tag:blogger.com,1999:blog-52355451005910907592024-02-07T16:56:03.402-08:00Jane And Judy In The KitchenBest friends since childhood, Jane and Judy grew up in rural Essex where they were raised on the joys of quintessential British home cooking. High flying careers in the City gave them the opportunity to experience some of London’s top restaurants sparking their passion for good food and exotic cuisine. Six children, a TV show and a successful catering business later, Jane and Judy invite you into their kitchen to share the secrets of their culinary delights. janejudyinthekitchen@gmail.comAnonymoushttp://www.blogger.com/profile/09268632037032981101noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-5235545100591090759.post-58074800635242324702014-10-05T09:13:00.001-07:002014-10-05T09:13:12.535-07:00New website and blog<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVgrd4-PC-f8np02aREoIouOOVVeChGBUAE0K0Nj4Yme8gPus2W3y9oWNnAUHMOlKA1rSDlyqOR27JU6rgEWE4_BdhggggmouqW9Dw3bNv9JgNijkQgkY7qZrzQkDPnt3rVOJLxXCHfIU/s1600/logo2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVgrd4-PC-f8np02aREoIouOOVVeChGBUAE0K0Nj4Yme8gPus2W3y9oWNnAUHMOlKA1rSDlyqOR27JU6rgEWE4_BdhggggmouqW9Dw3bNv9JgNijkQgkY7qZrzQkDPnt3rVOJLxXCHfIU/s1600/logo2.jpg" height="305" width="320" /></a></div>
<br />
<br />
<div style="text-align: center;">
<b>We have a new website :</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>www.janejudyinthekitchen.co.uk </b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>which includes all recipes from this blog and lots more. Please check it out</b></div>
Anonymoushttp://www.blogger.com/profile/09268632037032981101noreply@blogger.com0tag:blogger.com,1999:blog-5235545100591090759.post-62181000083357342122014-09-18T08:55:00.000-07:002014-09-18T08:55:49.252-07:00Sausage stuffed chicken breasts<div class="WordSection1">
<div class="MsoNormal" style="text-align: center;">
<b><u><span style="font-family: "Comic Sans MS";">Sausage-stuffed chicken
breasts<o:p></o:p></span></u></b></div>
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<b><span style="font-family: 'Comic Sans MS';">For instructions on how to make a, cut and stuff your chicken place look at the short video on our website in the gallery.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU5rHOoVyojHRGR-9gQdEjEbwjcGj_kiwAcJ0PpOBHLThxotPdF-Xa_VbpjYT7-El5Q6bGmUjGwIIFktyZ3JaqtddPu8hocPEcT0tB_UM61HA9SbsrGHG-NjpqcXx-McupO5S5VZY7kKQ/s1600/stuffed+chicken+breast.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU5rHOoVyojHRGR-9gQdEjEbwjcGj_kiwAcJ0PpOBHLThxotPdF-Xa_VbpjYT7-El5Q6bGmUjGwIIFktyZ3JaqtddPu8hocPEcT0tB_UM61HA9SbsrGHG-NjpqcXx-McupO5S5VZY7kKQ/s1600/stuffed+chicken+breast.JPG" height="480" width="640" /></a></div>
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<div style="text-align: center;">
<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Serves 4</span></b></div>
<div class="WordSection2">
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"> 3
good pork sausages, about 200g (7oz)<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"> 1
shallot, finely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"> 1tbsp
finely chopped fresh sage (or 1tsp dried sage)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"> ½tsp
English mustard<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"> 1
small apple, finely diced<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"> 4
skinless chicken breasts<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"> 75g
(3oz) pancetta slices or streaky bacon<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Sauce<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<span style="background: white; color: #222222; font-family: "Comic Sans MS"; font-size: 11.0pt;">25g / 1oz butter, <o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-family: "Comic Sans MS"; font-size: 11.0pt;">25g / 1oz plain flour<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="background: white; color: #222222; font-family: "Comic Sans MS"; font-size: 11.0pt;">200ml / 7fl oz dry white wine<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="background: white; color: #222222; font-family: "Comic Sans MS"; font-size: 11.0pt;">600ml / 1pint chicken stock <o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-family: "Comic Sans MS"; font-size: 11.0pt;">2-3 tbsp redcurrant jelly <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="background: white; color: #222222; font-family: "Comic Sans MS"; font-size: 11.0pt;">2 tsp mushroom ketchup <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="background: white; color: #222222; font-family: "Comic Sans MS"; font-size: 11.0pt;">1 tsp dijon mustard<o:p></o:p></span></div>
</div>
<div style="text-align: center;">
<span style="background: white; color: #222222; font-family: "Comic Sans MS"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Preheat
oven to 200°C (180°C fan) mark 6. Peel off and discard sausage skins. Put
sausage meat into a bowl; mix through the shallot, sage, mustard, apple and
some freshly ground black pepper (there should be enough salt in mixture
already).<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Slice
each chicken breast horizontally in half through one side, keeping opposite
side attached (open out the meat like a book), you may need to place some
Clingfilm over the breasts and use a rolling pin to flatten them a little more.
Press a quarter of the sausage mixture over one side of an opened-out breast,
then fold other side back over to cover stuffing. Repeat with remaining breasts
and stuffing.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Wrap
2-3 slices of pancetta around each breast, securing the stuffing as much as you
can. Put wrapped breasts in a heatproof dish. Cook for 30-35min until piping
hot and cooked through and the bacon is crispy.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">To
make the sauce, melt the butter in a small pan then add the flour and cook for
1 minute. Add white wine and reduce by
half, then add stock, redcurrant jelly, mushroom ketchup and mustard. Simmer for 5 minutes, then season and serve
spooned over the stuffed chicken .<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">To get ahead:</span></b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"> The stuffed but uncooked
chicken can be prepared ready to cook up to 2 days ahead.<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">To freeze:</span></b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"> The uncooked prepped
chicken can be frozen up to 1 month ahead. <o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/09268632037032981101noreply@blogger.com0tag:blogger.com,1999:blog-5235545100591090759.post-56493742348865050872014-08-23T04:31:00.000-07:002014-08-23T04:31:43.398-07:00Apricot Tart Tatin<div class="MsoNoSpacing" style="text-align: center;">
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<b><u><span style="font-family: "Comic Sans MS"; font-size: 12pt;">Apricot Tart Tatin</span></u></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2NYCfaNDzZN2uVCbLtB_q-vYH1PEyDoK5hN4IQm4mJ8-2BbU_4DeCNWiWFJEzFUaiK30vbO51lI2jIa7sKlRr_ObGqKHbLz8b91q1jy7bWTYcKtx_-Vjs6U5DCPzCzZnO0VMhsj3Dhws/s1600/apricot+tatin+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2NYCfaNDzZN2uVCbLtB_q-vYH1PEyDoK5hN4IQm4mJ8-2BbU_4DeCNWiWFJEzFUaiK30vbO51lI2jIa7sKlRr_ObGqKHbLz8b91q1jy7bWTYcKtx_-Vjs6U5DCPzCzZnO0VMhsj3Dhws/s1600/apricot+tatin+(2).JPG" height="640" width="640" /></a></div>
<span style="font-family: "Comic Sans MS"; mso-bidi-font-family: Arial;"><br /></span>
<span style="font-family: "Comic Sans MS"; mso-bidi-font-family: Arial;">I love apricots, probably because they are at their best for a short
while during the height of the summer.
My classic dessert is to use them in a simple almond flavoured crumble
for a lovely summer weekend pudding. If
you want to something a little bit more special the recipe below is
perfect. Just a tip though – I have just
made the caramel with my daughter as she is helping me this week and it took
about 20 minutes watching the sugar melt then change colour VERY slowly. However it’s the trickiest bit of the recipe
and once that’s done everything else is very straightforward.</span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC98oRafyr3VU295nDB062fWGXyhgc8Gti2e97WlRiWPsD4y-0J0kwf4r-YBbrJKhZdZ5Qx9s1ifatLu3O1HSI7npYp2WMvcRRubHa_4lTWeQcS3qx8Phun2tp4wPn83uQe-kzFIctpbc/s1600/apricots+for+tart.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC98oRafyr3VU295nDB062fWGXyhgc8Gti2e97WlRiWPsD4y-0J0kwf4r-YBbrJKhZdZ5Qx9s1ifatLu3O1HSI7npYp2WMvcRRubHa_4lTWeQcS3qx8Phun2tp4wPn83uQe-kzFIctpbc/s1600/apricots+for+tart.JPG" height="640" width="640" /></a><br />
<span style="font-family: 'Comic Sans MS';">Serves 4-6</span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS";">Ingredients<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">Pkt of ready
rolled puff pastry<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">100g / 3 ½ oz caster
sugar<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">100g / 3 ½ oz unsalted
butter, cubed<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">2 star anise,
broken in half<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">700g / 1 ½ lb ripe
apricots, halved and stoned<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">Ground star
anise to sprinkle for serving</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsusdzPDntxRhsqoPapAO8KEllLQ5GPQ1dxMNPvztcZxpC5m9vw4rkl3j0Z7Y6XINm2DPVSdLG6oVlse5xCXg4rSsfBcuWD7mAqx5SWwgyGRrtb1710i_UGDwl4WvGMQiuY18WWOZcLkQ/s1600/apricot+caramel.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsusdzPDntxRhsqoPapAO8KEllLQ5GPQ1dxMNPvztcZxpC5m9vw4rkl3j0Z7Y6XINm2DPVSdLG6oVlse5xCXg4rSsfBcuWD7mAqx5SWwgyGRrtb1710i_UGDwl4WvGMQiuY18WWOZcLkQ/s1600/apricot+caramel.JPG" height="640" width="640" /></a></div>
<span style="font-family: "Comic Sans MS";"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: 'Comic Sans MS';">Preheat the
oven to 200C / Fan 180C / Gas 6. Open
the pastry out and roll it a bit, then cut it into a 23cm / 9 inch circle and
set aside until needed.</span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">Sprinkle the
caster sugar in to a 20cm / 8inch tatin tin or frying pan and place over a low
heat, swirling the pan once the sugar starts to melt and caramelise. When a deep golden caramel has formed, add
the butter and star anise and whisk well.
I usually take the pan off the heat to do this this and then turn the
heat to low if the caramel won’t mix in.
Arrange the apricots standing upright with their cut sides facing the
same way in a spiral shape around the tin.<o:p></o:p></span><br />
<span style="font-family: "Comic Sans MS";"><br /></span>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAnurgLvrVtZcamtU7W_hPNLUcr9dLzSyKocYBrPT0_EdqTYdz33bQorPqUV756cdRWQgo-1AW8kHO78qTEkg6dalcpWGnPolz9aXSs8po1BXJD8mWSaCp7ZGILZE0x1e98vMV7mKVk6o/s1600/apricot+tatin.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAnurgLvrVtZcamtU7W_hPNLUcr9dLzSyKocYBrPT0_EdqTYdz33bQorPqUV756cdRWQgo-1AW8kHO78qTEkg6dalcpWGnPolz9aXSs8po1BXJD8mWSaCp7ZGILZE0x1e98vMV7mKVk6o/s1600/apricot+tatin.JPG" height="640" width="640" /></a></div>
<span style="font-family: "Comic Sans MS";"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: 'Comic Sans MS';">Place the
pastry over the fruit, tucking it in over the edges of the outer apricots. Pierce the pastry several times with a knife
to allow steam to escape. Place the
tatin tin on a baking sheet and bake at 210C / Fan 190C / Gas 7 for 10 minutes
before reducing the temperature to 190C / Fan 170C ./ gas 5 for a further 20-30
minutes, when the pastry should be a dark golden colour. Remove from the oven and rest for 10 minutes,
then carefully invert onto a serving plate.
Sprinkle over a little ground star anise and serve with thick cream or
ice cream.</span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS";">To get ahead</span></b><span style="font-family: "Comic Sans MS";">: The tatin can be made up to 12 hours
ahead and reheated in the tin for 10 minutes.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS";">To freeze:</span></b><span style="font-family: "Comic Sans MS";"> Not suitable</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkB01LIS7mAQbeVWby2-vlyoXLcwEswjdclyPz1QkSXFZ12XyDTLZIiXChIYZYbSS4AvqvjmUzD0qWUBIGiBe5W3vdvYYSXGMk7BgY1lj6f_gE8nF2EBQqTLuxSPv6goGc6J6zhZPMEWE/s1600/apricot+tatin+ready+for+oven.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkB01LIS7mAQbeVWby2-vlyoXLcwEswjdclyPz1QkSXFZ12XyDTLZIiXChIYZYbSS4AvqvjmUzD0qWUBIGiBe5W3vdvYYSXGMk7BgY1lj6f_gE8nF2EBQqTLuxSPv6goGc6J6zhZPMEWE/s1600/apricot+tatin+ready+for+oven.JPG" height="640" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/09268632037032981101noreply@blogger.com0tag:blogger.com,1999:blog-5235545100591090759.post-56400281068058432572014-07-28T04:27:00.002-07:002014-07-28T04:29:29.034-07:00Classic Lasagne<div class="MsoNormal">
<span style="font-family: 'Comic Sans MS'; font-size: 13.5pt; line-height: 115%;">I think that this is possibly my family’s
favourite recipe. I have lost count how many times I make it, in the
summer I just serve it with a Greek salad and in the winter I tend to use greens or cabbage. Although it is a little time consuming to make,
it can be done in stages and once completed can be chilled for a few days or
frozen until needed.</span><span style="font-family: "Comic Sans MS";"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Comic Sans MS'; font-size: 13.5pt; line-height: 115%;"><br /></span></div>
<div class="WordSection1">
<div class="MsoNoSpacing" style="text-align: center;">
<b><u><span style="font-family: "Comic Sans MS";">Classic
Lasagne<o:p></o:p></span></u></b></div>
<div class="MsoNoSpacing" style="text-align: center;">
<o:p><br /></o:p></div>
<div class="MsoNoSpacing" style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRHNWcyaRSeu1Y3yZ3yRownH4ePU7UDKuzKSKlNnuU1TYWtYcOPyFTjiR658q4w_aF5jt02eXjxdPeJgQTo3tpPqUaoWs-BG9j5Hpi38erJxR5Bpe2EcHvIeAWO4hvDIpVCh8Js7J48-E/s1600/lasagne+ingredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRHNWcyaRSeu1Y3yZ3yRownH4ePU7UDKuzKSKlNnuU1TYWtYcOPyFTjiR658q4w_aF5jt02eXjxdPeJgQTo3tpPqUaoWs-BG9j5Hpi38erJxR5Bpe2EcHvIeAWO4hvDIpVCh8Js7J48-E/s1600/lasagne+ingredients.JPG" height="640" width="640" /></a></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: 'Comic Sans MS'; font-size: 11pt;">Serves
4-6</span></div>
</div>
<div class="MsoNormal" style="text-align: center;">
</div>
<div class="WordSection2">
<div class="MsoNoSpacing" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Ingredients<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Olive
oil for frying</span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">1
onion, peeled and chopped<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">1
garlic clove, peeled and finely chopped<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">2
celery stalks, finely chopped<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">100g
/ 3 ½ oz unsmoked streaky bacon, chopped or pancetta lardons<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">500g
/ 1lb 2oz minced beef<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">400g
can chopped tomatoes<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">2
tbsp tomato puree<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">1
tsp sugar<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">1
tsp dried oregano<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Salt
& pepper<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Fresh
lasagne sheets<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Parmesan
cheese to grate<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">For the sauce<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">25g
/ 1oz butter<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">50g
/ 2oz flour<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">600ml
/ 1 pint milk<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Pinch
nutmeg<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">225g
carton of cottage cheese<o:p></o:p></span></div>
</div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
</span>
</div>
<div class="MsoNoSpacing" style="text-align: center;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Heat
a spoonful of oil in a large pan. Add
the onions, garlic and celery and fry until golden. Add the chopped bacon and continue to fry
until crisp. Add the minced beef to the
pan and fry until browned, stirring from time to time. Stir in the tomatoes and ½ a can of water,
tomato puree, sugar, oregano, salt and pepper.
Bring to a simmer, half cover and continue to cook gently for 30
minutes.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">To
make the sauce, melt the butter in a saucepan, stir in the flour and cook for
1-2 minutes. Gradually add the milk,
each time you add bring the sauce to the boil and then add some more until all
the milk has been used and the sauce is thickened. Remove from the heat and add nutmeg,
seasoning and the cottage cheese. Use a stick blender to blend the cottage
cheese into the sauce.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3RFnKn_17BK7ag3X4SwwJ-5dobLAL42WFwtY-H5oNYrve_TwBWrN2jKcO_ipGW8ak39ois0VcQONKDYnm5-yNr3BomfI2j0x-bbfE2YMEsCYrN6ItKHyB3W3rOKcnDIv0XVW0StofOo/s1600/lasagne+layering.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3RFnKn_17BK7ag3X4SwwJ-5dobLAL42WFwtY-H5oNYrve_TwBWrN2jKcO_ipGW8ak39ois0VcQONKDYnm5-yNr3BomfI2j0x-bbfE2YMEsCYrN6ItKHyB3W3rOKcnDIv0XVW0StofOo/s1600/lasagne+layering.JPG" height="640" width="640" /></a></div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">To
make up the dish arrange the meat, pasta and sauce in 3 layers in a shallow
ovenproof dish. Finish with sauce then
sprinkle the top with grated Parmesan.
Bake at 190C / Fan 170C / Gas 5 for 30 minutes or until browned and
bubbling.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">To get ahead:</span></b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"> The dish can be made
several days ahead and stored in the fridge.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNoSpacing" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">To freeze:</span></b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"> The dish can be frozen up
to 1 month ahead. Defrost before cooking
as above. <o:p></o:p></span><br />
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/09268632037032981101noreply@blogger.com0tag:blogger.com,1999:blog-5235545100591090759.post-81530290545849553772014-06-30T12:12:00.001-07:002014-07-01T03:44:36.274-07:00Smoked Haddock and Spinach fishcakes<div class="WordSection1">
<div align="center" class="MsoNormal" style="text-align: center;">
<b><u><span style="font-family: "Comic Sans MS"; mso-ansi-language: EN-GB;">Smoked
Haddock, Spinach and Potato Cakes<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Serves 4<o:p></o:p></span></div>
</div>
<div style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
</span>
</div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9axzyY-6l1r-cC7YVr8A-fpGkH1gru3ly7WYp8OoramEJcja9efx-0idx3fJR3hlgEQTH7Dg0XUitN84a5nNv-wTq7APQWfSm5Z1N5y31fhyIx-govUMq4MFkVDTarbCYt0RLA5_E6mQ/s1600/smoked+haddock.JPG" imageanchor="1" style="font-family: 'Comic Sans MS'; font-size: 13px; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9axzyY-6l1r-cC7YVr8A-fpGkH1gru3ly7WYp8OoramEJcja9efx-0idx3fJR3hlgEQTH7Dg0XUitN84a5nNv-wTq7APQWfSm5Z1N5y31fhyIx-govUMq4MFkVDTarbCYt0RLA5_E6mQ/s1600/smoked+haddock.JPG" height="640" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br /></span></div>
<div class="WordSection2">
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Ingredients<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-ansi-language: EN-GB;">350g / 12oz smoked haddock fillet<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-ansi-language: EN-GB;">450g / 1lb floury potatoes<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-ansi-language: EN-GB;">150ml / ¼ pint milk<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-ansi-language: EN-GB;">25g / 1oz butter<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-ansi-language: EN-GB;">1 onion, finely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-ansi-language: EN-GB;">140g / 5oz baby spinach<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Seasoned flour<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-ansi-language: EN-GB;">1 egg, beaten<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Bread crumbs for coating<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Vegetable oil for frying<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzJvByCaWoqPmkwwoPOHdU-vSaGUpbs0PGghMrozNVXFwnCHgRCDHm1mUIRFVbp2hdkCjv7bwcVvd1GqVEv_o7jkZpLTie7RotkfmvGeWkU61lFRMD-CryLtOPlSWCVXATy8sSAHSPlgQ/s1600/fishcake+ingredients.JPG" imageanchor="1" style="font-family: 'Comic Sans MS'; font-size: 13px; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzJvByCaWoqPmkwwoPOHdU-vSaGUpbs0PGghMrozNVXFwnCHgRCDHm1mUIRFVbp2hdkCjv7bwcVvd1GqVEv_o7jkZpLTie7RotkfmvGeWkU61lFRMD-CryLtOPlSWCVXATy8sSAHSPlgQ/s1600/fishcake+ingredients.JPG" height="640" width="640" /></a><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-ansi-language: EN-GB;"> </span></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-ansi-language: EN-GB;">For
the mustard mayonnaise<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-ansi-language: EN-GB;">175g / 6oz mayonnaise (see below)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-ansi-language: EN-GB;">2-3tsp grainy mustard<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-ansi-language: EN-GB;">2 tbsp double cream<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-ansi-language: EN-GB;">For
the mayonnaise<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-ansi-language: EN-GB;">300ml / ½ pint sunflower oil<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-ansi-language: EN-GB;">1 tbsp white wine vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-ansi-language: EN-GB;">1 tsp <st1:place w:st="on"><st1:city w:st="on">Dijon</st1:city></st1:place>
mustard<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-ansi-language: EN-GB;">1 egg</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Salt and white pepper</span><o:p></o:p></div>
</div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="all" style="mso-break-type: section-break; page-break-before: always;" />
</span>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 9.0pt; mso-ansi-language: EN-GB;">Peel and cut the potatoes into chunks then place in
boiling salted water and cook until tender.
Meanwhile put the haddock in a pan with the milk, bring to the boil then
turn the heat down. Cover with a lid and
poach for 3 minutes or until just cooked.
Set the haddock aside (reserving 2 tbsp of the milk), then remove the
skin form the fish and fork the flesh into large flakes.</span><br />
<span style="font-family: "Comic Sans MS"; font-size: 9.0pt; mso-ansi-language: EN-GB;"><br /></span>
<span style="font-family: "Comic Sans MS"; font-size: 9.0pt; mso-ansi-language: EN-GB;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5FAdieuF7rNlGt8T5x_gzx15E3iTjzlMvy1B_EWpPVcyFtnv_HdWghqXcmqJa3D4x8VtpYpGOGbO3UYZE8HYqJnX4jfUbcqfzNvGhml8mLJuUk9GLlHQRyq4ixWUkU32t3yLvhYZO7Qs/s1600/ready+to+breadcrumb.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5FAdieuF7rNlGt8T5x_gzx15E3iTjzlMvy1B_EWpPVcyFtnv_HdWghqXcmqJa3D4x8VtpYpGOGbO3UYZE8HYqJnX4jfUbcqfzNvGhml8mLJuUk9GLlHQRyq4ixWUkU32t3yLvhYZO7Qs/s1600/ready+to+breadcrumb.JPG" height="640" width="640" /></a></div>
<span style="font-family: "Comic Sans MS"; font-size: 9.0pt; mso-ansi-language: EN-GB;"> <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 9.0pt; mso-ansi-language: EN-GB;">Fry the onion in the butter over a low heat until
soft. Once the potatoes are tender drain well and put through a ricer into the
buttery onion mixture. Cook the spinach by
placing in a colander and pouring over boiling water. Cool with cold water then squeeze out excess
fluid and chop.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 9.0pt; mso-ansi-language: EN-GB;">Mix the spinach with the onion mash, then carefully
fold in the fish – try to keep the flakes large. Wet your hands and shape the mixture into 8
cakes, dust with seasoned flour. Chill
the cakes for 30 minutes. Dip each cake
in beaten egg, then breadcrumbs and fry in hot oil for 3-4 minutes on each
side. Serve with mustard mayonnaise and
a green vegetable.<o:p></o:p></span><br />
<span style="font-family: "Comic Sans MS"; font-size: 9.0pt; mso-ansi-language: EN-GB;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPygWQSiHu5K-lK5i158U0KRAHWUU-_0J07VCqWVuD7mcfR4WemuGAgzmgW63rI0Rk7IpBakpwEUeZV2BqgS0bX8IfPtlC3ecjSc2J3-H-O9GRnF2apwZA4so0GHDIxoEf7vj3ezSNzQ4/s1600/fishcakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPygWQSiHu5K-lK5i158U0KRAHWUU-_0J07VCqWVuD7mcfR4WemuGAgzmgW63rI0Rk7IpBakpwEUeZV2BqgS0bX8IfPtlC3ecjSc2J3-H-O9GRnF2apwZA4so0GHDIxoEf7vj3ezSNzQ4/s1600/fishcakes.JPG" height="640" width="640" /></a></div>
<span style="font-family: "Comic Sans MS"; font-size: 9.0pt; mso-ansi-language: EN-GB;"><br /></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 9.0pt; mso-ansi-language: EN-GB;">To make the mayonnaise place the egg, vinegar, mustard
and salt and pepper into a food processor.
Process until well combined, then slowly add the oil through the feeder
tube in a drizzle. The mayonnaise will
get thicker with the more oil that’s added.
Adjust seasoning if needed then store in the fridge for up to 5
days. To make mustard mayonnaise simply
mix all the ingredients together.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS"; font-size: 9.0pt; mso-ansi-language: EN-GB;">To
get ahead:</span></b><span style="font-family: "Comic Sans MS"; font-size: 9.0pt; mso-ansi-language: EN-GB;"> The cakes can be assembled ready to cook and kept in
the fridge for 2 days ahead. The
mayonnaise can be kept for 2 days in the fridge.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS"; font-size: 9.0pt; mso-ansi-language: EN-GB;">To
freeze:</span></b><span style="font-family: "Comic Sans MS"; font-size: 9.0pt; mso-ansi-language: EN-GB;"> The cakes can be assembled ready to cook, then frozen
for up to 1 month ahead. The cakes can
be cooked from frozen by cooking for 5 minutes on each side. The mayonnaise cannot be frozen. <o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/09268632037032981101noreply@blogger.com0tag:blogger.com,1999:blog-5235545100591090759.post-79572642325020045942014-05-11T08:04:00.000-07:002014-05-13T11:46:30.155-07:00Rhubarb, Strawberry & Vanilla Jam<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><span style="font-family: 'Comic Sans MS';">This has been one
of our most successful recipes from out Spring/summer cookery demonstrations.
The great news about this recipe is that you don’t need any specialist
equipment - just a pan and wooden spoon. You will make 2 large jars of
delicious homemade jam, just enough for using with our homemade scones and another
spare for use over the summer months.<o:p></o:p></span></b></div>
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<b><span style="font-family: 'Comic Sans MS';"><br /></span></b></div>
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: 'Comic Sans MS'; font-size: 12pt; line-height: 115%;">Homemade Jam is always best</span></b><br />
<div class="MsoNormal">
<b><span style="font-family: "Comic Sans MS"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></b></div>
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<b><u><span style="font-family: 'Comic Sans MS';"><span style="font-size: large;">Strawberry, Rhubarb and Vanilla Jam</span><span style="font-size: small;"><o:p></o:p></span></span></u></b></div>
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<br /></div>
</div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
</span>
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<b><span style="font-family: "Comic Sans MS";">Ingredients<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">250g / 9oz
rhubarb, washed and trimmed weight<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">250g / 9oz
strawberries, hulled weight<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS";">450g (1lb) jam sugar or preserving sugar<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS";">1 ½ tbsp. lemon
juice<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">1 vanilla pod<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">2 medium-sized
jam jars, sterilised and warmed<o:p></o:p></span></div>
</div>
<div style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
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<span style="font-family: "Comic Sans MS";">Cut the rhubarb
into short lengths and put in a large pan with the strawberries, sugar and lemon
juice. Cook slowly over a low heat until the sugar dissolves. Add the seeds and
pod of the vanilla, turn the heat up and bring to the boil, stirring
occasionally so that it doesn’t stick. Boil until setting point is reached,
about 5-15 minutes. Test the setting
point by way of any of the following methods;<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS";">Temperature test:<o:p></o:p></span></b></div>
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<span style="font-family: "Comic Sans MS";">Stir the jam
and immerse a sugar thermometer in the jam up to the stem. When the temperature reaches 104 C, setting
point has been reached.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: 'Comic Sans MS'; font-size: 12pt; line-height: 115%;">The wrinkle test</span></b><div class="MsoNormal">
<b><span style="font-family: "Comic Sans MS"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></b></div>
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<b><span style="font-family: "Comic Sans MS";">Plate test:</span></b></div>
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<span style="font-family: "Comic Sans MS";">Place a saucer
in the fridge to chill. Pour a tsp of
jam on to the cold saucer and allow the jam to cool. When cool push the edge of the jam with your
finger. If the skin wrinkles, setting
point has been reached. If the jam has
not set return to the heat and re-test.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Comic Sans MS";">Leave the jam
for 10 mins, scoop off any scum and pour in the jars while it is still warm.
Put a waxed disc on top, then cover and label. Store in a cool, dry place. Serve with scones and lashings of clotted
cream.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS";">To get ahead:</span></b><span style="font-family: "Comic Sans MS";"> The jam will keep for 6 months<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">Note: Strawberries
and rhubarb are low pectin fruits which give a poor set. Using lemon juice or commercially prepared
pectin will give a good set.<o:p></o:p></span></div>
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<!--[if !supportLineBreakNewLine]-->
<!--[endif]--><span style="font-family: 'Comic Sans MS';"><o:p></o:p></span>Anonymoushttp://www.blogger.com/profile/09268632037032981101noreply@blogger.com0tag:blogger.com,1999:blog-5235545100591090759.post-37129073940130266222014-02-01T08:17:00.001-08:002014-02-01T08:17:33.113-08:00Pitta Bread<h1 align="center" style="background: white; line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm; text-align: center;">
<u><span style="font-family: "Comic Sans MS"; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 18.0pt;">Pitta
bread<o:p></o:p></span></u></h1>
<div>
<u><span style="font-family: "Comic Sans MS"; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 18.0pt;"><br /></span></u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwGScp6ctW0aljdDV-UFC-TF0EO8bUFK8M9l2MN3OXxxRxTvBfCNhwY-elRJo9ycZ38aTttUfWGRYBABJDnFzVfGw-v5uans0SIzl5CXGftdW0GfuApOdIG8hu_YA5_IOK0hxGtek5z8s/s1600/halloumi+with+salsa+%2526+pitta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwGScp6ctW0aljdDV-UFC-TF0EO8bUFK8M9l2MN3OXxxRxTvBfCNhwY-elRJo9ycZ38aTttUfWGRYBABJDnFzVfGw-v5uans0SIzl5CXGftdW0GfuApOdIG8hu_YA5_IOK0hxGtek5z8s/s1600/halloumi+with+salsa+%2526+pitta.JPG" height="542" width="640" /></a></div>
<div>
<u><span style="font-family: "Comic Sans MS"; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 18.0pt;"><br /></span></u></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Freshly
baked pittas are far superior to shop-bought and are amazingly simple to make.
Try them stuffed with souvlaki or dipped into hummus or with my griddled halloumi and watermelon salsa.<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEs_xniBXq-J4a48jEvlraDdReC_Z4zdp7uU0c6RN74DEXoeq7b1FADQsP3FhN_vcty3PQsmGw3d4uD6O5W9qR-RVNCpgFisH4P7ohC_C-47qt0NV9XnxKZu5UT4NPy8O_ntc5VYb9cLE/s1600/baked+pittas.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEs_xniBXq-J4a48jEvlraDdReC_Z4zdp7uU0c6RN74DEXoeq7b1FADQsP3FhN_vcty3PQsmGw3d4uD6O5W9qR-RVNCpgFisH4P7ohC_C-47qt0NV9XnxKZu5UT4NPy8O_ntc5VYb9cLE/s1600/baked+pittas.JPG" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Baked pitta</b></td></tr>
</tbody></table>
</span></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Ingredients<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Comic Sans MS'; font-size: 11pt;">250g/9oz </span><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><span style="color: black;">strong white flour</span></span><span style="font-family: 'Comic Sans MS'; font-size: 11pt;">, plus extra for dusting<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">1
x 7g sachet instant </span><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><span style="color: black;">yeast</span></span><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">20g/</span><span style="font-family: "Times New Roman","serif"; font-size: 11.0pt;">⅔</span><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">oz nigella seeds or black
onion seeds (optional)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">1
tsp </span><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><span style="color: black;">salt</span></span><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">160ml/5½fl
oz tepid water<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">2
tsp </span><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><span style="color: black;">olive oil</span></span><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">, plus extra for kneading<o:p></o:p></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwdldk5eixCVTm41bRxNeDoXJCRExgt1G5O4PxLvXHG6InWZT4-n01ZtW5UsrmcfPazzpHCBldvOBltmA8eP3I16v9nm2N0N5baepBD1eVuE31b-n-AdBEW8gCDXx9az3Aoxeuu855hzw/s1600/pittas,+ready+to+bake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwdldk5eixCVTm41bRxNeDoXJCRExgt1G5O4PxLvXHG6InWZT4-n01ZtW5UsrmcfPazzpHCBldvOBltmA8eP3I16v9nm2N0N5baepBD1eVuE31b-n-AdBEW8gCDXx9az3Aoxeuu855hzw/s1600/pittas,+ready+to+bake.JPG" height="640" width="640" /></a></div>
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<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">In
a bowl, mix together the flour, yeast, nigella seeds and salt. Add 120ml/4fl oz
of the water and 1½ teaspoons of oil. Using your fingers mix the ingredients
together. Gradually add the remaining water and oil until all the flour has
come away from the sides and you have a soft dough. (You may not need all the
water; the dough should be soft and not sticky.)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Pour
a little oil onto your work top. Place the dough on top and knead for 5-10
minutes. The dough will be wet in the beginning but will form a smooth dough
once kneaded. Once a smooth dough is achieved, place it into a clean, oiled
bowl. Cover and leave to prove until doubled in size.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Preheat
the oven to 250C/475F/Gas 9 and place a clean baking tray or baking stone on
the middle shelf.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">When
the dough has doubled in size, tip it out onto a work surface dusted with
flour. Knock the dough back by folding it inwards over and over again until all
the air is knocked out. Split the dough into 4-6 equally sized balls. Roll each
ball into an oval shape 3-5mm thick.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Remove
the hot tray from the oven, dust with flour and place the pitta breads on it.
You may have to cook them in batches.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Bake
for 5-10 minutes, or until they just start to colour. Remove them from the oven
and cover with a clean cloth until they are cool.<o:p></o:p></span></div>
<br />
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<div class="WordSection1">
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<b><u><span style="font-family: "Comic Sans MS"; font-size: 12.0pt;">Spiced Halloumi with Watermelon Salsa<o:p></o:p></span></u></b></div>
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<span style="font-family: "Comic Sans MS";">Serves 4 as a
starter<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS";">Ingredients<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">½ tsp cumin
seed<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">½ tsp coriander
seed<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">200g /7oz block
halloumi cheese<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">a little olive
oil<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">2 handfuls
mixed salad leaves<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">small handful
flat-leaf parsley, roughly chopped<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">2 mint sprigs,
leaves picked<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">2 large pitta
breads, quartered<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS";">For the salsa<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">175g / 6oz pack
watermelon chunks, or equivalent whole chunk), chopped into small pieces<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">1-2 tbsp lime
juice<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">1 red chilli,
finely chopped<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">½ red onion,
finely chopped<o:p></o:p></span></div>
</div>
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br clear="all" style="mso-break-type: section-break; page-break-before: always;" />
</span>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">Using a pestle
and mortar, crush the cumin and coriander seeds with a coarse grinding of
pepper. Slice the halloumi and place on a chopping board, Brush with olive oil
and sprinkle over the spice mix, turn over and repeat – Set aside.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">Mix the salsa
ingredients together and season with salt, pepper and sugar. Mix together the
salad leaves, parsley and mint with a little olive oil. Heat a frying pan, and
when hot fry the halloumi for 1-2 minutes on each side. At the same time warm the pitta in the oven.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Comic Sans MS";">To serve cut
the pitta bread in half and divide them and the cheese between 4 plates plates,
and serve with a spoonful of salsa and salad.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS";">To get ahead:</span></b><span style="font-family: "Comic Sans MS";"> The salsa can be made up to a day ahead
and stored in the fridge.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Comic Sans MS';"> </span><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"> </span></div>
Anonymoushttp://www.blogger.com/profile/09268632037032981101noreply@blogger.com0tag:blogger.com,1999:blog-5235545100591090759.post-30686160022841048382013-10-01T10:39:00.003-07:002013-10-01T10:39:58.697-07:00Christmas Demonstrations Book Now<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Comic Sans MS";">Jane and Judy are taking bookings for our
Christmas demonstration mornings.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Comic Sans MS";">We have two centres one in Bromley in Kent
and one in Southend in Essex.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Comic Sans MS";">There are a variety of dishes for you to
try accompanied by the recipes and photographs.
<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Comic Sans MS";">Tasters of all 5 courses as well as tea and
coffee will be provided along with invaluable tips and practical advice.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Comic Sans MS"; font-size: 12.0pt; line-height: 115%;">Dates
available<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="font-family: "Comic Sans MS"; font-size: 12.0pt; line-height: 115%;">For Bromley<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Comic Sans MS";">November 4<sup>, </sup>5, 6, 7 and 8<sup>th</sup>
then 18, 19, 20, 21, 22, 25 and 26<sup>th<o:p></o:p></sup></span></div>
<div class="MsoNormal">
<b><span style="font-family: "Comic Sans MS";">Call Jane</span></b><span style="font-family: "Comic Sans MS";"> on 020 8467 7917 mob 07850257456<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Comic Sans MS";">Or email </span><a href="mailto:janesargeant1@gmail.com"><span style="font-family: "Comic Sans MS";">janesargeant1@gmail.com</span></a><span style="font-family: "Comic Sans MS";"> or via our blog
janeandjudyinthekitchen@gmail.com<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="font-family: "Comic Sans MS"; font-size: 12.0pt; line-height: 115%;">For Southend<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Comic Sans MS";">November 11, 12, 13, 14 and 15<sup>th</sup>
then 27,28 and 29<sup>th<o:p></o:p></sup></span></div>
<div class="MsoNormal">
<b><span style="font-family: "Comic Sans MS";">Call Judy</span></b><span style="font-family: "Comic Sans MS";"> on 01702-467502 mob 07796691183<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Comic Sans MS";">Or email </span><a href="mailto:judy.barden@btinternet.com"><span style="font-family: "Comic Sans MS";">judy.barden@btinternet.com</span></a><span style="font-family: "Comic Sans MS";"> or via our blog
janeandjudyinthekitchen@gmail.com<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="font-family: "Comic Sans MS";">Cost
£35.00 per head<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="font-family: "Comic Sans MS";">Time
10am-1pm<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Comic Sans MS";">Places are limited so to avoid
disappointment please secure your place by contacting us and we can then give
you our addresses and answer any questions about the morning.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Comic Sans MS";">These classes are great fun and we look
forward to cooking for you<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
Anonymoushttp://www.blogger.com/profile/09268632037032981101noreply@blogger.com0tag:blogger.com,1999:blog-5235545100591090759.post-71517087046991614082013-09-17T02:33:00.000-07:002013-09-17T02:33:51.220-07:00Lemon Sole with Pancetta Pockets<div class="MsoNormal">
<span style="font-family: 'Comic Sans MS';">I'm
always looking for fish recipes that can be prepared in advance, are easy to
prepare and yet look and taste great. This recipe does all the above - I
have served it during the week and at smart dinner parties. You can
replace the lemon sole in the recipe with plaice or even Dover sole if you want
to.</span><span style="font-family: "Comic Sans MS";"><o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLs-KMIzX95F-QpNNgmP_ibukvOubbv9G3qeY6QSY6IxV_r4A8YNlUbV9Xd16VHX5AARD2urBjqvuXIbwcB0Xye62qTbH7jCvTXWS2pb3x9ZSPNsz6q1Db42ThXWed6vHl1J2Uqh8cMZ8/s1600/lemon+sole+ingresitnts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLs-KMIzX95F-QpNNgmP_ibukvOubbv9G3qeY6QSY6IxV_r4A8YNlUbV9Xd16VHX5AARD2urBjqvuXIbwcB0Xye62qTbH7jCvTXWS2pb3x9ZSPNsz6q1Db42ThXWed6vHl1J2Uqh8cMZ8/s1600/lemon+sole+ingresitnts.jpg" height="640" width="640" /></a></div>
<br />
<div class="WordSection1">
<div align="center" class="MsoNormal" style="text-align: center;">
<b><u><span lang="EN-US" style="font-family: "Comic Sans MS";">Lemon Sole with
Pancetta pockets <o:p></o:p></span></u></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: 'Comic Sans MS';">Serves
4<o:p></o:p></span></div>
</div>
<div style="text-align: center;">
<b><span lang="EN-US" style="font-family: 'Comic Sans MS';"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
</span></b>
</div>
<div class="WordSection2">
<div class="MsoNormal" style="text-align: center;">
<b><span lang="EN-US" style="font-family: 'Comic Sans MS';">Ingredients<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: 'Comic Sans MS';">Butter
for the dish<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: 'Comic Sans MS';">1
tbsp olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: 'Comic Sans MS';">1
large onion, finely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: 'Comic Sans MS';">4
rashers of pancetta or streaky bacon<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: 'Comic Sans MS';">2
tbsp chopped fresh parsley<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: 'Comic Sans MS';">1
tsp anchovy sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: 'Comic Sans MS';">4
large lemon sole fillets, skinned<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: 'Comic Sans MS';">A
little melted butter<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: 'Comic Sans MS';">Pinch
of paprika<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: 'Comic Sans MS';">Lemon
wedges to serve<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: 'Comic Sans MS';"><b>To
Finish</b><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: 'Comic Sans MS';">50g/
2oz unsalted butter<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: 'Comic Sans MS';">Juice
½ lemon<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: 'Comic Sans MS';">1
tbsp chopped fresh parsley <o:p></o:p></span></div>
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWwJ2FgNKbh437JA_G8GTaesvqUC-kMwDsgeG41b78HkMaZID1qgxl-kug_NGw8WPm9bF_rHwJfoC-9R9lt-7B8jmLeaAKyi7tqSYyQnsplSp54iAHcaC5gZu64BMyfMOzyRmnRyPtgAk/s1600/lemon+sole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWwJ2FgNKbh437JA_G8GTaesvqUC-kMwDsgeG41b78HkMaZID1qgxl-kug_NGw8WPm9bF_rHwJfoC-9R9lt-7B8jmLeaAKyi7tqSYyQnsplSp54iAHcaC5gZu64BMyfMOzyRmnRyPtgAk/s1600/lemon+sole.jpg" height="640" width="640" /></a></div>
<span style="font-family: 'Comic Sans MS';"><br /></span>
<br />
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: 'Comic Sans MS';">Butter and season the base of an ovenproof dish large enough to take the sole
in a single layer<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: 'Comic Sans MS';">Heat
the oil in a frying pan, add the onion and cook gently over a low heat for
about 15 mins until tender.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSr40w_l7jV2poU1NQ4bRkCtgQLDSxlE39GJuskDbBFMtYhHZlrlkI2RdARmFvQa_Ypjk557vAdSZRlmO9S3yaLrYvmGxkCDenOhX2slJLlQH8hPoUh5bPt6eh6jOwJLf9GmZJ8Na5lDg/s1600/lemon+sole+untwisted.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSr40w_l7jV2poU1NQ4bRkCtgQLDSxlE39GJuskDbBFMtYhHZlrlkI2RdARmFvQa_Ypjk557vAdSZRlmO9S3yaLrYvmGxkCDenOhX2slJLlQH8hPoUh5bPt6eh6jOwJLf9GmZJ8Na5lDg/s1600/lemon+sole+untwisted.jpg" height="640" width="640" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Comic Sans MS';"><br /></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Comic Sans MS';">Snip the pancetta into small pieces, add to the onion, increase the heat
and fry until crisp. Transfer to a plate and leave to cool, then stir in
the parsley, anchovy sauce and black pepper.</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Comic Sans MS';">Arrange the fillets in the buttered dish, skinned side up. Season and
then divide the stuffing into four, then spoon in the centre of the
fillets. Hold each end of the fillets and twist them in opposite
directions to form a pocket showing the stuffing, like a straight
croissant. Brush the fillets with melted butter and sprinkle with
paprika. ###</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-cXzENOg4P7RPfLUiA3AJPDGEvJUioPb0-yugmXU094oJb_ZyVfxx4chh4r7rvYp_DnC_S0BssPCje5ooOu0AaG8560PBnQmlXLq6RFU6N9mepjX4mGK6_sEtlloPYzTxBrW7p0JBlQ/s1600/lemon+sole+twist.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-cXzENOg4P7RPfLUiA3AJPDGEvJUioPb0-yugmXU094oJb_ZyVfxx4chh4r7rvYp_DnC_S0BssPCje5ooOu0AaG8560PBnQmlXLq6RFU6N9mepjX4mGK6_sEtlloPYzTxBrW7p0JBlQ/s1600/lemon+sole+twist.jpg" height="640" width="640" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Comic Sans MS';"><br /></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: 'Comic Sans MS';">Bake in a preheated oven 180c/fan 160c/gas 4 for 12-15 mins until the fish is
just cooked through.</span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: 'Comic Sans MS';"><br /></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Comic Sans MS';">To finish; melt the butter in a saucepan, then add the lemon juice and
parsley. To serve place the fish in the centre of a warm plate, drizzle
over the lemon butter sauce and serve with the lemon wedges </span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: 'Comic Sans MS';"><b>To
get ahead; </b>get to ### then cover the fish with cling film and keep in the
fridge for up to 12 hours. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: 'Comic Sans MS';"><b>To
freeze;</b> not suitable</span><span lang="EN-US"><o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcdR-Nyj0tdrtB2n1gUCVZOsyWI1Ry7YjcNvJP4jrztsW6Tq4X0E0o4AH8Cg6yC3wsgQ4LQLmlikOxOIPUHrj3U7fdQ02KHthNQAQxi3Sb0H49YR3FzBiYn4K1oT8L_1FhaYMjO9p3OO4/s1600/stuffed+lemon+sole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcdR-Nyj0tdrtB2n1gUCVZOsyWI1Ry7YjcNvJP4jrztsW6Tq4X0E0o4AH8Cg6yC3wsgQ4LQLmlikOxOIPUHrj3U7fdQ02KHthNQAQxi3Sb0H49YR3FzBiYn4K1oT8L_1FhaYMjO9p3OO4/s1600/stuffed+lemon+sole.jpg" height="640" width="640" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/09268632037032981101noreply@blogger.com0tag:blogger.com,1999:blog-5235545100591090759.post-49340082462656418122013-08-13T06:33:00.000-07:002013-08-13T06:33:44.913-07:00Key Lime Pie<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div align="center" style="margin-bottom: .0001pt; margin: 0cm; text-align: center;">
<b><u><span style="font-family: 'Comic Sans MS';">Key Lime Pie</span></u></b><b><span style="font-family: 'Comic Sans MS';"><o:p></o:p></span></b></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARtoFlvSqUhbvf3eyc2pD-eXFBGtRTftQdeCg8EfvaH2R1IzMHS9_d0yXIwt-YKJe1aT2f9Tf3EtSXaCPEBst4dtjG8WfXVHfYtYCd81e2qYlw47cFCMTSXP3k0WTmXWgMbFZ00Tv3BM/s1600/key+lime+pie+slice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARtoFlvSqUhbvf3eyc2pD-eXFBGtRTftQdeCg8EfvaH2R1IzMHS9_d0yXIwt-YKJe1aT2f9Tf3EtSXaCPEBst4dtjG8WfXVHfYtYCd81e2qYlw47cFCMTSXP3k0WTmXWgMbFZ00Tv3BM/s1600/key+lime+pie+slice.JPG" height="640" width="640" /></a></b></div>
<br />
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: 'Comic Sans MS';">I spent most of July in Florida with my cookery books and ipad on
our family holiday. I soon found myself caught up with American cuisine,
Caroline had made this recipe last year when we were there - so this year we
tried to perfect the recipe. I then had the problem coming home of translating
it into metric and imperial measures for everyone to enjoy. This is the
result - an authentic Key Lime Pie which we all loved with fresh raspberries on
the side. The photography was all done in Florida, so I had to end the
recipe with my favourite photo of the holiday.<o:p></o:p></span></b></div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Comic Sans MS";"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBCEnBdqMSk4TGdYXteoMBX3GK6WhQEP24hqF5iKCq5WSMig868qvA89jTO8hjxBDr4UY-NTrREISNcWXiEC7UlMMimAaNGvU1DxKM8VekHAFBaC9zH4kBWPz9vUQL2RqqkQra3AkQuLA/s1600/key+lime+pie+ingredients.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBCEnBdqMSk4TGdYXteoMBX3GK6WhQEP24hqF5iKCq5WSMig868qvA89jTO8hjxBDr4UY-NTrREISNcWXiEC7UlMMimAaNGvU1DxKM8VekHAFBaC9zH4kBWPz9vUQL2RqqkQra3AkQuLA/s1600/key+lime+pie+ingredients.JPG" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>I used real key limes (they are tiny), but you can use ordinary ones and get the same result<br /><br />Serves 8<br /><br />Ingredients<br /><br />For the crust<br />150g /5 1/2 oz graham cracker crumbs or rich tea biscuits, crushed<br />60g / 2oz golden caster sugar<br />3-g / 1oz finely chopped almonds<br />60g / 2oz melted butter<br /><br />For the filling<br />6 large egg yolks<br />2 large egg whites<br />200ml / 7fl oz lime juice plus 2 tsp of zest<br />400g / 14oz tin of sweetened condensed milk</b><b><br /></b></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3siYBtAuo2qBDlq1xttP4dmnHAaNu-G71YxqiKUQNtXDBq6WtDe1sTRI7Mci-s3lee0whmtSXY-ciiY0dT-47up9WdmRA0ewYnwudu3q4rv6TWN_a7DVOjRXZ-mAh234XwJ7A3mggJpo/s1600/key+lime+pie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3siYBtAuo2qBDlq1xttP4dmnHAaNu-G71YxqiKUQNtXDBq6WtDe1sTRI7Mci-s3lee0whmtSXY-ciiY0dT-47up9WdmRA0ewYnwudu3q4rv6TWN_a7DVOjRXZ-mAh234XwJ7A3mggJpo/s1600/key+lime+pie.jpg" height="640" width="640" /></a></td></tr>
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<b><span style="font-family: 'Comic Sans MS';">We had to use a disposable foil
tart case, but it still tasted delicious</span></b><b><span style="font-family: "Comic Sans MS";"><o:p></o:p></span></b></div>
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<b><span style="font-family: 'Comic Sans MS';">Preheat
the oven to 190C / fan 170C / Gas 5. To make the crust combine the
crumbs, sugar, almonds and butter in a bowl and mix well. Use the mixture
to line the bottom and side of a 23cm / 9inch loose bottomed tart
tin. Press firmly for the crumbs to stick and bake for 8-10 minutes.
remove the crust to a rack and leave to cool.<br />
<br />
Reduce the oven to 180C / Fan 160C / Gas 4. Beat the yolks with the
condensed milk in a mixing bowl, then add the lime juice and rind.
Whisk the egg whites to soft [peaks the fold through the mixture.
Pour the filling into the crumb crust and bake in the oven for 15
minutes, transfer to a rack and cool, then chill.<br />
<br />
Once chilled, served with whipped cream and fresh fruit.<br />
<br />
To get ahead: The pie can be made up to a day ahead and stored in the fridge.
It will keep for 2-3 days, but on holiday it never lasted that long!!</span></b><b><span style="font-family: 'Comic Sans MS';"><o:p></o:p></span></b></div>
<b><br /></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjho6YbJLaRr4d8A0sXE7XRVkLlzSpiENzvxM4T0Ma9v0N9ndT4dkyRlPBFL4jiqreRqZ-4JS2uRZDFshwJzXa_OROhDpCPjKwCeAPqZaX-dPHie16qciL_qJchnbLi2RJ6H0FH64VjEbg/s1600/relaxing+in+florida.JPG" imageanchor="1" style="font-size: medium; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjho6YbJLaRr4d8A0sXE7XRVkLlzSpiENzvxM4T0Ma9v0N9ndT4dkyRlPBFL4jiqreRqZ-4JS2uRZDFshwJzXa_OROhDpCPjKwCeAPqZaX-dPHie16qciL_qJchnbLi2RJ6H0FH64VjEbg/s1600/relaxing+in+florida.JPG" height="640" width="640" /></a></td></tr>
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Anonymoushttp://www.blogger.com/profile/09268632037032981101noreply@blogger.com0tag:blogger.com,1999:blog-5235545100591090759.post-6019622577761093582013-07-27T04:37:00.000-07:002013-07-27T04:37:31.938-07:00Chicken and Summer Vegetable Casserole<span style="font-family: Verdana, sans-serif;">Although the recent hot weather has meant lots of BBQ's, I sometimes crave the comfort of meat and vegetables. This is a light one pot dish that everyone loves. It is easy to make and you dont need to spend mu</span><span style="font-family: Verdana, sans-serif;">ch time in the kitchen. The longest job is double-podding the broad beans !!</span><br />
<span style="font-family: Verdana;">Give it a go, it is now a firm family favourite any time of the year. Enjoy!</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Serves 6-8</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ERmDvoy15kWTDDdrsj8t7_RvRkOfhNbcroWwQP8Ky3edYq8pC-ycl1SMNzV2RuWZMNRzm_ZnETVLlB_CPjxFy83-r5FmCN01DzvoSS2_TcdjfjDrFEhZ6H8PtCSTPU4N_wY9mW5lNyE/s1600/chicken+cass+ingred.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img bba="true" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ERmDvoy15kWTDDdrsj8t7_RvRkOfhNbcroWwQP8Ky3edYq8pC-ycl1SMNzV2RuWZMNRzm_ZnETVLlB_CPjxFy83-r5FmCN01DzvoSS2_TcdjfjDrFEhZ6H8PtCSTPU4N_wY9mW5lNyE/s640/chicken+cass+ingred.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><strong><u>Ingredients</u></strong></span><br />
<span style="font-family: Verdana, sans-serif;">2tbsp olive oil</span><br />
<span style="font-family: Verdana, sans-serif;">25g butter</span><br />
<span style="font-family: Verdana, sans-serif;">8 large chicken thighs</span><br />
<span style="font-family: Verdana, sans-serif;">8 shallots</span><br />
<span style="font-family: Verdana, sans-serif;">2 cloves garlic, chopped</span><br />
<span style="font-family: Verdana, sans-serif;">450g/baby new potatoes, halved</span><br />
<span style="font-family: Verdana, sans-serif;">450g/baby carrots, halved lengthways if large</span><br />
<span style="font-family: Verdana, sans-serif;">3tbsp plain flour</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 tbsp Dijon mustard</span><br />
<span style="font-family: Verdana, sans-serif;">425ml dry white</span><br />
<span style="font-family: Verdana, sans-serif;">425ml chicken stock</span><br />
<span style="font-family: Verdana, sans-serif;">225g asparagus tips</span><br />
<span style="font-family: Verdana, sans-serif;">225g broad beans ( thawed if frozen)</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp lemon juice</span><br />
<span style="font-family: Verdana, sans-serif;">100ml double cream</span><br />
<span style="font-family: Verdana, sans-serif;">Handful of fresh parsley and tarragon</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1. Heat the oil and butter in a large pan and sauté the chicken until golden and set aside.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjerQnWWoPDQ_Ojty8F6y-GasHx-mVw0RPqdW75W9tloPR0qahwK_3LO3FIpD7NyJF2LyQcdZHfa1ZBbqN4y64G8c5w8Gjxepw5g4KwL1z360Yq2LyUX5pE1lYhyphenhyphenpwKBjKD98clt04K-Q0/s1600/chicken+cass+pieces.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img bba="true" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjerQnWWoPDQ_Ojty8F6y-GasHx-mVw0RPqdW75W9tloPR0qahwK_3LO3FIpD7NyJF2LyQcdZHfa1ZBbqN4y64G8c5w8Gjxepw5g4KwL1z360Yq2LyUX5pE1lYhyphenhyphenpwKBjKD98clt04K-Q0/s640/chicken+cass+pieces.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fry the chicken pieces until starting to brown</td></tr>
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<span style="font-family: Verdana, sans-serif;"> Add the shallots, garlic, potatoes and carrots to the pan and toss for 5 minutes.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjluwk1-gLPWpeiTU5dhcXHVGZYa_cRYGPwIU50HkGnpMH0hMWlx8VQYvUWEMPsOcJrMROU_OaPqbxwkagf_oUR6NWGYf5qyvj2hKXyRww9MT84b_zMp_4GmtwOBROhyfNY9X6oyBX-qAY/s1600/chick+cass+saute.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img bba="true" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjluwk1-gLPWpeiTU5dhcXHVGZYa_cRYGPwIU50HkGnpMH0hMWlx8VQYvUWEMPsOcJrMROU_OaPqbxwkagf_oUR6NWGYf5qyvj2hKXyRww9MT84b_zMp_4GmtwOBROhyfNY9X6oyBX-qAY/s640/chick+cass+saute.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Saute the vegetables </td></tr>
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<span style="font-family: Verdana, sans-serif;">2. Sprinkle over the flour and then stir in the mustard. Pour over the wine, stirring all the time and then reduce a little. Add the stock, bring to a simmer and return the chicken to the pan. Cover and simmer for 30 minutes.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">3. Cook the broad beans for 4-5 minutes in salted boiling water, drain and refresh in cold water and then double pod them. Scatter the broad beans and asparagus tips over the casserole but do not stir in. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3wpDMhfZn7EF6G7UaudEdR1SdE3IwQFlQ6w-APfWFmr3ziMGf4tDwZcFacsbAML_zpy5fRF6V6kS4Q1QaOMnHpgzyX4TG4pC_3GKBeYdFU9WeKh0uZtGYdyKnhZp3Ty9f7TL7AxlSmY/s1600/chicken+cass.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img bba="true" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3wpDMhfZn7EF6G7UaudEdR1SdE3IwQFlQ6w-APfWFmr3ziMGf4tDwZcFacsbAML_zpy5fRF6V6kS4Q1QaOMnHpgzyX4TG4pC_3GKBeYdFU9WeKh0uZtGYdyKnhZp3Ty9f7TL7AxlSmY/s640/chicken+cass.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the asparagus and brosd beans to the creamy mixture</td></tr>
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<span style="font-family: Verdana, sans-serif;">Put lid back on and simmer for a further 10 mins. Stir in the lemon juice, cream and herbs and heat through. Season with salt and freshly ground black pepper. Transfer to a large saving dish and serve French style with warm crusty bread.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRAIcLbYYkMuFCszUNo4PCKUpyz6vG6O0eMlAECHOiiINgp-Ffd7YrpnpSyfhRvzPY6X6k-o4LCH1mnBnaMq9ex2QHJTU52P65LhkiblGiHPW9Db9IQVx_xt42ftzumTjWDzxJ6esfSM/s1600/chicken+ingr.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img bba="true" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRAIcLbYYkMuFCszUNo4PCKUpyz6vG6O0eMlAECHOiiINgp-Ffd7YrpnpSyfhRvzPY6X6k-o4LCH1mnBnaMq9ex2QHJTU52P65LhkiblGiHPW9Db9IQVx_xt42ftzumTjWDzxJ6esfSM/s640/chicken+ingr.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serve casserole in a large bowl...delicious</td></tr>
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Anonymoushttp://www.blogger.com/profile/09268632037032981101noreply@blogger.com0tag:blogger.com,1999:blog-5235545100591090759.post-55936106626824303092013-06-11T14:34:00.004-07:002013-06-11T14:34:59.644-07:00Coronation Chocolate Roulade<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">The coronation celebrations this week reminded me I had a really old copy of the original roulade that was part of the menu for the coronation of Elizabeth II. This is a typical baked chocolate mousse mixture that should look a little cracked when it is rolled and melt in the mouth. This is quite sweet but works well with fresh raspberries. 'Does it freeze?' We are always asked, well yes it does, just defrost at room temperature. This is a fairly easy recipe as only a few ingredients. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Give it a go !</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
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<b><u><span style="font-family: Georgia, "Times New Roman", serif;">Coronation Chocolate Roulade</span></u></b></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">200g/7oz plain chocolate</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">6 large eggs</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">175g/6oz caster sugar</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">300ml/10 fl oz double cream</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">5ml/1 tsp vanilla extract or paste</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">Icing sugar and cocoa for sprinkling</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">Chocolate shavings to decorate ( optional)</span></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;">1. Base line a non- stick Swiss roll tin measuring approx 28 x 38 cm (11x15in) with baking parchment.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Preheat the oven to 180c/fan160/350f/gas4</span></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;">2. Break up the chocolate and place in a small heatproof bowl with 150ml/ 1/4 pt water and place over a pan of simmering water. Gently melt the chocolate, stir until smooth and set aside.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">3. Separate the eggs. Place the yolks in a bowl with the caster sugar and beat with an electric whisk until light in colour and very thick. ( this will take a few minutes) Beat in the warm chocolate liquid chocolate until thoroughly blended.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">4. In a clean bowl whisk the egg whites until they just hold soft peaks. Using a large metal spoon mix in a quarter of the egg white mixture. This will help loosen it and add some air. Then carefully fold in the remaining egg white a spoonful at a time. Do not over-fold as this knocks air out. Pour immediately into the prepared tin</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">5. Bake for 25-30 minutes ( the top should feel like a crust ). Allow the roulade to cool in the tin. Whip the cream with the vanilla until it holds its shape.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_EwnbDEkg35qQXQAufp5xCbkNxem1w80umoElZL2-bKESa2FFxs1-gfPYhtD9gRQkLle8AX-T_y_wVPCdkRZZas9RtmPO7prIXFI69pacKBWLB6XuyZDjp0YAX2YUUL72Vekbh5p8nzM/s1600/spread+cream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" cya="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_EwnbDEkg35qQXQAufp5xCbkNxem1w80umoElZL2-bKESa2FFxs1-gfPYhtD9gRQkLle8AX-T_y_wVPCdkRZZas9RtmPO7prIXFI69pacKBWLB6XuyZDjp0YAX2YUUL72Vekbh5p8nzM/s1600/spread+cream.JPG" height="480" width="640" /></span></a></div>
</div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">6. Lightly dust a large sheet of baking parchment with a mixture of icing sugar and cocoa powder. Carefully turn out the roulade and remove the paper. Spread the cream over leaving a small border at the top edge. Using the baking parchment roll up tightly from the long side ( don't worry if it cracks roulades are meant to) </span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">7. Using the paper to lift it transfer to a serving dish and sprinkle with cocoa and decorate with chocolate shavings, if using.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKBZ3v44siPzS91fIjKmTQrEKsAqjNbmVX1NIrCXnTsx0qbCQmCAhiInK23xQQE7rS4F4AWYBUVMqBMs8FsqqEeGtnO2b0iHyOT8bZvh30982t64OVLtJMACpjAlKN1jWLaNRRGeT0Cs/s1600/image.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/AVvXsEjwKBZ3v44siPzS91fIjKmTQrEKsAqjNbmVX1NIrCXnTsx0qbCQmCAhiInK23xQQE7rS4F4AWYBUVMqBMs8FsqqEeGtnO2b0iHyOT8bZvh30982t64OVLtJMACpjAlKN1jWLaNRRGeT0Cs/s320/image.jpg" height="480" width="640" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">Will keep in the fridge for 24 hours but also freezes. Thaw in a cool room.</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
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<div style="text-align: center;">
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Anonymoushttp://www.blogger.com/profile/09268632037032981101noreply@blogger.com0tag:blogger.com,1999:blog-5235545100591090759.post-82212546539927228022013-06-09T06:31:00.001-07:002013-06-09T06:31:11.296-07:00Chicken and Chorizo Stew<div align="center" style="margin-bottom: .0001pt; margin: 0cm; text-align: center;">
<b><u><span style="font-family: 'Comic Sans MS'; font-size: 13.5pt;">Chicken and
Chorizo Stew</span></u></b><span style="font-family: 'Comic Sans MS'; font-size: 13.5pt;"><o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKkCMBUZ8qAenbvTC7UnDH4mX_LdDGzSPrLKjoM6aht7Kss4_EC8a3To74lRLIxD9qzmtKnCMuPwAjsC0PAAYy9bvRb7DbnWFrP0hZksNnlv3nC_PTuShc_oG_vJmBc8aQL5hJMhd-mE/s1600/IMG_0357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKkCMBUZ8qAenbvTC7UnDH4mX_LdDGzSPrLKjoM6aht7Kss4_EC8a3To74lRLIxD9qzmtKnCMuPwAjsC0PAAYy9bvRb7DbnWFrP0hZksNnlv3nC_PTuShc_oG_vJmBc8aQL5hJMhd-mE/s1600/IMG_0357.JPG" height="640" width="640" /></a></div>
<b><u><span style="font-family: 'Comic Sans MS'; font-size: 13.5pt;"><br /></span></u></b></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Comic Sans MS'; font-size: 13.5pt;">While Judy and
I were doing our demonstration classes, she told me about this recipe. It
sounded delicious, it’s easy to prepare and cook and is wonderful with
creamy mash. Anyway her son Thomas cooked it for her several times while
she was working, eventually she gave me the recipe and I made it the other day.
It was exactly as she had described it, and although I photographed the ingredients before cooking, it was all eaten before I could photograph the finished dish. I
promise that next time I cook it the cooked dish will be put on the blog, meanwhile
have a go, you won't be disappointed.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQOC1Jjjvgqq7zhWrLChnIr91tCyy0_foiY2JGcswertCJ4_iefafcZdYRX-dJ11MigLY7i5AY78BCJlROOr-P9Hn1LyVXytOOXMZntePBVmDXUqGI86yNdsow8C7Ze3fQKx9-1pblwg/s1600/IMG_0356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQOC1Jjjvgqq7zhWrLChnIr91tCyy0_foiY2JGcswertCJ4_iefafcZdYRX-dJ11MigLY7i5AY78BCJlROOr-P9Hn1LyVXytOOXMZntePBVmDXUqGI86yNdsow8C7Ze3fQKx9-1pblwg/s1600/IMG_0356.JPG" height="640" width="640" /></a></div>
<span style="font-family: 'Comic Sans MS'; font-size: 13.5pt;"><br /></span>
<span style="font-family: 'Comic Sans MS'; font-size: 13.5pt;"><br /></span></div>
<div style="text-align: center;">
<div class="MsoNoSpacing">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><b>Serves
6 <o:p></o:p></b></span></div>
<div class="MsoNoSpacing">
<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Ingredients<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><b>1
onion finely chopped <br />
1 clove garlic crushed <o:p></o:p></b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><b>1
tbsp olive oil <o:p></o:p></b></span></div>
<div class="MsoNoSpacing">
<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt; mso-font-width: 109%;">1 </span><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">tsp
cumin seeds <o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><b>Pinch
chilli flakes<o:p></o:p></b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><b>1
tsp smoked sweet paprika <o:p></o:p></b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><b>200g
/ 7oz chorizo sausage, peeled and thickly sliced <o:p></o:p></b></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><b>1
chicken cut into 6 pieces( or use 6 breasts on or off the bone)<br />
400g can chopped tomatoes <o:p></o:p></b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><b>400g
can chickpeas<o:p></o:p></b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><b>150ml
/ ¼ pint water or chicken stock <br />
1 bay leaf <o:p></o:p></b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><b>Salt
and pepper <o:p></o:p></b></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Method<o:p></o:p></span></b></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><b>Fry
the chorizo in a hot pan on both sides until lightly coloured. Remove from the pan and wipe out excess
oil. Add olive oil and sauté the onion
and garlic in the oil until soft<span style="color: #24211e;">. </span>Stir in
the cumin, chilli flakes and paprika and fry for
a few seconds before adding the chicken.
Fry until lightly coloured<span style="color: #24211e;">, </span>then add
the chorizo. Stir in the tomatoes, chickpeas, bay leaf and a little water or
chicken stock. Season and simmer gently for 40
minutes<span style="color: #24211e;">, </span>taste and season again if
necessary. <o:p></o:p></b></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">To get ahead:</span><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"> The dish can be made up
to 2 days ahead and stored in the fridge.<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNoSpacing">
<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">To freeze:</span></b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><b> The stew can be frozen up to 1 month ahead.</b><o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/09268632037032981101noreply@blogger.com0tag:blogger.com,1999:blog-5235545100591090759.post-79307902458163122422013-05-12T08:28:00.002-07:002013-05-12T08:28:54.795-07:00Lemon and Raspberry Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXjB1WNBRPNZ2iXZ4Ac2aJ2tw7RCbikur4B-7ApHZTqMnV6eGC8-lwlUTe9UtXQeY8rYYOr7Y3sNacYe8GrmoPFOYlftW556Y9tfDtfUGlN5t3oJS1gChxdzax_4SwMNKngtHnFdtnkVk/s1600/IMG_0342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXjB1WNBRPNZ2iXZ4Ac2aJ2tw7RCbikur4B-7ApHZTqMnV6eGC8-lwlUTe9UtXQeY8rYYOr7Y3sNacYe8GrmoPFOYlftW556Y9tfDtfUGlN5t3oJS1gChxdzax_4SwMNKngtHnFdtnkVk/s1600/IMG_0342.JPG" height="640" width="640" /></a></div>
<br />
<div class="WordSection1">
<div align="center" class="MsoNormal" style="text-align: center;">
<b><u><span style="font-family: "Comic Sans MS";">Lemon & Raspberry Cupcakes<o:p></o:p></span></u></b></div>
<div class="MsoNormal">
<span style="font-family: Comic Sans MS;"> I have had several goes at getting the icing right for these little cakes. They are lovely for afternoon tea and the fresh raspberry buttercream is great, but the double icing can be tricky. You can buy a duo nozzle, but I have used 3 disposable piping bags, I have written the method in the recipe . The trick is to make sure when piping to apply even pressure to both icing, otherwise it comes out uneven.</span></div>
<div class="MsoNormal">
<span style="font-family: Comic Sans MS;">I have just sprinkled the tops with some freeze dried strawberry pieces that you can buy in all supermarkets if you want to achieve the same effect.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWXFB3Ch_JFC-F8aJfWm0VK3RTJwhDIC1xT7-bSN0Chh9qirgnZ9-VLqgiIVpLD3CQ7AOZADIDaAr1InUDgsVX98thbNl0ZVwk5kAGRlvOfzANiUVfXq6sdStpasUtHkXqHI_CkWfYTE/s1600/IMG_0343.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWXFB3Ch_JFC-F8aJfWm0VK3RTJwhDIC1xT7-bSN0Chh9qirgnZ9-VLqgiIVpLD3CQ7AOZADIDaAr1InUDgsVX98thbNl0ZVwk5kAGRlvOfzANiUVfXq6sdStpasUtHkXqHI_CkWfYTE/s1600/IMG_0343.JPG" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>You can see how the icing comes out slightly different each time!!</b></td></tr>
</tbody></table>
<div align="center" class="MsoNormal">
<br /></div>
</div>
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<br />
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
</span>
<div class="WordSection2">
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Makes
12<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Ingredients<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">125g
/ 4 ½ oz unsalted butter, softened<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">175g
/ 6 oz caster sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">2
large eggs, beaten<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">175g
/ 6oz self-raising flour<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Pinch
of salt<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">2
-3 tbsp soured cream, at room temperature<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Grated
zest of 1 unwaxed lemon<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">6
tsp lemon curd<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Lemon & Raspberry
Buttercream<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">150g
/ 6 oz raspberries<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">25g
/ 1oz caster sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">½
tbsp. lemon juice<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">300g
/ 10 oz icing sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">150g
6oz unsalted butter, softened<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">2
tbsp lemon curd<o:p></o:p></span></div>
</div>
<div style="text-align: center;">
<span style="font-family: 'Comic Sans MS'; font-size: 15px;"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Preheat
your oven to 180°C/350°F/Gas mark 4 and line a 12-hole muffin tin with cake
cases. In a large bowl, cream the butter and sugar together until pale, light
and fluffy. Gradually add the beaten eggs, mixing well between each addition.
Sift in the flour and salt. Add the soured cream and lemon zest, and mix until
smooth and thoroughly combined.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Divide
the mixture between the cake cases. Add half a teaspoon of lemon curd to each
and gently swirl with the teaspoon. Bake on the middle shelf of your oven for
about 20 minutes until the cakes are golden and well-risen. Rest in the tin for
3-4 minutes then ease out onto on a wire cooling rack and leave until
completely cold.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Prepare
the raspberry purée first. Place the raspberries in a medium saucepan, add the caster sugar and the lemon juice, and set over
a low heat. Cook gently until reduced to a purée. Pass through a fine sieve placed over a bowl
to remove the pips. Clean the saucepan, pour the purée back in and continue to
cook over a low heat until the purée is the consistency of slightly runny jam.
Remove from the heat and leave until cold.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">To
make the buttercream, beat the butter until creamy, then beat in the icing
sugar until light and fluffy. Divide the
buttercream between two bowls. Stir the raspberry purée into one and the lemon
curd into the other. Spoon into 2 piping bags and snip the ends off each filled
bag, then place a star nozzle inside the remaining empty bag and cut off the
end so the nozzle fits snugly.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Put
the bags of coloured icing inside the empty bag. Make sure the ends of all the coloured icing
bags slot inside the star nozzle, then you can decorate the lemon cupcakes.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">To get ahead:</span></b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"> The cupcakes will keep
for 2 days in an airtight tin<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">To freeze:</span></b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"> The uniced cupcakes will
keep for up to 1 month.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/09268632037032981101noreply@blogger.com0tag:blogger.com,1999:blog-5235545100591090759.post-87036434917186533212013-04-14T01:59:00.000-07:002013-04-14T01:59:08.245-07:00Classic Quiche Lorraine<div class="MsoNormal" style="text-align: center;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Opzy1qXtJyilOIXHLODPNqSgoISCd0k_C1xC4AB0CoDJcugog6DiqIfrAC__5pgsZBhlSqrtI7vQuY3JaV5tVkcDA-65CBRjeDj9T0tVwPcNLh15OZ0SGKRsuLhqKOQEHFZCaKHHhwQ/s1600/003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Opzy1qXtJyilOIXHLODPNqSgoISCd0k_C1xC4AB0CoDJcugog6DiqIfrAC__5pgsZBhlSqrtI7vQuY3JaV5tVkcDA-65CBRjeDj9T0tVwPcNLh15OZ0SGKRsuLhqKOQEHFZCaKHHhwQ/s1600/003.JPG" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal">
<b><span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 12pt;">Classic Quiche
Lorraine</span></b><b><span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 12.0pt;"><o:p></o:p></span></b></div>
</td></tr>
</tbody></table>
<span style="font-family: 'Comic Sans MS';"><br /></span>
<span style="font-family: 'Comic Sans MS';">This
classic quiche is a beautiful tart to make, cook and eat. This
one is full of flavour, reheats easily and also freezes but I don't think it
will last long enough. Take a look at </span></div>
<div>
<div class="MsoNormal">
<span style="font-family: 'Comic Sans MS';">the photos that I took 30 minutes after the quiche came out of the oven.</span></div>
</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><u><span lang="EN-US" style="font-family: "Comic Sans MS";">Classic Quiche
Lorraine<o:p></o:p></span></u></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<b><span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Serves 6-8<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<b><span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">For the pastry<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">175g
/ 6oz plain flour<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Pinch
caster sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">100g
/ 4oz unsalted butter, diced<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">1
egg, beaten<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">1
egg, beaten for sealing<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<b><span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">For the filling<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">30g
/ 1oz butter<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">1
onion, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">175g
/ 6oz unsmoked streaky bacon, diced<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">125g
/ 4oz gruyere cheese, grated<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">300ml
/ ½ pint single cream or milk<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">2
large eggs beaten<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Salt
& pepper<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_pOrWIxfC_ThCPDdULbg02uMEkzpxER_Ft9VjPURxnyJBP7qKOjm1l0RXz_OlKwcIyng6JXo1MpFTMoWUgf2-rNhOheBwXakGvFuDJtHEd0tPKmQxfBEuugQM3Bpf0ObvTQbrbqNxZc/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_pOrWIxfC_ThCPDdULbg02uMEkzpxER_Ft9VjPURxnyJBP7qKOjm1l0RXz_OlKwcIyng6JXo1MpFTMoWUgf2-rNhOheBwXakGvFuDJtHEd0tPKmQxfBEuugQM3Bpf0ObvTQbrbqNxZc/s1600/002.JPG" height="640" width="640" /></a></div>
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">To
make the pastry place the flour, sugar and a pinch of salt in a food
processor. Add the butter and pulse
until mixture resembles crumbs. Add the
beaten egg and pulse again until the mixture just starts to come together. Turn out on to a work surface and knead
lightly until mixture in smooth. Wrap in
Clingfilm and chill for about 30 minutes if time permits. Roll out and line either 1 x 20-23cm /
8-9inch loose bottomed tart tin or individual tart tins. Prick the bottoms with a fork and chill
again.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Heat
the oven to 190C / fan 170C / gas 5 and put in a baking sheet in oven to warm
up. Line the pastry case with baking
parchment and fill with baking beans.
Bake blind for 15 minutes, then remove the paper and beans and cook for
a further 4 minutes (individual ones only need a 10 minute first cook). Brush all over the inside of the tart case
with egg wash and return to the oven for 1 minute to set the egg wash.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">To
make the filling, melt the butter in a frying pan. Add the onion and bacon and
cook gently, stirring occasionally for about 15 minutes or until the onion is
golden and the bacon is crisp.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Spoon
the onion and bacon into the pastry case, then sprinkle over the cheese. Mix the cream or milk and eggs in a jug,
season with salt and pepper and pour into the pastry case. Bake for 25-30
minutes until the filling is golden and set.
Serve warm or cold.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<b><span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">To get ahead:</span></b><span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;"> The quiche can
be made up to a day ahead.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<b><span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">To freeze:</span></b><span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;"> The quiche can
be frozen for up to 1 month ahead.<o:p></o:p></span><br />
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<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><br /></span></div>
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Anonymoushttp://www.blogger.com/profile/09268632037032981101noreply@blogger.com1tag:blogger.com,1999:blog-5235545100591090759.post-67251319928280814062013-04-06T11:14:00.000-07:002013-04-06T11:14:36.814-07:00Raspberry Shortcakes<br />
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<br /></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixiqxGBLOcV3jR_IGk1G7Kg2att_ouDnF0RB-9ShVmTit8Oy2YyMfs8F-O7voLBbyBuzVhgk4MMUOqkY0XI4H0Ke6I1v8vN-dwYiyysV6PDjWcWzZATtNd8HrRyF2rlQUl8BH4sUu8img/s1600/IMG_0022.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixiqxGBLOcV3jR_IGk1G7Kg2att_ouDnF0RB-9ShVmTit8Oy2YyMfs8F-O7voLBbyBuzVhgk4MMUOqkY0XI4H0Ke6I1v8vN-dwYiyysV6PDjWcWzZATtNd8HrRyF2rlQUl8BH4sUu8img/s1600/IMG_0022.JPG" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal">
<b><span style="font-family: 'Comic Sans MS'; font-size: 12pt; line-height: 115%;">Lovely romantic dessert !!!</span></b><b><span style="font-family: "Comic Sans MS"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></b></div>
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<b><span style="font-family: Comic Sans MS; font-size: small;"><span style="line-height: 115%;"><br /></span></span></b></div>
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<b><span style="font-family: Comic Sans MS; font-size: small;"><span style="line-height: 115%;"><br /></span></span></b></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<b><span style="font-family: Comic Sans MS; font-size: small;"><span style="line-height: 115%;">These little cakes with a fabulous maple syrup drizzle are perfect for spring and summer entertaining. I did them in the </span></span><span style="font-family: Comic Sans MS;"><span style="line-height: 18px;">demonstration</span></span><span style="font-family: Comic Sans MS; font-size: small;"><span style="line-height: 115%;"> class for </span><span style="line-height: 18px;">Valentines</span><span style="line-height: 115%;"> day and made them into heart shapes.</span></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ziyOYtM8qU7yf0JJbhuwXux-_ShO5EzgYnVaQZNvo3pT8_yJsijKHXGJhPfaPJC4JbGhUdusR3cuHpergCK-dX3fpCp19Ofvwo_zEUkcDRanskk9rF3Cpr5K283xgEobXDAHfc1jq5E/s1600/IMG_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ziyOYtM8qU7yf0JJbhuwXux-_ShO5EzgYnVaQZNvo3pT8_yJsijKHXGJhPfaPJC4JbGhUdusR3cuHpergCK-dX3fpCp19Ofvwo_zEUkcDRanskk9rF3Cpr5K283xgEobXDAHfc1jq5E/s1600/IMG_0024.JPG" height="640" width="640" /></a></div>
<b><u><span style="font-family: "Comic Sans MS"; font-size: 12.0pt; line-height: 115%;"><br /></span></u></b></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<b><u><span style="font-family: "Comic Sans MS"; font-size: 12.0pt; line-height: 115%;">Raspberry
Shortcake <o:p></o:p></span></u></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
</div>
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"></span><br />
<div class="WordSection1">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">
</span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="font-family: "Comic Sans MS";">Serves 6<o:p></o:p></span></span></div>
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<b><span style="font-family: "Comic Sans MS";">Ingredients<o:p></o:p></span></b></div>
</span></div>
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">
</span><br />
<div style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="font-family: 'Comic Sans MS'; font-size: 15px; line-height: 17px;"><br /></span></span></div>
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">
<div class="WordSection2">
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: "Comic Sans MS";">60g/2oz salted butter softened<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: "Comic Sans MS";">30g/1 oz caster sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: "Comic Sans MS";">90g/3oz plain flour, plus extra for dusting<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: "Comic Sans MS";">1tbsp maple syrup<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<b><span style="font-family: "Comic Sans MS";">For
the sauce<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: "Comic Sans MS";">250ml / 7fl oz double cream<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: "Comic Sans MS";">125ml / 4fl oz maple syrup<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: "Comic Sans MS";">2 tbsp light brown sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<b><span style="font-family: "Comic Sans MS";">Filling<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: "Comic Sans MS";">284ml pot double cream<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: "Comic Sans MS";">300g/10oz raspberries<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: "Comic Sans MS";">Icing sugar for dusting<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: "Comic Sans MS";">Dried strawberries for decorating<o:p></o:p></span></div>
</div>
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br clear="all" style="mso-break-type: section-break; page-break-before: always;" /></span>
</span>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: "Comic Sans MS"; mso-bidi-font-family: "Comic Sans MS"; mso-fareast-font-family: "Comic Sans MS";"><span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "Comic Sans MS";">Pre heat the oven to 190C/ fan 170C/ gas
5. Using a processor or hand whisk cream
the butter and sugar until light and fluffy.
Add the flour and maple Syrup and mix to form a ball of dough. Wrap in cling film and chill.<o:p></o:p></span><br />
<span style="font-family: "Comic Sans MS";"><br /></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: "Comic Sans MS";">Meanwhile make the maple sauce. Heat the cream, maple syrup and brown sugar
in a pan over a low heat, until the sugar has dissolved. Bring to a gentle boil and then simmer for 5
minutes until slightly thickened. Set
aside to cool.<o:p></o:p></span><br />
<span style="font-family: "Comic Sans MS";"><br /></span>
<span style="font-family: 'Comic Sans MS';">On a lightly floured surface cut the dough
into 6 and, roll out each piece to a 5mm thickness. Using a 8cm cookie cutter, cut the dough into
6 rounds or hearts. Place on a large
baking sheet lined with baking parchment and bake for 12-15 minutes until pale
golden in colour. Cool on a wire rack.</span><br />
<span style="font-family: 'Comic Sans MS';"><br /></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: "Comic Sans MS";">When ready to serve, whip the cream for the
filling until it just forms stiff peaks.
Swirl through half of the maple sauce and place in a piping bag. Place one biscuit in the centre of a plate,
pipe maple cream all over. Top with the raspberries in close concentric circles. Carefully press some of the dried strawberry
flakes round the sides sticking to the cream.<o:p></o:p></span><br />
<span style="font-family: "Comic Sans MS";"><br /></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: "Comic Sans MS";">Dust each stack with icing sugar and
drizzle round the remaining sauce. Serve
immediately.<o:p></o:p></span><br />
<span style="font-family: "Comic Sans MS";"><br /></span></div>
<div class="MsoNormal">
<b><span style="font-family: "Comic Sans MS";">To get ahead</span></b><span style="font-family: "Comic Sans MS";">: the biscuits can be made 2 days ahead and stored in an airtight
tin. The maple sauce and cream can be
prepared up to 8 hours ahead.<o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/09268632037032981101noreply@blogger.com0tag:blogger.com,1999:blog-5235545100591090759.post-33338505886306252862013-03-06T13:13:00.003-08:002013-03-06T13:13:32.948-08:00Dates for Spring DemonstrationsThe letters for our Spring demonstrations will soon be going out but anyone who wants to book in early our dates are as follows:-<br />
<br />
<strong>Southend dates with Judy</strong> <br />
April 26th, 29th and 30th<br />
May 1st, then 13th, 14th, 15th, 16th and 17th<br />
<br />
<strong>Bromley dates with Jane</strong><br />
May 2nd, 3rd, 7th, 8th, 9th and 10th<br />
then May 20th, 21st, 22nd, 23rd and 24th<br />
<br />
The same menu will be cooked each day so just choose one date. There will be a fish course, main course, vegetarian and dessert as well as a cake with coffee.<br />
<br />
Please make a note in your diary and contact one of us to book in.Anonymoushttp://www.blogger.com/profile/09268632037032981101noreply@blogger.com0tag:blogger.com,1999:blog-5235545100591090759.post-21656192026896675012013-03-06T11:30:00.001-08:002013-03-06T11:30:10.142-08:00'Menus on Monday'Jane and I have been running a series of demonstration classes on Mondays and Tuesdays that we do at the same every year. That is why we have been a bit busy ! Jane runs 8 weeks in Bickley and I run 5 weeks in Southend. They are great fun and we produce 3 courses each week for everyone to try. One of my ladies, Barbara, sent me this lovely poem that applies to the menus both of us have been doing. Hope you enjoy it.<br />
<br />
<strong>Menus on Monday</strong><br />
<br />
Five weeks at Judy's/Jane's to learn how to cook<br />
In all weathers we got there by hook or by crook<br />
On monday morning for 2 hours or more<br />
We went for the pleasure it wasn't a chore<br />
<br />
We all learned a lot and laughed a lot too<br />
So forget Jamoie Oliver and Michel Roux<br />
Mary Berry and Delia and even Nigella<br />
Our Judy/Jane cooks better than that Heston Fella<br />
<br />
She showed us her hot pot and yummy fish pie<br />
And for toffee apple puddings we all would die<br />
Potatoes, cabbage and curly kale<br />
Curry and chicken she just couldn't fail<br />
<br />
But will we have the same success with summer jelly and Eton Mess<br />
Or have a go at grunt with fruit<br />
If our souffles rise it will be a hoot<br />
<br />
So thank you Judy/Jane for your hard work and time<br />
The recipes you showed us have all been sublime<br />
Mondays from now on will be very drear<br />
So please put my name down for the same thing next year<br />
<br />
How nice is that !!!Anonymoushttp://www.blogger.com/profile/09268632037032981101noreply@blogger.com0tag:blogger.com,1999:blog-5235545100591090759.post-54734803414675152512013-01-31T11:48:00.000-08:002013-01-31T11:48:00.462-08:00Grunt with Garden Fruit<br />
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<b><span style="font-family: 'Comic Sans MS'; font-size: 11pt;">What
is grunt???<o:p></o:p></span></b></div>
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<b><span style="font-family: 'Comic Sans MS'; font-size: 11pt;">Thats the
question that almost everyone who I've given this recipe to has
asked. It’s American - I've looked it up and all I can come up
with is that a grunt is stewed fruit with a rolled scone topping. Other
names used in the U.S.are slump and here we would call our scone topping a cobbler. The most important flavour in recipe used here is the cinnamon sugar, which is sprinkled over the rolled dough,then rolled like a Swiss
roll and cut into slices which are laid on top of stewed fruit and baked.
The buttermilk gives the grunt and slightly crisp top with a
soft centre. It makes a fantastic alternative to crumble for a
Sunday lunch dessert and it can be reheated and frozen.<o:p></o:p></span></b></div>
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<span style="font-family: 'Comic Sans MS'; font-size: 11pt;"><br /></span><span style="font-family: 'Comic Sans MS'; font-size: 11pt;">Serves 6</span></div>
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<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Ingredients<o:p></o:p></span></b></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Butter for greasing<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">250g / 9oz blackberries<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">6 ripe plums, stoned and
sliced<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">2 Bramley apples, peeled,
cored and cut into small chunks<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">3-4tbsp caster sugar<o:p></o:p></span></div>
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<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">For the
grunt<o:p></o:p></span></b></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">200g / 7oz self-raising
flour<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">80g / 3oz butter diced
plus 15g / ½ oz – melted<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">100g / 3½ oz light
muscovado sugar<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">1 tsp ground cinnamon<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">5-6 tbsp buttermilk<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Heat
the oven to 190C / Fan 170 C / Gas 5 Butter
a wide shallow ovenproof dish. Arrange
the fruits over the base of the buttered dish, then sprinkle over the
sugar. Cover with foil and place in the
oven for 10 minutes while you make the grunt.<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Sieve
the flour into a food processor and add 80g of the butter. Pulse until the mixture resembles crumbs,
then add half the sugar and pulse again, then turn out into a bowl. Place the rest of the sugar and cinnamon into
a small bowl and stir then set aside. Add
enough buttermilk to the mixing bowl and stir to get a soft dough. Turn out onto a floured surface, knead
lightly and roll out to an oblong roughly 16 x 24cm / 6 ½ x 9 ½ inches. Brush with melted butter and sprinkle evenly
with the spicy sugar. Roll up from one
long side and cut into 12 slices. Remove
the dish from the oven and take off the foil, arrange the rolls of grunt over
and around the dish. Bake for 25-30
minutes until the topping is crisp and golden and the fruit cooked through, you
can cover it with foil if it gets too brown. Serve with cream, custard or ice
cream.<o:p></o:p></span></div>
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<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">To get ahead:</span></b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"> the pudding can be made a
day ahead and warmed through.<o:p></o:p></span></div>
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up to 1 month ahead.<o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/09268632037032981101noreply@blogger.com0tag:blogger.com,1999:blog-5235545100591090759.post-89539359818901330342013-01-15T08:47:00.000-08:002013-01-15T08:47:02.213-08:00Steak and 2 Bean Chilli with Avocado salsa<br />
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<span style="font-family: 'Comic Sans MS'; font-size: 11pt;">Well, back to work, Christmas festivities are over and both Jane and I are running demonstration courses. We have a few spaces left in Bromley and Southend. Both on a Monday morning so if anyone is interested get in touch. The classes run for 2 hours and in that time we prepare 3 courses for you to taste. The mornings are informal and good fun and a great way to get a new set of recipes.<o:p></o:p></span></div>
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<span style="font-family: 'Comic Sans MS'; font-size: 11pt;">So on to the recipe. It is this time of year that we want a bit of a winter warmer ! This chilli is made with braising steak that is cut into small pieces and then cooked with two different types of beans. The avocado salsa is worth mentioning because it would go with lots of other dishes, even a simple piece of grilled fish could be topped with it. Give it a go , makes a change from mince !</span><br />
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<b><u><span style="font-family: 'Comic Sans MS';">Steak and 2 Bean Chilli<o:p></o:p></span></u></b></div>
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<span style="font-family: 'Comic Sans MS'; font-size: 11pt;">Serves 4-6</span></div>
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<b><span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">Ingredients</span></b></div>
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<span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">1 tbsp sunflower oil</span></div>
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<span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">1 large or 2 small onions, chopped</span></div>
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<span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">1 clove garlic, crushed</span></div>
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<span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">1 red pepper, chopped</span></div>
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<span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">4 slices Braising steak, cut into 1 cm cubes</span></div>
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<span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">1-2 tsp hot chilli powder</span></div>
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<span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">1 tsp paprika</span></div>
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<span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">1 tsp ground cumin</span></div>
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<span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">2 x 400g cans chopped tomatoes</span></div>
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<span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">1 beef stock cube</span></div>
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<span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">1 tsp sugar</span></div>
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<span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">2 tbsp tomato puree</span></div>
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<span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">1x 410g can kidney beans, rinsed</span></div>
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<span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">1 x 410g can barlotti beans, rinsed</span><span style="font-family: 'Comic Sans MS'; font-size: 11pt;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">The Salsa</span></b></div>
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<span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">142ml carton soured cream</span></div>
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<span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">Juice and rind of ½ lime</span></div>
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<span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">1 ripe avocado, peeled and chopped</span></div>
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<span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">Small pack fresh coriander, chopped</span><span style="font-family: 'Comic Sans MS'; font-size: 11pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">1. <span class="apple-converted-space"> </span>Heat the oil in a large pan and fry the onion <span class="apple-converted-space"> </span>for 2-3 minutes. Tip in the garlic, </span><span class="apple-converted-space"><span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">red</span></span><span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;"> pepper, chilli, paprika and cumin and cook for a further 3-4 minutes to bring out the aroma of the spices. Add the beef and brown all over.</span><span style="font-family: 'Comic Sans MS'; font-size: 11pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">2. Crumble your stock cube into 150ml(¼ pint) boiling water and add to the pan with the tomatoes, sugar, tomato puree and a good shake of salt and pepper. <span class="apple-converted-space"> </span>Simmer gently until thick and beef tender.</span><span style="font-family: 'Comic Sans MS'; font-size: 11pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">3. <span class="apple-converted-space"> </span>Drain the beans and rinse in a sieve, add to the chilli and bubble for about 10 minutes, Add a little more water to the pan if it is reducing too much. <span class="apple-converted-space"> </span>Taste and season again if required. <span class="apple-converted-space"> </span>Serve with boiled rice and the salsa on the side.</span><span style="font-family: 'Comic Sans MS'; font-size: 11pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">4. <span class="apple-converted-space"> </span>For the salsa just combine all the ingredients in a bowl and season to taste.</span><span style="font-family: 'Comic Sans MS'; font-size: 11pt;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">To get ahead</span></b><span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">: the chilli can be made up to three <span class="apple-converted-space"> </span>days ahead and stored in the fridge in an airtight container.</span><span style="font-family: 'Comic Sans MS'; font-size: 11pt;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">To freeze</span></b><span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">: the chilli can be frozen for up to 1 month but will lose a little of its hotness on defrosting. Add a little chilli powder when reheating if required</span><span style="font-family: 'Comic Sans MS'; font-size: 11pt;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">NB</span></b><span class="apple-converted-space"><span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;"> </span></span><span lang="EN-US" style="font-family: 'Comic Sans MS'; font-size: 11pt;">The salsa can only be made about 1-2 hours before serving</span><span style="font-family: 'Comic Sans MS'; font-size: 11pt;"><o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/09268632037032981101noreply@blogger.com0tag:blogger.com,1999:blog-5235545100591090759.post-63405881684930424622012-12-16T08:22:00.002-08:002012-12-16T08:35:29.844-08:00Chocolate & Coffee fondant with a latte sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWQu88UputoNemyTLIwjqrgv6Grs3m8yZLhmpOwaiKIucWrcUfzh3kVVQAZRb98yt3WcuHt23vctb3SZ1dyZUzf1gCS07naf5CAK9GuHnl4V8m2sa6grzdsjeRM21BwYjxm6hSwn2gznQ/s1600/Chocolate+fondant.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWQu88UputoNemyTLIwjqrgv6Grs3m8yZLhmpOwaiKIucWrcUfzh3kVVQAZRb98yt3WcuHt23vctb3SZ1dyZUzf1gCS07naf5CAK9GuHnl4V8m2sa6grzdsjeRM21BwYjxm6hSwn2gznQ/s1600/Chocolate+fondant.jpg" height="426" width="640" /></a></div>
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<span style="font-family: 'Comic Sans MS';">Caroline's</span><span style="font-family: 'Comic Sans MS';"> just
come home for Christmas, and she adores chocolate. Luckily for me I had a
few of these delicious fondants left over from cookery classes and they have
been in the freezer ever since. I usually defrost before cooking but the
one in the picture I just cooked from frozen for 14 minutes and had a very
happy daughter. Although fondants are easy to make the hard bit is the
cooking time - a minute too long in the oven and they are not gooey in
the centre and if too underdone they collapse on unmoulding. The recipe
makes 7 fondants so I usually do a test cook with 1 fondant and then when I am
entertaining I know exactly how long to cook them for. Everyone who came
to the Christmas demonstration classes really enjoyed this recipe, the coffee in the recipe just takes a little of the sweetness away from the chocolate.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRZhr_H7eOr62AKIKqd2PVmmFh7pXEVEb90pB-DzvhStPBaPH0yYjEF5hCARqH95o-05K5GZlUHc7iMzVgKOzD4gmYKkROOfN_yBKNuaqsJsvqfhg7YlKxTzTLevwXBtq8txk82X1Y7U/s1600/Chocolate+fondant+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRZhr_H7eOr62AKIKqd2PVmmFh7pXEVEb90pB-DzvhStPBaPH0yYjEF5hCARqH95o-05K5GZlUHc7iMzVgKOzD4gmYKkROOfN_yBKNuaqsJsvqfhg7YlKxTzTLevwXBtq8txk82X1Y7U/s1600/Chocolate+fondant+3.JPG" height="640" width="640" /></a></div>
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<b><u><span style="font-family: "Comic Sans MS"; font-size: 12.0pt; line-height: 115%;">Chocolate
and Coffee Fondants with a Caffe Latte Sauce<o:p></o:p></span></u></b></div>
</div>
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
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<span style="font-family: "Comic Sans MS";">Serves 6-7<o:p></o:p></span></div>
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<b><span style="font-family: "Comic Sans MS";">Ingredients<o:p></o:p></span></b></div>
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<span style="font-family: "Comic Sans MS";">175g/6oz butter ,
plus extra melted butter for greasing<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS";">cocoa powder , for
dusting<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS";">175g/6oz
good-quality dark chocolate (we used 70%)<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "Comic Sans MS";">175g/6oz golden
caster sugar<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "Comic Sans MS";">4 eggs<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS";">50ml/2fl oz
expresso coffee (we used 1tsp instant espresso coffee)<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS";">85g/3 ½ oz plain
flour<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS";">Gold covered beans
and gold leaf to decorate</span></div>
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<span style="font-family: 'Comic Sans MS'; line-height: 115%;">Heat oven to 200C/180C fan/gas 6. Use a pastry brush to grease 7 dariole moulds or individual pudding basins (with a capacity of 200ml / 7fl
oz) really well and place in the fridge for the butter to set. Then grease
again, dust with cocoa powder and set aside. Melt the butter in a pan over a
low heat, when almost melted add the chopped chocolate, turn out the heat and
let the chocolate melt in the hot butter.
Set aside. In a separate bowl, whisk the sugar and eggs together until
light and fluffy (5-10 minutes). Fold the chocolate and whisked egg mixture together,
then add the coffee and finally fold through the flour. <o:p></o:p></span></div>
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<span style="font-family: 'Comic Sans MS'; line-height: 115%;">Divide the mixture between the darioles. Place on a baking tray and bake for 11- 13
mins until the mixture has puffed up and formed a crust but still has a slight
wobble to it. Turn the puddings out onto serving plates, decorate with gold
leaf and serve with the cold caffe latte sauce and gold beans.<span style="font-size: x-small;"><o:p></o:p></span></span></div>
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<b><u><span style="font-family: "Comic Sans MS";">Caffe
latte sauce<o:p></o:p></span></u></b></div>
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<span style="font-family: "Comic Sans MS";">125ml/4fl oz milk<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "Comic Sans MS";">125ml/4fl oz
single cream<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "Comic Sans MS";">30g/1oz caster
sugar<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "Comic Sans MS";">½ tsp vanilla
extract<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS";">2 large egg yolks,
lightly beaten<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "Comic Sans MS";">100ml/3½fl oz
double cream<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "Comic Sans MS";">1 tbsp icing sugar
sifted<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS";">50ml/2fl oz
espresso cooled<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "Comic Sans MS";">½ tsp coffee
extract (optional)</span></div>
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<span style="font-family: 'Comic Sans MS'; line-height: 115%;">Heat the milk, single cream, caster sugar and vanilla in a pan
to just below boiling point . Whisk the
yolks in a bowl, pour over the hot milk, stirring then return to the pan. Cook, stirring over a low heat for 5-6 mins
until thick enough to coat the back of a wooden spoon. Strain through a sieve, cover the surface
with cling film and set aside to cool.
Whip the double cream to soft peaks, then fold into the cooled mixture
along with the icing sugar, espresso & extract if using.<o:p></o:p></span></div>
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<b><span style="font-family: 'Comic Sans MS'; line-height: 115%;">To get
ahead:</span></b><span style="font-family: 'Comic Sans MS'; line-height: 115%;"> The fondants and sauce can be made up to 2 days ahead and
stored in the fridge.<o:p></o:p></span></div>
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<b><span style="font-family: 'Comic Sans MS'; line-height: 115%;">To
freeze:</span></b><span style="font-family: 'Comic Sans MS'; line-height: 115%;"> The fondants and sauce can be frozen up to 1 month
ahead. Defrost before cooking as above.<o:p></o:p></span></div>
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<span style="font-family: 'Comic Sans MS'; font-size: 12pt; line-height: 115%;">This beautiful photo was taken by Hannah</span><span style="font-family: "Comic Sans MS"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/09268632037032981101noreply@blogger.com0tag:blogger.com,1999:blog-5235545100591090759.post-22473626187819900422012-12-08T08:23:00.001-08:002012-12-08T08:23:50.988-08:00Bloody Mary Soup<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBuy9Tcf_Vtodok-wvoU7aDjzWs3OgjhXWQduWyCgER-VHF37O8XVVXbhJRUGSIjOCO-e8NSSUfm2M5yFNPihxBGaWd7RvmXaKbvuG6BlnMhN6yWMghMWHO8REB6vFP8Pqzb_O5oNxf0/s1600/Bloody+mary+soup+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBuy9Tcf_Vtodok-wvoU7aDjzWs3OgjhXWQduWyCgER-VHF37O8XVVXbhJRUGSIjOCO-e8NSSUfm2M5yFNPihxBGaWd7RvmXaKbvuG6BlnMhN6yWMghMWHO8REB6vFP8Pqzb_O5oNxf0/s1600/Bloody+mary+soup+2.jpg" height="640" width="564" /></a></td></tr>
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<span style="font-family: Comic Sans MS;"><b>We served the soup in espresso cups with vodka on the side !!!</b></span></div>
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<b><span style="font-family: 'Comic Sans MS'; font-size: 13.5pt;">I can't quite believe that it’s December and that we have
finished our Christmas demonstration classes and also put on 2
charity classes which was an amazing success. I just didn't get
time to write up any recipes so will make up for it this month. I am starting again in January and
have some great recipes to cook and also some more to test and try. </span></b></div>
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<b><span style="font-family: 'Comic Sans MS'; font-size: 13.5pt;">Anyway the
soup that follows is an easy soup and we got really positive comments from
everyone who tasted it. I know that since
we demonstrated this recipe many people have made this up. The
vodka is an optional extra but adds some fun if you are entertaining.<o:p></o:p></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4mBnYkEcLMlaVSYgckIiK1hmL7GGrdJQSVg5fJS8GTib0gVFqQccDdM-q1kqpBGqEcJeFPWlxZeVeRadNwRy7DMFNrTyrM-4jGl5xQHLOIF0w76kKVcKOX8YYoa0e9YjmOWW8_gyVOlc/s1600/bloody+mary+ingredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4mBnYkEcLMlaVSYgckIiK1hmL7GGrdJQSVg5fJS8GTib0gVFqQccDdM-q1kqpBGqEcJeFPWlxZeVeRadNwRy7DMFNrTyrM-4jGl5xQHLOIF0w76kKVcKOX8YYoa0e9YjmOWW8_gyVOlc/s1600/bloody+mary+ingredients.JPG" height="640" width="480" /></a></div>
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<b><u><span style="font-family: "Comic Sans MS";">Bloody Mary Soup<o:p></o:p></span></u></b></div>
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Serves 6</div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Ingredients<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">1 red onion, roughly
chopped<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">3 garlic cloves, crushed<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">2 celery sticks,
roughly chopped, plus extra sticks to garnish<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">600g (1lb 5oz) ripe
tomatoes, halved (the redder the better!)<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">2tbsp olive oil<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">½ tsp celery salt – use
plain salt if you prefer<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">600ml (1 pint) vegetable
stock<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">400g tin chopped tomatoes<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">3tbsp tomato purée<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">1tbsp Worcestershire sauce<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Several shakes of tabasco
sauce<o:p></o:p></span></div>
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<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Garnish<o:p></o:p></span></b></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Crème fraîche or double
cream<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Celery sticks with fronds<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Vodka<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Preheat
oven to 200°C (180°C fan) mark 6. Put the onion, garlic, chopped celery, fresh
tomatoes, olive oil, celery salt and plenty of pepper into a large roasting
tin. Toss together and roast for 35-40min.<o:p></o:p></span></div>
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<span style="font-family: Comic Sans MS;"><span style="font-size: 11pt;">Scrape
the roasted vegetable mixture into a food processor or blender with the tin of
tomatoes,tomato </span><span style="font-size: 15px;">purée</span><span style="font-size: 11pt;"> and Worcestershire sauce and whiz until
completely smooth. Strain through a fine sieve into a large pan (use the back
of a spoon to push as much of the soup through as possible). Discard any skins
and seeds that won’t go through the sieve. Add the stock and s</span></span><span style="font-family: 'Comic Sans MS'; font-size: 11pt;">tir
to combine and check the seasoning – adding tabasco, salt, pepper and a pinch
of sugar to taste.</span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">To
serve, reheat the soup gently. Ladle into six sturdy glasses or large coffee
cups. Add a celery stick to each glass/cup and garnish with a dollop of crème fraiche
or a swirl of cream. Serve small shots of the vodka alongside, which people can
stir into their soup if they like.<o:p></o:p></span></div>
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<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">To get ahead:</span></b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"> The soup can be made up
to 2 days ahead and stored in the fridge<o:p></o:p></span></div>
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<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">To freeze</span></b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">: The soup can be frozen
up to 1 month ahead.<o:p></o:p></span></div>
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<div style="margin: 0cm 0cm 0.0001pt; text-align: center;">
<b><span style="font-family: 'Comic Sans MS'; font-size: 13.5pt;"><br /></span></b></div>
Anonymoushttp://www.blogger.com/profile/09268632037032981101noreply@blogger.com0tag:blogger.com,1999:blog-5235545100591090759.post-72186652815367228132012-10-31T09:03:00.000-07:002012-10-31T09:03:17.535-07:00Winter Cookery Demonstration Classes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0yOgMer1qi6zZbQuBkDg4WB-UbpbsvftVX5rZ6_IodNYC1O07QavPZzGacqfDyryYD-4RmSEboIHPg-lJqR-L5aikECHLL9JJkhvXQkGbZrSocqxCVdfLVrrx1tadMYjaETjzGih64XI/s1600/logo2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0yOgMer1qi6zZbQuBkDg4WB-UbpbsvftVX5rZ6_IodNYC1O07QavPZzGacqfDyryYD-4RmSEboIHPg-lJqR-L5aikECHLL9JJkhvXQkGbZrSocqxCVdfLVrrx1tadMYjaETjzGih64XI/s1600/logo2.jpg" height="610" width="640" /></a></div>
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<b><span style="font-family: 'Comic Sans MS'; font-size: 11pt;">Our winter
cookery demonstrations are about to start, we are really looking forward to
this set of recipes and will be posting them soon. I just thought that I
would post the soup shot picture as its one of my favourites. Recipe to
follow soon .........</span></b><b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-family: 'Comic Sans MS'; font-size: 11pt;">Please email:janesargeant1@gmail.com or</span></b></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Comic Sans MS;"><span style="font-size: 15px;"><b>judy.barden@btinternet.com for details</b></span></span></div>
<div class="MsoNormal">
<b><span style="font-family: 'Comic Sans MS'; font-size: 11pt;"><br /></span></b></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdo5la5wIy3Vy8S8LHMXam8Fnr8Ni8CxiaWvBeNaOm0RsYbZIgXWn5_XwhWtqH8rAi5GANEMID2fA-yKlVu7OY8mEqUHR7xuVu8Wqzsi1-MCpy3EkXgTn9UpE-_Aa5w8woyKS4rztXNU8/s1600/Bloody+mary+soup+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdo5la5wIy3Vy8S8LHMXam8Fnr8Ni8CxiaWvBeNaOm0RsYbZIgXWn5_XwhWtqH8rAi5GANEMID2fA-yKlVu7OY8mEqUHR7xuVu8Wqzsi1-MCpy3EkXgTn9UpE-_Aa5w8woyKS4rztXNU8/s1600/Bloody+mary+soup+2.jpg" height="640" width="564" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: 'Comic Sans MS'; font-size: 11pt;">Bloody Mary
Soup Shots</span></b><div class="MsoNormal">
<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><o:p></o:p></span></b></div>
</td></tr>
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Anonymoushttp://www.blogger.com/profile/09268632037032981101noreply@blogger.com1tag:blogger.com,1999:blog-5235545100591090759.post-13667825152283012652012-10-23T05:00:00.000-07:002012-10-23T05:00:24.558-07:00Plum and Blackberry Streusel Tart<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfmLYDmfRoiqQqCju2MV2S4ZI5V4sX-2A1XHOb6lCZtFuKYlWKNFUS0PHzk9okOsPmjjMIAruVhu7XigxHouU3aPG7vFUP1tvAMn6ayN3LK1ghbhIPMpaXuskcSoXlDVI1FUgj487wWZQ/s1600/Plum+&+blackberry+streusel+pie.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfmLYDmfRoiqQqCju2MV2S4ZI5V4sX-2A1XHOb6lCZtFuKYlWKNFUS0PHzk9okOsPmjjMIAruVhu7XigxHouU3aPG7vFUP1tvAMn6ayN3LK1ghbhIPMpaXuskcSoXlDVI1FUgj487wWZQ/s1600/Plum+&+blackberry+streusel+pie.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Comic Sans MS'; font-size: 10pt;"><b>Scrummy!</b></span><br />
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<span style="font-family: "Comic Sans MS";"><o:p></o:p></span></div>
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<span style="font-family: 'Comic Sans MS';">This is a great tart for a family lunch. We all know that
blackberries go really well with apple but they are also lovely with plums.
The cinnamon in the crumble gives this tart a lovely flavour and is a
must warm with cream, custard or ice cream. My son took some to work the
next day cold and said it was delicious. That of course, if there is any left.</span><span style="font-family: "Comic Sans MS";"><o:p></o:p></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-VtfyY1nRDTye6UkHJsSinn1vLpLkuQYrAhy9RABWQVR0moBF2_XebQge12eIgL95exvSpasX5N4oSBPozKXwj1Hd_7bogeCUhP-aHcuw0Ezk68SNfksP0jr0R8rBCiBeRumvqu94mQ/s1600/Plums+and+blackberries.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-VtfyY1nRDTye6UkHJsSinn1vLpLkuQYrAhy9RABWQVR0moBF2_XebQge12eIgL95exvSpasX5N4oSBPozKXwj1Hd_7bogeCUhP-aHcuw0Ezk68SNfksP0jr0R8rBCiBeRumvqu94mQ/s1600/Plums+and+blackberries.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<div class="WordSection1">
<div align="center" class="MsoNormal" style="text-align: center;">
<b><u><span style="font-family: "Comic Sans MS"; font-size: 12.0pt;">Blackberry and Plum
Streusel Tart<o:p></o:p></span></u></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
Serves 8</div>
</div>
<div class="WordSection2">
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Ingredients<o:p></o:p></span><br />
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">For the pastry</span></b></div>
</div>
<br />
<div class="WordSection3">
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">225g / 8oz plain flour<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">1 tsp icing sugar<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">1 tbsp golden caster sugar<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Pinch salt<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">140g/5oz cold butter, roughly cubed<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">1 large egg, beaten<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">OR 375g pack dessert
shortcrust pastry<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">For the filling<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">400g / 13 oz blackberries<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">450g / 1 lb plums, halved
or quartered if large and stoned<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">100g / 3 ½ oz golden
caster sugar<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">1 tbsp fine semolina,
polenta or dry breadcrumbs<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">For the streusel topping<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">200g / 8oz plain flour<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">¾ tsp ground cinnamon<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">85g / 3oz golden caster
sugar<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">85g / 3oz butter<o:p></o:p></span></div>
</div>
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-fareast-theme-font: minor-fareast; mso-font-kerning: 14.0pt;"><br clear="all" style="mso-break-type: section-break; page-break-before: always;" />
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7uqj33h6X68S8Ty506Acy9gcCiE0R5yafIxWjXGyqI4qyxj3WamWt18sHZ49sjyA3y68geYriRgEUOY-Kizc_AAWKKaWxzeO3e7wrvXVUyqQ6DoZBQUpuWVy7tFxgdmaMRV6y8Ju3nmA/s1600/Plum+&+blacklberry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7uqj33h6X68S8Ty506Acy9gcCiE0R5yafIxWjXGyqI4qyxj3WamWt18sHZ49sjyA3y68geYriRgEUOY-Kizc_AAWKKaWxzeO3e7wrvXVUyqQ6DoZBQUpuWVy7tFxgdmaMRV6y8Ju3nmA/s1600/Plum+&+blacklberry.JPG" width="640" /></a></div>
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<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">1. Make the pastry: Whizz the flour, sugars and salt together for
a few seconds in a food processor add the butter and whiz together until looks
like coarse breadcrumbs( this can obviously be done by hand if you do not have
a food processor). Add the egg and pulse
until the pastry starts coming together in a ball. Do not over process as this can make the
pastry tough. Finish off with a light
knead on a floured work top and then wrap in cling film and chill for 20
minutes, if time permits.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">2. Roll the pastry out on a well floured surface
and line a 23cm/9inch fluted metal tart tin with a removable base and chill
again for another 20 minutes. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">3. Pre heat oven 200c/gas 6/ fan 180c. Carefully cover the pastry with either baking
paper or foil and weight it down with either ceramic or dried beans. Bake on the middle shelf for 12 minutes then
remove the beans, paper or foil and return to oven to bake for a further 8
minutes or until the pastry is crisp and dry looking but barely coloured.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">4. Make the filling: Toss the blackberries with the plums and
sugar. Sprinkle the semolina, polenta or
breadcrumbs over the bottom of the pastry case( this is to help soak up the
juices released from the fruit and to stop the pastry getting too soggy). Pile in the fruit and even out with a spoon.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">5. To make the topping: Mix the flour with the cinnamon and
sugar. Melt the butter and pour over the
flour mixture while hot. Using a knife,
cut the mixture repeatedly until you have a mass of lumpy crumbs. Scatter evenly and thickly over the fruit
until it is completely covered. Bake,
still at the same temperature for 40-45 minutes until golden brown. Serve hot, warm or at room temperature with
custard or cream.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"> </span><span style="font-family: 'Comic Sans MS'; font-size: 11pt;"> </span></div>
<div class="MsoNormal">
<b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;">To get ahead:</span></b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"> the tart can be made and
reheated gently in the oven although the rule is that pastry is best eaten on
the day it is made.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
Anonymoushttp://www.blogger.com/profile/09268632037032981101noreply@blogger.com0tag:blogger.com,1999:blog-5235545100591090759.post-61561144872912097752012-10-06T08:33:00.000-07:002012-10-06T08:33:04.183-07:00Lamb & Rosemary Hotpots<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="EN-US"><span style="font-family: Comic Sans MS;">Its is our harvest lunch today and as I'm part of a team that helps organise these sort of functions I had the responsibility of providing a recipe that was suitable for the lunch and for all our volunteers to make. The best part of this recipe is that there is no frying of the meat and the dish can be made as described below but can also be doubled and made in a large roasting dish - as happened for our event. It was an amazing success and all the cook commented how easy the dish was to prepare in advance. Photos of the dish are from Neils lamb hotpot and as one of the lucky diners that got to eat his dish, I can also say that it was fab!</span></span><br />
<span lang="EN-US"><span style="font-family: Comic Sans MS;"><br /></span></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68T2-AIkkii4SG6imSU5JoEz1g9KJOC_xn5Ag5wUXBNIC7adDWIoN6fSC0RTcpRjZp_I318tWR50Q6ZycI1acsNA6csvbzYSZvw38D73JlbopCwIdDdngsfDli4o6FSIQwnGYPMLlQ8E/s1600/lamb+&+rosemary+hotpot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68T2-AIkkii4SG6imSU5JoEz1g9KJOC_xn5Ag5wUXBNIC7adDWIoN6fSC0RTcpRjZp_I318tWR50Q6ZycI1acsNA6csvbzYSZvw38D73JlbopCwIdDdngsfDli4o6FSIQwnGYPMLlQ8E/s640/lamb+&+rosemary+hotpot.jpg" width="382" /></a></div>
<b><u><span lang="EN-US" style="font-family: "Comic Sans MS";"><br /></span></u></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><u><span lang="EN-US" style="font-family: "Comic Sans MS";">Lamb and
Rosemary Hotpots<o:p></o:p></span></u></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Serves
6-8<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<b><span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Ingredients<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">1
tbsp olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">1kg
/ 2lb 2oz lamb neck fillets, cubed<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">2
large onions, sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">3
carrots, thickly sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">2
garlic cloves, finely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">2
tbsp plain flour<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">500ml
/ 18 fl oz chicken stock<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">1
tbsp Worcestershire sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">2
fresh rosemary sprigs, finely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">A
little redcurrant jelly<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">500g
/ 1lb 2oz large waxy potatoes, peeled & very thinly sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">30g
/ 1oz butter<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6w3XEaH_nK9n5rBC8MMWY9dS1FZgtXDGnQsqQ2rOUbER0nrEWAp7gzWuMNl-pN67SrUfP-ht7J4_PQSObgNnjeJ8viNPLNzgn_x4X9_Nl7lROagPzCgSeEKWf-Ow6MqhHhFjL0PfyI80/s1600/lamb+&+rosemary+hotpot+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6w3XEaH_nK9n5rBC8MMWY9dS1FZgtXDGnQsqQ2rOUbER0nrEWAp7gzWuMNl-pN67SrUfP-ht7J4_PQSObgNnjeJ8viNPLNzgn_x4X9_Nl7lROagPzCgSeEKWf-Ow6MqhHhFjL0PfyI80/s640/lamb+&+rosemary+hotpot+(2).jpg" width="382" /></a></div>
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<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Preheat
the oven to 190C / fan 170C / Gas 5.
Heat the oil in a heavy based casserole and fry the onion and carrots
for 5 minutes to soften. Add the garlic
and fry for a further minute. Stir in
the flour and cook for another minute, then add the stock, Worcestershire sauce
and rosemary and bring to the boil. Tip
in the lamb, season and bring back to a simmer.
Cover with a lid and simmer gently for 30-45 minutes.<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><br /></span>
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<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgSYUCMIqxBpWs2Cl_pXaweVBn-onI_mkrqHO_fZ7GE6ekZnFE8UseQ1op5VLZT9act6yaNjeHxaPA5vc9P_eGLa6bHpUh-3HD6kAr-MaoeZ4AId3BMEMsjiLRQkIXGfs5snj8INd-a0/s1600/lamb+&+rosemary+hotpot4.jpg" imageanchor="1" style="clear: right; font-family: 'Times New Roman'; font-size: medium; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgSYUCMIqxBpWs2Cl_pXaweVBn-onI_mkrqHO_fZ7GE6ekZnFE8UseQ1op5VLZT9act6yaNjeHxaPA5vc9P_eGLa6bHpUh-3HD6kAr-MaoeZ4AId3BMEMsjiLRQkIXGfs5snj8INd-a0/s640/lamb+&+rosemary+hotpot4.jpg" width="382" /></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgSYUCMIqxBpWs2Cl_pXaweVBn-onI_mkrqHO_fZ7GE6ekZnFE8UseQ1op5VLZT9act6yaNjeHxaPA5vc9P_eGLa6bHpUh-3HD6kAr-MaoeZ4AId3BMEMsjiLRQkIXGfs5snj8INd-a0/s1600/lamb+&+rosemary+hotpot4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><br /></a></div>
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<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><br /></span>
<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Adjust
seasoning with redcurrant jelly, salt and pepper. Divide the mixture between 6 individual pie
dishes (you can use one big one). Cover
the pie dishes with slices of potato before seasoning and dotting with a little
butter. Cover each pie with foil and
return to the oven for a further 30 minutes.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">Remove
the foil and turn the heat to 200C / fan 180C / gas 6. Return to the oven for 25-30 minutes when the
potatoes should be golden brown.<o:p></o:p></span></div>
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<b><span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">To get ahead:</span></b><span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;"> You can make
the dish up to 2 days ahead and store in the fridge. To reheat, cover with foil and heat through
in a preheated oven 200C / fan 180C / gas 6 for 30 minutes, then 5 minutes
without foil.<o:p></o:p></span></div>
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<b><span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;">To freeze:</span></b><span lang="EN-US" style="font-family: "Comic Sans MS"; font-size: 11.0pt;"> The completed
dish can be frozen for up to 3 months.
Defrost before reheating as above.<o:p></o:p></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZXSMEYRqadS8KeSx1qITTds8ANarRzNIppWnuwjdvxdOW8SvHHcmVGl8G5fsCMq9MmbcKcw0opU-OMPZeL1kWKsN4CWHi00q-5atYkmei8KsXnwYYG3-KQmE8iIhEib70HBs3_EKrBxU/s1600/Harvest+in+Bromley.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZXSMEYRqadS8KeSx1qITTds8ANarRzNIppWnuwjdvxdOW8SvHHcmVGl8G5fsCMq9MmbcKcw0opU-OMPZeL1kWKsN4CWHi00q-5atYkmei8KsXnwYYG3-KQmE8iIhEib70HBs3_EKrBxU/s640/Harvest+in+Bromley.JPG" width="640" /></a></td></tr>
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<b><span style="font-family: 'Comic Sans MS'; font-size: 11pt;">Harvest in my
garden !!!</span></b><b><span style="font-family: "Comic Sans MS"; font-size: 11.0pt;"><o:p></o:p></span></b></div>
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