tag:blogger.com,1999:blog-18186691168250024802024-03-09T08:54:07.542+00:00Almond and HoneyAnonymoushttp://www.blogger.com/profile/18152650596718354426noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-1818669116825002480.post-43445987722543166112013-08-04T14:43:00.000+01:002013-08-04T14:43:41.396+01:00Date Shake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulmFaUKkrU-d2g_VI4inzgJUazJRBKoemJyXoNpBMGYIOR6Lss2_igTSG6tzzwgxITmqVU5UWIGq4HMOPblrGWZHoPkQC6dBbllqg4VlWFwzK5qXrhyphenhyphenQMBPWQSYRbeYL8XmntsCQnOq0/s1600/date+shake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulmFaUKkrU-d2g_VI4inzgJUazJRBKoemJyXoNpBMGYIOR6Lss2_igTSG6tzzwgxITmqVU5UWIGq4HMOPblrGWZHoPkQC6dBbllqg4VlWFwzK5qXrhyphenhyphenQMBPWQSYRbeYL8XmntsCQnOq0/s320/date+shake.jpg" width="320" /></a></div>
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<b>Date Shake</b><br />
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It is a little weird isn't it? Combining milk and dates, but it tastes absolutely awesome. This is such a refreshing sweet drink and it's so easy to make. It only requires three ingredients. Yes only three! Oh also there's no need to add sugar as the dates are sweet enough.</div>
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<i>For the date shake:</i></div>
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1 + 1/4 cups packed washed and pitted dates</div>
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2 cups whole milk </div>
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1 cup ice cubes</div>
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In a blender or food processor add the milk and dates and process. Once you cannot see any whole dates and everything is mixed add in the ice cubes and pulse till the ice cubes are crushed. Pour the drink in a jug and serve cold.</div>
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The drink should be a nice pouring consistency and slightly thick. If it is too thick add a little more milk till you reach the right consistency.</div>
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<b>Enjoy! :)</b></div>
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Anonymoushttp://www.blogger.com/profile/18152650596718354426noreply@blogger.com3tag:blogger.com,1999:blog-1818669116825002480.post-65861645156664197972013-07-23T16:24:00.001+01:002013-07-23T16:30:31.049+01:00No bake Mango and Strawberry Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>No bake Mango and Strawberry Pie</b></div>
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The weather has been so hot. Here in the UK we've been experiencing a heatwave, which is different and nice, but it does make fasting a lot harder. Not being able to drink water or eat food until sunset has been difficult, however it does make me realise how lucky I am. Here I can drink water as soon as the sun starts to set, but there are people around the world who havn't drank water or eaten any food in days. So I have to say Ramadhan has really helped me to be thankful for all the things I have and that I do need to do more charity work to help the poor and needy.</div>
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Anyways, let me introduce you to my mango and strawberry pie. My dad claimed it was one of the best desserts I've made! I have to agree with him. This is such a refreshing dessert, so fruity its perfect for summer!</div>
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We had a lot of mangoes in the house and I could see we were all getting rather bored of having slices of mango everyday after breaking our fast. So I thought why not use my new pie tin and make a mango pie, and since it is summer why don't I combine some strawberries into this as well. Seriously the outcome was amazing!</div>
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For the mango filling I used a similar method to my <a href="http://almondandhoney.blogspot.co.uk/2013/01/lime-delight.html">Lime delight</a> but I cut down on the citrus and only used the zest and juice of one lemon. Now the top part of the pie should've been a nice thick strawberry sauce, but I made a mistake and used up all the strawberries I had and so the sauce was too runny (oops!) I then added some corn flour to the sauce, but it still wasn't thickening so I boiled it and it basically became strawberry jam. It tasted good, but I think for presentation it should've been a sauce with some whole bits of strawberry in it. So I changed the recipe a bit and put the strawberry sauce method instead of the strawberry jam method.</div>
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<i>For the crust:</i></div>
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332g (around 20 biscuits) of chocolate digestives <i> </i></div>
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50g unsalted butter, melted</div>
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<i>For the mango filling:</i></div>
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2 whole mangoes, peeled and sliced (you can use canned, just drain out the syrup)</div>
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397g can of condensed milk</div>
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300ml double cream</div>
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zest and juice of 1 lemon</div>
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<i>For the strawberry sauce:</i></div>
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400g of strawberries</div>
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65g (1/2 cup) icing sugar</div>
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zest and juice of 1 lemon </div>
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<li>Begin by crushing your digestive biscuits. Pop them into a blender and crush until they form a crumb mixture. Add in the melted butter and mix until the mixture clumps together. Press the mixture into your pie dish, creating a smooth base and side with your hands or the back of a spoon. Chill in the fridge for 2 hours.</li>
<li>To make your mango filling, puree your mangoes in a blender. In a seperate bowl add your condensed milk, double cream, lemon juice and zest and beat for around 3 minutes (the mixture should have thickened). </li>
<li>Add the mango puree to the condensed milk mixture and beat for another minute. Pour the mango mixture into your pie dish and chill in the fridge for at least 5 hours (you could even leave over night)</li>
<li>To make the strawberry sauce, puree 3/4 of the strawberries with the icing sugar, lemon juice and zest. The sauce should be a nice thick consistency. Pour the strawberry sauce into a bowl and fold in the rest of the strawberries. </li>
<li>Take the pie out of the fridge and with a spoon gently pour the strawberry sauce onto the centre of the pie, the sauce should spread out by itself. Finally pop back into the fridge to chill for an hour.</li>
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<b>Enjoy! :)</b></div>
Anonymoushttp://www.blogger.com/profile/18152650596718354426noreply@blogger.com5tag:blogger.com,1999:blog-1818669116825002480.post-57396931220372830152013-07-19T17:16:00.001+01:002013-07-19T17:16:21.946+01:00Moist Vanilla Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5tW8evtUbHCvUv0oiOuBmz3J3sjlR2JTZT7WCRraKYfJV7jhmMqnjZIUpfvA2dem__GVoTbCswrwkzrkxrQydSlzMbhTbOns3v3NYzf8JrcAEj9r7sz5fokJ_k1o0aks_15AaGO8Q4X4/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5tW8evtUbHCvUv0oiOuBmz3J3sjlR2JTZT7WCRraKYfJV7jhmMqnjZIUpfvA2dem__GVoTbCswrwkzrkxrQydSlzMbhTbOns3v3NYzf8JrcAEj9r7sz5fokJ_k1o0aks_15AaGO8Q4X4/s640/photo.JPG" width="425" /></a></div>
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<b>Moist vanilla cake</b><br />
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Ok first of all I need to apologise for not updating the blog regularly. I know it's been quite a while since I last posted a recipe, so I'm very sorry about that and hopefully this time I'll be able to post more recipes up regularly.</div>
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Now some of you may know that it's the holy month of Ramadhan (this is the month where all the Muslims around the world fast from dawn till sunset). So Happy Ramadhan to everyone, but I have to be honest, it's been hard. We are past the first week of Ramadhan and I still don't think I'm used to it. Fasting until 9pm in this heat without water is not easy, but I suppose this month is here for us to realise how blessed we are.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxlO97vSh1qRrz5DhlCXs1W5WjA9SE0EV4wv5fhchhnio6Qn6YT4eYJQbcv2EvmPeFudJ_pG5RkDIBOKvJL9Jvy9lOwKhsfBZETzm2Sd78_JfSdKPlhtXL4mTGbaNLCYeWf9hVkwUbpfE/s1600/vanilla+cupcakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxlO97vSh1qRrz5DhlCXs1W5WjA9SE0EV4wv5fhchhnio6Qn6YT4eYJQbcv2EvmPeFudJ_pG5RkDIBOKvJL9Jvy9lOwKhsfBZETzm2Sd78_JfSdKPlhtXL4mTGbaNLCYeWf9hVkwUbpfE/s400/vanilla+cupcakes.JPG" width="400" /></a></div>
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In one of my previous posts (the pretty cupcakes with raspberry frosting) I promised you all I'd share my vanilla cupcake recipe. Well here it is. I probably use this recipe the most, as I don't just use it to make cupcakes I also use it to make a vanilla sponge cake. If you love to bake like me then you'll also know that one of the most essential cake recipes is a vanilla cake recipe as it is used a lot and its the most versatile.</div>
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To make this cake nice and moist I used three tablespoons of buttermilk. However in my house we only buy buttermilk for baking so I only get it when I know I'm going to bake something. Now for three tablespoons I didn't want to buy a whole carton of buttermilk, so what I did was use 3 tablespoons of milk and just added around half a teaspoon of vinegar to it (you could add lemon juice instead) and let it sit there for 5 minutes, and there you go a buttermilk substitute!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDuPHE6g2J8shVb0szMkNGyvM4tTnDIHq86TJ94bsmIjSUAMqxz2keDa29bYo61FTfJmZQtURqfSXu9CeNaKGE3tFlNnvECxUs2xjiolEQkHrbA7WMTUsayf50GjV9B8l6a9uMA7H0394/s1600/vanilla+cake+almond+and+honey.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDuPHE6g2J8shVb0szMkNGyvM4tTnDIHq86TJ94bsmIjSUAMqxz2keDa29bYo61FTfJmZQtURqfSXu9CeNaKGE3tFlNnvECxUs2xjiolEQkHrbA7WMTUsayf50GjV9B8l6a9uMA7H0394/s400/vanilla+cake+almond+and+honey.JPG" width="400" /></a></div>
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<i>Vanilla cake:</i></div>
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225g unsalted butter</div>
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225g (1 cup + 2tbsp) caster sugar</div>
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210g (1+ 2/3 cup) self raising flour</div>
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25g (3 tbsp) corn flour</div>
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1 tsp baking powder</div>
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1/2 tsp bicarbonate of soda (baking soda) </div>
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4 eggs</div>
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3 tbsp buttermilk</div>
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1+ 1/2 tsp of vanilla extract </div>
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<i>(for best results make sure your butter, eggs and buttermilk is at room temperature)</i></div>
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<li>Preheat your oven to 180 degrees celcius and line the bottom of two 8 inch cake tins with greaseproof paper and grease the sides and bottom of the cake tin</li>
<li>In your mixing bowl beat together the butter and sugar for around 5 minutes, it should be smooth and creamy. Add in the eggs one at a time and mix, then add the vanilla and buttermilk and beat till everything is mixed in</li>
<li>Sift in the flour, corn flour, baking powder and bicarbonate of soda and fold in gently (or beat at a low speed, do not over mix) until everything is incorporated</li>
<li>Divide the mixture between the cake tins and pop in the oven for 25 minutes or until golden around the edges. Check the cake by inserting a tooth pick into the centre of the cake and if it comes out clean your cake is done.</li>
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<b>Enjoy! :)</b></div>
Anonymoushttp://www.blogger.com/profile/18152650596718354426noreply@blogger.com19tag:blogger.com,1999:blog-1818669116825002480.post-48167722276605013212013-05-17T08:09:00.001+01:002013-05-24T14:02:41.456+01:00Date and Walnut Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiY1Vgk5otLlap6Zk4N4crcZcrlUiIZaoAxhh6TuPTJnWufaQScKZPQVE6AlpbWvckkWV55XQZIXTzUbtCtPXjwUbNB_TR-QI7b2HXjjgraIqfBKEmhyphenhyphenCQNBC_ozept7OImxU_z3VTzDU/s640/blogger-image--1544910581.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiY1Vgk5otLlap6Zk4N4crcZcrlUiIZaoAxhh6TuPTJnWufaQScKZPQVE6AlpbWvckkWV55XQZIXTzUbtCtPXjwUbNB_TR-QI7b2HXjjgraIqfBKEmhyphenhyphenCQNBC_ozept7OImxU_z3VTzDU/s400/blogger-image--1544910581.jpg" width="400" /></a></b></div>
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<b>Date and walnut cake</b><br />
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This cake was one of the first cakes I made when I got into baking and since then it has become a family favourite! </div>
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I once made it for school and my friends really enjoyed it, one of them has been begging me for the recipe, but now that we both live in different countries I havn't been able to make it for her and she's been craving for this mouth watering cake. So this post is mainly for my dearest friend so that she does not have to wait to come to England to have this cake, she can now make it herself and have it in her own home.</div>
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The cake itself is very moist due to the addition of dates and walnuts, which add that little bit of sweetness and texture. If you love dates then this is the cake for you! Don't worry if you are not a big fan of walnuts, I'm not either. However I do suggest to add a tiny amount of walnuts as it does liven up the cake.</div>
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<i>For the date and walnut cake:</i></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">400g dates, halved lengthways and pitted</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">200g (1 + 2/3 cup) plain flour</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">200g (2/3 + 1/4 cup) unsalted butter</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">200g (1 cup) soft brown sugar</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4 eggs</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tsp baking powder</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tsp cinnamon</span></div>
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<i>Method:</i></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Put</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> the dates in a bowl and add boiling water to cover them. Leave them to soak while you prepare the rest of the mixture, this will make them nice and soft.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cream the butter and sugar in a bowl. Add in the eggs one at a time and beat till smooth.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Sift the flour, cinnamon and baking powder into the mixture and fold in gently till everything is incorporated.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Drain the dates and fold them into the mixture together with the walnuts.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Grease 23 cm (10 inch) round tin and line it with baking paper. Pour the mixture into the tin. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Bake at 180°C for 15 minutes, then at 160°C for another 35 minutes. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Check if the cake is cooked by inserting a toothpick or skewer into the centre of the cake and if it comes out clean the cake is cooked.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Remove from the tin and allow to cool </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b>Enjoy! :)</b></span></div>
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Anonymoushttp://www.blogger.com/profile/18152650596718354426noreply@blogger.com4tag:blogger.com,1999:blog-1818669116825002480.post-55002263094548634942013-05-14T15:22:00.001+01:002013-05-24T14:01:37.778+01:00Profiteroles<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRj1LjNFGV3TbPi2ovVSBwhfT7P7pn4KYi4IvrJ5534rMZ65b9uTUl5oGgDHAFIy33-I4JOtfvucv8D9b8OrMJeTwmMKkdwQxada9k_HzCEe4YSKlOduIRT2N0UrkzLnAL73rLecqLUc/s640/blogger-image-711801093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRj1LjNFGV3TbPi2ovVSBwhfT7P7pn4KYi4IvrJ5534rMZ65b9uTUl5oGgDHAFIy33-I4JOtfvucv8D9b8OrMJeTwmMKkdwQxada9k_HzCEe4YSKlOduIRT2N0UrkzLnAL73rLecqLUc/s400/blogger-image-711801093.jpg" width="350" /></a></b></div>
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<b>Profiteroles</b><br />
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Now I am not a big fan of profiteroles or eclairs, but when my niece and I were watching Bake with Anna Olsen I couldn't resist myself to make some. I was quite shocked at how easy they were to make and what surprised me even more was the taste! I absolutely loved them.</div>
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I used Anna Olsen's recipe on Choux pastry which was very easy to follow, however instead of filling mine with pastry cream like Anna, I filled mine with vanilla flavoured whipped cream and created my own chocolate sauce.</div>
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You can find her full recipe here:</div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); font-family: '.HelveticaNeueUI'; font-size: 15px; line-height: 19px; white-space: nowrap;">http://www.foodnetwork.ca/ontv/shows/bake-with-anna-olson/recipe.html?dishid=12603&titleid=272497</span></div>
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<i>Choux pastry:</i></div>
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<span class="value" style="-webkit-text-size-adjust: auto; margin: 0px; padding: 0px;">3/4 </span><span class="type" style="-webkit-text-size-adjust: auto; margin: 0px; padding: 0px;"><span id="ctl00_ctl00_MainContent_cphCenterColumn_RecipeTabsDetail_ListIngredients_ctrl1_lstIngredientsInner_ctrl0_measure" style="margin: 0px; padding: 0px;">cup</span></span><span class="name" style="-webkit-text-size-adjust: auto; margin: 0px; padding: 0px;"> (180ml) milk</span></div>
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<span class="value" style="-webkit-text-size-adjust: auto; margin: 0px; padding: 0px;">3/4 </span><span class="type" style="-webkit-text-size-adjust: auto; margin: 0px; padding: 0px;"><span id="ctl00_ctl00_MainContent_cphCenterColumn_RecipeTabsDetail_ListIngredients_ctrl1_lstIngredientsInner_ctrl1_measure" style="margin: 0px; padding: 0px;">cup</span></span><span class="name" style="-webkit-text-size-adjust: auto; margin: 0px; padding: 0px;"> (180ml) water</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 cup + 2 Tbsp (142g) unsalted butter</span></div>
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<span class="value" style="-webkit-text-size-adjust: auto; margin: 0px; padding: 0px;">2 </span><span class="type" style="-webkit-text-size-adjust: auto; margin: 0px; padding: 0px;"><span id="ctl00_ctl00_MainContent_cphCenterColumn_RecipeTabsDetail_ListIngredients_ctrl1_lstIngredientsInner_ctrl3_measure" style="margin: 0px; padding: 0px;">teaspoons</span></span><span class="name" style="-webkit-text-size-adjust: auto; margin: 0px; padding: 0px;"> caster sugar</span></div>
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<span class="value" style="-webkit-text-size-adjust: auto; margin: 0px; padding: 0px;">1/2 </span><span class="type" style="-webkit-text-size-adjust: auto; margin: 0px; padding: 0px;"><span id="ctl00_ctl00_MainContent_cphCenterColumn_RecipeTabsDetail_ListIngredients_ctrl1_lstIngredientsInner_ctrl4_measure" style="margin: 0px; padding: 0px;">teaspoon</span></span><span class="name" style="-webkit-text-size-adjust: auto; margin: 0px; padding: 0px;"> salt</span></div>
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<span class="value" style="-webkit-text-size-adjust: auto; margin: 0px; padding: 0px;">1 2/3 </span><span class="type" style="-webkit-text-size-adjust: auto; margin: 0px; padding: 0px;"><span id="ctl00_ctl00_MainContent_cphCenterColumn_RecipeTabsDetail_ListIngredients_ctrl1_lstIngredientsInner_ctrl5_measure" style="margin: 0px; padding: 0px;">cups</span></span><span class="name" style="-webkit-text-size-adjust: auto; margin: 0px; padding: 0px;"> (213g) all-purpose flour</span></div>
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<span class="value" style="-webkit-text-size-adjust: auto; margin: 0px; padding: 0px;">5 </span><span class="type" style="-webkit-text-size-adjust: auto; margin: 0px; padding: 0px;"><span id="ctl00_ctl00_MainContent_cphCenterColumn_RecipeTabsDetail_ListIngredients_ctrl1_lstIngredientsInner_ctrl6_measure" style="margin: 0px; padding: 0px;">large</span></span><span class="name" style="-webkit-text-size-adjust: auto; margin: 0px; padding: 0px;"> eggs, at room temperature</span></div>
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<span class="name" style="-webkit-text-size-adjust: auto; margin: 0px; padding: 0px;"><br /></span></div>
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<span class="name" style="-webkit-text-size-adjust: auto; margin: 0px; padding: 0px;"><i>Cream filling:</i></span></div>
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<span style="-webkit-text-size-adjust: auto;">600ml (2 1/2 cups) double cream</span></div>
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<span style="-webkit-text-size-adjust: auto;">1 tsp vanilla extract</span></div>
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<span style="-webkit-text-size-adjust: auto;">1 tablespoon icing sugar</span></div>
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<span class="name" style="-webkit-text-size-adjust: auto; margin: 0px; padding: 0px;"><i>Chocolate sauce:</i></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">100ml water</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">80g (1/4 cup + 2 tbsp) caster sugar</span></div>
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150g good quality dark chocolate</div>
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50g milk chocolate</div>
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<i><b>To make the choux pastry:</b></i></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Bring the milk, water, butter, sugar and salt up to a full simmer over medium high heat. Reduce the heat to low and stir in the flour with a wooden spoon, stirring vigorously until the dough “cleans” the sides of the pot (no longer sticks). Scrape this mixture into a large bowl and use electric beaters or a stand mixer fitted with the paddle attachment and beat on medium speed for a minute or 2 to cool it a little.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Break two eggs into a small dish and whisk them just to blend a little. Add these to the flour mixture while still on medium speed and mix until blended. Add the remaining 3 eggs one at a time and mixing well after each addition.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span></div>
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<span style="-webkit-text-size-adjust: auto;">Preheat the oven to 200 degrees Celsius and prepare a baking tray (you will need more trays or just reuse the one you are preparing) with grease proof paper. </span></div>
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<span style="-webkit-text-size-adjust: auto;"><br /></span></div>
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<span style="-webkit-text-size-adjust: auto;">Fill a piping bag fitted with a large plain tip with choux pastry and </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">pipe the profiteroles, each about 1 ½-inches across onto the tray. Wet your finger in cool water and tap any points on the batter.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Bake for ten minutes then reduce the heat to 180 degrees Celsius and bake for another 15-20 minutes or until the profiteroles are golden brown.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span></div>
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<b><i>To make the cream filling:</i></b></div>
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Start off by adding the vanilla extract to the cream and whisk</div>
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Once there are soft peaks add in the icing sugar and carry on whisking till stiff peaks form</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">To fill the profiterols, fill a piping bag with a medium plain tip (or an éclair or doughnut tip, if you have one). Use a skewer to first poke a small hole at the side of each profiterole. Insert the piping bag and fill each with cream until you feel resistance. Chill until ready to pour chocolate sauce</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span></div>
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<b><i>To make the chocolate sauce:</i></b></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">For the chocolate sauce, place the water and sugar into a small saucepan and bring to the boil to make a syrup. Reduce the heat to a simmer and break both the chocolates into small pieces and place into a heatproof bowl set over the pan. Heat, stirring occasionally, until melted. Take the pan off the heat, pour the syrup mixture into the chocolate and stir until smooth and well combined.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">To serve, place the stuffed profiteroles into a large serving dish and pour over the chocolate sauce. Serve hot or cold.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b>Enjoy! :)</b></span></div>
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Anonymoushttp://www.blogger.com/profile/18152650596718354426noreply@blogger.com0tag:blogger.com,1999:blog-1818669116825002480.post-53426312336483229472013-03-17T13:36:00.001+00:002013-03-17T13:36:07.668+00:00Pretty Cupcakes with Raspberry Frosting<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCryScYdQTcuJx-kzhHWtDd5o2ZZrVSXJ5nsmRcKfCJfzdlKBMCMTeiyOhAZYyeJ2h4euQJLKISKJeTm7Beh3fTqUZKpC_o6qrsqPssSpqiXiOVhGJ_W2gMfnVXUWGUT6uOfnuZlECrw/s640/blogger-image-598271489.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCryScYdQTcuJx-kzhHWtDd5o2ZZrVSXJ5nsmRcKfCJfzdlKBMCMTeiyOhAZYyeJ2h4euQJLKISKJeTm7Beh3fTqUZKpC_o6qrsqPssSpqiXiOVhGJ_W2gMfnVXUWGUT6uOfnuZlECrw/s400/blogger-image-598271489.jpg" width="400" /></a></div>
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Due to my exams I took a break from work, but now that they have all finished I'm back to enjoying my job. For my first day back at work I wanted to give my colleagues something special, what's more special than making something with my own hands? So I thought of the best edible gift...Cupcakes!<br />
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These are vanilla cupcakes (I'll share the recipe for the cupcakes soon on another post) with a raspberry frosting. Now since I'm in the Middle East I couldn't use fresh raspberries as they don't sell them so I had to use raspberry essence which worked out fine. However if you have fresh raspberries do use them instead of the essence.<br />
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I had to make these cupcakes look pretty hence I used the rose swirl, doesn't it look like a bed of roses? To do the roses you'll need to have the right piping tip, I used the 2D drop flower tip (it's one of my favourites is well!) But honestly these cupcakes taste good with or without the fancy frosting design. So if you don't have the right tip do not be put off, these are definitely worth a try :)<br />
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For the frosting:<br />
250g unsalted butter<br />
500g (4 cups) icing sugar, sifted<br />
1/4 tsp of raspberry essence<br />
Couple of drops of pink food colouring (gel works best)<br />
<ol style="text-align: left;">
<li>Beat the butter in a bowl until smooth and creamy.</li>
<li>Sift in the icing sugar and beat until light and fluffy.</li>
<li>Add in the raspberry and beat again for around 3 minutes</li>
<li>Last add the food colouring and give a quick mix until the frosting has turned pink </li>
<li>Pipe onto your cupcakes and enjoy!</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/18152650596718354426noreply@blogger.com6tag:blogger.com,1999:blog-1818669116825002480.post-51582265160413348822013-03-14T20:28:00.000+00:002013-03-14T20:28:11.927+00:00Coconut Chocolate Chip Scones with Lime<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigixniWbUwGEEHc9AywqBKtTJ-ufkeC3v-FN_Yh2Xe7VozAVUvihtgGdqP07K8lv2zDpbXaD4D5ByJgq39afB46ttoxQZUHZCXZmNr0sCS4qjABY4t6yY7X9S-YEGNdYh8X2eC8YzO__4/s1600/coconut+chocolate+chip+scones+with+lime.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigixniWbUwGEEHc9AywqBKtTJ-ufkeC3v-FN_Yh2Xe7VozAVUvihtgGdqP07K8lv2zDpbXaD4D5ByJgq39afB46ttoxQZUHZCXZmNr0sCS4qjABY4t6yY7X9S-YEGNdYh8X2eC8YzO__4/s400/coconut+chocolate+chip+scones+with+lime.JPG" width="400" /></a> </div>
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<b>Coconut Chocolate Chip Scones with Lime</b></div>
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In my home we love tea time. It's usually a couple of hours after lunch, around at 4:30pm and the whole family sits down in the living room enjoying a nice hot cup of tea or coffee with delicious biscuits. </div>
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<a name='more'></a>Sometimes we sweeten up the moment by accompanying our hot drink with a slice of cake or a dougnut. However one of the things we enjoy the most with our source of caffeine is scones. I absolutely love them, especially the sweet kind and these scones were one of the best I've tasted. I love chocolate, coconut and lime together. The sweetness of the chocolate, chewiness of the coconut and the tang of the lime work so well together. Plain scones are nice, but these flavours are what make these scones extra special.<br />
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(Makes around 12)</div>
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<i>For the scones:</i></div>
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284ml buttermilk</div>
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260g (2 cups) plain flour</div>
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2 tsp baking powder</div>
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1/4 tsp cream of tartar</div>
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50g (1/4 cup + 2 tbsp) sugar</div>
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60g unsalted butter</div>
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70g (1 cup) dessicated coconut</div>
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150g plain chocolate, cut into chunks</div>
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zest of 1 lime</div>
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pince of salt </div>
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<i>For the lime glaze</i></div>
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Juice of half a lime</div>
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30g (1/4 cup) icing sugar</div>
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<ol style="text-align: left;">
<li>Preheat the oven to 220 degrees Celcius and prepare a baking tray with greaseproof paper</li>
<li>In a bowl sift the flour, sugar, salt, baking powder, cream of tartar.</li>
<li>Add the butter and use your fingertips to rub the butter into the flour, until it is like breadcrumbs</li>
<li>Add the zest, coconut and chocolate, give it a quick mix, make a well in the centre of the mixture and add in the buttermilk. Mix very gently until everything is incorporated, do not over kneed the dough</li>
<li>Place the dough on a lightly floured surface, the dough will very sticky. Using your the palm of your hand flatten the dough out till half an inch thick. Use a round cutter and cut out the scones</li>
<li>Press the leftover together and repeat step 5 </li>
<li>Place the scones on the baking tray and bake for 12-15 minutes or until golden.</li>
<li>Once baked take them out of the oven and let them cool down</li>
</ol>
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<i>For the glaze</i><br />
<ol style="text-align: left;">
<li>To make the glaze combine the lime juice and icing sugar, give them a quick stir. The glaze should be the consistency of single cream, if too runny add more icing sugar if too thick add more lime juice</li>
<li>Using a spoon drizzle the glaze over the scones</li>
<li>Serve while still slightly warm </li>
</ol>
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<b> </b> </div>
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Anonymoushttp://www.blogger.com/profile/18152650596718354426noreply@blogger.com3tag:blogger.com,1999:blog-1818669116825002480.post-73462198628918173262013-03-10T14:52:00.002+00:002013-03-10T14:53:58.132+00:00Mocha Fudge with Salted Caramel<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJH4kiuQWN4y2rsP5szujZkJRXbUef9vxmgWHld7GsJOLqGq_ZauvyMj_KAmiZ_BNe3eRmtO0ccq7ar2u33y5CqEYpyO50IL1GbVE9GMqcoyNFXKfnzn1XlyjpAHXsYO0EQGcHG-vFZCY/s1600/P1000309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJH4kiuQWN4y2rsP5szujZkJRXbUef9vxmgWHld7GsJOLqGq_ZauvyMj_KAmiZ_BNe3eRmtO0ccq7ar2u33y5CqEYpyO50IL1GbVE9GMqcoyNFXKfnzn1XlyjpAHXsYO0EQGcHG-vFZCY/s400/P1000309.JPG" width="400" /></a></div>
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<b>Mocha fudge with salted caramel</b><br />
I love mocha and I love salted caramel, the two work very well together, but whats even better is a rich chocolatey mocha fudge with a slight drizzle of salted caramel. Seriously this is so good and super easy to make.<br />
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The fudge recipe is very easy to make and requires a minimum amount of effort. The only thing that does take a little time and effort is the salted caramel, but it is totally worth it, I used <a href="http://www.nigella.com/recipes/view/salted-caramel-sauce" target="_blank">Nigella's salted caramel recipe</a> which turned out great. You can just skip the salted caramel as the fudge tastes good without it, but I do highly recommend using it, as it transfers the fudge from a sweet treat to a delectable dessert.<br />
<br />
(Makes around 25 pieces)<br />
<i>For the fudge:</i><br />
1 396g can of condensed milk<br />
250g of milk chocolate<br />
150g of plain chocolate<br />
50g unsalted butter<br />
1 tablespoon of instant coffee<br />
<ol style="text-align: left;">
<li>First dissolve the coffee with half a teaspoon of hot water, let it cool down</li>
<li>Line a square tin/container with greaseproof paper or foil. </li>
<li>In a saucepan melt the butter, both the chocolates and condensed milk, stirring occasionally</li>
<li>Once melted add the coffee and give it a stir</li>
<li>Quickly transfer the fudge to your square tin/container and start spreading it so it covers the whole tin, then let it cool to room temperature</li>
<li>While it is cooling down, start making the salted caramel, I used this recipe : <a href="http://www.nigella.com/recipes/view/salted-caramel-sauce">http://www.nigella.com/recipes/view/salted-caramel-sauce</a></li>
<li>Let the caramel cool, then drizzle it on top of the fudge, either using a spoon, fork or a piping bag</li>
<li>Place the fudge in the fridge for atleast a couple of hours before serving. Cut into little squares when ready to serve.</li>
</ol>
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Enjoy! :)</div>
Anonymoushttp://www.blogger.com/profile/18152650596718354426noreply@blogger.com16tag:blogger.com,1999:blog-1818669116825002480.post-49992311450839985012013-03-03T01:07:00.001+00:002013-03-04T15:21:12.961+00:00Peanut Butter Chocolate Chip Cookie Cups<div dir="ltr" style="text-align: left;" trbidi="on">
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Chocolate chip cookie and peanut butter all in a cupcake case. Honestly these are amazing. <br />
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Soft chewy cookie cups with a hidden peanut butter surprise. Anyone would love them. I'm not a huge peanut butter on toast fan, but I do love Reese's peanut butter cups and these are just like them. However these are better as they have that tender chocolate chip cookie surrounding the peanut butter filling. <br />
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These are super easy to make and are definitely worth a try.<br />
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(Makes around 22 cups)<br />
Chocolate chip cookie cup:<br />
200g (14 tbsp) unsalted butter, melted<br />
250g (2 cups) all-purpose flour<br />
200g (1 cup) light brown muscavado sugar<br />
100g (1/2 cup) granulated sugar<br />
1 whole egg + 1egg yolk<br />
2 tsp corn flour <br />
1 tsp bicarbonate of soda (baking soda)<br />
2 tsp vanilla extract<br />
1/2 tsp salt<br />
300g (2 cups) Chocolate chunks/chips (I used milk chocolate)<br />
<br />
Peanut butter filling:<br />
380g smooth peanut butter<br />
128g (1 cup) icing sugar<br />
35g unsalted butter<br />
Pinch of salt<br />
<br />
Begin by first making the peanut butter filling: In a microwaveable bowl place the butter and peanut butter together and pop in the microwave for around a minute until everything has melted. Sift in the icing sugar and salt and mix until everything is combined and the filling is like cookie dough and can easily be rolled into a ball. If the mixture is too wet add another 1/4 cup of icing sugar until the right consistency is reached. Pop the mixture in the fridge while you make your cookie dough.<br />
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In a large bowl beat together the melted butter and both the sugars until smooth. Beat in the egg and egg yolk one at a time. Add the vanilla extract, salt, and bicarbonate of soda and mix until combined.<br />
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Add the flour and corn flour and gently fold it into the batter, finally fold in the chocolate chunks. <br />
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Preheat the oven to 180 degrees Celsius and line a muffin tin with cupcake cases.<br />
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Place a tablespoon of cookie dough onto the bottom of each cupcake cake, flatten the dough with your fingers so that there are no gaps and the bottom of the cupcake case is covered. <br />
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Roll about a teaspoon of the peanut butter mixture into a ball and place onto the cupcake case<br />
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Finally cover the peanut butter ball with another tablespoon of cookie dough. Gently pressing down so that the cupcake cases are filled and no peanut butter is showing. <br />
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Place in the oven for around 15-20 minutes or until golden around the edges. Let them cool in the muffin tin for at least 25 minutes before eating.<br />
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These taste awesome as they are and are fantastic as little treats but if you want a more indulgent taste then serve them with a scoop of vanilla ice cream while they are still slightly warm.<br />
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Enjoy! :) <br />
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Anonymoushttp://www.blogger.com/profile/18152650596718354426noreply@blogger.com11tag:blogger.com,1999:blog-1818669116825002480.post-24239620363163211142013-02-19T17:28:00.000+00:002013-02-20T21:29:39.861+00:00Cinnamon French Toast with Bananas and Chocolate Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Cinnamon French Toast</b> <b>with Bananas and Chocolate Sauce</b><br />
My niece is staying for a few days and one thing she always asks for is french toast. She fell in love with it the first time I made it for her which was cinnamon french toast with strawberries, very simple but she loved it! I can't blame her, who does not like french toast for breakfast?<br />
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Anyways this time I wanted to treat her to an amazing breakfast. So I decided to combine two of her favourites, bananas and chocolate. She absolutely loved it, so much so she called it "The best breakfast ever!" Oh little kids they do know how to please you.<br />
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The chocolate sauce here is made with cocoa instead of actual chocolate. This is only because I ran out of chocolate as I ate them all (Sshh) and I couldn't be bothered to go to the shop early morning just for some chocolate. So I decided to make a syrup type chocolate sauce, which actually turned out great. It was very chocolatey and rich and took this french toast to a new level. However if you do want to make a proper creamy chocolate sauce then you can use the one we used in our <a href="http://almondandhoney.blogspot.co.uk/2012/08/chocolate-crepe-with-strawberries-rich.html" target="_blank">chocolate crepe with strawberries</a> recipe<br />
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<i>For the french toast:</i><br />
2 eggs<br />
60ml (1/4 cup) milk<br />
1 tsp, Cinnamon<br />
40g (1/4 cup) sugar<br />
2 slices of bread<br />
1 ripe banana cut into slices<br />
<br />
<i>For the chocolate sauce:</i><br />
30g (1/4 cup) cocoa powder<br />
1 tsp corn flour (corn starch)<br />
201g (1 cup) sugar<br />
120 (1/2 cup) water<br />
1tsp of vanilla extract <br />
Pinch of salt<br />
<br />
<ol style="text-align: left;">
<li>Begin by making the chocolate sauce, in pan mix the cocoa powder, corn flour and sugar with the water. Bring to boil. Then add in the vanilla and salt and stir. Let it cool down while you start making the french toast</li>
<li>In a wide dish beat the eggs with the milk.</li>
<li>Add in the sugar and cinnamon and give it a quick whisk</li>
<li>Soak one slice of bread in the egg mixture </li>
<li>In a pan add around tablespoon of butter on a medium heat</li>
<li>Turn the slice of bread around so that the other side also soaks up the mixture. </li>
<li>Once the butter has melted carefully transfer the bread to the pan</li>
<li>After around 3 minutes flip the bread so that both sides are cooked and are slightly brown</li>
<li>Move the bread to a plate and repeat steps 4-8 with the other slice of bread</li>
<li>On one french toast put the banana slices so that they are evenly distributed and put the other slice of toast on top. Drizzle with the chocolate sauce and serve while its still warm.</li>
</ol>
Don't throw the remaining of your chocolate sauce, pop it in a container and keep it refrigerated so you can use it again for other stuff, like ice cream or pancakes.<br />
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Enjoy! :) </div>
Anonymoushttp://www.blogger.com/profile/18152650596718354426noreply@blogger.com4tag:blogger.com,1999:blog-1818669116825002480.post-80363323248492994292013-02-13T01:03:00.000+00:002013-02-14T16:35:49.331+00:00Red Velvet Shortbread Sandwich Heart Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Red Velvet Shortbread Sandwich Heart Cookies</b><br />
<b> </b>I know it's a long title, but trust me these cookies will not last long in the biscuit tin. Buttery red velvet shortbread sandwiched with white chocolate buttercream and then coated in melted white and milk chocolate. I know it has a lot of chocolate in it, but what shows more sweetness and love than red velvet and chocolate? So if you havn't prepared anything for your valentine yet then now is the time to make these cookies, because trust me, they'll love them! I mean how can you resist that contrast between the vibrant red and luscious white.<br />
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I was going to use a recipe that I found on google on red velvet shortbread, however after reading the reviews I wasn't quite happy with them so I decided to use a classic shortbread recipe and then add some red velvet twists to it. I wanted these cookies to be heart shaped, purely for valentines day, so I needed the dough to be perfect for rolling out, however I also wanted the cookie to have its red velvet elements, which meant the addition of buttermilk.<br />
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Now I am no expert on red velvet cake but I do know that some of the main ingredients are buttermilk and a lot of red food colouring, which is one of the reasons I don't make it as much. The amount of food colouring required scares me, but hey it is for valentines day so I'll just control my fears and bake.<br />
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Red velvet is usually paired with cream cheese frosting, however with my cookies I sandwiched them with white chocolate buttercream, which for some reason I am in love with! I have used this buttercream in one of my <a href="http://www.almondandhoney.blogspot.co.uk/2012/09/white-chocolate-filled-chocolate.html" target="_blank">previous recipes</a>, and have been in love with it since then so I'll basically use any excuse to use it. However you may use cream cheese frosting if you want, but I do reccomend it with the white chocolate buttercream :)<br />
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Before I give you the recipe, theres just a few more things I need to mention, this is the first time I've made this and it was an experimental recipe that worked out fantastic with its first attempt (don't you just love it when that happens!) So I hope it works out fine with everyone else, however if you do find the dough is too soft then add a tablespoon at a time of flour till the dough is the right consistency. The dough should not be crumbly, it should be soft (like normal shortbread dough) but perfect for rolling out.<br />
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<i>(Makes around 10-12 sandwich cookies) </i><br />
<i>For the cookies:</i><br />
<i> </i>125g, Butter<br />
55g (1/4 cup + 1 tbsp) Caster sugar<br />
160g (1+1/4 cup) Plain flour<br />
32g (1/4) Corn flour (corn starch)<br />
2 tbsp, Cocoa powder<br />
1 tbsp, Buttermilk<br />
1-2 tbsp, red gel food colouring<br />
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<i>For the white chocolate buttercream (I used the same recipe as my <a href="http://www.almondandhoney.blogspot.co.uk/2012/09/white-chocolate-filled-chocolate.html" target="_blank">white chocolate filled chocolate cupcakes</a>)</i><br />
150g white chocolate, melted<br />
100g unsalted butter<br />
250g (2 cups) icing sugar, sifted<br />
1 tsp vanilla extract <br />
2-4 tbsp of milk<br />
<br />
<i>To coat the cookies:</i><br />
250g of melted white chocolate<i> </i><br />
250g of melted milk chocolate<br />
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<i>Making the cookies:</i><br />
<ol style="text-align: left;">
<li>Beat the butter and sugar till smooth, then add the buttermilk and mix.</li>
<li>Add the red food colouring till you meet your desired colour, </li>
<li>Sift in your dry ingredients, the flour, cocoa and corn flour, and fold in till everything is incorporated<i> </i> </li>
<li>Split the dough in half wrap in cling film and refrigerate for atleast an hour</li>
<li>Pre-heat your oven to 180 degrees celcius and prepare a baking tray with grease proof paper.</li>
<li>Start rolling out the dough on a floured surface to about a 1/2 inch thick (make sure you put flour on your rolling pin too as you don't want the dough to stick)</li>
<li>Using a cookie cutter cut out your desired shape and place them on your prepared baking tray</li>
<li>Pop the cookies in the oven for 15 minutes, then take them out and leave to cool on the tray for 10 minutes before transferring them to a cooling rack. Start to make your buttercream</li>
</ol>
<i>White chocolate buttercream:</i><br />
<ol style="text-align: left;">
<li>In a large bowl beat the butter until smooth and creamy</li>
<li>Add the sugar and beat at a low speed, until light and fluffy, beat in the vanilla extract</li>
<li>Add the melted white chocolate (make sure it is at room temperature,
otherwise it'll melt the butter) and beat until incorporated</li>
<li>If the buttercream seems too stiff add 1 tbsp of milk at a time and beat until smooth and creamy</li>
</ol>
<i>Assembling the cookies</i><br />
<ol style="text-align: left;">
<li>Grab a cookie and spread some buttercream on it, make sure you spread it right to the edges.</li>
<li>Place another cookie on top and press down, it doesn't matter if the buttercream squeezes out as you can easily scrape off the excess buttercream around the edges of the sandwich cookie with small knife<i>. </i> </li>
<li>Do this with all your cookies and then place them in the refrigerator for around half an hour, just to let the buttercream harden a little</li>
<li><b>Now make sure your melted chocolate is tempered, to do this you'll need to make sure you only first melt around 3/4 of your chocolate and then once that has melted add in the rest of your chocolate and stir, this way your chocolate will not lose its shape. Also put both your melted chocolates in a small bowl to make it easier to coat the cookies</b></li>
<li>Place a sheet of foil on a tray to place your cookies on once you have coated them in chocolate</li>
<li>Take the cookies out of the fridge and with a fork dip them into your chocolate, make sure the whole cookie is covered in chocolate.</li>
<li>Lift the cookie with the fork and let the excess chocolate drip of the cookie a little before placing them on the tray</li>
<li>Do this with all your cookies with both the white and milk chocolate</li>
<li><b>A little tip: it is better to first melt one of the chocolates to coat the cookies in before starting with the other, so I first melted my white chocolate and coated half of my cookies in that before melting my milk chocolate and coating the rest of them in that.</b></li>
</ol>
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<b>Enjoy! :)</b> </div>
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Anonymoushttp://www.blogger.com/profile/18152650596718354426noreply@blogger.com9tag:blogger.com,1999:blog-1818669116825002480.post-3710935409006948532013-02-09T20:55:00.001+00:002013-02-10T01:55:27.018+00:00Valentines Day Cupcakes by Patosherie<div dir="ltr" style="text-align: left;" trbidi="on">
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My sister has been pretty busy with all these valentines day orders and cupcakes have been ordered the most. I suppose they are the trend now and who doesn't like cupcakes? They're perfect for that little cake craving you may get and if decorated properly they are perfect to give to a loved one. So why not treat your valentines to a cupcake made by <a href="https://www.facebook.com/patosherie" target="_blank">Patosherie</a>, here I have listed her three most popular cupcakes for valentines...Also she will be uploading a tutorial soon on how to do one of these cupcakes! :D <br />
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A bouquet of roses is nice, but whats even better is a cupcake bouquet! As well as being edible the cupcakes look so elegant and you don't even have to worry about the roses withering away as I'm sure they'll all be eaten! Also don't the doves just make it look so much more romantic?<br />
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Now these are my favourite, Rolo cupcakes! Anyone would love these and they are perfect for all occasions not just for valentines day, I mean I wouldn't mind having these on my birthday or any day for that matter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp8osZB0veUQjaGVZ2CqKupNPxF1Jf29ra3kRPAe2UrDs4eYjhsDIoGH3uAWl8gs3FsU68weAE_NLaeO-u55jKXuC92iPtvXNgCsVGk4_VjNnHg8l9O38wW9NtHAgkqHjrurorvWWV4CM/s1600/rolo+cupcake+filling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp8osZB0veUQjaGVZ2CqKupNPxF1Jf29ra3kRPAe2UrDs4eYjhsDIoGH3uAWl8gs3FsU68weAE_NLaeO-u55jKXuC92iPtvXNgCsVGk4_VjNnHg8l9O38wW9NtHAgkqHjrurorvWWV4CM/s400/rolo+cupcake+filling.jpg" width="400" /> </a> </div>
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<span class="userContent">The cake itself has three elements; a moist
sponge with a salty Caramel filling and a chewy Rolo center, topped with
silky chocolate Buttercream. Finished off with a drizzle of caramel....doesn't it just make your mouth water?!</span><br />
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<span class="userContent">Last but not least...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOoXPJ9FLYCWBN9u4Dpulx_LWdNudu0RQb0x8Jv7dnVkLDHZjfL1b96SCprvyfI92dajDTIQbN9mPYqwwJNdp_l4Q5aX7jr38BnC2ZeGeD_N_AC70AdG-Qo0VCuPRdwnIcmtPP1qg9CIs/s1600/heart+in+a+cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOoXPJ9FLYCWBN9u4Dpulx_LWdNudu0RQb0x8Jv7dnVkLDHZjfL1b96SCprvyfI92dajDTIQbN9mPYqwwJNdp_l4Q5aX7jr38BnC2ZeGeD_N_AC70AdG-Qo0VCuPRdwnIcmtPP1qg9CIs/s400/heart+in+a+cupcake.jpg" width="400" /></a></div>
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<span class="userContent">Nothing is more romantic than seeing the love and heart someone put in a cupcake ;)</span><br />
<span class="userContent">My sister will be uploading a full tutorial on how to do these heart filled cupcakes, so keep checking the blog to keep updated, or follow us. </span><br />
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<span class="userContent">I love all three of these, but I have to say for me nothing beats chocolate therefore the rolo cupcakes are my favourite, which one would you give to your valentine?</span><br />
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<span class="userContent">Please check out <a href="https://www.facebook.com/patosherie" target="_blank">Patosherie </a>and don't forget to like! :)</span><br />
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Anonymoushttp://www.blogger.com/profile/18152650596718354426noreply@blogger.com6tag:blogger.com,1999:blog-1818669116825002480.post-52723619333255026722013-01-29T19:23:00.004+00:002013-01-30T18:15:38.304+00:00Easy Chilli Roast Potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Easy chilli roast potatoes</b></div>
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I know I havn't posted anything in while, and I do apologise for this. I've been<b> </b>really busy with exams, which are finally over (yay!) So I can now concentrate more on the blog! :)</div>
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I have been wanting to post these for a while but just havn't had the chance to. These roast potatoes are super easy to make and are bursting with flavour. I made these as a side dish for our family roast dinner, but to be honest I'd eat these a meal it self, they're that good. The nice part about this recipe is that you can make it as chilli as you want, I added one and half teaspoons of chilli powder, I love chilli food, but you can add more or less depending on how spicy you want it.</div>
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<i>For the roast potatoes:</i></div>
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Maris piper potatoes, 750g<i> </i></div>
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Olive oil, 5-7 tbsp</div>
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Chilli powder, 1 1/2 tsp (you can add less/more)</div>
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Salt and pepper </div>
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5 cloves of garlic</div>
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<ol style="text-align: left;">
<li>Peel the potatoes and cut into 5cm pieces</li>
<li>Place in a pan with water and bring to boil</li>
<li>Don't cook them completely, drain them as soon as you can stick a fork through one of the potatoes</li>
<li>After draining them pop them back into the pan, add the chilli powder, cloves of garlic and season with salt and pepper. Give the pan a good shake, to make sure all the potatoes are seasoned and to roughen up the potato edges</li>
<li>Pour the oil in a roasting tin and heat it at 200 degrees celcius, until the oil is very hot</li>
<li>Take the tin out and put in the potatoes and garlic, pop it back in the oven</li>
<li>Leave in the oven for about 45 minutes, turning them over once in a while, and take out when crisp and golden</li>
<li>Serve with some chopped green chillies</li>
</ol>
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<b>Enjoy! :)</b><br />
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Anonymoushttp://www.blogger.com/profile/18152650596718354426noreply@blogger.com0tag:blogger.com,1999:blog-1818669116825002480.post-58831356445181230602013-01-13T14:50:00.000+00:002013-01-13T16:14:45.766+00:00Coffee Chocolate Chip Shortbread Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Coffee chocolate chip shortbread cookies</b><br />
Three exams done three more to go, so what do I decide to do half way through my exams? Bake a batch of shortbread cookies! These shortbread cookies are little different to your regular ones as first of all they have coffee in them and secondly they contain dark muscavado sugar which gives them a really nice treacly taste.<br />
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When I first made these cookies I took them to work and since my colleagues and I wake up at 5:30 in the morning these were a real treat! They all enjoyed them ( I mean how can you not like coffee and chocolate??) and since they are super quick to make I decided to make some today for the family to enjoy, and for myself of course ;)<br />
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Since these were for the family I cut down on the amount of chocolate chips, as I said before a lot of people in my culture are not a fan of chocolate as much as I am. I used 50g of chocolate however you can add as much as you want, in the recipe I put 100g but if you want to add more or less feel free to do so<b>.</b><br />
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<i>Makes around 3 dozen</i><br />
Unsalted butter, 227g (1 cup)<br />
Plain flour (all-purpose), 256g (2 cups)<br />
Caster sugar, 67g (1/3 cup)<br />
Dark brown muscavado sugar, 73g (1/3 cup)<br />
Instant coffee, 1 tbsp<br />
Semi sweet chocolate cut into small chunks (or chips), 100g <br />
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<ol>
<li>First dissolve the coffee with a teaspoon of hot water, leave to cool</li>
<li>Cream the butter and sugars until smooth</li>
<li>Add the coffee and beat till mixed in </li>
<li>Add the flour and mix until incorporated (don't over mix)</li>
<li>Fold in the chocolate chunks/chips</li>
<li>As the dough will be sticky and soft chill it for atleast 2 hours or more</li>
<li>Preheat your oven to 160 degrees celcius and prepare a baking tray with grease proof paper. </li>
<li>Using
a cookie scoop or a table spoon, scoop the dough and roll into a small
ball. Place the balls onto your prepared baking tray and just press them
gently to flatten them a little (only a little)</li>
<li>Place in the
oven for 15-20 mins or until slightly golden around the edges. Leave
them to cool on the tray for 5 minutes then place on a cooling rack to
cool down completely. Serve with a hot cup of tea or coffee :)</li>
</ol>
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<span id="goog_30337983"></span><span id="goog_30337984"></span> <b>Enjoy! :D</b></div>
Anonymoushttp://www.blogger.com/profile/18152650596718354426noreply@blogger.com6tag:blogger.com,1999:blog-1818669116825002480.post-6958139983170274362013-01-03T23:59:00.002+00:002013-01-04T17:44:59.921+00:00Lime Delight<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Lime Delight</b><br />
First week of 2013! There's just not enough days in a year. For me 2012 went really quickly, I had a few exams during the summer, unfortunately I still have some to do, in fact I have an exam next week. Which I should really be preparing for, but I am an expert procrastinator and usually leave the important things till last minute.<br />
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However I have done something useful which is...creating this beautiful zesty dessert. My mother invited a few family friends for New Years day and asked me to make a nice dessert for the guests. Now I love making desserts, especially chocolate ones, however a lot of the elders in my culture do not like chocolate, actually they don't like anything sweet unless it's a traditional sweet dish. After a lot of thinking on what to make, I decided to combine sweet and tang and created this crowd pleasing dessert. <br />
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They loved the look of the two layers and from the empty glasses and speed they ate it, I'm guessing they also liked the taste. The bottom layer is a tangy minted lime curd and the white layer is a creamy lime posset. I wanted this dessert to have its own individual name and since this dessert made all the guests happy, I thought I'd call it Lime Delight.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDrXxAevTOTYfsRxV6RaR14zPdXMi5j6-9MOwp5UGs64AuiT0x2NcSkPFFU9rWmDUtgVjRomj3X2ZWt_WHHz7m9NaBF43Np4SpxIiZ1oybLFB_iOCLzGDvU72nkEGHv1kIUg4OAhKfeCo/s1600/lime+delight+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDrXxAevTOTYfsRxV6RaR14zPdXMi5j6-9MOwp5UGs64AuiT0x2NcSkPFFU9rWmDUtgVjRomj3X2ZWt_WHHz7m9NaBF43Np4SpxIiZ1oybLFB_iOCLzGDvU72nkEGHv1kIUg4OAhKfeCo/s320/lime+delight+2.jpg" width="312" /></a></div>
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<i>Makes around 12 small glasses</i> </div>
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<b><i>For the lime curd:</i></b></div>
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Juice of four limes</div>
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Zest of two limes</div>
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Caster sugar, 100g</div>
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3 egg yolks</div>
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Unsalted butter, 25g</div>
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Cornflour, 5tbsp </div>
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Chopped mint leaves, 1 1/2 tbsp (optional)</div>
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Few drops of green food colouring (optional)</div>
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<i><b>For the lime posset:</b></i></div>
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Double cream, 150ml</div>
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Condensed milk, one can (397g)</div>
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Zest of 4 limes</div>
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Lime juice, 150ml</div>
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<i><b>Making the lime curd:</b></i></div>
<ol style="text-align: left;">
<li>Whisk together the cornflour, lime juice and mint (if using), pour it into a saucepan along with 250ml of water. Keep on whisking and bring to boil until it has thickend and has turned into a milky white colour. Turn off the heat.</li>
<li>Quickly whisk in the sugar, egg yolks, lime zest, butter and green food colouring (if using). Stop once the butter has melted and everything has blended in. Pour the curd into the glasses and leave them to set, for around an hour, or until the curd does not move when the glass is shaken gently </li>
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<i><b>Making the lime posset:</b></i><br />
<ol style="text-align: left;">
<li>Whisk together the condensed milk and double cream until thick</li>
<li><i><b></b></i>Add in the lime juice and zest and whisk until everything is incorporated</li>
<li>Pour into a jug to make it easier to pour into the glasses (this also makes sure that the glasses look nice and there are no smears of lime posset)</li>
<li>Pour the lime posset into the glasses that are already filled with the lime curd</li>
<li>Place in the fridge for atleast 3 hours or longer and serve :)</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/18152650596718354426noreply@blogger.com4tag:blogger.com,1999:blog-1818669116825002480.post-46554870951847855372012-09-05T03:56:00.001+01:002012-09-05T03:56:52.948+01:00White Chocolate filled Chocolate Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsjg_W-zHcipKaUoS-VHYluqVAbQD0tekVS-W2ETCCwmiD6XH-yFCfuBWFJCq5x8t5CPBEL4bABkUk7qqS8DfVTonFs20BRb_0cqDeOg0gCSRTgy88K5QJbL_W6FOlrf6xvvGe8QIRVCU/s1600/results+007.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsjg_W-zHcipKaUoS-VHYluqVAbQD0tekVS-W2ETCCwmiD6XH-yFCfuBWFJCq5x8t5CPBEL4bABkUk7qqS8DfVTonFs20BRb_0cqDeOg0gCSRTgy88K5QJbL_W6FOlrf6xvvGe8QIRVCU/s400/results+007.jpg" width="400" /></a> <b>White Chocolate filled Chocolate Cupcakes <i>(did I also mention topped with milk and white chocolate buttercream? :) )</i></b><br />
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These decadent chocolate cupcakes are filled with a smooth silky white chocolate ganache and are topped with a two tone white and milk chocolate buttercream...these are truly a chocoholic's heaven.<br />
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I made these cupcakes for a party and I wish I made more, because they were gone within two minutes! Everyone loved the look of the two tone buttercream and were delighted to see the hidden white chocolate surprise inside the cupcakes. <br />
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<i>Makes around 24 cupcakes </i><br />
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<i>For the cupcakes:</i><br />
200g good quality plain chocolate<br />
200g unsalted butter<br />
170g ( 1 1/3 cups) all-purpose flour<br />
1tbsp instant coffee<br />
1 tsp baking powder<br />
1/4 tsp baking soda<br />
30g (1/4 cup) cocoa powder<br />
150g (3/4 cup) caster sugar (granulated white sugar)<br />
200g (1 cup) light muscavado sugar<br />
3 eggs<br />
80 ml (1/3 cup) buttermilk<br />
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<i>For the white chocolate ganache:</i><br />
150g white chocolate, chopped into small peices<br />
30 ml double cream<br />
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<i>For the white chocolate buttercream:</i><br />
150g white chocolate, melted<br />
100g unsalted butter<br />
250g (2 cups) icing sugar, sifted<br />
1 tsp vanilla extract <br />
2-4 tbsp of milk<br />
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<i>For the milk chocolate buttercream: </i><br />
120g milk chocolate, melted<br />
2 tbsp cocoa powder, sifted<br />
150g (1 1/4 cups) icing sugar, sifted<br />
140g unsalted butter<br />
1 tsp vanilla extract<br />
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<b><i>Making the cupcakes:</i></b><br />
Preheat the oven to 160 degrees celcius (325F)<b><i> </i></b><br />
<ol style="text-align: left;">
<li>In a medium size saucepan add the coffee with 1/2 cup of water, break the chocolate into peices add along with the butter to the saucepan<b><i>. </i></b>Warm under a low heat until the butter and chocolate is melted</li>
<li>In a bowl sift in the flour, cocoa powder, baking soda, baking powder and the caster sugar, add in the light muscavado sugar and mix with your hand to break any lumps</li>
<li>In another bowl whisk together the buttermilk and the 3 eggs</li>
<li>Pour the egg and chocolate mixture into the flour mixture and gently fold together until everything is incorporated</li>
<li>Using an ice-cream scoop, scoop the cake batter into cupcake cases around 2/3rds full, place in the oven for 45 minutes or until a toothpick comes out clean when pushed into the centre of the cupcakes</li>
</ol>
Let the cupcakes cool completely before inserting the ganache and frosting them.<br />
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<i><b>Making the white chocolate ganache:</b></i><br />
<ol style="text-align: left;">
<li>Place the chopped white chocolate in a bowl, heat the cream in a saucepan until it starts to boil.</li>
<li>Take the cream off the heat and pour it onto the white chocolate, let the cream and chocolate sit there for a couple of minutes, then stir until the chocolate has fully melted and the ganache is smooth<i><b> </b></i></li>
</ol>
<i><b>Making the white chocolate buttercream:</b></i></div>
<ol style="text-align: left;">
<li>In a large bowl beat the butter until smooth and creamy</li>
<li>Add the sugar and beat at a low speed, until light and fluffy, beat in the vanilla extract</li>
<li>Add the melted white chocolate (make sure it is at room temperature, otherwise it'll melt the butter) and beat until incorporated</li>
<li>If the buttercream seems too stiff add 1 tbsp of milk at a time and beat until smooth and creamy</li>
</ol>
<i><b>Making the milk chocolate buttercream:</b></i><br />
<ol style="text-align: left;">
<li>Like the white chocolate buttercream start off by beating the butter until it is smooth and creamy</li>
<li>Add in the sugar and beat at a low speed, until light and fluffy, beat in the vanilla extract</li>
<li>Add the cocoa powder and beat at a low speed until smooth</li>
<li>Beat in the melted chocolate until incoporated</li>
<li>If the buttercream is too stiff then add in a tablespoon of milk at time until the buttercream is smooth and creamy</li>
</ol>
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<i><b>Assembling the cupcakes</b></i><b><i>:</i></b><br />
To fill the cupcakes I used the cone method, by inserting a pairing knife at an angle into the centre of the cupcake. Cut out a circular cone of cake and fill the hole with 1/2 tsp of white chocolate ganache and then re-plug the hole with the cake cone trimming the pointed end before placing it back into the sponge.<br />
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Then to frost the cupcakes place your desired piping tip into the bag, and on one half of the bag place the white chocolate buttercream, while on the other half of the bag place the milk chocolate buttercream, then pipe your desired design onto the cupcakes.</div>
Anonymoushttp://www.blogger.com/profile/18152650596718354426noreply@blogger.com15tag:blogger.com,1999:blog-1818669116825002480.post-77782127078014946182012-09-03T21:46:00.001+01:002013-01-04T23:55:30.348+00:00Kefta (Meatball) Tagine<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Kefta (Meatball) Tagine</b><br />
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The first time I tasted this dish was on my honeymoon in Paris. While my husband had eaten Moroccan food before, and kept telling me to try the kefta dish, I had not had the pleasure of savouring this heartwarming dish.<br />
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Topped with bubbling eggs, eat his dish with bread or fluffy couscous while taking in the wonderful aromas and colours on your plate.<br />
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<b>For the Meatballs </b><br />
500g Ground Lamb or Beef<br />
1 Onion, finely chopped<br />
2 Garlic cloves, minced<br />
1/2 tsp Ground Ginger<br />
1 tsp Cayenne Pepper<br />
1 tsp Ground Cumin<br />
1 tsp Paprika<br />
2 tbsp finely chopped Coriander<br />
1 tbsp finely chopped Parsley<br />
1 Egg<br />
Salt and Pepper to taste<br />
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<b>For the Sauce</b><br />
2 tbsp Olive oil<br />
1 Onion<br />
3 Garlic cloves, minced<br />
2 tsp Ground Cumin<br />
1/2 tsp Ground Cinnamon<br />
1 tsp Paprika<br />
1/2 tsp Chilli Powder<br />
2 tsp Harissa (optional)<br />
1 x 400g tin chopped Tomatoes<br />
3 tbsp chopped Coriander<br />
4 Eggs (optional)<br />
Salt and Pepper to taste<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPYcPG_P5RWd99xnq2L1K6wxdg7PJUWw3gKjORl7kISFJpHvWs-AW0ArkK8waaBu_1DESp5kVTSZp3vfsqyPy1iPM4jq_I3pjHIjjs-dRr25Irq4Z41518O3FRiYntcMxUWskqQYi_p-E/s1600/photo+(29).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPYcPG_P5RWd99xnq2L1K6wxdg7PJUWw3gKjORl7kISFJpHvWs-AW0ArkK8waaBu_1DESp5kVTSZp3vfsqyPy1iPM4jq_I3pjHIjjs-dRr25Irq4Z41518O3FRiYntcMxUWskqQYi_p-E/s200/photo+(29).JPG" width="149" /></a>Combine Lamb/ Beef, Onion, Garlic, spices herbs, Egg, Salt and Pepper and mix together. Take handfuls of the mixture and roll into meatballs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi603-wESV_RfEonyNpqtC3CukPbAsjXXBIKl41nF6CMxB_rPyHqrPN67kxeuMEkNPUX2i2hINRp1SqsIJU5sPlSa_SrBYDu7eEPR-5iv7SxdgmKSxxEC0qbclwYeL1VghJpsIgFZ9QLak/s1600/photo+(30).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi603-wESV_RfEonyNpqtC3CukPbAsjXXBIKl41nF6CMxB_rPyHqrPN67kxeuMEkNPUX2i2hINRp1SqsIJU5sPlSa_SrBYDu7eEPR-5iv7SxdgmKSxxEC0qbclwYeL1VghJpsIgFZ9QLak/s200/photo+(30).JPG" width="149" /></a><br />
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Heat a little olive oil in a pan and cook the meatballs in batches for around 10 to 12 mins over a medium heat. Be careful not to break the meatballs, turning them occasionaly. Once the meatballs have browned, set them aside on a plate.<br />
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For the sauce, heat 2 tbsp olive oil in the same pan. Add the onion and garlic and cook until onions have caramelised. Add spices and cook for 5 mins or until fragrant. Add tin tomatoes and stir in harissa. Once the sauce has come to boil, reduce the heat and simmer for 10-15 mins. Carefully place meatballs into the sauce and cook for another 10 mins. Transfer the dish in to a Tagine pot and stir in coriander. Break eggs into tagine and cook, without lid on, in preheated oven at around 220 degrees until eggs are just set.<br />
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(If you do not have a tagine pot then break eggs into pan on top of the meatballs and cook with lid on until eggs have set)<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1818669116825002480.post-46734560038713646262012-08-16T00:35:00.005+01:002012-08-16T00:49:06.533+01:00Chocolate Chip Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Chocolate Chip Cookies</b></div>
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These delectable, melt in your mouth cookies are slightly crisp on the outside but are soft and chewy on the inside. They have a gooey, chocolatey centre which can only be created by using hand chopped chocolate chunks and the addition of vinegar make these chocolate chip cookies truly amazing.<b></b></div>
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200g (14 tbsp) unsalted butter, melted</div>
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250g (2 cups) all-purpose flour</div>
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200g (1 cup) light brown muscavado sugar</div>
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100g (1/2 cup) granulated sugar</div>
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1 whole egg + 1egg yolk</div>
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1 tsp vinegar (apple cider or white)</div>
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1 tsp bicarbonate of soda (baking soda)</div>
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2 tsp vanilla extract</div>
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1/2 tsp salt</div>
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300g (2 cups) Chocolate chunks/chips (I used milk chocolate)</div>
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In a large bowl beat together the melted butter and both the sugars until smooth. Beat in the egg and egg yolk one at a time.<br />
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Add the vanilla extract, salt, vinegar and bicarbonate of soda and mix until combined.<br />
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Add the flour and gently fold it into the batter, finally fold in the chocolate chunks. Refrigerate the cookie dough for around 3 hours <br />
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Preheat the oven to 160 degrees celcius (325F) and prepare two cookie sheets by lining them with parchment paper.<br />
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Using a tablespoon or a cookie scoop, scoop balls of dough onto the prepared cookie sheet, each ball 3" apart as they will spread.<br />
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Bake in the oven for 15-18 minutes or until the edges of the cookies are slightly golden. Remove from the oven and let the cookies cool on the tray until you can move them without breaking them.<br />
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The cookies can be stored in air-tight container for upto 3-4 days.<br />
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<a href="http://www.52kitchenadventures.com/2012/07/15/chocolate-chip-cookie-challenge/" target="_blank"><img border="0" height="229" src="http://i1209.photobucket.com/albums/cc399/52KitchenAdventures/3CChallenge-1.png" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/18152650596718354426noreply@blogger.com9tag:blogger.com,1999:blog-1818669116825002480.post-56598896332256149182012-08-08T13:36:00.002+01:002013-01-04T23:58:34.360+00:00Semolina Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Semolina pudding</b><br />
I have to say that out of all the desserts I make at home Semolina pudding (suji) is the one I make the most. Not only is it my husband's favorite dessert, its actualy so easy to make and tastes absolutely delicious!<br />
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This comfort food can be best described as a soft pudding, which has a unique texture only semolina granules can create.<br />
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1 cup semolina<br />
3 cups whole milk<br />
1/2 cup granulated sugar<br />
1 bayleaf<br />
1 cardamon<br />
1/4 inch cinnamon stick<br />
1 tbsp toasted almonds to garnish<br />
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Heat a pan and add the semolina. Keep on a medium heat and stir gently until some of the semolina becomes slightly toasted. Make sure you are constantly stirring to prevent the semolina from burning.<br />
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Add 2 cups of milk, sugar, bay leaf, cardamon and cinnamon stick. Stir frequently until the mixture starts to thicken up and then add another cup of milk. To avoid lumps just use the back of your spoon whilst stirring. <br />
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After around ten minutes the mixture should have thickened (if you find it is too thick just add more milk). Take off the heat and pour in to a serving dish.<br />
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Garnish with toasted almonds and sprinkle icing sugar on top.<br />
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1818669116825002480.post-21478599115629939112012-08-07T22:03:00.000+01:002013-01-05T00:01:47.104+00:00Mini Carrot Cupcakes with Cream Cheese frosting<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Mini Carrot Cupcakes with Cream Cheese frosting</b><br />
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These bite sized carrot Cupcakes are moist and fluffy topped with a zesty cream frosting. The generous portion of Carrot in each cake makes this dessert that little bit healthier!<br />
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The recipe I used is a slightly adapted version of a Martha Stewart recipe, which can be found here: <a href="http://www.marthastewart.com/343918/carrot-cake-mini-cupcakes">http://www.marthastewart.com/343918/carrot-cake-mini-cupcakes</a><br />
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Instead of using maple cheese frosting I used cream cheese frosting. I also pureed the carrots and added a handful of chopped walnuts. Adding 1/2 teaspoon of ground cinnamon really brought out the carrot flavor which was lacking in the original recipe.<br />
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For the cream cheese frosting I used 8 ounces of cream cheese, 1 cup of powdered sugar, half a stick of butter and the zest of an orange.<br />
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I used No. 21 open star decorating tip to pipe the drop flowers and made the carrot topper using fondant.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqoYDhPLyJV8Hof0l30yXz57UB4mRQKACgKAi978LMYnpdPGiG4fBlc-vA51ywL1ACKFv1RBO52dmUwOoBkmMwY8qCklwZFAZdkuYOWJAYjrR8jT0NG0_ovQ127yjHUP8hUamT-caSkmY/s1600/photo+(24).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqoYDhPLyJV8Hof0l30yXz57UB4mRQKACgKAi978LMYnpdPGiG4fBlc-vA51ywL1ACKFv1RBO52dmUwOoBkmMwY8qCklwZFAZdkuYOWJAYjrR8jT0NG0_ovQ127yjHUP8hUamT-caSkmY/s200/photo+(24).JPG" width="149" /></a><br />
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I used orange and green gel food colouring to colour the fondant carrots and shaped them by hand. Using a tooth pic, I created fine lines across to give it that bugs bunny carrot look!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdGoEMksKSri4QON5etx1rf8C99dQfxY0BdrqKKdHFkK-ySu3qy36GAe9K1Wb05pdojmxEn-alnHAD2UtQqdQjlSrzpf2xxdyznLHKUQDU5XYxvGeEhYmfJ99_l2MlIMk420fNoplmnF4/s1600/photo+(21).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdGoEMksKSri4QON5etx1rf8C99dQfxY0BdrqKKdHFkK-ySu3qy36GAe9K1Wb05pdojmxEn-alnHAD2UtQqdQjlSrzpf2xxdyznLHKUQDU5XYxvGeEhYmfJ99_l2MlIMk420fNoplmnF4/s200/photo+(21).JPG" width="149" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGG9WnJyusr57pb32JZ36KBqp9-zeVGgv4dGAc8m_0ExxpLIqO_-ExXCmOrvhP2uy58zKyNSk0qOckSjeeMu5BcG7ec2CE0WrwMp7A6lL_dlFOeszPwThKpeQwe8qoC6dD0CBsKJyHcAk/s1600/photo+(22).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGG9WnJyusr57pb32JZ36KBqp9-zeVGgv4dGAc8m_0ExxpLIqO_-ExXCmOrvhP2uy58zKyNSk0qOckSjeeMu5BcG7ec2CE0WrwMp7A6lL_dlFOeszPwThKpeQwe8qoC6dD0CBsKJyHcAk/s200/photo+(22).JPG" width="149" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOSEqAhyvIXe69KuQLTahgEACdecPegDjEDT_nTEQQFEtu3nrKQ_foIfikgSu7VODC4YZJ7nMz2no6hkJAQURS5J6iiNh7JAPulB1n4Y1M6-Nm6qHnXD6EnxhBANfFDxLsUmU2KSwGCHY/s1600/photo+%252818%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOSEqAhyvIXe69KuQLTahgEACdecPegDjEDT_nTEQQFEtu3nrKQ_foIfikgSu7VODC4YZJ7nMz2no6hkJAQURS5J6iiNh7JAPulB1n4Y1M6-Nm6qHnXD6EnxhBANfFDxLsUmU2KSwGCHY/s320/photo+%252818%2529.JPG" width="238" /></a><br />
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Using a brush I glued the stalks on to the carrot with water.<br />
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I also used normal sized cupcake cups with the left over mixture which turned out great too!</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1818669116825002480.post-18401579650592921612012-08-04T19:07:00.000+01:002013-01-05T00:03:46.420+00:00Strawberry shortcakes with cream<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Strawberry shortcakes with cream</b><br />
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Crumbly and yet moist, this shortcake layered with cream and sweet strawberries, is a perfect companion to a warm cup of tea.<br />
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<a name='more'></a><br />
225g all purpose flour<br />
1/2 tsp baking powder<br />
30g ground almonds<br />
130g butter<br />
80g caster sugar<br />
1 egg yolk<br />
1 tbsp milk<br />
pinch of salt<br />
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<i>Strawberry cream filling</i><br />
150 ml double cream<br />
1 tbsp caster sugar<br />
200g strawberries<br />
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Preheat your oven to 180 degrees Celsius. Sift flour, baking powder and salt in to a bowl and combine with ground almonds.<br />
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Cream butter and sugar in a separate large bowl and add egg yolk and milk.<br />
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Add flour mixture in to the butter mixture and combine in to a dough, using your fingers. At this point the dough may be slightly crumbly but as you knead more it will all come together (you can also add a little milk if need be). If the dough becomes too sticky just add a little flour.<br />
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Lightly flour the surface and roll the dough to about 1/2 cm thick. Using a flower cutter (or any shape you prefer), cut out as many flower shapes as you can fit on the dough. Re roll the dough and cut out more flower shapes.<br />
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Lightly grease a baking tray and place the cut out shapes on to the tray. Bake for 10-12 minutes and leave the shortcakes to cool.<br />
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Whip the cream and add sugar. Slice strawberries thinly, reserving a few to garnish on top ( I halved mine on top) and fold in to the whipped cream. Spoon a little mixture on top of half of the shortcakes and place another shortcake on top. Spoon a little cream on top and place half strawberry. Sprinkle a little icing sugar on top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkgszyj8iZ0mkOtu2Ql-EXonCfuM1RWyk-RxSb9DLPQvdmP1D03t5RyNRxvXQUF7pNbTFxJmKfJEHU475728pH5QeWL_NTSsSUyTeWpTtlDn0dKCeh-uvpRSdTtRcWqzAY_ZRBasXGQh4/s1600/photo+(14).JPG" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkgszyj8iZ0mkOtu2Ql-EXonCfuM1RWyk-RxSb9DLPQvdmP1D03t5RyNRxvXQUF7pNbTFxJmKfJEHU475728pH5QeWL_NTSsSUyTeWpTtlDn0dKCeh-uvpRSdTtRcWqzAY_ZRBasXGQh4/s640/photo+(14).JPG" width="298" /></a></div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1818669116825002480.post-84027491690074646812012-08-03T23:17:00.005+01:002013-01-05T00:05:07.395+00:00Chocolate Crepe with Strawberries<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAo-Ce_XQ0QPLik3k0yUkbUBjhQ5ATlUIwLjM9w50x39ixb3C9HgMSbfMWToJYGYafsr97Amf-PvRrKJeiymL7RK1RIo7qkkZOQf8P9nVuLBCJTcw84LqFkaUuWLkHjxMd3Kz4CL9mLTA/s1600/photo+%2811%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAo-Ce_XQ0QPLik3k0yUkbUBjhQ5ATlUIwLjM9w50x39ixb3C9HgMSbfMWToJYGYafsr97Amf-PvRrKJeiymL7RK1RIo7qkkZOQf8P9nVuLBCJTcw84LqFkaUuWLkHjxMd3Kz4CL9mLTA/s400/photo+%2811%29.JPG" width="296" /></a></div>
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<b>Chocolate Crepe with Strawberries</b><br />
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Rich and Chocolaty, this Crepe was a perfectly indulgent replacement for dinner for my husband. The chocolate sauce is balanced out by that of the tangy Strawberry and served warm, this dish is ideal for a cold winters day on the couch.<br />
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<i>Crepes</i><br />
1 cup all purpose flour<br />
2 tbsp cocoa powder<br />
200 ml milk<br />
120 ml single cream<br />
60g milk chocolate<br />
2 eggs<br />
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<i>Filling</i><br />
500g strawberries<br />
50g caster sugar<br />
1/4 tsp cinnamon powder<br />
1 cup creme fraiche<br />
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<i>Chocolate sauce</i><br />
200g dark chocolate<br />
150 ml double cream<br />
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Heat chocolate and milk in a pan until chocolate has dissolved. Using a food processor, blend flour, cocoa powder, cream, eggs and the heated chocolate milk until a smooth consistency.<br />
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While the the crepe mixture chills in the fridge prepare the filling. Heat the strawberries, caster sugar and cinnaman powder with 2tbsp of water in a pan. Bring to boil and reduce heat with lid on for a further ten minutes.<br />
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To make chocolate sauce, heat the chocolate and milk in a pan, stirring gently until smooth. If you like your chocolate sauce more runny just add more creme or milk.<br />
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Heat a flat pan with a little butter and pour some of the crepe mixture, just enough to cover te base of the pan. Swirl the mixture around the pan and cook until the crepe has sett. Flip over to cook the other side.<br />
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Fill an equal amount of the strawberry filling between the crepes, add a dollop of creme fraiche to each one and fold up. Drizzle chocolate sauce over the crepes and serve warm.<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1818669116825002480.post-11072033602013410902012-08-01T22:09:00.001+01:002013-01-05T00:06:47.561+00:00Tomato Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Tomato Soup</b><br />
This sweet and smooth as silk soup can be enjoyed both as an appetizer, or as a meal in itself with some crusty bread. Using juicy Italian Napoleon tomatoes, this soup can be made within 20 minutes, and will have you heading back for seconds.<br />
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(Serves 2-3)<br />
2 tbsp of olive oil<br />
6 cloves of garlic, finely chopped<br />
1 tsp of Harissa (optional)<br />
1 large onion, finely chopped<br />
1 large carrot, chopped<br />
1 400g tin tomato<br />
1 cube of vegetable stock dissolved in 250ml of water<br />
1 tsp of dried oregano<br />
1 tbsp of finely chopped coriander<br />
Salt to taste<br />
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Heat 2 tablespoons of olive oil in a large pan. Add garlic and onion and cook until slightly golden (add water if needed to prevent onions from burning).Throw in the carrots, harissa and tomatoes and cook for ten minutes on medium heat.<br />
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Using a hand blender take the pan of the heat and blend the soup till smooth. Bring back to heat and add the vegetable stock, oregano and simmer for another ten minutes. Garnish with the coriander just before taking off heat and drizzle with a little olive oil just before serving.<br />
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1818669116825002480.post-91861634812968229372012-07-29T19:25:00.000+01:002013-01-05T00:07:51.518+00:00Asian Style Pan-fried Kingfish<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3tcgqIjHZoSOLzQRRqpEns-6tI-7STAKBGZs6j9ajkUHkhn2D8bz9GPE6ZCzX88xp8E78PSK3LHmEZtdM-kEWN3mTpUFDfMUIy1pAjYOcNLPqHLRHswp3rO3MGzHsMGqSzS50SeQp_j8/s1600/photo-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3tcgqIjHZoSOLzQRRqpEns-6tI-7STAKBGZs6j9ajkUHkhn2D8bz9GPE6ZCzX88xp8E78PSK3LHmEZtdM-kEWN3mTpUFDfMUIy1pAjYOcNLPqHLRHswp3rO3MGzHsMGqSzS50SeQp_j8/s400/photo-2.JPG" width="297" /></a></div>
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<b>Asian Style Pan-fried Kingfish</b> (King Mackeral)</div>
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King fish is an oily meaty fish which is slightly greyish in colour. Its
related to Mackeral and tastes delicious with or without too much
spice. Here is a tasty recipe for you to try out...<br />
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5-6 pieces King fish steak<br />
1 cup all purpose flour<br />
1 onion, finely chopped<br />
3 chopped green chillies<br />
5 cloves of garlic, finely chopped<br />
1/2 tsp turmeric<br />
1 tsp ground coriander<br />
1 tsp ground cumin<br />
2-3 plum tomatoes<br />
3 tablespoons olive oil</div>
<div style="text-align: left;">
3 tablespoons finely chopped coriander (cilantro) leaves </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid7m4lRLT2azI2szcOvQNbobnvQQbxmQUI5EYXhKMdUaF5zF437XD-kBCfT38iZA5K9Or9pIUYNFqU6Uq6lCWogJZhW6-cBRNAlZGBXhN4U4fP1tM1l4aJ_BFrSi2Iw8vQTEPlpaFc9hg/s1600/photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid7m4lRLT2azI2szcOvQNbobnvQQbxmQUI5EYXhKMdUaF5zF437XD-kBCfT38iZA5K9Or9pIUYNFqU6Uq6lCWogJZhW6-cBRNAlZGBXhN4U4fP1tM1l4aJ_BFrSi2Iw8vQTEPlpaFc9hg/s200/photo.JPG" width="149" /></a>Rub a little salt on to the fish steaks and soak in cold water and drain
until fish is clean. This procedure will get rid of any fishy smell.<br />
In a plate season flour with a little salt and pepper and press the steaks both sides on to the flour.<br />
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Heat oil in a large frying pan over medium heat, and fry the fish on
both sides for 2- 3 minutes on each side until golden in colour. Set the
fish to aside on a plate and in the same pan heat a little more oil,
add the chopped garlic and onion. Add salt to taste and cook for 5 minutes, or until
transparent and golden.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6TW0NHXPR6YLcNABBDDKZus9-sJ3sl0kcb_4gOOY5eb_7aJIFVDIE_tadMlmQOqNg4MadyxF_3-asqzhyxS5mnl3GDTh0KMl0ujSEBsekWyi3s9Sf8Hf7Z1rP61PhACgwGnE9yoVkfkM/s1600/photo-1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6TW0NHXPR6YLcNABBDDKZus9-sJ3sl0kcb_4gOOY5eb_7aJIFVDIE_tadMlmQOqNg4MadyxF_3-asqzhyxS5mnl3GDTh0KMl0ujSEBsekWyi3s9Sf8Hf7Z1rP61PhACgwGnE9yoVkfkM/s200/photo-1.JPG" width="149" /></a>Stir in the turmeric, coriander, cumin, tomatoes and chillies and cook
for 5 minutes until fragrant. Place the flour coated fish steaks in to
pan and cook for 15 minutes turning sides occasionally until fish is
cooked through. Add chopped coriander and cook for another minute. <br />
Serve with boiled rice.<br />
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1818669116825002480.post-1332690206824643752012-07-29T19:06:00.001+01:002013-01-05T00:09:03.842+00:00Prawn and Potato curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnwBa0EEZDZQ3QmUSjmxGZFxl64gstkXskXBR-oA2OUOCz7ytmDIJ-bMmpWnaAsi42S983t_pFNqVkwfgb30K6xkvLWTLqlXgHFJhU1zjBNTZvwMPzzrOdTgqS41bCn83MNaGg62AAy74/s1600/photo+%287%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnwBa0EEZDZQ3QmUSjmxGZFxl64gstkXskXBR-oA2OUOCz7ytmDIJ-bMmpWnaAsi42S983t_pFNqVkwfgb30K6xkvLWTLqlXgHFJhU1zjBNTZvwMPzzrOdTgqS41bCn83MNaGg62AAy74/s400/photo+%287%29.JPG" width="297" /></a></div>
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<b>Prawn and Potato curry </b><br />
This is one of my favourite dishes which my family and friends also love. Its full of flavor and the succulent prawns with the soft potatoes are an excellent combination. There are a number of ways to cook a prawn curry, but this is a simple yet tasty recipe.<br />
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<a name='more'></a><br />
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500 grams washed prawns, shelled and deveined<br />
2 medium sized potatoes chopped into cubes<br />
5 cloves garlic, finely chopped<br />
1 large onion, finely chopped<br />
1/2 tsp turmeric<br />
2 tsp ground coriander<br />
1 tsp ground cumin<br />
1 tsp curry powder<br />
1 tsp chillie powder<br />
2 tbsp tomato paste<br />
3 plum tomatoes<br />
3 tbsp finely chopped coriander<br />
3 tbsp olive oil<br />
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Heat oil in a saucepan over high heat. Add garlic and onion and fry for 5 minutes, or until golden brown.<br />
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Add all the spices, stir and lower the heat so that the spices don't burn. Cook for 5 minutes until fragrant.<br />
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Raise the heat and add the prawns and potatoes and stir until covered with the spices. Place lid on top and cook for five minutes.<br />
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Add tomatoes, tomato puree and 1 cup of water and simmer for 15-20 minutes over medium heat, with the lid on. Once the potatoes are cooked through add 2 tbsp of coriander and cook for another minute.<br />
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Serve with plain rice and garnish with the remaining coriander<br />
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Unknownnoreply@blogger.com2