tag:blogger.com,1999:blog-83780739328275169522024-03-19T18:02:41.033+13:00Linno-YumThis blog gives me the excuse to write down my own recipes, and to share favourites that I have blatantly pilfered from elsewhere. My family is Swiss and my husband is Indian, so my cooking influences are eclectic. The one constant is that I love down to earth recipes that don’t sacrifice flavour.Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.comBlogger105125tag:blogger.com,1999:blog-8378073932827516952.post-54352675232624354462015-05-21T15:48:00.002+12:002015-05-21T15:50:16.228+12:00Sourdough Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIH9HqmB69-6DG28RXs4Ma5ohx3EmE1XidG4hxaw-njocXWumOlynNumgcefleRi-op6GI_aKGSGqjIjDspU1nVra4rnsDE6TuvLPKcT06g34xISrUQzVDlU-RqEKg0PWIQDrYCS42OQVI/s1600/sourdough-chocolate-cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIH9HqmB69-6DG28RXs4Ma5ohx3EmE1XidG4hxaw-njocXWumOlynNumgcefleRi-op6GI_aKGSGqjIjDspU1nVra4rnsDE6TuvLPKcT06g34xISrUQzVDlU-RqEKg0PWIQDrYCS42OQVI/s1600/sourdough-chocolate-cake2.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvC8Y3V8YeqW3_P_Z_NmDlwY1a416fxVlmNZFEsl51b3VnwfsKLKgUR76xQjuUbP3x9UWTqX8GoE1WPdoZWNCgOhnUkOs9MbDwQYAPO823Nc8mfaZnEKRTnwhAocyZEBlF9Jgvle65ksv/s1600/sourdough-chocolate-cake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvC8Y3V8YeqW3_P_Z_NmDlwY1a416fxVlmNZFEsl51b3VnwfsKLKgUR76xQjuUbP3x9UWTqX8GoE1WPdoZWNCgOhnUkOs9MbDwQYAPO823Nc8mfaZnEKRTnwhAocyZEBlF9Jgvle65ksv/s1600/sourdough-chocolate-cake3.jpg" /></a></div>
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I've been making this cake for a few years now, ever since I got into making my own sourdough. I never got around to blogging it but I thought I better add it to the collection now as it definitely deserves to sit alongside my other favourite recipes.<br />
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I blog sporadically, I'm not fanatical about posting up new recipes every week or even every few days like some other bloggers but I'll blog when I know something is worth it. I guess this blog serves as my online cookbook, only my tried and true favourite recipes will be logged. Some will be my own creations, family recipes and some I've found elsewhere. I apologise if anyone expects me to be updating regularly, though any readers will be rewarded with quality rather than quantity.<br />
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So anyway today's recipe is one that I often turn to when I need an occasion cake, something that I like to give to others (or myself when I get the craving!). Chocolate cake tends to be universally loved so is a good go-to, though to be honest I'm usually not that much of a chocolate cake fan. I find they're often dry or insipid. Not this cake though, it has a nice depth of flavour and moistness without being too rich or sickly. Basically, I love it. And that says a lot from someone who is otherwise not a chocolate cake fan. So it's one I enjoy making for myself, and for others, as I think it's a cake that anyone would love. <br />
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To make it you'll need some sourdough starter. If you make sourdough bread at home you'll know what I mean. If you don't, then you should! If you want to learn more about sourdough then you can check out my <a href="http://linno-yum.blogspot.co.nz/2012/06/adventures-with-wild-yeast-sourdough.html" target="_blank">sourdough post from a few years ago.</a> It's easy and fun, and using sourdough in your baking will reward you with a unique deliciousness.<br />
<b><br /><u>SOURDOUGH CHOCOLATE CAKE</u></b><br />
<br />
<b>Ingredients:</b><br />
<br />
1 cup of active sourdough starter<br />
1 cup milk<br />
2 cups flour<br />
1 1/2 cups sugar<br />
1 cup vegetable oil<br />
2 teaspoons vanilla extract<br />
1 tsp salt<br />
1 1/2 teaspoons baking soda<br />
3/4 cup unsweetened cocoa powder<br />
1 teaspoon instant coffee powder<br />
2 large eggs<br />
<br />
<b>Method:</b><br />
<br />
In a large bowl, mix together the starter, flour and milk. Cover and let rest at room temperature for 2-3 hours.<br />
<br />
Preheat oven to 180 Celsius, lightly grease or line a 23cm round cake tin.<br />
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In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, cocoa and coffee powder. The mixture will have a grainy texture.<br />
<br />
Add eggs one at a time, beat well after each addition.<br />
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Combine the chocolate mixture with the starter mixture until smooth. It will be gloopy at first but will smooth out. Most importantly make sure you mix it well, but gently, so that the starter mixture is fully integrated into the chocolate mixture. Any unmixed starter will become bits of bread in your cake once it's baked!<br />
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Pour the smooth mixture into your prepared tin. Bake 30-40min or until cooked through.<br />
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Remove and cool on a rack.<br />
<b><br />TO DECORATE:</b><br />
<br />
Once the cake was cool I spread on some chocolate frosting and sprinkled it with crystalised
cranberries and grated orange rind. It's also nice to use other berries of
your choice, such as blueberries or raspberries, but is also ideal to serve it without any toppings at all. Simple but delicious.<br />
<br />
<b>Chocolate frosting:</b><br />
<br />
50g butter, softened<br />
1 cup icing sugar<br />
2 tablespoons cocoa powder, sifted<br />
2 tablespoons boiling water<br />
Beat butter and icing sugar together in a bowl<br />
add cocoa and boiling water and beat until creamy.<br />
<br />
<b>Crystalising cranberries:</b><br />
<br />
Lightly beat an egg white, dip the berries into the egg white then roll them in sugar. Spread them out on a baking sheet to dry.<br /><br /><i>Recipe adapted from <a href="http://www.kingarthurflour.com/recipes/sourdough-chocolate-cake-recipe" target="_blank">original recipe source here</a></i></div>
Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.com4tag:blogger.com,1999:blog-8378073932827516952.post-25194860762629956492015-04-21T15:05:00.000+12:002015-05-28T16:00:23.382+12:00Clafoutis/Flaugnarde <div class="separator" style="clear: both; text-align: center;">
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhccxIW61uusptsKkPlSK8XuQA6lhCweNJWIi1zJHfRyW6MPb39TonGxj4UtGdwJzeFO3GId9mry6vfTwduLj3Y14D8g33SvU8YWvY3zARdoHFHwea_cPrEjYHRAaTGhG7_Hjblq_BQf6tp/s1600/clafoutis-3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhccxIW61uusptsKkPlSK8XuQA6lhCweNJWIi1zJHfRyW6MPb39TonGxj4UtGdwJzeFO3GId9mry6vfTwduLj3Y14D8g33SvU8YWvY3zARdoHFHwea_cPrEjYHRAaTGhG7_Hjblq_BQf6tp/s1600/clafoutis-3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Made with chopped apples, raspberries and blueberries. Cooked in a 23cm round cake tin.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzfjliVOBaX6tMFEXoLdhddxcHhMP8M5K6_OwE2XJYqPLIZ17BIAf0vEe62Bqa8zsvAOwQl4E2lv3rHvV31IKhl557xuhyphenhyphenyBU98U1xFsBSKWHMBfybANzWBEYIKlXSU_YcHQ48SFo3CnI/s1600/clafoutis.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzfjliVOBaX6tMFEXoLdhddxcHhMP8M5K6_OwE2XJYqPLIZ17BIAf0vEe62Bqa8zsvAOwQl4E2lv3rHvV31IKhl557xuhyphenhyphenyBU98U1xFsBSKWHMBfybANzWBEYIKlXSU_YcHQ48SFo3CnI/s1600/clafoutis.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Made with cranberries and sliced apples, dusted with icing sugar. Cooked in a small loaf tin.</td></tr>
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I love discovering desserts that are easy and economical to create at home. Finding one that is also quick to whip up is an even bigger bonus. Clafuotis are all of that.<br />
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Clafoutis are a French dessert, a delicious baked custard topped with fruits. It's dense enough to be sliced yet is still beautifully soft and light. Traditionally they are topped with cherries but are suited to so many other combinations. When fruits other than cherries are used then the dessert should be called a Flaugnarde, but it's still common in English speaking countries to still call it a clafoutis. But being technical is getting boring, so let's just call it amazing. Other fruits or berries are great substitutes for cherries. You can also add nuts or dried fruits that have been steeped in alcohol or juice. It's great fun to experiment with what you have in the cupboards or what is seasonal in your area.<br />
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I definitely recommend giving this recipe a go, once you see how simple and delicious it is it might become one you your favourite's too.<br />
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<b>CLAFOUTIS / FLAUGNARDE</b><br />
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<u>Ingredients:</u><br />
<br />
3 eggs<br />
250ml (one cup) milk<br />
zest of 1 orange (optional)<br />
1/2 tsp vanilla essence<br />
75g butter, softened<br />
125g sugar<br />
75g flour<br />
pinch of salt<br />
fruits and/or berries etc of your choice (one or two handfuls will do)<br />
icing sugar, to dust on top once baked (optional)<br />
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<u>Method:</u><br />
<br />
Preheat oven to 180 Celsius.<br />
Butter, or line, a baking dish or a few small ramekins. I often like to use a silicon loaf tin as I like how it makes nice slices for serving. Anything is fine though as long as it has the capacity to contain approx 3 cups of batter.<br />
Blend or whisk all of the ingredients (except the fruits/berries/nuts) until the batter is smooth.<br />
Pour into your prepared baking dish/es.<br />
Place the fruits (and nuts if using) on top.<br />
Bake approx 30 minutes or until middle is set, I just prod it with a finger to check.<br />
It will puff up during baking but will drop again on cooling.<br />
Let cool for a little bit and serve lukewarm, dust with icing sugar before serving.Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.com2tag:blogger.com,1999:blog-8378073932827516952.post-71961939822557892602014-12-21T16:30:00.001+13:002014-12-21T16:30:59.306+13:00Swiss Schenkeli - Deep Fried Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSSkRIfzAQo6r-gygKIwqHl7Tn_IvFc3avgDO3LWNkFoAWDha3EWbnHyVGII8GhcpniUdWef3ZV2U0gX3Ypb1SsDcFoMLI8VwtKRD9pZQyZoEW5XFoEgr9iwGmmunbIGsU44g9Yk2l7_1_/s1600/schenkeli-main.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSSkRIfzAQo6r-gygKIwqHl7Tn_IvFc3avgDO3LWNkFoAWDha3EWbnHyVGII8GhcpniUdWef3ZV2U0gX3Ypb1SsDcFoMLI8VwtKRD9pZQyZoEW5XFoEgr9iwGmmunbIGsU44g9Yk2l7_1_/s1600/schenkeli-main.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtbO-aEQ41E3fPVIs32qMs3q79R7YDz93Z8eXtj97R8TPnBkIatWUHcSZ2AHU-X7zS_Ga2BFAGZCQlLqmB_5dxM0cCXtMYMTEARoX4ScRwgbKxtGxUkTJBpRq3vJ3Qh4op1C_hC5CCJzO0/s1600/schenkeli-main2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtbO-aEQ41E3fPVIs32qMs3q79R7YDz93Z8eXtj97R8TPnBkIatWUHcSZ2AHU-X7zS_Ga2BFAGZCQlLqmB_5dxM0cCXtMYMTEARoX4ScRwgbKxtGxUkTJBpRq3vJ3Qh4op1C_hC5CCJzO0/s1600/schenkeli-main2.jpg" /></a></div>
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<span style="text-align: justify;">It's summertime in New </span>Zealand<span style="text-align: justify;"> and Christmas is just around the corner. So like most years I've headed back to my hometown to spend this time with my parents. And a visit with them would not be complete without stealing one of their recipes. Not only is my mum an awesome cook, but my dad is a pretty keen baker too. Though I think it's more because he's a pretty keen eater! So today's recipe is actually one from my dad's repertoire.</span><br />
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<br />Schenkeli are a traditional Swiss treat. I'm not sure how I should describe them as calling them a cookie feels wrong as they are soft and cake-like in the middle, but not doughy like a doughnut. I guess they have the taste and texture of a deep-fried cake. With their hint of lemon they are very reminiscent of a lemon cake...just deep fried. They look pretty unassuming but be warned they are completely moreish. Traditionally they would not be made at Christmas, they are made for other festivals. However, having come from Switzerland to NZ, traditions are bound to be merged or altered. It's all good.<br /><br />
My dad was kind enough to translate his recipe and let me document how he makes them. So here it is. Oh by the way Schenkeli translates to 'Little Thighs' (Swiss baking often has weird names, <a href="http://linno-yum.blogspot.co.nz/2011/01/totenbeinli-hazelnut-cookies.html" target="_blank">these</a> being another weird one).<br /></div>
<b><br />SCHENKELI</b><br />
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<div style="text-align: justify;">
<u>Ingredients:</u><br />
<br />
125 g butter, softened<br />
250 g sugar<br />
1 pinch of salt<br />
4 eggs<br />
1 lemon, grated zest only<br />
500 g flour<br />
½ tsp baking powder<br />
1 tablespoon. kirsch<br />
2 tablespoons cream<br />Oil for deep-frying<br />
<br /><u>Method:</u><br />
<br />Beat butter until soft and creamy. <br />Add sugar, salt and eggs alternately and beat thoroughly. <br />Add the lemon zest. <br />Mix flour with the baking powder and then add to mixture along with kirsch and cream.<br />Mix and add more flour if needed. The dough should be relatively firm.<br />
Wrap in foil and refrigerate for about 1-2 hours.<br />
Divide the dough into portions, shape them into rolls with a diameter of 2 cm and cut them into pieces about 5 cm long. Roll the ends.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlURevJefKktr2UQ4-DFC9DlVkeaII_a05Pzv1d9yoCCCkE3FI9STzim60lo6RzdH2TQNUp1VpTTe8V-ohJ_3jAsqec0oce8cHC6It8d3G7VB9-rnccm_K76mtK5jIjN2K8-t52ip1tudJ/s1600/schenkeli-collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlURevJefKktr2UQ4-DFC9DlVkeaII_a05Pzv1d9yoCCCkE3FI9STzim60lo6RzdH2TQNUp1VpTTe8V-ohJ_3jAsqec0oce8cHC6It8d3G7VB9-rnccm_K76mtK5jIjN2K8-t52ip1tudJ/s1600/schenkeli-collage.jpg" height="360" width="400" /></a></div>
<br />Deep fry in vegetable oil at 170 Celsius. Temperature control is important; if the oil is too hot, the inside will not be cooked; if the oil is too cool, a lot of oil will soak into the dough. So just test it out with your first batch. We find 7 minutes is ideal, but this will vary so just use your discretion. Just make sure to fry until golden brown and cooked through. Drain on paper towels.<br />
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Makes approx 40.</div>
Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.com11tag:blogger.com,1999:blog-8378073932827516952.post-38330747887332386232014-09-04T17:36:00.000+12:002014-09-11T17:05:18.358+12:00Marmalade: small quantity, big flavour<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKMG0bBSvAImsnmbUGAilu4ZMh0gCM0WyWkNpNWu5QjNTOhHjPAHg6yK0hKgo4KziQYVzSKv6KZRs8ywaL9CWkyjCkO8vHwd_lcg3usVwy-qjQxo3nkIRjZyfBM0ggAWm6_GD-pVEddh1h/s1600/marmalade1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKMG0bBSvAImsnmbUGAilu4ZMh0gCM0WyWkNpNWu5QjNTOhHjPAHg6yK0hKgo4KziQYVzSKv6KZRs8ywaL9CWkyjCkO8vHwd_lcg3usVwy-qjQxo3nkIRjZyfBM0ggAWm6_GD-pVEddh1h/s1600/marmalade1.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYIGvQxgiYbS8jDx45NjqWgwG4hcTFAL3kBmlxPwTMzyD2LRkNgsfHPjk28faFxPiDX66xBZz39G4sxVDiX0OOsZ_c0aBN5oTh8tBZyzEOlQ7LFRre7LeSFkpEWpjUAl0pZZ108GA0fRPy/s1600/pancakes-marmalade.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYIGvQxgiYbS8jDx45NjqWgwG4hcTFAL3kBmlxPwTMzyD2LRkNgsfHPjk28faFxPiDX66xBZz39G4sxVDiX0OOsZ_c0aBN5oTh8tBZyzEOlQ7LFRre7LeSFkpEWpjUAl0pZZ108GA0fRPy/s1600/pancakes-marmalade.jpg" /></a></div>
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I recently was given some oranges, lemons and limes. It was a no brainer that I would then turn them into marmalade. My last jar was just about to run out and it was perfect timing. It was just meant to be.<br />
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I thought I'd share this recipe that I came up with because I'm definitely no expert in jam making but this wee combo works well for me every time. It's super easy and quick and makes enough for one decent sized jar. Great if you love marmalade but don't want your shelves stacked with the stuff. Plus it saves you heaps of faffing around. Definite bonus.<br />
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This recipe makes approximately enough to fill one 700g jar (or two 350g jars). It's adaptable too, you can alter the types of citrus, or add other ingredients like fresh ginger (I love this and definitely recommend it!). You don't even have to use the brown sugar if you don't have it handy; you can switch it out for white, but I reckon it's worth it as it gives a richer colour and extra taste. Anyway enough rambling, on to the recipe...<br />
<b><br />NO FUSS MARMALADE</b><br />
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<u>Ingredients:</u><br />
<br />
500g of whole citrus fruits, (I generally like to use 2 oranges and a lemon and/or lime)<br />
125g brown sugar<br />
375g white sugar<br />
option: can also add grated fresh ginger, about 25g<br />
<br />
<u>Method:</u><br />
<br />
Grab your fruits and wash the skins well. Next you need to decide how chunky you want your marmalade and chop the rind up to suit. You can either take the quick way and use a food processor to blitz them up, or you can cut by hand or grate them. Key is you want to get the rinds as small as you would be comfortable eating. Either way just make sure you don't have any giant pieces of rind or fruit. For the marmalade in the picture I chopped by hand, but it's way simpler just to wizz in blender and works well too. If using ginger just grate it up and add with the fruits. <br />
<br />
Next, add all the chopped fruits and rinds to a pot along with the sugars. Cook on a low heat for about 5 minutes until the sugar has melted then bring it to the bring it to a boil and simmer for 20 minutes, stirring occasionally.<br />
<br />
Take it off the heat and set it aside for 5 minutes then stir it and pour into a clean jar.<br />
<br />
Keep it in the fridge, stays good for up to 6 months or so.<br /><br />Hint: Remove any seeds as you come across them, they'll often float to the surface during cooking.</div>
Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.com4tag:blogger.com,1999:blog-8378073932827516952.post-17237985871694096212014-06-11T15:04:00.001+12:002014-06-11T15:04:34.854+12:00Self-Crusting Quiche<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZSyVibzOO5iEJx9VQonObxKava6rv2V4hzl4a2eV4kZwiFiC4eAQTqg4hdWZsHWZ6CeOJZCRz_10v6X6uykXUunR4OnNwU8fPUL7o0iJfQ8OutdRQf1JY_7FHAEDulsiDAALu41U1GmOI/s1600/self-crusting-quiche-slice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZSyVibzOO5iEJx9VQonObxKava6rv2V4hzl4a2eV4kZwiFiC4eAQTqg4hdWZsHWZ6CeOJZCRz_10v6X6uykXUunR4OnNwU8fPUL7o0iJfQ8OutdRQf1JY_7FHAEDulsiDAALu41U1GmOI/s1600/self-crusting-quiche-slice.jpg" /></a></div>
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<br />Quiche without pastry just sounds so wrong. Pastry is amazing; it just makes everything just taste extra good. Oddly enough though, I've been making my quiche without pastry for years and I find it just as delicious. The key is just to pimp out your filling with tasty flavours. It's definitely my go-to recipe when I realise I haven't got a dinner planned because as far as fillings go, anything goes, even your leftovers or vegetables that are no longer looking so fresh.<br /><br />I don't really have a set list of filling ingredients as the world's your oyster. Fillings I've used range from pumpkin to sardines. All ingredients just get mixed in a bowl then poured in your cooking dish. Couldn't be too much simpler. For the one in the photo we were running low on food supplies so I just used what we had on hand: 1 x 185g tin of tuna in red thai curry, some chopped silverbeet and a teaspoon each of crushed ginger and garlic. It was awesome!<br /><br />So to get started here is the base-recipe for the quiche. <br /><br /><b>Self-Crusting Quiche:</b><br /><br />3 eggs<br />1 tablespoon oil<br />1 1/2 cups milk<br />1/2 cup plain flour (can use self raising flour, just omit the baking powder)<br />1/2 teaspoon baking powder<br />1 cup grated cheese<br />1 onion, finely chopped<br />Seasonings: use anything you fancy, besides salt and pepper you can use whatever flavours you like: ginger; garlic; spice mixes like Cajun, bbq or Indian, or any herbs or spices of your choice.<br />Fillings: any veges or proteins of your choosing.(For the quiche in the photo I had added 1 x 185g tin of tuna in red thai curry, chopped silverbeet and a teaspoon each of crushed ginger and garlic. It was simple but delicious.)<br /><br />Method: Beat the eggs in a large bowl then add the other wet ingredients. Add the flour and baking powder and whisk it together to get rid of any lumps, then mix in the rest of the ingredients. Pour into a 22cm/9 inch round dish and bake at 180 Celsius (350 Fahrenheit), for approx 30-40 minutes or until set in the centre.<br /><i><br />Makes one 22cm round quiche.</i></div>
Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.com1tag:blogger.com,1999:blog-8378073932827516952.post-24962732763636026782014-04-04T15:16:00.001+13:002014-04-04T22:18:57.928+13:00Fig Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLKueeAQr2a0VuqaroKQ8k5vpzyMc4-5l27PqE-TUoECEPpiVvV6k5pVDUXBtPiVlNJfE2dbC7FpoXmyI1BE4jxXpf1pmvDSsA_zKeNlLYlaIfVom2e5peLa6G055hUrNE_TlqQxEWiZ1i/s1600/fig-ice-cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLKueeAQr2a0VuqaroKQ8k5vpzyMc4-5l27PqE-TUoECEPpiVvV6k5pVDUXBtPiVlNJfE2dbC7FpoXmyI1BE4jxXpf1pmvDSsA_zKeNlLYlaIfVom2e5peLa6G055hUrNE_TlqQxEWiZ1i/s1600/fig-ice-cream.jpg" /></a></div>
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Making your own ice cream is so rewarding and fun. The world's your oyster when it comes to flavour combinations, and there are different ways to make your ice cream base. For example, some recipes require making a custard-type base using eggs (such as in my <a href="http://linno-yum.blogspot.co.nz/2011/11/pistachio-ice-cream-real-deal.html" target="_blank">pistachio ice cream</a> recipe) and others are more basic like a <a href="http://linno-yum.blogspot.co.nz/2010/11/rhubarb-lime-sherbet.html" target="_blank">sherbet</a> using only water and milk. These will offer differing levels of creaminess. </div>
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<br />
Recently I wanted to experiment with making a creamy ice cream without having to faff about using eggs, basically I wanted to be lazier and also use less ingredients. And here is the result, a rich and creamy ice cream just using sweetened condensed milk and whole milk. I used dried figs and cinnamon as my flavours, which is an amazing combination, but it'd work with millions of other flavours too. I'll definitely be experimenting more with it. Good thing is you don't even need an ice cream machine to get good results, you just need to be aware of a few tips if you're unfamiliar with making handmade ice cream, so I'll be sure to put those with the recipe. </div>
<br />
<b>FIG ICE CREAM</b><br />
<br />
<i>Ingredients:</i><br />
<br />
200g dried figs<br />
1 teaspoon ground cinnamon<br />
4 cups whole milk<br />
1 tin of sweetened condensed milk (397g)<br />
(Almond flakes and extra chopped dried figs as optional garnish)<br />
<br />
<i>Method:</i><br />
<br />
Add the dried figs, cinnamon and half of the milk (2 cups) to a saucepan.<br />
Bring to boil, simmer over a medium heat for about 10 minutes until the figs soften.<br />
Remove from heat and let cool. Blend until smooth.<br />
Now add the rest of the milk (2 cups) and sweetened condensed milk.<br />
Whisk well.<br />
Pour into a shallow, freeze-proof container.<br />
Place in freezer, follow instructions below.<br />
Serve. <br />
<i><br />Tips:</i> <br />
<br />
To ensure a creamier ice cream, remove the ice cream from the freezer as it just starts to freeze around the edges. Blend or beat the mixture to remove the lumps and incorporate air into it. It's best to do this often until it's too frozen to handle anymore. I tend to do it every hour as it takes my ice cream several hours to set, but your timing might be different. You could skip all of this and just leave it to freeze, but the result will be more icy. Also, handmade ice cream tends to freezer quite hard, so you'll need to let it stand at room temperature for at least 10 minutes before attempting to serve it.</div>
Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.com6tag:blogger.com,1999:blog-8378073932827516952.post-81558481060777825762014-03-12T15:44:00.000+13:002014-03-12T15:44:05.470+13:00Grape Tartlets <div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5AyGt3h-5lCv3XlZkc1lC-1v3VQXMa2X8IVRXMxJd0_ZJo4HMGJTRuHfsg3jwYLGiV72NRr5xFNSc8tTsMcS6ykkTEAXNtBZrS1TIM85cHxhjqZ8_h4eX35QUQPe4m0SSrJKimEvA3YSq/s1600/grape-jam-tartlet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5AyGt3h-5lCv3XlZkc1lC-1v3VQXMa2X8IVRXMxJd0_ZJo4HMGJTRuHfsg3jwYLGiV72NRr5xFNSc8tTsMcS6ykkTEAXNtBZrS1TIM85cHxhjqZ8_h4eX35QUQPe4m0SSrJKimEvA3YSq/s1600/grape-jam-tartlet.jpg" /></a></div>
<br />Recently I was given a whole bunch of grapes. Well technically it was
several bunches, and was more than I could eat. So, since necessity is
the mother of all invention, I decided to try an incorporate them into
some baking. So here this tartlet recipe was born. <br />
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<br />I decided to use the grapes to make a jam/jelly type thing, then used it to fill some homemade tart cases. The pastry creates a 'buttery biscuit base' similar to shortbread, but the jam is the highlight. I'd make it again just to use on its own as a jam or a dessert
sauce. I never knew or expected grape jam to be so good. It's sweet but
not overly so and has a smooth tangy grape flavour, reminds me a bit of
rhubarb jam in that it's nice and earthy with a mild tartness. If I ever
inherit more of those grapes they will end up being bottled for sure. I
don't think this recipe would work so well with certain store bought
grapes, especially seedless ones, as you want a strong robust flavoured grape, nothing too sweet or watery. I'm not sure of the variety I was given, but you
can see them in the pic below. They were ideal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNLs_iCTLmdo7Lva5WktW5jsPmsvpV9Mch73RbJeIb71Y9dqXaIOY71Bgk1gWamj2c1mjbt_3UHqx13fvG2ws2l3dEEe6ExzUdhgNwAWxL3ohQryO9CEsIe7andU0nj1V4Eqc7ra_DWku/s1600/grapes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNLs_iCTLmdo7Lva5WktW5jsPmsvpV9Mch73RbJeIb71Y9dqXaIOY71Bgk1gWamj2c1mjbt_3UHqx13fvG2ws2l3dEEe6ExzUdhgNwAWxL3ohQryO9CEsIe7andU0nj1V4Eqc7ra_DWku/s1600/grapes.jpg" /></a></div>
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<br />I'm now really keen to look more into making jams and preserves, I've only ever dabbled in it. However, the amount of sugar you need in a lot of recipes is quite scary. But no worse than store bought stuff I guess. Plus it'd be quite a handy skill to have, especially when there is an abundance of seasonal produce.<br /><br />Anyway enough rambling, onto the recipe!<br /><br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpxjEjagmEZw1tl4ObVL5b4vgCo7kT3u7j5Agu0MAdw81S2MBdyQVoqdJo_JWvYk5PgDJbzDLf8uTt2e1KC2qvbKSI-8EC-O2vl67vDQKq_RYgV_ks1Ca3-hPLJ8VbyyCFE13bwEZ-8lRu/s1600/grape-tart-collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpxjEjagmEZw1tl4ObVL5b4vgCo7kT3u7j5Agu0MAdw81S2MBdyQVoqdJo_JWvYk5PgDJbzDLf8uTt2e1KC2qvbKSI-8EC-O2vl67vDQKq_RYgV_ks1Ca3-hPLJ8VbyyCFE13bwEZ-8lRu/s1600/grape-tart-collage.jpg" /></a></div>
<b><br />GRAPE TARTLETS </b>(makes approx 42)<br /><br /><i>Dough:</i><br />
<div style="text-align: justify;">
2 cups plain flour, plus extra for rolling out dough<br />1/4 cup sugar<br />1 cup (225g) salted butter, chilled and cut into small chunks<br />1/4 teaspoon salt<br />(note: you can use unsalted butter, just add 3/4 tsp salt instead of 1/4)<br />1/4 cup ice cold water<br /><br /><i>Jam:</i><br />4 cups (680g) grapes<br />4 cardamom pods, crushed<br />Juice of one lemon (approx 3 tablespoons)<br />1 cup granulated sugar (I used some <a href="http://linno-yum.blogspot.co.nz/2013/07/mandarin-sugarand-birds.html" target="_blank">mandarin sugar</a> which added extra dimension)<br />Pinch salt<br /><br /><i>Make
the dough:</i> Combine flour sugar, and salt in a large bowl. Rub in the butter until the mixture resembles coarse crumbs (see the pic). Add the
ice water, a little bit at a time, and mix until the dough holds together. Knead the dough
into a ball or two then wrap in plastic wrap and refrigerate for
at least 1 hour. Dough keeps well in fridge so you can even prepare it a day or two ahead.<br /><br /><i>Make
the jam:</i> Add the grapes and lemon juice to saucepan. Cook over high heat for about 5 minutes. Stir frequently, you can even mash them with a potato masher or spoon to help grapes release their juices. Next, strain this mixture through a
sieve (you should end up with just under 2 cups juice). Return the juice to saucepan
over high heat, stir in sugar and a pinch of salt, and bring
to a boil. Reduce heat to medium, and simmer for approx 10 minutes. Remove from heat and let it cool, stir occasionally. Will thicken up even more upon cooling.<br /><br />Make the tartlets: Remove dough from fridge, use extra flour to dust and roll out to approx 3mm thick. Use an appropriate sized cutter to cut out disks
to fit in the bottom of lightly greased muffin or cupcake pans (I use a 9cm cookie cutter). Fill the dough cases with a bit of jam liquid, for my sized
tarts I used 1 heaped teaspoon of jam. Just note: too much jam will result in it bubbling over.
<br /><br />Bake in pre-heated oven for 20-25 min at 190 Celsius (375 Fahrenheit). </div>
<br /><i>Makes 42</i>Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.com2tag:blogger.com,1999:blog-8378073932827516952.post-41247630575923414652014-03-05T13:46:00.001+13:002014-03-05T13:46:40.822+13:00Banana Cupcakes, Lemon Butter Icing<div class="separator" style="clear: both; text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOmlLWral-f0YVCQKDQHMp0vokemJHF91QKUH5R16gEtHgwwT2GzFTDbN8anvePavmdyL-kzkUWc-iTtBJMQnU1XUH4jgoSWhVlA6-GOkqYTM3vxE_qNjBIx-WKVA0_QCHQCZJ6z0unXf/s1600/banana-cupcakes1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOmlLWral-f0YVCQKDQHMp0vokemJHF91QKUH5R16gEtHgwwT2GzFTDbN8anvePavmdyL-kzkUWc-iTtBJMQnU1XUH4jgoSWhVlA6-GOkqYTM3vxE_qNjBIx-WKVA0_QCHQCZJ6z0unXf/s1600/banana-cupcakes1.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitdG23tOlUPZO13r8D_O1u5veN0s0bskMNcT1f08A6mOcSvM9XaDgqlSbEgV1oG-m7UKeKBzhA2oErCAzW-JxGP1yGnkOE9lz2ERF2si-x-3O7ei15F4eGkAk3wRkzocg6RmSBFUK1hg69/s1600/banana-cupcakes6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitdG23tOlUPZO13r8D_O1u5veN0s0bskMNcT1f08A6mOcSvM9XaDgqlSbEgV1oG-m7UKeKBzhA2oErCAzW-JxGP1yGnkOE9lz2ERF2si-x-3O7ei15F4eGkAk3wRkzocg6RmSBFUK1hg69/s1600/banana-cupcakes6.jpg" /></a></div>
<br />I recently learnt that New Zealand has the highest rate of banana consumption in the world per capita. In my household we contribute to that quite a lot. Thing is, we buy bananas every week but yet we still seem to always leave a couple of them in the fruit bowl to go brown. Guess I could just buy less bananas, but the more tastier solution is to use the overripe ones in some baking or freeze them to use in baking at a later date. It's a regular thing for us, so quite often I wonder if my husband and I have an unspoken rule that we will never eat the last 2 or 3 bananas. Just so we get to eat cake. Yes we are pigs. Cunning pigs.<br /><br />Usually the brown neglected bananas will end up as a loaf in <a href="http://linno-yum.blogspot.co.nz/2013/10/banana-loafcake.html" target="_blank">my favourite go-to recipe</a>, but a few weeks ago I thought I'd try them as cupcakes in a more delicate recipe and with an icing. They are equally as delicious, but lighter and sweeter than the loaf. It's also nice to have icing as a decadent treat, and the lemon is an awesome addition and cuts through the sweetness of the icing. To be honest though as good as this recipe is I think I'll keep it for special occasions, as for my day-to-day cooking I like to keep things simple and quick. So this weeks batch of brown bananas will probably be back in my old faithful loaf. Anyone have any other suggestions for using up old bananas? Or am I destined to be known as the banana loaf lady.<br /><br />This recipe is an adaptation from one I found online, you can find the original <a href="http://www.tasteofhome.com/recipes/frosted-banana-cupcakes" target="_blank">here</a>.<br />
<br /><b>BANANA CUPCAKES</b><br />
<br />
<i>Ingredients:</i><br />
<br />CAKE:<br />
115g butter (approx 1/2 cup)<br />
1 and 1/2 cups sugar<br />
2 eggs<br />
1 cup mashed ripe bananas (approx 2 medium)<br />
1 teaspoon vanilla extract<br />
2 cups all-purpose flour<br />
3/4 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1/2 cup buttermilk <br />
(note: if you don't have buttermilk just add 1/2 tablespoon lemon juice to 1/2 cup milk, and let it sit for 5 minutes, then use as replacement)<br /><br />ICING:<br />2 cups icing sugar (confectioners' sugar)<br />1/3 cup butter, softened<br />3 tablespoons mashed ripe banana<br />1 tablespoon lemon juice (or more)<br />grated lemon rind, for garnish<br />
<br />
<i>Method:</i><br />
<br />
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.<br />
Fill paper-lined muffin cups two-thirds full. Bake at 180 Celsius/ 375° Fahrenheit for 10-20 minutes (depending on size) or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.<br />
<br />Then, in a bowl, combine the icing ingredients; beat until light and fluffy. Ice the cupcakes as you desire. For mine I piped small swirls and topped with lemon rind for garnish.<br />
<br />
<i>Makes 60 mini bite-sized cupcakes (using 4.5cm diameter cupcake papers)<br />or (according to original recipe) it makes 1 and 1/2 dozen classic sized cupcakes. </i></div>
Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.com4tag:blogger.com,1999:blog-8378073932827516952.post-60260740394658873742014-02-13T13:31:00.000+13:002014-02-13T13:38:49.731+13:00Chicken Manchurian<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-RychlOFeY-Q/UvwAlFF8EDI/AAAAAAAABKw/uYVVFva4dLM/s1600/chicken-manchurian.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RychlOFeY-Q/UvwAlFF8EDI/AAAAAAAABKw/uYVVFva4dLM/s1600/chicken-manchurian.jpg" /></a></div>
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<br />
Chicken Manchurian is an Indian dish that is a delicious hybrid of Indian and Chinese cuisine. It's a bit like a sweet and sour chicken, but with more oomph. Marinated boneless pieces of chicken are deep fried and then cooked in a tangy ginger-garlic sauce and garnished with lashings of spring onions. It is so good, and a definite must-try. The deep-frying of the chicken can even be simplified by doing it in a wok; you'll only need the oil to be a few centimetres deep to achieve a nice golden fry.<br />
<br />
If you've never tried an Indo-Chinese dish before then I definitely urge you to try this, it has a wonderfully different and satisfying taste. It's also a good dish for people who don't like chilli as it's still an amazingly tasty dish even if you omit it.</div>
<br />
<b>CHICKEN MANCHURIAN</b><br />
<br />
<i>Ingredients:</i><br />
<br />
400g boneless chicken, cut into bite-sized pieces<br />
<u><br />Marinade Ingredients:</u><br />
1 tsp soy sauce<br />
1 egg-white<br />
3 Tablespoons cornflour<br />
1/4 teaspoon black pepper<br />
1 teaspoon garlic paste<br />
1 teaspoon ginger paste<br />
1 tablespoon water<br />
<u><br />Other Ingredients:</u><br />
Oil, also needed for deep frying<br />
Couple of spring onions, chopped<br />
1 green capsicum, chopped<br />
1 green chilli, chopped (optional)<br />
1 tablespoon of chopped garlic (at least!, feel free to add more)<br />
1 tablespoon chopped ginger<br />
2 tablespoons soy sauce<br />
1 tablespoon tomato sauce or ketchup<br />
1 teaspoon vinegar<br />
1 tablespoon cornflour<br />
1/2 cup water (you can also use chicken stock, but I find plain water is fine)<br />
<br />
<i>Method:</i><br />
<br />
In a bowl mix together the chicken pieces and the marinade ingredients (see above). Pop it in fridge to sit for about an hour.<br />
<br />
When ready, deep fry the chicken for just a few minutes until golden. Remove and set aside.<br />
<br />
Heat 1 tablespoon of oil in a wok or other suitable cooking vessel. Add the chopped spring onions (reserve some for garnish), capsicum, chilli, garlic and ginger. Fry for a few minutes. Add the soy sauce, tomato sauce and vinegar. Mix well. Add 2 cups water then bring the mixture to the boil. Now add the chicken and simmer for 5 minutes.<br />
<br />
Mix together the tablespoon of cornflour with 1/2 cup of water, then slowly add to wok while stirring. Cook for just a couple of minutes then serve. Garnish with the reserved spring onions. Great served with rice.Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.com2tag:blogger.com,1999:blog-8378073932827516952.post-87957594492859954302014-01-16T19:09:00.000+13:002014-01-16T19:18:37.994+13:00Plum and Hazelnut Puff Pastry Tart:<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNbpNURx_3epgsZfv_6ERQf7i5kfbHZzviaYMgewU6JbQyvbY5276uThjgE4BZ1_LNGCFlZkhEpcDxywSUjSje1pIYkptp09AIA7glIxKH_RNV0KPGyRbwnYKmSNaRz6Yv4Y8Ld5ysrO9/s1600/plum-tart-cooked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNbpNURx_3epgsZfv_6ERQf7i5kfbHZzviaYMgewU6JbQyvbY5276uThjgE4BZ1_LNGCFlZkhEpcDxywSUjSje1pIYkptp09AIA7glIxKH_RNV0KPGyRbwnYKmSNaRz6Yv4Y8Ld5ysrO9/s1600/plum-tart-cooked.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0bIM8RX1541dqHGw1f9ZuBPjIX5w8AKmcpTJ8V_98vHLq7XxFEG2UR9dGqzkYGoznTJyhL05xE4Jn6NqGz505Fi77cpswV51uaRhTwIjicshyATp6blvBjdQlnRhnRkqikTQzP7gVV1f/s1600/plum-pastry-tart-slice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0bIM8RX1541dqHGw1f9ZuBPjIX5w8AKmcpTJ8V_98vHLq7XxFEG2UR9dGqzkYGoznTJyhL05xE4Jn6NqGz505Fi77cpswV51uaRhTwIjicshyATp6blvBjdQlnRhnRkqikTQzP7gVV1f/s1600/plum-pastry-tart-slice.jpg" /></a></div>
<br />
First post of 2014 and it's one of my favourite family recipes. This dish is one we'd have every summer when our plum tree would be so laden down with plums and it'd become a race between us and the blackbirds as to who could eat them the fastest. <br />
<br />
So this year as I'm visiting my parents over the summer, I made sure to get in before the birds and collect a giant basket of these gorgeous Black Doris plums and finally put pen to paper and document my mum's recipe.<br />
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We usually call it by a Swiss name so I was unsure what to title it in English. It has a puff pastry base and a thin layer of ground hazelnuts on which the plums sit enveloped in a custard. So is that a flan or a tart or or pastry or pie? No idea, alls I know is that it's delicious. And thankfully that's all that really matters. <br />
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<b>PLUM AND HAZELNUT PUFF PASTRY TART</b> <br />
<br />
<i>Ingredients:</i><br />
<br />
400g flaky puff pastry<br />
100g hazelnuts, finely ground<br />
approx 23 'black doris' plums<br />
4 eggs<br />
2 tablespoons sugar<br />
300ml cream<br />
<br />
<i>Method:</i><br />
<br />
Preheat oven to 210 Celsius.<br />
<br />
Roll out the pastry to fit a roasting tray approx 34cm x 24cm. Needs to come up the sides a couple of centimetres.<br />
<br />
Using a fork, prick the base of the pastry several times. This is to stop it puffing up randomly during baking.<br />
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Sprinkle the ground hazelnuts evenly on top.<br />
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Chop the plums in half, remove the stones, then make another slice 3/4 the way through each half, like so:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8yBBcqNlVvHVndOxYZ_FAiZkllmtUOb2VH5JGYcw-WusNnHQc3zqEOtEbgoG2Ro8r-_deJ7uPnDiECqHjxjmKL6tZn23OuqL1VZD-tYXSRPvtS3Tpw8iGATw3HvDKD1gn8_4CyD1opXK/s1600/plum-chopped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8yBBcqNlVvHVndOxYZ_FAiZkllmtUOb2VH5JGYcw-WusNnHQc3zqEOtEbgoG2Ro8r-_deJ7uPnDiECqHjxjmKL6tZn23OuqL1VZD-tYXSRPvtS3Tpw8iGATw3HvDKD1gn8_4CyD1opXK/s1600/plum-chopped.jpg" height="213" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbZp8dEgq6pyi_nu1awBRfG7NV_pHGaS8BiXVuyULD4ZBTNa4u5NTsXw-Owi1sXbLIoihDbOY8mYzgmuu5-0NA-Nfg0-Y6csOlM5GD02WnSGh9eQTig4mexn7quKCyA8DYJT3TSFQy0nXo/s1600/plum-layer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbZp8dEgq6pyi_nu1awBRfG7NV_pHGaS8BiXVuyULD4ZBTNa4u5NTsXw-Owi1sXbLIoihDbOY8mYzgmuu5-0NA-Nfg0-Y6csOlM5GD02WnSGh9eQTig4mexn7quKCyA8DYJT3TSFQy0nXo/s1600/plum-layer.jpg" height="213" width="320" /></a></div>
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Then place the plums in the tray, overlapping them ever so slightly, as in the picture above.<br />
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Next, whisk together the eggs, sugar and cream. Mix for a minute or two until the eggs are completely beaten in. Pour the mixture evenly onto the plum tart.<br />
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Place in oven preheated to 210 Celsius and bake for approx 30 minutes until the pastry browns and the custard is set. Just jiggle the tray or poke the custard to test if it has set.<br />
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Can be served warm or hot. we love to eat it with a sprinkle on cinnamon sugar and a dollop of whipped cream.<br />
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Will serve at least 8, depending on choice of serving size. So can serve up to 16.</div>
Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.com4tag:blogger.com,1999:blog-8378073932827516952.post-85894163559308632202013-11-26T09:08:00.000+13:002013-11-26T09:08:03.797+13:00Bircher Muesli<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMS3pSxOmGjwWFyjvgrMlZbwSweNs-cr3mhJC6bGJoBb5-n-vkKsmN0KdEkkoSM5BcvrJ5CM1xKR_RlgC4gn-YOWtsCdEaAyuyFKq4V6Y-SUB7uFQ2H82TZ4ZJdO0zDg-6bILilKBSFN8S/s1600/birchermuesli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMS3pSxOmGjwWFyjvgrMlZbwSweNs-cr3mhJC6bGJoBb5-n-vkKsmN0KdEkkoSM5BcvrJ5CM1xKR_RlgC4gn-YOWtsCdEaAyuyFKq4V6Y-SUB7uFQ2H82TZ4ZJdO0zDg-6bILilKBSFN8S/s1600/birchermuesli.jpg" /></a></div>
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Muesli is a Swiss creation, and Bircher Muesli is a variant invented in the 1900s. Growing up with Swiss parents it's not surprising then that I grew up eating the stuff. Religiously. It wasn't strictly a breakfast item for us, it was a delicious snack at any time of the day, even as a dessert. We'd even often eat it with lashings of whipped cream. Probably not such a healthy addition, but bloody delicious nonetheless. These days I skip the cream, but I have fond memories.<br />
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Over the past few years I've seen Bircher Muesli pop on cafe menus, I'm not surprised though as it's a nutritious and satisfying dish. However, it's ridiculously easy (and cost effective) to make at home.<br />
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Now that summer is basically here, and seasonal summer fruits are plentiful, I've started making my usual weekly batches of it. You think I'd be sick of eating the stuff all through my childhood, but no, it's a summer staple. You can use different fruits, and different yogurts, and different additions such as nuts or dried fruits etc. So no batch ever has to taste quite the same. But every time you'll still have a wonderfully soft and creamy Bircher Muesli. <br />
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So today I'll share the way I make it, which is pretty much how my mum would traditionally make it, only difference being I like to add nuts and no cream. There are no hard and fast rules about measurements, but I've given a basic guide. And ingredients can easily be customised to your tastes. Just never skip the grated apple, that is sacrosanct! <br />
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<b>BIRCHER MUESLI</b><br />
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<i>Ingredients:</i><br />
<br />
1 and 1/2 cups rolled oats<br />
No more than 1 and 1/2 cups milk<br />
juice of one lemon<br />
splash of fruit juice (amount depends on how thin you want your muesli)<br />
yogurt of your choice, approx 3/4 cup, mum would always use 'fruit of the forest'<br />
one apple, grated<br />
any other fruits of your choice, chopped<br />
optional - chopped nuts, eg almonds or hazelnuts<br />
<br />
<i>Method:</i><br />
<br />
To prepare the muesli you need to soak some oats in milk overnight. I like to make a decent quantity, a few days worth, so I use an old 2 litre ice cream tub as my container. I use approx 1 and 1/2 cups of rolled oats and just over one cup of milk. I never measure it though but I did on this occasion to give an example. You don't need to measure because basically you just want to <i>slowly</i> pour milk over your required amount of oats until you see the milk just rising above the top layer of oats, then stop. This will give you the right amount of liquid no matter your quantity. The oats will soak up that milk. No need to stir or anything, just leave the container in the fridge overnight.<br />
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Tip: you can replace the milk with fruit juice if you wish.<br />
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Next day, add the juice of a lemon and pour in a wee bit of fruit juice to loosen up the oats. Stir well. Next, stir in the yogurt. Now add the fruits:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMyodph4ih_a2nSebMydXiEwsYK9D9Pg2fAnnBnbQORT2hr78XWPIVW-LovcwL_vKef12mt7mynonfSYqm7FbINWsms-uHWRDVA9ZJQ4ZAriD3WwGL-OI0x26og9rqD6o7pWJf1sq3UrI/s1600/birchermuesli1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMyodph4ih_a2nSebMydXiEwsYK9D9Pg2fAnnBnbQORT2hr78XWPIVW-LovcwL_vKef12mt7mynonfSYqm7FbINWsms-uHWRDVA9ZJQ4ZAriD3WwGL-OI0x26og9rqD6o7pWJf1sq3UrI/s320/birchermuesli1.jpg" width="320" /></a></div>
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You really can just add any of your favourite fruits. Personally I would never skip the grated apple though, it just would not be the same without it, to me it's a traditional must-have.</div>
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Finally you can add any other embellishments you like, such as chopped nuts or even a dash of cinnamon. </div>
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I find my batches keep well in the fridge for up to 5 days at most, but obviously will depend on the freshness of your ingredients. Also, some added fruits like bananas or apples will not be looking their best after a day or two. If this kind of thing bothers you then you may want to only add the fresh fruit to the batch on the day/s you plan to eat it.</div>
Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.com2tag:blogger.com,1999:blog-8378073932827516952.post-20690737143037280302013-11-19T09:48:00.001+13:002013-11-19T09:48:25.886+13:00Smoky Chilli Beef with Bacon and Beans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5UqrheEGJlpXIYa5Frjxr-BmgyQB0rhqWfbnhtUMpQ3uzRNFuDm_PSS5I0qddpRE9F1EUyDG0ThgQtPCKuTCTeXSJxgN-EkTbhu4TRE8NU7UEwVmrG6QkQVP8Lk2-Tk5I79xjHBTdA3R-/s1600/smoky-beef-chilli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5UqrheEGJlpXIYa5Frjxr-BmgyQB0rhqWfbnhtUMpQ3uzRNFuDm_PSS5I0qddpRE9F1EUyDG0ThgQtPCKuTCTeXSJxgN-EkTbhu4TRE8NU7UEwVmrG6QkQVP8Lk2-Tk5I79xjHBTdA3R-/s1600/smoky-beef-chilli.jpg" /></a></div>
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I go through phases where I get addicted to using certain ingredients. A few weeks ago my addiction was citrus, in fact I'm still obsessed; a few days ago I made my first ever marmalade. It was delicious (fun and easy too) but I'll share it in a future post when I have a few more experiments under my belt.<br />
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But as for this week I thought I would share a recipe featuring my new latest obsessions: smoked paprika and Sriracha chilli sauce. These ingredients seem to find their way on to my lunch and dinner plates every day at the moment. From quiches to pizza, I can't help but sneak these ingredients in. <br />
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One place they were most suited to, not surprisingly, was in my chilli beef and beans recipe. It's a simple dish, yet still wonderfully hearty, and and has an awesome smoky flavour thanks to the paprika and bacon. It also has an adaptable hit of heat from the chilli powder and chilli sauce. Fantastic comfort food. It's great served with rice, tortillas, crusty bread, or my lazy day favourite: corn chips.<br /><br />Anyone else have flavours or ingredients that they seem to be addicted to at the moment?<br />
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<b>SMOKY CHILLI BEEF WITH BACON AND BEANS</b><br />
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<i>Ingredients:</i><br />
<br />
250g bacon, chopped (I prefer to use smoked manuka bacon)<br />
2 onions, chopped<br />
1 tablespoon cumin seeds, crushed (or use a couple of teaspoons of ground cumin)<br />
3 cloves of garlic, crushed or chopped<br />
1 teaspoon chilli powder (this gives mild heat, add more if you prefer)<br />
1 teaspoon dried oregano<br />
1 tablespoon smoked paprika <br />
1 teaspoon salt<br />
ground pepper <br />
400g minced/ground beef<br />
330ml beer<br />
400g tin of kidney beans<br />
400g tinned tomatoes (with juice), chopped<br />
140g tomato paste (optional, but creates a much richer tomato flavour)<br />
A few generous squirts of Sriracha sauce, or other chilli sauce of your choice<br />
<br />
<i>Method:</i><br />
<br />
In a large pan, fry bacon until cooked. Then add the onions, and fry until soft. Add cumin, garlic, chilli powder, oregano, paprika, salt and pepper to the pan. Stir, then add the beef. Fry until the beef has cooked. Now stir in the beer, beans, tomatoes, and tomato paste. Simmer on a low heat for 1 - 2 hours, depending on how reduced you want it. Longer cook = thicker and richer flavour.<i> </i>Finally, squirt in some chilli sauce and give it a mix. Give the mixture a taste and adjust seasoning if necessary.</div>
Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.com2tag:blogger.com,1999:blog-8378073932827516952.post-65697995971216202232013-11-11T14:31:00.001+13:002013-11-11T14:31:25.402+13:00Citrus Balsamic Marinated Strawberries <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-pm9v4a0GH7B_9OzmJ7RF2Aqv4CQ4TN-Z8XrQjB0NcZXJrlK3IlYibDZ4JHUOgeCeiCQJPAYdATmAbsDyWldO8WxqRerwDv-vb_xIMj01oVX1omB40obviMHDa38G1ACC6fO9ekH0-D4/s1600/balsamic-marinated-strawberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-pm9v4a0GH7B_9OzmJ7RF2Aqv4CQ4TN-Z8XrQjB0NcZXJrlK3IlYibDZ4JHUOgeCeiCQJPAYdATmAbsDyWldO8WxqRerwDv-vb_xIMj01oVX1omB40obviMHDa38G1ACC6fO9ekH0-D4/s1600/balsamic-marinated-strawberries.jpg" /></a></div>
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I can't believe that summer is almost here in New Zealand. It was just a couple weeks ago that I had our fire cranking and was living in thermal underwear. Now I'm wearing sleeveless tops and slathering myself in sunscreen and complaining about the heat. </div>
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One bonus about the warm weather arriving is that it makes me start craving fruit. I guess because it's refreshing? Whatever the reason, it's a welcome thing because it's bound to be better for my health; I usually ignore fruit, the neglected part of my diet. <br />
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One of my favourite summer fruits to munch on are strawberries. They are so handy and taste amazing just as they are. I actually tried growing my own this year, but some pesky animal ate them before I got a chance. I had even planned to build a little fortress for them, guess I was too late.<br />
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So I'll be munching store-bought ones this summer.<br />
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Anyways, even though strawberries are perfect just as they are, sometimes it's nice to jazz things up a bit. Marinating strawberries in balsamic vinegar is an easy way to do so. When marinated with the balsamic and sugar a delicious syrup gets created, and the flavour of the strawberries is enhanced by the sweet and tart combination. It's next level shit. Some might see it as a gimmick or a kitsch fad, but Italians have been doing it for years. Whether you're a fan or not, I think it's something everyone should at least try.<br />
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Here's how I like to make mine, but feel free to tweak it, I've added ideas for other options. <br />
Btw they're yum served on their own or with other desserts such as vanilla ice cream, pavlova, Panna Cotta, etc.<br />
<b><br />CITRUS BALSAMIC MARINATED STRAWBERRIES</b><br />
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<i>Ingredients:</i><br />
<br />
1 punnet strawberries (250g)<br />
2 tablespoons balsamic vinegar <br />
2 tablespoons <a href="http://linno-yum.blogspot.co.nz/2013/07/mandarin-sugarand-birds.html" target="_blank">mandarin sugar</a> (other options: plain sugar, vanilla sugar, brown sugar, etc)<br />
1 teaspoon finely grated lemon zest <i><br /></i>option: 1/4 teaspoon black pepper (try it before you knock it), it adds extra bite<br />
<i><br />Method:</i><br />
<br />
Slice the strawberries in half, throw them in a bowl with the other ingredients but only add half of the lemon zest and omit the pepper option until serving.<br />
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Mix well then cover the bowl and set it aside for about an hour. Sir occasionally.<br />
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Stir gently before serving then garnish with the rest of the lemon zest and black pepper if desired.Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.com7tag:blogger.com,1999:blog-8378073932827516952.post-41945723674073688192013-11-04T17:32:00.000+13:002013-11-11T14:45:22.987+13:00QUICK: Cinnamon Chilli Chocolate Fudge<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5M8njuUIP85wdK3NNC5HUfThg672QarGMRYAGqO8yw-vasHz1BMJjyWpwphCe9LENV7cb_dXAcurNHv8wyVLZ2eMdS7Gzi1jK6e7tDUEgT5U_uV3IOYY1BBDNkEbtH3Hps4YxLDDr0Au/s1600/cinnamon-chilli-chocolate-fudge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5M8njuUIP85wdK3NNC5HUfThg672QarGMRYAGqO8yw-vasHz1BMJjyWpwphCe9LENV7cb_dXAcurNHv8wyVLZ2eMdS7Gzi1jK6e7tDUEgT5U_uV3IOYY1BBDNkEbtH3Hps4YxLDDr0Au/s1600/cinnamon-chilli-chocolate-fudge.jpg" /></a></div>
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Recently we went to a dinner party and my husband informed me an hour before we were due to leave that the invite had stated that we should bring sweets. This was news to me. Now this might be fine if you happen to have sweets in your pantry or will have access to a shop. We had neither.<br />
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The only sweet I could think of making was a fudge, but wasn't sure I would want to waste a lot of time with heating the mix to the correct stage. So after a quick internet search I found a recipe for a cheats fudge. Which meant I'd be able to have a batch of fudge setting in the fridge within 5 minutes. The only times I've ever made fudge it seemed like a laborious task to create it, having to slave over a stove for ages. Could it really be made simple? Apparently so.<br />
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The base recipe is for a cinnamon chocolate fudge, but after tasting the batter I thought it could do with a bit more of a flavour hit so I added way more cinnamon and also some chilli. A bit of a risky flavour combination but hey, I like it. The good thing is that since you're not cooking a boiling hot mixture you'll be able to taste-test your batter and therefore adjust the spices to your tastes, or even omit them if you want and go for a plain chocolate fudge. Just make sure you work reasonably quickly as you don't want it to cool too much before pouring it into a tray to set. Also, while the fudge can be made in a flash, don't forget that it will take at least an hour to set, so factor that into your time-frame if you're pushed for time like I was.<br />
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The original recipe is <a href="file:///C:/Users/Tony/Desktop/Easy%20Cinnamon%20Fudge%20II%20Recipe%20_%20Yummly.htm" target="_blank">here.</a><br />
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This is my version:<br />
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<b>CINNAMON CHILLI CHOCOLATE FUDGE</b><br />
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<i>Ingredients:</i><br />
<br />
3 cups icing sugar (confectioners' sugar)<br />
1/2 cup unsweetened cocoa powder<br />
1 and 1/2 teaspoons cinnamon powder<br />
1/2 teaspoon chilli powder<br />
1/2 cup butter (113g)<br />
1/4 cup milk<br />
1 and 1/2 teaspoons vanilla extract<br />
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<i>Method:</i><br />
<br />
Grease a 20cm x 20cm (8x8inch) square tin. Can also use a 23cm (9inch) round tin.<br />
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Sift the icing sugar, cocoa, cinnamon and chilli into a bowl.<br />
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Heat the butter and milk in a saucepan until the butter has completely melted. Stir in the vanilla extract.<br />
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Remove from heat and stir in the sugar mixture until well combined.<br />
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Pour into prepared tin and refrigerate for an hour or until firm.<br />
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Cut into squares, then eat!</div>
Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.com6tag:blogger.com,1999:blog-8378073932827516952.post-46900409049057407332013-10-26T17:46:00.001+13:002014-03-07T11:42:12.183+13:00Banana Loaf/Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjfRk5sHnvcbPqmFzO-7exaIm3vECD_9VrkhB937ulefUKmI3qoHymN_zNAMRkknEIGL9qhjOahdtliMJaXT-KofBgpc16f6UCn3CfD4Yz-1gHitJn8HRwLj0RzhE6Y7CMQJumfTdqjdK3/s1600/banana-loaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjfRk5sHnvcbPqmFzO-7exaIm3vECD_9VrkhB937ulefUKmI3qoHymN_zNAMRkknEIGL9qhjOahdtliMJaXT-KofBgpc16f6UCn3CfD4Yz-1gHitJn8HRwLj0RzhE6Y7CMQJumfTdqjdK3/s1600/banana-loaf.jpg" /></a></div>
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You know you're on to a good thing when you can stay loyal to a recipe for decades. I've been making this banana loaf for so many years that I no longer remember where it originated and I could probably make it with my eyes closed. Hmm that could be an interesting experiment.<br />
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As for other kinds of cakes, such as carrot cake, I haven't been so loyal. I've been a bit of a recipe slut, so to speak. I have tried so many versions of carrot cakes and none have satisfied me enough to become a staple recipe yet. None that I would make twice, let alone make every couple of months.<br />
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It's really handy to have a favourite staple cake recipe, one that you know is reliable and tastes great. My banana loaf recipe has been that number one go-to recipe for me. It's moist and sweet and has the texture of cake, so I'll often double the mixture and bake it in a round tin and it will double as a cake. It tastes great with or without frosting so is great if you need to whip up a quick celebration cake or just want to eat it plain with a cup of tea. I hadn't shared it on my blog earlier because I thought it was too simple and surely everyone already has a decent banana cake recipe in their repertoire. But if you don't, I really recommend you give this one a go, I hope you'll love it as much as I do. <br />
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Anyone else have a favourite go-to baking recipe? An old reliable favourite? The kind that you can whip up in no time if you suddenly are expecting guests and really can't be arsed faffing about with a new or complicated recipe.<br />
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<b>BANANA LOAF</b><br />
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<i>Ingredients:</i><br />
<br />
3 large bananas<br />
1/3 cup melted butter (80g)<br />
1 cup white sugar (225g)<br />
1 egg, beaten<br />
1 teaspoon vanilla essence<br />
1 teaspoon baking soda (sodium bicarbonate)<br />
pinch of salt<br />
1 and 1/2 cups flour (approx 190g)<br />
<br />
<i>Method:</i><br />
<br />
Preheat your oven to 180 Celsius ( 350 Fahrenheit)<br />
<br />
Mash the bananas well. Mix in the melted butter. Stir until well combined.<br />
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Add the beaten egg, sugar and vanilla. Mix.<br />
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Add the flour, baking soda and sat. Mix.<br />
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Pour into a medium-sized loaf tin (22x11cm) <br />
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Bake for approx 50 minutes.Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.com4tag:blogger.com,1999:blog-8378073932827516952.post-21930706031890697452013-10-15T14:43:00.000+13:002013-10-15T14:43:02.530+13:00Orange Polenta Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrrWpb2zCSXQusy2ZfneypFqjaDCHg55cG0kLTVbiu2-If-AgMbPts06msSiYuX2wGOWEYESy_BObRACGBgLGuZ8D9VIUqIyQ5OmW5ls-FzFSzGOcQ39dmC4GOBe6XjuxX8UWSTfHQsfeg/s1600/polenta-orange-cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrrWpb2zCSXQusy2ZfneypFqjaDCHg55cG0kLTVbiu2-If-AgMbPts06msSiYuX2wGOWEYESy_BObRACGBgLGuZ8D9VIUqIyQ5OmW5ls-FzFSzGOcQ39dmC4GOBe6XjuxX8UWSTfHQsfeg/s1600/polenta-orange-cookies.jpg" /></a></div>
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<a href="http://en.wikipedia.org/wiki/Polenta" target="_blank">Polenta</a> is a versatile ingredient, I love using it in both savoury and sweet dishes. My first success in using it for sweet baking was when when I made <a href="http://linno-yum.blogspot.co.nz/2011/01/polenta-cake-with-lemon-lavender-syrup.html" target="_blank">this cake</a>. At first I had been sceptical thinking it was just a novelty but the
polenta does add a nice dimension to sweet baking. In cakes it absorbs
moisture and creates a wonderful crumb and it gives cookies a wonderful
short texture with a great crunch. It's definitely worth trying.<br /><br />This recipe I'm sharing is a quick and easy way to try it for yourself. The cookies a reminiscent of shortbread, yet are more dense and textured. The added orange zest gives them a fresh tang and the polenta gives them a unique texture and taste. For such a simple recipe, the results are very impressive. <br /><br /><b>Orange Polenta Cookies</b><br /><br /><i>Ingredients:</i><br /><br />125g butter, softened<br />2 teaspoons grated orange rind<br />110g (2/3 cup) icing sugar<br />55g (1/3) cup instant polenta, or extra fine polenta<br />150g (1 cup) plain flour<br /><br /><i>Method:</i><br /><br />Beat together the butter, orange rind and icing sugar until smooth.<br />Mix in the polenta and flour.<br />Knead the mixture then roll it into a log; cut it into 1cm slices.<br />Place the slices on a greased or lined oven tray, place them 2cm apart.<br />Bake them for approx 15 minutes at 180 Celsius (350 Fahrenheit).<br />Makes approx 20-30</div>
Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.com0tag:blogger.com,1999:blog-8378073932827516952.post-39312023280369000502013-09-20T18:47:00.000+12:002013-09-20T18:47:18.201+12:00Lime & Oregano Lamb Patties<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36UGEjbAuxAGrkYzDr9sDUEnKsLy6wtEBpSnt6xWQ5TMUuK4vI5dyBEP3I03MCsqF1ACND-2nVE8zUgFMQsMPd86eY5_B_2Zo9TTL_eHGCSPRpgvx181CTbf_RVatzpBKMrZEIK0Sv41t/s1600/lime-oregano-lamb-patties.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36UGEjbAuxAGrkYzDr9sDUEnKsLy6wtEBpSnt6xWQ5TMUuK4vI5dyBEP3I03MCsqF1ACND-2nVE8zUgFMQsMPd86eY5_B_2Zo9TTL_eHGCSPRpgvx181CTbf_RVatzpBKMrZEIK0Sv41t/s1600/lime-oregano-lamb-patties.jpg" /></a></div>
<br />Necessity is the mother of invention.<br />
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<br />Being frugal I tend to only
buy food items that are on special (reduced in price). Also, we live
rurally so it's not so easy to just pop to the shops to grab needed
ingredients. Sadly this means I can't always recreate all the amazing
recipes I see online or in magazines. I'll either wait until the
particular ingredients are cheaper, or I adapt recipes and use
alternative ingredients. <br /><br />However, this predicament has its
upsides. It means I end up free-styling meals; creating new recipes from
what we happen to have in the cupboards that week. I really do enjoy
free-stying in the kitchen, it's definitely fun and satisfying creating
your own unique meals from what you have at hand. An example of this is
the recipe I'm sharing today, for these amazing lime and oregano lamb
patties. We've just moved towns and our pantry is a mish mash of random
ingredients at the moment as we slowly start to stock it up. <br /><br />So last
week I decided to jazz up our 'on special' lamb mince with the few items
I had at hand that I thought would give it some zing. Thankfully it
turned out pretty damn amazing so this recipe is now definitely a
keeper. The patties are moist and the citrus, herb and chilli imparts a
delicious layer of freshness and zing to the robust flavour of the lamb.
They are great as burger patties or on their own or with sides. If you
don't have all of the ingredients feel free to adapt it yourself, e.g
try lemons instead of limes, swap the oregano for another herb like
coriander, or substitute the soy sauce with any other sauce or chutney.
Who knows, you might invent a new favourite too. <br /><b><br />Lime & Oregano Lamb Patties (makes approx 8)</b><br /><br /><i>Ingredients:</i><br /><br />600g lamb mince<br />Grated zest of 1 lime<br />Juice of 1 lime<br />1 teaspoon dried oregano<br />2 tablespoons soy sauce<br />2 cloves garlic, chopped or crushed<br />1 green chilli, chopped<br />3/4 teaspoon salt<br />3/4 teaspoon ground black pepper <br /><br /><i>Method: </i><br /><br />Mix all of the ingredients until well combined.<br />Shape into 5cm patties.<br />Fry in a pan on medium-hot heat for just a couple of minutes each side. Can also be grilled or barbecued.</div>
Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.com0tag:blogger.com,1999:blog-8378073932827516952.post-70178806836060170462013-09-12T20:29:00.000+12:002016-05-20T10:35:46.800+12:00Microwave: Lemon Self Saucing Pudding<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY6lbEFd0VBVi27tSIEzXbmrpPQ6PMFYxAezmrFcbC7xV_iuZ3BtSitQ1QocXr7RQ39EhCKO6D30E7t_YR5SL8SsXKzbY8BPme6yBvXdoEHQ8AzUBH9qa0hngEk5swPRvrWt8B103sFLHg/s1600/lemon-self-saucing-pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY6lbEFd0VBVi27tSIEzXbmrpPQ6PMFYxAezmrFcbC7xV_iuZ3BtSitQ1QocXr7RQ39EhCKO6D30E7t_YR5SL8SsXKzbY8BPme6yBvXdoEHQ8AzUBH9qa0hngEk5swPRvrWt8B103sFLHg/s1600/lemon-self-saucing-pudding.jpg" /></a></div>
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Over the last several years I've lived in a few different towns in New Zealand, both in the North and South island. This year it was time for another move. Due to my husband's line of work as an outdoor instructor we go where the work is. Not that I mind getting dragged along; I get to experience places I would never have otherwise. <br />
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I have travel anxiety so have never really been very adventurous. But since being with my husband it has been an awesome experience to get out of my comfort zone and experience so many new locations, and it has helped me develop a real love for NZ nature and its diverse landscapes.<br />
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So for our next chapter in life, we have recently moved from Hanmer Springs in the South Island up to the Tongariro area in the North. We're now living in a small house with a view of these guys down the driveway.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPslZEddwJ3agvPavCWVkD7XwWvjc9TXJk7HYGZwayIVCl2rNivzWfFgBrWt7quMBtEo2qOn0Xv2BXFgCcjT1QIPpx1U3vRiwVzZQFaMVhrV97goomfygsqu9AxnR7yumWZDZCsBOdDTmt/s1600/mountainrange.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPslZEddwJ3agvPavCWVkD7XwWvjc9TXJk7HYGZwayIVCl2rNivzWfFgBrWt7quMBtEo2qOn0Xv2BXFgCcjT1QIPpx1U3vRiwVzZQFaMVhrV97goomfygsqu9AxnR7yumWZDZCsBOdDTmt/s1600/mountainrange.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mountains! Volcanoes! Tongariro and Ngauruhoe. Ruapehu is there too but didn't fit in the photo.</td></tr>
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Not too shabby. <br />
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But there are trade-offs when you live in such a remote location. At home there is no tv, no internet, no mobile phone coverage, but most scarily, the kitchen is tiny. And most devastatingly, there is no bench space.</div>
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But thanks to our lifestyle I've learnt to be very adaptable, so I'm still going to be cooking up a storm and will attempt to update this blog whenever possible. <i>(edit: a few weeks later and we now have internet!)</i><br />
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So for my first recipe from this new location I thought I'd share a nostalgic recipe that I've been making since my childhood. It's a lemon self-saucing pudding, but I've never called it that, I've always lovingly referred to it as "Shlops". It just rolls off the tongue a little easier. I called it that because it's not an elegant looking dish, kinda shloppy, and when you dump it on your plate, there's no being delicate about it, it just shlops right off your serving spoon. Thankfully it makes up for it in taste and convenience, it's a delightful combination of a lemon sponge and thick sweet lemon sauce all cooked together in one dish. It's actually a microwave recipe (hence why I loved making it when I was a kid), cake ready in ten minutes...oooh yeah! But you can cook it in a standard oven too, which I have just done as I don't have any microwave cookware in the cupboard. Actually I didn't have a lot of things in the cupboard, like measuring cups. Speaking of being adaptable, I made my own:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv9slfhZyGbqNzkdF8qBAKGgFLB4Z5gwYEFE2sTWN-F_UQuq4Wd5UfN9lu7JagYakLA3LuYYoFQaSB84b2a29LVQA7sNYfDRcbnMf8SZE31AQix5qOJArHyPezckq7G9keSe380R7aWV45/s1600/homemade-measuring-cup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv9slfhZyGbqNzkdF8qBAKGgFLB4Z5gwYEFE2sTWN-F_UQuq4Wd5UfN9lu7JagYakLA3LuYYoFQaSB84b2a29LVQA7sNYfDRcbnMf8SZE31AQix5qOJArHyPezckq7G9keSe380R7aWV45/s320/homemade-measuring-cup.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Is there any problem that duct tape can't solve?</td></tr>
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<br />
Anyway enough rambling, I hope you give this recipe a try it's just the right tartness for a lemon pudding and is extra delicious when served warm. I guess it serves four, but between the two of us we can polish it off in one sitting, it's too damn yum.<br />
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<b>"Shlops" - Lemon Self-Saucing Lemon Pudding</b><br />
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<i>Ingredients:</i><br />
<br />
125g butter, softened<br />
1/2 cup sugar<br />
2 eggs<br />
1 teaspoon lemon rind<br />
3/4 cup flour<br />
1 and 1/2 teaspoons baking powder<br />
1/4 cup milk<br />
--------------------------<br />
1 teaspoon lemon rind<br />
1/4 cup caster sugar (regular sugar is fine too)<br />
1 tablespoon cornflour<br />
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1 and 1/2 cups boiling water<br />
1/2 cup lemon juice<br />
<br />
<i>Method:</i><br />
<br />
Cream together the butter and sugar.<br />
Add the eggs one at a time, beat well after each addition.<br />
Mix in 1 tsp lemon rind, then fold in the flour and baking powder.<br />
Add the milk and mix.<br />
Spoon the mixture into a microwave or oven dish. (21cm round dish is ideal)<br />
Next mix together another tsp of lemon rind with the castor sugar and cornflour.<br />
Sprinkle this mixture evenly onto the cake mixture.<br />
Now mix together the boiling water and lemon juice.<br />
Spoon this liquid over the top.<br />
Pop the dish into the oven or microwave.<br />
In a microwave it will cook for approx 10 min on high (though this was on my old decrepit microwave so check yours after only a few minutes! Someone commented that theirs only took 5 minutes max!). In a standard oven it will take approx approx 35-40min at 180 Celsius.</div>
Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.com16tag:blogger.com,1999:blog-8378073932827516952.post-64102105008814424172013-08-20T18:49:00.000+12:002013-08-29T16:57:39.733+12:00Roasted Cauliflower<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit8OkQGnw1dHv94ggWh1ulqJShoVMafeWWV6_vY7TNO2pmqBaiCcZZsiADA9WRAHzmnfxr9WczmXezTMy0-c3fB5L9kXWIHaGLqw8uuXxCK-ELeXFx4piLsGTmOG7RSWutReSLQxKpkhwi/s1600/roasted+cauliflower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit8OkQGnw1dHv94ggWh1ulqJShoVMafeWWV6_vY7TNO2pmqBaiCcZZsiADA9WRAHzmnfxr9WczmXezTMy0-c3fB5L9kXWIHaGLqw8uuXxCK-ELeXFx4piLsGTmOG7RSWutReSLQxKpkhwi/s1600/roasted+cauliflower.jpg" /></a></div>
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When I was a kid the only way I would eat cauliflower was if it was drowned in cheese sauce. As an adult not much changed and I kind of avoided the stuff. It's not that I dislike it, I just never thought of it as tasty or versatile. So it never really made its way onto my plate very often. But all that changed when I finally tried roasting it. And now I can't believe I wasted so many years not knowing the wondrous flavour of roasted cauliflower. <br />
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Once roasted the cauliflower will reveal its full depth of flavour. It's so amazing I'll eat it as a snack. Quite a turn around from my cauli-hating days!<br />
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So if you're like me and late to the party, I urge you to give roasted cauliflower a chance. Even if you're an ardent cauliflower hater, you might see it in a whole new light. Feel free to use my recipe or experiment with your own mix of spices. My recipe has a subtle spice flavour and a great hit of citrus. It's an earthy and fresh flavour which works well as a versatile side dish, or a tasty healthy snack. The most important thing about this dish though is to make sure you roast them until they start to darken, right to the point where you worry they might burn. This is how you extract maximum flavour.<br />
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<b>Roasted Cauliflower</b> (serves 4)<br />
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<i>Ingredients:</i><br />
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One head of cauliflower, stem removed, cut into bite-sized pieces<br />
3 tablespoons olive oil (or other oil of your choice)<br />
1 and 1/2 teaspoons paprika<br />
1/2 teaspoon turmeric<br />
3/4 teaspoon salt<br />
1/4 teaspoon pepper<br />
Juice of a large lemon<br />
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<i>Method:</i><br />
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Preheat oven to 180 Celsius/ 350 Fahrenheit.<br />
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In a large bowl: whisk together the oil, paprika, turmeric, salt, pepper and lemon juice.<br />
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Add the cauliflower to the bowl and toss to coat.<br />
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Lay them out evenly on a roasting tray. Pop it in the oven.<br />
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Cook for 30- 40 minutes, give or take. For ultimate flavour cook them until they start to brown...almost to the point of getting burnt. Keep an eye on it. Don't be scared to push it to the limit though, you'll be rewarded with maximum flavour!<br />
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Serve with lemon wedges and an extra dusting of paprika.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit8OkQGnw1dHv94ggWh1ulqJShoVMafeWWV6_vY7TNO2pmqBaiCcZZsiADA9WRAHzmnfxr9WczmXezTMy0-c3fB5L9kXWIHaGLqw8uuXxCK-ELeXFx4piLsGTmOG7RSWutReSLQxKpkhwi/s1600/roasted+cauliflower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.com2tag:blogger.com,1999:blog-8378073932827516952.post-71493789068380077942013-08-13T21:40:00.000+12:002013-08-13T21:46:48.410+12:00Cream Cheese Frosting <div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_CPckfvWzPiqO_an5IIgFbWnDkg1Rq_ns4nz37_TJo6KkNM0tqyA7t0Vp7yrTqGjv6IGLMthlxc692iIoqZ1e-lXaSpFBWWY0imHLSY7jdsvndO2jiY2nFIBGLzfNVCTnwxr65MaZzKYz/s1600/carrot+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_CPckfvWzPiqO_an5IIgFbWnDkg1Rq_ns4nz37_TJo6KkNM0tqyA7t0Vp7yrTqGjv6IGLMthlxc692iIoqZ1e-lXaSpFBWWY0imHLSY7jdsvndO2jiY2nFIBGLzfNVCTnwxr65MaZzKYz/s1600/carrot+cake.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUj_11IYMG5b2SyfFYYBDUQi88_v8NFzA-smtrZOrM9XxQrvXydt4SHD-myo-PsmDMPdGvREfFrcTmbHczvPb_MuOKOMLm5dvuLTWuT_hsN8gXQRIHz-t7e9fUvt0Z8oMM7GWdgNxCNXK/s1600/carrot+cake+slice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUj_11IYMG5b2SyfFYYBDUQi88_v8NFzA-smtrZOrM9XxQrvXydt4SHD-myo-PsmDMPdGvREfFrcTmbHczvPb_MuOKOMLm5dvuLTWuT_hsN8gXQRIHz-t7e9fUvt0Z8oMM7GWdgNxCNXK/s1600/carrot+cake+slice.jpg" /></a></div>
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I have been trying to find a decent carrot cake recipe but haven't found one that blows my socks off yet. The one in the pictures was one I made recently. Yes it was nice, but not overly delicious. So I wont bother sharing the recipe. I love me a good moist carrot cake with the right hit of spice, but for some reason none I've found have hit the spot. So I guess I'll have to start experimenting and hopefully can eventually create my ideal carrot cake. So watch this space. <br />
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On the upside, my adventures in finding the perfect carrot cake meant that I had an abundance of cream cheese frosting. Which came in handy, as I just had my wisdom teeth out.<br />
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I can not truly describe how amazing it felt to scour the fridge for something I could attempt to eat without the need for chewing, getting discouraged and feeling sorry for myself but then spotting a whole tub of leftover frosting hiding in the corner of the fridge. I swear I could hear a chorus of angels.<br />
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So yeah I pretty much downed that whole tub. No guilt. Thankfully it has now been 8 days and I can finally chew again, it's crazy how much you can miss the mere texture of food, let alone the taste, when you've been living on baby food for a week. So ermm today's post is not exactly innovative, nor is it even a meal. However, if you ever find yourself without the ability to chew then I figure it counts. You <i>need</i> to have this recipe in your arsenal. You never know when a little spare pot of cream cheese can save your life. Okay I exaggerate, but getting your wisdom teeth out can be a really horrible miserable experience, so why not have something to look forward to. For me this was the highlight of my week.<br />
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This recipe makes enough to cover a cake, which I suppose could be another practical use. If you must. (It's a decent amount though so you'll still have some leftover.)<br />
<i><br />Cream Cheese Frosting:</i><br />
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<b>Ingredients</b>:<br />
<br />
· 450g cream cheese, softened <br />
· 170g unsalted butter, at room temperature<br />
· 3 cups icing (confectioners) sugar<br />
· 1 teaspoon vanilla essence<br />
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First make sure your cream cheese and butter are soft, and not straight out of the fridge, this helps prevents lumps. Then combine everything in a mixer, or by hand, and beat until fluffy and smooth. If you've still got pesky lump, just gently heat in microwave for a really short time to melt the lumps. Then, if you need to, chill the frosting for 15 minutes, until it has set to the consistency you need for spreading or pipping. </div>
Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.com4tag:blogger.com,1999:blog-8378073932827516952.post-29301066739167570742013-07-29T16:31:00.000+12:002013-08-06T14:21:51.596+12:00Spicy Panko Crumbed Fish<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdPBhY0DlQjS0Ix4Yi22tXGyMmCzLZFz8eql-KSekW7QCFoGAvbfRpicVe0xRX00UXhXs3y-tGYerSJyQZvuMymIbDgg6UpEyXVRVrNOihHQ3bcLz5Ygftszc9byVMeZKJSsTUG7stBQRG/s1600/Spicy+Panko+Red+Gurnard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdPBhY0DlQjS0Ix4Yi22tXGyMmCzLZFz8eql-KSekW7QCFoGAvbfRpicVe0xRX00UXhXs3y-tGYerSJyQZvuMymIbDgg6UpEyXVRVrNOihHQ3bcLz5Ygftszc9byVMeZKJSsTUG7stBQRG/s1600/Spicy+Panko+Red+Gurnard.jpg" /></a></div>
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If you live in NZ you might want to know that Forest and Bird have recently released their updated Best Fish Guide. If you haven't heard of it, what the guide does is it ranks seafood species according to their ecological sustainability. Basically it's a tool to help us make more informed choices when buying seafood, whether from a shop or dining out. <br />
<br />
As most of us in New Zealand live near the ocean we have a close relationship with the marine environment, it's part of our culture and cuisine. So it's important that we protect it. However, I realise that our choices will be influenced by other factors such as
taste or economics. But it's good if we are informed about our seafood choices, and do our part when we are able. The Best Fish Guide is an easy way for us to keep informed, and lets us do our little bit to help if we so choose. There are easy options to get it as a phone app or print it out as a wallet guide. Check it out here: <a href="http://www.forestandbird.org.nz/what-we-do/publications/the-best-fish-guide" target="_blank">Best Fish Guide</a><br />
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So for today's recipe of spicy panko crumbed fish I chose to use red gurnard which falls in the middle of the range of sustainability, but other species would work well too.<br />
<br />
I came up with this recipe because I'd been experimenting with different kinds of flavoured crumb combinations and this version was my favourite invention. It's spicy but not hot and is so quick and simple to make. I love the combination of the herbs and spices and the little kick of the cayenne. But you could use whatever other herbs or spices that you love. The use of panko crumbs means it has a great crunch factor. But you could
even up the crunch if you chose to fry them instead of baking them. You can can also cut the fish fillets into bite sized pieces if you want to use them as a snack, or leave the fillets whole if you want to serve it as a main. The world's your oyster.<br /><br />
<i>Edit:</i> Forest and Bird ran a Best Fish Guide Home Cook Recipe Competition so I entered this recipe, and just found out I won 3rd place! I won a signed copy of 'Hunger For The Wild' and my recipe will feature on the Forest and Bird website and on the Best Fish Guide phone ap. I was told that the judge, Steve Logan, said "Nice crunchy tasty coating can really lift the most humble fish fillet as well as delicious gurnard. A healthy low fat option, and great photo.” So happy my humble recipe got a placing. Check out the amazing winning recipes <a href="http://www.forestandbird.org.nz/node/107981" target="_blank">here.</a><br /><br />
<b>Spicy Panko Crumbed Fish</b><br />
<br />
<i>Ingredients:</i><br />
<br />
4 x fish fillets (I used Gurnard)</div>
<div style="text-align: justify;">
2 heaped tablespoons dijon mustard<br />
1 cup panko (Japanese bread crumbs)<br />
2 tablespoons olive oil<br />
1 teaspoon dried dill<br />
1 teaspoon dried marjoram<br />
1 teaspoon paprika<br />
1/2 teaspoon cayenne pepper <br />
3/4 tsp salt<br />
<br />
<i>Method:</i><br />
<i><br /></i>
Preheat your oven to 210 Celsius/ 410 Fahrenheit.<br />
<br />
Chop the fish fillets into finger length strips. Add them to a bowl along with the mustard and stir to coat.<br />
<br />
In another bowl add the panko, oil, dill, marjoram, paprika, cayenne and salt. Mix well with a fork.<br />
<br />
Add the mustard coated fish to the bowl of crumb mixture, toss to coat.<br />
<br />
Place the fish onto a tray lined with non-stick paper, pop it into the oven and bake for 10-15 minutes.<br />
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<br />
<i>Serves 4</i></div>
Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.com0tag:blogger.com,1999:blog-8378073932827516952.post-36681486572082638722013-07-22T16:43:00.000+12:002013-07-22T16:48:22.452+12:00Walnut Stuffed Figs with Mandarin Syrup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5woiRFeEq1ipI-nrqbegZN7OrrLLRXqohUEupYE7UoHgBddzMu-kOp5GNFMT8HMIPRfDhldb070OKU9Ru80sK_F5ynoxVaIFP4O53PVLZGvFcCUTGNJxSMVS_VfXohvKeV3Ss1hiuGre7/s1600/Fig+Stuffed+Walnuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5woiRFeEq1ipI-nrqbegZN7OrrLLRXqohUEupYE7UoHgBddzMu-kOp5GNFMT8HMIPRfDhldb070OKU9Ru80sK_F5ynoxVaIFP4O53PVLZGvFcCUTGNJxSMVS_VfXohvKeV3Ss1hiuGre7/s1600/Fig+Stuffed+Walnuts.jpg" /></a></div>
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Figs walnuts and citrus, a trio of flavour combinations that bring out the best in each other. That's how I knew I couldn't go wrong when I came up with this recipe for walnut stuffed figs cooked in a mandarin syrup. <br />
<br />
The recipe was conceived while I was experimenting with ways to use the recent batch of mandarin sugar I had made. Find out how to make it <a href="http://linno-yum.blogspot.co.nz/2013/07/mandarin-sugarand-birds.html">here.</a><br />
<br />
The walnut stuffed figs are a simple treat that are great as a snack on their own, but they also go well with other desserts such as a chocolate torte, simple vanilla ice cream or even with a cheese platter. They're soft, sticky and delicious. You can even make this recipe if you don't want to make mandarin sugar, just add some mandarin zest
into the plain sugar syrup as it cooks and the flavour will still infuse a little bit. You could even use orange or lemon zest if
you prefer. Or why not add some cinnamon, cloves or other spices if you to make it festive. But I do urge you try it with the mandarin sugar if you can, as it definitely adds a rich unique flavour.<b><br /><br />Walnut Stuffed Figs with Mandarin Syrup</b><i><br /><br />Ingredients:</i></div>
<div style="text-align: justify;">
<br />
12 dried figs<br />
12 whole walnuts - or you can use chopped pieces, about 50g-100g would be good<br />
1/4 cup of mandarin sugar<br />
1/2 cup water<br />
<br />
<i>Method:</i><br />
<br />
Slice off the tops of the figs to create a small hole. Use your fingers to pry the whole open to create a cavity. Stuff the cavity with the walnut or walnut pieces. Like so: <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlx3kV1NWdDJbRY6eSMj8SVfCkfqFFXRXPvX3y15X6adWX69ICk80j7jBK20j0CPikvUsDHTS6hAdTQVqq2TlCZgY2QpqkZk6TNZuMkitIAOPoE5GizJFXpqZ3xS69Jrj7wFZqyGudlPRs/s1600/19800101-IMG_0954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlx3kV1NWdDJbRY6eSMj8SVfCkfqFFXRXPvX3y15X6adWX69ICk80j7jBK20j0CPikvUsDHTS6hAdTQVqq2TlCZgY2QpqkZk6TNZuMkitIAOPoE5GizJFXpqZ3xS69Jrj7wFZqyGudlPRs/s200/19800101-IMG_0954.jpg" width="200" /></a></div>
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<br />
<div style="text-align: justify;">
If you find the figs are too dry, just soak them in hot water to soften them. <br />
<br />
Next, in a small saucepan, add the mandarin sugar and water. Once it is boiling, add the stuffed figs and turn the heat down to a simmer. Swirl, or baste, the syrup around and over the figs as they cook, so they get a nice coating. Simmer them for approx 15-20 minutes or until almost all of the syrup has been absorbed. Like this:</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJGqVEnv4pTdEd49efg9FJlTuBYklUF-ZVRGOcDkpcdabODw73hIW7gDoWkY7aNVkkn8QWoqunF7KBhd7OMniDGtUAWU5mp2Hq4jJWp5MIHOwQ9cM9dckfA31VKmpi_7Z_i6HlqoUguCfM/s1600/stuffed++figs+collage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJGqVEnv4pTdEd49efg9FJlTuBYklUF-ZVRGOcDkpcdabODw73hIW7gDoWkY7aNVkkn8QWoqunF7KBhd7OMniDGtUAWU5mp2Hq4jJWp5MIHOwQ9cM9dckfA31VKmpi_7Z_i6HlqoUguCfM/s320/stuffed++figs+collage.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before and after cooking</td></tr>
</tbody></table>
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Once done, remove the pan from the heat and set aside to cool. They can be eaten lukewarm, but I prefer to chill them in the fridge once they are cool. </div>
Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.com2tag:blogger.com,1999:blog-8378073932827516952.post-38198571103587554392013-07-16T16:57:00.000+12:002013-07-16T16:57:28.644+12:00Mandarin Sugar...and birds!<div style="text-align: justify;">
Mandarin trees are a pretty common sight in New Zealand gardens. It's a good thing, as they are such a delicious fruit. Problem is, you'll have to collect the fruit before all the birds get to them; they love 'em as much as us we do. But this year we kinda let the birds have free range because this years crop of mandarins was a bit of a dud. They were pretty sour and unpalatable. There was an upside though, it meant I could indulge in my new favourite hobby, bird watching. It sounds nerdy, but it's fun and interesting, just like being a detective. Okay so maybe not that cool, but still, nature is so amazing so why not take the time to appreciate the awesome flora and fauna that surrounds us. Even in our own backyards.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjskKhrAbj21nqNm7Bg9QhWWCzESWQ21STUPLmAvrLmQWIpj72oiJIgGKqNZwK-qZIEF6M1L0Z4zFCJCA0KTvTFXagUclLgc82olfVrJw7IXWiRjeFb_o_mEL2nx3BFGRVyufJUkZN3h0-w/s1600/SILVEREYE.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjskKhrAbj21nqNm7Bg9QhWWCzESWQ21STUPLmAvrLmQWIpj72oiJIgGKqNZwK-qZIEF6M1L0Z4zFCJCA0KTvTFXagUclLgc82olfVrJw7IXWiRjeFb_o_mEL2nx3BFGRVyufJUkZN3h0-w/s1600/SILVEREYE.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Silvereye, munching on a mandarin from our tree.</td></tr>
</tbody></table>
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<br />Even though we weren't going to eat many of this seasons mandarins I
still wanted to salvage something from them. So I used the skins to make
some mandarin sugar. You've probably heard of vanilla sugar, where you
put a vanilla pod in a jar of sugar so that that the vanilla
infuses into the sugar. Well this is a similar deal using dried mandarin peel to create a lovely citrus flavoured sugar. It can then be used for a range of
things: sprinkled over your cereal, on top of poached fruit, on top of
muffins or cookies before they're baked, on pancakes, french toast or just even on
top of plain buttered toast...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRXC_8Y0TJEoOCMnTOuWiuSWxJMVskVOX_a_5We_XkimqqglJp5BLGaVwm3m3Myz4mX7XBbHQ6lJuwvx8v_is_qNZG98dkX-kCm22NdKoiCGIxwzCIB0xcxrazTaUy30NmytmKBWyT5-gk/s1600/mandarin+sugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRXC_8Y0TJEoOCMnTOuWiuSWxJMVskVOX_a_5We_XkimqqglJp5BLGaVwm3m3Myz4mX7XBbHQ6lJuwvx8v_is_qNZG98dkX-kCm22NdKoiCGIxwzCIB0xcxrazTaUy30NmytmKBWyT5-gk/s1600/mandarin+sugar.jpg" /></a></div>
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<div style="text-align: justify;">
<br /><br />To make the mandarin sugar you'll need about 100g of mandarin skins,
about five medium sized mandarins should do it. Line a baking tray with
non-stick paper and lay the mandarin skins on top. Pop them in a preheat
oven at 120 Celsius (248 Fahrenheit). Bake them for approx 30-45
minutes until they have dried out completely. You might want to turn
them over during this time. Let them cool down then either grind them in a
food processor or mortar and pestle. Mix in 200g of granulated sugar and you're done! Store it in a dry glass jar with a tight
lid for best results.<br /><br />Since my actual mandarin segments were pretty damn yuck, I threw them outside to the birds. They were hesitant at first, but then they had a feast...<br /><br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFWrpqpRwp2csE8apdOF6htsd0p4ijbP-wlq6hwYCiltCjNlIamhQqErZO9mbh-gTq17DylnHJTskdagoFHRGdMAi3nHjyDoTDZSpBOnEBDv4tcnXGYUt059lrdv0AdWTzcbROI7nArbIb/s1600/mandarin+silvereye+birds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFWrpqpRwp2csE8apdOF6htsd0p4ijbP-wlq6hwYCiltCjNlIamhQqErZO9mbh-gTq17DylnHJTskdagoFHRGdMAi3nHjyDoTDZSpBOnEBDv4tcnXGYUt059lrdv0AdWTzcbROI7nArbIb/s1600/mandarin+silvereye+birds.jpg" /></a></div>
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<br /><span id="goog_1762093288"></span><span id="goog_1762093289"></span><i>Mandarin Sugar recipe adapted from Micheal Daly's super-rad book 'Find It, Eat It'.</i></div>
Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.com2tag:blogger.com,1999:blog-8378073932827516952.post-52454086025333995842013-07-10T13:32:00.001+12:002013-07-10T13:43:53.732+12:00Chicken Schnitzel : Parmesan Tarragon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcsZXiRiC1QbLSp9houz06u3zot3ruUuDdcEUzDLflX78XxdXdiWjbB_t5qPPbqnNUQchCEzdKAEyi8QZHHWzo3VKNRToQGEwPYT6MkBcGJbPsR7E528ywwkTgOiRJpEH-ZEoT6krlsKS4/s1600/chicken-schnitzel.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcsZXiRiC1QbLSp9houz06u3zot3ruUuDdcEUzDLflX78XxdXdiWjbB_t5qPPbqnNUQchCEzdKAEyi8QZHHWzo3VKNRToQGEwPYT6MkBcGJbPsR7E528ywwkTgOiRJpEH-ZEoT6krlsKS4/s1600/chicken-schnitzel.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4YzKKhgsdfshBKnhMlYzU-wcLvI-f0GTZPhzjADREplHkw2oLDGBmCz3G6HAmHBd1Y428J4e4YqRrKeqfuLA1y7oOD4shbceBn0jXPop2LUUqfAksPtt3v4eNdCLZFSXbyZRGbp1Fv0NJ/s1600/chicken-schnitzel-crumbed.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4YzKKhgsdfshBKnhMlYzU-wcLvI-f0GTZPhzjADREplHkw2oLDGBmCz3G6HAmHBd1Y428J4e4YqRrKeqfuLA1y7oOD4shbceBn0jXPop2LUUqfAksPtt3v4eNdCLZFSXbyZRGbp1Fv0NJ/s1600/chicken-schnitzel-crumbed.jpg" /></a></div>
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Growing up on Swiss-German cuisine it's fair to say I've eaten a fair
few schnitzels in my time. That said, adding parmesan to the crumb was
not something we did in our household, but I'm glad I've now tried it. I
can see it becoming a firm favourite for me.<br />
<br />
I first spied this parmesan and tarragon coated chicken schnitzel in <a href="http://www.laurafaire.co.nz/" target="_blank">Laura Faire's</a> cookbook <i>Now Is The Season<b> </b></i>(an
awesome book by the way, especially for any budding gardeners). The
parmesan crumb coating looked amazing, helped by the fact that each
schnitzel gets crumb-coated <i>twice</i>. So you can imagine how crunchy
and satisfyingly crispy they are. The tarragon flavour is subtle and
mellow, so I served it with a tangy homemade mayonnaise with some added
dijon mustard, lemon juice and chopped gherkins mixed in (capers would
have been nice too). And don't forget the obligatory lemon wedge to
squeeze on top. We also served it with a salad and plain <a href="http://linno-yum.blogspot.co.nz/2010/12/rosti-potato-pancake-with-cheese-and.html" target="_blank">rösti</a>. Delicious!</div>
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<b><br />Parmesan and Tarragon Coated Chicken Schnitzel</b><i><b> </b></i>(serves 4)<i><br /><br />Ingredients:<b><br /></b>
</i>
<br />
<div style="text-align: justify;">
<ul>
<li>2 chicken breasts </li>
<li>1/4 cup of flour
</li>
<li>1 teaspoon salt
</li>
<li>1 teaspoon white pepper
</li>
<li>2 eggs, beaten
</li>
<li>1/4 cup of Water
</li>
<li>1 cup finely grated
fresh parmesan (between 80-100g is fine) </li>
<li>1 cup dried breadcrumbs
</li>
<li>2 teaspoons dried tarragon, or 2 tablespoons French Tarragon leaves (chopped)</li>
<li>Oil for frying</li>
</ul>
<i><br />Method:</i><b>
</b>
<br />
<br />
Firstly you'll want to preheat your oven to 200 Celsius/<span class="st">392°F</span><br />
<br />
Now cut each chicken breast horizontally, so you get two schnitzels out of each breast. Then place the chicken pieces on chopping board, cover with waxed
paper and bash with a rolling pin to flatten so that they are even,
like a thick schnitzel.<br />
<br />
Then fill three dishes with the following ingredients: one
with combined flour, salt and pepper; one with the beaten eggs and
water; and one with the combined parmesan, breadcrumbs and
tarragon.<br />
<br />
Coat the chicken pieces first in the flour, then the egg, then
the crumb mixture. Repeat so that each piece has been coated
twice. <br />
<br />
Heat a couple tablespoons of oil in a large frying pan, add one or two of the schnitzels (don't overcrowd your pan) and fry the chicken until golden on each side (add more oil when necessary). Place on a baking
tray while cooking the remaining pieces.<br />
<br />
When all the chicken pieces are fried until golden place the tray in the
over for 10-15 minutes until cooked through.<br />
<br />
<i>Recipe adapted from 'Now is the Season' - Laura Faire</i></div>
Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.com2tag:blogger.com,1999:blog-8378073932827516952.post-10260888275830247932013-07-04T09:47:00.000+12:002013-07-04T09:49:51.050+12:00Fig and Walnut Loaf<div class="separator" style="clear: both; text-align: center;">
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I noticed that my last few blog entries were all focused on cooking for, or with, kids. So I made sure that this next post was one for the adults. Though I'm sure there must be kids who love figs and walnuts, I don't remember ever being one or knowing any. Luckily my tastes changed and now I'm a huge fan.<br />
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Recently we were lucky enough to be gifted a big cardboard box of walnuts. So this weekend I sat outside in the sun (a rare occurrence during this crappy winter weather we've been having), and spent about an hour just cracking them all open. I gotta say, I found it a totally Zen experience. I found it so satisfying and relaxing trying to get the walnut out in one whole piece. Yep I do realise I sound like a dorky weirdo extolling the virtues of cracking nuts, but I don't care, I'm glad I can find enjoyment in the small things in life. And surely I'm not the only freak who finds certain menial tasks hugely satisfying? I get the same feeling when stacking wood; the perfect combo of using body and mind = bliss.<br />
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Anyway before I scare everyone away with my inane ramblings, here's a yummy recipe <i>using walnuts!</i> Surprise surprise. A fig and walnut loaf. It's a nice moist loaf, with a great hint of citrus and spice. I came up with it just using things I had at hand, e.g the yoghurt was near expiring and I had to start to make a dent in the big pile of walnuts. It's an adaptable recipe, so you could swap figs for other dried fruits such as apricots or dates. The loaf is sweet but not overly so. So it's not quite a cake, but just as moreish. It's just perfect for afternoon tea, on its own or spread with butter. I've still got a bunch of walnuts left, so if you have any suggestions for what I could do with them, let me know.<br />
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<b>FIG AND WALNUT LOAF</b></div>
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<i>Ingredients:</i></div>
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<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 cup</span> <span itemprop="name">greek yoghurt (I use a honey variety, but plain is fine too)</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">1/4 cup milk</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"></span><span itemprop="name">1/2 teaspoon finely grated orange rind</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 teaspoon</span> <span itemprop="name">of 'mixed spice' (or any combo of cinnamon, nutmeg, allspice etc.)</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 cup</span>
<span itemprop="name"> chopped dried figs (approx 260g/14 dried figs)</span><span itemprop="amount"></span><span itemprop="name"></span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 cup</span><span itemprop="name"> brown sugar</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 tablespoons</span> <span itemprop="name">oil</span>
<span itemprop="preparation"> </span>
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<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 </span>
<span itemprop="name"> large eggs</span> <span class="dollar"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 cup</span> <span itemprop="name">high grade/all-purpose flour </span>
<span itemprop="preparation"> </span>
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<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 cup</span> wholemeal flour
<span itemprop="preparation"> </span>
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<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 1/2 teaspoons</span>
<span itemprop="name"> baking soda </span>
<span itemprop="preparation"> </span>
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<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">pinch of </span><span itemprop="name">salt</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"> </span><span itemprop="name">3/4 cup roughly chopped walnuts (half goes in the loaf, half on top)</span></li>
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<span itemprop="name"><i><br />Method:</i></span></div>
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Firstly, preheat your oven to 180 Celsius (350 Fahrenheit). <br />
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Next add the yoghurt, milk, orange rind and mixed spice to a small saucepan. Heat slowly on a moderate heat until it just starts to bubble (don't let it boil though). Take it off the heat and let it stand until the figs soften a bit, about 15 minutes is fine, just let it cool. <br />
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Meanwhile, in a bowl, whisk together the sugar oil and eggs. Then add the cooled yoghurt fruit mixture to it. Give it another quick mix. <br />
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In another bowl, mix together the flours, baking soda, salt and half of the walnuts. Now add the liquid mixture to flour mixture and mix it until just combined. <br />
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Pour the batter into an 21 cm loaf tin (8 x 4-inch) coated with
cooking spray (or however you prefer to grease your tins). Sprinkle the rest of the walnuts evenly over the top. <br />
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Chuck it in the oven and bake for approx 40
minutes or until cooked. <br />
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Let it cool in the tin for about 10 minutes before taking it out and cooling it on a rack. </div>
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Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.com2