tag:blogger.com,1999:blog-46984448783195596932024-03-19T10:05:55.687+00:00The Great Cookery AdventureMirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.comBlogger150125tag:blogger.com,1999:blog-4698444878319559693.post-43230402530755724842016-11-27T19:30:00.001+00:002016-12-06T13:15:16.604+00:00Red lentil, tomato and orange soup<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">I am writing this recipe watching ‘Cloudy with a Chance of Meatballs’ and eating some <a href="http://miri-thegreatcookeryadventure.blogspot.co.uk/2013/01/mars-bar-rice-crispy-squares.html">mars bar rice crispie</a>, could literally not be more food now if I tried.*</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">This is my Mum’s recipe. It is one of the most comforting, warmest and most delicious soups on the planet. It is also surprisingly uncomplicated to make. </span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">This recipe gets a bit non-linear. I know that is not so acceptable with recipes and food writing, but it is just how my brain is working at the moment. (I’ve been thinking about Kurt Vonnegut a lot lately).</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Serves probably 6</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Ingredients</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">225g red lentils</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1 large carrot, sliced</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1 onion, sliced</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1 tbsp olive oil</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1 or 2 garlic cloves, crushed or chopped</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1 can chopped tomatoes</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1 orange</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">400ml veg stock (you might need to add more water)</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">salt and pepper</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">goes really well with a crunchy garlic-y crouton</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Method</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Peel the orange with a vegetable peeler. take care when doing this as oranges are strange things to peel, and so some finger stabbing/peeling may occur (it is worth it though). Use a pointy-ish teaspoon or similar implement to scrape the white pith out of the back of the orange peel. This is the only tedious bit of this recipe, and in the right frame of mind, it can be oddly satisfying. Juice the orange and save the juice for later.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">In a large saucepan, heat the oil and lightly fry the onion slices. If you start this off before you start scraping the orange peel pith, then by the time you are done, the onions should be lightly browned, and ready to go. Add the garlic when you are about halfway through the orange peel.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Add the rest of the ingredients (except the salt and pepper), bring to the boil, cover and simmer for about 30-45 minutes, or until the carrots and lentils are cooked. Check it periodically and add a bit more water if needed. </span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Add the orange juice, blitz the soup, and season to taste. </span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">*of course one can always be more foodie</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifyD0s8bweFrSCvwBK5jrxH9TGzKqrhh1ooUBWfmevSAWshBxtx-bwEao6AwQe3SZ2sTAWb60lSayUybcB03FXbKEOLahuJQIweXqliiLuZRqZPFEX2_DkWo16h_ZR7OriUku158yCsc/s1600/food+clothing.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifyD0s8bweFrSCvwBK5jrxH9TGzKqrhh1ooUBWfmevSAWshBxtx-bwEao6AwQe3SZ2sTAWb60lSayUybcB03FXbKEOLahuJQIweXqliiLuZRqZPFEX2_DkWo16h_ZR7OriUku158yCsc/s400/food+clothing.jpg" width="337" /></span></a></div>
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Mirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.com0tag:blogger.com,1999:blog-4698444878319559693.post-72101959176354488702016-08-14T18:18:00.000+01:002016-08-14T18:18:54.896+01:00Courgettes stuffed with lemon rice<div class="MsoNormal">
<span style="font-family: inherit; font-size: x-small;"><i><span style="color: black;">Adapted from Honey and Co: Food from the Middle East</span></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmHgebMnv8Dm9FsJMg0U_GCnUaul09qCnw0H8gdgp7zTemsWqtmoMDL3TPQyJ63pzYGGix0fXZ7Wkn4Q6giMHfTqUkWZ6AFacPg9AED7UKxirNRQXolKLDIEvw1KgO95sXK1YolTS3utk/s1600/courgette+medias.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmHgebMnv8Dm9FsJMg0U_GCnUaul09qCnw0H8gdgp7zTemsWqtmoMDL3TPQyJ63pzYGGix0fXZ7Wkn4Q6giMHfTqUkWZ6AFacPg9AED7UKxirNRQXolKLDIEvw1KgO95sXK1YolTS3utk/s400/courgette+medias.jpg" width="400" /></a></div>
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<span style="font-family: inherit;">This is a recipe of favourites. This cookbook is
possibly one of my favourite</span><span style="font-family: inherit;"> </span><a href="http://miri-thegreatcookeryadventure.blogspot.co.uk/2016/03/cookbook-round-up.html" style="font-family: inherit;"><span style="color: blue;">cookbooks</span></a><span style="font-family: inherit;">, from
one of my favourite restaurants, and</span><span style="font-family: inherit;"> </span><a href="https://www.instagram.com/honeyandco/?hl=en" style="font-family: inherit;"><span style="color: blue;">Instagram feeds</span></a><span style="font-family: inherit;">.
And as you</span><span style="font-family: inherit;"> </span><a href="http://miri-thegreatcookeryadventure.blogspot.co.uk/search/label/Rice" style="font-family: inherit;"><span style="color: blue;">know</span></a><span style="font-family: inherit;">, risotto
is one of my favourite things to eat, lemon is my favourite flavour, and
courgettes are fast becoming one of my favourite vegetables. So it is an
all-round win.</span></div>
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<span style="font-family: inherit;"><span style="color: black;">The preamble to this recipe is also probably one
of the best in all of my cookbooks. It makes it hard to write this blog to be
honest, because I don’t have a really charming story about vegetarian BDSM, or
at least, not one that I want to share as publicly.</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: black;">It’s a simple recipe – usually I am so guilty of
over-complicating, and taking things too far. But with this recipe I have held
back - I haven’t added anything to it, other than tinkering with the
quantities. I considered adding garlic, or preserved lemon, or toasted almonds,
but it is so good just like this. And also otherwise all of my food would
probably taste the same.</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: black;">This recipe seems complicated but it is actually
really easy. I always appreciate recipes that you can just leave in the oven to
do their thing, and that can be left hot for a while without getting ruined.
I’ve made this quite a few times now. It is vegan and gluten-free without being
obviously or annoyingly so, and uncomplicated enough that it will supplement
any other dishes being served.</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: black;">Serves 5 - 6 as a main meal, or a generous 8 if
serving with other dishes too</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="color: black;">Ingredients</span></b><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: black;">5 – 6 even-sized courgettes, as straight as
possible (depending on how big they are, and how big your tray is – see below)</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: black;">2tbsp olive oil</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: black;">1 large onion, or two large echalion shallots,
finely diced</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: black;">1 tsp (level) each of cinnamon, allspice and
turmeric</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: black;">½ tsp cayenne pepper</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: black;">225g risotto rice</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: black;">70g currants</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: black;">zest and juice of 1 large lemon</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: black;">750ml water</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: black;">6-10 cherry tomatoes, halved (you could also use
a few roughly chopped big tomatoes, but it won’t look as fancy)</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: black;">1 small bunch of parsley, pick out the large
stalks and chop medium-fine</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: black;">Salt</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="color: black;">Method</span></b><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: black;">You will need a roasting tray with high sides
for this one. Slice the courgettes in half lengthways and use a teaspoon to
scoop the seeds out, creating a hollow. This is a very satisfying activity.
Line them all up in the roasting tray (how many courgette boats will fit in the
tray may also affect how many you make).</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: black;">Pre-heat your oven to 200c, or 180c if you have
a fan oven.</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: black;">Heat the oil in a very large frying pan, turn
the heat down low and add the shallots. Fry for a few minutes and then add the
spices. Fry gently for a few minutes and then add the rice and stir to coat and
toast slightly. Add the currants, lemon and water, season with a teaspoon of
salt, and turn the heat up. Let the rice boil for about a minute, and then
empty the frying pan into a colander sitting over a large bowl – keeping the
rice and all the liquid. Mix the cherry tomatoes and parsley into the rice.</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: black;">Use a spoon to distribute the rice evenly
between all of the courgette boats, and then carefully pour the liquid into the
tray around the courgettes. The liquid should come roughly halfway up the
sides, so add a little more if you think it needs it, but be aware that the
courgettes will also release a lot of liquid. Place a sheet of greaseproof
paper on top of the courgettes, and then seal completely with foil (the
greaseproof paper helps them to steam). Bake in the oven for about an hour –
you can check them halfway through the cooking to see if they need a baste, but
its also fine to just leave them to do their thing. And that's it!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpdHYV3PFtTwe-oXh6GkQ6rZCuS23C70TJnn83tu4018m10GgScFbZEWtKnn45PTEzNyRfYKPJnVMbY7zJuUIatS3AOA-imBvatN_lkSeHnQzgIio_d4l58It7TwIo53HLN5wA1bMaMuM/s1600/courgettemedias3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpdHYV3PFtTwe-oXh6GkQ6rZCuS23C70TJnn83tu4018m10GgScFbZEWtKnn45PTEzNyRfYKPJnVMbY7zJuUIatS3AOA-imBvatN_lkSeHnQzgIio_d4l58It7TwIo53HLN5wA1bMaMuM/s400/courgettemedias3.jpg" width="400" /></a></div>
Mirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.com0tag:blogger.com,1999:blog-4698444878319559693.post-9486796451832033412016-06-19T21:05:00.000+01:002016-06-19T21:05:33.828+01:00Pea, avocado and mint dip<div class="MsoNormal">
<span style="font-family: inherit;">Bright green, summery, fresh, and kind of healthy-ish.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Serves around 6 as part of a mezze (mezze is probably the
best kind of meal). </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: inherit;">Ingredients</span></b></div>
<div class="MsoNormal">
<span style="font-family: inherit;">2 cups green peas – I use frozen garden peas, which I prefer
to petit pois, but it is up to you I suppose. Some broad beans would probably
work too, but I don’t like them</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 ripe avocado, preferably the crocodile-textured hass
variety. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 small or ½ a large clove or garlic</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 tbsp crème fraîche, or cream cheese, or ricotta. Or leave
out. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Juice of ½ a lemon</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">6 leaves of fresh mint or a generous tsp of dried mint. (I
used dried as I didn’t have any fresh, and it worked really well. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">½ tsp each of mustard seeds, sumac, ground coriander, and
chilli flakes </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">salt and pepper</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: inherit;">Method</span></b></div>
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<div class="MsoNormal">
<span style="font-family: inherit;">Defrost the peas if you need to. Blend everything together
with half the mint and lemon juice, and a little bit of salt and pepper. Taste
and add more mint, lemon, salt and pepper as needed. If you like your dips with
texture then you can add some finely chopped spring onion, shallot or radish
once it has been blended.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
Mirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.com0tag:blogger.com,1999:blog-4698444878319559693.post-88989256751377175472016-06-16T21:26:00.000+01:002016-07-04T11:45:49.139+01:00Cornbread with cheese and seeds<div class="MsoNormal" style="line-height: 14.55pt;">
<span style="color: #333333;"><span style="font-family: inherit;">This is technically the third variation of this recipe on the
blog, but I do feel like they are all valid, and delicious in different ways.
This is the only version that is fully gluten free, and baking it as a loaf
makes the cornbread much fluffier and more decadent. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<br /></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<span style="color: #333333;"><span style="font-family: inherit;">Serve with a hearty Southwestern style stewy thing, like a beany
thing, or a chilli con/sin carne. Heston Blumenthal says, and I agree, that
cornbread is a much nicer accompaniment to a chilli than a crispy taco shell. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<br /></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<span style="color: #333333;"><b><span style="font-family: inherit;">Ingredients</span></b></span></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<span style="color: #333333;"><span style="font-family: inherit;">230g fine polenta/cornmeal<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<span style="color: #333333;"><span style="font-family: inherit;">100g gram flour<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<span style="color: #333333;"><span style="font-family: inherit;">1 tsp salt<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<span style="color: #333333;"><span style="font-family: inherit;">2 tsp baking powder<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<span style="color: #333333;"><span style="font-family: inherit;">½ tsp each cumin, cayenne pepper, smoked paprika, nutmeg<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<span style="color: #333333;"><span style="font-family: inherit;">2 eggs, lightly beaten<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<span style="color: #333333;"><span style="font-family: inherit;">½ grated sweet potato or carrot (optional but interesting), or
alternatively 1 cup sweetcorn<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<span style="color: #333333;"><span style="font-family: inherit;">300ml/ ½ pint milk, or dairy-free alternative<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<span style="color: #333333;"><span style="font-family: inherit;">1 large handful grated cheddar cheese <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<span style="color: #333333;"><span style="font-family: inherit;">A few cherry tomatoes, halved (if you have some spare)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<span style="color: #333333;"><span style="font-family: inherit;">1 tbsp pumpkin seeds<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<span style="color: #333333;"><span style="font-family: inherit;">1 tbsp nigella seeds<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<span style="color: #333333;"><span style="font-family: inherit;">1 tbsp olive oil<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<br /></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<span style="color: #333333;"><span style="font-family: inherit;">Makes 1 large loaf<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<br /></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<span style="color: #333333;"><b><span style="font-family: inherit;">Method</span></b></span></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<span style="color: #333333;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<span style="color: #333333;"><span style="font-family: inherit;">Preheat the oven to 200c.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<br /></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<span style="color: #333333;"><span style="font-family: inherit;">Drizzle the olive oil into the loaf tin, and put it in the hot
oven. The oil needs to be hot when you put the batter in, so it might be worth
doing this before you weigh out the ingredients and get everything ready.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<br /></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<span style="color: #333333;"><span style="font-family: inherit;">In a large mixing bowl mix together the dry powder ingredients,
add the eggs and milk and mix until you get a smooth batter. Then mix in the
veggies (if using) and cheese.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<br /></div>
<div class="MsoNormal" style="line-height: 14.55pt;">
<span style="color: #333333;"><span style="font-family: inherit;">Take the loaf tin out of the oven (be very careful of the hot
oil) and pour in the batter. Scatter the seeds and cherry tomatoes (if using)
over the top, and bake for about 35-45 minutes, until risen and golden. The
cooking time is an estimate as my oven is not the most predictable, so maybe
check the cornbread after about half an hour, the classic cake technique of
poking with a knife or skewer will work just as well for this. <o:p></o:p></span></span></div>
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<div class="MsoNormal">
<o:p><span style="font-family: inherit;"><br /></span></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtvnWAPtb_iClf8sHQdRQm3_nDWsVmGXTtLx4gvrZlh7GsssdtHjt_7R0NVBRJuge58Xqve1F7cshEtHDBct-aKUuQO-45y_4FcYY0V9gY0bH4fsQ_XmlIkKb5gyFD4xK1Kwg1xVKGJWA/s1600/20160616_200920.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtvnWAPtb_iClf8sHQdRQm3_nDWsVmGXTtLx4gvrZlh7GsssdtHjt_7R0NVBRJuge58Xqve1F7cshEtHDBct-aKUuQO-45y_4FcYY0V9gY0bH4fsQ_XmlIkKb5gyFD4xK1Kwg1xVKGJWA/s400/20160616_200920.jpg" width="400" /></span></a></div>
<div class="MsoNormal">
<o:p><span style="font-family: inherit;"><br /></span></o:p></div>
<div class="MsoNormal">
<br /></div>
Mirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.com0tag:blogger.com,1999:blog-4698444878319559693.post-50454827641077150262016-06-14T20:38:00.003+01:002016-06-14T20:38:55.606+01:00Carrot Tzatziki<div class="MsoNormal">
<span style="font-family: inherit;">This
is based on something I had in Turkey a couple of years ago. Everything I ate
in that trip was very simple, earnest and vegetarian, but just so delicious.
Good quality veggies, and a generous amount of olive oil and garlic had a lot
to do with it. And also the fact that it was holiday – everything tastes better
on holiday. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">I
had never really thought that plain yogurt could be delicious until I went to
Turkey. I always thought it was just plain yogurt. One way to recreate this
back in the UK is to buy Middle Eastern brands of yogurt, or at least to buy
full-fat yogurt instead of low or fat free. It is amazing how much difference
full fat makes to the flavour (and I think the jury is out on how much it could
really impact your waistline). <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Obviously
there is nothing wrong with regular tzatziki, its just that sometimes there are
carrots that need using up, and it is good to ring the changes every once in a
while. It is definitely better with fresh garlic, but if you want a more
‘social’ version, use garlic powder for a subtler garlic-y hum.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Serve
this as part of a mezze, or with whatever you would usually use tzatziki
for.<span style="mso-spacerun: yes;"> </span>When I made it, I ate it with
shakshuka and dukkah, and it was very delicious. There is no photo
unfortunately – the lighting wasn’t quite right, so the gorgeous orange, gold
and white-flecked tzatziki looked not so luscious, more nauseous. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Makes
a generous mezze bowl for 4 – 6 people<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Ingredients<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1
medium sized carrot, grated (only peel if it really needs it)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">300g
greek yogurt, preferably full fat<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1
clove crushed garlic, or 1 tsp garlic powder <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Pinch
of salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">½
tsp dried mint (use fresh if you have a glut of it in the garden, but dried I
think works better for this)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1
generous tbsp of extra-virgin olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Method<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Squeeze
the grated carrot a bit to get some of the excess liquid out. Then simply mix
everything together. If using fresh garlic, I would advise making it at least
an hour before you are ready to serve, to allow the flavours to start to relax
and develop. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
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<div class="MsoNormal">
<span style="font-family: inherit;">I
ate it with warm tortillas and dukkah – very delicious.</span><span style="font-size: 11pt;"><o:p></o:p></span></div>
Mirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.com0tag:blogger.com,1999:blog-4698444878319559693.post-11763136457556132032016-06-14T19:45:00.000+01:002016-06-14T19:45:28.746+01:00Pomegranate, tomato and herb salad<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="color: black;"><span style="font-family: inherit;">This
tastes like proper Israeli falafel stand/kebab shop salad, and I mean that in a
very good way. <o:p></o:p></span></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<br /></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<b style="mso-bidi-font-weight: normal;"><span style="color: black;"><span style="font-family: inherit;">Ingredients<o:p></o:p></span></span></b></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="color: black;"><span style="font-family: inherit;">½
cucumber, finely diced<o:p></o:p></span></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="color: black;"><span style="font-family: inherit;">1
pomegranate, de-seeded (save some of the seeds for scattering over everything
later)<o:p></o:p></span></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="color: black;"><span style="font-family: inherit;">Bunch
parsley<o:p></o:p></span></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="color: black;"><span style="font-family: inherit;">1/2
bunch mint<o:p></o:p></span></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="color: black;"><span style="font-family: inherit;">1-2
(depending on size) echalion or banana shallots<o:p></o:p></span></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="color: black;"><span style="font-family: inherit;">3-4
medium vine tomatoes seeds removed <o:p></o:p></span></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="color: black;"><span style="font-family: inherit;">1-2
tbsp Pomegranate molasses<o:p></o:p></span></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="color: black;"><span style="font-family: inherit;">1-2
tbsp Olive oil<o:p></o:p></span></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="color: black;"><span style="font-family: inherit;">2
tsp sumac<o:p></o:p></span></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="color: black;"><span style="font-family: inherit;">Salt
and pepper<o:p></o:p></span></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<br /></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<b style="mso-bidi-font-weight: normal;"><span style="color: black;"><span style="font-family: inherit;">Method<o:p></o:p></span></span></b></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<br /></div>
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<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="color: black;"><span style="font-family: inherit;">De-seed
the pomegranate, finely dice all of the veggies and roughly chop the herbs.
Lightly dress with 1 tbsp each of olive oil and pomegranate molasses, and half
the sumac. Season with salt and pepper. Let it sit for a bit before serving,
around 10-20 minutes or so. Drizzle the remaining olive oil, pomegranate
molasses and sumac over the top before serving. Fresh coriander and some finely
diced red or green pepper is good in it too (if you like it). </span><span style="font-family: Calibri; font-size: 11pt;"><o:p></o:p></span></span></div>
Mirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.com0tag:blogger.com,1999:blog-4698444878319559693.post-54774010899443644242016-03-13T22:33:00.001+00:002016-03-14T08:56:45.652+00:00Cookbook round up<div class="MsoNormal">
<span lang="EN-US" style="color: #343434;"><span style="font-family: inherit;">I’ve
done a few of these before, going through some of my favourite cookbooks and
talking about what recipes I particularly like or am looking forward to making.
Despite my blogging silence over the past year, my love of cookbooks is just as
strong. I have continued buying books, covering them in post-it notes, reading
them religiously, and not really cooking enough from them at all. I’m working
on it. So here is a run down of some of the more recent additions to my
cookbook collection, and the recipes that have caught my eye.</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="color: #343434;"><span style="font-family: inherit;">Honey and
Co - Food from the Middle East<o:p></o:p></span></span></i></b></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="color: #343434;">Honey and
Co -</span></i></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="color: #343434;"> <i style="mso-bidi-font-style: normal;">The
Baking Book<o:p></o:p></i></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #343434;"><span style="font-family: inherit;">Itamar
Srulovich and Sarit Packer<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">A
few months ago at the staff cookery competition at my workplace (endlessly smug,
see <a href="http://miri-thegreatcookeryadventure.blogspot.co.uk/2016/01/roasted-cauliflower-steaks-with-tahini.html">here</a>), I had to do this whole interview thing while the judges were
eating my food. I wasn’t really prepared for it, and microphones are scary
enough at the best of times. The interviewer was throwing all of these
questions at me which in hindsight weren’t the most challenging, but after
nights of not sleeping due to the fear of cooking competitively, and then
cooking competitively, I was a bit frazzled. But then the interviewer asked me
what I thought the best Middle Eastern restaurant in London was, and everything
became clearer. I could answer that no question. Honey and Co. And then Oliver
Peyton looked up from the food (my food!) and there was a moment of
recognition/approval. And then he said that they made the best shakshuka in
London. High praise indeed. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">I
love Ottolenghi too, their food and their cookbooks are just incredible. But
what Honey and Co has in spades is love. I know it is such a cliché (and I
can’t really believe that I wrote that), but read their books, go to their
restaurant (follow them on instagram) and you will know what I mean. They
aren’t posting from test-kitchens or various site around London, its just them,
their delicious food, and photos of their staff, joking around or holding
flowers. The books are beautifully and thoughtfully written, with stunning
photos. Their books have won loads of book of the year awards too so it isn’t
just me. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDIXtuOHAu3ggCPdLGARMV5Krkau6DMACrHl5WcxnW3mI66wOFhDlBdKGBLRprtgGMvLPF1AvC90tM0yMk5x6MiwUb9dTwOGbl-LugkqhBULL4-nE8NawoqAktXUrmwK3y5lQOcC0rdQ/s1600/41QF56p3MdL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDIXtuOHAu3ggCPdLGARMV5Krkau6DMACrHl5WcxnW3mI66wOFhDlBdKGBLRprtgGMvLPF1AvC90tM0yMk5x6MiwUb9dTwOGbl-LugkqhBULL4-nE8NawoqAktXUrmwK3y5lQOcC0rdQ/s320/41QF56p3MdL.jpg" width="227" /></span></a></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">One
of my favourite things about <i style="mso-bidi-font-style: normal;">Food from
the Middle East</i> is how the chapters are organised, with sections devoted to
dips, pickles, bulgur wheat – to name a few. I haven’t made a huge amount from
either of the Honey and Co books yet, mainly due to the fact that I haven’t
been cooking as much as I would have liked, but everything just looks divine
and I have tasted a few things that other people have made. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Delicious
things I have tasted from <i style="mso-bidi-font-style: normal;">Food from the
Middle East</i> include: <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Butternut
and tahini dip with hazelnuts - three of my favourite things, combined in an
excellent way, <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Carrot
and butternut fritters or latkes, <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Feta
and spring onion bouikos (like super cheesey scones),<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Mint
and lemon chicken with apricots and potatoes,<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Courgette
stuffed with lemon rice and currants. I made this for a dinner party once, when
I had a lot of people to feed. Deliciously flavoured risotto rice is spooned
inside de-seeded courgettes, and then baked in the oven – was well as tasting
delicious it was pretty hands off, which is always a good thing.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Feta
and honey cheesecake on kadaif pastry base – I’ve eaten this in their
restaurant, it was incredible. Feta in a cheesecake may seem strange, but it is
good in the way that salt caramel is good. This recipe is like a restauranty
version of the classic Palestinian dessert knafe – a recipe for which is in <i style="mso-bidi-font-style: normal;">The Baking Book</i>, and also looks
wonderful. Kadaif pastry can be purchased at a lot of Arabic stores. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisR6-n87ZbPd7LUBh8wjbtHL2lv_0eQWQMv8HybcVHbqynBsVZpFoufCTnWuKseBvKUez7eh4nfYy9teQmjSputChuJw1nQN3VNEd_YvJ75BGbR2jWstTlRHqa-fOwem717uqkeBLNHpk/s1600/515cFsW7tYL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisR6-n87ZbPd7LUBh8wjbtHL2lv_0eQWQMv8HybcVHbqynBsVZpFoufCTnWuKseBvKUez7eh4nfYy9teQmjSputChuJw1nQN3VNEd_YvJ75BGbR2jWstTlRHqa-fOwem717uqkeBLNHpk/s320/515cFsW7tYL.jpg" width="238" /></span></a></div>
<div class="MsoNormal">
<o:p><span style="font-family: inherit;"><br /></span></o:p></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Things
that look delicious in <i>The Baking Book</i>
(given to me for my birthday by the wonderful Brianne) that I want to make
include:</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Sweet
cheese buns,<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Shakshuka
– I make my own, but if this one is the best in London, it is definitely worth
trying (15 cloves of garlic!)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Burnt
aubergine burekas,<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Spiced
cauliflower muffins,<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">All
the babkas – because, well obviously.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Peach,
vanilla and fennel seed cakes,<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Tahini
sandwhich cookies filled with white chocolate and rose (I’ve promised my mum
that I would make these for her birthday),<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: inherit;">Chriskitch –
Big Flavours from a Small Kitchen<o:p></o:p></span></i></b></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Chris
Honour and Laura Washburn Hutton<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">I
got this book for my birthday from the brilliant and super foodie Michael and
Rachel, and I absolutely love it. Chriskitch is a little café in Muswell Hill,
a place where <a href="http://www.theguardian.com/lifeandstyle/2014/feb/23/chriskitch-restaurant-review-jay-rayner">Jay Rayner discovered the joys of salad</a>. </span></div>
<div class="MsoNormal">
<o:p><span style="font-family: inherit;"><br /></span></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcq-omG9njB3tRCR7bWfPEuv7UN7OPzcAxGBIWayJl0AcV_RiUjkrzoxkU34g2RhmDeSboRdVwZK-qsD4POHZOTopciuaY_9erZxnrMBPMbNV4Q6jFlkk3xvP7uYXf4hCZ-Kvl73DyDRE/s1600/61ke1FkII7L.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcq-omG9njB3tRCR7bWfPEuv7UN7OPzcAxGBIWayJl0AcV_RiUjkrzoxkU34g2RhmDeSboRdVwZK-qsD4POHZOTopciuaY_9erZxnrMBPMbNV4Q6jFlkk3xvP7uYXf4hCZ-Kvl73DyDRE/s320/61ke1FkII7L.jpg" width="254" /></span></a></div>
<div class="MsoNormal">
<o:p><span style="font-family: inherit;"><br /></span></o:p></div>
<div class="MsoNormal">
<span style="font-family: inherit;">One
of the things I love about this book is that even though it is not a vegetarian
or kosher book, I can eat practically everything in it. Which is so unusual and
very special. The book is about epic salads, big flavours, generous feasts and
vivid colours. And it’s a bit different – the flavour combinations and
ingredients are clever and unusual, it is things I wouldn’t have thought of
myself or seen elsewhere. And it all sounds so good. I haven’t made anything
from this book yet, but I haven’t had it for very long. Recipes that have
especially caught my eye include:</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Watermelon,
feta and pumpkin seed salad – flavoured with basil sugar and herbal tea. I love
the idea of ripping up a herbal tea bag and using it in a salad – I’m sure it
tastes delicious and would really confuse people about what they were eating.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Salmon
ceviche with caramelised pineapple and raw fennel. I love raw fishy things, and
the idea of pairing it with crunchy fennel and super sweet cooked pineapple
sounds genius. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Salmon
with herbs, walnuts and tahini. What I love about this recipe, and what
actually made me fall in complete love with this book, is that the first recipe
in the ‘mains’ section is for a whole side of salmon. This just makes me so
happy – sometimes I will cook a whole side of salmon if I am hosting a lot of
people for a meal, and it isn’t that easy to find recipes specifically for
that. I love that vibe – it is lush and generous, simple to make with bright
and complimentary flavours. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Whole
chicken roasted with balsamic vinegar and rosemary. There are a few meat
recipes in the book like this, that same vibe of generous and super flavourful.
It’s a whole chicken, or a shoulder of lamb, of a big roast beef. No stingy
small portions or dinners for two here. It is for people who love to cook, and
share delicious things with others around their table. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Blue
cheese, Guinness and sunflower seed bread. All of the breads in this book look
absolutely incredible, but I will probably make this one first. It is a
self-raising flour bread and so doesn’t need anything scary of time-consuming
like kneading or proving.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="color: #343434;"><span style="font-family: inherit;">Salt sugar
smoke: how to preserve vegetables, meat and fish<o:p></o:p></span></span></i></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="color: #343434;"><span style="font-family: inherit;">A change of
appetite – where healthy meets delicious<o:p></o:p></span></span></i></b></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #343434;"><span style="font-family: inherit;">Diana
Henry<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Diana
Henry is an absolutely wonderful food writer that I have fallen in love with
over the past year. I have been following her on twitter and instagram, and
listening to her whenever she is interviewed on BBC Radio 4’s Food Programme.
She knows so much about food, and writes absolutely beautifully. <span style="mso-spacerun: yes;"> </span>As well as recipes and thorough
explanations about method, the books are full of wonderful memories and
stories, just like all the best cookbooks. They are also styled beautifully, in
fact I think the photography in her foods is my favourite of all of my
cookbooks. Her book about chicken, <i style="mso-bidi-font-style: normal;">A bird
in the hand</i>, is also excellent, but it is my Mum’s and I haven’t had a
chance to really absorb it yet. Like <i>Chriskitch</i>, Diana Henry’s books also have
a much larger proportion of recipes that I can actually eat – not a lot of
shellfish, or meat paired with dairy, and not that many recipes focused on pork
or bacon either.<o:p></o:p></span></div>
<div class="MsoNormal">
<o:p><span style="font-family: inherit;"><br /></span></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7SmpaQgyCl8VEbvuzwnEZLX65AhVRPcsuyi8WsqMDtKiPe7-MqEdZmhMcSObIHGg2lWSOByKLLcRfVxiMJ3NScb6oRu-SIvtRU56cq3lHwAJwT2bgtL7oINRDIa4cTuwRyimGmnGKvc/s1600/51JuzKKpYoL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7SmpaQgyCl8VEbvuzwnEZLX65AhVRPcsuyi8WsqMDtKiPe7-MqEdZmhMcSObIHGg2lWSOByKLLcRfVxiMJ3NScb6oRu-SIvtRU56cq3lHwAJwT2bgtL7oINRDIa4cTuwRyimGmnGKvc/s320/51JuzKKpYoL.jpg" width="221" /></span></a></div>
<div class="MsoNormal">
<o:p><span style="font-family: inherit;"><br /></span></o:p></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><o:p> </o:p>I
originally bought <i>Salt sugar smoke</i> as
a gift for some friends who like making jam and things, and flicking through
the book for a few days with another friend before I had a chance to pass on
the gift, I fell in love with the book and both me and my friend bought copies
of our own. Although I haven’t made very much from the book yet, but my
brilliant friends have, and it has all been very delicious.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><i style="mso-bidi-font-style: normal;">Salt sugar smoke</i> is encyclopaedic, it covers
every aspect of preserving, written in an easy to understand, sensible way. I
definitely want to try the white peach and raspberry jam, and I recently
acquired a jelly bag and stand from Lakeland so that I can make the apple and
thyme jelly. There are a few mustard recipes in the book –it hadn’t even
occurred to me that mustard was something people could make in their own homes,
but I definitely want to try all of them. I love the idea of me becoming someone
who brings friends and family little jars of fancy homemade things. <span style="mso-spacerun: yes;"> </span><a href="http://miri-thegreatcookeryadventure.blogspot.co.uk/2013/08/rhubarb-and-frangipane-tart.html">Naomi</a> has made the elderflower
and rhubarb cordials and they have so delicious. I hadn’t realised that
elderflowers grow so abundantly all over the place, and now that I know what
they look like, I definitely want to make my own cordial with foraged
elderflowers this summer. And the gravlax, all three
recipes for it. <o:p></o:p></span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahxcrSN5Du3Q2D2ekJ_AfhFOBna6tG2qLfN1Xj2sKCpvpw4Sy5GY6BH9knNdw2Ofs5ofhCqON5O3j00ELcm6DpPLWDTau9Zifi5RFd6W3gpwCKaexrau_Ig8ziKt-HRsnEqle4_vfYto/s1600/51gZPTvA34L.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahxcrSN5Du3Q2D2ekJ_AfhFOBna6tG2qLfN1Xj2sKCpvpw4Sy5GY6BH9knNdw2Ofs5ofhCqON5O3j00ELcm6DpPLWDTau9Zifi5RFd6W3gpwCKaexrau_Ig8ziKt-HRsnEqle4_vfYto/s320/51gZPTvA34L.jpg" width="221" /></span></a></div>
<div class="MsoNormal">
<o:p><span style="font-family: inherit;"><br /></span></o:p></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><i>A change of appetite</i> is a healthy eating book.
It doesn’t feel like a ‘diet book’, like some kind of trend or fad thing to get
on board with, just really well reasoned, sensible ideas about food. Diana
Henry calls it ‘accidentally healthy’, things that are delicious and healthy in
the way that they are supposed to be. No substituting mascarpone with low fat
yogurt and calling it tiramisu here. What I love about this book is that Diana
Henry understands the complex relationships we have with food, and how ‘diets’ can
be so loaded. Food is so much more than fuel, it is inspirational, emotional
and special, and it isn’t that easy to think of in clinical terms of calories
and daily percentages. She writes:</span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">“My
biggest problem was thinking about food in terms of ‘healthy’ or ‘unhealthy’. I
can’t think of meals a sets of nutrients. A meal is a colourful assembly of
foods – many of which we don’t quite understand in terms of health – that
should be, first and foremost, enjoyable…<b style="mso-bidi-font-weight: normal;">I’m
much more into living life to the full than I am into thinking of my body as a
temple.</b>”<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">The
recipes in the book are a mixture of Middle-Eastern and Asian in style, and all
look so good, laid out in chapters designed around the seasons. Some of the
recipes that I will definitely be making include: </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Japanese ginger and garlic
chicken with smashed cucumber,<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Cucumber
and yogurt soup with walnuts and rose petals,<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Goats
cheese and cherry salad with almond and basil gremolata,<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Gooseberry,
almond and spelt cake,<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Roast
tomatoes and lentils with dukkah-crumbed eggs,<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Red
lentil and carrot kofte with pomegranates and tahini.<o:p></o:p></span></div>
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Mirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.com0tag:blogger.com,1999:blog-4698444878319559693.post-1876490128912956512016-01-13T21:29:00.001+00:002016-01-13T21:29:46.309+00:00Roasted red pepper and tomato soup with quinoa and thyme<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNyBHg2Jr7J2_WoFd_R93ARxWSrbZxSTQQ8_WPVg7tmbKc97S7ZcYw0S7lMz-uCCLSUocuHvTFuhGmVFksMNa2Ll7t8gItnoHTlpcNjtlLvqwa-0EpLq6ByhzmYenENDc-Ui4auOyEMt8/s1600/red+pepper+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNyBHg2Jr7J2_WoFd_R93ARxWSrbZxSTQQ8_WPVg7tmbKc97S7ZcYw0S7lMz-uCCLSUocuHvTFuhGmVFksMNa2Ll7t8gItnoHTlpcNjtlLvqwa-0EpLq6ByhzmYenENDc-Ui4auOyEMt8/s400/red+pepper+soup.jpg" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">I’m not really into the whole “New year, new you” clean
eating, guilt free thing. Eating clean just makes no sense, and thinking of
food as ‘dirty’ just seems to me like a fast track to a really unhealthy and
damaging relationship with food, and being someone who is really boring to talk
to at parties. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">That being said…</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">I am trying to think a bit more about what I eat. Like what
makes me feel bloated and ill, and why however much pasta I eat I am always
hungry about an hour later. So I’m trying to find ways to make quinoa more
interesting, because it really is more filling and less bloating. And then I
can read articles like this <a href="http://www.theguardian.com/commentisfree/2013/jan/16/vegans-stomach-unpalatable-truth-quinoa">one</a> about the quinoa industry’s affect in
Peru, to remind myself that we can’t win, and everything is terrible. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><o:p> </o:p> </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">I’m also making an effort to stop throwing so much stuff
away, like disposable coffee cups and food. I bought some little plastic tubs
so that I could freeze soup and curries and things in relatively small
portions. This means that when I cook at the weekends I don’t need to eat the
same thing every day for a week, and the freezer is filling up with tasty
homemade things that I can surprise myself with when I don’t feel like cooking.
</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">This soup was thick and warming and absolutely delicious,
totally worth the effort of the additional roasting stage. It is also really
filling. I am so pleased that I have little frozen portions of it for the cold
grim days coming up in the next few weeks.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Serves about 6 </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Ingredients<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">5 red peppers</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">6 medium sized tomatoes</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">3 cloves garlic (skin on)</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 large onion, diced</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">5 ish sprigs of thyme</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">150g quinoa</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 tbsp olive oil</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Sea salt/ course salt</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">About 20g butter (or just use a little bit more oil – butter
is great though)</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 flat tbsp/1 cube vegetable or chicken stock powder</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Ideally sherry vinegar, if you don’t have use white wine
vinegar or cider vinegar</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 tbsp crème fraîche (or vegan equivalent)</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Freshly ground black pepper</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Serve with croutons, toasted almond slivers or toasted pumpkin
seeds</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Method<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Preheat the oven to 170 degrees.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Cut the peppers and tomatoes in half, and arrange the
peppers skin down, tomatoes skin up on a roasting tray. Arrange about half of
the thyme sprigs among the veggies. Hide the cloves of garlic under the pepper
shells to stop them burning. Sprinkle a bit of salt on the tomatoes. Roast for
30-40 minutes. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">After the veggies are roasted, pinch their skins off as soon
as they are cool enough to handle, and peel the garlic cloves. Roughly tear or
shop the peppers into strips. Discard the thyme twigs.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">During the veggie roasting/cooling stage, and heat the oil
and butter in a large saucepan on a low heat and sauté the onions for 5 – 10
minutes until softened and translucent. Put the kettle on while the onions are
cooking so that hot water is ready for the next bit. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Add the quinoa to the pan and pour in enough hot water to
cover, plus a bit more so the liquid rises about 3 cm above the quinoa and
onions. Be a little hesitant with the water, its easier to add more water later
rather than dealing with too much liquid. Add a generous pinch of salt and
bring to the boil. Put the lid on and simmer for about 10 minutes. Then add the
garlic, tomato, pepper, and any remaining roasting pan juices, more water if it
needs it, and simmer for another 10 minutes. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Blob the crème fraîche into the soup and blitz with a
hand-blender until it is silky and thick. Then add the leaves from the
remaining thyme sprigs, about 1 tsp of vinegar and a grind of black pepper.
Taste, and add more seasoning if it needs it. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Yum</span></div>
<div class="MsoNormal">
<br /></div>
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Mirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.com0tag:blogger.com,1999:blog-4698444878319559693.post-58239756742229119912016-01-07T19:27:00.000+00:002016-01-07T19:27:29.978+00:00Roasted cauliflower steaks with tahini and dukkah<div class="MsoNormal">
<span style="font-family: inherit;">So, <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">I’m back. I’ve missed you. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">2015 has been an interesting year,
and although I took a break from blogging, I didn’t stop cooking, or eating, or
buying cookbooks, or obsessing about food basically all the time. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">I’ve been trying to think about what
my food highlights of 2015 were, and its tricky because it was a very good
year, but they definitely included:</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1. My
first ever proper thanksgiving dinner courtesy of my brilliant family in the
US, including a whole smoked turkey which was absolutely the most delicious turkey I have ever eaten. I also experienced my first ever turkey-coma, which is a thing.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjiiJ3DTE7sXd7yq2y2TqJZVJKMp7ZHC8EgNjHZ5pQ3XerEXdDFnEe_hWbK1mEQosVuvsgbYfAOMATueA8G0fRjBXttlYNQBROG3Jcbven_PLX83VJk8MNyTKcmzAiHx8HuPJFnyCGOuE/s1600/turkey.jpg" imageanchor="1"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjiiJ3DTE7sXd7yq2y2TqJZVJKMp7ZHC8EgNjHZ5pQ3XerEXdDFnEe_hWbK1mEQosVuvsgbYfAOMATueA8G0fRjBXttlYNQBROG3Jcbven_PLX83VJk8MNyTKcmzAiHx8HuPJFnyCGOuE/s320/turkey.jpg" width="320" /></a></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">2. Growing
my very own tomatoes for the first time</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQINulrOLNVdEcif3Klwmh0SC-CGOIcfqhZXTcPaH6ggr_5-qgPwctxNe0T8_r-eSrlLe2Vx8xIyslivY5tXArTCh7bGykCinC7IZTuOH6bKcX_irj-nTpe-PqRUK-CDTcOIgcLrS00k/s1600/tomato.jpg" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQINulrOLNVdEcif3Klwmh0SC-CGOIcfqhZXTcPaH6ggr_5-qgPwctxNe0T8_r-eSrlLe2Vx8xIyslivY5tXArTCh7bGykCinC7IZTuOH6bKcX_irj-nTpe-PqRUK-CDTcOIgcLrS00k/s400/tomato.jpg" width="225" /></a></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">3. Coming
second in a cookery competition at my workplace, with bona fide proper foodie
Oliver Peyton actually eating food that I had made.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<o:p><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsX_nmrtd3VcsMPkmwmk1MThoxOXHdWR3fTInfQRpPrKNyMrSceUZJpUfaDRBRGcvXQQoLb5lIlMVxvuUtaMA0kfVqH6wsEme5MIRCqoDLwZl88LmkP8G1pjypqF9uUrfHjX66KtArt8/s1600/cookery-miriam-sofrito.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsX_nmrtd3VcsMPkmwmk1MThoxOXHdWR3fTInfQRpPrKNyMrSceUZJpUfaDRBRGcvXQQoLb5lIlMVxvuUtaMA0kfVqH6wsEme5MIRCqoDLwZl88LmkP8G1pjypqF9uUrfHjX66KtArt8/s400/cookery-miriam-sofrito.jpg" /></a></span></o:p></div>
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<br /></div>
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<o:p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqKsHeV5brAbG-v-NmxasxfRybxmVVbA0SXhjVRoqMeekbedwOiZyG255QDVuPSeHcr8u0OMmbZPyZh7cXcFNWU3T2_cwU1lhAQ3vISo_fhR_H1155gAaS4E9_zCjGNOHQa1q1z61RYpo/s1600/cookery-miriam-second-prize.jpg" imageanchor="1"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqKsHeV5brAbG-v-NmxasxfRybxmVVbA0SXhjVRoqMeekbedwOiZyG255QDVuPSeHcr8u0OMmbZPyZh7cXcFNWU3T2_cwU1lhAQ3vISo_fhR_H1155gAaS4E9_zCjGNOHQa1q1z61RYpo/s320/cookery-miriam-second-prize.jpg" width="320" /></a></o:p></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">So yeah, second place! Pretty great
right? For the competition I got to wear whites and cook in a large restaurant
kitchen, with all of my ingredients portioned out in little plastic tubs like
on the telly. I absolutely loved it – all shiny metal surfaces, massive pots
and big knives. I won a copy of the National Gallery Cookbook, which is a
really lovely combination of beautiful art and tasty recipes, and a whole load
of Peyton and Byrne vouchers, which is very handy. Seeing as asides from food I
absolutely love going to art galleries, this was a pretty excellent prize.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">For the competition I chose to cook a
vegan meal, as I don’t eat non-kosher meat and I thought that the chances of me
overcooking fish in the pressure of a competition was too high. Once I was
cooking vegetarian, the jump to vegan wasn’t actually that difficult, as most
of what I wanted to make was vegan anyway. I also thought it was important to
demonstrate that it is possible to create filling and delicious meals that
don’t have animal products in it. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">For the competition we had to make a
savoury main, and my dish was:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #741b47; font-family: inherit;"><b>Celeriac and artichoke sofrito with
roasted cauliflower, dukkah and a pomegranate herb salad.<o:p></o:p></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">I’ve made the celeriac dish many
times before and you can see the recipe for it <a href="http://miri-thegreatcookeryadventure.blogspot.co.uk/2012/11/celeriac-sofrito_29.html">here</a>, all I changed was adding frozen artichokes and canned
chickpeas instead of potatoes. I chose it because <b style="mso-bidi-font-weight: normal;">a</b>. it is bright yellow and yellow makes people happy <b style="mso-bidi-font-weight: normal;">b</b>. it is really delicious <b style="mso-bidi-font-weight: normal;">c</b>. it cooks surprisingly quickly for
something so hearty.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">I’ve blogged about cauliflower with
tahini before, but this was a bit different – its all competitiony and fancy. <span style="mso-spacerun: yes;"> </span>It is more complicated, but definitely
worth it if you want to impress a bit more than usual. And it is really, really
tasty. Reserve the cauliflower off-cuts to use in something else, like soup,
mash or cauliflower ‘rice’ (which sounds gross).<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Shana introduced me to the joys of
dukkah. It is like a middle-eastern crunchy rubble – the soggy crumbs that I
have started seeing on top of some brands of humous does definitely not count.
Dukkah is delicious on its own with bread and olive oil (in little bowls for
alternate dipping), sprinkled over scrambled eggs, garnishing dhal, or with
practically anything else. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Ingredients<o:p></o:p></span></b></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<br /></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="font-family: inherit;">Cauliflower, cut into steaks
about ½-2/3 inch thick<o:p></o:p></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="font-family: inherit;">Salt and pepper<o:p></o:p></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="font-family: inherit;">Olive oil<o:p></o:p></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="font-family: inherit;">Date syrup<o:p></o:p></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<br /></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: inherit;">For the tahini sauce:<o:p></o:p></span></i></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="font-family: inherit;">(this will probably make more
than you need, but always useful to have some in the fridge)<o:p></o:p></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="font-family: inherit;">3 tbsp tahini (don’t use organic
tahini as it is like cement).<o:p></o:p></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="font-family: inherit;">Juice of half a lemon<o:p></o:p></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="font-family: inherit;">Water<o:p></o:p></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="font-family: inherit;">Salt and pepper<o:p></o:p></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<br /></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: inherit;">For the dukkah:<o:p></o:p></span></i></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="font-family: inherit;">2 tbsp Coriander seeds<o:p></o:p></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="font-family: inherit;">2 tbsp Cumin seeds<o:p></o:p></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="font-family: inherit;">2/3 cup Hazelnuts (or almonds)<o:p></o:p></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="font-family: inherit;">1 tbsp Nigella seeds<o:p></o:p></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="font-family: inherit;">2/3 cup Sesame seeds<o:p></o:p></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="font-family: inherit;">1 tsp Sea salt<o:p></o:p></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<br /></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Method<o:p></o:p></span></b></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<br /></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="font-family: inherit;">To make the dukkah, toast the
seeds and nuts separately, either in a dry frying pan or in the oven. Rub off
hazelnut skins (or buy blanched). Roughly smash/grind in a mortar and pestle
with the salt. End result should be rubble, as opposed to paste.<o:p></o:p></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<br /></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="font-family: inherit;">Preheat the oven to 180 degrees.
Fry the cauliflower steaks in olive oil over a medium heat, about 5 minutes
each side, seasoning as you turn, until golden. Bake in the oven for about 10
minutes to ensure that they are cooked through.<o:p></o:p></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<br /></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="font-family: inherit;">To make tahini sauce, put a few
tablespoons of tahini in a bowl and add a little water and most of the lemon
juice. When you start stirring, the mixture will seize and become grainy, but
don’t worry this is normal. Continue adding water and mixing until the sauce
becomes creamy. Add more lemon juice to taste along with a little salt, and
some garlic or garlic powder (optional).<o:p></o:p></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<br /></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span style="font-family: inherit;">To serve, drizzle the cauliflower
artfully with the date syrup and tahini, and scatter dukkah over the top.</span></div>
<div class="MsoNormal">
<o:p><span style="font-family: inherit;"><br /></span></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgITXJEfHnfjg3jl5MC8GNtkKo0Gw6vh3CaGbKFqTd3JeVCbuU_YU87VK_X2dz9_SJCUlOroXg4F4iv_jGy6nuuqOsZPBX94ZBevyPB6a1yiu0ionhERYbagX0GHJmBZciPWSyDrPEfw7o/s1600/20151109_201329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgITXJEfHnfjg3jl5MC8GNtkKo0Gw6vh3CaGbKFqTd3JeVCbuU_YU87VK_X2dz9_SJCUlOroXg4F4iv_jGy6nuuqOsZPBX94ZBevyPB6a1yiu0ionhERYbagX0GHJmBZciPWSyDrPEfw7o/s400/20151109_201329.jpg" width="400" /></a></div>
<div class="MsoNormal">
<o:p><span style="font-family: inherit;"><br /></span></o:p></div>
Mirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.com2tag:blogger.com,1999:blog-4698444878319559693.post-89957540707455303722015-01-25T17:16:00.003+00:002015-01-25T17:16:50.379+00:00Taking a break<div class="MsoNormal">
<span style="color: #0b5394; font-family: inherit;">Hello world, readers, whoever you are. I haven’t written for
a while, but I thought I had better tell you why. I’ve decided to take a break,
or sabbatical, from this blog. I haven’t stopped cooking or attempting new
recipes; I just think that I have lost a bit of my writing mojo. I started this
blog because I wanted to put some of my creativity out there into the wide
world, and to see if I could stay committed to something. It has been a few
years and I think I have proved that I can do it, I just feel like I have been
getting a bit stale, and losing some of my authentic voice. I also have heavy
year coming up, I have taken on a lot of new responsibilities and I don’t want
to over-commit. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #0b5394; font-family: inherit;">So anyway, here’s to a few months off. My goal is that
sooner or later my writing inspiration will kick in like it used to, and the
words will just explode out of me. I miss that feeling. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #0b5394; font-family: inherit;">For anyone interested in my foodie adventures over the next
few months, you can find me on twitter at @MiriLewis, where I will still be
posting about food, and sharing photos of my culinary successes and failures. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #0b5394; font-family: inherit;">Not goodbye, but see you again soon,</span></div>
<div class="MsoNormal">
<br /></div>
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<div class="MsoNormal">
<span style="color: #0b5394; font-family: inherit;">Miri xo</span></div>
Mirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.com0tag:blogger.com,1999:blog-4698444878319559693.post-56757929105169032492014-12-23T19:26:00.000+00:002014-12-23T19:26:11.920+00:00Roasted chicken with Jerusalem Artichoke and Lemon<div class="MsoNormal">
<span style="font-family: inherit;">I can’t believe that I am reaching the stage where I have
all the ingredients to cook Ottolenghi dishes – my cupboards are bursting since
I started buying tons of tahini paste, pomegranate molasses, date syrup, kecap
manis, sumac, pink peppercorns, barberries…</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">I have a complete mental block when it comes to following
recipes – or following instructions of any kind. My mind wanders and inevitably
I miss out a vital step sometimes I find it easier to read a recipe and then
close the book and just do my own thing. I need to really focus my mind and concentrate
to follow a recipe fully, but even then it rarely works, my big head gets in
the way and I decide to do my own thing anyway. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">With Ottolenghi cookbooks, I think that the recipes are
written unnecessarily complicated-ly. For me, this makes cooking from them an
exciting challenge and a bit of an experiment. They are always really delicious
though.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">I have adjusted the quantities in this recipe a bit, based
on trial and error during the cooking process. Some of this is just because the
specified volume was just plain ridiculous, and another was to calm down some
of the very strong, and slightly conflicting flavours.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Do the prep before you start cooking – so so much prep for
this recipe. I know it does seem like a lot of work, but essentially once
everything is chopped you just bung it in the oven, making it a surprisingly
simple Ottolenghi recipe. The finished dish does taste like something that
someone spent a lot of time on, so I think its worth it. </span></div>
<div class="MsoNormal">
<o:p><span style="font-family: inherit;"><br /></span></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNwQX-D-OdyaOqPIBII-WqcnUUCxA7qVjhD8gFLaP6UzL_LVwW2X1oVtbkZ-sS6Sct-ySnZZs637EiXNmGQCdQueDa5qPZqkSfnv-qoN-EU8-RM6fnJgDdSgzUoanQZV8N9BQ080Ni5VM/s1600/20140312_163235.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNwQX-D-OdyaOqPIBII-WqcnUUCxA7qVjhD8gFLaP6UzL_LVwW2X1oVtbkZ-sS6Sct-ySnZZs637EiXNmGQCdQueDa5qPZqkSfnv-qoN-EU8-RM6fnJgDdSgzUoanQZV8N9BQ080Ni5VM/s1600/20140312_163235.jpg" height="225" width="400" /></span></a></div>
<div class="MsoNormal">
<o:p><span style="font-family: inherit;"><br /></span></o:p></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><o:p> </o:p>Whoever thought that raw chicken could look that pretty?</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Ingredients<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">8 chicken thighs or mixed pieces, on the bone with skin</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Roughly 450g Jerusalem artichokes – AKA fartichokes, AKA
duvet-lifters. <i style="mso-bidi-font-style: normal;">If you buy these from a
grocers or good supermarket, the slightly pink skin may be really clean and
they won’t need peeling. When I buy them from the Farmers’ Market no amount of
scrubbing with a nailbrush removes all the dirt, and they need to be peeled.</i>
To prepare them for this recipe, peel or not, and cut in half lengthways – or
more wedges depending on how big they are – you want the wedges to be a similar
size to the shallot halves</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">10 banana or echalion shallots, peeled and cut in half
lengthways</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">8 cloves of garlic – this seriously is less than the recipe
– peeled and sliced</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 lemon, cut in half lengthways and sliced thinly</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 tsp saffron – if you have it </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">50ml olive oil</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">150ml water</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1tbsp pink peppercorns, bashed a bit (in a mortar and pestle
if you have one). This is less than the original recipe</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">10g fresh thyme </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">10g fresh tarragon, plus a few more leaves for garnish (this
is also less than the original recipe)</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Salt and freshly ground black pepper</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Method<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Put the Jerusalem artichokes in a saucepan, cover with
plenty of water (add a squirt of lemon juice to the water) and simmer them
until tender but not completely soft –roughly 10-15 minutes. Drain and leave to
cool.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Mix the cooled Jerusalem artichokes with all of the
remaining ingredients in a large mixing bowl. Cover and leave to marinate for
at least two hours – overnight is better.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">When ready to cook, pre-heat the oven to 220 degrees, or 200
with fan. Arrange the chicken pieces (skin-side up) in a large roasting tin,
and tip the veggies and saucy marinade liquid around the edges and gaps. Season
with salt and pepper, and roast for 40 minutes. Cover with foil and cook for a
further 15 or so minutes, until the chicken and the veggies are cooked through.
Serve garnished with a few flourishes of reserved tarragon leaves.</span></div>
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Mirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.com0tag:blogger.com,1999:blog-4698444878319559693.post-78660533810606424402014-12-09T16:41:00.004+00:002014-12-24T18:49:58.224+00:00On spices<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">Alternative title: Spice up your Life</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">The other week there
was a really interesting <a href="http://www.theguardian.com/lifeandstyle/wordofmouth/2014/nov/24/what-should-you-do-with-all-your-old-spices">article</a> in the Guardian about out of date spices. </span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;"><i><span style="color: #333333;">“We
called it the “Ottolenghi effect”. Where once our spice cupboard was really just
dried basil and mild curry powder, suddenly it was playing host to harissa and
sumac and saffron. And then we forgot all
about them. According to a recent survey, there are £240m worth of unused
spices languishing in UK kitchens. And 13% of us confess to owning jars of
spices more than four years out of date.<span class="apple-converted-space">”</span></span></i>
(Paraphrased)</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">I have always wondered
about out of date spices. There are many family stories about jars of spices
older than various family members, significant world events etcetera. It was
reassuring to read that it isn’t just us.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">Spices are brilliant,
adding flavour and depth without extra fat or sugar. A good way to ensure that
you don’t end up with four-years out of date spices is to incorporate more of
them into every day cooking. Especially during these dark winter days, spices
can add exoticism, and a kind of festive familiarity.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">The history of spices
is really fascinating, their usage spans so many different aspects of our
history, discovering civilisations and causing wars. There is archaeological
evidence of spices being traded since ancient times, from the Maluku Islands
(Spice Islands) in Indonesia spreading throughout the ancient world. <span style="color: #252525;">From around
1600, spices had such high value in Europe that the Portuguese, Dutch and
English fought to gain a monopoly over the trade. The fighting was so intense
in the 17th and 18th centuries that the Dutch gave the island of<span class="apple-converted-space"> </span>Manhattan<span class="apple-converted-space"> </span>to the British in exchange for the
tiny island of Run in the Spice Islands, giving the Dutch full control over
nutmeg production. Many of islands’ populations were killed off during the so-called
‘Spice Wars’. </span><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">Here are some words and
recipe ideas about some of my favourite spices.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Cardamom<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">Green cardamom is
native to India, Pakistan, Nepal and Bhutan. The seed pods look a bit like
lemon pips, with a few black seeds inside. There are references to cardamom in
the Bronze-Age Mycenaean Greek Linear B tablets (incidentally, I wrote an essay
on Linear B for my masters, in case you are interested), and in the New
Testament.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">They can be used whole,
lightly bashed, or split open and the seeds ground. They are intensely
fragrant, and work really well in sweet and savoury dishes. If using whole
pods, make they are removed after cooking.<span style="background: white; color: #252525;"> Cardamom is a
common ingredient in Indian and South Asian cooking, used in curries,
traditional sweets and masala chai. It is used in </span>Scandinavian
pastries, to flavour coffee and as a botanical in gin. <span style="color: #252525;">Cardamom seeds can also be chewed, like chewing gum to freshen
breath. </span><span style="background: white; color: #252525;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;"><span style="background: white;">Green cardamom also has a lot of
medical uses. It has been used to treat infections in teeth and</span> gums<span style="background: white;">, to
treat throat issues, lung congestion and </span>tuberculosis<span style="background: white;">, </span>digestive <span style="background: white;">disorders,
kidney stones and gall stones. It has also reportedly been used as an</span> antidote <span style="background: white;">for
snake and scorpion</span> venoms<span style="background: white;">. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;"><a href="http://miri-thegreatcookeryadventure.blogspot.co.uk/2012/05/pistachio-shortbreads-with-cardamom.html">Here</a> is my
interpretation of Ottolenghi’s pistachio and cardamom shortbread recipe. It
makes the most perfectly crumbly, short (positively tiny) biscuits, and the
dough freezes well too. </span></div>
<div class="MsoNormal" style="text-align: justify;">
<o:p><span style="font-family: inherit; font-size: xx-small;"><br /></span></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXb0u4Lg62DnKvy3OKvx9MnOOkCUzCyq9sHyCahDJX3n5QX9B9AADV4nbG66eVxc3M97Kwfsh7SkRjfW3kCZJUaQCO_2wudX37_lfVzRhSLeIVzZvtVnhW-pBujPNUQzICB-sqYjUwxPM/s1600/DSCF2448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXb0u4Lg62DnKvy3OKvx9MnOOkCUzCyq9sHyCahDJX3n5QX9B9AADV4nbG66eVxc3M97Kwfsh7SkRjfW3kCZJUaQCO_2wudX37_lfVzRhSLeIVzZvtVnhW-pBujPNUQzICB-sqYjUwxPM/s1600/DSCF2448.JPG" height="240" width="320" /></span></a></div>
<div class="MsoNormal" style="text-align: justify;">
<o:p><span style="font-family: inherit; font-size: xx-small;"><br /></span></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-family: inherit;">Cloves</span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">Cloves are the flower
buds of a tree native to the Spice Islands, and have been found in
archaeological remains going as far back as 1721 BCE. Cloves are used in the <span style="color: #252525;">cuisine of
Asian, African, and the Near and Middle East, flavouring meats, curries, rice,
and sweet dishes. </span><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: white; text-align: justify;">
<span style="font-family: inherit;">Cloves
are used in Ayurvedic medicine, Chinese medicine
and dentistry, where
their essential
oil is used as a painkiller. This oil can
also be used to anesthetize
fish (I’m not sure how that was discovered), and repel ants!<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">Many Ashkenazi Jews use
cloves as part of the <a href="http://en.wikipedia.org/wiki/Havdalah">ritual</a> to mark the end of Shabbat, and for years that was
all I thought cloves were for – getting stale in silver little boxes, brought
out on Saturday night for a quick sniff, and put away for another week. While
now of course I use cloves for so many other things, for me they always smell
of that particular time. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">Cloves are a key
ingredient for my seasonal favourites, mulled wine and cranberry sauce. I
genuinely don’t know how I would get through winter without them. My favourite
recipe for cranberry sauce comes from <a href="http://www.deliaonline.com/recipes/main-ingredient/cranberries/cranberry-and-orange-relish.html">Delia Smith</a>, it is zingy and delicious. When cooking with cloves, be careful to count them, so you know how many to remove;
nobody wants to bite down on a clove. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Coriander seeds<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div style="background: white; text-align: justify;">
<span style="font-family: inherit;"><span style="color: #252525;">I absolutely love coriander seeds,
and probably get through more of them than any other whole spice. They taste
completely different from coriander leaf: when toasted and crushed they are
lemony citrus, nutty and warm, with none of the leaf’s soapy tang. Coriander
grows wild through most of the Near East and southern Europe. Traces have been
found in the<span class="apple-converted-space"> </span></span>Pre-Pottery <a href="http://en.wikipedia.org/wiki/Nahal_Hemar">Nahal Hemar</a><span class="apple-converted-space"> </span>Cave <span style="color: #252525;">in<span class="apple-converted-space"> </span></span>Israel<span style="color: #252525;">, which may be the oldest archaeological find of
coriander in the world. A lot of coriander was also found in the tomb of </span>Tutankhamen<span style="color: #252525;">.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">Whole and ground
coriander seeds are used widely in Indian curries, in its ground form used to
help thicken curries as well as flavour them. <span style="color: #252525;">Outside of Asia, coriander seeds are widely used when</span><span style="color: #252525;"> </span>pickling <span style="color: #252525;">vegetables, making sausages, brewing beer, or making </span>rye <span style="color: #252525;">bread.</span><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">One of my favourite
ways to use coriander seeds is with roasted vegetables. Toast the seeds in a
dry frying pan, and then roughly crush them in a mortar and pestle. Mix the
crushed seeds with olive oil and a pinch of salt, and coat lumps of sweet
potato, butternut squash, or cauliflower, and roast in a hot oven until cooked
through and caramelised, with crunchy bits. This will take around 30-45 minutes
for the sweet potato and butternut squash, and about 20 minutes for the
cauliflower. Serve with a drizzle of tahini sauce.</span><br />
<span style="font-family: inherit; font-size: xx-small;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiED_OKnT0n3xRq9KAmOGYvp3ct5-ALdzpfhoRnA-6TAC-SkgKEY8P6Iw5gCxLDQwYB8WscD7Oy10iiqMlg8eT9sKDJ7hvzNuoy1uKvKCyO2I7c6WUitSX4OEXbDzfPqtojqVFt1bF-My0/s1600/DSCF2724.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiED_OKnT0n3xRq9KAmOGYvp3ct5-ALdzpfhoRnA-6TAC-SkgKEY8P6Iw5gCxLDQwYB8WscD7Oy10iiqMlg8eT9sKDJ7hvzNuoy1uKvKCyO2I7c6WUitSX4OEXbDzfPqtojqVFt1bF-My0/s1600/DSCF2724.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Toasted coriander seeds and peanuts, crushed for this aubergine curry <a href="http://miri-thegreatcookeryadventure.blogspot.co.uk/2013/10/renghan-reveya-aubergines-stuffed-with.html">recipe</a></span></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Mustard seeds<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">Mustard seeds, funnily
enough, are the seeds from mustard plants! They range in colour from pale
yellow to black. Despite having such a strong flavour, they seem to be a really
multi-purpose spice. I love the zing they give to dishes, and the fact that
they always try and jump of the pan when being toasted, like they know what is
about to happen. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">When researching
mustard seeds (on Wikipedia), I found that they are mentioned in quite a few
religious or mythological texts*. Clearly mustard seeds have for centuries
inspired people to think about their place in the world, and I think that is
really special. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div style="background: white; text-align: justify;">
<span style="font-family: inherit;"><span style="color: #252525;">The earliest reference to mustard seeds
comes from the Indian story of<span class="apple-converted-space"> </span></span><a href="http://en.wikipedia.org/wiki/Gautama_Buddha"><span style="color: #0b0080;">Gautama Buddha</span></a><span class="apple-converted-space"><span style="color: #252525;"> </span></span><span style="color: #252525;">in the fifth century BC. Gautama Buddha told
the story of the grieving mother and the mustard seed. When a mother loses her
only son, she takes his body to the Buddha to find a cure. The Buddha asks her
to bring a handful of mustard seeds from a family that has never lost a child,
husband, parent, or friend. When the mother is unable to find such a house in
her village, she realizes death is common to all, and she cannot be selfish in
her grief.</span><sup><span style="color: #252525;"> </span></sup><span style="color: #252525;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div style="background: white; text-align: justify;">
<span style="font-family: inherit;"><span style="color: #252525;">In the<span class="apple-converted-space"> </span></span>New Testament<span style="color: #252525;">, the
mustard seed is used by </span>Jesus<span style="color: #252525;"> as a metaphor for
‘the Kingdom of God’, which starts small, but grows to be the largest of all
garden plants. <o:p></o:p></span></span></div>
<div style="background: white; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="color: #1c1c1c;"><span style="font-family: inherit;">He said,
“How will we liken the Kingdom of God? Or with what parable will we illustrate
it? It’s like a grain of mustard seed, which, when it is sown in the earth,
though it is less than all the seeds that are on the earth, yet when it is
sown, grows up, and becomes greater than all the herbs, and puts out great
branches, so that the birds of the sky can lodge under its shadow.”<o:p></o:p></span></span></i></div>
<div style="background: white; margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="EN-US" style="color: #1c1c1c;"><span style="mso-list: Ignore;">—<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span lang="EN-US" style="color: #1c1c1c;">Mark 4:30–32<o:p></o:p></span></span></div>
<div style="background: white; margin-left: 36.0pt; text-align: justify;">
<br /></div>
<div style="background: white; text-align: justify;">
<span style="font-family: inherit;"><span style="color: #252525;">Jewish texts compare the knowable
universe to the size of a mustard seed, demonstrating the world's
insignificance and teaching humility.<span class="apple-converted-space"> The
medieval Jewish Scholar and philosopher, </span></span>Nahmanides<span class="apple-converted-space"><span style="color: #252525;"> (the Ramban) </span></span><span style="color: #252525;">writes that the universe expanded from the time of its
creation, in which it was the size of a mustard seed.<o:p></o:p></span></span></div>
<div style="background: white; text-align: justify;">
<br /></div>
<div style="background: white; text-align: justify;">
<span style="color: #252525;"><span style="font-family: inherit;">Mustard seeds work incredibly well
in curries and Middle Eastern style stews. Make a quick and refreshing carrot
salad to accompany an Indian meal by combining julienned or shredded carrots
with toasted mustard seeds and a little lemon juice. Whole grain mustard is
also a fantastic ingredient, making a wonderful vinaigrette or as a surprising
addition to cheese sauce.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">*Religious <i style="mso-bidi-font-style: normal;">as</i> mythological?? Look into Karen
Armstrong if you are interested.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Sumac<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">I wasn’t sure if I
should include sumac, because it has become a bit of a cliché. But it really is
one of my favourite spices, tasting a little bit like a cross between lemon and
paprika. I seem to be adding it to pretty much everything these days. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">Sumac is a dried berry
of any one of 35 species of plants (Rhus genus), and is found throughout
subtropical and temperate regions in the world, especially in Africa and North
America. The berries are ground into a reddish-purple powder, used a lot in
Middle Eastern cuisine. I had no idea that they had a history of usage in North
America, so imagine my surprise when I came across ‘sumacade’! Like lemonade,
but with sumac! Apparently Native Americans also used to combine sumac with
tobacco and smoke it!<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">Sumac is a lot easier
to get hold of here than it used to be, and it can often be found in most
decent ethic corner shops, and many supermarkets. Nothing is as fun as getting huge
red baggies of the stuff in middle-eastern markets. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">Add a heaped teaspoon
of sumac to a salad of chopped tomatoes, onion and parsley for that surprisingly
authentic kebab-shop taste, or use it to roast or <a href="http://miri-thegreatcookeryadventure.blogspot.co.uk/2012/06/courgettes-with-sumac-pine-nuts-and.html">fry courgettes</a>. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit; font-size: xx-small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjqiQkMQHMEClOu1cfNYrWMGQ53bWylgWfER4gL9_9bVt_-0U2YPi39yEFmbLR72o5VM60gxURbqx9mnVIWndgSTHuUpkxBlTztuiU1vAhlm6XghLKB2inbp5h3nyWXa7hXDRsQnKO8Rw/s1600/Spice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjqiQkMQHMEClOu1cfNYrWMGQ53bWylgWfER4gL9_9bVt_-0U2YPi39yEFmbLR72o5VM60gxURbqx9mnVIWndgSTHuUpkxBlTztuiU1vAhlm6XghLKB2inbp5h3nyWXa7hXDRsQnKO8Rw/s1600/Spice.jpg" height="152" width="320" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: xx-small;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Turmeric<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: white; text-align: justify;">
<span style="font-family: inherit;">Sunshine
yellow turmeric is
a rhizome,
similar to ginger and galangal, native to southeast India.
<span style="background: white;">It has been used in</span> Asia for medicinal purposes <span style="background: white;">for
thousands of years, </span>as a remedy for stomach and liver
ailments, as well as to heal sores. <span style="background: white;">As of December 2013, turmeric is
being evaluated for its potential efficacy against several human diseases,
including</span> kidney <span style="background: white;">and</span> cardiovascular
diseases<span style="background: white;">,</span> arthritis<span style="background: white;">, </span>Alzheimer's,<span style="background: white;"> and</span> irritable
bowel disease<span style="background: white;">.</span><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div style="background: white; text-align: justify;">
<span style="font-family: inherit;"><span style="color: #252525;">Turmeric is considered to be highly
auspicious and holy in India, and it is used extensively in Hindu ceremonies. In
the mythology of the ancient Tamil religion, turmeric was associated with the
sun (</span><a href="http://en.wikipedia.org/wiki/Thirumal"><span style="color: #0b0080;">Thirumal</span></a>).<span style="color: #252525;"> The<span class="apple-converted-space"> </span></span>solar plexus chakra is yellow<span style="color: #252525;">, which in traditional Tamil Siddha medicine is the
energy centre relating to the metabolic and digestive systems.<o:p></o:p></span></span></div>
<div style="background: white; text-align: justify;">
<br /></div>
<div style="background: white; text-align: justify;">
<span style="color: #252525;"><span style="font-family: inherit;">As well as its many culinary,
spiritual and medicinal uses, turmeric is also used as a colouring. It is used
in canned beverages, baked products, dairy products, orange juice and popcorn. <o:p></o:p></span></span></div>
<div style="background: white; text-align: justify;">
<br /></div>
<div style="background: white; text-align: justify;">
<span style="color: #252525;"><span style="font-family: inherit;">Turmeric is used widely in Indian
and Middle Eastern cooking. As well as its fabulous, joyful colour, it also
adds to flavour profiles helping create depth and overall flavour. I really
like it because eating bright yellow food just makes me happy. At the moment I
am using buckets of turmeric making <a href="http://miri-thegreatcookeryadventure.blogspot.co.uk/2012/11/celeriac-sofrito_29.html">celeriac sofrito</a>, my delicious (if a bit
farty) winter staple. Turmeric, along with cloves, coriander seed and cardamom
also come together to make perfect pilau rice (to be blogged soon).</span></span></div>
Mirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.com0tag:blogger.com,1999:blog-4698444878319559693.post-85431760628890395732014-11-16T16:59:00.000+00:002014-11-16T16:59:59.187+00:00Butternut squash and onion tart<div class="MsoNormal">
<span style="font-family: inherit;">Every time someone mentions Waitrose to someone I know, they quote the late Alan Coren’s observations about Sainsburys:</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">“The best thing about Sainsburys is that it keeps the
riff-raff out of Waitrose.”</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Personally, I think this is a load of nonsense. People may
decide that they are in the ‘elite’ because they decide to pay more for vegetables and
loo roll, but that doesn’t mean anything about anybody else. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Saying that, there are some very nice things in Waitrose,
and their avocados are nearly always perfect. They also do excellent free
recipe booklets every season, and this recipe is from the autumn book. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">This tart/pie was very tasty, but probably would have been tastier if I
had made my own pastry – meh. I’m still a bit scared of making my own pastry.
Its silly really, but then I’m not as scared of spiders as I used to be. So it
seems ok in balance. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Another good thing about using ready made pastry is that
this dish then becomes something relatively speedy, of the weeknight supper
variety. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Serves four, assuming that everyone will want a corner piece, with
leftovers</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Ingredients<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1kg butternut or coquina squash, peeled, deseeded and diced</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">75g cream cheese (low fat or tofutti is fine)</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">½ or ¼ chilli powder</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">2 tbsp fresh thyme, leaves only</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">salt and pepper</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 tbsp olive oil</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 red onion, sliced</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Handful pine nuts (optional)</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">(Guiltily) 1 sheet shortcrust pastry, defrosted if frozen
(they are just over 200g)</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Method<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Boil of steam the cubes of squash for approx 15 minutes, or
until tender. Drain well and mash them with the cream cheese, chilli, thyme and
seasoning. Set aside to cool down a bit.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Preheat the oven to 200 degrees, 180 with fan.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">While the squash is steaming, fry the onion slices in olive
oil with a pinch of salt over a medium heat, for 7-10 minutes until softened
and golden. If using, add the pine nuts to the pan for the last few minutes.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Stir two thirds of the fried onions (and pine nuts) into the
mashed squash, reserving the remainder for artful scattering.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Unroll the pastry sheet onto a baking tray. Lightly score a
border in the pastry, roughly 3cm from the edge. Dollop the cooled squash
mixture into the pastry (within the border), and artfully scatter the remaining
fried onions over the top. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6uBYb2mElFXALfaWZNnw68d24aAx8sYGwxcMZoJ1u3EMdzkkjipHsJilXH86JQwDOsAgzQTOLFjLmtwWp57ki-m7LTA7BUImtSR0wfUQ4tCthKlERszCVwB2D9B6oF8-0RLT90TiIdX0/s1600/20141104_185214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6uBYb2mElFXALfaWZNnw68d24aAx8sYGwxcMZoJ1u3EMdzkkjipHsJilXH86JQwDOsAgzQTOLFjLmtwWp57ki-m7LTA7BUImtSR0wfUQ4tCthKlERszCVwB2D9B6oF8-0RLT90TiIdX0/s1600/20141104_185214.jpg" height="266" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Fold the pastry edges over the filling to make a
snug little frame, and bake the tart for 30 or so minutes, until golden.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgaLKF1S7FLkBYRiDMgYYgtxbbDk9qnATGHwm4a8jw_Gu78mt-SpOKoJDrb6eLm7r_dyzrzyBKHdZC4AycttMFqBA0vmrg8rnlkP5qHZQ4EpEwlmO1XAxOCZv3csCbtKDbSTHskdIQ1XY/s1600/20141104_194604.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgaLKF1S7FLkBYRiDMgYYgtxbbDk9qnATGHwm4a8jw_Gu78mt-SpOKoJDrb6eLm7r_dyzrzyBKHdZC4AycttMFqBA0vmrg8rnlkP5qHZQ4EpEwlmO1XAxOCZv3csCbtKDbSTHskdIQ1XY/s1600/20141104_194604.jpg" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">When I make this again, I would probably brush the pastry with a bit of milk or egg to make it shine.</span></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"><span style="font-family: inherit;"><br /></span></span></div>
Mirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.com0tag:blogger.com,1999:blog-4698444878319559693.post-6276535894081766802014-11-11T21:42:00.000+00:002014-11-11T21:42:30.084+00:00Cavolo nero risotto with sweet roasted carrots<div class="MsoNormal">
<span style="font-family: inherit; font-size: x-small;">Adapted
from <i>For the Love of Food</i> by Dennis
Cotter<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPySKSUxKeNy7dbgMMDzUcIJL_iqblbj8vm8KH5hnIiu3EYVawlQ8LGDsPkcnbviD3yQ0gPFppH7mGjO5Daanx5km8wI6D_y85BMxbLpAahlGXyXaQTMiaDgkRj396guRcHbmOcQNr5gw/s1600/20141109_190442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPySKSUxKeNy7dbgMMDzUcIJL_iqblbj8vm8KH5hnIiu3EYVawlQ8LGDsPkcnbviD3yQ0gPFppH7mGjO5Daanx5km8wI6D_y85BMxbLpAahlGXyXaQTMiaDgkRj396guRcHbmOcQNr5gw/s400/20141109_190442.jpg" width="400" /></a></div>
<div class="MsoNormal">
<o:p><span style="font-family: inherit;"><br /></span></o:p></div>
<div class="MsoNormal">
<i style="font-family: inherit;">For the Love of Food</i><span style="font-family: inherit;">
is a really fun and very bonkers vegetarian cookbook. I really recommend it for
creative and adventurous cooks who want to push the boat out. I have simplified
this recipe from the original, but its still one of the most involved things I
have made in a long time. I don’t usually make things that involve so many pots
and pans, but it really was no trouble at all.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">I normally find following recipes very tricky, because I’m
not very good at concentrating, or doing what I’m told. I saw this hanger trick
on a Buzzfeed a while ago but this is the first time I tried it. It worked
really well and having something to prop the book open, right in front of my
face made it a lot easier to follow the recipe.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7SWAjnNs3POsrk04mdihC30bh0ZDZbG0ZX334BnTCl2h1MiEOjcUBgLNdizaSbZEHsA-mhC1rqnjCJSo6_PIWxj1vfXtAW_2Z1E2jaGHFS0mHq7YEr699PDZISzfUtB5jeNIiPyr8ltg/s1600/IMG_20141109_162348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7SWAjnNs3POsrk04mdihC30bh0ZDZbG0ZX334BnTCl2h1MiEOjcUBgLNdizaSbZEHsA-mhC1rqnjCJSo6_PIWxj1vfXtAW_2Z1E2jaGHFS0mHq7YEr699PDZISzfUtB5jeNIiPyr8ltg/s400/IMG_20141109_162348.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">As you all know by now, <a href="http://miri-thegreatcookeryadventure.blogspot.co.uk/search/label/Rice">I really love risotto</a>. This is the
best risotto I have ever made, in terms of texture (they are all really good in
terms of flavour). I have never been sure of the correct ratio of rice to
liquid, and this one nails it. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">I’ve always wanted to make something with cavolo nero
because it just seemed so fancy. Really its just black kale, in Italian. I have
used less cavolo nero than specified in the original recipe, because that was
how much cavolo nero I had. I think it worked well, it might have been overly
cabbagey and murky/pond-like otherwise.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">The carrots might seem like overkill but its nice to have
the contrasting texture and complimentary flavours. Lightens the whole thing up
and the orange looks really pretty.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Serves four. This tastes a lot better if served straight
away, rather than re-heated.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Ingredients<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1.3 litres vegetable stock (I used a stock cube)</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">200g cavolo nero, stalks removed</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">2 tbsp olive oil</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">2 eshalion shallots, or one medium onion, finely diced</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">3 cloves of garlic, bashed a bit and finely sliced (cabbage
and garlic are best friends)</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">300g risotto rice (I used Arborio)</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">125 ml dry white wine</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">50g butter (this is a lot less than the recipe suggests)</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">70g parmesan style cheese, grated. It is really hard to find
vegetarian parmesan style cheese, but I recently discovered that the Sainsburys
basics version is vegetarian, and it works very well here.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Salt and freshly ground black pepper</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: inherit;">For the carrots<o:p></o:p></span></i></div>
<div class="MsoNormal">
<span style="font-family: inherit;">200g chantenay carrots (or just small carrots), topped and
tailed and cut in half lengthways</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Zest and juice of half an orange</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 tbsp olive oil</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 tsp agave syrup</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 generous sprig of thyme (not vital - if you happen to have
some knocking about)</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Generous pinch of salt, preferably sea salt flakes</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Method<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: inherit;">For the carrots:<o:p></o:p></span></i></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Preheat the oven to 200c (or 180 with fan). </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Arrange the carrots in a shallow-ish pyrex or small roasting
tin, so that they are more or less in one layer, but snug. Add all the other
ingredients and mix well. Roast for 30-40 minutes, until caramelised at the
edges, and cooked through but not too mushy.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: inherit;">For the risotto:<o:p></o:p></span></i></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Bring the stock to a boil, add the cavolo nero and cook for
two minutes. You may have to do this in batches. Remove the leaves from the
water (keep the stock at a simmer for the risotto), shaking off as much stock
as possible. Squeeze the leaves dry and shred them finely. It will smell a bit
cabbage-water and horrible at this stage, but will get better. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Heat 1 tbsp of olive oil in a large-ish saucepan over a
medium-low heat. Fry the shallots and garlic for about 5 minutes, and then add
the rice and toast for a few minutes more. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Add the wine and simmer, stirring constantly until it is
mostly absorbed. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Add one ladleful of the hot stock at a time, stirring until
it is completely absorbed before adding the next one. This whole process should
take about twenty minutes, until the rice is cooked but a little al-dente, and
most of the liquid is absorbed. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Towards the end of the rice cooking process, heat 1 tbsp
olive oil in a frying pan, and sauté the shredded cavolo nero for about five
minutes, until it stops smelling like cabbage-water and starts smelling
delicious. </span></div>
<div class="MsoNormal">
<o:p><span style="font-family: inherit;"><br /></span></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5rBcXyMNeVkxEf9FyaaI6Y3Hx8dLaaaZv0FyHW_ZsR2HfTlqnZ1FmpHy3PS_7zlMMLPyL1PFkcPAlPbN9XILtCrIwiSsujp86yGywT8OX6S_lPZQYlXWIhXenEplGKpqpWeoFBerTTZo/s1600/20141109_172703.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5rBcXyMNeVkxEf9FyaaI6Y3Hx8dLaaaZv0FyHW_ZsR2HfTlqnZ1FmpHy3PS_7zlMMLPyL1PFkcPAlPbN9XILtCrIwiSsujp86yGywT8OX6S_lPZQYlXWIhXenEplGKpqpWeoFBerTTZo/s400/20141109_172703.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Add the cavolo nero to the rice when it is done, along with
the butter and about two thirds of the cheese. Taste the risotto and season
with salt and pepper. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Serve the risotto in shallow bowls, sprinkled with the extra
cheese, garnished with a few carrots. </span></div>
<div class="MsoNormal">
<br /></div>
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<br /></div>
Mirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.com2tag:blogger.com,1999:blog-4698444878319559693.post-23053642864842295242014-10-28T22:28:00.000+00:002016-02-23T10:53:42.136+00:00Mushrooms on toast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb8z_DjRzEWiih9LUma0wUAdMiMWFdLZcqZpkjQ84FuFn2yleee-h5oAghyxEguHwOwZml7pyeJ3KipN82FQ8bKoF9Brs9l2T7MQjDS4ggl7rYWThrMkLbBDRJ0tMXc4BsIfLNZxWRRAY/s1600/20141023_150842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb8z_DjRzEWiih9LUma0wUAdMiMWFdLZcqZpkjQ84FuFn2yleee-h5oAghyxEguHwOwZml7pyeJ3KipN82FQ8bKoF9Brs9l2T7MQjDS4ggl7rYWThrMkLbBDRJ0tMXc4BsIfLNZxWRRAY/s1600/20141023_150842.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Life’s simple pleasures.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Serves two classy people for a starter, or one greedy person
for a meal.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Ingredients<o:p></o:p></b></div>
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<br /></div>
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200g chestnut mushrooms, sliced</div>
<div class="MsoNormal">
1 tbsp (approx) Olive oil</div>
<div class="MsoNormal">
1 echalion/banana shallot, or half an onion, finely diced</div>
<div class="MsoNormal">
1 clove garlic, crushed or finely diced</div>
<div class="MsoNormal">
1 tsp grain mustard</div>
<div class="MsoNormal">
1 tbsp crème fraîche</div>
<div class="MsoNormal">
2 tbsp fresh parsley, chopped</div>
<div class="MsoNormal">
Salt and lots of freshly ground black pepper</div>
<div class="MsoNormal">
½ tbsp (approx) lemon juice</div>
<div class="MsoNormal">
Toast - as much as you like.</div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit5RFCNoP_inP860vXZfW79EErUMx_Oy0-3hs_Iqp45s6VzAf2tNXBg62e2NpCz5Jzke-rsJ-3EHjrE-kCRNz3WBdsPkvXueabbKsYv_eyNe_C8G6qKr0XfGurN7NNYJcGGTQILahhjYE/s1600/20141023_144755.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit5RFCNoP_inP860vXZfW79EErUMx_Oy0-3hs_Iqp45s6VzAf2tNXBg62e2NpCz5Jzke-rsJ-3EHjrE-kCRNz3WBdsPkvXueabbKsYv_eyNe_C8G6qKr0XfGurN7NNYJcGGTQILahhjYE/s1600/20141023_144755.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
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<b style="mso-bidi-font-weight: normal;">Method<o:p></o:p></b></div>
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<br /></div>
<div class="MsoNormal">
In a large frying pan, fry the onions in a glug of olive oil
over a medium/low heat for a few minutes until starting to soften and colour.
Add the mushrooms and fry for another ten or so minutes, stirring from time to
time. Add the garlic and parsley, fry for a further two to three minutes, and
then stir in the mustard, crème fraîche, lemon juice, a little salt and a lot
of pepper. </div>
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<br /></div>
<div class="MsoNormal">
Serve with toast. Happy days.</div>
<div class="MsoNormal">
<br /></div>
Mirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.com0tag:blogger.com,1999:blog-4698444878319559693.post-27950989942957163382014-10-26T21:44:00.001+00:002014-11-03T16:53:41.665+00:00Restaurant review: Mildreds<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTXo3omoqfMHJfs3vX_0gY02A5EuI4SvVwUciEPh2lCkuHzbaUMs5Qrgq8MEiXqCc1S38FqEgU4-8GVjmVY4GbwHqFtkHtNzZkGvi71PLjGEVxfdR7Ibs4P3hGCua815I3-wAQM9hjUxk/s1600/Untitled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTXo3omoqfMHJfs3vX_0gY02A5EuI4SvVwUciEPh2lCkuHzbaUMs5Qrgq8MEiXqCc1S38FqEgU4-8GVjmVY4GbwHqFtkHtNzZkGvi71PLjGEVxfdR7Ibs4P3hGCua815I3-wAQM9hjUxk/s1600/Untitled.jpg" height="267" width="400" /></span></a></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Established
in 1988, Mildreds is part of the fabric of vegetarian London, and one of my
favourite restaurants in the city. The first time I went to Mildreds was the
day I handed in my masters dissertation, longer ago than I care to admit. I saw
Simon Amstell at the next table, and had some of the best sweet potato fries I
had ever eaten. <o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">I
have been to Mildreds many times since, and it is consistently excellent. The
menu changes regularly, and contains many vegan and gluten-free options. All of
the wine on their wine list is organic, mostly vegetarian or vegan, and with
biodynamic options. They also serve organic soft drinks. </span><span lang="EN-US" style="font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt; mso-no-proof: yes;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Mildreds
doesn’t accept bookings, and I recognise that some people can find that
annoying. Personally, I love no-bookings policies. I love the egalitarian-ness
of them. Everyone gets a table, and everyone has to wait.<span style="mso-spacerun: yes;"> </span>I have never had to wait very long for
a table, and waiting with one of their excellent cocktails is no hardship
(their elderflower martini packs a great punch). <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">The
last time I went was with my cousin S, a foodie from NYC with an expense
account. We had an excellent meal. For starters I ordered the </span><span style="color: #1a1a1a; font-size: 11.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Calibri; mso-hansi-theme-font: major-latin;">chargrilled Roman style artichoke heart crostini
with lemon aioli. Their artichoke crostini is quite possibly one of the best
dishes known to man. There just aren’t enough superlatives in the world to
describe how delicious it is. And by ‘Roman style’, they basically mean ‘Jewish
style’. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="font-size: 11.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Calibri; mso-hansi-theme-font: major-latin;">For main course I had the </span><span style="color: #1a1a1a; font-size: 11.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-size: 14.0pt; mso-hansi-font-family: Calibri; mso-hansi-theme-font: major-latin;">Sri Lankan sweet potato and cashew nut curry with
yellow basmati rice with peas and coconut tomato sambal. The curry was rich and
well balanced, with a great kick from the sambal. For dessert, S and I shared
the </span><span class="color11"><span style="border: none windowtext 1.0pt; color: #1a1a1a; font-size: 11.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 14.0pt; mso-border-alt: none windowtext 0cm; mso-hansi-font-family: Calibri; mso-hansi-theme-font: major-latin; padding: 0cm;">lemon, almond and pistachio polenta cake with pomegranate</span></span><span class="apple-converted-space"><span style="border: none windowtext 1.0pt; color: #1a1a1a; font-size: 11.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 14.0pt; mso-border-alt: none windowtext 0cm; mso-hansi-font-family: Calibri; mso-hansi-theme-font: major-latin; padding: 0cm;"> </span></span><span class="color11"><span style="border: none windowtext 1.0pt; color: #1a1a1a; font-size: 11.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 14.0pt; mso-border-alt: none windowtext 0cm; mso-hansi-font-family: Calibri; mso-hansi-theme-font: major-latin; padding: 0cm;">syrup and yoghurt. The cake was
moist and delicious, and not too sweet.</span></span><span style="font-size: 11.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Calibri; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">For
three courses with a shared dessert, cocktails and service, you can expect to
pay around £30 per/head, completely reasonable for a central London restaurant
of such quality. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Mildreds
are publishing a cookbook, which will be available in summer 2015.</span></div>
Mirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.com1tag:blogger.com,1999:blog-4698444878319559693.post-40716641127563956302014-09-28T13:20:00.000+01:002014-09-28T13:20:12.351+01:00Salmon and pistachio risotto<!--[if gte mso 9]><xml>
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<!--StartFragment-->
<br />
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYplrvVA_u5G-GI2eu2SUkonL_uM3RQ9mYyirPzJOH6eIzZMCbssQbTJh7OmTpHvYec4txZ_DUR_Jmarz3gS4rE8tml6YMS2kvFCaoIA_KrOBQYqTunt1GhugpaWX5Ou7SKrzSOs4-lv0/s1600/20140512_194103.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/AVvXsEgYplrvVA_u5G-GI2eu2SUkonL_uM3RQ9mYyirPzJOH6eIzZMCbssQbTJh7OmTpHvYec4txZ_DUR_Jmarz3gS4rE8tml6YMS2kvFCaoIA_KrOBQYqTunt1GhugpaWX5Ou7SKrzSOs4-lv0/s1600/20140512_194103.jpg" height="400" width="225" /></a><span class="Apple-style-span" style="font-family: inherit;">I
spoke about this risotto in the third post I ever wrote on this blog, way back
in January 2011. It really has been playing on my mind for a while.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">When
I was eight years old I went on a family holiday to Sicily. When moments are
happening it is hard to know what is going to become a significant part of your
history, and what will be forgotten as a distant memory. This holiday has
definitely become part of my history.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">We
stayed in a little place called Taormina, in the shadow of Mount Etna. We saw
ancient ruins, splashed in volcanic mountain streams, climbed acropolises, and
ate incredibly well. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">This
salmon and pistachio risotto was apparently a regional speciality in Taormina,
and I remember it blowing my tiny mind. I haven’t been able to find any recipes
for it, and so this is my version, based on a twenty-year old memory.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Serves
4 <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;">Ingredients<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">2
salmon fillets (no skin)<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Olive
oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Sea
salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Freshly
ground black pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">1
large shallot, small onion or half a large onion, finely diced<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">300g
Arborio rice (or other suitable risotto rice)<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">125
ml <span style="mso-spacerun: yes;"> </span>(small glass) relatively dry
white wine – something that you would want to drink<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">1
litre hot chicken, fake chicken or vegetable stock <o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Approx
70g pistachio nuts, roughly chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">25
- 40g butter (risotto loves butter, but your arteries might not)<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">1
tbsp grated parmesan or similar hard cheese<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Optional
additions – green zingy herbs like lemon thyme or marjoram, lemon zest.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;">Method<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Preheat
the oven to 180 degrees (with fan). <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Put
the salmon fillets on an oven tray, and drizzle with olive oil and season with
a pinch of sea salt and a grind or two of black pepper. Roast for 12-15
minutes, until just cooked through (you can do this while the risotto is
cooking). <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #262626;"><span class="Apple-style-span" style="font-family: inherit;">In a
large saucepan, fry the onion in a glug of olive oil slowly on a low heat until
soft and translucent (about 10 minutes). Add the rice, and turn
over in the onions until coated and glossy in the oil.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #262626;"><span class="Apple-style-span" style="font-family: inherit;">Add
the wine to the pan and let it bubble for a few minutes, stirring all the
time. Once the wine has bubbled to almost nothing, add the stock (I use
fake chicken stock) a ladleful at a time, stirring and waiting for all the
liquid to be incorporated before adding the next ladle. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #262626;"><span class="Apple-style-span" style="font-family: inherit;">This
can take around 25-30 minutes. When all the liquid is incorporated, check
that the rice is cooked through, but still with a bit of bite. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #262626;"><span class="Apple-style-span" style="font-family: inherit;">Flake
the salmon (gently, so it doesn’t turn to mush) and add it to the rice, along
with the chopped pistachios. Stir through the butter and parmesan, herbs if
using, and season with salt and pepper. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<!--EndFragment-->Mirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.com0tag:blogger.com,1999:blog-4698444878319559693.post-50782713700211340812014-09-16T21:57:00.001+01:002014-09-16T21:57:23.859+01:00Romesco sauce
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfJ8JvuMnGoXc3W_0FllwaRD-fjH6IQXk8E98aAi2PgGgmY_rtyKtCyOr41xY3PUUCCZ6i0tFDKDvZIfuXACP8JxQXVK8J7xw4SeCZ7wh5OXCr3siTcGaoDBkDKurRbouVZ2ik7YIAyc/s1600/20140622_204550.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/AVvXsEiDfJ8JvuMnGoXc3W_0FllwaRD-fjH6IQXk8E98aAi2PgGgmY_rtyKtCyOr41xY3PUUCCZ6i0tFDKDvZIfuXACP8JxQXVK8J7xw4SeCZ7wh5OXCr3siTcGaoDBkDKurRbouVZ2ik7YIAyc/s1600/20140622_204550.jpg" height="400" width="225" /></a><span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">This is a
Spanish (my version Spanish-ish) dip/sauce thing, made with roasted pepper,
tomato, garlic and walnuts. You could use other nuts, but I like the slightly
bitter edge you get from the walnuts.<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">Romesco
sauce works incredibly well as an accompaniment to some simply grilled or
pan-fried fish, and I really love it with sweet potato wedges too, or on a bit
of nice bread, or on a spoon. Basically, it is delicious.<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">Rachel Khoo
made one and served it with burnt leeks, which had been steamed in newspaper.
That sounded like the kind of bonkers thing I like to do, so I gave it a go –
and I thought the leeks were horrible. If you like your sauce-accompaniments
oniony and stringy, let me know and I’ll give you the directions. <o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">This recipe
is based on recipes by Rick Stein and Rachel Khoo. This amount makes
approximately 6 dainty servings. More if you are less dainty, like me.<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;"><b>Ingredients</b><o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">Pinch
chilli flakes or 1 dried birds eye chilli<o:p></o:p></span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">2
medium/large tomatoes, sliced in half<o:p></o:p></span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">2 red
peppers, slice in half and remove the seeds and white pithy bits<o:p></o:p></span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">3-4 cloves
of garlic, unpeeled<o:p></o:p></span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">30g walnuts
- or hazelnuts or almonds, toasted and skins crumbled off (half-heartedly is
fine)<o:p></o:p></span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">20g stale-ish
nice bread – no crusts<o:p></o:p></span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">100ml olive
oil<o:p></o:p></span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">1 ½ tbsp
red wine/sherry vinegar<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">Salt and freshly ground black pepper<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;"><b>Method</b><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">Pre-heat the oven to 180-200 degrees (I’m
not sure exactly because my oven only has three temperatures: very hot, hot,
slightly less hot).<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">On a baking tray, arrange the tomatoes and
peppers cut side down. Hide the garlic cloves under the pepper shells to
prevent them becoming too scorched (this does work). Roast (no oil needed) for
15-20 minutes, until the vegetables are fragrant and the skins have blistered
and blackened in places. <o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">Pinch off as much of the burnt pepper and
tomato skin as you can, and peel the garlic cloves. Put the roasted veggies and
garlic in a food processor with the chilli flakes, toasted walnuts and bread. Pulse
to chop, and the slowly drizzle in the olive oil as you blend until you get a
rough sauce-y consistency. Add a generous pinch of salt and grind of pepper and
the vinegar, blend, and then taste to see if it needs more seasoning or more
vinegar.</span></span></div>
<!--EndFragment-->Mirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.com0tag:blogger.com,1999:blog-4698444878319559693.post-51793850775456060712014-08-07T18:12:00.000+01:002014-08-07T18:12:22.661+01:00Thyme and citrus roasted carrots with lentils, hazelnuts and yogurt<!--[if gte mso 9]><xml>
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<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">Based, sort of, on a recipe I saw by Yotam Ottolenghi in the
Guardian</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnwwHrdm2eaElowz2aHxus3gHiBbZP-M7LCOYMyJM-ngaafnH7gJd4-DaNN2z8eItUbyKxGudxPGkBsBRdbRmx28chA_XS-hfb_WX_8UHSJGYDnWVpPkuHeXDjnfuaX734kJNUpbrcfOw/s1600/carrot+salad.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/AVvXsEjnwwHrdm2eaElowz2aHxus3gHiBbZP-M7LCOYMyJM-ngaafnH7gJd4-DaNN2z8eItUbyKxGudxPGkBsBRdbRmx28chA_XS-hfb_WX_8UHSJGYDnWVpPkuHeXDjnfuaX734kJNUpbrcfOw/s1600/carrot+salad.jpg" height="400" width="225" /></a><span class="Apple-style-span" style="font-family: inherit;">I haven’t got any profound or inappropriately personal words
to go with this one, because I have been feeling a bit artistically blocked -
with writing, not with cooking.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">I know this looks like a huge amount of ingredients, but it
does all make sense.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Serves 4</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;">Ingredients<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">500g Carrots, feel and slice them into skinny-ish sticks or
wedges, reminiscent of spindly spring carrots</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">1 orange</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">1 lemon</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">1 tbsp (approx) agave syrup</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">About 6 thyme sprigs</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Olive oil</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">About 180g cooked lentils – puy or beluga</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">1 medium sized banana or echalion shallot, finely diced </span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">1 (scant) tbsp cider or white wine vinegar</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">150g (ish) greek yogurt (full fat preferably)</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Half clove of garlic, crushed</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Handful hazelnuts, halved or roughly chopped and toasted in
the oven or a frying pan until they are golden brown and their skins can be
rubbed off</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Fresh spinach, rocket, pea shoots or whatever green leafy
thing you like</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Salt and freshly ground black pepper</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;">Method<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Preheat the oven to 200 degrees (or 190 with fan)</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Zest and juice the orange and the lemon.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Arrange the carrots in a roasting dish with five of the
thyme sprigs. Drizzle with the agave syrup, roughly 1 tbsp of olive oil, half
the citrus zests and about 1 tbsp of the citrus juice. Add a generous pinch of
salt and a few grinds of black pepper. Toss everything together and roast for
35-45 minutes, until the carrots are cooked through and caramelised in places,
fragrant with thyme and citrus. Turn the oven off and keep the carrots in the
oven to stay warm until you are ready to serve.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Mix the yogurt with the remaining citrus zests, garlic, a
pinch of salt and drizzle of olive oil, and keep it in the fridge until ready
to serve.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Put the lentils in a bowl with the diced shallot and fresh
thyme leaves from the remaining sprig. Season with salt and pepper and dress
them with the vinegar, more olive oil, and another tbsp of citrus juice. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">To serve, scatter the lentils over your chosen form of green
leaf in a nice bowl, and top with the toasted hazelnuts and warm carrots. Add
some artful blobs of the yogurt sauce and enjoy!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<!--EndFragment-->Mirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.com0tag:blogger.com,1999:blog-4698444878319559693.post-24788400007340110152014-08-03T20:15:00.000+01:002014-08-03T20:15:46.774+01:00Gooseberry fool<!--[if gte mso 9]><xml>
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<span lang="EN-US"><span class="Apple-style-span" style="color: #38761d; font-family: inherit;">"Gooseberry
bush" was 19th-century slang for <span style="text-decoration: none;">pubic hair</span>, and from this
comes the saying that babies are "Born under a gooseberry bush."
<span class="Apple-style-span" style="font-size: x-small;">(Wikipedia)</span></span></span></div>
<div class="MsoNormal" style="margin-bottom: 7.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US"><span class="Apple-style-span" style="color: #38761d; font-family: inherit;"><span class="Apple-style-span" style="font-size: x-small;">And now, everything I write about gooseberries will seem slightly inappropriate...</span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmMWtBopEFDXfj3DNERbidR9lC_vDj5H-uxDWRgVAlMb-zw05famFcJK4LwM-9PGtP1BYz7qGM1RA8LF9CB_ZDVjCSQbqRm5W4d3NVv7UnypWhPizr5Rhriar2LB0rWrBImVnB2SKysOA/s1600/Gooseberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmMWtBopEFDXfj3DNERbidR9lC_vDj5H-uxDWRgVAlMb-zw05famFcJK4LwM-9PGtP1BYz7qGM1RA8LF9CB_ZDVjCSQbqRm5W4d3NVv7UnypWhPizr5Rhriar2LB0rWrBImVnB2SKysOA/s1600/Gooseberries.jpg" height="300" width="400" /></a></div>
<div class="MsoNormal">
In times like these where you can get pretty much anything
at any time of year, it seems like gooseberries are one of the few things left
that are truly seasonal. They freeze really well, so get them while you can!
The other day I literally bought eight boxes of gooseberries from Waitrose so
that my Mum and Grandmother could stock up.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">I love gooseberries. For me they are so evocative of
childhood summers and meals with my grandparents – and after polling some of my
friends I think that the same is true for a lot of people. When I was growing
up we had a whole load of gooseberry bushes in the garden, and ate a lot of
delicious gooseberry desserts (and strangely lumpy gooseberry soup), until one
year they all died - our neighbour’s leylandii were blamed and all-out war was
declared. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">You may think less of me, but I made this recipe with
custard made from Birds Custard Powder. Birds custard is one of the best things
ever – it makes the most delicious yellow thick custard, and it is vegan too.
If using Birds (which I would recommend), add slightly more powder than usual,
as the custard should be thicker. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Gooseberry fool is rich and creamy, and an excellent dessert
to make for special occasions, or for when you just really want to spoil
yourself.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Serves 8-10</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;"><b>Ingredients</b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">800g red or green gooseberries, topped and tailed. </span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">2 tbsp caster sugar – plus more to taste</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">1 tbsp Date syrup</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Approx. 1 pint custard, homemade from scratch, with Birds
Custard Powder, or bought.</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">300ml double cream</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;"><b>Method</b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Stew the gooseberries in a few tablespoons of water and the
sugar until they have completely collapsed. This might take around 15 minutes.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Allow them to cool slightly, add the date syrup and use an
immersion blender to wiz them into a smooth sauce. They should really be sieved
at this point too, but I can never be bothered – the seeds aren’t too annoying.
Taste the pureed gooseberry and sweeten further if needed (remember that the
custard will be sweet too) – use date syrup if you want it to be more
caramel-y, or just use normal sugar.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">When the pureed gooseberry mixture is cold, whisk it
together with the custard and cream, and leave it in the fridge to thicken, for
at least a few hours until you are ready to serve.</span></div>
<div class="MsoNormal">
<br /></div>
<span class="Apple-style-span" style="font-family: inherit;">See <a href="http://www.telegraph.co.uk/foodanddrink/recipes/11005763/Recipes-from-1914-Gooseberry-fool.html">here</a> for a recipe for gooseberry fool from 1914. </span><!--EndFragment-->
Mirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.com0tag:blogger.com,1999:blog-4698444878319559693.post-50831337747185261932014-07-11T15:21:00.001+01:002016-02-23T10:54:03.542+00:00Grilled pepper bruschetta<!--[if gte mso 9]><xml>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">(nice
things on toast, part deux) <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Maybe I’ve lost my mojo. It is hard for me to think that
maybe my creativity stemmed from my unhappiness, but at least that realisation
has given me something to work on. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">I have been away at a yoga retreat in Turkey (bliss), and my
yoga teacher Dimuthu said something really interesting about scar tissue, and
how sometimes we protect old injuries, whether physical or emotional, so
carefully that the scar tissue which builds is far bigger than the injury,
creating a huge block. That concept resonates with me a lot. I am so much
happier now, but maybe I am still protecting those old wounds. </span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUGgx3n24DRrm1S4AIN0MkjS0TpX6So_-9X47kpajW-3hwXzFVVI1l-2qtZaedmx9V02M1FwBx4_oc_1BMvYvqWtMNkT4mGy9BIedj-EEb_4n0lSl6cEfnrQ-1gT6NOXwchjHJHKKQvmQ/s1600/IMG-20140710-WA0001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUGgx3n24DRrm1S4AIN0MkjS0TpX6So_-9X47kpajW-3hwXzFVVI1l-2qtZaedmx9V02M1FwBx4_oc_1BMvYvqWtMNkT4mGy9BIedj-EEb_4n0lSl6cEfnrQ-1gT6NOXwchjHJHKKQvmQ/s1600/IMG-20140710-WA0001.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside the yoga studio</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZA4-stMmiSt9b6nkaAPfTGYkSFGW2p3Ptqjxr4jQY9E_710G4VVrYDB2Wjsh_uMO-KisxUd44s2SQS12bdkpwWeZCxJ-yfs4uSWL7yaCKUN-iZWVz-ZpH4NdwrZYmUltIdaPbgxiU9hg/s1600/10401638_10100746492686705_4710820077245259296_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZA4-stMmiSt9b6nkaAPfTGYkSFGW2p3Ptqjxr4jQY9E_710G4VVrYDB2Wjsh_uMO-KisxUd44s2SQS12bdkpwWeZCxJ-yfs4uSWL7yaCKUN-iZWVz-ZpH4NdwrZYmUltIdaPbgxiU9hg/s1600/10401638_10100746492686705_4710820077245259296_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I definitely needed a holiday</td></tr>
</tbody></table>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">So anyway, back to food. Being at a vegetarian yoga retreat
in Turkey I am, of course eating extremely well. The food is simple and
wholesome, and mostly grown in the hotel gardens. I have been taking a lot of
notes, and really look forward to recreating some of the dishes when I get
home; things like bulgur wheat as a side, full-fat yogurt swirled with olive
oil, and tahini swirled with apricot and hazelnuts. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">This pepper bruschetta recipe, despite being more Italian in
influence, I think it works with the style of the food I have been eating here
too – simple vegetables and good olive oil. Some of the best things to eat on a
hot day.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Ingredients</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Approximately 3 red or yellow peppers. It is hard for me to
estimate how many peppers you will need, but obviously it is better to make a
bit too much than too little. Any leftovers would be wonderful in a salad or
pasta sauce, or just as more bruschetta.</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">2 tbsp good quality extra virgin olive oil</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">½ tbsp cider or white wine vinegar </span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Approximately 5 basil leaves (depending on how big they
are), torn up</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Coarse-ish sea salt</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Freshly ground black pepper</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;"><i style="mso-bidi-font-style: normal;">For the bruschetta</i>:</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">6 slices of ciabatta, or similar lovely Italian bread</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">1 clove of garlic, peeled </span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Really good quality extra virgin olive oil</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Method</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">This quantity makes approximately 6 pieces of bruschetta –
obviously depending on how big your slices of bread are. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Preheat the grill to very hot, but not the hottest it can go.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">I find it best to line trays with foil when roasting
peppers, as the liquid that comes out of them can be difficult to scrub off
trays once it has burnt. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Grill the peppers for 3-5 minutes each side, until softened
and blackened in places. When they are done, put them in a bowl and cover it
tightly with cling film to let them steam. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">When the peppers have mostly cooled down, peel off their
skins and take out the stalks and seeds. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Slice the pepper flesh into thin-ish strips and put them in
a bowl with the olive oil, vinegar, the torn basil leaves (save a few bits for
garnish), and some salt and black pepper. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Cover the bowl and leave the peppers to marinate for at
least half an hour. Put them in the fridge if you will be leaving them for
longer than half an hour, but make sure to remove them from the fridge in
enough time to come back up to room temperature before serving. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">To make the bruschetta toast the bread on both sides, and
then rub one side with garlic (serving side up). </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">To serve, spoon the pepper strips onto the bruschetta and
garnish with the remaining bits of basil leaf.</span></div>
<div class="MsoNormal">
<o:p><span class="Apple-style-span" style="font-family: inherit;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
</span></o:p></div>
<!--EndFragment-->Mirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.com0tag:blogger.com,1999:blog-4698444878319559693.post-61762461375283766352014-06-11T20:49:00.001+01:002016-02-23T10:54:15.432+00:00Broccoli and anchovy bruschetta<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">Adapted from <i>The River
Café Cook Book</i>, officially one of the best books of all time ever.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><span class="Apple-style-span" style="font-family: inherit;"><br /></span></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMf2Hls2kXVAuQHdIaZ6Yx4-zOr7NMNIU8Rr2eFP7YdeUmTkvL-fdHcyJZjic0NP_VolnJPbNhIxTGYxqxW259xKWl5qejZ_34uRXX29j2K8pHLYi6N5DhRrGu4ivYjPL4t6glyBXNIDI/s1600/20140512_193014.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMf2Hls2kXVAuQHdIaZ6Yx4-zOr7NMNIU8Rr2eFP7YdeUmTkvL-fdHcyJZjic0NP_VolnJPbNhIxTGYxqxW259xKWl5qejZ_34uRXX29j2K8pHLYi6N5DhRrGu4ivYjPL4t6glyBXNIDI/s1600/20140512_193014.jpg" width="225" /></a></div>
<div class="MsoNormal">
Sorry that I haven’t written in a while, I’ve been very busy
starting a new job and moving into a new flat. Its been an intense few weeks,
but I’m feeling absolutely brilliant, and happier than I have felt in a long
while. I started out with this blog because I was feeling terribly unfulfilled,
and that is certainly not the case now. That definitely doesn’t mean that I’m
going to stop blogging now that other aspects of my life are getting better. I
feel like my capacity is just getting bigger. Does that make sense?</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">This little recipe is the first part of a two-parter,
otherwise known as ‘nice things on toast, the mini-series.’ Possibly with more
nice things on toast to come, because they are always brilliant. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Bruschetta makes an excellent starter or light meal. I love
the messiness of it. The unstructured, loose topping and crunchy toast means
that you have to use your fingers, with luscious olive oil dribbling down to
your elbow. This is especially rewarding when serving it to guests. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">This quantity makes approximately 6 pieces of bruschetta –
obviously depending on how big your slices of bread are. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><span class="Apple-style-span" style="font-family: inherit;"><br /></span></o:p></div>
<div class="MsoNormal">
<o:p><span class="Apple-style-span" style="font-family: inherit;"><br /></span></o:p></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;">Ingredients<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">About half a large-ish broccoli. Separate into florets and
cut each one in half. You could also use tenderstem or purple-sprouting
broccoli, which I suppose would be a bit more summery.</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">20ml olive oil</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">A large clove of garlic (or two if you like it super
garlicky), peeled and thinly sliced</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">6 anchovy fillets (in oil)</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Juice of ½ a lemon (cut the other half of the lemon into
wedges for serving)</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Freshly ground black pepper</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;"><i style="mso-bidi-font-style: normal;">For the bruschetta</i>:</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">6 slices of ciabatta, or similar lovely Italian bread</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">1 clove of garlic, peeled </span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Really good quality extra virgin olive oil</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;">Method<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Blanch the broccoli pieces in salted boiling water for a
minute or two, until slightly softened but still bright green. Drain well. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Heat the oil in a large frying pan low-ish heat and fry the
garlic until it just starts to colour. Add the anchovies and stir until they
melt. Add the broccoli and a small amount of boiling water (roughly 1 tbsp).
Season well with black pepper, stir and cook for five or so minutes, until the
broccoli is soft. Add the lemon juice. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Toast the bread on both sides, and then rub with garlic (I
rub one side only). </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">To serve, pile the broccoli mixture onto the bruschetta and
drizzle with extra-virgin olive oil, and serve with lemon wedges. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<!--EndFragment-->Mirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.com0tag:blogger.com,1999:blog-4698444878319559693.post-27553923137434249122014-05-29T19:46:00.000+01:002014-05-31T12:49:15.546+01:00Key lime pie<!--[if gte mso 9]><xml>
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<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">From
<i>How to be a Domestic Goddess</i> by
Nigella Lawson.<o:p></o:p></span></div>
<div class="MsoNormal">
<o:p><span class="Apple-style-span" style="font-family: inherit;"><br /></span></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFgCXhQ7xaS-1Hbsqn4HnlMW5P3MIzvlOe7resW7v_qflcLyd8nQ47wX8o3axqAbhDEdEtzKladZjB6UIONuyanK-3N0EL-fd77vLZI28z92h-w2BLz53RQmbOPvNV0YQNHnEnR2RdeI/s1600/20140512_200624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFgCXhQ7xaS-1Hbsqn4HnlMW5P3MIzvlOe7resW7v_qflcLyd8nQ47wX8o3axqAbhDEdEtzKladZjB6UIONuyanK-3N0EL-fd77vLZI28z92h-w2BLz53RQmbOPvNV0YQNHnEnR2RdeI/s1600/20140512_200624.jpg" height="348" width="400" /></a></div>
<div class="MsoNormal">
<o:p><span class="Apple-style-span" style="font-family: inherit;"><br /></span></o:p></div>
<div class="MsoNormal">
A
lot of people, including me, really love limes, which is why the rumoured
<a href="http://www.thedailybeast.com/articles/2014/04/30/limepocalypse-inside-the-great-lime-shortage-of-2014.html">limepocalypse</a> (limegeddon, limetrastrophe) is so terrifying. So let’s make the
most of them while we still can. My wonderful friend T.O.M loves limes more
than anyone else I know, and I made this dessert as a contribution to her hen
party a few weeks ago. T.O.M may now love Steven (who takes brilliant <a href="http://miri-thegreatcookeryadventure.blogspot.co.uk/2012/11/white-chocolate-mendiants-with-fennel.html">photos</a>) a
little bit more than limes, but there is probably not much in it.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">This
is the second key lime pie recipe in <i style="mso-bidi-font-style: normal;">How
to be a Domestic Goddess</i>, and I have made both of them. They are both
really tasty, but this one wins by being so easy to make. No egg-separating, no
baking, just mix and set. The only complication I had was that the bowl of the
mixer was a bit too full, and little bits of limey cream splashed my hair,
clothes, the kettle, and the boxes of different kinds of tea. It must have been
a suitable libation sacrifice to the lime gods, because it made one of the
nicest desserts I have ever made – creamy, rich and light at the same time, and
absolutely delicious. <o:p></o:p></span></div>
<div class="MsoNormal">
<o:p><span class="Apple-style-span" style="font-family: inherit;"> </span></o:p> </div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">You
will need a 23cm springform or loose-bottomed tin (I used the wrong size tin and messed up the quantities a bit, which is why my key lime pie looks a bit heavy on the base, but if you follow these quantities it should turn out perfectly)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;">Ingredients<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;">For the base:<o:p></o:p></span></i></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">200g
digestive biscuits, smashed to crumbs (ginger or coconut biscuits might make an
interesting variation)<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">50g
softened butter<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;">For the filling:<o:p></o:p></span></i></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Juice
and zest of 4 limes<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">397g
can of condensed milk <o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">300ml
double cream<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;">Method<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">To
make the base, melt the butter and mix it with the biscuit crumbs. Press the
buttery crumbs into the cake tin and leave it to set in the fridge for at least
half an hour.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">To make
the filling, simply mix all the ingredients together, and whisk until it has
thickened a bit. This is easier to do using an electric hand-held whisk or
free-standing mixer. Pour the thickened mixture into the <a href="https://www.youtube.com/watch?v=IfeyUGZt8nk">buttery biscuit base</a>,
and let it set in the fridge for a few hours (at least) before serving. <o:p></o:p></span></div>
<div class="MsoNormal">
<o:p><span class="Apple-style-span" style="font-family: inherit;"><br /></span></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGRmVPCFyzSkqUEm2Yq_K-J3fcWUECnp_cIxW9rgnKjsUygg_nes_-dCbpQI5U2ohC9PJIzbCA1mfyDvmyD9wVEeS3t9TAXJP8Js2COkPetZwthRgXoqTTQAb6_fH7_r9ZRpJ0anTdk4/s1600/20140512_200537.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGRmVPCFyzSkqUEm2Yq_K-J3fcWUECnp_cIxW9rgnKjsUygg_nes_-dCbpQI5U2ohC9PJIzbCA1mfyDvmyD9wVEeS3t9TAXJP8Js2COkPetZwthRgXoqTTQAb6_fH7_r9ZRpJ0anTdk4/s1600/20140512_200537.jpg" height="400" width="266" /></a></div>
<div class="MsoNormal">
<br /></div>
<!--EndFragment-->Mirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.com3tag:blogger.com,1999:blog-4698444878319559693.post-78058739592001932732014-05-20T21:08:00.001+01:002014-05-20T21:08:20.815+01:00Sweet Potato and Pak Choi Laksa<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">Adapted from Nigel Slater’s <i>Tender</i> (Vol.1)</span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbB4yYdFSKuGcHXBCyZXtnIlFgOvd64d-RiehmWn4eBWqbhIvBe44bodL5hY3h40K4LCqTiZCvKzFhOss_ypcT2eQu54S7vEhMzz7ipO27Y4jFqGdvgOrbLp2FYWnyAxk5J9heFsAM_Jk/s1600/20140409_172046.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/AVvXsEhbB4yYdFSKuGcHXBCyZXtnIlFgOvd64d-RiehmWn4eBWqbhIvBe44bodL5hY3h40K4LCqTiZCvKzFhOss_ypcT2eQu54S7vEhMzz7ipO27Y4jFqGdvgOrbLp2FYWnyAxk5J9heFsAM_Jk/s1600/20140409_172046.jpg" height="400" width="225" /></a><o:p><span class="Apple-style-span" style="font-family: inherit;"> </span></o:p></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">This is a really flavourful and delicious soupy noodle dish,
it looks complicated, but it is actually really easy
and quick to make. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">I made this with udon noodles, I love their slippery-slurpy-ness,
but you could use whatever noodles you want. This is one of those meals
where you cant really work out what cutlery or chopsticks you should be using,
and you will inevitably get splashes of soup down your front. But it will be
worth it. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Serves 4</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;">Ingredients<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;">For the spice paste: <o:p></o:p></span></i></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">1 fresh red chilli (seeds in)</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">2 cloves garlic</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">About an inch long lump of ginger</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">2 stalks lemongrass</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Handful coriander leaves and stalks</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">2 tbsp sesame oil</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;">For the soup:<o:p></o:p></span></i></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">1 very large or two smaller sweet potatoes, peeled and
chopped into large-ish chunks</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">2 clusters of pak choi, chop the stalks</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">2 spring onions, sliced</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">1 red pepper , sliced (optional)</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">600ml chicken or vegetable stock (cube or powder is fine – I
used fake chicken powder)</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">400ml coconut milk</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">2tbsp Thai fish sauce (nam pla) – vegetarian/vegan option –
½ tbsp rice vinegar </span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">1 tbsp soy sauce (you may need a little more if you are not
using fish sauce</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Juice of 1 lime (throw the zest in too if you like it super
lime-y)</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">2 portions noodles – egg, rice or udon, cooked if they need
pre-cooking</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Handful fresh coriander leaves</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;">Method<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Roughly chop all of the ingredients for the spice paste, and
them blitz them to a paste using an immersion blender, food processor, or
pestle and mortar.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Put a large saucepan on a medium heat and dry-fry the spice
paste for a minute or two. Add the stock and coconut milk and bring to the
boil. Add the sweet potato and simmer for 10-15 minutes, and then add the nam
pla (if using), soy sauce, lime juice and pak choi stalks. Simmer for another 10 minutes,
or until the sweet potato is cooked through, and then add the pak choi leaves
and noodles. Stir together until the leaves are wilted and the noodles are
warmed through, and serve in deep bowls with fresh coriander leaves scattered
on the top.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH4Jyjx6e9vCe7rqgMroKnjlKjDMYuLnjQcSH_d3aBkey5mchCSkAdH0Sq7y810k9AtlVrMF06FUZNZ5faKt_v6VqKlHmxZzV1gaMar_mBx8_Lspv9UQLgEjhZ-qxU6JSV6rQkjNX-W7w/s1600/20140409_182823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH4Jyjx6e9vCe7rqgMroKnjlKjDMYuLnjQcSH_d3aBkey5mchCSkAdH0Sq7y810k9AtlVrMF06FUZNZ5faKt_v6VqKlHmxZzV1gaMar_mBx8_Lspv9UQLgEjhZ-qxU6JSV6rQkjNX-W7w/s1600/20140409_182823.jpg" height="400" width="225" /></a></div>
<div class="MsoNormal">
<o:p><span class="Apple-style-span" style="font-family: inherit;"><br /></span></o:p></div>
<div class="MsoNormal">
<br /></div>
<!--EndFragment-->Mirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.com0tag:blogger.com,1999:blog-4698444878319559693.post-29445355381826300552014-05-19T22:48:00.000+01:002014-05-19T22:48:27.450+01:00Raspberry Custard Cake
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<br />
<div class="MsoNormal">
<span style="font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Adapted
from <a href="http://www.bakersroyale.com/custards/blackberry-custard-cake/">http://www.bakersroyale.com/custards/blackberry-custard-cake/</a><o:p></o:p></span></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdxUx0BZ6qHYyxlonjL5pTmBzML4X0ja-k_yc7kg7cLQI69G9UCdbnA1bs9d_rpIK7_DKZwF5cpVTnOGyCXVeYPpYKgxlyh0m1pb4fxxs1x0N6zIJ6f-DLXWThB2wtab6Hn_DpfXZJyDY/s1600/20140502_144833.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdxUx0BZ6qHYyxlonjL5pTmBzML4X0ja-k_yc7kg7cLQI69G9UCdbnA1bs9d_rpIK7_DKZwF5cpVTnOGyCXVeYPpYKgxlyh0m1pb4fxxs1x0N6zIJ6f-DLXWThB2wtab6Hn_DpfXZJyDY/s1600/20140502_144833.jpg" height="266" width="400" /></a></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
This recipe is dedicated to Suzy, who got married yesterday.
She is always inspiring me to push myself with my cooking and try new things.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This cake is like no other cake I have made before. A
pudding-y kind of cake, the batter separates into layers as it cooks, creating
a light baked top, and thick custardy base. When it is baked it doesn’t look
all that inspiring, sunken, brownish and a bit lumpy on the top. But when you
cut into the cake it is revealed as a rose-pink squidgy slice of heaven. </div>
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<o:p><br /></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1faiYADyN62s24u2PxwPKdGFinOkYkaDQaVnRsy91aKqpHqWtOf_p-fQBzoiA6luT-uKKdeEl_SifCoOZbXgrPFY9Q70rCsal8Ax71oEr_gygtG3s83Aw_5jqP9zH5mn3zN9rmJrHii8/s1600/20140502_162132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1faiYADyN62s24u2PxwPKdGFinOkYkaDQaVnRsy91aKqpHqWtOf_p-fQBzoiA6luT-uKKdeEl_SifCoOZbXgrPFY9Q70rCsal8Ax71oEr_gygtG3s83Aw_5jqP9zH5mn3zN9rmJrHii8/s1600/20140502_162132.jpg" height="266" width="400" /></a></div>
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I saw this recipe on an American blog, but have converted
all of the measurements into metric. American measurements really bother me –
the vagueness of cups is just so problematic, and ounces seem like an entirely
foreign concept. Bee Wilson discusses it really well in her excellent book <i style="mso-bidi-font-style: normal;">Consider the Fork: A History of How We Cook
and Eat</i>, which I highly recommend if you are a nerdy foodie like me.</div>
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Freeze-dried fruit powder is brilliant. It adds all the
flavour of fruit without adding any extra moisture. Fruit powder can be found
in Whole Food Market and other similarly poncey foodie shops, or you can do
what I do, any buy it online from <a href="http://www.healthysupplies.co.uk/freeze-dried-fruit.html#Freeze-Dried_Fruit_Powders">Healthy Supplies</a>. </div>
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Be aware that the batter for this cake is a bit tricky and
lumpy, and a lot runnier than cake should be. The first time I made this I
thought it was going to fail completely, but it came out really lovely.</div>
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Probably makes about 9 servings</div>
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<b style="mso-bidi-font-weight: normal;">Ingredients<o:p></o:p></b></div>
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4 eggs, separated (at room temperature)</div>
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1 tbsp water</div>
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150g caster sugar</div>
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110g butter (or margarine) melted</div>
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40g freeze-dried raspberry powder (or use another kind of
fruit powder, like cherry or blueberry)</div>
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115g plain flour</div>
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500ml warmish milk (I used almond milk)</div>
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2 tsp vanilla extract</div>
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<b style="mso-bidi-font-weight: normal;">Method<o:p></o:p></b></div>
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Preheat the oven to 160 degrees (150 with fan)</div>
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Whisk the egg whites until stiff.</div>
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In another bowl, beat the egg yolks, sugar, water and
vanilla until pale and creamy. Then add the melted butter and mix for another
minute. Sift in the raspberry powder and flour, and mix until fully
incorporated.</div>
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Add the warm milk and mix again. Gently fold in the eggs
whites (as best you can, its tricky). Pour the batter (which will be very
liquidy) into a greased baking dish (either 20 or 23 cm - I used a circular
lose-bottomed cake tin). </div>
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Bake the custard cake for 50 -60 minutes, or until the top
is golden and there is just a slight jiggle in the cake. Cool the cake in the
pan for three hours before un-moulding. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWMkHy7DnMxwazvALBxMnRTP6ML8OcefwULO6wN8fkSR4teIBxEhIP6KYIU7C0QWAqXkL0agebDhSrLjqvZis1U0yxDv0U7GMSIhtiL42ASBbniTZelU_dAzZDiEU5dpUl8SsZtQeuzxo/s1600/20140502_205256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWMkHy7DnMxwazvALBxMnRTP6ML8OcefwULO6wN8fkSR4teIBxEhIP6KYIU7C0QWAqXkL0agebDhSrLjqvZis1U0yxDv0U7GMSIhtiL42ASBbniTZelU_dAzZDiEU5dpUl8SsZtQeuzxo/s1600/20140502_205256.jpg" height="400" width="225" /></a></div>
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<!--EndFragment-->Mirihttp://www.blogger.com/profile/18268177519041846407noreply@blogger.com0