tag:blogger.com,1999:blog-88129254055349500562024-03-19T02:59:14.502+00:00AnnieThing for FoodFormerly Scrummy Suppers & Quirky Cakes. That was too long.Anonymoushttp://www.blogger.com/profile/09453268654818719494noreply@blogger.comBlogger315125tag:blogger.com,1999:blog-8812925405534950056.post-73458057577476988992018-06-02T15:56:00.001+01:002018-06-02T15:56:36.104+01:0013th birthday cake<div style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; text-align: center;">
My boy is a teenager.</div>
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Actually he has been now for almost 3 months. He is certainly showing signs of growing up. And sometimes he's just a little kid. Confusing times for him, and for us. </div>
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My blog, on the other hand, has been sadly neglected. It has taken me 3 months to get around to blogging about a cake! Lots of other stuff going on at the moment, but hopefully after this academic year, I'll have a little more time to relax.</div>
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<span style="font-size: 13.2px;">For the teenager's cake, he's recently become a Star Wars fan, so </span><a href="https://www.nigella.com/recipes/old-fashioned-chocolate-cake" style="color: #d8527a; font-size: 13.2px; text-decoration-line: none;" target="_blank">Nigella's chocolate cake</a><span style="font-size: 13.2px;">, the go-to recipe for birthday cakes in this house was a given. Instead of spending days baking and decorating (something I do miss!), the cake was baked in one evening, yellow fondant Star Wars writing quickly fashioned using an online image of the infamous font, and Himself was sent out on a mission to the toy shop to pick up the Star Wars figures. Sure, I could have made them! But coming back full circle to the first cake I ever made, it was decorated with toy dinosaurs if I remember correctly (and that's quite unlikely), so the cake was the gift too. Grown up though he (sometimes) is, he still likes to play with figures, so Yoda and Kai Lo Ren are now residing in his room, along with Rae and Chewwie. </span></div>
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Happy (belated) birthday, young man. </div>
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Anonymoushttp://www.blogger.com/profile/09453268654818719494noreply@blogger.com2tag:blogger.com,1999:blog-8812925405534950056.post-39502274757123486622017-07-18T10:51:00.002+01:002017-07-18T10:53:32.329+01:0011th Birthday Cake <div style="text-align: center;">
My little girl turns 11 years old today.</div>
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She is growing up too fast. Some days, she's a giggly cheeky little monkey, some days she has a teenage-type strop. But I love her. More.</div>
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And I love her style. She designed her birthday cake herself - three layers with flowers in her favourite colour blue. Inside is a <a href="https://www.bbcgoodfood.com/recipes/3431/chocolate-brownie-cake" target="_blank">chocolate brownie cake</a>, the only cake she really likes. (Although only the top layer, the rest is <a href="https://www.nigella.com/recipes/old-fashioned-chocolate-cake" target="_blank">Nigella's chocolate cake</a>, which never fails me).</div>
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I improvised with the flowers, trying to cover the mess I made of the icing - glace icing on chocolate cake doesn't really work! The roses were made by following this <a href="https://youtu.be/pjyEU6fxixQ" target="_blank">tutorial</a> - so simple to do.</div>
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She shared her party with her friend Katie (favourite colour - purple), born on the same day, and they've known each other since nursery. This is their last week at primary school together. It's the end of an era.</div>
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<tr><td class="tr-caption" style="text-align: center;">11th Birthday Cake</td></tr>
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Happy birthday my beautiful girl.</div>
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I love you.</div>
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Anonymoushttp://www.blogger.com/profile/09453268654818719494noreply@blogger.com6tag:blogger.com,1999:blog-8812925405534950056.post-56920639174701795492017-06-18T18:33:00.001+01:002017-06-19T14:16:17.768+01:00Strawberry Shortcake Cupcakes - Recipe <div class="separator" style="clear: both; text-align: center;">
In this sweltering weather (all three days of it), cake isn't the top priority. But Summer Fete Bake Off beckoned and duty must be done. These strawberry shortcake cupcakes were inspired by <a href="http://chocolatewithgrace.com/strawberry-shortcake-cupcakes/" target="_blank">ChocolateWithGrace</a> and are a perfect summer bake. Sweet strawberries with a light creamy icing and fluffy cake inside are delicious with a cup of tea or a cheeky Pimms...</div>
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Strawberry Shortcake Cupcakes</td></tr>
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<em>Makes</em> 12<br />
<em>Prep Time:</em> 20 mins plus 10 mins<br />
<em>Cook Time: </em>15-20 mins<br />
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<strong>Ingredients:</strong><br />
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<strong><em>For the Cupcakes:</em></strong><br />
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115 g butter<br />
200 g golden caster sugar<br />
2 eggs<br />
1 tsp vanilla extract<br />
195 g plain flour<br />
1 tsp baking powder<br />
115 ml milk (or cream)<br />
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<strong><em>For the Buttercream:</em></strong><br />
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115 g butter<br />
350 g icing sugar<br />
1 tbsp milk (or cream)<br />
Red food colouring<br />
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<strong><em>For the strawberry filling:</em></strong><br />
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12-15 strawberries<br />
2 tsp white caster sugar<br />
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<strong>Method:</strong><br />
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Heat the oven to 180 C and line a muffin tin with 12 cases.<br />
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For the cupcakes: <br />
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Beat together the butter and sugar for 2-3 minutes until light and fluffy. Add the eggs and vanilla and beat until smooth. <br />
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Sieve in the flour and baking powder and beat again until thoroughly mixed, then add in the milk/cream and keep mixing until very smooth.<br />
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Spoon the mixture into the cupcake cases, about 2/3 full. Bake for about 15 minutes, until a skewer comes out clean. <br />
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Allow to cool. If you wish, you can gently chop off the risen dome in the centre for a smoother finish.<br />
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For the buttercream:<br />
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Beat the butter for several minutes until very smooth. Sieve in the icing sugar, beating further, then add the milk/cream and keep beating until very smooth. Add a drop or so of red food colouring until you get a soft pink colour.<br />
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Using a small palette knife or spatula, spread a small amount of buttercream over each cupcake, scraping off any excess. This gives a smooth crumb coat and prevents any strawberry juices from seeping into the cupcake.<br />
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Using a small flower nozzle, pipe the icing in a circle, starting around halfway in, and working out to the edge, then back in, but do not fill in the centre - this gives a sort of basket shape, leaving space to fill in with strawberries.<br />
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For the strawberry filling:</div>
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It's best to prepare the filling just before serving, a few hours at the most. Dice the strawberries into half centimetre pieces and spread in a flat layer on a plate. Sprinkle with the sugar and allow to infuse for about 15 minutes, and they start to release their juices. Then carefully spoon a teaspoon or so into the centre of your prepared cupcakes.</div>
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Happy Summer!</div>
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<a href="https://www.amummytoo.co.uk/summer-salads-recipeoftheweek-19-25-jun"><img alt="Link up your recipe of the week" class="alignnone" height="150" src="https://www.amummytoo.co.uk/wp-content/uploads/2013/01/recipe-of-the-week.png" width="150" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/09453268654818719494noreply@blogger.com3tag:blogger.com,1999:blog-8812925405534950056.post-22989617618100633842017-06-08T18:09:00.001+01:002017-06-09T09:42:27.097+01:00Boxcar, Marylebone - Soft Launch Preview <div class="separator" style="clear: both; text-align: center;">
Last week I was lucky enough to be invited to the exclusive preview party of <a href="http://www.boxcar.co.uk/" target="_blank">Boxcar</a> in Marylebone. It's an exciting new venue which multi-tasks like the best of them. Not only is it a restaurant serving breakfast, lunch, and dinner, it also doubles as a deli, a butcher's and, just for me, a cocktail bar.</div>
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Specializing in prime cuts of meat sourced ethically, independently and locally (I believe Cornwall is local enough when it comes to meat, I can't remember seeing any cows grazing in Hyde Park recently), the menu is short but specific. A mighty good burger, the finest steak and chips, and veggie burgers to end all veggie burgers. Pork pies and in-house barbecue sauce are an absolute must-try - just try not to get the gravy all over your new white shirt...</div>
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Fitted out in sections, dark inky tiling with copper trim gives the venue a clean and contemporary look. No stainless steel or blood-stained aprons, the downstairs Butcher's counter offers advice on your meat purchases, the cuts, the cooking, and even a butchery masterclass, if you are so inclined.</div>
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Outdoor seating at the front is at the moment taken up by a rather large (and beefy looking) bull, but for summer, there will also be outdoor dining, for enjoying a cocktail or two. Which, by the way, are worth popping in for. If you prefer, there's independent spirits and wines on offer too, making Boxcar pretty much a local corner shop with bells on.</div>
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Located just at the back of Marble Arch, this new concept in eating out (or cooking at home, if you prefer) is the perfect stop-off after a hard day's graft in the office, or in the shops. For a short time, Boxcar are offering 50% off their menu, so I recommend trying it now!</div>
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<img alt="cid:image005.jpg@01D2B85C.C0CD7CC0" src="https://attachment.outlook.office.net/owa/anniehall30@hotmail.co.uk/service.svc/s/GetFileAttachment?id=AQMkADAwATZiZmYAZC05YWEANC1kMmNkLTAwAi0wMAoARgAAA1rxjAPAm05JocJubIR7DjcHAL4QfsTsYglEvhSt%2FEYQgZgAAAIBDAAAAL4QfsTsYglEvhSt%2FEYQgZgAAACj6S9pAAAAARIAEABvr7fp3iXXTZI%2FiHknQvX%2B&X-OWA-CANARY=UPPYarR8KkORwDj5UCcp2wCt8hI2qNQY-AeHwXvhaWq2ztJB2OvB6kveHjKAT-SY7McIPJFNoAY.&token=fa858fbc-b083-4941-ab18-a49de5c940c8&owa=outlook.live.com&isc=1&isImagePreview=True" /></div>
<a href="http://boxcar.co.uk/" target="_blank">Boxcar</a> Butcher & Grill<br />
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23 New Quebec Street<br />
London<br />
W1H 7SD<br />
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Photos courtesy of PalmPRAnonymoushttp://www.blogger.com/profile/09453268654818719494noreply@blogger.com2tag:blogger.com,1999:blog-8812925405534950056.post-90362766309715101682017-06-01T16:43:00.000+01:002017-06-01T16:43:39.649+01:00Baby Shower Cupcakes <div class="separator" style="clear: both; text-align: center;">
Today we say goodbye (for now) to a friend and colleague going off on maternity leave. I made her <a href="http://www.anniethingforfood.co.uk/search?q=naked+cake" target="_blank">Naked Wedding Cake</a> a couple of years ago, and these are sort of linked. <a href="http://www.anniethingforfood.co.uk/search?q=rose+cupcakes" target="_blank">Rose flavoured cupcakes</a>. The rose petals were also on her wedding cake. The storks were simply made following <a href="http://thenibecamemum.com/cake-decorating/how-to-make-baby-shower-cupcakes/" target="_blank">ThenIBecameAMum</a>'s tutorial.</div>
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She doesn't know if she's having a girl or a boy, though I suspect a girl. I don't know why...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfy_YsYS3DcRTOv0ILKcL53h7AutXcnUKfibpOIl8VYokmeHkB2U7gy0ZqbcULmPsr93qDFdRa7c99e6DaPmKeSasJ8WPJ8dbLGAcsawYa7YCF2agBu5BAklUk1JQqyowpknE5szfued66/s1600/20170601_163305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfy_YsYS3DcRTOv0ILKcL53h7AutXcnUKfibpOIl8VYokmeHkB2U7gy0ZqbcULmPsr93qDFdRa7c99e6DaPmKeSasJ8WPJ8dbLGAcsawYa7YCF2agBu5BAklUk1JQqyowpknE5szfued66/s400/20170601_163305.jpg" width="400" /> </a> </div>
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Good luck with everything, Roya! Looking forward to seeing what the stork delivers <3</div>
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Anonymoushttp://www.blogger.com/profile/09453268654818719494noreply@blogger.com1tag:blogger.com,1999:blog-8812925405534950056.post-12441295861688959912017-05-18T10:25:00.000+01:002017-05-18T10:25:23.716+01:00Confirmation Cake<div class="separator" style="clear: both; text-align: center;">
For my friends' beautiful daughters.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAL6vOZEDG-LJ_QXez6FevXqLgRroc8WEutQnGX4IzpEAlejCjlH2vEGmxeCUQjyXflv1siiKQIFpXpOmqY8u8P41BYdgaprlYkgz5b9te_6kKipwwWT_gGfCDiaFT_YVymhibmIViE6XU/s1600/20170514_182700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAL6vOZEDG-LJ_QXez6FevXqLgRroc8WEutQnGX4IzpEAlejCjlH2vEGmxeCUQjyXflv1siiKQIFpXpOmqY8u8P41BYdgaprlYkgz5b9te_6kKipwwWT_gGfCDiaFT_YVymhibmIViE6XU/s400/20170514_182700.jpg" width="400" /> </a> </div>
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Inside are three layers of <a href="https://goodfood.uktv.co.uk/recipe/rachel-allens-chocolate-mousse-cake/" target="_blank">Rachel Allen's chocolate mousse cake </a>- wheat-free so my friend could eat some of her daughter's cake! Crumb-coated in chocolate buttercream icing. All fondant cracks hidden by flowers and pearls :)</div>
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Congratulations to Isabelle and Anastasia.</div>
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Anonymoushttp://www.blogger.com/profile/09453268654818719494noreply@blogger.com40tag:blogger.com,1999:blog-8812925405534950056.post-53181880755883375992017-05-14T15:24:00.000+01:002017-05-14T20:08:51.283+01:00Piri Piri Chicken - Recipe<div class="separator" style="clear: both; text-align: center;">
This is a fail-safe dish to serve at a dinner party. Impressive, yet relatively simple, and very tasty. It was somewhat of a prophesy that I decided to serve Piri Piri Chicken on the night Portugal won Eurovision for the first time. We love to get together with friends and watch the show whilst criticising and laughing with/at our European friends. Europe: for fabulous food, amazing costumes, and somewhat dubious music...</div>
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An advantage of this dish is that you can make it in advance, and then just stick it in the oven 45 minutes before you are ready to eat. It doesn't matter if it stays in a bit longer, in case you forget about it whilst downing Strawberry Daiquiris, and Prosecco, and enjoying some lighter European snacks such as olives and Padron peppers.</div>
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Have a go and let me know if you think this Piri Piri Chicken is a winner...</div>
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(Please excuse the rather drunken photography)</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAV6nkOTeV6ws6PAr-2Su8LY2aEMYwsL1KbuTkSlLD6ygrE3GBF34jinahkU0601YTjKoUJqaRHuQ2aKEilCnoc-MMFcP6NN_dN2SrF0ekBmXiNtC3q16sx2cEB0J9nNNeBbmZUaLYehDQ/s1600/20170513_212539.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAV6nkOTeV6ws6PAr-2Su8LY2aEMYwsL1KbuTkSlLD6ygrE3GBF34jinahkU0601YTjKoUJqaRHuQ2aKEilCnoc-MMFcP6NN_dN2SrF0ekBmXiNtC3q16sx2cEB0J9nNNeBbmZUaLYehDQ/s400/20170513_212539.jpg" width="293" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Piri Piri Chicken</td></tr>
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<strong></strong><br />
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<strong>Piri Piri Chicken</strong><br />
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<em>Prep Time: </em>15 mins plus marinating<br />
<em>Cook Time: </em>25 mins plus 45 mins<br />
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<em>Serves: </em>4<br />
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<strong><em>Ingredients:</em></strong><br />
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2 peppers (red or yellow)<br />
50 ml olive or rapeseed oil<br />
4 red chillies, roughly chopped<br />
4 cloves garlic, peeled and crushed<br />
2 tsp dried oregano<br />
2 tsp paprika<br />
1 tsp chilli flakes<br />
2 lemons, juice only<br />
2 tbsp red wine vinegar<br />
1 tsp sugar<br />
Salt and pepper, to taste<br />
8 chicken thighs<br />
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<strong><em>Method:</em></strong><br />
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Firstly, prepare the peppers. Heat the oven to 190 C. Slice the peppers into thirds and drizzle generously with oil. Roast for about 25 minutes.<br />
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Meanwhile, prepare the marinade. Using a blender (or a mortar and pestle if you wish to be more authentic), blend the oil, red chillies, garlic, oregano, paprika and chilli flakes to a smooth paste. Then add in the lemon juice, red wine vinegar, sugar, and salt and pepper if you wish. <br />
When the peppers are roasted, you can remove the skin if it comes off easily but I usually leave it on. Roughly chop the peppers and add them to the blended mixture, then blitz it all again until smooth.<br />
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Place the chicken thighs in an oven-proof dish and pour over the marinade. Allow to infuse for as long as you wish - an hour is enough, but overnight is even better.<br />
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The chicken takes about 45 minutes in the oven at 190 C, so allow enough time for it to cook through. Turn it twice during cooking (if you remember) finishing with the skin side up so it get's nice and crispy before you serve with fries, salad, and/or crusty bread.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09453268654818719494noreply@blogger.com2tag:blogger.com,1999:blog-8812925405534950056.post-64884098643896318132017-04-15T11:22:00.000+01:002017-04-15T11:22:46.569+01:00Beano Birthday Cake<div class="separator" style="clear: both; text-align: center;">
12 years old. </div>
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Beano fan.</div>
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Happy Birthday to my boy.</div>
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Xx</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY32iV2hiZXgrDeRdEP0bhfbPs6w5OIpyLr9E0ZxL8A9mfwkazKEoRLDPgQIND6q33cMBDNEcGVTA3jqMKsTpN9xEASxulTXdFYsAcUDBnlsKJ2pGeSj1-LcHuy8JGRV1QUF0151boBqWB/s640/20170414_131425.jpg" /> </div>
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I welcome comments on the state of Dennis. Was someone drinking Prosecco whilst making fondant figures?!!</div>
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Anonymoushttp://www.blogger.com/profile/09453268654818719494noreply@blogger.com2tag:blogger.com,1999:blog-8812925405534950056.post-53751814075533493042017-04-12T10:47:00.000+01:002017-04-25T10:18:19.555+01:00Chicken Breasts with Chilli, Lime and Hoisin - Recipe<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;">Another surprisingly easy recipe... A Thai-Chinese fusion, using whatever I could find in the fridge and store cupboard. I'm so glad I keep buying spices...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXvZRWQjRssFmuh0JI_GiUJt9C3iQzv9nu80IQZoSZFn0SnTeYw8kLS10uBnSK3bb4EzESXxbmSmCMLAXwq2HImv41O5pDii-R3rA51nYsCBgGlY9BK2aQrpYJBIB-YalGjoUYeLHI1xpZ/s1600/20170404_175335.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXvZRWQjRssFmuh0JI_GiUJt9C3iQzv9nu80IQZoSZFn0SnTeYw8kLS10uBnSK3bb4EzESXxbmSmCMLAXwq2HImv41O5pDii-R3rA51nYsCBgGlY9BK2aQrpYJBIB-YalGjoUYeLHI1xpZ/s400/20170404_175335.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken with Chilli, Lime and Hoisin</td></tr>
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<em>Marinading Time: </em>as long as you wish! But anything from 30 minutes to overnight</div>
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<em>Prep Time: </em>20-30 mins</div>
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<em>Cook Time: </em>20-30 mins</div>
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<i><br />Serves 2</i></div>
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<i><b>Ingredients:</b></i></div>
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2 chicken breasts</div>
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2 garlic cloves, crushed</div>
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4 tsp light brown sugar</div>
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juice 2 limes</div>
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1 tbsp soy sauce</div>
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1 tbsp chilli bean paste/sauce</div>
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2 tbsp hoisin sauce</div>
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120 ml chicken stock or water</div>
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<b><i>On the side:</i></b></div>
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4 stems broccoli</div>
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1 small onion, chopped</div>
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dash of soy</div>
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<b><i>Method:</i></b></div>
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To prepare the chicken, use a sharp knife to cut deep slashes in a diamond pattern. M<span style="font-size: 13.2px;">ix the garlic, sugar, lime juice, soy and chilli bean sauce together in a bowl. </span><span style="font-size: 13.2px;">Place the chicken in a dish and pour over the marinade mixture. Leave to marinade as long as you can. </span></div>
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<span style="font-size: 13.2px;">Once you are ready to cook, heat some vegetable oil in a frying pan. Remove the chicken from the marinade and fry for about 5 minutes on each side, making sure it is cooked through. Once cooked, add the remaining marinade, along with the hoisin sauce and stock/water, and simmer for a few minutes.</span></div>
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<span style="font-size: 13.2px;">Meanwhile stir-fry the broccoli and onions together in another pan. Once softened, add a dash of soy sauce.</span></div>
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<span style="font-size: 13.2px;">Serve together with the sauce from the chicken drizzled over the top. With rice and freshly chopped coriander.</span></div>
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See more fantastic blogger recipes at #RecipeOfTheWeek:</div>
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<a href="https://www.amummytoo.co.uk/recipeoftheweek-24-30-apr/"><img alt="Link up your recipe of the week" class="alignnone" height="150" src="https://www.amummytoo.co.uk/wp-content/uploads/2013/01/recipe-of-the-week.png" width="150" /></a></div>
Anonymoushttp://www.blogger.com/profile/09453268654818719494noreply@blogger.com0tag:blogger.com,1999:blog-8812925405534950056.post-62631137999171897412017-04-07T19:58:00.000+01:002017-04-07T19:58:39.838+01:00Carrot Cake with Orange Frosting - Recipe<div class="separator" style="clear: both; text-align: center;">
I wasn't going to blog about this, because I thought it was a bit of a disaster when I made it. But the reactions I got from Himself (not a cake fan) and when I took it to work was so good, I thought I should try and remember how I did it! It's a good carrot cake!</div>
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When I whisked up the mascarpone, it went all curdled (due to the orange zest I guess), so I kept adding icing sugar until it came back together. It was still really runny, but I wanted to get it done, and we had a visitor, so with him watching, the disaster unfolded...</div>
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It was so runny it just seeped down through the cake. I mean, it looks fine in this photo, right? But 5 minutes later it was all over the cake stand! I kept re-loading it for a while but it didn't let up.</div>
Had to cut a slice to try it, obviously, and even then the frosting cascaded down the centre!<br />
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So it didn't look good... But it tasted amazing. Which is why I needed to share it. Perhaps the whole drizzle effect kept it moist and fresh for longer! The frosting eventually hardened, so it was more presentable, and everyone loved it. </div>
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The recipe is taken and adapted from <a href="http://www.rhubarbandrose.co.uk/" target="_blank">Rhubarb&Rose</a>'s <a href="https://www.amazon.co.uk/Decorated-Sublimely-Crafted-Cakes-Occasion/dp/1742707726" target="_blank">Decorated</a>.</div>
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<tr><td style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2OD4ysDa8MvHqnUXd6eMDXkCUTZNGhUpV5osMsQ2_D4Zd-QYyZKFFiWVr70oF9mUIVBjvdmteC1S6Y9lUHNjwScMKkP7frvAyvMjhyICUhIMbq_3R6cUjPh1Npwbvy4UeTl9WdSh4SBfJ/s400/20170405_105021.jpg" style="margin-left: auto; margin-right: auto;" width="361" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carrot Cake</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2OD4ysDa8MvHqnUXd6eMDXkCUTZNGhUpV5osMsQ2_D4Zd-QYyZKFFiWVr70oF9mUIVBjvdmteC1S6Y9lUHNjwScMKkP7frvAyvMjhyICUhIMbq_3R6cUjPh1Npwbvy4UeTl9WdSh4SBfJ/s1600/20170405_105021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a> </div>
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<em>Prep Time: </em>20-30 mins</div>
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<em>Cook Time: </em>50-60 mins</div>
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<i><br />Serves 10-12</i></div>
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<i><b>Ingredients:</b></i></div>
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<strong><em>For the cake:</em></strong></div>
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100 g pecans, roughly chopped (you can pre-roast them if you wish - 5-10 mins in the oven)</div>
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320 g golden caster sugar</div>
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180 ml rapeseed oil</div>
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3 eggs</div>
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225 g plain flour</div>
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1.5 tsp baking powder</div>
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1.5 tsp bicarbonate of soda</div>
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3 tsp ground cinnamon</div>
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6-7 carrots, peeled and grated</div>
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Zest of half an orange (save the other half for the frosting)</div>
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<strong><em>For the frosting:</em></strong></div>
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1 tub mascarpone (~250 g)</div>
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Zest of half an orange</div>
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100 g icing sugar (plus more as needed)</div>
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<i><b>Method:</b></i></div>
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Line a 18 cm cake tin and heat the oven to 170 C.<br />
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Beat together the sugar, oil and eggs, until pale.<br />
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Sift in the flour, baking powder, bicarb of soda, cinnamon and a pinch of salt, and beat until combined. Next, fold in the grated carrot, orange zest and chopped pecans.<br />
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Pour into the cake tin and bake in the oven for about 50-60 minutes - check towards the end with a skewer, it should come out clean. <br />
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Allow to cool, then turn out on to a wire rack. <br />
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For the frosting, beat the mascarpone with the orange zest in a mixture until smooth. Add the icing sugar and continue to beat. If it curdles, keep adding more icing sugar until it comes back together and is a runny consistency. If it becomes smooth and thickens, well done - that's how it should be!<br />
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Slice the cake in half horizontally, and then pour some of the frosting on top of the bottom half. Place the top half back on and then pour the frosting over the top and let it drizzle down. It may seep, just keep and eye on it and re-apply it if needed. If your frosting is nice and thick then just smooth it over the top as you wish. <br />
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Decorate with any leftover pecan nuts, if you wish.<br />
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Have you had any major cake disasters, which you managed to salvage?<br />
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Anonymoushttp://www.blogger.com/profile/09453268654818719494noreply@blogger.com0tag:blogger.com,1999:blog-8812925405534950056.post-75807881292718245922017-04-05T12:11:00.001+01:002017-04-05T12:19:44.107+01:00Easy Mexican Beef Wraps - Recipe<div class="separator" style="clear: both; text-align: center;">
Making a meal out of nothing seems to be a specialty in our house. Although Himself had cooked for the kids, there wasn't much left for our dinner. He'd cooked a huge batch of bolognese, ready to freeze in batches, so there was that, but it didn't appeal somehow, late on a Tuesday evening.</div>
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So I delved into the fridge to find what else was hanging around - some tortillas, cream (almost past its best), half a lime, bits of vegetables... so I thought I'd take some of his cooked mince meat and turn it Mexican. With spices from the store cupboard, and less than half an hour, here's how to make a delicious, quick, spicy, Mexican beef wrap:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYsyw3YAHKG61kbvXgu2Uo2X2YNFfElDs_iSkDkogn3dQG6xx8kZNii66ahbecT1Q8rD8QTKNucqhPsgw_WEWKSJUA-zYreQ2xYkz6mmRtNmDfm-aRzDJxBxECHkRWxlZoZNN7Av7VAesF/s1600/20170404_204614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYsyw3YAHKG61kbvXgu2Uo2X2YNFfElDs_iSkDkogn3dQG6xx8kZNii66ahbecT1Q8rD8QTKNucqhPsgw_WEWKSJUA-zYreQ2xYkz6mmRtNmDfm-aRzDJxBxECHkRWxlZoZNN7Av7VAesF/s400/20170404_204614.jpg" width="400" /> </a> </div>
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<i>Prep Time: </i>10 minutes</div>
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<i>Cook Time: </i>15-20 minutes</div>
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<i>Serves 2</i></div>
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<b><i>Ingredients:</i></b></div>
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300g mince meat </div>
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1 small onion, chopped</div>
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half a pepper, chopped</div>
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1 clove garlic, crushed</div>
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1 fresh green chilli, chopped</div>
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1 tsp dried oregano </div>
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1 tsp hot paprika</div>
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1 tsp ground cumin</div>
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1/2 tsp dried chilli flakes</div>
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1-2 tbsp tomato passata</div>
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2 tortillas</div>
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<b><i>To Serve:</i></b></div>
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1-2 dollops of soured cream (squeeze half a lime into 100ml cream)</div>
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Fresh coriander</div>
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<b><i>Method:</i></b></div>
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Saute the mince beef until it is brown and cooked all over. Set aside.</div>
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In a clean pan, saute the onion and pepper for a few minutes until soft, then add in the garlic and chilli, and fry for one more minute. Then add back in the cooked meat.</div>
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Stir in the herbs and spices, and then add in the passata. Allow to cook down for up to 10 minutes, adding a little more passata if necessary, not letting it dry out. </div>
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Warm the tortillas, then spoon the mixture in the centre. Add a dollop of sour cream, then fold and wrap the tortilla. Serve with another dollop of soured cream and fresh coriander.</div>
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Buen provecho!</div>
Anonymoushttp://www.blogger.com/profile/09453268654818719494noreply@blogger.com0tag:blogger.com,1999:blog-8812925405534950056.post-24783828438162490012017-03-28T16:03:00.000+01:002017-03-28T16:05:51.294+01:00Tredwells, Covent Garden - Restaurant Review.<div class="separator" style="clear: both; text-align: center;">
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Lunch date with Himself. It's not often we get to eat out together, sans bambinos, and when we do it tends to be a rushed lunch. This time we made a bit of an effort and met outside Leicester Square tube station. We had a gift voucher for Tredwells, and I'd booked the Star Deal through <a href="http://www.bookatable.co.uk/tredwells-from-marcus-wareing-covent-garden-london" target="_blank">Bookatable</a>, three courses and a dessert cocktail for £29 each. I checked via email beforehand and got a prompt and positive response. But we still had to get back for the school run...</div>
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When you want to try somewhere fancy, or even just famous (not always the same thing!), these star deals are a good way of doing it on the cheap. Obviously you don't get the full menu (though you can still have that if you are willing to pay more), and for a quick (ish) lunch in Covent Garden, it works well. </div>
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We were seated upstairs in the mezzanine, overlooking the outside space, and <a href="http://www.anniethingforfood.co.uk/2015/03/dishoom-kings-cross-restaurant-review.html" target="_blank">Dishoom</a> across the road. We watched as the queue there grew and grew, with someone offering aperitifs while they waited, whilst we sipped on our (non-alcoholic) drinks. Watching this clock too:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWieZ_VuR1gctcbV7si231cWW79GJJEX10nOB1xXhAlpvAxmvuWEQfOxuv50mXXgHnvwa5V27TkO6qM2smMyuXa6TXfmm1oUBFf3dVWxQLLqwLUNCv4nSqaFEdzH0XDBBJR_wWwFLgf19b/s1600/20170327_142713.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWieZ_VuR1gctcbV7si231cWW79GJJEX10nOB1xXhAlpvAxmvuWEQfOxuv50mXXgHnvwa5V27TkO6qM2smMyuXa6TXfmm1oUBFf3dVWxQLLqwLUNCv4nSqaFEdzH0XDBBJR_wWwFLgf19b/s400/20170327_142713.jpg" width="288" /></a></div>
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Tredwells is owned by Michelin starred chef and MasterChef presenter Marcus Wareing. He doesn't actually cook here, I'm assuming, but his name is enough to draw people in. Situated right in the heart of Theatreland and Seven Dials, and named after the Butler in Agatha Christie's <i>The </i><i>Seven </i><i>Dials </i><i>Mystery</i>, it has a handsome, dark-tiled interior, with a laid back eclectic atmosphere, and superbly attentive yet unintrusive staff. The Star Deal menu offered four starters, four mains, and four desserts, with one of each incurring a supplement and sides were extra too. Essentially British dishes, each with some flamboyance. Below each dish is a recommended wine specific to that dish. If only it hadn't been lunch time...</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgerBhT0opRkvB_MV_U0im3SdZ62YQz437EqNu58JzL8SyqFMdg3mSNKblWkRIsWN4uphB9EqGGa0P3tAr11Md3simKT6rAyP_LIbZwpcKmjORSac7ZV-41G4H_FbFsWRjQQEOBe92_blvD/s1600/20170327_142918.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgerBhT0opRkvB_MV_U0im3SdZ62YQz437EqNu58JzL8SyqFMdg3mSNKblWkRIsWN4uphB9EqGGa0P3tAr11Md3simKT6rAyP_LIbZwpcKmjORSac7ZV-41G4H_FbFsWRjQQEOBe92_blvD/s400/20170327_142918.jpg" width="281" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Music Bread</td></tr>
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We ordered music bread (also extra), doused with lemon and balsamic, which was an excellent start. Thin, crispy and infused with the sweetness of balsamic vinegar and a touch of lemon juice. Beautifully presented, I suspect it was named for the attempts to look like sheet music...!</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSCq1R9pqRmz0gbJeY1rjEtanJ_StAhc3x_k1J4oyuXtgD0pCoJ0jlCATm6YvpuE17eBuTTRJaRVqwpuw94hpDrvZfqv5-GFLoz1rkJgXBmoJUkmDQhtL7DhA6mH0xavTZul-v7AAef4JK/s1600/20170324_131139.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSCq1R9pqRmz0gbJeY1rjEtanJ_StAhc3x_k1J4oyuXtgD0pCoJ0jlCATm6YvpuE17eBuTTRJaRVqwpuw94hpDrvZfqv5-GFLoz1rkJgXBmoJUkmDQhtL7DhA6mH0xavTZul-v7AAef4JK/s400/20170324_131139.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Belly and Ham Hock Raviolo, carmelised celeriac and mustard</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG8q36bf-k6RVmk-xsFbhPLVYmdtGokvldfIccmd8Ku9iExp84S__mOe45mea0Rg1sIcMg4FmBhWJyOWInsn1zJrBVdz29RStRYe9DCZn2g0XhJ5fMvSjAVe_BO-uvZnRVSZhL1y070m69/s1600/20170327_142744.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG8q36bf-k6RVmk-xsFbhPLVYmdtGokvldfIccmd8Ku9iExp84S__mOe45mea0Rg1sIcMg4FmBhWJyOWInsn1zJrBVdz29RStRYe9DCZn2g0XhJ5fMvSjAVe_BO-uvZnRVSZhL1y070m69/s320/20170327_142744.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chargrilled Tardivo Radicchio, Sairass ricotta, nestle pesto</td></tr>
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Starters were presented MasterChef style. Things I'd never heard of mixed with unrecognisable components. My pork belly raviolo was actually delicious, tender pulled pork inside a pasta square with sweet caramelised sauce and just a hint of a tang. Himself ordered the radicchio, not really knowing what it was.. he wasn't overly impressed! The nettle was slightly overpowering the rest of the dish, the radishes (I assume that's what they were) al dente and rather chewy, the ricotta quite bland. The salted slices of 'bread' were lovely though.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRrcZ50MnlVQPHyx0UamJ4F4J8iua-k8mo48kt-cYLLBB1z64iAca9ij2v6wX9ezls_IKycHmdp1e2LHzh8dunjFS84bsknMTaoFepWkE0I6Dm4_wUDwnyYSoWlnwmGGxAH3-kp41vI6sf/s1600/20170327_142641.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRrcZ50MnlVQPHyx0UamJ4F4J8iua-k8mo48kt-cYLLBB1z64iAca9ij2v6wX9ezls_IKycHmdp1e2LHzh8dunjFS84bsknMTaoFepWkE0I6Dm4_wUDwnyYSoWlnwmGGxAH3-kp41vI6sf/s400/20170327_142641.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chargrilled Lamb Chop, slow cooked shoulder, broad beans, mint</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd6FTIe51WhWHN6Yms6OK3YtGkv45G_CDONC_mepuJB4glwc5rVg0AoTMNXEUEGJ4x0124-3uxynIp4_LiPXUUvmVF0UykboPvdg9pDGW0172U1xheTG0KjxC2p-gBKm3jDtlIzxa_T8YR/s1600/20170327_142600.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd6FTIe51WhWHN6Yms6OK3YtGkv45G_CDONC_mepuJB4glwc5rVg0AoTMNXEUEGJ4x0124-3uxynIp4_LiPXUUvmVF0UykboPvdg9pDGW0172U1xheTG0KjxC2p-gBKm3jDtlIzxa_T8YR/s400/20170327_142600.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slow cooked Sea Bream, lyonnaise leeks, parsley</td></tr>
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Main courses appeared small, but actually were just enough when you're having three courses - as long has you have triple cooked chips on the side. The chips were very crispy and some were hollow inside, missing that fluffiness you expect. My sea bream was delicious, light and healthy, with green all over it. Himself was somewhat disappointed with the size of his lamb chops and complained that one was cut in half - turned out that was the shoulder part. Both were overcooked, he thought, not red in the middle as promised. The broad beans and mint sauce saved the dish though. You can't beat mint sauce.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdSmQudyTh6qFqq1lbE1bTUa6yEWTJGEKE0v1wcZ24Hw3bXUea85bOcC7SHlPbtmnv5gRdLbyoRcGGBNRKSFJOXvB478zw87zq6114Y2Rgws7IIWFxMcoa0VNPG2CLaAFgKU2BU1xKjxLh/s1600/20170327_145903.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdSmQudyTh6qFqq1lbE1bTUa6yEWTJGEKE0v1wcZ24Hw3bXUea85bOcC7SHlPbtmnv5gRdLbyoRcGGBNRKSFJOXvB478zw87zq6114Y2Rgws7IIWFxMcoa0VNPG2CLaAFgKU2BU1xKjxLh/s400/20170327_145903.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salted caramel soft serve, honeycomb</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1nuhcS0oDjYWcRjDVKcqnAcd9qWim1ezEVRLNz1-Z7dBmu0wqNL2rGg5FTyGaMgO2EIiGATKEaXZwdLntJxGOvpVrthU4B9ddUj0944Ufv8Dg-McEHLMBqk0LMK0fyIuLjBGpFNs_SvWh/s1600/20170327_142438.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1nuhcS0oDjYWcRjDVKcqnAcd9qWim1ezEVRLNz1-Z7dBmu0wqNL2rGg5FTyGaMgO2EIiGATKEaXZwdLntJxGOvpVrthU4B9ddUj0944Ufv8Dg-McEHLMBqk0LMK0fyIuLjBGpFNs_SvWh/s400/20170327_142438.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Orange blossom panna cotta, yoghurt mousse, almond cakes</td></tr>
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Desserts are not usually our thing - I make them, but don't often eat them. As the portions so far were just-enough, (and dessert is included in the offer!) we went for a salted caramel ice cream with honeycomb and a chocolate mousse with orange blossom panna cotta. Rich and decadent, the mouse was not only pretty but scrumptious too, and the salted caramel - well, you cannot go wrong with that flavour. A perfect ending. </div>
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<tr><td class="tr-caption" style="text-align: center;">Mini espresso martini</td></tr>
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Finally a mini Espresso Martini each, and then back out to Covent Garden's tempting shops and home in time for the school run.</div>
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There are so many places to eat in Covent Garden, and although I may not return here (though maybe for the ice cream), it was a relaxed and reasonably priced lunch. For an evening meal I believe you can also avail of the Star Deal menu, pre- or post-theatre, so it's worth a visit for the prestige and the presentation. </div>
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<a href="https://www.tredwells.com/" target="_blank">Tredwells</a></div>
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4A Upper St Martin's Lane, WC2H 9NY</div>
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020 3764 0840</div>
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<a href="http://www.bookatable.co.uk/tredwellshttps://www.tredwells.com/-from-marcus-wareing-covent-garden-london" target="_blank">Bookatable Star Deal</a>: £29 per person for 3 courses and a dessert cocktail</div>
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Actual bill £77.</div>
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<a href="https://www.squaremeal.co.uk/restaurant/tredwells?utm_source=Blog&utm_medium=Blog&utm_campaign=Link" target="_top" title="Read Square Meal's review of Tredwells"><img alt="Square Meal" height="27" src="https://www.squaremeal.co.uk/Views/DynamicImages/BlogSMBig.aspx?restaurant=665640d484144752b538839d463987a2" width="160" /></a>
<a href="https://www.zomato.com/london/tredwells-covent-garden" target="_blank" title="View Menu, Reviews, Photos & Information about Tredwell's, Covent Garden and other Restaurants in London"><img alt="Tredwell's Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/6122498/biglogo" style="border: none; height: 34px; padding: 0px; width: 104px;" /></a> Anonymoushttp://www.blogger.com/profile/09453268654818719494noreply@blogger.com1tag:blogger.com,1999:blog-8812925405534950056.post-64191024934986564992017-03-19T12:08:00.002+00:002017-03-20T10:40:33.619+00:00Thai-spiced Salmon Fishcakes - Recipe<div class="separator" style="clear: both; text-align: center;">
This recipe was torn out of a newspaper many years ago and has been splattered numerous times and it's faded from much use over time. I almost know it by heart, as I've made them so many times, but I like to keep referring to it, just in case I miss out any crucial ingredient! I've blogged it before, but it's been a while, so I thought it was time for a revival.</div>
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These are delicious. Not like the rubbery fishcakes you may order in a Thai restaurant, they are fluffy, flavoursome and fishy, served with the obligatory sweet chilli sauce.<br />
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Please make them. You will thank me.</div>
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Again, apologies for the poor photograph. Prosecco-fuelled hunger.</div>
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<tr><td class="tr-caption" style="text-align: center;">Thai-spiced Salmon Fishcakes</td></tr>
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<em>Prep Time: </em>30-40 minutes</div>
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<em>Cook Time</em>: 10 minutes</div>
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<em>Serves 4 as a starter</em></div>
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<strong><em>Ingredients:</em></strong></div>
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Oil for frying</div>
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5 spring onions, finely sliced</div>
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2.5 cm fresh ginger, finely chopped</div>
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1 clove garlic, crushed</div>
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Zest and juice of 1 lime</div>
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2 x 170 g tins salmon, drained (you can also use crab, or a mixture)</div>
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85 g mashed potato</div>
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Handful of fresh coriander, chopped</div>
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A few drops of Tabasco (optional)</div>
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Plain flour</div>
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1 egg, beaten</div>
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Dry breadcrumbs</div>
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To garnish: lime wedges, salad, fresh coriander, spring onions</div>
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<strong><em>Method:</em></strong></div>
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Firstly, boil and mash the potatoes, I used about 4 medium sized ones.</div>
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Heat one tablespoon of oil in a large frying pan or wok and sauté the spring onions for 1-2 minutes until they begin to soften.</div>
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Add the garlic and ginger and cook for about 1 minute more. Add the lime juice to the pan and quickly remove from the heat.</div>
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Place the tinned fish in a bowl with the mashed potato. Add the onion mixture, lime zest and coriander, Tabasco (if using) and season with salt and pepper. </div>
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Flour your hands and shape into 8 Fishcakes, or 12 smaller ones. Dust with flour, then roll in the beaten egg, and coat with the breadcrumbs.</div>
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Heat a little more oil and try the Fishcakes for about 2 minutes on each side, until golden brown.</div>
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Serve with a little salad, sprinkled with spring onions and coriander, and sweet chilli sauce. </div>
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<a href="https://www.amummytoo.co.uk/2017/03/recipeoftheweek-20-26-mar/"><img alt="Link up your recipe of the week" class="alignnone" height="150" src="https://www.amummytoo.co.uk/wp-content/uploads/2013/01/recipe-of-the-week.png" width="150" /></a><br />
Check out #recipeoftheweek by <a href="https://www.amummytoo.co.uk/" target="_blank">A Mummy Too</a> blog</div>
Anonymoushttp://www.blogger.com/profile/09453268654818719494noreply@blogger.com0tag:blogger.com,1999:blog-8812925405534950056.post-85385520092285967242017-03-17T11:29:00.000+00:002017-03-17T11:29:41.559+00:00Godiva's Atelier Easter Egg<div class="separator" style="clear: both; text-align: center;">
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'Atelier' is a French term for 'workshop' or 'studio', where a principal professional artist works together with students or apprentices to produce a piece of fine or visual art. This week, at the five <a href="http://www.godivachocolates.co.uk/Atelier+Egg+2017.html" target="_blank">Godiva Chocolate</a> stores around London, executive chocolatiers Jean Apostolou and Ilse Wilmots made an appearance at each store to handcraft the delicate white chocolate butterflies as finishing touches to this year's Godiva Atelier Easter Egg. </div>
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Standing 66 cm high (that's a small child), weighing about 13 kg (again, about two newborn babies) and with enough chocolate for about 70 people, this spectacular showpiece is actually on sale for a mere £1000!<br />
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Do you know enough people to club together to share one??!!</div>
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See one of these five exclusive giant chocolate eggs at Godiva stores at Harrods, Selfridges, Regent Street, Covent Garden Market (below) or St Pancras International Station.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigH6RcsG2agRee9xrZ3NbbH3UrQi9WOn4CkKqELYOGRdc9nvHj-BYsYOhIrnOjiwnDZfQQEgnAgz0ORGXlsdoo5aXBkt8erF0o-OndOWZvkWAOwHOLRJkn9bNoBXSHUyiO9vtNXLCRzKiu/s1600/WP_20170313_18_55_53_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigH6RcsG2agRee9xrZ3NbbH3UrQi9WOn4CkKqELYOGRdc9nvHj-BYsYOhIrnOjiwnDZfQQEgnAgz0ORGXlsdoo5aXBkt8erF0o-OndOWZvkWAOwHOLRJkn9bNoBXSHUyiO9vtNXLCRzKiu/s320/WP_20170313_18_55_53_Pro.jpg" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-e1w_EZipevmMCHRWVS79o-KT917SUHWT3rFwzvKL99QN0DOxjR7pe3LxH31ry8kN5cwEZHngIokZLDZPWGtwv2T0R-lw_m8YPN7lnVImxGbacApwaOgu6mwxUhkqRI8v8ZF6A8QEcIx/s1600/WP_20170313_18_56_42_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-e1w_EZipevmMCHRWVS79o-KT917SUHWT3rFwzvKL99QN0DOxjR7pe3LxH31ry8kN5cwEZHngIokZLDZPWGtwv2T0R-lw_m8YPN7lnVImxGbacApwaOgu6mwxUhkqRI8v8ZF6A8QEcIx/s320/WP_20170313_18_56_42_Pro.jpg" width="180" /></a></div>
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Me, I'm going to enjoy these, slightly smaller ones...</div>
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Anonymoushttp://www.blogger.com/profile/09453268654818719494noreply@blogger.com0tag:blogger.com,1999:blog-8812925405534950056.post-1640857300659131722017-03-15T17:11:00.000+00:002017-04-21T15:23:26.331+01:00TWID - That's What I Do - Eating to Opera in Battersea - Restaurant Review<br />
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This was different. As I get older, I'm starting to admit to liking things I would never have dared to acknowledge in my twenties/thirties ... jazz with dinner, going to bed early, gin...</div>
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And now, Opera. I don't know anything about it. But after spending an evening at TWID in Battersea, I'm a convert. A gentle approach, with dinner and cocktails - not just sitting, watching and listening to a dramatic story told in song onstage. Okay, it was still dramatic, and, at times, slightly intrusive, but there were interludes where we could carry on with the dinner and cocktails and catch up on non-cultural gossip.</div>
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<tr><td class="tr-caption" style="text-align: center;">Interior</td></tr>
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About a 10 minute walk from Clapham Junction, away from the buzzing Northcote Road bars, towards Battersea, lies a newly opened, refurbished, revamped theatre style eatery. With intimate velvet-curtained balcony booths as tables, all overlooking one table for 8 which doubles as a stage, for a full view of the singing Opera sensation who keeps us entertained and intrigued with Russian numbers, Italian numbers and even a couple of more familiar arias. Maintaining eye contact with each of the patrons, this tenor showed true passion for his talent and no sign of any reticence whilst we were eating...</div>
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Every evening a different Soprano/Tenor takes to the stage/table. As you enter, you may be serenaded immediately, if not then he will certainly come to your table at some point to bring the aria up close and personal. 4 sets with a 25 minute interval between each. Not to be taken too seriously, but with a certain amount of respect. This performer raises the roof and makes each of us patrons feel special.</div>
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Signature cocktails to start, of course. I can recommend the Rossini, strawberry with rose water and Prosecco, and the Elderflower Spritz, both light and fizzy. TWID also serve a range of traditional cocktails and will happily make up any requested.</div>
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<tr><td class="tr-caption" style="text-align: center;">Rossini</td></tr>
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To the food. Sharing platters - my favourite. Influenced by French cuisine but with a splash of international flavours. Lovely Luca, the manager, recommended each dish and he was tremendously proud of the food, eager for us to try everything.</div>
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First, scallops with crispy kale, raspberries and hazelnuts. Unusual combination but it worked superbly, the soft scallops set off beautifully with the crisp greens and the slightly acidic fruit.</div>
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<tr><td class="tr-caption" style="text-align: center;">Scallops</td></tr>
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Grilled aubergine, stuffed with goat's cheese and walnuts - again the nuts unexpected, but bringing out the full flavours of the aubergine and the cheese.<br />
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<tr><td class="tr-caption" style="text-align: center;">Aubergine with goat's cheese and walnuts</td></tr>
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Beautifully tender lamb cutlets served with heritage beets and parsnip were exceptional, the vegetables perfectly roasted and tossed in some slightly exotic oils. Delicious.</div>
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<tr><td class="tr-caption" style="text-align: center;">Lamb cutlets</td></tr>
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For round two, some sushi, some duck and some crab. The sushi was highly recommended by Luca, and it was indeed sublime. A terrine of sorts, with hints of wasabi and a tiny dot of soy sauce was all that it needed. </div>
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The duck dish was also delightful, fat-free duck breasts served with turmeric spiced pickled cauliflower with an added sweetness of raisins and apples. </div>
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Lastly, the crab, a soft grated dish with apples, fennel and basil. Most dishes were served with shaved parnips crisps, which gave everything an extra crunch. </div>
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For desserts, we still felt light and not quite over-stuffed so we were recommended to sample the range of vegan, gluten-free, dairy-free and sugar-free desserts. Not exactly my idea of dessert, they were made from various fruits, with nuts and were probably designed to complement the light sharing dishes. Strawberry cheesecake, carrot cake,chocolate cake and mango cheesecake - I found them lacking in distinctive flavour and quite stodgy, so not quite my cup of tea. Instead we went back and ordered a fluffy salted caramel cake and a traditional baklava... much better. However, as indulgent as that seems, for special dietary requirements, this place certainly delivers.</div>
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<tr><td class="tr-caption" style="text-align: center;">Salted Caramel Cake</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2H7rWBH_tCwSZiRrOOfHunVRoqvtOX8ddPcRz6215owOL7_CGGkvDKIhjDX4KWrdJhHMimMX8ldIznUakIalZhg9csxz5B0FYs2gVQG9ZjYL4hBuUpoKjMykgWPYddKjx3w-vb9f8QL2V/s1600/twid+Strawberry+Cheesecake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2H7rWBH_tCwSZiRrOOfHunVRoqvtOX8ddPcRz6215owOL7_CGGkvDKIhjDX4KWrdJhHMimMX8ldIznUakIalZhg9csxz5B0FYs2gVQG9ZjYL4hBuUpoKjMykgWPYddKjx3w-vb9f8QL2V/s320/twid+Strawberry+Cheesecake.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gluten-, sugar- and dairy-free Strawberry Cheesecake</td></tr>
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This is a cosy, intimate, and yet interactive restaurant. Go along with an open mind, and get all your chatting done in between sets! It would be a fun work-do for example, or a destination romantic venue for couples. At weekends, once the Opera stops, a DJ set starts, so really it is an entire evening of culture, fantastic food and the chance to party the night away.</div>
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<tr><td class="tr-caption" style="text-align: center;">Interior</td></tr>
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<b><a href="http://www.twid-restaurantbar.co.uk/" target="_blank">TWID</a></b><br />
228 York Road, Battersea, London, SW11 3SJ<br />
020 7223 2125<br />
@TWIDbar<br />
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Meal for two with wine: ~£80<br />
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Thanks to CrispMedia for the (good) images.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09453268654818719494noreply@blogger.com11tag:blogger.com,1999:blog-8812925405534950056.post-3381566416920615852017-02-18T14:41:00.000+00:002017-02-18T14:41:30.628+00:00Kids In the Kitchen #3 - Cooking Chinese - RecipeThis beauty plopped through my letterbox this morning from <a href="http://eu.lkk.com/en-GB/" target="_blank">Lee Kum Kee</a>. Always a delight to receive a little freebie (hence the name, AnnieThing For Food!). <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-QjCzJB0VqEW3QkUKjQQY1cOeAHoayoVplOa_Sbe0XjdDPMx1hf_SyFOsPl1oYMTCnmhRmtWMhHCYY8xzZK1O6cciiVp1HYaeS0jVlTA_94N2N4eBl_Ez22PB3fupdeYwa9KvN3LLakgd/s1600/LKK+pic2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-QjCzJB0VqEW3QkUKjQQY1cOeAHoayoVplOa_Sbe0XjdDPMx1hf_SyFOsPl1oYMTCnmhRmtWMhHCYY8xzZK1O6cciiVp1HYaeS0jVlTA_94N2N4eBl_Ez22PB3fupdeYwa9KvN3LLakgd/s320/LKK+pic2.jpg" width="299" /></a></div>
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So what to make for lunch? Continuing with my effort to get kids cooking, and get my Kids In The Kitchen more, a really simple recipe card along with a quality packet of Oyster Sauce, and whatever I could find in the fridge, my 10-year-old and I rustled up Braised Chicken with Spring Onions in Oyster Sauce in less than half an hour for today's lunch.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKiK5VxkLFJ2hllKCEZEwV-S6TETvm-JatbM7gmPB77Eih_ukrscwKZkBkWItu98zZOrqViVyWIY0-g_s5SxTBrQxxsV1ogb9tVkJv8wc_jHeHhQT-XlB_rBe-heEpA3pBJbl_5pFgPdV/s1600/LKK+pic1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKiK5VxkLFJ2hllKCEZEwV-S6TETvm-JatbM7gmPB77Eih_ukrscwKZkBkWItu98zZOrqViVyWIY0-g_s5SxTBrQxxsV1ogb9tVkJv8wc_jHeHhQT-XlB_rBe-heEpA3pBJbl_5pFgPdV/s320/LKK+pic1.jpg" width="320" /></a></div>
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She painstakingly cut up <strong>2 two chicken breasts </strong>with a scissors, and placed it in a bowl with the <strong>Oyster Sauce</strong>, and a dash of <strong>sesame oil</strong>. While she was doing this, I put some spaghetti on, chopped up some <strong>spring onions </strong>and <strong>carrots</strong> into long thin strips. The onion chopping caused her to reach for a clothes peg to put on her nose, to stop the tears... all good fun.</div>
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Once everything was prepped, the <strong>sunflower oil </strong>was heated in my #SchoolOfWok wok, and the onions and carrots quickly sautéed. The marinated chicken was then added and stir-fried for about 2 minutes, then 2 tablespoons of water added in and fried for a couple minutes more until the chicken was cooked.</div>
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To serve, plonk the <strong>spaghetti/noodles/rice </strong>in a bowl, top with the cooked chicken and garnish with sliced spring onions. Eat with chopsticks.</div>
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'Let's have this for lunch every day, Mummy!'</div>
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Success.</div>
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Anonymoushttp://www.blogger.com/profile/09453268654818719494noreply@blogger.com0tag:blogger.com,1999:blog-8812925405534950056.post-50001619974100011902017-02-14T12:47:00.000+00:002017-02-14T12:47:24.035+00:00Kids in the Kitchen #2 - Junior Bake-Off<div class="separator" style="clear: both; text-align: center;">
My daughter's friend hosted a Junior Bake-Off. Four teams each had to bake and design a cake. The results were truly astonishing - for children aged 7-11, with minimal help from adults...</div>
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As I couldn't be there for the day, I wrote out the recipe for a Victoria Sponge, and filled up a bag with all the equipment she would need. She chose her own coloured fondants, glitters, and decorations and I lent her my cake tool box. </div>
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The adults who were there helped with weighing out, mixing, and obviously hot ovens, and clearing up. But they spent five hours, totally engrossed, and absolutely loving it.</div>
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An excellent idea for a party, methinks...</div>
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(Judging/winning using the discretion of a secret ballot;) )</div>
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<tr><td style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfU_wi7BgNJKpwpOb2X4VAJmQv9cLstEJBP_M6L_YQrotsypFm-BI_LpXuPHg4K8U9oB3gLxKl_lzlcq05OFQznEc7PCeJhogd2hn57ASgOnFXKvBiqjpPulKJQRamUsrukde89Vfwt5wB/s400/20170214_122829.jpg" style="margin-left: auto; margin-right: auto;" width="370" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make-Up Cake (Victoria Sponge)</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfU_wi7BgNJKpwpOb2X4VAJmQv9cLstEJBP_M6L_YQrotsypFm-BI_LpXuPHg4K8U9oB3gLxKl_lzlcq05OFQznEc7PCeJhogd2hn57ASgOnFXKvBiqjpPulKJQRamUsrukde89Vfwt5wB/s1600/20170214_122829.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a> </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5VKp9_AfaNMc0a7OfeU04-WX_mNAIZHBLQQBQlHF0a-eFDHrLg4vpE463k_0YOVcB11A_cHlqLhNV9DEnTDP3FbccHQhndL_pfKrTlA4reQ83DZqdvwimXPGteFsVjrB6ofG9oo7nEmg/s1600/20170213_183658.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5VKp9_AfaNMc0a7OfeU04-WX_mNAIZHBLQQBQlHF0a-eFDHrLg4vpE463k_0YOVcB11A_cHlqLhNV9DEnTDP3FbccHQhndL_pfKrTlA4reQ83DZqdvwimXPGteFsVjrB6ofG9oo7nEmg/s320/20170213_183658.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Unicorn Cake (Marble Cake)</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBe77KETJBbya8SOnLEEjBt_eeNsTdiR9zVu9axXIWpBGBwY73o8dFBVyRD8UzaMB80H1Dfyy2H8mHm1nNkXbSSYipIvDIqAUuidBJ0G4YKhSzbHUPZwhwbFOh3MhONW4cNbn3o4PJzQ1A/s1600/20170213_183702.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBe77KETJBbya8SOnLEEjBt_eeNsTdiR9zVu9axXIWpBGBwY73o8dFBVyRD8UzaMB80H1Dfyy2H8mHm1nNkXbSSYipIvDIqAUuidBJ0G4YKhSzbHUPZwhwbFOh3MhONW4cNbn3o4PJzQ1A/s320/20170213_183702.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Glitter Pinata Cake (Chocolate Cake)</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCGaO3qbzxfHfGEDMg17xVTqAUg17ZO2D6vQQ7iQA247hVCgM_wZu0CrUfIpMrDgLWUC7lJLXjb2WvRpbrDgpAf2dv3YTlXV1NhfqaiOYJR0s5GHpjv4iE5aeNzDKlLDgWQYXEP0Vxel0/s1600/20170213_183707.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCGaO3qbzxfHfGEDMg17xVTqAUg17ZO2D6vQQ7iQA247hVCgM_wZu0CrUfIpMrDgLWUC7lJLXjb2WvRpbrDgpAf2dv3YTlXV1NhfqaiOYJR0s5GHpjv4iE5aeNzDKlLDgWQYXEP0Vxel0/s320/20170213_183707.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oreo Cupcakes</td></tr>
</tbody></table>
<div style="text-align: center;">
Well done to everyone involved, particularly the host in her very own <a href="http://www.funktionalkitchens.co.uk/" target="_blank">Funktional Kitchen</a>, and to those amazingly creative children - you are all winners!</div>
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Anonymoushttp://www.blogger.com/profile/09453268654818719494noreply@blogger.com15tag:blogger.com,1999:blog-8812925405534950056.post-23605714818888342382017-02-12T14:54:00.001+00:002017-02-12T14:54:43.343+00:00Valentine's Treats - Chocolate Covered Honeycomb - Recipe<div class="separator" style="clear: both; text-align: center;">
As Valentine's Day approaches, much as I can't stand the clichés, I couldn't resist making something sweet and even quite cute to mark the day. I made these to bring around to a friend's house, for a multi-couples dinner, so we can all avoid following the hoards of enforced romantic nights out on Tuesday...</div>
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These are really easy to make, and taste almost like Crunchie bars. My first attempt was not so good - they tasted somewhat burnt, but the second time they worked beautifully. </div>
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Make sure you have everything to hand before you start, as once the mixture hits the right temperature, you need to move fast!</div>
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I recommend making them not too far in advance, and storing them in an airtight container in the fridge, so they don't shrivel up when you are ready to serve them...</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlRPNzrqhsXLS8gCyLVPkAOC8X1yBhc7cmqIT8F5e1p1AVo5_qszZ-XjCoVVKNdLK1q0TpbViVSXLsCMItqCj2V-vAZIgPpL-qeCIEBUw6kDZjeS313ifSqsKwri7mTCqv_b7nE4odJu7D/s1600/honeycomb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlRPNzrqhsXLS8gCyLVPkAOC8X1yBhc7cmqIT8F5e1p1AVo5_qszZ-XjCoVVKNdLK1q0TpbViVSXLsCMItqCj2V-vAZIgPpL-qeCIEBUw6kDZjeS313ifSqsKwri7mTCqv_b7nE4odJu7D/s320/honeycomb.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate-dipped Honeycomb</td></tr>
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<em>Makes</em>: 16-20 (depending on how you smash it up!)<br />
<em>Prep Time</em>: 10-15 minutes (plus cooling time)<br />
<em>Decorating Time</em>: 20 minutes (plus setting time)<br />
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<em><strong>Ingredients</strong></em>:<br />
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150 g golden caster sugar<br />
75 g golden syrup<br />
2 level teaspoons bicarbonate of soda.<br />
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100 g milk/dark chocolate<br />
80 g red candy melts<br />
Heart-shaped sprinkles/confetti<br />
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<strong><em>Method</em></strong>:<br />
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To prepare, line a baking tin loosely with greaseproof paper. I used a 20 cm square one, but you can use a bigger one and get thinner shards.<br />
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Sieve the bicarbonate of soda into a small bowl so it's ready to chuck in when needed.<br />
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In a large saucepan (it needs to be large as the mixture will triple in size at least), slowly melt the sugar and golden syrup until the sugar has dissolved. You can stir it to prevent any crystallization. Bring it up to a boil and let it boil for about 2 minutes (no longer!) until it turns an amber colour, then take it off the heat.. If you have a sugar thermometer let it come up to 150 C then take it off the heat.<br />
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Off the heat, quickly add the sieved bicarbonate of soda and whisk it really fast. The mixture will rise up and create lots of air bubbles - whisk it well to absorb all the bicarb - you don't want it to taste soapy!<br />
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Immediately pour this mixture into your prepared tin and allow it to cool completely.<br />
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Once it's cooled, break it into pieces - you can try cutting it neatly but it's unlikely to work, it will just shatter into shards!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjiHH-f5fSiiFd1JPX-PT4ny_EZLF4OWbVFJqyUuM1tae92UI8Ol8ZbXLaWT7CCE7eI1uoTbEOqO4o1alIFTbFKpQrr71mU5pYtjCOIhxAXJYXym3mvDgjxT3wIjJAAwJwfZxu1mLd6RRN/s1600/naked+honeycomb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjiHH-f5fSiiFd1JPX-PT4ny_EZLF4OWbVFJqyUuM1tae92UI8Ol8ZbXLaWT7CCE7eI1uoTbEOqO4o1alIFTbFKpQrr71mU5pYtjCOIhxAXJYXym3mvDgjxT3wIjJAAwJwfZxu1mLd6RRN/s320/naked+honeycomb.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Naked Honeycomb</td></tr>
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To decorate, melt the chocolate in a Bain-Marie, and dip each shard into the melted chocolate. Set aside on clean greaseproof paper to set. <br />
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Melt the candy melts, and add a little olive oil to make a smooth piping consistency. Make sure it's not too hot when you pipe, as it will melt the chocolate! Using a thin nozzle (or just the end of the piping bag snipped off) pipe heart shapes, fill them in, and allow to set. If you wish to stick on extra heart-shaped sprinkles at this point, or any other lovey-dovey stuff, go for it!<br />
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With any leftover candy melts, you can make little heart sweeties. Aw!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD_4gOhcK4OmMRht7IyyerC3yEOHbdBRVU9p01VAs2XfblmEaZ6_tYvAD8qxhC0fmLcisbysCi0Olfh8-M6GRhiv7nw8vFO2q2OfOjRwpLxdOtQOV6UhrIDbnekPsKg6ypoHfKAuNcc3Na/s1600/candy+melt+hearts+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD_4gOhcK4OmMRht7IyyerC3yEOHbdBRVU9p01VAs2XfblmEaZ6_tYvAD8qxhC0fmLcisbysCi0Olfh8-M6GRhiv7nw8vFO2q2OfOjRwpLxdOtQOV6UhrIDbnekPsKg6ypoHfKAuNcc3Na/s320/candy+melt+hearts+%25282%2529.jpg" width="320" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/09453268654818719494noreply@blogger.com0tag:blogger.com,1999:blog-8812925405534950056.post-17697597535426765842017-01-30T20:45:00.001+00:002017-01-31T10:33:49.840+00:00Meatballs with Tomato and Paprika Glaze - Recipe<div class="separator" style="clear: both; text-align: center;">
Firstly, let me apologise for the rubbish photos. I was hungry. No way they are going on Instagram. Secondly, this recipe is blatantly lifted (with a few small adaptations) from <a href="https://smittenkitchen.com/book/" target="_blank">Smitten Kitchen's</a> gorgeous cookbook, one which I've had for quite a while, but somehow hadn't got around to using. What was I thinking? This is delicious! It takes a little bit of effort, but I didn't need to go shopping for any of the ingredients - once I spotted some minced beef in the fridge, I went rummaging for meatball recipes. Ms Pearlman came through for me with these beauties. A juicy meatball glazed with a smoky sweet tomato sauce. Delish. Scrum. Mmmm hmmm.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinDBeZSmVR8ISR5kZo0yYTCYdA_gCjfn2KL3Eqr3ifsOj5HEcqyGK0AKLpZxZ4o12LOUH4sdkTLBFDIrhlghEb15E3zIpJh9njIgGY_EGJQ4iEyNmkkoys1rx8HooLDhhXAUWKaKy4J2-3/s400/20170130_194805.jpg" style="margin-left: auto; margin-right: auto;" width="355" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomato and Paprika Glazed Meatballs</td></tr>
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<em>Prep Time: </em>20 mins</div>
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<em>Cook Time: </em> 35-40mins<em> </em></div>
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<em>Serves 4</em></div>
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<strong><em>Ingredients:</em></strong></div>
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<em>For the glaze:</em></div>
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4 tsp sunflower oil</div>
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4 tbsp tomato purée</div>
2 tbsp red wine vinegar<br />
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2 tsp honey</div>
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2 tsp Worcestershire Sauce</div>
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1 tsp horseradish sauce</div>
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Pinch of salt</div>
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<em>For the meatballs:</em></div>
<em></em><br />
chunk of baguette (~15cm)<br />
1 medium red onion, finely chopped<br />
1 garlic clove, crushed<br />
Half a parsnip, finely chopped (here you can use any veg really)<br />
600 g minced beef<br />
1 tbsp tomato purée<br />
1 tsp smoked paprika<br />
2 tbsp Worcestershire sauce<br />
120 ml milk<br />
salt and pepper to taste<br />
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<strong><em>Method:</em></strong><br />
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<em>To make the glaze:</em></div>
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Combine all the ingredients for the glaze in a saucepan, and bring to a simmer, whisking constantly. Keep simmering and whisking for about 2 minutes then set aside.</div>
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<em>To make the meatballs:</em></div>
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Heat the oven to 160 C.</div>
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Whizz up the baguette into fine breadcrumbs. </div>
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In a frying pan, sauté the onions, garlic and vegetables for about 15 minutes until very soft, seasoning as you go if you wish.<br />
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Add the breadcrumbs to a large bowl, mix in the cooked vegetables, and then the rest of the ingredients. Mix together well, then shape into 10-12 meatballs. </div>
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<em>To cook:</em></div>
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Line a baking dish with tin foil, then place the meatballs so they are not touching. Spoon a teaspoon or so of the glaze on top of each one. Bake the meatballs for about 20-25 minutes until they are cooked though.</div>
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<em>To serve:</em></div>
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Serve with mashed potatoes and drizzle with the juice from cooking. Don't bother taking any photos... just eat and enjoy. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1lT9zFGDjqK9xIoLzdCM7PU0eRuxdvYpQYiwA25-0qfOa4KZxhyn3ELJdlWaKzH0Zxzsw66STxHJdWLL16JNKu4Vy-kFqb9TBSLUWSTRw9pnjxazBqer7r1kqPheTvPTn6Z5l8ziklb64/s400/20170130_194503.jpg" style="margin-left: auto; margin-right: auto;" width="400" /><br />
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<tr><td class="tr-caption" style="text-align: center;">Leftovers...</td></tr>
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Anonymoushttp://www.blogger.com/profile/09453268654818719494noreply@blogger.com0tag:blogger.com,1999:blog-8812925405534950056.post-45325062063826919002017-01-27T23:34:00.001+00:002017-01-27T23:34:57.353+00:00Chinese New Year Feast<div class="separator" style="clear: both; text-align: center;">
It's the Year of the Rooster. The Fire Rooster. So... chicken? </div>
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This is an amazing recipe from <em><a href="http://www.anniethingforfood.co.uk/2015/07/chinese-unchopped-class-with-jeremy-pang.html" target="_blank">Chinese Unchopped</a></em>, the first cookbook from Jeremy Pang of School of Wok. It's a rib recipe in the book, but I was fridge-raiding as usual, so I only had chicken, but it was still amazing. It's a mix of hoisin sauce, ketchup, soy sauce, rice vinegar and cola, and chicken... cooked on a low heat for about three hours, and then grilled (or barbecued, but have you seen the weather?) and sprinkled with spring onions. If you have store cupboard ingredients with a Chinese influence, then it's easy peasy to make. Check out Jeremy's book and I do believe there's another one in the pipeline. I, for one, cannot wait.</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5f6kv0AECxBKGMUqdfnuWjZI64g-X_n7SArK73y3HzBy2G_BreYFvYw5_2LdJo-QghK1LmfuefWWFLVwAFstGou0QBAvgEcLosBEKnQP6DUh7X9CEq8Pi9O487RG1SLXDJU08wmt637Ie/s640/20170127_220804-01.jpeg" /> </div>
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Served with some rice and a chilli-glazed cabbage dish (also in the book), this was surely a Chinese New Year feast, with very little effort, to kick off the Year of the Rooster.</div>
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Gong Hei Fat Choi. </div>
Anonymoushttp://www.blogger.com/profile/09453268654818719494noreply@blogger.com0tag:blogger.com,1999:blog-8812925405534950056.post-59624896548847836852017-01-22T18:24:00.002+00:002017-01-22T18:25:12.766+00:00Kids in the Kitchen - New Year ResolutionsWelcome to my first post of 2017. To all my avid readers (Hi Sara!) I hope this year will be as happy and prosperous as can be, despite (or perhaps because of) all the uncertainty and change that is happening, both globally and here in my little world.<br />
<br />
So, who's made New Year's Resolutions? And more to the point, who is still keeping them, 22 days in?<br />
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This year, mine was less of a sacrifice, and more of a lifestyle change - and not just for me. I thought it was time to get my kids in the kitchen more. They have helped out with various cake decorating, and brownie making in the past (those bowls are licked clean each time), but now they are getting to an age where they can be slightly more independent, so they each have a cooking day. Saturday and Sunday, one of them will cook (with my help of course, they can't have all the fun!). They alternate the Sunday Roast, so every Saturday is a new dish for the family to eat together, cooked by a 10 or 11 year old. It's all simple stuff, nothing too taxing, but these are the skills they are going to need one day and I hope that by making it fun now, they'll have my love of food and be able to eat well, healthily and adventurously for the rest of their lives.<br />
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So far we've had Pasta Carbonara, Homemade Chicken Nuggets, Chicken and Bacon Roulades, Beef Kephtedes, and Chicken Shish... As well as several Roast Chickens!<br />
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It means we cook together, chat together and eat together more often as a family. Obviously I help with the hot oven and pans, but most of the peeling and chopping is done by them (slowly and carefully!). Some days it's planned down to the last carrot, other days it's just whatever we find in the fridge (hence the Roulades - nobody wanted to venture out to buy a chicken, so we used up chicken breasts and bacon). They are also more inclined to eat it, since they made it themselves... no complaints so far!<br />
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It's fun! Try it...<br />
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<tr><td style="text-align: center;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3ETL0w1v2Rb9KMzUDopkFtabE1R_gW-8eAN_9K4rMnR1E-yeD6Yr-qVErCDfwffAM04EuaIxoZS7SnnIZf2mHLgKkpXBQjGGA0JLrOit-W4RLjGHONOdta71Ji5aFZOt6AkG2_cSEyr6/s400/IMG_20170113_213914_634.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef Kephtedes</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3ETL0w1v2Rb9KMzUDopkFtabE1R_gW-8eAN_9K4rMnR1E-yeD6Yr-qVErCDfwffAM04EuaIxoZS7SnnIZf2mHLgKkpXBQjGGA0JLrOit-W4RLjGHONOdta71Ji5aFZOt6AkG2_cSEyr6/s1600/IMG_20170113_213914_634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a> </div>
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<tr><td style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkhV3UozOJLFZwUiWaxCtFhOkHeSyxh2sJBDDaJMIXrmC-qh0s2epAVSojme8mDuKqO0pGBGEY0yl5iA204O6yW1JwQMSEEeLYH23n9sA-0gMwYNnr3vp6k5zCcKLOqc7BwBV5rFLd42AF/s400/IMG_20170106_185627_489.jpg" style="margin-left: auto; margin-right: auto;" width="346" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Shish</td></tr>
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Next week - lasagne...<br />
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Anonymoushttp://www.blogger.com/profile/09453268654818719494noreply@blogger.com0tag:blogger.com,1999:blog-8812925405534950056.post-18484862888704214772016-12-17T18:54:00.001+00:002016-12-21T10:34:58.087+00:00Christmas Cake 2016<div dir="ltr">
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This year's Christmas cake is a very simple idea. A snowman's head. Lots of images online to inspire.</div>
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Recipe by my mum.</div>
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Merry Christmas one and all.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnZHXxILylXRT5gd4EHkMGi2ibv-z4hyphenhyphenD8OptvoYfhyphenhyphenuPAES3b0n1_XuF8Bz61II52viWEYeJMT9cSsj72_FQo3AEecuWXNeWPhR0L028U1gKIuhFrL2scu_cG-MdsJEriTXNhxhrhR06i/s1600/20161217_184209-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnZHXxILylXRT5gd4EHkMGi2ibv-z4hyphenhyphenD8OptvoYfhyphenhyphenuPAES3b0n1_XuF8Bz61II52viWEYeJMT9cSsj72_FQo3AEecuWXNeWPhR0L028U1gKIuhFrL2scu_cG-MdsJEriTXNhxhrhR06i/s400/20161217_184209-01.jpeg" width="400" /> </a> </div>
Anonymoushttp://www.blogger.com/profile/09453268654818719494noreply@blogger.com0tag:blogger.com,1999:blog-8812925405534950056.post-68160590471440281382016-12-03T16:57:00.000+00:002016-12-06T10:45:12.286+00:00Chocolate Fudge Christmas Tree Cupcakes - Recipe<div style="text-align: center;">
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Christmas Fayre time! Every year our kids' school has a Christmas Fayre in order raise some funds for the school. This year is my youngest's last year at primary school and they have recently introduced a Bake-Off style competition. Well guess whose ears pricked up then! I always help out and donate some cakes but this year is the first time it's been a competition. The categories were Family Favourites, Creative Cupcakes and Festive Showstoppers.</div>
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Below is my entry. Chocolate Fudge Christmas Tree Cupcakes. </div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEszpKfXo8d9_AooowoJnTDQMWUrMyTWgjsVOzAzy4qEYnkJw94oZinoqlDW2zZBQM02hEoNNZbM82R7Tzb-11r-09rchzkCXleQEgDzlSsQH3_gN7gIqZvLfsXU0EKXaWDe3WaAXy1Bwr/s640/20161202_200537-01.jpeg" /></div>
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Unfortunately, as I was attempting to take an amazing photo, this happened:</div>
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<img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimFe7juvWoy7q1OLrcWGAnqOnpN3oZ3UpGChPX7phPgKtyPmZqqNTHyGddl6ZP14iuEjvok96emmLRSTkviDICEjFPDRKBjot_uiNBVFTKIuRpfVGbVo6xF1B1jiRgazv2UnoxN2pVbFsX/s320/20161202_201113.jpg" width="320" /></div>
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OOPS!</div>
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I patched them up as best I could, cursing those cardboard cupcake stands, but was then too late to enter! Aw well... there's always next year. Oh no, wait...</div>
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<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicO5-vHsC2puFeo3ofJXSQ8ZpcrA-LhuXDtBXGtc4hQ_kvGl6fsPlVdkO1Iy7Zmkocp4nMcy2OKe2C33J-Vcukv6Do03pX43cs1h5W5MpQPwR6ob6KkFjA1UbSiy1CE0FvI_bqJyAuGRIj/s320/IMG_20161202_203712.jpg" width="292" /></div>
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Still, the other entries were amazing. The winning showstopper was a fantastic Gingerbread house made by an 11 year old in my little girl's class. Must get her round more for some tips! There was also a fantastic chocolate smarties cake, where the pack of sweets is pouring into the cake, and a beautiful reindeer cake. Extremely high standards.</div>
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This recipe is a delicious chocolate fudge cupcake, (or scrumptious if you are 10), topped with green buttercream icing piped into Christmas tree shapes and decorated with gold or silver baubles.</div>
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<em>Prep and Decorating Time: </em>1 hour (but do allow time for droppage!)<br />
<em>Bake Time: </em>15-20 mins<br />
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<em>Makes 12</em><br />
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<strong>Ingredients:</strong><br />
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<em>For the cupcakes:</em><br />
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200 ml water<br />
85 g butter<br />
85 g golden caster sugar<br />
1 tbsp golden syrup<br />
3 tbsp whole milk<br />
1 tsp vanilla extract<br />
1 tsp bicarbonate of soda<br />
225 g plain flour<br />
2 tbsp cocoa powder<br />
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<em>For the topping:</em><br />
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100 g butter<br />
200 g icing sugar<br />
Green food colouring<br />
Silver/gold soft pearl sprinkles<br />
White sprinkles for snow (Optional)<br />
You could use any coloured sprinkles as fairy lights or baubles or stars<br />
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<strong>Method:</strong><br />
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Heat the oven to 180 C. Prepare a muffin tin with 12 gold (or Christmassy) paper cases.<br />
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Place the water, butter, sugar and syrup in a saucepan and heat gently until the sugar dissolves. Bring it to a boil, then reduce the heat and simmer for 5 minutes. Allow to cool.<br />
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(In fact I didn't allow it to cool, and it still seemed fine!)<br />
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Mix the milk, vanilla and bicarbonate of soda in a small bowl, again until it dissolves. <br />
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Sift the flour and cocoa powder into a bowl and then add the (cooled!) syrup mixture. Add the milk mixture and then beat in a food mixer until smooth. It will be quite liquidy and gloopy.<br />
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Divide the mixture into the paper cases and bake for 15-20 minutes until they are well risen and firm to touch. Transfer to a wire rack and allow to cool. <br />
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For the icing, beat the butter until really smooth, then add in the icing sugar and beat slowly to start with, to prevent it snowing everywhere, then faster until smooth. Add in the green colouring until you get the colour you want. <br />
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Using a small star nozzle, fill a piping bag with the icing and pipe the icing in swirls getting narrower as you go up. Some of my trees were quite lop-sided. And that was before I dropped them!<br />
Decorate with sprinkles, baubles, snow and stars, as you wish. <br />
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Did you go to this year's St Paul's Christmas Fayre? Did you taste my trees? I'd love to know what you thought...<br />
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See lots more Christmas recipes on #<a href="http://www.amummytoo.co.uk/2016/12/recipeoftheweek-5-11-dec-2/" target="_blank">recipeoftheweek</a></div>
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Anonymoushttp://www.blogger.com/profile/09453268654818719494noreply@blogger.com0tag:blogger.com,1999:blog-8812925405534950056.post-61688823640479756972016-11-21T20:57:00.002+00:002016-11-24T14:43:47.331+00:00Chocolate and Hazelnut Noisettes - Recipe<div class="separator" style="clear: both; text-align: center;">
These beautiful organic hazelnuts were a present from Macedonia - brought back from my friend's mum's garden. What to make with them? Well, obviously, pralines...</div>
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I dug out Life's A Praline by Juliette Nothomb, another gift, this time from an event at <a href="http://www.fabricmagazine.co.uk/food-and-travel/godivas-chocolate-challenge/" target="_blank">Godiva</a> and the very first recipe was for Gianduja, smooth creamy lingots noisettes. I don't know what any of that means, but the picture looked very tempting and the recipe seemed relatively easy. Preparing the hazelnuts, however, was quite time consuming, but the result was more than worth the effort. With Christmas coming up (less than 5 weeks away now), these could make a delicious, homemade gift.</div>
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<tr><td style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4vPr3wrIBdkyR0x0aCk1JXvZq6NvdJJJ87wmbYlwLVSif5e4-WB1XPQegUPuHz4CM7g7cg51XYhbliISLh0Xo6r3d28vss2rONfapzrzjwum7W53dxT3iRGLD1_HNbTqAaqugYYzelrne/s400/20161120_140347.jpg" style="margin-left: auto; margin-right: auto;" width="225" /></td></tr>
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<em>Prep Time: </em>1-1.5 hr<br />
<em>Bake Time: </em>15 mins plus 1 hr cooling<br />
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<strong>Ingredients:</strong><br />
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250 g hazelnuts<br />
180 g sugar<br />
55 ml water<br />
1 vanilla pod, scraped out<br />
250 g dark chocolate <br />
100 g milk chocolate for topping<br />
(optional 1 tsp bicarb of soda)<br />
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<strong>Equipment:</strong><br />
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Nutcracker<br />
Baking tray<br />
Bain-Marie<br />
Small saucepan<br />
Thermometer<br />
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<strong>Method:</strong><br />
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Firstly, prepare the hazelnuts. Using a nutcracker, remove all the shells and place the kernels on a baking tray. Roast for about 15 mins in the oven at 150 C. <br />
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Once they have started to go brown, and the skin begins to crack, remove from the oven and place on a clean tea towel in a bowl. Allow to cool.<br />
When cool, give them a massage inside the tea towel and the skins should flake off. Transfer them carefully to a clean bowl, making sure all the skins have rubbed off. If it's not happening, put them back in the oven for a few more minutes and repeat. You may need a bit of scraping action! Also, this will wreck your tea towel... this part is a real faff, and I have to say, I gave up. Instead I blanched the nuts in a bowl with some boiled water and a teaspoon of bicarb. I let this soak for about 10 minutes, then it was easy to scrape the rest of the skin off with a kitchen towel. Back in the oven to dry roast them again.<br />
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Once the skinned roasted hazelnuts have cooled, it's time to prepare the praline mixture.</div>
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Chop the hazelnuts in a food processor. </div>
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In a saucepan, place the water, sugar and vanilla and heat up to 120 C. If you don't have a thermometer, just bring it to the boil and let it boil for about 2 minutes. Then remove it from the heat and mix in the chopped hazelnuts. Place this back on the heat and stirring constantly, let it boil until caramelized. It will happen very quickly and dry out so keep an eye on it. </div>
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(In the original recipe, the hazelnuts are caramelised whole and then whizzed up in a food processor. I guess this will give a different smoother texture.)</div>
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Set up a Bain-Marie and melt the chocolate. Fold in the hazelnut mixture and mix thoroughly. Spread the mixture over a baking tray lined with greaseproof paper and allow to set in the fridge. </div>
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I then melted some extra milk chocolate and spread it over the top to give a smooth finish.</div>
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Once set, chop into small bitesize pieces. They are rich and luxurious, so you'll only need a small piece. Wrap the rest up as gifts... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5VzuT6tbHR3dSMKrZldu0Y7dFo2rlOxQjyEnXKSB-mh267q0UE-lxzOZoq3eAii7ncEqTiNmQiruJn1ulIKO3MMPf6IZwS9L6T9ifIOa4Z_41o6oG6vRP1Om0wopZUcqOPECK7ncK0oT/s1600/20161121_194554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5VzuT6tbHR3dSMKrZldu0Y7dFo2rlOxQjyEnXKSB-mh267q0UE-lxzOZoq3eAii7ncEqTiNmQiruJn1ulIKO3MMPf6IZwS9L6T9ifIOa4Z_41o6oG6vRP1Om0wopZUcqOPECK7ncK0oT/s400/20161121_194554.jpg" width="400" /> </a> </div>
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Check out some other fab #recipeoftheweek :</div>
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Anonymoushttp://www.blogger.com/profile/09453268654818719494noreply@blogger.com0tag:blogger.com,1999:blog-8812925405534950056.post-71536524977785974252016-11-11T16:21:00.000+00:002016-11-14T21:16:32.925+00:00After Eight-y Birthday Cake - Recipe<div class="separator" style="clear: both; text-align: center;">
Sometimes an idea just presents itself. Playing with words. I wanted to make a cake for Himself's mum for her 80th and we just talked about the number and what she likes. It was then I wondered if there were such a thing as an After Eight cake. Of course there is! <a href="http://goodfood.uktv.co.uk/recipe/after-dinner-mint-chocolate-cake/" target="_blank">Rachel Allen </a>to the rescue! </div>
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I followed this recipe pretty much to the letter. It really is minty! Love it. I might have to make this again for no particular reason...I smothered the whole cake in the icing and then wanted to 'glam' it up a little, so I made some easy chocolate mint glaze to drizzle over. </div>
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Simple royal icing for the writing, stick a few After Eights on top, et viola.</div>
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<img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCZcBQ5kTeoPJpOs-HELxyHDMHon6pm8Px_FJAKFac3F3mJfdzZuJzWOAxhCspY2xlReoBR_tBW7qd9O1tnVreA8Yf5joRRCInwKSfUG7JuLcrtVqcn8zo3ZY22vO1E2UOa_P3fh6Nios/s320/20161111_151833-01.jpeg" width="320" /> </div>
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<em>Prep Time</em>: 30 mins</div>
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<em>Bake Time</em>: 40 mins </div>
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<em>Decorating Time: </em>45 mins</div>
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<strong>Ingredients:</strong></div>
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<em>For the Cake:</em></div>
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125 g dark chocolate</div>
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50 ml milk</div>
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150 g butter</div>
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150 g golden caster sugar</div>
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3 eggs</div>
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200 g plain flour</div>
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2 tsp baking powder</div>
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100 g After Eight mints, broken</div>
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<em>For the Icing:</em></div>
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10-15 g fresh mint leaves, chopped (remove any stalks)</div>
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250 g icing sugar, sifted</div>
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Juice of half a lemon</div>
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1/2 tsp peppermint essence</div>
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<em>For the Chocolate Glaze:</em></div>
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50 g butter</div>
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100 g dark chocolate</div>
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1/2 tsp peppermint essence</div>
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<em>For Decoration:</em></div>
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After Eight mints (as many as you wish)</div>
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100 g icing sugar</div>
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1-2 tsp water</div>
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1/2 tsp peppermint essence</div>
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1/2 tsp mint green food colouring (optional)</div>
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<strong>Method</strong>:</div>
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Heat the oven to 180 C or 160 C with fan.</div>
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Prepare a 20 cm square cake tin.</div>
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Place the dark chocolate and milk in a bowl over a saucepan of simmering water and allow to melt, then set aside to cool, giving it a slow mix.</div>
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Cream the butter and sugar in a food mixer until light and fluffy. </div>
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Carefully add the cooled melted chocolate mixture and then the eggs, one at a time, mixing continuously. </div>
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Next, add the sifted four and baking powder and fold through thoroughly. </div>
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Finally add the roughly broken After Eight mints and stir through. </div>
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Pour the mixture into your cake tin, and bake for 40-45 minutes until a skewer comes out clean.</div>
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Allow to cool completely on a wire before adding the icing.</div>
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For the icing, chop the fresh mint roughly, remove any stalks and whizz it up in a food processor with 2 tbsp of the icing sugar. This gives a beautiful minty green colour so I don't think it's necessary to add any food colouring, but of course you can if you wish.</div>
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Add this to the rest of the icing sugar, the butter and the lemon juice, with extra essence of peppermint to taste. Beat all together with a mixer until smooth.</div>
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Carefully half your cooled cake and spread the icing in between the two layers. It is quite a thin cake, so you don't need to if you prefer not to risk breaking it...</div>
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Spread the rest of the icing around the rest of the cake, as smooth as you can.</div>
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Prepare the chocolate glaze by melting the butter and chocolate in a bowl over simmering water. Let it cool enough so it still drips, but is not too runny - this may take 20 mins or so. Slowly drizzle it over the top of the cake in the centre, and let it slide out and down the sides. You can help it along a little if it doesn't drip enough! This part really is trial and error and you need to judge the consistency of the chocolate. Allow to set.</div>
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For the writing, mix 100 g icing sugar with a little water, add a bit at a time until you have a good consistency for writing. Add some peppermint essence or mint green colouring if you wish. Use a piping bag with a small nozzle to write your message.</div>
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Stick on any number of After Eights at random or in a pattern, before the chocolate glaze is too set.</div>
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Eat the rest of the After Eights with a nice cup of tea...</div>
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See lots of other delicious homemade recipes on A Mummy Too's #recipeoftheweek:</div>
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