tag:blogger.com,1999:blog-67239112520015198362024-03-13T12:06:16.111-07:00Destitute Gourmeta light hearted look at food, family life and finances with inexpensive recipes.sophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-6723911252001519836.post-86320962849323857102013-09-12T21:38:00.001-07:002013-09-12T21:39:09.359-07:00Lime curd<div class="MsoNormal">
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<a href="http://3.bp.blogspot.com/-Ba3iqN1-Ltw/UjKWTV7YiuI/AAAAAAAAAQM/kQCO39_k0pw/s1600/Lime+curd.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Ba3iqN1-Ltw/UjKWTV7YiuI/AAAAAAAAAQM/kQCO39_k0pw/s320/Lime+curd.jpg" width="240" /></a><span style="font-family: Calibri, sans-serif;"><span style="font-size: 11pt;">Lime curd might quite simply be the best thing </span><span style="font-size: 15px;">I've</span><span style="font-size: 11pt;"> ever eaten. Try it folded into softly whipped cream, spread as a layer on
cakes or scones, used instead of jam on toast, or spooned into baked </span><span style="font-size: 15px;">tart-let</span><span style="font-size: 11pt;"> cases topped with meringue for little key lime pies...try it with Greek </span><span style="font-size: 15px;">yogurt</span><span style="font-size: 11pt;">, choux pastry or just eat it off the spoon!<o:p></o:p></span></span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-bidi-font-family: Calibri;">½ cup of lime juice and some zest – you will need
plenty of limes as they are tiny.<o:p></o:p></span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-bidi-font-family: Calibri;">50 g butter cut in cubes<o:p></o:p></span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-bidi-font-family: Calibri;">1 cup sugar<o:p></o:p></span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-bidi-font-family: Calibri;">2 eggs lightly beaten<br />
a couple of drops of green colouring - optional<o:p></o:p></span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-bidi-font-family: Calibri;">Put zest and juice in a saucepan, add the butter
and sugar and stir until the butter has melted and the sugar is beginning to
dissolve. <br />
Add the eggs and whisk continuously over a gently heat until the egg is incorporated
and the mixture thickens. About 10 minutes. Don’t let the mixture boil or the
egg white will set in strings and you’ll have to strain it. <br />
Lime curd isn’t lime green, its yellowish. If you want a more limey colour add
a drop or two of green colouring.<o:p></o:p></span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-bidi-font-family: Calibri;">Cool and store in a screw top jar in the fridge.<o:p></o:p></span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-bidi-font-family: Calibri;">You can easily double the mixture if you have a
surplus of limes.<o:p></o:p></span></div>
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sophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.com3tag:blogger.com,1999:blog-6723911252001519836.post-33781915351295407862013-08-22T19:44:00.000-07:002013-08-22T19:44:01.272-07:00Pressure cooking for beginners<h4>
<span style="font-family: Verdana, sans-serif; font-size: large; font-weight: normal;">Pressure cooker tips for beginners</span></h4>
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<span style="font-family: Verdana, sans-serif;">You don’t need all new recipes when you buy a pressure cooker. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Many
things you currently cook you can simply cook more quickly in a pressure cooker. Some things you love but don’t cook because they just take too long you can do very easily in the
pressure cooker.</span></div>
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<span style="font-family: Verdana, sans-serif;">To adapt your existing recipes:<br />
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<span style="font-family: Verdana, sans-serif;">Don’t over fill the cooker. Don’t fill more than 1/3 full
of pulses, ½ full of soups, stews, or rice or 2/3 full of solid foods such as
large joints of meat. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Don’t coat meat in seasoned flour before browning, instead thicken
sauces at the end if needed, either with corn flour and water, or a mixture of butter and flour beaten together <span lang="FR-CA">(Beurre</span> Manie).</span></div>
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<span style="font-family: Verdana, sans-serif;">To make Beurre Manie mix 1 tbsp plain flour into 2 tbsp soft butter and blend well. When your sauce is cooked, and pressure is released remove the lid and whisk Beurre Manie into the mixture a little at a time, simmering until thickened.</span></div>
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<span style="font-family: Verdana, sans-serif;">For general cooking:<br />
Allow a minimum of 250ml of liquid for the first 15 minutes and a further 125
ml for each additional ¼ hour. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Search for pressure cooking recipes that are similar to your recipe, for
example look for a pressure cooker recipe for a beef casserole that uses the approximately
the same amount of meat and veg as your regular recipe, then borrow the liquid
quantity and cooking time. Try it and if it works then you have the “formula”
for a pressure cooker casserole that suits your family.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">The liquid can be anything that produces steam – water,
stock, milk, beer, wine, tinned tomatoes, soups...</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Cooking times are determined by the size of the piece not
the quantity. 450g of spuds takes the same amount of time as 1.5 kg of spuds if
they are all cut up the same size.<br />
<br />
For large joints of meat the time is calculated by the weight – a 450g topside
roast will require 250ml liquid and take 15 minutes, 1.5 kg topside roast will require
500ml liquid and will take 45 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">If using canned soups or tinned tomatoes as sauce bases you
may find they catch on the bottom as they are quite thick so add an additional ½
cup of water to the mixture.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Add thickening ingredients at the end.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large; font-weight: normal;">A rough guide for timing pressure cooking: </span></h4>
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<span style="font-family: Verdana, sans-serif;">Pot Roast chicken – whole, 8 minutes per 450g, Brown first, stand bird on
trivet<br /><br />
Portions or drumsticks – 10 minutes per 450g – brown first<br /><br />
Breast, boneless – 5 minutes per 450g <br /><br />
Chicken casserole -15 minutes + 5 minutes to thicken and adjust seasoning<br /><br />
Corned beef -20 minutes per 450g<br /><br />
Beef casserole with 750g diced beef and 375ml liquid + veg – 25 minutes<br /><br />
Lamb curry with 750g diced lamb and 375 ml liquid – 15 minutes<br /><br />
Meatball casserole with 750g meatballs – 8 minutes after browning</span></div>
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sophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.com5tag:blogger.com,1999:blog-6723911252001519836.post-7953109297913725342013-06-03T21:20:00.001-07:002013-06-03T21:20:53.438-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-9bpOr2cde8A/Ua1ozaFknfI/AAAAAAAAAP8/o8KjWI7h8lc/s1600/buttercrust+apple+pie.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-9bpOr2cde8A/Ua1ozaFknfI/AAAAAAAAAP8/o8KjWI7h8lc/s320/buttercrust+apple+pie.JPG" width="240" /></a></div>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="font-size: large;">Butter Crust Apple Pie</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Apple pie is a classic family dessert. To ensure you have
crispy not soggy pastry on the bottom use a metal pie dish. Metal conducts the
heat much more efficiently than your old china pie dish so will give a crispier
result.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Serves 8 –10</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">500 g plain flour<br />
275 g cold butter, cubed<br />
approx ¼ cup cold water</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">For the filling</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">900 g approximately cooking apples, I use Ballarats<br />
6 whole cloves<br />
scant ½ cup sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Metal pie dish approx 25cm diameter and approx 5 cm deep</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Preheat the oven to 200 °</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In a bowl or processor rub the butter into the flour until
it resembles fine bread crumbs. Add just enough cold water so that when you
squeeze the dough it holds together. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Turn it onto the bench and squeeze it into
a big ball. Do not knead. Wrap in plastic and chill in the fridge for ½ an
hour.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">While the pastry is chilling peel, core and slice the
apples. Don't worry if they begin to turn brown. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">When the pastry has chilled, roll 2/3 out to 5 mm thickness
and line the tin leaving the extra pastry hanging over the edges.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sprinkle a good handful of the sugar over the pastry lining the
tin. Stir the remaining sugar into the sliced apple. Toss in the cloves then pile the
sugary apple slices into the pastry case, piling it carefully so it doesn't spill over the side.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Roll the remaining pastry to a circle approx 5 mm thick and
large enough to cover the top of the pie. Gently lay it over the filling and
press firmly around the rim to seal the edges Trim off the excess pastry with
a serrated knife and crimp the sides using your fingers or press them with the tines of a fork to decorate.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cut a cross in the top to allow steam to escape, and lift the
pie dish onto a baking tray before placing in the oven. The tray will catch any juices that escape and will enable you to lift the hot pie from the oven without damaging the pastry edges. Bake for 45-50 minutes,
until golden and crispy.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serve warm or cold with cream, ice cream or custard – or all 3</span></div>
sophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.com0tag:blogger.com,1999:blog-6723911252001519836.post-1990984124057254382013-05-15T14:54:00.001-07:002013-05-15T14:54:19.998-07:00Under Pressure? - Pressure cooker tips for fast, flavourful food<br />
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<span style="font-family: Verdana, sans-serif;">I’d never used a pressure cooker until very recently and I
expected it would be similar to slow cooking but the reality I happy to say is
much much better.</span></div>
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<span style="font-family: Verdana, sans-serif;"> </span></div>
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<span style="font-family: Verdana, sans-serif;">The speed with which
the food cooks means flavours are fresh and clean with no loss of integrity;
and while there is some steam it is not accompanied by the “rest home on a
muggy day” aroma that I associate with the slow cooker.</span></div>
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<span style="font-family: Verdana, sans-serif;">My Indian friends
consider pressure cooker essential equipment and the boaties and Bach owners swear
by them for augmenting a small kitchen with limited facilities such as on a
boat. The pressure cooker is a star when it comes to cooking cheap cuts of meat, and producing tender results in a much shorter time than conventional cooking.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">The old fashioned models with rattling weights, that belched
steam or in some cases soup onto the kitchen ceiling are a thing of the past.
Modern Pressure cooking is easy, safe, fast and an excellent way to make
delicious fork tender food from very inexpensive ingredients. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Pressure cooking is ideal for casseroles, soups, stews, and
other normally slow cooking dishes. Most
will be cooked in 1/3 of the regular cooking time.</span></div>
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<span style="font-family: Verdana, sans-serif;">Steamed puddings including traditional Christmas pudding
cook in a fraction of the time –perfect when Christmas occurs in the most humid
part of the year. </span></div>
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<span style="font-family: Verdana, sans-serif;">Risotto, rice pudding and custards are all good contenders
for the pressure cooker as it is gentle won’t damage the delicate structures of
these dishes.</span></div>
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<span style="font-family: Verdana, sans-serif;">Jams marmalade and chutney as well as poached and preserved
fruits can be done in the pressure cooker</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Pulses and legumes cook quickly and can be prepared in bulk
for freezing and virtually any meat or vegetable can be cooked; either
under pressure, or simply using the pot as a saucepan. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Pressure cookers have two pressure levels and two release
methods. Generally delicate or tender foods will be cooked under the more
gentle pressure and finished quickly using the “quick release” method which releases
the pressure in under a minute; you can also use the quick release if you want
to check on the recipe, add ingredients or stir.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">The higher pressure is used for meats, pulses etc and the
“natural pressure release” method gives the ingredients time to relax and cook
more gently for a further 15 or so minutes after the heat is turned off. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Pre steaming is referred to in many pressure cooker books;
this term refers to using the pot without any pressure then changing to the
pressurised lid for the remainder of a dish. <br />Pre steaming is needed to activate
raising agents in puddings and dough before the cooking commences or to soften
the outer layers of ingredients such as beans or lentils, so don’t skip it.<br /></span></div>
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<span style="font-family: Verdana, sans-serif;">There are many comprehensive guides for cooking times online
so if converting a recipe to use in a pressure cooker, look for one that has
similar ingredients and adapt the cooking times to your recipe, with a bit of
trial and error you’ll be able to get the hang of timings quite easily.<br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Always Always Always use a timer.</span></div>
sophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.com0tag:blogger.com,1999:blog-6723911252001519836.post-30595863655421743202013-02-12T21:33:00.000-08:002013-02-12T21:33:16.574-08:00Scallop and Prawn Risotto - affordable luxury for 2<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-XLm4Nu1eEVY/URslHKPDI6I/AAAAAAAAAPg/Et50By6UWtc/s1600/Scallap+and+prawn+risotto.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-XLm4Nu1eEVY/URslHKPDI6I/AAAAAAAAAPg/Et50By6UWtc/s400/Scallap+and+prawn+risotto.JPG" width="400" /></a></div>
<br />
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Romantic
dinner at home – Scallop and prawn risotto<o:p></o:p></span></div>
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<span style="font-size: 16.0pt; line-height: 115%;"><br /></span></div>
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For busy working couples watching
the pennies a romantic dinner at home is nice affordable alternative to a pricy
night out or outrageously priced red roses.<br />
This luxurious risotto is quick to make, is special enough for it to feel like
an occasion and doesn’t require slaving over a hot stove for hours so you have
time to enjoy the meal and company. Just add a salad and some crusty bread and
if you budget will allow any then you can wine match with any Bubbly or serve
with a glass of Sauvignon Blanc, pinot Gris or a chardonnay. </div>
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<br /></div>
<div class="MsoNormal">
Serves 2-3<br />
Cost $19.51</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2 ½ cups chicken stock – use good quality liquid stock<br />
1 tbsp olive oil</div>
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1 medium onion, finely chopped</div>
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1 clove garlic, crushed</div>
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½ med chilli, seeded and finely chopped</div>
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1 cup Arborio rice</div>
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½ cup white wine (optional)</div>
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12 scallops</div>
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8 – 10 prawns – frozen defrosted prawns are fine</div>
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Zest and juice of 1 large lemon</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Handful of finely chopped Italian parsley<br />
Salt and pepper<br />
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<br /></div>
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In a saucepan heat the stock to boiling then remove from heat and set
aside. </div>
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In another large pan heat the oil and add the onion, garlic and chilli.
Cook gently until soft, taking care not to let them brown. </div>
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Pour the rice into the pan and let it toast along with the onion and
garlic for around 2-3 minutes.</div>
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Stir in the wine if using, and allow it to evaporate - around 1 -2
minutes.</div>
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Add the stock a ladleful at a time, the rice will absorb the stock but
don’t let it dry out or it will stick. Keep and eye on it and add more as
needed until all the stock has all been added. Stir occasionally to ensure it
doesn’t stick. <br />
Cover the pan and simmer gently for 15 minutes then add the seafood, cover
again and cook for a further 5 minutes or until the prawns are pink and the
scallops just cooked.<br />
Turn off the heat and stir in the parsley lemon juice and zest. Season to taste with salt and pepper.</div>
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<br /></div>
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Cooks tips: if you want you can add a drizzle of cream at the end and
stir in before serving.</div>
sophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.com0tag:blogger.com,1999:blog-6723911252001519836.post-38398746268220855792013-02-12T21:30:00.000-08:002013-02-12T21:30:12.639-08:00Valentines Raspberry shortcake ice cream sandwiches<h2>
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<br /></div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="300" src="http://2.bp.blogspot.com/-4_OfaOX1Mws/URsik1cM9II/AAAAAAAAAPQ/mtNYozu9rLg/s400/Raspberry+Shortcake+icecream+sandwiches.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="separator" style="clear: both; font-size: medium;">
<a href="http://2.bp.blogspot.com/-4_OfaOX1Mws/URsik1cM9II/AAAAAAAAAPQ/mtNYozu9rLg/s1600/Raspberry+Shortcake+icecream+sandwiches.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Calibri, sans-serif;"><span style="color: #444444;">Treat the ones you love this Valentine’s Day without spending a fortune. These Valentine shortcake ice-cream sandwiches are easy to make so you can share the love with the whole household.</span></span><span style="font-family: Calibri, sans-serif; text-align: start;"> </span></a></div>
</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-4_OfaOX1Mws/URsik1cM9II/AAAAAAAAAPQ/mtNYozu9rLg/s1600/Raspberry+Shortcake+icecream+sandwiches.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
<h3>
<span lang="EN-AU"><span style="font-family: Verdana, sans-serif;">For
the Semi Fredo ice cream</span></span><span style="font-family: Verdana, sans-serif;"> </span></h3>
<div class="MsoNormal">
<span lang="EN-AU"><span style="font-family: Verdana, sans-serif;">300
ml cream <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span style="font-family: Verdana, sans-serif;">150
ml berry flavoured yoghurt<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span style="font-family: Verdana, sans-serif;">1
½ cups raspberries to make ½ cup raspberry puree – frozen are fine<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span style="font-family: Verdana, sans-serif;">½
cup caster sugar<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span style="font-family: Verdana, sans-serif;">2
egg whites beaten to soft peaks</span></span><span style="font-family: Verdana, sans-serif;"> </span></div>
<h3>
<span lang="EN-AU"><span style="font-family: Verdana, sans-serif;">For
the shortcakes: Makes approx 18 - allow 2 per person</span></span><span style="font-family: Verdana, sans-serif;"> </span></h3>
<div class="MsoNormal">
<span lang="EN-AU"><span style="font-family: Verdana, sans-serif;">225g
butter<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span style="font-family: Verdana, sans-serif;">125g
sugar<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span style="font-family: Verdana, sans-serif;">350g
flour<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span style="font-family: Verdana, sans-serif;">Pinch
of salt<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-AU"><span style="font-family: Verdana, sans-serif;">Raspberry
jam for spreading<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-AU"><span style="font-family: Verdana, sans-serif;">To
make the ice-cream<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span style="font-family: Verdana, sans-serif;">Line
a large spring form cake pan or Swiss roll pan with cling film.<br />
Defrost the frozen raspberries then pulse them in a food processer. Pour the
purred berries into a sieve set over a bowl and press the raspberry puree
through a sieve to remove the seeds.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span style="font-family: Verdana, sans-serif;">Whip
the cream in a large bowl; fold in the yoghurt, caster sugar and beaten egg
whites. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span style="font-family: Verdana, sans-serif;">Lastly
drizzle in the raspberry puree and ripple it through the mixture using the
blade of a knife. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span style="font-family: Verdana, sans-serif;">Pour
the mixture into the lined pan and freeze.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span style="font-family: Verdana, sans-serif;">While
the Semi Fredo is freezing make the shortcakes<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-AU"><span style="font-family: Verdana, sans-serif;">Preheat
the oven to 150°C<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span style="font-family: Verdana, sans-serif;">Combine
the sugar; flour and salt then cut the butter into small pieces and rub into
the dry ingredients. Work it well with your hands until it becomes a smooth
dough or place all the ingredients into a food processor and process till dough
forms, you may still need to work it a little with your hands.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span style="font-family: Verdana, sans-serif;">Roll
the dough out till it is about 4 ml thick and use a heart shaped cookie cutter to
cut the shortcakes. Prick each shortcake
with a fork and bake on a greased tray for around 15 minutes or until lightly
golden. Remove from the tray and cool on a rack.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-AU"><span style="font-family: Verdana, sans-serif;">To
assemble<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span style="font-family: Verdana, sans-serif;">Remove
the semi fredo ice cream from the freezer so it can begin to soften. Heat your
heart shaped cutter in hot water. Spread some raspberry jam onto one shortcake,
cut an ice cream heart and place on top then top with another shortcake.</span></span></div>
</div>
sophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.com0tag:blogger.com,1999:blog-6723911252001519836.post-34656547357292530652012-09-17T16:39:00.000-07:002012-09-17T16:39:18.482-07:00<div class="MsoNormal">
<span style="font-size: 16.0pt;"><span style="font-family: Verdana, sans-serif;">Fruit Mince<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;"><span style="font-family: Verdana, sans-serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Fruit mince is excellent in Christmas mince pies,
and a delicious addition to apple tarts, as stuffing for whole baked
apples or mixed into cake and pudding batters for a fruity, spicy variation.</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">I have read some ridiculous stuff online about fruit mince/mould/food safety etc including steeping fruit in melted fat, cooking it, not using too many apples etc. </span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Fruit mince is old fashioned preserve, is uncooked and if made properly looks after itself improving with age. </span><span style="font-family: Verdana, sans-serif;">I discussed risks etc with NZ food safety re preserves made in this manner and they have no concerns.And bloke said several colleagues happily eat fruit mince several years old as tastes so much better than freshly made - like wine.</span><span style="font-family: Verdana, sans-serif;"><br />Both sugar and alcohol are natural preservatives, dried fruit is full of sugar (fructose) + extra sugar, and a good slosh of booze. </span><span style="font-family: Verdana, sans-serif;">Like jams, the only real risks are mould, which occurs if there is too much water present. The mould isn’t hazardous, and within reason can be scraped off; or fermentation, which in jams ruins the flavour; but as alcohol is already present in fruit mince is likely to enhance it. It should be able to be stored for a year or more provided it hasn’t gone mouldy. </span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<a href="http://1.bp.blogspot.com/-5YTKo1bb2l8/UFewuSncw8I/AAAAAAAAAO4/uKa_qKb3p6E/s1600/fruit+mince.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-5YTKo1bb2l8/UFewuSncw8I/AAAAAAAAAO4/uKa_qKb3p6E/s320/fruit+mince.jpg" width="320" /></a><span style="font-family: Verdana, sans-serif;">3 cooking apples – granny smiths are ideal <br />
450 g currants<br />
450 g raisins<br />
450 g sultanas<br />
450 g brown sugar<br />
125 g glace cherries<br />
125 g mixed peel<br />
2 oranges juice and zest<br />
2 lemons juice and zest<br />
250 g shredded suet –see cooks tips <br />
150 g chopped blanched almonds<br />
1 tsp cinnamon<br />
2 tsp mixed spice<br />
¼ tsp ground cloves<br />
½ a nutmeg freshly grated <br />
¾ cup brandy – extra for sampling when no one is looking</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Approx 6-8 jars and lids – Place the jars in the oven and
heat them to 120° for 15 minutes then leave them in the oven to cool. Place
the lids in a small saucepan of water and simmer them gently for 5 minutes to
sterilise them.</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Cut the apples into quarters leaving the skins on, remove
the cores and chop coarsely. Place the almonds and suet into the processor and
pulse, so both are fine crumbs and turn into large bowl.</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Place one third of the apple chunks in the processor with
the raisins and process until minced, then turn them into the bowl, repeat
using one third of the apples with the currants, and again with the sultanas.
Then mince the cherries and mixed peel and add them to the bowl with all the
other minced fruit. </span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br />
Add the brown sugar, zest and juice of the oranges and lemons and the spices.
Reserve 3 tbsp of the brandy, and pour in the rest. Stir the mixture well so
all the ingredients are well mixed.</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">With tongs remove one of the jars from the oven, pack it
full of fruit mince, and run a long flexible knife down the insides of the jar
to release any air pockets. Pack the jar right to the top, don’t leave any head
space –as this will allow room for mould to grow. </span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Spoon a teaspoon or two of the reserved brandy over the top.
Use tongs to take a lid from the hot water and screw it in place. Continue with
all remaining jars and mixture. Wash and dry the filled jars and store in a
cool dark place – the bottom of the pantry is ideal – the mince will be usable
after one month but improves with age. </span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Cooks tips: Suet is
hard beef fat taken from around the kidneys. It’s inclusion in fruit mince is
likely a holdover from the original medieval recipes for Mincemeat which
included actual meat. The fat enriches the fruit and makes it glossy. </span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Shredded suet is sold in supermarkets as
Shreddo here in NZ, in a margarine type tub; it is often with the oils. Once opened it
should be stored in the fridge. Butter can be substituted and some people make
Vegetarian fruit mince using non animal fats or none at all but I have not
tested these alternatives.</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<br />
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<br />sophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.com2tag:blogger.com,1999:blog-6723911252001519836.post-70463149044918735692012-06-24T23:27:00.000-07:002012-06-24T23:32:49.722-07:00Just dough it!<br />
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">dg likes bread enormously, and is most favourite thing to make, as is cheap as dirt but light years tastier than shop bought bread. Also makes house smell sublime. <br />Males in dg household are not best pleased when offered soup as dinner, however dg discovered years ago that soup + home made rolls = acceptable dinner. Soup + home made rolls + dessert = Happy boys. <br /> Most popular rolls in our house are baps which come from dg's Scottish heritage. They are good "beginner" bread as follow simple bread making trajectory - dry combine dry ingredients, yeast and liquid, knead, rise, form or shape, rise again and bake. Start to finish in a couple of hours. <br />Made some the other night, but left em to rise in front of fire, funny little balls grew towards<br />heat like triffids, hence odd shape in Pic below. Yours will look much more sane.</span><a href="http://4.bp.blogspot.com/-dgSEgArLqVA/T-f9UD_eXdI/AAAAAAAAAOs/PhUXpOINGQg/s1600/baps.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://4.bp.blogspot.com/-dgSEgArLqVA/T-f9UD_eXdI/AAAAAAAAAOs/PhUXpOINGQg/s1600/baps.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></a></div>
<a href="http://4.bp.blogspot.com/-dgSEgArLqVA/T-f9UD_eXdI/AAAAAAAAAOs/PhUXpOINGQg/s1600/baps.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></a><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<a href="http://4.bp.blogspot.com/-dgSEgArLqVA/T-f9UD_eXdI/AAAAAAAAAOs/PhUXpOINGQg/s1600/baps.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><div align="left" class="MsoTitle" style="margin: 0cm 0cm 0pt; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span></a><a href="http://4.bp.blogspot.com/-dgSEgArLqVA/T-f9UD_eXdI/AAAAAAAAAOs/PhUXpOINGQg/s1600/baps.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="http://4.bp.blogspot.com/-dgSEgArLqVA/T-f9UD_eXdI/AAAAAAAAAOs/PhUXpOINGQg/s320/baps.jpg" width="240" /></span></a><span lang="EN-AU" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-size: large;"><span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif;">Baps<o:p></o:p></span></span></span></span><br />
<span style="color: black; font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div align="left" class="MsoTitle" style="margin: 0cm 0cm 0pt; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Baps are a family tradition, from our Scottish heritage they have
become part of our Christmas day breakfast tradition and we love them with soup, served warm with
Marmalade for breakfast, or filled with salady stuff for a lovely picnic lunch. The dough is
soft and tender with a pale floury crust. Mmmm - the ones pictured are uneven as they rose in front of the fire and grew towards the heat. </span></div>
<div align="left" class="MsoTitle" style="margin: 0cm 0cm 0pt; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-AU" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">1 sachet instant yeast</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-AU" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">1 ½ tsp sugar</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-AU" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">125 ml cold milk</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-AU" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">125 ml Hot water</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-AU" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">450 g plain flour</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-AU" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">1 tsp salt</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-AU" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif;">50 g butter<o:p></o:p></span></span></span></div>
<span style="color: black; font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-AU" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">In a large bowl combine flour and salt and rub the butter in with
your fingertips or pulse in a processor then transfer to a large bowl. Add the yeast and sugar and mix. </span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Combine the warm water and milk, hold your finger in it and count to 10 - it should feel warm but not hot. If it's not warm, heat it gently, if it's hot allow it to cool for a few minutes then stir it into the dry ingredients. You may need to add more or less liquid as every batch of flour differs from the last in the way it deals with moisture. It is preferable to work with a moist dough - easy to add extra flour if its too sticky, very hard to knead and work with a dry crumbly dough.</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-AU" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 115%; mso-ansi-language: EN-NZ; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Turn onto a well floured board and knead for 3-5
minutes or until the dough is smooth and springy. Sprinkle with extra flour
during kneading as required to prevent sticking. <br />
Place dough into a clean greased bowl, cover with cling film and microwave on <b>low</b>
power for 1 minute, rest the dough for 10 minutes then repeat. After the second
rest the dough should have doubled in size. (Alternatively set aside in a warm
place until doubled in size -45-50 minutes). </span> When
dough is doubled- takes about 40 minutes, punch a whole in it to release the
air and knead lightly before forming into 12 rolls.<o:p></o:p></span></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;">
</span>
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-AU" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">The trick to making a perfect roll is to flatten the ball of dough
slightly on a non-floury surface and circle with the palm of the hand. When you
can feel that the ball of dough has “grabbed” bench then continue to circle but
begin to cup your hand around it. The outer layer of the dough gets pulled
smooth and tight around the ball and disappears in a neat little spiral on the
base. This technique takes a little practise but makes a nice round wrinkle free roll.</span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;">
</span>
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-AU" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Place the rolls on a floured tray then with a floury index finger
press each roll very firmly down the middle making a deep dimple. Sift a light
dusting of flour over the baps and set aside to double in size while the oven
heats. - this is when mine became deformed.</span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;">
</span>
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-AU" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif;">Bake at 200° for 15 minutes till just barely tinted with colour, and hollow sounding
when tapped on the bottom.<o:p></o:p></span></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;">
</span>
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span></div>
<span style="color: black;">
</span>sophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.com1tag:blogger.com,1999:blog-6723911252001519836.post-74313478520819331852012-04-19T19:03:00.001-07:002012-04-19T19:13:03.719-07:00Lasagne for beginners<span style="font-family: Verdana, sans-serif;">I've made lasagne for years in various forms but rarely used a recipe. Sometimes meatless, sometimes with homemade pasta, sometimes ricotta rather than bechamel and sometimes I'd sling in loads of bits and pieces needing to be used up. End result was always enjoyed, so following discussion on FB re lasagne, was motivated to put together a lasagne lesson for those who haven't got to grips with it as is great family food.</span><br />
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<span style="font-family: Verdana, sans-serif;">Lasagne as we know it comprises of 3 elements that are layered then baked. the layers are:</span><br />
<span style="font-family: Verdana, sans-serif;">A red sauce, tomato based, along the lines of a Bolognaise style sauce. <br />
A white sauce, usually bechamel or cheese sauce, sometimes substituted with ricotta or cottage cheese.<br />
Pasta sheets, these can be fresh pasta, or dried, they are usually uncooked as they'll absorb liquid from the sauces and cook when the dish is being baked. if you use the crinkly type dried pasta I think that needs precooking but the flat sheets definitely don't.</span><br />
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</span><span style="font-family: Verdana, sans-serif;">Lasagne is always a bit sloppy when it comes out of the oven, it firms up if left to settle or refrigerated overnight. A sloppy dish isn't a fail, it simply needs time to set.</span><br />
<h3> <span style="font-family: Verdana, sans-serif;">Lasagne Recipe</span></h3><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">Red sauce - I am giving two options here, one using meat and one using red lentils. You can mix and match, alter, add roast or grated vegetables to either; but both versions will yield enough for around 3-4 layers in a standard lasagne</span>.</span><br />
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">Meat sauce for lasagne</span></strong><br />
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<div style="text-align: left;"><span style="font-family: Verdana, sans-serif;">500 g beef mince</span></div><div class="MsoNormal" style="line-height: 115%; margin: 0cm 0cm 0pt; text-align: left;"><span lang="EN-GB" style="font-family: Verdana, sans-serif; mso-bidi-font-family: "Times New Roman";">Cooking spray</span></div><div class="MsoNormal" style="line-height: 115%; margin: 0cm 0cm 0pt; text-align: left;"><span lang="EN-GB" style="font-family: Verdana, sans-serif; mso-bidi-font-family: "Times New Roman";">1 onion chopped</span></div><div class="MsoNormal" style="line-height: 115%; margin: 0cm 0cm 0pt; text-align: left;"><span lang="EN-GB" style="font-family: Verdana, sans-serif; mso-bidi-font-family: "Times New Roman";">2 cloves garlic crushed</span></div><div class="MsoNormal" style="line-height: 115%; margin: 0cm 0cm 0pt; text-align: left;"><span lang="EN-GB" style="font-family: Verdana, sans-serif; mso-bidi-font-family: "Times New Roman";">1 can condensed tomato soup <br />
800g or two cans chopped tomatoes</span></div><div class="MsoNormal" style="line-height: 115%; margin: 0cm 0cm 0pt; text-align: left;"><span lang="EN-GB" style="font-family: Verdana, sans-serif; mso-bidi-font-family: "Times New Roman";">A big pinch of mixed herbs</span></div><div class="MsoNormal" style="line-height: 115%; margin: 0cm 0cm 0pt; text-align: left;"><span lang="EN-GB" style="font-family: Verdana, sans-serif; mso-bidi-font-family: "Times New Roman";">A bay leaf<br />
A spoonful of pesto - optional</span></div><div class="MsoNormal" style="line-height: 115%; margin: 0cm 0cm 0pt; text-align: left;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal" style="line-height: 115%; margin: 0cm 0cm 0pt; text-align: left;"><span style="font-family: Verdana, sans-serif;"><span lang="EN-GB" style="mso-bidi-font-family: "Times New Roman";">Heat a medium saucepan, spray with cooking spray and add the meat, stirring continuously over the heat until the meat is brown and crumbly. Add the onion and garlic to the pan and continue cooking until soft. </span><span lang="EN-GB" style="mso-bidi-font-family: "Times New Roman";">Pour in the tomato soup and mix well, then add the herbs and bay leaf and chopped tomatoes, and pesto if using. Simmer for 20 minutes. For a thicker sauce add 1/3 cup cooked red lentils and stir regularly so they don't stick to the bottom of the pan.</span></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="font-family: Verdana, sans-serif;">Or meatless sauce</span></strong></div><div class="MsoNormal" style="margin: 6pt 0cm; text-align: left;"><span style="font-family: Verdana, sans-serif;">For the vegetable sauce<br />
1 cup red lentils <br />
1 tablespoon olive oil <br />
1 onion chopped<br />
2 cloves garlic crushed<br />
2 cups of left- over cooked vegetables or cooked spinach or a medium aubergine- optional<br />
1 800g can chopped tomatoes<br />
1 ½ tbsp tomato paste<br />
1 tsp mixed herbs<br />
½ tsp oregano<br />
1 teaspoon sugar<br />
½ teaspoon salt</span></div><div class="MsoNormal" style="margin: 6pt 0cm; text-align: left;"><span style="font-family: Verdana, sans-serif;">Place the lentils in a medium saucepan with plenty of water and bring to the boil. Simmer for around 10 minutes or until lentils have softened and begun to look fluffy. Drain, rinse and set aside. <br />
While the lentils are cooking heat the oil in a pan and gently cook the onion and garlic until soft then add the, then add the tinned tomatoes, lentils, tomato paste, herbs, salt and sugar and simmer gently for 5-10 minutes. Add the cooked vegetables and set aside. </span></div><div class="MsoNormal" style="margin: 6pt 0cm; text-align: left;"><span style="font-family: Verdana, sans-serif;"><strong>For the white sauce/cheese sauce</strong> </span></div><div class="MsoNormal" style="margin: 6pt 0cm; text-align: left;"><br />
</div><div class="MsoNormal" style="margin: 6pt 0cm; text-align: left;"><span style="font-family: Verdana, sans-serif;">2 tablespoons butter or olive oil<br />
2 tablespoons plain flour<br />
2 ½ cups milk<br />
1 cup grated cheese - use more or less if you prefer<br />
Salt and pepper</span></div><div class="MsoNormal" style="margin: 6pt 0cm; text-align: left;"><span style="font-family: Verdana, sans-serif;"><br />
</span><span style="font-family: Verdana, sans-serif;">Lasagne sheets fresh or dried - sufficient for 2-3 layers in your dish<br />
While your red sauce is simmering make a bechamel or white sauce, the amount of cheese is up to you. Sometimes I use a plain bechamel and only sprinkle cheese on the very top as the boy child doesn't like when things are cheesy.</span></div><div style="text-align: left;"><span style="font-family: Verdana, sans-serif;"><br />
</span><strong><span style="font-family: Verdana, sans-serif;">For the White sauce</span></strong></div><div class="MsoNormal" style="margin: 6pt 0cm; text-align: left;"><br />
</div><div class="MsoNormal" style="margin: 6pt 0cm; text-align: left;"><span style="font-family: Verdana, sans-serif;">Heat the oil or butter and whisk in the flour. Add a dash of the milk and whisk to form a lump free paste, add more of the milk and whisk again. Continue until you can add all the milk without lumps forming, then stir with a wooden spoon until the sauce begins to thicken.<br />
Season with salt and pepper, and when thick enough to coat the back of a spoon add ¾ of the grated cheese. </span></div><span style="font-family: Verdana, sans-serif;"> <strong>To assemble</strong>: Preheat the oven to 200<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">°</span></span><br />
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<div class="MsoNormal" style="margin: 6pt 0cm;"><span style="font-family: Verdana, sans-serif;">Spread ¼ of the red sauce over the base of your dish, drizzle with ¼ of the cheese sauce and a layer of pasta, continue to layer in this manner finishing with a layer of cheese sauce. Scatter on remaining grated cheese and bake for 35 minutes until golden and bubbling.<span style="mso-spacerun: yes;"> </span>Let stand for 10 -15 minutes before serving.</span></div><span style="font-family: Verdana, sans-serif;"> </span><br />
<div class="MsoNormal" style="margin: 6pt 0cm;"><span style="font-family: Verdana, sans-serif;">Cooks Tips: Cook extra lentils and freeze, they can be added directly into a simmering sauce, soup or casserole. <br />
You can replace the dried herbs with 1/3 cup homemade pesto.<br style="mso-special-character: line-break;" /> You can thicken and extend the meat red sauce by adding 1/3 cup red lentils while it is simmering<br />
You can add all manner of cooked or grated vegetables either to the red sauces or as a layer in the dish.<br style="mso-special-character: line-break;" /> Always put red sauce into the dish first to form a base layer. If you start with bechamel or pasta it will stick horribly and the pasta wont have enough liquid in the bottom to absorb and cook properly.</span></div><span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif;"> </span>sophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.com5tag:blogger.com,1999:blog-6723911252001519836.post-51372229929959471612012-02-20T18:12:00.000-08:002012-02-20T18:12:02.669-08:00Preserve yourself<a href="http://3.bp.blogspot.com/-enb7b6NispE/T0L7bDranaI/AAAAAAAAAOg/_KuNrzlOW9A/s1600/bigstock_Three_Jars_of_Canned_Fruit_8290992.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-enb7b6NispE/T0L7bDranaI/AAAAAAAAAOg/_KuNrzlOW9A/s320/bigstock_Three_Jars_of_Canned_Fruit_8290992.jpg" width="320" /></a>Home preserving is thought by many to be out dated craft. Almost something we don’t admit to, lest people think we have nothing better to do with time than brew strange concoctions from weeds and leaves, or we are secret crazy housecoat wearing nana types, who pinch babies cheeks in supermarket queues and iron everything including undies. <br />
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Yummy mummies may buy their chutney’s and preserves from trendy farmers markets but this mummy makes own, Yes, I am preserver! And, no, I don’t wear housecoat or curlers.<br />
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Preserving isn’t occupation for filling time while husband hunts for missing crochet hook. Home preserving is simply great cheap way to store seasons’ surplus.<br />
A pantry full of pickles for household that never eats cold meat is waste of effort, but shelf of homemade chutney for folk who enjoy curry, picnics, toasted sandwiches, cheese boards and antipasto is treasure.<br />
Kids love preserved fruit, in yogurt, for baby food, on cereal and porridge and in desserts. <br />
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1 ½ kilos of fruit or vegetables is sufficient for 3-4 jars of chutney or jam and 1 kg stone fruit yields approximately one big jar of bottled fruit for sumptuous crumble, tart or breakfast topping in depths of winter.<br />
Much time involved in preserving is cooking time, not hands on time. So chutney cooks while you read, or listen to the spelling words, or catch up on Coro St.<br />
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A big saucepan or stock pot is fine for bottling fruits. A preserving pan is useful but not essential <br />
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<strong>Preserved or Bottled Peaches</strong> - Use the same method to preserve apricots, plums, pears or pineapple.<br />
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I prefer a light syrup for preserving fruit, so the fruit flavours are not overpowered by the sugar. I use a ratio of 1 cup of sugar to 3 cups of water. <br />
To fill a standard large preserving jar you will need around 1 kg of fruit. Ideally use ripe un blemished fruit. Fruit that is slightly under-ripe will develop good colour and flavour once cooked, so don’t discount the fruit of an old tree that won’t fully ripen, or a bag of fruit picked for sale too soon.<br />
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Sterilize the jars you intend to use by placing them in an oven heated to 120° for at least 15 minutes. Meanwhile combine the sugar and water in a large pan and bring to a gentle simmer.<br />
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Prepare the seals by pouring boiling water over them and letting them become flexible.<br />
Wash the peaches, peel them and either leave whole or cut into halves, quarters or slices– if you leave them whole the stones can be easily picked out when the fruit is served.<br />
Cook the peaches in the syrup until soft when pricked with the point of a knife. They should be just tender, <br />
Using tongs lift a hot clean jar out of the oven and place it in a heatproof dish. Pack the fruit into the hot jar. Real preserving experts make an art of filling the jar in neat layers stacking sliced fruit in a herringbone pattern up the sides of the jar, the rest of us just pile it in.<br />
When the jar is full to the rim, ladle in some very hot syrup then slip a long flexible knife (a filleting knife is ideal) down the insides of the jar to release air bubbles then quickly top up the syrup again and place on a seal so that when you press the seal down, excess syrup flows down the sides of the jar. Keeping pressure on top of the seal so no air gets in, screw the screw band into place. <br />
Set the jar aside to cool. When completely cool, wash all the sticky syrup off the sides of the jar, add a label with the date and store until required.<br />
As the contents cools a vacuum is formed. The seal will contract and become slightly concave and will give a reassuring pop, confirming the contents are fresh when you come to open the jar.<br />
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If using:<br />
Apricots - Wash, cut into halves and remove the stone.<br />
Pineapple - Peel and slice removing tough core or cut into chunks.<br />
Plums: Wash and cut into halves, remove the stone or leave whole.<br />
Pears: Peel, cut into halves or quarters and remove core.<br />
Then cook in the syrup as described above.<br />
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Trouble shooting<br />
Make sure every utensil is sterilised and that the jar, seal, fruit and syrup are scalding hot. If your seal does not form a vacuum when cool the filling was not hot enough. Remove seal and reheat in boiling water, place the full jar in the microwave and heat till filling is boiling hot. Pour boiling water into the top of the jar until it overflows (yes over the top of the existing fruit and syrup, you are just topping up and ensuring a good seal).<br />
Replace the seal in the manner described above.sophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.com1tag:blogger.com,1999:blog-6723911252001519836.post-54936142518250029342012-02-09T19:52:00.000-08:002012-02-09T20:04:34.888-08:00Because you're worth it<a href="http://3.bp.blogspot.com/-crUy3EFH2_A/TzSN-z7b-1I/AAAAAAAAAOU/uxhPiL4VjaE/s1600/Chocolate+cup+cakes+with+raspberry+swirl+frosting.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-crUy3EFH2_A/TzSN-z7b-1I/AAAAAAAAAOU/uxhPiL4VjaE/s400/Chocolate+cup+cakes+with+raspberry+swirl+frosting.JPG" width="400" /></a><span style="font-family: Arial, Helvetica, sans-serif;">I’ve heard it said that self control is its own reward – Bosh! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Reward yourself I say. You’ve resisted temptation for weeks and saved loads of cash, so treat yourself and the ones you love to one of these indulgent and inexpensive treats, they’re perfect for Valentines day sharing with workmates, family members or just for YOU, cos like the saying goes " You're worth it".</span><br />
<span style="font-family: "Verdana","sans-serif";"><o:p> <span style="font-family: Times New Roman;"> </span></o:p></span><br />
<div class="MsoNormal" style="margin: 6pt 0cm;"><span style="font-family: Calibri;"><span style="font-size: large;">Chocolate cupcakes with Raspberry swirl frosting<o:p></o:p></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Times New Roman;"> </span><span style="font-family: Calibri;">These pretty cup cakes are easy to make and look really special, ideal for sharing on Valentines day.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Times New Roman;"> </span><span style="font-family: Calibri;">Makes 30 + mini muffin sized cup cakes or 12-15 regular sized cup cakes</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">For the cupcakes <span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Times New Roman;"> </span><span style="font-family: Calibri;">1 ¼ cups self raising flour<br />
½ cup sugar<br />
150 g butter<br />
½ cup cocoa<br />
1/3 cup hot water<br />
1 tsp vanilla essence<br />
2 eggs lightly beaten with a fork</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
<span style="font-family: Calibri;">For the Raspberry butter cream frosting</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
<span style="font-family: Calibri;">¼ cup Kremelta at room temperature - (Kremelta is vegetable shortening)<br />
¼ cup butter at room temperature<br />
2 cups icing sugar sifted<br />
1 tbsp milk<br />
a few drops Raspberry flavouring<br />
a few drops pink colouring<br />
Sprinkles if desired<br />
Piping bag<br />
large star nozzle</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Times New Roman;"> </span><span style="font-family: Calibri;">Pre heat the oven to 180<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">°</span><br />
Line tins with cup cake cases</span><br />
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Mix the cocoa and hot water together to form a paste and set aside to cool.<br />
Place the flour, sugar and butter into the bowl of a processor or mixer, add the cooled cocoa mixture, vanilla and the lightly beaten eggs. Pulse or mix, scraping down the sides until the batter is smooth. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Place heaped teaspoons of batter into the cases, scraping it off the spoon with your finger or the tip of a knife. The cases should be around 2/3 full, resulting in nice plump cakes that don’t over spill.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Times New Roman;"> </span><span style="font-family: Calibri;">Bake the cakes for 12 -15 minutes or until risen and springy. Cool completely before frosting.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Times New Roman;"> </span><span style="font-family: Calibri;">To make the frosting<br />
Beat the Kremelta and butter together until fluffy, don’t skimp at this stage; allow 4 minutes for beating with an electric beater (set the timer if necessary, beating is like listening to a crying baby, it always seems longer than it actually is.) <span style="mso-spacerun: yes;"> </span>Add the icing sugar, 1 cup at time, mixing well after each addition, then add the milk and flavouring. I use colourless flavouring and colour the icing separately.<br />
To make the ½ pink ½ white swirls; place ½ the frosting in a separate bowl and add a few drops of colour.<br />
Fit the nozzle into the piping bag then stand the bag in a jar or vase to keep it upright and open. Use a spatula or spoon to place one colour of frosting into one side of the bag and the other colour into the other side. I press the spatula gently against the side of the bag and scrape the frosting off the spatula, to keep it from landing in the middle. Ensure each colour goes all the way down to the nozzle so when you squeeze the bag, both colours intermingle.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Times New Roman;"> </span><span style="font-family: Calibri;">To pipe swirls, start in the middle of the cup cake and go around finishing on top of where you started. If your swirls are too big you won’t have enough frosting for the whole batch so try to keep them to once around then pull up to make a point, so you have enough frosting for the whole batch. Add sprinkles or decorations before the frosting begins to harden.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Times New Roman;"> </span></div><div class="MsoNormal" style="margin: 6pt 0cm;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Times New Roman;"> </span></div>sophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.com2tag:blogger.com,1999:blog-6723911252001519836.post-61626390943590109892012-02-06T11:02:00.000-08:002012-02-06T11:02:37.552-08:00The "Eating out experiment"<span style="font-family: Calibri;">Decided take young-uns out to dine. Our “Kids menu” days are thankfully behind us and during adolescent years - none of us prepared to appear in public together so eating out mostly avoided. <br />
Have teens now, and want to introduce them to fine dining before they’ve utterly sold souls to fast food. So will take our snapback hat, skinny jean wearing, bickering while texting, teens to different dining establishment each month this year, to try different cuisines and such like, also interested how smart restaurants respond to teen diners.<br />
<span style="mso-spacerun: yes;"> </span>Had thought to play safe, somewhere with familiar offerings first off. Chose Prego as wood fired pizzas and posh looking puds were likely to please both young and old. Was v.wet Saturday night, so Rich turfed self and young-uns out at door before parking in first available space - in small northern town apparently.<br />
Restaurant was packed, but kindly, (also quite attractive) Maitre d, said we could wait. Self was keen, would be approx 1 hr. <br />
Young –uns utterly outraged at suggestion of waiting for table, being accustomed to establishments where meal is free if not prepared and served in under 2 minutes. Tried to explain waiting not actually insult, but was talking to self, as young-uns already on pavement.<br />
<span style="mso-spacerun: yes;"> </span>Rich arrived drenched, in time to lead us back to car. Next stop – Cantina in K’rd for repeat performance - kids incandescent with rage when waiting suggested, Rich parked arriving damply, just in time to leave. <span style="mso-spacerun: yes;"> </span><br />
Final try – Elliot Stables, as has plenty of tables, and immediate seating now Priority One. <br />
Described it to kids as food hall with candles and posh-er food. Rich now looking for parking space in outer reaches of civilised world.<br />
Was 7.30ish on Saturday night, three of Elliot Stables eateries already closed and my eye has developed twitch. Boy declares himself faint with hunger. The teenage boy feeds roughly every 15 minutes and may become dangerous when hungry.<br />
BBQ skewers from grill seemed safe option - meat is filling. Our girl wanted “healthy –ish” so chose bruschetta. Rich and I went for French. Soft drinks always eye wateringly pricey, but bit bullet and coughed up for drinks all round. <br />
Boy’s skewers were minuscule, quail perhaps? Bruschetta was deemed OK but not v. exciting. Triumph of evening was bowl of fried chicken from tapas bar, topped with fresh Salsa Verde. Kids hoovered them up. Felt momentary eye twitch picturing noisy scene and accusations of poisoning and child abuse that would have occurred had I served Salsa Verde on chicken at home, reminded self that this is whole point of eating out experiment. <br />
Kids thought evening great success, but then they didn’t have to park, or pay. <span style="mso-spacerun: yes;"> </span>My advice if planning to take your young –uns to Elliot stables, is go early to ensure all eateries open, and give each diner cash to pay as we had 5 separate bills. <span style="mso-spacerun: yes;"> </span>Next month will think ahead and definitely book somewhere, although eye is starting to twitch at thought.</span>sophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.com3tag:blogger.com,1999:blog-6723911252001519836.post-1193618503178845302012-02-01T19:14:00.000-08:002012-02-02T20:25:52.627-08:00Get Grilling<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Is long weekend this weekend, and</span><span style="font-family: "Calibri","sans-serif";"> can</span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">’</span><span style="font-family: "Calibri","sans-serif";">t come soon enough for me</span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> – forecast is for fab weather and am solar powered, so will come alive the minute sun comes out and temperature creeps up. Adore hot sticky summer evenings, am addicted to smell of sun block and have no complaints about sand in car cos Summer is my language.</span><span style="font-family: "Calibri","sans-serif";"><o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Round our way, long weekend means </span><span style="font-family: "Calibri","sans-serif";">tidal flow of neighbours</span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> all arriving or</span><span style="font-family: "Calibri","sans-serif";"> going away </span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">for weekend.</span><span style="font-family: "Calibri","sans-serif";"> Tents appear in gardens</span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">, </span><span style="font-family: "Calibri","sans-serif";">cars are parked on lawns, burglar alarms set and</span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> neighbour</span><span style="font-family: "Calibri","sans-serif";"> children coerced into letterbox clearing and cat feeding. <o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><a href="http://1.bp.blogspot.com/-N0ErpfFHBis/Tyn7CQQLg_I/AAAAAAAAAN8/6o8ihatY-vE/s1600/5719_ChickenWings_20.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-N0ErpfFHBis/Tyn7CQQLg_I/AAAAAAAAAN8/6o8ihatY-vE/s320/5719_ChickenWings_20.jpg" width="239" /></a><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">A</span><span style="font-family: "Calibri","sans-serif";">ll have one thing in common,</span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> </span><span style="font-family: "Calibri","sans-serif";">simple desire to enjoy a good old kiwi summer </span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">break, a picnic</span><span style="font-family: "Calibri","sans-serif";"> at <span style="mso-spacerun: yes;"> </span>beach, </span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">or</span><span style="font-family: "Calibri","sans-serif";"> BBQ with all the cousins, cri</span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">cket with pop and the kids, </span><span style="font-family: "Calibri","sans-serif";">chance to meet <span style="mso-spacerun: yes;"> </span>newest member of</span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> </span><span style="font-family: "Calibri","sans-serif";">family curled asleep in </span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">baby</span><span style="font-family: "Calibri","sans-serif";"> seat.</span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">..</span><span style="font-family: "Calibri","sans-serif";"> It</span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">’</span><span style="font-family: "Calibri","sans-serif";">s chill out time with friends in the evening, while kids muck about outside, water fights, </span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">cool drinks, </span><span style="font-family: "Calibri","sans-serif";">and</span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> </span><span style="font-family: "Calibri","sans-serif";">much needed change of pace. <o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">A</span><span style="font-family: "Calibri","sans-serif";">t the bach, beach or </span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">home, </span><span style="font-family: "Calibri","sans-serif";">barbecue</span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> is only way to go. C</span><span style="font-family: "Calibri","sans-serif";">ooking </span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">around BBQ is</span><span style="font-family: "Calibri","sans-serif";"> communal event</span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">, it’s convivial – as can chat and char at same time, multitasking even man can manage.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-spacerun: yes;"> </span>Meat is king of barbecue but if you have to watch what you spend it’s still possible to host great BBQ without blowing budget. <span style="mso-spacerun: yes;"> </span>Flame cooking requires tender cuts which can be expensive, but for less costly <span style="mso-spacerun: yes;"> </span>steaks, rump is good. Marinate and use for kebabs or cut into smaller steaks and include lots of “sides”. If you have meat in freezer and think it may be tough, use steak sneak tenderising technique below.</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif";">Make ahead sauces and dress</span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">ings can travel wherever you do, and a </span><span style="font-family: "Calibri","sans-serif";">good spice rub enhances days catch </span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">or</span><span style="font-family: "Calibri","sans-serif";"> supermarket special. Zingy barbecue sauce will conceal charred remains of most BBQ disasters</span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">, </span><span style="font-family: "Calibri","sans-serif";">protect</span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">ing </span><span style="font-family: "Calibri","sans-serif";"><span style="mso-spacerun: yes;"> </span>dignity of least experienced cooks so</span><span style="font-family: "Calibri","sans-serif";"> put on your comfy pants and </span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">relax.</span><span style="font-family: "Calibri","sans-serif";"><o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Burgers and Kofta’s or spicy meatballs, optimise inexpensive mince but are always popular, with loads of salad and some fresh bread or flat breads. </span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">The latest issue of <strong>mEAT </strong>magazine Christmas/Summer has some of my latest BBQ recipes including burgers and Kofta's just click link then scroll past Christmas stuff to BBQ recipes <a href="http://www.beeflambnz.co.nz/resources/Meat_Mag_Issue_4.pdf"><span style="color: blue;">http://www.beeflambnz.co.nz/resources/Meat_Mag_Issue_4.pdf<o:p></o:p></span></a></span></div><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-size: large;">BBQ tips</span> <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Brushing oil on the grill makes nice grill marks on your food and reduces sticking, but does result in <span style="mso-spacerun: yes;"> </span>a bit of smoke</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Resist the temptation to turn meat more than once – each turn breaks the surface causing juices to leak out toughening the meat</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Serve plenty of side dishes so everyone has plenty to eat – fresh air makes you hungry</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Cook spicy potatoes or other vegetables on the grill plate while the meat is cooking<o:p></o:p></span></div><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Keep sauces warm in a saucepan on the back of the grill <br />
Use separate utensils for turning meat and basting so surplus sauce doesn't become contaminated with juices from meat<br />
Brunch is a great time to BBQ - eggs, french toast, bacon, lots of coffee - fun and less expensive than the night time meat feast<br />
Stone fruits, bananas and bread dough all make delicious additions to the barbecue<br />
Boil sausages briefly before barbecuing, this will render out some of the fat and provide you with a "pre cooked" sausage that will cook more quickly on the grill. Real "made from meat" sausages take longer than you might think to cook through. If it's pink in the middle don't eat it.</span><br />
<br />
<div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3; text-align: center;"><b><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; font-size: 16pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">BBQ Cooking Times Chart<o:p></o:p></span></b></div><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">Use the barbecue cooking times chart below as a guideline only-- cooking times vary from grill to grill. <o:p></o:p></span><br />
<br />
<table border="1" cellpadding="0" class="MsoNormalTable" style="mso-cellspacing: 1.5pt; mso-padding-bottom-alt: 1.5pt; mso-padding-left-alt: 1.5pt; mso-padding-right-alt: 1.5pt;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;"> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">Boneless Beef Steaks, 1" thick<o:p></o:p></span></div></td> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">Rare: 15-20 minutes; Medium: 20-25 minutes; Well: 25+ minutes<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 1;"> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">Boneless Beef Steaks, 2" thick<o:p></o:p></span></div></td> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">Rare: 30-35 minutes; Medium: 35-40 minutes; Well: 40+ minutes<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 2;"> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">Hamburger Patty, 1/2" thick<o:p></o:p></span></div></td> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">Medium: 10-15 minutes; Well: 15+ minutes<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 3;"> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">Hot Dog<o:p></o:p></span></div></td> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">10 minutes<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 4;"> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">Bratwurst or Other Sausage<o:p></o:p></span></div></td> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">15-20 minutes<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 5;"> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">Pork Chops, 1/2-3/4" thick<o:p></o:p></span></div></td> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">15-30 minutes<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 6;"> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">Boneless Chicken Breast, 120g <o:p></o:p></span></div></td> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">20-30 minutes<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 7;"> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">Boneless Chicken Breast, 120g<o:p></o:p></span></div></td> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">20-25 minutes<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 8;"> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">Bone-in Chicken Breast or Thigh<o:p></o:p></span></div></td> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">30-40 minutes<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 9;"> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">Bone-in Chicken Drumstick<o:p></o:p></span></div></td> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">30-35 minutes<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 10;"> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">Lamb Chops, 1" thick<o:p></o:p></span></div></td> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">10-12 minutes<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 11;"> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">Fish, Small Whole<o:p></o:p></span></div></td> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">12-18 minutes, turning once<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 12;"> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">Fish Steaks, 1" thick<o:p></o:p></span></div></td> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">10 minutes, turning once<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 13;"> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">Fish Fillets<o:p></o:p></span></div></td> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">4-6 minutes per 1/2" of thickness<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 14; mso-yfti-lastrow: yes;"> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">Shrimp, whole<o:p></o:p></span></div></td> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt 1.5pt 1.5pt;"><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-GB" style="color: black; font-family: "Calibri","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">2-3 minutes per side<o:p></o:p></span></div></td> </tr>
</tbody></table><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";"><o:p> </o:p></span><span style="font-family: "Calibri","sans-serif"; font-size: 16pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">Steak sneak technique<o:p></o:p></span></div><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">No one enjoys tough steak. This technique makes a regular cut like rump tender like fillet. I’ve tested it and it works, just don’t tell anyone! </span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">Coat the steaks on each side with sea salt and leave for 15 minutes to half an hour, then rinse thoroughly to remove all the salt. Pat dry and cook in the normal manner. The tenderising is all due to osmosis and the breakdown of the protein cell structure blah blah blah- I read about it, gave it a try and it works.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 16pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">Lip smacking baby back ribs or wings with Zim Zam BBQ sauce<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">Ribs and wings are wonderfully tender, spicy, sticky and fun to eat. Definitely not first date material though! Supply a finger bowl and loads of napkins. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">Ribs are very high in fat, simmering the ribs releases much of the fat and reduces flaring on the barbecue.<span style="mso-spacerun: yes;"> </span>It also makes sure the meat is thoroughly cooked and meltingly tender.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">Serves: 4 or more The sauce makes enough to baste a couple of kilos of pork spare ribs or more if using wings. You will need to allow around 500g ribs per person, but less if you are serving other meats or mains.</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;"><o:p> </o:p></span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">Time to make: 30 minutes plus barbecuing<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">For the simmering water for ribs</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">1 tablespoon golden syrup</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">4 whole cloves</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">4 peppercorns</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">For the Lip smacking barbecue sauce</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">1/3 cup white vinegar</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">½ cup prepared tomato sauce– I use Heinz</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">1 tablespoon golden syrup </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">3 <span style="font-family: Verdana, sans-serif; font-size: x-small;">tablespoons brown sugar <br />
½ cup orange</span> juice </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">1 teaspoon mustard powder </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">¼ cup sweet chilli sauce </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">1 tablespoon Worcestershire sauce <o:p></o:p></span></div><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"> If using wings skip this step</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">Place the ribs in a saucepan with enough water to cover them. Add the golden syrup, cloves and peppercorns to the water and simmer the ribs gently for 20 – 30 minutes. Discard the water and reserve the ribs.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">While the ribs are simmering combine the barbecue sauce ingredients in a small saucepan and simmer gently for 15 – 20 minutes. If using wings, coat in some of the barbecue sauce and marinate for 30 minutes, reserve remaining sauce for basting.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">Pre heat the barbecue; use a medium flame.<span style="mso-spacerun: yes;"> </span>Brush the ribs all over with sauce and cook, basting with sauce and turning frequently during cooking till dark coloured and starting to blacken in places. for wings, baste and turn ensuring the chicken is thoroughly cooked and no pink juices are evident.</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
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</div>sophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.com1tag:blogger.com,1999:blog-6723911252001519836.post-30767011401073620942012-01-15T16:23:00.000-08:002012-01-15T16:24:19.972-08:00No kidding - we'd like real food pleaseDining out with the young- uns has always been problematic. No sooner have you entered dining establishment, than kids are presented with Kids Menu - nuggets and chips, burger and chips, fish bites and chips, ice cream sundae. <br />
As a family we'd annually hit road for 6 weeks at time, on tour. With limited time or facilities in our budget accommodation, kids ate out a lot, but nuggets and chips seriously not an option 4-5 nights out of 7.<br />
We quickly became expert at executing "menu intercept". One of us would whisk kids to seats while other hissed at staff not to mention children's menu, semaphoring madly re potential for noisy scene, if kids discovered fried food was in offing, and doubtless messy family drama would ensue.<br />
<br />
Menu intercept successfully executed, were faced with finding something on regular menu kids would actually eat, not too big, expensive or unusual. Throwing selves on mercy of waitstaff we'd painfully pick bits and pieces from various dishes.<br />
<br />
"Could we have the chicken, without sauce, divided between two plates. could we have the creamy mash from peppered steak, no not steak, just mash. and could you hold Parmesan. Yes on the two plates. And blanched spring greens from lamb, but not the lamb, yes on the two plates. Yes Chicken mashed potato and boiled vegetables. Its for our children. No thanks, we don't want kids menu, Oh-oh - now you've done it, we said not to mention kids menu!"...<br />
<br />
Every now and then we'd get staff who really "got it". Proper meals would be conjured up by kind hearted staff - likely with kids themselves. A fantastic simple spag bol, delicious hand made sausages (from breakfast menu) with homemade baked beans in sauce - better than the what adults were served- or a perfectly roasted little chicken leg with gravy and lots of veg - simplifications of main menu constituting proper tasty nourishing meals.<br />
<br />
We found best value minimum stress option in small towns was often found in least suitable venues - Pubs and RSA type places. Not only affordable, but frequently simple family type fare or set meals such as roast, with dessert and drink for set price, or a tasty kid friendly plate of nachos or Mac n cheese, things they might actually recognise.<br />
<br />
Mostly though we were patronised and over charged by chefs shamelessly dishing up nuggets, alongside all manner of posh culinary flim flammery while our kids demanded at maximum volume to be taken to pub pronto.<br />
<br />
<span lang="EN-GB" style="font-family: "Calibri","sans-serif"; font-size: 16pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;"></span><br />
<a href="http://3.bp.blogspot.com/-am0uoFHPbBk/TxNsmejb5BI/AAAAAAAAAN0/ajjL6N-POhs/s1600/Nachos.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-am0uoFHPbBk/TxNsmejb5BI/AAAAAAAAAN0/ajjL6N-POhs/s320/Nachos.jpg" width="239" /></a><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; font-size: 16pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">Easy beef Nacho’s</span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">Spicy enough to be interesting and really easy to make.</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">500 g lean mince</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">2 cans chilli beans in sauce, one hot and one mild</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">1 can chopped tomatoes</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">1 tbsp Worcestershire sauce</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">1 tsp beef stock powder</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">Accompaniments</span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">Corn chips </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">Grated cheese</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">Sour cream</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">In a frying pan brown the mince and drain off excess fat. Stir in both cans of beans, the chopped tomatoes, stock powder and Worcestershire sauce. Simmer until thick.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">To serve, pile the chips into individual bowls or onto a large platter, spoon over the meat mixture. Top with grated cheese and pop under the grill until the cheese is melted. Add some big dollops of sour cream.<o:p></o:p></span></div>sophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.com4tag:blogger.com,1999:blog-6723911252001519836.post-76169515941295546712011-09-28T12:22:00.000-07:002011-09-28T12:22:04.966-07:00Pantry purge<span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">I’ve no time for complicated handshakes, elaborate flower arrangements, or any other non essential knick knackery. I’ve teenagers, full time job and very high maintenance hairstyle, so I’m for anything that makes life easier.</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">A couple of years ago we had great good fortune to install new kitchen. Was Dream come true as<span style="mso-spacerun: yes;"> </span>Old kitchen <span style="mso-spacerun: yes;"> </span>v. Bad. Just h</span><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">ad no idea that before ascending to glories of new kitchen status, one must first endure purgatory of “between kitchen”.<br />
6 Long ghastly weeks –no <span style="mso-spacerun: yes;"> </span>running water, no oven and no storage. Gaah! </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">I cook a lot, no I mean A LOT and subsequentl hunting for equipment and ingredients I knew positively were SOMEWHERE nearly drove me to brink of madness. (bad words may have been uttered but can’t confirm that). <o:p></o:p></span></div><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Eventually cabinet maker condescended to install kitchen (turned out he had brain injury and wasn't a well man- hence long difficult delays). Imagine the bliss, I had lovely time turfing out things that were dated, damaged or just plain useless. (gourmet gift hampers – who eats that stuff?).<o:p></o:p></span><br />
<span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Having biffed out all old stuff and re arranged remainder on pristine new shelves, was a moment of epiphany. Since am not only one to loathe foraging in the pantry and rummaging for things; instituting annual pantry purge would make everyones life easier.<o:p></o:p></span><br />
<span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">To put it bluntly if it’s been in pantry for more than a year and you didn’t eat it, you are never going to eat it. Either you don’t know how to use it or just don’t fancy it, so chuck it out and move on. Alcohol is exception here!</span><br />
<span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p> </o:p></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Throw out any spices more than a year old – make a note to replace only if you plan to use- spices are best purchased in small quantities and replaced regularly or they go stale. Whole spices stay fresh much longer than ground. A spice mill or mortar and pestle is a useful investment for grinding cloves, cardamom, cinnamon, peppercorns, coriander and cumin seeds, allspice and nutmeg, star anise and dried chillies... <o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Oils and foods with higher oil content such as nuts and brown rice will go rancid in the presence of oxygen. Heat and light accelerate this process. <o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Do they smell fresh? If not throw them out, not only do they taste bad, they may be bad for you. Good quality oils should be sold in dark bottles to protect them from light. If you buy oil in bulk go for a can and decant into dark bottles for everyday use.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Store nuts in the freezer to protect them from infestations of pantry moth and to keep them fresh – no need to defrost, just use straight from the freezer.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">White rice, white flour and most dried beans can be safely stored for up to a year. Legumes will keep longer but will require longer cooking time the older they are. Store in airtight containers to prevent infestations. <o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Most pantry invaders are not harmful if consumed, but are very off putting. Prevention is better than cure.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Canned foods will last for years, check for rust and discard if dented but why have you still got it after years?<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Take a long hard look at the old stuff, why hasn’t it been used yet? Did you buy it for a particular recipe then never get around to it? Do you know how to use it?<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Did your husband buy it! <o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Calibri","sans-serif"; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">There is a general similarity operating around old ingredients – the things that routinely end up in the too hard basket. The following can be found languishing in the back of many of our pantries, forlorn and neglected, begging to be used.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; font-size: 16pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Couscous and mixed bean salad<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">I love recipes that can be adapted to whatever ingredients are to hand. This couscous salad is a real store cupboard standby, add other ingredients such as red capsicum, olives or tuna if you have them otherwise enjoy it as is.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 cup instant couscous</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 cup boiling water </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 tsp instant stock powder</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 can mixed bean salad</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 celery stalk finely chopped</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 glove garlic crushed</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 tsp ground cumin</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 handful fresh coriander finely chopped (parsley is an acceptable alternative)</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">A squeeze of lime juice<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Place the couscous into a bowl, add the stock powder and cumin to the boiling water, pour the liquid over the couscous and cover with a tea towel. Set aside for a few minutes to absorb the liquid. <o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">While the couscous is soaking finely chop the celery, coriander and garlic and drain the beans (do not rinse). When the couscous has absorbed all the liquid fluff it with a fork and mix in all the other ingredients. Squeeze in the lime juice and serve.<o:p></o:p></span></div>sophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.com3tag:blogger.com,1999:blog-6723911252001519836.post-60823038190427637212011-08-28T19:37:00.000-07:002011-08-28T19:54:17.669-07:00happy endings<a href="http://2.bp.blogspot.com/-j7HifAs-A0s/Tlr7SWNQ-eI/AAAAAAAAANE/s1KL_mMHY2A/s1600/Enjoy0548.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-j7HifAs-A0s/Tlr7SWNQ-eI/AAAAAAAAANE/s1KL_mMHY2A/s320/Enjoy0548.jpg" width="244" /></a> <strike< strike="">Haven't written for a while as had to have big op and bed rest on doctors orders. Sounds bad but actually 6 weeks rest highly recommended, particularly if accompanied by powerful pain relieving medication and plenty of good books.After lolling on couch for weeks though, legs became v. achey so Rich booked us both a massage at spa place. </strike<><br />
<strike< strike=""> Never had massage before as v.expensive and just a bit creepy, but was treat, and we were to have massage together thereby substantially reducing potential creepiness.<br />
Spa place was darkened room filled with candles and lots of flowery thing or others, statues and pan pipey whale song music. All much as expected.We were led to side by side massage beds, and instructed to strip to knickers and lie face down. Beds were equipped with face hole for face down lying without asphyxsiation, and bowl of water containing floating flowers and candles positioned underneath for entertainment while face is in hole. We arranged selves and waited for massaging to start.<br />
<br />
I am deeply self concious person who would opt for Edwardian Bathing tent at beach if one was available, so by now am rigid with tension. Massaging started with feet, but head was proving too small for head hole in bed, raising alarming possibility of face slipping into watery flower bowl. With massaging fully underway, was difficult to move as masseur progressively working far up legs and any sudden move might at very least give wrong idea or worst result in result in injury!<br />
<br />
Tried prop head on side but kept slipping, and resting head on arms swiftly vetoed by masseur. Eventually executed a kind of dolphin flip which got head further up rim of hole only to be firmly dragged by ankles back down bed by masseur, who promptly moved on to bum massaging bit which is really rather good, but would have enjoyed so much more if not in screaming agony from supporting weight of head. Also about to slip into coma from blood pooling in face. With black spots forming in front of eyes, finally managed to wedge head sideways in hole which allowed blood flow to return to extremities and restore normal cognitive function. <br />
<br />
Tried hard to relax but masseurs were carrying on lengthy whispered conversation in foreign language throughout, which I knew instinctively related to our candidacy in their ugliest bodies of week poll. When I did manage to relax was only to be tapped on shoulder and informed our time was up. <br />
Had actually gone super fast as was really v. good, and once I got my head stabilised felt wonderfully refreshed and invigorated and a bit silly. There was no creepy "flip you over and start on the top" nor offerings of the "happy ending" that I'd heard about from others, just a really lovely relaxing treat which, given the chance, I would do again in a heart beat.</strike<><br />
<strike< strike="">Only thing left to do after such wonderful indulgence - relax in patch of sunshine with a long cool drink in hand. Here's one you can make up in advance and leave in the fridge.</strike<><br />
<strike< strike=""> </strike<><br />
<div align="left" class="MsoTitle" style="margin: 0cm 0cm 0pt; text-align: left;"><span lang="EN-AU" style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-size: large;">Sangria</span></span><span lang="EN-AU" style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p> </o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-AU" style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Sangria is a Spanish wine and fruit punch. Made from whatever fruit is in season and a bottle of plonk, Sangria makes a cheap drop go a long way .</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-AU" style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Vary the ingredients to suit your taste and budget, you can add ¼ cup brandy or white rum or complimentary fruit liqueur such as Grand Marnier, or Cointreau if you want more alcoholic kick or try different fruit juices such as cranberry or apple, you can use fizzy wine or fizzy soft drink if you like a bit of fizz in your drink. The only rules are to let the fruit macerate in the wine overnight and serve the sangria icy cold from a big jug.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-AU" style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Makes 1.5 litres<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-AU" style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">750 ml bottle of cheap but full bodied red wine</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-AU" style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Selection of fresh fruit – a nectarine, an orange, a lime, a few strawberries …whatevers in season</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-AU" style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">2 cups orange juice</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-AU" style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¼ cup caster sugar</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-AU" style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 cup lemonade - optional<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-AU" style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">The night before slice the fruit and add to the wine. Refrigerate over night to allow the fruit flavours to infuse in the wine – 6 – 8 hours. </span> </div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-AU" style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Add the orange juice and sugar and the lemonade if using and taste. The sweetness can be corrected by adding a little more sugar if required. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-AU" style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Sangria can be fizzy or flat, red or white, basic or flash but always ice cold and fruity!<o:p></o:p></span></div><br />
sophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.com1tag:blogger.com,1999:blog-6723911252001519836.post-67367192499404300702011-06-13T14:27:00.000-07:002011-06-13T14:27:41.258-07:00Putting the brakes on<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gVLIY79eWv0/TfZ_5csgcsI/AAAAAAAAANA/8tNdiOg4xhA/s1600/5809PeanutChickenRice_23.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-gVLIY79eWv0/TfZ_5csgcsI/AAAAAAAAANA/8tNdiOg4xhA/s320/5809PeanutChickenRice_23.jpg" t8="true" width="239" /></a></div>Have aching leg today - is from pressing against floor of car while conducting teenage driving lesson. Hadn't realised how much driving is instinctive, particularly braking. Find self slamming foot to car floor whenever we approach - well anything pretty much. <br />
<br />
<br />
Am trying hard to conceal my terror, keeping clenched fists tucked out of sight, and offering carefully worded directions, if sometimes sounding a little shrill.<br />
<br />
My own parents went from cavalier to crazed after only two horrifying lessons (one from each parent) leaving me to mercies of driving instructor with dual control, lucky lucky man. And my ever patient brother in law, enlisted provide the "mileage". Hadn't appreciated until now, what they were going through.<br />
<br />
My girl is doing fine but I am wreck. No going back though as have to have surgery soon and wont be able to drive myself for a while. Will need her to drive me around- God help us all.<br />
<br />
<br />
Great result with 3 point turns the other night, but we're currently avoiding main thoroughfares due to alarming incident involving fellow food writer and ardent walker Annabelle White, a pedestrian crossing, a panic attack and van load of hot young men. Suffice to say Annabelle lucky to be alive and we are sticking to back roads for foreseeable future.<br />
<br />
<br />
Belle does appreciate the lessons and regularly reciprocates by offering to make dinner. One of her standby's and our family faves is Peanut Chicken and rice - a one pan comfort food dish that teenagers can not only make, but will actually like.<br />
<br />
Peanut Chicken and Rice<br />
<br />
This one pan dish has the comfort food qualities of risotto but a bit more zing. Serve it with salad or a green veg. Left-over’s can be made into patties like risotto cakes.<br />
<br />
1 tbsp oil<br />
2 boneless, skinless chicken breasts thinly sliced<br />
1 onion chopped<br />
3 cloves garlic crushed<br />
1 400 can of chopped tomatoes<br />
¼ cup crunchy peanut butter<br />
1 tbsp curry powder<br />
3 cups chicken stock<br />
1½ cups basmati or jasmine rice<br />
Large pinch of thyme<br />
½ tsp salt<br />
<br />
Heat the oil in a large saucepan. Cook the chicken slices until sealed then set aside. Add the onion and garlic to the pan and cook till soft. Return the chicken to the pan and mix in the tomatoes, peanut butter and curry powder and thyme and mix well to disperse the peanut butter through the mixture.<br />
<br />
Add the chicken stock and bring to the boil. When the mixture is boiling stir in the salt and rice. Return the mixture to the boil then cover and reduce the heat. Cook for 20 minutes on low then check to see if all the liquid is absorbed and the rice cooked. Serve with a salad or green vegetables.sophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.com2tag:blogger.com,1999:blog-6723911252001519836.post-61225999814644172312011-05-01T12:50:00.000-07:002011-05-01T14:52:32.300-07:00you call it a smoke alarm I call it a dinner bell<a href="http://1.bp.blogspot.com/-67969g501F4/Tb3ROV2cIzI/AAAAAAAAALo/IFz7XCviNG8/s1600/baked%2Balaska%2B006.JPE"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5601863555832619826" border="0" alt="" src="http://1.bp.blogspot.com/-67969g501F4/Tb3ROV2cIzI/AAAAAAAAALo/IFz7XCviNG8/s320/baked%2Balaska%2B006.JPE" /></a><br /><br />Feb through to May its celebration Central at ours. Kicking off with Valentines day, the 15th is my sisters birthday, then my Dads, mine,my daughters, Easter, Rich's birthday, my nieces birthday Mothers day, ANZAC day and my Father in Laws b'day - all within 6 weeks. Whew! its a lot of Cake, also a lot of fun.<br /><br />Is a challenge to make each special and memorable. Belles 2nd birthday and most recently her 18th are beyond memorable and likely to become stuff of family legend.<br /><br />The 2nd birthday descended into complete chaos as soon as little friends arrived. I'd set up low trestle for kids to use as party table, resting old door on couple of empty crates, covered with cloth and plates of party food kids couldn't tell wasn't very stable - 2 -3 yr olds only barely human anyway.<br />Birthday girl, known to her family as "Cyclone Bella" for her tendency to leave trail of destruction in her wake, lent on it, sending entire table top and contents onto floor, in avalanche of party food, at which point kids thought it was like lolly scramble and dove for flying sausage rolls and cupcakes. Grown ups reinstated table and restored order only for it to happen again, twice.<br />All attempts at civility completely abandoned when someones kid kicked football across room. Ball landed squarely in middle of cake, impact sent table top slipping inexorably to carpet once again - At that point decided to just let them go for it. Was like lord of the flies as they scrabbled up the party food from the floor, the table, the ball...haven't laughed so hard in ages.<br /><br /><br />That two year old just turned 18, which must make me about 200 now. Anyway, Family Tradition dictates birthday person chooses menu for your big family dinner. Belle chose Ham a la Christmas eve, Pomme Dauphinoise - layers of potato sprinkled with a little garlic and salt and cream, slow cooked until tender and crispy on top. Arteries contracting at thought, but it is sooo good (trust the French to Kill you with Kindness).<br />We decorated and covered every surface with candles, accented with pink decorations and flowers, complete with floating candles in bowls of flowers on table - so pretty.<br />All went swimmingly, ham was Triumph, pototatoes eye rollingly good. Baked Alaska filled with Ginger nut ice cream was whipped out of freezer and slipped into hot oven to lightly brown, seconds later, spiked with sparklers, baptised with brandy, placed on a cake stand and set alight with a flourish. The flaming, sparkling, show stopping dessert was placed in front of the birthday girl, or at least cake stand was. Baked Alaska had taken leave of stand and was moving at alarming rate. Heat separated it from its base and it rocketed in flaming glory off the cake stand, only coming to rest when it collided with the table decorations in a retina searingly bright solar flare.<br /><br />Was like watching a Viking funeral barge, as pudding blindly flamed its way down the the length of the table, flanked by awe struck family members some of whom likely thought this all part of the show. Rich was frozen in horror but I, never one to waste a good dessert, scrambled in between the relations and slipped my hand under the incandescent mound and lobbed it back onto the plate but not before we had burned a substantial impression into the dining table.<br /><br /><br />The dessert was a hit, and the daughter delighted but think next year we might just go to a restaurant.<br /><br /><br /><br /><strong>Baked Alaska with Ginger nut ice cream</strong><br /><br />I used to think my mum was so clever when she made baked Alaska. Putting ice cream in the oven then setting it alight was culinary alchemy. Now my kids gasp with amazement as the golden tipped meringue covered “Bombe” emerges from the oven. This one is filled with Ginger nut ice cream. It’s dead easy, quick to make and can be made and frozen a day ahead.<br /><br />Time to make:25 minutes plus freezing<br />Serves: 8-10<br /><br />1 litre reduced vanilla ice-cream<br />½ packet of ginger nut biscuits – we use Griffins<br />1 thick trifle sponge<br />3 egg whites<br />¾ cup caster sugar<br />40 ml brandy- optional<br /><br />A 1 litre - 1.2 litre capacity bowl<br />Cling film<br /><br />Remove the ice cream from the freezer and allow it to soften but not melt.<br />Tear off a long piece of cling film and lay it inside the bowl covering the base of the bowl with the excess length hanging over the sides. Spread it to line the sides of the bowl as best you can.<br />Slice the sponge in half horizontally to make two sponge sheets. Cut one of the sheets into triangles and arrange the triangles in the base of the bowl, cutting and trimming (and squashing if needed) to completely cover the base of the bowl. Cut the remaining sheet of sponge into strips to cover the sides of the bowl, again trimming and packing so there are no gaps. It’s easy and quick to do.<br />Place the biscuits into a bag and smash them with a rolling pin until crumbs. Using a large spoon, fold the crumbs into the softened ice cream.<br />Pack the ice cream into the sponge lined bowl and fold the excess cling film over the top. Place into the freezer to re freeze.<br />When the ice cream is frozen again prepare the meringue. Place the egg whites in a clean bowl completely free from any grease. Beat with an electric beater until it forms firm peaks, then beat in the caster sugar a spoonful at a time. When all the sugar is incorporated and the ice cream has frozen solid, remove the bowl from the freezer and invert the bowl over a heat proof plate or platter. Using the cling film to gently pull, easing the “bombe” out of the bowl.<br />Using a spatula, pile the meringue onto the Bombe, working from the top down, quickly cover it in a thick layer of meringue. Take a bread and butter knife and use the tip to make swirls of meringue all over the bombe- this all only takes a few minutes.<br />The bombe can now be re frozen for use the following day or it can be baked.<br />To bake the Bombe pre heat the oven to 220°. When the oven is hot take the bombe from the freezer and place directly into the oven. Bake for 5-10 minutes until golden. To flame the bomb, heat the brandy in a small saucepan then set it alight and pour over the cooked meringue bombe.sophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.com6tag:blogger.com,1999:blog-6723911252001519836.post-57154615618833399942011-04-03T16:51:00.000-07:002011-04-03T18:17:27.292-07:00Greedy girl abroad<img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5591522837042847394" border="0" alt="" src="http://1.bp.blogspot.com/-WO-GcW3Qdjc/TZkUZSdsXqI/AAAAAAAAALY/5VqOhSZlVrQ/s320/soph%2Bin%2BMelbourne.JPG" /><a href="http://4.bp.blogspot.com/-cBbB3wJScrQ/TZkVsa0D7XI/AAAAAAAAALg/I9iaCpccVDI/s1600/Melbourne%2Bcupcakes.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5591524265213291890" border="0" alt="" src="http://4.bp.blogspot.com/-cBbB3wJScrQ/TZkVsa0D7XI/AAAAAAAAALg/I9iaCpccVDI/s320/Melbourne%2Bcupcakes.JPG" /></a> Haven't blogged for a few weeks as was flat out gearing up for long awaited week away. Very long awaited. Rich wanted to go to Grand Prix in Melbourne for 40th b'day but was around time dg was born, and were so poor trip to library rated as big splash out. <br /><div>Back then, while not exactly huddled round candle flame for warmth, we'd have laughed like drains at the suggestion of overseas trip, as could barely scrape up $20 for Kindy trip! </div><br /><div>10 years, 8 books and Rich now working for "the man", we finally fulfilled our Melbourne Grand Prix dream. When we told sister and brother in law our plans, response was along lines of goody, when do we leave? - Fab, they knew Melbourne well - also meant Rich had bloke to take to race day leaving Fran and I to mercies of Melbourne shops. Bliss.</div><br /><div></div><br /><div>Is very foody city, entire first day was spent lurching from Macarons to Cup cakes, Boreks to brioche...had slowed down a little by the end of the week, as belt very tight and feet agony. Utter highlight was tapas at MoVida - recommended by several FB fans - Also amazing brioche filled with custard and bitter choc from patisserie at Victoria market. Am now constantly craving spicy lamb borek and will need to learn to make some, and melt in the mouth Gnocchi with a slow cooked lamb ragout. Pretty much all peasant influenced cuisine. </div><br /><div></div><br /><div>Breakfasts were also highlight -Fran made bircher muesli soaked in orange juice each night and topped it off with passion fruit yoghurt to serve - tastes of paradise, tropical islands and drinks with little umbrellas in like might be served on The Love Boat.</div><br /><div>Most amazing thing was didn't cook a meal for 7 whole days - first time in over 20 years! do like cooking, but really liked not cooking for a change.</div><br /><div></div><br /><div><strong>Frans Breakfast Paradiso</strong> </div><br /><div>per person: a small serve of good quality un toasted muesli with tropical dried fruits </div><br /><div>orange juice - enough to soak muesli </div><br /><div>Greek yogurt with passion fruit pulp either ready made or mix your own <br /><div><br /><div>A fresh peach, nectarine or some melon - optional </div><br /><div>The night before mix the orange juice into the muesli and leave in the fridge overnight to soften. <br /><div><br /><div>To serve, stir through a big dollop of passion fruit yoghurt, add some chopped fresh fruit such as a peach, nectarine or some melon if in season.</div><br /><div>Eat while lolling about reading paper and follow with excellent coffee and if poss shopping for shoes, handbags or trying on expensive perfume. <br /><p></p></div></div></div></div></div>sophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.com3tag:blogger.com,1999:blog-6723911252001519836.post-68064918392308775552011-02-27T13:39:00.000-08:002011-02-27T14:17:41.751-08:00out of the frying panHas been a horror week in NZ- tradgedy on epic scale as a loved historic city crumbles under the forces of nature, indicriminately robbing us forever of treasured people and places. For those who are left the losses this week are incalculable,mind numbing and energy sapping. When grief is at its most acute even mundane tasks seem monumental. Hunger is no respecter of grief though, nor will go away simply because you have no kitchen or water. So how do you feed the family or the neighbours or even just yourself with no running water, no power and little or no equipment? One pan on the barbecue if neccesary will do - in fact if you have no frying pan available a foil roasting pan from the supermarket will suffice.<br /><br />Tin Pan Tucker- Chicken with Couscous<br /><br />Couscous is light, filling and trebles in volume when cooked which takes only a few minutes so its ideal camping tucker.<br />This dish is easy to do in an Aluminium roasting pan on the barbecue or campfire, you can also of course do it in the oven at home in a roasting pan.<br /><br />Serves 4 – 6<br />1 disposable foil roasting pan – available in supermarkets<br />1 sheet of aluminium foil to cover the pan<br />8-10 chicken drumsticks with the skin removed or skinless thighs<br />2 cloves garlic crushed<br />2 rashers of bacon with the fat removed chopped<br />4 carrots peeled and sliced<br />1 head broccoli or other green vegetable chopped<br />1 tsp thyme<br />2 cups sterilised hot water<br />4 teaspoons chicken stock<br />2 cups couscous<br />Cooking spray<br /><br />Pre heat the barbecue grill to a medium flame Spray the pan with cooking spray or rub lightly with oil and add all the ingredients except the couscous.<br />Cover the pan with the foil crimping it tightly around the edges and place on the prepared grill. Cook for 40 minutes giving it a gentle shake half way through the cooking time. <br />Remove the pan from the heat and take off the foil cover. Stir in the cous cous and cover with the foil for 3-4 minutes until the liquid is absorbed and the couscous fluffy. Serve immediately.<br /><br />Cooks Tip: Aluminium foil pans weigh next to nothing and are reasonably inexpensive however if you want you can re use the pan and the foil covering over and over. Just wash them carefully as you don’t want punctures.<br />Frozen meat will stay frozen in a well packed chilly bin for two days, gradually defrosting during day two. <br /><br />Tin pan tucker - Hoi sin Chicken and rice <br /><br />This cooking method is so easy, just throw the ingredients in the pan and cover with foil. Sling onto the Barbie then no pans to wash as you can crush the pan up and put it in the rubbish. <br />I allow two drumsticks per adult or 1 for littlies, adjust the amounts according to what you need. <br /><br />Serves 4 or more<br />1 disposable aluminium Foil roasting pan, – available from supermarkets <br />a sheet of foil large enough to cover the pan.<br />8 Chicken drumsticks with the skin removed or skinless thighs<br />4 carrots peeled and sliced<br />2 cloves garlic crushed<br />1 head or broccoli broken into pieces or other veg<br />¾ cup long grain rice per person – I use basmati (45 g per person)<br />1 1/3 cups sterilised water allow 1/3 cup per person, hot if possible <br />2 tsp chicken stock powder<br />3 tbsp Hoi sin sauce<br />1 heaped teaspoon grated ginger<br />Big pinch of Chinese 5 spice<br />Cooking spray<br /><br />Heat the barbecue grill or set a grill. Spray the pan with cooking spray or rub with oil. Place the chicken and vegetables and the rice into the greased pan.<br />Add the ginger, Hoi sin sauce and stock powder to the water to help distribute them and pour into the pan. Sprinkle in the 5 spice and give it all a little mix.<br />Cover the pan with the sheet of foil, crimping it tightly around the edges to ensure the heat doesn’t escape.<br />Place over a medium heat on the barbecue grill. <br />Cook for 40 minutes. The pan will need a gentle shake after 20 minutes to mix it a little. Serve piping hot.sophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.com0tag:blogger.com,1999:blog-6723911252001519836.post-22587059526693605812011-02-13T12:56:00.000-08:002011-02-16T13:54:07.742-08:00boy food<a href="http://2.bp.blogspot.com/-zQk0uCofMBI/TVhkX-D0XJI/AAAAAAAAAKw/v9Z34S4Nx3o/s1600/P1000193.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-zQk0uCofMBI/TVhkX-D0XJI/AAAAAAAAAKw/v9Z34S4Nx3o/s320/P1000193.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5573314901829770386" /></a><br />Was talking to Pete about his boy who is doing Farming Internship. Up at 4.30 am, solid day of hard physical stuff, sports all evening, and fed large mountains of good plain food throughout day. Boy, not surprisingly, completely knackered but also content. <br /><br />Is strong similarity between farming college and military training. Strategy appears simple - keep em busy and exhausted, so no energy for fighting, shagging or arguing. Is excellent plan to my mind, as by some miraculous feat, boys also suddenly able to make own beds and fold clothes instead of sleeping in squalor and dumping on "floordrobe". <br /><br />Strategy succeeds or fails on food. Hungry tired boys are dangerous species, capable of great evil. So food is stuff my mum refered to as "Boy Food", meat and spuds, meat and pastry, meat and gravy...As was only my sister and myself , boy food was reserved for boyfriends, builders and brothers in law. But we also loved simple filling Old School type meals. <br />Meat and eggs are great muscle building protien, with high satiety factor - protein makes us feel full. Starchy carbs are all about energy, also comforting and cheap!Unless you are v. active boy, keep serving to size of fist.<br /><br />As we are not on farm and don't have military budget, but have high energy boys to feed, is necessary to choose carefully, or teenager taming comes at great financial cost. One of cheapest and leanest meat cuts is brisket or Corned Beef. Is great boy food, wonderful with mashed spuds. Also good in sandwiches with relish or chutney it is underrated "old school" food, easy inexpensive and simple.<br /><br />Slow cooker corned beef<br /><br />The slow cooker is invaluable when you are out all day, corned beef is tasty however you cook it so is less likely to be bland than many other slow cooked meat meals.<br /><br />1 piece of corned silverside- whatever size best suits your household, adjust cooking time according to the weight<br />1 onion, sliced <br />2 carrots, sliced lengthways- can include other veg if you wish but may get a bit soft<br />1 bay leaf <br />1 cup ginger ale<br />zest and juice of an orange<br />6 whole cloves <br />1 teaspoon black peppercorns<br /> <br />Place the meat into the crock pot, add the spices and vegetables, juice and ginger ale. Cover and cook on low 7-9 hours or according to the manufacturer’s recommendations for meat by weight.<br />Remove the meat from the liquid and allow to rest for 10 minutes before slicing.<br />Serve with mashed spuds, green veg and a good chutney or relish.<br /><br />Classic Corned beef<br /><br />Corned beef, silverside or corned brisket – whatever you call it this is a lean cut of meat with a salty flavour. Serve hot with veg or cold in slices. Make sure you allow plenty of time as it needs to simmer for an hour or more.<br />I piece of corned beef – whatever size best suits your household, adjust cooking time according to the weight<br />1 onion peeled but left whole<br />a few 3-4 whole cloves<br />6 peppercorns<br />1 tbsp brown sugar or golden syrup<br />1 tbsp malt vinegar<br />Cold water to cover<br />Place the meat into a large saucepan, add the spices and cover with water. Stir in the sugar or syrup and the vinegar and bring to the boil. Simmer the meat allowing 25 minutes per 500g.<br />Remove the meat from the water and allow to rest for 10 minutes before slicing.<br />Serve with mashed spuds, green veg and a good chutney or relish.sophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.com1tag:blogger.com,1999:blog-6723911252001519836.post-59285827572798438052011-02-06T11:22:00.000-08:002011-02-16T13:55:15.895-08:00our daily bread<a href="http://4.bp.blogspot.com/_RxaHB9EsO2o/TU8l4MYi1RI/AAAAAAAAAKo/SWzh7XM2V9c/s1600/Eng_muffins%255B1%255D.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5570712911407666450" border="0" alt="" src="http://4.bp.blogspot.com/_RxaHB9EsO2o/TU8l4MYi1RI/AAAAAAAAAKo/SWzh7XM2V9c/s320/Eng_muffins%255B1%255D.jpg" /></a><br />My nephew El once ate his toast into shape of lion, roared at himself with it, then was too frightened to eat it. He is funny boy, but I am thinking is not bad idea to give toast a miss for a while as is getting scarily expensive to have bread from shops.<br /><br />Have watched price of basic wholegrain sliced loaf increase from $1.99 to over $3.00 over last couple of years and set to rise higher after disastrous year in Queensland.<br /><br />Bought some extra flour before price goes up, but as loaded cupboard with 5 kg bags felt like crazy US apocalypse fanatic from mountain compound. Type who hoard food, have eleven wives, most of them cousins, big beards (even the wives) and large cache of semi automatic weapons! Had to apply copious lip gloss and mascara to counteract effect of hoarding as felt self slipping into serious checked shirt territory.<br /><br />When kids were little I made all our bread by hand as were too poor to buy nice bread and am bread snob - cant abide pappy bread even if very cheap. As never owned bread making thingy have done this always by hand. Bread repertoire now increased to include many treat type breads and scrolls, loaves and buns, but standout breakfast fave these days is toasted homemade English muffins.<br />Was camping a week or so back at annual Parachute music festival, no cooking facilities except camping burner and 4-5 teenagers to feed. Toasted English muffins were ideal brekkie for all of us. 2 batches made roughly 26+ muffins for less than $5 bucks.<br /><br />Since developing recipe, price of milk also soared, so if wanting to make without using pricey fresh milk either substitute with milk from powder, or I used 1/4 cup condensed milk. Made up balance with water, didn't need to add sugar as condensed milk V. sweet.<br />Left me with 3/4 can condensed milk - perfect amount for chocolate caramellow brownie which also went down well with young-uns. Saving on basics means treats still possible too.<br /><br /><br />English muffins<br /><br />My family all like English muffins as a quick breakfast or snack, but boy they’re expensive to buy for such a simple thing! These homemade ones are lovely and easy enough for a novice baker.<br /><br />4 ¼ cups plain flour<br />1 sachet instant yeast<br />½ tsp sugar<br />1 tsp salt<br />2 cups warm milk or milk from powder or 1/4 condensed milk + 1 1/4 cups water-omit sugar<br />1 egg beaten<br />50 g butter<br /><br />Dust 2 oven trays with flour<br />In a large bowl combine the instant yeast, sugar, flour and salt.<br />In a small pan, melt the butter then add the milk and heat gently. The liquid should be warm but not hot. If you are not sure, hold your little finger in it and count to 10. If it’s uncomfortably hot by the time you get to 10 allow it to cool a little, if it doesn’t feel warm at all, heat it up.<br />Make a well in the centre of the flour and pour in the egg and the butter and milk mixture. Use a large metal spoon to mix to a soft dough.<br />Knead lightly for 2 minutes then place into a large greased bowl and allow to rise. Either by z9i setting aside in a warm place until doubled or by using the microwave method.<br />Pre heat the oven to 190°<br />When the dough has doubled in size knead it lightly and roll on a floured bench to 1 cm thickness. Cut into circles using a large cutter (I use my favourite “tuna tin” cutter to make 10cm circles). Re roll the trimmings and you should end up with 15 muffins. Place on floured trays and rest for 10 minutes.<br />Bake them for 7 minutes then turn them over and bake a further 7 minutes, until lightly golden.<br />To serve split muffins in half and toast lightly, top with jam, honey, ham or whatever else you fancy.<br /><br />Cook’s Tip: If you are planning on freezing the muffins, split them first, they’ll defrost quicker.<br /><br />For spicy fruit muffins<br /><br />Add to the dry ingredients<br />2 tsp allspice<br />2 tsp cinnamon<br />¼ tsp ground cloves<br />½ tsp mixed spice<br />½ cup sultanas soaked in boiling water for a few minutes to plump them up<br /><br />Or develop your own spicy fruit blendsophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.com2tag:blogger.com,1999:blog-6723911252001519836.post-44833863330528520562011-01-25T17:53:00.000-08:002011-02-16T13:56:41.452-08:00<a href="http://1.bp.blogspot.com/_RxaHB9EsO2o/TT-KWTKma0I/AAAAAAAAAKY/fGSWaCEF9Q0/s1600/camping%2B-%2Bberry%2Btart.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5566319780159712066" border="0" alt="" src="http://1.bp.blogspot.com/_RxaHB9EsO2o/TT-KWTKma0I/AAAAAAAAAKY/fGSWaCEF9Q0/s320/camping%2B-%2Bberry%2Btart.JPG" /></a><br />Am in the horrors as seem to have haemorrhaged money for the last 5 or so weeks. If result was lovely tan from lying beside infinity edge pool in 5 star resort and sipping expensive cocktails with little umbrellas out of a coconut, wouldn't be so bad. But reality was modest family Christmas then 7 days camping in tent by beach!<br /><br />Camp kitchen well equipped with fridges, freezers and great big stoves. Most campers are longtime regulars, A result is certain routines evolve in kitchen as campers begin to prepare evening repast. cheeses are opened and sampled, one day blue cheeses, another goat cheeses, another creamy rind cheeses... wine is uncorked, serious cooking takes place.<br />Young people armed with dried noodles and canned stew have new foods and flavours thrust upon them and hush falls as "the engineers" 3 regulars, prepare for camp kitchen annual Master chef challenge - this year is curry competition.<br />Big mike is going for South African Vibe (big Mike also brought block of fresh yeast - kindly shared with me, a deep fat fryer - yup took it camping, he is BIG for a reason, and blender- for making cocktails naturally) other guys are doing Thai and North Indian curries. Smells are amazing - no premixes here - fresh ginger, chilli's, coriander and cumin seeds...Self makes fresh berry tart (went berry picking), my pudding looks so show stoppingly gorgeous cannot avoid being drawn into discussions, tastings etc. Berry tart was a hit with our lot, all curries were a sensation and budget took a hammering. We ate in one week 3 times normal grocery budget.<br />This type of free form tart is easy to assemble and works with all manner of sweet fruit fillings.<br /><br /><br />1 quantity of sweet shortcrust pastry, same one as I use for mince pies etc - a pile of berries and a few good handfuls of sugar. Roll out the dough on greased baking sheet, pile berries on - thin layer for big tart or in a heap for smallish one like mine. Sprinkle liberally with sugar (to sweeten and form a syrup with juices while cooking) press sides up around tart, brush crust with egg white and sprinkle on some more sugar. Bake @180 till golden. Mmmmmsophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.com0tag:blogger.com,1999:blog-6723911252001519836.post-32448333750221606232010-12-19T16:00:00.000-08:002010-12-19T16:55:17.340-08:00spoiled for choiceOne of my biggest challenges after over a decade as food writer, developing hundreds (and hundreds) of recipes, is what to make when people come for dinner.<br />Am worried people expect impressive <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Michelin</span> star restaurant type stuff -"flambe of organic baby unicorn in honeysuckle souffle, with <span id="SPELLING_ERROR_1" class="blsp-spelling-error">truffled</span> rhino horn <span id="SPELLING_ERROR_2" class="blsp-spelling-error">jus</span> and an oxygen foam"- or some such fancy <span id="SPELLING_ERROR_3" class="blsp-spelling-error">schmancey</span> stuff.<br />But fact is I only do "family food". I made my name stretching one chicken breast and 1/2 can of beans into 4 course dinner for 6 - while knocking out a batch of scones and recycling the recycling. Am very <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">happy</span> to eat anything I didn't have to make myself - invite me around for cheese on toast and I'm thrilled! but I suffer from serious performance anxiety at home.<br />Earlier in year to solve problem I developed my own Help menu. I chose a couple of recipes that were interesting and tasty and made same dishes for each lot of visitors -worked really well until last week when realised we had friends coming who had already had that menu!<br />Horrors- practically had night sweats trying to decide what to make! Feel very silly as actually really like having a house full of people, enjoy cooking for them, just hate making decisions (also not wild about cleaning but is another story).<br />Finally after far too much deliberation decided to do leg of lamb, as is a treat for us (anything not mince is treat for us actually). Marinated the lamb in <span id="SPELLING_ERROR_5" class="blsp-spelling-error">yoghurt</span> and herbs and slow roasted it. Served with crispy garlic roast spuds and a couple of salads. Dessert was old fave Hazelnut meringue <span id="SPELLING_ERROR_6" class="blsp-spelling-error">roulade</span>.<br />Was all really tasty, and had an enjoyable and convivial evening. Best of all though- have now sorted out next years help menu! Yay - just cant invite same people for dinner for another 12 months so sorry to those two couples- will be happy to have you to dinner again in 2012.<br /><br />Here is my recipe for slow roasted leg of lamb - <span id="SPELLING_ERROR_7" class="blsp-spelling-error">Mmmm</span> - great winter or summer.<br /><br /><strong><span id="SPELLING_ERROR_8" class="blsp-spelling-error">Yoghurt</span> Baked lamb with Rosemary, mint and lemon </strong><br /><br />I love lamb and prefer to team it with seasonings that enhance rather than mask the delicate flavour of the lamb. This <span id="SPELLING_ERROR_9" class="blsp-spelling-error">yoghurt</span> marinade ensures the meat is tender and juicy and forms a tangy crust, I marinate it for a minimum of 5 hours or up to 24 hours.<br /><br />Serves 6 -8 adults<br /><br />1x 2.5 leg of lamb on the bone<br />1 cup natural unsweetened <span id="SPELLING_ERROR_10" class="blsp-spelling-error">yoghurt</span><br />1 tbsp finely chopped rosemary – a couple of big sprigs<br />1 tbsp finely chopped mint<br />zest and juice of ½ a lemon<br />1 tbsp olive oil<br />½ tsp salt<br /><br />Cut several slashes into the plump side of the joint. Combine the <span id="SPELLING_ERROR_11" class="blsp-spelling-error">yoghurt</span> rosemary, mint, lemon juice, zest, oil and salt and mix well.<br />Coat the lamb with the <span id="SPELLING_ERROR_12" class="blsp-spelling-error">yoghurt</span> mixture working it gently into the slashes. Place the lamb in a plastic bag and wrap it so the <span id="SPELLING_ERROR_13" class="blsp-spelling-error">yoghurt</span> marinade cant slide off the meat. Place in the fridge and allow to marinate for 5 hours or up to 24 hours. Give it a bit of a massage from time to time.<br /><span id="SPELLING_ERROR_14" class="blsp-spelling-error">Pre</span> heat the oven to 180, place the lamb into a roasting pan, salvage as much of the <span id="SPELLING_ERROR_15" class="blsp-spelling-error">yoghurt</span> marinade as you can from the bag and spread over the meat. Bake the lamb at 180 for 20 minutes then reduce the temperature to 170 and bake allowing 20 minutes per 500g so roughly 2 ½ hours.<br />Allow the lamb to rest for 10 -15 minutes before carving.sophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.com3tag:blogger.com,1999:blog-6723911252001519836.post-24357124994494225242010-12-16T10:33:00.000-08:002010-12-19T15:59:14.017-08:00food of loveI always encourage people to teach their kids to cook, as is essential life skill and frankly am terrified that one day I may depend on them to feed me when I am old and infirm and if they cant cook I'll die of malnutrition or worse food poisoning! But is not only kids who need to learn.<br />Anne and Bill have been married 60 years. They have strict division of labour, common to their generation. Anne cooks and runs house, Bill looks after finances and plays golf.<br />They raised 4 boys, and enjoy a quiet and comfortable retirement. That was until a fortnight ago. Anne fell while watering garden, savagely breaking several of her 84yr old bones, 4 <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">surgeries</span> later she was finally on the road to <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">recovery</span> and Bill was tired of toast. Survival instinct kicked in and he found himself in the <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">unfamiliar</span> territory called kitchen. Never having attempted to cook anything other than eggs or toast he decided to roast a chicken.<br />With great pride he regaled Anne during visiting hours of his achievement. He'd <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">successfully</span> cooked a <span id="SPELLING_ERROR_4" class="blsp-spelling-error">chook</span>. Anne was amazed, how did he do it ?<br />Apparently there were instructions printed on the pack and Bill had simply followed them. In all the years she's cooked for him she'd never needed to look and he'd never needed to cook.<br /><br />Don't you wish you'd married Anne? I'd even wear the ugly golf trousers if it meant coming home to a cooked meal everyday - sigh. anyway <span id="SPELLING_ERROR_5" class="blsp-spelling-error">heres</span> how I cook a <span id="SPELLING_ERROR_6" class="blsp-spelling-error">chook</span><br /><br />To Roast a Chicken<br /><br />A roast chicken is one of the simplest and most satisfying dishes, the house will smell wonderful while it cooks, and once you’<span id="SPELLING_ERROR_7" class="blsp-spelling-error">ve</span> mastered the basic technique you can try all sorts of variations.<br /><br /><span id="SPELLING_ERROR_8" class="blsp-spelling-error">Pre</span> heat the oven to 180º<br />Allow 20 minutes per 450g plus an extra 20 minutes at the end.<br />Make sure the chicken is fully defrosted, pat it dry with a piece of kitchen paper and place it in a roasting pan. Sprinkle the bird with a little salt and pepper and put it into the <span id="SPELLING_ERROR_9" class="blsp-spelling-error">pre</span>-heated oven.<br />During the cooking time baste the chicken with the juices in the pan, use a large spoon and carefully spoon the hot pan juices over the whole chicken, this helps it to brown evenly and keep it moist.<br /><br />When the cooking time is completed pierce the plumpest part of the chickens thigh with a sharp knife and press the flesh firmly, have a look at any juice that comes out, it should be clear. If there is any pink juice at all cook the chicken for another 20 minutes then check it again. If you have allowed 20 minutes per 450 g plus another 20 it should be fine.<br /><br />Remove the chicken from the oven; cover with foil to keep it warm then let it rest for 10 minutes before you cut it up. This will allow the meat to relax and will be more moist and tender to eat.<br /><br />Roast chicken is delicious hot or cold, serve with gravy or chutney, hot roast vegetables, mashed spuds or salad.<br /><br />Hints and tips: Rubbing the skin with butter before it cooks will make it extra golden and crispy but does add extra unnecessary fat.<br />Adding lemon or orange segments to the cavity inside the bird will help keep a big bird moist as it cooks, herbs and garlic will infuse flavour and bacon strips placed over the breast of the bird will keep it moist and flavoursome.<br />Marinades and barbecue style sauces will all add variety to a roasted bird as will dry spice rubs or some liquid in the pan while the bird cooks, you could use stock, wine, or a combination.sophie grayhttp://www.blogger.com/profile/01699883144137557348noreply@blogger.com1