tag:blogger.com,1999:blog-68992695601598650652024-02-20T19:46:45.346-08:00Mrs M's Kitchen AdventuresMrs Mhttp://www.blogger.com/profile/09357496960060558991noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-6899269560159865065.post-10280562625180312422010-08-29T09:49:00.000-07:002010-08-29T09:49:05.257-07:00Bake It! Toffee Pecan Ring<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">You have probably guessed from the fact that I have left it a month between blog posts that I have been too busy to get round to blog writing - the truth is much worse. I have, in fact been so busy that I have barely had time to cook never mind make anything worth writing about. I have recently started back at university to do my post graduate teaching diploma and it has lead to big changes in our home. I have spent the last six months or so being a more-or-less full time housewife and am now a commuter and full time student, with lots of homework, reading and research. Any cooking I have done has been tried and tested recipes and filling the freezer with the easily re-heated meals and banana muffins. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Things have been so hectic that when we had house guests last weekend I resorted to shop bought pizza bases. The bases themselves were the fresh kind that you find in the chilled section next to the pastry and not the thick cardboard ones so the resulting pizza was tasty and enjoyable - just not up to my usual hostess standards. To make amends I decided that the latest Bake It! challenge from </span><a href="http://amylane.wordpress.com/"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;">Cooking, Cakes and Children</span></span></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> would be the perfect after dinner treat - and it was. It also went down extremely well re-heated with coffee the next morning.</span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<div style="text-align: center;"><u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Toffee Pecan Ring</b></span></u></div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"></span></span><br />
<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 22px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;"><a href="http://amylane.wordpress.com/2010/08/03/august-bake-it-recipe-toffee-pecan-ring/">(from Cooking, Cakes and Children)</a></span></span></span></i></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0PNlWUn4J6SD-HlsS9Vc-Gxr4ZdAwsPz0L7PG_8PFjCH_5XWbVfbS1MSE3DOeCLYr0rrCCmqgPk9W5vy8i5hd6V3RuqA6XYrSQOoBbR4285kW2WI_sGYhx0GpCucWdZmReruGbWk3vlI/s1600/Bake+it+Pecan+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0PNlWUn4J6SD-HlsS9Vc-Gxr4ZdAwsPz0L7PG_8PFjCH_5XWbVfbS1MSE3DOeCLYr0rrCCmqgPk9W5vy8i5hd6V3RuqA6XYrSQOoBbR4285kW2WI_sGYhx0GpCucWdZmReruGbWk3vlI/s320/Bake+it+Pecan+1.jpg" /></a></div><div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 22px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></i></div><div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 22px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="text-align: center;"><span class="Apple-style-span" style="color: black; font-family: Times, 'Times New Roman', serif; font-size: medium;">75 g butter, diced</span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><div style="text-align: center;"><span class="Apple-style-span" style="color: black; font-size: medium;">450 g self raising flour</span></div><span class="Apple-style-span" style="font-size: medium;"><div style="text-align: center;"><span class="Apple-style-span" style="color: black;">50 g caster sugar</span></div><span class="Apple-style-span" style="color: black;"><div style="text-align: center;">2 eggs, beaten</div><div style="text-align: center;">150 ml milk</div></span></span></span><br />
<div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 22px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="text-align: center;"><span class="Apple-style-span" style="color: black; font-family: Times, 'Times New Roman', serif; font-size: medium;">25 g butter, melted</span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><div style="text-align: center;"><span class="Apple-style-span" style="color: black; font-size: medium;">75 g pecans</span></div><span class="Apple-style-span" style="font-size: medium;"><div style="text-align: center;"><span class="Apple-style-span" style="color: black;">2 tbsps light soft brown sugar</span></div><span class="Apple-style-span" style="color: black;"><div style="text-align: center;">50 g dark chocolate chips</div><div style="text-align: center;">1 packet Rolos, quartered</div><div style="text-align: center;">1 tbsp milk to glaze</div><div style="text-align: center;">25 g dark chocolate, melted</div></span></span></span><br />
<div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 22px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px;"></span></span></span></span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;"><div style="margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKulSp6OxSm9-qUmisOIvqW5OwvBDowb3SHEKQRFlZa-r3BW-jbIIAElxMIljx7CmPwv48ww_sxpUOWCjH36Ai_ANN_MnsbGgN2He1PO6j5W2TveZZz65n5y0MY8m4WceKT8zTyYGSsCU/s1600/Bake+it+pecan+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKulSp6OxSm9-qUmisOIvqW5OwvBDowb3SHEKQRFlZa-r3BW-jbIIAElxMIljx7CmPwv48ww_sxpUOWCjH36Ai_ANN_MnsbGgN2He1PO6j5W2TveZZz65n5y0MY8m4WceKT8zTyYGSsCU/s320/Bake+it+pecan+2.JPG" /></a></div><ul><li><span class="Apple-style-span" style="font-size: medium;">Preheat the oven to 180°C. Grease the bottom of a 10 inch round baking tin.</span></li>
<li><span class="Apple-style-span" style="font-size: medium;">Rub together the butter and flour until it resembles fine breadcrumbs.</span></li>
<li><span class="Apple-style-span" style="font-size: medium;"></span><span class="Apple-style-span" style="font-size: medium;">Mix in the sugar then add the eggs and milk, a little at a time. Mix until it forms a soft dough.</span></li>
<li><span class="Apple-style-span" style="font-size: medium;">Turn out onto a lightly floured surface and roll out to make a square of approx 35cm.</span></li>
<li><span class="Apple-style-span" style="font-size: medium;">Coarsely chop the pecans and mix in the soft brown sugar.</span></li>
<li><span class="Apple-style-span" style="font-size: medium;">Brush the dough with the melted butter then sprinkle over the pecan and sugar mix, chocolate chips and chocolate toffees, leaving a 2.5cm border at the top and bottom.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Times, 'Times New Roman', serif; font-size: medium;">Starting at the edge nearest to you, roll up the dough tightly like a swiss roll, then cut it into 2.5cm slices. You should get about 12-14 slices.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Times, 'Times New Roman', serif; font-size: medium;">Lay the slices around the edge of your baking tin at a slight tilt so they overlap a little.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Times, 'Times New Roman', serif; font-size: medium;">Brush the top with a little milk and bake for about 20-25 minutes, until they are golden and cooked through.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Times, 'Times New Roman', serif; font-size: medium;">Leave to cool for 10-15 minutes in the tin and then transfer to a wire rack to cool. Drizzle the top with melted chocolate.</span></li>
</ul><div><div><div style="margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;"><br />
</span></span></span></div></div><div style="font-size: 1em; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://amylane.files.wordpress.com/2010/08/dsc07885.jpg" style="color: #772124; font-weight: bold; text-decoration: none;"></a></div></div><div style="font-size: 1em; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://amylane.files.wordpress.com/2010/08/dsc07884.jpg" style="color: #772124; font-weight: bold; text-decoration: none;"></a></div></span></span></span></span>Mrs Mhttp://www.blogger.com/profile/09357496960060558991noreply@blogger.com0tag:blogger.com,1999:blog-6899269560159865065.post-18888306973572279382010-07-29T08:08:00.000-07:002010-08-10T04:10:51.882-07:00Bake It! Lemon Squares<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I love baking. Baking requires a kind of concentration that you don't need for regular cooking and I love to totally immerse myself in a recipe - my own personal method of relaxation and meditation. I also love the end product, although apart from my post baking cake and cuppa I try and avoid my creations, unless the recipes are suitably virtuous and healthy. As it is just myself and Mr M in the house I never have the opportunity to get baking as much as I want. This means that I will jump at whatever chance I may have to get baking - birthdays, exam passes, visitors - as I write this I have blondies cooling in the kitchen and a tray of brownies in the oven, for my friends hen weekend. So imagine the joy I felt when I read about Amy Lane's Bake It! club in her blog <a href="http://amylane.wordpress.com/">Cooking, Cakes and Children</a>. Not only did signing up for this club give me a monthly excuse for getting baking but July's recipe for Lemon Squares were a perfect antidote to the dismal Scottish weather.</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I have copied the instruction straight from the Cooking, Cakes and Children blog but as I don't have a food processor or pastry blender I made it the old fashioned way, I always find that there is something extremely therapeutic about rubbing the fat into the flour by hand. The recipe itself was easy to follow and the </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lemon Squares were absolutely delicious. I am looking forward to trying the recipe again soon and am even contemplating substituting limes for the lemons to give it a bit of a twist. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As for the Bake It! club I had a fantastic time with this months recipe and I can't wait for next months challenge!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Lemon Squares</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">(</span><a href="http://amylane.wordpress.com/2010/07/15/bake-it-july-lemon-squares/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">From Cooking Cakes and Children</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_B4YNvvq1TY4p8oguvVSRIpS50GlRmlVsAqDm6N4ciDL6MBFex3YNgw2gx0WkqoeY9tMu4bco9EV91yjcLNGmtG8hcY6fgRD5QWDMfWNttk-iHu18u8f0MXvZvjGSQPNlsrBLp_FMvk/s1600/lemon+squares+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_B4YNvvq1TY4p8oguvVSRIpS50GlRmlVsAqDm6N4ciDL6MBFex3YNgw2gx0WkqoeY9tMu4bco9EV91yjcLNGmtG8hcY6fgRD5QWDMfWNttk-iHu18u8f0MXvZvjGSQPNlsrBLp_FMvk/s320/lemon+squares+1.jpg" /></a></div><br />
<div style="color: #333333; line-height: 22px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="text-align: justify;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Base:</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">50g plain flour</span></div></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><div style="text-align: justify;"><div style="text-align: center;">75g icing sugar</div><div style="text-align: center;">175g butter, chilled and diced</div></div><div style="text-align: justify;"><div style="text-align: center;">pinch salt</div><div style="text-align: center;">1/2 tsp vanilla extract</div></div></span><br />
<div style="color: #333333; line-height: 22px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="text-align: justify;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Topping:</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 unwaxed lemons</span></div></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><div style="text-align: justify;"><div style="text-align: center;">4 eggs</div></div><div style="text-align: justify;"><div style="text-align: center;">50g plain flour</div></div><div style="text-align: justify;"><div style="text-align: center;">1/2 tsp baking powder</div></div><div style="text-align: justify;"><div style="text-align: center;"> icing sugar for dusting</div><div style="text-align: center;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;"></span></div><div style="font-size: 1em; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><ul><li><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 180°C and grease a baking tin, approx 24cm x 24cm x 4cm.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">Put the shortbread ingredients (flour, icing sugar, salt, butter and vanilla extract) into a food processor and process until the mixture resembles fine breadcrumbs. If you don’t have a food processor you can rub the fat into the flour and sugar by hand or using a pastry blender.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">Tip the mixture into the baking tin and press down with a spoon and/or your hands.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"> Bake for around 15 minutes until a light golden colour, remove from the oven but leave the oven on.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"> Grate the lemon zest and squeeze out the juice. Put this in the food processor with the rest of the topping ingredients and blitz briefly to combine into a thin batter. Again, if you don’t have a food processor you could use a whisk.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"> Pour the mix over the base and put back in the oven for another 15 minutes, until the topping is just set.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"> Remove from the oven and allow to cool completely. Then cut into squares and dust with icing sugar. This recipe will make about 20 squares.</span></span></li>
</ul><br />
<div style="font-size: 1em; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">These are not suitable for freezing but can be kept in an airtight container for 4 days.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMygJkMf1cNrX8OiKx5syIlFjIOBKJrNHnOuko9S8krfzjtVU6lyOAtSRY-biMJU0E4ohqCkQGUodGhSsBouvLXvBKNaC6lQl4UTe6SmyygoRDsFb-cqd1htdggqrath9pU6-jDkmHWsc/s1600/lemon+squares+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMygJkMf1cNrX8OiKx5syIlFjIOBKJrNHnOuko9S8krfzjtVU6lyOAtSRY-biMJU0E4ohqCkQGUodGhSsBouvLXvBKNaC6lQl4UTe6SmyygoRDsFb-cqd1htdggqrath9pU6-jDkmHWsc/s320/lemon+squares+2.jpg" /></a></div><div style="margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
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</div></span></div>Mrs Mhttp://www.blogger.com/profile/09357496960060558991noreply@blogger.com4tag:blogger.com,1999:blog-6899269560159865065.post-17804339190203660482010-07-15T06:00:00.000-07:002010-07-15T06:00:50.782-07:00Lentil and Carrot Pâté<div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">During my times</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> as an undergraduate I flirted with vegetarianism. Unlike my flatmate at the time, who had a range of 'I am a cute little pig/lamb/chick pleas</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">e do not eat me' t-shirts, I became a vegetarian first as a reaction to the failure of the caterers at my university halls of residence to cook anything appetising, by my own inability to cook meat and the ease of sharing cooking with my <span class="goog-spellcheck-word">vegi</span> flatmate when I moved into a shared flat.</span></span><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">For the most part I enjoyed my life as a vegetarian, the meals that we concocted in the overcrowded kitchen of our student flat were often experimental and less than successful, but we had fun creating them. I did, however discover an allergy to <span class="goog-spellcheck-word">Quorn</span> which is something of a disaster for any self respecting student, never mind a <span class="goog-spellcheck-word">vegi</span> one. </span></span><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span">My biggest test as a </span><span class="Apple-style-span">vegetarian</span><span class="Apple-style-span"> came when I went to my parents for the Christmas holidays. In our family Christmas is the biggest production of the year (I am hosting the annual feast for my parents, Mr M' parents and my baby sister this year so be prepared for plenty of festive blogs as the year progresses) and the main includes no fewer than 5 different types of meat and as a general rule more side dishes than people sitting round the table! It was the latter point that saved me during my flirtation with vegetarianism as I was more than happy to eat the vegetables and potatoes. My main problem came with the second course (or was it the third?) - pork liver </span></span><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;"><span class="goog-spellcheck-word">Pâté</span>. I was determined not to give in to temptation and to prove that I could come up with a tasty meat free alternative, so to my mothers horror I made myself a Lentil and Carrot </i></span><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;"><span class="goog-spellcheck-word">Pâté</span></i></span><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;"><span style="font-family: Arial,Helvetica,sans-serif;"> as an alternative. Unfortunately I don't think this vegetarian delight survived my mothers scrutiny to make it onto the Christmas dinner table, although my memories were of a rather tasty if unlike any </span></i></span><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;"><span class="goog-spellcheck-word">Pâté</span> I had ever had before. More recently attempts to loose weight led to me investigating vegetarian </i></span><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;"><span class="goog-spellcheck-word">Pâté</span></i></span><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;"> once more (I had a particularly bad experience with a well known Supermarkets low fat Brussels </i></span><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;"><span class="goog-spellcheck-word">Pâté</span>) and I developed this slightly more grown up and more tasty version of the Lentil and Carrot </i></span><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;"><span class="goog-spellcheck-word">Pâté</span> of my youth. </i></span><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;"> </i></span></div><div><br />
<div style="text-align: center;"><span style="font-size: large;">Lentil and Carrot </span><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: large; line-height: 15px;"><i style="font-style: normal;"><span class="goog-spellcheck-word">Pâté</span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;"> (Serves 4-6 as a snack or light lunch) </i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkDfOrlme10Juc51BgEXnvDLJDD5vgYFZ5C7KP1LNrHmD7RaEqAmr38lh4d0GCVr7ogzY0tHh7bK_eYFWjTy8F4dV21reNMsCT9PkxdIQXB9R9kVSBYnE6SecVKeYnQ1opZcFbXX1xHnQ/s1600/lentil+and+carrot+pate+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkDfOrlme10Juc51BgEXnvDLJDD5vgYFZ5C7KP1LNrHmD7RaEqAmr38lh4d0GCVr7ogzY0tHh7bK_eYFWjTy8F4dV21reNMsCT9PkxdIQXB9R9kVSBYnE6SecVKeYnQ1opZcFbXX1xHnQ/s320/lentil+and+carrot+pate+1.jpg" /></a></div><br />
<span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;"><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;">200g red split lentils</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;">1 tsp ground cumin</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;">1 tsp ground coriander</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;">200 g carrots, grated </i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;">1 tbsp olive oil </i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;">1 medium onion finely chopped</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;">2 lg garlic cloves, crushed</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;">50g Light olive oil spread</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;">2 tsp cumin seeds</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;">1 tsp coriander seeds</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;">Salt and pepper</i></span></div><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;"><br />
</i></span><br />
<ul><li><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;">Boil the lentils with the ground cumin and coriander for 10 minutes, add the carrots and boil for a further 10 minutes, until the lentils and carrots are soft. </i></span></li>
<li><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;">Meanwhile heat the olive oil in a large frying pan and cook the onion and garlic gently until soft but not coloured. </i></span></li>
<li><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;">When cooked drain the lentils well and transfer to a large bowl, add the cooked onion and garlic, light Olive oil spread and mix well.</i></span></li>
<li><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;">Fry the cumin and coriander seeds in a dry pan until fragrant and add to the lentil mixture. </i></span></li>
<li><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;">Season the lentil mixture to taste and chill for at least two hours. </i></span></li>
</ul><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;">This is delicious with toasted bread and salad as a light lunch. </i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFYTRIe-qlyttwhl-V9mSWvxhmejFqu9y4WUbqgmrSL89-vC6Jbk074w172nIMqFcAK5rmMVoiPMp-9E_s0QI251Q-Q9fJSwD2E9UWMCoLce6y4_XxNFEoV3ScoZqfaOGIW4pEsdfv_E/s1600/lentil+and+carrot+pate+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFYTRIe-qlyttwhl-V9mSWvxhmejFqu9y4WUbqgmrSL89-vC6Jbk074w172nIMqFcAK5rmMVoiPMp-9E_s0QI251Q-Q9fJSwD2E9UWMCoLce6y4_XxNFEoV3ScoZqfaOGIW4pEsdfv_E/s320/lentil+and+carrot+pate+2.jpg" /></a></div><span class="Apple-style-span" style="font-family: arial,sans-serif; font-size: small; line-height: 15px;"><i style="font-style: normal;"><br />
</i></span></div>Mrs Mhttp://www.blogger.com/profile/09357496960060558991noreply@blogger.com1tag:blogger.com,1999:blog-6899269560159865065.post-59468145550747993502010-06-15T09:51:00.000-07:002010-06-15T09:51:11.308-07:00Broad beans, ham and tomato.<div style="text-align: justify;">After two months of being in our new house we have finally found a farm with an organic veg box scheme that will deliver to our area! We first decided to get a veg box delivered a few years ago when we lived in the centre of the city and found that the quality and shelf life of the veg we were buying at the supermarket was often unpredictable and not always worth the price. Both our old and new schemes are reasonably priced when compared to supermarket prices and the fruit and veg that is delivered are far better quality. When our new box arrived the fruit and vegatables were wonderfuly fresh and exciting and I couldn't wait to get stuck in. I was delighted to find the inclusion of broad beans in our first box, they are one of Mr M's favourites and would go perfectly with the ham I had just boiled. This dish is a simple, quick and tasty one that goes really well with a simple salad and garlic bread.<br />
<br />
</div><br />
<div style="text-align: center;"><b>Broad beans with ham and tomato</b></div><div style="text-align: center;"><i>(serves 2)</i></div><div style="text-align: center;">150 g boiled ham, cubed</div><div style="text-align: center;">2 small red onions, finely chopped</div><div style="text-align: center;">225 g cherry tomatoes, halved</div><div style="text-align: center;">2 garlic cloves, chopped</div><div style="text-align: center;">100 g broad beans, weighed after shell and skin removed</div><div style="text-align: center;">1 tbsp olive oil</div><div style="text-align: center;">1 tsp oregano</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyVSmV4DLs_kh0T4NHc-2zHiyWcCadhanH8M83yLCUxAYPUTRp6nevNh2OOqGUuEohWRXHrZfFjfIiKTc-lTeHZXVSAmuU3RRmUo-ybO5C67lviTle_1ner9NwxWLZAkBAvQsU22VqEVg/s1600/ham+and+broad+beans+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyVSmV4DLs_kh0T4NHc-2zHiyWcCadhanH8M83yLCUxAYPUTRp6nevNh2OOqGUuEohWRXHrZfFjfIiKTc-lTeHZXVSAmuU3RRmUo-ybO5C67lviTle_1ner9NwxWLZAkBAvQsU22VqEVg/s320/ham+and+broad+beans+2.jpg" /></a></div><br />
<ul><li>Boil the beans in a large pan of water for 10 minutes, until they are tender.</li>
<li>Heat the olive oil in a large frying pan and add the onion and garlic. Fry until soft but not browned.</li>
<li>Add the cubed ham and fry for a further minute. </li>
<li>Add the tomato and herbs and fry, stirring for 2 minutes.</li>
<li>Add the cooked beans and cook for a further two minutes.</li>
</ul>Mrs Mhttp://www.blogger.com/profile/09357496960060558991noreply@blogger.com0tag:blogger.com,1999:blog-6899269560159865065.post-80565585750591381912010-05-26T09:12:00.000-07:002010-05-26T09:13:52.132-07:00Granola<div style="text-align: justify;">I have never been a big fan of breakfast, not the relaxed weekend breakfast that is one of my guilty pleasures, but the rushed weekday breakfast. The one that you know is good for you but that you just can't stomach before you have to dash out of the house and often skip in favour of vast quantities of coffee. In recent years I have made a concerted effort with weekday breakfast but often find <span class="goog-spellcheck-word">pre</span>-packaged cereals a chore and often get bored with them before the end of the box. I was introduced to the joys of granola and yogurt as an alternative breakfast through a friend and a <span class="goog-spellcheck-word">pre</span>-packaged supermarket pot, and while I found this a pleasant way to start the day I found that shop bought boxes of granola are often oily, expensive and scrimp on the fruit. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I decided that making my own granola would be the perfect solution to getting granola just the way I like it. I used a recipe for Not-Too-Crunchy Granola from <a href="http://www.amazon.co.uk/Desperate-Housewives-Cookbook-Juicy-Dishes/dp/1401302777">The Desperate Housewives Cookbook</a> (a gift from Mr M after a business trip to the Sates) as a base but have adapted it to make it less oily and just the way I like it and to reflect the dried fruits and nuts in the cupboard. I especially like serving granola with natural yogurt and berry compote.</div><br />
<div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">Granola</span></span></div><div style="text-align: center;"><i><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">(Adapted from The Desperate Housewives Cookbook)</span></span></i></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpimPe_amsVNTD7PG-dT-K6LTZgwxV2rHBrK3669m0UyTHPkq20uvaoELOhg1FgOeDIPZl-xtMG0-cUvuRH6YHhEaWvptmLyzttQhP42rg8f-xv_CQFqD0223gkQVywtr6cZWzzE0jy0U/s1600/granola+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpimPe_amsVNTD7PG-dT-K6LTZgwxV2rHBrK3669m0UyTHPkq20uvaoELOhg1FgOeDIPZl-xtMG0-cUvuRH6YHhEaWvptmLyzttQhP42rg8f-xv_CQFqD0223gkQVywtr6cZWzzE0jy0U/s320/granola+2.jpg" width="320" /></span></span></a></div><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;"><br />
</span> </span><span class="Apple-style-span" style="background-color: #ffe599;"> </span></div><div style="text-align: center;"><span class="goog-spellcheck-word"><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">FryLight</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;"> sunflower spray </span></span><i><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">(I found this the best way to make the granola less greasy)</span></span></i></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">3-cups porridge oats</span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">1/2 cup oat bran </span></span><i><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">(or wheat germ)</span></span></i></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">1 cup flaked almonds </span></span><i><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">(or any nut you prefer)</span></span></i></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">3/4 cup dessicated coconut</span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">1/3 cup maple syrup </span></span><i><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">(or honey)</span></span></i></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">1/3 cup light brown sugar</span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">1/3 cup sultanas</span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">1/3 cup dried cranberries</span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">1/3 cup dried blueberries </span></span><i><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">(or your favourite dried fruit)</span></span></i></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">1 cup banana chips, broken into pieces </span></span><i><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">(make sure you get crunchy banana chips, the softer ones tend to go slimy when you add milk or yogurt)</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;"><br />
</span> </span><span class="Apple-style-span" style="background-color: #ffe599;"> </span><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;"> </span></span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNqfX3R9TA3A9psEG7jnH7F76W8Nfupy3ysPogcvZtiyZOv9u1KNRuV4y_aOVpUiT4-IyTnaA1yRupVIlhZr4VoJOl-yvczEa2eGrfyTYTneyMBe0CcXN3faDT0K-5wn5W_rgl3OlMerM/s1600/granola+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNqfX3R9TA3A9psEG7jnH7F76W8Nfupy3ysPogcvZtiyZOv9u1KNRuV4y_aOVpUiT4-IyTnaA1yRupVIlhZr4VoJOl-yvczEa2eGrfyTYTneyMBe0CcXN3faDT0K-5wn5W_rgl3OlMerM/s200/granola+1.jpg" width="200" /></span></span></a></div><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;"><br />
</span> </span><span class="Apple-style-span" style="background-color: #ffe599;"> </span><br />
<ul><li style="text-align: left;"><i><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;"> </span></span></i><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">Preheat the oven to 150</span></span><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">0</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">C (fan assisted).</span></span></li>
<li style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">Spray a large, deep pan with the sunflower spray, add the oats, bran, nuts and coconut. Mix well and spray a few more times with the sunflower spray. Make sure the mixture is spread evenly onto the tray and bake stirring occasionally. </span></span></li>
<li style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">Whisk the syrup and sugar with 2 tbsp of water in a jug. When the oat mixture is lightly browned (around 40 min) drizzle over the syrup mixture and stir well. Bake, stirring occasionally until the mixture is dry and crunchy but still light brown (15 - 30 minutes), you need to keep a close eye on the mixture to avoid burning. </span></span></li>
<li style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">Remove from the oven and stir in the banana chips and fruit. </span></span></li>
<li style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #ffe599;">Store in an airtight container.</span></span></li>
</ul>Mrs Mhttp://www.blogger.com/profile/09357496960060558991noreply@blogger.com0tag:blogger.com,1999:blog-6899269560159865065.post-75197951976885758642010-05-22T01:30:00.000-07:002010-05-22T01:30:00.482-07:00Lower Fat Lemon Yoghurt Cake<div style="text-align: justify;">The first time my now mother-in-law cooked for me she made the most wonderful butternut squash and cream cheese soup using a great recipe from <a href="http://www.amazon.co.uk/New-Dairy-Cookbook-Sue-Ashworth/dp/1840675004/ref=sr_1_1?ie=UTF8&s=books&qid=1274352233&sr=8-1">The New Dairy Cookbook</a> by Sue <span class="goog-spellcheck-word">Ashworth</span>. This is a great book that is a modern version of the Milk Marketing Board's dairy cookbooks that graced my own mothers shelves. After borrowing the book for an extended loan I decided that I should invest in a copy of my own. By definition the book does not always lend itself to low fat and healthy cooking but the availability of low fat dairy products and a little tweaking can produce some very tasty low fat meals.</div><div style="text-align: justify;">My Lower Fat Lemon Yogurt Cake is adapted from the books Natural Yogurt Orange Cake and the result is a zingy lemon cake with less guilt.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><b>Lower Fat Lemon Yogurt Cake</b></div><div style="text-align: center;"><i>Adapted from New Dairy Cookbook's Natural Yogurt Orange Cake</i></div><div style="text-align: center;">(Serves 8 - 10)</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB0zcyarXVUGJPVyfTI-noClqb0vW9dm9M8CBYqbdoBYTx3TdyzcoboRVlFkTzI7rMbT_2Wl2msX1s7Vp8-6A65Qy_nFPf5wP9XzdiuNM1h5AbjGARso2dW6xt5VSPfeNepoASEzqMz74/s1600/lemon+yoghurt+cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB0zcyarXVUGJPVyfTI-noClqb0vW9dm9M8CBYqbdoBYTx3TdyzcoboRVlFkTzI7rMbT_2Wl2msX1s7Vp8-6A65Qy_nFPf5wP9XzdiuNM1h5AbjGARso2dW6xt5VSPfeNepoASEzqMz74/s320/lemon+yoghurt+cake+2.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">150 g Stork Margarine, melted and cooled</div><div style="text-align: center;">2 lemons, juice and zest finely grated </div><div style="text-align: center;">150 g golden caster sugar</div><div style="text-align: center;">150 g low fat natural yogurt</div><div style="text-align: center;">1 tsp vanilla extract</div><div style="text-align: center;">250 g self-raising flour</div><div style="text-align: center;">salt, pinch</div><div style="text-align: center;">2 medium eggs</div><div style="text-align: justify;"><br />
</div><br />
<ul><li style="text-align: justify;">Preheat the oven to 155<span class="Apple-style-span" style="font-size: x-small;">o</span>C (fan). Grease a 24 cm round spring-form cake tin and line with baking parchment.</li>
<li style="text-align: justify;">Put the lemon juice in a jug and add 1 tbsp of the sugar, leave to one side.</li>
<li style="text-align: justify;">Put the lemon zest, sugar, margarine, yogurt, vanilla, flour, salt and eggs into a large mixing bowl. Beat thoroughly for 1 minute.</li>
<li style="text-align: justify;">Bake in the <span class="goog-spellcheck-word">pre</span>-heated oven and bake for around 1 hour until risen and golden.</li>
<li style="text-align: justify;">Place the cake, still in the tin on a cooling rack and pour over the lemon juice. Allow the cake to cool in the tin.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-0mwFT27cx3IN2JHxRFCl2gC0aDsPZzsx5r5rvGEm7dRtRs1KIKgy9RpkeLcu3lTDA6rsxTmaQpJgjKuTrZhkfsu_ba2cqbWog2inaHeC-C_AqWZagIeBlQLGXzqkWil1u3nced4K30k/s1600/Lemon+yoghurt+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-0mwFT27cx3IN2JHxRFCl2gC0aDsPZzsx5r5rvGEm7dRtRs1KIKgy9RpkeLcu3lTDA6rsxTmaQpJgjKuTrZhkfsu_ba2cqbWog2inaHeC-C_AqWZagIeBlQLGXzqkWil1u3nced4K30k/s320/Lemon+yoghurt+1.jpg" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>My cake looks considerably flatter than that in the book, this is probably due to the larger diameter of cake tin used. The original recipe also suggests putting orange slices on the top of the cake, I decided not to put lemon slices on top for fear of them being bitter after baking.</i></div>Mrs Mhttp://www.blogger.com/profile/09357496960060558991noreply@blogger.com0tag:blogger.com,1999:blog-6899269560159865065.post-86915600963955554142010-05-21T01:32:00.000-07:002010-05-21T01:32:00.309-07:0030-Day Muffin Round Up<div style="text-align: justify;">As promised some more flavour ideas for the 30-day muffin recipes:</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><b>Apple and Raisin Muffins</b>:</div><div style="text-align: center;">(makes 6-8 muffins)</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvodNE9ESFB9qfOGJ-YVLb3GT-oOgcvzEBT2-lH12fpkI8nzUnUK1gl20AgItg7HvX_WkVCr0hLlV90BACLA-tHRxQUJt-XLj4261mSRS76bDFI0L4brRHZtLcr8uFhOxp_TvdZb_9xn0/s1600/apple+and+raisin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvodNE9ESFB9qfOGJ-YVLb3GT-oOgcvzEBT2-lH12fpkI8nzUnUK1gl20AgItg7HvX_WkVCr0hLlV90BACLA-tHRxQUJt-XLj4261mSRS76bDFI0L4brRHZtLcr8uFhOxp_TvdZb_9xn0/s320/apple+and+raisin.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">2 small eating apples, peeled and chopped</div><div style="text-align: center;">100 g raisins</div><div style="text-align: center;">400 ml 30-day muffin batter</div><div style="text-align: justify;"><i>These were very tasty, I was a big fan of the juicy raisins and perhaps added a few more than was really needed. Mr M thought they would be better without any raisins so I made some without for the next batch.</i></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><b>Apple Muffins:</b></div><div style="text-align: center;">(makes 4 muffins)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6i9G_XzenE-O0RUmPbq0zW6-8yo6yPybKLlPK9m8aPX3yOL_Pewv6Gyoe_9jDhsAGojjgk2MXB9rJlff8JdKO6aC98DYHwdapQguYz9Acb_mVWhFbmP4h1V-ezI4v4ZqzkCk1ebYLvFc/s1600/apple+muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6i9G_XzenE-O0RUmPbq0zW6-8yo6yPybKLlPK9m8aPX3yOL_Pewv6Gyoe_9jDhsAGojjgk2MXB9rJlff8JdKO6aC98DYHwdapQguYz9Acb_mVWhFbmP4h1V-ezI4v4ZqzkCk1ebYLvFc/s320/apple+muffins.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">2 small eating apples, peeled and grated</div><div style="text-align: center;">200 ml 30-day muffin batter</div><div style="text-align: justify;"><i>These muffins were a little flat, I think I tried to stretch the batter too far. Mr M loved the result though.</i></div><div style="text-align: justify;"><i><br />
</i></div><div style="text-align: center;"><b>Cherry and Almond Muffins:</b></div><div style="text-align: center;">(makes 5 muffins)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyQH1L5cHd1v7ohyphenhyphenId_ujtLDMbkatOv8fKC3giJ45zyl-WCFXXF02WdkU6jmPeGWFB4NBHLnqazZyZxUIMhxo6ZEX33CxDxFnmpuy6iW0hNEMtFZD7wxYim0cXLTIvD4bB8X-cZz3Dew8/s1600/cherry+almond+muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyQH1L5cHd1v7ohyphenhyphenId_ujtLDMbkatOv8fKC3giJ45zyl-WCFXXF02WdkU6jmPeGWFB4NBHLnqazZyZxUIMhxo6ZEX33CxDxFnmpuy6iW0hNEMtFZD7wxYim0cXLTIvD4bB8X-cZz3Dew8/s320/cherry+almond+muffins.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1/3 cup ground almonds, plus extra for topping</div><div style="text-align: center;">Handful of chopped glace cherries</div><div style="text-align: center;">300 ml 30-day muffin batter</div><div style="text-align: justify;"><i>These were extra moist, I think this was probably due to the ground almonds. Next time I have a batch of batter in the fridge I may be tempted to add the almonds to every combination of ingredients, they don't add much flavour and will be a big improvement to the texture.</i></div>Mrs Mhttp://www.blogger.com/profile/09357496960060558991noreply@blogger.com0tag:blogger.com,1999:blog-6899269560159865065.post-89261453336054417312010-05-20T01:31:00.000-07:002010-05-20T01:32:37.042-07:00Vegi Pizza<div style="text-align: justify;"><i> </i>I have mentioned the 'upside down' pizza incident before and think it is time to explain. In the 3rd and 4th years of my undergraduate degree I shared a fantastic (yet damp) flat in Aberdeen with Miss D (vegetarian) and Mr F (omnivore) where we shared kitchen adventures on a budget - blue and white stripy canned tomatoes, bulk bought cheese and pasta featured heavily. On new years day Mr F and I decided to make pizza for dinner, and with the help of some shop bought pizza bases and lots of red cheddar we produced three spectacular pizzas - 1 <span class="goog-spellcheck-word">vegi</span> and 2 with meat. We waited eagerly for the pizzas to come out of the oven and I removed Miss D's <span class="goog-spellcheck-word">vegi</span> one first with much ceremony only for the topping to slide of and land on the pull down oven door. The toppings were hastily scraped up and popped back on top of the pizza base but the results were less than appetising.</div><div style="text-align: justify;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;">Thankfully my pizza making skills have improved exponentially since then which is a good job as nothing says a cozy Saturday night like a homemade pizza and a movie.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: x-large;"><span class="goog-spellcheck-word">Vegi</span></span></b><b><span class="Apple-style-span" style="font-size: x-large;"> Pizza</span></b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;">(Makes 2 thin and crispy bases)</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwc1Mhu9TwaZ7nMc57NvRgSmhqiJYeS3MfHSF8jGgLrMSvAzzLZYDNADo8r-Hr1PC71eqJMq5mS3fVgUwKAjVSs1NQDX19RUryEI2eJf_NQyslOt6w6sxl70OrZUsbDNNT0VZZYn_leY/s1600/Vegi+Pizza+Uncooked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwc1Mhu9TwaZ7nMc57NvRgSmhqiJYeS3MfHSF8jGgLrMSvAzzLZYDNADo8r-Hr1PC71eqJMq5mS3fVgUwKAjVSs1NQDX19RUryEI2eJf_NQyslOt6w6sxl70OrZUsbDNNT0VZZYn_leY/s320/Vegi+Pizza+Uncooked.jpg" /></a></div><div style="text-align: center;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><b>Pizza Base:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">250 g strong white bread flour (with extra for dusting)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">1 tbsp dried yeast</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">1 tsp sugar</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">150 ml hand hot water (1 part boiling water, 2 parts cold)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">3 tbsp olive oil</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><b>Tomato Sauce:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">1 tbsp olive oil</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">2 large cloves of garlic, crushed</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">400 ml <span class="goog-spellcheck-word">pasata</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">1 tsp oregano</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><b><span class="goog-spellcheck-word">Vegi</span></b><b> Toppings:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Small can sweetcorn, drained</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">2 green peppers, thinly sliced</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Large red onion, sliced</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">6 chestnut mushrooms, finely sliced</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Ball of low fat mozzarella, drained and shredded</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">100 g low fat mature red cheddar, grated</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>For the base:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><ul><li>Dissolve the sugar in the warm water, stir in the yeast and allow to sit for 15 minutes.</li>
<li>Add the flour to a large bowl, make a well in the centre and add the yeast mixture and olive oil.</li>
<li>Mix until combined, turn out onto a floured work surface and knead for 5-10 minutes until a smooth dough is formed.</li>
<li>Divide the dough into two and place in a greased bowl, cover loosely with cling film (or shower cap) and leave to rest for 30 minutes.</li>
</ul><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Tomato sauce:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><ul><li>Heat the oil in a heavy based frying pan.</li>
<li>Add the garlic and fry for 30 seconds, pour on the <span class="goog-spellcheck-word">pasata</span> and stir in the oregano.</li>
<li>Cook for 15 - 30 minutes until the sauce is thick (you should be able to draw a wooden spoon through the sauce and the bottom of the pan will remain visible.</li>
<li>Season to taste (the <span class="goog-spellcheck-word">pasata</span> can often be bitter so a decent pinch of salt is needed)</li>
</ul><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Assembling the Pizza:</b></div><ul><li>Grease some baking paper with olive oil.</li>
<li>Preheat the oven to 200<span class="Apple-style-span" style="font-size: x-small;">o</span>C (fan assisted), place baking tray in the oven when cool and allow to heat as the oven heats.</li>
<li>Roll out one ball of dough until about 0.5 cm thick.</li>
<li>Place base on baking paper and cover with half of the tomato sauce.</li>
<li>Top the pizza with half of the toppings.</li>
<li>Place on top of the heated baking sheet and cook for 20 - 30 minutes until base is crispy and cheese is brown and bubbling. </li>
<li>Cook the second pizza while you enjoy the first warm from the oven.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzdSqcH-cN-HAUKivhSv01_GoVYuUNBByuExXG2GvUIWaNrgQLJyOFOsTRWtTVlzLTLRIbhvGzhQbfLNYvyhVMBi85n74xymNw8V7N-PjC7OZ4QLhFsPWhQr-NpzlOzkignzcprqkRqw/s1600/Vegi+pizza+cooked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzdSqcH-cN-HAUKivhSv01_GoVYuUNBByuExXG2GvUIWaNrgQLJyOFOsTRWtTVlzLTLRIbhvGzhQbfLNYvyhVMBi85n74xymNw8V7N-PjC7OZ4QLhFsPWhQr-NpzlOzkignzcprqkRqw/s320/Vegi+pizza+cooked.jpg" /></a></div><div><br />
</div></div>Mrs Mhttp://www.blogger.com/profile/09357496960060558991noreply@blogger.com0tag:blogger.com,1999:blog-6899269560159865065.post-46836295474532434512010-05-10T00:48:00.000-07:002010-05-10T00:48:09.831-07:0030-day Muffin Batter<div style="text-align: justify;">My baby sister (Miss G) came to stay this weekend to get some advice on a presentation she has to do at university next week. As its her final year she has been working really hard on dissertations, presentations,course work and preparation for her final exams. I decided that while she was here she deserved a little TLC, dinner served before 9 pm and some pampering - it also gave me the opportunity to make muffins for breakfast.</div><div style="text-align: justify;"> </div><div style="text-align: justify;"> I decided to give Rachel Allan's 30-day muffin recipe a go, this is for a batter that can be kept in the fridge for up to 30-days and different 'fillings' added giving a wide variety of muffins. This recipe appeals to me as my favorite muffin is Cherry and Almond - two things that definitely don't appeal to Mr M - and by using this batter I can make myself a few of my favorites without feeling guilty or that I have to eat a whole batch of 10-12 muffins on my own! For Saturdays breakfast I tried out some Banana and Maple Syrup muffins to use up a very ripe banana in the fruit bowl, and some some Berry muffins to use up the last of the fruit in my freezer.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The result was some very tasty little muffins, although they were far from the huge over sweetened muffins found in high street coffee shops, and I am looking forward to trying out some more flavour combinations. I will post for the Berry muffins and Banana muffins today and will do a round up post of all the flavour combinations I try out using up the 30-day batter (I have a suspicion that the batter will be used up well before its 30 day expiry date).</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I have given my own variations in ingredients.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtp3i9yU-MmRYBKHADArYLa1hOoHRUSPZFGJEW0B8ODacynS_VSqSspqLJsEw4y8So-STCNwBP31OfvaucJwNhzhGZ0eE4Db-NQcIpNZdTcvsTs6OTkY55k_8ZLdY8WAVMSbBkEWVSUiQ/s1600/Mixed+berry+muffins+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtp3i9yU-MmRYBKHADArYLa1hOoHRUSPZFGJEW0B8ODacynS_VSqSspqLJsEw4y8So-STCNwBP31OfvaucJwNhzhGZ0eE4Db-NQcIpNZdTcvsTs6OTkY55k_8ZLdY8WAVMSbBkEWVSUiQ/s320/Mixed+berry+muffins+1.jpg" width="240" /></a></div><div style="text-align: center;"><br />
</div><div style="background-color: #ffd966; text-align: center;"><b>30-day Muffin Recipe</b></div><div style="background-color: #ffd966; text-align: center;"><i>Makes around 30 muffins</i></div><div style="background-color: #ffd966; text-align: center;">(<i>Adapted from Bake by Rachel Allen</i>)</div><div style="background-color: #ffd966; text-align: center;"><br />
</div><div style="background-color: #ffd966; text-align: center;">3 eggs</div><div style="background-color: #ffd966; text-align: center;">125 g soft light brown sugar</div><div style="background-color: #ffd966; text-align: center;">100 g golden caster sugar</div><div style="background-color: #ffd966; text-align: center;">500 ml skim milk</div><div style="background-color: #ffd966; text-align: center;"> 125 ml grape seed oil</div><div style="background-color: #ffd966; text-align: center;">1 tsp vanilla extract</div><div style="background-color: #ffd966; text-align: center;"> 300 g plain flour</div><div style="background-color: #ffd966; text-align: center;"> 1/2 tsp salt</div><div style="background-color: #ffd966; text-align: center;"> 2 rounded tsp bicarbonate of soda</div><div style="background-color: #ffd966; text-align: center;"> 160 g wholemeal flour</div><div style="background-color: #ffd966; text-align: center;">25 g wheat bran</div><div style="background-color: #ffd966; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2yfonI65HL2xFuXOSvbEcy1S35Re2sxOCwcP_4BI7zSNAS0uk3dC76gPslyretldRqk7cUn0DvpqBIUYTcKZplNMZbCy_Rkp95HyVdlmTTw5CipmFxiyt8W8-unxfhwgNeRm1YfzLFJM/s1600/banana+and+maple+syrup+muffin+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2yfonI65HL2xFuXOSvbEcy1S35Re2sxOCwcP_4BI7zSNAS0uk3dC76gPslyretldRqk7cUn0DvpqBIUYTcKZplNMZbCy_Rkp95HyVdlmTTw5CipmFxiyt8W8-unxfhwgNeRm1YfzLFJM/s320/banana+and+maple+syrup+muffin+1.jpg" width="240" /></a></div><ul style="background-color: #ffd966; text-align: justify;"><li>Preheat the oven to 175<span style="font-size: xx-small;">o<span style="font-size: small;">C (fan assisted). Line muffin tin with paper cases.</span></span></li>
<li><span style="font-size: xx-small;"><span style="font-size: small;">Whisk the eggs, milk, sugar in a jug. Add the milk, oil and vanilla extract and mix well.</span></span></li>
<li><span style="font-size: xx-small;"><span style="font-size: small;"> </span></span>Sift the plain flour, salt and bicarbonate of soda into a large bowl. Stir in the wholemeal flour and wheat bran.</li>
<li>Stir the wet ingredients into the dry ingredients. This is the basic batter.</li>
<li>Add the 'fillings' of your choice and fill the paper cases 3/4 full and bake for 15 - 20 minutes, until set and spongy to touch. </li>
</ul><div style="background-color: #ffd966; text-align: justify;">Banana and Maple Syrup muffins: Makes 4 muffins. 200 ml 30-day muffin batter, 1 very ripe banana mashed, 30 ml maple syrup.</div><div style="background-color: #ffd966; text-align: justify;">Mixed Berry muffins: Makes 4 muffins. 200 ml 30-day muffin batter, 150 g frozen berries (defrosted).</div><div style="text-align: justify;"> </div>Mrs Mhttp://www.blogger.com/profile/09357496960060558991noreply@blogger.com0tag:blogger.com,1999:blog-6899269560159865065.post-51389412355264577562010-05-07T05:35:00.000-07:002010-05-07T05:35:54.741-07:00Rhubarb and Apple Eve's Pudding<div style="text-align: justify;">When it comes to dessert Mr M is definitely a traditionalist and counts Sticky Toffee Pudding and Fruit Crumbles both served with custard amongst his favorite. My own dessert preferences are for lighter <span class="goog-spellcheck-word">pud's</span>, generally containing berries, meringue and served with ice cream, although the contents of our fruit bowl and freezer generally lend themselves better to Mr Ms preferences to my own. Last week a census of our fruit bowl and freezer led to the discovery cooking apples and frozen rhubarb that would normally become a Mr M pleasing crumble. I had recently been contemplating the joys of 'Soup and a Pudding' (a very Scottish meal, I think, where dinner consists of a bowl soup followed by a warming dessert and bypassing the inconvenient main course) and the wonderful 'puddings' my mother produced during my childhood. My personal favorites were Queen of Puddings or Lemon Meringue Pie, but the crispy meringue that appealed so much to me is a big no no for Mr M, but an Eve's Pudding seemed like a good use of the fruit and a pleasant change to the inevitable crumble.</div><div style="text-align: justify;">This most traditional of British puddings consists of finely sliced apples topped with a light Victoria sponge mixture, and as the cake cooks the apples stew. My own version is a twist on the classic with the addition of rhubarb, which add a tartness to the sweet apples. When I repeat this recipe I am planning to increase the amount of fruit as I thought the fruit to sponge ratio a little mean.</div><div style="text-align: justify;">I apologise for the mixture of weights used for the recipe below, I generally weigh in metric when cooking but I learned from my mother and grandmother in pounds and ounces and still find the 4, 4, 2, 4 method best for remembering Victoria sponge quantities. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTbHWnyCEf3CnCm2fwx4cbwsO2sjPE2mCwpnKwurIUUUG1ln6F18sIw1FMeTDeY64cRphBGVf2SQzCggYgrj7SWZMfrtRcXafz_-bjIf7ndN4buBlF2y4I4LdubhODoNQX6s15JePgp6U/s1600/eves+pudding+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTbHWnyCEf3CnCm2fwx4cbwsO2sjPE2mCwpnKwurIUUUG1ln6F18sIw1FMeTDeY64cRphBGVf2SQzCggYgrj7SWZMfrtRcXafz_-bjIf7ndN4buBlF2y4I4LdubhODoNQX6s15JePgp6U/s400/eves+pudding+1.jpg" width="400" /></a></div><br />
<div style="background-color: #ffe599; text-align: center;"><b>Rhubarb and Apple Eve's Pudding</b></div><div style="background-color: #ffe599; text-align: center;"><b>(Serves 4-6) </b></div><div style="background-color: #ffe599; text-align: center;">For the fruit: </div><div style="background-color: #ffe599; text-align: center;">200 g Frozen rhubarb, defrosted</div><div style="background-color: #ffe599; text-align: center;">400 g cooking apples, peeled, cored and thinly sliced</div><div style="background-color: #ffe599; text-align: center;">50 g golden caster sugar</div><div style="background-color: #ffe599; text-align: center;">For the sponge:</div><div style="background-color: #ffe599; text-align: center;">4 oz margarine</div><div style="background-color: #ffe599; text-align: center;">4 oz golden caster sugar</div><div style="background-color: #ffe599; text-align: center;">2 medium eggs</div><div style="background-color: #ffe599; text-align: center;">4 oz self raising flour</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOcT6E4KubdURt5JNnbGvDVG95-VKusbE9SYuYq2vEPHXFr9M0F3PPcWJRHmlmnCl4gPmbBBANQMRZY0yCdt2gFWFvCIh4amXBggE7x1td_sOoel23k5fxbG8wXb1YzshWEuXC37XUISc/s1600/eves+pud+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOcT6E4KubdURt5JNnbGvDVG95-VKusbE9SYuYq2vEPHXFr9M0F3PPcWJRHmlmnCl4gPmbBBANQMRZY0yCdt2gFWFvCIh4amXBggE7x1td_sOoel23k5fxbG8wXb1YzshWEuXC37XUISc/s320/eves+pud+2.jpg" /></a></div><ul><li><span style="background-color: #ffe599;">Preheat the oven to 180</span><span style="background-color: #ffe599; font-size: xx-small;">o<span style="font-size: small;">C (175<span style="font-size: xx-small;">o<span style="font-size: small;">C fan assisted)</span></span></span></span> <br />
</li>
<li style="background-color: #ffe599;">Layer the fruit and sugar in the base of an oven proof dish.</li>
<li style="background-color: #ffe599;">Make the sponge mixture by creaming the sugar and margarine together in a large bowl, add the eggs one at a time along with a little flour, and then whisk in the remaining flour.<br />
</li>
<li style="background-color: #ffe599;">Bake in the preheated oven for around 30 minutes until the sponge is cooked.</li>
<li><span style="background-color: #ffe599;">Serve hot from the oven with custard or ice cream. Also delicious cold the next day. </span></li>
</ul>Mrs Mhttp://www.blogger.com/profile/09357496960060558991noreply@blogger.com0tag:blogger.com,1999:blog-6899269560159865065.post-91713246993688679572010-05-03T04:22:00.000-07:002010-05-03T04:22:03.505-07:00Banana Coconut Muffins<div style="text-align: justify;">I have a vast collection of cook books and love nothing more than a lazy afternoon curled up with a cuppa reading my books and planning future kitchen adventures. Google reader has quickly become an extension of my cookery book collection and I regularly read cookery blogs for inspiration and ideas. <a href="http://www.coffeemuffins.com/">Coffee Muffins</a> is a great blog written by a work colleague of Mr M's and as a regular reader I could not help but have a craving for some muffins. Like many households our fruit bowl always contains at least one (and often several) over ripe banana and in order to use them up I turned to another of my favorite blogs <a href="http://dinnerwithjulie.com/">Dinner with Julie</a> and adapted her Coconut Banana Muffin recipe to suit the ingredients in my cupboard, and did not include fresh coconut. A major plus of this recipe for me is the use of cups, which saves on having to be precise with weights and also makes the muffins super quick to make.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYb13NXVjSGydz4O8jAKgqg8AJbChVr-ZO6EOnh9p52R8Oa7ATLZpB2Rudh8LpJQb1tKmiSFQwfacHlQtVBquJ-DMxavd7IBouqtBEUIwbJtDQM7SPhH931sLKnUXhLfUU8MBoQu58Y9o/s1600/BC+muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYb13NXVjSGydz4O8jAKgqg8AJbChVr-ZO6EOnh9p52R8Oa7ATLZpB2Rudh8LpJQb1tKmiSFQwfacHlQtVBquJ-DMxavd7IBouqtBEUIwbJtDQM7SPhH931sLKnUXhLfUU8MBoQu58Y9o/s320/BC+muffins.jpg" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><b>Banana Coconut Muffins</b></div><div style="text-align: center;">(adapted from Dinner with Julie)</div><div style="text-align: center;">Makes 10 muffins</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">3/4 cups plain flour</div><div style="text-align: center;">1/2 cup stone ground wholemeal flour</div><div style="text-align: center;">1 tsp baking powder</div><div style="text-align: center;">1/4 tsp salt</div><div style="text-align: center;">1/2 cup dessicated coconut, plus extra to sprinkle</div><div style="text-align: center;">2 mashed ripe bananas</div><div style="text-align: center;">1/2 cup light brown sugar</div><div style="text-align: center;">1/3 cup grape seed oil</div><div style="text-align: center;">1/3 cup low fat natural <span class="goog-spellcheck-word">yoghurt</span></div><div style="text-align: center;">1 medium egg</div><div style="text-align: justify;"><br />
</div><ul style="text-align: justify;"><li>Preheat the oven to 180<span style="font-size: xx-small;">o<span style="font-size: small;">C, line a muffin tin with muffin cases.</span></span></li>
<li><span style="font-size: xx-small;"><span style="font-size: small;"> Sift flours, baking powder and salt into a large bowl. Add the dessicated coconut and mix well.</span></span></li>
<li><span style="font-size: xx-small;"><span style="font-size: small;">Mash the banana, sugar, <span class="goog-spellcheck-word">youghurt</span> and egg in a separate bowl.</span></span></li>
<li><span style="font-size: xx-small;"><span style="font-size: small;">Add the banana mixture to the flour mixture and stir until just combined. </span></span></li>
<li><span style="font-size: xx-small;"><span style="font-size: small;">Divide the mixture between the paper cases, sprinkle with the remaining coconut.</span></span></li>
<li><span style="font-size: xx-small;"><span style="font-size: small;">Bake for around 25 minutes until puffed and golden.</span></span></li>
</ul>Mrs Mhttp://www.blogger.com/profile/09357496960060558991noreply@blogger.com0tag:blogger.com,1999:blog-6899269560159865065.post-6022223378807267382010-05-03T03:45:00.000-07:002010-05-03T03:46:19.096-07:00Midday Mezze<div style="text-align: justify;">Mr M headed out on Sunday mountain biking and I had a wonderful day gardening planned. Unfortunately the previously forecast sunny day failed to materialise and I was unable to plant out my herbs and edible flowers (I have made it my mission only to plant useful plants in my garden - ones that can be eaten or used for medicinal purposes). In need of some sunshine I headed to the kitchen and discovered some wonderful crisp peppers and juicy olives that were crying out to be teamed up with some hummus.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Before the house move we spent a long time using up store cupboard ingredients and the jars of useful pastes and sauces that live in the back of the fridge and have not yet re-stocked our collection (this has been further aggravated by the loss of last years chutney to mildew). It was a lack of <span class="goog-spellcheck-word">tahini</span> paste that led to the inception of the following recipe and a wonderfully bright midday meal.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJAMZH6T9uL-lhuDYZcRUcYoukie4gP3OdKmjTieLWBd6ffv6qgt66OScta9HkUIPKefEEQZoDxfkR9oNpg0n54QE82duI5eCFqEkyr1_qTO0EmSUJJ9221chf3kvN4zsBIl-4U7xm9iY/s1600/hummus++1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJAMZH6T9uL-lhuDYZcRUcYoukie4gP3OdKmjTieLWBd6ffv6qgt66OScta9HkUIPKefEEQZoDxfkR9oNpg0n54QE82duI5eCFqEkyr1_qTO0EmSUJJ9221chf3kvN4zsBIl-4U7xm9iY/s400/hummus++1.jpg" width="400" /></a></div><br />
<div style="text-align: center;"><b>Hummus</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">400g can chickpeas, drained</div><div style="text-align: center;">Small red onion, roughly chopped</div><div style="text-align: center;">Small hand full of parsley, roughly chopped</div><div style="text-align: center;">Large garlic clove, crushed</div><div style="text-align: center;">3 tbsp water</div><div style="text-align: center;">1 tbsp sesame oil</div><div style="text-align: center;">juice of 1 lemon</div><div style="text-align: center;">3 tbsp olive oil</div><div style="text-align: center;">lots of freshly ground black pepper and salt to taste</div><br />
<div style="text-align: justify;">Place chickpeas, onion, parsley, garlic, sesame oil and water in a blender, blend to a rough paste gradually adding the lemon juice and olive oil, taste regularly and add more or less oil and lemon according to your preference. Season to taste.</div><div style="text-align: justify;">Serve with warm pitta or flat breads, olives and a selection of crisp veg. I added a good dollop of some spicy <span class="goog-spellcheck-word">Harrisa</span> paste to the top of my hummus for an extra kick.</div>Mrs Mhttp://www.blogger.com/profile/09357496960060558991noreply@blogger.com0tag:blogger.com,1999:blog-6899269560159865065.post-56711461146273763392010-04-18T04:39:00.000-07:002010-04-18T06:05:11.548-07:00Bill Granger's Mirin Beef<div style="text-align: justify;">I have often jokes that Bill Granger saved my relationship with Mr M, and although this is a bit of an <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">exaggeration</span> I truly <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">believe</span> his <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">recipes</span> did help us avoid a pretty ugly situation. As I have mentioned before cooking and being in the kitchen featured heavily in my upbringing, making me pretty confident in the kitchen and as many of my friends will tell you a bit of a tyrant. I am the first to admit that I can be pretty bossy when it comes to cooking and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">people</span> tend to avoid offering to help me cook / asking me for help in the kitchen. About a year after we <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">began</span> dating Mr M moved city for his dream job and suddenly every second Saturday night dinner was being cooked in his kitchen! As Mr M got more into cooking we decided to give cooking as a couple a go but it became clear pretty quickly that we needed some unfamiliar <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">recipes</span> that neither of us was familiar with to stop me becoming a kitchen tyrant.<br /><br />It was by chance that we caught a Bill Granger <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">recipe</span> on Saturday morning TV and decided to give one of his books a go. We <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">invested</span> in <a href="http://www.amazon.co.uk/Simply-Bill-Granger/dp/1740453638/ref=sr_1_5?ie=UTF8&s=books&qid=1271594218&sr=8-5">Simply Bill </a>and pretty soon we were sharing kitchen adventures. Four and a half years later we still enjoy our time in the kitchen together and we try to keep our Saturday night cooking dates as much as possible. We often like to try new dishes, like Sushi or old favorites like <span class="blsp-spelling-error" id="SPELLING_ERROR_8">chilli</span> or pizza but every now and again we dip back in to one of Bills <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">recipe</span> books. This Soy- and <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Mirin</span>-Simmered Beef on rice is from <a href="http://www.amazon.co.uk/Holiday-Bill-Granger/dp/1741965020/ref=sr_1_7?ie=UTF8&s=books&qid=1271594619&sr=1-7">Holiday</a> is a particular favorite as its easy to make, has very little washing up and can be made with ingredients readily found in our store cupboard and fridge. We have tweaked this <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">recipe</span> a little to suit our tastes but I have given you the book version below to allow you to adapt it to suit yours.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddWycvCMSPkQAkxrpWXFIwELz4S7K7D1Fw8KiQMfXkRqIiH3eOGkTSRk3a5wonojz187zeLdjF1GIwCsXYpGMXNFRbISlS5_QDyr7d2O21vVg1dmdNcwy7a1CLZQw9iVh5AAvnJ718IY/s1600/Mirin+beef.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddWycvCMSPkQAkxrpWXFIwELz4S7K7D1Fw8KiQMfXkRqIiH3eOGkTSRk3a5wonojz187zeLdjF1GIwCsXYpGMXNFRbISlS5_QDyr7d2O21vVg1dmdNcwy7a1CLZQw9iVh5AAvnJ718IY/s400/Mirin+beef.jpg" alt="" id="BLOGGER_PHOTO_ID_5461462499303500930" border="0" /></a><br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Soy- and <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Mirin</span>-Simmered Beef on Rice</span><br />(Serves 4)<br /><br />150 ml white wine<br />100 ml soy sauce<br />100 ml <span class="blsp-spelling-error" id="SPELLING_ERROR_13">mirin</span><br />2 cm piece of fresh ginger, peeled and thinly sliced<br />3 tbsp caster sugar<br />1 white onion, thinly sliced<br />500 g rump steak, thinly sliced<br /><div style="text-align: left;"><div style="text-align: center;"><br />To serve: steamed Japanese rice<br />baby spinach leaves<br />pickled ginger<br /></div><br />1) Put the wine, soy, <span class="blsp-spelling-error" id="SPELLING_ERROR_14">mirin</span>, ginger, sugar and 100 ml water in a saucepan over a medium heat. Cook stirring to dissolve the sugar, bring to the boil and simmer for 2-3 minutes.<br />2) Add the onion, and simmer for 4-5 minutes, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">until</span> the onion is soft. Add the beef and cook for 1-2 minutes <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">until</span> the beef is cooked through.<br />3) To serve, spoon rice <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">and</span> spinach into 4 bowls. Top with the beef and onions and ladle some hot broth over the top. Garnish with the pickled ginger<br /><br /><span style="font-style: italic;">We tend to add extra ginger and onions when making this, and use whatever rice is in the cupboard (although this can be difficult to pick up with chopsticks!). In the version we made last night we substituted the spinach for a baby leaf salad that we had in the fridge which went surprisingly well.</span><br /></div><br /><br /></div><br /></div>Mrs Mhttp://www.blogger.com/profile/09357496960060558991noreply@blogger.com0tag:blogger.com,1999:blog-6899269560159865065.post-15290838061919389922010-04-18T04:09:00.000-07:002010-04-18T04:36:59.413-07:00Spicy Bean StewWhenever I come across a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">recipe</span> that catches my eye I often jot it down on a piece of paper, or star it in my google reader. The best ones then migrate to a notebook or recipe card and their origins are often lost, although since writing this blog I have made a special effort to keep a note of where I find my <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">recipes</span>.<br /><div style="text-align: justify;">My Spicy Bean Stew started in my notebook as <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Chilli</span></span> Black Bean Stew and with a few adaptations from the original it is one of our favorite store cupboard meals. The original <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">recipe</span> came from an article called The Winter <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Vegetarian</span> from the <span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Waitrose</span></span> Food Illustrated magazine and can be found on their <a href="http://www.waitrose.com/index.aspx">website</a>. The stew is a perfect one pot supper and by substituting the dried beans with canned ones it can be ready in around 30 minutes.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKze3tGZEcDwpWJn84yGGocFWhnZhI3DLmWOlt-4VGBFesFaNyCWlr0PRUCKIpDaOc6hpHGwTWbx9nomEqczlrA391t6mTfe3WVBiG53fKfeM6zyqTpwLnn4xu1G0wH0CEU3aI1i927E/s1600/Spicy+Bean+Stew.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKze3tGZEcDwpWJn84yGGocFWhnZhI3DLmWOlt-4VGBFesFaNyCWlr0PRUCKIpDaOc6hpHGwTWbx9nomEqczlrA391t6mTfe3WVBiG53fKfeM6zyqTpwLnn4xu1G0wH0CEU3aI1i927E/s400/Spicy+Bean+Stew.jpg" alt="" id="BLOGGER_PHOTO_ID_5461433594378987602" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Spicy Bean Stew</span><br />(serves 4)<br />150 g dried mixed beans<br />1 tbsp olive oil<br />2 red onions, roughly chopped<br />1 green <span class="blsp-spelling-error" id="SPELLING_ERROR_2">chilli</span>, finely chopped<br />1 tsp ginger, grated<br />1 tsp <span class="blsp-spelling-error" id="SPELLING_ERROR_3">harrisa</span> paste<br />120 g dried apricots, roughly chopped<br />2x 400 g canned cherry tomatoes<br /><div style="text-align: left;"><br />1) Soak the beans in cold water overnight, strain, rinse and cook according to the packet instructions until tender (45 min - 1 hour).<br />2) Heat the oil and cook the onion and <span class="blsp-spelling-error" id="SPELLING_ERROR_4">chilli</span> until soft (around 5 min), add the ginger and cook for 5 minutes.<br />3) Add the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">harrisa</span>, apricots and stir in well, add the tomatoes and beans.<br />4) Cook uncovered for 5 - 10 minutes <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">until</span> piping hot.<br />5) Serve with a good dollop of natural <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">yogurt</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">and</span> chopped <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">coriander</span>.<br /><br />I love to eat this stew with lovely freshly made <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">flat breads</span>, which are far superior to any shop bought <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">equivalent</span>, as seen in the photo above. Mr M prefers corn bread, I always make for 4 and freeze the leftovers for another day and will post the most amazing corn bread <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">recipe</span> which I will make when I serve up the leftovers next week.<br /></div><br /><br /></div></div>Mrs Mhttp://www.blogger.com/profile/09357496960060558991noreply@blogger.com0tag:blogger.com,1999:blog-6899269560159865065.post-43163258535107101122010-04-16T01:39:00.001-07:002010-04-21T00:12:42.136-07:00Tasty turkey pie<div style="text-align: justify;">I don't do pastry, with the exception of pate <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">brisee</span></span>, which I don't count due to its simplicity - to me pastry is something that is tricky to make and often <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">unsuccessful</span>, and I have always felt that shop bought pastry is a tasty and cost effective alternative to making your own. The ease of this product is <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">negligible, however</span> if sourcing the pastry is difficult. Our <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">recent</span> move has taken us from a city flat with a nearby supermarket, plentiful <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">delicatessens</span> and an <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Asian</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">greengrocers</span> with every spice under the sun, to a village with a post office and corner shop and not much else. No more can I nip out for the missing ingredient for my creations at the last minute and when I decided the left over bacon and turkey in the fridge would be perfect in a pie the only way I could <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">achieve</span> this was by making my own pastry.<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRO45-Fx0rv1rfnjSKLM2TTeA6mt86XNXvGdEMmhfF9tcagXXVEBSKwEfVpAaXVJHvl9p63kILNrYG4dS4xrmBa5G_xeejEg7tyEsZm8EHcVZYnFIOURy7mO4ku4WNlVklbzgqEvCRuHE/s1600/un+cooked+pie.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 244px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRO45-Fx0rv1rfnjSKLM2TTeA6mt86XNXvGdEMmhfF9tcagXXVEBSKwEfVpAaXVJHvl9p63kILNrYG4dS4xrmBa5G_xeejEg7tyEsZm8EHcVZYnFIOURy7mO4ku4WNlVklbzgqEvCRuHE/s400/un+cooked+pie.jpg" alt="" id="BLOGGER_PHOTO_ID_5462484854291739826" border="0" /></a><div style="text-align: center;"><span style="font-weight: bold;">Tasty Turkey Pie</span><br />(serves 2)<br /><br />1/2 <span class="blsp-spelling-error" id="SPELLING_ERROR_8"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">quantity</span></span> flaky pastry (I used this <a href="http://www.be-ro.com/recipe/showrec55.html">flaky pastry</a> recipe from the Be-<span class="blsp-spelling-error" id="SPELLING_ERROR_9"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">ro</span></span> cook book, the extra pastry freezes <span class="blsp-spelling-error" id="SPELLING_ERROR_10"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">easily</span></span> for later use)<br />2 turkey breast fillets, sliced<br />3 rashers lean bacon<br />1 garlic clove, crushed<br />Small onion, thinly sliced<br />250 g mushrooms, sliced<br />small leek, thinly sliced<br />thick white sauce (made with 1 tbsp plain flour, 1 tbsp <span class="blsp-spelling-error" id="SPELLING_ERROR_11"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">low fat</span></span> spread and around 200 ml skim milk)<br />olive oil<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_12"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">salt</span></span> and pepper<br /></div><br />1) Fry the onion and garlic in a little olive oil <span class="blsp-spelling-error" id="SPELLING_ERROR_13"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">until</span></span> soft (2-3 min), add the turkey and fry <span class="blsp-spelling-error" id="SPELLING_ERROR_14"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">until</span></span> browned.<br />2) Add the mushroom and leek and fry for 5-10 minutes <span class="blsp-spelling-error" id="SPELLING_ERROR_15"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">until</span></span> they are soft. Season the mixture to taste.<br />3) Spoon the mixture into a pie dish and pour over the turkey mixture.<br />4) Roll the pastry to a 2-3 mm thickness, to cover the pie dish and cover the turkey mixture.<br />5) Place into a very hot oven (<span class="blsp-spelling-error" id="SPELLING_ERROR_16"><span class="blsp-spelling-error" id="SPELLING_ERROR_9">Pre</span></span>-heated to 200 <span class="blsp-spelling-error" id="SPELLING_ERROR_17"><span class="blsp-spelling-error" id="SPELLING_ERROR_10">oC</span></span>) and turn the heat down to around 175<span class="blsp-spelling-error" id="SPELLING_ERROR_18"><span class="blsp-spelling-error" id="SPELLING_ERROR_11"> oC</span></span> after five minutes. Bake for around 25 - 35 minutes <span class="blsp-spelling-error" id="SPELLING_ERROR_19"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">until</span></span> cooked through (I am still getting to grips with my new fan assisted oven so you should adjust the temperatures and times to best suit your oven).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQwRYzIftIu75bNZ0jtvZCTbg-WKbNtPCx0P3m8EuvHuvP3tx4D69gmNhYFdPkIqjdPtMC6ZopE7bWaALqvvRvaE3mSNkBpUk9cE95d0x1Dg_QxhUSALATBhKKm24Cs-tX72Chzh_jHg/s1600/cooked+pie.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQwRYzIftIu75bNZ0jtvZCTbg-WKbNtPCx0P3m8EuvHuvP3tx4D69gmNhYFdPkIqjdPtMC6ZopE7bWaALqvvRvaE3mSNkBpUk9cE95d0x1Dg_QxhUSALATBhKKm24Cs-tX72Chzh_jHg/s400/cooked+pie.jpg" alt="" id="BLOGGER_PHOTO_ID_5462485120838317906" border="0" /></a><br /><span style="font-style: italic;">This pie works equally well with a <span class="blsp-spelling-error" id="SPELLING_ERROR_20"><span class="blsp-spelling-error" id="SPELLING_ERROR_13">veloute</span></span> by substituting the milk in the white sauce with chicken stock. </span>Mrs Mhttp://www.blogger.com/profile/09357496960060558991noreply@blogger.com0tag:blogger.com,1999:blog-6899269560159865065.post-87448191795695091532010-04-07T04:00:00.000-07:002010-04-08T01:53:57.625-07:00Vegetable RisottoThe last month or so has been pretty hectic in our household and I have sadly neglected our nutritional needs when it comes to the main meal. First packing our old, drafty flat and then moving into our new home has <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">meant</span> that not only have I barely had time to cook but <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">every time</span> I want to make something more complicated than a frozen pizza I have had to hunt through boxes and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">bubble wrap</span> for the correct tools. The result of quick kitchen fixes was that by the end of last week Mr M and I were starting to feel a little run down and most <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">defiantly</span> in need of some vitamins.<br /><div style="text-align: justify;"><br />Risotto is in my mind the kitchen cure-all. When you are feeling low it is comforting and warming and with the right ingredients it can be the most amazing mood enhancer. It is also the perfect way to pack in as many different <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">vegetables</span> as possible while still making a delicious and enjoyable meal. For my basic <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">vegetable</span> risotto I loosely follow <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Arrigo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Cipriani's</span> Risotto <span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">alla</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Primavera</span></span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">recipe</span> from the <a href="http://www.amazon.co.uk/Silver-Spoon-Various-Contributors/dp/0714844675/ref=sr_1_1?ie=UTF8&s=books&qid=1270637604&sr=8-1">Silver Spoon</a>, although I have altered the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">vegetables</span> used to suit our <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">preferences</span> and what could be found in the local supermarket (as my veg garden hasn't yet been started and we haven't managed to find a local veg box scheme yet). The recipe bellow is our veg choice with my own adaptations, although I fully <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">recommend</span> the original veggie suggestions.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqblCjssBsOXMO9zrqXN85ZZiiq7XYQRkCV7PJQX4FaMQ1j-h6YykwxgyZwShE6duTcvWD5n6xeYtLkX5SGgL76n7s-AZMnuNtxgu-VEk6Ao_VbCZbfS8T7izOp64KNBPeL3Is3OZ6tRE/s1600/RP1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 321px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqblCjssBsOXMO9zrqXN85ZZiiq7XYQRkCV7PJQX4FaMQ1j-h6YykwxgyZwShE6duTcvWD5n6xeYtLkX5SGgL76n7s-AZMnuNtxgu-VEk6Ao_VbCZbfS8T7izOp64KNBPeL3Is3OZ6tRE/s400/RP1.jpg" alt="" id="BLOGGER_PHOTO_ID_5457686960924703986" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Vegetable Risotto<br />(Adapted from Risotto <span class="blsp-spelling-error" id="SPELLING_ERROR_4">alla</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Primavera</span> from the Silver Spoon)<br />Serves 2<br /></span><div style="text-align: left;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span>Vegetables:<br />1 tsp olive oil<br />1 crushed garlic clove<br />2 oz mushroom caps, sliced<br />1 tbsp onions, finely sliced<br />10 asparagus spears, sliced<br />1 red pepper, diced<br />1 small leek, white part finely sliced<br />75 g fine beans, sliced<br />salt and pepper<br /><br />Risotto:<br />1/2 tbsp olive oil<br />1/2 small onion, finely sliced<br />175 g risotto rice<br />1 l chicken stock <span style="font-style: italic;">(vegetable stock works just as well)</span><br />20 g butter<br /><div style="text-align: justify;">3 tbsp <span class="blsp-spelling-error" id="SPELLING_ERROR_6">parmesan</span>, finely grated<br />salt and pepper<br /><br />Vegetables:<br />1- Heat the oil in a large frying pan, fry the garlic for 30 sec and remove.<br />2- Add the mushrooms and fry for 3-4 minutes <span class="blsp-spelling-error" id="SPELLING_ERROR_7">untill</span> softened. Add the onions and cook for 2-3 minutes.<br />3- Add the remaining vegetables and cook for 5-10 minutes until softened.<br />4- Season the vegetables to taste.<br />5- Remove the vegetables from the pan and set aside.<br />Risotto:<br />1- Heat the oil in a large pan, add the onion and cook over a medium heat <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">until</span> soft.<br />2- Stir in the rice, lower the heat and cook for a few minutes until the rice is translucent.<br />3- Add the stock gradually, stirring all the time. Bring to the boil and continue to add liquid as each addition is adsorbed.<br />4- After 10-15 minutes add the vegetables and continue to cook for 10-15 minutes <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">until</span> the rice is tender and creamy.<br />5- Remove from the heat, stir in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">Parmesan</span> and butter. Season to taste.<br /><br /><span style="font-style: italic;">According to the recipe only 750 ml of stock should be needed for the amount of rice used</span>, <span style="font-style: italic;">but I used closer to 1 l. With the exception of a no stir recipe, that I love making I never find the amount of liquid in the recipe to be enough. I have no idea if this is due to the type of rice I use or the way I cook the risotto. Does any one have similar problems or is it my own impatience?</span><br /></div><span style="font-weight: bold;"></span><span style="font-weight: bold;"></span></div></div></div>Mrs Mhttp://www.blogger.com/profile/09357496960060558991noreply@blogger.com0tag:blogger.com,1999:blog-6899269560159865065.post-2755316248422660862010-04-02T08:38:00.001-07:002010-04-07T01:36:36.148-07:00Fruty Scones<div style="text-align: justify;">My mother-in-law likes nothing better than a 'fine scone', one that is well risen, crumbly on the inside and crunchy on top. I have in the past joked that she could write a guide book to the scones of Scotland and we often visit her favorite scone locations when we head to the north east for a visit. It has long been an ambition of mine to discover the formula for a 'fine scone' to be able to recreate her favorites when she comes down to visit.<br /><br />In the past I have used the simple <a href="http://www.be-ro.com/f_insp.htm">Plain Scone</a> recipe from the BeRo flour Home Recipes book and while the result tends to be tasty, dainty tea-party ready scones they do not tick any of the 'fine scone' boxes. I came across a recipe for Light Sweet Scones from Rachel Allen's book <a href="http://www.amazon.co.uk/Bake-Rachel-Allen/dp/0007259700/ref=sr_1_1?ie=UTF8&s=books&qid=1270626429&sr=1-1">Bake</a>, and adapted it into some tasty fruity scones using a fabulous Raisin, Cherry and Berry dried fruit mix that will make my mother-in-law proud.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1po5U_5i5iD1fG8VyqggjHUq0BH1cWeoTt9d4bNiOu-itFfPcV2uiFdo68B03Grea3C4gQHh2MuIz9gNnMvrHO3jqmYQuXPFB_cKXdX-gSLY4QEBs7P-2BaOQVFZd7UiGk53wCNmiUI/s1600/Fruity+scones+2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1po5U_5i5iD1fG8VyqggjHUq0BH1cWeoTt9d4bNiOu-itFfPcV2uiFdo68B03Grea3C4gQHh2MuIz9gNnMvrHO3jqmYQuXPFB_cKXdX-gSLY4QEBs7P-2BaOQVFZd7UiGk53wCNmiUI/s400/Fruity+scones+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5457305921471098514" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Fruity Scones</span><br /><span style="font-style: italic;">(adapted from Light Sweet Scones from Bake by Rachel Allen)<br /><br /></span><div style="text-align: left;">250 g plain flour<br />1/2 rounded tsp bicarbonate of soda<br />1 rounded tsp cream of tartar<br />1/2 tsp salt<br />65 g cold unsalted butter, cubed<br />13 g caster sugar<br />100 g Asda raisin, cherry and berry mix<br />1 beaten egg<br />135 g skim milk, plus extra<br />brown sugar for sprinkling on top<br /><br />pastry cutter<br /><br />1- Preheat oven to 220oC (425oF/Gas 7)<br />2- Sift flour, bicarb of soda, cream of tartar and salt. Rub in the butter to fine breadcrumbs using your fingertips. Mix in the sugar and add the dried fruit.<br />3- Add around half the egg to the milk and add to the flour mix. Mix to form a dough and bring together on a lightly floured surface. Press flat with the back of your hand until about 2 cm thick.<br />4- Cut out with pastry cutter (<span style="font-style: italic;">I got 6 scones out of the mixture</span>) place on a floured baking tray. Add a small amount of milk to the remaining egg and brush onto the scone tops. Sprinkle with brown sugar.<br />5- Bake for 10-12 minutes until well risen and golden brown. Cool on a wire rack, although they are delicious warm.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbCv_V8ca7pygFuxVfidt_J_VXQVurbp7ZcL6iP82RdBRt-IvmFDdwLkjuG0cfkhHP1r2T9vMMYFAQB0jkEUZ53yU3dpc3vJZt4x58mkQNxNwRR8HxB9fzydZbWIZbBi9QfMbGI-e5rRI/s1600/Fruity+scones+1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 226px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbCv_V8ca7pygFuxVfidt_J_VXQVurbp7ZcL6iP82RdBRt-IvmFDdwLkjuG0cfkhHP1r2T9vMMYFAQB0jkEUZ53yU3dpc3vJZt4x58mkQNxNwRR8HxB9fzydZbWIZbBi9QfMbGI-e5rRI/s400/Fruity+scones+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5457310539925986258" border="0" /></a></div><span style="font-style: italic;">I added twice as much fruit as recommended in the cook book and the effect was delicious. The one problem I had was that the scones were so fruit filled that it made cutting the circles out a bit tricky. </span>Mrs Mhttp://www.blogger.com/profile/09357496960060558991noreply@blogger.com0tag:blogger.com,1999:blog-6899269560159865065.post-90308790607107791532010-04-02T08:37:00.001-07:002010-04-06T06:36:18.952-07:00Daily Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2h-ZPmtuDb0CA-ctM5FaMxZCzXt5QvIhdziSYev_agfwLtqTjuUs7N0Wy8ZIodt3uyhRgGvsfIRPjf6k2r3Y6GlMW0NI75z0nZhrmJbiVe8aeUx200uu_gy4op0Eq_3lcf63rhmmpl3E/s1600/Basic+Bread+1.jpg"><br /></a><br />Making bread is one of my favorite, and in my opinion most satisfying activities in the kitchen. Not only is homemade bread far superior to anything you will buy in a shop (with the exception of artisan bread I ate for breakfast in Aix en Provence, I haven't been able to create anything that delicious), but the process of bread making is one that you can completely immerse yourself in. From simple flat bread to a seedy wholemeal loaf I find bread making therapeutic and a great way of getting away from the stresses and strains of everyday life.<br /><br />In my quest for the perfect loaf I have tried both packet mixes and bread makers in isolation and combination and have come to the conclusion that convenience is the only advantage these methods give you. While packet mixes can be perfectly acceptable and often tasty they take away some of the pleasure from mixing the ingredients for a simple dough or the satisfaction and anticipation of experimentation with different ingredients such as seeds and herbs. As for bread makers no matter what the ingredients I have never tasted one that compares to a hand kneaded loaf for taste and texture. Saying that, the automatic temperature controls of a bread maker can be a lifesaver if you life in a draughty or hard to heat flat. Having lived in a particularly drafty rented flat for the last few years getting finding the perfect spot to prove my dough was always a challenge and often lead to disappointing loaves, it seemed only right therefore that my first major adventure in my new, well insulated home was to bake a lovely simple white loaf.<br /><br />After searching high and low for a basic white bread recipe I have adopted the one below from Rachel Allen's fabulous book Bake as my favorite. The recipe bellow is for two loaves, although I tend make half quantities when baking for Mr M and myself alone. I have also given the dried yeast version, as I get great pleasure from watching the yeast, water and sugar mixture develop into a creamy foam (spot the microbiologist!). You can substitute dried yeast with 1.5 x 7 g sachets of fast-acting yeast if you prefer.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2h-ZPmtuDb0CA-ctM5FaMxZCzXt5QvIhdziSYev_agfwLtqTjuUs7N0Wy8ZIodt3uyhRgGvsfIRPjf6k2r3Y6GlMW0NI75z0nZhrmJbiVe8aeUx200uu_gy4op0Eq_3lcf63rhmmpl3E/s1600/Basic+Bread+1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 246px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2h-ZPmtuDb0CA-ctM5FaMxZCzXt5QvIhdziSYev_agfwLtqTjuUs7N0Wy8ZIodt3uyhRgGvsfIRPjf6k2r3Y6GlMW0NI75z0nZhrmJbiVe8aeUx200uu_gy4op0Eq_3lcf63rhmmpl3E/s320/Basic+Bread+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5456739200126073362" border="0" /></a><br /><br /><div style="text-align: center;"><span style="font-weight: bold;">White Yeast Bread<br />from Bake by Rachel Allen<br />makes 2 loaves<br /><br /></span><div style="text-align: left;">2 tsp caster sugar<br />425 ml warm water <span style="font-style: italic;">(1 part boiling to 2 parts cold works best for me)</span><br />2.5 tsp dried yeast<br />750 g strong white flour<br />2 tsp salt<br />4 tbsp olive oil<br />1 egg beaten<br />(seeds such as poppy or sunflower for the top of the loaf if desired)<br /><br />1- Mix sugar, 150 ml of the warm water and yeast in a small jug. Stand in a warm place for around 5 minutes until it becomes frothy.<br />2- Sift flour and salt into a large bowl, make a well in the centre (add the oil to the remaining water) and add the yeast mixture and most of the water/oil mixture. Mix to a loose dough, adding more water if needed.<br />3- Knead for about ten minutes until the dough is smooth and springy to touch. Put the dough in a large oiled bowl, cover the top and leave somewhere warm until the dough has risen. <span style="font-style: italic;">(Everyone has there own method of covering rising dough, my personal favorite is a clean, dry shower cap (often acquired on hotel stays) as it is flexible enough to rise and stops the dough sticking to it, is airtight and easy to put over the top of the bowl with dough covered hands.)</span><br /><span style="font-weight: bold;"></span></div></div>This may take 2 or even 3 hours.<br />4- Preheat the oven to 220oC (425oF/Gas 7).<br />5- When the dough has more than doubled in size, knock back and knead for 2-3 minutes. Leave to rest for ten minutes before you begin to shape the bread.<br />6- Shape the bread into loaves or rolls <span style="font-style: italic;">(My personal favorite is a pleated loaf as seen in the photo above, as it looks impressive and is great for 'tearing and sharing' as part of a meal. I hope to blog how to do this with step by step instructions and photos soon.)</span>, transfer to a baking tray and cover with a clean tea towel. Allow to rise in a warm place for 20-30 minutes, until doubled in size.<br />7- Gently brush with egg and sprinkle with seeds or flour if you want.<br />8- Bake in the oven for 10-15 minutes for rolls or 30-40 minutes for a loaf. Turn the heat down to 200oC (400oF/Gas 6) after 15 minutes for the remaining cooking time. When cooked the bread should sound hollow when tapped on the base. Cool on a wire rack.Mrs Mhttp://www.blogger.com/profile/09357496960060558991noreply@blogger.com0tag:blogger.com,1999:blog-6899269560159865065.post-56023994037005800692010-04-02T03:20:00.000-07:002010-04-02T04:02:47.164-07:00MeI often joke that feeding people was inherited through my Irish Catholic genes, I get <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">immense</span> pleasure from feeding people and think that an upbringing centered around the kitchen is to blame. Food was always at the heart of our family from the evening meal to grand family celebrations and I have vivid memories of the women in our family frantic in the kitchen on the run up to large gatherings. Food brought our family together and the tradition continues to this day, my favorite event being Sunday brunch at my parents when my siblings and I are home with our partners.<br /><br />My personal training in the kitchen <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">began</span> when I was old enough to stand on a chair at the kitchen work top watching my mother cooking and baking. Processes were explained, mixtures chopped and spoons licked <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">until</span> I was old enough to be let loose in the kitchen on my own. Initially I baked cakes and sweet treats which, with the exception of a few cracked Swiss Rolls, were reasonably <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">successful</span>. My first solo <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">attempt</span> at savory was an entirely different experience and one that still has me petrified of culinary failures. Entrusted with finishing Sunday lunch when my parents had to nip out I added 10 g of dried oregano instead of the same amount of fresh. The horrified look on my mums face when she returned to see my pouring in packets of the herb into her chicken stew still haunts me!<br /><br />After leaving home to become a student I continued my kitchen adventures (an ex-flatmate recently reminded me of the upside-down <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">veggie</span> pizza incident - a story for another day) although ten years of cooking in rented flats has made it a little difficult. Finally I have a kitchen of my own and I am ready to open its doors and share my adventures.......Mrs Mhttp://www.blogger.com/profile/09357496960060558991noreply@blogger.com0