tag:blogger.com,1999:blog-13391598593075370812024-02-07T19:13:54.030-08:00Ginger FigA food blog dedicated to all things yummy, with a healthy twist.Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-1339159859307537081.post-22811706787081736892015-03-31T06:57:00.002-07:002015-03-31T07:55:24.567-07:00Greek slow roasted lamb<div class="separator" style="clear: both; text-align: center;">
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Easter really seems to have snuck up on us this year! Wow can't believe its almost here and I haven't bought or made a single thing. I always have all good intentions on making it a crafty one entertaining the kids with wonderful crafts. This year I thought perhaps making a bright orange and yellow pom pom garland to hang in our beautiful Magnolia tree (which is about to pop with joy) or even just painting some boiled eggs. Alas we have done nothing but the one thing you can always rely on is this slow cooked recipe for your Easter lunch roast. Why not make your beautiful spring lamb the Greek way this year and slow cook it for a flawless and very delicious result!</div>
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You will need:</div>
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<ul>
<li><div style="text-align: left;">
1 Leg of lamb (shoulder would also be very succulent and delicious)</div>
</li>
<li><div style="text-align: left;">
6 cloves of garlic</div>
</li>
<li><div style="text-align: left;">
salt and pepper</div>
</li>
<li><div style="text-align: left;">
2 lemons</div>
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<li><div style="text-align: left;">
Origano</div>
</li>
<li><div style="text-align: left;">
Potatoes for roasties</div>
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<li><div style="text-align: left;">
1 bunch of fresh mint</div>
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<li><div style="text-align: left;">
1 glug of good quality olive oil</div>
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<li><div style="text-align: left;">
1 tablespoon of cider vinegar</div>
</li>
</ul>
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<strong>For the Roast:</strong></div>
<ul>
<li><div style="text-align: left;">
Peel the garlic and slice larger cloves in half length ways</div>
</li>
<li><div style="text-align: left;">
Make little incisions into the leg of the meat and insert the garlic cloves with your fingers deep into the meat.</div>
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<li><div style="text-align: left;">
Rub olive oil all over the lamb, season with salt, pepper, generous amounts of Origano and the juice of 2 lemons.</div>
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Add a little water to the bottom of the tray and cover with foil tightly so that no liquid or steam can escape.</div>
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<li><div style="text-align: left;">
Roast at 150 degrees for 5-6 hours minimum, if you have more time it can go for longer and will be even more tender.</div>
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The meat should just fall off the bone and its better to pull this apart than try slice it. Always ensure there is water in the tray.</div>
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<strong>For the mint sauce</strong></div>
<ul>
<li><div style="text-align: left;">
Finely chop the mint and mix together with olive oil, cider vinegar and a pinch of salt.</div>
</li>
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<strong>For the roast potatoes</strong></div>
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<li><div style="text-align: left;">
I love placing a couple potatoes in with the lamb so they become soft and soak up all the juice</div>
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The balance par boil and roast as normal on a separate tray.</div>
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Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.com1tag:blogger.com,1999:blog-1339159859307537081.post-87707973914118982612014-11-25T05:57:00.002-08:002014-11-25T05:59:00.279-08:00Christmas cocktails<div class="separator" style="clear: both; text-align: center;">
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Here are a few festive drinks to add a little sparkle to your little black book of entertaining. They are velvety, spiced just right and deliciously decadent... They certainly have what it takes to replace a dessert, and that's how I like to serve them.<br />
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So where did the inspiration come from? I recently was lucky enough to be invited to a bloggers event in Cardiff. The aim to get bloggers blogging about <a href="http://www.nespresso.com/uk/en/home?cid=SEM_B2C_UK-EN_LOC_R_Google_UK.Brand.Pure.Exact_Exact_Nespresso_Exact" target="_blank">Nespresso</a> and <a href="http://techtalk.currys.co.uk/cooking-home-appliances/coffeewithcurrys-in-cardiff/" target="_blank">Currys</a> (appliance store here in the UK). It was a fantastic day hosted by <a href="http://waterlootea.com/" target="_blank">Waterloo Tea</a> (an amazing little coffee shop with the most divine food and selection of artisan teas - Bristol needs one of you.) and organized by the very cool and eclectic <a href="http://www.joeblogsnetwork.com/" target="_blank">Joe Blogs</a>.<br />
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Coming from a marketing background I was intrigued to see how this type of marketing would excite and deliver. Excite and deliver they sure did. Take a room full of creative people armed with SLR's and smartphones, get them high on Nespresso and let them play with the beautifully designed machines, show them how to mix the most delicious coffee cocktails and try to teach them how to make a heart out of foam in the latte art... Its no wonder everyone started setting the world of social media alight. It was a huge success and great way to spend a gloomy Sunday afternoon. This type of event yields a far greater return (in excess of 3 double page spreads) to the brand and is a very effective way of advertising. <br />
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So here they are, the cocktails demonstrated to us by the Mixologist who did Lady Gaga's 30th Birthday bash.<br />
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Toblerone, Baileys and Coffee</h3>
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Coffee Martini w Cointreau and Cinnamon </h3>
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Ginger Iced Latte</h3>
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Toblerone Baileys Coffee<br />
<ul>
<li>1 1/2 shot baileys</li>
<li>1 1/2 shot kaluha</li>
<li>3 shots milk</li>
<li>1 shot coffee</li>
<li>Put ice in the mixer and shake</li>
<li>Grate the Toblerone over the cocktail and garnish with a piece of chocolate on the glass</li>
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Coffee and Orange Martini<br />
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<ul>
<li>1 shot vodka</li>
<li>1/2 shot Cointreau</li>
<li>1 shot Kahlua</li>
<li>1 shot nespresso</li>
<li>1/2 tsp cinnamon</li>
<li>Put ice in the mixer and shake</li>
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Ginger Iced Mocca<br />
<ul>
<li>4 shot milk</li>
<li>1 shot coffee</li>
<li>melted chocolate</li>
<li>ginger 1/4 tsp</li>
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Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.com1tag:blogger.com,1999:blog-1339159859307537081.post-74815726633361530192014-11-11T04:51:00.003-08:002014-11-11T04:51:37.305-08:00prawn sushi salad with wasabi dressing<div class="separator" style="clear: both; text-align: center;">
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As I sit here on a true autumn, gloomy day reminiscing about the warmth of summer and the great one we've just had....(aaaah). I'm drawn to those in the southern hemisphere, you lucky fish, you've got it all to come...This recipe is for you all and by far one of my favourites' of this summer.</div>
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I found this recipe in the Sainsbury's magazine which I have to say is my fix for Taste Magazine in South Africa. It's packed with delicious recipes that are fool proof and turn out every time. I would have never thought to use soy sauce over a salad but it works and it works damn well. Try it. The wasabi adds a real kick (which I love) but sensitive folk may need to add slightly less. The original recipe had sushi rice and cut up seaweed sheets in which also sound divine if you were after more of a meal.</div>
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You will need:<br />
<ul>
<li>1 packed ready cooked and peeled prawns (not shrimps)</li>
<li>1 Avo</li>
<li>1 bag of mixed leaves</li>
<li>1/2 cucumber sliced</li>
<li>5 radishes, sliced with skin on</li>
<li>sprinkling of sesame seeds (black and white)</li>
<li>1 large carrot, finely grated</li>
<li>1 bunch of flat leaf parsley</li>
<li>3 spring onions, sliced at an angle</li>
</ul>
<br />
For the dressing:<br />
<ul>
<li>1 tsp wasabi paste</li>
<li>3 Tbsp rice vinegar</li>
<li>1 Tbsp dark soy sauce</li>
<li>1 tsp toasted sesame oil (or olive oil)</li>
</ul>
<br />
Method:<br />
1) Prepare all the salad ingredients on a platter on the bed of leaves/lettuce.<br />
2) Mix all the ingredients for the dressing together and pour over the salad.<br />
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<br />Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.com0tag:blogger.com,1999:blog-1339159859307537081.post-37324718715892013892014-10-28T02:04:00.000-07:002014-11-24T04:40:08.351-08:00Poached pears, almond brittle & salted caramel<div class="separator" style="clear: both; text-align: center;">
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I do love this time of year the nights are drawing in, the clocks have changed which I have to say is not so simple with two little kiddies and the forced 5am start pretty draining. However with so many festivities to look forward to and the build up to Christmas, I really do love getting cosy in the winter. I mean what's not to love... hearty stews, mulled wine, lazy Sunday roasts, twinkling lights and soft woolly things... <br />
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I'm also always torn with what to blog about as readers in the Southern Hemisphere are getting ready for summer. So as I sit here with a glass of Baileys on ice (don't mind if I do) all my friends and family in South Africa are gathering for BBQ's and salads. With this in mind I plan to recap a few of my favourite recipes I discovered this summer so do look out for them in future posts, there are some real winners such as prawn and avo sushi salad and chocolate and raspberry fridge cake. <br />
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As for this pear cake, well there is a little story behind this creation. My initial concept was to make a delicate seasonal dessert using pears seeing as they are in abundance at the moment. The idea was to coat the poached pears with salted caramel sauce and almond brittle. Sounds good right. Well, when it came to plating up the dessert the photos just didn't do it any justice and flavours just seemed a little lost. I had some leftover vanilla sponge cake in the freezer from my kids party which I quickly defrosted and layered with the pears, fresh cream, brittle and sauce....OMG a combination made in heaven.....</div>
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You will need:</div>
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<u>Brittle</u></div>
<ul>
<li><div class="separator" style="clear: both; text-align: left;">
1 cup of sugar</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
100g whole almonds</div>
</li>
</ul>
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Method:</div>
<div class="separator" style="clear: both; text-align: left;">
Put sugar and almonds in a pan and the sugar will start to melt. Take off the heat once all the sugar has dissolved and pour onto a lined tray with baking paper. Allow to cool. It will become hard and brittle. Crush with a pestle and mortar.</div>
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<u>Salted caramel sauce</u></div>
<ul>
<li><div style="text-align: left;">
80ml water</div>
</li>
<li><div style="text-align: left;">
250g sugar</div>
</li>
<li><div style="text-align: left;">
120ml double thick cream</div>
</li>
<li><div style="text-align: left;">
25g unsalted butter</div>
</li>
<li><div style="text-align: left;">
pinch of good quality sea salt</div>
</li>
</ul>
<div style="text-align: left;">
Method:</div>
<div style="text-align: left;">
Place the sugar and water in a pan and bring to boil, make sure all the sugar has dissolved. Take off the heat, pour in the cream and whisk in the butter and salt. If its a little runny, place it in the fridge or freezer and allow to set once cooled.</div>
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<u>Sponge cake</u></div>
<ul>
<li><div style="text-align: left;">
100g butter melted</div>
</li>
<li><div style="text-align: left;">
1 cup sugar</div>
</li>
<li><div style="text-align: left;">
3 eggs</div>
</li>
<li><div style="text-align: left;">
180g flour</div>
</li>
<li><div style="text-align: left;">
1/4 + 1 1/2 Tbs milk warmed</div>
</li>
<li><div style="text-align: left;">
1 1/2 tsp baking powder</div>
</li>
<li><div style="text-align: left;">
vanilla essence</div>
</li>
</ul>
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Method:</div>
<div style="text-align: left;">
Grease two baking tins. Beat eggs and sugar till thick and creamy, approx. 7 mins. Whisk in butter and milk. Stir in flour and baking powder. Bake at 180 degrees for 30 mins. </div>
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<u>Poached pears</u></div>
<ul>
<li><div style="text-align: left;">
3 Pears</div>
</li>
<li><div style="text-align: left;">
cinnamon</div>
</li>
<li><div style="text-align: left;">
3 Tbs sugar</div>
</li>
</ul>
<div style="text-align: left;">
Method:</div>
<div style="text-align: left;">
Peel the pears carefully leaving the stalk on. Place in a pan and cover with boling water. Bring to boil, add sugar and cinnamon and allow to poach for approx. 20 mins. Take pears out, allow to cool and slice for cake.</div>
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<br />Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.com0tag:blogger.com,1999:blog-1339159859307537081.post-82450943434695596482014-08-05T11:36:00.000-07:002014-08-05T11:37:09.847-07:00Spicy mango salsa in tortilla cups<div class="separator" style="clear: both; text-align: left;">
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I stumbled upon these at a recent wellness day I attended. It was packed with everything girly. I'm talking beauty, fashion, gifts, cakes and cooking of course.<br />
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I have the lady demonstrating her gadgets to thank for this recipe. She was working with a hand held food processor, a pretty versatile little thing. Which as it turns out I had sitting in my cupboard all along, which I had never used. I guess my qualm with the gadget was it only cut things one way...which for me was unacceptable as I feel sometimes food needs to be prepared differently in order to give it a little 'jenesequa'. However for this recipe its the perfect tool for the job. Since rediscovering it, I now use it for chopping herbs, onions and lots more and its the one gadget I can't live without (that is because I don't have an electrical food processor). <a href="http://www.pamperedchef.co.uk/ordering/prod_details.tpc?prodId=1702&catId=90&parentCatId=90&outletSubCat=" target="_blank">Take a look at it here.</a><br />
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As for the tortilla cups, they are revolutionary, I love them. Ideal for kids. I fill them with all sorts of fillings for my 3 year old. She loves them with cottage cheese, cherry tomatoes and ham and would love this salsa without the chilli of course.<br />
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They also make great canapés or snacks and I've been waiting to host the next dinner party to fill them with all sorts of deliciousness (mascarpone and fig preserve).<br />
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You will need:<br />
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<ul>
<li>4 Tortilla wraps</li>
<li>5 vine ripen plum tomatoes</li>
<li>1 red onion</li>
<li>1 chilli</li>
<li>a few sprigs of Coriander</li>
<li>1 ripe mango</li>
<li>salt and pepper to taste</li>
<li>2 Tbs red wine vinegar</li>
</ul>
<strong>Tortilla cups</strong><br />
1) Cut a cross in each tortilla creating 4 little squares out of each tortilla. I cut all the round edges straight.<br />
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2) Place the small square tortilla in a muffin tray and push down to create the cup. Place in the pre-heated oven 180 degrees for 5 - 10 minutes. Keep an eye on them as they don't need long as burn easily.<br />
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<strong>Spicy Mango Salsa</strong><br />
1) Using a food processor or knife finely chop the onion, mango, tomatoes and chilli together.<br />
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2) Chop a few sprigs of coriander and add them to the salsa<br />
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3) Season with salt and pepper and a tablespoon of vinegar and spoon into your tortilla cups.<br />
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<br />Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.com0tag:blogger.com,1999:blog-1339159859307537081.post-19328435578817020622014-05-13T05:02:00.001-07:002014-05-13T05:13:14.187-07:00balsamic roasted tomatoes and chorizo lasagne<div class="separator" style="clear: both; text-align: center;">
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As I sit here blogging about a light summery deconstructed lasagne, I can't help think I should be uploading a warm stew with this 'wonderful' weather we've been experiencing of late. The truth is, it is Spring, it is going to get warmer, and when it does this is a simple dish to pull out the bag.</div>
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I roasted the tomatoes with rosemary in balsamic vinegar and to be honest you could just leave the dish as vegetarian dish with just that, it's yum, or add some fried chorizo for a real twist. </div>
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I'm a big fan of simple that looks impressive, and this is just that! </div>
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You will need:</div>
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lasagne sheets </div>
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packet of mini plum/cherry tomatoes</div>
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chorizo</div>
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balsamic vinegar</div>
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sprig of Rosemary</div>
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bunch of fresh basil</div>
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salt and pepper to taste</div>
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parmesan</div>
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Method:</div>
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1) Place tomatoes, rosemary, chorizo in a dish. Pour over the balsamic vinegar just to coat each tomato and roast in pre-heated oven 180degrees for approx. 15-20 mins or until the tomatoes start to burst.</div>
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2) Place lasagne sheets in a pot of boiling water and cook for approx. 7 mins or until soft and flimsy. You will need a big pot to ensure the sheets don't stick together, keep moving them around and separating if needs be.</div>
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3) Place cooked lasagne sheet on a place and form a S shape, layer with roasted tomatoes and chorizo in between each layer. Grate some parmesan over and season to taste.</div>
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4) Pour any left over juices from the roast dish over the pasta and serve with a chilled glass of white wine.<br />
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Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.com1tag:blogger.com,1999:blog-1339159859307537081.post-57128467891150618452014-04-15T11:51:00.002-07:002014-04-22T07:12:40.237-07:00tomato and marinated fennel salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlV3STQcwh5fM5E6G_iNUquKuZMn21Y6HgMlNjXOQJrKPVCZXv0VFgDi_GN_uXvsMqIr5aZDwC63RdO6cr-h_F16KGlKEELi6GG7QZhcz2KXhc5l4OcKSdQj6PdLy1vNWMZe0zsE8vrU/s1600/IMG_1993.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/AVvXsEgZlV3STQcwh5fM5E6G_iNUquKuZMn21Y6HgMlNjXOQJrKPVCZXv0VFgDi_GN_uXvsMqIr5aZDwC63RdO6cr-h_F16KGlKEELi6GG7QZhcz2KXhc5l4OcKSdQj6PdLy1vNWMZe0zsE8vrU/s1600/IMG_1993.jpg" /></a></div>
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This came about by pure luck. I was raiding the fridge for some lunch inspiration today. I had intended on making a tuna salad when I came across these beautiful heirloom tomatoes. I didn't buy them so it was a lovely surprise. They obviously found their way back after a weekend away with friends where we each took turns cooking a meal. Somehow they were packed in my bags. I love the fact they were. They were so pretty I had to get out my camera. I sliced them up and mixed them with a fennel bulb which I marinated in vinegar. It was a combination perfect for summer. I wanted to add another element of colour so grated some radishes with little pink tufts of flavour. The radish and the fennel are a match made in heaven. </div>
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Ingredients:</div>
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Assorted tomatoes</div>
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1 fennel bulb</div>
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3 spring onions</div>
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4 grated radishes</div>
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feta cheese</div>
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white wine vinegar</div>
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olive oil</div>
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Method:</div>
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1) Slice the fennel and pour vinegar over so that it just covers the fennel, season with salt and pepper and leave for 30 mins.</div>
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2) Slice the tomatoes, spring onions, and sprinkle over the crumbled feta and radishes. Add the fennel.</div>
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3) Season with olive oil and the remaining vinegar from the fennel.</div>
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Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.com0tag:blogger.com,1999:blog-1339159859307537081.post-90933721010883457092014-04-10T13:20:00.001-07:002014-04-22T07:13:02.889-07:00vintage sugar rose<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjleQGD9pBGdQo5cdRazOG2UOwloArmDyGvgcVh1qnpwjJe1OOP4NbhLdfhPzCqvqDo0L-aqMhFTOPxbZ2xfOh4OSFw_i-WQ2smN8xi4sscqR0EI1Yi9hA4HxFAn-Oj4ld7X_sShUjkrjg/s1600/IMG_1850.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/AVvXsEjleQGD9pBGdQo5cdRazOG2UOwloArmDyGvgcVh1qnpwjJe1OOP4NbhLdfhPzCqvqDo0L-aqMhFTOPxbZ2xfOh4OSFw_i-WQ2smN8xi4sscqR0EI1Yi9hA4HxFAn-Oj4ld7X_sShUjkrjg/s1600/IMG_1850.jpg" /></a></div>
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It's edible. It's sweet. It's pretty and yes, my first attempt at a sugar rose. A little amateur I know but I have to say I do love it. I love the subtle shades of pink and the overall vintage style but I especially loved creating it. I attended a vintage rose workshop last night, 3 whole hours may I add, but what a therapeutic and enjoyable evening. <br />
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Working with sugar paste is something very new to me and certainly has its challenges. It dries really fast so you have to work quickly, which is part of the thrill I guess. I have found a new hobby. I can't wait to head down the flower market for some real inspiration and learn to make more.<br />
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Workshops and other cake classes are held by the lovely and very talented Lorynne Heynes of Petite Pantry. You contact her here and for more inspiration check out her Facebook page. <a href="https://www.facebook.com/petitepantry" target="_blank">https://www.facebook.com/petitepantry</a><br />
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Lorynne also has an online shop where you can buy all the tools required to make this rose or any other unique cake related supplies. I'm talking clear lace embellished crystal lollies or edible icing sheets with vintage prints - AMAZING. Definitely worth a visit... <a href="http://www.cakecraftbristol.co.uk/">http://www.cakecraftbristol.co.uk/</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76lP-bmgYYd1NNf1z9gTFjZhrkukq_iCMCD8hiA5kVMpU9aA2v-SIh10FE-Zk_-_Krz3xnP2_DWzDBbKH7GN8fhJPPfLxelgP2lbJvV6kd3rQBbpw4KEAzbwcaS0SIv2mUUyrlFgqHhU/s1600/IMG_1860.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/AVvXsEj76lP-bmgYYd1NNf1z9gTFjZhrkukq_iCMCD8hiA5kVMpU9aA2v-SIh10FE-Zk_-_Krz3xnP2_DWzDBbKH7GN8fhJPPfLxelgP2lbJvV6kd3rQBbpw4KEAzbwcaS0SIv2mUUyrlFgqHhU/s1600/IMG_1860.jpg" /></a></div>
<br />Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.com1tag:blogger.com,1999:blog-1339159859307537081.post-4043839682452776442014-02-04T07:04:00.002-08:002014-04-16T04:57:37.312-07:00rainbow beetroot salad with honey sesame seed yoghurt dressing<div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV6qUUnF0LLeadotfOFJUF2NCKTN_ob-sc2pTftcYl2oAkeoMpYaaqrjFoE4u_g2b-wJDjqyOruohy3N3RAGNogu0fkntps0cbeyuYNvOPabzP-B3BqqJPStfeQRuPU4FgyLXFw3pJuAw/s1600/IMG_1438.jpg" /></div>
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<em>Pink and Golden Beetroots tossed with bulgur wheat & toasted pumpkin seeds</em> </h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl4rw9gM95P7oDQvBrOnVb0JbjHpo7yyYXN0gO_p1OjhrqmIVdOWtl4MFXUhlcCJzpLTIqrPLffs4xzPBNT1SJOODaKRsjcDCb5rQ0nTh1oF-Em-Jeas14DP8zJ2iHuy-FiHDWyAzEess/s1600/IMG_1445.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/AVvXsEgl4rw9gM95P7oDQvBrOnVb0JbjHpo7yyYXN0gO_p1OjhrqmIVdOWtl4MFXUhlcCJzpLTIqrPLffs4xzPBNT1SJOODaKRsjcDCb5rQ0nTh1oF-Em-Jeas14DP8zJ2iHuy-FiHDWyAzEess/s1600/IMG_1445.jpg" /></a></div>
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I made it. I love it. Its delicious. But not really sure what else to say about it... other than its much prettier in real life. My pics just don't do it justice. Definitely one to keep up your sleeve when entertaining.</div>
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I got my hands on some beautiful rainbow beets from the local village market. I love it when I find 'artisan' veg. I get such a kick out of using extraordinary things. These pink stripy beets are much prettier raw (and I have a killer raw beet salad for another day), and the golden ones well they just throw your taste buds out as so easily mistaken for something else. Roasting them is best, I just wrap them in foil, skin and all and roast in oven till soft (approx. 45 mins). </div>
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The honeyed sesame seed yoghurt dressing and lots of fresh lemon juice takes this salad to the next level but its the roasted pumpkin seeds that give it a real wow factor. Its really good!</div>
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<span style="color: black;">You will need</span><br />
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<span style="color: black;">4 - 5 assorted beetroots (2 golden, 2 pink and 1 dark red)</span><br />
<span style="color: black;">6 radishes finely sliced</span><br />
<span style="color: black;">1 cup bulgur wheat</span><br />
<span style="color: black;">1 cup water</span><br />
<span style="color: black;">few leaves of rocket</span><br />
<span style="color: black;">few sprigs coriander</span><br />
<span style="color: black;">handful of pumpkin seeds</span><br />
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<span style="color: black;">For the dressing:</span><br />
<span style="color: black;">1 1/2 tbsp. toasted sesame seeds</span><br />
<span style="color: black;">3 tbsp low fat yoghurt</span><br />
<span style="color: black;">lemon juice</span><br />
<span style="color: black;">garlic clove crushed</span><br />
<span style="color: black;">1 tsp runny honey</span><br />
<span style="color: black;">a little water to thin it out</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJUgGGbzRcBH9JkzSARtXeRe7QlhMhtn9Bqu2vF8Ai_uHTHy9A4PBew2x_5qoovpo5i4vSruEKiJGlV1V91IHwPTlnErxOV26-ShNNEbK7tpCuHiFK7ZtDfGl9k6DZLqF33KXIAZLSyM/s1600/IMG_1418new.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/AVvXsEgQJUgGGbzRcBH9JkzSARtXeRe7QlhMhtn9Bqu2vF8Ai_uHTHy9A4PBew2x_5qoovpo5i4vSruEKiJGlV1V91IHwPTlnErxOV26-ShNNEbK7tpCuHiFK7ZtDfGl9k6DZLqF33KXIAZLSyM/s1600/IMG_1418new.jpg" /></a></div>
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<br />Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.com0tag:blogger.com,1999:blog-1339159859307537081.post-45234494431807504392014-01-28T05:53:00.003-08:002014-01-28T12:34:18.673-08:00chorizo beer bread (in a tin)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5a7wDlsX1hyphenhyphen7NF_Rpj-ofnBkBmRPNtEnRUCRz7ehUa6YuEv9V3xD9bwzKySkj8z7EqJmqJ0aSHYfQ79zlaam1qDRcRxQUQz34SnAXnfC9IQ3Y2f8xZBNwGH4IuVXji4qnHwH0oxEwntw/s1600/IMG_1385.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/AVvXsEh5a7wDlsX1hyphenhyphen7NF_Rpj-ofnBkBmRPNtEnRUCRz7ehUa6YuEv9V3xD9bwzKySkj8z7EqJmqJ0aSHYfQ79zlaam1qDRcRxQUQz34SnAXnfC9IQ3Y2f8xZBNwGH4IuVXji4qnHwH0oxEwntw/s1600/IMG_1385.jpg" /></a> </div>
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It's been a wee while lovelies but we are alive and kicking, and happy to be back. </div>
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To say I've missed my cooking would be an understatement and with two kiddies now bringing new challenges I still struggle to find the time but I couldn't wait any longer. I felt it was time. Time to start blogging, cooking, baking, photographing and thought I would give it a whirl with these little bad boys. </div>
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This post is dedicated to a very wise old lass and one of my dearest and oldest friends who sent me a pic and I had to get the recipe so thank you Mrs Warren T.</div>
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Why in the past did home-made bread seem so daunting...and I thought my mom's <a href="http://gingerfig.blogspot.co.uk/2013/03/easy-ciabatta-bread-recipe.html" target="_blank"><span style="color: purple;">Ciabatta recipe</span></a> was easy but this takes EASY to another level. Makes me wonder why my husband was so insistent on putting that bread machine on our wedding registry which has probably made about five guest appearances.</div>
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I love the fact that this recipe comes from South Africa and that you can have fresh bread on the table in half an hour, with no kneading and a bottle of beer.</h4>
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I added different flavours to create four different mini breads, Chorizo, sun-kissed tomatoes, mozzarella and rosemary.</div>
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I reckon it would also make great 'braai broodjies' (BBQ bread) where you stuff the dough with cheese and place on the BBQ.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjINzRqgLV85mHS2RGxQqsUXNAzKbejmzbWMyQ07PvDzffp_TA3P4Gttqv-rBl4-NzUiYlAuLgHdTNqD44oyitUkGhDjxnCdxeYWKge61Tn5XPkO3gg8ODAzPIYR-e-2W0u35vXXvAKFT8/s1600/IMG_1399.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/AVvXsEjINzRqgLV85mHS2RGxQqsUXNAzKbejmzbWMyQ07PvDzffp_TA3P4Gttqv-rBl4-NzUiYlAuLgHdTNqD44oyitUkGhDjxnCdxeYWKge61Tn5XPkO3gg8ODAzPIYR-e-2W0u35vXXvAKFT8/s1600/IMG_1399.jpg" /></a><br />
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You will need:</div>
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1 bottle of beer</div>
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500g self raising flour</div>
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1 teaspoon of salt</div>
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Whatever you would like to add for flavour (Chorizo, mozzarella, sun-kissed tomatoes, olives, cheddar cheese, rosemary, pesto)<br />
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1) It's as simple as mix flour, beer and salt together to form a dough which is a little sticky.<br />
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2) Divide into four, mix in different flavours and place into greased tins. Spray and cook works well to grease the tins as the edges can be a little sharp.<br />
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3) Bake in preheated oven 180degrees for 30 mins.<br />
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Note: the tins can be a little tricky to get the bread out of, but you can use any tin to bake in.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlr5OJYIMhezermvMdeI6N1Aftqu8Eoc7ghB13sFoI7HYAt9aue8K1Hi89qh4qgSkdPEQLk6hyphenhyphendKIa789VI7bXtO7AP1K-KmyZyRuSH_v7a1yhygw_ddWnJi3iaHu8pbiEc0PaBGigRY/s1600/IMG_1413.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/AVvXsEgWlr5OJYIMhezermvMdeI6N1Aftqu8Eoc7ghB13sFoI7HYAt9aue8K1Hi89qh4qgSkdPEQLk6hyphenhyphendKIa789VI7bXtO7AP1K-KmyZyRuSH_v7a1yhygw_ddWnJi3iaHu8pbiEc0PaBGigRY/s1600/IMG_1413.jpg" /></a></div>
<br />Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.com2tag:blogger.com,1999:blog-1339159859307537081.post-68491086465124990612013-08-21T11:46:00.000-07:002013-08-21T11:46:06.757-07:00fresh apple chocolate lollies<div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvEi9YCklZUrbmyt-hKnfKOHIzx6Ph7_ktGk9qOCvLnQGJ5twkv9N9svyiy5T0IBy-oTKu82PNl31AEUPGJQk9BcX9QQCcFBIV8FmiVqbrZI1avz8ypI4bSo9W7IRZ7Wx19tMdV_56mRA/s1600/IMG_0979.jpg" /></div>
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I love these little fresh apple lollies and believe anything with a dash of fruit is better than none especially when there are little people involved.</div>
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Now I can't take all the credit for these, I saw a picture in a magazine recently and thought that's exactly what I'm going to make for my daughter (nearly 2yr) as a special treat when she comes to visit me and her new sister in hospital.<br />
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I would also love to keep these up my sleeve for the next birthday party we have for her. I think they would make beautiful snacks or even little gifts for party bags.<br />
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I love everything handmade and believe little detailed items like this go a long was in adding that extra special touch and for half the cost.</div>
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I wrapped them with cellophane and tied a bow out of raffia (two very essential items to keep in every household) making the lollies look very special. I can't wait to see her face when she comes in.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3jf1HkR2KrA1VwnTJoXuF9V5QUpHL5VKWlZuK_VM8nockHhlNKEzqm7CrJI7p9iyPrEsvyOEDJ7QYUC0kjaXlQI_l5lyOQ73vEF_afO8Mdq4mhsWAAWbIOYjGLALh9WqHavLFyTeA7RA/s1600/IMG_0982.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3jf1HkR2KrA1VwnTJoXuF9V5QUpHL5VKWlZuK_VM8nockHhlNKEzqm7CrJI7p9iyPrEsvyOEDJ7QYUC0kjaXlQI_l5lyOQ73vEF_afO8Mdq4mhsWAAWbIOYjGLALh9WqHavLFyTeA7RA/s1600/IMG_0982.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/AVvXsEi3jf1HkR2KrA1VwnTJoXuF9V5QUpHL5VKWlZuK_VM8nockHhlNKEzqm7CrJI7p9iyPrEsvyOEDJ7QYUC0kjaXlQI_l5lyOQ73vEF_afO8Mdq4mhsWAAWbIOYjGLALh9WqHavLFyTeA7RA/s1600/IMG_0982.jpg" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0f4Oko4zYQd7waCmrTYpm-vs8fOw4qFHGecg70Dt39RRa9rXkM9wUV76x3qs3DuJC7HjcNR8B7lf9-pUkE7xv0xRGEfGrdGfOakf_jzldWjnzdCXJc64rL-iiymozNjjiwfEZwLY1SkM/s1600/IMG_0984.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/AVvXsEh0f4Oko4zYQd7waCmrTYpm-vs8fOw4qFHGecg70Dt39RRa9rXkM9wUV76x3qs3DuJC7HjcNR8B7lf9-pUkE7xv0xRGEfGrdGfOakf_jzldWjnzdCXJc64rL-iiymozNjjiwfEZwLY1SkM/s1600/IMG_0984.jpg" /></a></div>
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Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.com1tag:blogger.com,1999:blog-1339159859307537081.post-86070061707283648992013-08-20T13:23:00.000-07:002013-08-21T01:36:21.911-07:00delicious bran muffins (Low GI)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtl65ZPqZEQsY4LCiM0oiYJ-pMnYMexWEdrYsAALuEFqn8dgvDZLQrpPnIOy1ivUQAMLZbhLMolVaIE3wnq_a3Uga0F0T1t6h5Ej1zKncksuuIszEXXgIZu2EFD81VBUe810gMX3DP_fA/s1600/IMG_0943.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtl65ZPqZEQsY4LCiM0oiYJ-pMnYMexWEdrYsAALuEFqn8dgvDZLQrpPnIOy1ivUQAMLZbhLMolVaIE3wnq_a3Uga0F0T1t6h5Ej1zKncksuuIszEXXgIZu2EFD81VBUe810gMX3DP_fA/s1600/IMG_0943.jpg" /></a></div>
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In the words of Jamiroquai I'm going deeper underground.... yes the bags are packed, pressies wrapped, snacks prepared, camera's charged, last bump pics taken and two days till we meet our second little princess.</div>
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It's a new adventure and I'm certainly ready for the ride. Her soon to be big sister, may at times think her world is being turned upside down but she will soon realise a bond and relationship larger than life. A new little being who is about to become her best friend for life, and its that, that pleases me most.</div>
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It's no surprise Ginger Fig will be a little quite over the next few months as we embark on a few sleepless nights. It got me thinking about which recipe to share with you, one of my favourites and one I simply can't live without - and it's these delightful bran muffins, simple to make, fluffy and soft, and ever so healthy. </div>
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This is the only bran muffin recipe you will ever need, you could live solely on these. They are very good at lowering cholesterol and being low GI release energy slowly helping to lower sugar levels and more - thanks to the 3 cups of oats.</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzwycEyD991qCWCzbmiYaSGNcY9633UhkWUPDdQ03CX7_dOQ04msTbfYWQrNnhNebSXI7Ykke2w-iUw6OIvdIAmXM-HWWXud1Utybd2-3httT5-IAlRC4pI3lQA0vHCIM5QsZIKBe5laQ/s1600/IMG_0949.jpg" /><br />
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Light and fluffy and not to mention super healthy, great for the whole family. They also freeze very well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhmJJuCZEwSfD4WVAvT7Egag6JZcvbelqbR6irqBpABKmjiOTn4GNatRpJf8D7XbQ53pM2KpCBFsS6gyMkN_UxujYWlIvkJAtejdY-tUDGOq__GURQ3NqXqd_X-R_3u_8Mkll1pb84OI/s1600/IMG_0954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhmJJuCZEwSfD4WVAvT7Egag6JZcvbelqbR6irqBpABKmjiOTn4GNatRpJf8D7XbQ53pM2KpCBFsS6gyMkN_UxujYWlIvkJAtejdY-tUDGOq__GURQ3NqXqd_X-R_3u_8Mkll1pb84OI/s1600/IMG_0954.jpg" /></a></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLR_p8s7YpNwvLGZEbeSyV4Azt-9OJ6oAgAW1mX0cqC-LbjgNcj-aUYuRTAWZ9UA0HMqXY-OcsOIbmynE9l-c7AYKRCbBQkSzwsXet4m3i2zgSK7u_HhjUg7H3FUj0ZMNAjW_aqV-j3Fs/s1600/IMG_0955.jpg" /></div>
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Makes 14 big muffins or (24 smaller muffins)</div>
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You will need:</div>
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2 eggs</div>
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1 cup brown sugar</div>
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4 Tbs oil</div>
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3 cups oats</div>
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1 1/2 cup cake flour</div>
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1 tsp cinnamon</div>
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2 cups low fat milk</div>
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1 tsp vanilla essence</div>
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pinch of salt</div>
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1 Tbs bicarb of soda</div>
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1 grated apple</div>
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1 cup sultanas</div>
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Method:</div>
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1) Mix all the dry ingredients together. Add the milk, eggs, oil and essence together with the sultanas and grated apple mix well and leave in the fridge overnight or for a few hours.</div>
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2) Grease a muffin tray and bake at 180 preheated oven for 20 mins or till golden.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLR_p8s7YpNwvLGZEbeSyV4Azt-9OJ6oAgAW1mX0cqC-LbjgNcj-aUYuRTAWZ9UA0HMqXY-OcsOIbmynE9l-c7AYKRCbBQkSzwsXet4m3i2zgSK7u_HhjUg7H3FUj0ZMNAjW_aqV-j3Fs/s1600/IMG_0955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
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Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.com0tag:blogger.com,1999:blog-1339159859307537081.post-55397696266680906372013-08-19T01:49:00.002-07:002013-08-19T01:51:43.562-07:00iced jasmine & elderflower tea<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglza63nYYEOSoEwQyf3vZcBz8XXEuQD1K6eJ0XYy_SB3vmQ9BCCl3gM6x_61Jpbee9DZpssCDhXHox6bzYehk3oHEeZzi5A004BUQ4pyQiAKPyYSeXnp_SlK9st5fIzMTuPpQZL0CCGbA/s1600/IMG_0880.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/AVvXsEglza63nYYEOSoEwQyf3vZcBz8XXEuQD1K6eJ0XYy_SB3vmQ9BCCl3gM6x_61Jpbee9DZpssCDhXHox6bzYehk3oHEeZzi5A004BUQ4pyQiAKPyYSeXnp_SlK9st5fIzMTuPpQZL0CCGbA/s1600/IMG_0880.jpg" /></a></div>
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This has got to be one of the most refreshing drinks I've tasted in a long time, well in the non alcoholic department at least. It would be hard to compete with my white peach sangria which I have been meaning to blog about for ages and will get round to it someday I promise.</div>
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Here, the dash of elderflower cordial adds that little kick of deliciousness to the already very aromatic jasmine tea. These two flavours are made for each other and I would encourage you make a batch and keep it in the fridge, serve it with lunch or even an afternoon snack in the garden.</div>
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I used flowering jasmine pearls, but you could use any jasmine flavour tea be it a bag or leaves.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6DAzGVT1PCRnK4RSdbP0JomPjsDAboI2wFQc9nXxPcyVw_jotnPAWoM3NlgUGDahyphenhyphenFSH5cSQbZEP6HdfyVKrt5SooJhllOj66EqoBiKQty-163H7GMF8VhKpsuz_E6l_nvQxTYVaLBM/s1600/IMG_0911.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6DAzGVT1PCRnK4RSdbP0JomPjsDAboI2wFQc9nXxPcyVw_jotnPAWoM3NlgUGDahyphenhyphenFSH5cSQbZEP6HdfyVKrt5SooJhllOj66EqoBiKQty-163H7GMF8VhKpsuz_E6l_nvQxTYVaLBM/s640/IMG_0911.jpg" width="426" /></div>
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You will need:</div>
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1 flowering jasmine tea pearl (or 1 jasmine flavoured tea bag)</div>
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a dash of elderflower cordial</div>
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a few blocks of ice</div>
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Method:</div>
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1) Make the tea as you would normally, allow to cool slightly. Pour a dash of elderflower cordial in each glass or in the tea pot (to taste) depends how sweet you like it. Pour the tea over ice into the individual glasses.</div>
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<br />Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.com2tag:blogger.com,1999:blog-1339159859307537081.post-8867389448555745642013-07-09T13:49:00.000-07:002013-07-09T13:51:36.298-07:00three summer salads with feta<div align="left" class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga1p15kAlVCrSwecfMu901H97jmWzIRwHnLTxUpweRud7cL8htl8iELIgyFJ0SPoHge-N45GQxOfe0dQuaxPfgfMG05qxqjJf8FSZSOqzA3n7uLpOIa4KWRe_fO606wTuC2U7DR07kyNA/s1600/IMG_0431.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/AVvXsEga1p15kAlVCrSwecfMu901H97jmWzIRwHnLTxUpweRud7cL8htl8iELIgyFJ0SPoHge-N45GQxOfe0dQuaxPfgfMG05qxqjJf8FSZSOqzA3n7uLpOIa4KWRe_fO606wTuC2U7DR07kyNA/s1600/IMG_0431.jpg" /></a></div>
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What's not to love about summer and alfresco dining... crisp fresh ingredients tossed together with crumbs of feta, dressed with fresh lemon and olive oil, served and enjoyed outdoors - this for me is summer on a plate. These three ideas are all extremely simple to prepare and very pretty to eat. As they all use a hint of feta, I wouldn't necessarily serve them together but rather mix and match them to different meals or BBQ's. </div>
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I couldn't resist dressing the table with a few hand picked herbal blooms straight from the garden, a little bouquet of Lavender, Chamomile, and Pea shoots add a delicate touch to your table.</div>
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Roasted sweet potato, beetroot and feta salad</h3>
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Serves 2/4</div>
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2 large sweet potatoes, sliced or cubed</div>
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5 medium sized roasted beetroots</div>
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1/2 slab of feta</div>
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lettuce leaves</div>
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1) Place sweet potatoes in a roasting dish, drizzle with olive oil and roast in a preheated oven of 180 degrees for 20 minutes or until crispy but still soft. If your beetroots are fresh, cover each one with foil and place in the oven together with the sweet potatoes but leave in for at least an hour till soft, remove from foil and peel the skin off. Alternatively use pre-packed already cooked beets.</div>
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2) Toss all together with crumbed feta, place on the lettuce leaves and drizzle with olive oil and little balsamic vinegar.</div>
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Courgette, mint, chilli and feta salad</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDlJFW_QRm8B9sAE0b_5_ZUs1pdoSPpchasFg0k2eltFSf2DYA3a9WKnB2EQrUmcVpGhNVo4AUv62kp4W4WfVf3Onv9etW1udhtotx-6DrkGhmkORrmDn9HvoXve9lFuOA9Nzws_6GmMM/s1600/IMG_0417.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/AVvXsEhDlJFW_QRm8B9sAE0b_5_ZUs1pdoSPpchasFg0k2eltFSf2DYA3a9WKnB2EQrUmcVpGhNVo4AUv62kp4W4WfVf3Onv9etW1udhtotx-6DrkGhmkORrmDn9HvoXve9lFuOA9Nzws_6GmMM/s1600/IMG_0417.jpg" /></a></div>
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<ul>
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Serves 2/4</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
3 raw courgettes, peeled length ways with a peeler</div>
</li>
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1/2 medium heat red chilli, finely chopped</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
1/4 slab of feta, crumbed</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
few sprigs of mint</div>
</li>
</ul>
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Method:</div>
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</div>
<div class="separator" style="clear: both; text-align: left;">
1) Toss all together in a bowl and dress with olive oil and fresh lemon juice. Note this is best when the courgettes have been marinated in the dressing for at least half an hour, they go all soft but still maintain a slight crunch.</div>
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<h3 style="text-align: center;">
Rosemary roasted butternut and feta salad</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1uSeuqLqFwrR-C1OQnueoktaZSM7ftno4jKEJ-jPu4GjSxfUdg5Geixy5Q2b1LPsfyBFYX3ByUWUrVD2BI3jkS27eKCBbs_8I2UtrPs6dPfN7GY9OEQBbjD4ZAy8XRpAhtdNX_uJQJ8s/s1600/IMG_0439.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/AVvXsEj1uSeuqLqFwrR-C1OQnueoktaZSM7ftno4jKEJ-jPu4GjSxfUdg5Geixy5Q2b1LPsfyBFYX3ByUWUrVD2BI3jkS27eKCBbs_8I2UtrPs6dPfN7GY9OEQBbjD4ZAy8XRpAhtdNX_uJQJ8s/s1600/IMG_0439.jpg" /></a></div>
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<ul>
<li><div class="separator" style="clear: both; text-align: left;">
Serves 2/4</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
1 butternut, peeled and sliced into chunks</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
few sprigs of rosemary</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
1/2 slab of feta, crumbed</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
1 tsp chicken spice</div>
</li>
</ul>
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Method:</div>
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</div>
<div class="separator" style="clear: both; text-align: left;">
1) Sprinkle the chicken spice over the butternut together with the sprigs of fresh rosemary, roast in preheated oven of 180 degrees for 20 mins.</div>
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2) Toss together with the feta and dress with olive oil.</div>
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<br />Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.com0tag:blogger.com,1999:blog-1339159859307537081.post-13219744893380972172013-07-01T07:12:00.000-07:002013-07-01T07:15:59.465-07:00butternut, cauliflower & chickpea curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkhIxlkjSOQUx8T-Svj2jbFSUCwqKCIcNA9D8YEEBvgYnQDEPFanCmVDP1XemTrhjGNYY7wBk-TCOiVX01QQWtdzxxRet2xg6ZqBX6SEFHEBAacPAiLgPAo-petfACEsCNcW8cdM48UlA/s1600/IMG_0345.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkhIxlkjSOQUx8T-Svj2jbFSUCwqKCIcNA9D8YEEBvgYnQDEPFanCmVDP1XemTrhjGNYY7wBk-TCOiVX01QQWtdzxxRet2xg6ZqBX6SEFHEBAacPAiLgPAo-petfACEsCNcW8cdM48UlA/s1600/IMG_0345.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/AVvXsEjkhIxlkjSOQUx8T-Svj2jbFSUCwqKCIcNA9D8YEEBvgYnQDEPFanCmVDP1XemTrhjGNYY7wBk-TCOiVX01QQWtdzxxRet2xg6ZqBX6SEFHEBAacPAiLgPAo-petfACEsCNcW8cdM48UlA/s1600/IMG_0345.jpg" /></a></div>
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Honestly this came about from being all I could find in the fridge and pantry. I always have a tin of chickpeas handy for whatever reason be it salads, houmous or stews and I had a very big butternut begging to be chopped. I'd also noticed half a cauliflower in the fridge, who knows how long it had been there and the first thing that came to mind was a mild coconuty curry.</div>
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There used to be quite a famous advert in South Africa for crackers where the toppings started out very fancy e.g. smoked salmon and cream cheese, then just cream cheese and by the end of the month there was nothing but the plain cracker, they referred to it as the end of the month salticrax.</div>
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This dish is my end of the month curry for your lovie ;)</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj297BgpnX06uKEHgtDqvQNFx3j4yQ2LaJomWMFnWl9xH1yup2UVYX54DU-ln4EL3QlFoyAzlnW4pwrYNlZrCFSGl8Daemxb2RAvqakGDBMA1qeFM-ol9IMwpzLPeidupKUb-QmINZkB9E/s1600/IMG_0364.jpg" /></div>
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Serves 4</div>
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</div>
<div style="text-align: left;">
You'll need:</div>
<ul>
<li><div style="text-align: left;">
1/2 a butternut, diced</div>
</li>
<li><div style="text-align: left;">
1/2 a cauliflower, cut into florets</div>
</li>
<li><div style="text-align: left;">
1 tin of chickpeas</div>
</li>
<li><div style="text-align: left;">
1 red onion</div>
</li>
<li><div style="text-align: left;">
1 bay leaf</div>
</li>
<li><div style="text-align: left;">
1/2 tin of tomatoes</div>
</li>
<li><div style="text-align: left;">
1/2 tin of coconut milk</div>
</li>
<li><div style="text-align: left;">
1 tsp curry powder</div>
</li>
<li><div style="text-align: left;">
1 tsp cumin seeds</div>
</li>
<li><div style="text-align: left;">
1 tsp turmeric</div>
</li>
<li><div style="text-align: left;">
1 tsp paprika</div>
</li>
<li><div style="text-align: left;">
1 tsp coriander</div>
</li>
<li><div style="text-align: left;">
juice from half a lemon</div>
</li>
<li><div style="text-align: left;">
salt and pepper to taste</div>
</li>
<li><div style="text-align: left;">
plain yoghurt to serve</div>
</li>
</ul>
<div style="text-align: left;">
Method:</div>
<div style="text-align: left;">
1) Fry the onion in a pan. Add the spices and all the vegetables. Mix well to ensure the spices coat all the veggies</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
2) Add the coconut milk and tinned tomatoes. Season with salt and pepper and simmer for approx. 20mins or till tender.</div>
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</div>
<div style="text-align: left;">
3) Serve with a dollop of plain yoghurt and toasted pita breads or naan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWq_w99G01Poo0VegZl4jfLlGetWsw8KgOtOfpUNvFrrr86qY8kVezx-JxwA0vLSrLccS0GgvalXsrtt0zSTqk936chE63tBGXr5jz_WgrehlSfi8X7r0zH3szis0IL2lbQUXnCQNVJwA/s1600/IMG_0376.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/AVvXsEhWq_w99G01Poo0VegZl4jfLlGetWsw8KgOtOfpUNvFrrr86qY8kVezx-JxwA0vLSrLccS0GgvalXsrtt0zSTqk936chE63tBGXr5jz_WgrehlSfi8X7r0zH3szis0IL2lbQUXnCQNVJwA/s1600/IMG_0376.jpg" /></a></div>
<br />Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.com0tag:blogger.com,1999:blog-1339159859307537081.post-9739438820011268492013-06-26T05:35:00.002-07:002013-06-27T10:33:51.976-07:00watermelon and feta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWkFiK-nAJXWS4Zo1ZwC96_9baJvrJAPlFb61XSfiPV4k3kO6mFWJksQItCWLpqfoDtdej1x0qnhQ8Z0v1Y4CmgGA3JWhxBAuGgVAm803okNn_vMhnBbmwVWLYXevBpEZk0STq-kuKpfY/s1600/IMG_0384.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWkFiK-nAJXWS4Zo1ZwC96_9baJvrJAPlFb61XSfiPV4k3kO6mFWJksQItCWLpqfoDtdej1x0qnhQ8Z0v1Y4CmgGA3JWhxBAuGgVAm803okNn_vMhnBbmwVWLYXevBpEZk0STq-kuKpfY/s1600/IMG_0384.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/AVvXsEgWkFiK-nAJXWS4Zo1ZwC96_9baJvrJAPlFb61XSfiPV4k3kO6mFWJksQItCWLpqfoDtdej1x0qnhQ8Z0v1Y4CmgGA3JWhxBAuGgVAm803okNn_vMhnBbmwVWLYXevBpEZk0STq-kuKpfY/s1600/IMG_0384.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWkFiK-nAJXWS4Zo1ZwC96_9baJvrJAPlFb61XSfiPV4k3kO6mFWJksQItCWLpqfoDtdej1x0qnhQ8Z0v1Y4CmgGA3JWhxBAuGgVAm803okNn_vMhnBbmwVWLYXevBpEZk0STq-kuKpfY/s1600/IMG_0384.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
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Something refreshing for dare I say it these slightly warmer days. This is in essence the Greeks equivalent to British strawberries and cream. A true staple in Greece where restaurant owners may even bring you a plate as a post-meal refresher - on the house. It also goes down well in the afternoon when everyone wakes from their siesta about to head down to the beach. Back in the UK I love it any place, any time.</div>
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The combination of feta and watermelon may sound strange to those who haven't tried it but trust me it works very well. It's a sweet and salty explosion of flavours, you will never be able to eat watermelon without feta ever again. A few sprigs of mint would also go down well with this.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUkWRWXS9P0RWYpI3MRzaQK2-mFt-0B8fArRJOqwM7lC8l1qdTWEWWjjP4HG2fWzbi5a3OWKepz-IydqfSzlWnzWKzSGXlS7UTNYalwo6fQ1rAW1UZcWVIjEQEjwAysbwzkG4J4VX1ya8/s1600/IMG_0385.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/AVvXsEgUkWRWXS9P0RWYpI3MRzaQK2-mFt-0B8fArRJOqwM7lC8l1qdTWEWWjjP4HG2fWzbi5a3OWKepz-IydqfSzlWnzWKzSGXlS7UTNYalwo6fQ1rAW1UZcWVIjEQEjwAysbwzkG4J4VX1ya8/s1600/IMG_0385.jpg" /></a> </div>
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You will need:</div>
<ul>
<li><div class="separator" style="clear: both; text-align: left;">
watermelon</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
good quality feta (preferably cows milk feta not goats milk)</div>
</li>
</ul>
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Method:</div>
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1) Slice some cold watermelon and serve with slices of good quality feta.</div>
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<br />Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.com0tag:blogger.com,1999:blog-1339159859307537081.post-88601729942254078062013-06-24T06:06:00.001-07:002013-06-24T06:40:54.815-07:00raspberry, coconut and honey lassi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9zkginFz9attisLwjcJ_x0fJei6fbF3_fDZTEARuYyg6kdqh_DejHEZWlF1L093MtlIwLTlCUiU1pNnhpkNHitLac0ZMaCVVnhz3npt_9snzE9j4HYvmP93JRc21zhgxsIhlwkFmK9c/s1600/IMG_0307.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9zkginFz9attisLwjcJ_x0fJei6fbF3_fDZTEARuYyg6kdqh_DejHEZWlF1L093MtlIwLTlCUiU1pNnhpkNHitLac0ZMaCVVnhz3npt_9snzE9j4HYvmP93JRc21zhgxsIhlwkFmK9c/s1600/IMG_0307.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/AVvXsEix9zkginFz9attisLwjcJ_x0fJei6fbF3_fDZTEARuYyg6kdqh_DejHEZWlF1L093MtlIwLTlCUiU1pNnhpkNHitLac0ZMaCVVnhz3npt_9snzE9j4HYvmP93JRc21zhgxsIhlwkFmK9c/s1600/IMG_0307.jpg" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9zkginFz9attisLwjcJ_x0fJei6fbF3_fDZTEARuYyg6kdqh_DejHEZWlF1L093MtlIwLTlCUiU1pNnhpkNHitLac0ZMaCVVnhz3npt_9snzE9j4HYvmP93JRc21zhgxsIhlwkFmK9c/s1600/IMG_0307.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> </a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4qNhtg2ejDTppxGMzfoFod6RP3O-HuGa76RnYyaKS62337l6ZFo_oLpgMPQzuoKWw8FmxqCzgQ52SaCVXbQ_zh4knP74AKIz-V5OwPGcCRAf9ibsWp7vF2cg8F3O8bIrEynATCoSt-k/s1600/IMG_0313.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4qNhtg2ejDTppxGMzfoFod6RP3O-HuGa76RnYyaKS62337l6ZFo_oLpgMPQzuoKWw8FmxqCzgQ52SaCVXbQ_zh4knP74AKIz-V5OwPGcCRAf9ibsWp7vF2cg8F3O8bIrEynATCoSt-k/s1600/IMG_0313.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/AVvXsEiH4qNhtg2ejDTppxGMzfoFod6RP3O-HuGa76RnYyaKS62337l6ZFo_oLpgMPQzuoKWw8FmxqCzgQ52SaCVXbQ_zh4knP74AKIz-V5OwPGcCRAf9ibsWp7vF2cg8F3O8bIrEynATCoSt-k/s1600/IMG_0313.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2QpmlRxz-I7V07k-92DlBpcdNS8pbpQshU9w6Pzf6RsXmCU2v31ULiQBEHq_KTRaSD9sz5wLxSvP9383_X5Wtm6JDuAK9l2rN5DnU0kw7TLa3WdijpUPz_X98xW1f0W9_BSwCF3U0vP4/s1600/IMG_0330resized.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/AVvXsEj2QpmlRxz-I7V07k-92DlBpcdNS8pbpQshU9w6Pzf6RsXmCU2v31ULiQBEHq_KTRaSD9sz5wLxSvP9383_X5Wtm6JDuAK9l2rN5DnU0kw7TLa3WdijpUPz_X98xW1f0W9_BSwCF3U0vP4/s1600/IMG_0330resized.jpg" /></a></div>
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There is not much to say about this drink other than it is every so simple, ever so refreshing and ever so good for you. One small sip and you'll find yourself drifting off to another land, a land of suntan oil, mosquitos and peace, yes somewhere exotic, somewhere we call a holiday!</div>
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Serves 2-4</div>
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</div>
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You'll need:</div>
<ul>
<li><div class="separator" style="clear: both; text-align: left;">
1 punnet of raspberries</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
1 Tbs honey</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
1/2 can of coconut milk</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
crushed ice</div>
</li>
</ul>
Method:<br />
<br />
<div style="text-align: left;">
1) Put raspberries, honey and coconut milk in a blender and blend till smooth. Serve over crushed ice.</div>
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<br />Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.com1tag:blogger.com,1999:blog-1339159859307537081.post-5281838069804057582013-06-18T03:39:00.000-07:002013-06-18T10:10:14.442-07:00We're thrilled with recent coverage in Crumbs Magazine<div style="-x-system-font: none; display: block; font-family: Helvetica,Arial,Sans-serif; font-size-adjust: none; font-size: 14px; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 12px auto 6px auto;">
Thank you Crumbs for a great feature in this month's issue. For those who don't know Crumbs Magazine has just been voted best Food Magazine in the Guild of food writers awards, a very big congrats to you all.</div>
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We recently hosted a Vintage Blossom Tea Party in the Garden, Crumbs came along and this is what they had to say.</div>
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P.S. You have to try the simple Swiss roll with strawberries and rose cream recipe listed in the feature!</div>
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Read feature here: </div>
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<a href="http://www.scribd.com/doc/148497666/Vintage-Blossom-Tea-Party" style="text-decoration: underline;" title="View Vintage Blossom Tea Party on Scribd"><strong>Vintage Blossom Tea Party</strong></a></div>
<iframe class="scribd_iframe_embed" data-aspect-ratio="undefined" data-auto-height="false" frameborder="0" height="600" id="doc_93639" scrolling="no" src="http://www.scribd.com/embeds/148497666/content?start_page=1&view_mode=scroll&show_recommendations=true" width="100%"></iframe><br />Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.com0tag:blogger.com,1999:blog-1339159859307537081.post-39206589864233291052013-05-21T08:49:00.000-07:002013-05-21T12:37:55.745-07:00homemade granola + fruit compote<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDL0pGcGDuWA7hhBWpsj-I_wRlwDojFWVQ9Ys85iaimJkSo2Jy48y7TEPkKLkGdKD3jAjzsohmfGGQHWj79iWeNzUSDUzHnIkDIsFZRQTEsAyBBIye-hV62-VQcUPalc2a-Mj4Rl-YFs4/s1600/IMG_0412.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/AVvXsEgDL0pGcGDuWA7hhBWpsj-I_wRlwDojFWVQ9Ys85iaimJkSo2Jy48y7TEPkKLkGdKD3jAjzsohmfGGQHWj79iWeNzUSDUzHnIkDIsFZRQTEsAyBBIye-hV62-VQcUPalc2a-Mj4Rl-YFs4/s1600/IMG_0412.jpg" /></a></div>
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Friends invited us round for brunch a few weekends ago. They whipped up this quick granola and fruit compote which was to die for, a little piece of heaven I had to ask how it was made. It sounded so simple, I immediately got on the case.<br />
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From now on, I make sure I always have a pack of frozen berries in the freezer for whenever I need to make this delicious little number. It's great too when you have friends come stay for the weekend. There is something that feels quite posh about serving this to guests and leaves a lasting impression - meanwhile it's the easiest thing in the world!<br />
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Oh and it has to be served with Greek yoghurt!!!<br />
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All you need is a packet of frozen berries and mixed seeds and oats which you toast (these keep forever in jar).<br />
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<u>Little tip:</u> I sometimes serve it as a dessert too with crushed biscuits on top, Ginger biscuits work well so to do Amaretti (almond) biscuits.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxv8bchVTMolipMiEE5ftpMusDE5N5Mau6yWWE-eDmclMhks0bVoDRJ73K3ZpZ0w2dNLG7n8RPxtDbVkodCV93exxsIzL5R6apy7gZiheJWtE_35y9M2SNEb-HrvVPDtcgGQItshwivk/s1600/IMG_0408.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxv8bchVTMolipMiEE5ftpMusDE5N5Mau6yWWE-eDmclMhks0bVoDRJ73K3ZpZ0w2dNLG7n8RPxtDbVkodCV93exxsIzL5R6apy7gZiheJWtE_35y9M2SNEb-HrvVPDtcgGQItshwivk/s1600/IMG_0408.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/AVvXsEjLxv8bchVTMolipMiEE5ftpMusDE5N5Mau6yWWE-eDmclMhks0bVoDRJ73K3ZpZ0w2dNLG7n8RPxtDbVkodCV93exxsIzL5R6apy7gZiheJWtE_35y9M2SNEb-HrvVPDtcgGQItshwivk/s1600/IMG_0408.jpg" /></a></div>
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You will need:</div>
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For the compote:</div>
<ul>
<li><div class="separator" style="clear: both; text-align: left;">
1 packet of frozen berries (any flavour, I used mixed summer berries but it also works well with plain blueberries)</div>
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1 Tbs of honey</div>
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Juice from 1/2 an orange</div>
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For the granola:</div>
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Oats</div>
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Mixed seeds, I use pumpkin seeds, linseeds, sunflower seeds, sesame seeds (a packet of superfood seeds usually has them all)</div>
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Method:</div>
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1) Make the compote by putting frozen berries in a pan with honey and orange juice and simmer on low heat till it waters down and starts to thicken, not too thick as it will thicken more when it cools so should still be a little runny. Allow the compote to cool before serving. Keeps for a while in the fridge.</div>
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2) Toast the seeds, as much or little as you need (quantities up to you) a good mix of oats to seeds ratio is good. Toast them under the grill for a few seconds, keeping a constant eye on them as they burn very quickly.</div>
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3) Serve over Greek yoghurt with the compote and seeds on top.</div>
<br />Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.com1tag:blogger.com,1999:blog-1339159859307537081.post-60280211338631463372013-04-24T05:54:00.000-07:002013-04-24T05:59:03.059-07:00Moroccan orange cake<div class="separator" style="clear: both; text-align: center;">
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This cake was a complete experiment this morning. I decided to put a bulk load of oranges from the wholesale market to good use in baking. However when reading the ingredients I realised we were missing half the items so had to make it up as I went along. I was very surprised how delicious and simple it turned out!</div>
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The original recipe is actually a gluten free healthy cake, however I didn't have any ground almonds so had to add flour but by all means try it as a gluten free option too.</div>
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It is a no beating, no butter cake, which makes it very quick and very easy.</div>
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So here it is, a simple tangy Moroccan orange cake!</div>
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You will need:<br />
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<ul>
<li>350g self rising flour</li>
<li>250g xylitol (or sugar for a less healthy option)</li>
<li>2 tsp baking powder</li>
<li>5 eggs</li>
<li>200ml sunflower oil</li>
<li>2tsp agave syrup (or substitute with honey)</li>
<li>zest and juice of 1 large orange and 1/2 a lemon</li>
<li>3 cinnamon sticks</li>
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Note: for gluten free option substitute the flour for 300g ground almonds.<br />
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Method:<br />
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1) Heat the oven to 180 degrees. Line the base of 20cm spring form tin with baking paper and grease the sides. Mix together the flour or (almonds for gluten recipe), xylitol and baking powder. In a separate bowl whisk together the eggs, oil, 2 tsp agave syrup and orange and lemon zest and orange juice. Pour the mixture into the dry mixture and combine.<br />
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2) Pour into the prepared tin and bake for approx 50 - 60 minutes or until a skewer comes clean from the centre and there is no raw cake sticking to it. Cover with foil if it is browning too much. Allow to cool and make the syrup.<br />
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3) Pour juice from 1 orange and 1/2 a lemon into a pan with 60g of agave syrup (or 3 tsp of sugar), bring to boil and leave simmer for 5 minutes. <br />
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4) While the cake is still warm drizzle the syrup over the cake and all it all to seep in. I made a few holes with a skewer on top of the cake to ensure it all gets soaked up.<br />
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Enjoy!<br />
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Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.com2tag:blogger.com,1999:blog-1339159859307537081.post-18865201899026042902013-04-17T06:27:00.001-07:002013-04-17T06:28:06.550-07:00Greek shortbread (Kourambiedes)<div class="separator" style="clear: both; text-align: center;">
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These buttery melt in your mouth biscuits are an institution in every Greek home. Traditional shortbread doesn't get better than these.<br />
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This, my mothers recipe makes quite a lot, but they do keep for a while in a airtight biscuit tin and are great to offer guest when they pop in for a quick cuppa.<br />
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You will need:</div>
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500g unsalted butter</div>
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1 egg yolk</div>
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5ml vanilla essence</div>
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1kg cake flour (more or less depending)</div>
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1 cup chopped roasted almonds (optional)</div>
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icing sugar</div>
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Method:</div>
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1) Cream the butter very well till white, add egg yolk, vanilla and a tablespoon of icing sugar.</div>
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2) Sift in flour, little by little so eventually the mixture is a soft dough that is not to sticky to handle. You may use less or more flour to get it to this point, depending how long you beat the butter for, but the dough should not be too hard or too soft. You may add a cup of chopped almonds if you wish.</div>
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3) Take a handful of dough and create a ball, then roll on a lightly floured surface with a rolling pin. Using a glass cut out the half moon shapes.</div>
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4) Bake at 180 degrees for 20 mins or until golden, then sprinkle with icing sugar the minute they come out the oven so they absorb most of it and later once they have cooled sift more icing sugar over them, enjoy with a cuppa or store in an airtight container for a rainy day.</div>
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Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.com0tag:blogger.com,1999:blog-1339159859307537081.post-49669238778584822132013-04-08T05:41:00.002-07:002013-04-08T05:44:50.690-07:00pink meringues with rose cream<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0FXbJsVfrOJakhok1gB_17IZcBoHUX8jB2qqXKk-DCq9JP1TPBNOPAgMvHy8f8b86yuUGIrz9Yd7WTEa4AQacWR2Itn4NzqoMOVyblwSFa5qrT-r8DYtDE4DBGDzUf8HJGxMMwznQSUo/s1600/IMG_03411resi.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" mta="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0FXbJsVfrOJakhok1gB_17IZcBoHUX8jB2qqXKk-DCq9JP1TPBNOPAgMvHy8f8b86yuUGIrz9Yd7WTEa4AQacWR2Itn4NzqoMOVyblwSFa5qrT-r8DYtDE4DBGDzUf8HJGxMMwznQSUo/s1600/IMG_03411resi.jpg" /></a></div>
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These pretty pink swirl meringues are adapted from my aunt's famous pavlova recipe. Much simpler than they look, these little puppies only take 15 minutes to prepare, but need over an hour in the oven. A simple dessert definitely on the labour side of things and wholly satisfying on the eating front...</div>
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If I was entertaining at home I would attempt to create a pudding pyramid by building them up like bricks layered with cream and fruit. On this occasion however I took them round to friends for a semi spring picnic!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkC_ArbsT6U02Yv4KX7qUYX_NrLhmqWih02dpj2Y45rDvTuRHetAI0UXY6IkvXWZ58t-SeSBsFsYi-hLgcBUGSxSMMBq5BPyw91z1n_1duzly-PAqaXSv3J0KEiO_v8ExGfFjbK-kgnI/s1600/IMG_0352.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" mta="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkC_ArbsT6U02Yv4KX7qUYX_NrLhmqWih02dpj2Y45rDvTuRHetAI0UXY6IkvXWZ58t-SeSBsFsYi-hLgcBUGSxSMMBq5BPyw91z1n_1duzly-PAqaXSv3J0KEiO_v8ExGfFjbK-kgnI/s1600/IMG_0352.jpg" /></a></div>
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Makes 12 meringues<br />
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You will need:<br />
<ul>
<li>5 large egg whites</li>
<li>230g caster sugar</li>
<li>4 heaped teaspoons cornflour</li>
<li>2 tsp white wine vinegar</li>
<li>1 tsp vanilla essence</li>
<li>red food colouring</li>
<li>1 tub of fresh double cream</li>
<li>1 tsp rosewater</li>
</ul>
Method:<br />
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1) Beat the egg whites till very stiff (if you were to turn the bowl upside down they should not move).<br />
2) Add the caster sugar, a tablespoon at a time.<br />
3) Add the vinegar and vanilla essence. <br />
4) Spoon mixture onto a grease paper lined baking tray, and using a toothpick or teaspoon, swirl in the red food colouring.<br />
5) Bake at 140 degrees for 1 1/4 hours. When complete turn the oven off but leave the meringues in the oven to dry out as the oven cools.<br />
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<strong>Serving suggestion:</strong><br />
Beat the cream with a teaspoon of rosewater and serve with fresh strawberries and blueberries!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3J4iI428M2RoecPQqcWS-HxywV69m7YAa2tjxjEWS3e6ulDRuxSja66Z0Rmey8iHTjMhSv6_lOW6nEqPLkETkXsz8pl8ZA-0lfZksAAkPEAOGha8KYFTxB0TQCMzH3b-oQb58FcjFaw/s1600/IMG_0344.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" mta="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3J4iI428M2RoecPQqcWS-HxywV69m7YAa2tjxjEWS3e6ulDRuxSja66Z0Rmey8iHTjMhSv6_lOW6nEqPLkETkXsz8pl8ZA-0lfZksAAkPEAOGha8KYFTxB0TQCMzH3b-oQb58FcjFaw/s1600/IMG_0344.jpg" /></a>Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.com0tag:blogger.com,1999:blog-1339159859307537081.post-50310180047861315132013-04-02T07:06:00.004-07:002013-04-02T07:10:21.035-07:00cherry tomato, lentil & feta salad<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihgbKvkYRCqJH-xZeRlt1nZzwxZ3sL7_6_YKYGHJFwm5tI76jUGPnylUD24T-DFw7UL88Qzh4RIGN59lgpmjA86PdKWrkHhBYlpvIFTh_KqZutl9ZoCWbIAoeMWUaUX5OeRpBYEEDToUA/s1600/IMG_9503re.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" mta="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihgbKvkYRCqJH-xZeRlt1nZzwxZ3sL7_6_YKYGHJFwm5tI76jUGPnylUD24T-DFw7UL88Qzh4RIGN59lgpmjA86PdKWrkHhBYlpvIFTh_KqZutl9ZoCWbIAoeMWUaUX5OeRpBYEEDToUA/s1600/IMG_9503re.jpg" /></a></div>
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Now here is a quick and delicious salad that is not only refreshing and simple to make, but also quite filling. Lentils are a great source of fibre and work really well in the salad together with the crunch of the sweet red onion, they add a wonderful texture to this salad. I love serving it as a side for a BBQ or even in a wrap as an ideal lunch.</div>
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I have to say this was my favourite salad of last year and seeing as the sun decided to make its guest appearance today I thought it was a perfect day to share this with you.</div>
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Enjoy!</div>
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You'll need:</div>
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1 packet of cherry tomatoes</div>
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1 tin of brown lentils</div>
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1 red onion, sliced very thinly</div>
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1 block of feta</div>
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1 handful of parsley, coarsely chopped</div>
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1 Tbs good quality olive oil</div>
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1 Tbs balsamic vinegar</div>
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Method:</div>
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1) Slice the tomatoes, and mix in a bowl with the lentils, onions, parsley and crumble the feta over and season with salt, pepper and dressing (olive oil and balsamic vinegar).</div>
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Note: Feel free to add more tomatoes if you are making a bigger salad.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAmmNm045SUngxC9D3FtuXyhrjwB_GJyeucqNjvnGcmhoWO95HWm4u_Q83V1FzUvpRwf9ahjhdlROFNadOFRLi6kphBVcEtse96WpJJ57thbZh-_R9WC_3J2ZC4yjLMi9bHqpJ8W7a2ao/s1600/IMG_9508re.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" mta="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAmmNm045SUngxC9D3FtuXyhrjwB_GJyeucqNjvnGcmhoWO95HWm4u_Q83V1FzUvpRwf9ahjhdlROFNadOFRLi6kphBVcEtse96WpJJ57thbZh-_R9WC_3J2ZC4yjLMi9bHqpJ8W7a2ao/s1600/IMG_9508re.jpg" /></a></div>
Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.com1tag:blogger.com,1999:blog-1339159859307537081.post-54372195976311681802013-03-19T02:46:00.003-07:002013-03-20T05:56:26.493-07:00easy ciabatta bread recipeNo Kneading....just mix ingredients, leave to stand overnight in fridge and bake the next day. How simple!!!<br />
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The best part about baking bread...is the smell, and I love serving it warm with a delicious bean stew or homemade soup. On this occasion I couldn't resist the fresh warm loaf straight out the oven, so had to indulge in a fresh tomato and basil bruschetta.</div>
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I am a real novice when it comes to baking bread, but this recipe is dead simple. It makes enough dough for 3 loaves which freeze well. Or you could save some dough for homemade pizza - delicious. </div>
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Recipe:<br />
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You will need:<br />
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<ul>
<li>1 kg bread flour</li>
<li>10g sachet dried yeast</li>
<li>20g salt</li>
<li>750ml ice cold water</li>
</ul>
Method:<br />
1) Mix all the dry ingredients in a bowl and slowly mix in the water with a strong spoon, then with wet hands fold the mixture till smooth and firm.<br />
2) Cover with plastic and leave to stand in the fridge overnight. The dough will keep for 3 days before baking. There will be enough to make 3 loaves 650g each, but you can also use it for pizza, focaccia or baguette.<br />
3) Put the dough in a flour-dusted cloth and twist and pull to create the desired shape of the loaf. Bake at 200 degrees for 35 mins. Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.com4tag:blogger.com,1999:blog-1339159859307537081.post-72016388557016509192013-03-12T08:42:00.003-07:002013-03-12T08:49:21.061-07:00wild rice with fennel, lentils & broccoli<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOWPJSdks4R3nAolp6YyJjln1PiLd0QvwlEicFzZX6u9Bh2cyhptxi93CSDo7tMMaOhb9C5vpFbElehHMijQWmjVmqSk1-7Ive8qnzAlYuTQ88QKUG15FZcKPkubFf2o-hurCjcmHKorQ/s1600/IMG_0207.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" psa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOWPJSdks4R3nAolp6YyJjln1PiLd0QvwlEicFzZX6u9Bh2cyhptxi93CSDo7tMMaOhb9C5vpFbElehHMijQWmjVmqSk1-7Ive8qnzAlYuTQ88QKUG15FZcKPkubFf2o-hurCjcmHKorQ/s1600/IMG_0207.jpg" /></a></div>
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This is for those days when you feeling like you need to a little healthy... Packed with nurtirion this is the superfoods of all foods kinda meal. Delicious served with a dollop of plain yoghurt and dash of tobasco. </div>
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Serves 4</div>
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You will need:</div>
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300g brown basmati rice or wild rice mix</div>
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150g dried puy lentils</div>
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1/2 broccoli head, cut into florets</div>
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8 pitted olives</div>
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1 fennel bulb, sliced</div>
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1 onion, diced</div>
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750ml boiling water or veg stock</div>
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1 clove garlic</div>
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2 handfuls of baby leaf spinach</div>
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Method:</div>
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1) Brown onion, add the fennel and garlic</div>
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2) Add the rice and lentils, pour the stock over and simmer gently for approx 20 mins or till the rice is cooked, keep adding more water if you need to</div>
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3) Half way through the rice, add the broccoli and olives.</div>
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4) When the rice is cooked, switch off the stove and stir in the spinach. Allow the spinach to wilt into the rice while mixing.</div>
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Serve with a drissle of balsamic vinegar and a tbs of plain yoghurt</div>
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Angela http://www.blogger.com/profile/01930488718379228881noreply@blogger.com0