tag:blogger.com,1999:blog-68687344324240363022024-03-13T23:12:04.070+00:00checky's kitchenCOOKING FOR FRIENDS, FAMILY AND FUN. Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.comBlogger102125tag:blogger.com,1999:blog-6868734432424036302.post-50952739512301932932018-08-25T10:36:00.000+01:002018-08-25T10:36:45.803+01:00More Amazing Salads<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">I have always been looking for a good salad recipe to use up left over chicken. This Thai Chicken, Coconut and Coriander Salad with Crispy Shallots is the best one I have found yet. If you don’t have any left over chicken, poach the chicken in the dressing as in the recipe.</span><span style="font-family: Arial, Helvetica, sans-serif;">, Coconut and Coriander Salad with Crispy Shallots</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-size: 16px;"><b>Thai Chicken, Coconut and Coriander Salad</b></span></span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1 x 400ml can coconut milk<br />Fresh or frozen lime leaves<br />2 Thai birds eye chillis, lightly bashed<br />Small bunch coriander<br />1 tablespoon fish sauce<br />1 tablespoon palm sugar, or brown sugar<br />2 chicken breasts, trimmed<br />40g toasted coconut chips (try Ocado)<br />½ a cucumber<br />3 carrots, peeled<br />1 red pepper, cut into very thin rings<br />1 lime<br />3 shallots, peeled<br />Sunflower oil<br />Sea salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="caret-color: rgb(51, 51, 51);">Place the coconut milk, fish sauce, the stalks of the coriander (saving the leaves for the salad), the chillis, the sugar, a teaspoon of salt and the lime leaves in a saucepan. Add the chicken breast and bring to the boil. Gently simmer to poach the chicken for 12–15 minutes or until cooked through. Remove chicken from the pan and rest. Turn up the heat on coconut milk and reduce until a few tablespoons remain. Remove from the heat and allow to cool. Strain and add the juice of the lime. Taste and adjust seasoning. It should be fragrant, spicy, sour and sweet.</span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, shave the cucumber and carrots, leaving just the cores, with a peeler. Put in a large bowl with the coconut chips, the red pepper and coriander leaves. When cool enough to handle, shred the chicken.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Slice the shallots as thinly as possible. You can use a mandolin or food processor. Place in a small saucepan and just cover with oil. Over a high heat, stir the shallots frequently until they are golden brown. Remove with a slotted spoon and drain well on kitchen paper. Spread out thinly and allow to cook. Lightly season with salt and fluff up so that the shallots go crispy.</span></div>
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<b style="font-family: Arial, Helvetica, sans-serif;">Celery Salad with Dates, Almonds, and Parmesan</b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When you get to my age and you have been cooking as long as I have, it is really hard to find recipes that are fresh, exciting or different but this simple celery salad is really exciting. I’m not even that keen on fruit or nuts in savoury dishes but the celery, lemon and the chilli really balance out the sweetness. It made a very tasty lunch!</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /><b>Celery Salad with Dates, Almonds, and Parmesan</b><br />Serves 2<br />½ cup/large handful raw almonds with skins8 celery stalks, thinly sliced on a diagonal, use leaves too<br />6 dates, pitted, coarsely chopped<br />Zest of one lemon plus 2 tbsp. fresh lemon juice<br />Sea salt and freshly ground black pepper<br />Chunk of Parmesan, shaved<br />4 tbsp. extra-virgin olive oil<br />Very small pinch of crushed red pepper flakes<br /><br /> Toss almonds, celery, celery leaves, lemon zest and dates in a medium bowl; season with salt and pepper. Mix the lemon juice and olive oil together well. Add a small pinch of chilli flakes and mix through the salad. Serve with shavings of parmesan.Add the chicken to the bowl with the vegetables and then dress with the dressing (you may not need all of it.) Pile onto plates and top with the crispy shallots.</span><div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /><br /><b>Warm Salad of Avocado, Baby Spinach and Bacon, Poached Egg</b></span><div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salad Tiede was all the rage about 10 years ago. Literally translated as “warm salad” it is one of those culinary terms which just sound so much more exciting in French than it does in English. But that doesn’t mean that it doesn’t have to taste exciting. Super quick and simple it relies on really great ingredients to transform it into something really special, so use the best bacon, avocados and eggs that you can find.<br /><br /><b>Warm Salad of Avocado, Baby Spinach and Bacon, Poached Egg</b><br />Serves 2<br />8 rashers of smoked streaky bacon, cut into lardons<br />2 organic, free-range eggs<br />Large handful or two of baby spinach leaves<br />2 ripe avocadoes, cut into large chunks<br />1 tablespoon red wine vinegar<br />1 tsp Dijon mustard<br />Splash white wine vinegar<br />Freshly ground black pepper<br />Extra virgin olive oil<br /><br />Put a small pan of water onto boil. Fry the bacon in a little olive oil until really golden and crispy in a heavy bottomed frying pan. Remove the pan from the heat from the heat. Put the spinach leaves into a large bowl with the avocado chunks. Add the red wine vinegar to the pan with the bacon and allow to bubble away. Add a dash of white wine vinegar to the pan of boiling water, turn down the heat and carefully crack in the eggs. Poach until the whites have totally cooked but the yolks are still runny. Remove with a slotted spoon onto some kitchen paper to drain. Stir the mustard into the pan with the bacon. I should have cooled a bit by now. You want the mustard to amalgamate with the bacon fat and the vinegar, not cook. Season and pour the bacon and dressing over the spinach and avocado. Toss well and tip into bowls. Top with the eggs and a good grind of black pepper. Serve straight away.</span></div>
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Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.com0tag:blogger.com,1999:blog-6868734432424036302.post-9454785705458008802017-05-17T15:13:00.001+01:002017-05-17T15:13:50.450+01:00 Baked Blueberry and Vanilla Cheesecake<!--[if gte mso 9]><xml>
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
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<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
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<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
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<w:LsdException Locked="false" Priority="49" Name="List Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark"/>
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<w:LsdException Locked="false" Priority="52"
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<w:LsdException Locked="false" Priority="46"
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<w:LsdException Locked="false" Priority="46"
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<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 6"/>
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<w:LsdException Locked="false" Priority="52"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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</w:LatentStyles>
</xml><![endif]--><!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
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<![endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUI-IBDyV-8yG68Tu1wwve9H9ofh6Dmkd85QGujPv-IOopSeb3_G_XmaS2HtA6AUq6oq1D-HRPjMxEaIn6jOLNQ2M_23UqHZfDPNZOm0Zn83IMLOjUdUwpcDexOVW1Aig-Id8zo5CiDTML/s1600/Baked+Blueberry+and+Vanilla+Cheesecake+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUI-IBDyV-8yG68Tu1wwve9H9ofh6Dmkd85QGujPv-IOopSeb3_G_XmaS2HtA6AUq6oq1D-HRPjMxEaIn6jOLNQ2M_23UqHZfDPNZOm0Zn83IMLOjUdUwpcDexOVW1Aig-Id8zo5CiDTML/s640/Baked+Blueberry+and+Vanilla+Cheesecake+1.jpg" width="640" /></a><br />
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<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 78.75pt;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">I
like to have one or two definitive recipes for each seasonal fruit. Ones that I
know will always work and when the season for that fruit comes around again I
get excited and start salivating about making again. But up until now, I have
never had one such recipe for blueberries. So, I set about rectifying the
situation and the first thing that sprang to mind was Blueberry Cheesecake. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 78.75pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 78.75pt;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">I
am always a little apprehensive about making cheesecake. I think I have just
had so many horrid ones, over sweet, gelatinous and gloopy! When I was a kid in
the 70’s I even remember making one from a packet which was pretty disgusting.
But then I went to New York and I will never forget the wondrous baked
cheesecakes, topped with sour cream. Slightly grainy at the edges, totally
wobbling creaminess in the middle. Mind-blowing. So, I was a little nervous of
trying to recreate what I had reminisced. I scoured through hundreds of recipes
to find one that sounded right, and never imagined that the first one I tried
was going to turn out such perfection.</span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqhvNXif50axctSySwmpstV_nn9xawaVic-ITer6kGqXAptpQZ7i2cXpe6IwJX8Y_LJ16oXPyybf8Wl7ZSV-G2iTy4uAxGaivg1GAuEE8Ttwd51j-2PLQiqNT8U1PBXETPe3psXrLEzBc/s1600/Baked+Blueberry+and+Vanilla+Cheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqhvNXif50axctSySwmpstV_nn9xawaVic-ITer6kGqXAptpQZ7i2cXpe6IwJX8Y_LJ16oXPyybf8Wl7ZSV-G2iTy4uAxGaivg1GAuEE8Ttwd51j-2PLQiqNT8U1PBXETPe3psXrLEzBc/s640/Baked+Blueberry+and+Vanilla+Cheesecake.jpg" width="640" /></a></div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 78.75pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 78.75pt;">
<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Baked
Blueberry and Vanilla Cheesecake</span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 78.75pt;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">150g
digestive biscuits, smashed</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 78.75pt;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">20g
caster sugar</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 78.75pt;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">70g
butter, melted</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 78.75pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 78.75pt;">
<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Filling</span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 78.75pt;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">800g
Philadelphia cream cheese</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 78.75pt;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">150g
creme fraiche</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 78.75pt;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">175g
caster sugar</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 78.75pt;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">1
tablespoon vanilla bean paste, or essence</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 78.75pt;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">4
eggs</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 78.75pt;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">30g
flour</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 78.75pt;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">50ml
milk</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 78.75pt;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">200g
blueberries</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 78.75pt;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">100g
creme fraiche</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 78.75pt;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">200g
blueberries to decorate</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 78.75pt;">
<br /></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Preheat
oven to 170 C / Gas mark 4. Lightly oil a 25cm cake tin. I lined mine with grease-proof as I was frightened that otherwise it would leak.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 78.75pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 78.75pt;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Mix
the biscuits, sugar and butter together and press evenly into the bottom of the
tin to form a base. I used a potato masher.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 78.75pt;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Mix
the creme fraiche, cream cheese, sugar and vanilla using an electric mixer. Add
the eggs one after another and always mix well in between. Add the milk and
flour and mix as well. Stir in the blueberries and pour into the tin. Bake for about
1 hour in the oven. The cake should be well risen, golden brown on top and just
very slightly wobbly in the middle. Take out and allow to cool. After cooling
spread the cake with 100g of creme fraiche and let it cool in the fridge for at
least 3 hours. I couldn’t wait and ate mine after about an hour. Decorate with
blueberries.</span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBGWmkkNgFHvQ2QpnxFiUO7hSV9_BLHiGjJIbOm3cFQ42OiEIprJ4E5JXCCBdLTujPVqDQKBZ9HFBRHmebb7qza7WjMmjDA-7rEjonA26Mb1S97Dl46Eh6jWMPtOXJyQb8iJTuYUgVL_9t/s1600/Baked+Blueberry+and+Vanilla+Cheesecake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBGWmkkNgFHvQ2QpnxFiUO7hSV9_BLHiGjJIbOm3cFQ42OiEIprJ4E5JXCCBdLTujPVqDQKBZ9HFBRHmebb7qza7WjMmjDA-7rEjonA26Mb1S97Dl46Eh6jWMPtOXJyQb8iJTuYUgVL_9t/s400/Baked+Blueberry+and+Vanilla+Cheesecake+2.jpg" width="400" /></a></div>
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<br /></div>
Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.com0tag:blogger.com,1999:blog-6868734432424036302.post-20896368981482114052017-05-17T15:08:00.000+01:002017-05-17T15:08:26.064+01:00 Glazed Turnips<!--[if gte mso 9]><xml>
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<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
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<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
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<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
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<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
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<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
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<w:LsdException Locked="false" Priority="39" SemiHidden="true"
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<w:LsdException Locked="false" Priority="46"
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<w:LsdException Locked="false" Priority="48" Name="List Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4"/>
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<w:LsdException Locked="false" Priority="46"
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<w:LsdException Locked="false" Priority="52"
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<w:LsdException Locked="false" Priority="46"
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<w:LsdException Locked="false" Priority="52"
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<w:LsdException Locked="false" Priority="46"
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<w:LsdException Locked="false" Priority="52"
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Name="List Table 6 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="52"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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/* Style Definitions */
table.MsoNormalTable
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mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
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mso-para-margin-top:0cm;
mso-para-margin-right:0cm;
mso-para-margin-bottom:8.0pt;
mso-para-margin-left:0cm;
line-height:107%;
mso-pagination:widow-orphan;
font-size:11.0pt;
font-family:"Calibri",sans-serif;
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;
mso-fareast-language:EN-US;}
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<![endif]-->
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzdagl-nMJiAfOjy9gZulJ4Hp-iKWHLj4yVfI9v2YFZdBMdbmn4O3TxZJ_mDbR1OD4UmD9uYiIShCtye1v6_eZh5w2vGsneBSiiTbnSayA7-sG4luOIqxmZGTWfxWI1vtnMjPwMXa3pM34/s1600/Glazed+Turnips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzdagl-nMJiAfOjy9gZulJ4Hp-iKWHLj4yVfI9v2YFZdBMdbmn4O3TxZJ_mDbR1OD4UmD9uYiIShCtye1v6_eZh5w2vGsneBSiiTbnSayA7-sG4luOIqxmZGTWfxWI1vtnMjPwMXa3pM34/s640/Glazed+Turnips.jpg" width="640" /></a></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">When
I see turnips, I think of working at Chez Panisse. For the first month, I was
on the veg section and it was my job to cook to order each and every glazed
spring vegetables which accompanied the main course. The selection of baby
spring vegetables was a thing for beauty. We did not ever get to see vegetables
that came anywhere close to these ones in California. Baby beetroot in a
rainbow of colours, tiny fresh peas and beans, purple and yellow baby carrots,
deep red spring onions and these pretty pink topped turnips. It was my job to
prep all these vegetables with utmost care and cook them to perfection. Each
vegetable was added at a different time to the pan, to allow for different
cooking times. It did all seem a bit of a fuss, but I have to admit, they were
absolutely delicious. So, I was a little apprehensive about cooking the
beautiful purple tinged turnips that turned up in my veg box this week. Did I still
have the touch – 25 years later, to cook a perfect turnip?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKNUWrNecO8AAdpP_lw97LcMeimZ4tQkRE9XYSRomDgvsPsl6XW5O4BQp1hx1VKO3c3EykZDval5_EAcqtqCJzZj_0DCTcwI4CF5wBws6ypwjuKScLu13ao1lBS6hiLO3cGg3zgntaq94h/s1600/Glazed+Turnips+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKNUWrNecO8AAdpP_lw97LcMeimZ4tQkRE9XYSRomDgvsPsl6XW5O4BQp1hx1VKO3c3EykZDval5_EAcqtqCJzZj_0DCTcwI4CF5wBws6ypwjuKScLu13ao1lBS6hiLO3cGg3zgntaq94h/s640/Glazed+Turnips+1.jpg" width="640" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Glazed Turnips</span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Bunch
of smallish turnips</span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Large
pinch of salt</span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Large
pinch of sugar</span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">Large
knob of butter.</span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%;">To
prep the turnips, trim the stalks short but leave attached. With a small paring
knife, scrape around the leaves to remove any dirt or grit. Rinse. Peel the
turnip downwards to the bottom, from where the purple tinging ends and gives
way to white. Cut into even sized pieces through the stalk – either halves,
quarters, sixths or eights depending on size. Place in a heavy bottomed
saucepan which allows them to roughly just cover the bottom of the pan. Nearly
cover with water and add the salt and sugar. Bring to the boil, turn down the
heat so that they boil away gently for about 5-10 minutes, depending on their
size. A sharp knife should just insert easily. By this time to water should
have nearly boiled away. Add the butter and reduce to a glaze. This should take
about a minute. Taste and check for seasoning. Eat straight away. </span></div>
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Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.com0tag:blogger.com,1999:blog-6868734432424036302.post-65549955174470679562017-05-17T15:03:00.000+01:002017-05-17T15:03:59.208+01:00Swiss chard and herb tart with young cheese <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTq94r0_kfFkehiS-IfplC0hstmktg4IiHqGUoPwvVC7xvL4g14Zav7E2SK7zyiGm5ILNg5r6dIvATZzEdXs5WIlPhRjO5R8m6DiTJhHzWRHkiNHCSx7CS4-dcvG5LrLXJ2tlknQdzc7zZ/s1600/Swiss+chard+and+herb+tart+with+young+cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTq94r0_kfFkehiS-IfplC0hstmktg4IiHqGUoPwvVC7xvL4g14Zav7E2SK7zyiGm5ILNg5r6dIvATZzEdXs5WIlPhRjO5R8m6DiTJhHzWRHkiNHCSx7CS4-dcvG5LrLXJ2tlknQdzc7zZ/s640/Swiss+chard+and+herb+tart+with+young+cheese.jpg" width="640" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;">We all get a bit stuck in our comfort zone and when scanning through
new recipes, I must admit I have a tendency to stick to the familiar, so
I nearly bypassed this Ottolenghi recipe I found when looking for a new
way of using up chard. For a start it was called Swiss Chard and Herb
Tart with Young Cheese, and I knew for sure that I did not have any
“young cheese” lying around in my fridge, nor was I very likely to be
able to get hold of any very easily in the culinary void of Wimbledon. </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Secondly, I wasn’t sure about the mint. I am always a little wary of
cooking mint. A little too much and it can e<br />nd up tasting like
toothpaste. I wasn’t sure about the quantities of the ingredients (follow the net weights not the descriptions). 8 large chard leaves turned
out to be a whole bag of chard from Riverford. And finally I didn’t
have any courgette flowers – too early in the year for my allotment. But
I decided to make it anyway and I am really pleased that I did. It is
absolutely delicious, even without the courgette flowers. For the young
cheese, I used a Abergavenny goat’s cheese that I found in Sainsbury’s.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopUiMdjKQFnw1Tw0z7mj_GjfbNlv85fmSvRz8Auh-tBhFXPnin39i8FT8YfBorXy3gl8cIETj2v5dh7U07tRD3iWtlmqNaGbo6Js9dcDEj58V_7dxj0NMevn671INPqr91PP_Hs8Qlwdn/s1600/Swiss+chard+and+herb+tart+with+young+cheese++3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopUiMdjKQFnw1Tw0z7mj_GjfbNlv85fmSvRz8Auh-tBhFXPnin39i8FT8YfBorXy3gl8cIETj2v5dh7U07tRD3iWtlmqNaGbo6Js9dcDEj58V_7dxj0NMevn671INPqr91PP_Hs8Qlwdn/s640/Swiss+chard+and+herb+tart+with+young+cheese++3.jpg" width="640" /></a></div>
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><strong>Swiss chard and herb tart with young cheese </strong></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><em>Adapted from Yotem Ottolenghi. Serves four as a main course.</em></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">½ small red onion, thinly sliced (85g net)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3 celery stalks and leaves, thinly sliced (220g net)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">8 large chard leaves, roughly chopped, white stalks discarded (175g net)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 garlic cloves, thinly sliced</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp torn mint leaves</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp chopped parsley</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tsp chopped sage</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp olive oil, plus extra for drizzling</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">75g feta, crumbled</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">50g pecorino, finely grated</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">15g pine nuts, lightly toasted</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Grated zest of 1 lemon</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">350g all-butter puff pastry, <em>I used ready rolled</em></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">100g brocciu cheese (fresh cheese) or ricotta or<em> fresh goat’s cheese</em></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">6 Courgette flowers, cut in half length-ways (optional)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 egg, lightly beaten</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Salt and black pepper</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Place
a large frying pan on medium-high heat and sauté the onion, celery,
chard, garlic, mint, parsley and sage in the olive oil. Cook, stirring
continuously, for 15 minutes or until the greens are wilted and the
celery has softened completely. Remove from the heat and stir through
the feta, pecorino, pine nuts, lemon zest, ¼ teaspoon of salt and a
hearty grind of black pepper. Leave aside to cool.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Preheat the oven to 200C.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Roll
the pastry, if necessary to a 3mm thick sheet and cut it into a circle,
approximately 30cm in diameter. Place on an oven tray lined with baking
paper. Spread the filling out on the pastry leaving a 3 centimetre edge
all the way around. Dot the filling with large chunks of brocciu,
ricotta or fresh goat's cheese. Top with courgette flowers, if using.
Bring the pastry up around the sides of the filling and pinch the edges
together firmly to form a secure, decorative lip over the edge of the
tart. Alternatively press with the end of a fork. Brush the pastry with
egg and refrigerate for 10 minutes.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Bake the tart in the oven for
30 minutes until the pastry is golden and cooked on the base. Remove
from the oven and brush with a little olive oil. Serve warm or at room
temperature.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8YLcX12HzV0AbhBpwBvAS9D7UxJZ4bsLk-J3W9vlm971Q_bsOBpg2Q8G639rUDA3IljaYCWBj5HQ6rFD6mwMH3V_ZAdKYznuVGMnl21lxmI9qncDdnrpCuZYmpOCnNbQKlNkvHl-6wZJW/s1600/Swiss+chard+and+herb+tart+with+young+cheese++2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8YLcX12HzV0AbhBpwBvAS9D7UxJZ4bsLk-J3W9vlm971Q_bsOBpg2Q8G639rUDA3IljaYCWBj5HQ6rFD6mwMH3V_ZAdKYznuVGMnl21lxmI9qncDdnrpCuZYmpOCnNbQKlNkvHl-6wZJW/s320/Swiss+chard+and+herb+tart+with+young+cheese++2.jpg" width="320" /></a></div>
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<a data-mce-href="http://vegnerds.co.uk/wp-content/uploads/2017/05/Swiss-chard-and-herb-tart-with-young-cheese-3.jpg" href="http://vegnerds.co.uk/wp-content/uploads/2017/05/Swiss-chard-and-herb-tart-with-young-cheese-3.jpg"></a>Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.com0tag:blogger.com,1999:blog-6868734432424036302.post-84494497058750992572016-09-26T12:27:00.000+01:002016-09-26T12:44:29.913+01:00Patatas Bravas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghnvtkNu33X8Ji4BQXlb0cP-L-4b27YRx2_OA7GdSrfpn46yP1Rfh06DVsGYFFh8HiR8wtgBQ4Wg0OLZe1Bptsj1PSaPghjmeoCyzYw4eI7dQx6KdBr55IS8tbU-i6ad8q_4kKUZI8aLhK/s1600/Patatas-Bravas-672x372.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghnvtkNu33X8Ji4BQXlb0cP-L-4b27YRx2_OA7GdSrfpn46yP1Rfh06DVsGYFFh8HiR8wtgBQ4Wg0OLZe1Bptsj1PSaPghjmeoCyzYw4eI7dQx6KdBr55IS8tbU-i6ad8q_4kKUZI8aLhK/s640/Patatas-Bravas-672x372.jpg" width="640" /></a></div>
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<span style="color: #202020; font-family: "arial" , "helvetica" , sans-serif; font-size: 16.0pt;">I guess it depends on where you
had your first tapas on holiday in Spain, as to how you like you Patatas Bravas
but it seems I must have been it a different Tapas Bar to everyone else. I
remember quite dry, spicy, crispy fried potatoes. What I don’t remember, is
what every recipe I can finds interpretation, which is fried potatoes, drowned in chunky tomato sauce. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="color: #202020; font-family: "arial" , "helvetica" , sans-serif; font-size: 16.0pt;">Anyway, to set the record
straight, here is my version. I think the real correct name is Patatas Fritas
Bravas. The Bravas being the spicy, smooth tomato sauce. </span></div>
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<span style="color: #202020; font-family: "arial" , "helvetica" , sans-serif; font-size: 16.0pt;"><br /></span></div>
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<span style="color: #202020; font-size: 16.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Your first Patats
Bravas may also not have been drizzled in Allioli either, but believe me, once
you have tried it this way, there is no turning back.</span><span style="font-family: "helvetica"; font-size: 16pt;"><o:p></o:p></span></span></div>
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<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="color: #202020; font-size: 16.0pt;">Patatas Bravas</span></b><span style="color: #202020; font-size: 16.0pt;"><o:p></o:p></span></span></div>
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<span style="color: #202020; font-family: "arial" , "helvetica" , sans-serif; font-size: 16.0pt;"><i>Serves 4</i><o:p></o:p></span></div>
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<span style="color: #202020; font-family: "arial" , "helvetica" , sans-serif; font-size: 16.0pt;">1Kg waxy potatoes<o:p></o:p></span></div>
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<span style="color: #202020; font-family: "arial" , "helvetica" , sans-serif; font-size: 16.0pt;">Spanish olive oil<o:p></o:p></span></div>
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<span style="color: #202020; font-family: "arial" , "helvetica" , sans-serif; font-size: 16.0pt;">1 small onion, finely chopped<o:p></o:p></span></div>
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<span style="color: #202020; font-family: "arial" , "helvetica" , sans-serif; font-size: 16.0pt;">1 red chilli, finely chopped<o:p></o:p></span></div>
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<span style="color: #202020; font-family: "arial" , "helvetica" , sans-serif; font-size: 16.0pt;">400g tin chopped tomatoes<o:p></o:p></span></div>
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<span style="color: #202020; font-family: "arial" , "helvetica" , sans-serif; font-size: 16.0pt;">½ tsp sea salt<o:p></o:p></span></div>
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<span style="color: #202020; font-family: "arial" , "helvetica" , sans-serif; font-size: 16.0pt;">1 tsp smoked paprika<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="color: #202020; font-size: 16.0pt;">Allioli to Drizzle on Top</span></b><span style="color: #202020; font-size: 16.0pt;"><o:p></o:p></span></span></div>
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<span style="color: #202020; font-family: "arial" , "helvetica" , sans-serif; font-size: 16.0pt;">1 tbsp sherry vinegar<o:p></o:p></span></div>
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<span style="color: #202020; font-family: "arial" , "helvetica" , sans-serif; font-size: 16.0pt;">1 egg yolk<o:p></o:p></span></div>
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<span style="color: #202020; font-family: "arial" , "helvetica" , sans-serif; font-size: 16.0pt;">1 clove garlic, crushed<o:p></o:p></span></div>
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<span style="color: #202020; font-family: "arial" , "helvetica" , sans-serif; font-size: 16.0pt;">Light olive oil<o:p></o:p></span></div>
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<span style="color: #202020; font-family: "arial" , "helvetica" , sans-serif; font-size: 16.0pt;">Preheat the oven to 200C. Peel
the potatoes and cut into rough 2cm chunks. Put a roasting tray into the oven
and leave to heat for 5 minutes. Toss the potatoes in plenty of olive oil and
tip into the hot roasting tray. Bake for about 45 minutes, turning regularly to
ensure they are evenly crisp and golden.<o:p></o:p></span></div>
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<span style="color: #202020; font-family: "arial" , "helvetica" , sans-serif; font-size: 16.0pt;">Meanwhile, make the sauces. Put 2
tbsp oil into a heavy-bottomed pan on a medium heat, and cook the onion for
about seven minutes until golden and soft. Put in the chilli, and cook for
another couple of minutes, then add the tomatoes, salt and smoked paprika and
stir well. Bring to the boil, and then turn down the heat and simmer for about
20 minutes until thick and dark. Adjust the seasoning if necessary. It should
be pretty spicy. Liquidize (or hand-blend) your sauce until smooth.<o:p></o:p></span></div>
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<span style="color: #202020; font-family: "arial" , "helvetica" , sans-serif; font-size: 16.0pt;">To make the Allioli, put the egg
yolk in the small bowl of a food processor along with the garlic and
1tbsp sherry vinegar (or use a hand-blender). Add 1 tbsp olive oil and whizz
until incorporated, then drizzle in the rest of the olive oil with the motor
running, until you have creamy mayonnaise-style sauce. Season with salt to
taste.<o:p></o:p></span></div>
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<span style="color: #202020; font-size: 16.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Take the potatoes out of the oven
and mix through some tomato sauce. You may not need all of it. The potatoes
should be just coated. Return to the oven for another 5-10 minutes. To serve,
drizzle with plenty of Allioli. Serve hot.</span><span style="font-family: "helvetica";"><o:p></o:p></span></span></div>
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Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.com0tag:blogger.com,1999:blog-6868734432424036302.post-12635069436170506642016-09-19T12:38:00.000+01:002016-09-19T12:38:29.308+01:00Apple and cinnamon crumble cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGmS_umzDjMIp3_r0iCHCXMhHjyiZ-O-wuEl6xsyYoWXi1WinA3BNyT4uu1zhQ6ru7xd24T5lSrkrip0VTFt20tRpzbgKjE5v6xba-nmwfSaBI4gepei6cDFzZuvM_xEqx7UQnyHj2SPr/s1600/Apple-Crumble-Cake-2-1024x683.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGmS_umzDjMIp3_r0iCHCXMhHjyiZ-O-wuEl6xsyYoWXi1WinA3BNyT4uu1zhQ6ru7xd24T5lSrkrip0VTFt20tRpzbgKjE5v6xba-nmwfSaBI4gepei6cDFzZuvM_xEqx7UQnyHj2SPr/s640/Apple-Crumble-Cake-2-1024x683.jpg" width="640" /></a></div>
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It is apple season and I am overwhelmed with apples at the moment after inheriting a huge tree in my new garden. It left me craving apple cake but I have to admit that I did not have a famous, family recipe handed down for generations. I was determined it should be perfect. So, where to start? No cookbooks of mine sprang to mind, so I scoured the internet and as I have found before, this is a dangerous pastime. There are literally thousands of recipes to choose from and no real guarantee that any of them are any good or even going to work. In the past I have stuck to safe bets such as Jamie Oliver, BBC Good Food or allrecipes.co.uk. Large corporations, such as Jamie Oliver have testing kitchens which try out all the recipes, so they tend to be more likely to work. Other websites such as allrecipes have ratings so you can try and get an idea on the feedback. So after sifting through at least half a dozen recipes I decided on one by Nigella Lawson which had been tested and had good ratings. I am very disappointed to say it really was not very good. More of a pudding than a cake, it just was not special at all. I was quite irritated to say the least. I had made it and photographed it for this blog, which had taken quite some time and now I was at a bit of a quandary as to whether I should just write it up anyway, and say it was OK or start again. </div>
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The cake sat there uneaten. It was the kind of cake which was just not worth sacrificing your waistline for. I wanted a cake that made you say “to hell with the calories, this is too good.” I decided I just had to try harder. Back to the drawing board. I thought about what I really wanted from an apple cake. Apply, crumbly, not too sweet and a hint of Cinnamon. I wanted a cake that it didn’t matter exactly how many apples you used or what type of apple they were, it would still deliver on texture and taste. I finally found a recipe and I am proud to say that it is nothing short of perfect. Irresistibly good and every bit worth the calories.</div>
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<span style="border: 0px; font-family: inherit; font-style: inherit; font-weight: 700; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Apple and cinnamon crumble cake</span></div>
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For the crumble topping:<br />125g plain flour<br />2 tsp ground cinnamon (depending on how much you like cinnamon)<br />50g slightly salted butter, cold, cubed<br />125g demerara or light brown sugar<br />50g roasted chopped hazelnuts or almonds</div>
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For the cake:<br />250g plain flour<br />2 tsp baking powder<br />125g slightly salted butter, softened<br />150g golden caster sugar<br />1 tsp vanilla bean paste<br />100ml milk<br />2 large organic free range Eggs<br />6 Cox or Braiburn apples or 4 Bramleys<br />Juice 1 lemon</div>
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1. Preheat the oven to 180°C, gas mark 4. Grease and line a 22cm round cake tin with baking parchment. For the crumble topping, place the flour, cinnamon and cold butter into a large bowl or and rub together with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar and nuts then transfer to the fridge. (Alternatively put the whole lot in a food processor and pulse until you have breadcrumbs)</div>
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2. For the cake, sift the flour and baking powder into a bowl and set aside. Using a mixer or electric handheld whisk, cream the butter, sugar and vanilla until pale and fluffy. In a separate bowl, whisk together the milk and eggs. Gradually beat a little flour into the butter mixture, followed by a little of the milk and eggs, alternating until they’re all mixed in. Spoon the cake mixture into the prepared tin and level with the back of a spoon. (This can all be done in a food processor too.)</div>
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3. Peel, core and halve the apples, then slice thinly and toss in the lemon juice. Arrange on top of the cake mixture then sprinkle the chilled crumble over the top.</div>
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4. Bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean. You can see when it is done as the cake rises in the middle and the apples begin to poke out. Transfer to a wire rack to cool. Great with vanilla ice-cream, whipped cream or clotted cream.</div>
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Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.com0tag:blogger.com,1999:blog-6868734432424036302.post-51964624527078566602016-09-10T11:11:00.000+01:002016-09-10T11:11:59.608+01:00Barbecued Sweetcorn with Burnt Lime & Sea Salt<div style="background-color: white; color: #2b2b2b; font-family: Lato, sans-serif; font-size: 16px; margin-bottom: 24px;">
I hate to say it but there is distinctly a hint of Autumn creeping into the my <a href="https://www.riverford.co.uk/mer" target="_blank">Riverford</a> vegbox so I am desperate to give you some recipes this week which really soak up the last of the summer sun. Use the BBQ as much as possible until it is too late! This is a fabulous way of cooking corn on the cob. The husks protect the kernels as they steam, whilst being infused with a fabulous smoky flavour.</div>
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The burnt lime adds a delicious sweet and sour twist. Definitely a taste of summer, no matter what the weather!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnZVZNP1oORL4nQN3G2c63VrbF7oyCDJWCVtaglPzDQ8JVqDGqr1V5MOgaa5RA_UHqu5jOxsgZnLGMRw_fkctbFcQIFLajy_tFN09krlVCRjKmX_WTI-csrrA5MB41h8PxRm0aOMXXXml/s1600/Barbecued-Sweetcorn-with-Burnt-Lime-Sea-Salt-672x372.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnZVZNP1oORL4nQN3G2c63VrbF7oyCDJWCVtaglPzDQ8JVqDGqr1V5MOgaa5RA_UHqu5jOxsgZnLGMRw_fkctbFcQIFLajy_tFN09krlVCRjKmX_WTI-csrrA5MB41h8PxRm0aOMXXXml/s640/Barbecued-Sweetcorn-with-Burnt-Lime-Sea-Salt-672x372.jpg" width="640" /></a><strong>Barbecued Sweetcorn with Burnt Lime & Sea Salt</strong></div>
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<em>If the weather isn’t good enough, or you don’t have a barbecue, use a cast-iron griddle or heavy-bottomed frying pan and fry the corn in their husks, with no oil. Leave them until the husks cook to a dark brown/black colour, then turn every few minutes so the whole husk is coloured, about 15 minutes in total.</em></div>
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4 sweetcorn cobs with the husk still on</div>
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2 limes</div>
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pinch of brown sugar</div>
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butter</div>
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flaky or coarse sea salt</div>
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Fire up the barbecue (or see above). Soak the sweetcorn cobs in cold water for 20 minutes. Throw the cobs on the barbecue and cook for about 15 minutes, turning frequently. The husks will burn but you should be left with perfect smoky corn underneath.</div>
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Cut the limes in half, sprinkle the cut side with a little sugar and rub it in with your thumb until dissolved. Press the lime on to the bars of the barbecue until lightly caramelised. Strip the corn from the husk, slather over some butter, squeeze and rub the lime over the corn and sprinkle with salt.</div>
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Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.com0tag:blogger.com,1999:blog-6868734432424036302.post-40309311852325107892016-08-25T21:47:00.000+01:002016-09-10T10:55:03.449+01:00Nutty Super-food Salad<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpX_OoMAqvlLqnjlNWzrbM1lB0FR9je7A3_j9heLNxRueBThADiyZ7rWlYUwAje33ZR8nBeiKqUTHMn-TQhq_xA7WOfJOgEAvoz88MOqAVkIbkofXKrWPi8Hw23CDLtQihxpKL_Zqm8gel/s1600/Nutty+Superfood+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpX_OoMAqvlLqnjlNWzrbM1lB0FR9je7A3_j9heLNxRueBThADiyZ7rWlYUwAje33ZR8nBeiKqUTHMn-TQhq_xA7WOfJOgEAvoz88MOqAVkIbkofXKrWPi8Hw23CDLtQihxpKL_Zqm8gel/s640/Nutty+Superfood+Salad.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , sans-serif;">It is so much easier to eat healthily in
the Summer I find. I actually crave salad, whereas in the Winter I crave
stodge. Occasionally I pick up lunch on my way home from work, before I pick up
the kids. Unfortunately, in my line of work, your job is to cook other people
lunch, not cook or eat your own! Marks and Spencer is probably best for ready-made
salads. Although I know that Waitrose also do quite and extensive range. Most of the ones I have
tried, may sound nice, but are usually disgusting. They always seem to try just
a bit too hard, chucking in any combination of trendy ingredients – black quinoa
seeds, Camargue red rice, cranberries, amaranth leaf, black barley - <span style="mso-spacerun: yes;"> </span>and the dressings are always really nasty –
too much Japanese rice vinegar and Yuzu!. </span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">The other day I bought a selection of
two different salads, both which unannounced contained seaweed!<span style="mso-spacerun: yes;"> </span>Surely if you are going to add seaweed to
your salad, you would mention it in the name, not just hidden in a long list of
ingredients which are far too small to read with human eyes. Well my eyes
anyway. I couldn’t work out what this slimy, sort "off-fishy" taste was in my
salad. Narrowed it down to the Wakame which was eventually mentioned in the
list of 30 ingredients, now that I had been forced to put my reading glasses
on. I even like seaweed, on say nori rolls, where it is meant to be, but this
was disgusting and both pots of salad ended up in the bin. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">However, I am
pleased to say, after much trial and error, I finally found a ready-made salad that
I really liked. Marks and Spencer Nutty Superfood Salad. Featuring green beans,
peas, broccoli, carrots, black-eyed beans and quinoa plus peanuts, almonds and
pistachios, it is absolutely packed with delicious ingredients. It comes two
ways, either on its own or served alongside a dollop of cannellini bean hummus
and with a soy and ginger dressing. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">It may seem like a lot of ingredients, but it is
super easy. Make up a large batch and dress it as required. What is so fab
about making it yourself, is you don’t have to skimp on your favourite expensive
ingredients, which inevitably the supermarkets always do!</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif;">Nutty Super-food Salad</span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">To serve 4</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">2 Broccoli florets, shredded</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">1 Handful of peas </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">100g French beans, cut into 1 inch
pieces</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">1 large carrot, finely chopped</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">100g spelt (wheatberries, barley or
farro) you can buy ready cooked</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">100g soya beans</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">200g cooked black eye beans (or another
type of bean – haricot, cannallini)</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">50g quinoa (You can buy ready cooked)</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">1 tsp. poppy seeds</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">1 handful pumpkin seeds</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">1 handful peanuts</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">1 handful pistachios</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">1 handful almonds</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">A little freshly chopped coriander</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">For the dressing, mix together:</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">2 tbsp. soy</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">1 tsp grated ginger</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">1 tsp sesame</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">1 tsp honey</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">Juice ½ lime</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">½ tsp. chilli paste</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">Put three pans of water on to boil. In
the first add the quinoa. Cook 12-15 minutes until all the quinoa has gone squiggly.
Drain well. In the second add the farro, cook for 20-30 minutes until tender. Drain
well. In the third pan, add a pinch of salt and then the green beans. When
cooked, add the shredded broccoli, bring back to the boil and add the peas and
soya beans. Bring back to the boil and drain. Drain well.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">Combine the salad ingredients.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">Mix the dressing ingredients together
and drizzle over each portion or alternatively, toss through the entire lot in
a large bowl. </span><br />
<span style="font-family: "arial" , sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4-KXj6sTu6BLAcPZ7GADOQSrO5d3eSYJNKdu_oEKfZKdZi9rnHPHHwjswQLK0g0ti5iULodLRxYTBXXuHAj70mqiTVNGXgn3jangewxZy2o1x1o9Jhu8STVR5hHw6VXi_NA3zmaFJ6Ef/s1600/Nutty-Superfood-Salad-2-672x372.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4-KXj6sTu6BLAcPZ7GADOQSrO5d3eSYJNKdu_oEKfZKdZi9rnHPHHwjswQLK0g0ti5iULodLRxYTBXXuHAj70mqiTVNGXgn3jangewxZy2o1x1o9Jhu8STVR5hHw6VXi_NA3zmaFJ6Ef/s640/Nutty-Superfood-Salad-2-672x372.jpg" width="640" /></a></div>
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.com1tag:blogger.com,1999:blog-6868734432424036302.post-42602922900437105632016-02-15T09:12:00.000+00:002016-02-15T09:12:32.827+00:00Under the Weather<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHRN3BjQM4zBdN3Ze9uguVFNpWNqc6OqkiXC-SSsKtg5BRO8S-YZIVmuf6cJaolAuw0ao0qPVcsZTPdwA8QHtbn5n-4o1uRdrwZyIxPDdMLBRMIfmLKzRrHkG_85AmfTmhrYnqKkQSV-1C/s1600/Spicy+Thai+Red+Curry+Sweet+Potato+and+Coconut+Soup+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHRN3BjQM4zBdN3Ze9uguVFNpWNqc6OqkiXC-SSsKtg5BRO8S-YZIVmuf6cJaolAuw0ao0qPVcsZTPdwA8QHtbn5n-4o1uRdrwZyIxPDdMLBRMIfmLKzRrHkG_85AmfTmhrYnqKkQSV-1C/s640/Spicy+Thai+Red+Curry+Sweet+Potato+and+Coconut+Soup+2.jpg" width="640" /></a></div>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">As I said, I have been really ill. I had a serious bronchial, chesty
cough and felt really under the weather. I really do believe that you
crave what is good for you. Along with <a data-mce-href="http://vegnerds.co.uk/index.php/2016/02/10/chocolate-and-beetroot-brownie/" href="http://vegnerds.co.uk/index.php/2016/02/10/chocolate-and-beetroot-brownie/" target="_blank">my desperate craving for chocolate,</a> I had a yearning for Thai Spicy Sweet Potato Soup.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I
know that it is fairly obvious to long for something hot and warming
when are ill and we all know that chillies are great for colds. They are
known to act as a decongestant, expectorant and pain reliever all at
once. But I think it was the Galangal or Ginger, in my homemade red
curry paste, along with the mix of fresh and vibrant other herbs and
spices, that I was really craving. I could not believe it when I looked
up its health benefits, and along with many other great things, Galangal
and Ginger are proven to reduce respiratory problems. They are a
natural expectorant, are effective in removing mucus from the throat and
lungs and combating various respiratory problems such as colds, coughs,
flu, bronchitis, asthma, and shortness of breath.</span><br />
<br />
<a data-mce-href="http://vegnerds.co.uk/wp-content/uploads/2016/02/sweet-potatoes-3.jpg" href="http://vegnerds.co.uk/wp-content/uploads/2016/02/sweet-potatoes-3.jpg" rel="attachment wp-att-767"><img alt="sweet potatoes 3" class="alignnone size-full wp-image-767" data-mce-src="http://vegnerds.co.uk/wp-content/uploads/2016/02/sweet-potatoes-3.jpg" src="http://vegnerds.co.uk/wp-content/uploads/2016/02/sweet-potatoes-3.jpg" height="426" width="640" /></a><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">As
for sweet potatoes – super high in vitamins C and A as well as B6,
magnesium and potassium they also are packed with anti-oxidants and act
as a powerful anti-inflammatory.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">So once again, I have effectively self-medicated myself, with nothing more than a delicious bowl of soup.</span><br />
<br />
<a data-mce-href="http://vegnerds.co.uk/wp-content/uploads/2016/02/Spicy-Thai-Red-Curry-Sweet-Potato-and-Coconut-Soup.jpg" href="http://vegnerds.co.uk/wp-content/uploads/2016/02/Spicy-Thai-Red-Curry-Sweet-Potato-and-Coconut-Soup.jpg" rel="attachment wp-att-765"><img alt="Spicy Thai Red Curry Sweet Potato and Coconut Soup" class="alignnone size-full wp-image-765" data-mce-src="http://vegnerds.co.uk/wp-content/uploads/2016/02/Spicy-Thai-Red-Curry-Sweet-Potato-and-Coconut-Soup.jpg" src="http://vegnerds.co.uk/wp-content/uploads/2016/02/Spicy-Thai-Red-Curry-Sweet-Potato-and-Coconut-Soup.jpg" height="426" width="640" /></a><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><strong>Spicy Thai Red Curry Sweet Potato and Coconut Soup</strong></span> <span style="font-family: "arial" , "helvetica" , sans-serif;"><em>This
red curry paste is really delicious and you will probably have quite a
bit left over. If you love fresh coriander like I do, it may not be so
much red, as green. The paste will keep in the fridge for about a week,
or freeze it in an ice cube tray and use it as you need.</em></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1-2 tbsp coconut oil<br /> 2 medium onions, peeled and roughly chopped<br /> 750g (2 medium sized) sweet potatoes, peeled and roughly chopped</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Red Curry paste</b><br /> 2 tsp. ground cumin<br /> 2 tsp ground coriander<br /> 4 red birds eye chillies, roughly chopped<br /> 2 sticks lemon grass, roughly chopped<br /> 6 fresh Kaffir lime leaves, roughly chopped<br /> Large chunk of galangal (or ginger), peeled and roughly chopped<br /> 4 garlic clove, peeled<br /> 1 tsp. salt<br /> Small bunch fresh coriander, roughly chopped<br /> 2 tbsp. Naam Pla (fish sauce)<br /> 1 small can 400ml coconut cream<br /> 1 tbsp. coconut oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 lime</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat
the coconut oil in a large saucepan. Add the onion and cook gently for
5-10 minutes until soft and translucent. Add the sweet potatoes and cook
for another 10 minutes or so. Meanwhile put all the ingredients for the
red curry paste in a beaker and blend with a hand blender until smooth.
Add a little coconut water from the tin of coconut milk to help achieve
a smooth paste consistency. Add a large tablespoon of the curry paste
to your saucepan and fry for a few minutes. Just cover the sweet
potatoes with water and add a large teaspoon of salt. Simmer for about
30 minutes until the sweet potato is completely soft. Remove from the
heat and whiz up the soup with the hand-blender. Check seasoning and add
more curry paste if required and cook for a minute more. Add the
coconut milk and re-heat. Do not re-boil as it will kill the taste of
the coconut milk. Add a squeeze of lime if you like.</span><br />
<br />
<a data-mce-href="http://vegnerds.co.uk/wp-content/uploads/2016/02/Spicy-Thai-Red-Curry-Sweet-Potato-and-Coconut-Soup-3.jpg" href="http://vegnerds.co.uk/wp-content/uploads/2016/02/Spicy-Thai-Red-Curry-Sweet-Potato-and-Coconut-Soup-3.jpg" rel="attachment wp-att-764"><img alt="Spicy Thai Red Curry Sweet Potato and Coconut Soup 3" class="alignnone size-full wp-image-764" data-mce-src="http://vegnerds.co.uk/wp-content/uploads/2016/02/Spicy-Thai-Red-Curry-Sweet-Potato-and-Coconut-Soup-3.jpg" src="http://vegnerds.co.uk/wp-content/uploads/2016/02/Spicy-Thai-Red-Curry-Sweet-Potato-and-Coconut-Soup-3.jpg" height="640" width="600" /></a>Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.com0tag:blogger.com,1999:blog-6868734432424036302.post-46212412881910125132016-02-11T11:29:00.002+00:002016-09-28T11:58:49.942+01:00Just What the Doctor Ordered!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1gnWsJ-tf4YYYzFRHCY5GjVdkgOC0Bu8pYKBrVZJ9antxIig51e6ua-TMMPPFCQq040VTG7A76qGYDhh29L52hX2dPOtGC-nkdk-2jXc2uhDj7sKpHp8TdCTQVEVjSeeWES57Q6tIQ-N/s1600/Beetroot+and+Chocolate+Brownie+%2528Gluten+Free%2529+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1gnWsJ-tf4YYYzFRHCY5GjVdkgOC0Bu8pYKBrVZJ9antxIig51e6ua-TMMPPFCQq040VTG7A76qGYDhh29L52hX2dPOtGC-nkdk-2jXc2uhDj7sKpHp8TdCTQVEVjSeeWES57Q6tIQ-N/s640/Beetroot+and+Chocolate+Brownie+%2528Gluten+Free%2529+2.jpg" width="640" /></a></div>
<br />
<div class="entry-content">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Not feeling at all well this week. I had a serious bronchial,
chesty cough and felt really under the weather. All of my great new year
resolutions about healthy eating have gone out the window. I need energy
fast and that means chocolate. I am a strong believer that we crave
what we need, so I simply must be deficient in chocolate. I even found
this article on <a href="http://www.netdoctor.co.uk/conditions/lungs/a10485/coughing-cures/" target="_blank">Net Doctor</a>, although it may be a bit far fetched.</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;">“A study published in the Federation of American Societies for
Experimental Biology Journal has shown that eating chocolate could have a
positive effect in reducing cough symptoms. The study showed that an
ingredient in chocolate, called theobromine, was more effective at
stopping persistent coughs than common cough treatments. There’s one
study that’s shown some links. But the benefit may well only be due to
the sweetness of the chocolate rather than anything else,’ says
Professor Eccles. This stimulates salivation and mucus secretion that
helps relieve cough symptoms.'”</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;">Rather than eat large mouthfuls of the cooking chocolate straight out
of the fridge, I decided to make a chocolate brownie, and so as not to
give up on all my good resolutions quite yet, I decided to add some
healthy beetroot from my <a href="http://www.riverford.co.uk/ken" target="_blank">veg box</a>.</span><br />
<br />
<a href="http://vegnerds.co.uk/wp-content/uploads/2016/02/Beetroot.jpg" rel="attachment wp-att-755"><img alt="Beetroot" class="alignnone size-full wp-image-755" src="http://vegnerds.co.uk/wp-content/uploads/2016/02/Beetroot.jpg" height="426" width="640" /></a><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">There is absolutely no doubt, beetroot is super good for you –</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;">1. Lower Your Blood Pressure<br />
Drinking beet juice may help to lower blood pressure in a matter of
hours. One study found that drinking one glass of beet juice lowered
systolic blood pressure by an average of 4-5 points. The benefit likely
comes from the naturally occurring nitrates in beets, which are
converted into nitric oxide in your body. Nitric oxide, in turn, helps
to relax and dilate your blood vessels, improving blood flow and
lowering blood pressure.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">2. Boost Your Stamina<br />
If you need a boost to make it through your next workout, beet juice may
again prove valuable. Those who drank beet juice prior to exercise were
able to exercise for up to 16 percent longer. The benefit is thought to
also be related to nitrates turning into nitric oxide, which may reduce
the oxygen cost of low-intensity exercise as well as enhance tolerance
to high-intensity exercise.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">3. Fight Inflammation<br />
Beets are a unique source of betaine, a nutrient that helps protects
cells, proteins, and enzymes from environmental stress. It’s also known
to help fight inflammation, protect internal organs, improve vascular
risk factors, enhance performance, and likely help prevent numerous
chronic diseases.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">4. Anti-Cancer Properties<br />
The powerful phytonutrients that give beets their deep crimson colour
may help to ward off cancer. Research has shown that beetroot extract
reduced multi-organ tumour formations in various animal models when
administered in drinking water, for instance, while beetroot extract is
also being studied for use in treating human pancreatic, breast, and
prostate cancers.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">5. Rich in Valuable Nutrients and Fibre<br />
Beets are high in immune-boosting vitamin C, fibre, and essential
minerals like potassium (essential for healthy nerve and muscle
function) and manganese (which is good for your bones, liver, kidneys,
and pancreas). Beets also contain the B vitamin folate, which helps
reduce the risk of birth defects.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">6. Detoxification Support<br />
The betalin pigments in beets support your body’s Phase 2 detoxification
process, which is when broken down toxins are bound to other molecules
so they can be excreted from your body. Traditionally, beets are valued
for their support in detoxification and helping to purify your blood and
your liver.</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;">So as you see, it is just what the doctor ordered!</span><br />
<br />
<a href="http://vegnerds.co.uk/wp-content/uploads/2016/02/Beetroot-and-Chocolate-Brownie-Gluten-Free-1.jpg" rel="attachment wp-att-756"><img alt="Beetroot and Chocolate Brownie (Gluten Free) 1" class="alignnone size-full wp-image-756" src="http://vegnerds.co.uk/wp-content/uploads/2016/02/Beetroot-and-Chocolate-Brownie-Gluten-Free-1.jpg" height="426" width="640" /></a><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><strong>Chocolate and Beetroot Brownie</strong></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><em>This is particularly delicious with a dollop of clotted cream. <a href="http://www.riverford.co.uk/ken/shop/dairy/milk-cream-yogurt/clotted-cream-250g" target="_blank">Riverford</a> do a very good one.</em></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><em> </em><br />
250g dark chocolate, chopped<br />
200g unsalted butter, cut into cubes<br />
350g beetroot, about 2 medium sized<br />
3 eggs<br />
vanilla extract<br />
200g golden caster sugar<br />
50g cocoa powder,<br />
50g rice flour (ground rice)<br />
1 teaspoon baking powder<br />
100g ground almonds</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat the oven to 180C. Wrap the beetroot in tin foil and put in
the oven for about 45 minutes. They are cooked when a skewer inserts and
removes very easily. Remove the tin foil and allow to cool for 10
minutes or so. Slip the skins off, whilst still warm. (Wear surgical
gloves if you have some.) Meanwhile put the chocolate and butter in a
large bowl and place it over a pan of simmering water, making sure the
water doesn’t touch the base of the bowl. Leave to melt. Alternatively,
heat in the microwave for 2 minutes.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;">Purée the cooked beetroot in a food processor. Add the eggs one at a
time, followed by the vanilla and sugar, and mix until smooth. Add the
cocoa powder, rice flour, baking powder and ground almonds. Whiz up and
then mix in the melted chocolate and butter.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;">Turn the oven down to 170C. Butter and then line with baking
parchment a preferably rectangular tin, roughly 28 x 18cm. (I used a
round one.) Pour in the mixture and place in the and bake for 30–35
minutes, until just firm to the touch. It’s important not to overcook
brownies; a skewer inserted in the centre should come out only just
clean. Leave to cool in the tin and then cut into squares.</span><br />
<br />
<a href="http://vegnerds.co.uk/wp-content/uploads/2016/02/Beetroot-and-Chocolate-Brownie-Gluten-Free-3.jpg" rel="attachment wp-att-758"><img alt="Beetroot and Chocolate Brownie (Gluten Free) 3" class="alignnone size-full wp-image-758" src="http://vegnerds.co.uk/wp-content/uploads/2016/02/Beetroot-and-Chocolate-Brownie-Gluten-Free-3.jpg" height="426" width="640" /></a></div>
<br />
<footer class="entry-meta"><span class="tag-links"><a href="http://vegnerds.co.uk/index.php/tag/beetroot/" rel="tag"></a><br /></span></footer>Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.com0tag:blogger.com,1999:blog-6868734432424036302.post-2484816203045734282016-02-08T11:21:00.001+00:002016-02-08T11:21:41.918+00:00Spicy Sweet Potato & Black Bean Burgers with Avocado<div class="entry-content">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2EPlR2N3Nzb_uuGkPwbOOYnKo9hqs27Z2kt2zOlWDOxRrIEth88LNbH7Au-PqUfAPaEOPdKAjep81-G3M9GKxrlUaEXKHzteQxrOy7V7SphI8CkzWJUCJfENzpME_f0WS6DbMQCMjWI8s/s1600/IMG_6350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2EPlR2N3Nzb_uuGkPwbOOYnKo9hqs27Z2kt2zOlWDOxRrIEth88LNbH7Au-PqUfAPaEOPdKAjep81-G3M9GKxrlUaEXKHzteQxrOy7V7SphI8CkzWJUCJfENzpME_f0WS6DbMQCMjWI8s/s640/IMG_6350.JPG" width="640" /> </a> </div>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">When I was an art student I was. quite predictably some may say, a
vegetarian for a few years. I loved cooking huge stir-fries and
lentil dishes which were cheap and filling. We had a couple of the first
vegetarian cafes in Brighton as well, but I have to admit, my favourite
treat was a Spicy Bean Burger from Wimpy. In those days we even had an
old fashioned eat-in Wimpy restaurant in Brighton, with waitress
service, so you could make quite an outing of it.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;">I wanted to recreate my own, but I still have a glut of sweet potato
so I decided to add them too. I used my adobo sauce from my <a href="http://vegnerds.co.uk/index.php/2016/02/03/spicy-chipotle-maple-roast-sweet-potato-and-brussel-sprout-grain-bowls/" target="_blank">Spicy Chipotle Maple Roast Sweet Potato and Brussel Sprout Grain Bowls </a>in
the mix and also made a Chipotle mayonnaise to go in my burger,
balanced out with some cool avocado and I dare say, it was
probably a damn sight better than the Wimpy one I so fondly remember.</span><br />
<br />
<a href="http://vegnerds.co.uk/wp-content/uploads/2016/02/Spicy-Sweet-Potato-Black-Bean-Burgers-2.jpg" rel="attachment wp-att-748"><img alt="Spicy Sweet Potato & Black Bean Burgers 2" class="alignnone size-large wp-image-748" src="http://vegnerds.co.uk/wp-content/uploads/2016/02/Spicy-Sweet-Potato-Black-Bean-Burgers-2-1024x683.jpg" height="426" width="640" /></a><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><strong>Spicy Sweet Potato & Black Bean Burgers with Avocado</strong></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><em>Makes 4</em><br />
500g / 2 sweet potatoes<br />
350g drained black beans<br />
1 red onion, finely diced<br />
1 tbsp homemade<a href="http://vegnerds.co.uk/index.php/2016/02/03/spicy-chipotle-maple-roast-sweet-potato-and-brussel-sprout-grain-bowls/" target="_blank"> Adobo sauce </a><br />
1 small bunch fresh coriander, chopped<br />
Sea salt and freshly ground black pepper<br />
High quality vegetable oil or coconut oil<br />
4 hamburger buns (optional)<br />
2 avocados<br />
2 tablespoons mayonnaise<br />
2 tsp homemade <a href="http://vegnerds.co.uk/index.php/2016/02/03/spicy-chipotle-maple-roast-sweet-potato-and-brussel-sprout-grain-bowls/" target="_blank">Adobo sauce</a><br />
Polenta flour<br />
Optional other fillings – lettuce, tomato etc</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;">Roast the sweet potatoes: Preheat the oven to 200C. Slice the sweet
potatoes down the centre lengthwise. Place the sweet potatoes cut side
up on a baking sheet. Drizzle with olive oil, salt and pepper and roast
until they yield to a gentle squeeze, 30 to 40 minutes or longer. Once
the sweet potatoes are cool enough to handle, remove the skin (it should
pull off easily).</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;">Meanwhile fry the onion in a little oil until translucent. Add a big
tablespoon of Adobo sauce and fry for a minute more. Add the black beans
and salt to taste, and mash with a potato masher. Add the chopped
coriander and check seasoning. You can now chill the mix or carry
straight on, it is up to you. Shape the mix into 4 patties. You can use
polenta flour to help if you like.</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;">Pan fry the burgers: (If you chilled the mix, turn on your oven to
180C) Heat 1 tablespoon oil in a large heavy bottomed frying pan over
medium heat. When it’s hot, place the burgers in the pan, leaving enough
room to flip them. Cook for 4-5 minutes until browned on the bottom and
flip. If your mix is cold, put the frying pan in the oven and cook for
15 minutes or so until hot all the way through. I you did not chill the
mix, then just turn the hob heat right down and cook gently for 10
minutes or so.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;">Meanwhile stir the mayonnaise in with the Adobo sauce and serve a big dollop on each burger.</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;">(Toast the buns (optional): Place the buns on a baking sheet, cut
sides up, and bake until lightly toasted, about 2 to 3 minutes)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;">Serve with your favourite fillings – avocado, lettuce, tomato etc</span><br />
<br />
<a href="http://vegnerds.co.uk/wp-content/uploads/2016/02/Roast-Sweet-Potatoes.jpg" rel="attachment wp-att-750"><img alt="Roast Sweet Potatoes" class="alignnone size-large wp-image-750" src="http://vegnerds.co.uk/wp-content/uploads/2016/02/Roast-Sweet-Potatoes-1024x812.jpg" height="507" width="640" /></a></div>
Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.com0tag:blogger.com,1999:blog-6868734432424036302.post-87962239050627968502016-02-03T21:16:00.001+00:002016-02-03T22:19:39.114+00:00Spicy Chipotle Maple Roast Sweet Potato and Brussel Sprout Grain Bowls<!--[if gte mso 9]><xml>
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</xml><![endif]--><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Do you know what a “Grain Bowl” is? No, neither did I. Turns out it is a quick and easy, one-dish meal, which contains among other things, one or a variety of grains. In England I guess this is just called “Lunch” but in America, where they simply have to invent a name for everything, they are very big, as part of a healthy, well-balanced diet . <br /><br />The basic idea is you <b>pick a grain</b> – brown rice, Freekeh, quinoa, Farro or couscous. <br /><br /><b>Add salad or leafy greens</b> – anything from raw kale, spinach, rocket, radicchio or salad leaves. (Not too much apparently, as then it is a salad and not a grain bowl!)<br /><br /><b>Add cooked seasonal vegetables</b>– roast beetroot, squash, sweet potato, cauliflower, broccoli or Brussel sprouts for example. <br /><br /><b>Add protein</b> – fish, chicken, beans, chickpeas, edamame or an egg, poached, fried or hard boiled. <br /><br /><b>Add dressing or a sauce</b> – a basic vinaigrette or a themed dressing such as Asian, Moroccan or Thai. Use ingredients such as Harissa, curry pastes stirred into yogurt or mayonnaise, coconut milk, miso and lots of herbs and spices. <br /><br /><b>Add garnishes </b>– toasted nuts, seeds, crumbled cheese, avocado, broad beans or crispy bacon. <br /><br />So as you can see, the possibilities are endless. My fridge though is packed with sweet potatoes and Brussel sprouts from my weekly <a href="http://www.riverford.co.uk/ken" target="_blank">veg box</a>, so this seemed a good place to start. <br /><br />My choice of grain was cous cous although I am a great fan of Farro too. I am off quinoa ever since I discovered that it comes with a heavy environmental footprint. Due to the huge rise in demand, Bolivians can no longer afford to buy Quinoa, as its price is now so over inflated, and as a result they are starving. The demand has also resulted in decreased soil fertility and erosion due to over farming. I don’t know all the ins and outs, but quite frankly I can survive without it. For those who require a gluten free option, try the less popular, and therefore less destructive, Amaranth. But for now Quinoa, along with unsustainable <a href="https://orangutan.org/rainforest/the-effects-of-palm-oil/">Palm Oil, which is threatening the future of Orangutans</a>, has joined my list of avoided products. <br /><br />My sauce is based on the Spanish Adobo sauce. It turns up all over the Americas too, in various guises. I opted for a smoked Chipotle chilli, which is my favourite and ready available, and I was really pleased with the outcome. The combination of chilli, garlic, ginger and cumin is one that I use so often, that I know that I will be using this recipe all the time. In fact, I used it again this week in my Spicy Sweet Potato and Bean Burgers.</span><br />
<br />
<a href="http://vegnerds.co.uk/wp-content/uploads/2016/02/Spicy-Sweet-Potato-and-Maple-Roast-Brussel-Sprouts.jpg" rel="attachment wp-att-739"><img alt="Spicy Sweet Potato and Maple Roast Brussel Sprouts" class="alignnone size-large wp-image-739" src="http://vegnerds.co.uk/wp-content/uploads/2016/02/Spicy-Sweet-Potato-and-Maple-Roast-Brussel-Sprouts-1024x683.jpg" height="425" width="640" /></a><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">I have never tried roasting Brussel sprouts before. I never thought
they would work, but I was wrong. The combination of the Brussel sprouts
roast with sweet potato, maple syrup and my home made Adobo sauce was
enough to convince me that I will be making this again too.</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;">Finally, my garnish was <a href="http://checkyskitchen.blogspot.co.uk/2011/10/whats-in-name.html" target="_blank">Crispy Roast Chickpeas. They are an old favourite</a>, though I have never used them in a "Grain Bowl" before. Up
until now I just put them on a salad!</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Adobe Sauce</b><br />
4 or 5 Smoked Chipotle Chillies (soaked in water)<br />
Large knob of ginger<br />
2 cloves garlic (peeled)<br />
2 tsp ground cumin<br />
½ tsp salt<br />
2-3 tbsp olive oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;">Peel the ginger by scrapping off the skin with a teaspoon, roughly
chop and put together with all the other ingredients. Whiz up with a
hand blender. Add a little water if necessary to get a smooth paste.</span><br />
<br />
<a href="http://vegnerds.co.uk/wp-content/uploads/2016/02/Spicy-Sweet-Potato-and-Maple-Roast-Brussel-Sprout-Grain-Bowls-2.jpg" rel="attachment wp-att-736"><img alt="Spicy Sweet Potato and Maple Roast Brussel Sprout Grain Bowls 2" class="alignnone size-large wp-image-736" src="http://vegnerds.co.uk/wp-content/uploads/2016/02/Spicy-Sweet-Potato-and-Maple-Roast-Brussel-Sprout-Grain-Bowls-2-1024x683.jpg" height="426" width="640" /></a><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Spicy Chipotle Maple Roast Sweet Potato and Brussel Sprout Grain Bowls.</b><br />
200g Brussel sprouts, stems trimmed and cut in half<br />
1 tablespoon maple syrup<br />
1 teaspoon Adobo sauce (more if you like it spicy)<br />
½ small sweet potato, peeled and cut into 1 cms chunks<br />
Sea salt<br />
Freshly ground black pepper<br />
1 tablespoon coconut oil<br />
100g whole wheat couscous<br />
Wild Rocket</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;">½ lemon<br />
Extra virgin olive oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp Mayonnaise (leave out for vegans)<br />
1 tsp Adobo sauce</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://checkyskitchen.blogspot.co.uk/2011/10/whats-in-name.html" target="_blank">Crispy Roast Chickpeas</a></span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat the oven 200C. Line a baking sheets with parchment paper.
Toss the Brussel Sprouts and sweet potato with the maple syrup, Adobo, a
little salt and pepper and coconut oil. (If you keep your coconut oil
in the fridge like I do you might want to melt it in the microwave for a
minute or two.) Spread on the sheet. You can add your chickpeas (see
recipe below) at the same time. Check the veg and chickpeas regularly
and move round the trays if necessary to ensure even cooking. The
Brussel sprouts are done when they are turning golden brown and
beginning to caramelise.</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;">Meanwhile <span style="font-family: "arial" , "helvetica" , sans-serif;">pu</span>t your cous cous in a bowl with a little salt and olive
oil. Mix well and cover with boiling water. Leave to sit for 15 minutes.</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;">Make a dressing from the juice from the lemon, some olive oil and a
pinch of salt. Whisk well. Dress your salad leaves with the lemon
dressing and put in the bottom of your bowl. Next <span style="font-family: "arial" , "helvetica" , sans-serif;">fluff up your <span style="font-family: "arial" , "helvetica" , sans-serif;">cous cous with a f<span style="font-family: "arial" , "helvetica" , sans-serif;">o<span style="font-family: "arial" , "helvetica" , sans-serif;">rk and add the</span></span></span></span> roast
vegetables<span style="font-family: "arial" , "helvetica" , sans-serif;">.</span> Check seasoning and pile on top of the
rocket, finally scatter the roasted chickpeas on top. Mix the mayonnaise
with a little more Adobo sauce and let it down with water until you
have the consistency of single cream. Drizzle over the salad.</span><br />
<br />
<a href="http://vegnerds.co.uk/wp-content/uploads/2016/02/Crispy-Roasted-Chickpeas.jpg" rel="attachment wp-att-740"><img alt="Crispy Roasted Chickpeas" class="alignnone size-large wp-image-740" src="http://vegnerds.co.uk/wp-content/uploads/2016/02/Crispy-Roasted-Chickpeas-1024x683.jpg" height="426" width="640" /></a><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.com0tag:blogger.com,1999:blog-6868734432424036302.post-88406688334738172932016-01-25T13:32:00.000+00:002016-01-25T13:34:48.482+00:00A lighter Lunch<br />
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<span style="background-color: transparent; color: #202020; font-family: "arial";">I am a bit lazy about lunch. I often tend to
skip breakfast. Yes, I know is healthy living violation number one, but I am just
not a breakfast person. Two big cups of decaf coffee is all I can stomach first
thing in the morning. But often I have to work through lunch as well and then
just as my blood sugar hits an all time low, I usually opt for a much larger
bowl than necessary of granola, packed with nuts and seeds. Unfortunately, as
we all know, Granola is also packed with sugar. The second ingredient on my
Simply Nut Granola by Dorset Cereals, is golden syrup. Not exactly an
ingredient I would associate with health, although Tate and Lyle had other
ideas.</span><span style="background-color: transparent; color: #202020; font-family: "arial";"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFQ7vQ7n2Xj0-eiv73jFu03GGrJ8Z8AmCnhKfd8s0HhyphenhyphenSckk2XIlB5DUp4IARGnjlSKhP52ZoboMkmwsDkwbbriOPWlumpyO99zRABGeXc-fK2cBGcSSrh8d5u2YQmmr1_NMvIDbUKVWjC/s1600/img_1819.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFQ7vQ7n2Xj0-eiv73jFu03GGrJ8Z8AmCnhKfd8s0HhyphenhyphenSckk2XIlB5DUp4IARGnjlSKhP52ZoboMkmwsDkwbbriOPWlumpyO99zRABGeXc-fK2cBGcSSrh8d5u2YQmmr1_NMvIDbUKVWjC/s640/img_1819.jpg" width="500" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #202020; font-family: Arial;"> </span><span style="color: #202020; font-family: Arial;">Isn’t it amazing how perceptions have changed. Can you imagine a child after a daily dose of Golden Syrup particularly after the recommended bedtime snack as well, of even more golden syrup stirred into a glass of milk? The advice in this book reminds me of some of the other suggestions in vintage cookbooks, extolling the virtues of cigarettes and opium. It does make you wonder what guidance given out now, will be scoffed at in the future.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #202020; font-family: Arial;">Anyway, this weeks recipe makes a really quick and easy lunch and</span><span style="background-color: white; color: #2b2b2b; font-size: 16px; font-style: inherit;"> is one of those when you manage to somehow conjure up a delicious meal from almost nowhere. All I had left in the fridge was a lettuce, some carrots and a cucumber and a left over piece of fillet steak. </span></span></div>
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<span style="background-color: white; color: #2b2b2b; font-family: "arial" , "helvetica" , sans-serif; font-size: 16px; font-style: inherit;">We can learn a lot from Asian recipes as they have long understood that meat and fish are costly and they know how to make expensive ingredients go along way, padded out with plenty of cheaper and healthier vegetables. Although the list of ingredients often looks long and complicated, it really is store cupboard stuff and it really could not be quicker and easier to make and a whole lot less calories than Granola.</span></div>
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<a href="http://vegnerds.co.uk/wp-content/uploads/2015/06/Vietnamese-Wraps.jpg" style="border: 0px; color: #24890d; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="Vietnamese Wraps" class="alignnone size-full wp-image-159" src="http://vegnerds.co.uk/wp-content/uploads/2015/06/Vietnamese-Wraps.jpg" height="2592" sizes="(max-width: 3888px) 100vw, 3888px" srcset="http://vegnerds.co.uk/wp-content/uploads/2015/06/Vietnamese-Wraps-300x200.jpg 300x, http://vegnerds.co.uk/wp-content/uploads/2015/06/Vietnamese-Wraps-1024x683.jpg 1024x, http://vegnerds.co.uk/wp-content/uploads/2015/06/Vietnamese-Wraps.jpg 3888x" style="border: 0px; height: auto; max-width: 100%; vertical-align: middle;" width="3888" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Vietnamese Lettuce and Beef Wraps</b><br /><i>You can make the dipping sauce and marinade the meat the day before.</i><br /><br /><b>For the marinade</b><br />1 fillet steak<br />2 tbsp dark soy sauce<br />1 tbsp fish sauce (Nam Pla)<br />1 tsp caster sugar<br />1-1½ tsp toasted sesame oil, to taste<br /><br /><b>For the dipping sauce</b><br />1 tbsp. rice vinegar, to taste<br />1 tsp. golden caster sugar, to taste<br />1 tbsp. Fish sauce (Nam Pla)<br />1 stick lemongrass<br />1 lime, juice only<br />1 fresh red chilli<br /><br /><b>For the wraps</b><br />1 carrot, cut into fine julienne strips or grated<br />½ cucumber<br />3 sprigs mint, leaves picked and chopped<br />½ small bunch coriander, leaves and stalks roughly chopped<br />1 lettuce such as Batavia or baby gem<br /><br />Lime wedges, to serve<br /><br />For the marinade, put the steak into a large bowl, add the remaining ingredients and mix until coated evenly. Cover the bowl with cling film and leave to marinate in the fridge for at least two hours, or overnight if possible.<br /><br />Meanwhile make the dipping sauce. Mix the rice vinegar, sugar, fish sauce and lime juice together. Finely chop the red chilli. If you like it hot then leave the seeds in, if not remove them. Remove any tough outer leaves from the lemongrass and trim the bottom. Grate using a microplaner starting at the bottom and grating until nearly three quarters of the way up. (If you do not have a microplaner, chop very finely). Add with the chilli to your dipping sauce and taste. Adjust the flavours as necessary – adding a little more sugar if it’s too sour, or more rice vinegar or lime juice if too sweet.<br /><br />Next peel and grate your carrots and cut your cucumber into julienne. A mandolin is good for this. Separate and wash the salad leaves and leave to drain. Pick the leaves off the herbs.<br /><br />In a large heavy-based frying pan, heat a dash of oil. Shake off any excess marinade from the steaks and cook for 2-3 minutes on either side – depending on their thickness and how rare you like your steak. Tip over the marinade and remove and rest on a plate for five minutes.<br /><br />To serve, arrange the lettuce leaves on a serving plate. Fill the lettuce leaves with carrot and cucumber. Add a small handful of herbs. Slice the rested steak, and top each leaf with a slice or two of steak, tipping any resting juices over the top. Serve with the dipping sauce and lime wedges on the side.</span></div>
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Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.com0tag:blogger.com,1999:blog-6868734432424036302.post-82911644215056515932016-01-17T22:29:00.000+00:002016-02-11T11:45:58.876+00:00New Year's Resolutions<div class="separator" style="clear: both; text-align: center;">
<a href="http://vegnerds.co.uk/wp-content/uploads/2016/01/Chicken-Salad-with-Almond-Dressing.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://vegnerds.co.uk/wp-content/uploads/2016/01/Chicken-Salad-with-Almond-Dressing.jpg" height="425" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-style: inherit;">What are my New Year's resolutions? Write my blog more often. It is already the 17th January and this is my first post of the year. Brilliant start! </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-style: inherit;">The others were drink less and eat more healthily. I managed to go six days without any alcohol which is probably the longest stretch I have managed since I was last pregnant, 9 years ago. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As for the healthy eating; I have been scouring the newspapers and magazines for the latest ideas. Deliciously Ella is very last year now but Amelia Freer’s second book Cook. Nourish. Glow. seems to be very “of the minute”. She is a Nutritional therapist and wants to completely re-educate the way you eat. She explains that we eat too much sugar, dairy, processed food and gluten. To summarise, somewhat briefly, she believes in buying good, seasonal, preferably organic produce and taking a little time to cook them at home. Good news for all my readers because that is exactly what you have been already doing for years. Not exactly rocket science!</span></div>
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But my personal diet message to myself as I get older, is all about re-hydration. There is no doubt as we age everything: our hair and nails and skin gets drier and moisturising from the inside as well as the outside can really help. We are used to rubbing fatty moisturisers into our skin, but this is constantly at attack from the environment, so it would seem that it might be more effective to put the fats inside you, so that your body can do the job of lubricating you itself. Of course, by this I mean good fats rather than bad fats, namely Omega 3 fats, essential fatty acids. I think we all panic at this word, imagining that we have to consume bucket loads of sardines and mackerel to achieve our daily quota, but whilst fatty fish are clearly good for you, all sorts of vegetables, seeds and nuts are also excellent sources.</div>
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<b>Here are a few to try and include in your diet</b><br />
Flaxseeds<br />
Walnuts<br />
Beef<br />
Brussel Sprouts<br />
Cauliflower<br />
Winter Squash<br />
Broccoli<br />
Kale<br />
Spinach<br />
Green Beans<br />
Parsley</div>
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<span style="font-style: inherit;"><span style="font-family: "arial" , "helvetica" , sans-serif;">It is not only Omega 3 which provides good fats. Monounsaturated and Polyunsaturated fats are also good. A moderation of saturated fats are also acceptable from whole milk, coconut oil and grass-fed meat but tran-fats should be avoided at all costs in commercially baked goods, packaged snack foods, margarine and commercially prepared fried foods.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">To make sure you are getting enough good fats (Monounsaturated and Polyunsaturated) stock up on avocados, olives, nuts (almonds, peanuts, macadamia nuts, hazelnuts, pecans, cashews and walnuts), seeds (sunflower, sesame and pumpkin seeds), flaxseed and fatty fish.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Luckily I had a couple of Avocados in my <a href="http://www.riverford.co.uk/ken/shop/veg-fruit-meat-boxes?tldr=tldr#subcat-veg-fruit-boxes?" target="_blank">Riverford box </a>this week, so I set about making up a new salad. I am particularly pleased with the salad dressing which turned out really creamy and fresh. I just used tarragon, which always goes well with chicken and some basil for added zing. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I also like chicken cooked in this butterflied method as it cooks in minutes, as it is so thin, and stays really juicy and tender. Finally, of course you can add any other vegetables you have to hand and your salad leaves are up to you too. I used a mixture of rocket, watercress and a few sprigs of mint. So get hydrating!</span><br />
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<b><span style="font-family: Arial,Helvetica,sans-serif;">Grilled Chicken with Almond Dressing, Avocado and <span style="font-family: "arial" , "helvetica" , sans-serif;">Vegetable Salad</span></span></b></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Dressing</b><br />50g almonds, soaked<br />A few sprigs of what herbs you fancy – coriander, basil, parsley or <br />tarragon, leaves picked</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">100ml extra virgin olive oil<br />2 x 150g chicken breasts<br />Zest of a lemon</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dried oregano<br />Extra virgin olive oil<br />Mixed salad leaves and maybe a few sprigs of herbs<br />1 bulb fennel<br />1 carrot<br />1 small courgette<br />1 ripe avocado<br />Sea salt and freshly ground black pepper<br />lemon wedges, to serve</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For the dressing drain the almonds, add the olive oil, the herbs, a good pinch of salt and pepper and some water and puree with a hand blender until smooth and creamy. Add more water to get a good consistency and check for seasoning.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Take each chicken breast and cut it through the from one side to the other, stopping just short of the edge. <a href="http://www.bbcgoodfood.com/howto/guide/how-butterfly-chicken-breasts" style="border: 0px; color: #24890d; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank">This is difficult to explain so please follow link</a>. Unfold the chicken breast and lay flat. Season with salt and pepper, dried oregano and lemon zest on both sides. Drizzle with olive oil.<br />Shave the fennel, courgette and carrot with a mandolin. Peel and thinly slice the avocado. Dress the salad and shaved vegetables with a little olive oil and a small pinch of salt. Arrange on plates. Heat a griddle pan of just a large frying pan. Arrange the avocado on the plates with the salad. Grill the chicken on both sides until just cooked. Place on top of the salad. Drizzle with almond dressing and serve with a wedge of lemon.</span></div>
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Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.com0tag:blogger.com,1999:blog-6868734432424036302.post-38543022773050302412015-07-01T22:07:00.002+01:002015-07-01T22:07:36.877+01:00Elderflower & Gooseberries<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyTbtTWmCiEWH57q3fu7gsIc1QYKkeOdfeEk2Dz6IsyVJ8lPju2NWAmoYZ4e4uyrBhRrMnbvk_v-zUZfn_RMxnQolLd4PTVQvdYgbfH8FONbQQMzQXUFiTlqsc_GmubcWzTBF3pKh6SSnZ/s1600/IMG_3513.JPG"></a></span><span style="font-family: Arial,Helvetica,sans-serif;">Nothing says summer to me like Elderflowers and Gooseberries and it has been a bumper year for both. <a href="http://checkyskitchen.blogspot.co.uk/2011/05/home-grown.html" target="_blank">Elderflower Cordial</a> was one of the first posts I ever wrote over 4 years ago now. Now my cordial is bottled and the plumpest of the Gooseberries are harvested and I was thinking up ways of combining the two.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">To me gooseberries need cream. I remembered one of my favourite recipes from The River Cafe for a Panna Cotta with Grappa which was so delicious and the texture so amazing, that I will never forget it. Just the smell when I was making it of the cream infusing with the lemon and the vanilla, instantly transported me back 20 years. Unfortunately it is so Grappa rich that I didn't think it would be suitable for the kids so I decided to replace the Grappa with <a href="http://checkyskitchen.blogspot.co.uk/2011/05/home-grown.html" target="_blank">my homemade Elderflower Cordial </a>and serve it with some stewed Gooseberries on the side. If you have no kids add some Grappa!</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"></span><b><span style="font-family: Arial,Helvetica,sans-serif;">Elderflower Panna Cotta with Stewed Gooseberries </span></b><br />
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</span><span style="font-family: Arial,Helvetica,sans-serif;">Serves 6</span><br />
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</span><span style="font-family: Arial,Helvetica,sans-serif;">1.2 litres/2 pints double cream</span><br />
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</span><span style="font-family: Arial,Helvetica,sans-serif;">2 vanilla pods</span><br />
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</span><span style="font-family: Arial,Helvetica,sans-serif;">thinly pared rind of 2 lemons</span><br />
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</span><span style="font-family: Arial,Helvetica,sans-serif;">4 small gelatine leaves</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><span style="font-family: Arial,Helvetica,sans-serif;">150ml/5fl oz cold milk</span><br />
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</span><span style="font-family: Arial,Helvetica,sans-serif;">150g/5oz icing sugar</span><br />
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</span><span style="font-family: Arial,Helvetica,sans-serif;">120ml/4fl oz elderflower cordial</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><span style="font-family: Arial,Helvetica,sans-serif;">3 cups gooseberries, topped and tailed</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3 tbsp. sugar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
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</span><span style="font-family: Arial,Helvetica,sans-serif;">Pour 900ml (11/2 pints) of the cream into a pan, add the vanilla pods
and lemon rind, bring to the boil, then simmer until reduced by
one-third. Remove the cooked lemon rind and keep to one side. Remove the
vanilla pods and scrape the softened insides into the cream.</span><br />
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</span><span style="font-family: Arial,Helvetica,sans-serif;">Soak the gelatine in the milk for about 15 minutes or until soft.
Remove the gelatine, heat the milk until boiling, then return the
gelatine to the milk and stir until dissolved. Pour the milk and
gelatine mixture into the hot cream through a sieve, stir, then leave to
cool.</span><br />
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</span><span style="font-family: Arial,Helvetica,sans-serif;">Lightly whip the remaining cream with the icing sugar, fold into the
cooled cooked cream, then add the grappa. Place a piece of cooked lemon
rind in each of six small 200ml (7fl oz) moulds or bowls, pour in the
cream mixture and allow to set in the fridge for at least two hours. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Meanwhile put the gooseberries in a heavy based saucepan with the sugar and 3 tablespoons of water and cook gently until the gooseberries collapse. taste and add more sugar to taste. Allow to cool. Turn the Panna Cottas out onto dessert plates and serve with the stewed gooseberry.</span><br />
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Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.com0tag:blogger.com,1999:blog-6868734432424036302.post-2428106700833969972015-06-01T19:35:00.000+01:002016-01-25T12:36:11.935+00:00Waffle, Charcoal and Carrot Tops<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzXYJ1JxkwgaFhb7Yg0P6NBahzUrWuJCi8tS3vw_t3oO39S9a3oZv1q9suSkTes3IMDIns37p5a422P-YKOFHiiiVqk_V3My8lcThFpl-dmJuGRde1SBzK2h7FrYErgHmgG8msSPJI4cKc/s1600/Waffle+%2526+Charcoal%252C+Carrot+Tops.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzXYJ1JxkwgaFhb7Yg0P6NBahzUrWuJCi8tS3vw_t3oO39S9a3oZv1q9suSkTes3IMDIns37p5a422P-YKOFHiiiVqk_V3My8lcThFpl-dmJuGRde1SBzK2h7FrYErgHmgG8msSPJI4cKc/s640/Waffle+%2526+Charcoal%252C+Carrot+Tops.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I know I have been super slack in writing my blog and to make matters worse I have just taken on the task of </span><a href="http://vegnerds.co.uk/" target="_blank"><span style="font-family: "arial" , "helvetica" , sans-serif;">writing a new weekly blog</span></a><span style="font-family: "arial" , "helvetica" , sans-serif;"> for </span><a href="https://www.riverford.co.uk/ken/" target="_blank"><span style="font-family: "arial" , "helvetica" , sans-serif;">Riverford</span></a><span style="font-family: "arial" , "helvetica" , sans-serif;">. The idea is to help customers get exciting and easy ideas and recipes each week, to help them use up their </span><a href="http://www.riverford.co.uk/ken/box-contents/" target="_blank"><span style="font-family: "arial" , "helvetica" , sans-serif;">veg boxes</span></a><span style="font-family: "arial" , "helvetica" , sans-serif;">. Then I thought, since my blog is primarily about growing and cooking vegetables, I might as well share with you a few posts from my <a href="http://vegnerds.co.uk/" target="_blank">Riverford Blog</a>. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I would love to be sharing with you more <a href="http://www.checkyskitchen.blogspot.co.uk/p/use-your-veg.html" target="_blank">"Recipes from the Allotment"</a> but so far this year all I have managed to grow is a ridiculous abundance of rhubarb. I have exhausted all rhubarb recipes I can think of in the last month but luckily I have just come up with a new use, which I think I shall never tire off. It is Rhubarb Margarita and I am currently working on the recipe which I will share with you as soon as it is perfected.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In the meantime, here are some exerts from my Riverford blog.</span><br />
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<span style="font-family: "arial" , sans-serif;">This week I
started with a Medium Veg Box (less roots). It is an exciting time of year with
so many new veg and fruit coming available every day now. Gorgeous bunched
carrots and onions, tender baby spinach, new season’s UK asparagus and crisp
little gem lettuces to name but some.</span></div>
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<span style="font-family: "arial" , sans-serif;">I couldn’t wait
to get started with a Grilled Asparagus & Baby Gem Salad with Feta &
Mint.<span style="mso-spacerun: yes;"> </span>Grilling your veg keeps them
lovely and crisp whilst adding a delicious hint of smoke. This is a great salad
to make if you are having a BBQ at the weekend, as it is so quick and easy,
especially if you already have the BBQ lit. Mint is everywhere at the moment.
One of the first signs of summer in my garden is when the mint reappears from
nowhere, green and lush. If you don’t have any in your garden, be sure to add
some to your Riverford order. Like all my recipes you can easily adapt the
ingredients and this super salad would have worked just as well with grilled
courgettes or even whole spring onions. It occurred to me that a few delicious
broad beans would have been lovely scatted on top as well. If you are looking
for a good olive oil for this recipe, I would like to recommend Riverford’s
Italian Extra Virgin at £5.95 for 500ml. I like the one from Giancarlo in
Puglia best – it has a lovely peppery taste.</span></div>
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<span style="font-family: "arial" , sans-serif;"><span style="font-family: "arial" , sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif;">Grilled Asparagus & Baby Gem Salad with Feta & Mint<o:p></o:p></span></b></span></span></div>
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<span style="color: black; font-family: "arial" , "helvetica" , sans-serif;">Serves 2 as a main or 4 as a side<br />Bunch of Asparagus<br />One or two Baby Gem Lettuces (depending on size)<br />100g Feta<br />½ a Lemon<br />Extra Virgin Olive Oil<br />Sea Salt<br />Few Sprigs of Fresh Mint<br /><br />Snap any woody ends off your asparagus and drizzle with good olive oil and sprinkle with a little salt. Trim the very end off the baby gem lettuce and then cut in half lengthways through the root, taking car to keep it in tack. Cut each half into three wedges. Again drizzle with good olive oil and sprinkle lightly with salt. Heat your griddle or BBQ until smoking. Lay the flat sides of the lettuces on the grill, turning as soon as they have a clear char mark. Do the same with the asparagus making sure they are just cooked through. (It is imperative that your asparagus is very fresh.) Make a dressing with the juice of half a lemon, whisked up with a good pinch of salt and some extra virgin olive oil. Arrange the baby gem and asparagus on a plate and crumble over some feta. Roll up your mint leaves and finely slice to create a chiffonade. Sprinkle over the top and drizzle on your lemon dressing.</span></div>
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<span style="font-family: "arial" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsHPxeD6QkiOFV5vVnnPOgVbM1snju_Vy1LGu18OdqPpmoOQm1DkWwNijwnp0zQ1AQWVMiOgWJXLJ51A21wtwrs6FIMD874lt2c7Uj-WB67HPLznvIWlH-GBUfgUOZsnLC41DeY6fVLjkZ/s1600/Spinach%252C+Mushroom+%2526+Goats+Cheese+Lasagne.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsHPxeD6QkiOFV5vVnnPOgVbM1snju_Vy1LGu18OdqPpmoOQm1DkWwNijwnp0zQ1AQWVMiOgWJXLJ51A21wtwrs6FIMD874lt2c7Uj-WB67HPLznvIWlH-GBUfgUOZsnLC41DeY6fVLjkZ/s640/Spinach%252C+Mushroom+%2526+Goats+Cheese+Lasagne.jpg" width="640" /></a><span style="font-family: "arial" , sans-serif;">Mushrooms and
Spinach just go together for some reason, whether it be in a stir-fry, an
omelette or a tart but this week I tried out a Mushroom and Spinach Lasagne
with a bit of Goat’s Cheese thrown in as well. Serve alongside some of
Riverford’s delicious salad leave and you have a meal in no time. <o:p></o:p></span></span></div>
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</span><span style="font-family: "arial" , sans-serif;">Riverford don’t
do a Goat’s Cheese. Maybe they haven’t managed to find a good organic one. I
used <a href="http://www.sthelensfarm.co.uk/" target="_blank">Helen’s Farm</a>, which although not organic, does a lovely range of Goat’s
milk products and they even come in a variety of strengths so there is
something to suit to everyone. I chose the mild hard cheese and even managed to
sneak it past the kids without a fuss. </span></span><br />
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One Punnet of Mushrooms<br />One Bag of Baby Spinach <br />One large clove of garlic<br />25g Butter<br />25g Flour<br />350mls Milk<br />50g Parmesan<br />120g Goat’s Cheese<br />½ box of lasagne sheets<br />Olive Oil<br />Sea Salt and freshly ground black pepper</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Finely slice your mushrooms. Heat a glug of olive oil in a large frying pan and add your mushrooms. Season with salt and pepper. Fry on a medium heat until golden brown. Meanwhile heat a large saucepan with a lid. Add a very thin layer of oil to the bottom to stop the spinach sticking. Add the bag of spinach and add a good pinch of salt. Cover and cook for about 2-3 minutes. Remove the lid carefully. The spinach should be just wilted. Tip the spinach into a colander and wipe out the saucepan. Very finely slice the garlic. Add a glug of olive oil to the pan and add the garlic. Fry until just golden brown. Add the spinach carefully as it may spit. Stir well and turn off the heat.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat the butter in a small non-stick saucepan. Once melted, remove from the heat and stir in the flour. Return to a low heat and stir until sandy. Carefully add the milk and whisk over a medium heat until the sauce boils and thickens. Remove from the heat and add the grated parmesan. Season well to taste with salt and pepper. Preheat the oven to 180⁰C</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat the butter in a small non-stick saucepan. Once melted, remove from the heat and stir in the flour. Return to a low heat and stir until sandy. Carefully add the milk and whisk over a medium heat until the sauce boils and thickens. Remove from the heat and add the grated parmesan. Season well to taste with salt and pepper. Preheat the oven to 180⁰C. Cut the goat’s cheese into small chunks.<br /><br />Take a gratin dish about 20cms x 15cms and put a very thin layer of béchamel on the bottom. Top with a layer of lasagne sheets. Break up the sheets if necessary. Top with the spinach and 1/3 of the remaining béchamel and 1/2 the goat’s cheese. Next do another layer of lasagne. Then top with the spinach the rest of the goat’s cheese and the next 1/3 of bechamel. Next the final layer of lasagne and finally the rest of the béchamel. Cook in the oven for 30 minutes or so until golden brown on top and a blunt knife inserts easily all the way through.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><strong>Roast Sweet Potato Wedges with Sweet Chilli Sauce & Crème Fraiche</strong><br /><br />I never used to know what to do with Sweet Potatoes and I was always concocting</span> <span style="font-family: "arial" , sans-serif;"><span style="font-family: "arial" , sans-serif;"></span></span></div>
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<span style="color: black; font-family: "arial" , "helvetica" , sans-serif;">elaborate curries and chillies to use them up but I had forgotten how delicious simple roast Sweet Potato Wedges were until my son asked me to make them for him instead of potatoes. </span><br />
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;"><span style="color: #2b2b2b;"><span style="background-color: white; font-style: inherit;">What always amazes me is how good sweet potatoes are for you. You cannot believe that something that tastes so, well .... sweet, could do you any good but they</span></span> pack a powerful nutritional punch. They have got over 400% of your daily needs for vitamin A in one medium sized sweet potato as well as loads of antioxidents vitamin C and E, </span><span style="color: black; font-family: "arial" , "helvetica" , sans-serif;">beta-carotene, fibre & potassium. They have got more grams of natural sugars than regular potato but more overall nutrients with fewer calories.They are low on the glycemic index scale, and recent research suggests they may reduce episodes of low blood sugar and insulin resistance in people with diabetes. </span><br />
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<span style="color: black; font-family: "arial" , "helvetica" , sans-serif;">I lightly sprinkled them with a little salt and some smoked paprika, drizzled them with a little olive oil and roast them in the oven at 190⁰C for about half an hour until soft in the middle but crispy and golden on the outside. I then served them with a couple of dips - Crème Fraiche (Riverford’s is very good) and the other was some Sweet Chilli Sauce (once again, Riverford do make their own) and it soon became a firm, family favourite.<br /> <br />So that is it for this week. I promise lots more recipes next week. Please feel free to comment and let us know what challenges you are facing you this week. I know I never got round to those lovely bunched onions and carrots but I promise to next week and at least I finally found something to do with tops of the carrots which I always hated throwing away. I discovered that Waffle and Charcoal just love them!</span><span style="font-family: "arial" , sans-serif;"><span style="font-family: "arial" , sans-serif;"><span style="font-family: "arial" , sans-serif; mso-fareast-language: EN-GB; mso-no-proof: yes;"><o:p></o:p></span></span></span><br />
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Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.com0tag:blogger.com,1999:blog-6868734432424036302.post-40106339365694476142014-11-05T20:05:00.003+00:002014-11-05T20:05:39.191+00:00"Radical Lunch" and "Alpha Supper" for Omega 3<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCYnK1aLSOe3XGmvM3NzgMLfjbNfzTrMc4rymMIG6lzqcx7eS_GNGbHYSQ8zNBkacMj2y4ugWtXzToPtDWIk013fjsUQE6ZjAJn9nYryxA6lJcy086rw_vAN78TJ-c6RaLZN075IHwiPKd/s1600/IMG_9749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCYnK1aLSOe3XGmvM3NzgMLfjbNfzTrMc4rymMIG6lzqcx7eS_GNGbHYSQ8zNBkacMj2y4ugWtXzToPtDWIk013fjsUQE6ZjAJn9nYryxA6lJcy086rw_vAN78TJ-c6RaLZN075IHwiPKd/s1600/IMG_9749.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Recently, I rather rashly decided to give up milk. Apart from suffering a week or two of hideously disappointing coffee at breakfast, I noticed no positive results. Alpro Soya can do many things but it just will never make nice coffee. I have often considered cutting out all sorts of other foods from my diet but recently I decided to concentrate not what you could cut out, rather than what I could put in. I decided to concentrate on an "Omega 3 and High Antioxidant Diet."</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />We all know about good fats and bad and that Omega 3 is super good for you. It lowers cholesterol and risk of heart disease, it is an effective anti-inflammatory, is good for Arthritis as well as lowering levels of depression and some say that it is good for Eczema too. Think of it as moisturising your body from the inside.<br /><br />Trouble is we never seem to get enough of it. The changing way that our food is evolving means that foods that used to contain high levels of Omega 3, no longer do. Cattle and chickens must be grass fed, not bulked up on corn and therefore meat, eggs and dairy which also used to contain high levels, no longer does. The same goes for farmed fish which will not contain the high levels of omega 3 as wild. Wild fish is expensive and often unsustainable. </span><span style="font-family: Arial, Helvetica, sans-serif;">I have however found that Wild Alaskan or Pacific Salmon is often</span><span style="font-family: Arial, Helvetica, sans-serif;"> available, sustainable, not too expensive and high in Omega 3 and not only is its diet better but having lived wild, it has had to swim harder and it is therefore so much nicer and less fatty than its farmed cousins. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />I then trawled through a few lists of the highest rating foods in Omega 3 and picked my favourites - berries, wild and brown rice, edamame beans, spinach, walnuts and linseeds (also known as flax seeds), all sorts of beans, butternut squash and green vegetables, such as brussels sprouts, kale, spinach and salad greens.</span><br />
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Foods high in Omega 3 are high in antioxidants which neutralize your free radicals - most berries, avocados, apples and lots of other fruits. Some of the richest vegetables sources include artichokes, broccoli, red and white cabbage, squashes and sweet potatoes. Small red, black, kidney and pinto beans are also high in antioxidants. Many herbs, including cinnamon, cloves, ginger and oregano and other good sources include nuts, such as walnuts, pistachios, pecans, hazelnuts and almonds, green tea, coffee, red wine (hurrah!), pomegranate, oats and dark chocolate (another hurrah!).</span><br />
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Amazingly, I found that I had already posted, just by chance a few recipes in the past which were packed with key ingredients - <span style="background-color: white;"><a href="http://checkyskitchen.blogspot.co.uk/2011/09/down-mexico-way.html" style="line-height: 21.5599994659424px;" target="_blank">Chipotle Spiced Sweet Potato and Black Bean Chilli with </a><span style="line-height: 21.5599994659424px;"><u>Guacamole</u></span><span style="line-height: 21.5599994659424px;"> on top, could not be more perfect or how about</span><a href="http://checkyskitchen.blogspot.co.uk/2013/03/winter-salads-with-touch-of-spring.html" style="line-height: 21.5599994659424px;" target="_blank"> </a></span><span style="background-color: white; line-height: 21.5599994659424px;"><a href="http://checkyskitchen.blogspot.co.uk/2013/03/winter-salads-with-touch-of-spring.html" target="_blank">Baby Spinach, Black Rice, Butter Bean, Broad Bean and Pomegranate Salad</a>.</span></span><br />
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<span style="background-color: white; line-height: 21.5599994659424px;">But I decided to devise</span> a new, simple daily menu to max out on as many of my favourite sources of all this goodness as I could. </span><br />
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For breakfast I simply added a handful of walnuts and some fresh berries to my <a href="http://www.checkyskitchen.blogspot.co.uk/2014/10/summer-seems-to-have-come-and-gone.html" target="_blank">Granola Recipe</a>, which I could now enjoy with a proper cup of coffee having thankfully reintroduced the milk. </span><br />
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For lunch, a "Radical Burritos" and finally for dinner," The Alpha Supper" brimming with Omega 3. And the great thing about this diet is, because you are not actually cutting anything out, you never feel hard done by!</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Radical Burritos </span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Feeds a generous 2</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 small butternut squash, peeled, cut into 1cm cubes </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100 cup uncooked short grain brown rice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 onion, finely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 garlic cloves, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 knob of fresh ginger</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 fresh red chilli. finely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">sea salt and freshly ground black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp ground cumin</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp cinnamon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1tbsp. tomato puree</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 red pepper, chopped in 1/2 to 1cms cubes</span><span style="font-family: Arial, Helvetica, sans-serif;">One can black beans, drained and rinsed</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 tortilla wraps (large or x-large)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 avocado</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">handful of baby spinach or lettuce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fresh coriander</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 180C. Cover the rice with plenty of cold water in a saucepan and a pinch of salt and put on a medium-high heat to cook. It will take about 30-40 minutes and is done when it is tender with no hint of chalkiness. Drain when ready. Meanwhile, toss the squash in olive oil and season well with sea salt and freshly ground black pepper. Roast for 30-45 mins until tender and beginning to caramelise.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large, heavy bottomed saucepan over medium-low heat add a good plug of olive oil and the onion. Cook gently without colour for about 5 to 10 minutes. Add the minced garlic, the fresh red chilli, the cumin and cinnamon Fry for a minute or two. Add the tomato paste and season well with salt and freshly ground black pepper. Fry a minute more before adding the red pepper and the beans. Add a little water and cook all together for about 5 minutes, stirring frequently. Add the </span><span style="font-family: Arial, Helvetica, sans-serif;">cooked rice and check the seasoning. Finally stir in the butternut </span><span style="font-family: Arial, Helvetica, sans-serif;">squash and a good handful of freshly chopped coriander.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Add bean filling to the tortilla with desired a handful of spinach and some freshly sliced avocado. Wrap and serve. Leftover filling can be reheated the next day.</span><br />
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<b style="font-family: Arial, Helvetica, sans-serif;">Alpha Supper</b><br />
<ul class="unstyled" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>You can easily buy ready made Teriyaki sauce in the shops or make your own. The bought varieties vary massively from the rather healthy <a href="http://www.clearspring.co.uk/products/organic-teriyaki-sauce-150ml" target="_blank">Clearspring Organic Teriyaki</a> to much sweeter and stickier varieties such as <a href="http://www.ocado.com/webshop/product/Cooks-Ingredients-Teriyaki-Sauce-Waitrose/46833011?ULP_CAMPAIGN_ID=3&gclid=Cj0KEQjwiJiiBRDh3Z-ctPfS5MgBEiQAAlkbQvO30aqZoCmdHwP9R4moVN-UDPRAosFvhHaFzUgYb4YaAqkZ8P8HAQ" target="_blank">Waitrose own, </a>which I have to admit to being rather fond of. I like to season the fish with a sprinkle of <span style="line-height: 15px;">Togarashi which is a</span><span style="background-color: white;"><span style="line-height: 15px;"> traditional Japanese seven-spice mixture is a blend of red peppers, sansho pepper, roasted orange peel, black and white sesame seeds, seaweed, and ginger. You can find it is a good Japanese or oriental supermarket but if you can't find it, never mind, just use sesame seeds.</span></span></i></span></ul>
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Supper for 2</div>
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<ol class="unstyled" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><ul class="unstyled" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">2 pieces of Wild Salmon</span><br /><span style="background-color: white;">50g wild rice</span><br /><span style="background-color: white;">100g frozen edamame (shelled) you can buy soya beans in the freezer section of large supermarkets</span><br /><span style="background-color: white;">3 tbsp teriyaki sauce</span><br /><span style="background-color: white;">1-2 tsp sesame seed</span></span></ul>
<ul class="unstyled" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">Pinch Togarashi (optional)</span><span style="background-color: white;">1 bag of leaf spinach (200g or two large handfuls)</span><br /><span style="background-color: white;">1 tbsp. sesame oil</span><br /><span style="background-color: white;">wedge of lime</span><br /><br />Place salmon in a bowl and pour over 2 tbsp. Teriyaki and turn to coat. Cover with clingfilm and place in the fridge for a couple of hours to marinate. </span></ul>
<ul class="unstyled" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><ul class="unstyled" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></ul>
</span><span style="font-family: Arial, Helvetica, sans-serif;">Put the wild rice in a saucepan with plenty of water and a pinch of salt and boil for about 20 minutes until the rice begins to crack open and has a chewy consistency and a nutty flavour. Add the edamame and bring back to the boil. Cook for one or two minutes and drain. Add the last tablespoon of Teriyaki sauce. Preheat the oven to 180C.</span></ul>
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<ul class="unstyled" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Put the salmon in a oven dish and sprinkle with sesame seeds and a pinch of Togarashi is you have some. Bake in the oven for about 10 minutes until the salmon is firm and just cooked.<br /><div>
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<ol class="unstyled" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><ul class="unstyled" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, put another large saucepan on the heat. Add the sesame oil and the spinach with a good pinch of salt. Cook until just wilted. Stir with tongs and remove from heat as soon as it is done. Pile the spinach onto two plates. Scatter with the wild rice and soya beans and place the salmon on the top with a wedge of lime on the side.</span></ul>
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Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.com2tag:blogger.com,1999:blog-6868734432424036302.post-44675547138216425092014-10-01T14:36:00.000+01:002014-10-01T14:36:14.718+01:00Get Your Oats<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<span style="font-family: Arial, Helvetica, sans-serif;">Summer seems to have come and gone since I last had time to catch up with my blog. It is not that I have not been cooking and photographing - I have, non-stop. I have also been down at my allotment as much as I possibly can and really, considering how little time I have had to put in this year, it has been a bumper crop. I have been overloaded with rhubarb, cucumbers, runner beans, courgettes and lots of lovely salad leaves to name just a few.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Last week I was asked to work on some seasonal recipes and photographs for the website of a new project. This is the very exciting <a href="http://www.birminghampost.co.uk/news/selly-oak-businesswoman-sets-up-6853218" target="_blank">Harborne Food School</a> in Birmingham who's main aim is to educate people about healthier and more sustainable eating. I wrote a couple of seasonal recipes for them but my first priority was to use up some of my glut of rhubarb so I made a compote and served it with granola and a big dollop of greek yoghurt. As we all know, oats are a superfood and I make sure I have at least a bowl a day. Packed with antioxidants and fibre, they reduce cholesterol and contain manganese, a mineral that helps enzymes in bone formation. You'll also get good helpings of vitamin B1 and magnesium and most of all they fill you up with out filling you with calories.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Making your own granola may seem like a lot of effort but you get to control exactly what goes into it. A lot of the shop bought ones have a frightening amount of sugar. You should be able to get all of the ingredients in a health shop, if they are not in your supermarket. Play around with the ingredients and you can come up with something unique.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Finally, because I have never seen so many plums around as I did this year, a plum crumble. I have added some almonds and oats to the crumble mix to add a little extra goodness there as well.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Mixed Seed and Nut Honey Granola</b><br />Makes approx. 500g</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp. coconut oil<br />2 tsp. vanilla Bean Paste<br />2 tbsp. Maple Syrup<br />4 tbsp. honey<br />200g porridge oats, not the instant kind<br />100g rye flakes<br />25g sunflower seeds<br />25g pumpkin seeds<br />2 tbsp. sesame seeds or linseeds<br />50g chopped pecans<br />50g chopped almonds</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat your oven to 150C<img src="" />/130C<img src="" /> fan/gas mark 2.<br />Mix the oil, vanilla and honey and Maple Syrup together in a large bowl.<br />Add in all of the remaining ingredients.<br />Mix everything really well together and then spread the mixture thinly and evenly on to two baking sheets.<br />Bake for 20 minutes. Check from time to time. If the oven seems too hot, turn it down. It should only be very light brown in colour. Break up the mixture and stir it around and bake for a further 5-10 minutes<br />Remove the baking trays and spread it evenly onto a flat dish to cool. It will crisp up as it cools.<br />After it has cooled, pour it into an airtight container and store in a cool dark place. It will keep for up to a month.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_dCa4tm4N5CaJBnHJ8M-lAQ_zg2Qb0CQkr8OX01oOJryKRwkmNYweJuNJCXrAZAvTVe3gpDwbzGEvYFxov0NAXInrz4_Yx5g62fYbbCCrLDF7YdS9iTwxvL9sCzDEfww9mrGASWHzNPK7/s1600/IMG_8734.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_dCa4tm4N5CaJBnHJ8M-lAQ_zg2Qb0CQkr8OX01oOJryKRwkmNYweJuNJCXrAZAvTVe3gpDwbzGEvYFxov0NAXInrz4_Yx5g62fYbbCCrLDF7YdS9iTwxvL9sCzDEfww9mrGASWHzNPK7/s1600/IMG_8734.JPG" height="426" width="640" /></a><b><span style="border: none windowtext 1.0pt; font-family: Arial; mso-ansi-language: EN-GB; mso-border-alt: none windowtext 0cm; padding: 0cm;">Rhubarb
Compote</span></b><span style="font-family: Arial; mso-ansi-language: EN-GB;"><o:p></o:p></span></div>
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<span style="font-family: Arial; mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman";">2 tbsp. honey<o:p></o:p></span></div>
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<span style="font-family: Arial; mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman";">½ tsp vanilla bean extract or ½ vanilla pod split<o:p></o:p></span></div>
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<span style="font-family: Arial; mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman";">500g rhubarb, trimmed, washed and cut into thin pieces
no thinker than 1 cms<o:p></o:p></span></div>
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<span style="font-family: Arial; mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman";">Place a pan over a low heat and add the honey and
vanilla. Stir until the honey dissolves. Add the rhubarb. Bring it to a simmer
and then cover the pan, cooking slowly for about 10 minutes or so, checking regularly.
The rhubarb should break down into a puree. Remove the vanilla pod if you used
one. Check the sweetness. Rhubarb varies and it may need a little more honey.<o:p></o:p></span></div>
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<span style="font-family: Arial; line-height: 18pt;">When cool store it in an airtight container in the
fridge. It will keep for about a week.</span><br />
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<span style="font-family: Arial; line-height: 18pt;">TO SERVE</span></div>
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<span style="font-family: Arial; mso-ansi-language: EN-GB;">Spoon 3 tbsp. of the rhubarb compote into a glass or bowl. Top with 125g
pot of natural yoghurt and about 40g of the granola.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Oat and Almond Plum Crumble </b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Serves 6.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">650g plums</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 tbsp honey</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>For the crumble</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">130g plain flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">80g butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">40g light muscovado sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">40g porridge oats</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">40g flaked almonds</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Set the oven at 170C. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Remove the stones from the plums and toss with the honey. Tip into a saucepan and cook over a medium heat for a bout 10 minutes until the plums begin to break down. Tip into a baking dish. Meanwhile make the crumble topping by rubbing the butter into the flour till it resembles fresh breadcrumbs. Lightly rub in the sugar and then stir in the almonds and the oats. </span><span style="font-family: Arial, Helvetica, sans-serif;">Tip the oat-and-almond topping on to the fruit and bake for 30-35 minutes till the crust is crisp and golden. The fruit should be bubbling round the sides. Serve hot, with cream or ice-cream.</span><br />
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Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.com0tag:blogger.com,1999:blog-6868734432424036302.post-48502523475234431202014-04-24T19:22:00.001+01:002014-04-27T10:29:40.394+01:00Slack but back!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">O.K. I realise I have been slack with my blog because this is the first time I have ever written a post on my iMac and I have had it for at least six months, so it is time to address this situation. I don't know where the winter has gone but I do know that spring is here and I am back on my allotment in force. Potatoes in, bean poles up, first strawberries flowering, last years fennel, chard and perpetual spinach still going, thanks to an exceptionally mild winter.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Anyway, I quickly wanted to get in my favourite Purple Sprouting Broccoli recipe in, just before it bolts and goes to flower. I was particularly proud of my crop this year, especially the fact that I had actually managed to grow something that looked like it did on the packet. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I learnt this recipe at the River Cafe. Don't be afraid of the anchovy. Only use a little and it does not taste fishy. It is more like a seasoning and along with the parmesan provides the "</span><a href="http://www.theguardian.com/lifeandstyle/wordofmouth/2013/apr/09/umami-fifth-taste" style="font-family: Arial, Helvetica, sans-serif;">umami</a><span style="font-family: Arial, Helvetica, sans-serif;">" which makes this dish so special. As with all simple recipes, it is only as good as it's ingredients so buy the best you can afford.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Purple Sprouting Broccoli with Pasta, Anchovy, Chilli and Garlic</b><br />Serves 4<br />4 garlic cloves, thinly sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 dried </span><span style="font-family: Arial, Helvetica, sans-serif;">chillies</span><span style="font-family: Arial, Helvetica, sans-serif;">, stalks removed and deseeded if preferred, chopped</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp Really good extra virgin </span><span style="font-family: Arial, Helvetica, sans-serif;">olive oil</span><span style="font-family: Arial, Helvetica, sans-serif;">, plus more to serve</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">6 good quality anchovy fillets. (The best ones are in salt and need rinsing before using.)</span><span style="font-family: Arial, Helvetica, sans-serif;"><br />400 g purple sprouting broccoli<br />350 g pasta, such as orecchiette<br />Lots of freshly grated parmesan</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Sea Salt and Freshly Ground Black Pepper<br /><br />Put on a large pan of salted water to boil. </span><span style="font-family: Arial, Helvetica, sans-serif;">Cook the garlic and chillies in the olive oil in a large pan for a few minutes until the garlic is light brown. Add the anchovies, remove the pan from the heat and stir vigorously so the anchovies ‘melt’ into the oil. If necessary add a little water from the pan of boiling salted water. When the water is boiling, cook the purple sprouting broccoli – leaves and all – for about 4 minutes, until tender. Remove with a slotted spoon. Drain and roughly chop. Add to the anchovy oil and cook for about 5 minutes. Meanwhile add the pasta to the same water for about 12 minutes, or according to the packet directions, until almost cooked but a little al dente. Drain well and place in the pan with the purple sprouting broccoli. Season well and add a little more olive oil and lots of grated Parmesan to taste.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So, it is back to the allotment and although the amount of work still to do for this year seems daunting, I must not forget that a year ago it looked like this!</span></div>
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Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.com2tag:blogger.com,1999:blog-6868734432424036302.post-14003022145697185232013-09-24T16:06:00.000+01:002013-09-24T16:06:34.979+01:00Plenty <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-3aO3Q6eqxmQ/Uity3YrLBCI/AAAAAAAACg4/N8kTuSrhdq8/s1600/IMG_4531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="590" src="http://3.bp.blogspot.com/-3aO3Q6eqxmQ/Uity3YrLBCI/AAAAAAAACg4/N8kTuSrhdq8/s640/IMG_4531.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Usually the necessity of having to work for a living is nothing but a distraction for getting on with my blog. Recently however, I have been doing <a href="http://www.francescamelman.com/">recipe testing and photography</a> for <a href="http://www.riverford.co.uk/mer/shop/recipeboxes-1">Riverford</a>, for their soon to be launched "<a href="http://www.riverford.co.uk/mer/shop/recipeboxes-1">Recipe Boxes</a>".This is a new craze sweeping the nation when you receive, delivered to your door, three easy to follow recipes plus all the ingredients to cook your evening meals. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I have to admit that I wasn't overwhelmed by the idea until I put them to the test. I like to think I am not the sort of girl who is not short on ideas or creativity when putting together a dinner for two, but I cannot tell you how pleasant it is, just sometime to not have to think about it. To know that everything I need is there at home waiting for me, no shopping, no planning and what turned out to be an even greater plus is that even Hugh, the other half, can cook them too. For the first time in years he actually managed to cook dinner on his own, not once but twice in a week. He found the recipe cards easy to follow and what with the unavoidable convenience of having all the ingredients weighed out, to hand, managed to knock up dinner with practically no fuss at all! And you would not believe how pleased he was with himself.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In the meantime I needed to deal with my latest allotment glut. Due to my failure to sew few and often, to stagger my crops and in my total over enthusiasm to grow anything at all, I now am reaping the excess crops to mirror my initial excess impatience. I failed to thin my crops sufficiently and I am weighed down with Fennel, Chard and Spinach, all ready at the same time.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Lucky for me, guess what recipes I have been testing this week. Being seasonal, the recipes I am testing</span><span style="font-family: Arial, Helvetica, sans-serif;"> exactly match what I am harvesting and these two recipes for </span><span style="font-family: Arial, Helvetica, sans-serif;">Indian Spiced Spinach & Chickpeas and</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">Fennel & Chard Gratin could not have been more perfect for using up my surplus vegetables. Now I can start dealing with the tomatoes!</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Indian Spiced Spinach & Chickpeas with Coconut & Coriander Rice</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>prep & cook 40 mins, </i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>serves 2</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 onion (150g)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 garlic clove (5g)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">piece of ginger (25g)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">fresh coriander (20g)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">20g butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">150g long grain white rice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 x 400ml tin coconut milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">oil for frying eg sunflower or vegetable</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">200g spinach (or change to 150g chard)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 x 400g tin chickpeas</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ teaspoon brown mustard seeds (2g)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ teaspoon ground cumin (2g)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ teaspoon garam masala (2g)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">¼ teaspoon chilli powder (1g)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">¼ teaspoon turmeric (1g)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">¼ teaspoon ground cinnamon (1g)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">400g chopped tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 lemon (150g)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Put the rice in a sieve and rinse well under the tap. </span><span style="font-family: Arial, Helvetica, sans-serif;">Peel and chop the onion. Peel and finely chop the garlic. Peel the ginger and finely grate it. Wash the coriander leaves and leave them to dry. </span><span style="font-family: Arial, Helvetica, sans-serif;">Melt the butter in a heavy-based saucepan. Add the rice and stir to coat the grains. </span><span style="font-family: Arial, Helvetica, sans-serif;">Stir the coconut milk so it’s smooth and add to the rice with 150ml water. Season with a good pinch of salt. </span><span style="font-family: Arial, Helvetica, sans-serif;">Bring to the boil, the lower the heat, cover and leave it cook on a bare simmer. Keep an eye on the pan, stirring it every now and then to stop it catching on the bottom. Add a little water or more of the coconut milk if it’s getting too dry. </span><span style="font-family: Arial, Helvetica, sans-serif;">While the rice is cooking, heat 1 tablespoon of oil in a large saucepan. </span><span style="font-family: Arial, Helvetica, sans-serif;">Add the onion and gently fry without colouring for 6 minutes. </span><span style="font-family: Arial, Helvetica, sans-serif;">While the onion is cooking, rinse the chickpeas well and leave to drain. Wash the spinach and remove any tough stalks. Roughly chop the leaves. </span><span style="font-family: Arial, Helvetica, sans-serif;">Add the garlic, ginger, mustard seeds, cumin, garam masala, chilli powder, turmeric and cinnamon to the onion. Fry gently for 1 minute. </span><span style="font-family: Arial, Helvetica, sans-serif;">Add the chopped tomatoes and a good pinch of salt to the onion. Bring up to a simmer. </span><span style="font-family: Arial, Helvetica, sans-serif;">After the tomatoes have been simmering for 10 minutes, remove the rice from the heat and leave to steam, still covered. </span><span style="font-family: Arial, Helvetica, sans-serif;">Continue cooking the tomatoes for another 5 minutes. </span><span style="font-family: Arial, Helvetica, sans-serif;">Finely chop the coriander leaves. </span><span style="font-family: Arial, Helvetica, sans-serif;">Uncover the tomatoes and add the drained chickpeas and spinach. Stir together and simmer, uncovered, for 5 minutes. Taste and add more salt if needed. (It does look like a lot of spinach to start with, but it wilts down). </span><span style="font-family: Arial, Helvetica, sans-serif;">Fluff up the rice with a fork. Squeeze in the juice from ½ the lemon and stir in the chopped coriander leaves. Serve with the chickpeas and spinach.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Fennel & Chard Gratin</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>prep & cook 45 mins</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>serves 2</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 fennel bulbs (500g)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">olive Oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt & pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">300g chard</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 garlic cloves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100ml white wine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 whole nutmeg</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">125ml crème fraîche</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">fresh thyme</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt & pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">25g wholemeal breadcrumbs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">40g parmesan</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 lemon</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 190C/180C fan assisted/gas mark 5. Put on a large pan of salted water to boil. </span><span style="font-family: Arial, Helvetica, sans-serif;">While the oven is heating up, trim any large spiky tops of the fennel and remove any tough outer leaves. Cut the bulbs into thin wedges, still with the core intact to keep them together. If a few odd bits fall apart, don’t worry. If you have any feathery fronds on your fennel, keep those and add them when you stir in the cream. </span><span style="font-family: Arial, Helvetica, sans-serif;">Heat 2 tablespoons of oil in a large pan. Add the fennel and cook it very slowly, stirring every now and then. It will take about 20 minutes, until it’s starting to caramelize</span><span style="font-family: Arial, Helvetica, sans-serif;">. </span><span style="font-family: Arial, Helvetica, sans-serif;">Strip the chard leaves from their stalks. Wash both, then chop the stalks very finely. Peel and finely chop or crush the garlic. </span><span style="font-family: Arial, Helvetica, sans-serif;">Once the water is boiling, plunge the chard leaves in and boil for 3 minutes. Get a large bowl of cold water ready. Drain the leaves and plunge into the bowl to refresh, then drain again. When cool enough to handle, roughly chop the leaves. </span><span style="font-family: Arial, Helvetica, sans-serif;">After about 20 minutes or so, when the fennel starts to look a golden brown colour, add the chard stalks and garlic. Cook, stirring, for 5 minutes. </span><span style="font-family: Arial, Helvetica, sans-serif;">Add the wine and use a fine grater to grate a little of the nutmeg into the pan. Cook for 2 minutes. </span><span style="font-family: Arial, Helvetica, sans-serif;">Stir in the cream, chard leaves and the thyme leaves. Season well with salt and pepper. Transfer to the baking/gratin dish. </span><span style="font-family: Arial, Helvetica, sans-serif;">Put the breadcrumbs in a small bowl. Finely grate enough of the lemon zest over the bowl so you have approximately 1 teaspoon in there. Grate in the cheese too. Mix together then scatter over the fennel mixture. </span><span style="font-family: Arial, Helvetica, sans-serif;">Transfer the dish to the oven (ideally keep the sweet potatoes on the same shelf but move them onto a lower shelf if you need to make room – you might just need to cook them a little longer) and bake for approximately 20-25 minutes, depending on your oven, until the gratin is golden on top.</span><br />
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Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.com1tag:blogger.com,1999:blog-6868734432424036302.post-40089174788784141742013-09-07T22:01:00.000+01:002013-09-21T08:40:16.457+01:00Show Time!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-mVzFV36IcWM/Uir7J7BSa6I/AAAAAAAACfU/BBAiAslZCRk/s1600/IMG_4511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-mVzFV36IcWM/Uir7J7BSa6I/AAAAAAAACfU/BBAiAslZCRk/s640/IMG_4511.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The Allotment "Annual Show" is drawing near and even though I have grown nothing even half good enough to enter, I already feel a vague sense of panic. If I had know the format of "show enteries" I may have applied some purpose to my haphazard and ramshackle, random planting. For example the "Melville Cup" - Best Collection of Vegetables which requires three items from the following list</span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">THREE carrots with 75mm (3in) top foliage</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">SIX French Beans with stalks attached</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">THREE onions</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">SIX peas with stalks attached</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">THREE runner Beans with stalks attached</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">SIX tomatoes with stalks attached, any variety</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;">The only item I could get even close to is the tomatoes, although mine are still totally green and unlikely to ripen in time for next weekend. My French beans are unpredictable, my peas are all finished and I am assuming that the emphasis on "stalks attached" is to prevent you from supplementing the odd category with a little produce from the local supermarket.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">My chances with the next Class - "the collection of THREE distinct salad vegetables in groups of three" is no better. From the list</span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Beetroot, cabbage, celeriac, celery, chicory, cucumber, endive, Florence fennel, kohl rabi, lettuce, onions, spring onion, potatoes, radishes, sweet peppers, tomatoes and turnips </span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">I have only managed to grow five of the named salad vegetables and the stress of worrying whether any of them, let alone three of them, may be in "show condition" on the day is really too much - I mean THREE cucumbers or THREE Florence fennel - which must be "even-sized, unblemished and undamaged" is just not going to happen - well, not this year anyway.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Even in the photography competition I fear I do not really have one photo which r<span style="font-size: 12pt;">ecapitulates</span> "Life on the Plot" in its entirety.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Next I contemplated the "John Grey Cup for Home Produce" and my options from the list</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Unless stated use your own recipe</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">ONE jar of marmalade, made in the past 12 months</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">ONE jar of chutney, made in the last 12 months</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">ONE jar of soft fruit jam, made in the last 12 monts</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">SIX pieces of shortbread</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">SIX rock cakes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Victoria sponge - using the following recipe and an 18cm (7inch) cake tin:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">110g (4oz) butter or margarine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">110g (4oz) caster sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">110g (4oz) self-raising flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3-4 drops vanilla essence</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Jam for the filling</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Although I do have a selection of home made jams, marmalades and chutneys on my shelves, I have failed to label any of them and have no idea which of them were made in the last 12 months. Shocked by my failure in this basic house keeping practice, I feel almost compelled to make amends by baking a perfect Victoria Sponge but I have no 7inch cake tin and besides, it is not exactley the most inspiring recipe. Surely no one has used margarine in a cake since the end of rationing after the Second World War!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So finally, the only option left to me is the Best Trug Display until I notice that not only is my trug the wrong size BUT the display must include vegetables, fruit, herbs and flowers and since I don't have any fruit (since rhubarb is classified as a vegetable) or flowers, I do not qualify! Never mind. Next year!</span><br />
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<a href="http://3.bp.blogspot.com/-pFd9bwr7bYo/Uir8yhBYL5I/AAAAAAAACf4/wfNmU_9fWyM/s1600/IMG_4426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-pFd9bwr7bYo/Uir8yhBYL5I/AAAAAAAACf4/wfNmU_9fWyM/s640/IMG_4426.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In the meantime I am proud to say that I have managed to grow something apart from courgettes. This is my Borlotti Bean harvest and I think there is actually enough for one small meal! These beans are delicious with so many things but especially fish (Red Mullet, Scallops or Sea Bass), Meat (Roast Lamb or Bacon) or with braised bitter green vegetables like Cicoria or dark leafy greens such as Cavalo Nero. (I am very proud to say that I grew the Cavalo Nero as well.) Here is one of my favorite recipes from The River Cafe.</span><br />
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<b style="font-family: Arial, Helvetica, sans-serif;">Pan-fried Scallops, Borlotti Beans, Braised Cavalo Nero and Anchovy and Rosemary Sauce</b></div>
<i style="font-family: Arial, Helvetica, sans-serif;">Fresh beans will take about 45 minutes to cook, but you're more likely to get dried beans, they are cheap and very reliable to cook. However, they will need soaking for at least 12 hours.</i><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>For the beans:</i><br />300g dried Borlotti or cannellini beans, soaked in cold water for at least 12 hours<br />3 cloves garlic, peeled<br />A few sprigs fresh thyme<br />A sprig fresh rosemary<br />3 bay leaves<br />Extra-virgin olive oil<br /><i><br />For the Scallops:</i><br />12 scallops</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>For the Cavalo Nero</i>:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 head Cavalo Nero</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Couple of good glugs of Extra Virgin Olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cloves of garlic </span><br />
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<div>
<span style="font-family: Arial, Helvetica, sans-serif;">If using dried beans then drain the soaked beans, then give them a good wash. Place them in a deep pot and cover them with cold water. Throw in the garlic, herb sprigs and bay leaves. Place the beans on the heat and slowly bring to the boil. Cover with a lid and simmer very gently for 45 minutes to an hour, depending on whether you're using fresh or dried, until soft and cooked nicely. Skim if necessary, topping up with boiling water from the kettle if you need to.<br /><br />When the beans are cooked, drain them in a colander, reserving enough of the cooking water to cover them halfway up when put back in the pot. Remove the herbs from the beans. Mush up the garlic cloves and stir back into the beans. Season well with salt and pepper, and pour in 3 generous glugs of extra-virgin olive oil. Season with salt and freshly ground black pepper and reduce until slightly creamy and delicious.</span><br />
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<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Strip the Cavalo from its stems. Blanch in a large
pan of boiling salted water for about 3 minutes. Remove and leave to cool preferably on a dry
tea towel, spread out flat. When cool,
squeeze out the excess water with the tea towel. Roughly chop.
Very thinly slice a few cloves of garlic and fry in a large frying pan
with some good olive oil until light brown.
Add the Cavalo, stir well and cook for a further minute or two.
Season with a little sea salt and freshly ground pepper<o:p></o:p></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br />Season the Scallops with a little salt and freshly ground pepper. Fry them in a hot frying pan with a little sunflower oil. Cook them on one side for a few minutes until toasted, golden brown and fry then turn them over, leave for a minute and turn off the frying-pan. Pile a little Cavalo Nero onto your plate, scatter with the warm home-cooked beans and a little of the juices and finally top with the scallops. Drizzle with Anchovy and Rosemary Sauce.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Anchovy and Rosemary Sauce</b></span><br />
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<div style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 21px;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp. fresh young rosemary leaves, very finely chopped<br />12 anchovy fillets<br />Juice of 1 lemon<br />150mls very good extra-virgin olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place rosemary leaves in a mortar and grind as finely as possible. Add anchovy fillets and grind to a paste. Add lemon juice, mix well, and then, stirring constantly, add oil, a few drops at a time. Transfer sauce to a small bowl.</span></div>
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Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.com3tag:blogger.com,1999:blog-6868734432424036302.post-29209815789234509712013-08-23T22:16:00.000+01:002013-09-30T18:51:05.189+01:00Making Time!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Sorry I have been away a while from my blog. Sometimes life just gets in the way! And once you get out of the habit of making time for something, you very quickly fill it with something else.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Everyone said that if I took on
an allotment, that everything else would suffer, but after 5 years of
waiting on the councils waiting list I could hardly turn it down. I was
convinced that my growing vegetables would purely enhance my cooking and blogging,
and my life would become one unified harmony of sewing seeds, reaping and harvesting; a</span><span style="font-family: Arial, Helvetica, sans-serif;">t one with nature and the seasons,</span><span style="font-family: Arial, Helvetica, sans-serif;"> creating new
recipes with wonderful fresh vegetables, cultivated entirely by my me.</span><span style="font-family: Arial, sans-serif;"> </span></div>
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<span style="font-family: Arial, sans-serif;">In reality it had been an all consuming, totally absorbing, battle against nature. Too much rain and the lack of sun, then too much sun and not enough rain along with the catastrophic damage caused by slugs and pigeons and finally the ever ongoing, ever growing trauma of weeds, weeds and more weeds. </span></div>
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<span style="font-family: Arial, sans-serif;">But I am proud to say, considering what I inherited three months ago, which was nothing much more that a patch of land, covered in grass and waste high in weeds.....</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">..... with a little help from my family, but it has to be said - not a lot (but thank you Hughie for putting up my shed) ...</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> ... I finally managed to plant something and ....</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">.... would you believe it, I have actually managed to grow something ....</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">...in fact a few things ..... masses of courgettes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So here are some courgette recipes - the first is for the tiny baby courgettes - deep-fried whole in a light, crispy batter and delicious with a <a href="http://checkyskitchen.blogspot.co.uk/2012/04/eat-your-veg.html">Anchovy and Rosemary Sauce</a>. The second recipe is for when the courgettes are just a little bigger but still have the flowers attached (although it is perfectly delicious just with the courgettes). I have to admit that in the past I have always found courgette risotto a little bland but with the addition of a little tarragon and some lemon zest this version really comes alive and is transformed into something really tasty. Finally, something for when the courgettes grow slightly larger- a Tagine, which I came up with for<a href="http://checkyskitchen.co.uk/classes/index.html"> my last cookery lesson</a>, which had a Middle Eastern theme. Once again I was faced with the challenge of trying to make a rather bland vegetable sing and I think that this Tagine really does work.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So there you go - three "Recipes from the Allotment" to make up for my leave of absence and I promise to follow with many more, as I anticipate my next glut - will it be tomatoes, chard, cucumbers, potatoes or spinach? Depends on the weather... and the slugs and the pigeons..</span><span style="font-family: Arial, Helvetica, sans-serif;">only time will tell!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Risotto with Zucchini and Zucchini Flowers </b><br /><i>adapted from The River Cafe cook book</i><br />(Serves 4)<br />8 small young zucchini with flowers<br />2L chicken stock or 4 Kello stock cubes dissolved in 2 liters of hot water<br />Salt and freshly ground black pepper<br />100g butter at room temperature<br />1 medium onion, peeled and very finely chopped<br />200g risotto rice<br />200ml extra dry white vermouth or white wine<br />100g parmesan freshly grated<br />Fresh Tarragon</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Zest of one Lemon<br /><br />Prepare the flowers by removing the stamens and sepals. Tear each flower vertically into 4 strands. Brush to get rid of any dust or insects but do not wash. Slice the zucchini into fine discs. Heat the chicken stock and check for seasoning. Melt half of the butter in a large heavy bottom pan and gently fry the onion until soft about 10 minutes. Add the rice and stir until the rice becomes totally coated. Cook for a minute or two before adding the wine. Stirring all the time, wait first for the wine to be absorbed before adding 2 or so ladlesful of hot stock or just enough to cover the rice and simmer, stirring until the rice has absorbed nearly all the liquid. Continue to add more stock as the previous addition is absorbed, stirring all the time. After about 15 minutes add the zucchini slices along with the last two or three ladlefuls of stock. <br />The zucchini should have a little bite and the rice should be chewy but not floury. Remove from the heat. Finally add the flowers, the tarragon, the lemon zest, the rest of the butter and the Parmesan Cover and leave for a few minutes. Finally give the whole risotto one last stir and serve.</span><br />
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<b style="font-family: Arial, Helvetica, sans-serif;">Deep Fried Zucchini Flowers</b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>adapted from The River Café “Classic Italian” Cook Book</i><br /><br />Makes 12<br /><br />12 baby zucchini with flowers attatched<br />½ cup Tipo 00 flour – or plain flour will do<br />1 tablespoon extra virgin olive oil<br />Warm water<br />1 egg white<br />½ teaspoon sea salt<br /><br />3 cups sunflower oil for frying<br /><br />Mix flour and salt in a medium sized bowl. Add oil and enough water to make a thick paste.<br />Loosen paste with warm water until the mixture has the consistency of very thick cream. Let batter sit for 30 minutes. </span><span style="font-family: Arial, Helvetica, sans-serif;">Beat egg white until it holds stiff peaks. </span><span style="font-family: Arial, Helvetica, sans-serif;">Gently fold into flour batter.<br /><br />Heat sunflower oil in a large deep frying pan. Use a cooking thermometer to heat oil to 180C<br />Brush any insects from the flowers and remove the stamen and sepal from inside the flower. Cut the courgettes through lengthways until near the flower but not too close so that the courgette remains in tact. Dip the courgette and its flour into the batter. Drop them into the hot fat and fry until golden. Approximately 2 minutes per side. Turn over and repeat. Don’t crowd the flowers – fry in batches of 4. Remove from oil with a slotted spoon and drain on paper towel.<br />Serve immediately.</span></div>
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<b><span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 115%;">Courgette, Chickpea and Preserved Lemon Tagine<o:p></o:p></span></b></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 115%;">Olive oil (or </span><a href="http://en.wikipedia.org/wiki/Argan_oil"><span style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-themecolor: text1; text-decoration: none; text-underline: none;">Argan oil</span></a><span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 115%;"> if you have
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<span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 115%;">3 Courgettes (cut into 1cms half moons)<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">Two onions, finely chopped<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">3 cloves of garlic, minced<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">1 teaspoons of Ras-el-Hanout or more to taste<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">2 heaped teaspoon of cumin<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">Tin of good quality Plum Tomatoes, chopped<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">Large pinch of saffron<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">Two preserved lemons, seeds removed and chopped<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 18px;">Heat the oil in a tagine. Fry the the onions. Cook for about 10 minutes until soft and just about to brown. Add the garlic and the Ras-el-Hanout, the cumin, the harissa and a generous amount of salt and pepper. Fry for a few minutes to release the spices. Next add the courgettes and fry for a few minutes more. Next add the tin of tomatoes, the saffron and the chickpeas and bring briefly to boil. Reduce heat. Cover, but leave a crack for steam to escape. Simmer over low heat for about 20 minutes or so until the courgettes are tender. Add the preserved lemons and the Coriander. Adjust seasoning adding more salt or pepper if necessary. Serve with Cous Cous.</span></div>
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Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.com1tag:blogger.com,1999:blog-6868734432424036302.post-55175061839721151182013-03-15T20:23:00.000+00:002013-08-24T20:32:40.217+01:00Winter Salads with a Touch of Spring<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">The weather is all over the place. One minute it is sunny, the next it is freezing and it is difficult to know what to eat. The odd glimpse of sunshine puts me the mood for something more Spring-like, like a lovely fresh salad after a winter of stodge. Not Summer salads quite yet but a more substantial Wintery Salad with a hint of Spring. Lots of really healthy but more filling ingredients such as Buckwheat Noodles, pulses or rice fill you up and the first of the seasons Spring vegetables add colour and flavour. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I have not one but three Winter salads. I think all three are really interesting. he first can be eaten either hot or cold. Two of them use home-made crispy onions. These are really easy to make, really delicious and produce a lovely, delicately flavoured onion oil which can be used in salad dressings. The last salad is the most amazing as it can be not only be eaten as a salad but just add hot water and you have a soup.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So, first of all, I am using </span><a href="http://en.wikipedia.org/wiki/Wheatberry" style="font-family: Arial, Helvetica, sans-serif;">Wheatberrys</a><span style="font-family: Arial, Helvetica, sans-serif;"> which are whole wheat kernals similar to </span><a href="http://checkyskitchen.blogspot.co.uk/2011/06/finger-on-pulses.html" style="font-family: Arial, Helvetica, sans-serif;">Farro</a><span style="font-family: Arial, Helvetica, sans-serif;">, another favourite of mine and are also </span><a href="http://www.livestrong.com/article/426542-what-are-the-health-benefits-of-wheat-berries/" style="font-family: Arial, Helvetica, sans-serif;">super good for you</a><span style="font-family: Arial, Helvetica, sans-serif;">, high in fibre and protein but low in fat. They have a delicious nutty flavour and a nice chewy texture. I have been perfecting this salad for some time and I think the combination of New Season's Purple Sprouting Broccoli, Chilli and Crispy Onions is a winner and is delicious hot or cold.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The next is Baby Spinach, Black Rice, Butter Bean, Broad Bean and Pomegranate Salad. This is a salad was probably the invention of<a href="http://www.julietshield.com/2010/12/gail-stephens-exmouth-market-bread-factory-baker-and-spice/"> Gail Stephens and I used to make everyday at Baker and Spice</a> and I love it. I don't know why but it just works. Black Rice <a href="http://www.greenmedinfo.com/blog/black-rice-beats-brown-when-it-comes-its-health-benefits1">is super good for you</a> too.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">My final salad is one I invented for a Riverford Dinner and I was trying to think up new ways with <a href="http://www.riverford.co.uk/wash/shop/vegetables/sweet_mama_squash/">Sweet Mama Squash</a>. I went for a Japanese theme comprising </span><a href="http://www.clearspring.co.uk/japanese/noodles/organic_soba_noodles" style="font-family: Arial, Helvetica, sans-serif;">Soba Buckwheat Noodles</a><span style="font-family: Arial, Helvetica, sans-serif;"> with a Miso Dressing and finished the whole dish off with lots of crunchy seeds to add texture. I was really happy with my creation but it was too rich and I felt it needed lots more vegetables to balance the dressing so I added some roast cauliflower but some asparagus, beans sprouts or French beans would have been delicious too. What is so bizarre about this salad is that if you add hot water you have a really lovely soup.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I know this selection of rather peculiar salads may sound like a lot or rather random ingredients thrown together but I honestly do recommend you try all three.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Crispy Fried Onions</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>You can make up a big batch of these and use them in all sorts of delicious ways. The onions will keep for a week or two in air tight Tupperware.</i><br />Thinly slice a few large onions. Place in a saucepan and add vegetable oil to about half way to the top of the onions. You don't want to use too much oil as the more intense the flavour the better. The onions will cook down a huge amount. Place on a medium heat and cook carefully until they have sunk below the surface of the oil. Turn up the heat and deep fry until golden brown. Be careful not to burn, stirring regularly, especially in the corners where the onions will cook most quickly. Drain immediately and break up any clumps. Scatter onto some kitchen paper and leave to crisp up. Season lightly with salt. When cool pour the oil into a bottle for further use.</span><br />
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Check out my <span style="background-color: white; color: #666666; line-height: 21px; text-align: justify;"><a href="http://checkyskitchen.blogspot.co.uk/2011/02/roast-chicken-with-lime-pickle-with.html">Saffron Basmati Rice with Saffron, Roasted Cauliflower and Crispy Fried Onions</a> recipe too.</span></span></i><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Baby Spinach, Black Rice, Butter Bean, Broad Bean and Pomegranate Salad</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Black Rice <a href="http://www.tilda.com/our-rice-range/products/giant-wild-rice">(Try Tilda</a>)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Broad Beans (I hate to say it but frozen are great and save you some time.)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Butter Beans, drained (tinned or cook your own)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Crispy Onions and Onion Oil (See above)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Pomegranate</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cook the rice according to the instructions. Unlike white rice, it is quite hard to overcook. In fact, be more careful of under-cooking. It should be chewy, not tough. Remember, like with all rice, to salt the water. Drain well and allow to completely cool. Cook your broad beans and shell unless really sweet and small. Cut the pomegranate in half and bang each half quite hard with a wooden spoon to release all the seeds. Remove any white pith.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Put your black rice in a large bowl with the broad beans, butter beans and pomegranate. Add some onion oil and season with sea salt and a little black pepper. The salt will bring the whole salad alive. Add some crispy fried onions and the baby spinach leaves. Mix well and serve.</span><br />
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<b style="font-family: Arial, Helvetica, sans-serif;">Wheatberries, Purple Sprouting Broccoli, Crispy Fried Onions, Chilli and Garlic</b></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Serves 2</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100g Wheatberries (<a href="http://www.merchant-gourmet.com/products/cereals-grains/wheatberries/">Try Merchant Gourmet</a>) or you can use <a href="http://en.wikipedia.org/wiki/Freekeh">Freekeh</a>, <a href="http://en.wikipedia.org/wiki/Farro">Farro</a>, <a href="http://en.wikipedia.org/wiki/Bulgur">Bulgar</a> or Barley</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100g Purple Sprouting Broccoli</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Fresh Red Chilli, very finely sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cloves Garlic, very finely sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Crispy Fried Onions and Onion Oil (see above)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Trim and cook your broccoli in plenty of salted boiling water. Remove and scatter the broccoli onto a tea towel to cool and drain. Add the Wheatberries to the same water and cook for 25 minutes or so until chewy and delicious. Drain in a colander. Wipe out the saucepan and heat a little onion oil in it. Add the chilli and garlic and cook until the garlic has turned a beautiful golden brown. Immediately add the drained Wheatberries to stop the garlic cooking further. Add the broccoli and a handful of crispy fried onions. Stir well, check seasoning and serve either hot or cold. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Soba Buckwheat Noodle Salad with Roast Squash and Cauliflower, Mixed Seeds</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Soba Buckwheat Noodles (Try <a href="http://www.clearspring.co.uk/pages/site/products/noodles/info2.htm">Clearspring</a>)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 a Squash or a piece of Pumpkin (Sweet Mama, Butternut, Acorn etc)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Cauliflower</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sunflower Oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Other vegetables you might like to use A</span><span style="font-family: Arial, Helvetica, sans-serif;">sparagus, Beans Sprouts or French Beans</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Seeds (<a href="http://www.healthysupplies.co.uk/edible-seeds.html">Pumpkin, Sunflower, Sesame, Black Sesame etc</a>)<br /><b>Dressing</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sweet White Miso or slightly healthier Barley or Brown Rice Miso (Try <a href="http://www.clearspring.co.uk/japanese/miso/organic_miso_pastes">Clearspring</a>)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sesame Oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Soy Sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Large knob of Ginger, grated preferably on a<a href="http://home.microplaneintl.com/index.php?option=com_djcatalog&view=show&layout=blog&cid=7&Itemid=17"> Microplaner</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Fresh Red Chilli, Very finely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Fresh Lime Juice or Pon Zu</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Peel and cut your Pumpkin or Squash into bite-size chunks. Toss with a little Sunflower oil and a little sea salt and roast in a medium hot oven until soft and beginning to caramelise. Cut the Cauliflower into bite-size florets and do exactly the same as for the Pumpkin. Roast until nicely cooked and beginning to go golden brown. Cook the noodles according to instructions, in plenty of salted boiling water (about 7 minutes) until they no longer taste floury. Drain and refresh immediately in plenty of cold water. Drain well in a colander. Dress with a little sesame oil. Cook any other vegetables that may need cooking.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Make a dressing with the grated ginger, the Chilli, some Miso, some Soy and the lime juice. You will not need much as it is very rich. Get a nice balance of sweet (Miso), salty (Soy), spicy (the Chilli) and sour (lime). Mix the dressing through your noodles and vegetables. Do not over dress or it can be sickly. Finish with plenty of seeds.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If you want to make soup then just add a little boiling water and check seasoning.</span><br />
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Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.com0tag:blogger.com,1999:blog-6868734432424036302.post-8173620269401263882013-03-12T17:56:00.001+00:002013-08-24T20:33:03.909+01:00Zuppa Rapida<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">I was just finishing my latest blog, inspired by the one sunny day last week, on "Winter Salads" when it started snowing. No-one wants salad when it is snowing, so I rummaged around in the fridge and found an abundance of onions, carrots, celery, leeks, some left over Butter beans, from one of my salads, three cabbages (oops!) and an "<a href="http://www.discoverunearthed.com/">Unearthed</a>" Chorizo de Leon, which was an obvious purchase of Hugh's, before he so rashly and somewhat unconvincingly decided that he was Vegetarian. It all sang "soup" to me. It just needed a little more bite.<span style="background-color: white; text-align: justify;"><span class="Apple-style-span"><span style="color: #003333;"> I love those sort of "<a href="http://en.wikipedia.org/wiki/Pasta_e_fagioli" style="color: #003333;">Pasta e </a></span><a href="http://en.wikipedia.org/wiki/Pasta_e_fagioli" style="color: #003333;">Fagioli</a>"<span style="color: #003333;"> type soups that so brazenly break the "one carbohydrate is sufficient" rule. Potatoes <i>or</i> Beans <i>or</i> Pasta. It is cold, I am hungry - so lets have them all!</span></span></span>. So I went through the cupboards on the hunt. I couldn't find any Barley, the kids had eaten the <a href="http://en.wikipedia.org/wiki/Orzo_(pasta)">Orzo</a> and I had used all the <a href="http://en.wikipedia.org/wiki/Farro">Farro</a> in another of my Winter Salads but I was pleasantly surprised to find half a bag of <a href="http://www.valentinafinefoods.com/shop/index.php?route=product/product&product_id=486">Zuppa Rapida</a>. This is a fabulous soup mix of<span style="background-color: white; color: #003333; text-align: justify;"><span class="Apple-style-span"> pearl barley, lentils, green azuki beans and peas. Best of all, it does just what it says on the packet. It is fast. No need to soak and all the pulses are cooked perfectly in 30 minutes. </span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #003333; text-align: justify;"><span class="Apple-style-span">All the supermarkets do their own mix of soup pulses but I also found a nice mix by <a href="http://www.pedon.it/en/products--brands">Pedon</a> of <a href="http://en.wikipedia.org/wiki/Spelt">Spelt</a>, Barley, Whole Rice, <a href="http://www.kamut.com/">Kamut</a>, Wheat and Oats which would work equally well in a salad or a soup but in this weather, I'll be sticking to soup.</span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Zuppa Rapida</b></span><br />
<i><span style="font-family: Arial, Helvetica, sans-serif;">This is not really a recipe so much as a use-up of everything in your fridge. Use whatever vegetables you have to hand. There is no need to add meat but if you do any good Chorizo, Salami, Sausage or Bacon will do.</span></i><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoon(s) olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 onions, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 carrots, peeled and chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 sticks celery, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 leeks, shredded, washed and drained</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Fresh red Chilli</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">200g<a href="http://www.discoverunearthed.com/products/meats/chorizo-de-leon/"> Chorizo</a>, Sausage or Bacon (cut into bite-size chunks)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
5 cloves garlic, finely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Herbs such as fresh Rosemary, Thyme or Basil or dried Oregano</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tin good quality plum tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.lachinata.com/index.php/lachinata?___store=en&___from_store=es">Smoked Paprika </a>(to taste)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">150g cooked Butter Beans (tinned or cook your own)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100g Zuppa Rapida or any good quality soup mix</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Stock or just water.</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Sea Salt and Freshly ground black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Cabbage (Savoy, Pointed, Spring Greens, Kale, Cavalo Nero or Chard) Shredded</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 splash of extra virgin olive oil (to serve)</span><br />
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<span class="Apple-style-span" style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 18px;">Heat the oil in a heavy-based pan heat the oil, add the onion, carrots, leeks, celery and a whole fresh red chilli. Soften over a medium heat for 10 to 15 minutes, without allowing them to colour. Really cooking the vegetables at this stage will help release the vegetables natural sugars and flavours and really add taste to your soup and avoid the necessity of needing stock. Add the Chorizo and allow it to release some of it's fat. Add the garlic and herbs and fry for a few minutes more before adding your tomatoes. Break up with the back of a spoon. Add a little smoked Paprika to taste but go easy if your Chorizo was very smoky. Add the Butter beans and the soup mix. Season well with Sea Salt and Freshly ground black pepper and add some water or stock. Bring to the boil, and then turn down the heat. Cook for 30 minutes until you have a really lovely tasting soup. Finally add your cabbage, Cavalo Nero, Kale or Chard and simmer for about 10-15 minutes until cooked. Check seasoning. Serve with a drizzle of olive oil. This soup is even better the next day but you will find the pulses has absorbed all the liquid. Just add a little more water or stock when you re-heat it.</span></span></span></span><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 14px; line-height: 18px;"><o:p></o:p></span></div>
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Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.com3tag:blogger.com,1999:blog-6868734432424036302.post-34226327319662603462013-03-04T22:17:00.000+00:002018-08-24T14:57:56.275+01:00Baked Eggs - No Ham!<div class="ingredient" style="background-color: white;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #333333;">Another</span><a href="http://www.guardian.co.uk/world/2013/feb/08/how-horsemeat-scandal-unfolded-timeline" style="color: #333333;"> food scare</a><span style="color: #333333;"> which once again confirms that we just do not know what is in our food unless we prepare it all ourselves. Hugh, the other half, has taken this one to heart. Even though we never eat ready prepared meals he has decided to not only give up nasty supermarket ham (as I have been telling him to do forever) but to go from one extreme to the other (as always) and give up meat all together (apart from free-range chicken!) </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #333333;">This is an admirable principle but since it is me that does all the cooking, one that I am obviously going to have to e</span><span style="background-color: transparent;"><span style="color: #333333;"><span style="line-height: 18px;">ndeavor to cook</span><span style="line-height: 115%;"> on my own. Not that it is really such an undertaking. We don't eat that much meat anyway, preferring to let the vegetables be most </span><span style="line-height: 18px;">prominent and predominant</span><span style="line-height: 115%;">. </span></span></span></span></div>
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Plus, my current series of<a href="http://www.checkyskitchen.co.uk/"> cookery lessons </a>with <a href="http://www.riverford.co.uk/">Riverford</a>, are all vegetarian, so I am always looking for new and exciting ways with vegetables. The challenge will do me good. Hugh expressed an interest in some baked eggs but there are so many variations, it was hard to know where to start. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">So many countries have there own take. In France alone, they not only have Oeufs en Cocotte but I distinctly remember having to learn endless page after page of variations in <a href="http://www.amazon.co.uk/The-Escoffier-Cookbook-French-Cuisine/dp/0517506629">Escoffier</a></span> <span style="font-family: "arial" , "helvetica" , sans-serif;">for my catering exams, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">from </span><a href="http://www.bbcgoodfood.com/recipes/3020/oeufs-en-meurette" style="font-family: Arial, Helvetica, sans-serif;">Meurette</a><span style="font-family: "arial" , "helvetica" , sans-serif;"> to<a href="http://www.nytimes.com/recipes/3074/Oeufs-en-cocotte-florentine-Eggs-in-ramekins-with-spinach.html"> Florentine </a>to<a href="http://www.aupaysdesdelices.net/mes-recettes/cote-sale/entrees/oeuf-cocotte-a-la-truffe-noire-tuber-melanosporum/"> a la Truffe</a></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Then there is the </span><a href="http://en.wikipedia.org/wiki/Piperade" style="font-family: Arial, Helvetica, sans-serif;">Basque Piperade</a> -<span style="font-family: "arial" , "helvetica" , sans-serif;"> Tomato, Red and Green Pepper Stew with Eggs, or the spicy North African variation of </span><a href="http://en.wikipedia.org/wiki/Shakshouka" style="font-family: Arial, Helvetica, sans-serif;">Shakshuka</a><span style="font-family: "arial" , "helvetica" , sans-serif;">. Mexico has</span><a href="http://en.wikipedia.org/wiki/Huevos_rancheros" style="font-family: Arial, Helvetica, sans-serif;"> Huevos Ranchos</a><span style="font-family: "arial" , "helvetica" , sans-serif;"> which is a similar concoction but with the addition of a Tortilla, more of a tomato salsa than a sauce and re-fried beans. But there is no need to stick to a particular recipe - you can add all sorts of herbs or vegetables - Tarragon, broad beans, courgettes, potatoes or kales work </span><span style="font-family: "arial" , "helvetica" , sans-serif;">particularly well.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If you don't fancy a tomato based sauce then they are equally delicious with Spinach and Parmesan or even some smoked fish. And of course you could add meat - crispy Parma ham, bacon or Chorizo all work super well with eggs but obviously not if you are a vegetarian who only eats free-range chicken!</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Shakshuka</span></b><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Seves 2</span></i><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon olive oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 red onion (thinly sliced)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 cloves garlic (very finely chopped)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 (28 ounce) can good quality plum tomatoes</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 red pepper (cut into thin slices)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 fresh red chilli (very finely chopped)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 teaspoons cumin</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Sea salt and freshly ground black pepper to taste</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 handful fresh coriander (chopped)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 eggs</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat the oil in a all metal frying-pan. Add the onions and saute gently until tender, about 5-10 minutes. Add the red pepper, some salt and pepper and cook for another 5 minutes or so. Add the garlic, red chilli and the cumin and saute until fragrant, about a minute. Add the tomatoes and bring to a gentle boil. Reduce the heat and simmer for about 20-30 minutes. You will need to add a cup or so of water to stop the sauce over-reducing. Stir in the coriander. Check the seasoning and adjust. Preheat your oven at 180 C. Make a little well in the sauce, where you want to eggs to go and add them carefully. Put in the oven and bake for about 5 minutes, depending on how you like your eggs.</span><br />
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://www.blogger.com/blogger.g?blogID=6868734432424036302"></a>Huevos Ranchos</span></b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>I like to make a huge batch of beans because I love them. I use them up in <a href="http://checkyskitchen.blogspot.co.uk/2011/09/down-mexico-way.html">Tortillas or Soup</a> but you can half the recipe if you like.</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>For the Spicy Black Beans</b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tablespoons olive oil<o:p></o:p></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 21px;">1 Spanish onion, chopped <o:p></o:p></span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">3 sticks of celery, finely chopped</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">3 large garlic cloves, minced (about 2 tablespoons) <o:p></o:p></span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">1 to 2 teaspoons sea salt </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon Chipotle Chilli Paste ( try<a href="http://www.treescantdance.co.uk/product/marinades-spices/chipotle-chilli-paste/"> Trees can Dance)</a><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">2 teaspoons ground cumin <o:p></o:p></span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">1 teaspoon freshly ground black pepper <o:p></o:p></span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">1 teaspoon dried marjoram or handful of fresh oregano</span><br style="background-color: white; line-height: 21px;" /><span style="line-height: 21px;">2 tablespoons of tomato puree</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">500g dried black beans, soaked overnight</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">Small bunch of coriander, finely chopped</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://checkyskitchen.blogspot.co.uk/2011/09/down-mexico-way.html"><span style="background-color: white; line-height: 21px;">Tomato, Chilli and Coriander Salsa</span><span style="background-color: white; line-height: 21px;"> </span><span style="background-color: white; line-height: 21px;">(Pico de Gallo)</span></a><br style="background-color: white; line-height: 21px;" />Flour Tortillas</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Nice ripe avocados</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: 21px;">Heat oil in a heavy large saucepan over medium-high heat; add onion and celery. Reduce heat to medium, and cook, stirring occasionally, about 10 minutes or until tender. Stir in garlic and cook for about 1 minute. Add the tomato puree and the Chipotle paste, the salt, the herbs and spices. Stir and cook 1 minute. Give everything a good mix and add the drained black beans. Cover with cold water and simmer, uncovered for about 30 - 45 minutes until the beans are cooked. You even want to slightly over-cook the beans for this dish. Remember, they are meant to be re-fried, which is not necessary but they do need to be creamy in texture to bring the whole dish together. Taste and adjust seasoning. Add more chilli, salt, pepper or cumin if necessary. Finally add the coriander.</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Place your tortilla in an all metal frying-pan. Pile some beans on top. Make a well in a couple of places and crack in your eggs. Bake in a medium oven until the eggs are just set (or how you like them.) Serve with plenty of salsa and slices of avocado.</span></div>
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Francescahttp://www.blogger.com/profile/02813019390661760972noreply@blogger.com2