tag:blogger.com,1999:blog-65556540191459626512024-03-14T02:02:50.380-07:00The Finchley Kitchena tablespoon of baking, a cupful of cooking, a dollop of recipes and a sprinkling of ingredientsLucyhttp://www.blogger.com/profile/18311683482955795132noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-6555654019145962651.post-382909301822616182015-01-25T04:54:00.000-08:002015-01-26T04:55:20.522-08:00Easy-peasy Maltesers Kit Kat birthday cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">It was three birthdays at once: a seven-year-old, ten-year-old, and 29-year-old. And whilst my nieces and husband are the best of friends, they don't have many interests in common - two are Arsenal fans, one Spurs; two like Roald Dahl, one's more into arty foreign films... </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">So coming up with a cake design that they'd all love was proving a bit tricky. Then I thought of food - and they all love chocolate and sweets. So this cake - which is super-quick to decorate - was a big success.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">It really takes under 10 minutes to decorate, but the costs can add up so try to buy the Kit Kats (I found 10 x four-fingered bars were plenty) when they're on some kind of buy one, get one free offer. You can also use Cadbury's fingers if you prefer. Some people like to tie a ribbon around the edge, but I love the pure chocolatey look above. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ingredients</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">4 free-range eggs</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">225g/8oz caster sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">225g/8oz self-raising flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 tsp baking powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">225g/8oz soft butter </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">strawberry or raspberry jam</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">to ice:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">50g dark chocolate </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">100g soft butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">200g icing sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tsp vanilla extract</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">to decorate: </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">about 40 kit kats</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">large pack each of Maltesers, M&Ms/Smarties or your preferred sweets</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Method</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">For the two sandwich cakes, I used <a href="http://www.bbc.co.uk/food/recipes/mary_berrys_perfect_34317" target="_blank">Mary Berry's perfect Victoria sandwich recipe - </a>because I thought chocolate cake in chocolate icing topped with chocolate might be a bit too chocolatey. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The method is: preheat the oven to 180C/350F/Gas 4.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Line 2 x 20cm/8in sandwich tins, then add the eggs, sugar, flour, baking powder and butter into a big mixing bowl or mixer. Mix until all blended and it's a soft ‘dropping’ consistency – then divide between the two tins.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Bake for 25 minutes. When cooled, sandwich with jam and pile one on top of the other.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Now, for the fun bit. Melt the chocolate then stir in the rest of the chocolate icing ingredients. When the cake and icing are cool, use a spatula to cover the top and sides in a generous sludging of icing. Leave it for about 5 minutes, then begin to line the Kit Kats along the side edge of the cake, using the icing as glue. Add another five on the top to divide the cake into fifths, and fill each fifth with your chocolate or sweets of choice. Refrigerate for an hour or so to allow everything to settle, then take out the fridge...and gobble.</span></div>
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Lucyhttp://www.blogger.com/profile/18311683482955795132noreply@blogger.comtag:blogger.com,1999:blog-6555654019145962651.post-78213900502212299242014-12-01T11:54:00.003-08:002014-12-01T11:54:58.366-08:00No-shopping-required vegetable cobbler <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The fridge was almost empty this evening - tomorrow the FJ takes its first Abel & Cole veg box delivery and there was no way I was going to Tesco as well. But it made dinner tricky: after eating a whole lotta cheese for the past few days, I didn't fancy my usual go-to dinner, pasta. For pasta without cheese is like caramel without salt.. not the same.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Normally I trawl blogs or Google for cooking ideas when I'm all out of them, but this one came from my dad. In response to my moan "I don't have any meat, I don't want cheese, the fridge is pretty much empty, any ideas for dinner?" he suggested a cobbler.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">I had no idea what one was but the result - which I made up as a mishmash of various recipes - consisted of frozen/fridge vegetables in a tomatoey sauce and delicious savoury scones. It's definitely one I'll be repeating - maybe even when the fridge is fuller.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Here is the recipe- but remember you can basically mix in any veg that you have, or fancy:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ingredients</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 teaspoons olive oil</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 crushed garlic cloves</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 finely-chopped onion</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3 finely-chopped/grated carrots</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">4 frozen spinach florets</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">half a tin of black beans (drained)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">small tin of sweetcorn (drained)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 handfuls of frozen peas</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">400g can chopped tomatoes or passata</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">4 tablespoons cornflour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">pint vegetable stock</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">For the topping:</span><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">150g self-raising flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">60g margarine</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Method</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Fry the olive oil, garlic and onion until soft. Add the carrots, followed by the rest of the veg for about five minutes, then stir in the chopped tomatoes, stock and cornflour, herbs and salt and pepper to taste.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Bring to the boil to thicken, then pour it into an oven dish (the more surface area, the better), cover with tin foil, and bake at 180 degrees for 15 minutes. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Now it's time to make the savoury scones: just mix the flour, marg, egg and 3 tablespoons of the milk. Roll out on a floured surface, until it's the thickness of two £1 coins; and cut into circles using a small cookie cutter.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Add the scones to the bubbling mixture from the oven, brush with the remaining milk, then return to the oven to bake (with the foil removed)for another 20 minutes or until the scones have risen and taken on some colour.</span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"></span></div>
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Lucyhttp://www.blogger.com/profile/18311683482955795132noreply@blogger.comtag:blogger.com,1999:blog-6555654019145962651.post-50415927441685221202014-09-11T02:36:00.000-07:002014-09-12T02:47:58.494-07:00Chocolate Smarties cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">It's been a while. We inhabitants of the Finchley Kitchen went to western Canada for a month this summer, where the scenery was as absurdly</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"> beautiful as we hoped, the people so friendly they would practically offer to tie up our Converse, and only one thing confounded expectations: the food. In a good way, luckily. Restaurants in Vancouver and parts of the Rockies are obsessed with sustainable, local, organic, grown a few centimetres from where your fork is at the table, food. For a month we ate well, and pretty healthily.. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Amazing veggie restaurant Nourish in Banff</span></td></tr>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">And then you know when you get home from a big trip, and you crave the stuff you couldn't have when living in hotel rooms. The pasta sauce just how you like it. The chocolate that isn't fake American-style grossness. Or a massive chocolate cake smothered in Smarties.... </span><br />
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<span style="font-size: large;">This one I baked for the dessert course of a Friday night dinner. We stuck candles in it for my sister's birthday, though it wasn't her official cake, that one's coming up... </span></span><br />
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<span style="font-size: large;">But it turned out to be an easy but good-looking method of cake-decoration, so I thought I'd blog it. The </span><span style="background-color: white; color: #444444; font-size: large; line-height: 20.399999618530273px;">cake itself is </span><a href="http://www.nigella.com/recipes/view/old-fashioned-chocolate-cake-119" target="_blank"><span style="font-size: large;"><span style="color: #888888;"><span style="background-color: white; line-height: 20.399999618530273px;">Nigella's old fashioned chocolate cake</span></span>,</span></a><span style="font-size: large;"> and </span><span style="font-size: large;">I then just iced it and let the fondant semi-harden, before using three normal-sized tubes of Smarties, splitting them into colours, and making some wiggly Smarties lines...</span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">And we tucked in whilst telling everyone they need to visit the British Columbia and the Rockies, because look how beautiful it all is...</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="text-align: left;">No ingredient screams out for attention more than the over-ripe banana. A bunch of the once-yellow, now-blackening fruits were lolling around on my table, (one might have been hanging around in my handbag for a bit..) it was almost oozing out of its jacket, sticking the kitchen out with its banana-y smell... It was clearly time to turn it and one of its siblings into a banana cake.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">This recipe might take an hour in the oven, but it's a super-speedy ten minute job to prepare, and since you only need one bowl, it's light on the washing up too. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Unlike some of the other banana loafs I've tried in the past, this one is light on the inside, and crunchy at the crust. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">It's best eaten within a day or two, but even with only two of us in the house, that doesn't seem to have been a problem...</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 26px;"><b>Ingredients</b></span></span></div>
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<span style="line-height: 26px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">180g sugar</span></span></div>
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<span style="line-height: 26px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">two eggs</span></span></div>
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<span style="line-height: 26px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">two ripe-as-can-be bananas</span></span></div>
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<span style="background-color: white; line-height: 26px; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Method</b></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white; line-height: 26px;">Mix all the ingredients in a bowl or Kenwood mixer</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white; line-height: 26px;">Pour into a medium-sized, well-greased </span><span style="background-color: white; line-height: 26px;">loaf tin</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgleEg8OH2Rq8b-wl_9-5G95ItxNHd_ol25U3oQ7Oqu-wKlbmSPDWdSaTRnhSWK-ksild6eutYWCnLKpI6AZAJ9u2yh8x6rYWMWEIyj4XtfsaypykhdQ31AUQ6O7Fbotuy-U5pzv7ZTn2k/s1600/photo+5+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgleEg8OH2Rq8b-wl_9-5G95ItxNHd_ol25U3oQ7Oqu-wKlbmSPDWdSaTRnhSWK-ksild6eutYWCnLKpI6AZAJ9u2yh8x6rYWMWEIyj4XtfsaypykhdQ31AUQ6O7Fbotuy-U5pzv7ZTn2k/s1600/photo+5+%25284%2529.JPG" /></a></div>
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<span style="background-color: white; line-height: 26px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Bake in an oven pre-heated to 170 degrees for 45 minutes to an hour, until risen and lightly browned. Check it's ready by inserting a skewer in the middle - it should come out clean</span></span></div>
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<span style="background-color: white; line-height: 26px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Leave to cool (just a little, it's delicious warm)....... then gobble</span></span></div>
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Lucyhttp://www.blogger.com/profile/18311683482955795132noreply@blogger.comtag:blogger.com,1999:blog-6555654019145962651.post-53976890508422987922014-06-09T13:30:00.000-07:002014-06-09T13:30:01.342-07:00Veggie burgers (with mushroom, quinoa and kale)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"> </span><span style="font-family: Georgia, Times New Roman, serif; font-size: large; margin-left: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrhEy1oKr-PK6PCG39WMchp0VeHaZghmPt4ZCPd6MW2yq7Z1OlviPPbkUlwHkdrSTn7Q1Bc6gBT6DqOLWnGSM7l7BbzCHNoMhwtIfHi0w-l9J7tOQlp_lqT1Lwx6g1Y8sVdfNAMbHn5A/s1600/photo+3+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrhEy1oKr-PK6PCG39WMchp0VeHaZghmPt4ZCPd6MW2yq7Z1OlviPPbkUlwHkdrSTn7Q1Bc6gBT6DqOLWnGSM7l7BbzCHNoMhwtIfHi0w-l9J7tOQlp_lqT1Lwx6g1Y8sVdfNAMbHn5A/s1600/photo+3+(8).JPG" height="307" width="400" /></a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">After a day of steaming sunshine, it started raining harder than an elephant's wee around about the same time as I realised the fridge was pretty empty. No chance I was venturing out in this weather; dinner had to be a store cupboard mish-mash. In the fridge were four mushrooms, an onion, half a bag of kale leftover from <a href="http://finchleykitchen.com/2014/04/breakfast-in-glass.html" target="_blank">Breakfast in a Glass</a>, a sweet potato and a tiny chunk of cheese. Luckily the egg nook in the fridge revealed four hens' morning work. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Mixing them together with quinoa, some spices and breadcrumbs made these delicious veggie burgers. They might sound superfood-virtuous, but they taste devilishly good.. And thanks to the nutty mushrooms, you might find even the most hardened carnivore doesn't miss their meat.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>Ingredients</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">one onion, v finely chopped</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">four mushrooms, v finely chopped</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">olive oil</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">three cloves garlic, crushed and chopped</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">large handful of kale, finely chopped</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">100 grams of grated cheese - cheddar and/or parmesan work well</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">three large or four medium-sized eggs</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">two large handfuls of bread crumbs</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">handful chopped parsley</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">handful chopped coriander</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">one cup quinoa</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">*</span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"> makes 8-12 burgers, depending on how big they are*</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i><b><br /></b></i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i><b>Method</b></i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Cook the quinoa as per pack instructions, until all water is absorbed</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Meantime, fry off the onions and garlic, then once browned, cook mushrooms and set aside </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Mix the cooled quinoa, onions, garlic and mushroom in a big bowl, then add the herbs, spices, eggs, breadcrumb, cheese, seasoning, and chilli if required</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Heat a griddle pan until the olive oil is near-spitting hot, as you roll the mixture into round </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">patties.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Place as many as can comfortably fit into the pan, flatten with a fish slice, and cook for about 5 minutes per side, depending on how thick they are. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">If desired, serve in buns with crunchy lettuce, avocado, and spicy ketchup</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_ZPF08cCB50VqdxqCpx5xrBeZiSvYFjQDRo3TaQd6aBQKnteXTIcNs8FiqRhS7pjs5-2xlH6QJBA_OQQ9XfpSKinvLyp11jJRskYdv63fIEt2vzDKEV-dhNhJveMskSeMSDeGa-77C8/s1600/photo+1+%252810%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_ZPF08cCB50VqdxqCpx5xrBeZiSvYFjQDRo3TaQd6aBQKnteXTIcNs8FiqRhS7pjs5-2xlH6QJBA_OQQ9XfpSKinvLyp11jJRskYdv63fIEt2vzDKEV-dhNhJveMskSeMSDeGa-77C8/s1600/photo+1+%252810%2529.JPG" height="400" width="300" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">...</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> into the pan</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">ready to eat</span></div>
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Lucyhttp://www.blogger.com/profile/18311683482955795132noreply@blogger.comtag:blogger.com,1999:blog-6555654019145962651.post-39887377444084348842014-05-30T02:36:00.000-07:002014-05-30T02:36:02.015-07:00Posh Pot Noodle<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Meat, meat, meat: the menu during a long weekend trip to France on the last May bank holiday. I love a steak as much as the next person, but after a few days of the <i>plat de viande </i>on offer in the Languedoc, I was craving something a bit lighter. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Unusually, Mr Finchley Kitchen must have been too. Because the day we got back, he uncharacteristically suggested making dinner. It probably helps that Mr FK has the *whole* summer off - gardening leave between two jobs, and since our garden doesn't need much work I'm <strike>insisting </strike>encouraging him to cook a few dinners each week.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">And after his delicious twist on this <a href="http://www.rivercottage.net/users/River%20Cottage%20Veg%20Every%20Day!/" target="_blank">Hugh Fearnley-Whittingstall </a>recipe, I'm looking forward to great things...</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The ingredients list may look long but you can grab most of it from one of those stir fry packs from the supermarket plus store cupboard staples. And the preparation is quick and easy.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Veg pot noodles</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">(makes for two - but I'd double the quantities to have the best leftovers-lunch ever the next day)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ingredients </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 nests of egg noodles (vermicelli works well too)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 tsp veg stock (I use Marigold Bouillon)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 teaspoons brown sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 carrots, peeled then use peeler to make thin strips</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">6 spring onions, thinly sliced</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">handful frozen peas</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">generous handful sugar snap peas, thinly chopped vertically</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 pak choi, finally chopped/shredded</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 teaspoon ginger,v finely chopped or grated</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 garlic clove, v finely chopped or grated</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 (or more if you want more of a kick) red chilli, deseeded and v finely chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">4 teaspoons soy sauce</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 lime</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Method</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Split the ingredients, bar the soy sauce and lime, into two (large) soup bowls. Boil the kettle, then pour over enough boiling water to cover all the ingredients, and press them down. Cover and leave for 10-12 minutes, stirring occasionally, then add the soy sauce and squeeze the lime over each bowl... And enjoy.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Pouring...</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Still pouring...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwbbIZgE0VERa6yk2BJhgTAj_Azod7G1XnK0Yy_p-XteyksweB6eOZjk-JakTMdket523VvQqZvofIZMdZCulLrwwKq909bfzotvtTJ3eclVfA4zy00Fo7iLeUCRJGDQgsx6Hjo2a1P08/s1600/photo+1+%25288%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwbbIZgE0VERa6yk2BJhgTAj_Azod7G1XnK0Yy_p-XteyksweB6eOZjk-JakTMdket523VvQqZvofIZMdZCulLrwwKq909bfzotvtTJ3eclVfA4zy00Fo7iLeUCRJGDQgsx6Hjo2a1P08/s1600/photo+1+%25288%2529.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Two for lunch and two for dinner...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghnS9kTWMVjPgNHvJQEY7BCM50pHr693kIftBYOXsunZ7ErY7yPS03ByDv-01dD_3bu3VmrxvIDep59vUdicFQDafEo1rJXqlDY7jZOnmAQiEURhaWRpi3bT85wkYyH0sjlq-zyt_-RtA/s1600/photo+5+%25282%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghnS9kTWMVjPgNHvJQEY7BCM50pHr693kIftBYOXsunZ7ErY7yPS03ByDv-01dD_3bu3VmrxvIDep59vUdicFQDafEo1rJXqlDY7jZOnmAQiEURhaWRpi3bT85wkYyH0sjlq-zyt_-RtA/s1600/photo+5+%25282%2529.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And one ready to eat</td></tr>
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Lucyhttp://www.blogger.com/profile/18311683482955795132noreply@blogger.comtag:blogger.com,1999:blog-6555654019145962651.post-20296469076106929602014-05-19T13:16:00.000-07:002014-05-19T13:16:01.594-07:00Millionaire's shortbread<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Sometimes when I'm going round the supermarket, I buy random ingredients, sub-consciously challenging myself to make something different. And that's how I came to have a tin of condensed milk in my <a href="http://finchleykitchen.com/" target="_blank">Finchley Kitchen</a> this week, and when a niece popped in too and we wanted to do some baking, I flicked through a Nigella book, came across a recipe for Millionaire's Shortbread that required condensed milk and... got baking.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">I stuck to the recipe pretty faithfully, just swapped the dark chocolate coating for milk chocolate (because I'm a chocolate chav, opting for Dairy Milk over the posh stuff every time), and using a bit less chocolate as the original was too tough to cut. The end result was the perfect mix of sweet, crunchy, and delicious, but you can't overestimate just how sweet it is.. so cut the squares up small. I served it with <a href="http://www.finchleykitchen.com/2013/09/celebrations-in-my-family-tend-to-take.html" target="_blank">Millionaire's Date Biscuits</a> because you just can't eat enough millionaires in one place..</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>Ingredients</i><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">225g plain flour<br />75g caster sugar<br />375g unsalted butter<br />397g sweetened condensed milk<br />4 tablespoons golden syrup<br />250g plain or milk chocolate<br /><br /><i>Method<br /></i>Preheat the oven to 170C, and rub together 175g of the butter, plus the flour and sugar in a bowl. Once it's in a ball, press it into a square tin (Nigella recommends 23cm), make sure it's flat and even, then prick with a fork and cook for five minutes. Then lower the oven to 150C and bake for half an hour or until pale gold-coloured and let cool in the tin.<br /><br />Meanwhile, make the caramel. This magic happens in a microwave - be patient and cautious, and this works. First heat the remaining 200g butter in a Pryex-style bowl, for 2 mins, then add the condensed milk and golden syrup. Mix well, then heat for about 7 minutes BUT IN ONE MINUTE INCREMENTS - so after every minute you stop and stir to make sure it's not burning. The caramel is ready when it's thickened and golden brown. Pour over the cooled shortbread and leave to cool and set.<br /><br />Once it has, melt the chocolate in the microwave and pour over the whole mixture. Now leave to set once more. Cut into squares once cooled - use a very sharp knife to avoid cracking. But if it does crack, don't worry.. it still tastes delicious.</span></div>
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Lucyhttp://www.blogger.com/profile/18311683482955795132noreply@blogger.comtag:blogger.com,1999:blog-6555654019145962651.post-53843438715329278732014-05-19T12:57:00.001-07:002014-05-19T12:59:02.533-07:00Flakey, buttery cheese straws<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: black;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Unitards, scrunchies and legwarmers might be best left in the 80s, but cheese twists are a worthy revival. </span></span></div>
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<span style="color: black;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">That was my verdict a few weeks ago, when a bunch of friends came round for drinks before we went out to celebrate my birthday. </span></span></div>
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<span style="color: black; font-size: large;"><span style="font-family: Georgia, Times New Roman, serif;">A school reunion had taken up most of the day, and when I came back late afternoon and had to <strike>shove any mess under the bed and sofa</strike> tidy the house, there wasn't much time left for canapés. </span><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="color: black;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">So I defrosted some puff pastry, grated some top-quality very mature cheddar (but Parmesan is a good alternative), cracked an egg and made these really easy cheese twists. They only take ten minutes, and were gobbled up almost as quickly.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 16px;">350g pack rolled puff pastry</span></span><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 16px;"><br /></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 16px;">five handfuls grated cheese (mature cheddar or parmesan work well)</span></span><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 16px;"><br /></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 16px;">handful plain flour </span></span><span style="line-height: 16px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></span></div>
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<span style="line-height: 16px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">pepper</span></span></div>
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<span style="font-size: large;"><span style="line-height: 16px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 16px;">1 egg yolk</span></span><span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQDBp8Y__y39IXRXC4gDhMhRnaf5MQMG9pT1C8YnxlhT_uOEwl4MqKSJYKbM7b3C_Y2xabahXzBeXxcdYtUeVCAN6o0adpjx_IwwVknj4sIzOuCEydj41qYeN6gnCaJXhlj8mHhEMjig/s1600/photo+1+%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQDBp8Y__y39IXRXC4gDhMhRnaf5MQMG9pT1C8YnxlhT_uOEwl4MqKSJYKbM7b3C_Y2xabahXzBeXxcdYtUeVCAN6o0adpjx_IwwVknj4sIzOuCEydj41qYeN6gnCaJXhlj8mHhEMjig/s1600/photo+1+%25285%2529.JPG" height="300" width="400" /></a></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">Heat the oven to 180 degrees; roll out the puff pastry to a large rectangle. Sprinkle with all the cheese bar one handful, then fold the pastry in half and roll out again.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">When it is the thickness of a button, cut into strips of about 1<span style="background-color: white; line-height: 22.5px;">cm wide, and 10 to 15cm-long. Twist each one three times, then lay on a baking sheet, brush with egg yolk, and dot with the remaining cheese and scatter with pepper (if desired, can add chilli flakes).</span><span style="background-color: white; line-height: 22.5px;">Bake for 10 to 15 mins, or until golden brown.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white; line-height: 22.5px;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-AQnGL_3_ymwBMobF0V9mKbHknchr18Lt42Rw9PpUJ_L_LPevDJsFMLfwSmZkIoaFiB0vZhOQg6YBNiljcVPC8158enz2wqOj708z6yGg8cvngcYcw3hxu8UkwQWlmmXlUHKyYeHfs0Y/s1600/photo+2+%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-AQnGL_3_ymwBMobF0V9mKbHknchr18Lt42Rw9PpUJ_L_LPevDJsFMLfwSmZkIoaFiB0vZhOQg6YBNiljcVPC8158enz2wqOj708z6yGg8cvngcYcw3hxu8UkwQWlmmXlUHKyYeHfs0Y/s1600/photo+2+%25286%2529.JPG" height="640" width="480" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIq3gcNTumJ8Lz0u3lu-OIo6Lzz9JZbFmN06f-Lw8hbgsgs6l9JXQZCXDEQx68nMHZfRhNsRFLa9EqyY0g5BeEoZ3U4gGmTLg5OXfpLTRVr5Tmo2nZbbIpNFoiDYnvhbK5B2cdO4VbnuU/s1600/photo+4+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIq3gcNTumJ8Lz0u3lu-OIo6Lzz9JZbFmN06f-Lw8hbgsgs6l9JXQZCXDEQx68nMHZfRhNsRFLa9EqyY0g5BeEoZ3U4gGmTLg5OXfpLTRVr5Tmo2nZbbIpNFoiDYnvhbK5B2cdO4VbnuU/s1600/photo+4+%25282%2529.JPG" height="320" width="240" /></a></span></div>
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Lucyhttp://www.blogger.com/profile/18311683482955795132noreply@blogger.comtag:blogger.com,1999:blog-6555654019145962651.post-78025808244270203092014-05-16T04:56:00.000-07:002014-05-19T13:18:00.083-07:00Jammie Dodgers<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVd-RVA9RHX0eFRlLJxX5dgsPgZuRmogwergidpsE6N9n9e3DnPzD1bdT8ZFEM8tMqiRAniiXKVTQoUFmtb6CcX2YsuJLvWZyN6q58a7LAP7mif2NBV8Eg3ce2EuJMyFR-G97qdv68kfY/s1600/cookie43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVd-RVA9RHX0eFRlLJxX5dgsPgZuRmogwergidpsE6N9n9e3DnPzD1bdT8ZFEM8tMqiRAniiXKVTQoUFmtb6CcX2YsuJLvWZyN6q58a7LAP7mif2NBV8Eg3ce2EuJMyFR-G97qdv68kfY/s640/cookie43.jpg" height="640" width="474" /></a></div>
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It was family tea time at ours on Sunday, and since I knew I'd be making a big birthday cake on the morning, and Saturday was full of plans, I hunted down some biscuit recipes that could be whizzed up in advance. This version of jammie dodgers is just little shortbread biscuits sandwiched together with jam; they only take 10 minutes to bake, and the most time-consuming bit is rolling and cookie-cutter-ing - really easy and ideal to do with kids. (Pictured above with <a href="http://finchleykitchen.blogspot.co.uk/2013/09/celebrations-in-my-family-tend-to-take.html">Millionaire's Date Biscuits</a>)<br />
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Here's how to do it:<br />
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55g butter<br />
30g caster sugar<br />
90g plain flour<br />
few drops vanilla essence<br />
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Mix together the (softened) butter, sugar, and vanilla, then add the flour, bar one tablespoon.<br />
If the dough is a little dry, add a few drops of water; if too soft, pop it in the fridge in clingfilm for a few minutes.<br />
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Spread the remaining flour on a board, then roll out the dough to about 2-3mm thick.<br />
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Cut out as many circles using a cookie cutter as poss, the exact number will depend on your cutter's size, just make sure you have an even number. The recipe made me 32 shapes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4wc22kw57aNkQDqXJXT1u7Cg2OrxrKT6in8iIIYOSi0jX-3WVPX75BZbmFmnfLwbR9PQiGyUEkyy4bXMh37TRlr9SynWLvvE2Twepl1sGpXcF_xwsSrYV03XONKTcvEVZ1PO_q-ypKYw/s1600/cookie1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4wc22kw57aNkQDqXJXT1u7Cg2OrxrKT6in8iIIYOSi0jX-3WVPX75BZbmFmnfLwbR9PQiGyUEkyy4bXMh37TRlr9SynWLvvE2Twepl1sGpXcF_xwsSrYV03XONKTcvEVZ1PO_q-ypKYw/s400/cookie1.jpg" height="242" width="400" /></a></div>
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Use a smaller cookie cutter (I used a flower-shaped one) to take out the centre of half of the cookies.<br />
Put all the unbaked cookies in the freezer for 10 minutes (stops them spreading when cooking)<br />
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Transfer the full circle biscuits to one baking tray, and the holey ones to another.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV9QBLKHcLzsstFJsd-YyiC05FOhlsbC0WKrm4HGgov4QKQmeXyp2vzpjP_X24tjtnciJlAw2wRct91hc-0ldiCgTZ2GCpxS6-TRfCPAo22g9s07N9not_KopUBXsz0zb-DdnFcJK89JI/s1600/cookie.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV9QBLKHcLzsstFJsd-YyiC05FOhlsbC0WKrm4HGgov4QKQmeXyp2vzpjP_X24tjtnciJlAw2wRct91hc-0ldiCgTZ2GCpxS6-TRfCPAo22g9s07N9not_KopUBXsz0zb-DdnFcJK89JI/s320/cookie.jpg" height="312" width="320" /></a></div>
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Put both trays in an oven heated to 170c, and bake the shortbread until slightly golden around the edges – usually about 10 for holey cookies, and a few extra - around 13 minutes - for the solid ones.<br />
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But keep a close eye - you want yellowy / golden, rather than brown, which shows they're on the way to burning.<br />
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Take out the oven and allow to cool.<br />
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Next pair up the two kinds of shortbread, spread some jam on the solid half, stick them together and sprinkle with icing sugar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzmfGvt62FKCO7QD5qdWu2X6Io0L-xiZkRsyJ2FZ_RCwwG8T27G_g_p2h1W1py19LX0lm9MeKfKlKuldPqiAuFWSVF-u8-jE2uGOt53yvWxobQV-GbpIH7THL_5NYH8TFiT39z6E8_WRQ/s1600/cookie3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzmfGvt62FKCO7QD5qdWu2X6Io0L-xiZkRsyJ2FZ_RCwwG8T27G_g_p2h1W1py19LX0lm9MeKfKlKuldPqiAuFWSVF-u8-jE2uGOt53yvWxobQV-GbpIH7THL_5NYH8TFiT39z6E8_WRQ/s640/cookie3.jpg" height="482" width="640" /></a></div>
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Lucyhttp://www.blogger.com/profile/18311683482955795132noreply@blogger.comtag:blogger.com,1999:blog-6555654019145962651.post-33311142045475291042014-04-27T13:41:00.003-07:002014-05-30T02:36:51.859-07:00Shakshuka <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhch_nusHF6ZO1wW60XeM_lnkDdCzPJIELo4fGGjF6-kv-V4b_P_P41tONm9Iuu-WQp0dmPRwKWqaG-v9NsXCNckqY9IZZ-p6gNm8N_TA9jqcTQPtE_oACRphy2DcJPPShWzDf1r0LaC50/s1600/vvvvvvvvvvv.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhch_nusHF6ZO1wW60XeM_lnkDdCzPJIELo4fGGjF6-kv-V4b_P_P41tONm9Iuu-WQp0dmPRwKWqaG-v9NsXCNckqY9IZZ-p6gNm8N_TA9jqcTQPtE_oACRphy2DcJPPShWzDf1r0LaC50/s1600/vvvvvvvvvvv.jpg" height="338" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">One of my colleagues just flew to Israel, for his first visit. He asked for my tips, and although I haven't been for a few years, (despite Ottolenghi's Jerusalem cookbook-pics making keen to fix that) I still had a few bits of advice. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The first - leave an extra hour for Israeli airport security, and don't let their stern questions put you off; the beautiful country is worth a few snarls at immigration to access it. And my second? Eat shakshuka for breakfast, every day. You'll never look at a hotel's continental breakfast in the same way. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">This dish might sound like it should denote a particularly-violent sneeze, but shakshuka is filling, tasty, and made with basic ingredients that you'll probably have in stock even when you can't remember the last time you ventured into a Sains-esco-sda.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Shakshuka also defies a single recipe.. Every Israeli restaurant serves it differently, and most households have their own secret ingredients too. This is a basic version - feel free to jazz it up with other veggies (red pepper is usual, I omit it only because I don't like it.) I just mixed some spinach into the below recipe as I had some leftover from <a href="http://www.finchleykitchen.com/2014/04/breakfast-in-glass.html" target="_blank">Breakfast-in-a-Glass</a>. Add more garlic and chilli if you want more of a buzz, or take out the latter if you like a calmer mouthful. The addition of soy sauce - inspired by my friend delicious Linda's shakshuka - adds a salty tang. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">I serve my shakshuka up with crusty bread (toasted <a href="http://www.finchleykitchen.com/2014/04/challah-bread.html" target="_blank">Challah</a> works perfectly) or, as here, potato wedges (chopped par-boiled potatoes with paprika, chilli and garlic, roasted for 45-minutes). The perfect Sunday brunch/hangover cure, or an easy mid-week supper. Sunny side up.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ingredients </b>(serves four)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Tablespoon olive oil</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">One onion, finely chopped </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Two cloves of garlic, chopped or pressed</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Two tins chopped tomatoes</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Chilli flakes - as desired</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 teaspoon each of paprika and cumin</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Pinch of pepper</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Six eggs</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tablespoon soy sauce</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">(Optional other veg include spinach leaves, handful of chopped mushrooms, spring onion, bell peppers..)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Handful fresh parsley leaves</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Fry off the garlic and onion in the olive oil in a large pan until browned. Add any other desired vegetables. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Pour the chopped tomatoes over the veg, </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">add the soy sauce, chilli, pepper and spices, </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">and fry for a further 3-5 minutes, the tomatoey water has evaporated.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Take one egg, crack it gently and lay it over the tomato mixture. Repeat with the next six eggs, in a clock-like arrangement with one in the middle.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Cook for a further 3-5 minutes, until the eggs are cooked to your liking. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Sprinkle the torn parsley leaves over the top</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Serve in cake-like slices, with crusty bread to dip into the oozing tomato sauce, or potato wedges to absorb it, or a green salad for a crunchy contrast.</span></div>
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Lucyhttp://www.blogger.com/profile/18311683482955795132noreply@blogger.comtag:blogger.com,1999:blog-6555654019145962651.post-2896743060330656872014-04-23T13:11:00.000-07:002014-04-23T13:12:55.079-07:00Roasted aubergine and mango with soba noodles and tahini dressing<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The stir-fry is my lazy-day dish. For those days when you're too knackered to even open <a href="http://www.epicurious.com/" target="_blank">Epicurious</a> let alone scour the barren shelves of Tesco seeking out its 50 ingredients. Yeah, it's a ready meal, but a packet of baby vegetables stirred together with some straight-to-wok noodles and a dash of chilli and teriyaki is far from a guilt-meal. This dish is a bit more effort than the usual stir fry - in fact its ingredients are roasted, whizzed and boiled rather than stirred - but for evenings when you've got some spare energy and want something fresh, zingy and healthy, try a bit of this.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">It's from a new delicious cookbook called <a href="http://www.amazon.co.uk/Honestly-Healthy-Life-Alternatives-Everyday/dp/1909342440" target="_blank">Honestly Healthy for Life</a> (don't let the virtuous title put you off, this is no <a href="http://goop.com/" target="_blank">Goop</a>-job), although I tweaked it a little to take out some oil and add soba noodles - the original called for black rice noodles, and I'm not sure where you get them, but can say it's not Finchley Tesco.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ingredients - serves four</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></b>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Dressing: 3 tablespoons tahini, 1 clove garlic, 2.5 tablespoon soy sauce, 2 tablespoon sesame or other oil, 3 tablespoons water, few sprigs of coriander</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Veg: two cubed aubergines, 2 tablespoons olive oil, 1 finely-cut red onion, teaspoon chopped ginger, handful chopped coriander, pinch of salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">250g soba noodles</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 large mango, chopped and cubed</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">handful chopped coriander (yes another one!)</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">half a lemon</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">optional garnish: sesame seeds, chilli flakes</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Method</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Whizz all the dressing ingredients in a blender</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Roast the aubergine and onion, covered with the ginger, olive oil, coriander and salt, at 180 degrees for 20-30m or until browned and juicy</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Boil the noodles (about 5m) then drain </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">To serve: plate up the noodles, coat with the aubergine, then sprinkle the mango and coriander, and a squeeze of lemon, on top, and generously drizzle the dressing over the whole dish</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">How do you get the best bread on your table? My usual view is to buy it from the best baker.. Bread is one of those things that takes loads of effort, for what often works out as minimal reward because home-baked bread can turn out heavier than Eric Pickles and almost as indigestible.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">But a friend was raving about Evelyn Rose's recipe of homemade Challah, a sweet plaited Jewish bread. She said it was easy, impressed guests, didn't take too long... So I thought I'd try it. And all those things were right - the texture of this bread comes out perfectly, and the egg white glaze gives it a great shine. Challah makes a great showstopper for the centre of a table, and tastes delicious dunked into soup or loaded with humous, peanut butter, smoked salmon - anything you like.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Is this challah as good as your favourite bakery's serving? The jury is out ... Try it and let me know.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPHvIPHkSnAwpmIQ3pvHklRM6ShwmfMUoSVevMYFYZeVk3Ww2DVY_32nMf_fEs2cEMl7sg7xCZ72SA39tfrj-MXkxiMNDT2DgYR_4IywBEGgSDDaToG1LE9Pf-6e8rIPbyz4NiBnKkYnU/s1600/photo+3+%25282%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPHvIPHkSnAwpmIQ3pvHklRM6ShwmfMUoSVevMYFYZeVk3Ww2DVY_32nMf_fEs2cEMl7sg7xCZ72SA39tfrj-MXkxiMNDT2DgYR_4IywBEGgSDDaToG1LE9Pf-6e8rIPbyz4NiBnKkYnU/s1600/photo+3+%25282%2529.JPG" height="480" width="640" /></a><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ingredients </b>(makes one challah, serves 6+, from <a href="http://www.abebooks.co.uk/book-search/title/the-new-complete-international-jewish-cookbook/author/rose-evelyn/sortby/3/page-1/" target="_blank">Evelyn Rose's International Cookbook</a>)</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">150ml warm water</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">340 g strong white bread flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 sachet easy instant yeast</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">50g sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 teaspoon salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 tbsp sunflower oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 egg </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<i><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">for glaze</span></i><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 yolk </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 teaspoon water</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">pinch salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">sesame seeds or poppy seeds</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Method</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></b>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Mix all the ingredients, in a bread machine or mixer with a dough hook if you have, or the good old fashioned hard work and wooden spoon way.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">You need to mix until it forms a sticky ball, then knead for five minutes until the dough slaps the side of the bowl without sticking. If it's still sticky, add a tablespoon more flour - or if too dry, add water a teaspoon at a time. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Then knead on a floured board, and put the ball of dough into a greased plastic bag (or just back in its mixing bowl but covered in the oil, with clingfilm on top).</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Wait for the dough to double in size - I left it overnight but can take only four hours).</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Then divide the dough into three on a floured board, knead each one for a minute or two, and plait (<a href="http://bakingbites.com/2010/09/how-to-braid-challah-three-four-and-five-strand-braids/" target="_blank">easy guide and how-to for three, four or show-off five strands here</a>) - remember to make each end tapered.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Once you have your plaited loaf, brush it generously with the glaze mixture, and bake at 200 degrees C for 25-30 minutes.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Seven is the new five. The old five-a-day rule for fruit 'n' veg (or five-a-week, as one of my less healthy colleagues calls it) has been upgraded. Since you can buy blenders for a tenner, juice seemed like an easy way to whack a few extra vitamins into the bloodstream, and breakfast the best way to do it.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"> But then along came the food army's War on Sugar too, so in a bid to make a juice that keeps us away from the doctor (and dentist), this recipe came to be. Yes, it has some scarily healthy ingredients in it (kale and spinach, I'm looking at you), but you can't taste them as the pineapple brings so much natural sweetness. It's filling and enough for an entire breakfast (although for a brunch this weekend we added bowls of Greek yoghurt, honey and berries - close your eyes and you could almost be at the breakfast buffet on holiday.)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Slurp slurp.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ingredients </b>(makes two generous glasses or three small ones)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Big handful of raw spinach leaves</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Big handful of raw kale </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Quarter of pineapple</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Half a cup of water</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Mix all ingredients in a blender, juj it up (add extra water if you prefer it thinner), drink and enjoy.</span></div>
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Lucyhttp://www.blogger.com/profile/18311683482955795132noreply@blogger.comtag:blogger.com,1999:blog-6555654019145962651.post-928082219891491902014-04-13T13:10:00.003-07:002014-04-13T13:10:50.265-07:00Hot, cross (and easy) buns<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The (shortened) story of the reason behind most Jewish festivals goes something like: "they tried to kill us, we won, let's eat." But coming up is Passover, where Jewish people eat - a lot, with big family meals - but nothing involving bread, or anything baked with flour. And that's awkward this year, since Passover coincides with Easter, and its amazing chocolate eggs, spicy hot crossed buns and simnel cakes. The solution? I baked Easter goodies early, then moved onto Passover goodies. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">These were my first attempt at hot cross buns - they take time, since the dough needs to hang around, getting bigger, on two separate occasions, but if you prep the dough one evening, leave it overnight, and bake the buns in the morning, the actual kitchen time is under half an hour. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Add whatever dried fruit you like best to this mix, and don't scrimp on the spice. Then just make sure you've got some delicious butter and jam on hand for a warm, filling treat.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b style="text-align: left;">Ingredients (</b><span style="text-align: left;">recipe adapted from the River Cottage Bread Handbook)</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 cups strong white bread flour<br />2 cups plain white flour<br />1/2 cup warm milk<br />one packet instant yeast (7g)<br />1/2 cup warm water<br />one cup raisins and/or mixed dried fruit (I used raisins and dried cranberries)<br />zest of one orange<br />1 teaspoon cinnamon<br />1 teaspoon all spice<br />1 teaspoon mixed spice<br />Generous pinch of salt<br />4 tablespoons sugar<br />1 egg<br />50g butter<br /><i>For the crosses</i><br />8 tablespoons plain flour<br />7 tablespoons water<br /><i>For the glaze </i>2 tablespoon sugar + 1 tablespoon boiling water<br /><span style="color: #333333;"><span style="line-height: 19px;"><br /></span></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="color: #333333;"><span style="line-height: 19px;">I used my Kenwood mixer, but you can make it by hand (you better like kneading though). In a mixer, </span></span><span style="color: #333333; line-height: 19px;">add the flours, salt, </span><span style="color: #333333; line-height: 19px;">water, milk, yeast,</span><span style="color: #333333; line-height: 19px;"> </span><span style="color: #333333; line-height: 19px;">sugar, egg and butter and mix with the dough hook for about 3 minutes.</span></span></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 19px;">Add the dried fruit, orange zest, and spices, then continue kneading in the machine (or by hand) until a smooth ball. </span></span></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 19px;">Cover the bowl of the dough with clingfilm, and let rise in a warm place - for at least two hours, I left it overnight - until doubled in size.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="color: #333333;"><span style="line-height: 19px;">Then, deflate the risen dough and divide into 16-20 equal balls. Place on a floured board, cover with clingfilm or a clean tea towel, and leave for another half hour, they should rise further.</span></span></span></div>
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<span style="color: #333333; font-family: Georgia, 'Times New Roman', serif; font-size: large; line-height: 19px;">Bake for around 20 minutes, but keep an eye on them - take the tray out of the oven when they're a golden brown colour.</span></div>
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Lucyhttp://www.blogger.com/profile/18311683482955795132noreply@blogger.comtag:blogger.com,1999:blog-6555654019145962651.post-26827266815917621102014-03-11T01:37:00.000-07:002014-03-11T01:44:55.763-07:00Bin cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">My dad's birthday was approaching, and we'd already baked the obvious choices. My big bro had, in the past few years, whipped up an excellent bottle of (cake) Beaujolais and grapes, and a cryptic crossword, for my dad never fails to complete The Times' Saturday tough one each week. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Still, I can see why a bin - albeit a recycling one - might not seem like the obvious option for a cake. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">But my dad is obsessive about ensuring the various boxes are all put out on time, and I thought a recycling bin would be a fun cake to make, particularly with the addition of tiny newspaper copies of the Evening Standard, full of stories all about my dad (and a photoshopped splash pic of him too, of course).</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Searching for bin cake inspiration online wasn't that fruitful... There were great ones, but they looked too tough to replicate:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">So I decided to go for a simple round cake (which was hoovered up within 24 hours, so I recommend <a href="http://www.nigella.com/recipes/view/old-fashioned-chocolate-cake-119" target="_blank">Nigella's Old Fashioned Chocolate Cake </a>again, particularly the amazing icing) with a fondant black bin on top. I made a recycling sign...</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Then I layered a little tissue paper at the bottom to fill it up.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Then, I have to admit, I cheated a little with tools: my colleague Bev had a bottle mould, so I mixed up some chocolate-and-food-colouring combos and whipped up some bottles. I also added some cola bottles to the mix.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">For the tiny newspapers, my job helped a fair amount.. Since I work at the Evening Standard, a couple of excellent colleagues helped me use InDesign to whip up this a front page. But there are <a href="http://www.fodey.com/generators/newspaper/snippet.asp" target="_blank">lots of sites </a>including this one that helps make genuine-looking newspaper clippings. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">This is the result. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTd8yJfBA1wIXpjcQF_JuxOqbAy5Rl3cb_l_2EYar6c2fa0GLMNjB0ZZ4J9XvbHF9lnW1NQhNnPDspzHMAIETF10CMk1SN7IMaQtVSMbvqI8cMUV1ZaZGX6nWXbfrhuPMcNguC1JYdCI/s1600/photo+3+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTd8yJfBA1wIXpjcQF_JuxOqbAy5Rl3cb_l_2EYar6c2fa0GLMNjB0ZZ4J9XvbHF9lnW1NQhNnPDspzHMAIETF10CMk1SN7IMaQtVSMbvqI8cMUV1ZaZGX6nWXbfrhuPMcNguC1JYdCI/s1600/photo+3+(3).JPG" height="320" width="240" /></span></a></div>
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Lucyhttp://www.blogger.com/profile/18311683482955795132noreply@blogger.comtag:blogger.com,1999:blog-6555654019145962651.post-90604808352246821102014-02-10T14:54:00.000-08:002014-02-13T11:00:52.665-08:00Roasted butternut squash with tahini and red onion<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhReJkD_NUoIfHxAUlelyY2xVingWOVy9YCr8SpW0l0bb-2hQ0hlRJwHpjIf1dbEgkNAcGIEzdOzvg6qlGgf4davO3fePns40zcaxQnzYZgHTDUwUcPQ5aVSAqVT69LI0b8LXyHLNTPyos/s1600/photo+(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhReJkD_NUoIfHxAUlelyY2xVingWOVy9YCr8SpW0l0bb-2hQ0hlRJwHpjIf1dbEgkNAcGIEzdOzvg6qlGgf4davO3fePns40zcaxQnzYZgHTDUwUcPQ5aVSAqVT69LI0b8LXyHLNTPyos/s1600/photo+(10).JPG" height="640" width="480" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">One of my most-used cookbooks is Ottolenghi's <a href="http://www.amazon.co.uk/Jerusalem-Yotam-Ottolenghi/dp/0091943744" target="_blank">Jerusalem</a> and this is one of my favourite recipes from it. Whilst many of the Israeli chef's dishes require hours of prep and whole pantries of ingredients, this one's pretty simple to make - but the flavours are delicious. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">I've tweaked the recipe because I'm not a big fan of za'atar, so added a dash of balsamic vinegar for some replacement zing. The original, for comparison, is <a href="http://www.theguardian.com/lifeandstyle/2011/dec/16/roasted-squash-stuffed-quince-recipes" target="_blank">here</a>.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ingredients </b>(serves four)</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 large butternut squash, cut into wedges the size of apple slices</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 red onions, cut into eighths</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">two tablespoons olive oil </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">3½ tbsp tahini paste </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1½ tbsp lemon juice </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3 tbsp water </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 small garlic clove, crushed </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">30g pine nuts </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 tablespoons balsamic vinegar</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tbsp roughly chopped parsley</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tsp sumac</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Method</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Heat the oven to 200C, and lay out the squash and onions on a tray.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Drizzle the olive oil, plus a few twists of salt and black pepper, on top, and toss well. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Roast for 40 minutes, adding the pine nuts for the last few minutes to brown</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In the meantime, mix the </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">tahini, lemon juice, water, garlic and a pinch of salt in a small bowl. Mix, Ottolenghi advises, to the consistency of honey, adding more water or tahini as necessary.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Dish up the veg, then drizzle over the sauce, and the balsamic vinegar. Scatter the pine nuts on top, followed by the parsley and a sprinkle of sumac for colour.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhELW2qFMwfGe7MF5bfohYiR7mbzMOln8-PCcFJfVrTEFaUSXhkaOSQ19m7MiHnS-FLsvabHQZxWDlyxlTWac7hEl29cuW75obfifGnuspTfe21iX5zWHgN8nMOFbXr-5TfJaDrhDZbgA/s1600/photo+%252811%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhELW2qFMwfGe7MF5bfohYiR7mbzMOln8-PCcFJfVrTEFaUSXhkaOSQ19m7MiHnS-FLsvabHQZxWDlyxlTWac7hEl29cuW75obfifGnuspTfe21iX5zWHgN8nMOFbXr-5TfJaDrhDZbgA/s1600/photo+%252811%2529.JPG" height="320" width="240" /></a></div>
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Lucyhttp://www.blogger.com/profile/18311683482955795132noreply@blogger.comtag:blogger.com,1999:blog-6555654019145962651.post-41196818358804261732014-02-08T15:30:00.001-08:002014-02-08T15:30:46.675-08:00Vietnamese summer rolls<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GcTsXLOWbHpyM3_ibGxMQ_G7PuX1rg2J4_qOciqauUqLFBq46rXZ_Q9uLKRBC8NetILUXh1iFh1MxFpf7v4f3wZWNcY4efeagTJd_F1s18S28z8iGjq0xFml4si2fRqX8Vuyerr76Ss/s1600/photo+%252813%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GcTsXLOWbHpyM3_ibGxMQ_G7PuX1rg2J4_qOciqauUqLFBq46rXZ_Q9uLKRBC8NetILUXh1iFh1MxFpf7v4f3wZWNcY4efeagTJd_F1s18S28z8iGjq0xFml4si2fRqX8Vuyerr76Ss/s1600/photo+%252813%2529.JPG" height="378" width="640" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">I first came across these light, fresh rolls at a tiny, cheap Vietnamese place around the corner from Leicester Square. I fell in love with them - they're like the healthier, herbier, lighter cousin of the Chinese spring roll. Luckily, they're also pretty easy to recreate at home, as long as you can get hold of the <a href="http://www.souschef.co.uk/vietnamese-rice-paper.html" target="_blank">rice paper rolls</a>. Supermarkets sometimes stock them, but local oriental stores are your best bet.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ingredients (serves four, with four rolls each)</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">16 rice paper rounds</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">25g rice vermicelli noodles</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Choose your meat/filling: two large chicken breasts, shredded, or the same quantity shredded duck, or </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">300g cooked peeled prawns, or 300g chopped tofu.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Handful fresh mint leaves</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Handful fresh coriander leaves</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Handful fresh basil leaves</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">60g chopped roasted peanuts</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 grated carrot</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Half a cucumber, chopped into very thin sticks</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Handful beansprouts</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Two tablespoons Teriyaki sauce</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>For the dipping sauce</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 tablespoons lemon juice</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 tablespoons lime juice </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3 tbsp fish sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 tablespoons brown sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">50ml water</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 garlic cloves, chopped v small</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 red chilli, deseeded, sliced v fine</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Method</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Prepare the individual ingredients: place the noodles in a bowl, covered with boiling water to soften for 3 minutes. Drain.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Prepare the remaining vegetables and herbs.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Prepare a dinner plate with a layer of water and submerge one rice paper in it to soften for about 30 seconds. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Then lay it out on a plate.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Arrange the meat or prawn or tofu in a line down the centre of the rice paper. Don't go too near the edges. Then add herbs, noodles, peanut, veg, and a drizzle of teriyaki. Don't overstuff. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Fold the bottom and top of the rolls into the filling, then fold the side into the middle, and the other side to meet it, to make a tight roll.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuSqPeoXOivLyYxiorRXmREwRuGPIIWqOE1M14x2U8gBQPhGCBw3-wDRlviUDqYv0-xC4C3218payfoMjrqUz1-sDHRt75gpTcUVhjBOcmHuSBX0kSrOAfV-SCQpNi4fR0i4EIflmExVU/s1600/photo+%252818%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuSqPeoXOivLyYxiorRXmREwRuGPIIWqOE1M14x2U8gBQPhGCBw3-wDRlviUDqYv0-xC4C3218payfoMjrqUz1-sDHRt75gpTcUVhjBOcmHuSBX0kSrOAfV-SCQpNi4fR0i4EIflmExVU/s1600/photo+%252818%2529.JPG" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Repeat with the remaining papers and ingredients.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">To make the dipping sauce, just mix its ingredients together well until a paste.</span><br />
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Lucyhttp://www.blogger.com/profile/18311683482955795132noreply@blogger.comtag:blogger.com,1999:blog-6555654019145962651.post-59565902027774581002014-02-08T14:42:00.001-08:002014-02-08T14:42:38.406-08:00Chocolate and vanilla sundae with brownie flake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The Finchley Kitchen has been quiet for a few days: we flew away for a sunny interlude to winter. Now we're back in chilly wet London, the things I miss most are the beach, sporting flip flops rather than Uggs, and the hotel's sand-side breakfasts. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The first meal of the day is always my favourite on holiday because it's so different to the usual Weetabix at home. So </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">in a bid to jazz up our Finchley breakfasts, we've been stocking up on Greek yogurt with fruit and honey. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">And as one pot was nearing its sell-by, I whipped up this dessert dish. Slightly healthier than the usual chocolate mousse, but still thick, creamy, delicious, and very speedy to prepare. The recipe makes four generous portions. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ingredients</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1.5 cups plain Greek yogurt</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 cup mascarpone </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">4 tablespoons golden syrup </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1.5 teaspoon vanilla extract</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 tablespoons chocolate powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 tablespoons cocoa powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">two slices <a href="http://finchleykitchen.blogspot.co.uk/2013/10/gooey-chocolate-brownies.html" target="_blank">chocolate brownie</a> (click for recipe)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Method</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Stir together the yogurt, mascarpone and golden syrup. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Split the mixture in half; add the chocolate and cocoa to one half, and the vanilla to the other. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Layer the two mixtures in a glass (I stuck to two but you can do more with a narrow-er glass)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Slice a chocolate brownie like a 99 flake and pop it into the top</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Refrigerate for at least 45 minutes... and enjoy.</span><br />
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Lucyhttp://www.blogger.com/profile/18311683482955795132noreply@blogger.comtag:blogger.com,1999:blog-6555654019145962651.post-58287846302438613992014-01-07T02:59:00.001-08:002014-01-07T02:59:58.643-08:00Bike cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">It's peak birthday season: December and January see three birthdays in my family, and lots of cake-making. This is my cycling cake effort, which I made for Mr Finchley Kitchen, then hid behind two punnets of tomatoes in the fridge for two days, hoping he wouldn't spot it. Luckily, he doesn't seem to eat that many cherry tomatoes and the bike cake remained a secret.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">For the bike, I rolled out fondant wheels, covered spaghetti in silver foil for the spokes, and used some spaghetti to reinforce the main body of the bike too. Putting the various parts in the fridge (or even freezer) in between making them helps them to harden up. Even so, the bike didn't stand up independently so I propped it up against the side of the cake. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6AS0PUT-dn7bj7Esbzw5kg9U1qjiTvKWdDNA0DG0m4Jgf5aRfB_sU4FNR_f5lxAudPjEESkQaubvrAeiOwNfaYKc4mPcsPNQYsqJpt_6QRI1ORxK7jG6BShoGCs-IevxhPyKRrDrcN4/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6AS0PUT-dn7bj7Esbzw5kg9U1qjiTvKWdDNA0DG0m4Jgf5aRfB_sU4FNR_f5lxAudPjEESkQaubvrAeiOwNfaYKc4mPcsPNQYsqJpt_6QRI1ORxK7jG6BShoGCs-IevxhPyKRrDrcN4/s1600/photo+3.JPG" height="240" width="320" /></a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="text-align: left;">And for the cake, I veered away from my usual Nigella recipe (for no more political reason than I didn't have all the ingredients) and opted for this <a href="http://www.bbc.co.uk/food/recipes/chocolate_cake_48307" target="_blank">Mary Berry </a></span><span style="background-color: white; line-height: 28px; text-align: left;"><a href="http://www.bbc.co.uk/food/recipes/chocolate_cake_48307" target="_blank">Chocolate sponge cake</a> - although I changed the icing to my own recipe.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 28px;"><b>Ingredients</b></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 28px;">50g/2oz cocoa powder</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 28px;">6 tbsp boiling water</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 28px;">3 free-range eggs</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 28px;">4 tbsp milk</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 28px;">175g/6oz self-raising flour</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 28px;">1 rounded tsp baking powder</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 28px;">100g/4oz baking spread or soft butter</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 28px;">300g/10oz natural caster sugar</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 28px;">115g Galaxy chocolate, melted</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 28px;">20g dark chocolate</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 28px;">150ml creme fraiche</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 28px;">5 tbsp raspberry jam</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 28px;">Preheat the oven to 180C and grease two 20cm/8in sandwich tins </span></span></div>
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<span style="line-height: 28px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Mix the cocoa powder and boiling water to make a paste. Add the remaining ingredients and beat again until combined. </span></span></div>
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<span style="line-height: 28px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Divide the cake mixture between the prepared tins. Bake for about 25-30 minutes.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 28px;">For the icing and filling, melt the chocolates and add the creme fraiche; leave until cool and almost set.</span></span></div>
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<span style="line-height: 28px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Once baked, remove the cakes from the oven and allow to cool completely. Spread the tops of each cake with jam. </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 28px;">Fill the cakes with half of the icing and spread the remainder on top. </span></span></div>
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Lucyhttp://www.blogger.com/profile/18311683482955795132noreply@blogger.comtag:blogger.com,1999:blog-6555654019145962651.post-9065998178256761212014-01-06T04:53:00.000-08:002014-02-22T10:25:21.758-08:00Chocolate whoopie pies with salted caramel filling<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Whoopie pies nibbled their way onto my radar over Christmas. A box of them arrived at work, then a friend posted a pic of some, then... I decided to bake them for a Christmas Eve feast. This recipe is best described as two chocolate cake-cookies with salted caramel frosting in the middle (although you can make this whatever flavour you want); they look like mini planets, and were gobbled up faster than Santa’s sleigh on Christmas Eve - so try them out, and let me know how you go...</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">For the whoopie pies</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">240g plain flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">80g cocoa powder (yes, it looks like a lot, but keep the faith..)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tsp baking powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 tsp bicarbonate of soda</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Pinch of salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">170g softened butter </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">150g sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 egg</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Few drops of vanilla extract</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">120ml buttermilk</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">For the frosting</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">160g softened butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">200g icing sugar, sifted if poss</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">five table spoons caramel (I used a tin of Carnation’s)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 teaspoon of ground-up sea salt</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Recipe</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Mix together softened butter and sugar in one bowl, then stir in the egg and vanilla extract. In another big bowl or mixer, bung in the flour, cocoa powder, baking powder, bicarb of soda and salt. Pour the contents of the first bowl into this big one, then stir in the buttermilk. It should form a dry-ish dough - if it’s still too sticky, add a little more flour.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Then roll the mixture into walnut-sized balls on a lined baking tray, before squashing each one down a bit with a wet fork.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Put them in an oven at 190C, and bake for about 10 minutes, until the cookies have a firm outside, and are cooked through. Leave to cool, whilst making the filling...</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">For which you just mix all the ingredients together until fluffy. Wait until the whoopies are cool, then sandwich similar-sized ones with a generous dollop of filling until it peeps out the side. </span></div>
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Lucyhttp://www.blogger.com/profile/18311683482955795132noreply@blogger.comtag:blogger.com,1999:blog-6555654019145962651.post-17737440697716420572014-01-01T14:00:00.000-08:002014-01-01T14:06:16.669-08:00How much (time) did that doggy-on-the-cake take, woof woof..<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">... The one with the black and white tail. It was my middle niece's birthday recently; there was only one thing she was going to want on her cake... a replica of the family's new crazy and cute puppy, Domino - pictured here frolicking on the beach.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">I looked at a few options for making dog-shaped cakes, but since there were only about 12 of us eating, and the cakes I looked at required baking about four different batches of batter to get enough height, I decided a cake topper was the way forward. So out came the fondant icing. I use Tesco's ready made stuff, and colouring (<a href="http://www.amazon.co.uk/Wilton-Icing-Colour-Gel-Pack/dp/B002CWFAPY/ref=sr_1_1?ie=UTF8&qid=1388613225&sr=8-1&keywords=wilton+food+colouring" target="_blank">Wilton's </a>is my favourite) on different balls, to make some black, blue and pink blobs; I kept the rest white. I first made the dog's head, then a rounded triangular blob for the body, then stuck on the paws. For the patches, I cute them out separately, then stuck them on.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The dinner bowl was a rounded blob with a thumb firmly stuck through it, moulded by my friend Danielle, roped into helping after popping round for <a href="http://finchleykitchen.blogspot.co.uk/2013/12/light-and-fluffy-waffles.html" target="_blank">waffle </a>dinner - the tennis ball was also her excellent added touch. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The cake itself is my favourite birthday mix - <a href="http://www.nigella.com/recipes/view/old-fashioned-chocolate-cake-119" target="_blank">Nigella's old fashioned chocolate cake </a>(whatever her reputation, her recipes still make brilliant cakes). But the wobbly letters of 'Lily' have inspired me to splurge on <a href="http://www.lakeland.co.uk/17749/Alphabet-Cutter-Set" target="_blank">this</a> Lakeland set of alphabet cutters, which I'm excited to use on my next cake..</span><br />
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Lucyhttp://www.blogger.com/profile/18311683482955795132noreply@blogger.comtag:blogger.com,1999:blog-6555654019145962651.post-60884756569486510452013-12-26T05:23:00.000-08:002013-12-26T05:23:04.154-08:00Bitesize apple pies<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Friends were coming round over Christmas, and I wanted to make dessert canapes. I’d already baked some <a href="http://finchleykitchen.blogspot.co.uk/2013/09/celebrations-in-my-family-tend-to-take.html" target="_blank">Millionaire’s Date Biscuits </a>(actually, an earlier batch were defrosting from the freezer) and <a href="http://finchleykitchen.blogspot.co.uk/2013/12/chocolate-whoopie-pies-with-salted.html" target="_blank">Chocolate Whoopie Pies</a>, so it had to be non-chocolatey, maybe even vaguely healthy. And these bitesize apple pies were the result. They’re not super-sweet, so if you have a sweet tooth, you might want to add a dipping sauce, like I did - caramel frosting leftover from the Whoopie pies worked really well.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Bitesize apple pies (recipe from <a href="http://www.tastebook.com/recipes/3508743-Bite-Size-Apple-Pies?full_recipe=true" target="_blank">Tastebook</a>)</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 cup sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 teaspoons ground cinnamon</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 roll shortcrust pastry (I used JusRol)</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3 tablespoons butter, melted </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 medium apples, each cut into 8 wedges</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Method</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Mix the sugar and cinnamon, and set aside 1 tablespoon. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Roll out the pastry on a flour-y board, then brush it with two thirds of the butter, and sprinkle with the sugar-cinnamon mixture.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Cut each sheet into 2cm strips, about 20cm long. Wrap one strip around each apple wedge, placing sugared side of pastry against the apple.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Place on parchment paper-lined baking sheet. Brush tops with remaining butter and sprinkle with reserved sugar mixture. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Bake at 180° for about 15 minutes or until pastry is golden brown, and serve warm. </span><br />
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Lucyhttp://www.blogger.com/profile/18311683482955795132noreply@blogger.comtag:blogger.com,1999:blog-6555654019145962651.post-44321009450404250502013-12-16T14:15:00.002-08:002013-12-16T14:15:38.347-08:00DIY Dim Sum<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Every time I go past a foreign supermarket in London I have to go inside and explore. I regularly go to my local Turkish store to pick up all the unusual ingredients in Ottolenghi's cookbooks for a fraction of the price jumping-on-the-bandwagon supermarkets charge. But this recipe was inspired by a wander through a Chinese supermarket off Piccadilly Circus. I found a packet of dumpling circles for £1.20, and wondered if it was impossible to use them to make one of my favourite kinds of dim sum - Yauatcha's sticky vegetable dumplings:</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">So my version don't exactly look the same... But they do taste great. The dim sum pastry circles (there's a recipe <a href="http://www.instructables.com/id/Authentic-Chinese-Dumplings/#step1" target="_blank">here if you're not as lazy as me) </a>transform into a really delicious party, lunch snack or starter for a dinner party. Mine's vegetarian - I love the crunch of fresh veg, and mix them with garlic and ginger, but you can add minced or shredded chicken, pork, beef or whatever else you fancy. You can also choose whether to boil or steam the dumplings, or fry them. They're crispier if fried, but the tangy vegetables' taste comes through more when steamed or boiled.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Here goes:</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Chinese dumplings</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ingredients (makes 12 dumplings)</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Dumpling pastry - homemade or shop-bought like <a href="http://www.melburyandappleton.co.uk/frozen-dumpling-pastries-wrappers---approx-18-sheets-3127-p.asp" target="_blank">these</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">One carrot, thinly grated or cut into tiny cubes</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">One onion, again cut into tiny cubes</span><br />
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Five mushrooms, cut into small pieces </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Teriyaki sauce (or soy if preferred)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Two cloves garlic</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Couple of shavings of ginger</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">(You can also add any other desired veg, like courgette, butternut squash, etc - just ensure it's cut into tiny cubes)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Sesame oil</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Fry off the onions and garlic in a table spoon of sesame oil</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Add the ginger and the rest of the vegetables, stir and cook for 3-5 minutes on a high light - until browned but still with bite. Then stir in 2 tablespoons of teriyaki or soy sauce -the former is sweeter.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Lay out a dumpling and spoon one and a half teaspoons' worth of veg into the middle.<br />Fold the edges together, then press with a fork to seal. Ensure fully sealed, especially if steaming or boiling, as your filling will fall out otherwise.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Now, either fry on each side in a hot, oiled frying pan for 3 minutes per side, or steam/boil for about 3 minutes.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Serve with soy dipping sauce</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
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Lucyhttp://www.blogger.com/profile/18311683482955795132noreply@blogger.comtag:blogger.com,1999:blog-6555654019145962651.post-36854106179385562672013-12-15T02:31:00.000-08:002013-12-16T02:32:39.037-08:00Light and fluffy Waffles<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">A new Sunday night snack has usurped the ubiquitous toastie in the Finchley Kitchen household: the waffle. Always the first port of call at the hotel breakfast buffet, the waffle-making machine, whilst the best place for a wintery walk-and-treat has long been St Albans' <a href="http://www.wafflehouse.co.uk/st-albans/" target="_blank">Waffle House</a>. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">So when we were asked what we wanted for our first anniversary, a waffle-maker sprung to mind. And after much experimenting, here are my favourite three waffle and topping recipes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">First up, the basic waffle method, easiest with cup measurements but you can get the scales out if you want..</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Basic waffle recipe (makes 5 waffles)</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">About 2 tablespoons or 30g of melted butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 cup (130g) self-raising flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 teaspoon baking powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Pinch of salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Tablespoon of sugar </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 egg</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 cup (240 ml) milk</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Bung them all together in a blender, or mix by hand, until smoooooooooth, then leave to rest for 5 minutes whilst the waffle machine is heating up. Then pour half a ladle-full into each waffle mould, and cook til golden.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Savoury topping - mushroom, garlic and Cheddar (serves 2-3 waffles)</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Half an onion</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Five button mushrooms</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Clove of garlic</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Dash of olive oil or teaspoon of butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">100g mature Cheddar</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Tablespoon of cornflour plus 5 tablespoons of milk OR 100g cream</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Few sprigs of parsley</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Fry off the onion, garlic and mushrooms in butter or oil til browned, then add the cheese, plus cream or milk/cornflour. Add the parsley, stir til thickened and delicious, and pour on top of waffles.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Sweet toppings:</span></b><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">I like to keep it simple - either maple or golden syrup plus banana or strawberries, or, my favourite chocolate, and the kind used at Hampstead's Creperie on its crepes: <a href="http://www.amazon.co.uk/Callebaut-milk-chocolate-chips-callets/dp/B008MMGUNO" target="_blank">Callebaut milk chocolate drops</a> - put one drop in each waffle square and it melts into delicious chocolate gooeyness...</span><br />
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Lucyhttp://www.blogger.com/profile/18311683482955795132noreply@blogger.comtag:blogger.com,1999:blog-6555654019145962651.post-69020530499209387962013-11-08T08:22:00.001-08:002013-11-08T08:23:30.293-08:00Raspberry cheesecake (in three easy steps)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhlVQ7DVhsg2f0uvu3e70Ztmmm_pj6CUX37UOgBXgJnJQYaNrbJJ9ebe3fV-X05IFsJkAiBo7wXXg9A2EjGRbviHPlQf39v5PUXuQcpu95rE21TRGLBBAeTTMWKuEtlfwjMt8meE29a_A/s1600/photo+(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhlVQ7DVhsg2f0uvu3e70Ztmmm_pj6CUX37UOgBXgJnJQYaNrbJJ9ebe3fV-X05IFsJkAiBo7wXXg9A2EjGRbviHPlQf39v5PUXuQcpu95rE21TRGLBBAeTTMWKuEtlfwjMt8meE29a_A/s640/photo+(7).JPG" width="640" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">There’s something different about the photo for this dessert – the raspberry cheesecake is half-eaten. That’s because my parents came round for dinner, and we tucked in well before I remembered to snap it. The eagle-eyed will also spot the cheesecake topping is a bit runny – that’s another sign of my greed: I made the dessert only an hour before we ate it and didn’t give it enough chilling time.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">But it was so tasty that I wanted to post the recipe up here, and expect you’re far more patient and will enjoy perfect cheesecakes.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">This is a really easy, tasty and quick dessert. The basic method is, bash up biscuits, mix with butter, put in a tin, mix your toppings and sprinkle fruit on top. The full recipe is below, and you won’t find very much harder.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Base:</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">100g butter</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">200g digestive biscuits</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 ½ tablespoons sugar (I used brown for the deep colour, but use whatever’s in your cupboard)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Filling:</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">100g cream cheese</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">50g sugar (this time caster sugar or any white sugar is best)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">100g creme fraiche or sour cream (yes they’re different, but having tried both I guarantee they both make delicious versions)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tablespoons vanilla extract</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Fruit of your choice</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Method</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1. Melt the butter in a bowl (microwave or bain marie) then crush the biscuits (I do it just by squeezing a handful at a time: good stress reliever) into the bowl.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2. Stir into this the brown sugar, and spoon the mixture spread along the base of a lined tin – a 20cm square or round one is about right. Refrigerate for up to an hour.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">3. Mix the cream cheese, vanilla extract and caster sugar, plus sour cream or creme fraiche. Then spoon over the filling, and put it back in the fridge for a couple of hours, or until set. Pop some raspberries, strawberries or your chosen fruit on top before serving, then gobble and enjoy.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlatKXOqUDw3xuRJK4N3_h8JcolzpH_1vnlrpRs0Dnyra7YUkEQS93xtFZ7cSNgK5J_0gTrGcQeVAzornOsoBTNjKNjH5gRYQNB-Q81zVK5IOA29O1zuB3fECqFiFNZIv6Kffs-3vAd6Y/s1600/photo+%25288%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="558" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlatKXOqUDw3xuRJK4N3_h8JcolzpH_1vnlrpRs0Dnyra7YUkEQS93xtFZ7cSNgK5J_0gTrGcQeVAzornOsoBTNjKNjH5gRYQNB-Q81zVK5IOA29O1zuB3fECqFiFNZIv6Kffs-3vAd6Y/s640/photo+%25288%2529.JPG" width="640" /></a></span></div>
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Lucyhttp://www.blogger.com/profile/18311683482955795132noreply@blogger.com