pdlkapU8kD-ck3HnUpQS3xOakjpxG46/s1600/DSC_0002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5nWOdUfMUx_HtTG3P2fvNf3TXHb222YmXtNKvixF760av3_oez4XmSyJ4WgOtQdBxGw9aYnXpYAKTSQ2cmZACUBukH1_YB1vzo_xs_AMe4Jz39pdlkapU8kD-ck3HnUpQS3xOakjpxG46/s320/DSC_0002.JPG" width="180" /></a><span style="font-size: large;"><br /></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Book Pic</td></tr>
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<span style="font-size: large;">The choice to do this recipe was simple: for variety in the weekly menu, I tend to include a soup of some sort. Asian inspired broth or soup are getting a firm favourite of mine as well. The book picture looked very attractive as well. </span><br />
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<span style="font-size: large;">I must confess as a foodie, I have lots of pastes, sauces, tubes, jars, powders and stuff from all over the world, which I almost compulsively have to have in my cupboards or fridge, where they slept peacefully undisturbed. Some rarely used, some not at all because my busy previous life didn't give me the energy to find out those recipes how to use them, and if I did find one, the courage of doing something with them. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Miso Broth.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">White Miso Paste.</td></tr>
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<span style="font-size: large;">Time have changed and now I open my cupboards like treasures trunks. One ingredient, I hoarded diligently most probably after having watched a program by Ching-He Huang was Miso paste. Finally I had a beautiful recipe to learn how to use that little gem. Yes, the word Miso played a great part in choosing this recipe as a must try. Used within the soup, it gives a sweet, light umami flavour.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Nori Sheet.</td></tr>
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<span style="font-size: large;">Apart from Miso, the other ingredient I never used before but this time had to buy was the sheet of Nori. I didn't mind the expense, even if I am using only one sheet in this recipe, for I am a big sushi fan. Learning how to make sushi from scratch is definitely on the map for me: Big time, Big treat. I must say the taste of that seaweed sheet in the broth accompanied by the Kale worked really well. I will use again Nori sheet that way. It was very novel to me yet impressed me. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihny8s4eJuwQSDtwPyBVeye06IWOei88CifYf_wRNPx5Ge-jp50goITsSyoLbDqAHeagpSIjCYmHK5GOfirNco_7kaF_Q98EFCBXU2VizAwuzy5YaAAOGlLDsZYdoleGk5Rf5jhwg2ECaN/s1600/DSC_1097.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihny8s4eJuwQSDtwPyBVeye06IWOei88CifYf_wRNPx5Ge-jp50goITsSyoLbDqAHeagpSIjCYmHK5GOfirNco_7kaF_Q98EFCBXU2VizAwuzy5YaAAOGlLDsZYdoleGk5Rf5jhwg2ECaN/s400/DSC_1097.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pickling the Radishes</td></tr>
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<span style="font-size: large;">Now, a very simple little process which I learnt in this recipe was invaluable to create a quick treat which was delish: it was pickling radishes with a splash of vinegar and a pinch of sea salt. Very effective and yummy, I did that with the leftover radishes many times afterwards to snack in front of TV. Both, my partner and I were fond of those pickled radishes. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUzd_xivRn0rK-k74uSzClZJMUQHyXHTWbpFGziQWW57x-hhmQ0_ze_y8YPt45NslAJbyxvRF1aXm8CbDy0PQwFUWTSPWuHx95KmRgS9O1iDubRVh7OO-BH0-V7kw9KxLOh9pX6x03MxBg/s1600/DSC_1099.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUzd_xivRn0rK-k74uSzClZJMUQHyXHTWbpFGziQWW57x-hhmQ0_ze_y8YPt45NslAJbyxvRF1aXm8CbDy0PQwFUWTSPWuHx95KmRgS9O1iDubRVh7OO-BH0-V7kw9KxLOh9pX6x03MxBg/s400/DSC_1099.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Little rice bowls.</td></tr>
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<span style="font-size: large;">The only change done to the recipe was the wild rice which we could not find. So I used Red Camargue Rice instead. Those little side bowls were nice to dive into. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi96JMUhfWmQd55z76UZWViOMgqeVcr38QyiRwTNE5YJWeOrSX_U_L_6X2ZT-CVKZFD8qhhyphenhyphenJVRPqgy_lOEO9CvrYwigLpUKFVRUSybuHs3mpARquHBaFnuAV7FXrckXKKfikdpF0r553xZ/s1600/DSC_1101.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi96JMUhfWmQd55z76UZWViOMgqeVcr38QyiRwTNE5YJWeOrSX_U_L_6X2ZT-CVKZFD8qhhyphenhyphenJVRPqgy_lOEO9CvrYwigLpUKFVRUSybuHs3mpARquHBaFnuAV7FXrckXKKfikdpF0r553xZ/s320/DSC_1101.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Result.</td></tr>
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<span style="font-size: large;">The result was very nice and very tasty, however my partner is not fond of mushroom in soups, he just find them soggy, and doesn't like the texture. I happen to love them, grin, conundrum night. It was a three star for one and four for the other, so the recipe fared three and a half altogether. It could be done again but without those beautiful mushrooms: what is the point? The broth will lose its magical combination. Nothing is lost, that recipe of Jamie Oliver taught me a few tricks with the </span><span style="font-size: large;">radishes and the Nori sheet without forgetting how to use the miso paste.</span><br />
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<span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span>Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.com0tag:blogger.com,1999:blog-7138433297149713824.post-77121322578092910412015-10-08T10:25:00.001+01:002015-10-11T01:35:36.420+01:00Thursday. 01/10/2015. 'Golden Salmon Steaks, Sweet Peas and Smashed Veg.'<span style="font-size: large;">This recipe comes from 'Everyday Super Food' by Jamie Oliver. Page 166. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ZwmiRuk1gfAcMSaXUDrnetBGFbaFxLTFN6RmFJmt6Oq2F06LYEp10cbtWOKNbgNW3GrBVqb5pkd8YavPxcdRXv8YLhPeNSPus6lMkVcbjT4SrY4cBFx6nLSl8fdxsovXzUdNbyK4OJqN/s1600/DSC_1173.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ZwmiRuk1gfAcMSaXUDrnetBGFbaFxLTFN6RmFJmt6Oq2F06LYEp10cbtWOKNbgNW3GrBVqb5pkd8YavPxcdRXv8YLhPeNSPus6lMkVcbjT4SrY4cBFx6nLSl8fdxsovXzUdNbyK4OJqN/s320/DSC_1173.JPG" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcfbkHDdkfCFq3y1Xp_S5XzsZNqjZOIqrcSolRcsUBSQOkk-L4X4sQ4rEPffbZWj8vXmkEih-tpwarqxSxPxXK4zH-OUPZujdHgBozUVMRpxC-OW3EjwG-GQMUAU0n2KgNCaP_kEUIltB4/s1600/DSC_1127.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcfbkHDdkfCFq3y1Xp_S5XzsZNqjZOIqrcSolRcsUBSQOkk-L4X4sQ4rEPffbZWj8vXmkEih-tpwarqxSxPxXK4zH-OUPZujdHgBozUVMRpxC-OW3EjwG-GQMUAU0n2KgNCaP_kEUIltB4/s320/DSC_1127.JPG" width="320" /></a><span style="font-size: large;"></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_oODemQJu3VjqTghgZq8G7P8awD9AhkE7Ulq9UZ8dsU6tloxi5_Dn7PRSrU5au7FMW41LK6GRavadBpYEiYIPkta3bs6OuE1no-rzBeh-ShxBg1EJWjxfA8c3dZ_MIncz-NgS19XbJh0T/s1600/DSC_1172.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_oODemQJu3VjqTghgZq8G7P8awD9AhkE7Ulq9UZ8dsU6tloxi5_Dn7PRSrU5au7FMW41LK6GRavadBpYEiYIPkta3bs6OuE1no-rzBeh-ShxBg1EJWjxfA8c3dZ_MIncz-NgS19XbJh0T/s320/DSC_1172.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Book Pic.</td></tr>
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<span style="font-size: large;">The choice of that recipe to try out this week in our home relied on my shoulders. The book's picture says it all for it is a fish number. However as I tried to promote a more balanced diet for our dinners, the choice was reluctantly accepted. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0EToMi5ZovT8dVoV1KMbPk5ZkmcquYSVwRdr74iB6_GP59orvfyB20z6Tv8Pt-0Nx2rtGI23uZhh2RQgAipTujKzBHJz0gyyc7rtyVsVW7QIF3TOm-TXlXuTQBowMn2ZvcNpEv3Meg7HF/s1600/Salmon.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0EToMi5ZovT8dVoV1KMbPk5ZkmcquYSVwRdr74iB6_GP59orvfyB20z6Tv8Pt-0Nx2rtGI23uZhh2RQgAipTujKzBHJz0gyyc7rtyVsVW7QIF3TOm-TXlXuTQBowMn2ZvcNpEv3Meg7HF/s400/Salmon.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">image from www.cookeryonline.com</td></tr>
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<span style="font-size: large;">One problem was finding darnes of Salmon, so we had to settle for fillets or Supremes instead. But losing out on that particular cut of fish, we focused on the provenance of it instead, choosing a Pacific Alaskan Salmon. The taste of it made up for everything.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhegSs4gMOnE1QJhyphenhyphenBBrvc0VOPeP-0haUn8FttCf4F84zJflTZ41akichy2zpEkfqe7s8s0B1TqX091Yqx3jZCrMvP-MlFh1OeONDh-a__C8RSP_wrzKCEZifpvZNAkD9PDBxpjb1Kbmq5T/s1600/10_kingsalmon_lg.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhegSs4gMOnE1QJhyphenhyphenBBrvc0VOPeP-0haUn8FttCf4F84zJflTZ41akichy2zpEkfqe7s8s0B1TqX091Yqx3jZCrMvP-MlFh1OeONDh-a__C8RSP_wrzKCEZifpvZNAkD9PDBxpjb1Kbmq5T/s320/10_kingsalmon_lg.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pacific Alaskan Salmon.</td></tr>
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<span style="font-size: large;">Apart for the right cut which we did not find in our usual supermarket, the rest of the ingredients were easily assembled on our kitchen counters. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXcQWdgN_OdXgAu20-xsPIiJ2v47sdrj5A0VzbqsnTRPevLzFMC4vfWVtEL9Uds5eWzbkGHvLpv4IlyHKt35wRTwDmORt7ffXrROkeOrZZWoGPxVjgf0Zt3g7SIBvyPOEkwliTk31Kdn7/s1600/DSC_1081.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXcQWdgN_OdXgAu20-xsPIiJ2v47sdrj5A0VzbqsnTRPevLzFMC4vfWVtEL9Uds5eWzbkGHvLpv4IlyHKt35wRTwDmORt7ffXrROkeOrZZWoGPxVjgf0Zt3g7SIBvyPOEkwliTk31Kdn7/s400/DSC_1081.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Swede.</td></tr>
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<span style="font-size: large;">I must admit that regarding the good old Swede, it has to be in a recipe for me to start using it. Somehow in my mind, I harbour that kind of ridiculous prejudice against certain out of fashion veg. But it is partly due to the fact that I have no idea what to do with some of them. For that the palliatif is simply following easy recipes that show me how.</span><br />
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<span style="font-size: large;">Making that lovely mash with Swede was interesting and a real eye opener on the use of it. That particular veg brings a lightness to the mash which was very welcomed. My appreciation of that humble root went sky high and I will definitely do that particular mash again as a handy side dish to know about. Carrots, Potatoes and Swede made a great combination.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUqKIhqk5GGwfMVP-zhQaAp8sEMammcXBzYO_rXdQD9Q1rcnmYFOQ6g7us_UkeEod_ohipARBYv2EHnh-LC4Yl2RApU1SkJlGmfRAmuHcW74u8KLrhZGdVJIiNlciJhbCJZ8fKT7xvuNHz/s1600/DSC_0342+%25283%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUqKIhqk5GGwfMVP-zhQaAp8sEMammcXBzYO_rXdQD9Q1rcnmYFOQ6g7us_UkeEod_ohipARBYv2EHnh-LC4Yl2RApU1SkJlGmfRAmuHcW74u8KLrhZGdVJIiNlciJhbCJZ8fKT7xvuNHz/s400/DSC_0342+%25283%2529.JPG" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of our Chives early this year.</td></tr>
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<span style="font-size: large;">Having a garden is a blessing however small it can be. Year on year, we try to establish a comprehensive one which has as constant and almost at its heart, the culinary herbs. Our established collection, (Chives, Mints, Sages) is growing with new additions all the time like this year with Rosemary, Lavender, Thyme and Basil. Next year the plan is to introduce to the kitchen garden, Tarragon, Marjoram and Oregano. I find it so rewarding to go and pick up the herbs I need for the evening meal that I can only recommend and encourage strongly for any to try it at home. It is easy and even a windowsill can do to grow a few herbs. Fresh, herbs give that vibrant extra taste to any plate and make it sing to your palate.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPBaRmfB0dsILos2a-zi83NhjW80wtMCidYyibqVG49n8kXse1xndb-rc4euFRPmDZQLicO7EZ-7SmtBFNRt9WUWu5ZhIMxSQt6f3iGpw5_jK2SuL5U1WE-3yi2_OeXhf2GsWmqYXDn5A1/s1600/DSC_1082.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPBaRmfB0dsILos2a-zi83NhjW80wtMCidYyibqVG49n8kXse1xndb-rc4euFRPmDZQLicO7EZ-7SmtBFNRt9WUWu5ZhIMxSQt6f3iGpw5_jK2SuL5U1WE-3yi2_OeXhf2GsWmqYXDn5A1/s400/DSC_1082.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chives.</td></tr>
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<span style="font-size: large;">With that apology to the fresh culinary herbs, the one I could use from my garden was our established Chives. It goes so well with so many dishes especially fish ones. We love it in our house to jazz up a scrambled eggs brunch or in an omelette. It has that mild spring onion like flavour to it which works so well with many things.</span><br />
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<span style="font-size: large;">To finish the dish was very easy to make and the recipe was just as well to follow. I would call it a non brainer. As for the result that fishy number had the thumbs of approval and reached a four star which means someone would not mind at all eating it again. Yeehaw to Jamie Oliver! </span><br />
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<span style="font-size: large;"><br /></span>Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.com0tag:blogger.com,1999:blog-7138433297149713824.post-54490467542930077882015-10-07T13:11:00.000+01:002015-10-08T08:31:31.387+01:00Wednesday. 30/09/2015. 'Griddled Steak and Peppers Herby Jewelled Tabbouleh Rice.'<span style="font-size: large;">This recipe comes from 'Everyday Super Food' by Jamie Oliver. Page 216. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjifNM-quuGKMzNnyhZywwjRcORULX1QwYF25ufIH8JE5yVcujcTOdYnVT9bqx7Sk9dG0EcyiT_VTfr3sEYIdp0yaUlYtJduJFuC0xBANo8QX2nPPggJtFal1hWCgSDwIqFIzRqAXSXhsXp/s1600/DSC_1160.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjifNM-quuGKMzNnyhZywwjRcORULX1QwYF25ufIH8JE5yVcujcTOdYnVT9bqx7Sk9dG0EcyiT_VTfr3sEYIdp0yaUlYtJduJFuC0xBANo8QX2nPPggJtFal1hWCgSDwIqFIzRqAXSXhsXp/s320/DSC_1160.JPG" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRTK5eXamFy61R_f01RLr4c1Gf8Ka54hCtjwelBN1vwMEQiq2kZP3d2OxtWB2y0a3PEIJe8v3FJD-uFhzvmGgFYxfcZ0oqYGMWAKOlIc_43Y2I3alEbG983IH7LoOfccssVr6c19uHo_nj/s1600/DSC_1127.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRTK5eXamFy61R_f01RLr4c1Gf8Ka54hCtjwelBN1vwMEQiq2kZP3d2OxtWB2y0a3PEIJe8v3FJD-uFhzvmGgFYxfcZ0oqYGMWAKOlIc_43Y2I3alEbG983IH7LoOfccssVr6c19uHo_nj/s320/DSC_1127.JPG" width="320" /></a><span style="font-size: large;"></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvR-UygyoN8PuQA9g6AfpVzusdtuJU-SH9HaxkmBi5HC-60NckfkQx1Orf5-dMvyZcRYh26SuWtsiHCz6xGLNK6oVUNuQvVQvWSeUlyvurCqiVOb2PhQk-1clc31Pcx1IKgvwf7g5VUbf/s1600/DSC_1161.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvR-UygyoN8PuQA9g6AfpVzusdtuJU-SH9HaxkmBi5HC-60NckfkQx1Orf5-dMvyZcRYh26SuWtsiHCz6xGLNK6oVUNuQvVQvWSeUlyvurCqiVOb2PhQk-1clc31Pcx1IKgvwf7g5VUbf/s320/DSC_1161.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Book Pic.</td></tr>
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From the title and the book picture, this recipe had everything going for it. Partial to griddled Steak in our home, this was an easy pick: 'let's try that one.'</span><br />
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<span style="font-size: large;">Also I happen to love a good Tabbouleh, although I only done one previously at home. My favourite in town (London) is the one served at 'Gallipoli' a Turkish resto in Islington: It's bellissima. I can only recommend that family run restaurant but also to try Tabbouleh at home. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpReIHPOBHwvrlFVqWxVfktojSDV4VtE1cbVvTFkaILKdJxsxSNVdscoAZWAQMOy2NpbOSBbMhQYLuFwqWlyEoauhyphenhyphennTWMD35vD1sXXEJHwQ-1ez-u1L_GgnDOvz5tPSAZ5FGq4mCSFlGZ/s1600/DSC_1076.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpReIHPOBHwvrlFVqWxVfktojSDV4VtE1cbVvTFkaILKdJxsxSNVdscoAZWAQMOy2NpbOSBbMhQYLuFwqWlyEoauhyphenhyphennTWMD35vD1sXXEJHwQ-1ez-u1L_GgnDOvz5tPSAZ5FGq4mCSFlGZ/s400/DSC_1076.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Result of Joint Effort.</td></tr>
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<span style="font-size: large;">The advantage of that recipe, it made the Grill King take control of the meat while I prepared the Tabbouleh. I must say I enjoyed having all hands on board in the kitchen. First, it's for the relaxed blabber and chatter shared with a good glass of Sauvignon blanc. Second, it has to do with using all skills in the house: I am good at carbonising steak, he is good at grilling it, I chop everything but onions who make me cry rivers but my partner is almost insensitive to them. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73ZUpHHpqNvDwkU4lQsphYDVJ9qR8BNzRrmjQ4k5bAMLR7IZaNTQcliXffYho4kUyRek6GTgvDqcmLRYFbCoolxByuB4yNQ2XMtW7ztOdtfQ0PAamRt2IJvCpMbPmZz3DDuLIZRGzN4UQ/s1600/DSC_1077.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73ZUpHHpqNvDwkU4lQsphYDVJ9qR8BNzRrmjQ4k5bAMLR7IZaNTQcliXffYho4kUyRek6GTgvDqcmLRYFbCoolxByuB4yNQ2XMtW7ztOdtfQ0PAamRt2IJvCpMbPmZz3DDuLIZRGzN4UQ/s400/DSC_1077.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled Steak and Tabbouleh. </td></tr>
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<span style="font-size: large;">Third, my alter ego has started to transform himself into the foodie that I am, so there is some banter and slight competition going on. After watching all those cookery programs with me, from you name it 'Masterchef' to 'Great British Menu' passing by 'Saturday Kitchen', he developed a keenness to learn the especially technical and difficult things to do. Fourth, part of me, my lazy self enjoys watching his efforts into mastering something so technical it would have been a right down headache for me to do. I don't mind his pride upon success either, grin: I know I will enjoy the food without having slaving over the difficult bits. It's a win-win no sweat. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWCENWKNQ7seEBcRd0iD9J7OKWsbnd-0k2Hr3oilsnNholTTV4U4BjnzLygW-slw5m_f7pMTZ5JjlpyXoTPEDc7RRF1D9p5dZD-EKrXRANuQw98Ksruc0DHxyhmsHnID8nJNK6ECi1Oq0/s1600/DSC_1072.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWCENWKNQ7seEBcRd0iD9J7OKWsbnd-0k2Hr3oilsnNholTTV4U4BjnzLygW-slw5m_f7pMTZ5JjlpyXoTPEDc7RRF1D9p5dZD-EKrXRANuQw98Ksruc0DHxyhmsHnID8nJNK6ECi1Oq0/s640/DSC_1072.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Prep.</td></tr>
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<span style="font-size: large;">The change in the recipe were very minimal. If I cooked the rice, this time upon the packet instruction, my boiling water had a veg stock cube in it. I doubled the amount of spring onions to 4 instead of 2. I like those babies. The preparation done the Tabbouleh was easy to create.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie4t8DXdnqANtnMihvy9Ix8Sj05XtQD1fU4DdWhUCYf-ZODMPDsCuGJR1M5VV-77PCiOukwRUyGbC0vRasxMFwuVzPYMR41QJe68iL5s7DSw8G0biAuYHPSAQodG9RJier7NXcQNvmeRVP/s1600/IMG_20150928_192402.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie4t8DXdnqANtnMihvy9Ix8Sj05XtQD1fU4DdWhUCYf-ZODMPDsCuGJR1M5VV-77PCiOukwRUyGbC0vRasxMFwuVzPYMR41QJe68iL5s7DSw8G0biAuYHPSAQodG9RJier7NXcQNvmeRVP/s640/IMG_20150928_192402.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cucamelons.</td></tr>
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<span style="font-size: large;">Among the parsley and mint, I added my harvest of Cucamelons, which I cut in halves. Those tiny Mexican fruits are tiny, smaller than cherry tomatoes, striped like a watermelon but taste refreshingly of cucumber. The flavour of Cucamelon went really well with the rest.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK1UGGUEaeswQyZ2cOLuWd_2tzs4i_aX_VieyQi3Roo0Only6yHjGJVPSNFC56RdCUSWa4gJHtDMtYJN20kfb4pBlz6TEL35nLqHW8Qd1VF-Qt2JmUAx4m36eoAD2LP-fZmEt6cow0-igd/s1600/DSC_1074.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK1UGGUEaeswQyZ2cOLuWd_2tzs4i_aX_VieyQi3Roo0Only6yHjGJVPSNFC56RdCUSWa4gJHtDMtYJN20kfb4pBlz6TEL35nLqHW8Qd1VF-Qt2JmUAx4m36eoAD2LP-fZmEt6cow0-igd/s640/DSC_1074.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jazzed up Tabbouleh..</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZj6leDMQbKolS7Ez75Sd5J1WokG10LZbVDtgMW-3O9Lvb4V-8WBu7VL2OaVG6kJinIzVFK7Qkis4-8MU8YCSnliGrLPoYoazVWpbs-e9Y66WOpq-HRluQ7xJfRU91oVjE-Wc-_btow2XL/s1600/IMG_20150919_171242.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZj6leDMQbKolS7Ez75Sd5J1WokG10LZbVDtgMW-3O9Lvb4V-8WBu7VL2OaVG6kJinIzVFK7Qkis4-8MU8YCSnliGrLPoYoazVWpbs-e9Y66WOpq-HRluQ7xJfRU91oVjE-Wc-_btow2XL/s320/IMG_20150919_171242.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Black Tomatoes, 'Indigo Rose' Variety.</td></tr>
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<span style="font-size: large;">Another ingredient from the garden which made it onto the plate was our black tomatoes 'Indigo Rose.' We only had about three four of them to use, I quartered some (the larger ones) and halving others.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMjLXavVVRNygPaQWgudgZ86c7Img7gRazJvrJYWW59LdqKJpBWH1Pn-Nh99aRL_wy-q1wfSYeEBmsgLK6lQMKKIejAVdT7dHILc3hXYNC2XRnYmOSV6ZlWdbJ7_p28SyuNPEr5BkkgeIZ/s1600/DSC_1075.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMjLXavVVRNygPaQWgudgZ86c7Img7gRazJvrJYWW59LdqKJpBWH1Pn-Nh99aRL_wy-q1wfSYeEBmsgLK6lQMKKIejAVdT7dHILc3hXYNC2XRnYmOSV6ZlWdbJ7_p28SyuNPEr5BkkgeIZ/s400/DSC_1075.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pomegranate Time.</td></tr>
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<span style="font-size: large;">One ingredient, I never use is the Pomegranate. On my part is a little lack of love for it. But my partner is very fond of the fruit, so he was very happy to have it in that dish. I must admit the seeds were the jewels of the Tabbouleh, giving it that little extra edge.</span><br />
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<span style="font-size: large;">The result was an excellent dish and dinner which we both enjoyed very much. We gave the recipe a five star and it will make a come back in the Summer for it is ideal for that season we recon.</span><br />
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Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.com0tag:blogger.com,1999:blog-7138433297149713824.post-87161206570727437062015-10-06T10:38:00.001+01:002015-10-07T10:58:15.139+01:00Tuesday. 29/09/2015. 'Chicken and Garlic Bread Kebabs, Blood Orange, Spinach and Feta.'<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfjtiiOBDe08NWEvyJVuMHRzHWq_kyRCIHkwSOokBFptZNtWkBelxC2r0eDzIY8Ba5lTze1keQ3b6fjmlmdcLRbwRm9WM6StkT6RRZW9G9K96b2btRwj9kX27vJcGdEBZVd_vf8TBjM-Wz/s1600/DSC_1150.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfjtiiOBDe08NWEvyJVuMHRzHWq_kyRCIHkwSOokBFptZNtWkBelxC2r0eDzIY8Ba5lTze1keQ3b6fjmlmdcLRbwRm9WM6StkT6RRZW9G9K96b2btRwj9kX27vJcGdEBZVd_vf8TBjM-Wz/s320/DSC_1150.JPG" width="180" /></a></div>
<span style="font-size: large;">This recipe comes from 'Everyday Super Food' by Jamie Oliver. Page 130.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRF4u_CGLyr9mpIB9lv7_GjuSm1ETwilnzBCODAq1nuT1cZqdwZfcslo_wnIAO8IPnhqhDYgYK6sWLh4WZtNWBSOnQNEV19bMdFJPFdwWe9Ee8egK8Y3MR1XvgrNueFCWdGbeueTzvKc2/s1600/DSC_1149.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRF4u_CGLyr9mpIB9lv7_GjuSm1ETwilnzBCODAq1nuT1cZqdwZfcslo_wnIAO8IPnhqhDYgYK6sWLh4WZtNWBSOnQNEV19bMdFJPFdwWe9Ee8egK8Y3MR1XvgrNueFCWdGbeueTzvKc2/s320/DSC_1149.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Book Pic</td></tr>
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<span style="font-size: large;">The book picture showed very attractive colours on the presented plate, the ones indicating a very healthy meal. It also had one of our favorite thing to eat in this household: the kebab. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-9-Hmjgm9Vj4dKUWLyCjA2YOcMmxe0xo5KmyEY-L2RsO9E2GmkCmWSsE8TDezlz4uV3jGKN-INtiEIvca8luWaJHTsd9h2GstFESm8HSuGMpr_cuTCDoLJkSVceFwlc3jEoFZml5AbyE/s1600/DSC_1042.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-9-Hmjgm9Vj4dKUWLyCjA2YOcMmxe0xo5KmyEY-L2RsO9E2GmkCmWSsE8TDezlz4uV3jGKN-INtiEIvca8luWaJHTsd9h2GstFESm8HSuGMpr_cuTCDoLJkSVceFwlc3jEoFZml5AbyE/s400/DSC_1042.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Prep.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_NDb2Qy4LA16uo1dmS1ok9TxUk_DXP11E80fv85Jc4_t0T71MFelhB9rJ6NV4Bnb2yJGt2Fw0T_PnAoEAdlQ_P9xpY8Y7CXwIBsmTOaGj-i0IuCAYb-VhxId_f_0dM3eEd8XNdRWA5FpW/s1600/DSC_1046.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_NDb2Qy4LA16uo1dmS1ok9TxUk_DXP11E80fv85Jc4_t0T71MFelhB9rJ6NV4Bnb2yJGt2Fw0T_PnAoEAdlQ_P9xpY8Y7CXwIBsmTOaGj-i0IuCAYb-VhxId_f_0dM3eEd8XNdRWA5FpW/s320/DSC_1046.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken and Garlic Bread Kebabs.</td></tr>
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<span style="font-size: large;">Kebabs are exciting, so easy to create from simple ingredients. They are never boring especially when you try different combinations. There, it was a pairing we did not see before garlic bread, bay leaves and chicken. We just had to make that recipe.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcnwHnbjPCNi4KQBBcjq_T3LzXwHQQqJYUD6Q1xr41xsVUmhW0JPwkjlh9KV8ZB57wpN6mScVrTGKxuqj5ijIbQfOGZZwQQmFvP8GnSWdRGq05RdCIbJz4Z6_w1h5HGnGSE4TLoD4gt4jY/s1600/DSC_1050.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcnwHnbjPCNi4KQBBcjq_T3LzXwHQQqJYUD6Q1xr41xsVUmhW0JPwkjlh9KV8ZB57wpN6mScVrTGKxuqj5ijIbQfOGZZwQQmFvP8GnSWdRGq05RdCIbJz4Z6_w1h5HGnGSE4TLoD4gt4jY/s400/DSC_1050.JPG" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Easy to cook.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt0YKnhCcDu3Gy3E4ld9vR3R_F1P4lWq5I9iTDc4FkzAlp6hh-8MNPnsACHMU0T1cbJwmtginT0fRimgjwmNPySqmaDbWwR37UB4SFcmoVz_Czfp6IzsEf0U4N3mKYdzKWtUeHINzyQJ46/s1600/DSC_1049.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt0YKnhCcDu3Gy3E4ld9vR3R_F1P4lWq5I9iTDc4FkzAlp6hh-8MNPnsACHMU0T1cbJwmtginT0fRimgjwmNPySqmaDbWwR37UB4SFcmoVz_Czfp6IzsEf0U4N3mKYdzKWtUeHINzyQJ46/s320/DSC_1049.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Easy to assemble.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXdsC6EL1osaVg-yajYYep_XOakVo4QNgOH9WzkAQ1vpV_VTtTB0nWNHZ5OZ9lc13qTuAwh30Q-rddSfigQIy7unf9UYo7-qf-RnfUAYvyK7OEyCMrkdY1XpDI99-VExrWueg1BlFDSfV/s1600/DSC_1044.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXdsC6EL1osaVg-yajYYep_XOakVo4QNgOH9WzkAQ1vpV_VTtTB0nWNHZ5OZ9lc13qTuAwh30Q-rddSfigQIy7unf9UYo7-qf-RnfUAYvyK7OEyCMrkdY1XpDI99-VExrWueg1BlFDSfV/s320/DSC_1044.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In the Marinade.</td></tr>
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<span style="font-size: large;">There is a marinade for the preparation of the chicken pieces and the bread made of rosemary, sea salt, garlic, olive oil, white wine vinegar and cayenne pepper which give those kebabs an awesome flavour.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9dCiT5DOzezsdXToG-kiqP1zhslikowVpFc8ScuxSs3dEFAhGpl5zAFuXuA7Ey9k4OXydJ0dXAfdXS0IyazYbz_lqxbP1SttToAxLgC4fmI0KMDGWiWhmueYoD_yt-IpR8Qe5hc6Nyek_/s1600/DSC_1043.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9dCiT5DOzezsdXToG-kiqP1zhslikowVpFc8ScuxSs3dEFAhGpl5zAFuXuA7Ey9k4OXydJ0dXAfdXS0IyazYbz_lqxbP1SttToAxLgC4fmI0KMDGWiWhmueYoD_yt-IpR8Qe5hc6Nyek_/s400/DSC_1043.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smashing up the Rosemary.</td></tr>
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<span style="font-size: large;">It is always nice to go in the patio garden and pick up the herbs you need for completing a dish. This time it was the turn of the Rosemary. I usually used the entire leaves without any process but there we needed to smash them up with a pinch of sea salt in a pestle and mortar, quite simple really but so effective for the marinade.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3ojzGbWIurNXXd9QqtP5Oh-7k5vOM_zXrweLTCEyPpBsh6hGzjRfb41g9RknwtFrz-moczqCUr2Xr14zMz_ETac7oE1FMOKVk-AuipM3i6HcfiBaTmOHTl57oRNP9l9qgjsrdI8hm5xT/s1600/DSC_1045.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3ojzGbWIurNXXd9QqtP5Oh-7k5vOM_zXrweLTCEyPpBsh6hGzjRfb41g9RknwtFrz-moczqCUr2Xr14zMz_ETac7oE1FMOKVk-AuipM3i6HcfiBaTmOHTl57oRNP9l9qgjsrdI8hm5xT/s320/DSC_1045.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Oranges.</td></tr>
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<span style="font-size: large;">The only ingredient we could not find was the blood oranges so it was swapped for normal oranges. The salad is extremely simple, with the Spinach, Oranges, and Feta Cheese, dressed with lemon juice and a drizzle of Balsamic Vinegar. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7pIq4woZscnVGct4C6x9KKRxSSyS7kUpe4LW13JwMd3vTTVyiSX3wYx1y9hvQecF2YQGSkQvvOaZK1yIMIFnHxn4RFokjSIm-uNtJ24RU2_wkpasHHuZ4LNgxYpeIlAWFSD-LQgZAPwDt/s1600/DSC_1047.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7pIq4woZscnVGct4C6x9KKRxSSyS7kUpe4LW13JwMd3vTTVyiSX3wYx1y9hvQecF2YQGSkQvvOaZK1yIMIFnHxn4RFokjSIm-uNtJ24RU2_wkpasHHuZ4LNgxYpeIlAWFSD-LQgZAPwDt/s400/DSC_1047.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Salad.</td></tr>
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<span style="font-size: large;">The beauty of this recipe relies on the fact that in the simplicity of it, every single element sings and bursts with flavour. It was a lovely dinner, dead easy to do. We both gave that dish the high five. We will definitely come back to that Jamie Oliver's recipe. It is perfect for Spring and Summer evenings. </span><br />
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Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.com0tag:blogger.com,1999:blog-7138433297149713824.post-36589587544334030202015-10-04T21:02:00.002+01:002015-10-05T12:49:41.574+01:00Monday. 28/09/2015. 'Vegeree Not Kedgeree., Spiced Rice, Veg, Eggs & Yoghurt.'<span style="font-size: large;">This recipe comes from 'Everyday Super Food' by Jamie Oliver. Page 38.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyKafhDS2sbtCXyi2rbvS8hiC2oOT7OWK7-_iyOyVmhnB9ynlM4AzYzMywHo55m0Z_MuqRAAO6NJbz6FGEcG4sqQm-0Eb63GBhbsFr9be1jSk53WVsrdY4BcIiGt_Okf57vTaCpyWbjD9E/s1600/DSC_1127.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyKafhDS2sbtCXyi2rbvS8hiC2oOT7OWK7-_iyOyVmhnB9ynlM4AzYzMywHo55m0Z_MuqRAAO6NJbz6FGEcG4sqQm-0Eb63GBhbsFr9be1jSk53WVsrdY4BcIiGt_Okf57vTaCpyWbjD9E/s320/DSC_1127.JPG" width="320" /></a><span style="font-size: large;"></span><br />
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<span style="font-size: large;">From the picture, the dish oozed healthiness from its every ingredient. The recipe belongs to the Breakfast section of the book but is filling enough to be done for dinner time. Beside, it also gave a big bowl of leftover for lunch the following day. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmhEBh3YClMZLJMAMrs4fvslTama80e1esNeUQgGK9PWjW2x6u1euNVyPvrcAAf8CtRLWSBdNOQxtJR8WjBNtQ5qm7ZC3xKnsRTDWPDwliBu5JRDgZub3yb9w_7Hm0R1NultbV9JovSWG/s1600/DSC_1124.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmhEBh3YClMZLJMAMrs4fvslTama80e1esNeUQgGK9PWjW2x6u1euNVyPvrcAAf8CtRLWSBdNOQxtJR8WjBNtQ5qm7ZC3xKnsRTDWPDwliBu5JRDgZub3yb9w_7Hm0R1NultbV9JovSWG/s320/DSC_1124.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Book Pic.</td></tr>
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<span style="font-size: large;">For the ingredients, all of them but one are regularly found in our kitchen. The unusual one was the brown basmati rice. If you can find from Arborio rice to Jasmine rice, passing by Camargue red rice in my cupboards, brown basmati was a bit of a novelty to introduce. When you think 'Basmati', you picture a sleek shiny white grain of rice. So I started to rethink and open my mind to a world of goodness, like we did for bread.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcIivst0CTQOkfttPSARssfTt6ufgZ9toSi-R0m_SlXlbxLKZpAMg19VXJxUS8T4ZaXGPAi0MQ62tjByskOoB52tycxTQDhATNJLTijJzRO15XJjUvSWsP1O3SQ_dulR8ViWdWiiJ2_ERm/s1600/DSC_1025.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcIivst0CTQOkfttPSARssfTt6ufgZ9toSi-R0m_SlXlbxLKZpAMg19VXJxUS8T4ZaXGPAi0MQ62tjByskOoB52tycxTQDhATNJLTijJzRO15XJjUvSWsP1O3SQ_dulR8ViWdWiiJ2_ERm/s640/DSC_1025.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Prep.</td></tr>
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<span style="font-size: large;">The colour of your flour, bread, pasta, rice doesn't represent the level of your income anymore... Those days are gone and dusted, belonging to decades ago. If we go back to centuries, the 'white' story of bread and flour can get very horrid, when eating chalk was as much on the drawing board telling you the price of your bread as inside it. Nowadays, the colour of what you eat is more likely to represent how health conscious you are. How much do you want your food to be tempered with that white ideal, and at what cost? Buying strong flour for making bread today, I saw the label mentioned 'white but non-bleached'. Somehow, I went for that flour against all over on the shelves.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Brown Basmati Rice.</td></tr>
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<span style="font-size: large;">The Brown Basmati rice was used in many recipes this 'Jamie Oliver's Super food' week and went down very well, I would even venture, it was a treat. We will keep using it. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4GUoiXrXhkwNC8zurYzVYoyBUv3oKwvXdBQYFES1qTiHVLoX5HG-4jsCzDfaf9SpFazQQHmpBqhk7VkzTfR1773bo0PiCHiS_W4wmFmgb22IVvrASff51XWlmxa19E2hYi6NQkyqF6xRG/s1600/DSC_1023.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4GUoiXrXhkwNC8zurYzVYoyBUv3oKwvXdBQYFES1qTiHVLoX5HG-4jsCzDfaf9SpFazQQHmpBqhk7VkzTfR1773bo0PiCHiS_W4wmFmgb22IVvrASff51XWlmxa19E2hYi6NQkyqF6xRG/s320/DSC_1023.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coriander.</td></tr>
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<span style="font-size: large;">One ingredient, I used to love to hate in favour of Parsley was Coriander. However, if I still think that the herb doesn't keep well at all in a fridge compared to the good old Parsley, I grew to like it. So if a recipe asks for Coriander, I got Coriander and stopped swapping it for Parsley. This is how I grew to have an appreciation for that herb so much so that I have it on my windowsill next to my curly parsley and flat leaves one. It tends to keep better in pots. One little tip I learnt is to use the stalks as well as leaves especially doing soups and stocks because it add flavours and it does. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNeXpSc6a-iJv3fr5hGZLLhvvnpmitzGXfn9mHOLGw-DyOpp9P4KcsSMWqXmVy8CnvaE8fVFPco0Y1FGdDbVQU9tNCCnl1RYUtvJQEGm9Jg9xelEOvpu_27pYrqjzK7XiON8xd7cqVd0zb/s1600/DSC_1024.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNeXpSc6a-iJv3fr5hGZLLhvvnpmitzGXfn9mHOLGw-DyOpp9P4KcsSMWqXmVy8CnvaE8fVFPco0Y1FGdDbVQU9tNCCnl1RYUtvJQEGm9Jg9xelEOvpu_27pYrqjzK7XiON8xd7cqVd0zb/s400/DSC_1024.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coriander prepped.</td></tr>
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<span style="font-size: large;">I did amend just a tad the recipe to make it more dinner like than breakfast like. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS5mOPQZHUKebWk-YQ380A0MWtw5Sa2LO-dJf97LS8M6AuZvTqpP1kjmUJU3dmuQFvFdp2rSBVDyVz84lQj38O1r9x7QGHmb-7B5sT92yTjfqIp9Jx7PbxVUzZKbfD3-4YS5VYVOHeqlRg/s1600/DSC_1027.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS5mOPQZHUKebWk-YQ380A0MWtw5Sa2LO-dJf97LS8M6AuZvTqpP1kjmUJU3dmuQFvFdp2rSBVDyVz84lQj38O1r9x7QGHmb-7B5sT92yTjfqIp9Jx7PbxVUzZKbfD3-4YS5VYVOHeqlRg/s400/DSC_1027.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breaking the Shell.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLI3h7E4t2mwYZnM2iIqyw54VlDdOx0StQ4ne5EvTFuzR99j6hSTTcYglfUBbfp1Su2jHYw-V2lcp6Zd_PIV0uvJbvGG9xVOJlSIK5VtYZvG_2PIiJj9uWW8OiYdg0yylgGPzDVaX1_Lo/s1600/DSC_1019.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLI3h7E4t2mwYZnM2iIqyw54VlDdOx0StQ4ne5EvTFuzR99j6hSTTcYglfUBbfp1Su2jHYw-V2lcp6Zd_PIV0uvJbvGG9xVOJlSIK5VtYZvG_2PIiJj9uWW8OiYdg0yylgGPzDVaX1_Lo/s200/DSC_1019.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Duck Eggs.</td></tr>
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<span style="font-size: large;">First I swapped the normal chicken eggs for duck eggs, a couple of them just for extra yolkiness. Duck eggs do benefit from that larger yolk which made them perfect for that recipe. Cooking wise, I tend to just add a minute more to get them right. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ30oFJ_BbQlVhbTY7APt80vyqEOL6cFftZhpoPCjQWQ1A1D0sAFm3F4ZeAD8luFG9UhT6KAvyir_tSXjjKlLuj1zulvgkN_dUPFLVnAQsu8SY2MiFAsniOs9p6qaYNtW37ZqJa-GppKIi/s1600/DSC_1029.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ30oFJ_BbQlVhbTY7APt80vyqEOL6cFftZhpoPCjQWQ1A1D0sAFm3F4ZeAD8luFG9UhT6KAvyir_tSXjjKlLuj1zulvgkN_dUPFLVnAQsu8SY2MiFAsniOs9p6qaYNtW37ZqJa-GppKIi/s400/DSC_1029.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Duck Big Yolkers.</td></tr>
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<span style="font-size: large;">Second, to please my very carnivorous alter ego I added 80 g of cubed Chorizo. That paprika sausage did work well with the spiced rice. It wasn't a clash, it was very much a match. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrnRUdmlbqossWfxNzmTK5WE9XQi-ydXwPbaSKE0wJZbqiMDmCn-XL-CsbTTNxNY97zA_cXf38SGmRjjtkdMXqQS-rWESg22PTnuFagKw4i_ObGPslDHWIFVkDyQss6g40jvO-ktTsIeDh/s1600/DSC_1018.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrnRUdmlbqossWfxNzmTK5WE9XQi-ydXwPbaSKE0wJZbqiMDmCn-XL-CsbTTNxNY97zA_cXf38SGmRjjtkdMXqQS-rWESg22PTnuFagKw4i_ObGPslDHWIFVkDyQss6g40jvO-ktTsIeDh/s320/DSC_1018.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cayenne and Lemon Drop Peruvian Chillies.</td></tr>
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<span style="font-size: large;">Third, my approach was different as I didn't cook the rice following the packet instruction like advised by Jamie Oliver's instructions. I treated it like a risotto rice. In a tablespoon of rapeseed oil in my risotto/paella pan (a frying pan resembling a wok but thicker), I coated the rice for a minute, before adding the Chorizo then the chopped Spring Onions (4 instead of 2), fresh ginger, curry powder and two Cayenne Chilli (we have a glut of them this year). Then I fed the vegetable stock in (rather than blend boiling the rice in water) little by little building the Vegeree up with the other ingredients, one at at time, the mushroom, the peas, the tomatoes, etc, etc.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZEYgrE2N3sdTsMsFPFFn-b_DpoeOwIouVgb9tPnLqBIzRIw41OporSuPaTMWwaxGYq3Yqmf3M9XyvRyXUleBgUQM2CBulfbr4-H4JfpQ28wcjDKFt58rQgTsqnZkGwJ-g_1egErrVuUK/s1600/DSC_1026.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZEYgrE2N3sdTsMsFPFFn-b_DpoeOwIouVgb9tPnLqBIzRIw41OporSuPaTMWwaxGYq3Yqmf3M9XyvRyXUleBgUQM2CBulfbr4-H4JfpQ28wcjDKFt58rQgTsqnZkGwJ-g_1egErrVuUK/s320/DSC_1026.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Risotto'ing the dish. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwnIyU9xE1Baq1qZg2QzcFe2pUehXsFK0eflS4SVhKNKsQAuLDGHjZswyS-uj1KZPIOuHCqJ660C6qeUaooJ9yUg1_0UXJTSMo9PTu_PTcDcK1oV7olqfgkBh6NDH7JQragfRnxV6M-HRc/s1600/DSC_1021.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwnIyU9xE1Baq1qZg2QzcFe2pUehXsFK0eflS4SVhKNKsQAuLDGHjZswyS-uj1KZPIOuHCqJ660C6qeUaooJ9yUg1_0UXJTSMo9PTu_PTcDcK1oV7olqfgkBh6NDH7JQragfRnxV6M-HRc/s200/DSC_1021.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chestnut Mushrooms.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3Mi4C1NyHl3pC83SXsrHfA-tcLtzeRtfc3C8mqFuN5QR_wsteGbkQGVC23zAfemAs-Zh46I4bXbUKCswwH5FhjB2xyhSs_JYY5M1BjeYxQKPpyfmjPZnpplzPUOdQzuWBvHDx48_odhk/s1600/DSC_1022.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3Mi4C1NyHl3pC83SXsrHfA-tcLtzeRtfc3C8mqFuN5QR_wsteGbkQGVC23zAfemAs-Zh46I4bXbUKCswwH5FhjB2xyhSs_JYY5M1BjeYxQKPpyfmjPZnpplzPUOdQzuWBvHDx48_odhk/s200/DSC_1022.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chop-Chop!</td></tr>
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<span style="font-size: large;">This method took much longer than Jamie Oliver's recipe is suppose to take. It almost add an extra 10 to 20 minutes to the original approximate time given in the book. But I must admit that if you have time then it is worth trying it. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ijULfbwmCSmpT0BYe6FlZkQXdryTDWLcoKCF612O5wagcMd7VHjsbPbLtmpdldVKt7sWEJTB1te3ssMIO2YqPHtdJ1C_TMH3xufhdLOGkdQQ8EvfDIr5iM5ANL1McIJ1fVI_vR6YBjrd/s1600/DSC_1032.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ijULfbwmCSmpT0BYe6FlZkQXdryTDWLcoKCF612O5wagcMd7VHjsbPbLtmpdldVKt7sWEJTB1te3ssMIO2YqPHtdJ1C_TMH3xufhdLOGkdQQ8EvfDIr5iM5ANL1McIJ1fVI_vR6YBjrd/s320/DSC_1032.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The happy Result.<br />
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<span style="font-size: large; text-align: center;">The flavours of the 'Vegeree', which ended up being a 'Chorizoree', were fantastic. I love Jamie Oliver for is ability to play with recipe and make then fun. But I also have huge respect for his passionate engagement to encourage everyone to eat better. His school meals fight was more than commending.</span><br />
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<span style="font-size: large;">When I was enthusiastic entering this trial week of healthy super food, my partner had a very worried look on his face. However when he tried that 'Vegeree', he was won over straight away and his concerns flew away. The assumption that healthier meant boring and not delicious vanished in his mind courtesy of one jazzed up Jamie Oliver's recipe. The dish got a five from both of us, and we will do it again.</span><br />
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Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.com0tag:blogger.com,1999:blog-7138433297149713824.post-9636213119304080022015-10-02T17:29:00.003+01:002015-10-02T17:29:23.213+01:00Weekly Feedback, 21-26/09/2015, 'Mary Berry cooks the Perfect, step by step.'<span style="font-size: large;">The week of trying recipes from 'Mary Berry cooks the Perfect, Step by Step.' is over and I must say it has been a fantastic week full of yummy and comforting dishes. We could not fault one. We gave high five to every single dinner we enjoyed. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm5-GwDbl_WoCTCeFISRFpAvGEhlOO1Fw0I1RGhcoU7wMFD76yn4hjro93XyW8U72VvReAPZr497YkMM8xKR0n11M1ETU6Kgn-uJwuUhx1XSFubceNLZZ663TNppmjlueccUczpM79cfBs/s1600/DSC_0957+%25282%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm5-GwDbl_WoCTCeFISRFpAvGEhlOO1Fw0I1RGhcoU7wMFD76yn4hjro93XyW8U72VvReAPZr497YkMM8xKR0n11M1ETU6Kgn-uJwuUhx1XSFubceNLZZ663TNppmjlueccUczpM79cfBs/s640/DSC_0957+%25282%2529.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Mary Berry Week.</td></tr>
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<span style="font-size: large;">Moreover, everything we tried we will do again, but we want another complete week using the same book trying the other tempting recipes that Mary Berry has in there. It has been such a delicious week. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvjCYuTO-FnArY6vPqJROT4-KLluawW1noKI-q7S_isxyWogv7ZWSmri6iBNf8ptAxV_700JH2UEnqwl31bBZUe3TJYnrHisyF0gKU4IvB29W2chOUNbIU7fYbzY-kf9u5HGYSwyBFdauI/s1600/DSC_0925+%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvjCYuTO-FnArY6vPqJROT4-KLluawW1noKI-q7S_isxyWogv7ZWSmri6iBNf8ptAxV_700JH2UEnqwl31bBZUe3TJYnrHisyF0gKU4IvB29W2chOUNbIU7fYbzY-kf9u5HGYSwyBFdauI/s640/DSC_0925+%25281%2529.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our Cup of Tea Really. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKBgdlSAbr14sMQRET8kCEeFn2I0COYGpmEAW70KpLqPavwEwZkgMJ3f6QvR7Or6L4-AR11YhY51thrxOxaTWUEPWU0SZJhCOCo000uYIlF8_8sVTpGK0l-j1cewKamMD0U2j0NX9Bj8Gn/s1600/DSC_1084.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKBgdlSAbr14sMQRET8kCEeFn2I0COYGpmEAW70KpLqPavwEwZkgMJ3f6QvR7Or6L4-AR11YhY51thrxOxaTWUEPWU0SZJhCOCo000uYIlF8_8sVTpGK0l-j1cewKamMD0U2j0NX9Bj8Gn/s400/DSC_1084.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Step by Step.</td></tr>
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<span style="font-size: large;"> The recipes are not complicated and if they are some techniques, I found that the step by step explained everything clearly, helping me all the way through. It is an excellent cookbook and for me it was a fantastic gift that I received on my leaving-do. Not only can I recommend the book as a must have at home, I would also say, it is a great present to give not only to people liking cooking but also to the loved ones that want or need to learn to cook.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjbMYAHcdOPWlWaqwnHkD6HMUZxqCN98oWui5ypUDEkJ-RK2UT_R2Ly5YipZIQlbV5Rh0Vw6DGxbKivJoheH2SKs68Akpp7fQLZP-GIYvU1nqp9ZgOzvP07C6NzttDjWE3egfPJBacHdA/s1600/DSC_1085.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjbMYAHcdOPWlWaqwnHkD6HMUZxqCN98oWui5ypUDEkJ-RK2UT_R2Ly5YipZIQlbV5Rh0Vw6DGxbKivJoheH2SKs68Akpp7fQLZP-GIYvU1nqp9ZgOzvP07C6NzttDjWE3egfPJBacHdA/s400/DSC_1085.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A to Z to Cannelloni and Béchamel. </td></tr>
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<span style="font-size: large;"> If I was a parent with one of my adult children leaving home to fend for him/herself, moving to his/her first flat, I would certainly buy that book for my kid. For I would know for sure that I gave a kitchen bible to my child and if he/she follows it, the young adult would have bags of good recipe not only to feed him/herself nicely but also to impress either friends or parents when they come around.</span><br />
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<span style="font-size: large;">The podium for our favourite dishes as we gave the entire week, the high five and thumbs up was a rather funny affair. However after moult debates and laughs for we liked them all, we came up finally to a very cheesy podium: </span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5iWOgdy5yZryEFun8EsL5Jfqkmk4fXEnf3iPrgxuP0ZDoRFwiQv8Zq2kMczQM1NnTTfjjnOLFWnofpSUTxH1hegTJLSs5zCMpQxzKSzaN0JPhcr1ZowMuAuOT_oAJ0JPREomAvSL40Cd5/s1600/DSC_0885+%25281%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5iWOgdy5yZryEFun8EsL5Jfqkmk4fXEnf3iPrgxuP0ZDoRFwiQv8Zq2kMczQM1NnTTfjjnOLFWnofpSUTxH1hegTJLSs5zCMpQxzKSzaN0JPhcr1ZowMuAuOT_oAJ0JPREomAvSL40Cd5/s400/DSC_0885+%25281%2529.JPG" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Soufflé.</td></tr>
</tbody></table>
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<span style="font-size: large;">Joint third were the 'Twice-Baked Mushroom and Camembert Soufflés', a light and fluffy adventure on a plate,</span><br />
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<span style="font-size: large;">But also the 'Dolcelatte and Leek Soup with Parmesan Crisps' which was a delightful bowl of soup. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3B8o5WL2M48OeTBryKjl7fDUdt4sJqm8ylXD33GRNOrRhicqeAPf5wrNt6aLegx-_pMzRR3JiFv3g4nbRs4Ih_LTgX0FEZugqf8yhvHZcXvNExW8ivrKeo6x6kxhNc-RmcE_60UQskO_/s1600/DSC_0923+%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3B8o5WL2M48OeTBryKjl7fDUdt4sJqm8ylXD33GRNOrRhicqeAPf5wrNt6aLegx-_pMzRR3JiFv3g4nbRs4Ih_LTgX0FEZugqf8yhvHZcXvNExW8ivrKeo6x6kxhNc-RmcE_60UQskO_/s400/DSC_0923+%25281%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Beautiful Dolcelatte and Leek Soup.</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCkMIMjDEwf1T2k5ZE2_8iHsF2nMZPArLLvBcV-dNt2EjAFnxV8EEvNxUCSzurwdhNSqW2cA4mN7Fjhs_f8urPJ1CSpzzSeUYHuS7wj3gI6_0RMaS3PeBqU8etjDaNW2BBM6FWXJ77TMUL/s1600/DSC_0945+%25281%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCkMIMjDEwf1T2k5ZE2_8iHsF2nMZPArLLvBcV-dNt2EjAFnxV8EEvNxUCSzurwdhNSqW2cA4mN7Fjhs_f8urPJ1CSpzzSeUYHuS7wj3gI6_0RMaS3PeBqU8etjDaNW2BBM6FWXJ77TMUL/s320/DSC_0945+%25281%2529.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meltingly cheesy. </td></tr>
</tbody></table>
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<span style="font-size: large;">Our second was the 'Swiss Chicken, Spinach and Mushroom Bake'. The dish converted my partner to find spinach rather nice which is no mean feat. This number melt my heart.</span><br />
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<span style="font-size: large;">Coming to the top spot of the Mary Berry week are those little tubes of pasta full of goodness, the 'Cannelloni with double Cheese Sauce.' Now you cannot tell us that it is the double cheese that did it for the soup had the Dolcelatte and the Parmesan going for it. But nailing Cannelloni with that perfect recipe was the Wow me over. Cannelloni was something we wanted to learn both, my partner and I. to make it a very regular dish in our home. That recipe of Mary Berry has the hearty goodness of a big keeper, big time. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-_5pp7mGYgF21jSe9qRaHryVYy7CNerU9jYxlmvr1uiJRtbYbOSYAQXOZWW4W2Z1M1lb3Qrgw30qFNm1ODLgs6HmY1mIWtuQ5zQVdM-zIF156S0avb0WEQm4SnepRNIoWe9-anK0_bhb1/s1600/DSC_0995+%25281%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-_5pp7mGYgF21jSe9qRaHryVYy7CNerU9jYxlmvr1uiJRtbYbOSYAQXOZWW4W2Z1M1lb3Qrgw30qFNm1ODLgs6HmY1mIWtuQ5zQVdM-zIF156S0avb0WEQm4SnepRNIoWe9-anK0_bhb1/s640/DSC_0995+%25281%2529.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cannelloni Time.</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHiV7aMMK8tkJDc22xmd0kRiqKRYNbFC7LM29CFYB_hDYMV3NCj-MBA8wz6ye7NjkMKEj_mMJncb17GS4dwc3_E31MQ6OkU8EYQWhWAnkgQk31jPQYa9Ijtu3X1peA1Qpze3UPuU3ZcC0U/s1600/DSC_0891+%25281%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHiV7aMMK8tkJDc22xmd0kRiqKRYNbFC7LM29CFYB_hDYMV3NCj-MBA8wz6ye7NjkMKEj_mMJncb17GS4dwc3_E31MQ6OkU8EYQWhWAnkgQk31jPQYa9Ijtu3X1peA1Qpze3UPuU3ZcC0U/s400/DSC_0891+%25281%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chinese Cabbage from the garden.</td></tr>
</tbody></table>
<span style="font-size: large;">Now, we also tried some sides, the 'Buttered Peas with Spring Greens and Mint', and the 'Pan-fried Courgettes with Crispy Shallots.' from the Mary Berry's book. As keen gardeners, I must confess both had their 'Veg Appeal' to us, but not only them, the entire two sections of 'Mary Berry Cooks the Perfect', titled respectively 'Vegetables' (from page 186-225) and 'Salads' (from page 228-245) just as well. They are a how to use your vegetables and bring them to the lime light of a side show to remember for us.</span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjZNc_u4fiXLQ66SjiQMjMLkobmfuPA12POWk5_sZ5OnS0Gffa4Q2RSSkcvl1qVWQGS5gJk2eTFryuyb3f4q9Se6AtZMzW-2Wa0_v8z07wW68S8KUX7Wtt5SFsQCOinc6wTH0-arslxZm/s1600/DSC_0893+%25281%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjZNc_u4fiXLQ66SjiQMjMLkobmfuPA12POWk5_sZ5OnS0Gffa4Q2RSSkcvl1qVWQGS5gJk2eTFryuyb3f4q9Se6AtZMzW-2Wa0_v8z07wW68S8KUX7Wtt5SFsQCOinc6wTH0-arslxZm/s400/DSC_0893+%25281%2529.JPG" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chinese Cabbage prepared for the Spring Green part of the Buttered Peas.</td></tr>
</tbody></table>
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<span style="font-size: large;">Having tried those two recipe, and absolutely loving the result on the plate, we are ready to try every single dish in those sections as starters or sides that sing along the brown affair of the Sunday Roast. Yes, me Babies, 'Yeehaw' for Mary Berry, big Converter big time, for someone has started to like his veg a little 'big' more to include or not forge them anymore on Sunday. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhteY1oCLX_JC8gHHcppadZGMCY8a6YWH3JFL9afXwK-sI0Xsk8O988bd3GrpBycWeF9Cl6Gg8uX0JBJLqE04KjPqOGyDyEWhKbv06orJkcrO5Q8ybV1bo27ThBrC4_DStmU-O2geIswHog/s1600/DSC_0967+%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhteY1oCLX_JC8gHHcppadZGMCY8a6YWH3JFL9afXwK-sI0Xsk8O988bd3GrpBycWeF9Cl6Gg8uX0JBJLqE04KjPqOGyDyEWhKbv06orJkcrO5Q8ybV1bo27ThBrC4_DStmU-O2geIswHog/s640/DSC_0967+%25281%2529.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pan-Fried Courgettes and Crispy Shallots.</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-HI-qLPNedNrd8FUkB7bY6eoZ_tbm32yRQdr55aAkbCCBTm3PvcWXvEeEAg2_ntx2Ty2RSOABza3oPzszBr-8u2qrmAo2TybHWXSXi24nf6jgqfua4YTZEyYtFB97ExDxQD563G6CaKkj/s1600/DSC_0914+%25281%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-HI-qLPNedNrd8FUkB7bY6eoZ_tbm32yRQdr55aAkbCCBTm3PvcWXvEeEAg2_ntx2Ty2RSOABza3oPzszBr-8u2qrmAo2TybHWXSXi24nf6jgqfua4YTZEyYtFB97ExDxQD563G6CaKkj/s400/DSC_0914+%25281%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frosted Mint.</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3EOG9Ep7RUV5LVInqcXLKP8B3RhewTOqv7qmS24ssZlf5ODqwE5NzixWaVqS-ewEN0XSXNbeNVikNio8zV9fFsWNZ_FkqubF9xMZu2RSVd1jU2ANM0GIQjrS8St_Vdp7Dw9tGvqwyOqbs/s1600/DSC_1053+%25281%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3EOG9Ep7RUV5LVInqcXLKP8B3RhewTOqv7qmS24ssZlf5ODqwE5NzixWaVqS-ewEN0XSXNbeNVikNio8zV9fFsWNZ_FkqubF9xMZu2RSVd1jU2ANM0GIQjrS8St_Vdp7Dw9tGvqwyOqbs/s320/DSC_1053+%25281%2529.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our Garden Mint.</td></tr>
</tbody></table>
<span style="font-size: large;">For the sweet, the 'Lemon and Limoncello Possets' were beautiful treats to finish off a meal, with the added bonus of the mint leaves frosting technique which went down a storm in my home. As the result we are going to grow more mint. This was a little unexpected, it did put more projects and plans in our head, and the chilli lover and grower that he is, and the tomato lover and grower that I am, are looking for different varieties of mint to join the two mint we already have. It might turn us into 'Mint Buff' before you know it, showing proudly our mint as much as we do with our different chillies and tomatoes. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvP-EELnU-anUYLhDYxugX8fkWpbsK7Jz5T7ToEWkWJyIMaWmGWYy8ESnPkvTw3Zv79LorTZ3D_uNQ-0110lCdx8UlEjpUh_vI-dJbdjYUR8VcjAoUji-Xj4SYUbzf4bj3J8z862mf1sqA/s1600/DSC_1071.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvP-EELnU-anUYLhDYxugX8fkWpbsK7Jz5T7ToEWkWJyIMaWmGWYy8ESnPkvTw3Zv79LorTZ3D_uNQ-0110lCdx8UlEjpUh_vI-dJbdjYUR8VcjAoUji-Xj4SYUbzf4bj3J8z862mf1sqA/s640/DSC_1071.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Minted.</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz4jYII4AN9tomOKGkDDPaPZ1xVJmwCjd8YW44z1gDMBh5BXiwllDF01iqu-NydYr2HJ9GVUjBPzeZa8nPF9vaZnPflyj8jTc4YhPbwNgnsj9kCEbYEL4RvVZu46f80tBEoPleee8iE6CN/s1600/DSC_0941+%25282%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz4jYII4AN9tomOKGkDDPaPZ1xVJmwCjd8YW44z1gDMBh5BXiwllDF01iqu-NydYr2HJ9GVUjBPzeZa8nPF9vaZnPflyj8jTc4YhPbwNgnsj9kCEbYEL4RvVZu46f80tBEoPleee8iE6CN/s200/DSC_0941+%25282%2529.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The golden Chicken for the Swiss Chicken Bake.</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvQbKqkGEBvMO147ZoFBYRds2P_K1vrCrRWoW86QD1dUaS74dI5TgvTLTHfAYF7-IMOfBtq5f3HHcr5u48sCNRzATus37QmYToqgW7SQ2fWarENTLKOQ9fXa_wnbXBPtv9ZBfIZico6WZ1/s1600/DSC_0919+%25281%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvQbKqkGEBvMO147ZoFBYRds2P_K1vrCrRWoW86QD1dUaS74dI5TgvTLTHfAYF7-IMOfBtq5f3HHcr5u48sCNRzATus37QmYToqgW7SQ2fWarENTLKOQ9fXa_wnbXBPtv9ZBfIZico6WZ1/s200/DSC_0919+%25281%2529.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Parmesan Crisps.</td></tr>
</tbody></table>
<span style="font-size: large;">What a week to remember, not only one simple technique caught the attention of my partner, but many. He was not working attentively at his desk, he was in the kitchen with a glass of wine, relaxing and watching the step by step being done eagerly, that and the TV of course which I always put on 'Grand Designs' as I cook about. However his concentration was on the complex bits to do. He was there for the soufflés difficult parts like an Angel coming to the rescue. He took on the techie bit of the Parmesan Crisps on himself, with great delight. The golden chicken task of Thursday, frying those babies just right, it was him. The military operation towards filling a Cannelloni, again, was a team effort overseen by its hands on General.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_skRaaFFcVLdG_95Fm5YDrIYEbzHyMxuaJvy8xprpOOUDO5MSPWoQbXU2zPjMq0zyRZgBaZrGIT7xl-h4kObQWuPs0bf-6ckz8Om8vK9WkLdBI4o94BJgc8k5XQGYaMPthd-Md-d775qN/s1600/DSC_0992+%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_skRaaFFcVLdG_95Fm5YDrIYEbzHyMxuaJvy8xprpOOUDO5MSPWoQbXU2zPjMq0zyRZgBaZrGIT7xl-h4kObQWuPs0bf-6ckz8Om8vK9WkLdBI4o94BJgc8k5XQGYaMPthd-Md-d775qN/s640/DSC_0992+%25281%2529.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cannelloni Mission: Filling the Belly Ammunition.</td></tr>
</tbody></table>
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<span style="font-size: large;"> Finally, the Christmas cake was a joint affair.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfkU0BNe7iQ0lfsFUDaDGsj5OnmGrEHX9Vwg4iqL_dSeVw9Hdi40deIkSduemvtKAJD5Vc61CB44bsfHq25uo0VZTB3N6QslWmUbPI2MARi0e8VdlzJv4ia_62Cvzhv0U__zvtwLASrz_B/s1600/DSC_0979+%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfkU0BNe7iQ0lfsFUDaDGsj5OnmGrEHX9Vwg4iqL_dSeVw9Hdi40deIkSduemvtKAJD5Vc61CB44bsfHq25uo0VZTB3N6QslWmUbPI2MARi0e8VdlzJv4ia_62Cvzhv0U__zvtwLASrz_B/s400/DSC_0979+%25281%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Treacle going in the Christmas cake mixture. </td></tr>
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<span style="font-size: large;"><br />The Mary Berry week got all hands involved on the kitchen counter. Of course we will do it again. It was deliciously a lot of good fun, good dinners, and good skills to learn. </span></div>
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<span style="font-size: large;"><br /></span>Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.com0tag:blogger.com,1999:blog-7138433297149713824.post-20374780356656046482015-10-01T17:52:00.003+01:002015-10-01T18:48:13.250+01:00Preserve Plan of the Week: 'Preserved Lemons.'<span style="font-size: large;">For this preserve I used an on-line recipe on the bbc good food website:</span><br />
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<a href="http://www.bbcgoodfood.com/recipes/1977656/preserved-lemons">http://www.bbcgoodfood.com/recipes/1977656/preserved-lemons</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjqTZUY5qa0CpFv4F4kly_8hGnvXzrm4xPxON8VnmQJPJBSN0NH14RWs3A5asmYbLH8cPtrA5rNTU8547HDuLmnoxYSEpd92VUAUdRqI2q_zUVUa-9pNMdxGSN8dk6jHfK0_1LVwQMBGZ/s1600/DSC_1063.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjqTZUY5qa0CpFv4F4kly_8hGnvXzrm4xPxON8VnmQJPJBSN0NH14RWs3A5asmYbLH8cPtrA5rNTU8547HDuLmnoxYSEpd92VUAUdRqI2q_zUVUa-9pNMdxGSN8dk6jHfK0_1LVwQMBGZ/s400/DSC_1063.JPG" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My mature lemon tree.</td></tr>
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<span style="font-size: large;">This is a bit of an unusual preserve for me to do yet I have a lemon tree which has started to have fruits after so many years of growing up to maturity. The lemons take up to a year to be a rippen yellow on the tree. If last year I had only one lemon, the very first one from this baby, this year he gave me eight and the tree is still in flowers. So I put myself on the quest of doing justice to the fruits of that little tree which followed me from flat to flat, home to home for the past twenty years or near enough. </span><br />
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<span style="font-size: large;">His bounty will be ready with a bright sunshine yellow in a few months, so I set to learn in anticipation what to do with a regular lemon harvest. My mind is buzzing already with a few numbers I could do like lemon curd. </span><br />
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<span style="font-size: large;">Preserved lemons was the first step: how to preserve a lemon, simply and purely. So I used my Home bible: Google and just googled it. I chose the bbc goodfood link because buying their magazine since a very long while, I find their recipes down to earth and reliable. Their one was just fairly easy to follow.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfbsw6OXKX36rDZxpIMcREvN_MG3_8QKz5ib9PH5VZ5vTMFUwRlcHBppWoxWmnzeln2yFLaQ_NUpfzrClbWYyq7NJkFygV8Cfqy2KLY-g7Yre8-Pt5qD-d8SzkreFtUeB3c8tmuvgQIzts/s1600/DSC_1056.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfbsw6OXKX36rDZxpIMcREvN_MG3_8QKz5ib9PH5VZ5vTMFUwRlcHBppWoxWmnzeln2yFLaQ_NUpfzrClbWYyq7NJkFygV8Cfqy2KLY-g7Yre8-Pt5qD-d8SzkreFtUeB3c8tmuvgQIzts/s640/DSC_1056.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The prep ingredients.</td></tr>
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<span style="font-size: large;">First gather all the ingredients, and that is when a weekly plan gets handy because you will be already prepared and fully stocked:</span><br />
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<span style="font-size: large;">-The ten lemons.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBVMU5AgKuf7oe_rJcxj29XPX6lmu2DTNpFwP3Vv6jDbuwTv03QFG8rV65z0OyiSgWzKiZu1Xir-bz4KFfItQv0Vhm8lrrugYA4LN8xJKN3Dq3P7OHalToMJ7JBRkVMhk50UiZaIOr6U8u/s1600/DSC_1060.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBVMU5AgKuf7oe_rJcxj29XPX6lmu2DTNpFwP3Vv6jDbuwTv03QFG8rV65z0OyiSgWzKiZu1Xir-bz4KFfItQv0Vhm8lrrugYA4LN8xJKN3Dq3P7OHalToMJ7JBRkVMhk50UiZaIOr6U8u/s400/DSC_1060.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemons aplenty. </td></tr>
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<span style="font-size: large;">-The sea salt.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Tvk1aYwshKpIiOA-bWACdurUNIgDSrkyEs2szRPB8dePCs4o-viXSz1XEPjt292_nhEfiguRrHU_Gdbrn266AdHv0mNsMq5oQ22voSPDKWj5Q9gj7qi_hO_EXb2Ai2wisuB4MBROch19/s1600/DSC_1065.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Tvk1aYwshKpIiOA-bWACdurUNIgDSrkyEs2szRPB8dePCs4o-viXSz1XEPjt292_nhEfiguRrHU_Gdbrn266AdHv0mNsMq5oQ22voSPDKWj5Q9gj7qi_hO_EXb2Ai2wisuB4MBROch19/s400/DSC_1065.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A good rock sea salt.</td></tr>
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<span style="font-size: large;">-The spices, star anise, cinnamon sticks and coriander seeds.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFt9b6MhUzgrMyYJG1sYdolYWvZZy-alOm38trOT4pJjHdeSijz5P91RzfG6XUeqLmbmYUZh5i7xJxqKDieSaH0CjKyiD7qvMXHsTohJzIFGM2he17WhCzrDhqiUw07__NxOWxSklgjZCa/s1600/DSC_1059.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFt9b6MhUzgrMyYJG1sYdolYWvZZy-alOm38trOT4pJjHdeSijz5P91RzfG6XUeqLmbmYUZh5i7xJxqKDieSaH0CjKyiD7qvMXHsTohJzIFGM2he17WhCzrDhqiUw07__NxOWxSklgjZCa/s400/DSC_1059.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Spices.</td></tr>
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<span style="font-size: large;">The juicing is the hardest bit of it all, which means the recipe is easy peasy. Just use a strainer to keep the pips and pulp away from the juice.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKbhoc_D2zpbJFq4lFhHwqyvltsFCK9w5QemTV2DE2h1R6WweiELAsR2cpIpGhH8vC1IFB_yUlVKWU3u9OhyphenhyphenJN0ZPzkhRXMdNFKs2mIjJZwv0UdwY3GPZdJP0GtVNR0qafTaj753IufCS6/s1600/DSC_1061.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKbhoc_D2zpbJFq4lFhHwqyvltsFCK9w5QemTV2DE2h1R6WweiELAsR2cpIpGhH8vC1IFB_yUlVKWU3u9OhyphenhyphenJN0ZPzkhRXMdNFKs2mIjJZwv0UdwY3GPZdJP0GtVNR0qafTaj753IufCS6/s400/DSC_1061.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Juicing.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDKTgidWalT81yh9ek_Ao91emfNxSLg2RZspVpS1r-uo50xPEyzXJvRq0jxDralYWatMTyWxZMoyqGFeOjg0vD0CanQq-gGF5RlXl2BQ3nJwc9APh8DZ3yRNo59fQlK3pZo1RO39ZBQCi_/s1600/DSC_1062.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDKTgidWalT81yh9ek_Ao91emfNxSLg2RZspVpS1r-uo50xPEyzXJvRq0jxDralYWatMTyWxZMoyqGFeOjg0vD0CanQq-gGF5RlXl2BQ3nJwc9APh8DZ3yRNo59fQlK3pZo1RO39ZBQCi_/s640/DSC_1062.JPG" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the lemon circle of life. Home made still life.</td></tr>
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<span style="font-size: large;">In my home any pips, kernels and seeds tend to be kept and given a chance to become something, a plant, a tree, and when we have too many we give the young sprouting lives to friends who will cherish what they never tried to grow from chillies to lemons passing by Cucamelons and Goji berries. It is a simple gift which keeps on giving ten fold whenever you care. Given time and TLC, just a pip starts another big circle of hope and beauty.</span><br />
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<span style="font-size: large;">After quartering the four lemons, it is just a matter of assembling them in the jar with the salt, spices, and lemon juice. It is a no brainer. </span><br />
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<span style="font-size: large;">Yet as for those lemon babies can be kept for six months, I have plenty of bespoke stews, and tagines in perspective already mapping themselves in my head. </span><br />
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<span style="font-size: large;">Preserved Lemons recipe: standing ovation. </span><br />
<span style="font-size: large;">This post will be updated with pictures and mentions of all the dishes where the preserved lemons are used. </span><br />
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Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.com0tag:blogger.com,1999:blog-7138433297149713824.post-2886208194867388522015-10-01T02:33:00.003+01:002015-10-01T13:01:31.331+01:00Long Term Project of the Month. September 2015. 'My Favourite Fruit Cake.'<span style="font-size: large;">This recipe comes from 'Mary Berry Cooks the Perfect, Step by Step.' by Mary Berry. Page 314. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtrQLke2lc8CVPCCMkfuQwn4t_FxE-NiZifRldEhKnrL-LYFWn6kut__hPdj-9wVeaUSfOaIFcZ4W5aB2WcQpahs3OHHQv4YlhUFqLR9JNK7_gpYDDC5zRCA3ZtZLkYu7ANDaqkCZlfgM2/s1600/DSC_0957+%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtrQLke2lc8CVPCCMkfuQwn4t_FxE-NiZifRldEhKnrL-LYFWn6kut__hPdj-9wVeaUSfOaIFcZ4W5aB2WcQpahs3OHHQv4YlhUFqLR9JNK7_gpYDDC5zRCA3ZtZLkYu7ANDaqkCZlfgM2/s400/DSC_0957+%25281%2529.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9q_OYp0CG26GGp2Q-NZsTlJtKWPZ3kLAbRbK8jf2Q43dgH1sfQKkQxpCT1oS1yKPXNQWOfiZxC4VKR9jwUSOmHoMy7Tybrb5zlz9VmkhT8xL8PZhEExyTq8KvSg5wde9rjUcoSPQeJVnM/s1600/DSC_0874.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9q_OYp0CG26GGp2Q-NZsTlJtKWPZ3kLAbRbK8jf2Q43dgH1sfQKkQxpCT1oS1yKPXNQWOfiZxC4VKR9jwUSOmHoMy7Tybrb5zlz9VmkhT8xL8PZhEExyTq8KvSg5wde9rjUcoSPQeJVnM/s400/DSC_0874.JPG" width="400" /></a><span style="font-size: large;">It is Autumn already which means it is a grand time to do either a Christmas Pudding or a Christmas Cake. We do prefer Christmas Cake in our home so when we saw Mary Berry's recipe with her cake picture, it became a must do.</span><br />
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<span style="font-size: large;">This is not a one day job and you are done with it affair with that beautiful cake. It is a love affair to nurture for weeks and months. My partner and I were both slaving over it. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qpQcIFVHFT4iYWasI4yKKvpWHT2lhrd0iFTm9LFSD7lgJdY-LjbM314oeINHDAkJyKLGJ46zE8rZ3Xd1FmXRf80uwnNAG1aIxaWffDXFOEPMMkhAGis0IEOFBUQBbXC95MlhhxsIF4wO/s1600/DSC_0875.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qpQcIFVHFT4iYWasI4yKKvpWHT2lhrd0iFTm9LFSD7lgJdY-LjbM314oeINHDAkJyKLGJ46zE8rZ3Xd1FmXRf80uwnNAG1aIxaWffDXFOEPMMkhAGis0IEOFBUQBbXC95MlhhxsIF4wO/s400/DSC_0875.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dried Fruits galore.</td></tr>
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<span style="font-size: large;">First come the dried fruits task, once all the measuring is done, when all are mixed with the rind of two oranges, they are left to soak in the sherry for three days, with a good daily stir. </span><br />
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<span style="font-size: large;">Now we couldn't lose beautiful oranges so their juices went in with the dried fruits along with the sherry. This was our only minute change on the recipe.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8foYMpDIoUu_P_F6b7S8uweqyg8BDcSNWQPgxmMPVWPhlXeP2Yp4RD5fWlrny8VCM6DXGo8RJ-X0HMSpWIB134Z8fZ8hav3kwXN4VfuY3NJ_vkDpX24ONkHfdx2d24HygvscUebl3EqnQ/s1600/DSC_0979.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8foYMpDIoUu_P_F6b7S8uweqyg8BDcSNWQPgxmMPVWPhlXeP2Yp4RD5fWlrny8VCM6DXGo8RJ-X0HMSpWIB134Z8fZ8hav3kwXN4VfuY3NJ_vkDpX24ONkHfdx2d24HygvscUebl3EqnQ/s400/DSC_0979.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Treacle, treacle, little star.</td></tr>
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<span style="font-size: large;">After the days of soaking, came the cooking the cake day and all hand were on board once more to create Mary's marvel. I must say her recipe is easy to follow. Before our eyes the cake mixture built up ready to pour into the cake tin. Add the soft muscovado sugar, then this, then that. Blend.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipcRLQgmy_B2J6n5Waramy_KUN3uc-aJm_GnMbuKrww0WxIcrcwBx2Hk0yjB25YQHq126BK7zvBePEgJ3HCXIeBmoD0Gw6bfH_EY1y1n-idmfntZDU4wbkJi6jPF4JRb58eJPJNjarLL-k/s1600/DSC_0978.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipcRLQgmy_B2J6n5Waramy_KUN3uc-aJm_GnMbuKrww0WxIcrcwBx2Hk0yjB25YQHq126BK7zvBePEgJ3HCXIeBmoD0Gw6bfH_EY1y1n-idmfntZDU4wbkJi6jPF4JRb58eJPJNjarLL-k/s320/DSC_0978.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soft Muscovado Sugar.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV4eAcw4-EopKq3KaR8YJclBAsDC1gaUPpNAVgO9axkwYJTzxyqlFpXG_c6o6gJ74voXbKFoyI6y9M-HWm27zsmBVK5ALRq67rz_lsO6voa13UDt_BksZfJpbjs_PyBW5fHt9angzv3-wX/s1600/DSC_0981.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV4eAcw4-EopKq3KaR8YJclBAsDC1gaUPpNAVgO9axkwYJTzxyqlFpXG_c6o6gJ74voXbKFoyI6y9M-HWm27zsmBVK5ALRq67rz_lsO6voa13UDt_BksZfJpbjs_PyBW5fHt9angzv3-wX/s320/DSC_0981.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marcona Almonds</td></tr>
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<span style="font-size: large;">Then comes the fruity goodness, then comes the crunchy nuts goodness, the almonds and the Brazil nuts. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBE8_w3hxQ40E6OqN4mbzwdZpCVyPz8-mZTS-5cbsY-wUY66zIZvYUDcukjuq3mzh1I2-TixvschaXWdm6ClnBMlyDQZsdNoKQ0vEv7rDjtKiB_YTmbBG07l6vZd9nxOPOjlFRbVZsj1Kx/s1600/DSC_0980.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBE8_w3hxQ40E6OqN4mbzwdZpCVyPz8-mZTS-5cbsY-wUY66zIZvYUDcukjuq3mzh1I2-TixvschaXWdm6ClnBMlyDQZsdNoKQ0vEv7rDjtKiB_YTmbBG07l6vZd9nxOPOjlFRbVZsj1Kx/s320/DSC_0980.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brazil Nuts.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggp9ty9Eh56ZRkaEkyAChOhYwwrutmm9fxBf3i8DFR_ihoigLAuFNdzjuv8acpuQ6JWKmudc9Xj_njU_PYGFuAhDL7CPQXc9Ldl3Kd2zdT6s4yPmjnAsNxfWHD1TP4IH1VJEXRSImqr5do/s1600/DSC_0983.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggp9ty9Eh56ZRkaEkyAChOhYwwrutmm9fxBf3i8DFR_ihoigLAuFNdzjuv8acpuQ6JWKmudc9Xj_njU_PYGFuAhDL7CPQXc9Ldl3Kd2zdT6s4yPmjnAsNxfWHD1TP4IH1VJEXRSImqr5do/s320/DSC_0983.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The final cake mixture.</td></tr>
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<span style="font-size: large;">'Et Voilà!' one Christmas cake was ready to go in the oven. You have that child like excitement at that moment but even more so later, four hours and a half, when you take it out to rest and cool out of the oven. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh15VjRg9XmFeQaL3XkYX5bKOsBkQtq-kD3uO4sFVT5q2iD2Tp1wWJLdA1jT5vsG-Vl0kIhbMOh8Q44e6nqaEAXihHCG1M0Re0nyNVk6h2BHtxPmF5LqHEYVH5tLt6qwm7d8mAd0lcyIce5/s1600/DSC_0984.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh15VjRg9XmFeQaL3XkYX5bKOsBkQtq-kD3uO4sFVT5q2iD2Tp1wWJLdA1jT5vsG-Vl0kIhbMOh8Q44e6nqaEAXihHCG1M0Re0nyNVk6h2BHtxPmF5LqHEYVH5tLt6qwm7d8mAd0lcyIce5/s400/DSC_0984.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to go in the oven.</td></tr>
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<span style="font-size: large;">The other magical moment is when you finally remove the baby from its tin. There you have the fruit of your labour: your Christmas Cake. But hold on, the process is not finish yet, that baby is fed with lovely sherry every week until Christmas day when you get to eat it and be all merry.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRiTqthWCpcFgN5-w-mvOnYHRQyFSq70-mCyPpXqaePMf7d3p0cX3OvDdw5H1BMkBRJCdx1oDUNgIFfGVvloKtthGjs7mU-DbCYtogIxNdDJABVIKetBxgD3rcgZQF8aaN7SV79nT-8rZL/s1600/DSC_0991.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRiTqthWCpcFgN5-w-mvOnYHRQyFSq70-mCyPpXqaePMf7d3p0cX3OvDdw5H1BMkBRJCdx1oDUNgIFfGVvloKtthGjs7mU-DbCYtogIxNdDJABVIKetBxgD3rcgZQF8aaN7SV79nT-8rZL/s400/DSC_0991.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooling off.</td></tr>
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<span style="font-size: large;">The incentive for my creative self is to get some skills in icing before then to decorate the Cake for the big day. Big Project, Big time with that Baby and looking very much to it. So this post will be updated with the result at a later stage. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQVXwBGvVe5GWTcRkMusa83ilynxAlupjoOl-ERzaAEn8JYZqO-zsHO-rC79wpy6tbiP_osCTZeHz6O2v1ceWOt6mar82yTucse5CzK_g4gqeGgP8cV_Gfx4AkiwIxCoi_uGczK1PjqRK/s1600/DSC_0988.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQVXwBGvVe5GWTcRkMusa83ilynxAlupjoOl-ERzaAEn8JYZqO-zsHO-rC79wpy6tbiP_osCTZeHz6O2v1ceWOt6mar82yTucse5CzK_g4gqeGgP8cV_Gfx4AkiwIxCoi_uGczK1PjqRK/s640/DSC_0988.JPG" width="640" /></a></div>
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<br />Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.com0tag:blogger.com,1999:blog-7138433297149713824.post-39489165787293694932015-09-30T14:45:00.000+01:002015-09-30T19:20:44.245+01:00Sweet Treat of the Week. 'Lemon and Limoncello Posset.'<span style="font-size: large;">This recipe comes from 'Mary Berry Cooks the Perfect, Step by Step.' by Mary Berry. Page 274. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtrQLke2lc8CVPCCMkfuQwn4t_FxE-NiZifRldEhKnrL-LYFWn6kut__hPdj-9wVeaUSfOaIFcZ4W5aB2WcQpahs3OHHQv4YlhUFqLR9JNK7_gpYDDC5zRCA3ZtZLkYu7ANDaqkCZlfgM2/s1600/DSC_0957+%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtrQLke2lc8CVPCCMkfuQwn4t_FxE-NiZifRldEhKnrL-LYFWn6kut__hPdj-9wVeaUSfOaIFcZ4W5aB2WcQpahs3OHHQv4YlhUFqLR9JNK7_gpYDDC5zRCA3ZtZLkYu7ANDaqkCZlfgM2/s400/DSC_0957+%25281%2529.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPj5-e6oeQZq3bs-9xKCgynJoLtsCwxRAlDGepVdBieMd9cSwa2D-r3_Vd8XJ9lVyGhOi-zlnKuPT6s6ix7Awmjid_4El2pw8MP8H9UpIVpcI4QWqUwI9uNTdNHJJDeVdj4ZtcvHaAxF35/s1600/DSC_1055.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPj5-e6oeQZq3bs-9xKCgynJoLtsCwxRAlDGepVdBieMd9cSwa2D-r3_Vd8XJ9lVyGhOi-zlnKuPT6s6ix7Awmjid_4El2pw8MP8H9UpIVpcI4QWqUwI9uNTdNHJJDeVdj4ZtcvHaAxF35/s320/DSC_1055.JPG" width="180" /></a><span style="font-size: large;"><br /></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyDAyAyFPT-evccomBccvuXl5IWRTnAA_r26bdnHCkBfXXyPxWm7Yf1lokbTcO73CvWRumIHKhuhkw3vdvzQ7H4VgSBSrzN0gyHCwkMSGLO9M6PH4eotjjOyCfv1TuhsBjHOg7f8U_4U-J/s1600/DSC_1054.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyDAyAyFPT-evccomBccvuXl5IWRTnAA_r26bdnHCkBfXXyPxWm7Yf1lokbTcO73CvWRumIHKhuhkw3vdvzQ7H4VgSBSrzN0gyHCwkMSGLO9M6PH4eotjjOyCfv1TuhsBjHOg7f8U_4U-J/s320/DSC_1054.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Book Pic.</td></tr>
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Like I said before, I am fairly clueless when it concerns pudding and desserts, however I am always a keen learner especially if it involves doing something with flavour I enjoy. We happened to be fond of the sharp tang of lemons and for both our favourite cake is lemon drizzled cake. We also love yogurt, lemon flavour or not.</span><br />
<span style="font-size: large;">So from the book picture, we had a straight winner.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJNHuPYN8CXJTaK0dW9OsN37eaFMpFVxSurADasWsXMVZixhewJ3Yy6EQACRcFixhk39rh3j4p_UFgA0agFKXn3fqZ6KxK8VdNJHqcxMSONcPD3rwF_gopVcrczJit_hKd8LNH5fRfa44h/s1600/DSC_0872+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJNHuPYN8CXJTaK0dW9OsN37eaFMpFVxSurADasWsXMVZixhewJ3Yy6EQACRcFixhk39rh3j4p_UFgA0agFKXn3fqZ6KxK8VdNJHqcxMSONcPD3rwF_gopVcrczJit_hKd8LNH5fRfa44h/s400/DSC_0872+%25281%2529.JPG" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbNv_74maNKAgDBNy1VCNBw27oZF7HF2Fbmn-hxFw1DO9KZ3cfDalO04x6GR2umEsqKJwkqH_RKvd6wpJ2Df3AqedGaqEE7pNyRQ9teV4484c80i4eFb2GrlQnnKQar02aWf5BzgV2uu2W/s1600/DSC_0924.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbNv_74maNKAgDBNy1VCNBw27oZF7HF2Fbmn-hxFw1DO9KZ3cfDalO04x6GR2umEsqKJwkqH_RKvd6wpJ2Df3AqedGaqEE7pNyRQ9teV4484c80i4eFb2GrlQnnKQar02aWf5BzgV2uu2W/s400/DSC_0924.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the result. </td></tr>
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<span style="font-size: large;">Gathering the skills of making possets, from the onset is valuable to me for I can see myself serving those in the future at dinner parties. They have a very simple elegance about them but also a lightness which cleans the palate at the end of a good meal.</span><br />
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<span style="font-size: large;">With the ingredients on the kitchen counter, I was all set up to learn step by step: </span><br />
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<span style="font-size: large;">-Double cream from Jersey MooMoos that happily live in grassy fields.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95Sl40HcbUALx_iP5I41GWxMx6HzVl4kTFrFl1l82Y-ZhUvf4Qb_f9o_rnee8AyEpSe8lca5HvOBOSdbQ_-tezYSxpfnarLwA7IunGcIXhO8zcAzyaBGox1O_WwUJvYUuiEHp4bSdXvQl/s1600/DSC_0910.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95Sl40HcbUALx_iP5I41GWxMx6HzVl4kTFrFl1l82Y-ZhUvf4Qb_f9o_rnee8AyEpSe8lca5HvOBOSdbQ_-tezYSxpfnarLwA7IunGcIXhO8zcAzyaBGox1O_WwUJvYUuiEHp4bSdXvQl/s400/DSC_0910.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Double Cream.</td></tr>
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<span style="font-size: large;">-The lemon, that handy fruit which can give some zesty humph to so many dishes.</span><br />
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<span style="font-size: large;">-Caster Sugar and Mint.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdGzVJV3Hippdon-QyKtWV2RWo7yZm4geJrD1fNDb6Zz-xn7U1D660qZ5fCzlIKzTD_dNgIf4T_E-4nT70v8WEGAbXeFd4VZJkuyzJZXLcr6_OWGVmrLNaZimfny5B0fL0wS0r0ks98CoH/s1600/DSC_0912.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdGzVJV3Hippdon-QyKtWV2RWo7yZm4geJrD1fNDb6Zz-xn7U1D660qZ5fCzlIKzTD_dNgIf4T_E-4nT70v8WEGAbXeFd4VZJkuyzJZXLcr6_OWGVmrLNaZimfny5B0fL0wS0r0ks98CoH/s640/DSC_0912.JPG" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the Limoncello.</td></tr>
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<span style="font-size: large;">-And last but not least, the 'Limoncello'. We tasted that Italian lemon liqueur in a Italian restaurant for my birthday last year, it was offered by the manager at the end of the meal as a celebratory gift. (As I review restaurants for TripAdvisor, you will find my review among many for that lovely place on their site.) </span><br />
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<span style="font-size: large;">The Limoncello was a discovery for us both which delighted us so much that we quested for it the following week on supermarket shelves. In this dessert, the Limoncello gives that extra 'je ne sais quoi' of sophistication and elevates the flavours subtly. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmF8X10eaWCuWktoyc_CtdcPiQfq_qnCRDxR-Q6t3L5eXqQGz-BimtX0xmg2_88Mfhm51fkFrTNAQBrP9QzDhJahE-4d9vsDyHPghKlImejUp4oAtosjBnqVHo6GyPjXzqxp1a2lTjZPTE/s1600/DSC_0914.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmF8X10eaWCuWktoyc_CtdcPiQfq_qnCRDxR-Q6t3L5eXqQGz-BimtX0xmg2_88Mfhm51fkFrTNAQBrP9QzDhJahE-4d9vsDyHPghKlImejUp4oAtosjBnqVHo6GyPjXzqxp1a2lTjZPTE/s400/DSC_0914.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The frosted mint leaves.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdN0cN-cRl-hfjOM2d13ao6QE_cLnwlgK8gdIe_2RNmA-JrAm5qZkdR5dfd8fH-s49Ps6cmKdJ0TF5EPKttucEjh9xcUyR8auA4cSjvRmcu_-lWyjY7OkLyGoll-PaM6pk1yQylA4x9XLY/s1600/DSC_1053.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdN0cN-cRl-hfjOM2d13ao6QE_cLnwlgK8gdIe_2RNmA-JrAm5qZkdR5dfd8fH-s49Ps6cmKdJ0TF5EPKttucEjh9xcUyR8auA4cSjvRmcu_-lWyjY7OkLyGoll-PaM6pk1yQylA4x9XLY/s400/DSC_1053.JPG" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">our mint in pots on the patio.</td></tr>
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<span style="font-size: large;">To decorate the possets, you have to frost the mint leaves. This was fun if slightly delicate to do. But the beauty of Mary Berry's book is that there is a section called key to perfection at the bottom of recipes which is fab and plenty of tips, helping you getting it right. For a learner like I, I found that invaluable. </span><br />
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<span style="font-size: large;">Even if they are just edible decoration, mint always have that lovely refreshing flavour, and my partner was so fond of them that he wants to learn the technique for himself. His plan is to transform many leaves of our garden mints ( the common one and the chocolate variety one) into after dinner treats. I think next year we will grow a couple more pots of mint, two for our late night treats, and two for my culinary use. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVV_LRG7Ll6etzsY8cT_KyIqr0XFODkuyE1Ua-cj0zHhcpWXeLT7FuuWlMqlOVX3M65oh26xUEhnXXBQmpErP9gQMAfQynOzzANlM7kCMpKsZchV7vIak58O7UDRiBI_MKvWILZo_3jO9U/s1600/DSC_0913.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVV_LRG7Ll6etzsY8cT_KyIqr0XFODkuyE1Ua-cj0zHhcpWXeLT7FuuWlMqlOVX3M65oh26xUEhnXXBQmpErP9gQMAfQynOzzANlM7kCMpKsZchV7vIak58O7UDRiBI_MKvWILZo_3jO9U/s400/DSC_0913.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before the set in the fridge.</td></tr>
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<span style="font-size: large;">I would recommend that recipe for its ease to follow but also because it tasted lovely. It was a crowd pleaser in our home which did got the high five. I intend to do that recipe at our next dinner party at home.</span><br />
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Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.com0tag:blogger.com,1999:blog-7138433297149713824.post-25031829585535489062015-09-29T18:43:00.004+01:002015-09-30T12:22:42.036+01:00Saturday. 26/09/2015. 'Cannelloni with Double Cheese Sauce'.<span style="font-size: large;">This recipe comes from 'Mary Berry Cooks the Perfect, Step by Step.' by Mary Berry. Page 166. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtrQLke2lc8CVPCCMkfuQwn4t_FxE-NiZifRldEhKnrL-LYFWn6kut__hPdj-9wVeaUSfOaIFcZ4W5aB2WcQpahs3OHHQv4YlhUFqLR9JNK7_gpYDDC5zRCA3ZtZLkYu7ANDaqkCZlfgM2/s1600/DSC_0957+%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtrQLke2lc8CVPCCMkfuQwn4t_FxE-NiZifRldEhKnrL-LYFWn6kut__hPdj-9wVeaUSfOaIFcZ4W5aB2WcQpahs3OHHQv4YlhUFqLR9JNK7_gpYDDC5zRCA3ZtZLkYu7ANDaqkCZlfgM2/s400/DSC_0957+%25281%2529.JPG" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglaVdpIwFIAL1xf-6jq_7dFFHfkIc9wBiOsPzpc2tNRB1mslpYMLr6TynvJJrNVWKoYGpw6L5gTPBK46inT8lvaJS2Hf2q6CakWSYRbyScvCHUu2z2Up5Hoqa7xnFQ0Rxh5nDUuWT5fIST/s1600/DSC_1041.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglaVdpIwFIAL1xf-6jq_7dFFHfkIc9wBiOsPzpc2tNRB1mslpYMLr6TynvJJrNVWKoYGpw6L5gTPBK46inT8lvaJS2Hf2q6CakWSYRbyScvCHUu2z2Up5Hoqa7xnFQ0Rxh5nDUuWT5fIST/s400/DSC_1041.JPG" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Book Pic.</td></tr>
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<span style="font-size: large;"><br /><br /></span><span style="font-size: large;">When it comes to pasta, we are both partial to lasagna and cannelloni, however if I learnt to do the first one with a Sicilian boyfriend back in the days, I didn't know how to make the latter. So when we saw the book picture, our eyes lit up, and our ears could hear imaginary 'Kerching!'.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVcLsd8aYxZxmjE6JU1JNFiI-xiTd-9lJ-P_LfkLkBVkAbebyYyTK4sFZ2fV7WuL66XXyP2jPBHRQ853huKeIURAScS2_MMikO4QtWAxkvAK8izXjcFMyoYEubege1RyFptj1UdFq2ZF1/s1600/DSC_0987.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVcLsd8aYxZxmjE6JU1JNFiI-xiTd-9lJ-P_LfkLkBVkAbebyYyTK4sFZ2fV7WuL66XXyP2jPBHRQ853huKeIURAScS2_MMikO4QtWAxkvAK8izXjcFMyoYEubege1RyFptj1UdFq2ZF1/s640/DSC_0987.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The magic wand: Celery.</td></tr>
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<span style="font-size: large;">It was a joy to make although it demanded some time and efforts. First you prepare the mixture. This is when you appreciate combinations that travelled through time and just work, purely and simply. </span><br />
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<span style="font-size: large;">It is a bit like getting your basic right for a flavoursome dish. You will often find those in combination in your foodie adventure: </span><br />
<span style="font-size: large;">-Onions, Carrots, Celery and Garlic. </span><br />
<span style="font-size: large;">It is like a simple magic formula, and 'Abracadabra': -'Et voilà!', you have a flavoursome base.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRe7QLtOK6iEyE1Sk662oEYx-7KqqTbG_glhXWNbkxmda22WsSjoIv5-kO6vxbfbXj6BnqMlGIp6Ld_7lJQHRHGwxaQu0WZEGXbcESbb3Ze3yXtbpjMbxrQDf7uumfIi9WACWkbVo-nuSS/s1600/DSC_0989.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRe7QLtOK6iEyE1Sk662oEYx-7KqqTbG_glhXWNbkxmda22WsSjoIv5-kO6vxbfbXj6BnqMlGIp6Ld_7lJQHRHGwxaQu0WZEGXbcESbb3Ze3yXtbpjMbxrQDf7uumfIi9WACWkbVo-nuSS/s400/DSC_0989.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Magic Base. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQ1GmRyp3dhGmDfWVwS4OYgDOirhecvPBAKd9ODtFylomTIV39v3L-3fHmXiaXBsEOpcLw0LGZmQ1Fkwqo1Z7VbGW964AGeVbUcp_KJrUHMpAOHdwTw2gGjlZYpVrnMuWT8WYun1fAMI0/s1600/dana-kiyma4.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQ1GmRyp3dhGmDfWVwS4OYgDOirhecvPBAKd9ODtFylomTIV39v3L-3fHmXiaXBsEOpcLw0LGZmQ1Fkwqo1Z7VbGW964AGeVbUcp_KJrUHMpAOHdwTw2gGjlZYpVrnMuWT8WYun1fAMI0/s320/dana-kiyma4.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">minced meat.</td></tr>
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<span style="font-size: large;">As for combining the two different minces, beef and pork, I did hear of it before and tried it in shop bought meatballs which claimed to be made the Italian way and they were lovely. If it initially made my partner's eyebrows raise a tad, the result spoke for itself and convinced him not to be a minced purist about mince.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixhuUwXhr0mkS_zu-DaUZ83ncOl1y3eBh7HsOwy7FLYOJFihukL-UZMaIz5qSVIDqMlfHMBbyCUF4NNlW5rRyPiFugY007KJNcmij-RnX7CRI3mWpVA6748uYtUvNNdvIsCVpQrfz84JrE/s1600/DSC_0990.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixhuUwXhr0mkS_zu-DaUZ83ncOl1y3eBh7HsOwy7FLYOJFihukL-UZMaIz5qSVIDqMlfHMBbyCUF4NNlW5rRyPiFugY007KJNcmij-RnX7CRI3mWpVA6748uYtUvNNdvIsCVpQrfz84JrE/s400/DSC_0990.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Becomes the Magic Minced Mixture</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydUs1wk-O2-OGa4st2BQMoJCGMq8jZt7G_rqovSZSf1UoF1-YAEsOB_sjaDQvDJX3LwCc-MOg6BlptKYFHVBzJmREPUvlwN702H-mHN9ewe2Uoch4wnUQR1EwNTO6cqkqvbDtDlcpdKH4/s1600/bechamel-sauce.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydUs1wk-O2-OGa4st2BQMoJCGMq8jZt7G_rqovSZSf1UoF1-YAEsOB_sjaDQvDJX3LwCc-MOg6BlptKYFHVBzJmREPUvlwN702H-mHN9ewe2Uoch4wnUQR1EwNTO6cqkqvbDtDlcpdKH4/s320/bechamel-sauce.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Béchamel Sauce.</td></tr>
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<span style="font-size: large;">The Béchamel sauce may be tricky to do but I always found the home made ones are much better than the white sauce stuff that you can find in jars. Now that is me being a purist in that matter but I would add by experience. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GBy18ym_KUPAUR-9PlaUTL5JIoWmfzbbytVIkdy6pddi46k_gil0d2ZksVh_qeSnMfLYDlLoJ54a9QF0lqdSYBgVkr-eV4KGq5m_HGxJoqmDILT08dhTH8R_-iA6kJ7T7TusuFJDUj5s/s1600/DSC_0992.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GBy18ym_KUPAUR-9PlaUTL5JIoWmfzbbytVIkdy6pddi46k_gil0d2ZksVh_qeSnMfLYDlLoJ54a9QF0lqdSYBgVkr-eV4KGq5m_HGxJoqmDILT08dhTH8R_-iA6kJ7T7TusuFJDUj5s/s400/DSC_0992.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Cannelloni Operation. </td></tr>
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<span style="font-size: large;">However the trickiest part has to be the filling of the cannelloni tubes. It does require an operating surface of some sort to get on with the delicate operation. My partner joined me there, for he loves all sort of uneasy tasks and finding a way to make them easy. So he soon got the filling of the cannelloni organised like a military operation that goes smoothly, and it was fun. When our bellies's ammunitions were full up to the brim they went in the oven.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLp6dgCdGmW7cwew-Z0xcoNFF1F757eke5DueJDlNEKuriDGMgXiC9G4HApyEOr7QSBelOWQG5qXfX_8R6VH7PWvSn78JsO0A92E3i7PXB3MiFJ2icqQk47BDj3gggv2AVvv_x2RhFz4WX/s1600/DSC_0993.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLp6dgCdGmW7cwew-Z0xcoNFF1F757eke5DueJDlNEKuriDGMgXiC9G4HApyEOr7QSBelOWQG5qXfX_8R6VH7PWvSn78JsO0A92E3i7PXB3MiFJ2icqQk47BDj3gggv2AVvv_x2RhFz4WX/s640/DSC_0993.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the lined up Cannelloni.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGSaDm_QLGXi195m2a5Ilso5tKmC8APJhh_TZeIGg3GqBVnLTspIj3rbrp9pjinv0iMyUea_S4dlFjLGfLGRoqHq6EiA54UTiFQmSlwUE1_lefYGxtmsJBjAywiqyrsvgEOAFt2l8NaZ7/s1600/DSC_0985.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGSaDm_QLGXi195m2a5Ilso5tKmC8APJhh_TZeIGg3GqBVnLTspIj3rbrp9pjinv0iMyUea_S4dlFjLGfLGRoqHq6EiA54UTiFQmSlwUE1_lefYGxtmsJBjAywiqyrsvgEOAFt2l8NaZ7/s400/DSC_0985.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Emmental.</td></tr>
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<span style="font-size: large;">I only swapped one ingredient cheddar cheese for Emmental to give those cannelloni a northern italian feel, where you share different slopes of a same mountain with Switzerland. Like Gruyère, Emmental is fantastic to melt but more importantly taste great. You recognise Emmental by its distinctive holes.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEpktGLE0hOuHQ7Q4T2W-raNihfqWSOq2_jUEWmBJKoiMexwTUTAMBxTjZf91pudJa6Jwlw1UPqdWRBIyDTkJBQqfe7ENG7MKGur66okMeIqGnhAX0L68sueA_9in7xEx7AVWJUzPd4hb_/s1600/DSC_0994.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEpktGLE0hOuHQ7Q4T2W-raNihfqWSOq2_jUEWmBJKoiMexwTUTAMBxTjZf91pudJa6Jwlw1UPqdWRBIyDTkJBQqfe7ENG7MKGur66okMeIqGnhAX0L68sueA_9in7xEx7AVWJUzPd4hb_/s400/DSC_0994.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Luscious amount of Emmental and Parmesan.</td></tr>
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<span style="font-size: large;">The result looks very homely and comforting. It delivers on flavour and fill your belly right up. It was a hand on heart five from both of us and we will keep that recipe close to our heart. It is going to be home staple and a joint effort each times we do those babies.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4psHM6C2Tv8hewMG8pW8X19K1DyP_KHDiFLZBOmkeoAWK7JnRFMY7GBzOKyP5OM4JksWe3E7vWgq9AHHS0xfiEg_3eP7Nyrr7PsQiB5uUGd0t4NlRozvkqcYUVRHEPX-c6bxiDJ-sT_85/s1600/DSC_0995.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4psHM6C2Tv8hewMG8pW8X19K1DyP_KHDiFLZBOmkeoAWK7JnRFMY7GBzOKyP5OM4JksWe3E7vWgq9AHHS0xfiEg_3eP7Nyrr7PsQiB5uUGd0t4NlRozvkqcYUVRHEPX-c6bxiDJ-sT_85/s640/DSC_0995.JPG" width="640" /></a></div>
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<br />Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.com0tag:blogger.com,1999:blog-7138433297149713824.post-3926021343379879522015-09-29T14:02:00.000+01:002015-09-29T18:50:57.495+01:00Friday. 25/09/2015. 'Pork Chops Arrabiata' <span style="font-size: large;">This recipe comes from 'Mary Berry Cooks the Perfect, Step by Step.' by Mary Berry. Page 144. It was accompanied by 'Pan-fried Courgettes with Crispy Shallots.' Page 210 of the same book. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdeJ6JFjiTh9ZmdBTVUmFiHTRvOf_MpaB9QdLMIHUtr56wridQfpvZC5Hgvc-NAHJRJsv6mCuviPbwCvuQvihYt6mgboxd6jra-BrikgTF7JFJTMSEyolxDAx4QEwJxssHWZD6ihyDzkPX/s1600/DSC_1036.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdeJ6JFjiTh9ZmdBTVUmFiHTRvOf_MpaB9QdLMIHUtr56wridQfpvZC5Hgvc-NAHJRJsv6mCuviPbwCvuQvihYt6mgboxd6jra-BrikgTF7JFJTMSEyolxDAx4QEwJxssHWZD6ihyDzkPX/s320/DSC_1036.JPG" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRTSekw_0BaoBtNUG-b29kP0gd4ul1C5gz1bnZCETxuqDkQmBNNjCnyxkCFe8mT2eY1jn72FkAKS-pDXyO4JMht5PCTyE7Ng3s2h0AG52aVCNEiPGDYdSyTXJpZPXveNgYCGy04F2iGyc4/s1600/DSC_0957+%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRTSekw_0BaoBtNUG-b29kP0gd4ul1C5gz1bnZCETxuqDkQmBNNjCnyxkCFe8mT2eY1jn72FkAKS-pDXyO4JMht5PCTyE7Ng3s2h0AG52aVCNEiPGDYdSyTXJpZPXveNgYCGy04F2iGyc4/s400/DSC_0957+%25281%2529.JPG" width="400" /></a><span style="font-size: large;"><br /></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SEdC0t8MtoVPAWgutpyZ3NwFxb7N8UFjihRs13vopCF245xL2wmkdyMXuM-wgtoAdgbqkDbfsEbW80q38QAd48yexKwJ9SlvXR2jX9fhaRzV5yKR63YSGou6oBOBuS6euL4nyFy5djfG/s1600/DSC_1034.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SEdC0t8MtoVPAWgutpyZ3NwFxb7N8UFjihRs13vopCF245xL2wmkdyMXuM-wgtoAdgbqkDbfsEbW80q38QAd48yexKwJ9SlvXR2jX9fhaRzV5yKR63YSGou6oBOBuS6euL4nyFy5djfG/s320/DSC_1034.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">book pic.</td></tr>
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<span style="font-size: large;">This dish looked simple on the book picture but with the ingredients it uses, was sure to be full of flavour and pack a punch. Growing tomatoes, chillies and peppers, this one was just bang on the garden bounty money! </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_WHNf0gPAVg7ZiVBrvkdelI02m0gUmffXh8RskvZiMNq4cLFr8CIoybkmblRCoMh7zjFyzyOJax-32_IakAE2vkfNs1U7QRaFE4RxKOa8XyDPwrGFIICWlmCucrUt-uiXor8daoieCD3/s1600/DSC_0971.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_WHNf0gPAVg7ZiVBrvkdelI02m0gUmffXh8RskvZiMNq4cLFr8CIoybkmblRCoMh7zjFyzyOJax-32_IakAE2vkfNs1U7QRaFE4RxKOa8XyDPwrGFIICWlmCucrUt-uiXor8daoieCD3/s320/DSC_0971.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">my more messy result</td></tr>
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<span style="font-size: large;">With the preparation done, I went to cook what we are very partial to in this house, a good chop. Whatever the meat, this is a prime cut to us.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrRIBBEPLBPXF14XWqWCIxuXL4uIz-yNj5hh4HgsFdsmr_B_528K5I20KjFhC_LZ5gP4u-G9miUZppa58vu7XxJTt7DKHXTVhiMTdVAouhMleIg-mhEa1Nzc3W44HGibzu2ofINdq-E4UA/s1600/DSC_0958.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrRIBBEPLBPXF14XWqWCIxuXL4uIz-yNj5hh4HgsFdsmr_B_528K5I20KjFhC_LZ5gP4u-G9miUZppa58vu7XxJTt7DKHXTVhiMTdVAouhMleIg-mhEa1Nzc3W44HGibzu2ofINdq-E4UA/s640/DSC_0958.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Prep.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy9J5pQuFfdmxA9DxOzN-AYRy8-vLxAFSTp3XrBRP5OTkQBGZr-MYQ3k-KMpbe-1yPXHvDhF29QQzfXeZTKPA4UiGpyCvVu4bEqD1lw0EOj2A-Zi2lMLMIxBQrAatt8oTTHjLSIj9-ZfLd/s1600/DSC_0961.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy9J5pQuFfdmxA9DxOzN-AYRy8-vLxAFSTp3XrBRP5OTkQBGZr-MYQ3k-KMpbe-1yPXHvDhF29QQzfXeZTKPA4UiGpyCvVu4bEqD1lw0EOj2A-Zi2lMLMIxBQrAatt8oTTHjLSIj9-ZfLd/s320/DSC_0961.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Romanesco Peppers.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0biO8RQiACzr2J7Ktn22eEBNUK9zDDzdcf1o_2yYKmwb5GawvHkMrTX4_fF2G7DqqGQ2V7alYL66dhEq0_JXhO5Ny-4VrG3UL6JpO33Mt1hfKnI2SuPAzr1aGSi_bGy_W1TLYSSCOZ5LY/s1600/DSC_1039.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0biO8RQiACzr2J7Ktn22eEBNUK9zDDzdcf1o_2yYKmwb5GawvHkMrTX4_fF2G7DqqGQ2V7alYL66dhEq0_JXhO5Ny-4VrG3UL6JpO33Mt1hfKnI2SuPAzr1aGSi_bGy_W1TLYSSCOZ5LY/s400/DSC_1039.JPG" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Romanesco Peppers in our Garden.</td></tr>
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<span style="font-size: large;">I used more peppers than the recipe required to prevent waste of the few that we had in the fridge but also because we do love them. We are growing Romanesco peppers in the patio for the first time. If we have many of them, if they look quite successful, they are still very much green, a couple of days to October. This summer didn't lack of rain but it did a bit sunshine wise. So we chopped three shop bought Romanesco peppers which means we have another batch of seeds to sow next year and one Californian yellow bell pepper.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxayDPk7zWnNNOv4WFcr9eu3vGacoB-jDmueN4pzbEg0H75aJgcTXqsVER787125aVhdusxWvvfVgdRSXBIlS1oEdI_C8_Rs0bD6J67Og8JO1xAHDQYC1Z-njPr7FSCEN6rLzQsuToOKo/s1600/DSC_0962.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxayDPk7zWnNNOv4WFcr9eu3vGacoB-jDmueN4pzbEg0H75aJgcTXqsVER787125aVhdusxWvvfVgdRSXBIlS1oEdI_C8_Rs0bD6J67Og8JO1xAHDQYC1Z-njPr7FSCEN6rLzQsuToOKo/s320/DSC_0962.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">chopped peppers.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3l4uAZG8MTUaARIXa_I-JD15mnGsowvfP2UP5b8YBoLb1vQ_R0OJ0mWFdg-EX-CyHm2D9-9dm6bbcPwU1BKPbZZWXgC5xh9YY7irj-N5kY-8LJgdFLBFD8X2NhVcN4FqGgMIhzCiDDqOk/s1600/DSC_0964.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3l4uAZG8MTUaARIXa_I-JD15mnGsowvfP2UP5b8YBoLb1vQ_R0OJ0mWFdg-EX-CyHm2D9-9dm6bbcPwU1BKPbZZWXgC5xh9YY7irj-N5kY-8LJgdFLBFD8X2NhVcN4FqGgMIhzCiDDqOk/s640/DSC_0964.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bumble Bee Cherry Tomatoes.</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QTev6QCvFtdFj4BOARsvxzywndO5l2cptptCk6z6hE3bNiPbYUJUbwPc81lDLJCcZAtmL0mG1duPmTK7kfvaIioFLBN_oNPPafMj7Fd19BnmU3yjSuqYubVe2TK14-K0VMjbdfKXS2Jh/s1600/DSC_0966.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QTev6QCvFtdFj4BOARsvxzywndO5l2cptptCk6z6hE3bNiPbYUJUbwPc81lDLJCcZAtmL0mG1duPmTK7kfvaIioFLBN_oNPPafMj7Fd19BnmU3yjSuqYubVe2TK14-K0VMjbdfKXS2Jh/s320/DSC_0966.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Sauce on the stove.</td></tr>
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<span style="font-size: large;">The sauce was truly the star of the show in this dish. I had a fair few cherry tomatoes of the Bumble Bee variety to use up which this sauce allowed me to do. They have that exquisite sweetness which was only a plus. I also chopped a fresh cayenne chilli from the garden instead of using a dried one. The taste of that sauce is absolutely delicious.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcxxWcj1rjgVqS2tD_3bD28PqDzDLFSm6fKD2DAje2qS4FJg69Rid-SmVk3gYAZjBOClhCLyX7a0pG9Ds-9nyWkEtaHzj34szyye3CPMHmMIDpxFB5EX3iYsD-l25L8agekI5sPCqgWHU/s1600/DSC_0965.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcxxWcj1rjgVqS2tD_3bD28PqDzDLFSm6fKD2DAje2qS4FJg69Rid-SmVk3gYAZjBOClhCLyX7a0pG9Ds-9nyWkEtaHzj34szyye3CPMHmMIDpxFB5EX3iYsD-l25L8agekI5sPCqgWHU/s400/DSC_0965.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bye Bye Bumble Bee tomatoes. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFX2tHxLlFiyZtCKtaUN_p1r27WKa5TUGsjymYjHAXiz8yMBTIZTuLvgZGrvtk3kfz6Ws8RZmfK0B5uILqqNIN-Xssjv-MIA3Pv-C2pGLCVAUSYdZqAVcZc5Xa6hXdNFUxp5g3bKxtMEB1/s1600/DSC_1037.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFX2tHxLlFiyZtCKtaUN_p1r27WKa5TUGsjymYjHAXiz8yMBTIZTuLvgZGrvtk3kfz6Ws8RZmfK0B5uILqqNIN-Xssjv-MIA3Pv-C2pGLCVAUSYdZqAVcZc5Xa6hXdNFUxp5g3bKxtMEB1/s320/DSC_1037.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Book Pic</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgngCx06Og_OaEyYaY28YX4O2ZRiLNgHhT74qxFLMnFLWiTtWxQ2pvcFTMS_5W0bNnu6ntav2SWeIIn973WIdPSKt21bTetyNm-TeeHfUJbA9kqFZaBVdWb4Lb2R94OuW120dqhoz_ERCzC/s1600/DSC_1038.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgngCx06Og_OaEyYaY28YX4O2ZRiLNgHhT74qxFLMnFLWiTtWxQ2pvcFTMS_5W0bNnu6ntav2SWeIIn973WIdPSKt21bTetyNm-TeeHfUJbA9kqFZaBVdWb4Lb2R94OuW120dqhoz_ERCzC/s320/DSC_1038.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Book recipe</td></tr>
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<span style="font-size: large;">For the side, the pan-fried courgettes with crispy shallots worked really well to keep in the line of the Mediterranean feel of the first recipe. It also added extra textures to the entire plate which was a true bonus from the mellow softness of the courgettes to the crispy skin of the sweet shallots. This year I haven't grown any courgettes like last year, making their usual space available to try my hand on growing pumpkin and butternut squash</span><span style="font-size: large;"> however I intend to have them next year again in the garden. This means that that very nice side recipe comes very handy to keep in my mind in order to deal with any future and potential courgettes glut.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY8TF0Eglb8Gk2lpab1UcwmQtWQoDsYVdZuerpLa71BTv7bFILU8M90RIWCMZMaBj4BMKX1qEfZR8U6VjrVE6z7Rv7asm5NHQJ1c3X5IyFMvlHjl4_bM9zZAU8aQeWqiX_CbN-9sMutlPZ/s1600/DSC_0967.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY8TF0Eglb8Gk2lpab1UcwmQtWQoDsYVdZuerpLa71BTv7bFILU8M90RIWCMZMaBj4BMKX1qEfZR8U6VjrVE6z7Rv7asm5NHQJ1c3X5IyFMvlHjl4_bM9zZAU8aQeWqiX_CbN-9sMutlPZ/s640/DSC_0967.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pan-Frying the Courgettes and Shallots.</td></tr>
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<span style="font-size: large;">All in all, we loved the entire dinner and gave it another high five. The result is that we will have it again. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7J0ktDRh6G3CVuJnEcb60uuY4v1lYI1lC0Elo7i-D8wkiq0rL1Tilf_yoh7sXkMeN7C8rsxL23obNDs8UUzrJ-qpsZBjVo61wDj0nVPeA9aeDpWHwb8tDOpZ5mWW4trgmca-YqhI0lzKr/s1600/DSC_0970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7J0ktDRh6G3CVuJnEcb60uuY4v1lYI1lC0Elo7i-D8wkiq0rL1Tilf_yoh7sXkMeN7C8rsxL23obNDs8UUzrJ-qpsZBjVo61wDj0nVPeA9aeDpWHwb8tDOpZ5mWW4trgmca-YqhI0lzKr/s640/DSC_0970.JPG" width="640" /></a></div>
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<br />Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.com0tag:blogger.com,1999:blog-7138433297149713824.post-82149123455160594252015-09-28T15:12:00.002+01:002015-09-29T10:56:25.113+01:00Thursday. 24/09/2015. 'Swiss Chicken, Spinach and Mushroom Bake.'<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8v6EKm0RLzXEmw6gsGtmvK4_VL4mYa1khLGFD3wyQ3YLhKauE7qud8VUylrhIsqLEYEt6XBW_rLEL6LV_MGGnA3enhZYQ-1yid_3DkmY2xL_Tild2oDYw1xgwby0ZQZgccMy6CPvNdTQe/s1600/DSC_1010.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8v6EKm0RLzXEmw6gsGtmvK4_VL4mYa1khLGFD3wyQ3YLhKauE7qud8VUylrhIsqLEYEt6XBW_rLEL6LV_MGGnA3enhZYQ-1yid_3DkmY2xL_Tild2oDYw1xgwby0ZQZgccMy6CPvNdTQe/s320/DSC_1010.JPG" width="180" /></a><span style="font-size: large;">This recipe comes from 'Mary Berry Cooks the Perfect, Step by Step.' by Mary Berry. Page 102. </span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVLGfeMqk4jVUW3o60Iwmt0g12wB3Gh4BviX1fjVyATfkgyCXM1hwQwXJDryps2CN9FA7RMvs8GnX32c6Aqv5C2BpwfgZnttA_reRFDcwxMjbK465sxmkh4QosIMs8ToDT0zJHmthNKPH-/s1600/DSC_0957+%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVLGfeMqk4jVUW3o60Iwmt0g12wB3Gh4BviX1fjVyATfkgyCXM1hwQwXJDryps2CN9FA7RMvs8GnX32c6Aqv5C2BpwfgZnttA_reRFDcwxMjbK465sxmkh4QosIMs8ToDT0zJHmthNKPH-/s400/DSC_0957+%25281%2529.JPG" width="400" /></a><span style="font-size: large;"><br /></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRUYHG7hxy5WWR_QfATirYigOtiiyBYzRHJMx7iCBQ93gktjfdnWbjaafoGGwFJczOCuDjSsvov39_JCJLREQkytQwa-LsKr9O21NHjVXC8n9jm_kqAOShh6GnS4xqx3rdSS6WbAQHdhy/s1600/DSC_1011.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRUYHG7hxy5WWR_QfATirYigOtiiyBYzRHJMx7iCBQ93gktjfdnWbjaafoGGwFJczOCuDjSsvov39_JCJLREQkytQwa-LsKr9O21NHjVXC8n9jm_kqAOShh6GnS4xqx3rdSS6WbAQHdhy/s320/DSC_1011.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Book Pic.</td></tr>
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<span style="font-size: large;">For me, melted cheese is food porn and I absolutely cannot resist it. When I was given this book, when I browsed it all, that Swiss Chicken dish stood out in my mind as a must do. The luscious picture of that chicken coated with that golden melting Gruyère was enough to trigger anticipating salivation.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha11t1wdRB3GS47-poJ3ntBPer0wH8biUBHA2ukGr7YGtewqDhyQP1nYI3GW1wYjlBAaRjdX7mQpNoGYuBWEO7u79GUnQdvSgPv1u6jTvroGj5rmo7BvL29gx9aLDwUJ4QMH0JwbE7a4AN/s1600/DSC_0934.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha11t1wdRB3GS47-poJ3ntBPer0wH8biUBHA2ukGr7YGtewqDhyQP1nYI3GW1wYjlBAaRjdX7mQpNoGYuBWEO7u79GUnQdvSgPv1u6jTvroGj5rmo7BvL29gx9aLDwUJ4QMH0JwbE7a4AN/s400/DSC_0934.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spinach.</td></tr>
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<span style="font-size: large;">The guilty pleasure is however made better, easier to admit, when you have to use 750 g of spinach. I can be cheeky and tell you who turned a pale green when he saw the three bags of spinach on the kitchen counter. It wasn't me. For someone likes his greens in moderation on his plate and come Roast day, Sunday, it is the fifty shades of brown on the plates, from the roast to the 'tatoes', passing by the gravy. But to be fair since we are kin gardener, a meat and two veg tend to be a weekly norm, which makes the vegetables being eaten with more fondness.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7dOFuD-vffeECTSCc1tGSBAACOh25cVlwZPnIbdnHtYzELuY49PBeG0bC4gZDpINHNwTV1PNrW49W61xH07CAs8RQ4hSZOYccd56pj9KLbh3xMpNDJeCH3ZNcteoECsgNq7z5A7WO0x0/s1600/DSC_1015.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7dOFuD-vffeECTSCc1tGSBAACOh25cVlwZPnIbdnHtYzELuY49PBeG0bC4gZDpINHNwTV1PNrW49W61xH07CAs8RQ4hSZOYccd56pj9KLbh3xMpNDJeCH3ZNcteoECsgNq7z5A7WO0x0/s400/DSC_1015.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beetroot Spinach from my Garden.</td></tr>
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<span style="font-size: large;">We are growing beetroot spinach in the garden this Autumn, but they were not quite ready when we did that recipe. It took more than fifteen minutes to destalk the entire bunch to perfection but it pays off later when the spinach melt in the mouth as you eat.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAMBeGdp7nGv9tkDVZHdqiVhtujwyrcxMCpxloHqyxhRxyeKRhx69ZWm71mM3ptYTCBi1V6jYKszq1aK-KBb74XjczlxfXQaWPTsY8LgmsEP4cC09Fx2wj7htqD8feeWBonAG9nsn2vchI/s1600/DSC_0937.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAMBeGdp7nGv9tkDVZHdqiVhtujwyrcxMCpxloHqyxhRxyeKRhx69ZWm71mM3ptYTCBi1V6jYKszq1aK-KBb74XjczlxfXQaWPTsY8LgmsEP4cC09Fx2wj7htqD8feeWBonAG9nsn2vchI/s400/DSC_0937.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">wilting the Spinach</td></tr>
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<span style="font-size: large;">Now I do have a little trick when I wilt down spinach, I don't use just ordinary water. I prepare a little chicken stock in advance and use spoonful of that instead. By that I don't mean that I killed a cockerel put it in the pot and infused it for hours, I am not living in a farm yet, no, I am using a bog standard stock cube, usually Knorr, which I put in 500ml of boiling water. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWPhLbJEcIkbRbbOtMJ5L0QQ0OlJL7s1tnsDImQw_5fPmpljW0Tibwez0wS18NSiBBWUEPaioxJyjqg4iOY3yNIGAQf6RpJFbKIYKgg4SJgzA68EeV70zoQeJaGyfEla4ndhRt7GGcOni/s1600/DSC_1012.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWPhLbJEcIkbRbbOtMJ5L0QQ0OlJL7s1tnsDImQw_5fPmpljW0Tibwez0wS18NSiBBWUEPaioxJyjqg4iOY3yNIGAQf6RpJFbKIYKgg4SJgzA68EeV70zoQeJaGyfEla4ndhRt7GGcOni/s320/DSC_1012.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The stock cube trick.</td></tr>
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<span style="font-size: large;">It is funny how you do get attached to your brands, I swear by Knorr while my partner swears by Bisto, it may be due to what you have seen in your home as a staple as a child, being brought up to see this or that in the cupboards. Being it habit or taste, our stock cubes war makes me laugh, especially when I see the man running to get a Knorr cube to beef up the gravy when he ran out of Bisto. Lately Knorr got that new stockpot little paste which comes in lots of different flavours, which I tried a lot and love. I used a chicken one of those in there. </span><br />
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<span style="font-size: large;">Using stock, any, the one of your preferences, infuses the spinach and gives it a yummy flavour. Mary Berry's seasoning with the grated nutmeg and her way to process the spinach properly did the ultimate trick. </span><span style="font-size: large;">The result was in the plate with my partner finishing all his greens. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgswzGSl8NLRkPv1AFiVP8bricA9MS-cNFdY4zCm87O3eCO367g3o4CRiVbs4WYX3Yd04nBDwypBsCpMvstOyQ0NunvBfUP1oggMMPCAp5KFc8gLkCa3H6FEgaxeKdoHjP95lachSCimCDZ/s1600/DSC_0938.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgswzGSl8NLRkPv1AFiVP8bricA9MS-cNFdY4zCm87O3eCO367g3o4CRiVbs4WYX3Yd04nBDwypBsCpMvstOyQ0NunvBfUP1oggMMPCAp5KFc8gLkCa3H6FEgaxeKdoHjP95lachSCimCDZ/s320/DSC_0938.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seasoned strips of chicken.</td></tr>
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<span style="font-size: large;">I prepared the chicken into tender strips, well seasoned and fried them to that lovely golden like the instructions. I must say that this level of attention to details comes together in the end when you finally eat the dish. Done as it says it gives a beautiful texture to the chicken which was awesome. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsFbSQbURV_UXrhibrNVh6wBkE5088PIBKbn5KlxJYdqsGaN46tEEHEdw_PmR580qIqwwuQy_WQQ8krGVu3Iq7hmaWIXsQBbJOD-g6IdzLToVpNr0wXxFqnBhkYekZVPnOyfbRfa7yUGSN/s1600/DSC_0941.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsFbSQbURV_UXrhibrNVh6wBkE5088PIBKbn5KlxJYdqsGaN46tEEHEdw_PmR580qIqwwuQy_WQQ8krGVu3Iq7hmaWIXsQBbJOD-g6IdzLToVpNr0wXxFqnBhkYekZVPnOyfbRfa7yUGSN/s640/DSC_0941.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">chicken strips on a bed of spinach.</td></tr>
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<span style="font-size: large;">Then comes the preparation of the mushroom sauce which is easy </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Q9wWQylmYtnrOceqxjBEn2LAoeEcogto4ptInN7mZ9sZcDJ_JULIKq8lc1p9ZbdrJeZvXxCpJRKlfCbemAEz75HDGBt4pDrQpeOJbRVDBUQhs1IT4zuRlSm_I70luWkLczyYcW3nx76i/s1600/DSC_0936.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Q9wWQylmYtnrOceqxjBEn2LAoeEcogto4ptInN7mZ9sZcDJ_JULIKq8lc1p9ZbdrJeZvXxCpJRKlfCbemAEz75HDGBt4pDrQpeOJbRVDBUQhs1IT4zuRlSm_I70luWkLczyYcW3nx76i/s320/DSC_0936.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Button Mushrooms halved.</td></tr>
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<span style="font-size: large;">to make. I added a little fresh thyme, because I do like its flavour with mushrooms. With mushrooms reducing quite a bit, like the spinach, I am considering to increase the amount to 300g next time rather than 200g. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-XRobDFQ8VnZljt95PjXQ1Hlky3fH3NzwrfXdz_AcwEkn9biubzLHnasksUCyeOfj2_xcTnh5Q04loibGv8Jm2tONvO8h8TqyI0WnugsZAns5bfb_Lppor51EFllsdsOcKZhi3YteogN/s1600/DSC_0940.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-XRobDFQ8VnZljt95PjXQ1Hlky3fH3NzwrfXdz_AcwEkn9biubzLHnasksUCyeOfj2_xcTnh5Q04loibGv8Jm2tONvO8h8TqyI0WnugsZAns5bfb_Lppor51EFllsdsOcKZhi3YteogN/s320/DSC_0940.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cooking the mushrooms in butter and leftover chicken juices.</td></tr>
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<span style="font-size: large;">In recipes it all depend if you like one ingredient or not, and you are free to ask yourself the question: do you like that ingredient or not? If you are fond of it increase, if you are not kin on it, decrease. Be playful, experiment with your taste buds. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyX181JdoPDL878ilRhq2OBfBXGIiaWHQGMkED8HPbP36ihUTRV8RboCQzCBEmQBp_dfSTCunzxSBiM74DOlv-1N4OqpoHv1M1Hz4B_N5mRpyTHjkXQDYFAkBe7-nmSGALVRZmMudBCjWK/s1600/cano_3513070_1.jpg89.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyX181JdoPDL878ilRhq2OBfBXGIiaWHQGMkED8HPbP36ihUTRV8RboCQzCBEmQBp_dfSTCunzxSBiM74DOlv-1N4OqpoHv1M1Hz4B_N5mRpyTHjkXQDYFAkBe7-nmSGALVRZmMudBCjWK/s400/cano_3513070_1.jpg89.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Normandy Cows. </td></tr>
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<span style="font-size: large;">As I mentioned earlier, your childhood plays an important part in influencing your choices and taste as an adult. For example whenever I can, if I have to use a crème fraîche, I will go for an AOC Isigny Ste Mère/Isigny Sur Mer, just because I grew up not far from the place, just because I remember the cows grazing under the apple trees in the hilly fields of Normandy. It gives me that sense of security that the cows had that happy life eating grass outdoors, and were not cramped in a barn all day, hence their milk didn't turn sour in their tits. So this is the one I used here for the sauce, thinking of happy milking cows.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2eEHcX6jXS-RwAlMMNj7maG4uDRR6Unp-nHsRBC8WcVKH9jiyTKa5U7zqN_F0M1dTwaVgRQB-qNqpaREy9Zoelc1O_UuVnSbWzLio1ufp_fVZNVPS93TTbXulK8mj7QEvaHfYp28yhLve/s1600/DSC_1013.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2eEHcX6jXS-RwAlMMNj7maG4uDRR6Unp-nHsRBC8WcVKH9jiyTKa5U7zqN_F0M1dTwaVgRQB-qNqpaREy9Zoelc1O_UuVnSbWzLio1ufp_fVZNVPS93TTbXulK8mj7QEvaHfYp28yhLve/s320/DSC_1013.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Le Gruyère</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCOuOeTQtVEt-ePCdi-SFMW6so0cLhPUX4ikbos15-WaFTHjqfI0bwCxfDOy8mZXS-xvcr_qDF_MfXX8KsLMH7EmEwjU_oU2Gs7bV_XwgjOgG-WKfN6_9W1mC3brcpeWbdee7HzzXASDt/s1600/DSC_0942.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCOuOeTQtVEt-ePCdi-SFMW6so0cLhPUX4ikbos15-WaFTHjqfI0bwCxfDOy8mZXS-xvcr_qDF_MfXX8KsLMH7EmEwjU_oU2Gs7bV_XwgjOgG-WKfN6_9W1mC3brcpeWbdee7HzzXASDt/s400/DSC_0942.JPG" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plenty of grated Gruyère.</td></tr>
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<span style="font-size: large;">To finish, came the 'piéce de résistance', le Gruyère. Duly grated, covering every nook and cranny, an entire block of it, skip the amount, it is undisclosed... Do try this at home. Gruyère has that nutty, sweet yet slightly salty flavour which is just gorgeous. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXCEznaUo36FOiMfklcpLO3-KQCfYwSsv3LzQ72-Fw74nw0GGSC8P1riJVVbylYTNVGFliefaMi4k6Pw3VhJcbcdztNymB_Tvookf_IuzmcDAiP6C_AcSxIGqwura7ZdDPRrHkKe5FpsY/s1600/DSC_0945.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXCEznaUo36FOiMfklcpLO3-KQCfYwSsv3LzQ72-Fw74nw0GGSC8P1riJVVbylYTNVGFliefaMi4k6Pw3VhJcbcdztNymB_Tvookf_IuzmcDAiP6C_AcSxIGqwura7ZdDPRrHkKe5FpsY/s400/DSC_0945.JPG" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The melting result.</td></tr>
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<span style="font-size: large;">The result was absolutely fantastic: Proper comfort food on the plate. Again it was a five stars for Mary Berry's recipe. Again it gave us lunch boxes for the following day. It was not complicated to do and it just delivered on taste perfectly. We will have that bake again and again I can tell you that much. It has that lovely warmly, cosy, winter feel about it. </span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_wsL1nUh0OJQY-a2-2WsVU8mEishu4dAwRf0Okcu0nbrWndcrxuBxWTT6SRYEL669xElkc7yW0S75Fn1qyb1YjqxNroaijlGXcL4hf0I3vJfr6iTrCmFLbsIgTXF1V3PtEmK4hOSm887U/s1600/DSC_0948.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_wsL1nUh0OJQY-a2-2WsVU8mEishu4dAwRf0Okcu0nbrWndcrxuBxWTT6SRYEL669xElkc7yW0S75Fn1qyb1YjqxNroaijlGXcL4hf0I3vJfr6iTrCmFLbsIgTXF1V3PtEmK4hOSm887U/s640/DSC_0948.JPG" width="640" /></a></span></div>
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<br />Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.com0tag:blogger.com,1999:blog-7138433297149713824.post-42917580056189095202015-09-28T09:31:00.000+01:002015-09-29T10:43:39.066+01:00Wednesday. 23/09/2015. 'Dolcelatte and Leek Soup with Parmesan Crisps.'<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw23c1j58s4U3mXK6uYfdUc-iiPGz57Tr2q94W0VE05h_AoqE1XhgYi6BozUnkAhWXiA-ZG9XnlKrgDMbxQx8N36b_Inbb9B0dorVFEvUFOX9TEHQ2z6EHQjyVb_UImWbntd2dfs-HIaaC/s1600/DSC_1004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw23c1j58s4U3mXK6uYfdUc-iiPGz57Tr2q94W0VE05h_AoqE1XhgYi6BozUnkAhWXiA-ZG9XnlKrgDMbxQx8N36b_Inbb9B0dorVFEvUFOX9TEHQ2z6EHQjyVb_UImWbntd2dfs-HIaaC/s320/DSC_1004.JPG" width="180" /></a><span style="font-size: large;">This recipe comes from 'Mary Berry Cooks the Perfect, Step by Step.' by Mary Berry. Page 20.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVLGfeMqk4jVUW3o60Iwmt0g12wB3Gh4BviX1fjVyATfkgyCXM1hwQwXJDryps2CN9FA7RMvs8GnX32c6Aqv5C2BpwfgZnttA_reRFDcwxMjbK465sxmkh4QosIMs8ToDT0zJHmthNKPH-/s1600/DSC_0957+%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVLGfeMqk4jVUW3o60Iwmt0g12wB3Gh4BviX1fjVyATfkgyCXM1hwQwXJDryps2CN9FA7RMvs8GnX32c6Aqv5C2BpwfgZnttA_reRFDcwxMjbK465sxmkh4QosIMs8ToDT0zJHmthNKPH-/s320/DSC_0957+%25281%2529.JPG" width="320" /></a><span style="font-size: large;">Sometimes you tend to develop a rhythm without realising it. At home, soups are a once weekly regular in Autumn and Winter while they become a once monthly one in Spring and Summer. There is something comforting about sitting by a hot bowl of soup when the nights are getting longer, chillier and darker.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHTzWFxIIMLfNZ1QF834nBsLEgcyAcwnAdiX2IE3VA33O3-ifiC4YfhtUdPx5GUgRIq97cUTZO76HL7wBgW9hszuxpW3dnlbY4YBLYicYJ3RvlTULYH5lv_krbg8FYrxmA4r3Iz7UrfsX/s1600/DSC_1005.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHTzWFxIIMLfNZ1QF834nBsLEgcyAcwnAdiX2IE3VA33O3-ifiC4YfhtUdPx5GUgRIq97cUTZO76HL7wBgW9hszuxpW3dnlbY4YBLYicYJ3RvlTULYH5lv_krbg8FYrxmA4r3Iz7UrfsX/s320/DSC_1005.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">book pic.</td></tr>
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<span style="font-size: large;">This recipe appealed by its combination of ingredients, Dolcelatte and leeks. But it also had that cheesy crisps appeal which my partner was only too kin to master under his grill. The picture in the book makes them look quite enticing.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvAHMhd3vfKVYNMxaS2aphIk8QvgDfhzxGhJQMvhFO3MVkiZBkWG19XJY4Y0evJEYvFIVNlrtU5tcuJfNAXZv34r_cRrc6t7PGT3SQUHXk37mOLmjQ1vRX0DnMrBxCT_T_M26-9AVrXbfa/s1600/DSC_1006.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvAHMhd3vfKVYNMxaS2aphIk8QvgDfhzxGhJQMvhFO3MVkiZBkWG19XJY4Y0evJEYvFIVNlrtU5tcuJfNAXZv34r_cRrc6t7PGT3SQUHXk37mOLmjQ1vRX0DnMrBxCT_T_M26-9AVrXbfa/s400/DSC_1006.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">leeks.</td></tr>
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<span style="font-size: large;">The humble leek is elevated in that lovely soup. There was a time when I was absolutely reluctant to eat vegetables in my childhood, and that leeks and especially a stringy leek soup done by my mum were nightmares on a plate. Eventually I grew up and my taste buds developed as I gave a chance to all veg even leeks. Plus the texture of Mary Berry's soup was silky smooth, unlike the stringy one of my past. It called for two large leeks but as mines were medium in size, I used three of them to combine with the King Edwards, fresh thyme from the garden, milk and vegetable stock.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGDT6LE2b-Q7KzoFMqkY8qrooLqriq0wmkWzfIICZH9Ts2nl_5Mf3qI1dfuqi5zM-VgssIFcm5j6njt2IE44FMvHuhyykIeBvqgUhqikWqKxYsbGlaeR1Oy1DsKjUjnkXm-nQ-28JFJHj/s1600/DSC_0920.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGDT6LE2b-Q7KzoFMqkY8qrooLqriq0wmkWzfIICZH9Ts2nl_5Mf3qI1dfuqi5zM-VgssIFcm5j6njt2IE44FMvHuhyykIeBvqgUhqikWqKxYsbGlaeR1Oy1DsKjUjnkXm-nQ-28JFJHj/s400/DSC_0920.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dolcelatte.</td></tr>
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<span style="font-size: large;">The other star of the show is Dolcelatte. We do love cheese in our house especially blue cheeses. From Stilton to Roquefort passing by Cambozola , there is always a blue vinney in the fridge every week. Dolcelatte is soft in texture and has a milder taste than his elder italian blue brother the Gorgonzola. It means literally 'Sweet Milk' in Italian and true to its name gave a rich mellow onctuosity to the soup. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAzS5fdyaW3HTe2AroXylYns8dpRp-4fXtvM1H93lTQytUwiF6Um4OTIxDsjJoN4xOQdlBnSgJP0wi3dMyfaQ-EFAAsuV7of76CftddDM5PlL6nQ6mMLdMAQ8Xa_kHMZaURleGL0zMHv35/s1600/DSC_0918.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAzS5fdyaW3HTe2AroXylYns8dpRp-4fXtvM1H93lTQytUwiF6Um4OTIxDsjJoN4xOQdlBnSgJP0wi3dMyfaQ-EFAAsuV7of76CftddDM5PlL6nQ6mMLdMAQ8Xa_kHMZaURleGL0zMHv35/s400/DSC_0918.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Infusing the milk.</td></tr>
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<span style="font-size: large;">The Parmesan crisps were delightful, however rather technical to do. They intrigued my partner so much that he had to do them. Although fairly brittle they worked really well with the soup, adding an extra texture, that little extra bite, le 'Je ne sais quoi' which completed the dish to perfection. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_0fmuXOkzzu7eBIODwCOTaYeIwVT7-E1nMHQAD4nTPcJvqLYgsXVrOYv3erNoU73bdHohWgFr5B3HhwU_W6Ayy879fY9Y8mOIirsg23f6rOD4fHE7bi3d9vTFJTA19L0wYFHh3MO2M1eB/s1600/DSC_0919.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_0fmuXOkzzu7eBIODwCOTaYeIwVT7-E1nMHQAD4nTPcJvqLYgsXVrOYv3erNoU73bdHohWgFr5B3HhwU_W6Ayy879fY9Y8mOIirsg23f6rOD4fHE7bi3d9vTFJTA19L0wYFHh3MO2M1eB/s640/DSC_0919.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">parmesan crisps.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Ly_i_BO312Z6DKe7PzBLfBHAZeDbEV51c6b3j5zqD-zWPJTwT_Ex6JbmJS4AoLEVNVCr_DBktHxAldsMFwlnW0nou0NDzSwYujdMART8l8Pe_RhtNGf1bo3TnEfdZ129xL0NvK87jrBD/s1600/DSC_0922.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Ly_i_BO312Z6DKe7PzBLfBHAZeDbEV51c6b3j5zqD-zWPJTwT_Ex6JbmJS4AoLEVNVCr_DBktHxAldsMFwlnW0nou0NDzSwYujdMART8l8Pe_RhtNGf1bo3TnEfdZ129xL0NvK87jrBD/s400/DSC_0922.JPG" width="400" /></a><span style="font-size: large;">We adored the soup. It went five stars all the way. We had enough left over for lunch the following day. But it is also rather inexpensive to make which is perfect. Being on a budget doesn't have to mean that you have to cut down on taste. </span><br />
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<span style="font-size: large;">We will have that wonderful number again, with the 'Tutti Quanti'. the Parmesan Crisps. We followed the soup by the 'lemon and limoncello possets' of Mary Berry to keep the menu with those delightful Italian tasty touches. (Page 274, of the same book)</span><br />
<span style="font-size: large;">The dinner was simply 'Fantastico'.</span><br />
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<span style="font-size: large;"> </span><span style="font-size: large;"> </span>Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.com0tag:blogger.com,1999:blog-7138433297149713824.post-53362409213488798102015-09-27T18:37:00.001+01:002015-09-28T10:10:54.174+01:00Tuesday. 22/09/2015. 'Salmon en Croûte with Watercress Sauce.'<br />
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This recipe comes from 'Mary Berry Cooks the Perfect, Step by Step.' by Mary Berry. Page 68. It was accompanied by her recipe 'Buttered Peas with Spring Greens and Mint', Page 202 of the same book.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzS2BOo2tUR1D84WJKhJcQTL7MCPkfj-fMhrT4oYF9E5To_m3G3ZDetUylXf4dNCBZMBJ_Cj41n3zztK3bFkb9PYEbLPZvtTvmZ6t1pv6mnl_nj5KiJ4wkiZuJ9M9ll_8AqE5ELfwvTc0p/s1600/WP_002165+%25281%2529.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzS2BOo2tUR1D84WJKhJcQTL7MCPkfj-fMhrT4oYF9E5To_m3G3ZDetUylXf4dNCBZMBJ_Cj41n3zztK3bFkb9PYEbLPZvtTvmZ6t1pv6mnl_nj5KiJ4wkiZuJ9M9ll_8AqE5ELfwvTc0p/s200/WP_002165+%25281%2529.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">fish and chips</td></tr>
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<span style="font-size: large;"><br /></span><span style="font-size: large;">From the onset this dish was a slight challenge to pull off for if it is not breadcrumbed and cod, aka fish and chips, my partner will not like fish... Or it used to be very much like that because I love my fish, and coming from a port, and counting many fishermen and sailors as my ancestors, this is one thing I could not consider to give up on my plate. I am fond of fish and chips, don't get me wrong but I also love variety and they are plenty of fish in the sea...:</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Yc6tYxlt4brU4aNSfOWo9zIe-iTuHpx9jZkkCvWumd-hzNvQkgItjcX0jHHV55uwQa0piFFupwvRXk6N0CQrPPR6Mi9DVZIRkkbtUEnTt7cMbvT6qpm31c3AHI1F2NPdJdCYA_oup_BA/s1600/WP_002248+%25282%2529.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Yc6tYxlt4brU4aNSfOWo9zIe-iTuHpx9jZkkCvWumd-hzNvQkgItjcX0jHHV55uwQa0piFFupwvRXk6N0CQrPPR6Mi9DVZIRkkbtUEnTt7cMbvT6qpm31c3AHI1F2NPdJdCYA_oup_BA/s200/WP_002248+%25282%2529.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">monk fish tails floured.</td></tr>
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<span style="font-size: large;"> A lot of them, and to discard them all in favour of cod was ethically an option which may have brought over fishing in the first place if it happened in every home in my mind. So I did introduce regularly a different fish every couple of weeks in our home, and from tempura nuggets of monkfish tail, to home made haddock fish fingers passing by a smoked trout paté to snack on crackers, my man started to appreciate his fish a little more. </span><br />
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<span style="font-size: large;">Somehow I did evolve into looking for recipes where the fish is covered either by breadcrumbs, a batter of some sort, (beer ones are lovely) or pastry, otherwise I just blitz the fish to introduce it incognito like anchovies which goes so well with lamb. Without the knowledge of the fishy presence, the thumbs were always all up. </span><br />
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<span style="font-size: large;">So for a sweet surrender like Tango does best when it concerns fish, we had the 'Salmon en Croûte'. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUGmcHHQoHe60ZIGlrLxHY4063Qxq_jbOkxHcIZ-aIqA8P_aEYG8c-CGPvgMp7LzPUIiZ-TRN9SJig9lkwWNfOVDiNKIEpT2el8CzZyaSAkQCuZMoQGbUS4GQIWUqIHYzggCsvbz81auD0/s1600/WP_002054+%25282%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUGmcHHQoHe60ZIGlrLxHY4063Qxq_jbOkxHcIZ-aIqA8P_aEYG8c-CGPvgMp7LzPUIiZ-TRN9SJig9lkwWNfOVDiNKIEpT2el8CzZyaSAkQCuZMoQGbUS4GQIWUqIHYzggCsvbz81auD0/s640/WP_002054+%25282%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tango</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQMETRdoHUqvL7NwGmLZj1iN5onmiypgk3FjZxAkFhwSO2skh-T9UlQa0maqeGM1v2MDHJVQ5PUS-IEy6Ge8_WuWRALifSpjkdbS7YH5T-AdY3qcT6KPwDKZ5Esqax3rfNCc3-b-fEHMr/s1600/DSC_1000.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQMETRdoHUqvL7NwGmLZj1iN5onmiypgk3FjZxAkFhwSO2skh-T9UlQa0maqeGM1v2MDHJVQ5PUS-IEy6Ge8_WuWRALifSpjkdbS7YH5T-AdY3qcT6KPwDKZ5Esqax3rfNCc3-b-fEHMr/s320/DSC_1000.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mary Berry's book Pic.</td></tr>
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<span style="font-size: large;">The recipe is easy enough to follow from the mushroom and watercress mixture to fill the middle of the pastry parcel to the lovely sauce that accompanies the entire dish. </span><br />
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<span style="font-size: large;">I could not get skinned salmon fillets so I did it myself. This probably was one of the trickiest part as you do not want to lose too much flesh on those beautiful fish. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">beautiful Salmon fillets.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQT4GNpuLJc6qi4wXejRdkufst409gD-Of_sDNG7gVnxpBNOoui9B-W4MBLj5Ct30p6v4GlDDPlfpnxNXFZIZFGP1c6Ga_kJEuzw34hSYuycoQAMCoHtce9rxJDe9viZYR_7iZs2rHkdsk/s1600/DSC_0897.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQT4GNpuLJc6qi4wXejRdkufst409gD-Of_sDNG7gVnxpBNOoui9B-W4MBLj5Ct30p6v4GlDDPlfpnxNXFZIZFGP1c6Ga_kJEuzw34hSYuycoQAMCoHtce9rxJDe9viZYR_7iZs2rHkdsk/s400/DSC_0897.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pastry Hic Hup.</td></tr>
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<span style="font-size: large;">But it did not beat for </span><span style="font-size: large;">trickery how I beautifully messed up my puff pastry. I left the pastry on the baking sheet on the baking tray, on top of a warming oven. By the time I had to use it, it was pretty much like an unmanageable task just to wrap those salmons up. So guys and girls, place your pastry somewhere not too warm to not get it 'overstrechy' and fiddly. I learnt my lesson that night with lots of laughter at the look of my 'En Croûte'. It wasn't the most beautiful parcel I ever sent to a plate by far. </span><br />
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<span style="font-size: large;">However what it lacked in presentation compared to a proper Mary Berry one, it didn't in flavour. It tasted fantastic, and I still got a massive thumbs up for the result.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxuAbJGr7Z_GHVAD0h8dkDDU4RPfNE3pkXtY8kQNCvv3mr1OUSd_xAKP7DkER46CQshIW_XwYJOyebKSReMqN19-GTr6KOzuNNgj3kG_RSdi449HuYicUs7NGodX7v9LL-Rb9GIMa58E_7/s1600/DSC_0896.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxuAbJGr7Z_GHVAD0h8dkDDU4RPfNE3pkXtY8kQNCvv3mr1OUSd_xAKP7DkER46CQshIW_XwYJOyebKSReMqN19-GTr6KOzuNNgj3kG_RSdi449HuYicUs7NGodX7v9LL-Rb9GIMa58E_7/s320/DSC_0896.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">watercress sauce</td></tr>
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<span style="font-size: large;">The watercress sauce is a lovely accompaniment to the dish and easy to make. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjNDRm08S4EvexwblRweGcDixhRHn0VJ4pwM11WCgqM78T7ZujJxwGDSe-6AefuaLVyRgFzSkDVcso4cQ-MdPgS6K9Xwvh60XrrHbqq9gnwintinTj8uxSmUyFxYni1PjDwhOpNPl4Rsni/s1600/DSC_0891.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjNDRm08S4EvexwblRweGcDixhRHn0VJ4pwM11WCgqM78T7ZujJxwGDSe-6AefuaLVyRgFzSkDVcso4cQ-MdPgS6K9Xwvh60XrrHbqq9gnwintinTj8uxSmUyFxYni1PjDwhOpNPl4Rsni/s320/DSC_0891.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chinese Cabbage.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLLR_MniYFwFTE40VGCY-i9c42cpSEjjzp3tEbEhnNWEHweH2q2Ol-y61ocNCodpom3Iym8qwap78YkQ-Ldjngo6jtaT2J8IyWQT4sNmvKD1KYJHuCd5mRMPPbJF1N097KQX5YPlpzj9BT/s1600/DSC_1003.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLLR_MniYFwFTE40VGCY-i9c42cpSEjjzp3tEbEhnNWEHweH2q2Ol-y61ocNCodpom3Iym8qwap78YkQ-Ldjngo6jtaT2J8IyWQT4sNmvKD1KYJHuCd5mRMPPbJF1N097KQX5YPlpzj9BT/s200/DSC_1003.JPG" width="112" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Book Pic.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE60Mgw5oSEIQir3l-hJNQyt04TfO2o5Ur34WdTqwmipon_5CRkubSOpEHyVVFYTtECq5JzQMzgojYsMJ96fgBvyg2fMLN0ClccEHggA6yKqZFdvTigelBXBbtL4edMLA6G82fGaYJQaTV/s1600/DSC_0893.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE60Mgw5oSEIQir3l-hJNQyt04TfO2o5Ur34WdTqwmipon_5CRkubSOpEHyVVFYTtECq5JzQMzgojYsMJ96fgBvyg2fMLN0ClccEHggA6yKqZFdvTigelBXBbtL4edMLA6G82fGaYJQaTV/s320/DSC_0893.JPG" width="180" /></a><span style="font-size: large;"></span><br />
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<span style="font-size: large;">For the side, I went for the buttered minty peas with spring greens. It worked perfectly with fish. Peas, spring onions, mint are a great combination. For the spring greens, I used one of the Chinese cabbages that I grow in my garden this Autumn. It had a fantastic texture and worked really well. I just treated the cabbage like shown in the tip at the bottom of the recipe called 'Key to perfection'. I must say that side packs a punch and I will definitely do it again to go along meat or fish, or with whatever cabbages available at the time in my pots outside.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9J9tFVUCW3dvbZZgiHBKU4LXPFWyO4_YSVSYiLCKD3UvwOZeuyKGDTJT5VCpubrqHzldjv5Kz_nbfp5PjQqeBYkEGGjhazi5PCxReWQEopefr6WEc0k-dJrOjM748zk6s60p8Kj1QCI49/s1600/DSC_0899.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9J9tFVUCW3dvbZZgiHBKU4LXPFWyO4_YSVSYiLCKD3UvwOZeuyKGDTJT5VCpubrqHzldjv5Kz_nbfp5PjQqeBYkEGGjhazi5PCxReWQEopefr6WEc0k-dJrOjM748zk6s60p8Kj1QCI49/s320/DSC_0899.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmon en Croûte and buttered peas and spring greens.</td></tr>
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<span style="font-size: large;">Budget wise, the dish left plenty of leftover for a lunch box. However salmon is an expensive fish and a rather popular one. </span><br />
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<span style="font-size: large;">The entire dish, Salmon en Croûte, sauce and all the trimmings was gorgeous. Despite not liking fish that much, my man was won over by it completely moreover</span><span style="font-size: large;"> he wants it back giving it a five stars. Next time I will not mess up the 'Croûte', having learnt by my mistakes.</span><br />
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<br />Cordelia Maltherehttp://www.blogger.com/profile/04189035297894679426noreply@blogger.com0