tag:blogger.com,1999:blog-35036971256023719852024-03-05T03:09:36.391-08:00Honey Lady's KitchenHoney Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-3503697125602371985.post-83062132367664249702012-05-22T05:41:00.000-07:002012-05-22T05:49:20.269-07:00Spiced Poached Quinces<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5WsVf2HL-qlHDwlZpWP2IyHCXLJbIqEh6YNMVG-nfxhwGUG8tFTwn5oCPwHA4LL1M-XRfYeT90H-2UsCCthyrrMhFTjazg_rIBhxXTP5LLLpLBO4HtdN6aexl-Z0yFVe_8khhHDKdpHE/s1600/001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5WsVf2HL-qlHDwlZpWP2IyHCXLJbIqEh6YNMVG-nfxhwGUG8tFTwn5oCPwHA4LL1M-XRfYeT90H-2UsCCthyrrMhFTjazg_rIBhxXTP5LLLpLBO4HtdN6aexl-Z0yFVe_8khhHDKdpHE/s320/001.JPG" width="320" /></a><em>For me quinces are Autumn! I do not have a childhood memory of Autumn without them.</em><em> We had a few quince trees on the farm and every Autumn the Aga stove top would become a stewed quince factory... we made poached quinces to have for breakfast and with meals and loads of quince paste and jam to last the year. The smell of quinces cooking in a home is one of the best. </em></div>
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<em>Here are a couple of quince recipes that are delicious and really easy...but just remember... once you go quince you never go back...</em></div>
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<em><span style="color: #bf9000;">Poached Spiced Quinces</span></em></h3>
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<em><span style="color: #bf9000;">you will need...</span></em></div>
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<em>4- 6 large quince</em></div>
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<em>1 vanilla bean</em></div>
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<em>2 cinnamon quills</em></div>
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<em>1/2 teaspoon of juniper berries (you can substitute in peppercorns here)</em></div>
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<em>1/2 teaspoon of cardamon</em></div>
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<em>1 tablespoon of star anise - about 5 stars</em></div>
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<em>2 cups of white wine</em></div>
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<em>1 cup of madeira</em></div>
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<em>water</em></div>
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<em><span style="color: #bf9000;">to make...</span></em></div>
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<em><span style="color: black;">This is really easy... if you have a good knife! Quinces are notoriously hard to cut. Quarter, core, peel and slice your quinces. They will brown a bit but this will not change the taste. To prevent this squeeze the juice of a lemon into some water and put the quinces in. Just rinse them before using... AND keep the cores and peelings as they are excellent for using to set jam due to the high pectin. I keep mine in the freezer and add to jams as need be...</span></em></div>
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<em>Next place your cut quince into a heavy based pan and add the wine, madeira and spices and place on low heat for a few hours. I always cook mine on the top of our wood stove but low heat on a regular stove top will also work... all be it slightly less rommantic.</em></div>
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<em>These beauties are ready to eat as soon as the quinces are cooked through... however they are totally divine when stewed right down.</em></div>
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<em>We eat these with yoghurt, with porridge or made into crumble. Just use them as you would stewed apple. This is a twist on a tart that I love to make to using two of my favorite ingredients - walnuts and quinces</em></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt;"><span style="color: #7f6000; font-family: Calibri;">Spiced Poached Quince and Honey <span style="mso-spacerun: yes;"> </span>Walnut Tart</span></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"><span style="color: #7f6000;">For the Pastry<o:p></o:p></span></span></b></div>
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filling <o:p></o:p></span></span></b></div>
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<span style="font-family: Calibri;">2 cups of walnuts<o:p></o:p></span></div>
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<span style="font-family: Calibri;">100g butter<o:p></o:p></span></div>
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<span style="font-family: Calibri;">½ cup of cup gum honey<o:p></o:p></span></div>
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<span style="font-family: Calibri;">2 eggs</span><b style="mso-bidi-font-weight: normal;"><o:p><span style="font-family: Calibri;"> </span></o:p></b></div>
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Plus one serve of the spiced quinces from above</div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"><span style="color: #7f6000;">To make<o:p></o:p></span></span></b></div>
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<span style="font-family: Calibri;">Put you over on to 200c<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Make your pastry by rubbing together the butter and flour.
Then add in eggs and combine. Add enough water to bring together to form a firm
dough. Chill pastry for at least 30 mins before rolling out and blind baking in
a flan dish.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Take your walnuts and dry pan roast them until the oils
begin to release. Remove from heat and cool. In a food processor grind the
walnuts into a fine meal. Add into food processor the butter, honey and eggs
until all combined and smooth.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Assemble your tart by spooning in the walnut mixture into
your blind baked tart base. Bake at 180 – 200 for about 30 minutes until the tart is cooked firm. Arrange the slices of quinces over the top of the
tart and cook for a futher 10 minutes. Rest before serving. (that is you and the tart)</span></div>
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<span style="font-family: Calibri;">Glaze with a drizzle of honey and serve warm or cold with
rich, thick cream and a lovely cup of tea.</span></div>
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<em><span style="color: #7f6000;">Yours,</span></em></h3>
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<em><span style="color: #7f6000;">Honey Lady</span></em></h2>
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<br /></div>Honey Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.com2tag:blogger.com,1999:blog-3503697125602371985.post-71051121771726454852012-03-28T05:54:00.000-07:002012-03-28T05:54:41.056-07:00Honey Lady Hungarian Hot Cross Buns<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspY_I29JHy8cDIA25pcKFkCQetT2Qw-6saZML7xH0seFSAhuM_h78S7gclbHH_GQ8MnE8b5x7kefqhpz7wTae9LiAhdFQ6ESQCmO7mJimEaZF6m4asZFII8pzf8-zTKDgHccuIURrYdc/s1600/346.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspY_I29JHy8cDIA25pcKFkCQetT2Qw-6saZML7xH0seFSAhuM_h78S7gclbHH_GQ8MnE8b5x7kefqhpz7wTae9LiAhdFQ6ESQCmO7mJimEaZF6m4asZFII8pzf8-zTKDgHccuIURrYdc/s320/346.JPG" width="320" /></a></div>Growing up in a Hungarian family in Australia meant that there were a lot of things that everyone else seemed to eat that we did not... pavlova, scones, corned beef, vegemite, tinned pineapple and white bread.... but mind you there were plenty of things we ate that other people did not... like chicken feet and black corn!!<br />
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I think I was well into my 20's before I had a hot cross bun. For Easter we would eat meats and vegetables all done Hungarian...<br />
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I'm pretty sure we had fish on Good Friday but really every time we sat down at the table was a feast so apart from some special cakes there was not a huge difference for celebratory meals... except the number of people eating with us!<br />
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My mum made a lot of sweet yeast based dishes and this recipe is taking the base of a lemon cottage cheese filled bun and making it into a Hot Cross Bun... tricky....<br />
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So this how I make my version of these Easter favourites....<br />
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt;"><span style="font-family: Calibri;"><span style="color: #990000;">Honey Lady's Hungarian Hot Cross Buns<o:p></o:p></span></span></span></b></div><div style="text-align: center;"></div><br />
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"><span style="color: #cc0000;">You will need…<o:p></o:p></span></span></b></div><br />
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">4 cups Strong Plain Flour<o:p></o:p></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9BuIrJV4CmuVK7UeExjAO6p_tN9KLU6B-FAfN3NJEqlGh8yRsU9HNYybX4n1ZUjN4LyrREMet4yC0Olbl-kDd3BVfCQkI_-11qfMnvUJzB7jlcD-HQidE7HYV1VxG_2jpDoZd0_XdRY/s1600/335.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9BuIrJV4CmuVK7UeExjAO6p_tN9KLU6B-FAfN3NJEqlGh8yRsU9HNYybX4n1ZUjN4LyrREMet4yC0Olbl-kDd3BVfCQkI_-11qfMnvUJzB7jlcD-HQidE7HYV1VxG_2jpDoZd0_XdRY/s320/335.JPG" width="320" /></a><span style="font-family: Calibri;">2 eggs<o:p></o:p></span><br />
<span style="font-family: Calibri;">300ml milk<o:p></o:p></span><br />
<span style="font-family: Calibri;">2 x8g yeast packets<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 tablespoon sugar<o:p></o:p></span><br />
<span style="font-family: Calibri;">4 tablespoon Honey Lady Chai Honey<o:p></o:p></span><br />
<span style="font-family: Calibri;">50g butter plus extra to grease pan</span><br />
<span style="font-family: Calibri;">zest of one orange</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">1/2 cup currants</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span><b style="mso-bidi-font-weight: normal;"><span style="color: #cc0000;">To Make…<o:p></o:p></span></b></span></div><br />
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</div><span style="font-family: Calibri;">Combine milk, butter and honey and dissolve over low heat. Only allow to get luke warm then take off heat.<o:p></o:p></span><br />
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Activate yeast with sugar and small amount of warm water.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Add flour on top of yeast. Make a well in the top of the flour and loosely combine in the eggs making sure they do not touch the yeast. Add milk honey butter mix to flour and combine thoroughly.</span><br />
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">With a wet tea towel on top, rest dough in warm place and allow the dough to double in size (30-40mins) </span><br />
<span style="font-family: Calibri;"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">If you are wanting to have these for Easter morning you can at this point put the dough in the fridge to halt the process until morning.<o:p></o:p></span></i></div><br />
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</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Punch down dough and kneed for 5 - 10 mins and then add orange zest and currants.<o:p></o:p></span></div><br />
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</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Shape into buns with about an 8cm diameter and place in a butter greased tray. Allow to double in size again (20 mins)<o:p></o:p></span></div><br />
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Brush buns with milk and place in 190c oven and bake until golden brown (about 15-20 mins)<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Eat warm with lashings of butter and honey, cups of tea or mugs of coffee</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">If you are wanting to make a traditional X on the top of each bun, make a water and icing sugar paste and pipe on the X before baking. <o:p></o:p></span></div><br />
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</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><strong><em>Enjoy and Happy Easter, </em></strong><br />
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<strong><em>yours</em></strong><br />
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<strong><span style="font-size: large;"><em>Honey Lady</em></span></strong></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"></div>Honey Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.com0tag:blogger.com,1999:blog-3503697125602371985.post-56736794126767307312012-03-11T15:16:00.000-07:002012-03-11T15:16:39.905-07:00Homemade Sausage Rolls with Garlic Yoghurt Dipping Sauce<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlB7cVtRd_qtlPUHUGVXViRPIPjkzZ2Tz0XZCD3YV8aY9TOacd89FWlv-BxfHLQHrVzfL8pXlZhpUd98D8fNbhbmNayyTHqpIgTDqaWpgRxvJJjQ0wPf-bG07BnHRobmzqfSKxtCbIEy0/s1600/211.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlB7cVtRd_qtlPUHUGVXViRPIPjkzZ2Tz0XZCD3YV8aY9TOacd89FWlv-BxfHLQHrVzfL8pXlZhpUd98D8fNbhbmNayyTHqpIgTDqaWpgRxvJJjQ0wPf-bG07BnHRobmzqfSKxtCbIEy0/s320/211.JPG" width="320" /></a><em>Sausage Rolls are favourite for children and adults alike ~ I have never placed a plate full of these down and had left overs... they are perfect for a family dinner, party food and school lunches and you can freeze them!!! For me these quick beauties are an opportunity to give my kids food that they love with the nutrition I know their growing bodies need. This recipe is a perfect example of how quick and tasty food can also be healthy!</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgsMkAOogBI2uqzH0cbyoQfu4dxmd5ZosKXD3OJy_R1bmyfwzLDFMPRX6c5Dj01wqxX3OGoSPeQLaWfaEBG0_yLoZ3lO1PLiP34noJ_okT43cgekGIzM9KCH4Wblep9SZJo505tKcKqhs/s1600/197.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgsMkAOogBI2uqzH0cbyoQfu4dxmd5ZosKXD3OJy_R1bmyfwzLDFMPRX6c5Dj01wqxX3OGoSPeQLaWfaEBG0_yLoZ3lO1PLiP34noJ_okT43cgekGIzM9KCH4Wblep9SZJo505tKcKqhs/s320/197.JPG" width="239" /></a><em><span style="color: blue; font-size: large;"><strong>Homemade Sausage Rolls </strong></span><span style="color: blue;"><strong> You will need.... </strong></span></em><em><span style="color: black;">800g mince ~ I used beef but you could also use pork, turkey, chicken or lamb... kangaroo probably won't work but the others would be fine... or even try a combo! ...... 2 small brown onions sliced oh so fine ~ use your mandolin....... 1 medium sized celeriac peeled and grated..... a small amount of olive oil.... a handful of parsley chopped fine.... 2 eggs....1/3 cup of plain flour..... 1/3 cup of walnuts chopped coarsely(optional)...... 2 packets of Careme Shortcrust with sour cream Pastry.... salt to taste.....</span></em></div><div class="separator" style="clear: both; text-align: left;"><em>The trick to these is not to be too precious.... bang them together and get them in the oven!!</em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em>Take your onions and celeriac and place them in a deep based pan with enough olive oil to cover the bottom of your dish.... and then sweat them down.... celeriac goes all smooth and mushy when cooked this way and that is what you are looking for.... it will take about ten minutes....keep the heat on medium because you are not wanting to fry these sweeties just sweat them....</em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em>While we are doing this get your parsley chopped fine and if you are going to add walnuts then chop them a bit also.....</em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em>What I do here is transfer my onions and celeriac into a big bowl and spread them as thin as you can to cool them down quickly.... </em></div><div class="separator" style="clear: both; text-align: left;"><br />
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<tr><td class="tr-caption" style="text-align: center;">onion, celeriac ,parsley and walnuts</td></tr>
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</div><div class="separator" style="clear: both; text-align: left;"><em>Now this is the quick part.... eggs in, meat in, parsley and walnuts in and mix....after combined then stir in the flour and this bit is done.... oh add a good pinch of salt here....</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7TFu7E1k2noRvQm7zqmc8MhNNOCNJynx59a9a0Bl9PyBnu0Qo4gx86s8HR5-v4mpgtVYvCkvvjm9HwGrfa1zDTdVkYR_FBdv3RFNCOZThdb01QXtnWjPu075Q3r0RSLn9SfPOw9o6X4A/s1600/202.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7TFu7E1k2noRvQm7zqmc8MhNNOCNJynx59a9a0Bl9PyBnu0Qo4gx86s8HR5-v4mpgtVYvCkvvjm9HwGrfa1zDTdVkYR_FBdv3RFNCOZThdb01QXtnWjPu075Q3r0RSLn9SfPOw9o6X4A/s320/202.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCwg1R_zNebNNrP58F2dcOQIjQBBq9G_nIMZT9V1FnstqCsLa386MSJIcvMwJ7EvqYOa_g9ux_KnEQEVk1FU3oux7YaSa-_nqnEGKCKstT23F6qENZds3cil6EGoV0aZL5p43sSAil5qA/s1600/203.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCwg1R_zNebNNrP58F2dcOQIjQBBq9G_nIMZT9V1FnstqCsLa386MSJIcvMwJ7EvqYOa_g9ux_KnEQEVk1FU3oux7YaSa-_nqnEGKCKstT23F6qENZds3cil6EGoV0aZL5p43sSAil5qA/s320/203.JPG" width="320" /></a><em>Next take your pastry and roll it out a bit...you can go thinner than how the pastry comes... you can always make your own... use a standard short crust pastry recipe here... using wholemeal flour would make me feel like mother of the year.....</em><em>Cut your pastry into lengths like so.....</em></div><div class="separator" style="clear: both; text-align: left;"><br />
<em></em> </div><div class="separator" style="clear: both; text-align: left;"><em>Then spoon on your filling like so and roll over and fork down....</em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em>Then into an oven @ around 180 -200c... you don't want your oven too hot as the pastry cooks but not the filling.... which is ewwwwww </em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>Let them cool and cut into portions....</em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><em><span style="color: blue;">Yoghurt Garlic Dipping Sauce....</span></em></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: black;">Is so easy!!! Take a good quality yoghurt ~ nice and thick.... about one cup....take a clove of garlic and a little pinch of rock salt and cream your garlic in a mortar and pestle....and add to the yoghurt.... grate a small Lebanese cucumber on fine and squeeze out all the liquid you can before adding to the yoghurt/garlic mix....chop in a few sprigs of mint and combine....have a taste and adjust accordingly.... keep in mind that the garlic will bloom in this... that is get stronger.... so don't be too heavy handed!</span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em>We had this with a blanched green bean and broccoli salad... so yummy.... </em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em>If you want to pack these in tomorrow's lunch.... hide them!</em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-size: large;">yours,</span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><em><span style="font-size: large;">Honey Lady</span></em></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Honey Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.com0tag:blogger.com,1999:blog-3503697125602371985.post-40310358448407332662012-03-02T04:50:00.002-08:002012-03-02T04:56:52.785-08:00Chili Chocolate Tart<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtYY6c0rcPZ3xWtEcpR0ngdQ8QjqsoouN1H79WEJbTyl1QioOGvyAlWQD8u7PVLgmlRYeXL0WZvg0K2EhNLWWcz5dCsC8aq1p8qb9Jf3raeE84YndNa62kOqw-Ev3A7G_sdJ6H1W1I8ag/s1600/184.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtYY6c0rcPZ3xWtEcpR0ngdQ8QjqsoouN1H79WEJbTyl1QioOGvyAlWQD8u7PVLgmlRYeXL0WZvg0K2EhNLWWcz5dCsC8aq1p8qb9Jf3raeE84YndNa62kOqw-Ev3A7G_sdJ6H1W1I8ag/s320/184.JPG" width="320" /></a><strong><em><span style="background-color: #eeeeee; color: blue; font-size: large;"></span></em></strong></div><br />
<em>This is an accidental tart that came from a request... I explain as I go BUT this is one of things I love most about cooking ~ how you stumble across culinary gold when you least expect it!</em><br />
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<em><span style="color: blue;"><strong>You will need...</strong></span></em><br />
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<em><span style="color: blue;">for the pastry...</span></em><br />
<em><span style="color: black;">you can make your own or use Careme's Chocolate Short Crust... a plain homemade short crust would also work</span></em><br />
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<em><span style="color: blue;">To make your own pastry...</span></em><br />
<em><span style="color: black;">250g of plain flour</span></em><br />
<em>1/2 cup good coco</em><br />
<em>2 tsp vanilla honey</em><br />
<em>1 pich salt</em><br />
<em>150g butter softened</em><br />
<em></em><em>1/2 cup of dark brown sugar packed firm</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Bm82Jw56drFRRudgLem6l8w2pYPbL32AA3STBefU3giFs8Mz2fHPQcGAk22Y4hwV57hm8RhEu0kduKbtcMHg1qpXH7oPl8YoWZPbFkf2CwLjlKJLhntAxK6xxrhNVLo9n_3gUgndYPw/s1600/147.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Bm82Jw56drFRRudgLem6l8w2pYPbL32AA3STBefU3giFs8Mz2fHPQcGAk22Y4hwV57hm8RhEu0kduKbtcMHg1qpXH7oPl8YoWZPbFkf2CwLjlKJLhntAxK6xxrhNVLo9n_3gUgndYPw/s320/147.JPG" width="239" /></a></div> <em>Cream the butter and sugar til creamy ~ so Nigella! And then add the coco and vanilla honey and beat some more... hmmm...</em><br />
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<em>And now add the flour and pich of salt and combine ~ if the pastry does not pull together add a small amount of water until just combined</em><br />
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<em>Wrap in greasproof paper and chill for about an hour in the fridge or in the freezer for 20 minutes</em><br />
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<em>Now while your pastry is resting you can get going on the filling</em><br />
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<em><span style="color: blue; font-size: large;"><strong>The Filling ~</strong></span></em><br />
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<em><span style="color: black;">This is really so easy... its actually a chocolate ganache with a twist</span></em><br />
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<em><span style="color: blue;">You will need...</span></em><br />
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<em>600g pouring cream</em><br />
<em>400g 7</em>0% <em>dark chocolate</em><br />
<em>1 cup of walnut pieces</em><br />
<em>2 medium heat chilies</em><br />
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<em>Start by cutting up your chilies and poaching them in the cream over low heat for about 20 minutes ~ I expect that you would get a great flavour if you did this the night before... you would need to reheat the cream but worth a try</em><br />
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<em>And then break up the chocolate and add to the warm chili cream and gently whisk until all the chocolate disolves and goes glossy and smooth</em><br />
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<em>This cream and chocolate mix is a ganache in its simplist form</em><br />
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<em>Take this beautiful mixture and place it in the fridge to cool</em><br />
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<em>Its a tricky pastry to work with so go easy ~ remembering that over worked pastry gets quite tough and hard</em><br />
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<em>I prick and blind bake my tart flans - and usually I place almonds in the base to blind bake so that I get some yummy warm roasted nuts for my work!</em><br />
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<em>Now this is when a lack of almonds changed this dish ~ I only had walnuts in the pantry so I used these insted... </em><br />
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<em>I had every intention of removing the walnuts after the baking but the smell coming from the oven was amazing and the oils from the heated walnuts oozed into the pastry... I did not have the heart to remove them....</em><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em>After cooking the tart flan at 200c for about 20 minutes I popped the case out to cool. the house we live in has these gorgeous big window sills perfect for pie cooling ~ I can only just imagine all the pies and cakes that have cooled on these window ledges...</em></div><div class="separator" style="clear: both; text-align: center;"><br />
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<em>Now you will have a cool flan case with roasted walnuts in it and some lovely cool chili chocolate ganache</em><br />
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<em>This stage is simple ~ pour the ganache over the walnuts and smooth over...</em><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em>Put this darling into the fridge and chill for at least one hour ~ there should be some left in the bowl for a taste or two while you wait...</em></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em>Now take a knife and smooth over the top of the tart ~ no harm to have a nibble now! Your tart should be set hard... take a hot knife and cut your tart... small slivers means you can have a second serve guilt free...</em></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"></div>Honey Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.com2tag:blogger.com,1999:blog-3503697125602371985.post-11653923817865510392012-02-26T04:49:00.004-08:002012-02-26T05:04:09.680-08:00Spinach Cheese Triangles<div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHEWmOH48DyhL0sAqoM97qff1g7l8AWLEjO5Dyxmwozs0s0UkaEUNWjvmqLfTucavl1imIWSzx9KondOlg91P8ZcxZeXPb4kqKyAopoxs0QQRvQExiKo-qktq7U2JfHqRQ625E78CI-I/s1600/096.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHEWmOH48DyhL0sAqoM97qff1g7l8AWLEjO5Dyxmwozs0s0UkaEUNWjvmqLfTucavl1imIWSzx9KondOlg91P8ZcxZeXPb4kqKyAopoxs0QQRvQExiKo-qktq7U2JfHqRQ625E78CI-I/s320/096.JPG" width="320" /></a></div><br />
<em>This is my take on the Greek dish Spanakopita ~ similar flavours and nutrition yet super quick and easy. Great for dinner, picnics and school lunches...</em><br />
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<em>As much as I love filo pastry... all pastry in fact is pretty </em><em>good... I love the ease and quickness of ready rolled puff pastry...</em><br />
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<em>I have discovered this great brand, Careme Pastry... they do short crust and puff pastry that are gorgeous and without any of the trans fats and baddies of some of the other brands...</em><br />
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<em>I keep a couple of packets of pastry in the freezer to make up speedy lunches or dinners</em><br />
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<em>Pies, pasties, quiches</em><br />
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<em>Sweet or savory... ready made pastry can save you loads of time...</em><br />
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<em>And when the quality is there you can take this short cut guilt free!!!</em><br />
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<em></em> <em>This is a relatively loose recipe in that you can tweek and change to match the season or the fridge!</em><br />
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<em>The basics are a fresh cheese... like quark, feta or cottage cheese... eggs... herbs and leafy greens, like kale, spinach, chard or collards. If you use quark or cottage you need to season the mix with salt ~ the feta is salty enough...</em><br />
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<em>Older leaves of chard or spinach are best blanched and squeezed a bit to remove excess water... but if you are using young leaves you really can skip this step.</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtXOA_xjXY23FQ54Nphd2sfjF5Cab5Ee-2asv8LfCfGHp68WabSho4NcIr-PgLdgNFcMZYU7eFtCH5ZSwfRnl9RCssXHvUzpf0IYav2v1Tb1PsupMCRzFSy3Suyp7vqdXQJTlgEsZAHuU/s1600/079.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtXOA_xjXY23FQ54Nphd2sfjF5Cab5Ee-2asv8LfCfGHp68WabSho4NcIr-PgLdgNFcMZYU7eFtCH5ZSwfRnl9RCssXHvUzpf0IYav2v1Tb1PsupMCRzFSy3Suyp7vqdXQJTlgEsZAHuU/s320/079.JPG" width="239" /></a></div><div style="text-align: center;"> <strong><em><span style="color: #38761d; font-size: large;">Spinach Cheese Triangles</span></em></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><strong><em><span style="color: #38761d;">You will need... </span></em></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em><span style="color: black;">2 big handfuls of baby spinach or other leafy green</span></em></div><div style="text-align: left;"><em>2 eggs or 4 small bantam eggs which is what had from our girls...</em></div><div style="text-align: left;"><em>100g of feta, or quark or cottage cheese</em></div><div style="text-align: left;"><em>2 packets of Careme puff pastry ~ defrosted</em><br />
<em>a small handful of basil or other herbs ~ dill, parsley or thyme</em><br />
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<strong><em><span style="color: #38761d;">To make...</span></em></strong><br />
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<div style="text-align: left;"><em>This is really so easy ...</em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em>first heat your oven to 200c</em></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><em>All you do is crack your eggs in a bowl... crumble</em> <em>in your feta, coarsley chop your spinach</em> <em>and basil </em></div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em>and mix...</em></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em>From here all you do is cut the pastry into triangles... like so....</em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><em>Then spoon on about a heaped tablespoon of spinach mix... the amount depends on the size of the pastry triangle that you have cut...</em></div><div class="separator" style="clear: both; text-align: center;"><br />
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<em>Then fold over the pastry and fork down the edges...</em><br />
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</div><div class="separator" style="clear: both; text-align: left;"> <em>I make 8 triangles per Careme packet with a generous scoop of spinach mix...</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>Bake these lovelies at 200c for about 20 minutes or until golden brown...</em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em>this is a simple salad of wild rocket and vine ripe tomatoes</em></div><div class="separator" style="clear: both; text-align: center;"><em>dressed with olive oil and a crack of salt</em></div><div class="separator" style="clear: both; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: left;"><em>What I do that is a bit sneaky is I make up a stack of these... we have them for dinner with salad AND then the leftovers go into the freezer for whipping out for school lunches....</em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em>If I have more mix than pastry I add a few more eggs and in an oiled dish bake a spinach slice...</em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em>Any way that is all for this post... I hope you find this recipe as much a saving as I do!</em></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><em>yours,</em></span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><strong><em>Honey Lady</em></strong></span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Honey Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.com0tag:blogger.com,1999:blog-3503697125602371985.post-50765421443255827822012-02-14T21:49:00.000-08:002012-02-14T21:58:24.304-08:00Flourless Chocolate Cake<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_DhWcbuuzH0_9FHoLH-KzmzGd-02F9W-TCe03BCl8hZrN4e-7xB9hyphenhyphenEGHPrqh20LtJgO0sTAfLJP00ed70K7EMrRUfKnlCqpXHxMgJfcjAVHPDtAdCY2gpVA_62EYIUnGTicLH3cYDHA/s1600/022.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_DhWcbuuzH0_9FHoLH-KzmzGd-02F9W-TCe03BCl8hZrN4e-7xB9hyphenhyphenEGHPrqh20LtJgO0sTAfLJP00ed70K7EMrRUfKnlCqpXHxMgJfcjAVHPDtAdCY2gpVA_62EYIUnGTicLH3cYDHA/s320/022.JPG" width="320" /></a><em><span style="color: #741b47;">The fact that this cake has no flour in it somehow makes me feel like it is better for me...less naughty! I'm not sure if that is entirely true but it is delicious!! I put this in my childrens lunch box and always cut an extra slice for their teacher</span></em></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2immg-25Kvu_fURnFCrme-eWISlZNY_uaUZuMfwLgjpI9V6IDnPQbAO464DXFx9veLfA3q4jg6GhF19whwQPLh2vxc1Pl29iyb_Qelh9tUgg4x_mw-vtLhJTHe8mRwde_dihTPXcZhw/s1600/012.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2immg-25Kvu_fURnFCrme-eWISlZNY_uaUZuMfwLgjpI9V6IDnPQbAO464DXFx9veLfA3q4jg6GhF19whwQPLh2vxc1Pl29iyb_Qelh9tUgg4x_mw-vtLhJTHe8mRwde_dihTPXcZhw/s320/012.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><strong><em><span style="color: #4c1130; font-size: large;">you will need...</span></em></strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: #741b47;">300g dark 70% cooking chocolate</span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: #741b47;">125g unsalted butter</span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: #741b47;">4 large eggs ~ separarted</span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: #741b47;">1 tablespoon Honey Lady Vanilla Bean Honey</span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: #741b47;">3/4 cup of castor sugar</span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: #741b47;">1 pinch of salt</span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: #741b47;">250g of almond or hazelnut meal</span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: #741b47;">1 cup of cream</span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong><em><span style="color: #741b47; font-size: large;">sounding pretty good so far....</span></em></strong></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><em><span style="color: #741b47; font-size: large;">To make....</span></em></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: #741b47;">1. preheat your oven to 160c and line a springform cake tin with greaseproof paper</span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: #741b47;">2. Place butter and 200g of chocolate on very low heat, stiring with a wooden spoon until combined ~ remove from heat and cool... (you can eat about 1 teaspoon of this without it effecting the recipe) </span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: #741b47;">3. Beat the egg yolks, 1/2 cup of sugar and vanilla bean honey until light, fluffy and creamy... ( you can eat about 2 tablespoons of this!!!)</span></em></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em><span style="color: #741b47;"><strong>like so...</strong></span></em></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: #741b47;">4. In a clean, dry bowl beat the egg whites with 1/4 sugar and a pinch of salt until soft peaks form... it will look like this....</span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><strong><em><span style="color: #741b47;">still not too tricky???</span></em></strong></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: #741b47;">5. Add the almond or hazelnut meal to the egg yolk mixture and add the chocolate mixture... Then fold in the egg whites...</span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYA5R0o_k7zKcud7AuwTlZSt-UX5ui7asP1hyphenhyphenH4Lv5dyuiT3q0HO0WJGlMU0eMYcOOuGHwy8pnzhaH8oykrmQ1ZR4xw0_2UavOcK9bwGi0ASFdlTuuAcErIFt4KMnilhGFG4hxE6WOK7k/s1600/027.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYA5R0o_k7zKcud7AuwTlZSt-UX5ui7asP1hyphenhyphenH4Lv5dyuiT3q0HO0WJGlMU0eMYcOOuGHwy8pnzhaH8oykrmQ1ZR4xw0_2UavOcK9bwGi0ASFdlTuuAcErIFt4KMnilhGFG4hxE6WOK7k/s320/027.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #4c1130; font-size: small;"><em>EGG YOLK MIX & ALMOND</em></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><br />
<span style="color: #741b47; font-size: small;"><em>CHOCOLATE MIX PLUS MEAL & EGG YOLK MIX</em></span></td></tr>
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</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130;"><em>COMBINED... YUM!!!</em></span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #741b47;"><em>FOLDING IN THE EGG WHITES....</em></span></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM9KdhdjPlFNY_3hca3dUI4n9tXgd0yNJWCDfBWMcT-L66wklktjfKrsCqFm6kgnPLBKiT_6B2oHwsMyn5KKIk1uYHsW0POyjEeE5YyG7L6OXQDdPgyb5hO488kiFhtTnQ2sZEUwEpSrc/s1600/033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM9KdhdjPlFNY_3hca3dUI4n9tXgd0yNJWCDfBWMcT-L66wklktjfKrsCqFm6kgnPLBKiT_6B2oHwsMyn5KKIk1uYHsW0POyjEeE5YyG7L6OXQDdPgyb5hO488kiFhtTnQ2sZEUwEpSrc/s320/033.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #741b47;"><em>VOILA!!!!</em></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #741b47;">6.<em> Pour into the prepared tin and bake for 1 hour or until a skewer inserted in the centre comes out clean....</em></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: #741b47;">By now your house will smell better than Willy Wonkas Chocolate Factory!!!</span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx0Wuy9Uk4EukKNpiROKqjczkmiUsQitCw5XgIqTMnUv_-mbBVkOn64j_-UWfaWt2EBp46VqcgfWGI6YOg_ZZqAYQ1TjsjMUodXLfivZhU7P3y2IfRHobNOwz4QkVJrTxcQqvq614EZtA/s1600/034.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx0Wuy9Uk4EukKNpiROKqjczkmiUsQitCw5XgIqTMnUv_-mbBVkOn64j_-UWfaWt2EBp46VqcgfWGI6YOg_ZZqAYQ1TjsjMUodXLfivZhU7P3y2IfRHobNOwz4QkVJrTxcQqvq614EZtA/s320/034.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge0NyWrCUwWDGz4QM1I5ubL6iUYcKaXM4BeTAw0yfImI9NAqFwzE1SmGrFfk_e_01h366cffftYEqP3tPnVaV6VSqiGywcDwtuNwUS_W9Ekqbn_GsXBiU6wUi9H45IKld6C7DOTdg1wL8/s1600/089.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge0NyWrCUwWDGz4QM1I5ubL6iUYcKaXM4BeTAw0yfImI9NAqFwzE1SmGrFfk_e_01h366cffftYEqP3tPnVaV6VSqiGywcDwtuNwUS_W9Ekqbn_GsXBiU6wUi9H45IKld6C7DOTdg1wL8/s320/089.JPG" width="320" /></a><em><span style="color: #741b47;">I melt 1 cup of cream with 100g of chocolate to make a ganache style icing but you can be really good and serve with raspberries or cream...</span></em></div><br />
<em><span style="color: #741b47;">or ice cream... coffee... </span></em><br />
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<em><span style="color: #741b47;">This cake <strong><u>CAN</u></strong> last for one week in your fridge in an airtight container... good luck with that... our families PB is 24 hours... and that is only because I hid it!!!</span></em><br />
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<em><span style="color: #741b47;">I really hope you enjoy this cake as much as we do!!</span></em><br />
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<em><span style="color: #741b47; font-size: large;">yours.</span></em><br />
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<strong><em><span style="color: #741b47; font-size: large;">Honey Lady x</span></em></strong><br />
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</div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"></div>Honey Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.com2tag:blogger.com,1999:blog-3503697125602371985.post-74206941417387357982012-02-09T18:42:00.000-08:002012-02-09T18:50:32.127-08:00Lunch Box Treats<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsCNbQ8ZYemjVFkRwtC5aI1Sc621PFQN358Jg2weGgTTH0jlQKc687UaDjV9e57stkkQSOxFw5ZiCbnWVKne91LDTJQMKBbTQkElfaXV737HNf_8wYhcpLCNv8h5q2EjQHwFf4tKpvjs/s1600/060.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsCNbQ8ZYemjVFkRwtC5aI1Sc621PFQN358Jg2weGgTTH0jlQKc687UaDjV9e57stkkQSOxFw5ZiCbnWVKne91LDTJQMKBbTQkElfaXV737HNf_8wYhcpLCNv8h5q2EjQHwFf4tKpvjs/s320/060.JPG" width="320" /></a></div><em>I thought today I would share with you some of the lunch box ideas I use. As a mother of 4 I can relate to how challenging lunch boxes can be!</em><br />
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<em>I hate nothing more than when they come home hardly touched...</em><br />
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<em>For me I want what I put in my children's lunch boxes to be </em><br />
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<ol><li><em>healthy</em></li>
<li><em>stuff they will eat</em></li>
<li><em>quick</em></li>
<li><em>low cost</em></li>
<li><em>environmentally sound</em></li>
</ol><div style="text-align: center;"><em><span style="color: #cc0000; font-size: large;"><strong>Is this to much to much to ask???</strong></span></em></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><em><span style="color: black;">I have to say for the majority of the luches I make I can tick all 5! I have my lunch box failures but for the most happy well fed kids with empty luch boxes...</span></em></div><div style="text-align: center;"><br />
</div>So here are a few ideas... and more to follow...<br />
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<em>You may have seen this <span style="color: #3d85c6;">Honey Oat Slice</span> before but I wanted to share with you some quick and low cost lunch box treats that I use on a day to day basis...</em><br />
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<em>I often alter this recipe depending on whats in my pantry!</em><br />
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<em>The base recipe for my <span style="color: #3d85c6;">Honey Oat Slice </span><span style="color: black;">is as follows... </span></em><br />
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="color: #3d85c6; font-family: Calibri;"><strong>Honey Oat Slice</strong></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><span style="color: #3d85c6;">Ingredients<o:p></o:p></span></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">1 cup (90g) rolled oats <o:p></o:p></span></div><span style="font-family: Calibri;">1 cup (220g) self raising flour <o:p></o:p></span><br />
<span style="font-family: Calibri;">125g butter <o:p></o:p></span><br />
<span style="font-family: Calibri;">1 cup Honey Lady Raw Honey</span><br />
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;"><span style="color: #3d85c6;">To Make<o:p></o:p></span></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Preheat oven to 180°C. Line a 18cm x 28cm slice pan with baking paper<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">In a large bowl, combine oats and flour.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Heat butter and honey in a small saucepan on low heat for 1-2 minutes, until butter has melted and mixture is well combined.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Make a well in centre of dry ingredients. Add butter mixture and combine well. Press firmly into prepared pan.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Bake for 20-25 minutes, until golden. <o:p></o:p></span></div><span style="font-family: Calibri;">Cool completely in pan. Cut into squares to serve.</span><br />
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<span style="font-family: Calibri;"><em>Now what I think is really cool is the variations you can do... for example... for today's lunches I took...</em></span><br />
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<em><span style="font-family: Calibri;">1 cup SR Flour</span></em><br />
<em><span style="font-family: Calibri;">1 cup shop bought muesli (carmens)</span></em><br />
<em><span style="font-family: Calibri;">125g butter</span></em><br />
<em><span style="font-family: Calibri;">3/4 cup cup gum honey</span></em><br />
<em><span style="font-family: Calibri;">1/4 cup sultanas</span></em><br />
<em><span style="font-family: Calibri;">1/4 cup sliver almonds</span></em><br />
<em><span style="font-family: Calibri;">1/4 cup sunflower seeds...</span></em><br />
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<em><span style="font-family: Calibri;">And followed the same method as above and they were delish!! we actually ate them as breakfast on the way to school because we ran out of time for breaky!!!</span></em><br />
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<em><span style="font-family: Calibri;">Another great variation which is a personal fave is...</span></em><br />
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<em><span style="font-family: Calibri;">1 cup of oats</span></em><br />
<em><span style="font-family: Calibri;">2 cups SR Flour</span></em><br />
<em><span style="font-family: Calibri;">125g butter</span></em><br />
<em><span style="font-family: Calibri;">1 cup of honey</span></em><br />
<em><span style="font-family: Calibri;">1/2 cup dried apricot diced</span></em><br />
<em><span style="font-family: Calibri;">1/2 cup of shredded coconut</span></em><br />
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<em><span style="font-family: Calibri;">And again same method as above...</span></em><br />
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<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVuZAfe1ReCNbPEWp1ZXZMtyuqgrzgDlcJ9FJkoT5rf0RC9303_yhh6MTkutShrWpvpuITJVoQlSlawF6bmxB7YjxAOlNiBxeWDeWUqX61xbUJT8OI-jymTnaJ-LZCa4WfJDDVSQUFp0/s1600/033.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVuZAfe1ReCNbPEWp1ZXZMtyuqgrzgDlcJ9FJkoT5rf0RC9303_yhh6MTkutShrWpvpuITJVoQlSlawF6bmxB7YjxAOlNiBxeWDeWUqX61xbUJT8OI-jymTnaJ-LZCa4WfJDDVSQUFp0/s320/033.JPG" width="239" /></a><em>A FEW MORE IDEAS.... H</em><em>ow easy and cost effective is fruit and y</em>og<em>hurt with a drizzle of honey??</em></div><br />
<em>Other snack we do is popcorn... my kids love this with melted cinnamon honey and butter... totally YUM!</em><br />
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<em>My kids really love a container of chick peas with a squeeze of lemon and a sprinkle of herb salt...</em><br />
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<em>A quick dip made with equal parts of quark and yogurt with chopped herbs and vegetable sticks...</em><br />
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<em>Last nights roast veggies with pesto and lettuce....</em><br />
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<em><span style="font-family: Calibri;"></span></em> <em><span style="color: #a64d79; font-size: large;">There are so many options to give our kids great lunch boxes that they will eat... be creative!!!</span></em><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><em>yours,</em></span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><em><span style="font-size: large;">Honey Lady</span></em></strong></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Honey Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.com2tag:blogger.com,1999:blog-3503697125602371985.post-48445234293027616682012-02-08T03:33:00.001-08:002012-03-11T15:01:46.210-07:00Quick Beef Cous Cous with Zucchini and Feta<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYuEN8QuFCIZgEMjsHnl9Pkvva0tVci5EOhFouc-Q66RxxK-HxrtL1eGSfeaVYWRNkb-MwBTabaXfwIm2uXoCViGV5fKpCVM7arcFZf3-ytuGf3Lg35S3jDBDbRvHh7A9p1CZEa9YKRyk/s1600/017.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYuEN8QuFCIZgEMjsHnl9Pkvva0tVci5EOhFouc-Q66RxxK-HxrtL1eGSfeaVYWRNkb-MwBTabaXfwIm2uXoCViGV5fKpCVM7arcFZf3-ytuGf3Lg35S3jDBDbRvHh7A9p1CZEa9YKRyk/s320/017.JPG" width="320" /></a><em><span style="font-family: Georgia, "Times New Roman", serif;">This meal is the outcome of an epic day... getting home late, hungry children and an empty-ish fridge.... </span></em><em><span style="font-family: Georgia, "Times New Roman", serif;">We have ALL been there... Yes??</span></em></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAbbq_jZHVScxxmZ-tAPSQ0kJ-7nTEYsTb0ItR4nEFBIpCOpDGaEtT8XVC9AIcVmCvxFm62F2e9JQoK4KoBIzXQrWfPb_-HTEo3xufhOaXcpFLVDHBCSyUaOYjKs_25UiPG7HbE0HKjzw/s1600/009.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAbbq_jZHVScxxmZ-tAPSQ0kJ-7nTEYsTb0ItR4nEFBIpCOpDGaEtT8XVC9AIcVmCvxFm62F2e9JQoK4KoBIzXQrWfPb_-HTEo3xufhOaXcpFLVDHBCSyUaOYjKs_25UiPG7HbE0HKjzw/s320/009.JPG" width="320" /></a><em><span style="color: #134f5c; font-family: Georgia, "Times New Roman", serif;"><strong>You will need...</strong><span style="color: black;"> 1 cup of cous cous, 1 cup of boiling water, 1 small onion, 1 clove garlic, 100g bacon, dash of olive oil, 500g beef mince, 1/2 tsp ground cummin, 1/2 tsp ground corriander, 1 medium zucchini, 1/4 tsp white pepper, small handful of flat leaf parsley</span> and <span style="color: black;">a crumbling of feta...</span></span></em></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia, "Times New Roman", serif;"> </span></em></div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia;">SO I always have spices, cous cous, onions and garlic... bacon in the freezer (sorry non meat eaters)... And this is what I generally start with if I don't know exactly what I'm going to cook...</span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia;">In Hungarian cooking everything starts with onion, olive oil, garlic and capsicum... and usually bacon...Tonight I really wanted to use some middle eastern spices so I omitted the capsicum... </span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia, "Times New Roman", serif;">First I peasant chopped the bacon, onion and garlic and fried off in a glug of olive oil... too easy... then added the mince and cooked until brown... and add the spices... and stir....</span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia;">Then manolin in the zucchini ~ the trick here is fine slices as they cook fast and the zucchini breaks down to almost nothing...</span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia, "Times New Roman", serif;">Would you believe thats almost all... cook this mix for another 5 - 10 minutes and season to taste...</span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: Georgia;">While this is cooking you can boil the kettle and make your cous cous ~ 1 cup cous cous : 1 cup boiling water.... cover and then fluff up when water is absorbed....</span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em><span style="font-family: Georgia, "Times New Roman", serif;">Throw through the flat leaf parsley and plate up... we had our with butter lettuce from the garden... and crumbles of feta... delish....</span></em></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em><span style="font-family: Georgia, "Times New Roman", serif;">I hope you enjoy this as much as we did....</span></em></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia;"><em>yours, </em></span></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><em><span style="font-family: Georgia; font-size: large;">Honey Lady</span></em></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Honey Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.com0tag:blogger.com,1999:blog-3503697125602371985.post-23620205520164720432012-02-06T04:36:00.000-08:002012-02-06T04:42:39.671-08:00Spaghetti Sauce for Fussy Eaters!!<div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lr37-SP6tG0m21gh_DwNQMvkhOwoKpGBMnr6Ax3W_uuwYyY8uhsF6nQZMx5U5ZxjdLcfs8gWF9Brt2y8Yjgeog6GhLjYiOOUwa9CJ5HzHQ5zj2zMOZmuV1E24yCBJRpuqPy7-8elBOs/s1600/029.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lr37-SP6tG0m21gh_DwNQMvkhOwoKpGBMnr6Ax3W_uuwYyY8uhsF6nQZMx5U5ZxjdLcfs8gWF9Brt2y8Yjgeog6GhLjYiOOUwa9CJ5HzHQ5zj2zMOZmuV1E24yCBJRpuqPy7-8elBOs/s320/029.JPG" width="320" /></a></div><em><span style="color: #4c1130; font-size: large;">Spaghetti Sauce... </span></em><em><span style="color: #4c1130; font-size: large;"><span style="color: black; font-size: small;">is usually something that most children will eat...however meat and tomatoes, whilst OK nutrition...are also a great medium to hide a load of veggies in... to trick even the fussiest of eaters....</span></span></em><br />
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<em>This photo is of all the veggies that I managed to get into this meal.... I love the colours!!!</em><br />
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<em>This is a great end of week ~ use up whats in the fridge meal...</em><br />
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<em>10 -12 vine ripened tomotoes</em><br />
<em>700g passatta</em><br />
<em>1 beetroot</em><br />
<em>3 carrots</em><br />
<em>2 squash</em><br />
<em>2 spanish onions, 1 clove garlic</em><br />
<em>1 stick of celery</em><br />
<em>bunch of herbs ~ parsley, thyme, oregano, basil</em><br />
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<em>* </em><em>vegetables can be changed but this combo works really well</em><br />
<em>and as for herbs.... these work but if your child is really fussy only put in a small amount or omit completely</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat5hbrlT_qYVcpAiuikELXSnhYf85xnMynZf23GjSL8RZNwNoHg4YPyde-cfjsm7z4bqgylT9K5llen-U2bEfoXnqJaf424XADZ7Jok5f5bCvY_N0c4tbRo2hYImMz6oQCX-ZEnhfqrk/s1600/030.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat5hbrlT_qYVcpAiuikELXSnhYf85xnMynZf23GjSL8RZNwNoHg4YPyde-cfjsm7z4bqgylT9K5llen-U2bEfoXnqJaf424XADZ7Jok5f5bCvY_N0c4tbRo2hYImMz6oQCX-ZEnhfqrk/s320/030.JPG" width="239" /></a></div> <em>This meal work thanks to a high speed & power blender... you could also use a food processor or the fine side of a grater. In truth the finer the veg is diced or cut the better the end result...</em><br />
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<em>What I do is blend 4 tomatoes and the peeled onions and the garlic until they are fine but you can see small pieces...</em><br />
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<em>Like so!</em><br />
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<em>Then place a glug of olive oil in a heavy based pan and pour in this tomato/onion/garlic mix... fry off until colour changes and smell sweetens...</em><br />
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<em>Take half of the remaining vegetables, the remaining tomatoes and the remaining passatta and blend... throw in the herbs with one of these blends if you are including...</em><br />
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<em>You can blend these as fine as you like... sometimes with fussy eaters it is the texture of the food not necessarily the taste so this can remove the texture element easily....</em><br />
<em>This mix is with the beetroot... how amazing is the colour??!!</em><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em>Cook the sauce for a good half hour on low heat... this is the secret folks... LOW heat....this concentrates the flavours and makes your entire home smell Divine.... I get hungry typing!!!</em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em>Now this vegetable sauce is perfectly fine to use in any pasta dish as is... lasagna, gnocchi, pasta, rice or even with meat... </em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>However... I'm pretty keen on the health benefits of kangaroo and so this is what I do next... you could use beef here also...</em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em>In a wok or large pan add some olive oil and your meat... fry off until pink goes like so...</em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em>Just because I had it in the fridge and I love taste of a good Italian sausage... I added some chirizo to my meat... and fried off til cooked and delish!!!</em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em>I then added a few ladle fulls of the tomato sauce that we just made... this is a to taste moment... like it really chunky and meaty??? add less sauce... sweet and light... in goes more sauce....</em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em>Add a couple of bay leaves and simmer for 5 to 10 minutes... and voila ~ cest fini....</em></div><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em>You can use this sauce in so many ways... pasta... rice... cous cous... over smashed potatoes.... the list goes on!!! I make up a big batch and freeze... I also freeze one serve portions to take out for school lunches...</em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em>For our evening meal we had this sauce with pasta and salad... delish!!!</em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em>I hope you enjoy this and give it a try....</em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-size: large;">yours,</span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><em><span style="font-size: large;">Honey Lady</span></em></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><em></em></div>Honey Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.com0tag:blogger.com,1999:blog-3503697125602371985.post-86957504533380775852012-02-05T23:12:00.000-08:002012-02-05T23:14:00.909-08:00More Blog Coming...<div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkEp3xrMArvwdbJm8WCXyurkj3o6wLgHp1OJBohp5j4d9ycUvMm_lXwNgBBnaq9lUfc1C5d-da8UicOG3pr-xQoW4QnxYfJAggTe9EuQWg94l8KM1MAi35CzJGCtYZON7hUTG78mAxWJE/s1600/030.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkEp3xrMArvwdbJm8WCXyurkj3o6wLgHp1OJBohp5j4d9ycUvMm_lXwNgBBnaq9lUfc1C5d-da8UicOG3pr-xQoW4QnxYfJAggTe9EuQWg94l8KM1MAi35CzJGCtYZON7hUTG78mAxWJE/s320/030.JPG" width="320" /></a></div><br />
<span style="color: #20124d; font-size: large;"><em>A quick apology for lack of posts...</em></span><br />
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<em><span style="color: #20124d; font-size: large;">Many a meal and recipe to share..</span></em><br />
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<em><span style="color: #20124d; font-size: large;">Will post tonight... thanks for your understanding... HL</span></em>Honey Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.com0tag:blogger.com,1999:blog-3503697125602371985.post-30976272214435990332012-01-27T05:16:00.000-08:002012-01-27T05:21:03.742-08:00Back to School Muffins....<div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxUqcyrCWw8_9YHRcRlPdWjDqW5tyOxPw4KpDC5qukr6EUPS74xnzXEjKRY3SCwQ1FFD95dKkWaSr3eXXrgs80F1XMtbP0PMu8lXIQ8jca8kGgWByx9ifw_7S99W7k7q8bJDMqC7hNFI/s1600/137.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxUqcyrCWw8_9YHRcRlPdWjDqW5tyOxPw4KpDC5qukr6EUPS74xnzXEjKRY3SCwQ1FFD95dKkWaSr3eXXrgs80F1XMtbP0PMu8lXIQ8jca8kGgWByx9ifw_7S99W7k7q8bJDMqC7hNFI/s320/137.JPG" width="320" /></a></div>Well some of you may already know and make this recipe BUT I thought it would be good to share as school goes back...<br />
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Looks like a chocolate muffin only healthy!<br />
Tastes like a brownie... lasts for a week... if you don't eat them all!<br />
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Oh and they freeze....<br />
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="color: #2a2a2a; font-family: "Corbel","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-size: 10.0pt;"><strong><span style="font-size: large;"><span style="color: #351c75;">Zucchini Choc Muffins<o:p></o:p></span></span></strong></span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="color: #2a2a2a; font-family: "Corbel","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-size: 10.0pt;"><span style="color: #351c75;">Ingredients:</span> </span></b><span lang="EN-US" style="color: #2a2a2a; font-family: "Corbel","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-size: 10.0pt;">200g butter<o:p></o:p></span></div><span lang="EN-US" style="color: #2a2a2a; font-family: "Corbel","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-size: 10.0pt;">2 eggs<o:p></o:p></span><br />
<span lang="EN-US" style="color: #2a2a2a; font-family: "Corbel","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-size: 10.0pt;">1 to 1/2 cup dark brown sugar<o:p></o:p></span><br />
<span lang="EN-US" style="color: #2a2a2a; font-family: "Corbel","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-size: 10.0pt;">1 1/2 cups good quality coco<o:p></o:p></span><br />
<span lang="EN-US" style="color: #2a2a2a; font-family: "Corbel","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-size: 10.0pt;">1 cup almond meal<o:p></o:p></span><br />
<span lang="EN-US" style="color: #2a2a2a; font-family: "Corbel","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-size: 10.0pt;">2 cups SR flour<o:p></o:p></span><br />
<span lang="EN-US" style="color: #2a2a2a; font-family: "Corbel","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-size: 10.0pt;">1/2 cup honey<o:p></o:p></span><br />
<span lang="EN-US" style="color: #2a2a2a; font-family: "Corbel","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-size: 10.0pt;">1/2 cup olive oil<o:p></o:p></span><br />
<span lang="EN-US" style="color: #2a2a2a; font-family: "Corbel","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-size: 10.0pt;">1 cup of milk</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="color: #2a2a2a; font-family: "Corbel","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-size: 10.0pt;">grated 3 medium carrots, 1 small beetroot, 1 small zucchini, 1 granny smith apple = about 2 cups of grated veg/fruit... the finer the less noticeable the veg is in the end result, peeling also aids smooth end product<o:p></o:p></span></div><span lang="EN-US" style="color: #2a2a2a; font-family: "Corbel","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-size: 10.0pt;">1 small handful of walnut pieces or almonds ~ omit if nut free</span><br />
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<span style="color: #2a2a2a; font-family: Corbel;">you can sub in another cup of flour for the almond meal....</span><br />
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<span style="color: #2a2a2a; font-family: Corbel;">soy milk and grapeseed oil and make dairy free also</span><br />
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<span style="color: #2a2a2a; font-family: Corbel;">and more honey and more apple to ditch the sugar...</span><br />
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<span lang="EN-US" style="color: #2a2a2a; font-family: "Corbel","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-size: 10.0pt;">What I love about these muffins is that they are jam packed with goodness... and my kids don't feel like health freaks taking them to school</span><br />
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<span style="color: #2a2a2a; font-family: Corbel;"><span style="color: black; font-family: Times New Roman;"> </span></span><br />
<span style="color: #2a2a2a; font-family: Corbel;"></span><br />
<span style="color: #2a2a2a; font-family: Corbel;"><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="color: #2a2a2a; font-family: "Corbel","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-size: 10.0pt;"><span style="color: #351c75;"><span style="font-size: large;">Method:<o:p></o:p></span></span></span></b></div><span style="color: black; font-family: Times New Roman;"> </span><br />
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<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; text-align: justify;"><span lang="EN-US" style="font-family: "Corbel","sans-serif";"><span style="color: black;">heat your oven to 200c<o:p></o:p></span></span></li>
<span style="color: black; font-family: Times New Roman;"> </span>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; text-align: justify;"><span lang="EN-US" style="font-family: "Corbel","sans-serif";"><span style="color: black;">in a large mix bowl cream together butter and sugar until light and fluffy<o:p></o:p></span></span></li>
<span style="color: black; font-family: Times New Roman;"> </span>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; text-align: justify;"><span lang="EN-US" style="font-family: "Corbel","sans-serif";"><span style="color: black;">add eggs one at a time and combine<o:p></o:p></span></span></li>
<span style="color: black; font-family: Times New Roman;"> </span>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; text-align: justify;"><span lang="EN-US" style="font-family: "Corbel","sans-serif";"><span style="color: black;">add coco and combine<o:p></o:p></span></span></li>
<span style="color: black; font-family: Times New Roman;"> </span>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; text-align: justify;"><span lang="EN-US" style="font-family: "Corbel","sans-serif";"><span style="color: black;">add milk, almond meal, flour, oil and honey and combine<o:p></o:p></span></span></li>
<span style="color: black; font-family: Times New Roman;"> </span>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; text-align: justify;"><span lang="EN-US" style="font-family: "Corbel","sans-serif";"><span style="color: black;">fold through grated veg/fruit mix and walnuts<o:p></o:p></span></span></li>
<span style="color: black; font-family: Times New Roman;"> </span>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; text-align: justify;"><span lang="EN-US" style="font-family: "Corbel","sans-serif";"><span style="color: black;">spoon mixture into muffin cases or muffin tray and bake for 20 - 30 mins until brown op top and skewer passes through clean</span></span></li>
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVfAeKHsNcNilAAAZCQ8W_V_z1O7D8LaHCiTiwYmmibxjCd7XQZIMM0_Rv92MaeuXAb2QW7R150mYcQzh8kSgWqgOh8WKr43C6OxKbog_NukhG9suKLAhCRe9AIMBzIZdNl-Wdc2-NGA/s1600/133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVfAeKHsNcNilAAAZCQ8W_V_z1O7D8LaHCiTiwYmmibxjCd7XQZIMM0_Rv92MaeuXAb2QW7R150mYcQzh8kSgWqgOh8WKr43C6OxKbog_NukhG9suKLAhCRe9AIMBzIZdNl-Wdc2-NGA/s320/133.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; text-align: justify;"><br />
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; text-align: justify;"><span lang="EN-US" style="font-family: "Corbel","sans-serif";"><span style="color: black;">try not to eat too many and save some for school lunches<o:p></o:p></span></span></div><ul style="margin-top: 0cm;" type="disc"><span style="color: black; font-family: Times New Roman;"> </span></ul><ul style="margin-top: 0cm;" type="disc"><span lang="EN-US" style="font-family: "Corbel","sans-serif";"><span style="color: black;">~ the oil content keeps the muffins moist for a week if kept in an air tight container in the fridge</span></span></ul><ul style="margin-top: 0cm;" type="disc"><span lang="EN-US" style="font-family: "Corbel","sans-serif";"><span style="color: black;"></span></span></ul><ul style="margin-top: 0cm;" type="disc"><span lang="EN-US" style="font-family: "Corbel","sans-serif";"><span style="color: black; font-size: large;"><o:p><strong>Enjoy!!!</strong></o:p></span></span></ul><ul style="margin-top: 0cm;" type="disc"><span lang="EN-US" style="font-family: "Corbel","sans-serif";"><span style="color: black; font-size: large;"><o:p>Yours...</o:p></span></span></ul><ul style="margin-top: 0cm;" type="disc"><span lang="EN-US" style="font-family: "Corbel","sans-serif";"><span style="color: black; font-size: large;"><o:p></o:p></span></span></ul><ul style="margin-top: 0cm;" type="disc"><span lang="EN-US" style="font-family: "Corbel","sans-serif";"><span style="color: black; font-size: x-large;"><o:p><strong>Honey Lady</strong></o:p></span></span></ul><ul style="margin-top: 0cm;" type="disc"><span lang="EN-US" style="font-family: "Corbel","sans-serif";"><span style="color: black; font-size: x-large;"><o:p><strong></strong></o:p></span></span></ul><ul style="margin-top: 0cm;" type="disc"><span lang="EN-US" style="font-family: "Corbel","sans-serif";"><span style="color: black;"><o:p>ps apologies for the short posts..as soon as school is back we will ALL have a bit more time....</o:p></span></span></ul><ul style="margin-top: 0cm;" type="disc"><span lang="EN-US" style="font-family: "Corbel","sans-serif";"><span style="color: black;"><o:p></o:p></span></span></ul><span style="color: black; font-family: Times New Roman;"> </span><br />
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-US" style="font-family: "Corbel","sans-serif";"><span style="color: black;">makes 24 muffins <o:p></o:p></span></span></div><span style="color: black; font-family: Times New Roman;"> </span></span>Honey Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.com0tag:blogger.com,1999:blog-3503697125602371985.post-27886246729378177732012-01-25T04:02:00.000-08:002012-01-25T04:08:32.918-08:00Moroccan Beef Salad ~ A 20 minute wonder....<div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdSaXf7ThE0_ZcPIfIq7BHBoukN_CH1LLSjtbqUKGvYQompYbicdoEJ57zpaUbvNWHOk4S6yZNLaRhSGqWtlmmbascd2PTDxe00DZNLVLwnucVq5mHlNDZkDQNr70QigGMans1_ARc9g/s1600/018.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdSaXf7ThE0_ZcPIfIq7BHBoukN_CH1LLSjtbqUKGvYQompYbicdoEJ57zpaUbvNWHOk4S6yZNLaRhSGqWtlmmbascd2PTDxe00DZNLVLwnucVq5mHlNDZkDQNr70QigGMans1_ARc9g/s320/018.JPG" width="320" /></a></div><em>This picture is actually the left overs... </em><br />
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<em>The recipes that I love and the ones that I get the most feedback on are those that look and taste like you have been in the kitchen for hours but really only take 20mins!</em><br />
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<em>I often come in from work at 6pm and have children and self to feed... we are all starving hungry. Nutrition and taste are really important to me and this dish ticks all those boxes...quick, easy, healthy and delicious!</em><br />
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<div style="text-align: right;"></div><div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiBWHu725FNNo1XkCqDNIoGL1oARVI6DXBTB2x4YncXSjszaZK7ydPCteAHGwqEVSSPUREYti6t41nisdtz9I4nrhEUEm0_Ti2KTbnEVxTaMG9x3kFXwvUvkfx3NfKCcGUmIaZ5cX2aIo/s1600/001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiBWHu725FNNo1XkCqDNIoGL1oARVI6DXBTB2x4YncXSjszaZK7ydPCteAHGwqEVSSPUREYti6t41nisdtz9I4nrhEUEm0_Ti2KTbnEVxTaMG9x3kFXwvUvkfx3NfKCcGUmIaZ5cX2aIo/s320/001.JPG" width="320" /></a></div><span style="font-size: large;"><em><span style="color: #990000;">For this you will need....</span></em></span><br />
<span style="font-size: large;"><em><span style="color: black; font-size: small;">4 minute steaks</span></em></span><br />
<em>olive oil for frying</em><br />
<span style="font-size: large;"><em><span style="font-size: small;">100g feta - crumbly kind</span></em></span><br />
<em>1 tablespoon of ras el hanout</em><br />
<em>1 cup couc cous</em><br />
<em>2 cups of water</em><br />
<em>2 carrots</em><br />
<em>2 small spanish onions</em><br />
<em>2 big handfuls of mixed green leaf</em><br />
<em>preserved lemon, mint and flat leaf parsley to garnish...</em><br />
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<em>*ras el hanout is the kings mix and is such an essential pantry item... you can use cinnamon and turmeric but the best is with ras el hanout....</em><br />
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<em><span style="color: #990000; font-size: large;">To make...</span></em><br />
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<em><span style="color: black;">I always want to write here... pour a glass of wine... which is usually how I start cooking! This is optional...</span></em><br />
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<em>Put your kettle on and frypan on medium heat... small amount of olive oil in the pan and place in 2 of your minute steaks...sprinkle on half the ras el hanout and fry off minute each side...</em><br />
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<em>Place your next 2 steaks in and sprinkle on remaining ras el hanout. Fry off your steaks.</em><br />
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<em>Add in a cup of water and de glaze your pan... this means disolve the juices that are on the base of pan...</em><br />
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<em>Take out your steaks...</em><br />
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<em>Mandolin slice your carrots and onions and place in pan. Chop up your tomatoes and add. Cook down for 5 minutes... </em><br />
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<em>While this is happening pour a cup of boiling water over a cup of cous cous and cover... cous cous is SO easy folks... get to love it!</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vpYujg075n0Wigkx7cjDLBdOA2RY3mrTz4RsfAdC-uTNw_sfAVqdG7jNCa7H8I-YLnmCrrbsBw1uZAmNPE_BKMOl0RjIqazOExa8D6SZNPvlPquft4L4qSFOq3WI43szRTy5-QbV5fQ/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vpYujg075n0Wigkx7cjDLBdOA2RY3mrTz4RsfAdC-uTNw_sfAVqdG7jNCa7H8I-YLnmCrrbsBw1uZAmNPE_BKMOl0RjIqazOExa8D6SZNPvlPquft4L4qSFOq3WI43szRTy5-QbV5fQ/s320/006.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjll6RAfgZ8Qa-wyoMrQd32hR9ncWbvMscPBeJVBkvr5u_r6dtUDlfG-3toqZZKmNmzotC_eWjEbxEhanygtD7HpOnIKJCuupaVb34ZLe2MU07Bam7kW_jQmQHxM3cVeQiUJTOaDAaBOD4/s1600/007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjll6RAfgZ8Qa-wyoMrQd32hR9ncWbvMscPBeJVBkvr5u_r6dtUDlfG-3toqZZKmNmzotC_eWjEbxEhanygtD7HpOnIKJCuupaVb34ZLe2MU07Bam7kW_jQmQHxM3cVeQiUJTOaDAaBOD4/s320/007.JPG" width="320" /></a></div> <em>The vegetable and tomato will break down really fast...</em><br />
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<em>Slice up your beef and stir through your carrot mix...</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoYwlelIrgx4mPL479HSaX3jELeKAqxZsExv86f-cVWswp1M5Pn5KsbfQa2WpSc5kT4w31EiIkWKvxoBxThCxMy9n7SDkB9BTHIvYHSHaVmy_XaloPk3MQh1C8FI9L5bAgMkQCOYzHA8/s1600/012.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoYwlelIrgx4mPL479HSaX3jELeKAqxZsExv86f-cVWswp1M5Pn5KsbfQa2WpSc5kT4w31EiIkWKvxoBxThCxMy9n7SDkB9BTHIvYHSHaVmy_XaloPk3MQh1C8FI9L5bAgMkQCOYzHA8/s320/012.JPG" width="320" /></a></div><br />
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<em>Fluff up your cous cous with a fork and then place in a large serving bowl... I have this lovely moroccan serving bowl but any large flat based dish will do...</em><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrBoZ-XigCgF29epEse5fFw37rxZSEBICs6rKsqCgjXK3tfxN2k0konZiVyaqsxF1jKrJTxgWwnhJ2FDcUJITJ-TDTSZmo-bRdKxzGChKTchHqEcPVy-EmLDa5Jikj_9PqgZ6PpjzqHMA/s1600/014.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrBoZ-XigCgF29epEse5fFw37rxZSEBICs6rKsqCgjXK3tfxN2k0konZiVyaqsxF1jKrJTxgWwnhJ2FDcUJITJ-TDTSZmo-bRdKxzGChKTchHqEcPVy-EmLDa5Jikj_9PqgZ6PpjzqHMA/s320/014.JPG" width="320" /></a></div> <em>Then pile on your carrot meat mix like so~</em><br />
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<em>And then place on your salad greens....</em><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXb61h45CU-yHIl5nakoG6h7CSHhllFEW7WCEvWxCSvyaBrdzs_TE8tHQoi_j4rX-Jqoudvi9c28KIQEKEtKhzt5NGRbGxX5hxjNMOQn65SpoBYBYywUKgYOvjsJM7vX1sNnBOQHx4ew/s1600/015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXb61h45CU-yHIl5nakoG6h7CSHhllFEW7WCEvWxCSvyaBrdzs_TE8tHQoi_j4rX-Jqoudvi9c28KIQEKEtKhzt5NGRbGxX5hxjNMOQn65SpoBYBYywUKgYOvjsJM7vX1sNnBOQHx4ew/s320/015.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJK8b1gezPV8OZXAEB95UgTWjDNomVOkh166WFjcrhffRecPFbZH3tm4TH28gp_zd_AW5IvZ9iOHRhDh3gWhUg3FvkCzDgCzBlr5BJ7JGBZDvC0cMe0XFPEMkTyuu0p8v9ren247Bh7xI/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJK8b1gezPV8OZXAEB95UgTWjDNomVOkh166WFjcrhffRecPFbZH3tm4TH28gp_zd_AW5IvZ9iOHRhDh3gWhUg3FvkCzDgCzBlr5BJ7JGBZDvC0cMe0XFPEMkTyuu0p8v9ren247Bh7xI/s320/017.JPG" width="320" /></a></div><br />
<em>Crumble on your feta and coarse chop your herbs and preserved lemon...</em><br />
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<em>And that is it... serve and EAT!!!!!</em><br />
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<em>This meal is so good the next day for lunch eaten cold.... that is if there is any left!!!</em><br />
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<em>Enjoy</em><br />
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<em><span style="font-size: large;">yours,</span></em><br />
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<strong><em><span style="font-size: large;">Honey Lady</span></em></strong>Honey Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.com0tag:blogger.com,1999:blog-3503697125602371985.post-512305946418182822012-01-18T06:04:00.000-08:002012-01-18T06:05:59.047-08:00Polenta Crusted Schnitzel with Greek Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_aGjmvlXLXw5KavrRSzfmqnp1IgeUhMNj5R41SlgoLcVuSYXdLlVIT8Vh5aw8lTnxKwkMHHt2TtZ4K8n9WeMjWg08e7J6CKZx7bn5vByFDpQYJKn4c8WrdivDlhh2GAtQe6buQ8rM3Y/s1600/076.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_aGjmvlXLXw5KavrRSzfmqnp1IgeUhMNj5R41SlgoLcVuSYXdLlVIT8Vh5aw8lTnxKwkMHHt2TtZ4K8n9WeMjWg08e7J6CKZx7bn5vByFDpQYJKn4c8WrdivDlhh2GAtQe6buQ8rM3Y/s320/076.JPG" width="320" /></a></div><br />
<em>I love polenta as it is so versitle ~ this recipe is a Honey Lady creation that is becoming a fave on our dinner...</em><br />
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<em>Polenta is ground corn and is an excellent gluten free alternative... I do a fried polenta and roast vegetable stack which is a dish that I will do for special friends...</em><br />
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<em>And Greek Salad... I could eat it every day! and with tomatoes at their peak it is really the only time to make a Greek Salad!!</em><br />
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<em>So here we go...</em><br />
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<div style="text-align: center;"><em><span style="color: #cc0000; font-size: large;"><strong>Polenta Crusted Schnitzel with Greek Salad</strong></span></em></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><strong><em><span style="color: #cc0000;">For the polenta crusted schnitzel you will need</span></em></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em><span style="color: black;">6 minute steaks</span></em></div><div style="text-align: left;"><em>2 eggs</em></div><div style="text-align: left;"><em>1/2 cup cream</em></div><div style="text-align: left;"><em>1 cup of plain flour ~ use gluten free corn flour here if going gluten free..</em></div><div style="text-align: left;"><em>1 cup of polenta</em></div><div style="text-align: left;"><em>vegetable salt</em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em>My mum always made our own schnitzel and I remember we would each have a stage ~ I loved being in charge of dipping in the egg...</em></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><em>Start by mixing the eggs, cream and salt together until thoroughly combined... </em></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><em> On a paper dry off the steaks ~ this really important and stops gluggy schnitzels!!!</em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em>Then place your flour on one plate and your polenta on another... like so</em></div><div style="text-align: left;"><br />
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<em>First place steak in the flour and </em><em>cover thoroughly on both sides...</em><br />
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<em>Then place in the egg bath until covered and then using a fork remove and drain off excess egg.</em><br />
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<em>Next place on the polenta and cover both sides, patting down gently...</em><br />
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<tr><td class="tr-caption" style="text-align: center;"><em><span style="font-size: small;">Flour</span></em></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><em>polenta</em></span></td></tr>
</tbody></table><div style="text-align: left;"><em>And repeat!</em></div><div style="text-align: left;"><br />
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</div><div align="left" class="separator" style="clear: both; text-align: center;"><em>Now to ccok these the trick is low to medium heat ~ a couple of minutes either side til brown</em></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZVKHZncSJE9w6KTro1FnqacwPLC0J0SdJ82m7v1Ca1xVV7gHAuLBnUR2ytBSo1MQuohEGJnPjqMIZBUBQH_xiP7cRWaHUKRDggDP8aT98UOWHVPZu-ycZIy1rpqSARX-jmvcJ6M2TRg/s1600/064.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZVKHZncSJE9w6KTro1FnqacwPLC0J0SdJ82m7v1Ca1xVV7gHAuLBnUR2ytBSo1MQuohEGJnPjqMIZBUBQH_xiP7cRWaHUKRDggDP8aT98UOWHVPZu-ycZIy1rpqSARX-jmvcJ6M2TRg/s320/064.JPG" width="320" /></a></div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRoYQWmWsbOpPqAM-13z48TkXZMJwNdMLtTecUL20rgwe2rfVZhyphenhyphenIJZEdCRIuYfh8gmFf12KSScS_hEUuhjGofKM590LsIYOdivLi1Gu9VRosh2Ox0jqBFRs2Qeark3bKwQhn5OhG5YM/s1600/065.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRoYQWmWsbOpPqAM-13z48TkXZMJwNdMLtTecUL20rgwe2rfVZhyphenhyphenIJZEdCRIuYfh8gmFf12KSScS_hEUuhjGofKM590LsIYOdivLi1Gu9VRosh2Ox0jqBFRs2Qeark3bKwQhn5OhG5YM/s320/065.JPG" width="320" /></a><br />
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</div><div style="text-align: left;"><em>Place these on paper towel and allow to drain while you make your salad</em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em></em> <strong><span style="color: #cc0000; font-size: large;"><em>Greek</em> <em>Salad</em></span></strong></div><div style="text-align: left;"><em><span style="color: #cc0000; font-size: large;"><strong> </strong><span style="color: black; font-size: small;">Traditionally Greek Salad has lettuce, onion, tomatoes, garlic, feta and olive oil. I omit onions in mine and knife crush my garlic...</span></span></em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em><span style="color: #cc0000;">You will need...</span></em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em><span style="color: black;">1 small head of cos lettuce</span></em></div><div style="text-align: left;"><em>6 tomatoes ~ roma</em></div><div style="text-align: left;"><em>1/4 cup of olive oil</em></div><div style="text-align: left;"><em>1 clove of garlic</em></div><div style="text-align: left;"><em>100 - 150g Greek feta</em></div><div style="text-align: left;"><em>100g kalamata olives</em></div><div style="text-align: left;"><em>salt</em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em>This has got to be one of the quickest salads ever!</em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em>First glug in your olive oil into a salad bowl. Then knife crush your garlic and place in the oil ~ now make sure you lettuce is clean and dry then tear leaves into your bowl...</em></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><em>Cut up your tomatoes... and add... now crumble on your feta and then olives...</em></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><em>A crack of salt and we are done! How easy was that !!!??</em></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><em>To serve just plate and enjoy ~</em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em>You can do a squezze of lemon if you like which is quite nice....</em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em>Now bed is calling and must say good bye for now... eggplant is really lovely done this way...</em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em>Enjoy!</em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><em><span style="font-size: large;">yours,</span></em></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><em><span style="font-size: large;">Honey Lady</span></em></strong></div><div style="text-align: center;"><br />
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<div style="text-align: left;"></div>Honey Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.com0tag:blogger.com,1999:blog-3503697125602371985.post-90488565742665992982012-01-16T22:40:00.000-08:002012-01-16T22:43:11.829-08:00Traditional Hungarian Zucchini<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIq_G9jcKe_zlUn-LkcBinfidsn4ZaJLkkTq2oUAp5dDucJ-5ozrnrp_7wj4WF5Qtfotxa6xLfMAZTbg_dpovJ6hkk6AsQGkExuCX3nkSU-7UOjRGhdI_dEIBbRfIoHLJ6Y7rRU8R5JxM/s1600/039.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIq_G9jcKe_zlUn-LkcBinfidsn4ZaJLkkTq2oUAp5dDucJ-5ozrnrp_7wj4WF5Qtfotxa6xLfMAZTbg_dpovJ6hkk6AsQGkExuCX3nkSU-7UOjRGhdI_dEIBbRfIoHLJ6Y7rRU8R5JxM/s320/039.JPG" width="320" /></a></div><br />
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<em>I know I promised Polenta Crusted Schnitzel... but with our markets and gardens pumping out so much zucchini and the day being so hot I thought I'd share with you a dish that takes me straight back to summer days as a child ~ there was always this dish ready to eat during my school hoildays...ticks all the boxes for me...easy, quick, seasonal and healthy... oh and can be frozen!</em><br />
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<em>If you want this as a vego meal simply omit the ham...</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQOqSj8qbzCLyV3fhaEa-gGkF1VFkfkIXRUzPtFJXEYDjkBhvHDbwx6iV6NqGOmGMpPESljngKgjkwim5rKVihA5aQ3WuHKER8MOsvqdRfTLin2rfvRJSzqvUbSNWDqUsI0GIkACWC9MI/s1600/028.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQOqSj8qbzCLyV3fhaEa-gGkF1VFkfkIXRUzPtFJXEYDjkBhvHDbwx6iV6NqGOmGMpPESljngKgjkwim5rKVihA5aQ3WuHKER8MOsvqdRfTLin2rfvRJSzqvUbSNWDqUsI0GIkACWC9MI/s320/028.JPG" width="239" /></a><span style="font-size: large;"><strong><em><span style="color: #38761d;">Traditional Hungarian Zucchini</span></em></strong></span></div><div align="center"><br />
</div><div align="left"><span style="font-size: large;"><em><span style="color: #38761d;"><strong>you will need...</strong></span></em></span></div><div align="left"><span style="font-size: large;"><br />
</span></div><div align="left"><em>4 smallish zucchini</em></div><div align="left"><em>2 Spanish onions - medium size</em></div><div align="left"><em>8 - 10 Roma style tomatoes or 20 small sweet style tomatoes</em><br />
<em>1 handful of flat leaf parsley</em></div><div align="left"><em>100 - 150g ham</em></div><div align="left"><em>olive oil</em></div><div align="left"><em>2 cloves of garlic</em></div><div align="left"><em>1 medium sweet red capsicum ~ Italian style is best... we have our Hungarian ones but I have not seen them in the shops</em></div><div align="left"><em>salt</em></div><div align="left"><em>1teaspoon PAPRIKA ~ now this is pronounced pap-rik-a not pa-pree-ka</em></div><div align="left"><br />
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</div><div align="left"><em><span style="color: #38761d; font-size: large;"><strong>To make...</strong></span></em></div><div align="left"><br />
</div><div align="left"><em><span style="color: black;">All Hungarian savoury recipes start like this...</span></em></div><div align="left"><br />
</div><div align="left"><em>Peasant chop your onions, garlic and capsicum and fry them off in a heavy based pan with a good glug of olive oil... what you are looking for here is the onion, garlic and capsicum to sweat down with minimal browning ~ there is a change in smell... odd indicator I know but the smell goes from strong to sweet... see if you can pick it...</em></div><div align="left"><br />
</div><div align="left"><em>Then slice your zucchini and ham and add to your pan with your tomatoes... like so...</em></div><div align="left"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em>and cook down on low heat </em></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em>when the zucchini has softened and the tomatoes have become sauce add your Paprika and cook for a few more minutes... then chop your parsley and sprinkle over....</em></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div align="left"><em>Take off the heat and serve with rice, cous cous or pasta... we would eat it by itself or as a sauce for meat... you can stir through pasta and then bake as a pasta bake or use as the filling of a vegetarian lasagna ~ its such a versatile and tasty combo that lends itself to many dishes...</em></div><div align="left"><br />
</div><div align="left"><em>What about on a grilled piece of polenta with a Danish style feta... yum!?</em></div><div align="left"><br />
</div><div align="left"><em>If you are really SAVVY you can make a double batch and freeze it...</em></div><div align="left"><br />
</div><div align="left"><em>I hope you enjoy this recipe and it becomes a family favourite for you also...</em></div><div align="left"><br />
</div><div align="left"><strong><em><span style="font-size: large;">yours,</span></em></strong></div><div align="left"><br />
</div><div align="left"><strong><em><span style="font-size: large;">Honey Lady</span></em></strong></div><div align="left"><br />
</div>Honey Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.com0tag:blogger.com,1999:blog-3503697125602371985.post-18448903361340531932012-01-16T04:36:00.000-08:002012-01-16T21:42:07.424-08:00This weeks shop Jan 14 2012 ~ plus a bit from the garden<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-DlcOAKusfPYqA2GjDl_uOg0rSvo14x7YSsWLBq5_g4HGkqicZzNc4YKxaNdtkC7JDgxtEV9Yj-RqY05l7AipKYEx8q2iZanAu8S_FDJS9B0A6dS3rAUCyDszgnj06s_V0EB-8gu7rA/s1600/041.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-DlcOAKusfPYqA2GjDl_uOg0rSvo14x7YSsWLBq5_g4HGkqicZzNc4YKxaNdtkC7JDgxtEV9Yj-RqY05l7AipKYEx8q2iZanAu8S_FDJS9B0A6dS3rAUCyDszgnj06s_V0EB-8gu7rA/s320/041.JPG" width="239" /></a></div> <em><span style="color: #38761d; font-size: large;"><strong>How can you not be inspired to cook when you have produce like this to use!!</strong></span></em><br />
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<em>The markets were wonderful this week so many stall with the most beautiful fresh produce...I really had to resist the urge not to over shop as our home garden is producing quite a bit as well... we have plums, plums and more plums... with grapes and figs about to be ready...</em><br />
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<em>I am in love with these button squash and plan to cook them this week with</em> ga<em>rlic, olive oil and lemon... easy and bliss...</em><br />
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</div><div style="text-align: left;"><em>I bought lots of carrots ~ not all of these though ~ </em><em>to juice but also to make healthy kiddy muffins and cakes for start of school... How beautiful are the colours??</em></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><em>I also got 6 trays of strawberries which equals about 10kg...I have frozen most of them and will show you this week how to make the most of these jewels while there season is at its peak and they are 'get out of town' sweet....</em></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><em>This week I'll share with you...</em></div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><em><strong><span style="color: #38761d;">Polenta Crusted Schnitzel with a Greek Salad</span></strong></em></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><em><strong><span style="color: #38761d;">Spinach & Feta Triangles ~ the best for school lunches</span></strong></em></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><em><strong><span style="color: #38761d;">Zucchini many ways...</span></strong></em></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><em><strong><span style="color: #38761d;">And Strawberry Granita...</span></strong></em></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><em>I'd like to make a blueberry sponge roll but that may have to give way to the preserving of plums and tomatoes...</em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em>I also got this week a 10kg box of sauce tomatoes from Pat ~ sensational flavour and well worth the effort to preserve these babies.... we have eaten heaps already in salad and on toast with goats chevre and basil... yum!</em></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><em>I know that there a few of you out there say "I don't have the time" and fair enough... cooking is more than just a thing that has to be done each day for me ... I really enjoy creating with food and so I make the time for it... Its also how I learnt as a child to do life... the only thing different with blogging it is that I take photos as I cook and I spend an hour on the lap top posting..</em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em>My goal here is to inspire!</em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em>I also got this week my milk and feta from Paris Creek and Fleurieu Milk my cream and yoghurt...</em></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><em>Loads of fresh greens fro Judith... basil, rocket, lettuce, thyme, spinach and many more... LOVE my greens !</em></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><em>I'm really enjoying NAJOBE Beef's minute steak for its versatility and ease of cooking...so I got a couple of pack for the freezer and some mince...</em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em style="clear: right; cssfloat: right; float: right; height: 187px; margin-bottom: 1em; margin-left: 1em; width: 278px;">Cherries, kale and much more... I also did a Central Market visit and bought enoki mushrooms and a few Asian condiments!<img alt="" class="uh_hi" data-height="182" data-width="277" height="182" id="rg_hi" src="http://t1.gstatic.com/images?q=tbn:ANd9GcQX22RoC_gprm-nYWrdm7IiIFc40f74d3tDFpFzoD6VrN0IZRJoUQ" style="height: 182px; width: 277px;" width="277" /></em><br />
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<em>My computer is taking forever to load the pictures! </em><br />
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<em>So I'll post them tomorrow...</em></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><em><span style="font-size: large;">Yours, </span></em></div><div style="text-align: left;"><em><strong><span style="font-size: large;"></span></strong></em> <br />
<div style="text-align: left;"><em><span style="font-size: x-large;">Honey Lady</span></em></div><div style="text-align: left;"><br />
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</div></div>Honey Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.com1tag:blogger.com,1999:blog-3503697125602371985.post-66887943882801986712012-01-13T04:49:00.000-08:002012-01-13T04:53:04.787-08:00Cinnamon Plum Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiscdYw2ZCA1_sWs42RwOun0U-vC_JQdEKuE6lqlKtOB6ylwCgCYhHIpWjOOCAPkult48wEKgu9TfF3gGY5e45D4Q57TKJJgrSKub6i0HXXFYR8XkjE-30XC1UMxqzvMB2guXONb0TbBWE/s1600/002.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiscdYw2ZCA1_sWs42RwOun0U-vC_JQdEKuE6lqlKtOB6ylwCgCYhHIpWjOOCAPkult48wEKgu9TfF3gGY5e45D4Q57TKJJgrSKub6i0HXXFYR8XkjE-30XC1UMxqzvMB2guXONb0TbBWE/s320/002.JPG" width="320" /></a></div><em><strong> <span style="color: #a64d79; font-family: Times, "Times New Roman", serif; font-size: large;">Plums are in season...yay!!!</span></strong></em><br />
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<em><span style="color: #444444; font-family: Times;">I have so many childhood memories that involve plums ~ both my parents are Hungarian and plums feature heavily in loads of my family recipes... there is a really dense dark plum jam that my mother makes which is heavenly!</span></em><br />
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<em><span style="color: #444444; font-family: Times;">Today I went to the Central Markets and was so excited to find so many new season plums ...</span></em><br />
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<em><span style="color: #444444; font-family: Times;">I'm not sure of the actual name of the green variety BUT how cool ripe when green!</span></em><br />
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<em><span style="color: #444444; font-family: Times;">I also had the lovely blood that I got from the Adelaide Show Markets. I made this dish using all 4 different varieties...I love cooking with many varieties of the same fruit ~ like 3 -4 different types of apples... pretty unconventional I think but what happens is the melding of flavours and textures with each variety </span></em><em><span style="color: #444444; font-family: Times;">contributing its qualities...</span></em><br />
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<em><span style="font-family: Times, "Times New Roman", serif;">Tonight I thought I'd share with you a cake from my childhood its really easy and SO delicious..</span></em><br />
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<em><span style="font-family: Times;">The house still smells like plums and cinnamon..</span></em><br />
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<strong><em><span style="color: #a64d79; font-family: Times;">Cinnamon Plum Cake with Crumble Topping</span></em></strong><br />
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<em><span style="color: #a64d79; font-family: Times;">you will need...</span></em><br />
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<em><span style="color: #444444; font-family: Times;">makes 1 x 23cm cake ~ 10 serves 8 -10 </span></em><br />
<em><span style="color: #444444; font-family: Times;">prep about 20 mins</span></em><br />
<em><span style="color: #444444; font-family: Times;">cooking time 50 - 60 mins</span></em><br />
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<em><span style="color: #444444; font-family: Times;">Cake ~</span></em><br />
<em><span style="color: #444444; font-family: Times;">250g soft butter</span></em><br />
<em>4 eggs</em><br />
<em>3/4 cup castor sugar</em><br />
<em>2 cups self raising flour</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhF_Cvrk_N8Dx5dMMRPelaCsnYqxgOhVI8nEZj4drVPZb5UFL9ITTMpli1l_JiKRRwPg6QoYfRwfK4wcrM1J9aAUPRsYcOIfCV9sRf-FBo2tUWlQL7e-qKVCKqNswEFZQzU0MJsD2wQCM/s1600/007.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhF_Cvrk_N8Dx5dMMRPelaCsnYqxgOhVI8nEZj4drVPZb5UFL9ITTMpli1l_JiKRRwPg6QoYfRwfK4wcrM1J9aAUPRsYcOIfCV9sRf-FBo2tUWlQL7e-qKVCKqNswEFZQzU0MJsD2wQCM/s320/007.JPG" width="239" /></a></div><em>Plums~</em><br />
<em>2 cups of mixed plums chopped and de-pipped</em><br />
<em>1/4 teaspoon cinnamon</em><br />
<em>2 teaspoons castor sugar</em><br />
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<em>Crumble~</em><br />
<em>1 cup SR flour</em><br />
<em>1/2 cup castor sugar</em><br />
<em>100g butter softened</em><br />
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<em><span style="color: #c27ba0;"><strong>To make this cake is so easy...</strong></span></em><br />
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<em><span style="color: #444444;">Heat your oven to 200c</span></em><br />
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<em><span style="color: #444444;">You place the butter, eggs, flour and sugar in a bowl and beat until just combined ~ don't over beat!</span></em><br />
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<em><span style="color: #444444;">Butter and flour a cake tin and then pour in the cake batter ~ its quite thick but trust me it works</span></em><br />
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<em><span style="color: #444444;">In a bowl place you plums and sprinkle with cinnamon and sugar and then evenly place on top of the batter like so ~</span></em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMxiZrcJQB371V80THFvgBs2fE2zzDY9uJ9FJ41lJy343ZBSQx97PCb7zNF6VhBRqyxgYz-o2cVairL8B18qzjjF8y069s93rUF6E-LP9Tq8Eh3zgq4R-DR5Tj4b_V4TpXBWfoZh8khjc/s1600/010.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMxiZrcJQB371V80THFvgBs2fE2zzDY9uJ9FJ41lJy343ZBSQx97PCb7zNF6VhBRqyxgYz-o2cVairL8B18qzjjF8y069s93rUF6E-LP9Tq8Eh3zgq4R-DR5Tj4b_V4TpXBWfoZh8khjc/s320/010.JPG" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtt49-A4PSDJDNJ8T983msH7sGcQkofb7Oqv61sjNfah9UmcSMg6AwjqMpHDjjUSsY8oqJJ3e6cGqOk1vrGty7S6yUhEGpsutDagT0RpTzUIvDANUpQMV0cQJLR4DkL0YNzbZ4nODgjy4/s1600/011.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtt49-A4PSDJDNJ8T983msH7sGcQkofb7Oqv61sjNfah9UmcSMg6AwjqMpHDjjUSsY8oqJJ3e6cGqOk1vrGty7S6yUhEGpsutDagT0RpTzUIvDANUpQMV0cQJLR4DkL0YNzbZ4nODgjy4/s320/011.JPG" width="320" /></a> </div><div class="separator" style="clear: both; text-align: center;"><em>To make the crumble combine the butter, sugar and flour and mix until it is combined and forms a crumbly dough...</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><em>Top the plums with cruble and into the oven for about 1 hour...</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><em>And this</em></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div style="text-align: center;"><em>becomes this...eat warm...</em></div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><em>yours, </em></span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-size: large;">Honey Lady</span></em></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"></div>Honey Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.com4tag:blogger.com,1999:blog-3503697125602371985.post-43593980999964383762012-01-12T11:57:00.000-08:002012-01-12T12:04:31.642-08:00Thai Beef Salad ~ Honey Lady Style<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgby5tM1w_8B41kJ7OssE4_iaV4QwCmNEfBms7hw4pKT5K5Gltr2NcEwozVFVSYby0mgWkSg5dsS-IRgUMy1y32CGHzwOXvNnfMbTCh134o7lZRqn3Q5ptkmGvRgaIB9MEIzynvmzY1os8/s1600/024.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgby5tM1w_8B41kJ7OssE4_iaV4QwCmNEfBms7hw4pKT5K5Gltr2NcEwozVFVSYby0mgWkSg5dsS-IRgUMy1y32CGHzwOXvNnfMbTCh134o7lZRqn3Q5ptkmGvRgaIB9MEIzynvmzY1os8/s320/024.JPG" width="320" /></a></div><em>I had my friend Justin Lane over tonight to match his wines, Alpha Box Dice, to the food I will be cooking at Tour Down Under this year.... and then another friend dropped in and a few red wines later I get to my blog... </em><br />
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<em>SO sorry for the late post!!!</em><br />
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<em>PS...If you are wine tasting in the Mclaren stop past his cellar door ~ best wine in the south!</em><br />
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<em>I made tonight my Kangaroo Fillet (already posted) and this Thai Beef Salad ~ and these are the 2 dishes I will demo @ TDU...</em><br />
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<em>Before I get into the recipe for t</em><em>his salad I must confess...</em><br />
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<div style="text-align: center;"><em><span style="color: #cc0000;"><u><strong>I am not a Thai cook by any stretch of the imagination!</strong></u></span></em></div><div style="text-align: center;"><br />
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</div><div align="left" style="text-align: center;"></div><div align="left"><em>But if you recall ~ FUSION ~ is my favourite culinary term....</em></div><div align="left"><br />
</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>SO this is my take on a Thai Beef Salad with a whole heap of fusion and a bit of me thrown in!</em><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQC6m1wN3ZWHa4V507RvwkeZ8542I3yy_CSNtJrnhMMoV_YfH0wiV6BY0QOaL3wQk774M3yBtrHgtZ87CpItZ7TlF8MjrjG9uU4XyzVpp5mPKebLHXECZzOx7op5bLEBTCdiaS2-zWhc/s1600/006.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQC6m1wN3ZWHa4V507RvwkeZ8542I3yy_CSNtJrnhMMoV_YfH0wiV6BY0QOaL3wQk774M3yBtrHgtZ87CpItZ7TlF8MjrjG9uU4XyzVpp5mPKebLHXECZzOx7op5bLEBTCdiaS2-zWhc/s320/006.JPG" width="239" /></a><em></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><em><span style="color: #cc0000;">For this you will need...</span></em></strong></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="color: black;">2 one minute steaks!</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>juice of one small lime</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>juice of half a lemon</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>1tablespoon of finely diced lemongrass</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>1 thumb sized piece of peeled ginger</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>1 sweet Italian capsicum OR 1/4 regular capsicum</em><br />
<em><span style="background-color: white;">~ this gives the colour without the punch of heat that a diced chilli does...</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<em>2 tablespoons of Chili infused olive oil ~ try Passionate Foodies ~ subtle warmth</em><br />
<em>2 small carrots ~ peeled</em><br />
<em>1 small Lebanese cucumber</em><br />
<em>2 cups of shaved iceberg lettuce</em><br />
<em><span style="background-color: white; color: black;"> 2 bundles of a 5 bundle rice noodle pack</span></em><br />
<em><span style="background-color: white; color: black;">1 cup of shaved white cabbage</span></em><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="background-color: white; color: black;">1 stick of celery</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="background-color: white; color: black;">1/4 cup mint</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="background-color: white; color: black;">1/2 cup coriander</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="background-color: white; color: black;">1 cup snow peas sliced</span></em></div><em><span style="background-color: white; color: black;">1 cup bean sprouts</span></em><br />
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<em><span style="background-color: white; color: black;">lots of ingredients ~ I know ~ BUT</span></em><br />
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<em><span style="background-color: white; color: black;">really quick and really simple to prepare...</span></em><br />
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<em><span style="background-color: white; color: #cc0000;"><strong>For the noodles...</strong></span></em><br />
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<em>These guys are even more easy & quick than cous cous ... can it be so?</em><br />
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<em>All you do is cover them in cold water til they go clear... drain and add to your dish... yep that easy!</em><br />
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<em>They will look like this...</em><br />
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<em>and then like this...</em></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpc6mA4Ec3mzH-w1YMenEQ2f7NIVNDjDVPjWanFJriD2bfcivGxL0LqcHMFTBAzdSYUMikxrL-KEgtl_QQPCqXsAAOtbz1ii8ICjNH5Au6IbAJbbiaA7Z2MuDBVwlkgIYqejmwNRDTRRw/s1600/015.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpc6mA4Ec3mzH-w1YMenEQ2f7NIVNDjDVPjWanFJriD2bfcivGxL0LqcHMFTBAzdSYUMikxrL-KEgtl_QQPCqXsAAOtbz1ii8ICjNH5Au6IbAJbbiaA7Z2MuDBVwlkgIYqejmwNRDTRRw/s320/015.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><em>While your noodles are soaking, cook your minute steaks in a little bit of olive oil...and truly a minute each side... </em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><em><span style="color: #cc0000;"><strong>N</strong></span></em><span style="background-color: white;"><em><span style="color: #cc0000;"><strong>ow on to the dressing...</strong></span><span style="color: black;"> </span></em></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="background-color: white;"><em><span style="color: black;">Really easy... squeeze the juice of your lemon and lime and place in a bowl. then add your finely chopped lemongrass....microplane in your peeled ginger and chop in your capsicum ... now add tour chili oil and combine ~ then slice your beef and stir through the dressing so your beef is thoroughly covered ~ like so...</span></em></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><em>Have a try and add some salt to balance the dressing ~ My mate Les <u>reckons</u> fish sauce and tamarind in this dressing would make it even better ~ so if you are inclined give that a go...</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><em> </em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDXUEi01Hx_bUb3B_yQ3Pm-foJO7Y5HSkM45wbk7X8Z_snRm3FTfz-_nAvS3600QQd6pUFEGhWG0ZIs993gd4f0mEZbeaQhjdtnf0tfb1QG3kcML5iVOFEoYiGEI9EA45SP45BZy_842Y/s1600/009.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDXUEi01Hx_bUb3B_yQ3Pm-foJO7Y5HSkM45wbk7X8Z_snRm3FTfz-_nAvS3600QQd6pUFEGhWG0ZIs993gd4f0mEZbeaQhjdtnf0tfb1QG3kcML5iVOFEoYiGEI9EA45SP45BZy_842Y/s320/009.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJZBKJMU7tvkip1DYbQknyxO8lgSkqsc8J3VsSqkc7HaH3q0OCRnnYek6v1ohsgrAkW_xM4e6SO6bGyLE7ymxXiyxoteStknkCMnihzF84lY5s0nKF7umoH9p8wHa_caoEMytOfnkBg0I/s1600/016.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJZBKJMU7tvkip1DYbQknyxO8lgSkqsc8J3VsSqkc7HaH3q0OCRnnYek6v1ohsgrAkW_xM4e6SO6bGyLE7ymxXiyxoteStknkCMnihzF84lY5s0nKF7umoH9p8wHa_caoEMytOfnkBg0I/s320/016.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzlV_V2NU3aGk9mYzIwoyX9f1dMHomIqSqpE8CYH5YYKs1DoADBrnzu2pN-5vEIg8d7CAng9ZJ29sTekzig4BcSLZBCn1HH4W7KEOBlCuIKP1hVz_sPGtO7efayngv7wEYIr9kOXWdtwk/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzlV_V2NU3aGk9mYzIwoyX9f1dMHomIqSqpE8CYH5YYKs1DoADBrnzu2pN-5vEIg8d7CAng9ZJ29sTekzig4BcSLZBCn1HH4W7KEOBlCuIKP1hVz_sPGtO7efayngv7wEYIr9kOXWdtwk/s320/017.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><em>Yummo!</em></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><em>I have a mandolin... which in my opinion is one of the best kitchen investments you will ever make... if you recall I'm not so keen on even shaped chops BUT i do acknowledge there are times when fine, even pieces and to the dish...</em></div><br />
<div style="text-align: center;"><em><strong>The answer = my Mandolin</strong></em></div><br />
<em>Oh I do also have a couple of excellent scars from this bad boy... SO be careful ~ its a sharp one!</em><br />
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<em>SO now mandolin in OR finely chop the vegetables and add... like so...</em><br />
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<tr><td class="tr-caption" style="text-align: center;"><em>only with a mondolin...</em></td></tr>
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<div class="separator" style="clear: both; text-align: center;"><em></em></div><em>Almost there... drain your noodles... </em><br />
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<em>Slice up your snow peas and chop your mint and coriander and add also... Combine the lot!</em><br />
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<div align="center"><em>And serve on a plate!</em></div><div align="center"><br />
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<em>To make this even quicker I have used roast beef from the deli counter which is ok... but fresh cooked minute steak is by far the better way to go...</em><br />
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<em>I hope you enjoy this meal as much as we do!</em><br />
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<div align="center"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong><em><span style="font-size: large;">yours,</span></em></strong></div><br />
<strong><em><span style="font-size: large;">Honey Lady</span></em></strong><br />
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</div>Honey Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.com3tag:blogger.com,1999:blog-3503697125602371985.post-49715237582914415802012-01-11T04:37:00.000-08:002012-01-11T04:56:01.520-08:00Take Away...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5r9x7grbKtvKWTWpxsmaM8bmYfoMpLmrVCi_qaTUhDtRf376NgLB8FncV_t3PxdGdGeLy0p9S7g91gmnkRPXT6FlAz8cji1ve1BfY012Z9kcwgji8EwociXjvbMHwbjnEqjVBv174H0k/s1600/013.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5r9x7grbKtvKWTWpxsmaM8bmYfoMpLmrVCi_qaTUhDtRf376NgLB8FncV_t3PxdGdGeLy0p9S7g91gmnkRPXT6FlAz8cji1ve1BfY012Z9kcwgji8EwociXjvbMHwbjnEqjVBv174H0k/s320/013.JPG" width="320" /></a></div><em>I have had a few people say to me that they are amazed at how we eat each night... which is such a lovely compliment ...</em><br />
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<em>HOWEVER... I too have my busy days and what I thought I'd share with you is how we do 'Take Away' food...</em><br />
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<em>Today was a huge day of deliveries and meetings and by the time I rolled into our driveway the last thing I felt like doing was a big cook up.</em><br />
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<em>Lucky for me though our local chicken shop has free range chooks already cooked and ready to eat. I have a few recipes that I do in under 20 mins that use already cooked chicken and they are such an easy way to eat yummy without big effort.</em><br />
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<em>Tonight I made ~</em><br />
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<em><span style="color: #38761d; font-size: large;"><strong>Moroccan Chicken with Beans and Cous Cous ~ Take Away Style</strong></span></em><br />
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<em><strong><span style="color: #38761d;">for this you will need... </span></strong></em><br />
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<em><span style="color: black;">the meat of 1 roast chicken ~ I pull off the meat saving the legs and wings for snacks on tomorrow</span></em><br />
<em>4 carrots chopped small</em><br />
<em>a big handful of green beans ~ I used the 3 different types I got at market but any will do</em><br />
<em>olive oil</em><br />
<em>ras el hanout ~ I told you this stuff rocks!!</em><br />
<em>1 -2 cups of cous cous</em><br />
<em>1 -2 cups of boiling water</em><br />
<em>1/4 cup of flat leaf parsley</em><br />
<em>small amount of mint chopped ( optional)</em><br />
<em>presered lemon (optional)</em><br />
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<strong><em><span style="color: #38761d;">To make ~ you will need about 15 mins and hardly any energy!</span></em></strong><br />
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<em><span style="color: black;">First put the kettle on ~ enough water for your cous cous (1-2 cups) and for a cup of tea! I did have a red wine while I made this...</span></em><br />
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<em>Next pull off the meat from your chicken ~ and chop or pull into smallish pieces</em><br />
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<em>Cut up your carrots into small pieces... small = cooks faster</em><br />
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<em>In a fry pan add a small amount of oil and start fry the carrots... while your carrots are cooking top and tail your beans.</em><br />
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<em>Throw in your chicken meat into the pan and sprinkle with 1 - 2 teaspoons of ras el hanout</em><br />
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<em>Kettle should be done by now ~ so make your cous cous</em><br />
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<em>Cous Cous is 1 cup of cous cous to 1 cup of boiling water... you can add in stock cubes etc but plain is perfectly fine. Just pour the boiling water over the cous cous, cover and leave for 5 mins, the fluff up</em><br />
<em> with a fork... How easy is that! I love cous cous...</em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZHAVBiaBatcdL4MxUs1FYsTIcbvXMZ59w9hxUUIyAVtIGo419QF1RuMvxuw9yJU4E2AitWX7IUmxpEZmamEpIdnoAnUTe1dT3DS64BNr8QpQEWcrFVgTfY4Wsaz4Ax9m0Vcs93dy-uyw/s1600/011.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZHAVBiaBatcdL4MxUs1FYsTIcbvXMZ59w9hxUUIyAVtIGo419QF1RuMvxuw9yJU4E2AitWX7IUmxpEZmamEpIdnoAnUTe1dT3DS64BNr8QpQEWcrFVgTfY4Wsaz4Ax9m0Vcs93dy-uyw/s320/011.JPG" width="320" /></a><em></em><br />
<em>Back to your pan... </em><br />
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<em>Now throw in your beans and about 3/4 cup of boiling water...using a wooden spoon disolve the bits that have stuck to the fry pan</em> ~ <em>should be starting to smell pretty good by now.... chicken should be starting to fall apart... heat off</em><br />
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<em>Chop up your herbs and preserved lemon... and toss through the pan..</em><br />
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<em>And it should look like this...</em><br />
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<em>Now cous cous in bowls and top with chicken bean mix and eat.... <span style="color: #6aa84f;">FINI! </span></em><br />
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<em><span style="color: black;">~ A word on being kind to your self... I really believe life is about what we do not what we don't do... Food does not have to be a chore... get a bank of easy meals that you can whip up like this one and give yourself the night off if you are tired ~ some nights cooking is a great creative relax and unwind for me and others it is a necessary event...perfection is boring! ...</span></em><em>Some nights we even have eggs on toast...</em><br />
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<em>After dinner I got to go for a walk through the olives with the dogs ...</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ7wEuXLFkQ6MIC1zSn0ADu3EZQpBOcWgf5Iz_djSWtL8MieP1EWcTFYOY_odcz28vFu99-q0xwdExgqImX9gkVobBCVlvU0Qy3_we36zSHYS7O__Nfe7hyphenhyphenUDthgC3-tyX_ZMAoBykXa8/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ7wEuXLFkQ6MIC1zSn0ADu3EZQpBOcWgf5Iz_djSWtL8MieP1EWcTFYOY_odcz28vFu99-q0xwdExgqImX9gkVobBCVlvU0Qy3_we36zSHYS7O__Nfe7hyphenhyphenUDthgC3-tyX_ZMAoBykXa8/s320/013.JPG" width="320" /></a></div><br />
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<em>I hope you are all well as we all return to work and that you are enjoying my blog... let me know what you think...</em><br />
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<em>Thanks for having a read...</em><br />
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<strong><em>yours,</em></strong><br />
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<strong><em><span style="font-size: large;">Honey Lady</span></em></strong>Honey Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.com0tag:blogger.com,1999:blog-3503697125602371985.post-82020018157105000882012-01-10T05:07:00.000-08:002012-01-10T05:14:12.346-08:00Cooking with Children<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDqO18jtQk7EDZ2usL4a3yWlXAL8fTj5eIyCTdP277SjbCnJbLDKOYzBH4YjlrHKpnTNKz4StPZFJB500Ulj7no6Ama8yDb0CZtOKvq7xz1akwq9WYBpZngtRDV_qbmKsVfBa1Yxcgo5g/s1600/024.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: small;"><img border="0" height="320" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDqO18jtQk7EDZ2usL4a3yWlXAL8fTj5eIyCTdP277SjbCnJbLDKOYzBH4YjlrHKpnTNKz4StPZFJB500Ulj7no6Ama8yDb0CZtOKvq7xz1akwq9WYBpZngtRDV_qbmKsVfBa1Yxcgo5g/s320/024.JPG" width="239" /></span></a></div><em><span style="color: #674ea7; font-size: x-large;"><strong>Cooking with my children...</strong></span></em><br />
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<em>I have no memory of not cooking. I learnt to speak, tie my shoe laces, ride a bike, cook and garden... food and gardening were so much a part of our every life that it was never a thing that needed to be fit in to a busy schedule... it just was. I am so grateful to my parents for these gifts.</em><br />
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<em>My childhood memories are of my aunts, uncles and cousins all visiting our farm and sharing produce and helping prepare food. My uncle Frank would arrive with a boot load of tomatoes and melons... his speciality and we would cook and eat together. There would be the hands of my mother and my aunts all floured up making cakes. Nothing was ever finished when they arrived to spend time with us... trips to the garden to get ingredients... sampling of tomatoes as if they were fine cheeses.... good... good memories.</em><br />
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<em><em>The other night I had friends over and we fired up the woodoven to cook in. This photo is of myself, my dear friend Lisa and my daughter, Eva(2) kneeding the pizza dough. This is how I learnt to cook ~ I love that Eva will never have to learn cooking like learning a second languge... it will always be a part of her being.</em><br />
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<tr><td class="tr-caption" style="text-align: center;"><em>My daughter, Maggie, making her own pizza</em></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><em>Lisa & Oli pizza topping</em></td></tr>
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><em>I really believe in allowing kids space to be creative and know food. It nurtures their soul and gives them memories and skills to last a life time. What I'd encourage those of you out there with little people in your life to do is just include them... for example tonight while I made a salad my daughter Eva sat on the kitchen bench with me... watching and saying all the things I did..."mustard...lemon juice... honey...oil..." When she goes to make a salad as an adult she will do it without a second thought ~ knowing how to from sitting on the bench with me.</em></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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<tr><td class="tr-caption" style="text-align: center;"><em>just making sure the avocado is ok...</em></td></tr>
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<em>I thought I'd share with you an easy recipe to make with your kids... perfect for afternoon treats or school lunches...its a take on the much loved Anzac biscuit and is soooooo easy!</em><br />
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<span style="color: #674ea7;"><strong><span style="font-size: large;"><em>Ginger Oat Slice</em></span></strong></span><br />
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<em><span style="color: black;">for this you will need...</span></em><br />
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<ul><li itemprop="ingredient">1 cup (90g) rolled oats </li>
<li itemprop="ingredient">1/2 cup (110g) brown sugar </li>
<li itemprop="ingredient">1 cup (220g) self raising flour </li>
<li itemprop="ingredient">125g butter </li>
<li itemprop="ingredient">4 tblsp Honey Lady Ginger Honey</li>
</ul><div itemprop="ingredient"><br />
</div><h4>To Make</h4><div itemprop="instructions" sizcache="21" sizset="626">Preheat oven to 180°C. Line a 18cm x 28cm slice pan with baking paper<br />
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In a large bowl, combine oats, sugar and flours.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wFgL7Qml5FFL0EU-wBY1KzfHF_S58ZUS-ZYJ2t2wcG98T_g1UdufWYR0hWZRX3qArdVgVXbb5v5BHlCcGdkxWLodwKUKbWVQFzpWUY_ZAqKZA8dgfyEHVdoGPsY4c5UxyAUvW3Chiqc/s1600/033.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wFgL7Qml5FFL0EU-wBY1KzfHF_S58ZUS-ZYJ2t2wcG98T_g1UdufWYR0hWZRX3qArdVgVXbb5v5BHlCcGdkxWLodwKUKbWVQFzpWUY_ZAqKZA8dgfyEHVdoGPsY4c5UxyAUvW3Chiqc/s320/033.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>dry ingredients all mixed together</em></td></tr>
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Heat butter and ginger honey in a small saucepan on low heat for 1-2 minutes, until butter has melted and mixture is well combined.<br />
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Make a well in centre of dry ingredients. Add butter mixture and combine well. Press firmly into prepared pan.<br />
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Bake for 20-25 minutes, until golden. <br />
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Cool completly in pan. Cut into squares to serve.</div><br />
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<tr><td class="tr-caption" style="text-align: center;"><em>Smile!</em></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><em>butter & honey... YUM!</em></td></tr>
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><em>I think when it comes to cooking with kids its not so much about the end result... for me its about including them in the process ~</em></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><em>I remember reading in a education publication something along these lines</em></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong><em><span style="color: #351c75;">If a child only ever experiences water at the drink fountain how can we expect them to care about the rivers and oceans</span></em></strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong><em><span style="color: #351c75;">If a child only ever experiences the sandpit how can we expect them to care for the earth</span></em></strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong><em><span style="color: #351c75;">AND IT FOLLOWS...</span></em></strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong><em><span style="color: #351c75;">If a child only ever experiences food being placed in front of them then how can we expect them to know food and make good food choices</span></em></strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIH9za8_FxwjZMxR45PcEvHPVGBES3XIeBnu47JJX-etBRQj0_iIAo3xGWclcIWEtouLYKS4T779U_gqFbbcpUU9-IKpoj5JWgaP-D97pm-ja3yueg-3oSkNAagjYm6-3rjWuz6zaUZKQ/s1600/046.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIH9za8_FxwjZMxR45PcEvHPVGBES3XIeBnu47JJX-etBRQj0_iIAo3xGWclcIWEtouLYKS4T779U_gqFbbcpUU9-IKpoj5JWgaP-D97pm-ja3yueg-3oSkNAagjYm6-3rjWuz6zaUZKQ/s320/046.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>pressed and ready to bake</em></td></tr>
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</div><em>And really the bottom line is I have never met a child that does not like cooking ~ its a great way to spend time with your children!</em><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_MSo4dAespcS6Srp7L9rZ7SbqdzefoPGf6-Vc1OJIcvajWOFcAdlilOvp54wgThdIz62OmLa4EyP0CW4-LjagaY4WmL4eY_4n16cFm7VoYvbSJYSqp6b89CWmQPQhKMQQLfuWUoVR04/s1600/060.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_MSo4dAespcS6Srp7L9rZ7SbqdzefoPGf6-Vc1OJIcvajWOFcAdlilOvp54wgThdIz62OmLa4EyP0CW4-LjagaY4WmL4eY_4n16cFm7VoYvbSJYSqp6b89CWmQPQhKMQQLfuWUoVR04/s320/060.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>the finished goods ~ so good </em></td></tr>
</tbody></table><strong><em><span style="color: #351c75;">My tips for Happy Cooking with kids</span></em></strong><br />
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<ul><li><em><span style="color: black;">let go of expectation ~ just cook and your kids will learn</span></em></li>
<li><em>children are more capable that we give them credit for</em></li>
<li><em>keep it healthy ~ you are laying life long foundations here</em></li>
<li><em>celebrate the seasons ~ enjoy produce! we as a family long for the start of the pomegranate season and shed a few tears when it ends...</em></li>
<li><em>make time for 1 on 1 cooking with your children</em></li>
<li><em>get a bank of easy success recipes to share with kids</em></li>
<li><em>harvest food together ~ visit farmers markets with you childre</em></li>
<li><em></em><em>ENJOY!!!!!!!</em></li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXG-i6xB7PfV9YCxotefh_hbbY35fzoIYHSbrdBIAnvjcMQANn6M5UoQkvc1hHtch5x7Hc-D2J25p9FMcz5vorfYCz_6dxML9WI61ERW9Gyu1iAS0qfqZFnHDgbdxQUQ1GgZIG3E3ct_w/s1600/021.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXG-i6xB7PfV9YCxotefh_hbbY35fzoIYHSbrdBIAnvjcMQANn6M5UoQkvc1hHtch5x7Hc-D2J25p9FMcz5vorfYCz_6dxML9WI61ERW9Gyu1iAS0qfqZFnHDgbdxQUQ1GgZIG3E3ct_w/s320/021.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>reaching for the mulberries</em></td></tr>
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><em><span style="font-size: large;">yours,</span></em></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong><em><span style="font-size: large;">Honey Lady</span></em></strong></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd6DlLvcgktgEerRUERYQ_WCDD_kAov3JLQm5pKZGvaS5oNvNiRA8aB8gyUosWg4nwxOXHA3tc0ZX9MC08pClq2LVtk10nSVDWjEyWwIHTflXHkLrAZh92OEPcsZDnoup1_-tc2BaPD2M/s1600/025.JPG" imageanchor="1" style="clear: right; cssfloat: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd6DlLvcgktgEerRUERYQ_WCDD_kAov3JLQm5pKZGvaS5oNvNiRA8aB8gyUosWg4nwxOXHA3tc0ZX9MC08pClq2LVtk10nSVDWjEyWwIHTflXHkLrAZh92OEPcsZDnoup1_-tc2BaPD2M/s320/025.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>picking mulberries</em></td></tr>
</tbody></table>Honey Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.com0tag:blogger.com,1999:blog-3503697125602371985.post-75104470315399580962012-01-08T16:38:00.000-08:002012-01-09T14:40:30.546-08:00Kangaroo Fillet with Spinach Salad, Fried Haloumi and Vine Ripe Tomatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixxPl0UPOXNmPOQMtox-piiMwfTlMMrkKa1OxOGleIdMF25SJkonf3WidITGH66dWZFljZ-kEFYp0_lL6LVzulBCpsb6u4AtQaSJFHto9D1As9M6NAkYywMBYl-7VJ8_VJbnmj2_tPk4I/s1600/187.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixxPl0UPOXNmPOQMtox-piiMwfTlMMrkKa1OxOGleIdMF25SJkonf3WidITGH66dWZFljZ-kEFYp0_lL6LVzulBCpsb6u4AtQaSJFHto9D1As9M6NAkYywMBYl-7VJ8_VJbnmj2_tPk4I/s320/187.JPG" width="320" /></a></div><em><span style="font-family: Georgia, "Times New Roman", serif;">This meal was inspired by an orange! After coming home from our holidays I went say hello to our chooks and go for a walk in the orchard to see how the fruit was ripening... (figs are days off being ripe!)... I noticed that our orange tree had a few oranges left on... I picked them thinking they'd be old and no good... but they were</span></em><br />
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<div align="center"><strong><em><span style="color: #cc0000; font-size: large;">~INCREDIBLE~</span></em></strong></div><div align="center"><br />
</div><div style="text-align: left;"><em><span style="font-family: Georgia, "Times New Roman", serif;">I had some roo fillets in the fridge, baby spinach and halomi and tomatoes from my niece, Amy... and this is what I created...</span></em></div><div style="text-align: left;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsq_l_KlX0uNRsAp6TXUzQTwsQzKUj_87PrY7NmhERrnaxJjK8OQ_4HyMYRxmSDq_7kVMZRYLmFTJelsziFOEtkMLaEn30H_kHPMc4cHGUtpaxi5pqKUmT3c6ChCjuKRoBLJ_mBaK0ilA/s1600/175.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><strong><img border="0" height="239" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsq_l_KlX0uNRsAp6TXUzQTwsQzKUj_87PrY7NmhERrnaxJjK8OQ_4HyMYRxmSDq_7kVMZRYLmFTJelsziFOEtkMLaEn30H_kHPMc4cHGUtpaxi5pqKUmT3c6ChCjuKRoBLJ_mBaK0ilA/s320/175.JPG" width="320" /></strong></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em><strong><span style="font-size: x-small;">my oranges ~ not so pretty but oh the taste</span></strong></em></td></tr>
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<div style="text-align: left;"><strong></strong><em><span style="color: #cc0000; font-family: Georgia, "Times New Roman", serif; font-size: large;">To make you will need...</span></em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em><span style="color: black; font-family: Georgia;">This is for 6 serves... </span></em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em><span style="font-family: Georgia;">6 x 120g Kangaroo Fillet</span></em></div><div style="text-align: left;"><em><span style="font-family: Georgia;">180g Haloumi</span></em></div><div style="text-align: left;"><em><span style="font-family: Georgia;">500g baby spinach</span></em></div><div style="text-align: left;"><em><span style="font-family: Georgia;">3 low seed vine ripe tomatoes ~ varieties like roma or amish paste</span></em><br />
<em><span style="font-family: Georgia;">2 oranges</span></em><br />
<em><span style="font-family: Georgia;">1 lemon</span></em><br />
<em><span style="font-family: Georgia;">1 tspn of Honey Lady Bush Honey</span></em><br />
<em><span style="font-family: Georgia;">1 tspn of Australian Harvest Horseradish mustard</span></em><br />
<em><span style="font-family: Georgia;">olive oil</span></em><br />
<em><span style="font-family: Georgia;">salt & pepper</span></em><br />
<em><span style="font-family: Georgia;">1/4 cup chopped chives</span></em><br />
<em><span style="font-family: Georgia;">1/4 cup flat leaf parsley chopped</span></em></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGZdtQAABAkGcjlKEMvXeEu7cQdNsVy1BEuQyJdAXSbf6dLixsFZ0k7gSZHXNSIhTCchs_NQKxDjuI3wBsHJxULEvGQzigCAStOCbChhYMQzdCJzE4d_ge8p3IdU49lkKjVtiQVGDXYw/s1600/173.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGZdtQAABAkGcjlKEMvXeEu7cQdNsVy1BEuQyJdAXSbf6dLixsFZ0k7gSZHXNSIhTCchs_NQKxDjuI3wBsHJxULEvGQzigCAStOCbChhYMQzdCJzE4d_ge8p3IdU49lkKjVtiQVGDXYw/s320/173.JPG" width="320" /></a></div></div><em><span style="font-family: Georgia, "Times New Roman", serif;">The first thing I did was cut my haloumi in half and then slice each piece into 3rds ~ a little bit of olive oil in the pan... medium to high heat and fry these babys! Watch them they only take a minute ~ turn over and brown on the other side then place on paper towel and leave... or if you are like me.. watch like a hawk so that your seagull like children don't nibble it all before dinner!</span></em><br />
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<em><span style="font-family: Georgia;">PS I love Haloumi ~ totally transforms an ordinary dish into divine with such minimal effort! My kind of food....</span></em><br />
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<tr><td class="tr-caption" style="text-align: center;"><em><span style="font-size: x-small;">Haloumi Heaven</span></em></td></tr>
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<div class="separator" style="clear: both; text-align: center;"></div><em><span style="font-family: Georgia, "Times New Roman", serif;">After frying your haloumi ~ no need to clean your pan~ put in your roo fillets... season them with a sprinkle of salt and a crack of pepper... don't crowd them, I cooked three at a time .... medium heat for about 5 minutes either side. Now, a word on roo - great, low fat, awesome taste, sustainable meat... on the how it should be cooked... well... chefs will say rare to blue... and I say bollocks to that - a culinary con!!! ... I don't want my roo jumping off my plate... it really can't be cooked past medium to still be edible... but really this is a personal choice thing ~ cook and try... and find what <u>you</u> like...</span></em><br />
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<em><span style="font-family: Georgia, "Times New Roman", serif;">Take your roo out and rest on a plate...</span></em><br />
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<em><span style="font-family: Georgia;">I slice the roo up for my little children but I prefer the presentation of the whole fillet for the adults and big kids...</span></em><br />
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<div style="text-align: center;"><em><span style="font-family: Georgia, "Times New Roman", serif;">This is medium rare roo ~ my fave way of having it!</span></em></div><div style="text-align: center;"><br />
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<em><span style="font-family: Georgia, "Times New Roman", serif;">I have an unnatural love of condiments and it is my personal opinion you can NEVER have too many... The top shelf of my fridge is filled with no less than 6 different types of chilli jam and 8 different mustards! I discovered this brand at last years Royal Adelaide Show in the Taste Pavilion... Australian Harvest do so many different types of handmade mustards... this </span></em><br />
<em><span style="font-family: Georgia;">one with horseradish is so incredible ~ takes a sandwich to a saintly place... amazing with roasts and totally rocks in a salad dressing ~ the flavours pair perfectly with game meats and beef.... YUM!</span></em><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="color: #cc0000; font-family: Georgia, "Times New Roman", serif; font-size: large;">To make the dressing...</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsreQiHShLJTeHMQW8aXkKUczLOdw_NjlUJ3JYlbnBx60J3salSi0eO-8-9m2udK8PAfp10PgCe6-d__TB9p2wSJT-g3Lc0nSBmjS9gw-0dBffRBCVJa0kkx4WECkZ5Vy-48RvicHPI0I/s1600/182.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsreQiHShLJTeHMQW8aXkKUczLOdw_NjlUJ3JYlbnBx60J3salSi0eO-8-9m2udK8PAfp10PgCe6-d__TB9p2wSJT-g3Lc0nSBmjS9gw-0dBffRBCVJa0kkx4WECkZ5Vy-48RvicHPI0I/s320/182.JPG" width="320" /></a><em><span style="color: black; font-family: Georgia;">Take the juice of one orange and the juice of one lemon and place in a bowl ~ add the same amount of olive oil as juice... then 1 teaspoon of honey, 1 teaspoon of horseradish mustard and combine ~ taste and season with salt... then add in your herbs and toss through the baby spinach... I sometimes have this for breakfast with a poached egg ~ crazy combo I know but try it...</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0PhGXWkpZB56r78bwwTTtplPvrYu1OB34jQwYSrZPaXZKYveXff147kFavvOKdrWQIe7hUnLwhMrpLtQQftiC96gcC7m5BNooLfuC4bUe6RlY8x_hdsDUQIDhUuao6T_X-gcDZhWtMsk/s1600/184.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0PhGXWkpZB56r78bwwTTtplPvrYu1OB34jQwYSrZPaXZKYveXff147kFavvOKdrWQIe7hUnLwhMrpLtQQftiC96gcC7m5BNooLfuC4bUe6RlY8x_hdsDUQIDhUuao6T_X-gcDZhWtMsk/s320/184.JPG" width="320" /></a><em><span style="font-family: Georgia;">If you cant get your hands on Australian Harvests Horseradish mustard then you can substitute in 1/4 teaspoon of Newman's Horseradish and 1/2 teaspoon of a good wholegrain mustard... </span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="font-family: Georgia;">To finish this meal take your tomatoes and half or quarter them and place them in the pan with the juice of an orange over medium to high heat~ deglaze the pan until the tomatoes start to brown... you don't want them falling apart ~just warmed and a little brown...</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="color: #cc0000; font-family: Georgia; font-size: large;">To assemble...</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="color: black; font-family: Georgia;">Take your salad and share among your plates... place on haloumi, then roo fillet...tomatoes to the side and drizzle on pan's juices.... </span></em></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em><span style="font-family: Georgia, "Times New Roman", serif;">And enjoy.....</span></em></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><em><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">yours,</span></em></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong><em><span style="font-family: Georgia; font-size: large;">Honey Lady</span></em></strong></div>Honey Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.com1tag:blogger.com,1999:blog-3503697125602371985.post-75542157289244882982012-01-08T05:48:00.000-08:002012-01-08T06:02:24.066-08:00This Weeks Market Shop Jan 7/8 2012<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQpsz4sOkMJQwrdppOYYSHi6UV31FJU62C-yQcqT5wbLqLf_G-zShbGzVvQpc8NqwkDeUPejhXCsM8gElJOMpX4bbMlcru_-1Nj1wLMJ5x3hmwtltXTT9SL0VxDude_-4kAyYM-60ZFsA/s1600/026.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQpsz4sOkMJQwrdppOYYSHi6UV31FJU62C-yQcqT5wbLqLf_G-zShbGzVvQpc8NqwkDeUPejhXCsM8gElJOMpX4bbMlcru_-1Nj1wLMJ5x3hmwtltXTT9SL0VxDude_-4kAyYM-60ZFsA/s320/026.JPG" width="320" /></a></div><em>I was going to post my recipe for Kangaroo with Spinach Salad with Horseradish Mustard dressing and fried Halomi... BUT</em><br />
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<em>The markets were AMAZING this weekend and I just had to share some photos and thoughts I had around what is available to cook with this week ...Just look at these heirloom tomatoes from Colleen and Ian from Starlight Springs...the red capsicums are Italian wax peppers...they have all the taste of a capsicum but without the water... concentrated yumminess... superb for using anyway that you would use capsicum ~ results in a real POW of flavour... sublime... </em><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Garlic is in season at the moment ~ freshly plucked from the earth... so fresh and so many varieties... my personal fave is the purple garlic... look out for this grown organically as the flavour is by far superior, these are Peter Bennett's garlic... I havn't seen it around yet but Russian garlic or elephant garlic is also fabulous... big fat mild cloves that can be grated straight into salads...</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GQciE-fD9EZSofBP7NkpDMxUxVDP6ksZfc93CHGeJlESClLxLk0Qtxrtu_DrRG5fMdWhyrDYebRxvB0QQ48h_iT6me-yFhEJ5cYeuSx6HmqCnu1Y9ImofvEeK_ji28r6aqsUQo9j6-c/s1600/028.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GQciE-fD9EZSofBP7NkpDMxUxVDP6ksZfc93CHGeJlESClLxLk0Qtxrtu_DrRG5fMdWhyrDYebRxvB0QQ48h_iT6me-yFhEJ5cYeuSx6HmqCnu1Y9ImofvEeK_ji28r6aqsUQo9j6-c/s320/028.JPG" width="320" /></a></div><em>These plums are from Bill & Soula and are blood plums... the browning on these plums are an indication that they are ripe and have been picked ripe.... the result... REAL flavour... I'm going to make a plum cake with these this week ~ that is if we don't eat them all first!!</em><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF_gyWinDVFlb4UOzCEbMdJsqASCfh664Jrkt1D9kcrXe30uBQbefSkHP4VMNXEy7XDosuehaOQXxW9ezXt2RxIVcCcLrS1qMR_bJQIZuH_QIIginGD45_2BSYw1FsBuOXOwhY0OPh6ZY/s1600/024.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF_gyWinDVFlb4UOzCEbMdJsqASCfh664Jrkt1D9kcrXe30uBQbefSkHP4VMNXEy7XDosuehaOQXxW9ezXt2RxIVcCcLrS1qMR_bJQIZuH_QIIginGD45_2BSYw1FsBuOXOwhY0OPh6ZY/s320/024.JPG" width="239" /></a><em>Before I get onto the other goodies I got today at markets I wanted to have a word on uniformity and perfection... </em><em><span style="color: #990000;"><span style="color: #cc0000;"><strong>NO WHERE IN NATURE DOES THIS EXIST</strong></span></span><span style="color: black;"> ....have a think about this... apart from twins where in the natural world do you see exactly the same? Look at Pat's tomatoes... all different in shape and size....the FLAVOUR !!! If we seek out produce for flavour not perfection then the meals we will create will be so much better... Many of the varieties that end up on our supermarket shelves are selected for their long shelf life, uniformity of shape and their robustness for travel and transport... this is at the sacrifice of flavour... It is only at places like the farmers market and back yards that you can buy or grow theses old varieties of fruits and vegetables....</span></em></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3V5IyeqR4sPcRuVPb7AHGfesG2Fc1b3dnUrCNaQoJSXyADRwc8uf8EEEoHy7U7oGPggFMTNPwKhMVnDGBRTvpZOjb_EKuN5SMS1Tn2ljKWv81zz2f2PZVUBLO_JUvOZGQ-pspiwtkRmI/s1600/022.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3V5IyeqR4sPcRuVPb7AHGfesG2Fc1b3dnUrCNaQoJSXyADRwc8uf8EEEoHy7U7oGPggFMTNPwKhMVnDGBRTvpZOjb_EKuN5SMS1Tn2ljKWv81zz2f2PZVUBLO_JUvOZGQ-pspiwtkRmI/s320/022.JPG" width="239" /></a> <em>I was totally chuffed to find not 1 but 3 types of okra available! I have this old southern cookbook that I picked up at an op shop and it has a few recipes for okra that I'm going to try during the week... all of the recipes are written up as Mrs such and such's dinner etc So cool... on that keep and eye out for old cook book's ... they are source of inspiration and quite frankly a few laughs...there are not many new things in cooking which is kinda cool... its all about the combinations that we do... how we creatively engage with our produce... great produce makes for great food !!!! </em></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRz6ESLjJf1mr_9BDlZD6su6JhMLSg07j6dAeBj7zMmLfpdPaUop3lGvY_U7dLSrU_0nfI9DwLf0-2FC_RTaxZhTeSfJonw6S5W8PwkvyQ1x7RLl7IPzWSaQMgUVZ-k6ELmTGdRt0Q2qA/s1600/028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRz6ESLjJf1mr_9BDlZD6su6JhMLSg07j6dAeBj7zMmLfpdPaUop3lGvY_U7dLSrU_0nfI9DwLf0-2FC_RTaxZhTeSfJonw6S5W8PwkvyQ1x7RLl7IPzWSaQMgUVZ-k6ELmTGdRt0Q2qA/s320/028.JPG" width="239" /></a></div><em>Zucchinis are well in season and there are many varieties for sale at the moment... next demo cook I am going to do some more zucchini recipes to take advantage of their abundant cropping...I never eat zucchinis outside of their growing season so that when they finally arrive I'm so excited and ready to cook with them....</em><br />
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<em>Stone fruit is also at its peak... this week I bought apricots, blood plums and peaches... for the most we just eat them but I do have a macerated peaches with lemon verbena and vanilla bean honey recipe that we have with home made custard that is to die for... Did you know that icecream used to be called frozen custard?</em><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="color: black;">By about now we have eaten our body weight in strawberries but as their season is short and they are so plentiful and sweet at the moment we push on through... You can by 2kgs for $8 which is such a bargin... we take their greens off put them in the freezer... if you have a high power blender you can make a quick icecream by putting frozen stawberries and natural yogurt and vanilla bean honey and wizzing them up... if you are wanting a dairy free alterative use frozen strawberries, lemon juice and honey in the blender.... crazy good</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcI0nb97bD1OTn4kKgpvi_U66SRe0ygzomaufQelntCwVme22k2lrrTqPrVe6M6BCichS5LmKU9xSsjWsPvlGbHIbkhoQxLW4rfsY56TRfxU9v-6UeIdxSbirSQ9NBw-ManQdBsgRg4sw/s1600/029.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcI0nb97bD1OTn4kKgpvi_U66SRe0ygzomaufQelntCwVme22k2lrrTqPrVe6M6BCichS5LmKU9xSsjWsPvlGbHIbkhoQxLW4rfsY56TRfxU9v-6UeIdxSbirSQ9NBw-ManQdBsgRg4sw/s320/029.JPG" width="320" /></a></div><em>The first eggplants are starting to show themselves... I have a few great Italian recipes to share over the next few weeks using these black, glossy beauties...</em><br />
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<em>I was also excited to find these different varieties of beans... also from Starlight Springs... I'm going to do a crunchy bean salad with these this week... How pretty are they? Purple Beans ~ Love it!!!</em><br />
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<em>I think I experienced olive perfection this week.. Two Hills do the best marinated olives with garlic and fennel seeds and thier dried kalamattas are as good as my Uncle Frank's.</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQEEnZXKqyufp4oHZWszxlUXbXBL8oiHSCHrFGfapB8PUZhD0JLId8F1pIyUHxTJUdrfpy4dM1pJXf3REcXIysHq7xCpZYE170KCl4B8PyV4nsg4kjyFFBCQDax5FU3putnn1gBUo0II/s1600/009.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQEEnZXKqyufp4oHZWszxlUXbXBL8oiHSCHrFGfapB8PUZhD0JLId8F1pIyUHxTJUdrfpy4dM1pJXf3REcXIysHq7xCpZYE170KCl4B8PyV4nsg4kjyFFBCQDax5FU3putnn1gBUo0II/s320/009.JPG" width="320" /></a></div><em>These lettuces are from Di and Jen and they are a variety that I have not seen before... tiny and delicate, sweet and oh so cut</em>e! <em>I love that about a farmers market that you can constantly find new and interesting foods....</em><br />
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<em>This week I also got some lemons, 1/2 a large watermelon, grapes, carrots, herbs from Judith... and some minute steaks from Najobe Beef... oh and cherries of course before they are all done with...</em><br />
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<em>I'm really looking forward to sharing this weeks food with you and I am so loving the feedback you are giving me... thanks for your support... </em><br />
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<strong><em><span style="font-size: large;">yours, </span></em></strong><br />
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<strong><em><span style="font-size: large;">Honey Lady</span></em></strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBpfhNHJ-j0LdcYYr38Ii5bWli0J9-P8w0lHwGIMTg_TJXgWw_E-XCm4aAj3rf_jTifdK7jXzckQZo4nQVjmL5E91TwZdU1QLWjeCmVtV94rxoGzPB_COu5y8KrXajgkUL1YdR046sv4E/s1600/010.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><br />
<div style="text-align: left;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjby3amvsN2So0CBiTI9A3Fzk_nclYuZ4kJ7l2PX4C2fY-wGryVkOTgvX9O8YXoTq-YeF11N58xs4HnaEtxfM2DKmRUoHsjq1naa1UQ1hLrON7AmgLuZCn-OuoZ5QJSeh5TUO-iFl31BT0/s1600/003.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; height: 373px; margin-bottom: 1em; margin-right: 1em; width: 321px;"><em></em></a></div>Honey Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.com0tag:blogger.com,1999:blog-3503697125602371985.post-28205207569116648712012-01-06T04:49:00.000-08:002012-01-06T04:55:30.433-08:00Fetta Pie with Short Crust Pastry<em>I have had a few people ask me about pastry making and how to get good results. I really think that a good pastry flour makes a real difference and the butter also ... I always use Paris Creek BD butter... more expensive than others but the difference in the finished product is worth it. Also the health benefits of eating organic butter are so worth it!</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmogTPvUXIp-dG8QhpGqoAO4e02d5Z8y9htHU1-DyQ6UtGQq4T_CuivycVEL3mjinGmkHujXbD4rhVjrvnTuJyOlvLzftQycFlshEvQwoHbBvjxGDrir0s1ceFUar-9Hk8i2t2zeju-84/s1600/009.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmogTPvUXIp-dG8QhpGqoAO4e02d5Z8y9htHU1-DyQ6UtGQq4T_CuivycVEL3mjinGmkHujXbD4rhVjrvnTuJyOlvLzftQycFlshEvQwoHbBvjxGDrir0s1ceFUar-9Hk8i2t2zeju-84/s320/009.JPG" width="320" /></a></div><em>Eggs....I have a ragga muffin bunch of chooks... each with thier own personality... Love my chooks! They free range around the orchard and produce the most lovely eggs... Rosie's eggs, you can get them at the Adelaide Showgrounds Farmers Market are really good and I use her's if I need more than my girls are laying...</em><br />
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<em><span style="color: #134f5c;"><strong>Short Crust Pastry</strong></span></em><br />
<em>For my short crust pastry recipe you will need...</em><br />
<em>2 cups plain flour</em><br />
<em>100g butter ~ softened</em><br />
<em>1 egg</em><br />
<em>water ~ about 100 ml</em><br />
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<em>To make you place 2 cups of flour in a bowl, chop your softened butter and add...</em><br />
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<em>Then using the tips of your fingers rub the butter into the flour until it is looking like this...</em><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em>Lots of recipe books use the term fine breadcrumbs...I never work my pastry dough that much... Next make a well in the centre of flour butter mix and crack in your egg. This photo has two eggs as I was making a double batch...</em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em>using a knife gently start to mix through the egg...</em></div><br />
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<div align="center"><em>and it will look like this....</em></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em>I then tip out my almost pastry onto a floured surface and make a well...</em></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em>pour in about 50 ml of water and gently combine...</em></div><div class="separator" style="clear: both; text-align: center;"><em>add more water until it starts to pull together</em></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em>your pastry will start to come together and will....</em></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em>look like this!</em></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em>place onto grease proof paper... and flaten out to about 2cm thick, wrap in grease proof and place in the freezer!!.. this helps the pastry chill fast and make rolling out WAY easier... and the less you hanle your pastry the better it will be!!</em></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShnLix3UfJ8LQPAKEjULqDTaU2e9zQYykwibnAJ8z3KrZv6kz2_VuUuKK_KhclC39OaeLll-F_Uom0UChefxFSPK8-kcgOPVIdZAfeORURQMU3gVoC4oLyVZda5K5vGRx8cYkN4i5qy8/s1600/022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShnLix3UfJ8LQPAKEjULqDTaU2e9zQYykwibnAJ8z3KrZv6kz2_VuUuKK_KhclC39OaeLll-F_Uom0UChefxFSPK8-kcgOPVIdZAfeORURQMU3gVoC4oLyVZda5K5vGRx8cYkN4i5qy8/s320/022.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em><strong><span style="font-size: large;">get your oven on to 200c</span></strong></em></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em>I usually get my filling ready while my pastry is chillin! But before we get to that ~ a word on blind baking...</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><em><span style="color: #134f5c;">BLIND BAKING...</span></em></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>This just refers to the placing of something heavy like rice or beans into the pastry shell when you start to cook...this stops the pastry bubbling up and keeps it nice and flat...I have of late been using a single layer of almonds without baking paper in with loads of success... then having yummy roasted almonds after as well! I made this pie on the last day of our hoilday and had to improvise with what was in the kitchen so I did this...oh and remember to prick the base of the pastry... it lets the steam out!</em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBSwg6ifwyzjkc1Zr_Tm7QVyOcVUd8wFmeIx_9Lj4ltBfc67LbPhFaoPJ_BbYnHULFROLzoscrr8hJKrdG-sIxAZhQmkLaS3Md1YZrq1yRQNAjcP4DaZUNOip5qyDSP9T1iI7hAqviKo/s1600/055.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBSwg6ifwyzjkc1Zr_Tm7QVyOcVUd8wFmeIx_9Lj4ltBfc67LbPhFaoPJ_BbYnHULFROLzoscrr8hJKrdG-sIxAZhQmkLaS3Md1YZrq1yRQNAjcP4DaZUNOip5qyDSP9T1iI7hAqviKo/s320/055.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEocak08-Jmj3XUTW5FM4o3Vx9TeuumnhGjsYft_h4dzCbnXWr6ZHN3f2yYFdPCic2ZB2JWt3FNjjHqUOueEU4WS_G9ib7LJ57_CVfBR45f4DM3wdEbg5UUERsVzCqOfVhxVaFwF54S6s/s1600/053.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEocak08-Jmj3XUTW5FM4o3Vx9TeuumnhGjsYft_h4dzCbnXWr6ZHN3f2yYFdPCic2ZB2JWt3FNjjHqUOueEU4WS_G9ib7LJ57_CVfBR45f4DM3wdEbg5UUERsVzCqOfVhxVaFwF54S6s/s320/053.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>Roll out you pastry dough after its had a good chillax in the fridge/ freezer...It needs to feel firm to touch before you roll it out... roll out to 3 -4 ml thick and place in a pie dish about 20 - 30 cms.</em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em>Then blind Bake...</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>After about 10 minutes pull out the blind filling and bake for another 5 mintues... </em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_ZbHA4TwatyIwsSRV54J8CyCbrmP0Wmqm-qOwrF7b4bDtzirsRK96XGaVHkC20IchTEWeacVag9mgs8yuHVXoV1NeOYFpD1pX_BoLYYcqD5yZO3L4XJRXASxVG8sImNtb0TK69hr0SI/s1600/085.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_ZbHA4TwatyIwsSRV54J8CyCbrmP0Wmqm-qOwrF7b4bDtzirsRK96XGaVHkC20IchTEWeacVag9mgs8yuHVXoV1NeOYFpD1pX_BoLYYcqD5yZO3L4XJRXASxVG8sImNtb0TK69hr0SI/s320/085.JPG" width="320" /></a><em>Then pour in your filling and finish.... </em></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #134f5c;"><strong><em>Th</em><em>e Filling...</em></strong></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>This is the pie/ tart/ quiche filling I always use... </em></div><div class="separator" style="clear: both; text-align: left;"><em>Its dead easy...</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>250ml cream</em></div><div class="separator" style="clear: both; text-align: left;"><em>250ml milk</em></div><div class="separator" style="clear: both; text-align: left;"><em>6 eggs</em></div><div class="separator" style="clear: both; text-align: left;"><em>salt & pepper</em></div><div class="separator" style="clear: both; text-align: left;"><em>= mix all together...</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>Now to this you can add just about anything... experiment and try!</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>For today's recipe I also used</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>1/2 bunch of spring onions</em></div><div class="separator" style="clear: both; text-align: left;"><em>125g bacon</em></div><div class="separator" style="clear: both; text-align: left;"><em>1 clove of garlic</em></div><div class="separator" style="clear: both; text-align: left;"><em>a small hanful of thyme</em></div><div class="separator" style="clear: both; text-align: left;"><em>200g fetta</em></div><div class="separator" style="clear: both; text-align: left;"><em>ripe tomatoes ~ I used black russians</em></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em>Chop finely your spring onions, garlic, bacon and thyme and fry them off on fairly high heat to get some caramelising going on...after about 5 minutes turn off and place into the pastry case...</em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em>Then crumble over the fetta and pour in the egg</em>, <em>cream milk mix...</em></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em>and bake for 20 minutes @ 200c until starts to set and brown...</em></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em>Then palce on your slices tomatoes and bake for a futher 20 minutes...until its set firm and is golden brown... yum!!!!</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><em>Its really important to let any pie this style rest and firm up... serve with salad ...</em></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em></em></div><em>My tips for fabulous pasty every time are these..</em><br />
<em>1. good quality ingredients</em><br />
<em>2. cool hands - warm hands release the glutens in the flour and make the pastry tough</em><br />
<em>3. don't over work your pastry</em><br />
<em>4.chill baby chill ~ both you and the pastry!</em><br />
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<em><span style="font-size: large;">Enjoy</span></em><br />
<br />
<em><span style="font-size: large;">Yours,</span></em><br />
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<em><span style="font-size: large;">Honey Lady</span></em><br />
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</div><div style="text-align: left;"></div>Honey Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.com0tag:blogger.com,1999:blog-3503697125602371985.post-64388462999196486002012-01-04T15:21:00.000-08:002012-01-04T15:25:14.610-08:00Chicken Provencale with Nokedli<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>One of my favorite foodie words is fusion... It gives me permission to pretty much experiment away with flavors all under the guise of fusion... I embrace this word! This dish is a classic fusion success story... French, Italian and Hungarian...</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Fp6d9XvnOGijMbHOfkPQpEamA64wP6eLmjCUfrX6IVTzT5rNnUCrBigKnR4B7MlawrLyonUONSdScxsm0joXyW7exItkOFPjosbcmbyAon25hwbYo1fpUNQ_hkKIedhYTPKUGwNkrJY/s1600/126.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><em><img border="0" height="239" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Fp6d9XvnOGijMbHOfkPQpEamA64wP6eLmjCUfrX6IVTzT5rNnUCrBigKnR4B7MlawrLyonUONSdScxsm0joXyW7exItkOFPjosbcmbyAon25hwbYo1fpUNQ_hkKIedhYTPKUGwNkrJY/s320/126.JPG" width="320" /></em></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><br />
</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>My parents are both Hugarian and so much of my early food experiences were Hungarian... I was also blessed with Italian aunts and uncles... Food growing, cooking and sharing was a constant through out my childhood and has greatly influenced the way I do family and food now...</em></div><em><br />
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<em>My uncle Frank made the best dried olives with garlic and rosemary... And his wine... A little spritzy... But after a glass you really didn't care! Ahhh the memories!</em><br />
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<em>So this dish draws on all these memories as well as bits and pieces I have picked up along the way...</em><br />
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<em>I'm also really keen on food that I can throw together in a few minutes and leave to cook itself while I get on with other things... I'm also a big fan of minimal dishes... this dish ticks both these boxes! We are still on hoildays and this is what we had last night for dinner...</em><br />
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<div style="text-align: center;"><strong><span style="color: #741b47; font-size: large;"><em>Chicken Provencale with Nokedli</em></span></strong></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYSaUn7GVYylUc6HfSR6gdsxN8ncDwh0r2fa4du6E__qjej2A3NduNEZZfjh6uYTjhe9B8mjItQMFrCDCp4F3mBp5qMbVfg5UXAd3bXcV6AWGEIt8RMRd_rPjZTuwQrWHTYL_-noi8r3w/s1600/067.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYSaUn7GVYylUc6HfSR6gdsxN8ncDwh0r2fa4du6E__qjej2A3NduNEZZfjh6uYTjhe9B8mjItQMFrCDCp4F3mBp5qMbVfg5UXAd3bXcV6AWGEIt8RMRd_rPjZTuwQrWHTYL_-noi8r3w/s320/067.JPG" width="320" /></a></div><em><strong> So lets get cooking...</strong></em><br />
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<em>You will need...</em><br />
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<span style="color: #741b47;"><em><strong>For the chicken Provencale </strong></em></span><br />
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<em>6-8 chicken thighs</em><br />
<em>1 bunch of basil</em><br />
<em>one brown and one red onion</em><br />
<em>3 cloves of garlic</em><br />
<em>680g pasatta</em><br />
<em>olive oil</em><br />
<em>salt</em><br />
<em>pepper</em><br />
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<em><span style="color: #741b47;"><strong>For the Nokedli</strong></span></em><br />
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<em>4 cups of plain flour</em><br />
<em>6 eggs</em><br />
<em>1/2 - 1 cup of water...</em><br />
<em>salt</em><br />
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<em><span style="color: #a64d79; font-size: large;"><strong>To make the Provencale </strong></span></em><br />
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<em>Oven on 220c</em><br />
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<em>This dish is a one pot wonder... Take a heavy casserole style dish and place a good glug of olive oil in the base... About 1cm deep.</em><em> Peasant chop your onions... I like to use a mix of brown and Spanish onions... It's a better flavor than just brown in my opinion... Plus I like the colours! </em><em>Put half of your onions on the bottom of the dish in the oil. Tear half of your basil and place in dish.</em><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd-8GmXtWvo8H0Sz9S2ags1cUCQ3XWLWCI6Lv_Ri-G34Djg_u1b6MPJuY8gIc_uaKNlrh3-5QTI9aUnuEZl13rCFpIQF6fk1j8itpmkN_BR-hkwTzz-y4lhM7FDGb-cYxJysF98c4bk-4/s1600/074.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="238" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd-8GmXtWvo8H0Sz9S2ags1cUCQ3XWLWCI6Lv_Ri-G34Djg_u1b6MPJuY8gIc_uaKNlrh3-5QTI9aUnuEZl13rCFpIQF6fk1j8itpmkN_BR-hkwTzz-y4lhM7FDGb-cYxJysF98c4bk-4/s320/074.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglgd1-cHFyCjsTFMMQr5O__4ZS4aYubHN-HLtYBURdJrAPQp_A_8Y2kvAzKRIQeUgJTc7kPrToRe_75fFBNLeFJ_fJ7xyp0x4r_9KoB1UDWpWhAEGGFzAmCMpirIKOVL6rMdWfO0bRLP4/s1600/073.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; height: 234px; margin-bottom: 1em; margin-right: 1em; width: 270px;"><img border="0" height="238" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglgd1-cHFyCjsTFMMQr5O__4ZS4aYubHN-HLtYBURdJrAPQp_A_8Y2kvAzKRIQeUgJTc7kPrToRe_75fFBNLeFJ_fJ7xyp0x4r_9KoB1UDWpWhAEGGFzAmCMpirIKOVL6rMdWfO0bRLP4/s320/073.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM7SzxQzuGpkyhIk45uGjIbx9aZhGAl7OnO68ofi9LmvHXV3cGfTliKCSYHXmJ96QPdVDabUDsFIOZ9CIwYqz0fN5fbicsjut9PlY8P1QpKMqODAO-fkSt3GFgOcywH93x6qzcEofPsd4/s1600/075.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM7SzxQzuGpkyhIk45uGjIbx9aZhGAl7OnO68ofi9LmvHXV3cGfTliKCSYHXmJ96QPdVDabUDsFIOZ9CIwYqz0fN5fbicsjut9PlY8P1QpKMqODAO-fkSt3GFgOcywH93x6qzcEofPsd4/s320/075.JPG" width="239" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Take your garlic and using the blade of a wide knife crush the cloves...peel off the skin and take off the ends... Now a bit more peasant chopping of your garlic...And would you believe that is all your work done... </em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>All you have to do now is assemble and place in the oven... so next you throw in the garlic and place the chicken thighs on top... like so</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>then throw on the rest of the onions, the rest of the basil and sprinkle on the olives...</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>To finish this dish pour over the passata and add 2 cups of water to the dish... a crack of pepper, sprinkle of salt and another drizzle of oil and then into the oven for 40 minutes with the lid on... then reduce to 180c and take the lid off for a futher 20 - 30 minutes... you'll have chicken that falls apart in your mouth by now....</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div align="center" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>and will look like this...</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><em><span style="color: #a64d79; font-size: large;">Now for the Nokedli...</span></em></strong><em><br />
</em></div><em>Nokodli is a Hungarian fresh pasta that you cook by dropping into boiling water...</em><br />
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<em>It will seem and look much harder than it really is... So give it a try... You'll be surprised!</em><br />
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<em>Place flour in a glass or metal bowl... Crack in your eggs and combine... </em><br />
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<em>Add in water and a pinch of salt until you achieve a thick paste like consistency.give it a good mix...it will</em><br />
<em>go a bit stringy looking this is perfect...</em><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em></em> <em>Get a big saucepan of water rapidly boiling... Pinch of salt in the water... Now the tricky bit..on a wet wooden board place a big spoon full of dough.</em></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Using a wet butter knife cut of a strip of dough and then cut small pieces of dough off into the water... </em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>My daughter filmed me doing this.... which I'll post when I work out how to post videos! It's actually easier than it looks. The Nokodli is cooked when it floats up to top of water. Use a slotted spoon to fish out the Nokodli and place them in a bowl with a little bit a of olive oil and salt....repeat until all the dough is finished...</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em>I think this is a nice way to finish any day! </em></div><br />
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<em><strong><span style="font-size: large;">yours,</span></strong></em><br />
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<em><strong><span style="font-size: x-large;">Honey Lady</span></strong></em><em><br />
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<div class="separator" style="clear: both; text-align: center;"></div>Honey Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.com0tag:blogger.com,1999:blog-3503697125602371985.post-76916136667839088762012-01-03T16:29:00.000-08:002012-01-03T16:56:09.010-08:00Summer Holiday at Second Valley...<div class="separator" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJeL7UoUCqIULuo3CudMurQKQN1bp-3cjRWdZVS_ljP-3GhWP4RduQCuOqsYoQduqjtGwHC3VcFtjPSMdT4t0VHc2YRizwRFphPoLCKm7DosYJ2FCCerEguPBzfj8tE5AcWyBxxsxZYaU/s1600/021.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><img border="0" height="239" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJe_Pq3Z9rI25bbHJnNqtUazxco4474o17toNv87WvWiUxiB9EGDZDu5Cc4V6NKF-g97owAWlGpwbGV4AKPi3dM9VTZ8phYqH43j9ZmXr876XwE4ZPJ7rXLGmp_o7xe-MAUsiLjKUq8OA/s320/032.JPG" width="320" /></div><br />
<em><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;">This is the view from our family's holiday home in the hills of Second Valley...which are lucky enough to be able to retreat to through out the year. As I type there is the smell of toast in the air, children playing twister in the lounge, my boy eating a punnet of strawberries by my side and when I look up this photo is what I see... I am so blessed....</span></span></em><br />
<em><span style="color: #444444; font-family: Georgia;">We have some friends staying with us from the US and last night after staying til dusk on the beach this is what I made for dinner... It had to be quick...as we were ALL beach hungry...you know that feeling after having been by the ocean and you realise that you are so hungry... </span></em><br />
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<div style="text-align: center;"><strong><em><span style="color: #3d85c6; font-family: Georgia; font-size: large;">Moroccan Vegetable Stew with Cous Cous and Green Greens</span></em></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-nx66zxbPRzs/TwOHZsjh_lI/AAAAAAAAAF4/Coc9cucsGXk/s1600/029.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" rea="true" src="http://3.bp.blogspot.com/-nx66zxbPRzs/TwOHZsjh_lI/AAAAAAAAAF4/Coc9cucsGXk/s320/029.JPG" width="320" /></a></div><div style="text-align: left;"><em><span style="color: #444444; font-family: Georgia;">For this you will need...</span></em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em><span style="color: #3d85c6; font-family: Georgia;"><strong>For the stew...</strong></span></em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em><span style="color: #444444; font-family: Georgia;">3 baby leeks</span></em></div><div style="text-align: left;"><em><span style="color: #444444; font-family: Georgia;">5 carrots</span></em></div><div style="text-align: left;"><em><span style="color: #444444; font-family: Georgia;">6 medium sized potatoes</span></em></div><div style="text-align: left;"><em><span style="color: #444444; font-family: Georgia;">olive oil</span></em></div><div style="text-align: left;"><em><span style="color: #444444; font-family: Georgia;">690g jar of Passata</span></em></div><div style="text-align: left;"><em><span style="color: #444444; font-family: Georgia;">750g tin of mixed beans</span></em></div><div style="text-align: left;"><em><span style="color: #444444; font-family: Georgia;">ras el hanout</span></em></div><div style="text-align: left;"><em><span style="color: #444444; font-family: Georgia;">preserved lemon</span></em></div><div style="text-align: left;"><em><span style="color: #444444; font-family: Georgia;">flat leaf parsley </span></em></div><div style="text-align: left;"><em><span style="color: #444444; font-family: Georgia;">salt and pepper to taste</span></em></div><div style="text-align: left;"><em><span style="color: #444444; font-family: Georgia;">200g fetta</span></em><br />
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<em><span style="color: #444444; font-family: Georgia;"><strong><span style="color: #3d85c6;">For the</span></strong> <span style="color: #6aa84f;"><strong>Green Greens</strong></span></span></em><br />
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<em><span style="font-family: Georgia;"><span style="color: #444444;">500g of green beans</span></span></em></div><div style="text-align: left;"><div style="text-align: left;"><em><span style="color: #444444; font-family: Georgia;">500g of broccoli</span></em></div><div style="text-align: left;"><em><span style="color: #444444; font-family: Georgia;">1 clove of garlic</span></em></div><div style="text-align: left;"><em><span style="color: #444444; font-family: Georgia;">olive oil</span></em></div><div style="text-align: left;"><em><span style="color: #444444; font-family: Georgia;">salt & pepper</span></em></div><div style="text-align: left;"><em><span style="color: #444444; font-family: Georgia;">lemon</span></em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em><span style="color: #3d85c6; font-family: Georgia;"><strong>For the Cous Cous...</strong></span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="color: #444444; font-family: Georgia;">500g Cous Cous</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="color: #444444; font-family: Georgia;">1 massel stock cube</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="color: #444444; font-family: Georgia;">boiling water to cover</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="color: #444444; font-family: Georgia;">I always start holiday cooking with the same thing... a glass of wine...</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="color: #444444; font-family: Georgia;">Now the food</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="color: #3d85c6; font-family: Georgia;"><strong>The Stew...</strong></span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="color: #444444; font-family: Georgia;">In a heavy based pot pour in enough olive oil to cover the bottom with about 1/2 cm of olive oil... peasant cut up your vegetables and toss them is the pot...add 1 -2 table spoons of ras el hanout and fry off for 5 - 10 minutes on medium to high heat...</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="color: #444444; font-family: Georgia;">A word on <span style="color: #cc0000;"><strong>Ras el Hanout... which translates to The King's Blend...</strong></span></span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="color: #444444; font-family: Georgia;">This Moroccan spice mix contains pepper, garlic, cummin, paprika, cardamon, mace, ginger, corriander, nutmeg, cinnamon, turmeric, caraway seeds and more...</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="color: #444444; font-family: Georgia;">It is the BEST SPICE MIX EVER!!!!! It is my firm opinion that it makes everything better...fish, chicken, vegetable, potatoes... I'm even sure that icecream would taste good with it!</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="color: #444444; font-family: Georgia;">I use my friend Anour's blend. I tried to make it once and when I talked to Anour about my efforts he said that I needed to make it 100 times before I'd be any good at it... and quite frankly I don''t have that kind of patience so I buy his!</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="color: #444444; font-family: Georgia;">Ok back to the food...</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="color: #444444; font-family: Georgia;">So your pot should look like this....</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<em><span style="font-family: Georgia, "Times New Roman", serif;">And should smell amazing....</span></em><br />
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<em><span style="font-family: Georgia;">Now add in your passata... use a little bit of water to rinse out the jar and add that in also... cover and cook on medium heat until the vegetables are soft... about 15 to 20 minutes...</span></em><br />
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<em><span style="color: #3d85c6; font-family: Georgia;"><strong>The Cous Cous...</strong></span></em><br />
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<em><span style="color: #444444; font-family: Georgia;">Is dead easy...put the 500g of cous cous in a ceramic or metal bowl...crumble in the stock cube...pour over boiling water til cous cous is covered then cover your bowl with a saucepan lid or plate so that the steam stays in... leaves it for 5 -10 minutes then take the cover off and fluff up with a fork...this is a gentle scraping that separates the grains... Done!</span></em><br />
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<em><span style="color: #3d85c6; font-family: Georgia;"><strong>The Green Greens...</strong></span></em><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUvPX7YSnB_9W37sLOBDHL_kfLLISe_d5okVX0jZcTp7Cw3GoNrofDMUZqOiHZ-fNif7QtBCUq2drJnBCgIUSyPAtvpE_LgbiKBZ95Kkehp54r4ND8wNo1VQrmcfHLAiydjzghAmVGPUo/s1600/025.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUvPX7YSnB_9W37sLOBDHL_kfLLISe_d5okVX0jZcTp7Cw3GoNrofDMUZqOiHZ-fNif7QtBCUq2drJnBCgIUSyPAtvpE_LgbiKBZ95Kkehp54r4ND8wNo1VQrmcfHLAiydjzghAmVGPUo/s320/025.JPG" width="320" /></a><em><span style="color: #444444; font-family: Georgia;">Also crazy easy... take the ends off your beans and trim your broccoli into small green trees...and put them in a large saucepan with about one finger of boiling water on the bottom of the pot...put the pan on high heat for 3 - 5 minutes... watch this pot...the colour of the beans and broc should pop out at you... they go this amazing vibrant green... take them off the heat and place in a ceramic serving dish...get a clove of garlic and with the heel of your hand give the garlic a big bang and crush it a bit...this will allow the flovours to sneak out but not dominate the greens.reens .. take this garlic clove and "tuck" it into the greens... drizzle with good quality olive oil, crack over some salt and pepper and a squueze of lemon and they are ready to eat....</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><em><span style="color: #3d85c6; font-family: Georgia;">To assemble...</span></em></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="color: #444444; font-family: Georgia;">Place your cous cous in a large serving dish... pour over stew...top with crumbled fetta, preserved lemon and chopped parsley... and enjoy!</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlDoFnNOStqVX5htOigz53FCQKzj76qzYm0eLJ1MqWF-uG5eKfH3jdbMDuhvzYOL23MQ17jIWbq_l9lfs752HwcO8D8je3ej4QVUqdL1e4PAIzhExYysA194GMXVColcWJv6Xo6lW6PkA/s1600/027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlDoFnNOStqVX5htOigz53FCQKzj76qzYm0eLJ1MqWF-uG5eKfH3jdbMDuhvzYOL23MQ17jIWbq_l9lfs752HwcO8D8je3ej4QVUqdL1e4PAIzhExYysA194GMXVColcWJv6Xo6lW6PkA/s320/027.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Thats about all and now the beach is calling... not before another cup of tea looking at that view....</span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: #444444; font-family: Georgia; font-size: large;">Yours,</span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><em><span style="color: #444444; font-family: Georgia; font-size: large;">Honey Lady</span></em></strong></div><br />
<div class="separator" style="clear: both; text-align: center;"><em><span style="color: #444444; font-family: Georgia;">Why is it a cup of tea always tastes better when on holiday?</span></em></div></div>Honey Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.com2tag:blogger.com,1999:blog-3503697125602371985.post-576171463836080642012-01-02T15:30:00.000-08:002012-01-02T15:40:50.072-08:00Almond & Peach Tart with Honey<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
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</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="clear: right; cssfloat: right; float: right; font-family: Calibri; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTLu8VKMXyA4p6jV_hViaqDlgrr02y7N6dAwo8m9WSdUafXvlfoo0jT7Mt5YpzkaM5zkeD8CiCfQzaisqmUqVzRHFJ4qG1XvtdyAtfU9glQLLbKyp2gHjIiJDoAaAf_rQiN4UtvcpHDVM/s320/038.JPG" width="320" /></span><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 14pt; line-height: 115%;"></span></i></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 14pt; line-height: 115%;"></span></i></b><i style="mso-bidi-font-style: normal;"><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">We are so fortunate to live on a farm with fruit trees and chooks... I love how the seasons change and the bounty that the trees bring...we have had already a lovely crop of plums...a few amazing apricots and the most divine harvest of white peaches... I eagerly await the next crop of plums, quinces and even our rosehips....</span></span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">I love that big baskets of fruit land on my kitchen bench... and the cooking that follows...cakes, bakes, sauces and jams...my childhood memories are of this seasonal fruit and vegetable take over that happens.... we get so excited when a new fruit or vegetable is ready...the first tomato...at the moment I'm making daily trips to our fig tree squeezing and searching for that first ripe beauty!! </span></span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">I'm sure I'll share more of this as the weeks progress...I will definitely have to share my father's Hungarian capsicum recipe with you....</span></span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">But for now what to do with ALL these peaches...</span></span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihbfX_4erEHd3YYqHFKxvpd9qbihWUTjw-etGNgCJHAEjZImzNeHi-roZrGsiLPmhkj22W3fKq0gc3y6J16xTHC8pPLHbXhABVIvovJEfUDNVkeKMsQF-8uS4Wwj1kO-q3PYn_lGgkyy4/s1600/003.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihbfX_4erEHd3YYqHFKxvpd9qbihWUTjw-etGNgCJHAEjZImzNeHi-roZrGsiLPmhkj22W3fKq0gc3y6J16xTHC8pPLHbXhABVIvovJEfUDNVkeKMsQF-8uS4Wwj1kO-q3PYn_lGgkyy4/s320/003.JPG" width="239" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="line-height: 115%;"><span style="font-family: Calibri;"><span style="color: #741b47;"><span style="font-size: x-large;"><strong>Almond & Peach Tart</strong></span></span></span></span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><span style="font-family: Calibri;"><em><span style="color: black; font-size: large;">This tart is one that I use as a base for many fruits... apricot, fig, blackberry, raspberry... list is endless and the tart is so easy… I think it really great to have a few rock solid recipes that you can pull out with confidence...</span></em></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;"><span style="font-size: large;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"><em><span style="color: #741b47;"><span style="font-size: large;">Pastry</span></span></em></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><span style="font-family: Calibri; font-size: large;"><em>2 cups of plain flour</em></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><span style="font-family: Calibri; font-size: large;"><em>100g unsalted butter</em></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><span style="font-family: Calibri; font-size: large;"><em>1 egg water</em></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"><em><span style="font-size: large;"><span style="color: #741b47;">Filling</span></span></em></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><span style="font-family: Calibri; font-size: large;"><em>2 cups almond</em></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><span style="font-family: Calibri; font-size: large;"><em>100g butter</em></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><span style="font-family: Calibri; font-size: large;"><em>2 eggs</em></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><span style="font-family: Calibri; font-size: large;"><em>1/3 cup of honey... bush, cinnamon or vanilla...</em></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"><em><span style="font-size: large;"><span style="color: #741b47;">So to make...</span></span></em></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;"><em>Heat your oven to 200c</em></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;"><em>In a bowl place 2 cups of plain flour. Add butter and with the tips of your fingers crumble the flour and butter together. Add the egg and combine. Add a splash of cold water until the dough starts to form. On a floured surface gently knead the dough to fully combine. Then wrap the dough in grease proof paper and place in the fridge. </em></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;"><em>The trick to really good pastry is the right flour...cool fingers...and minimal working of the dough...</em></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;"><em>If you don't want to make your own then use Careme Pastry... its a Barrossa product...handmade not bad fats...their sour cream short crust is perfect for this tart...</em></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><span style="font-size: large;"><br />
<span style="font-family: Verdana, sans-serif;"></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><em><span style="color: #741b47; font-family: Verdana, sans-serif; font-size: large;">While your pastry is chilling....</span></em></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;"><em>Take almonds and place in food processor and grind until fine. Then add butter, eggs and honey and blend until a smooth paste.</em></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;"><em>Take your pastry out of the fridge and roll out... grease and flour a 23cm flan tin and then line with pastry... and blind bake </em></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;"><em>I have a little trick that I like to use when blind baking...I use almonds...one layer is enough and after ten minutes you have lovely roasted almonds that you can eat ~ use in salads or pestos... </em></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;"></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;"></span></div></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><span style="font-size: large;"><br />
<span style="font-family: Verdana, sans-serif;"></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><em><span style="color: #741b47; font-family: Verdana, sans-serif; font-size: large;">To assemble...</span></em></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><em><span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">After the pastry is baked fill with almond mix and arrange fruit on top.... just a sprinkle <em>of brown sugar on the top will cause the peaches to caramalise....yum</em></span></span></em><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><em>Bake for about 20 minutes until brown and then reduce heat for another 10 - 20 mins until set and firm.</em></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;"><em>This gorgeous tart can be had warm or cold... I prefer cold with whipped cream</em></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><span style="font-size: large;"><br />
<span style="font-family: Verdana, sans-serif;"></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;"><em>Enjoy !!! </em></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><span style="font-size: large;"><br />
<span style="font-family: Verdana, sans-serif;"></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><em><span style="font-family: Calibri; font-size: x-large;">Yours,</span></em></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><span style="font-family: Calibri; font-size: x-large;"><em><strong>Honey Lady</strong></em></span></div></div>Honey Ladyhttp://www.blogger.com/profile/15839720096748906013noreply@blogger.com1