tag:blogger.com,1999:blog-11865663400575691052024-03-19T00:47:54.209-07:00mixingbowlmagic.blogspotIn Other Parts of the Worldhttp://www.blogger.com/profile/01999814885659551927noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-1186566340057569105.post-2431476300938273702015-05-27T16:19:00.001-07:002015-05-27T16:19:12.947-07:00We've moved!<div style="text-align: center;">
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In Other Parts of the Worldhttp://www.blogger.com/profile/01999814885659551927noreply@blogger.com1tag:blogger.com,1999:blog-1186566340057569105.post-71342576664102662802015-03-22T21:19:00.000-07:002015-04-01T03:16:14.673-07:00No-bake Flapjack<div>
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<i>When one is without an oven, one must simply make do.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg89w2ESpwrDrQNbwnASzDy_WXlEbxnQ5Nph-2KBgSK5RUEfT8KYjXU02lyHKI0I2qc_X6MiGBPCSqD_3-uwyru4ZOLZKm0xVBsWbhGpNp9fc2rYAk0MOOLTFmiDW6Sb4jKfrRoKMnkew8/s1600/flapjack2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="No-bake Flapjack" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg89w2ESpwrDrQNbwnASzDy_WXlEbxnQ5Nph-2KBgSK5RUEfT8KYjXU02lyHKI0I2qc_X6MiGBPCSqD_3-uwyru4ZOLZKm0xVBsWbhGpNp9fc2rYAk0MOOLTFmiDW6Sb4jKfrRoKMnkew8/s1600/flapjack2.jpg" height="640" title="No-bake Flapjack" width="538" /></a></div>
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<span style="font-family: inherit;">Ahh the humble flapjack. So often overlooked in favour over a double choc cookie but a brilliant companion to a good cuppa. I have always been a fan, perhaps because my mum has such a good recipe for them. </span></div>
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<span style="font-family: inherit;">These a not buttery baked flapjacks with a crunchy top. If you are looking for that recipe click <a href="http://mixingbowlmagic.blogspot.com/2012/05/flapjack.html" target="_blank"><b><i>here</i></b></a>.</span></div>
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<span style="font-family: inherit;">But wait! These little beauties are easy to make, sticky, sweet and nutty. And I reckon you could even call them breakfast!</span><br />
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<b><u><span style="color: #3d85c6; font-family: inherit;">No-bake Flapjack</span></u></b></div>
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<i><span style="color: #3d85c6; font-family: inherit;">1.5 cups oats</span></i></div>
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<i><span style="color: #3d85c6; font-family: inherit;">1/3 cup honey</span></i></div>
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<i><span style="color: #3d85c6; font-family: inherit;">1 cup peeled peanuts</span></i></div>
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<i><span style="color: #3d85c6; font-family: inherit;">3 tblsp sesame seeds</span></i></div>
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<i><span style="color: #3d85c6; font-family: inherit;">- Line a baking tray. </span></i></div>
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<i><span style="color: #3d85c6; font-family: inherit;">- Dry fry the sesame seeds in a pan until they are golden brown. </span></i></div>
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<i><span style="color: #3d85c6; font-family: inherit;">- Set them aside in a bowl. </span></i></div>
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<i><span style="color: #3d85c6; font-family: inherit;">- Do the same to the peanuts. </span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRai0RvAPNIHb2pod_oLL3wjFFYRlEb8uChrKX64ZBuCWNaqDWj36q1hmTQ5q0ocyLwNjHaVvGABksGx_Kj0quAtLlLgKN02K5OGWyQMHD81NmD9KBS8Nmh_t72_1NWvtLcWjGohWyKio/s1600/DSC_0213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #3d85c6;"><img alt="Peanut Flapjack" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRai0RvAPNIHb2pod_oLL3wjFFYRlEb8uChrKX64ZBuCWNaqDWj36q1hmTQ5q0ocyLwNjHaVvGABksGx_Kj0quAtLlLgKN02K5OGWyQMHD81NmD9KBS8Nmh_t72_1NWvtLcWjGohWyKio/s1600/DSC_0213.JPG" height="398" title="Peanut Flapjack" width="640" /></span></a></div>
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<span style="color: #3d85c6; font-family: inherit;"><i>- Add 1/4 cup of the peanuts to the sesame seeds. </i></span></div>
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<span style="color: #3d85c6; font-family: inherit;"><i>- Put the rest in a mortar (or food processor if you have one) and pound/whizz away until your peanuts are crushed into a nice variety of sizes.</i></span></div>
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<span style="color: #3d85c6; font-family: inherit;"><i>- Add these peanuts to the rest of the seeds and nuts.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpmbGmuUxS5O0BxRtpdVngmSNWAshdjHQ_xpXCjThgIXxq2mJ3-zIvbRXAUa8vcdOd7JInImuW52m7I2462bPLd-BFw7z25GhPglJ1aKeCO7pzEB_YciacyXDq5OxBvBr0SCsxS6Lolvk/s1600/DSC_0222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #3d85c6;"><img alt="Peanut Flapjack" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpmbGmuUxS5O0BxRtpdVngmSNWAshdjHQ_xpXCjThgIXxq2mJ3-zIvbRXAUa8vcdOd7JInImuW52m7I2462bPLd-BFw7z25GhPglJ1aKeCO7pzEB_YciacyXDq5OxBvBr0SCsxS6Lolvk/s1600/DSC_0222.JPG" height="436" title="Peanut Flapjack" width="640" /></span></a></div>
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<span style="color: #3d85c6; font-family: inherit;"><i>- Heat the honey in a pan to loosen. Remove the pan from the heat and stir in the oats. </i></span></div>
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<span style="color: #3d85c6; font-family: inherit;"><i>- Once all the oats are covered in honey, stir in the nuts and seeds. </i></span></div>
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<span style="color: #3d85c6; font-family: inherit;"><i>-Once you are satisfied that the nuts and seeds are evenly distributed, spoon your mixture into the baking tray and refrigerate. </i></span></div>
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<span style="font-family: inherit;">I found that these needed to be eaten straight from the fridge. This could be due to the 40 degree heat or it could be that I should have used set/less honey - I will experiment...</span><br />
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Either way they didn’t make it into work so they must have been good!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbJxAWp7en8dpMhjl3sCajkFMdfGgSO0fDaZx2m-Euty1NqDtfDHnkfYByGHm8hPZm93P0GKROpsMNzlT4a06eexIbqkLvwCyZhZe7AOj-cB4zHgK9Thp9U4C0fOh6TZx-XOfYpSgv2g/s1600/DSC_0184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="No-Bake Flapjack" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbJxAWp7en8dpMhjl3sCajkFMdfGgSO0fDaZx2m-Euty1NqDtfDHnkfYByGHm8hPZm93P0GKROpsMNzlT4a06eexIbqkLvwCyZhZe7AOj-cB4zHgK9Thp9U4C0fOh6TZx-XOfYpSgv2g/s1600/DSC_0184.JPG" height="426" title="No-Bake Flapjack" width="640" /></a></div>
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<span style="font-family: inherit;">I'm linking this up to #</span><span style="font-family: inherit;">CookBlogShare over at </span><a href="http://supergoldenbakes.com/" style="font-family: inherit;">supergoldenbakes.com</a><span style="font-family: inherit;"> and #Recipeoftheweek at </span><a href="http://amummytoo.co.uk/" style="font-family: inherit;">amummytoo.co.uk</a><span style="font-family: inherit;"> - </span>check out these sites for delicious recipes and photos for make your mouth water!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYHmuEcsJ5Eu4lyKLoeGK1XOjRPDLccLC8QHz8o_9iZLBONhyWc_J0hwKcHVDQKL4Cha1mc_JYuDNygyfk4fjkfE-pASlo_7ElX9dxT749Zs_9d0p4hcBqT5XpOU-nrGWw7jEO5kWa1Do/s1600/DSC_0154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Welshcakes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYHmuEcsJ5Eu4lyKLoeGK1XOjRPDLccLC8QHz8o_9iZLBONhyWc_J0hwKcHVDQKL4Cha1mc_JYuDNygyfk4fjkfE-pASlo_7ElX9dxT749Zs_9d0p4hcBqT5XpOU-nrGWw7jEO5kWa1Do/s1600/DSC_0154.JPG" height="426" title="Welshcakes" width="640" /></a></div>
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<span style="font-family: inherit;">This is the only thing I remember my Nan baking or cooking but they are divine. Now also known as 'Mum's welsh cakes' or 'Aunty Carole's welsh cakes', they are a firm family favourite all year round.</span></div>
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<span style="font-family: inherit;">Because welsh cakes are cooked on the hob rather than baked in the oven, they are one of the few sweet treats I can make in my non-existent Thai kitchen. And so today in 38 degree heat with no bake stone, rolling pin or accurate scales, I celebrated St. David's day and a rugby victory by making my favourite cakes.</span><br />
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<span style="font-family: inherit;">Some add nutmeg or mixed spice, others spread with butter or jam. Me, I just eaten them fresh from the pan with a good coating of sugar and washed down with a cuppa. However you enjoy these little bites of heaven, one is <u>never</u> enough!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCRpuEHq_C2eVk_sLNoe8U1N14XYz09VlXP9XIn3R7JRK-Y6-wgrR32wBc4cEM0osWRMpfC8ZEWdxzmHQKjeIOOG9xc6IGQpbo4ALc7Fvfzyh25CwA2DlmujVqFrWZs_dVvtnKau-zU3k/s1600/DSC_0130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img alt="Welshcakes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCRpuEHq_C2eVk_sLNoe8U1N14XYz09VlXP9XIn3R7JRK-Y6-wgrR32wBc4cEM0osWRMpfC8ZEWdxzmHQKjeIOOG9xc6IGQpbo4ALc7Fvfzyh25CwA2DlmujVqFrWZs_dVvtnKau-zU3k/s1600/DSC_0130.JPG" height="416" title="Welshcakes" width="640" /></span></a></div>
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<span style="font-family: inherit;"><b><u><span style="color: #3d85c6; font-family: inherit;">Welsh Cakes</span></u></b></span></div>
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<span style="color: #3d85c6;"><i><span style="font-family: inherit;">230g self-raising flour</span></i></span><br />
<i><span style="color: #3d85c6; font-family: inherit;">115g cold butter</span></i></div>
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<i><span style="color: #3d85c6; font-family: inherit;">85g caster sugar</span></i></div>
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<i><span style="color: #3d85c6; font-family: inherit;">85g sultanas</span></i></div>
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<i><span style="color: #3d85c6; font-family: inherit;">2 tsp cinnamon</span></i></div>
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<i><span style="color: #3d85c6; font-family: inherit;">a beaten egg</span></i></div>
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<i><span style="color: #3d85c6; font-family: inherit;">1 tbsp milk</span></i><br />
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<span style="color: #3d85c6; font-family: inherit;"><i style="font-family: inherit;">Sieve the flour and cinnamon into a mixing bowl. </i></span></div>
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<span style="color: #3d85c6; font-family: inherit;"><i style="font-family: inherit;">Cut the butter into cubes and use your hands to rub it into the flour until you have a breadcrumb-like texture. </i></span></div>
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<span style="color: #3d85c6; font-family: inherit;"><i style="font-family: inherit;">Stir in the sugar. Use a fork to mix in the egg. The mixture should start to form a dough, if it is crumbly, add splashes of milk until it comes together as a soft dough.</i></span></div>
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<span style="color: #3d85c6; font-family: inherit;"><i style="font-family: inherit;">Dust your work surface with flour. Roll out the dough to about 1cm thick and cut out circles using a round cutter (or wine glass if, like me, you don't have any cutters!)</i></span></div>
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<span style="color: #3d85c6; font-family: inherit;"><i style="font-family: inherit;">Dry fry the cakes on your bake stone/griddle/frying pan until they are lightly browned on both sides. </i></span></div>
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<span style="color: #3d85c6; font-family: inherit;"><i style="font-family: inherit;">Sprinkles with caster sugar and enjoy :)</i></span></div>
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In Other Parts of the Worldhttp://www.blogger.com/profile/01999814885659551927noreply@blogger.com0tag:blogger.com,1999:blog-1186566340057569105.post-55516382069674875292015-02-26T07:19:00.003-08:002015-04-01T03:24:31.869-07:00Fried Rice Parcel<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VemZaR8nQuCnQRp8pfQ5qEa_CUJgRLxP6q6TNvQMHWBHBuL1a40a0kUTKSeFAvftzMbYcW8CQMNVncAZX62LeDfy4ktijIpl1CCyIJXMgBUuFoHE9t5VYrPhasL-B4-6__bFaUiPdf0/s1600/friedrice3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fried Rice" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VemZaR8nQuCnQRp8pfQ5qEa_CUJgRLxP6q6TNvQMHWBHBuL1a40a0kUTKSeFAvftzMbYcW8CQMNVncAZX62LeDfy4ktijIpl1CCyIJXMgBUuFoHE9t5VYrPhasL-B4-6__bFaUiPdf0/s1600/friedrice3.jpg" height="640" title="Fried Rice" width="548" /></a></div>
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It's fair to say that my fried rice intake has gone up since we moved to Thailand. Actually I can't remember making <i>or</i> eating it more than a handful of times back home. Apparently I'm now making up for lost time as it has become one of our staple dinners.<br />
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Food taster no.1 thinks this is the best fried rice we've made. I obviously can't compete with our favourite street stall but for those of you who don't have the luxury of buying a 30 baht Khao Phat from a Thai woman with a magic wok, this is a cheap and easy alternative.<br />
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We actually ate this for breakfast but if that's too weird for you then it would make a perfect lunch or add a bit of veg for a filling dinner. It's just a simple fried rice wrapped in an omelette and it's not exactly pretty but wrapping anything in egg makes me pretty excited so I thought I'd share it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5IE3WeQIAA3bxtZ5fzp2muISjeqLABKBjQHFEX3NyFfOWd7a7NRc1MpfwubZbUaMxuLaM1L0WffnC18BF2d0Q54En8B7w_aRF6PV3WBHx6noT_zw6qlIm_F4uxaHimg5M6gKzFVpGcdY/s1600/DSC_0946.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fried Rice" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5IE3WeQIAA3bxtZ5fzp2muISjeqLABKBjQHFEX3NyFfOWd7a7NRc1MpfwubZbUaMxuLaM1L0WffnC18BF2d0Q54En8B7w_aRF6PV3WBHx6noT_zw6qlIm_F4uxaHimg5M6gKzFVpGcdY/s1600/DSC_0946.JPG" height="408" title="Fried Rice" width="640" /></a></div>
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<u><b><span style="color: #3d85c6; font-size: x-large;">Ingredients</span></b></u><br />
<i><span style="color: #3d85c6; font-size: xx-small;"> </span></i><br />
<i><span style="color: #3d85c6;">white rice*</span></i><br />
<i><span style="color: #3d85c6;">1 onion - half finely chopped and half sliced</span></i><br />
<i><span style="color: #3d85c6;">3 tomatoes, roughly chopped</span></i><br />
<i><span style="color: #3d85c6;">5 eggs</span></i><br />
<i><span style="color: #3d85c6;">2 tablespoons peanuts</span></i><br />
<i><span style="color: #3d85c6;">3 fresh chillies</span></i></div>
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<i><span style="color: #3d85c6;">4 peeled garlic cloves</span></i><br />
<i><span style="color: #3d85c6;">juice of 2 limes</span></i><br />
<i><span style="color: #3d85c6;">1/2 tsp black peppercorns</span></i><br />
<i><span style="color: #3d85c6;">1 tablespoon of fish sauce</span></i><br />
<i><span style="color: #3d85c6;">2 teaspoon sugar</span></i><br />
<i><span style="color: #3d85c6;">vegetable oil</span></i><br />
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</i> <i>*I never measure my rice and invariably make either too much or too little but 100g or 1/2 cup should be enough for two. </i></span><br />
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</b> <b style="text-decoration: underline;"><span style="font-size: x-large;">Recipe</span></b><i><span style="font-size: x-large;"> </span>- serves 2</i></span><br />
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<i><span style="color: #3d85c6;">Boil the rice but remove from the pan when it is slightly underdone and still has a bite. Drain the excess water and set to one side.</span></i><br />
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</i> <i>Throw the chillies, peppercorns and garlic into a mortar and pestle away until they have broken down to a paste. Add the finely chopped onions and pound away until you have a good paste.</i></span><br />
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</i> <i>Crack one egg into a cup and whisk with a fork so that the yolk and white are well mixed. Add the lime juice to the cup and set aside.</i></span><br />
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</i> <i>Heat a couple to tablespoons of oil in a non-stick saucepan or wok. Once it's nice and hot, add the fish sauce and chuck in the sliced onions and the pounded onion, garlic and chilli mixture. Fry until the onions start to go translucent, tossing the mixture around with a spoon or spatula as it cooks. Add the tomatoes and cook for a little longer.</i></span><br />
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</i> <i>Add the egg mixture to the pan and stir frantically! Once the egg starts to cook throw in your rice and give everything a good shake so that it's well mixed. </i><i>Add the sugar and the rest of the lime juice and fry the rice for a few minutes, tossing and stirring constantly.</i></span><br />
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</i> <i>Once your rice is nicely browned and has a sticky texture add the peanuts, mix and then tip the fried rice into a large bowl and cover so that it stays warm.</i></span><br />
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</i> <i>Whisk two eggs together and add a few drops of milk or water to loosen the mixture. Heat oil in a saucepan, making sure the oil covers the whole surface of the pan. Pour the egg mixture into the pan so that it forms a thin layer covering the entire pan. Once the omelette has cooked through, take the saucepan off the heat. Place half of your fried rice in the middle of the omelette and use a fish slice the fold the outside of the omelette over the fried rice. (I did this in four so that it ended up a a square - don't worry if the sides don't quite meet, that just means you have plenty of rice for your dinner!)</i></span><br />
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</i> <i>Slide the omelette onto a plate and then repeat for your second parcel :) </i></span><br />
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I'm linking this up to #CookBlogShare over at <a href="http://www.supergoldenbakes.com/">www.supergoldenbakes.com</a> and #RecipeoftheWeek over at <a href="http://www.amummytoo.co.uk/">www.amummytoo.co.uk</a>/ </div>
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In Other Parts of the Worldhttp://www.blogger.com/profile/01999814885659551927noreply@blogger.com2tag:blogger.com,1999:blog-1186566340057569105.post-75181686182785110262015-02-16T08:29:00.000-08:002015-04-01T03:26:01.501-07:00Pancakes three ways...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgToqAB9tHvgsP1yj3HDtLUFNY9Umn_UH4Q2QxFh0HoJheHs8KAy9dleIPmtQCyxqMh-Qi1sicreXWOkD-x9jmxV2G4OaDbJf446ASr8u5ZOM-Gxx9R-3qxAbKVsT9atiUtcKZWAIZa2Lg/s1600/3+pancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pancakes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgToqAB9tHvgsP1yj3HDtLUFNY9Umn_UH4Q2QxFh0HoJheHs8KAy9dleIPmtQCyxqMh-Qi1sicreXWOkD-x9jmxV2G4OaDbJf446ASr8u5ZOM-Gxx9R-3qxAbKVsT9atiUtcKZWAIZa2Lg/s1600/3+pancakes.jpg" height="320" title="Pancakes" width="640" /></a></div>
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We're out of gas for our hob (we have no kitchen, just a single hob ring and a gas canister - it's a sad state of affairs) so it looks like we might not be having pancakes on Shrove Tuesday. To be fair though, pancakes are a fairly regular breakfast for us so don't feel too sorry for us!<br />
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So instead of making something I thought I'd reblog three pancake recipes that I've made in the past. They are all sweet pancakes because, well I just have a sweet tooth!<br />
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<b><i><span style="font-size: x-large;">For the vegan...</span></i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmnJHXOG9bJ_I8sA3qDFaXbXXe86qKq2ljgmRPlX42bngX_4YmvaMp-dBaLnTBzoo2D07R5sgVe19VD5-UNaNbZCRvGbuoLXvsFFccBZBzXvyuUGZg3EibhSE3moeGH4WxAcaVUAcQNEw/s1600/Vpancakes1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Pancakes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmnJHXOG9bJ_I8sA3qDFaXbXXe86qKq2ljgmRPlX42bngX_4YmvaMp-dBaLnTBzoo2D07R5sgVe19VD5-UNaNbZCRvGbuoLXvsFFccBZBzXvyuUGZg3EibhSE3moeGH4WxAcaVUAcQNEw/s1600/Vpancakes1.jpg" height="640" title="Vegan Pancakes" width="550" /></a></div>
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I made these when I was vegan during January. Maybe I was just desperate but my husband (who is neither vegan nor a big fan of bananas) also enjoyed them so they must be ok.....<br />
Get the recipe <a href="http://mixingbowlmagic.blogspot.com/2015/01/vegan-banana-pancakes.html" target="_blank"><b><i>HERE</i></b></a><br />
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<i><b><span style="font-size: x-large;">For the health conscious...</span></b></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3GBRQbjMlkP0_1MJffAUmWq0Xr3EqT5YV2XN21u8WWqtnqMW9BDa7g6NEQPFdpm1KWAqZPrXCLt7RrE75BLGrIuYDfnSrxE6QkOMKMuGfo7dN40g5EyVo3rel8ImF41_37X6F0l7eRI/s1600/oatpancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Healthy Pancakes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3GBRQbjMlkP0_1MJffAUmWq0Xr3EqT5YV2XN21u8WWqtnqMW9BDa7g6NEQPFdpm1KWAqZPrXCLt7RrE75BLGrIuYDfnSrxE6QkOMKMuGfo7dN40g5EyVo3rel8ImF41_37X6F0l7eRI/s1600/oatpancakes.jpg" height="466" title="Healthy Pancakes" width="640" /></a></div>
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These were a typical weekend brekkie when I was doing Slimming World. Topped with plenty of fruit it makes a tasty and healthy start to the day!<br />
<i>(I think their plan may have changed since I did it but I used my Healthy Extra B for this and a low syn yoghurt so that one oration worked out at no more than 1 syn.) </i><br />
Get the recipe <b><i><u><a href="http://mixingbowlmagic.blogspot.com/2014/08/breakfast-oat-pancakes.html" target="_blank">HERE</a></u></i></b><br />
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<b><i><span style="font-size: x-large;">For the rebel in you...</span></i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4hN5Xd6qvzrmmLm7VE6gmlOFXlEW_zCb2P7J06KdV4jOsbWEspbhoNq9PlOoJI539wlQrAL0UJosork2mZhPMBndp4-RWsw_dpkgIOzBv3K84LZmW_NUgKIMnKcgVVV7ajmIBWqRFEc/s1600/pbananas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Banana Pancakes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4hN5Xd6qvzrmmLm7VE6gmlOFXlEW_zCb2P7J06KdV4jOsbWEspbhoNq9PlOoJI539wlQrAL0UJosork2mZhPMBndp4-RWsw_dpkgIOzBv3K84LZmW_NUgKIMnKcgVVV7ajmIBWqRFEc/s1600/pbananas.jpg" height="560" title="Banana Pancakes" width="640" /></a></div>
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Ok so these sound weird and the photo is TERRIBLE but they're delicious, versatile and one of your five a day! Use whatever fruit you fancy or have in the house and have fun - you could even cut small slices and have lots of mini pancakes! <a href="https://www.pinterest.com/pin/65372632063869267/" style="font-style: italic; text-decoration: underline;" target="_blank">This pin</a> demonstrates the possibilities far better than I have<br />
Get the recipe <b><i><u><a href="http://mixingbowlmagic.blogspot.com/2014/11/pancake-bananas.html" target="_blank">HERE</a></u></i></b>In Other Parts of the Worldhttp://www.blogger.com/profile/01999814885659551927noreply@blogger.com0tag:blogger.com,1999:blog-1186566340057569105.post-64789037483784291982015-02-06T01:46:00.000-08:002015-04-01T03:26:48.570-07:00Rum 'n' Raisin Rice Pudding<div class="tr_bq">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLO7TJgZtxEmwuisLJ7B7gDyTltfDba5ZdKbqn0jtJJ_nG7ezX4omAp9nZrTGDAgQAZGboV3SHKugijequbRFySRMbvvQuFADTBRRWsKfEKMquNmZMpM1qrLBNbkXKfNVMikt7Et1S8Y/s1600/DSC_0710.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rice Pudding" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLO7TJgZtxEmwuisLJ7B7gDyTltfDba5ZdKbqn0jtJJ_nG7ezX4omAp9nZrTGDAgQAZGboV3SHKugijequbRFySRMbvvQuFADTBRRWsKfEKMquNmZMpM1qrLBNbkXKfNVMikt7Et1S8Y/s1600/DSC_0710.jpg" height="610" title="Rice Pudding" width="640" /></a></div>
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This should really be 'coconut rice pudding with rum soaked raisins' but that didn't sound so catchy!</div>
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I like coconut. I like it shaved, desiccated, as coconut water, in a bounty... but most of all I love coconut milk.<br />
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And there's loads of it here in Thailand. Granted, it might also have strange balls of gloop in it but there is a lot of coconut milk around. This is great for me and I'm growing a lovely round coconut belly.<br />
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So since we don't eat enough rice I decided to make rice pudding. I feel like rice pudding has got a bad rep - too many school dinner memories perhaps. But splash a bit of rum in there and hey, this is like no school dinner I have ever had.<br />
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<a name='more'></a>The recipe is so simple I feel like a fraud but the result was delicious and I just had to share it. If you're currently shivering your way through winter, this is the perfect comfort food to enjoy in front of the fire whilst looking out the window at snow and frost.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYfMV438ONBFQp5b3Z0rWXG3kfAJwbmFzeo9Ybkwzu6DXbdvCTN6XO_ao35fB6HY0a9LJ0puEuLo87eBKoPkeiO6hKEw4UetzfF-mjqFDF9ArKi4BcEqLrOZSPcxs0ucnWh2E8N4STwrs/s1600/DSC_0742.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Rice Pudding" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYfMV438ONBFQp5b3Z0rWXG3kfAJwbmFzeo9Ybkwzu6DXbdvCTN6XO_ao35fB6HY0a9LJ0puEuLo87eBKoPkeiO6hKEw4UetzfF-mjqFDF9ArKi4BcEqLrOZSPcxs0ucnWh2E8N4STwrs/s1600/DSC_0742.JPG" height="442" title="Rice Pudding" width="640" /></a><i><i><span style="color: #3d85c6;"><u style="font-weight: bold;">Coconut rice pudding</u> </span></i></i></div>
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<i><span style="color: #3d85c6;">(serves 4)</span></i><br />
<i><i><span style="color: #3d85c6;">1 cup of glutinous rice</span></i></i></div>
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<div style="text-align: center;">
<i><i><span style="color: #3d85c6;">2 cups of coconut milk</span></i></i></div>
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<i><i><span style="color: #3d85c6;">1/2 cup of water </span></i></i></div>
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<i><i><span style="color: #3d85c6;">(if you want to make it extra luxurious swap the water for more coconut milk)</span></i></i></div>
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<i><i><span style="color: #3d85c6;">1/4 cup sugar</span></i></i></div>
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<i><i><span style="color: #3d85c6;">80g raisins</span></i></i></div>
<div style="text-align: center;">
<i><i><span style="color: #3d85c6;">rum </span></i></i></div>
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<ul>
<li><i><span style="color: #3d85c6;">Soak the raisins in rum overnight (feel free to skip this step but I think it really makes it!).</span></i></li>
<li><i><span style="color: #3d85c6;">Put the rice, water, milk and sugar in a pan and bring to the boil. Simmer gently for about 15 minutes or until the rice is cooked. Keep stirring so that the rice doesn't stick to the bottom of the pan.</span></i></li>
<li><i><span style="color: #3d85c6;">Once the rice is soft and has a nice thick, creamy consistency, take the pan of the heat. Stir in the raisins and a dash of the rum if you fancy. </span></i></li>
</ul>
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<i><span style="color: #3d85c6;">And it's as easy as that.</span></i></div>
<i><br />
</i> It doesn't sound like much but it was the perfect end to my month of eating vegan. I like my rice pudding warm but if you prefer it cold just cover with clingfilm (make sure the clingfilm sits on the pudding rather than just over the container unless you want a skin on it) and chill until you want to eat it.<br />
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I'm linking this up to #CookBlogShare over at <a href="http://www.supergoldenbakes.com/">www.supergoldenbakes.com</a><br />
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<a href="http://www.supergoldenbakes.com/" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL4guhJAZI6tGlSJCs6FWn706E61yQfplL2ay07E823sTnKogLElhDmWDBvYNlobagwcvFaTNOuRAuGG6Y5_Z_luf_2Xj0exsGyjgAgJzv6N6Z0yttFZ4btPzRNhfIqhjw9r0E49Qjd14/s1600/CookBlogShare_zps90bcfc92.png" height="320" width="320" /></a></div>
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In Other Parts of the Worldhttp://www.blogger.com/profile/01999814885659551927noreply@blogger.com2tag:blogger.com,1999:blog-1186566340057569105.post-6202349421776835752015-01-19T08:08:00.003-08:002015-04-01T03:28:32.475-07:00Vegan Banana Pancakes<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYCeGKbNHHDMZiAMGCNR8A9TropyM6Q2yySHYbmIrd87m9PHRlm9xk6IXCbicIZt3FFfxGZL-azIThUJZdTK0lhqSaJqq0JnPlxVIoQ28TN0_nvbwC67SIUd2TM7zqyqvxIvzGNScNVHY/s1600/DSC_0690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Pancakes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYCeGKbNHHDMZiAMGCNR8A9TropyM6Q2yySHYbmIrd87m9PHRlm9xk6IXCbicIZt3FFfxGZL-azIThUJZdTK0lhqSaJqq0JnPlxVIoQ28TN0_nvbwC67SIUd2TM7zqyqvxIvzGNScNVHY/s1600/DSC_0690.JPG" height="422" title="Vegan Pancakes" width="640" /></a></div>
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<span style="font-family: inherit;">When we moved to Thailand nine months ago I decided to become vegetarian. It was as easy as that, I eat delicious food and never crave meat or feel like I'm missing out by not eating it. (I'm sure it would be different back in the UK but for now I'm very happy). Since we often eat at little vegan restaurants that use amazing meat substitutes, I figured I would try cutting out eggs and dairy for a month - how hard could it be?</span></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Actually it's fine but I'm feeling a bit deprived of sweets and treats. I know you can make delicious vegan desserts but sometimes it feels like you need 17 types of organic nut butter, a blender, dehydrator and a space rocket. Since I have none of those things I have been going without.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">But here is a vegan pancake recipe with 5 ingredients you probably already have in your cupboards. We enjoyed these as a leisurely weekend breakfast but dollop on some vegan ice cream or coconut cream and pudding's sorted!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2Q9XtaiDx2Y_apZJTZ6j2Nzf__L0dSxw9yR2s5SOXMkIjAMhIC-90V2vkiH42pUtrSHBc0SWh9nUxB-DaupdoWKsrzOy27vMHKYKli6PsrvygnOGhK8ugGnkstlVDPThreqDCJhttLw/s1600/DSC_0687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Pancakes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2Q9XtaiDx2Y_apZJTZ6j2Nzf__L0dSxw9yR2s5SOXMkIjAMhIC-90V2vkiH42pUtrSHBc0SWh9nUxB-DaupdoWKsrzOy27vMHKYKli6PsrvygnOGhK8ugGnkstlVDPThreqDCJhttLw/s1600/DSC_0687.JPG" height="474" title="Vegan Pancakes" width="640" /></a></div>
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<span style="color: #3d85c6;"><u><b><span style="font-family: inherit;">Vegan Banana Pancakes: </span></b></u> </span></div>
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<span style="color: #3d85c6;"><span style="font-family: inherit;">(serves 2)</span><span style="font-family: inherit;"> </span></span></div>
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<i><span style="color: #3d85c6; font-family: inherit;">120g plain flour</span></i><br />
<i><i><span style="color: #3d85c6; font-family: inherit;">1 tsp baking powder 1</span></i></i><i><span style="color: #3d85c6; font-family: inherit;"><i><span style="color: #3d85c6; font-family: inherit;"> tbsp ground cinnamon </span></i></span></i><i><span style="color: #3d85c6; font-family: inherit;"><i><span style="color: #3d85c6; font-family: inherit;">125ml sweetened soy milk or other non-dairy milk</span></i></span></i> <i><span style="color: #3d85c6; font-family: inherit;"><i><span style="color: #3d85c6; font-family: inherit;">(if you have unsweetened milk, add a tablespoon of caster sugar)</span></i></span></i><br />
<i><span style="color: #3d85c6; font-family: inherit;"><i><span style="color: #3d85c6; font-family: inherit;">1 banana (preferrably over ripe) </span></i></span></i></blockquote>
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<i><span style="color: #3d85c6; font-family: inherit;">
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<span style="color: #3d85c6; font-family: inherit;">Mash the banana with a fork. (If you are adding sugar mix it in with the banana now.)</span> </div>
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<div style="text-align: center;">
<span style="color: #3d85c6; font-family: inherit;">Slowly whisk the milk into the mashed banana so that you have a thick liquid mixture.</span> </div>
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<span style="color: #3d85c6; font-family: inherit;">Mix together the flour, cinnamon powder and baking powder in a bowl.</span> </div>
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<div style="text-align: center;">
<span style="color: #3d85c6; font-family: inherit;">Gradually add this to the banana mixture, whisking as you go to ensure that you have no lumps.</span></div>
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<div style="text-align: center;">
<span style="color: #3d85c6; font-family: inherit;">Heat some vegetable oil in a non stick pan over a medium heat.</span> </div>
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<div style="text-align: center;">
<span style="color: #3d85c6; font-family: inherit;">Once the oil is hot, spoon the mixture onto the pan and spread it a little (the mixture is very thick).</span> </div>
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<span style="color: #3d85c6; font-family: inherit;">Cook the pancakes until they are golden brown on each side.</span> </div>
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<span style="color: #3d85c6; font-family: inherit;">Plate them up and drizzle with syrup :)</span></div>
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D1186566340057569105%23editor%2Ftarget%3Dpost%3BpostID%3D7134257666410266280%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D1%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F2.bp.blogspot.com%252F-ok2XU3CIyf4%252FVL0nLlotm6I%252FAAAAAAAAB_s%252FwnxcBwarsyo%252Fs1600%252FDSC_0687.JPG%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 42px; opacity: 0.85; position: absolute; top: 735px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D1186566340057569105%23editor%2Ftarget%3Dpost%3BpostID%3D7134257666410266280%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D1%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F2.bp.blogspot.com%252F-ok2XU3CIyf4%252FVL0nLlotm6I%252FAAAAAAAAB_s%252FwnxcBwarsyo%252Fs1600%252FDSC_0687.JPG%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 42px; opacity: 0.85; position: absolute; top: 735px; width: 40px; z-index: 8675309;"></a>In Other Parts of the Worldhttp://www.blogger.com/profile/01999814885659551927noreply@blogger.com0tag:blogger.com,1999:blog-1186566340057569105.post-11155027117662592152015-01-15T06:17:00.001-08:002015-04-01T03:30:21.302-07:00A Christmas dinner in Thailand<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJqJFhiATIW16JjHb8fGwmgV-RNY0IWkdmTCDiLB7VuW1fL5c56IgK2ySmD9gNXqaFiUVp2so50_jRod6-lz5_UrH_1IOhiSMEb19eO5qb8ODwWpxg0VIsFRF-eTSihaMG_GOGWz2Ubg/s1600/DSC_0531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Christmas" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJqJFhiATIW16JjHb8fGwmgV-RNY0IWkdmTCDiLB7VuW1fL5c56IgK2ySmD9gNXqaFiUVp2so50_jRod6-lz5_UrH_1IOhiSMEb19eO5qb8ODwWpxg0VIsFRF-eTSihaMG_GOGWz2Ubg/s1600/DSC_0531.JPG" height="414" title="Christmas" width="640" /></a></div>
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<span style="font-family: inherit;">How do you cook Christmas dinner for four in Thailand? Without an oven. When two of your party are vegetarian. ???!!</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">You get creative! Roast potatoes were obviously out of the question but we made up for it in mash and sauteed potatoes. Aunt Bessie provided the yorkshire puddings and we were stocked up on instant veggie stuffing and gravy. The meat-eaters bought a rotisserie chicken made some rather giant pigs in blankets. Us vegetarians enjoyed 'vegan duck' (don't knock it 'til you've tried it - it's awesome!) from our favourite Buddhist cult/vegan restaurant. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Accompanied by wine, beer, and all things mulled, we didn't even have space for our Christmas pud.</span><br />
<span style="font-family: inherit;"></span><br />
<a name='more'></a><span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">It may not have been organic goose with cranberry sauce, 'proper' gravy and seven types of stuffing but for us it was perfect. The fact that we hadn't had anything like it in so long and the effort we'd gone to to cobble it all together really did make it taste that much better! As I sat in my shorts (red, obviously), t-shirt and santa hat, sipping my glass of wine and helping myself to yet another yorkshire pud, I was a very happy lady with a rather round belly!</span><br />
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<span style="font-family: inherit;"> <i>Christmas brekkie!</i></span></div>
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<span style="font-family: inherit;"> <i> Mashing by hand is tough!</i></span></div>
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<br />In Other Parts of the Worldhttp://www.blogger.com/profile/01999814885659551927noreply@blogger.com0tag:blogger.com,1999:blog-1186566340057569105.post-69409154105214512652014-12-02T06:29:00.000-08:002015-04-01T03:31:22.643-07:00Banana and Peanut Brittle<div class="tr_bq">
I'm always being surprised by the different ways Thais find to eat bananas. As well as having numerous different types and sizes, they sun dry them, fry them, deep fry them. As well as havingWe were given a huge bag of what seemed to be heavily fried banana chips. They were extremely moreish so after eating most of the bag I decided to use them to make some brittle,</div>
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I used half weird banana chips and half salted peanuts but you could use any nuts you fancy. I like the addition of salt to any caramel so if you use unsalted nuts I would add in a few pinches of salt. This doesn't last more than a few days but you have eaten it all by then anyway - mine didn't last 5 minutes (seriously!)<br />
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<span style="font-family: inherit;">Bash it up and sprinkle it over ice cream or just enjoy it as it is - just be careful of your teeth!</span></blockquote>
In Other Parts of the Worldhttp://www.blogger.com/profile/01999814885659551927noreply@blogger.com0tag:blogger.com,1999:blog-1186566340057569105.post-9766895770661819952014-11-26T09:45:00.000-08:002015-03-27T01:29:18.117-07:00Cupcakes at Brixton Market<div class="separator" style="clear: both; text-align: center;">
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I have been rather absent from the blogging and twitter world recently. Early starts and a very busy weekend of work and markets took it's toll on me. But I am now enjoying two days off and a working iPhone has out me back in the 21st century so hopefully I should get back on track soon :)<br />
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Having really enjoyed having stalls on Brixton markets before, I signed up for the October 'High Tea and Flea' about a month ago. Since then I gave obvipusly changed jobs and now work on Saturdays. So how can you be in two places at once? With the help of two wonderful sales people (aka sister and boyfriend) Special kudos goes to my little sister who travelled down from Essex to help me sell cakes. Having also helped out at the Brixton Bake Off she is now a Mixing Bowl veteran and something of a good luck charm :)<br />
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Given my tight schedule I decided to keep the menu simple and stick with 3 cupcake variations, lemon tarts and branched out a bit with some bagels. <br />
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I used a basic vanilla recipe as the base for each of the cupcakes which allowed me to squeeze in baking and enjoy a glass of wine and chilli with my sister and boyfriend. The below recipe will give you 12 light, moist vanilla cupcakes to customise as you wish :)<br />
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<b><i>Ingredients:<br />
</i></b><i>200g butter</i><br />
<i>200g caster sugar</i><br />
<i>200g self-raising flour</i><br />
<i>2 eggs</i><br />
<i>1.5 teaspoons baking powder</i><br />
<i>1.5 teaspoons vanila extract</i><br />
<i>1 tablespoon milk</i><br />
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<i>Preheat the oven to 160C. Cream the sugar and butter until fluffy. Add an egg and mix well. Fold in half the flour and baking powder. Mix in the second egga dn the vanilla essenca and fold in the rest of the flour. Divide the mixture between 12 cupcake cases and bake for 20 minutes.</i><br />
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<b>Oreo Cupcakes<br />
</b>These were hugely popular, unsurprisingly, I mean everyone loves an oreo, right? A vanilla sponge is baked with an oreo in the bottom of the case. crushed oreos are mixed into vanilla buttercream and they are topped with a cute mini oreo.<br />
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Rainbow Cupcakes<br />
</b>These vanilla cupcakes are jazzed up with a lot of colour and I love how they look! Not sure that something so vibrant appeals to be as being edible but they're certainly popular with kids!<br />
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<b>Cheesecake Cupcakes</b>I filled the bottom of the cases with dijestive biscuit base. I then half filled the cases with vanilla batter and dropped a few chocolate caramel drops in each. I madea cheesecake mixture from creanm cheese sugar and an egg and used it to top off the cupcakes. To finish I piped on cream cheese frosting and crumbled a dijestive.<br />
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<br />In Other Parts of the Worldhttp://www.blogger.com/profile/01999814885659551927noreply@blogger.com1tag:blogger.com,1999:blog-1186566340057569105.post-27215731929417040912014-11-24T07:45:00.000-08:002015-04-01T03:31:55.756-07:00Pancake Bananas<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">In days gone by, I would enjoy </span>pancakes just once a year on <span style="font-family: inherit;">Shrove Tuesday. I know, it's madness and I can't understand why because pancakes are easy to make and, as far as I'm </span>concerned, are perfect at any time of the day.<span style="font-family: inherit;"> These days I have come to my senses and often make pancakes for Saturday breakfast when I fancy a change from eggs. </span><br />
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</span><span style="font-family: inherit;">This week I made cinnamon pancakes for brekkie and had some mix left over. We also had a fridge full of bananas so I had a bit of a lightbulb moment inspired by <b><a href="http://www.pinterest.com/pin/65372632063869267/" target="_blank">this pin</a></b> I remembered seeing a while ago. </span><span style="font-family: inherit;">Instead of making regular banana pancakes, I dipped the bananas in the pancake batter and fried them in butter. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6kGCgYrkxghii9leK9nFNonZN2E7vcET9lzP3eLZ6AMlIg0jrEvw5DBtF5Ad_5iP0FI-u3vKRil0reCLHpNC3M0wLoKH_DbO7ThiCtJAzCWusgccIbZcf-w8qR0egmdnxlU6sF87D9c/s1600/DSC_0300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Banana Pancakes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6kGCgYrkxghii9leK9nFNonZN2E7vcET9lzP3eLZ6AMlIg0jrEvw5DBtF5Ad_5iP0FI-u3vKRil0reCLHpNC3M0wLoKH_DbO7ThiCtJAzCWusgccIbZcf-w8qR0egmdnxlU6sF87D9c/s1600/DSC_0300.JPG" height="560" title="Banana Pancakes" width="640" /></a></div>
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</span> <span style="font-family: inherit;">*If you're having these for breakfast, I would recommend making the batter the night before. If they are for dessert then make it in the morning and pop it in the fridge :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0XYs_NbMPJIxdwgcHHRX9V-dumLG7XCDv-ovXsEmhCOcHENkMIr3hdqYjQI6tI3wV2LodTyJ96y-UaoCOqMNu5xHbHwgDx2GgcKfng-kc_wOKsxEbjKpvKD2u7A3mx_8rSWlBbNRrBPU/s1600/pancake+bananas2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Banana Pancakes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0XYs_NbMPJIxdwgcHHRX9V-dumLG7XCDv-ovXsEmhCOcHENkMIr3hdqYjQI6tI3wV2LodTyJ96y-UaoCOqMNu5xHbHwgDx2GgcKfng-kc_wOKsxEbjKpvKD2u7A3mx_8rSWlBbNRrBPU/s1600/pancake+bananas2.jpg" height="430" title="Banana Pancakes" width="640" /></a></div>
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<span style="font-family: inherit;">Enjoy with a sprinkle of cinnamon for brekkie or maybe some ice cream and toasted nuts for pud!</span><br />
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<br />In Other Parts of the Worldhttp://www.blogger.com/profile/01999814885659551927noreply@blogger.com0tag:blogger.com,1999:blog-1186566340057569105.post-82672930728579098452014-11-09T02:40:00.001-08:002015-04-01T03:33:00.783-07:00Lab Made ice cream<span style="font-family: inherit;">I’m pretty sure this is about as edgy as ice cream gets!</span><br />
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<span style="font-family: inherit;">Made to order in what look like KitchenAids there seems to be some kind of witchcraft involved. The steam of the liquid nitrogen seeps out of the shop, shrouding the whole place in mystery.</span></div>
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<i><span style="font-family: inherit; font-size: x-small;">*photos taken from Lab Made's Facebook page: https://www.facebook.com/LabMadeHK</span></i></div>
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<span style="font-family: inherit;">Matt’s sister introduced us to this great little spot in Hong Kong when we visited her in April. Six months later we ended up back here on 30th October so naturally there was a Halloween twist. </span></div>
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<span style="font-family: inherit;">As you would expect, the flavours are suitably ‘quirky’ - you won’t be finding strawberry or vanilla here! There are normally just about 4 flavours which change every few weeks. Last time I think I had blueberry muesli flavour which was delicious and has crunchy granola pieces - basically a breakfast ice cream!</span></div>
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<span style="font-family: inherit;">This time we sample 'Muddy Graveyard' which was chocolate and peanut butter ice cream topped with crushed biscuit and popping candy and 'Bloody Tears' which was raspberry, white chocolate, coconut and almond. The Chocolate and peanut butter was obviously delicious - you can’t really go wrong with that flavour combination - but my favourite was 'Bloody Tears'. It sounds like there might be too many flavours going on but it just worked! The ice cream was white chocolate with almond pieces and it was topped with purple coconut shavings, blueberry coulis and an eyeball made from white chocolate. I had to stop myself from going back for more!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7gshdiUh5KTRhf6OMhLaFNPh2l3BDrhyPQy4vElMoQvpLKbEo7EtnMs3SRz_2g1JzE9_I2zqZnUAXRzHQ1Rl2H2YaAgHQRLrhYVhh6c4-D4rtKejWlKfYckCGsN9jV7TAl1nTBuD8vqI/s1600/DSC_0214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img alt="Ice-cream" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7gshdiUh5KTRhf6OMhLaFNPh2l3BDrhyPQy4vElMoQvpLKbEo7EtnMs3SRz_2g1JzE9_I2zqZnUAXRzHQ1Rl2H2YaAgHQRLrhYVhh6c4-D4rtKejWlKfYckCGsN9jV7TAl1nTBuD8vqI/s1600/DSC_0214.JPG" height="424" title="Ice-cream" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisuaPlP3c9r6GwOtDYm7UlZ0FDA06ewKkKfqdc0mMibXFNt6NQyPqOcfi2RpxVbXWt7AIkhu67GZsCleEwXCM_ussIq665V37IQQuCtT9z23OfAXnB5w0l9i88o6RGsDsx5WUeYDTFnb4/s1600/DSC_0217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img alt="Ice-cream" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisuaPlP3c9r6GwOtDYm7UlZ0FDA06ewKkKfqdc0mMibXFNt6NQyPqOcfi2RpxVbXWt7AIkhu67GZsCleEwXCM_ussIq665V37IQQuCtT9z23OfAXnB5w0l9i88o6RGsDsx5WUeYDTFnb4/s1600/DSC_0217.JPG" height="424" title="Ice-cream" width="640" /></span></a></div>
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<span style="font-family: inherit;">I don’t know whether similar places exist in other cities but I would definitely recommend paying Lab Made ice-cream a visit if you are in Hong Kong. Apart from the fact that the ice cream is scrumptious, it’s an exciting experience watching your ice cream being made especially for you in a matter of seconds!</span></div>
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In Other Parts of the Worldhttp://www.blogger.com/profile/01999814885659551927noreply@blogger.com0tag:blogger.com,1999:blog-1186566340057569105.post-27081163254981182072014-10-26T09:13:00.001-07:002015-04-01T03:34:35.746-07:00Penang: it's all about the roti!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9dw6UX8ugOoVFP_AemeEIneuntJVENUPZBEIyhfrJFY9sMenZEAKxIEYM9F8ne-BqZESoSF5VFGznVhF5d6HwzLwr1r8HNLRUOg1rG_q4167u1xYwmxOPMKGfCiL6gjralQ1-p0Pd5BM/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Naan Bread" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9dw6UX8ugOoVFP_AemeEIneuntJVENUPZBEIyhfrJFY9sMenZEAKxIEYM9F8ne-BqZESoSF5VFGznVhF5d6HwzLwr1r8HNLRUOg1rG_q4167u1xYwmxOPMKGfCiL6gjralQ1-p0Pd5BM/s1600/DSC_0012.JPG" height="424" title="Naan Bread" width="640" /></a></div>
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I want to stay in Penang and eat Indian curry with my hands forever. Scrap that, I'm moving to India!<br />
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After a morning of walking around Georgetown, we were hungry and in need of a good lunch. Pausing outside an Indian cafe, we were beckoned in and ordered the vegetarian banana leaf set (it seemed to be necessary to order before we could sit down).<br />
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A large banana leaf was placed in front of each of us and then curries, rice and pappadams were heaped onto the leaf. The waiters felt sorry for us and gave us cutlery but there was no way we were missing out on the fun, so we got stuck in with our hands! It was delicious, we were stuffed and it cost us 10 Malaysian Ringit (about £2).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeELmAZGVtCg0GHmdQ-If8dLJC-aiSOOS_zmgp7hO-JNUoqj5lfd5dOOZYvL14MFtu65tl5QBLQEIAfi2iQHSuspHSSlRfUQY73C_vpQCRDw8dfj6VygA7DSOzeaSETBy-MtDZFyR1b4Q/s1600/DSC_0064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Curry" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeELmAZGVtCg0GHmdQ-If8dLJC-aiSOOS_zmgp7hO-JNUoqj5lfd5dOOZYvL14MFtu65tl5QBLQEIAfi2iQHSuspHSSlRfUQY73C_vpQCRDw8dfj6VygA7DSOzeaSETBy-MtDZFyR1b4Q/s1600/DSC_0064.JPG" height="378" title="Curry" width="640" /></a></div>
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Dinner was a similar feast - I'm pretty sure we broke all the rules by insisting we had roti when the waiter really wanted us to have chapati instead! We accidentally ordered too much (no surprises there!) and left happy but so full I almost felt sick!<br />
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The following day, after conquering the jungles and inclines of Penang Hill all morning, we indulged ourselves with an array of samosas, bhajis, sweat breads (and other things that frankly I don't know the name of but they are deep fried and tasty and that's all I needed to know!).<br />
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Georgetown is a vibrant and interesting little city, it's bustling atmosphere outdone only by the incredible food on offer! Next stop, Kuala Lumpur and needless to say we'll be stocking up on deep fried finger food for the journey.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmect98l5BoGL3NzzfMylAOHngK0eJvKn1o_Vrw_18hL3TcpMNtVvS7PUP2EVKhyphenhyphenYs9MW7HO1Cmrm_dFVsmaNj5W51kOHUi1CiIM7bEFpCMmSzS9mW7QjToMfFiuyvmLm8GFgZZjCnWnA/s1600/DSC_0123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Samosas" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmect98l5BoGL3NzzfMylAOHngK0eJvKn1o_Vrw_18hL3TcpMNtVvS7PUP2EVKhyphenhyphenYs9MW7HO1Cmrm_dFVsmaNj5W51kOHUi1CiIM7bEFpCMmSzS9mW7QjToMfFiuyvmLm8GFgZZjCnWnA/s1600/DSC_0123.JPG" height="424" title="Samosas" width="640" /></a></div>
<br />In Other Parts of the Worldhttp://www.blogger.com/profile/01999814885659551927noreply@blogger.com0tag:blogger.com,1999:blog-1186566340057569105.post-14015148781734906072014-10-14T05:15:00.000-07:002015-04-01T03:35:14.258-07:00I scream, you scream ...<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidAIi6h9ycaDJiUVC42SorpID5AXEY-KLWDNeduaXAE4XAsojqg3ChOVJMG5uzNUHk4Xkyx6csiXESRmhXsDWyZdYKL2s40jtUP9ZnjlRcLXB90qQ_jdEKPL8THuA58MG4ROADPa_89XY/s1600/DSC_0016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Ice-cream" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidAIi6h9ycaDJiUVC42SorpID5AXEY-KLWDNeduaXAE4XAsojqg3ChOVJMG5uzNUHk4Xkyx6csiXESRmhXsDWyZdYKL2s40jtUP9ZnjlRcLXB90qQ_jdEKPL8THuA58MG4ROADPa_89XY/s1600/DSC_0016.JPG" height="420" title="Ice-cream" width="640" /></a></div>
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When you've spent the morning walking round The Grand Palace, the sun searing through your factor 50 to create some impressive tan lines, you <u>need</u> an ice cream. In Thailand it seems that you never far from someone selling coconut ice cream, whether it be in a cup, cone, shell or bread roll (yeah, I don't get it either) but in Bangkok there are more and more artisan ice cream shops and stalls popping up.<br />
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Most offer the classic scoops in a variety of delicious flavours. But this little stall on Khao San road sold what I would describe as 'Magnum-style' ice creams only far superior. Each flavour has a different design made from chocolate and icing which when bitten, gives way to ice cream heaven. The effect was wonderful and I've never seen anything like this before.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFyuAJhh0bKLpb0F7wEQNxaL5hEKTpgoYyW0ZmNbeNeonf2a8kCBrdNpGLRkCS96dXUiThbdlYgCs4NruppMCR19sYiSIg5Vt-Thd_saV7vN-9hyphenhyphenKHuII8Du5iWY2dzCVrz1FJJW31PGI/s1600/DSC_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Ice-cream" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFyuAJhh0bKLpb0F7wEQNxaL5hEKTpgoYyW0ZmNbeNeonf2a8kCBrdNpGLRkCS96dXUiThbdlYgCs4NruppMCR19sYiSIg5Vt-Thd_saV7vN-9hyphenhyphenKHuII8Du5iWY2dzCVrz1FJJW31PGI/s1600/DSC_0019.JPG" height="368" title="Ice-cream" width="640" /></a></div>
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Almost too pretty too eat eh? Only obviously not. I can confirm that the mint chic chip is yummy and I've got my eye on the Tiramisu flavour for our next visit...!<br />
A bit peng (expensive) at 80 baht (about £1.50) but worth it to try something a bit different :)In Other Parts of the Worldhttp://www.blogger.com/profile/01999814885659551927noreply@blogger.com0tag:blogger.com,1999:blog-1186566340057569105.post-82031451815936086272014-10-01T23:37:00.002-07:002015-04-01T03:36:26.550-07:00Fudge<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNI7bHpqN1fWe_bZVRWduofRMZtEldfYNFrpq7E_K-WRPgRAJehNQ9PXTQhHm5vgeyuJR_wYqHVGDRkvB9cs76NlWlNfONhaBdRetwxYqarQMjpeaI_pv5G1gGxYIvf2J1piX6oYt7Dt4/s1600/DSC_0052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fudge" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNI7bHpqN1fWe_bZVRWduofRMZtEldfYNFrpq7E_K-WRPgRAJehNQ9PXTQhHm5vgeyuJR_wYqHVGDRkvB9cs76NlWlNfONhaBdRetwxYqarQMjpeaI_pv5G1gGxYIvf2J1piX6oYt7Dt4/s1600/DSC_0052.JPG" height="412" title="Fudge" width="640" /></a></div>
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About a month ago I went to a baking seminar with a friend and was given 11 tins of evaporated milk by the sponsor. To my knowledge I have never drunk or eaten evaporated milk and I've certainly never used it myself. I got it in my head that I could probably make fudge with it and, although it turns out evaporated milk is not generally used in fudge, I went ahead with a bit of experimental candy making nonetheless.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DEOnoB9u_IyW6sGWiqlSUUMjfubc0_WpexWSkvmM8js1ZUxLYmWcRj7-KkfEPTH8DGDDR_0ebY53dcrTL8h4Av_-JYW-gsSH_1AwJkdgmqajIMC1JNVfMOc0x3-b1XzrqnB-oryYFYw/s1600/DSC_0030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Evaporated Milk" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DEOnoB9u_IyW6sGWiqlSUUMjfubc0_WpexWSkvmM8js1ZUxLYmWcRj7-KkfEPTH8DGDDR_0ebY53dcrTL8h4Av_-JYW-gsSH_1AwJkdgmqajIMC1JNVfMOc0x3-b1XzrqnB-oryYFYw/s1600/DSC_0030.JPG" height="458" title="Evaporated Milk" width="640" /></a></div>
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<a name='more'></a>I have expanded my kitchen equipment so that I now have a very basic set of scales and a small baking tray (I'm definitely moving up in the world!). Of course there is still a distinct lack of a sugar thermometer and the scales are not exactly precise so I wasn't really expecting a success...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTn_ss6JbBFsTkqxqzyrvuikdjyc71WiMpiEwYZEgf5bjbhRHCOqi_EZZyG-MtD9R2fukPAjyYXT87CAcoZdpUkvnolErqEuEsZg45zVELB50TH5nkHgOGZw2uRUluniU-IEs1qjStN-U/s1600/DSC_0047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fudge" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTn_ss6JbBFsTkqxqzyrvuikdjyc71WiMpiEwYZEgf5bjbhRHCOqi_EZZyG-MtD9R2fukPAjyYXT87CAcoZdpUkvnolErqEuEsZg45zVELB50TH5nkHgOGZw2uRUluniU-IEs1qjStN-U/s1600/DSC_0047.JPG" height="424" title="Fudge" width="640" /></a></div>
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But it worked! I'm sure that a fudge connoisseur would turn their nose up at this but frankly it tasted delicious and always disappears pretty quickly. You can flavour the fudge or just have it as it is - so far I've made cinnamon and peanut butter versions and I think it would be delicious dipped in dark chocolate ... mmm ......<br />
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The first time I used this recipe I reduced the sugar content by 50g and the result was more like the stuff you get inside a Cadbury Fudge bar (remember those?). using the full 350g of caster sugar made a more traditional crumbly fudge which personally I prefer but each to their own :)<br />
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<b><u><span style="color: #3d85c6;">Recipe:</span></u></b></div>
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<span style="color: #3d85c6;">350g caster sugar </span></div>
<span style="color: #3d85c6;"></span><br />
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<span style="color: #3d85c6;">100g butter</span> </div>
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<div style="text-align: center;">
<span style="color: #3d85c6;">300ml evaporated milk</span></div>
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<span style="color: #3d85c6;">1/2 tsp vanilla extract</span></div>
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<span style="color: #3d85c6;">3 pinches of salt</span></div>
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<span style="color: #3d85c6;">- Line and grease a small baking tray or cake tin (I didn't line mine and the fudge was difficult to get out). </span></div>
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<div style="text-align: center;">
<span style="color: #3d85c6;">- Put the sugar, milk and butter in a saucepan and heat until the butter and sugar have dissolved. Bring to a rolling boil and stir constantly. The mixture should look like it's about to grow into a fudge monster and escape from the bowl (but not actually do that!) and make sure you keep stirring. </span></div>
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<div style="text-align: center;">
<span style="color: #3d85c6;">- Keep boiling until the mixture reaches soft-ball stage. If you have a candy thermometer this is 118C but as I don't I checked by dropping a tiny amount of mixture into a bowl of water. When the mixture forms a ball soft enough to press, it is ready. For me this took 20 minutes but I would start checking after about 15 minutes. </span></div>
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<div style="text-align: center;">
<span style="color: #3d85c6;">- Once the mixture has reached soft-ball stage remove from the heat and leave to cool for 5 minutes. Then add the salt and vanilla extract and beat for a few minutes. </span></div>
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<span style="color: #3d85c6;">- Pour the mixture into the prepared tray or tin and leave to set at room temperature. (Once it had set I cut it and kept it in the fridge but if you live somewhere cooler and less humid than Thailand it might not be necessary!)</span></div>
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<span style="color: #3d85c6;">- Don't eat it all at once! (No, really don't, you'll be sick!)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg89lV0xdcNLVO03btnQLpKtcuQfeqnFR4aL4ip0ySbbeUwGLx1XvJb-fXusS5IDIEzDS04usNFIK1GpF8XjM9_TOUGpr5xL2cji5_dXChbUMFEuX9ukWfxBpdrdc28TmRuVdiMvlI7-c8/s1600/DSC_0060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fudge" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg89lV0xdcNLVO03btnQLpKtcuQfeqnFR4aL4ip0ySbbeUwGLx1XvJb-fXusS5IDIEzDS04usNFIK1GpF8XjM9_TOUGpr5xL2cji5_dXChbUMFEuX9ukWfxBpdrdc28TmRuVdiMvlI7-c8/s1600/DSC_0060.JPG" height="520" title="Fudge" width="640" /></a></div>
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D1186566340057569105%23editor%2Ftarget%3Dpost%3BpostID%3D7134257666410266280%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D0%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F4.bp.blogspot.com%252F-zSS5xaimSn8%252FVCzuDBsrB0I%252FAAAAAAAABsA%252FvZNRaAVHw9M%252Fs1600%252FDSC_0030.JPG%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 42px; opacity: 0.85; position: absolute; top: 592px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D1186566340057569105%23editor%2Ftarget%3Dpost%3BpostID%3D7134257666410266280%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D0%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F4.bp.blogspot.com%252F-zSS5xaimSn8%252FVCzuDBsrB0I%252FAAAAAAAABsA%252FvZNRaAVHw9M%252Fs1600%252FDSC_0030.JPG%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 42px; opacity: 0.85; position: absolute; top: 592px; width: 40px; z-index: 8675309;"></a>In Other Parts of the Worldhttp://www.blogger.com/profile/01999814885659551927noreply@blogger.com0tag:blogger.com,1999:blog-1186566340057569105.post-45706269707330584662014-09-18T02:20:00.000-07:002015-04-01T03:37:22.262-07:00Nutty French Soldiers<div class="separator" style="clear: both; text-align: left;">
Or something like that…..!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMxKbKKRhWoV4xpGJFRECyde8AnkBn5xaA7TF00a5kk1zM7SQCr7B49Vfu8t5SkcR_PDZOd53TpkuFTW2UKYTiJCxZVpU-SyyGNTUy1xbWcZpb5UnvYpPRnR53X_VV14xWx4vt3tTD_o/s1600/DSC_0182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="French Toast" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMxKbKKRhWoV4xpGJFRECyde8AnkBn5xaA7TF00a5kk1zM7SQCr7B49Vfu8t5SkcR_PDZOd53TpkuFTW2UKYTiJCxZVpU-SyyGNTUy1xbWcZpb5UnvYpPRnR53X_VV14xWx4vt3tTD_o/s1600/DSC_0182.JPG" height="432" title="French Toast" width="640" /></a></div>
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French toast (or eggy bread) is up there with my favorite breakfasts (and I'm a girl who loves her breakfasts). I'm always amazed by the magic eggs and a splash of milk can do to a humble slice of bread.<br />
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Frankly crispy bacon and maple syrup is the ultimate accompaniment to a stack of french toast or pancakes but as I'm currently meat free (and at any rate bacon is hard to come by here in Thailand) I had to come up with an alternative.<br />
<a name='more'></a>And it turns out this is a pretty great alternative. It satisfies my peanut addiction and, topped with super sweet Thai pineapple, it's a great way to start a Saturday.<br />
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<b>If you want a great Saturday morning, you will need:</b><br />
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<i><span style="color: #3d85c6;"><u>Peanuts</u> (lots- I can't tell you exactly how much as I have no measuring equipment :/ )</span></i></div>
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<i><span style="color: #3d85c6;">5 slices of bread</span></i></div>
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<i><span style="color: #3d85c6;">3 eggs</span></i></div>
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<i><span style="color: #3d85c6;"><u>6 spoons of milk</u> (I used soy milk but any milk will do)</span></i></div>
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<i><span style="color: #3d85c6;"><u>Pineapple</u> or whatever else you fancy piling on top</span></i></div>
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<i><span style="color: #3d85c6;"><br /></span></i></div>
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<i><span style="color: #3d85c6;">Throw peanuts into a pestle and mortar and pestle away. If you have a food processor you could use that instead but make sure they are still a bit chunky and not completely ground.</span></i></div>
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<i><span style="color: #3d85c6;">Whisk the eggs together and then gently whisk in the milk. Cut the bread into soldiers and soak them in the egg and milk mixture. Dip the soldiers into the nut mixture so that there are nuts on both sides.</span></i></div>
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<i><span style="color: #3d85c6;">Heat butter or oil in a frying pan and cook the soldiers over a medium heat for a couple of minutes on each side or until they are golden brown.</span></i></div>
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And it's done! Easy, huh? If you're silly like me stack them up like Jenga but that's not strictly necessary!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0C5xW1TTpVyaVMvUP2R2JRZizR3Nx24KspSkKPFLW0f2DOs8XSlyP4ko_iXnRhabsUPTMgmADrHt9wfBElucmk9ps_lzkA4Iys1JKq9z6HM_yenYhaLaeQlczcW73WtNkaax1dowZkA/s1600/DSC_0191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="French Toast" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0C5xW1TTpVyaVMvUP2R2JRZizR3Nx24KspSkKPFLW0f2DOs8XSlyP4ko_iXnRhabsUPTMgmADrHt9wfBElucmk9ps_lzkA4Iys1JKq9z6HM_yenYhaLaeQlczcW73WtNkaax1dowZkA/s1600/DSC_0191.JPG" height="444" title="French Toast" width="640" /></a></div>
<br />In Other Parts of the Worldhttp://www.blogger.com/profile/01999814885659551927noreply@blogger.com0tag:blogger.com,1999:blog-1186566340057569105.post-18075399637826592752014-09-14T01:32:00.002-07:002015-04-01T03:39:34.295-07:00Frozen yoghurt cubes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBrWr-bEAqsJ5ICcf9J7l_orzKqU-VzKb95OHDGs4zTNPdHUoHg1uL8V91YzVV87eRbUZUt9jSK9k1fdpTGMWK1tqgUQrw9oX5cRieGeHf-nKgyn4PcgMS790U5ZVIqPUHFSqOZXPOi2k/s1600/DSC_0152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Frozen Yoghurt" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBrWr-bEAqsJ5ICcf9J7l_orzKqU-VzKb95OHDGs4zTNPdHUoHg1uL8V91YzVV87eRbUZUt9jSK9k1fdpTGMWK1tqgUQrw9oX5cRieGeHf-nKgyn4PcgMS790U5ZVIqPUHFSqOZXPOi2k/s1600/DSC_0152.JPG" height="358" title="Frozen Yoghurt" width="640" /></a></div>
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This was a bit of a 'what can I freeze in my ice cube tray' experiment and basically involved me mashing up bananas and yoghurt. About as simple as you get but with a pretty tasty result.<br />
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I used four mini bananas (I reckon two regular bananas) and 600ml of coconut yoghurt to fill one ice cube tray. I used my hands to mash the bananas until they were liquid and then whisked in the yoghurt. Spoon into the ice cube tray and put in the freezer.<br />
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I thought that these cold treats could do with a bit of a crunch so I fried up some oats and sugar until golden brown. When the cubes are almost frozen but still slightly soft I sprinkled the oats over half of the cubes.<br />
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They were tasty little cubes and a great way to use up bananas if there are some hanging around but they really came into they're own when I popped them into my iced coffee. YUM! A perfect way to chill hot on a Saturday afternoon in sweaty Thailand.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxtXkw-PPwVvMEwqhdKXKSiUCzzrHn1cI_qM6RB0FXHy8K2H_iPFykyz4wje7_EDetdW71KuR0v6fbFEGap3Etdd6UWbOuQ1FFH93NKUH4KS_zX1Bcs473Fu9qdBdw77EjkwdSa_sMrYM/s1600/DSC_0167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Frozen Yoghurt" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxtXkw-PPwVvMEwqhdKXKSiUCzzrHn1cI_qM6RB0FXHy8K2H_iPFykyz4wje7_EDetdW71KuR0v6fbFEGap3Etdd6UWbOuQ1FFH93NKUH4KS_zX1Bcs473Fu9qdBdw77EjkwdSa_sMrYM/s1600/DSC_0167.JPG" height="424" title="Frozen Yoghurt" width="640" /></a></div>
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In Other Parts of the Worldhttp://www.blogger.com/profile/01999814885659551927noreply@blogger.com0tag:blogger.com,1999:blog-1186566340057569105.post-19835862088200690522014-08-31T03:54:00.001-07:002015-04-01T03:40:34.110-07:00Oaty eggs for breakfast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYx02sZHl8nRsIpRfFIJUPSvM5EnMqay2g9rZsB9RhNMD9aeVO4h6UPI6wZQk4snVn7F3GJwZ1Gte99AQ9Z2Vz8U0R06-DHSN3bzTXXhs9JfliuH3tp59DHjacZCXLIObYFkvNcmIo3w/s1600/DSC_0140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Eggs" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYx02sZHl8nRsIpRfFIJUPSvM5EnMqay2g9rZsB9RhNMD9aeVO4h6UPI6wZQk4snVn7F3GJwZ1Gte99AQ9Z2Vz8U0R06-DHSN3bzTXXhs9JfliuH3tp59DHjacZCXLIObYFkvNcmIo3w/s1600/DSC_0140.JPG" height="494" title="eggs" width="640" /></a></div>
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I love oats and I'm always looking for new ways to eat them! Usually it's sugary sweet in a pancake, cookie, flapjack or drizzled with honey in porridge. This week however, I opted for a savoury option for my Saturday breakfast and I did not regret it.</div>
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This was a tasty, satisfying way to begin my day and set me up well to work my way through my 'to do' list.<br />
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<b><u><span style="color: #3d85c6;">Recipe:</span></u></b></div>
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<i><span style="color: #3d85c6;">(makes one serving)</span></i></div>
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<i style="color: #3d85c6;">Half an onion</i></div>
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<i><span style="color: #3d85c6;">2 eggs</span></i></div>
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<i><span style="color: #3d85c6;">2 tablespoons of oats</span></i></div>
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<i><span style="color: #3d85c6;">1 teaspoon of chilli flakes (adjust to your taste)</span></i></div>
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<i><span style="color: #3d85c6;">Oil (I think I used vegetable oil but I can't actually read the writing on the bottle!)</span></i></div>
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<i><span style="color: #3d85c6;">Salt and black pepper to season</span></i></div>
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<span style="color: #3d85c6;"><br /></span></div>
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<i><span style="color: #3d85c6;">Dry fry the chilli flakes and oats until the oats are golden brown and then set to one side. Head up some oil in the pan fry the onions until softened. Add the oats back into the pan and mix with the onions. Divide the mixture in two sections in the pans ready to crack an egg over each.</span></i></div>
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<span style="color: #3d85c6;"><i>Now fry the eggs. If you pan is dry, add a little more oil so that the eggs don't stick. Then crack one egg over each section of onion and oat mixture and fry to perfection! Plate up and season with salt and pepper.</i></span></div>
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There you go - a super quick, easy and healthy breakfast.</div>
<br />In Other Parts of the Worldhttp://www.blogger.com/profile/01999814885659551927noreply@blogger.com0tag:blogger.com,1999:blog-1186566340057569105.post-22804924313175533502014-08-25T22:41:00.002-07:002015-04-01T03:41:09.857-07:00Salted caramel popcorn bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbBZGokfdIV2HO0FxB1fgOhDYzeNhrKngk5yg7eY-T-3DcSCIPkIShTxm6h3O0cMD3xnzGwIGtLq6LFTKrj-MybPwp4ec5xBmC9XUemKkDejxtgzHTAykgAMrd8kF9x_bHJNkxQ1vyEmQ/s1600/DSC_0147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Popcorn" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbBZGokfdIV2HO0FxB1fgOhDYzeNhrKngk5yg7eY-T-3DcSCIPkIShTxm6h3O0cMD3xnzGwIGtLq6LFTKrj-MybPwp4ec5xBmC9XUemKkDejxtgzHTAykgAMrd8kF9x_bHJNkxQ1vyEmQ/s1600/DSC_0147.JPG" height="490" title="Popcorn" width="640" /></a></div>
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In the UK we had a popcorn machine that made air popped popcorn. This meant we ate A LOT of popcorn, telling ourselves that because there was no butter or oil it would probably make us live forever!<br />
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This stuff is more likely to make your teeth fall out than make you live for ever but I won't tell your dentist if you don't! It's a great snack for a movie or games night but be warned: there are very moreish! I ate so many my mouth hurt!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUwC4FhfX0C7AGxz6YPybLnW1XsOSBXNdkgzlPFrz_LINCGwbUqCScvE-cQdiqaLuinqqym4k26xU3GZgW4q4zwKE4huz2AjZdJI35_Grns5V20hNGjrt0dewP03conKmuUNe6xmIWfmY/s1600/DSC_0144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Popcorn" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUwC4FhfX0C7AGxz6YPybLnW1XsOSBXNdkgzlPFrz_LINCGwbUqCScvE-cQdiqaLuinqqym4k26xU3GZgW4q4zwKE4huz2AjZdJI35_Grns5V20hNGjrt0dewP03conKmuUNe6xmIWfmY/s1600/DSC_0144.JPG" height="512" title="Popcorn" width="640" /></a></div>
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<a name='more'></a>This is a mega easy and cheap treat - perfect for a last minute get together. <b>All you need is corn kernels, butter, caster sugar, salt and water.</b><br />
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<b><u><span style="color: #3d85c6;">Recipe</span></u></b></div>
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<li style="text-align: center;"><span style="color: #3d85c6;"><i>Heat butter in a pan, once it is 'sizzling' add the corn kernels and put the lid on the pan to avoid popcorn flying everywhere! Once you can hear that the corn has stopped popping, pour it out onto a baking tray lined with baking paper (or in my case onto a frying pan as I currently have no baking trays!)</i></span></li>
<li style="text-align: center;"><i style="color: #3d85c6;">Next make the caramel. Cover the bottom of your pan with a decent layer of sugar (so that you can't see the bottom of your pan). Add enough water to just cover the sugar. Put that pan onto a medium heat and wait for the water and sugar to start to boil.</i></li>
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*DO NOT STIR! If you do the sugar will crystallise which is <u>not good</u>! Watch the mixture change colour, it should start to yellow and get darker - DO NOT LOOK AWAY! I know, it gets boring and it's tempting but I guarantee you the moment you turn away to check your phone is the moment your caramel burns!</div>
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<li style="text-align: center;"><span style="color: #3d85c6;"><i>If you need to, give the pan the odd shake to make sure the mixture has an even colour. Once the mixture is a copper colour take it off the heat and stir in a knob of butter and a couple of pinches of salt. Quickly whisk it together and drizzle over your popcorn. I then formed the popcorn into little balls, using the caramel to stick it together. (be careful, the caramel is <u>very hot</u>!)</i></span></li>
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<i>*Apologies for the lack of measurements - I need to invest in some scales or cups. But this is the kind of thing where you can throw in a bit o' this and a bit o' that! In fact I think some peanuts would make a great addition!</i><br />
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<i><br /></i>In Other Parts of the Worldhttp://www.blogger.com/profile/01999814885659551927noreply@blogger.com0tag:blogger.com,1999:blog-1186566340057569105.post-16276200893298691862014-08-20T01:43:00.001-07:002015-03-28T19:30:19.137-07:00Breakfast Oat Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjR169iVaxUuFATjskeqC6pWIPaYcmb7csrNX95Ys-PgO8o0LQGXqQ8Qm3JUOxHs3EdYAPukR5l25SqWFCLnAIQKzMy2tJlWhwhw5_7ZPwIR1Zq_Xw9btwT2_vEuQ0N4WlvaqhcTaixyI/s1600/DSC_0145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjR169iVaxUuFATjskeqC6pWIPaYcmb7csrNX95Ys-PgO8o0LQGXqQ8Qm3JUOxHs3EdYAPukR5l25SqWFCLnAIQKzMy2tJlWhwhw5_7ZPwIR1Zq_Xw9btwT2_vEuQ0N4WlvaqhcTaixyI/s1600/DSC_0145.JPG" height="432" width="640" /></a></div>
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True to my promise, after a very sweaty and snail-paced run around the park I made little oat pancakes for our breakfast yesterday. This is a recipe I picked up whilst on the Slimming World plan and back in the UK they were a staple breakfast in our flat - diet or not! I realised just as I was about to make them that I don't have any scales or measuring equipment so I had to do it the carefree Jamie Oliver style but it's such a simple recipe that that was not a problem.<br />
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<b><u><span style="color: #3d85c6;">Recipe:</span></u></b></div>
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<i><span style="color: #3d85c6;">Makes plenty of pancakes for two people :) </span></i></div>
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<span style="color: #3d85c6;"><i>60g of porridge oats (I used a mug to judge by eye so it doesn't need to be exact!)</i></span></div>
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<i><span style="color: #3d85c6;">300g yoghurt (I used coconut yoghurt)</span></i></div>
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<i><span style="color: #3d85c6;">3 eggs</span></i></div>
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<span style="color: #3d85c6;">Stir the oats in the yoghurt and leave to soak overnight. The oats will expand so you want the mixture to be quite loose - add a tablespoon or two of milk if you need. If you use plain yoghurt you might want to add sugar to the mixture. </span></div>
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<span style="color: #3d85c6;">In the morning whisk the eggs into the oat mixture. Heat a little bit of butter or oil <i>(I used oil as that's what we had but in the UK I used Frylight) </i>in a non-stick pan. Spoon a couple of tablespoons of the mixture into a pancake size and shape (although mine a always a questionable array of shapes!) - you can make about three at once in a regular sized pan.</span><br />
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<span style="color: #3d85c6;">Once the bottom of the pancakes are firm, use a fish slice to flip them over and cook the other side. You want them to be a nice golden brown so make sure the heat isn't up too high.</span></div>
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<span style="color: #3d85c6;">Continue until you have a delicious mound of pancakes to share!</span></div>
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I topped our pancakes with some tiny fried beans which created a great crunch. They are also lovely with some yoghurt and sliced banana or other fresh fruit. And if you're feeling indulgent why not drizzle maple syrup over your breakfast stack? Go on.....<br />
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This recipe really is criminally simple and after enjoying (more than) half of this batch I'm definitely going to start making them regularly again!</div>
In Other Parts of the Worldhttp://www.blogger.com/profile/01999814885659551927noreply@blogger.com0tag:blogger.com,1999:blog-1186566340057569105.post-29667889204798510982014-08-15T04:12:00.000-07:002015-04-01T03:42:23.353-07:00Life in Thailand<div style="font-size: 15px; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: inherit;">In April we packed our bags and left the UK for the sunny (sweaty) shores (we are yet to see the sea) of Thailand. So we have swapped potato wedges for fried rice and baked goods for coconut milk. </span></div>
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<span style="font-family: inherit;"><i>Iced drinks are a necessary treat to survive the heat!</i></span></div>
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<span style="font-family: inherit;">The food is delicious - everything is fried and sugary so if course it is! In true Thai style, we don't have a kitchen so ours meals are usually bought from a market or street side restaurant. This is a great convenience but I do miss cooking and particularly baking. Having loved baking so much that I started a blog, then started selling cakes at a local market and then making it my day job; it feels very strange not to be baking at all.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDosPoUto-Xusz9F9jj1BCHsgyjMa85Ep8-3Th0-yLyvvTWOEReTztu3Cjiyl_ItNXuhj8MiHA63OnQ_otzt3oNi218wgy948B5enkhDwI8v9cI7Qw05Q8lIzGE9qMHt3CYnIIam0YW4/s1600/DSC_0076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Khao Soi" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDosPoUto-Xusz9F9jj1BCHsgyjMa85Ep8-3Th0-yLyvvTWOEReTztu3Cjiyl_ItNXuhj8MiHA63OnQ_otzt3oNi218wgy948B5enkhDwI8v9cI7Qw05Q8lIzGE9qMHt3CYnIIam0YW4/s1600/DSC_0076.JPG" height="418" title="Khao Soi" width="640" /></a></div>
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<i>Khao Soi - one of our favourite Thai dishes </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf7Zvd1BtM30_SVdGUOZQc24euZC7H4upi4u9Dty1_zMMgwv6lKGCoiuIP7FYHmmif5vaw4Q7R6QR81Ddn1NYASRF48qrtcc5dDkGTWZmeVLWx1VnKRT02sMcC90pqYjRJaE7MhQaDLd8/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thai Food" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf7Zvd1BtM30_SVdGUOZQc24euZC7H4upi4u9Dty1_zMMgwv6lKGCoiuIP7FYHmmif5vaw4Q7R6QR81Ddn1NYASRF48qrtcc5dDkGTWZmeVLWx1VnKRT02sMcC90pqYjRJaE7MhQaDLd8/s1600/DSC_0003.JPG" height="386" title="Thai Food" width="640" /></a></div>
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<i>Dinner: Khao Yam followed by a pudding of mango, sticky rice and coconut milk. Heaven.</i></div>
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<span style="font-family: inherit;">Our 'kitchen' now consists of a single hob on our small balcony and is used just occasionally for boiling water for coffee or making omelettes or fried rice. But having been to a baking seminar a few weeks ago, I am now equipped with an apron and a determination to continue creating sweet treats.</span></div>
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<span style="font-family: inherit;">So my new missions is to utilise my pans and fridge to create 'no bake' goodies. First up is oat pancakes which we will be enjoying for Saturdays breakfast :)</span></div>
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In Other Parts of the Worldhttp://www.blogger.com/profile/01999814885659551927noreply@blogger.com0tag:blogger.com,1999:blog-1186566340057569105.post-1289152169069739012014-01-11T07:58:00.000-08:002015-03-27T01:43:45.615-07:00A Tale of (apple) Tarts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1IuAEgLUTjCBUSk8YTcPU-6GKh5B9VXJ2RIUP2zR6-IvgLmiP_lqTfehVj2iiE31aYB4ijWbXR3j4Q_z-7iCLr2oZbvFu9EC44CC0WtDl1_SOmFrx4-0SsikrLUQjle0SCZVyodLoZIo/s1600/apple+tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1IuAEgLUTjCBUSk8YTcPU-6GKh5B9VXJ2RIUP2zR6-IvgLmiP_lqTfehVj2iiE31aYB4ijWbXR3j4Q_z-7iCLr2oZbvFu9EC44CC0WtDl1_SOmFrx4-0SsikrLUQjle0SCZVyodLoZIo/s320/apple+tart.jpg" height="624" width="640" /></a></div>
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As you can tell, I've had a break from blogging. A wedding, job change, house move and making the decision to leave the country all took their toll and I needed to eliminate the extra pressure and guilt that comes from frantically trying to catch up with blog posts.<br />
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So now autumn is upon us, my winter coat has come out of hibernation and I've bought a new pair of gloves which should last about a week before I lose one and have a cold left hand. I'm trudging through autumnal leaves to work and millions of apples seem to be suicidally throwing themselves from trees. </div>
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Both at home and work, I am being given more apples than I know what to do with. I have filled my spare jars with chutney and my friends with apple crumble cake but still the bags of apples lurk in the corner of my kitchen. </div>
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So I've been perfecting the art of the apple tart.<br />
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<b>APPLE TART #1</b></div>
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I used Mary Berry's recipe because I love and trust her! I blind baked the pastry first whilst I make an apple puree with. Then I filled the case with the puree and topped with sliced apples, demerera sugar and flaked almonds. Served warm with Nigella's salted caramel sauce and vanilla ice cream it was YUM!<br />
The cake tasted delicious but I slightly over baked the pastry and didn't have enough filling inside the tart. The flaked almonds were tasty but quickly went soggy.<br />
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<b>APPLE TART #2</b><br />
The new improved tart had perfect pastry and brandy soaked sultanas in the apple puree. Both these things increased the yum factor of the tart but it still needs more filling....<br />
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<b>APPLE TART #3</b><br />
I learnt from my mistakes and cooked plenty of apples with brandy and sultanas. Topped with sliced eating apples and demerera sugar and enjoyed with a dollop of creme fraiche - delicious!<br />
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So here's my final recipe:<br />
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<i><b>Pastry:</b></i></div>
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<i>165g plain flour</i></div>
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<i>25g ground almonds</i></div>
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<i>55g caster sugar</i></div>
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<i>120g butter</i></div>
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<i>1 egg</i></div>
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<i><b>Filling:</b></i></div>
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<i>6 cooking apples</i></div>
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<i>sultanas (a couple of handfuls or however many you fancy!)</i></div>
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<i>2 eating apples</i></div>
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<i>light brown sugar</i></div>
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<i>2 teaspoons of mixed spice</i></div>
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<i>2 tablespoons of brandy</i></div>
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<i>A sprinkle of demerara sugar</i></div>
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<i>This pastry is best made the day before you want to use it as it will be much easier to work with:</i></div>
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<i>Rub the butter into the flour and almonds until the mixture resembles breadcrumbs and then mix in the caster sugar. Stir in the egg until the mixture begins to come together as a dough then tip onto a floured surface and knead. Cling-film and refrigerate overnight.</i></div>
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<i><b>To make the tart:</b></i></div>
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<i>Preheat the oven to 180C and soak the sultanas in the brandy.</i></div>
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<i>Roll out the pastry to about 1cm thick and line a 20cm tin - make sure you push the pastry right into the corners. Cut off any excess pastry with a knife. Line the pastry with foil and fill with baking beans. By wrapping the foil tightly over the top of the tin and filling to the top with baking beans, you should prevent the pastry shrinking. Bake for about 20 minutes at 180C. Remove the foil and baking beans and return the pastry to the oven for about 5 minutes, until it has a light colour all over. Set aside whilst you make the filling.</i></div>
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<i>Peel, core and chop the cooking apples into small chunks. Put the chopped apples, sugar and mixed spice in a saucepan. Cook over a low heat until the apples are soft but not mushy and then add the brandy and sultanas and remove from the heat. </i></div>
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<i>Peel, core and slice the eating apples and place on top of the cooked apple mixture. Sprinkle the demerara sugar on top and cook for about 15 minutes.</i></div>
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In Other Parts of the Worldhttp://www.blogger.com/profile/01999814885659551927noreply@blogger.com0tag:blogger.com,1999:blog-1186566340057569105.post-16199464879798356802013-08-31T07:10:00.000-07:002015-03-27T01:44:26.783-07:00A Wedding Feast<div class="separator" style="clear: both; text-align: center;">
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Apologies for being so absent recently, I have been rather busy getting married! I am also in the middle of changing jobs and moving but I will be back to baking and blogging soon I promise! In the mean time I thought I would share some photos of the baked goods we had on offer for our 'big day'.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKMpAcaCJv_tVMciB-uDBuu5UyUtfFb3UbyXcVMXwngeU3vyglqeJA15UsozVgBifgivp4gMe_9HPFyD0c2-nP3zxa1fHSCgD8EvrXPcc9nx75GKrQiHANlyyaGcG_LlNGsmxkpETPpw/s1600/cake+table2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKMpAcaCJv_tVMciB-uDBuu5UyUtfFb3UbyXcVMXwngeU3vyglqeJA15UsozVgBifgivp4gMe_9HPFyD0c2-nP3zxa1fHSCgD8EvrXPcc9nx75GKrQiHANlyyaGcG_LlNGsmxkpETPpw/s400/cake+table2.jpg" height="640" width="640" /></a></div>
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Our wedding was very much a DIY affair, I called in a lot of favours to make bunting, chutney, cake stands, flower arrangements, cookies - the list goes on! For food we opted for a hog roast instead of a traditional 3 course meal and then a table of cheese, bread, crackers and chutney later in the evening. Pudding was a tables of cakes, biscuits and other sweet treats made my myself, my friends and family.<br />
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Our actual wedding cake took centre stage and was created by my colleague Hannah at <a href="http://www.thepinkflamingobakery.co.uk/" target="_blank"><b>The Pink Flamingo Bakery</b></a>. The top layer was an orange sponge (coloured red and orange) filled with orange cream cheese frosting and covered with dark chocolate ganache. The bottom layer was carrot cake, filled with cream cheese frosting and covered with a white chocolate ganache - it was divine. The teacup with orange and red flowers in it fitted perfectly with our colour scheme and the teapots we used as table centres.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAR2IPGmeTmv01lptA9WEtvRnyTuXM5y9Lynr1kb1oMmGqfbxd_vbf-0IsAvg77icM-3cyF-Bu9UbxFyaGySzJh9rU_s5gvl3YrbwirTaqWWjQ-EkRl550TohtW4y2A3FWQCxw-eU8Jvo/s1600/cakey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAR2IPGmeTmv01lptA9WEtvRnyTuXM5y9Lynr1kb1oMmGqfbxd_vbf-0IsAvg77icM-3cyF-Bu9UbxFyaGySzJh9rU_s5gvl3YrbwirTaqWWjQ-EkRl550TohtW4y2A3FWQCxw-eU8Jvo/s640/cakey.jpg" height="640" width="480" /></a></div>
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My very talented cousin made gorgeous chocolate lollipops in dark and white chocolate which were decorated to fit in with our colour scheme. We displayed them in jam jars and they were very popular!<br />
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When Matt and I first went to Paris together, we bought a lemon tart from a patisserie near the Sacre Couer. The perfect pastry, zesty lemon filling and sweet italian meringue topping was so mouth watering that we named it 'the best tart in the world'. I thought it was only right that our favourite tart should feature at our wedding!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAt7gZonJ2v-9RmjPtpDyWuX_zTg0wVGLVcIFU9o3zDLSNgLwOUVA7bKd0ZavTKbXPdL32n0qaYoEkzkvbvwaVuOdI0RMyDSKf94EFAx-z9iEsRuE9GZnXmNGpoa7WBl0amu9xlHvq3as/s1600/cakey2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAt7gZonJ2v-9RmjPtpDyWuX_zTg0wVGLVcIFU9o3zDLSNgLwOUVA7bKd0ZavTKbXPdL32n0qaYoEkzkvbvwaVuOdI0RMyDSKf94EFAx-z9iEsRuE9GZnXmNGpoa7WBl0amu9xlHvq3as/s400/cakey2.jpg" height="640" width="600" /></a></div>
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My husbands surname is 'King' and although I decided not to take his name I thought it would be nice to include a reference to his name. So my friend made some deliiiiicious vanilla shortbread in crown shapes. She used gold beads and edible lustre spray to make them look extra regal!<br />
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We had a few gluten intolerant guests and I obviously didn't want them to miss out on pudding! I made a rather boozy fruit cake which even I liked, and I don't usually eat fruit cake (isn't it amazing what a bottle of brandy can do?!). Gluten free versions of fruit cake work well as there's a lot less flour than sponge cakes and no raising agent. I also adapted the hummingbird chocolate cupcake recipe by replacing the flour and adding 1/2 tsp xantham gum and made mini cupcakes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuMFHwvirJ_DqBujhv4bszCigKKOKz0eq29FB0F_JyQT5daw-6kpusfo7G5LocDdB0nhgywHj-7vjEIUyDAaKkVqfIz3qwWbD4MrZ33A1LKITGawhOodS1be7RqkGYEjJrxb1sBSO7GeE/s1600/minicupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuMFHwvirJ_DqBujhv4bszCigKKOKz0eq29FB0F_JyQT5daw-6kpusfo7G5LocDdB0nhgywHj-7vjEIUyDAaKkVqfIz3qwWbD4MrZ33A1LKITGawhOodS1be7RqkGYEjJrxb1sBSO7GeE/s400/minicupcake.jpg" height="424" width="640" /></a></div>
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I gathered together jam jars, baskets, boards and cake stands to display the sweet treats. My sister made some cake stands from old sherry glasses and plates and a friend of my mum's made the stand for the wedding cake from wooden logs!<br />
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So now that I am left with empty cake stands, it's time for me to get creative to the kitchen again - be back soon!<br />
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D1186566340057569105%23editor%2Ftarget%3Dpost%3BpostID%3D7134257666410266280%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D0%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F4.bp.blogspot.com%252F-zZ3lwgXX9cg%252FUiHGhQL39QI%252FAAAAAAAABWw%252FGGOOYv3mZok%252Fs400%252Fcake%252Btable2.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 42px; opacity: 0.85; position: absolute; top: 502px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D1186566340057569105%23editor%2Ftarget%3Dpost%3BpostID%3D7134257666410266280%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D0%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F4.bp.blogspot.com%252F-zZ3lwgXX9cg%252FUiHGhQL39QI%252FAAAAAAAABWw%252FGGOOYv3mZok%252Fs400%252Fcake%252Btable2.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 42px; opacity: 0.85; position: absolute; top: 502px; width: 40px; z-index: 8675309;"></a>In Other Parts of the Worldhttp://www.blogger.com/profile/01999814885659551927noreply@blogger.com0tag:blogger.com,1999:blog-1186566340057569105.post-4155356566145208422013-07-25T09:26:00.001-07:002015-03-27T01:44:52.563-07:00Garlic Bread<div class="separator" style="clear: both; text-align: center;">
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I've had this post all ready to publish for a while but it hasn't seemed appropriate in this heat! However this week I am all about comfort food and it doesn't get much more comforting than this! It's a relatively quick and easy recipe so no slaving away in the kitchen and I think it makes a great addition to a summer salad.<br />
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I love garlic. I love garlic WAY too much! My housemate and I used to roast whole bulbs and eat it as a snack (probably a good job that out boyfriends lived about 150 miles away at the time!)<br />
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Garlic bread is a great way to jazz up and bulk out a regular meal. I realise that you can buy a garlic bread sticks cheaply and chuck them in the oven but let's face it, nothing beats freshly baked bread. This recipe really doesn't take long and you can easily mix it up and leave to rise and you prepare your lasagne or cottage pie). <br />
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I'd like to experiment with different ways of making garlic-y bread but for now this is a quick and delicious addition to dinner with the family. I've used Paul Hollywood's recipe for his cottage loaf as this only require 5 minutes of kneading and an hour to prove.<br />
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<i><b><u>Recipe:</u></b></i><br />
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<i>400g strong white flour</i><br />
<i>1.5 ts salt</i><br />
<i>30g yeast</i><br />
<i>60g softened butter</i><br />
<i>250ml water</i><br />
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<i>Mix all the ingredients together in a bowl. Knead on a floured surface for about 5 minutes return to the bowl and leave to rise for 1 hour. </i><br />
<i>Shape your loaf and place onto a lined and oiled baking tray. Dust with flour and cut vertical .... in the bread. Bake for 30 minutes (the top of the loaf should be golden brown).</i><br />
<i>Remove from the oven and leave to cool. </i><br />
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<i>Roast two bulbs of garlic for 30 minutes at about 200C. Once cool enough to touch, squeeze out the garlic and use a fork to mash it into the softened butter.</i><br />
<i>Cut the bread into thick slices and spread the garlic butter onto each slice. Chop about five cloves of raw garlic and sprinkle over the bread as well as chopped chives and cracked black pepper. Place under the grill for a few minutes until lightly toasted and enjoy the buttery, garlicy, doughy goodness!</i><br />
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<i><br /></i>In Other Parts of the Worldhttp://www.blogger.com/profile/01999814885659551927noreply@blogger.com0tag:blogger.com,1999:blog-1186566340057569105.post-23718224379211094192013-07-03T14:52:00.003-07:002015-03-27T01:45:15.182-07:00Cake DecoratingA few more photos of my cake decorating and proof that I have no idea what I'm doing....<br />
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A year ago I didn't know how to cover a cake with sugarpaste. I had never really worked with it at all apart from an extremely poor attempt at making a football themed 21st birthday cake for my boyfriend! So I've very much taught myself as I go along, as much out of necessity as anything. This process occasionally involves me discovering that I'm 'doing it all wrong'!<br />
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Up until recently I have covered all my cakes with a layer of buttercream and then put the sugarpaste on. I have struggled to achieve that smooth, finished look with my sugarpaste and I now realise that this is because I haven't left the buttercream to set before covering with sugarpaste. I've started doing this with the last few cakes I've made and have really noticed the difference.<br />
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The cake below is a chocolate cake which I covered in chocolate ganache instead of buttercream. This creates even more defined and smooth edges and I will definitely continue to use ganache on chocolate cakes.<br />
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<br />In Other Parts of the Worldhttp://www.blogger.com/profile/01999814885659551927noreply@blogger.com0