tag:blogger.com,1999:blog-61358726410111090752024-02-20T01:54:03.575-08:00GetInMyGobAnna Bhttp://www.blogger.com/profile/11657046744850203333noreply@blogger.comBlogger392125tag:blogger.com,1999:blog-6135872641011109075.post-28897152744104170432015-08-13T01:10:00.004-07:002015-08-13T01:13:27.868-07:00<div style="text-align: center;">
<span style="font-size: x-large;">I've now made this blog part of my brand new website, so for loads of new recipes, reviews and travel tips go to <a href="http://www.annabarnettcooks.com/">www.AnnaBarnettCooks.com</a></span><br />
<span style="font-size: x-large;">You can also follow me on Instagram -AnnaBarnettCooks</span><br />
<span style="font-size: x-large;">Twitter - GetInMyGob</span><br />
<span style="font-size: x-large;"><br /></span>
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Anna Bhttp://www.blogger.com/profile/11657046744850203333noreply@blogger.com0tag:blogger.com,1999:blog-6135872641011109075.post-9721002003898947582015-07-04T03:21:00.000-07:002015-07-04T03:21:05.928-07:00Top 10 Favourite Cook Books (That you need to have in your collection)
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<div class="MsoNormal" style="text-align: center;">
Top 10 Favourite Cook
Books (That you need to have in your collection)<o:p></o:p></div>
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As a huge cookery book
enthusiastic/hoarder/collector I wanted to put together a list of some of my
favourites that I’ve collected over the years. Some are recent, some not so recent
and some super ancient. The excitement and pleasure I get every time I pick up
these books can’t be beaten. I’m forever editing and adding titles to my Amazon
wish list and I’m constantly trying to find new spots round the house to store
them (the 4 kitchen shelves are jam packed as are the shelves in my bedroom and
I now have a stack by my bed that I like to peruse at night that is as tall as
me!) It now feels like I’m having to smuggle in new books due to lack of room in
the house and they are beginning to slightly take over. If you have the same
addiction I’d love to hear what books are currently topping your favourites
list. It’s been a hard call but I think this is where my top 10 are currently
sitting. I’m aware I’ve left out a load of strong contenders, Polpo, Jerusalem,
The Two Greedy Italians, A Girl and Her Greens, the list goes on (I’ve also got
Gizzie Erskines’s Healthy Appetite on it’s way to me as we speak). I’m sure on
a different day they’d be up there also but for now here’s where I’m at....<o:p></o:p></div>
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<o:p>To see my full list go to the website - <a href="http://annabarnettcooks.com/">AnnaBarnettCooks.Com</a></o:p></div>
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<o:p><a href="http://www.annabarnettcooks.com/recommendations/top-10-favourite-cook-books-that-you-need-to-have-in-your-collection/">http://www.annabarnettcooks.com/recommendations/top-10-favourite-cook-books-that-you-need-to-have-in-your-collection/</a></o:p></div>
<!--EndFragment-->Anna Bhttp://www.blogger.com/profile/11657046744850203333noreply@blogger.com0tag:blogger.com,1999:blog-6135872641011109075.post-18158109574444934122015-05-24T03:47:00.002-07:002015-05-24T04:03:46.382-07:00MEGA MUSHROOM BURGER<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimpRPbtTiQwxPGQItp2ahGwBSpuJGKvm2w8NFqbYwOTdBqEE4frM7h1JEHePXrfBdH7oeX-HIDXePQ0YnfCEfboKQFXaOu_S8LgPx3elDNntVJg8_pedyJmLJGMSOUTf7yCNOtP8h2nYc/s1600/IMG_1168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimpRPbtTiQwxPGQItp2ahGwBSpuJGKvm2w8NFqbYwOTdBqEE4frM7h1JEHePXrfBdH7oeX-HIDXePQ0YnfCEfboKQFXaOu_S8LgPx3elDNntVJg8_pedyJmLJGMSOUTf7yCNOtP8h2nYc/s640/IMG_1168.JPG" width="640" /></a></div>
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<span style="mso-ansi-language: EN-GB;">Mega Mushroom Burger<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;"><br /></span></div>
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<span style="mso-ansi-language: EN-GB;">Feeds 4<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">Preparation Time – 15 minutes <o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">Chilling time -30 minutes<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Cooking Time - 20<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">Ingredients –<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">Burgers -<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">4 Cloves of garlic – Skins left on and roasted
in foil<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Glug of rapeseed oil<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">2 large Portobello mushrooms – Very finely
diced<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">½ Red onion – Finely diced<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">5 Dates – Stones removed – Roughly chopped<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">Sprinkle of sea salt<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Generous sprinkle of white and black pepper<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 Cup of mixed grains (pearl barley, black and
brown rice - part cooked rice so they only take 10 mins) – Cooked<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">½ Cup of breadcrumbs / or dry smash (dry potato
flakes) <o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Handful of parsley – Very finely chopped<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">2 Tbsp Capers – Very finely chopped<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;"><span style="mso-spacerun: yes;"> </span>Sticky Roasted Pepper & Sunblushed Tomato Cheats Chutney-<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">3 Red peppers – Charred over a flame and peeled
(you can also cheat and get the ones pre charred in a jar) – Finely slice into
thin loops<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">6-7 Sunblushed tomatoes – Finely sliced<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">Sprinkle of sea salt<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">Sprinkle of white & freshly ground black
pepper<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">2 Generous glugs of white wine vinegar<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">2-3 Tsp of soft brown sugar (white caster sugar
also works) / Alternatively add in 3-5 dates, stones removed and roughly
chopped – this will offer a non refined sugar alternative<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">4 Buns of your choice / Ciabatta also works
well<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">3 Ripe tomatoes – Finely Sliced<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">½ Red onion – Finely sliced<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Red Cabbage (Optional) – Finely shredded<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">Lettuce leaves (optional) Allow 1 per bun<o:p></o:p></span><br />
Camembert - (or vegetarian alternative)</div>
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<span style="mso-ansi-language: EN-GB;">Instructions – <o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">Begin by placing the whole cloves of garlic (still
in their skins) in kitchen foil and place in the oven for 10-15 minutes on 190
degrees Celsius and roast until soft, sweet and squidgy. <o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">In a frying pan add the oil, mushrooms, red
onions, chopped dates and seasoning, allow to cook over a medium-low heat for
4-5 minutes then increase the heat for a further minute or two. While you’re
cooking the mushrooms boil the kettle and cook the mixed grains over a high
heat for 10 minutes until cooked then drain.<span style="mso-spacerun: yes;"> </span>Once the grains are cooked add to the mushroom mix along
with the potato flakes or breadcrumbs and stir until combined. Remove from the
heat and add in the chopped parsley and capers. Allow to cool for five or so
minutes then make into even sized patties/ burgers, place on a baking tray and
cover in cling film. Place in the fridge for at least 30 minutes to cool ==-
this will help them hold their shape and stay together. <o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">When you’re ready to cook them remove the Clingfilm
and place in the oven on 190 degrees Celsius for 15-20 minutes. 3 minutes
before taking them out add a lump of camembert, mature cheddar or even blue
cheese and allow to melt.<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIT4CYfomfaGn4B69WBJngpaMnOrQqREo-3lZMiZOSdlS5oZMXpRJr-j6IH78B6X4AuNFL4NIndDRl0PG_M27Y-W76dNMQsHD6RalWBtYz-kdWar2FGG68ckU57UpE67u9EwvZzHgiY1U/s1600/IMG_1165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIT4CYfomfaGn4B69WBJngpaMnOrQqREo-3lZMiZOSdlS5oZMXpRJr-j6IH78B6X4AuNFL4NIndDRl0PG_M27Y-W76dNMQsHD6RalWBtYz-kdWar2FGG68ckU57UpE67u9EwvZzHgiY1U/s640/IMG_1165.JPG" width="640" /></a></div>
Anna Bhttp://www.blogger.com/profile/11657046744850203333noreply@blogger.com1tag:blogger.com,1999:blog-6135872641011109075.post-83075584269594305202015-05-23T06:53:00.001-07:002015-05-23T06:53:09.099-07:00The Times Magazine <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJHlx3yXAI6FetUvo3oZoVjxf0_j-xGZpd20k1xhui88CqfKgnOO6Jz-jBogeqrezMR3VCsBy82v6AhR3O_QlUVwmwd5H3M8WijUuUJP35zYzBDXo-S58O1IL9HrR5o1MwCPH3QcCRM8/s1600/IMG_1228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJHlx3yXAI6FetUvo3oZoVjxf0_j-xGZpd20k1xhui88CqfKgnOO6Jz-jBogeqrezMR3VCsBy82v6AhR3O_QlUVwmwd5H3M8WijUuUJP35zYzBDXo-S58O1IL9HrR5o1MwCPH3QcCRM8/s640/IMG_1228.JPG" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Check out this amazing bit of press in todays Times Magazine, Food special.</div>
<div class="separator" style="clear: both; text-align: center;">
Super amazing to be stood amongst Deliciously Ella, Tess Ward & Tart London.</div>
<div class="separator" style="clear: both; text-align: center;">
:-)</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />Anna Bhttp://www.blogger.com/profile/11657046744850203333noreply@blogger.com0tag:blogger.com,1999:blog-6135872641011109075.post-17758812344509798592015-05-23T05:36:00.001-07:002015-05-23T05:36:21.242-07:00Make Sure You Keep An Eye On The New Website...Loads Of Great New Stuff Going Up Every Day...<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://annabarnettcooks.com/"><span style="font-size: large;">AnnaBarnettCooks.Com</span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpWIqJcJMbBi9ACPR9Gza7ALORy62LfNe07VU5w6kwaz1FU8KxIcDvG2o_Jvlj2OCRlkr8Gm1zHIbE1RFy0iA7j0JJstaNaAmgTs2iXgt9U_LwuuIjHC3BKaQk83WPQiUNGBwJEg7MVA/s1600/Screen+Shot+2015-05-22+at+18.05.23.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpWIqJcJMbBi9ACPR9Gza7ALORy62LfNe07VU5w6kwaz1FU8KxIcDvG2o_Jvlj2OCRlkr8Gm1zHIbE1RFy0iA7j0JJstaNaAmgTs2iXgt9U_LwuuIjHC3BKaQk83WPQiUNGBwJEg7MVA/s640/Screen+Shot+2015-05-22+at+18.05.23.png" width="640" /></a></div>
<br />Anna Bhttp://www.blogger.com/profile/11657046744850203333noreply@blogger.com0tag:blogger.com,1999:blog-6135872641011109075.post-10123455829338768732015-05-23T01:56:00.002-07:002015-05-23T01:56:10.141-07:00Date Caponata<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLdYhCskTevMQzX95x-18rFLXDI8HG4-GZRRQS709D8GU01VVW9xU3lR5LM3sGc0ZA-_ytP_8FiIFvLRrCbFBB3X7tszUCzR9El6E4RTrmBD-Z876v_5ASvyFGR3T-DWKy_9weyvwsrpA/s1600/vscocam-photo-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLdYhCskTevMQzX95x-18rFLXDI8HG4-GZRRQS709D8GU01VVW9xU3lR5LM3sGc0ZA-_ytP_8FiIFvLRrCbFBB3X7tszUCzR9El6E4RTrmBD-Z876v_5ASvyFGR3T-DWKy_9weyvwsrpA/s640/vscocam-photo-4.jpg" width="640" /></a></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Caponata</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">This
is my version of the traditional Sicilian aubergine and vegetable stew. Typical
serve as a warm side dish or served cold as an antipasto which means it keeps
really well if you want to make a big batch and serve it across several meals.
This is such a delicious dish packed full of so many flavours, leave it overnight
and it only gets better! I’ve used dates instead of adding refined sugar and if
anything it only improves the dish, adding raisins is also an option.</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US"><br /></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Feeds 6-8</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Preparation Time – 5-10 minutes</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Cooking Time – 35-40 minutes</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Ingredients
- </span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">3 Medium sized aubergines/eggplant – Roughly diced</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">7 Cloves of garlic – Keep 5 in their skin</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">3-4 Good glugs of rapeseed oil</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Generous sprinkle of sea salt & black & white pepper</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Glug of olive oil</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">1 red onion – Diced</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">3 Stalks of celery</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">1 red pepper – Center removed plus seeds and roughly chopped into
chunks</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">5 Medjool dates- Stones removed and roughly torn</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">2 Tbsp Tomato puree</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">2 Generous glugs of red wine vinegar</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Splash of water</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">50g / Handful of black olives – Stones removes, roughly chopped (if
using the Crespo saltier version include less salt when seasoning)</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">40g Capers – Roughly chopped</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Generous handful of parsley – Roughly chopped</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Generous handful of basil – Roughly chopped</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Small handful of pine nuts – Lightly toasted</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Instructions
–</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Begin
by preheating your oven to 200 degrees Celsius then add the roughly chopped aubergine
plus 5 cloves of garlic (still in their skin) to a baking tray with a generous
glug of rapeseed oil, coating all sides and season. Roast until they soften and
start to darken around the edges, this should take around 12-15 minutes.</span></div>
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<span lang="EN-US">In a
large pan over a medium heat add a glug of olive oil plus the diced onion,
celery, 2 cloves of garlic (crushed and roughly chopped), the chopped red
pepper and torn dates. Sweat for 5-6 minutes until the vegetables soften and
begin to caramalise, next add in the tomato puree, red wine vinegar, olives and
a splash of water plus a good sprinkle of black and white pepper, cover with a
lid and allow to cook over a medium to low heat adding additional water if
necessary. Once the aubergine is ready add to the pan with everything else and
mix thoroughly. Cover again and cook for another 5 or so minutes then add in
half the chopped parsley, capers and basil. Stir thoroughly, taste and adjust
seasoning if necessary. Transfer to a serving bowl or spread a generous layer
over toasted sourdough and sprinkle over the remaining capers, basil and
parsley along with the lightly toasted pine nuts and one final drizzle of olive
oil or extra virgin olive oil if you have it.</span></div>
Anna Bhttp://www.blogger.com/profile/11657046744850203333noreply@blogger.com0tag:blogger.com,1999:blog-6135872641011109075.post-26738592597800898342015-05-23T01:54:00.001-07:002015-05-23T01:54:43.543-07:00Spanish Tomato Bread<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglSisQ-jcD4H8UNgHwrOLP_fnrSMhUAMIFbUiO1tJSnu517wsNDKzLeS5r8wCiNKYle7oAptq4P0n-6Fc-WKCOP-_9c7bijew6HWyaiO8er_cK18txX9cWgE2yUiXDyF6kGWnvbSDmnc/s1600/vscocam-photo-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglSisQ-jcD4H8UNgHwrOLP_fnrSMhUAMIFbUiO1tJSnu517wsNDKzLeS5r8wCiNKYle7oAptq4P0n-6Fc-WKCOP-_9c7bijew6HWyaiO8er_cK18txX9cWgE2yUiXDyF6kGWnvbSDmnc/s640/vscocam-photo-1.jpg" width="640" /></a></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">This
dish is absolutely all about rustic, simple, good quality ingredients. I can
guarantee that there are few simple pleasures in life that are as good as this.
Try it and you’ll never look back…or serve up a bit of bread any other way.</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Spanish
Tomato Bread</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US"><br /></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Feeds 4-6</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Preparation Time – 2 minutes</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Cooking Time – 5 minutes</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Ingredients
–</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">2 Ciabattas – Cut in half lengthways and toasted until golden and
crisp</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">1 Large clove of garlic</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">1 Large very ripe (deep red) tomato – Cut in half, horizontally</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Generous drizzle of extra virgin olive oil</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Sprinkle of sea salt</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Instructions – </span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Begin by slicing the ciabatta horizontally and then oven baking (if
not already pre-cooked) or grilling until crisp and golden. This should only
take 2-3 minutes so be careful not to burn. </span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Once the ciabatta’s toasted take one half of the garlic and rub over
the toasted side of the bread and do the same with the sliced tomato. The soft
tomato will take to break down and coat the toast with it’s juices. Finish off
with a drizzle of extra virgin olive oil and a sprinkle of salt. Repeat across
all your bread and serve immediately.</span></div>
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<span lang="EN-US"><span style="mso-spacerun: yes;"> </span></span></div>
Anna Bhttp://www.blogger.com/profile/11657046744850203333noreply@blogger.com0tag:blogger.com,1999:blog-6135872641011109075.post-66967084626334729652015-05-19T03:40:00.001-07:002015-05-19T03:40:15.495-07:00Asian Eats EAST London<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8toNylh3anXb6Wy4RHi_Q2Vmv-KKuQFE5W2n8r7PccjVNg0FwGRtfjDKrwP91-u1NZt7rwSHrMqTtqBgh4G68hTn2Gz3QpeVCDiivXfNNRDTlOw4dj6aJTsKdTdtjCh57tIt5MH8oTh8/s1600/Asian+Feast+Web+3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8toNylh3anXb6Wy4RHi_Q2Vmv-KKuQFE5W2n8r7PccjVNg0FwGRtfjDKrwP91-u1NZt7rwSHrMqTtqBgh4G68hTn2Gz3QpeVCDiivXfNNRDTlOw4dj6aJTsKdTdtjCh57tIt5MH8oTh8/s1600/Asian+Feast+Web+3.png" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-GB;">Asian Eats EAST<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Having lived in
Hackney for a fair few years now (coming up to 12!) I can safely say that
there’s always been a lack of great Asian food. We have several Vietnamese
restaurants in the area but I’m not 100% won over by these, despite loyally
returning to check for any improvements over the years, I’m forever dreaming of
an amazing Thai or Japanese (specifically dumplings) restaurant. It seems that
finally my prayers have been answered (well in half measures as these are only
pop-ups so not quite permanent residents to the area) but on trying them I’ll
most definitely be making the most out of having new neighbours. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;"><br /></span></div>
<div class="MsoNormal" style="text-align: center;">
<u><span style="mso-ansi-language: EN-GB;">http://www.myneighboursthedumplings.com<o:p></o:p></span></u></div>
<div class="separator" style="clear: both; text-align: center;">
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<span style="mso-ansi-language: EN-GB;">Act Quickly…<b style="mso-bidi-font-weight: normal;">My Neighbours the Dumplings</b> currently
have just two weeks left in their current residence on Wilton Way. They’re on
the hunt for a new venue but just in case you can, you should get down there
ASAP and eat the entire menu. What I loved was the perfect combination of the low
key, laid back, NYC vibes that this place has going on. The staff were super
friendly (and that’s not a given in East London) the music was on the money
(think Rolling Stones and Bowie) and the dumpling options and spicy papaya
salad were incredible. If only their residency was lasting a little longer…<o:p></o:p></span></div>
<div style="text-align: center;">
<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-GB;">Som Saa</span></b><span style="mso-ansi-language: EN-GB;">, currently in residence at Climpson Arch just off London Fields is a
complete feast of flavours, championing regional Northern Thai dishes. This
place has got it nailed (we waited over an hour and half, so get there early).
If you do have to wait make sure you try the fermented pork off the snacking
menu, A steal at only £4. As the warmth of summer comes, enjoy the outside
table area where Prosecco is on tap and delicious Thai inspired fragrant
cocktail concoctions flow freely. The deep fried sea bass seemed to be a
favourite amongst the packed out communal dining room however we opted for the
Northern style pork belly curry, in fact we had the vegetarian version as well with
sweet potato, the Papaya Salad and the Long Aubergine Salad which were suitably
spicy. I also tried the grilled chicken leg which came highly recommended by
fellow diners and didn’t fail to impress. I have to say we couldn’t rave enough
about the food… fresh, bold flavours, they weren’t afraid to remain faithful to
a good level of spice which I’m always a fan of. I’ll be returning this week!<o:p></o:p></span></div>
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<br />Anna Bhttp://www.blogger.com/profile/11657046744850203333noreply@blogger.com0tag:blogger.com,1999:blog-6135872641011109075.post-42505130106577150082015-05-18T09:05:00.001-07:002015-05-18T09:05:16.456-07:00Sweet Potato Cheese Pie<div align="center" class="MsoNormal" style="text-align: center;">
As far as vegetarian pies go this one really rates highly. Mega simple to pull together and totally delicious to eat. Despite being a pie it’s not a classic winter warmer and although works well with a large serving of gravy it can be equally as good with a side of buttered greens or salad. Think of this more as a spring/summer pie and get baking ASAP.<o:p></o:p></div>
<div>
<br /></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_-QaDPee4hFGEu9hrTdQxM4YZFNNl3S9nonVeQtbB4kXbsTI879P4c36WNWfr0VVw2Y2XDodXkl3EvSuYitB5JcETYJYU2-GkK1-dTE9HKiahYglXHM2F2eZ__9Bo0mCOG9yIZIJt9PM/s1600/IMG_0943.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_-QaDPee4hFGEu9hrTdQxM4YZFNNl3S9nonVeQtbB4kXbsTI879P4c36WNWfr0VVw2Y2XDodXkl3EvSuYitB5JcETYJYU2-GkK1-dTE9HKiahYglXHM2F2eZ__9Bo0mCOG9yIZIJt9PM/s640/IMG_0943.JPG" width="640" /></a></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Sweet Potato Cheese Pie<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;"><br /></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Feeds - 6-8<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Preparation Time – 15 -20 minute<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Cooking Time – 20-25 minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Ingredients – <o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 Pack pre-made shortcrust pastry<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Knob of butter<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">2 Large sweet potatoes – Peeled and chopped
into medium sized chunks and boiled until soft<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">2 Spring onions – Finely sliced (including
green ends)<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">100g Feta – Roughly crumbled<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 Cup of frozen peas<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">100g Mature cheddar – Roughly chopped into 1cm chunks<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Generous sprinkle rock salt<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Generous sprinkle of white and black pepper<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Handful Taragon – Roughly chopped<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 Free range egg – Whisked for egg wash<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Instructions – <o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Begin by boiling a pan of water and adding your
peeled and roughly cubed sweet potato to it, add a small pinch of salt and boil
for around 8-10 minutes or until soft. Next roll out your shortcrust pastry making
sure you have enough for both the base of the pie and the lid. When rolling out
the lid sprinkle some tarragon leaves on your work surface plus some freshly
ground black pepper and place the pastry over it, continuing to roll so the
herbs stick into the pastry. Set to one side and take a non-stick pie dish and
coat with an extra layer of butter just to make sure the pastry won’t stick. Place
the pastry into the dish leaving plenty hanging over the edges of the dish as
the pastry will shrink a little when cooked. <o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">For the filling combine the cooked sweet potato
(mashing it first and seasoning it) with the spring onions, crumbled feta, frozen
peas, chunks of cheddar, seasoning and tarragon, gently combining making sure
it’s evenly seasoned.<span style="mso-spacerun: yes;"> </span>Be <span style="mso-spacerun: yes;"> </span>careful to not over crumble the feta
(you’ll taste it more if you get bigger bits)! Next transfer the filling into
the pie dish and coat the edges of the pastry with the egg wash (whisked egg)
then place the lid on top, pressing the edges together with your fingers or a fork
sealing the pie. <o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">With a knife make a small cut in the middle of
the pastry right down to the bottom of the dish then coat the lid with the egg
wash and you’re good to go. <o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Place in a preheated oven on 190 degrees
Celsius and cook for 15-20 minutes or until the pastry turns golden. The sweet
potato should still be warm when adding it so it shouldn’t take too long to
cook. <o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">TIP - This pie is also great served the next
day and can be frozen if you’ve made too much. <o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Serve with Gravy and extra greens.<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">YUM <o:p></o:p></span></div>
Anna Bhttp://www.blogger.com/profile/11657046744850203333noreply@blogger.com1tag:blogger.com,1999:blog-6135872641011109075.post-51456976246647103692015-05-15T09:40:00.002-07:002015-05-15T09:40:31.420-07:00EAT THE WEEK'S NOW OUT THERE :-) SEE ALL THE PICS FROM THE BOOK LAUNCH HERE.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkfu66TdkLa6tD9VL0LZHkpcSSUJIj181Sz41WvX3sAPURLysMJHg403HJ7KBP6C4hUlyBtDWOUngYgGLa5z1B7tSESk6Te79nGWx9z64kyiCCbUO0ehbfV8yqJS_IPDElImIspkXTNV4/s1600/IMG_1022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkfu66TdkLa6tD9VL0LZHkpcSSUJIj181Sz41WvX3sAPURLysMJHg403HJ7KBP6C4hUlyBtDWOUngYgGLa5z1B7tSESk6Te79nGWx9z64kyiCCbUO0ehbfV8yqJS_IPDElImIspkXTNV4/s640/IMG_1022.JPG" width="480" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
Finally the book is now out there for everyone to buy, read and cook from. I was lucky enough to have the gorgeous Shoreditch house host the book launch, after spending a (long) day in their kitchens cooking and prepping all the dishes from 'Wednesday' in the book the pros took over while I beautified and played host for the evening.</div>
<div class="separator" style="clear: both; text-align: center;">
So grateful to everyone for coming and helping me celebrate it's release. Massive thanks to Mr Henry Holland, Nick Grimshaw & Erika Thomas for the DJ skills, Gizzi for popping along with one half of the Hemsley sisters, the lovely Anna Jones and amazing food stylist Emily Ezekiel plus a surprise visit from the Fabulous Baker Brothers Tom & Henry Herbert. </div>
<div class="separator" style="clear: both; text-align: center;">
Not to mention Iain Graham who styled the book plus all the press peeps that have written about the book and of course the mates that have eaten most of what's in the book.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Here's a load of pics of me holding the book with various people ...</div>
<div class="separator" style="clear: both; text-align: center;">
Hope you've got your copy and if not BUY IT HERE-</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.amazon.co.uk/Eat-The-Week-Anna-Barnett/dp/174336542X">http://www.amazon.co.uk/Eat-The-Week-Anna-Barnett/dp/174336542X</a></div>
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<br />Anna Bhttp://www.blogger.com/profile/11657046744850203333noreply@blogger.com0tag:blogger.com,1999:blog-6135872641011109075.post-78071244633207653972015-05-11T01:47:00.003-07:002015-05-11T01:47:54.981-07:00Meat Free Monday - Mega Quick Bean & Herb Risotto<div class="separator" style="clear: both; text-align: center;">
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<span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 18.0pt;">Green Beans, Fresh Oregano
& Parsley Risotto with Truffle Oil<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 18.0pt;">This was one of those dishes
that came together on the spur of the moment through emptying out the last few
bits I had in the fridge. I used up some leftover herbs and beans and managed
to pull off a delicious, indulgent dinner and one where my boyfriend felt
totally guilty for all the hard work and effort I’d put into it…little does he
know it was no bother at all! I added in the black beans as they’re a good
source of protein which vegetarians can sometimes struggle to get. I aim to
include some form of protein in most veggies meals I cook, sometimes only
eating vegetables doesn't quite cut it.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 18.0pt;">Feeds 4</span><span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 18.0pt;">Preparation Time 5-10 minutes</span><span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 18.0pt;">Cooking Time – 15-20 minutes<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 18.0pt;">Ingredients –</span><span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 18.0pt;">Large knob of butter (Around
40g)</span><span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 18.0pt;">Sprinkle of sea salt &
black pepper</span><span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 18.0pt;">1 White onion – Finely diced</span><span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 18.0pt;">2 Cloves of garlic - Crushed
and finely sliced</span><span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 18.0pt;">2 Bay leaves</span><span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 18.0pt;">400g Risotto rice -</span><span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 18.0pt;">Glug of white wine</span><span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 18.0pt;">2.5 Liters of vegetable stock
(good quality can make all the difference)</span><span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 18.0pt;">Handful of green beans - Ends
removed and finely chopped</span><span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 18.0pt;">1 Can of black beans – Rinsed
before adding</span><span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 18.0pt;">Handful of oregano leaves –
Finely chopped</span><span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 18.0pt;">Handful of curly parsley –
Finely chopped (flat leaf works too)</span><span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 18.0pt;">Knob of butter</span><span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 18.0pt;">50g of Parmesan (or vegetarian
substitute) –Finely grated</span><span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 18.0pt;">Drizzle of truffle oil
(optional)<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 18.0pt;">Instructions –</span><span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 18.0pt;">Start by adding the butter to a
large pan over a medium heat, once melted add in the diced onion, garlic, dry
rice, bay leaf and season. Stir for a few minutes so all the rice is evenly
coated in the butter (be careful not to allow the rice or onion to brown).
Increase the heat and pour in the white wine and stir some more, allow to boil
for a minute or two then pour in the stock a glug at a time, continuously
stirring and ensuring it doesn't stick. Once the rice has cooked
through (ideally you want it still a little crisp) add in the black and
green beans plus the fresh herbs and stir thoroughly cooking for a further
minute or so. Just before you serve add a small knob of butter and
Parmesan/veggie alternative (I left out the Parmesan but it’s great to have
with) and stir. Check the seasoning and adjust as necessary. If you like
truffle oil treat yourself to a drizzle before getting stuck in.</span><span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 18.0pt;">TIP - If at any point the risotto
becomes too thick or dry just add some more stock or a splash of water</span><span lang="EN-US" style="font-family: Georgia; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
<br />Anna Bhttp://www.blogger.com/profile/11657046744850203333noreply@blogger.com0tag:blogger.com,1999:blog-6135872641011109075.post-30925058275797868592015-05-10T06:54:00.001-07:002015-05-10T06:57:27.903-07:00Wonton Feast<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;"><o:p><br /></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8pxRIU-kABkugRH1ko4b649BTAzPCc7lVFDyXjx02P1Atp6g8k6CeHLKsNa3Bbka-bSaddL_wpUt_MNYKba4LubFveQ-K1BzJz_uxjcK7H4GcdGk26UTu1u237erez6tWcEWDgQtUvs/s1600/IMG_0865.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8pxRIU-kABkugRH1ko4b649BTAzPCc7lVFDyXjx02P1Atp6g8k6CeHLKsNa3Bbka-bSaddL_wpUt_MNYKba4LubFveQ-K1BzJz_uxjcK7H4GcdGk26UTu1u237erez6tWcEWDgQtUvs/s640/IMG_0865.JPG" width="640" /></a></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;"><o:p><br /></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">This is the perfect excuse to bring everyone
together and get everyone in the kitchen concocting their own wontons. If
you’ve got bits of veg hanging around or leftover meat, guaranteed you can
transform it into a super exciting filling. You can use the below ideas as
suggestions of what flavours work well together or you can swap out the meat and
fish to make it totally vegetarian. It’s a great way to use up whatever you
have left in the fridge<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Wonton Feast<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Feeds 4-6<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Preparation Time – 20-30 minutes<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Cooking Time -5-10 minutes<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Ingredients –<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Edamame, Kaffir Lime, Coriander & Red
Chilli<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">2 Handfuls of edamame – Beans removed and
blitzed<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">½ Kaffir lime leaf – Finely sliced/blitzed<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">¼ Red birdseye chilli – Finely sliced / blitzed<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 Tsp of coriander – Finely chopped<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Small glug of light soy sauce<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Mushroom & Garlic<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">2 Handfuls of chestnut mushrooms (or whatever
you have to hand) – Washed and finely diced/ blitzed <o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 large clove of garlic- Crushed and finely
sliced<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Glug of light soy sauce<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">¼ Red birdseye chilli<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Sweet Potato, Chive & Chilli<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">½ Regular size sweet potato – Peeled and boiled
until soft<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Glug of light soy sauce<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Glug of sesame oil<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 Tbsp of chives – Finely chopped<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1Tsp Coriander – Finely chopped<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Generous sprinkle of white pepper<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Tofu Sriracha-<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Plain tofu – Finely diced<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Generous glug light soy sauce<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Generous glug of sesame oil<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 Tsp of Sriracha sauce<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 Tbsp chives – Finely chopped<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 Tbsp of coriander leaves – Finely sliced<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Very generous sprinkle of white pepper<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Pork, Chive & Chilli<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 Handful / 200g of minced pork <o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Generous glug light soy sauce<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Generous glug of sesame oil<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 Tbsp chives – Finely chopped<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">¼ Red birdeye chilli – Finely chopped<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1inch Ginger – Peeled and finely grated<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 Clove of garlic – Crushed and finely sliced<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 Tbsp of coriander leaves – Finely sliced<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 Tbsp of coriander roots – Finely sliced<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Very generous sprinkle of white pepper<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Salmon, Chive Ginger & Chilli<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Around 200g of salmon fillet – Finely diced (skin
removed and left uncooked)<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 Tbsp of chives – Finely chopped<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">½ inch Ginger –Peeled and finely grated<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">¼ Red birdseye chilli <o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Generous sprinkle of white pepper<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Good glug of light soy sauce<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">2 packs of wonton papers – you need around
30-40<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 Egg - Whisked<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Instructions – <o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Prepare ingredients as per instructions in the
ingredients list, thoroughly combine and ensure that everything is chopped up
as finely as possible. You don’t want to end up with a mouthful of just garlic
or ginger and want to make sure that each wonton or teaspoon of mixture
contains all the flavours. <o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Boil a large pan of water (make sure your
steamer sits snugly over the pan so no steam escapes) We used a bamboo steamer
but a regular metal one works just as well.<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;"><span style="mso-spacerun: yes;"> </span>Take
your ready made wonton papers and add teaspoon of whichever filling you want to
the centre, then with a pastry brush or your fingers take the whisked egg and
apply a light coat around all edges of the wonton paper, next bring all corners
to the centre and make sure you don’t leave any gaps to the filling. Once your
waters boiling place the wonton into the steamer, (not allowing them to touch)
and steam for 4-5 minutes (allow 5 for meat)<span style="mso-spacerun: yes;"> </span>ensure that no steam is escaping when steaming. If you like
your wontons crispy you can also shallow fry in a centimetre of oil for 3-4
minutes or lightly brush with oil or egg wash and grill for 4-5 minutes on a
medium heat. Steaming is definitely my preference though. <o:p></o:p></span><br />
<span style="mso-ansi-language: EN-GB;"><br /></span>
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<span style="mso-ansi-language: EN-GB;"><br /></span></div>
Anna Bhttp://www.blogger.com/profile/11657046744850203333noreply@blogger.com0tag:blogger.com,1999:blog-6135872641011109075.post-33974034818798499202015-05-08T00:59:00.005-07:002015-05-17T11:21:49.009-07:00Friday Night is CURRY NIGHT <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcb59UBAjUmgBClTnE4e5uKpPJEAmC2ILz991kZ9EEaTyvw2_PYwTISbF2txYV0y0IRNsSS2tGFUy8lt5FaQxR3s3XnO47qzirleE6mGw6SYCyjoZ3OLJZdPy2PcfzsdBD4ZirRNesb4/s1600/vscocam-photo-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcb59UBAjUmgBClTnE4e5uKpPJEAmC2ILz991kZ9EEaTyvw2_PYwTISbF2txYV0y0IRNsSS2tGFUy8lt5FaQxR3s3XnO47qzirleE6mGw6SYCyjoZ3OLJZdPy2PcfzsdBD4ZirRNesb4/s640/vscocam-photo-1.jpg" width="480" /></a></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Black Bean & Mixed Onion Jalfrazi with
Roasted Courgettes, Brown Rice & Red Cabbage Pickled Eggs<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">If you get cravings for spice like I do then
this will really hit the spot. It’s also a much<span style="mso-spacerun: yes;"> </span>healthier alternative to<span style="mso-spacerun: yes;"> </span>a takeaway and although the paste can seem like a pain to
make, you can cheat it and blend in a food processor which saves on time and won’t
leave your arm aching. This hast to be a favourite dish when it comes to curry
night and this definitely won’t disappoint.</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Feeds 4-6<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Preparation Time – 10 minutes<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Cooking Time – 35-40 minutes<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Ingredients – <o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">For the paste add the following to a pestle and
mortar - <o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">2 Tsp cumin seeds – Lightly toasted<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 Tsp coriander seeds – Lightly roasted<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 Tsp Fenugreek seeds – Lightly roasted<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">2inch Ginger –Finely grated<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">2 Cloves of garlic – Peeled, crushed<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Generous pinch of sea salt<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 Small green chilli (remove the seeds for less
spice, leave for more)<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 Tbsp Coriander roots (washed)<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1Tsp turmeric<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 Tsp Garam Masala<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 Tsp of Chilli powder<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Big squeeze of tomato puree<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Glug of groundnut oil<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Curry Ingredients –</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Glug of groundnut oil<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 Red onion – Cut in half then thirds<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 White Onion<span style="mso-spacerun: yes;"> </span>– Cut in half then thirds<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">3 Ripe tomatoes – Roughly cut into segments<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 Tin of tomatoes<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">3 Round (or regular) courgettes – Sliced into
segments <o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Brown rice –Allow 75g<span style="mso-spacerun: yes;"> </span>per serving- Cook as per instructions<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Garnishes -<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Handful of coriander – Roughly chopped<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">2 Spring onions – Finely sliced (green end
included)<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Jar of pickled red cabbage<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">3 Free Range Eggs – Boiled and left in the
pickled juice from the cabbage<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">1 Red Chilli – Finely sliced<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Instructions –<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Start by slicing the courgette and roasting in
the oven on 190 degrees Celsius with a glug of groundnut oil and a sprinkle of
salt. Roast until they start to crisp up. This should take around 15-20
minutes.<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;"><br /></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Next get the paste made – Start by adding all
dry seeds to a frying pan and allow to lightly roast for between 30 seconds and
a minute, you should really start to smell them once they start to heat up. Transfer
to your pestle and mortar or food processor and muddle/blitz until they become
a powder. Next add in the ginger, garlic, chilli, coriander roots and pinch of
sea salt and muddle/blitz again until you have a smooth paste start to form. Finally
finish it off by adding in the spices followed by the tomato puree and oil. <o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;"><br /></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">NOTE – You can store this in an air tight jar
for 2-3 days if you don’t want to use straight away. <o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Once your paste is ready add a glug of
groundnut oil to a large pan and add in the onions, fry over a medium to high
heat for a minute or so then add in your curry paste and gently cook off for a
few minutes. Next add in the fresh tomatoes (saving one to add in just before
you serve) pour in the tinned tomatoes and allow to cook for around 20-30 minutes
on a medium heat. Add in the courgettes once everything is cooked or just
before you’re about to serve. <o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Cook the rice as per instructions timing it so
it’s ready when alongside the curry.<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">For the garnishes boil the eggs for around 4
minutes so they’re hard boiled before peeling and allowing<span style="mso-spacerun: yes;"> </span>to cool. Next place in a bowl of the
vinegar from the red cabbage leaving for as long as possible to ensure they
take the colour in. Be sure to turn them if they’re not completely covered and so
the colouring is even. Prepare the remaining garnishes as noted, roughly or
finely slicing and sprinkle over when serving.<o:p></o:p></span></div>
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<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<o:p>For more recipes go to my brand new website -<a href="https://www.blogger.com/goog_198819551"> </a></o:p><a href="http://www.annabarnettcooks.com/">http://www.annabarnettcooks.com</a></div>
Anna Bhttp://www.blogger.com/profile/11657046744850203333noreply@blogger.com0tag:blogger.com,1999:blog-6135872641011109075.post-18474625077888330512015-05-07T03:37:00.001-07:002015-05-07T03:37:01.432-07:00TODAYS THE DAY...MY BOOKS IN THE SHOPS AND IF YOU'VE ALREADY ORDERED IT IT SHOULD BE ON IT'S WAY TO YOU. HOPE YOU LIKE IT<div class="separator" style="clear: both; text-align: center;">
Oh and check out my brand new website...where you can also buy the book.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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<a href="http://www.annabarnettcooks.com/">http://www.annabarnettcooks.com</a></div>
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<br />Anna Bhttp://www.blogger.com/profile/11657046744850203333noreply@blogger.com0tag:blogger.com,1999:blog-6135872641011109075.post-89496173603732836292015-05-03T01:48:00.002-07:002015-05-03T01:53:08.229-07:00Super Quick, Super Simple Smoked Haddock Chowder<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
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<br />
<br /></div>
<div style="text-align: center;">
Smoked Haddock Chowder<br />
<br />
For days when you should stay home, read the papers and scoff something hearty. There's a version of this recipe in the book, but here's my super simple no fuss recipe for a lazy Sunday. Enjoy.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Preparation Time - 10 minutes</div>
<div style="text-align: center;">
Cooking Time - 15/20 mintutes</div>
<div style="text-align: center;">
Feeds 4/6</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Ingredients -</div>
<div style="text-align: center;">
Large knob of butter</div>
<div style="text-align: center;">
1 White onion - Diced</div>
<div style="text-align: center;">
3 Leeks - Sliced</div>
<div style="text-align: center;">
1 Large carrot - grated</div>
<div style="text-align: center;">
2 Bay leaves</div>
<div style="text-align: center;">
Sprinkle of rock salt and white and black pepper</div>
<div style="text-align: center;">
2 Handfuls of new potatoes (cut in half if large)</div>
<div style="text-align: center;">
300 ml Creme fraiche</div>
<div style="text-align: center;">
500 ml Fish stock </div>
<div style="text-align: center;">
2 Sides of Smoked haddock (un dyed) / Whole fillets- Pin boned and skin removed- Cut into generous chunks</div>
<div style="text-align: center;">
Small handful of parsley - Roughly chopped</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Serve with-</div>
<div style="text-align: center;">
1 Crusty white loaf </div>
<div style="text-align: center;">
Butter</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Instructions-</div>
<div style="text-align: center;">
Start by melting the butter in a pan, add in the chopped onion, leeks, grated carrot and bay leaves. Season with salt and pepper and cook on a medium to low heat for 5 minutes until the leeks and onions have softened. Add in the fish stock and new potatoes and increase the heat and cook for 10-12 minutes until the new potatoes have softened. Add the creme friache, plus additional white pepper a and simmer (do not allow the stock to boil as the creme fraiche can easily curdle (if this happens allow to cool slightly then add a knob of butter and stir and you should be back on track). Add in the chunks of smoked haddock and allow to cook in the simmering stock for a few minutes then remove the chowder from the heat and allow to rest for a further 2/3 minutes, letting the fish poach. </div>
<div style="text-align: center;">
Taste for seasoning and adjust if necessary. Sprinkle with parsley and serve with a hunk of crusty white bread and butter. </div>
<div style="text-align: center;">
<br />
TIP- This can be made ahead of time and allowed to cool then re heated, I think it tastes better this way, just be sure you don't over cook the fish when re heating.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
Anna Bhttp://www.blogger.com/profile/11657046744850203333noreply@blogger.com0tag:blogger.com,1999:blog-6135872641011109075.post-8550536715514011282015-05-02T05:50:00.004-07:002015-05-02T05:50:58.451-07:00Passatelli 3 Ways<div class="separator" style="clear: both; text-align: center;">
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<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">If
you read my guide to eating in Barcelona you would have read about the amazing
Italian meal we had at Bacaro. The chef was from Romagna the region where
Passatelli originates. Although traditionally served in a chicken broth or
stock he served it in a rich mushroom sauce (which I’ve semi recreated)
needless to say it was beyond delicious. The word Passatelli does means to pass
through, however due to only being equipped with a potato ricer which
definitely won’t do the job (the holes are too narrow) I’ve had to be a little
‘creative’ with my passatelli, stay with me though, it’s worth it…here’s my
favourite 3 ways to serve it. </span></div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Passatelli
with Hot Chorizo & Stewed Heirloom Tomatoes</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">This
is a delicious dish for when you want something with a kick and packed full of
flavour. This sauce can be used with regular pasta and works just as well. </span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Feeds
6-8</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Preparation
Time – 15-20 minutes</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Cooking
Time -10 minutes</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Ingredients
– </span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">For MY version of Passatelli -</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">200g Breadcrumbs – Make sure it’s from stale bread. I used wholemeal
but colour-wise it probably looks better with white bread</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">200g Parmesan – Finely grated (veggie Parmesan works just as well if
cooking for veggies)</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">1 tsp Nutmeg – Finely grated</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">¼ Zest of lemon</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Sprinkle of seas salt & pepper</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Hot Chorizo & Stewed Heirloom Tomatoes –</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">1 Clove of garlic</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">1 Whole ring of hot chorizo or the mini variety – Chopped into bite-sized
chunks</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">3-4 Generous glugs of good quality olive oil</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">5 Heirloom Tomatoes (yellow, black or red) – Roughly chopped into
segments</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Generous sprinkle of black pepper</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Garnish –</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Small handful of curly parsley – Roughly chopped</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Instructions -</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Passatelli -</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Start by making the passatelli. I used wholemeal bread but you’ll
get a nicer looking passatelli if you use just plain white bread (plus it’s
more traditional). NOTE – you need to make sure your breadcrumbs are as
stale/dry as possible, no soggy bready should be used here. You can place the
bread in the oven for 2-4 minutes if you need to dry the bread out a little
more.<span style="mso-spacerun: yes;"> </span></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Blitz the bread so you have fine and even crumbs, finely grate the
Parmesan, mix in the grated nutmeg, seasoning and lemon zest, thoroughly
combine and set to one side.</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">In a mixing bowl add the 4 eggs, whisk then gradually stir in the
breadcrumbs and Parmesan, this should all start to come together pretty easily.
Using your hands kneed it slightly until you have a pretty solid and dry ball.
Wrap in cling film and leave to rest for 30 minutes, leave out in a cool place rather
than keeping in the fridge. </span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">After half an hour, you’re ready to get going. If you happen to have
a Passatelli maker then use that, it’s pretty much a version of a ricer but
with wider holes (A potato ricer won’t really cut it - I tried, so I freestyled
a bit here…)</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">I rolled it out in long thinish <span style="mso-spacerun: yes;"> </span>tubes (like you would for gnocchi) then sliced it into half
centimeter pieces. Traditionally you would add to salted boiling water for a
minute or so or until they float, which you can do but I found that lightly
frying each side made for a more tasty option. You can boil, dry, then fry too
which is more traditional and just totally dependent on what you fancy.</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">For the chorizo and tomato sauce, add the chorizo and oil to a pan
and allow to cook on a medium heat until the chorizo turns crispy then turn
down the temperature and add the garlic and tomatoes. Allow to cook on low
until the passatelli is cooked and ready to serve. Prepare the parsley to
garnish and serve. When serving transfer the passatelli to the chorizo oil and
tomatoes, ensuring the sauce evenly coats the pasta and then serve. </span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US"><o:p><br /></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7AMur7BdZOFuW3FaU-lTF_q_qBAAtAxKTSnsY418xzzCjX0ah5mwKzliYr0xSIpMNjhWn7Ul2QzK9LdSFJNcwmAy9yJ4IOEeqkJrQn_gS5a8gDSXsNQlP7deY8dBnRB3W0-CPc8ZSRF0/s1600/IMG_0480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7AMur7BdZOFuW3FaU-lTF_q_qBAAtAxKTSnsY418xzzCjX0ah5mwKzliYr0xSIpMNjhWn7Ul2QzK9LdSFJNcwmAy9yJ4IOEeqkJrQn_gS5a8gDSXsNQlP7deY8dBnRB3W0-CPc8ZSRF0/s1600/IMG_0480.JPG" height="640" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Crispy
Fried Passatelli with Roasted Jerusalem Artichoke and Chestnut Mushrooms.</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Just
a heads up…this is an absolutely delicious dish, well and truly tested on both
meat eaters and veggies. I’m yet to have a plate that’s not been licked
clean…trust me on this one, you won’t even need to wash up!</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Feeds
6</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Preparation
Time – 15-20 minutes</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Cooking
Time - 35-40 minutes</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Ingredients
– </span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">For MY version of Passatelli -</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">200g Breadcrumbs – Make sure it’s from stale bread. I used wholemeal
but colour-wise it probably looks better with white bread</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">200g Parmesan – Finely grated (veggie Parmesan works just as well if
cooking for veggies)</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">1 tsp Nutmeg – Finely grated</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">¼ Zest of lemon</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Sprinkle of seas salt & pepper</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Roasted Jerusalem Artichoke & Chestnut Mushrooms -</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">3 Large Jerusalem Artichokes – Peeled and diced</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Glug of rapeseed oil </span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Sea salt and black pepper</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">10 (ish) large Chestnut mushrooms – Roughly chopped</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">3 Cloves of garlic – Peeled, crushed and roughly chopped</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">250ml of single cream (</span><span lang="EN-US" style="color: #1c1c1c; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 14.0pt; mso-bidi-font-style: italic;">crème
fraîche </span><span lang="EN-US">works too)</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Garnish -</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Handful of curly parsley (flat leaf works too) – Roughly chopped</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Drizzle of truffle oil (optional)</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Extra freshly ground black pepper</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Instructions-</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Passatelli -</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Prepare the Passatelli as in the first recipe</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">For the artichoke and mushrooms, start by roasting the peeled
Jerusalem artichoke then place in the oven on 200 degrees Celsius with a good
glug of rapeseed oil and seasoning. Roast for 20-25 minutes until they start to
golden. In the frying pan add the mushrooms, a glug of oil and the chopped
garlic, season and cook over a medium to high heat for 4-5 minutes stirring if
they stick at all. Add in the roasted artichoke followed by the cream and
reduce to a low heat allowing to simmer for 10-15 minutes or as long as
possible. Add a dash of water at any point if the sauce becomes too thick. </span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Once both the Passatelli and sauce are good to go, combine on a
large serving dish or plate up individually, sprinkle over roughly chopped
parsley, if you’re a fan of truffles (it can be quite a potent and almost
floral in taste but delicate and so delicious, definitely worth a try if you
haven’t already) then drizzle the truffle oil over too. It’s the perfect
combination of earthy richness. I added a couple of slices of black tomatoes
too so feel free to freestyle it - I got over excited. </span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoiobMPulUaTYhNVt_uuaX1VufuTIW2SGDWGOS-QjJRbo4THUURZeLLX4IR18lS6Kyf1DUJiWZn0DFNiaEVy2ggcDBn19SCI6vaH6MW5UUo-uyDwvRho0ToXY-u8UEH-uzx65nHQe1oxI/s1600/IMG_0476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoiobMPulUaTYhNVt_uuaX1VufuTIW2SGDWGOS-QjJRbo4THUURZeLLX4IR18lS6Kyf1DUJiWZn0DFNiaEVy2ggcDBn19SCI6vaH6MW5UUo-uyDwvRho0ToXY-u8UEH-uzx65nHQe1oxI/s1600/IMG_0476.JPG" height="640" width="640" /></a></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Passatelli
with Black Sesame Pesto, Radishes and Curly Parsley</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">This
ones best kept simple, no need to overcomplicate just eat as is and appreciate
all the flavours.</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Feeds
6-8</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Preparation
Time – 15-20 minutes</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Cooking
Time - 10 minutes</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Ingredients
– </span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">For MY version of Passatelli -</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">200g Breadcrumbs – Make sure it’s from stale bread. I used wholemeal
but colour-wise it probably looks better with white bread</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">200g Parmesan – Finely grated (veggie Parmesan works just as well if
cooking for veggies)</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">1 tsp Nutmeg – Finely grated</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">¼ Zest of lemon</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Sprinkle of seas salt & pepper</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Black Sesame Pesto –</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">1 Clove of garlic</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">1 Large handful of fresh basil leaves</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">1 Large handful of Parmesan – Finely grated</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">1 Large handful of black sesame seeds – Dry roasted</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">½ Zest of lemon</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">3-4 Generous glugs of good quality extra virgin olive oil</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Garnish –</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">1 Large Bunch of radishes – Cut them in half or quarters to make
them go further</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Small handful of curly parsley – Roughly chopped</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Drizzle of extra virgin olive oil</span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Instructions -</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Passatelli -</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Prepare the Passatelli as in the first recipe</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Pesto –</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Muddle all ingredients in a pestle and mortar until smooth, add the
oil stir and taste, adjusting seasoning if necessary. </span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Plate up on one large serving dish or serve on individual plates.</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">
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Anna Bhttp://www.blogger.com/profile/11657046744850203333noreply@blogger.com0tag:blogger.com,1999:blog-6135872641011109075.post-24283249786333325722015-04-30T10:25:00.001-07:002015-04-30T10:25:58.348-07:00ME IN THE TIMES NEWSPAPER :-)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiifYXyZtp-lM0EiiZU7owcQ46_LeLktQZVau1ilcqXGvSm2iNnUIGqS58uNmqGsTrViZd_JB3GL1kdPRlouyefbThvINgCXNlAJ1yRFvhzvVbAGuLqBymlEIxRJKtEDjCPaD8VuR4LqJ4/s1600/The+Times+30+April+copy+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiifYXyZtp-lM0EiiZU7owcQ46_LeLktQZVau1ilcqXGvSm2iNnUIGqS58uNmqGsTrViZd_JB3GL1kdPRlouyefbThvINgCXNlAJ1yRFvhzvVbAGuLqBymlEIxRJKtEDjCPaD8VuR4LqJ4/s1600/The+Times+30+April+copy+2.jpg" height="452" width="640" /></a></div>
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And if you fancy reading the whole article you can fine it here -</div>
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<br /></div>
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<a href="http://www.thetimes.co.uk/tto/life/article4426249.ece" style="color: purple; font-family: Calibri, sans-serif; font-size: 15px; text-align: start;">http://www.thetimes.co.uk/tto/life/article4426249.ece</a></div>
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P.S That pic is an bad old one :-(</div>
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<br />Anna Bhttp://www.blogger.com/profile/11657046744850203333noreply@blogger.com0tag:blogger.com,1999:blog-6135872641011109075.post-4587560871825254112015-04-30T09:59:00.004-07:002015-04-30T09:59:47.870-07:00 Kimchi Pancake with Asian Pickled Cucumber<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYse-raMmxx9uNQ3YktCILQvVUC5Er6Xs4cXtce0bKbyx91nIQxdbWi92AqOFIcMtw8rZ6HmIVn-lwNaE0sQlg88NcgxvNbIU100wiS_ddBnnEk7Iba0UrrlPysCcOk8TAsW1R3DqaARk/s1600/IMG_9209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYse-raMmxx9uNQ3YktCILQvVUC5Er6Xs4cXtce0bKbyx91nIQxdbWi92AqOFIcMtw8rZ6HmIVn-lwNaE0sQlg88NcgxvNbIU100wiS_ddBnnEk7Iba0UrrlPysCcOk8TAsW1R3DqaARk/s1600/IMG_9209.JPG" height="480" width="640" /></a></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Kimchi
Pancake with Asian Pickled Cucumber</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Feeds<span style="mso-spacerun: yes;"> </span>4-6</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Preparation Time – 5-10 minutes</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Cooking Time – 10-15 minutes</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Ingredients
–</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Kimchi Pancake Mix-</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">2 Tbsp Quinoa flour</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">3 Eggs –Free range organic</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">2 Large Tablespoons of Kimchi </span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">2 Tbsp kimchi juice</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Dash of light soy sauce</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">½ Courgette – Cut in half ad thinly sliced into strips – Lightly fry
before adding to the pancake mixture</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">½ Red onion – thinly sliced into half moons - Lightly fry before
adding to the pancake mixture</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">½ Spring onion – Finely sliced</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Good dash of white pepper</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Good glug of rapeseed oil</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Asian Pickled Cucumber-</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">½ Cucumber – Thinly sliced into strips</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">2 Generous glugs of rice wine vinegar</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">½ Red Birdseye chilli (use a medium one for less heat)- Finely
Sliced- seeds removed for less spice</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">½ Tsp Palm sugar (regular sugar works too or honey for a healthier
option)</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Dash of white pepper</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Squeeze of lime juice</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Dipping Sauce –</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">2 Generous glugs of light soy sauce</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">2 Generous glugs of rice wine vinegar</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">½ Red Birdseye chilli- Finely sliced</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">1inch Fresh ginger- Bruised, peeled and finely sliced </span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Squeeze of lime</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">-If you prefer it a tad sweeter add ½ tsp of palm or regular sugar</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Instructions –</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Whisk the eggs and quinoa flour together so there’s no lumps then
add in the rest of the ingredients prepared as per instructions, leaving out
the rapeseed oil. In a griddle or frying pan add the rapeseed oil and heat
until super hot- you can test this by adding a tiny bit of mixture and when
it’s start sizzling it’s ready to go. Cook on a medium to high heat until golden
and crisp on the underside and cook through on the top.</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">As soon as the pancakes on get the prepared cucumber into the rice
wine vinegar mix and set to one side, ready to serve.</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Tip – It’s great to get this made up in advance so that the cucumber
gets a chance to really pickle.</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">For the dipping sauce, prepare and thoroughly combine in a small
dipping bowl and you’re good to go. Don’t forget to have a taste to make sure
the flavours balance and adjust with soy or rice wine vinegar of necessary. </span></div>
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<span lang="EN-US"><br /></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Serve it up and enjoy.</span></div>
Anna Bhttp://www.blogger.com/profile/11657046744850203333noreply@blogger.com0tag:blogger.com,1999:blog-6135872641011109075.post-52541634224493726642015-04-26T05:56:00.001-07:002015-04-26T05:56:26.933-07:00MY Guide to Eating Your Way Around Barcelona….<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMbCJ4MvQpIfh3SKhV9r88oq_FuNGCu-DKbt_-b0kZdq18MooqW882G_4FUTohkeD0HF4s8nsyMOyPZFO67UWED9zGgaVGpcG085drbVjpYmAxQd_JMJQTWd0Gl8htA1xLGVxPc1WMkc/s1600/IMG_0453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMbCJ4MvQpIfh3SKhV9r88oq_FuNGCu-DKbt_-b0kZdq18MooqW882G_4FUTohkeD0HF4s8nsyMOyPZFO67UWED9zGgaVGpcG085drbVjpYmAxQd_JMJQTWd0Gl8htA1xLGVxPc1WMkc/s1600/IMG_0453.JPG" height="640" width="480" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">MY Guide to Eating Your Way
Around Barcelona….<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<o:p><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></o:p></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">Banys Orientals</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><span lang="EN-US"><a href="http://www.hotelbanysorientals.com/en/">http://www.hotelbanysorientals.com/en/</a></span><o:p></o:p></span></div>
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<o:p><span style="background-color: white; color: #222222; font-family: Georgia, 'Times New Roman', serif; line-height: 16px; text-align: left;">Carrer Argenteria, 37, 08003</span></o:p></div>
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<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">To start with you’re going
to need somewhere to stay....and I feel like I may well have found the gem of
the city. I’ve stayed here a few times previously taking my sister and her
friends there for her hen do (it was a stylish one) and not only is the
location perfect, the hotel itself is super on the
money. Simple but elegantly and stylishly decked out, we felt right at
home at Banys Orientals. Don’t expect room service but do expect four poster beds
and a minimalist palette of black, white and grey. I was concerned about
returning after six plus years, worrying it may have aged but that really
didn’t seem to be the case. In fact they had added a gorgeous, vibrantly
decorated restaurant on the ground floor which made up for the breakfast room
which was a little dark. The breakfast room served up a delicious array of
sweets and savouries and I think I may have well eaten my favourite (few)
slices of Spanish omelette there. The location leaves you pretty much on the
doorstep of Jaume 1, a ten minute walk to the beach and two steps from the
cobbled, charming streets of the Born district. Whichever way we turned we were
completely spoilt for architecture, charm, amazing bars and restaurants and
felt like we were pretty much in the centre of it all. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">The main upshot is that for
the privilege of great accommodation, amazing location and more importantly
being surrounded by so many amazing eateries it costs between £110 and £140 a
night for a double room and only £20/30 more for a suite. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">La Flauta – Traditional
Tapas<o:p></o:p></span></div>
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<span style="background-color: white; color: #333333; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">Carrer d' Aribau, 23, 08011</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Start with somewhere that
serves amazing pinchos (Catalan tapas).. this one came with a double
recommendation from foodie friends I trust. It’s a bit of a trek up past Las Ramblas
and beyond the university but worth the walk. We ate outside but on seeing inside
wished we ate at the bar. This place is bustling with a complete cross section
of people, some that seem to have been visiting the establishment for the
entire 30 years it’s been going and others that like us had been given a tip off. The majority of people were ordering everything from tapas, mains
through to dessert. A favourite looked to be the soft sponge cake with chocolate sauce
poured over it, another a generously sized <span lang="EN-US">Crème brûlée</span>. We were too full to try either though! We were under
strict instructions to try the Huevos Cabreaos and were glad we did. Shoestring
fries with spicy tomato sauce topped with two fried eggs which are then mashed
and thoroughly mixed through everything by the waiter at your table. For really
great tapas and an amazing variety go here.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><o:p> </o:p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-pbC0oESc_C7GnpNvbOa47FRBx7-VSRN2Dfswpjxq2IOhT_TVl8HFDx37p2X5-FO4Lz4M4qww1RkTH_iAy8tzUM1MhDts2hVFFJIEGvwqF2qE08xQz8KrY8DR3-h-Rt0JxYaqVnkrfg/s1600/vscocam-photo-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-pbC0oESc_C7GnpNvbOa47FRBx7-VSRN2Dfswpjxq2IOhT_TVl8HFDx37p2X5-FO4Lz4M4qww1RkTH_iAy8tzUM1MhDts2hVFFJIEGvwqF2qE08xQz8KrY8DR3-h-Rt0JxYaqVnkrfg/s1600/vscocam-photo-1.jpg" height="480" width="640" /></a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">El Pachuco - Mexican <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span lang="EN-US"><a href="http://www.pachucobcn.com/"><span style="color: windowtext;">http://www.pachucobcn.com</span></a></span><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Carrer de Sant Pau, 110,
08001<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Crazy good, low key Mexican,
open all day serving up a variety of tacos and other Mexican treats. My
favourite were the pork tacos with crackling & homemade chilli coriander
sauce (which you get to add at will). Veggies aren’t forgotten here, as they’re
served up a black bean, sour cream and coriander option. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The enchiladas should
definitely not be missed either but be aware these are pretty generous in size
(we obviously over ordered and managed to pack it all down).<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The Guacamole and homemade
nachos aren’t to be missed either, packed full of onion, tomato, chilli and
coriander with plenty of homemade rustic style nachos on the side. This hast to
be the best Guacamole I’ve had in a while. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The drinks list was pretty
strong too, we opted for the Michelada, a homemade blend of tomato juice with
an array of spices topped with your beer of choice and served in a salt rimmed
glass. Think bloody mary but way more refreshing and less heavy. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">If you like a low key, buzzy
environment and food and cocktails with bold flavours then this is definitely a
must visit. I’d go back in a flash.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIROtuONzn0nuwtsF2Hlub4zdYDhcPxqHAUTnUAsOXp_DBygl-TT5HXHUdakSIiPd-QunuiprAJPmH7mo7-cJlttOFFt7GHaDNzqsQv1CIm2WPjNsKSnBgAyFnuS5M2hctWAb5yEFx85M/s1600/IMG_0451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIROtuONzn0nuwtsF2Hlub4zdYDhcPxqHAUTnUAsOXp_DBygl-TT5HXHUdakSIiPd-QunuiprAJPmH7mo7-cJlttOFFt7GHaDNzqsQv1CIm2WPjNsKSnBgAyFnuS5M2hctWAb5yEFx85M/s1600/IMG_0451.JPG" height="480" width="640" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mosquito – Asian
tapas/dumplings<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span lang="EN-US"><a href="http://www.mosquitotapas.com/mosquito/en"><span style="color: windowtext;">http://www.mosquitotapas.com/mosquito/en</span></a></span><o:p></o:p></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">Carrer dels
Carders, 46, 08003<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">A favourite amongst locals
and mentioned across a fair few blogs this place was packed out the entire
night. In fact way before any other restaurant started to fill up as per
traditional Catalonian eating times. If you’re not strict on sticking to local
cuisine and looking for a place to satisfy your dumpling needs then look no
further. If you’re unable to grab a seat straight away they’ll chalk up your
name and you can head nearby for a drink. They offer a serious selection of
steamed dumplings plus hot and cold main courses and the craft beer offering
was pretty extensive too. Pull up a pew by the bar and catch the chaos. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">We loved this place and
would head back in a heartbeat. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Raso Terra –Vegetarian<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span lang="EN-US"><a href="http://www.rasoterra.cat/en/"><span style="color: windowtext;">http://www.rasoterra.cat/en/</span></a></span> <o:p></o:p></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">Carrer del Palau, 5, 08002<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Vegetarian or not (and I’m
not) this is a delicious place to eat. Go and be impressed by the twists on
locally sourced dishes. This is a ‘Slow food’ with all ingredients produced on
site or very nearby in their garden. The wine list offers a variation between,
eco, bio and sulphate free and what they recommended was delicious. There was a
core ‘tapas’ style menu but also a more interesting daily, seasonally led menu.
We obviously over ordered from both. All dishes were varied and really well
thought out, this was a real find and a definite treat for my vegetarian man.
With both Asian and Italian influences to be found in broth style dumpling dishes
and purple potato gnocchi. ‘Give Peas a Chance’ was a highlight on the dessert
menu and definitely not to be missed if you’re going to make it through to
dessert.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bacaro –Italian<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span lang="EN-US" style="color: #1a1a1a;"> </span><span lang="EN-US" style="color: #1a1a1a;">Carrer de Jerusalem, 6, 08001<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span lang="EN-US" style="color: #1a1a1a;">This
restaurant is NOT to be missed if like me you live for Italian food. I always
have a moment of guilt when I eat outside of the local cuisine when on holiday however
if you mix it up a bit there’ll be a whole load more appreciation for when you
do. Where the city is so multicultural you’ll only be missing out if you bypass
the amazing variation of cuisines and you’ll most definitely be missing out
should you not go directly to Bacaro on arriving. The staff were super friendly
and helpful, the décor low key but authentic feeling. The wine list was great
and the chef especially friendly, even coming out of the kitchen to when talk
us through some additional vegetarian options. That said all of this was way
overshadowed by the food, we ate everything they told us to and loved every
bite. Plus it’s 2 minutes walk from the huge food market </span><span lang="EN-US">Mercat de la Boqueria. Bacaro has it all. Dream<span style="color: #1a1a1a;"> venue, dream location and dream food.<o:p></o:p></span></span></span></div>
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<span lang="EN-US" style="color: #1a1a1a;"><o:p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKMWVcP_baA0ZuAHGfxZHMuGCSHjKM4NOjlyeP2sD4nHl5GlIh_mqYfs-qy0NVG3HFiu56BS8MClAPd9pur_nxVoOWvIKMPoubGb61NXOCzdcL7qR0w4Bg9WSon5QDVR2R5SD4AQNRQg0/s1600/vscocam-photo-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKMWVcP_baA0ZuAHGfxZHMuGCSHjKM4NOjlyeP2sD4nHl5GlIh_mqYfs-qy0NVG3HFiu56BS8MClAPd9pur_nxVoOWvIKMPoubGb61NXOCzdcL7qR0w4Bg9WSon5QDVR2R5SD4AQNRQg0/s1600/vscocam-photo-5.jpg" height="640" width="480" /></span></a></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span lang="EN-US" style="color: #1a1a1a;">El
Jardi –</span><span lang="EN-US"> Seasonal European</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span lang="EN-US" style="color: #1a1a1a;">http://www.eljardibarcelona.es<o:p></o:p></span></span></div>
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<span style="background-color: white; color: #222222; line-height: 16px; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">Plaça de Sant Josep Oriol, 1, 08002</span></span></div>
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<span lang="EN-US" style="color: #1a1a1a;"><span style="font-family: Georgia, Times New Roman, serif;">One
of my favourite spots in the city. We stumbled upon it and returned several
times throughout our stay, El Jardin is a beautiful, quiet haven hidden away
from the tourist trail, tucked within the historic walls of what was once a
hospital deep within the gothic quarter.Serving up everything from coffees and
pastries through to wine and light lunches. The food was delicious, the salads
super fresh and interesting. The patatas bravas was served with a punchy aioli
and was particularly good as were the aubergine parmagiana and mussels. We
spent hours here, a completely relaxing well catered spot. <o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">7 Portes is not just a restaurant it's a Catalan institution. First opened over 175 years ago, 7 Portes is open every day of the year dishing out the very finest in traditional Catalan and Mediterranean from lunchtime to the early hours. I'd advise booking ahead if you're keen to eat at a set time otherwise you can turn up and wait outside on the terrace for a table to come available. We were told an hour but were being ushered towards our table by a waiters in a white tux within 20 minutes. They serve up the best seafood in the city alongside simply presented meat dishes and traditional Catalan stuffed Cannelloni pasta. The real reason to go here though is for the Paella, large enough to share (i had one to myself) they have an extensive dedicated paella menu catering for every craving. You definitely need to plan a visit to 7 Portes when in Barcelona. You may even bump into an celeb or two, the walls are adorned with signatures of famous diners, we spotted the signatures of Robert De Niro, Gabriel G Marquez and Lou Reed.</span></div>
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Anna Bhttp://www.blogger.com/profile/11657046744850203333noreply@blogger.com0tag:blogger.com,1999:blog-6135872641011109075.post-38721984334226029262015-04-26T03:12:00.001-07:002015-04-26T03:12:43.623-07:00Slow Sundays - The Lazy Route -Smoked Salmon & Wild Garlic Cream Cheese<div class="separator" style="clear: both; text-align: center;">
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Smoked Salmon & Wild Garlic
Cream Cheese<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">This dish hast to be one of the
simple, small pleasures you need to enjoy from time to time. For me this is the
perfect brunch or lunch dish on a slow, lazy Sunday. Easy to make and delicious,
fresh and seasonal. Enjoy.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Feeds 4<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Preparation Time - 5-10 minutes<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Cooking Time - 5 minutes<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Ingredients – <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Smoked Salmon – Roughly torn into
strips<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Seeded roll or loaf – This one
has poppy seed which worked well – 1 slice/roll per person<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Wild Garlic cream Cheese – <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Handful of wild garlic – Roughly
muddled<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Sprinkle of sea salt<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Sprinkle of white & freshly
ground black pepper<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Squeeze of lemon juice and ¼
lemon zest<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">250g Cream Cheese<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Asparagus & Wild Garlic
Salad-<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">8 Stalks of Asparagus (allow 2
per serving) – Ends removed <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">3 Endives – Ends removed and
leaves left whole<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Handful of wild garlic<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">2 Larges glugs of extra virgin
olive oil<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Squeeze of lemon juice<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Sprinkle of sea salt &
freshly ground black pepper<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Instructions – <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Start by muddling the wild garlic
with a pestle and mortar, add in the seasoning, lemon juice and zest followed
by the cream cheese and thoroughly mix. Lightly toast the bread or sliced rolls
so they’re slightly warm and crisp then generously coat with the cream cheese.
Evenly share the smoked salmon across each portion. Drizzle with extra virgin
olive oil and add a little extra seasoning. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">For the salad, add the asparagus
to a non-stick pan and fry on a medium heat with a glug of oil for 2-3 minutes
being careful to not overcook so they remain crisp and fresh. Combine all
ingredients then drizzle the extra virgin olive oil and lemon juice over and stir
so all ingredients are evenly coated. Season and serve up alongside your smoked
salmon and wild garlic cream cheese toastie.<o:p></o:p></span></div>
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<br />Anna Bhttp://www.blogger.com/profile/11657046744850203333noreply@blogger.com0tag:blogger.com,1999:blog-6135872641011109075.post-51814667506314628982015-04-25T01:46:00.000-07:002015-04-25T01:46:15.985-07:00ONE FROM THE BOOK - MUFFIN TINNED HUEVOS RANCHEROS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85aJaA5ltvM2we9vCLPEzzI2RsG9K3J1yJsGHB-vx0t22OGThXUycMuRNJZjEXJNomjvdzo91wLHYm3tw6tQpc0hnUHUaIMMi5hoJFabpSfnVWzdFLD-pF7q8b2-xCkQvTi9gW9aLOfc/s1600/IMG_0541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85aJaA5ltvM2we9vCLPEzzI2RsG9K3J1yJsGHB-vx0t22OGThXUycMuRNJZjEXJNomjvdzo91wLHYm3tw6tQpc0hnUHUaIMMi5hoJFabpSfnVWzdFLD-pF7q8b2-xCkQvTi9gW9aLOfc/s1600/IMG_0541.JPG" height="640" width="640" /></span></a></div>
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<span style="font-family: Times, Times New Roman, serif;">This is one from the book that I made up for my interview with the Times this week...could be more excited. </span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">This is the perfect dish brunch or lunch dish to 'Cook for Company' any day of the week.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US" style="color: #535353;">Muffin Tinned Huevos Rancheros </span><span lang="EN-US" style="color: #535353;"><o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: #535353;"><span style="font-family: Times, Times New Roman, serif;">Preparation Time – 10 minutes<o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US" style="color: #535353;">Cooking Time – 5-10 minutes </span><span lang="EN-US" style="color: #535353;"><o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US" style="color: #535353;">Feeds – 4-6 </span><span lang="EN-US" style="color: #535353;"><o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: #535353;"><span style="font-family: Times, Times New Roman, serif;">1 Pack of Tortillas - Each tortilla halved<o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: #535353;"><span style="font-family: Times, Times New Roman, serif;">Eggs - Allow one per person - Remove the majority of the egg
white <o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: #535353;"><span style="font-family: Times, Times New Roman, serif;">150g Pack of Lambs lettuce - Thoroughly washed<o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: #535353;"><span style="font-family: Times, Times New Roman, serif;">80g of Feta cheese - Crumbled<o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: #535353;"><span style="font-family: Times, Times New Roman, serif;">150ml of sour cream<o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: #535353;"><span style="font-family: Times, Times New Roman, serif;">Sprinkle of smoked Paprika<o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: #535353;"><span style="font-family: Times, Times New Roman, serif;">Jalapenos - Options for extra spice<o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: #535353;"><span style="font-family: Times, Times New Roman, serif;">Smoky Spiced Tomatoes Ingredients -</span></span></div>
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<span lang="EN-US" style="color: #535353;"><span style="font-family: Times, Times New Roman, serif;">1 Large clove of garlic<o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: #535353;"><span style="font-family: Times, Times New Roman, serif;">400g Tin of good quality tomatoes<o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: #535353;"><span style="font-family: Times, Times New Roman, serif;">1/2 Teaspoon of smoked paprika<o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: #535353;"><span style="font-family: Times, Times New Roman, serif;">1 Sprinkle of oregano<o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: #535353;"><span style="font-family: Times, Times New Roman, serif;">Salt & pepper for seasoning<o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US" style="color: #535353;">Cheesy </span><span lang="EN-US" style="color: #424242;">Gruyère</span><span lang="EN-US" style="color: #424242;"> </span><span lang="EN-US" style="color: #535353;">Sauce Ingredients –</span><span style="color: #535353;"> </span></span></div>
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<span lang="EN-US" style="color: #535353;"><span style="font-family: Times, Times New Roman, serif;">50g of Salted butter<o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: #535353;"><span style="font-family: Times, Times New Roman, serif;">2 Tablespoons of plain flour<o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: #535353;"><span style="font-family: Times, Times New Roman, serif;">1/2 Teaspoon of English mustard<o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: #535353;"><span style="font-family: Times, Times New Roman, serif;">350ml of semi-skimmed milk<o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: #535353;"><span style="font-family: Times, Times New Roman, serif;">Sprinkle of salt and pepper to season<o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US" style="color: #535353;">70g of Grated </span><span lang="EN-US" style="color: #424242;">Gruyère</span><span lang="EN-US" style="color: #535353;">
cheese<o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b><span lang="EN-US" style="color: #535353;">Instructions - </span></b><span lang="EN-US" style="color: #535353;"><o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: #535353;"><span style="font-family: Times, Times New Roman, serif;">Start by crushing and finely slicing the garlic and add to a medium
sized saucepan along with the tinned tomatoes, smoked paprika, oregano and
seasoning. Leave to cook on a medium heat while preparing the other
ingredients.<o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US" style="color: #535353;">For the cheesy </span><span lang="EN-US" style="color: #424242;">Gruyère</span><span lang="EN-US" style="color: #535353;">
sauce start by melting the butter in a small saucepan on a medium/low heat.
Once it's fully melted add the flour and mustard and stir thoroughly until it
forms into a paste. Continue to stir for a minute or so then add the milk
gradually until the paste turns into a thick sauce. Next add the seasoning and
grated cheese and keep stirring until it starts to become a smooth, lump free
sauce. Continue to cook on a medium/low heat until ready to use ensuring you
stir it often enough so it doesn't stick or burn to the bottom of the pan...it
can easily happen.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: #535353;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span></div>
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<span lang="EN-US" style="color: #535353;"><span style="font-family: Times, Times New Roman, serif;">To create your tortilla nests
first slice your tortillas in half before pressing each half into non-stick
muffin tin tray compartments (Be sure to butter the tin if you don’t have a
non-stick tray). You should be able to do 4-6 per tray. Next add a dollop of
the cheesy sauce followed by an egg yolk (removing the majority of the egg
white so that it doesn't spill over or out of the sides) It's easier to not
overcook your egg this way too. Repeat for each tortilla and cook on 180
degrees Celsius for 5-10 minutes until the tortilla starts to crisp and serve
so that the egg is still runny. <o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: #535353;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span></div>
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<span lang="EN-US" style="color: #535353;"><span style="font-family: Times, Times New Roman, serif;">Serve with a garnish of lambs lettuce, a sprinkle of goat’s cheese,
a few dollops of sour cream, jalapenos and as much paprika as you like. Season
with salt and freshly ground black pepper.<o:p></o:p></span></span></div>
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Anna Bhttp://www.blogger.com/profile/11657046744850203333noreply@blogger.com0tag:blogger.com,1999:blog-6135872641011109075.post-58403949250271946472015-04-20T08:40:00.000-07:002015-04-20T08:40:40.836-07:00 Roasted Round Courgette, Heirloom Tomatoes, White Asparagus, Mozzarella & Black Sesame Pesto Platter<div class="separator" style="clear: both; text-align: center;">
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<span style="mso-ansi-language: EN-GB;"><o:p><br /></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">Roasted Round Courgette, Heirloom Tomatoes,
White Asparagus, Mozzarella & Black Sesame Pesto Platter<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;"><br /></span></div>
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<span style="mso-ansi-language: EN-GB;">Feeds – 4-6<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">Preparation Time – 5-10 minutes<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">Cooking Time - 20-25 minutes <o:p></o:p></span></div>
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<br /></div>
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<span style="mso-ansi-language: EN-GB;">Ingredients –<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">1 Round Courgette – Cut into 8 segments <o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">2 Yellow Tomatoes – Each cut into 6 segments <o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">2 Black Tomatoes – Each cut into 6 segments <o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">3 White Asparagus – Cut in half then half again
<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">Good glug of rapeseed oil<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">Sprinkle of seas salt & black pepper<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">1 Ball of good quality mozzarella – Roughly
torn<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">Glug of extra virgin olive oil<o:p></o:p></span></div>
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<br /></div>
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<span style="mso-ansi-language: EN-GB;">NOTE- You can of course use the regular
versions of the tomatoes, courgettes and asparagus, this dish will be equally
as delicious.<o:p></o:p></span></div>
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<span lang="EN-US">Black Sesame Pesto –</span></div>
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<span lang="EN-US">1 Clove of garlic</span></div>
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<span lang="EN-US">1 Large handful of fresh basil leaves</span></div>
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<span lang="EN-US">1 Large handful of Parmesan – Finely grated</span></div>
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<span lang="EN-US">1 Large handful of black sesame seeds – Dry roasted</span></div>
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<span lang="EN-US">½ Zest of lemon</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">3-4 Generous glugs of good quality extra virgin olive oil</span></div>
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<span lang="EN-US">Garnish- Small handful of parsley (I used curly parsley)</span></div>
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<span style="mso-ansi-language: EN-GB;">Instructions- <o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-GB;">Prepare the vegetable as noted then place on a
baking tray with a glug of rapeseed oil and add the seasoning. Roast on 190
degrees Celsius for 15-20 minutes or until they start to turn golden.<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Next prepare the pesto by muddling the garlic,
basil leaves, Parmesan and sesame seeds until you have a smooth paste then add
in the olive oil and thoroughly mix. You can also you use a food processor. I
have a great Cuisinart mini processor that grinds and get the job done in no
time. <o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">Once the vegetables are suitably roasted and
ready to go, serve up on a large platter for everyone to help themselves.
Sprinkle the torn mozzarella over and then add generous dollops of the your
pesto plus an extra glug of extra virgin olive oil and add a few small sprigs
of parsley.<o:p></o:p></span></div>
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<br /></div>
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<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="mso-ansi-language: EN-GB;">TIP -This is great served up with lightly
toasted sourdough, you can make your own DIY bruschettas.<o:p></o:p></span></div>
Anna Bhttp://www.blogger.com/profile/11657046744850203333noreply@blogger.com0tag:blogger.com,1999:blog-6135872641011109075.post-53138170661152157912015-04-19T03:03:00.004-07:002015-04-19T03:03:54.564-07:00Beef Bourguignon Pitta Parcels<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
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<br /></div>
<br />
<div align="center" class="MsoNormal" style="margin-left: 36.0pt; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">Beef Bourguignon Pitta Parcels</span></div>
<div align="center" class="MsoNormal" style="margin-left: 36.0pt; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US"><br /></span></div>
<div align="center" class="MsoNormal" style="margin-left: 36.0pt; text-align: center; text-indent: -.55pt;">
<span lang="EN-US">There is no heartier, more warming or more
comforting a dish than this (unless you’ve packed it into pastry!) If you’re
willing to part with half a bottle of red wine (at least) then you’ll not be
able to get this dish wrong.<span style="mso-spacerun: yes;"> </span>The
cash you save with the cheap cut of meat can be spent on the wine. For the beef
use the best quality brisket you can find as it’s one of the cheaper cuts
available yet full of flavour. The better the quality the better the flavour. Think
rich, silky gravy with chunks of meat that fall apart plus whole shallots and
chestnut mushrooms. It’s the dream meal.</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">Feeds - 4-6</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">Preparation Time – 10
minutes</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">Cooking Time –
2-5hrs</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">Ingredients –</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">650g Brisket - Roughly
chopped into generous bite sized chunks with a thin layer of fat left on each</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">2 Tbsp plain flour</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">Generous sprinkle
of sea salt and black and white pepper</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">Generous glug of
rapeseed oil</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">10-15 Baby shallots
– Peeled and left whole</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">1 Tbsp English
mustard</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">4 Cloves of garlic -
Crushed and roughly chopped</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">½ Bottle of red
wine</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">1 Pint beef stock</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">2 Bay leaves</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">12 Chestnut
mushrooms – Left whole</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">6 Large spring
onions – Ends chopped off and left whole</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">Handful of parsley
– Roughly chopped</span></div>
<div class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-indent: 36.0pt;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">Pack of pitta
bread- Cut in half</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">Pot of </span><span lang="EN-US" style="mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt; mso-bidi-font-weight: bold;">Crème fraîche</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">Instructions –</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">Start by chopping
up the brisket and covering the meat with flour and seasoning until all sides of
the meat are well coated. Add to an ovenproof dish with a glug of rapeseed oil
and the shallots. Heat over a medium heat turning until all sides of the meat
are well browned.</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">Stir in the Dijon
mustard followed by the garlic and cook for another minute or so.</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">Pour in the red
wine and with a spatula scrape the bottom of the pan until all the hardened
flour disappears and starts to thicken the sauce.</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">Now pour in the
beef stock, add in the bay leaves, mushrooms and spring onions and cover with
either a lid or foil before transferring to a preheated oven and cook at 180
degrees Celsius for a minimum of 2 hours. I find that around the 3 or 4 hour
mark makes for the perfect bourguignon. Be sure you keep an eye on it and have
a taste every hour or so.</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">If you’re cooking
it for longer you may need to add a glug of water and if you’re wanting to
leave it in there to slow cook for 4-5 hrs then cook on 160 degree Celsius.</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="margin-left: 36.0pt; mso-add-space: auto; text-align: center; text-indent: 36.0pt;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-left: 36.0pt; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">When you’re five minutes from serving,
warm your pitta bread in the oven for 2-3 minutes or until they just start to
turn crisp and golden, chop your parsley and have the </span><span lang="EN-US" style="mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt; mso-bidi-font-weight: bold;">crème fraîche </span><span lang="EN-US">at the ready.</span></div>
<div align="center" class="MsoNormal" style="margin-left: 36.0pt; text-align: center; text-indent: 36.0pt;">
<span lang="EN-US">Take one large serving of beef bourguignon
and spoon it into your half pitta, followed by a dollop of </span><span lang="EN-US" style="mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt; mso-bidi-font-weight: bold;">crème fraîche </span><span lang="EN-US">and a sprinkle
of parsley and you’re good to go…</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Tip-
If you’re lucky enough to have leftovers, try adding tin tomatoes and basil
taking this from bourguignon to Bolognese. </span></div>
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Anna Bhttp://www.blogger.com/profile/11657046744850203333noreply@blogger.com0tag:blogger.com,1999:blog-6135872641011109075.post-57074095350105842162015-04-17T08:46:00.003-07:002015-04-17T08:46:35.351-07:00 Roasted Courgette, Baby Carrot & Endive Salad with a Sweet Maple & Basil Dressing<div class="MsoNormal">
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<br />
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<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Roasted
Courgette, Baby Carrot & Endive Salad with a Sweet Maple & Basil Dressing</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">It’s
dishes like this that make me excited to eat, I love tucking into any dish
that’s vibrant and bold in flavour. The key is to use good fresh, ripe produce.
Add a big ball of burrata or mozzarella to really give this dish the edge.
Bring on summer.</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US"><br /></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Feeds -4-6</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Preparation Time - </span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Cooking Time – 20 mins</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Ingredients
– </span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Roasted vegetables -</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US"><span style="mso-tab-count: 1;"> </span>2 round courgettes – Chopped
into segments- 6-8 depending on size</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">2 Handfuls of baby carrots </span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">2 sprigs of thyme</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Glug of rapeseed oil</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Seasoning – Sprinkle of sea salt & black pepper </span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Salad-</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">2 Endive – Broken into separate leaves</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Handful of fresh radishes – Leave torn off and thoroughly washed</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Handful of basil leaves</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">1 large carrot (I used purple) – Shredded / peeled / spiralized </span></div>
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<span lang="EN-US">1 Spring onion – Finley sliced into strips</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Dressing – </span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">2 Generous glugs of good quality olive oil</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">1 Small glug of maple syrup</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Good sprinkle of freshly ground black pepper & Sea salt</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">3 Large basil leaves – Muddled into a paste then added to the
dressing</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Instructions- </span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Start by pre heating your oven to 200 degrees Celsius, prepare the
vegetables as noted then place in the oven and roast for around 15-20 minutes,
until they start to golden.</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Prepare the salad also as per instructions then transfer to a large
mixing bowl ready to add the dressing to.</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">For the dressing start by muddling your basil then add all
ingredients to a jar and shake until it’s thoroughly mixed. Have a taste and
adjust seasoning if necessary or add an extra glug of maple syrup for more
sweetness.</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Once the vegetable have roasted, add these to the salad then
pour<span style="mso-spacerun: yes;"> </span>over the dressing and gently
mix so everything gets a good coating. </span></div>
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<br /></div>
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<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US">Note- Only combine the hot roasted veg with the salad if you’re
ready to eat straight away, the same goes with the dressing as you don’t want
the salad to wilt or go soggy.</span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US"><br /></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span lang="EN-US"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfn8E-h2FzdI98AjWwU_42Atn73rDLe7W7GvttvC6gD7-VP9UuZ-SCn5uvQ22TjJiPIrc1dy9F9CtQ54638uVI_u6vbkW8t8MpR2MfuEOJGN3pnecFzlkzKRzrs1wE5YebWYiIqgZP7iE/s1600/IMG_0443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfn8E-h2FzdI98AjWwU_42Atn73rDLe7W7GvttvC6gD7-VP9UuZ-SCn5uvQ22TjJiPIrc1dy9F9CtQ54638uVI_u6vbkW8t8MpR2MfuEOJGN3pnecFzlkzKRzrs1wE5YebWYiIqgZP7iE/s1600/IMG_0443.JPG" height="480" width="640" /></a></span></div>
Anna Bhttp://www.blogger.com/profile/11657046744850203333noreply@blogger.com0tag:blogger.com,1999:blog-6135872641011109075.post-5397466927966917562015-04-17T07:18:00.000-07:002015-04-17T07:23:38.689-07:00Thanks Absolutely Magazine for the huge 3 page spread on recipes from 'EAT THE WEEK'<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEWuNBJo0_b147E3xJY0HeIQO5DQ8yCLsO7n52Ezomn60CLpZr3gJL0AK2hDqWzTCrJny9Koco0StIS7j41Ue07eu_sDWkD9B04VQRYgWg8aM5xh8yozHJjlvJvQQ2eEzHv8j3r8PTtHc/s1600/Screen+Shot+2015-04-17+at+15.11.11.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEWuNBJo0_b147E3xJY0HeIQO5DQ8yCLsO7n52Ezomn60CLpZr3gJL0AK2hDqWzTCrJny9Koco0StIS7j41Ue07eu_sDWkD9B04VQRYgWg8aM5xh8yozHJjlvJvQQ2eEzHv8j3r8PTtHc/s1600/Screen+Shot+2015-04-17+at+15.11.11.png" height="454" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEwXxXlR2yr9HofuAcSZmuc68Qx04D9Kgnpu-YrKIqXKcZlD6sN9TA8-sDrPlK_D9d6Xp7-hHQoBXLQYkZOW9DSWzxieDXOSYc3FNWSXBmfPhw7IckoZJ88-eS8T1QKVn4Cev-eQWY3a8/s1600/Screen+Shot+2015-04-17+at+15.11.21.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEwXxXlR2yr9HofuAcSZmuc68Qx04D9Kgnpu-YrKIqXKcZlD6sN9TA8-sDrPlK_D9d6Xp7-hHQoBXLQYkZOW9DSWzxieDXOSYc3FNWSXBmfPhw7IckoZJ88-eS8T1QKVn4Cev-eQWY3a8/s1600/Screen+Shot+2015-04-17+at+15.11.21.png" height="640" width="444" /></span></a></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">PRE ORDER YOUR COPY OF THE BOOK HERE-</span></div>
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<span style="font-size: large;"> OUT MAY 7TH</span></div>
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<a href="http://www.amazon.co.uk/Eat-The-Week-Anna-Barnett/dp/174336542X">http://www.amazon.co.uk/Eat-The-Week-Anna-Barnett/dp/174336542X</a></div>
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