tag:blogger.com,1999:blog-13222730422838518602024-03-19T22:03:29.888+10:30Peta EatsMy food journey - At home and at large.Anonymoushttp://www.blogger.com/profile/10027956561280725762noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-1322273042283851860.post-32857354397721939142013-06-03T17:12:00.002+09:302013-08-25T18:11:27.307+09:30Felt Berry CakeI haven't been here lately as the flu knocked me down. Just when I thought I had that sucker beat it came back and kicked me again. To fill my days I've been making felt food for an exhibition. You can read about this <a href="http://www.stitch1peta.blogspot.com.au/2013/06/felt-berry-cake.html" target="_blank">cake</a><br />
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over on my other blog.<br />
<br />Anonymoushttp://www.blogger.com/profile/10027956561280725762noreply@blogger.com11tag:blogger.com,1999:blog-1322273042283851860.post-59286800919522378052013-05-17T17:16:00.000+09:302013-05-17T17:20:24.631+09:30Johnny Walker BrowniesIs it possible to have too much of a good thing - probably but who cares?<br />
Either Brownies or kitchen gadgets fall into the never enough catergory. My darling daughter bought me a brownie pan for Mother's Day. She knows me so well.<br />
If you need a reason for more of a good thing then the answer to that is my latest attempt at the Perfect Brownie.<br />
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Johnny Walker Brownies<br />
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125 grams dark chocolate<br />
200 grams butter<br />
125 mls Johnny Walker whiskey<br />
1 teaspoon vanilla extract or paste<br />
1/2 teaspoon cinnamon <br />
1 cup brown sugar<br />
1 cup white sugar<br />
1/2 cup plain flour<br />
1/2 cup Self Raising flour<br />
2 tablespoons cocoa<br />
2 beaten eggs <br />
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Melt the chocolate, butter, whiskey, vanilla, cinnamon and sugars together in a bowl over a pot of simmering water (do not allow the bottom of the bowl to touch the water) until the chocolate and butter is just melted. Stir well and remove from the pot and allow it too cool. It should still feel a little warm to touch but not hot enough to cook the eggs when you add them.<br />
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Sift the two flours and the cocoa together and stir into the chocolate/butter mixture with the two eggs.<br />
Mix well and then pour into a lined baking tray like this one.<br />
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Insert the dividers and cook for 50 minutes at 150° C.<br />
Cool in the pan.<br />
As soon as I took the brownie out of the oven I added a chocolate button to each piece. They melt but still hold their shape enough to look great.<br />
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Obviously you can have too much of a good thing but chocolate brownies are worth it.Anonymoushttp://www.blogger.com/profile/10027956561280725762noreply@blogger.com0tag:blogger.com,1999:blog-1322273042283851860.post-19043918942013953602013-03-10T17:27:00.003+10:302013-05-17T17:19:31.654+09:30Chocolate, Cheesecake and Raspberry Brownies<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Cambria","serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;"> What's better than a chocolate brownie? A chocolate brownie with lumps of cream cheese and raspberries of course.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Cambria","serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgekD7BK8zR_RdqoqIwoDAyAF59_isqU9lNfceit03cC8ZcKq-c5wAbrh6vwakdCQQdDRBiOjK4CmB2xf7P7vJwgRXpVBNjUGUKAG5J24zm3MTGtJKWZfrpXBpMk7RUNLOGoCR6aI0h/s1600/005a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgekD7BK8zR_RdqoqIwoDAyAF59_isqU9lNfceit03cC8ZcKq-c5wAbrh6vwakdCQQdDRBiOjK4CmB2xf7P7vJwgRXpVBNjUGUKAG5J24zm3MTGtJKWZfrpXBpMk7RUNLOGoCR6aI0h/s320/005a.jpg" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif"; font-size: 14.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;"><br /></span></b></div>
<ul type="disc">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Cambria","serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;">150g
plain flour</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Cambria","serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;">100g
caster sugar</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Cambria","serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;">100 g
brown sugar</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Cambria","serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;">50 g
melted dark chocolate </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Cambria","serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;">40g
cocoa</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Cambria","serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;">1
teaspoon baking soda</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Cambria","serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;">1/2
teaspoon baking powder</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Cambria","serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;">1/4
teaspoon salt</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Cambria","serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;">1 egg</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Cambria","serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;">1/2 cup
baileys</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Cambria","serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;">1/2 cup
milk</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Cambria","serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;">50ml
vegetable oil</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Cambria","serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;">1
teaspoon vanilla</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Cambria","serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;">1
teaspoon vinegar</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Cambria","serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;">250 g
cream cheese</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Cambria","serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;">1 cup
frozen raspberries</span></li>
</ul>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-add-space: auto; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 18.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol; mso-fareast-language: EN-AU;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><b><span style="font-family: "Cambria","serif"; font-size: 18.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;">Preparation method</span></b></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-AU;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Cambria","serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;">Prep: 10 minutes | Cook: 40 minutes </span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-AU;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Cambria","serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;">Preheat oven to 180 degrees C. Grease and flour or
line with bake paper, a 17x33cm cake tin. </span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-AU;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Cambria","serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;">In a large bowl, combine the flour, sugar, cocoa,
baking soda, baking powder and salt. Make a well in the centre and pour in the melted
chocolate, egg, baileys, milk, oil, vanilla and vinegar. Mix until smooth: the
batter will be thin. </span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto;">
<br /></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-AU;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Cambria","serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;">Pour into prepared tin and cut the cream cheese
into small squares and drop evenly into the batter. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoListParagraph" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-AU;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Cambria","serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;">Drop the frozen raspberries evenly into the batter.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoListParagraph" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-AU;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Cambria","serif"; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: major-latin;">Bake for 35-40 minutes, or until a skewer inserted
into the centre of the cake comes out clean. Allow to cool in the tin before
slicing and serving. </span></div>
<div class="MsoNormal">
<br /></div>
Anonymoushttp://www.blogger.com/profile/10027956561280725762noreply@blogger.com0tag:blogger.com,1999:blog-1322273042283851860.post-73712198953996808942013-02-15T18:25:00.002+10:302013-02-15T18:30:09.072+10:30Roast Fig and Goats Cheese Tart with Lamb and Sticky Balsamic Onion JamRoast Fig and Goats Cheese Tart with Lamb and Sticky Balsamic Onion Jam<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieLLxwHtYG3poXsZERoGnbk1icmOuKp1yVf7KWLmIK3y6vkw-TZjnG6-JQNyuuMju-Vt8Ow_26VKGJnhb3S5dKaHiyWkidiPvf793zmk40dMzkGfVc9VGWTQxjOQgcn-4muHOMomB5/s1600/009a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieLLxwHtYG3poXsZERoGnbk1icmOuKp1yVf7KWLmIK3y6vkw-TZjnG6-JQNyuuMju-Vt8Ow_26VKGJnhb3S5dKaHiyWkidiPvf793zmk40dMzkGfVc9VGWTQxjOQgcn-4muHOMomB5/s320/009a.jpg" width="320" /></a></div>
<br />
Sometimes I miss those restaurant days of looking through a service window and watching someone grappling with the choices on a menu, trying to decide if they want to go with a firm favorite or leap
into the unknown with a new choice. <br />
In trade school we obsessed over the name of a new dish, on a menu that name has to grab the diners attention and inspire their taste buds to have to have it.<br />
For me the name of the dish should always reflect the hero. By hero I
mean the best part of it. In this case I just couldn't decide which
element was the signature piece.<br />
Lately my cooking involves throwing something quick together for me and the Husband (if he isn't home and I have to cook) or something sweet to share with my minions at work.<br />
So for my birthday I chose to stay home and cook a meal worthy of al a carte for the three of us. (Family get together was the next night).<br />
One a vegetarian, one with allergies and me.<br />
<br />
That's where the drama started. I couldn't get the cut of lamb I wanted. I wanted a lamb backstrap. Two butchers later none to be had. Perhaps a rack of lamb. No luck there. I settled for a topside of lamb. It came in a vacuum pack bag and I was assure by the butcher it was a whole piece suitable to roast. It wasn't - it was a piece big enough for the two carnivores and a big handful of chopped up bits and it was beef. It wasn't stuck together with the chemical glue we hear about in the news so often but I wasn't impressed. By the time I opened the bag it was too late to take it back.<br />
<br />
Still it was delicious I just think the lamb backstraps would have been better and that's why I left the title as with Lamb.<br />
<br />
Equipment<br />
<br />
Scales<br />
35cm x 13 cm x 2 cm flan tin<br />
bowl<br />
food processor<br />
scraper<br />
sharp knife<br />
cutting board<br />
2 frypans<br />
Tray suitable to roast the meat <br />
<br />
Ingredients<br />
<br />
Pastry <br />
200 grams plain flour<br />
5 grams salt<br />
5 grams baking powder<br />
20 grams cornflour<br />
125 grams cold butter cut into 2 cm cubes<br />
1 teaspoon lemon juice<br />
1 egg or 50 mls cold water<br />
<br />
Filling<br />
<br />
250 grams cream cheese<br />
200 grams chevre goats cheese<br />
1 tablespoon fresh thyme leaves<br />
1 tablespoon fresh basil leaves<br />
1 tablespoon flat leaf parsley<br />
1/4 cup spring onion - finely sliced from the white end up<br />
salt and white pepper to taste - I used about 1/2 teaspoon of each<br />
1 teaspoon of grated lemon rind <br />
5 or 6 fresh figs<br />
Dark balsamic vinegar<br />
<br />
Onion Jam<br />
<br />
2 large brown or red onions - peeled and cut into 5mm slices.<br />
1 tablespoon ghee or oil <br />
2 sprigs of thyme<br />
1 garlic clove - crushed <br />
1 tablespoon brown sugar<br />
1/4 cup balsamic vinegar<br />
1/4 cup good red wine <br />
<br />
<br />
Back strap (or topside) of lamb big enough for 4 - tossed in olive oil. <br />
4 ripe roma tomatoes<br />
8 mushrooms<br />
1 clove garlic - crushed<br />
sprinkle of fresh thyme (or if you don't have that some italian mixed herbs)<br />
<br />
<br />
Method<br />
<br />
Pastry <br />
<br />
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<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">In the food
processer blitz the butter and flours until it resembles bread crumbs, add the salt, lemon juice and water or egg. Process until it is a lump of dough. Wrap in
cling film and refrigerate for at least 30 minutes. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Roll the
chilled pastry out on a floured surface to about 3 mm thick. Press it into a
greased and floured </span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">35cm x 13 cm x2 fluted loose bottom pie tin. </span></div>
<span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: minor-latin;">Line
the pastry with bake paper and then fill with baking beans or rice. Bake
for 12 – 15 minutes in a 180° C oven (170°C if your oven is fan forced). Remove
the paper and beans. </span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: minor-latin;"></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: minor-latin;">Filling</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: minor-latin;">Combine the 2 cheeses by mashing together with a fork. Add the herbs, lemon rind and salt and pepper. Mix together and spoon into the pastry case. Place the figs into the cheese mixture and drizzle a few drops of the balsamic vinegar in each fig.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRnPaYyy7k1e7E1hGn8c3jUMuzEMNy6xfvzdoOpI1ZoV2M-NA7pnp1EZurYIoiSn_UolKvClpR2cAfiBSYyaE2pQNxzkL6xzHqy2UKksdGo7OzN-OSt72uNoi-CdcWUhkwr3UfhdQ/s1600/002a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRnPaYyy7k1e7E1hGn8c3jUMuzEMNy6xfvzdoOpI1ZoV2M-NA7pnp1EZurYIoiSn_UolKvClpR2cAfiBSYyaE2pQNxzkL6xzHqy2UKksdGo7OzN-OSt72uNoi-CdcWUhkwr3UfhdQ/s320/002a.jpg" width="320" /></a></div>
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: minor-latin;">Bake for 45 minutes </span>in a <span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: minor-latin;">180° C oven (170°C if your oven is fan forced).</span><br />
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: minor-latin;">Onion Jam.</span><br />
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: minor-latin;">While the pastry is chilling melt the ghee in a frypan. If you don't have ghee you can use half a tablespoon of butter and half a tablespoon of oil.</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: minor-latin;">Add the onions </span><span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: minor-latin;">and garlic </span><span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: minor-latin;">and fry gently until they are golden.</span><br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: minor-latin;">Add the sugar and herbs and stir until the sugar melts.</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: minor-latin;">Add the vinegar and wine and stir until the lumps of sugar melt. </span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: minor-latin;">Reduce the heat and simmer until the onion jam is sticky and thick.</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: minor-latin;"><br /></span>
<span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: minor-latin;">For the lamb and vegetables.</span><br />
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: minor-latin;">Season the lamb with a few grinds of salt and pepper then brown it all over and place in an oven dish large enough to hold it and the vegetables. </span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: minor-latin;">Take the stalks out of the mushrooms and add a little garlic and herbs then replace the stalks.</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: minor-latin;">Cut the tomatoes in half and sprinkle with some of the herbs, salt and pepper.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYd3jnSburF6T0TQRrKiW9UFONM91tnj1Nty5tn6Z42KJ5H3B7nsvpEbsBAOxebblwt4YxMsHN0OX7yASlXABJe8wOa19U306wG_4ftNiux8M9wJipOGxRaMV0O55ER3seNpB1-GG-/s1600/007.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYd3jnSburF6T0TQRrKiW9UFONM91tnj1Nty5tn6Z42KJ5H3B7nsvpEbsBAOxebblwt4YxMsHN0OX7yASlXABJe8wOa19U306wG_4ftNiux8M9wJipOGxRaMV0O55ER3seNpB1-GG-/s320/007.JPG" width="320" /></a></div>
<span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: minor-latin;">Roast the lamb and vegetables in the </span><span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: minor-latin;">180° C oven (170°C if your oven is fan forced) with the tart until it is cooked how you like it. For the back straps about 10 minutes - for a small topside of lamb about 30 minutes for well done.</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: minor-latin;">When they are both cooked allow the lamb and the tart to rest for 5 - 10 minutes then cut and serve as I did in the picture at the top of the post. </span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: minor-latin;"><br /></span>
<span style="font-family: "Calibri","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-theme-font: minor-latin;"><br /></span>Anonymoushttp://www.blogger.com/profile/10027956561280725762noreply@blogger.com0tag:blogger.com,1999:blog-1322273042283851860.post-84372340776622019362013-01-30T19:38:00.003+10:302013-01-30T19:48:33.057+10:30Low Fat Vanilla Pannacotta with Plum Compote<div class="separator" style="clear: both; text-align: center;">
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It seems as if Summer has left us. The weather has cooled and the leaves on the fruit trees in our yard are starting to change colour already.<br />
One of my favorite desserts is definitely a soft silky pannacotta and I had a yearning for something sweet today. <br />
<br />
Part of my life is avoiding Diabetes - my family is rife with both Type 1 those who are Insulin dependant and Type 2 the one they call diet controllable. I have to tell you that controlling your diet is hard. Most people already know that. For me an endless craving for carbohydrates has always been part of my life. Luckily I have a good Doctor who doesn't throw me out the door after 15 minutes. I am now on an anti-diabetes medication and that has done wonders for me. No more constant headache, no more carb cravings and ceaseless hunger and I've lost a little bit of weight already and it's only been a week.<br />
I unexpectedly worked late last night and didn't have any of the wonder medication with me so I missed a dose. I really believed it wouldn't make much difference but this morning I got up with a slight headache and a near desperate craving for a slice of toast. I have no willpower and had the toast.<br />
I've been craving something sweet all day and decided to have dessert tonight. So after a light meal of Hot Smoked Salmon and Goat Cheese Cambembert Frittata (recipe to follow later in the week)we had Low Fat Vanilla Pannacotta with Plum Compote.<br />
<br />
This is a really quick recipe. It takes a few minutes to make and a couple of hours to set. I didn't add any sugar but you can add 1 tablespoon of icing sugar if you have a sweet tooth. <br />
<br />
Low Fat Vanilla Pannacotta with Plum Compote<br />
<br />
4 serves <br />
<br />
1 sachet of gelatine powder<br />
60 mls cold water270 ml can of lite coconut cream<br />
250 ml fat free plain yogurt<br />
1 teaspoon vanilla paste<br />
<br />
12 fresh plums<br />
60 mls water or port<br />
3cms of cinnamon stick, 1 piece of star anise and 2 cloves <br />
<br />
Pour the gelatine onto the 60 mls of water in a microwaveable bowl and stir until it is not lumpy.<br />
Mix the coconut cream, yogurt and the vanilla in a jug (now is the time to add 1 tablespoon of icing sugar if you want to), mix well.<br />
When the gelatine has softened microwave for 15 seconds. Take it out of the microwave and stir it. Return the gelatine and water to the microwave for another 15 seconds. Take care to ensure that the gelatine and water does not boil. If it does the gelatine will not set and you need to start again.<br />
Stir the dissolved gelatine water mixture into the yogurt/coconut cream/vanilla mixture. Stir until it is smooth and then pour into 4 glasses.<br />
Cover with glad wrap and refrigerate for at least 3 hours to set.<br />
<br />
For the compote<br />
Cut the plums in half and remove the stones.<br />
Place in a small saucepan with the spices and water or port and simmer over a low heat until just soft.<br />
Turn off the heat and leave to sit with the lid on until cooled to room temperature.<br />
Remove the spices.<br />
<br />
Serve the pannacotta in the glasses with the plums. <br />
<br />Anonymoushttp://www.blogger.com/profile/10027956561280725762noreply@blogger.com0tag:blogger.com,1999:blog-1322273042283851860.post-32221375554873725822013-01-25T21:23:00.001+10:302013-08-25T18:11:49.979+09:30Tropical Mango and Passionfruit Steamed Puddings Inspired by Jamie OliverIts time for another Sweet Adventure - Nic from <a href="http://diningwithastud.com/blog/2013/01/21/coconut-and-mango-sago/" target="_blank">Dining with a Stud</a> is hosting the<br />
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<br />
When I think tropical I immeadiately think Passionfruit, mango and vanilla. Who wouldn't? I've been road testing dishes for this challenge since it was announced and in the end I wondered what would Jamie Oliver do. Cause I do love Jamie. In his 15 minute cook book he makes coconut steamed buns.<br />
They are easy and quick. 1 part coconut cream and 2 parts self raising flour. Jamie served them with a chicken dish but I thought to myself 'how healthy are these'. The light coconut flavour negates the need for sugar and although there is around 28 grams of fat in 1/3 cup of full fat of coconut cream you could use the light version. This recipe makes 2 large desserts and let's face it sometimes that's just what you need. Even though it is a big dessert it is still quite light and really refreshing so dig in Adventurers.<br />
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Tropical Mango and Passionfruit steamed puddings for 2<br />
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<br />
1 mango<br />
2 passionfruit<br />
1/3 cup coconut cream<br />
2/3 cup self raising flour<br />
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<br />
To serve<br />
1/4 cup fat free natural yogurt<br />
1/2 teaspoon vanilla paste<br />
2 passionfruit<br />
<br />
Method<br />
<br />
Set up your steamer and bring the water to the boil. <br />
Divide the pulp from 2 passionfruit between 2 greased 200 ml ramekins.<br />
Peel the mango and cut the flesh from the seed and place on top of the passionfruit, then eat what's left on the skin and seed.<br />
Mix the coconut cream and flour until smooth, spoon on top of the fruit and place uncovered in the steamer.<br />
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Steam on high steam for 12 - 15 minutes.<br />
Remove from the steamer when a skewer inserted in the pudding comes out clean.<br />
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Run a knife around the puddings and tip them out onto a plate.<br />
Mix the yogurt, vanilla and the pulp from the passionfruit and drizzle over the top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOT7hWJ5wIdYd1PQhWS5eS2cvmgyj4M7mIrpJ2aGHzj5pRwJxCjI-0FJJF58_KryzFNM3WHYWJ0X3XwV6Mg0PhU0E0in8OJYROTyEg7RkEeuhlO63vbecqO7TgdsAIR8khX0fDGWM0/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
Enjoy.<br />
<br />
<!-- start LinkyTools script --><script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=181199" type="text/javascript"></script><!-- end LinkyTools script -->Anonymoushttp://www.blogger.com/profile/10027956561280725762noreply@blogger.com3tag:blogger.com,1999:blog-1322273042283851860.post-31311103584284897152013-01-06T18:58:00.003+10:302013-01-06T19:02:05.357+10:30Banana and Raspberry Ring Cake.I'm practicing for the <a href="http://sweetadventuresbloghop.com/2012/12/31/january-sabh-announced-tropical-paradise/" target="_blank">Sweet Adventures January Blog Hop - Tropical Paradise</a>.<br />
I'd like to make something new and amazing and still work on my recipe development. <br />
This is my new Banana and Raspberry Ring Cake.<br />
It would be prettied up with some lemon icing if I was taking it out of the house but it's just for us so the cake is naked.<br />
I tried to turn out the cake to early and it split in the middle. Tastewise it is great but not too pretty.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFAKT4yRak05oc4SHOfup-I4hcIjqbndynq4l8Uxrt_-37NIMiHIP_eHTrr7oWvHTtNlWAyi1qAAFjW7XGc1KN74MbKtRJoEaJqBqfGLh5pxiu17Tv1CG-z-vLNvp-kYh0waUrxOLi/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFAKT4yRak05oc4SHOfup-I4hcIjqbndynq4l8Uxrt_-37NIMiHIP_eHTrr7oWvHTtNlWAyi1qAAFjW7XGc1KN74MbKtRJoEaJqBqfGLh5pxiu17Tv1CG-z-vLNvp-kYh0waUrxOLi/s320/4.jpg" width="320" /></a></div>
<br />
<br />
I'll develop something else for Tropical Paradise perhaps inspired by my favorite cocktail Planters Punch, until then here is my own Banana and Raspberry Ring Cake.<br />
<br />
<br />
<br />
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<b style="mso-bidi-font-weight: normal;"><u>Banana and Raspberry Ring Cake.</u></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Equipment</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
11" ring or bundt tin (or a 8" springform round tin)</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Food processor</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Measuring cup for liquid</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Measuring cups and spoons for dry
ingredients.</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Rubber scraper</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Small pot</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Pastry brush</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Measuring scales </div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Cake tester or skewer</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Ingredients</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
240 mls/1 cup milk</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
5 grams/1 teaspoon Bi Carb or
baking SODA</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
150grams/1 cup plain flour</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
125/1/2 cup grams butter</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
150 grams/3/4 cup caster sugar</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
5 grams/1 teaspoon cinnamon</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
10 grams/2 teaspoons Baking Powder</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
1 teaspoon vanilla paste </div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
1 ripe banana</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
1 egg</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
1 punnet fresh raspberries or 1 cup
frozen</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Preheat the oven to 175° Celsius.</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Stir the Bi Carb(Baking) soda into
the milk and set it aside.</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Cut about 25 grams of butter off
the 125 grams and melt in a small saucepan. Brush the ring tin generously with
the butter.</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Place the flour, sugar, the butter
(including any left over melted butter), cinnamon, baking powder and vanilla
paste into your food processor and blitz it up until it is in fine crumbs.</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Add the banana, egg and the
milk/soda mixture. Blitz again until it is smooth.</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Pour a thin layer into the bottom
of the greased tin. Scatter over 1/3 of the raspberries.</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Cover the berries with about ½ of
the remaining cake batter and scatter over the remaining raspberries. </div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Cover with the rest of the batter
and smooth the top.</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Bake in the 175° oven for 35
minutes or until cooked when tested with a skewer.</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
Cool in the tin for 15 minutes and
then turn out onto a wire rack or plate. You may need to loosen the edges with
a knife to get it out.<br />
<br />
If you use the 8" springform tin the cake will need about 45 minutes cooking. <br />
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
If you are egg free you can leave it out and the cake still works - just add another tablespoon of butter or oil.</div>
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<br /></div>
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<![endif]-->Anonymoushttp://www.blogger.com/profile/10027956561280725762noreply@blogger.com0tag:blogger.com,1999:blog-1322273042283851860.post-71307674399327030502012-12-23T21:24:00.001+10:302012-12-25T11:23:46.619+10:30Christmas Custard Tart<!--[if gte mso 9]><xml>
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<b style="mso-bidi-font-weight: normal;"><u>Christmas Custard Tart</u></b></div>
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<br /></div>
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<br /></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiosMndI3gdGK6IVvy51AVFlqcSmuR7UsPYJBH0AgsoGEI-RSZ5LE0TXuC_yoVhnN8R7oJkab5bMpyin7nHuv6r1-mu6_Etrh2_MbjDGAOuj1fw3YzlB_bk3gU6QiVv-FP5X_PCS5zH/s1600/012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiosMndI3gdGK6IVvy51AVFlqcSmuR7UsPYJBH0AgsoGEI-RSZ5LE0TXuC_yoVhnN8R7oJkab5bMpyin7nHuv6r1-mu6_Etrh2_MbjDGAOuj1fw3YzlB_bk3gU6QiVv-FP5X_PCS5zH/s320/012.JPG" width="320" /></a></div>
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Santa is
coming – so what Sweet Adventure </div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7bcK9d7EqnUqw-OraN-a6PCmg779ACR0Na-oVYZ2YETmqLK2wj6qN3cZ03M1bN7Istlxya9AEvv-LUIwos2pmZNaiQ0s43VI3QkNo7KimMhNuphRrEAdPm-aJ0nGtzPAv10Bn3XxP/s1600/SABH_12-12-Santa-150.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7bcK9d7EqnUqw-OraN-a6PCmg779ACR0Na-oVYZ2YETmqLK2wj6qN3cZ03M1bN7Istlxya9AEvv-LUIwos2pmZNaiQ0s43VI3QkNo7KimMhNuphRrEAdPm-aJ0nGtzPAv10Bn3XxP/s1600/SABH_12-12-Santa-150.gif" /></a> </div>
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will I leave out for him to snack on this year.<span style="mso-spacerun: yes;"> </span>If I make him something amazing he might just
leave me those diamond earrings I’ve always wanted. </div>
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I bought my
daughter and daughter-in-law diamond earrings a couple of years ago and told
them (in front of the Husband) that every woman should have diamond earrings.
He obviously didn’t hear me (due to domestic deafness) so I’m pinning
my hopes on good old Santa.</div>
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Christina of the <a href="http://hungryaustralian.com/2012/12/17/fig-raspberry-ginger-ice-cream-cake/" target="_blank">Hungry Australian</a> inspired us to think of a Sweet for Santa for our December Sweet Adventures Blog Hop. I haven't been involved in all the blog hops but I do try.<br />
<br /></div>
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Any of the
cookies I made for my <a href="http://petaeats.blogspot.com.au/2012/11/the-daring-bakers-november-2012.html" target="_blank">12 Days of Cookies</a> would fit the bill.</div>
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Or my
version of <a href="http://petaeats.blogspot.com.au/2011/12/fruit-mince.html" target="_blank">Jamie Oliver’s Quick Mince Tarts</a> made with my own homemade fruit
mince.
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Or <a href="http://petaeats.blogspot.com.au/2011/05/piped-shortbread-cookies.html" target="_blank">PipedShortbread Cookies </a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Or my
<a href="http://petaeats.blogspot.com.au/2011/04/spice-cake.html" target="_blank">Caribbean Spice Cake</a> </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Or I could
leave Dear old Santa some <a href="http://petaeats.blogspot.com.au/2011/01/christmas-pudding.html" target="_blank">Christmas Pudding </a><a href="http://petaeats.blogspot.com.au/2011/01/christmas-pudding.html"></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Here in Oz
we often have <span style="mso-spacerun: yes;"> </span>really hot weather on
Christmas Day and something chilled is just the thing for that weather or to
take along for a Christmas get together. <span style="mso-spacerun: yes;"> </span>A slice of Christmas Custard Tart - A buttery shortcrust pastry filled with eggnog style custard studded with rich fruit cake or some leftover Christmas
pudding served chilled or warm with a spoon full
of whipped cream is just the thing for Santa.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;">Equipment</b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
11” X 7”
baking tray</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Bake paper</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Scales </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Food
processor</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Mixing bowl</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Measuring
cups and spoons</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Pastry</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
275 grams
plain flour</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
25 grams
cornflour</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
25 grams
caster sugar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2 teaspoons
baking powder</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
½ teaspoon
ground nutmeg</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
150 grams butter
- cubed</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 egg + 20
mls of iced water + 10 mls lemon juice (Or 100 mls water + 10 mls lemon juice)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 ½ cups of
fruitcake or Christmas pudding cut into 2 cm cubes</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Custard</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
125 mls (1/2
cup) pouring cream</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
4 eggs</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
250 mls cold
water</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
50 mls
brandy or whiskey</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
½ cup milk
powder</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
¼ cup caster
sugar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 teaspoon
vanilla paste</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 teaspoon
ground nutmeg + 1 teaspoon mixed spice</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Method</div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Place the
flour, cornflour, nutmeg, sugar and baking powder into the food processor with
a metal blade.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Pulse for a
few seconds to mix and then throw in the cubed butter. Pulse again until the
mixture resembles fine bread crumbs.</div>
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Add the egg,
water and lemon juice and pulse until it comes together in a ball.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Press out
into a 13 x 9 rectangle, place into the baking tray lined with bake paper and
chill for 30 minutes. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Preheat the
oven to 150° C </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Spread the
chopped up fruit cake over the pastry.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-WMeVQEnj_7zLpyn-NOI8UKNqpDMVr5dxajkSF0JIA1SzDQfm22kaAM8GkI5STKF3tGPShqprmEKjApVkYLPvAznYUUNqMzIkgmoyVPKIYNd3Ogk9-TuRiMWl8A5pC2bjbhkXEXJo/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-WMeVQEnj_7zLpyn-NOI8UKNqpDMVr5dxajkSF0JIA1SzDQfm22kaAM8GkI5STKF3tGPShqprmEKjApVkYLPvAznYUUNqMzIkgmoyVPKIYNd3Ogk9-TuRiMWl8A5pC2bjbhkXEXJo/s320/008.JPG" width="240" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Beat the
cream, water, brandy, eggs, milk powder, sugar and vanilla together until
smooth. Pour this gently over the fruitcake. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Sprinkle the
top with the nutmeg and mixed spice.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Bake in 150°
C oven for 60 minutes. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
The custard
should be just set and the pastry golden.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Chill and
then cut into squares and serve with a spoonful of whipped cream.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
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Anonymoushttp://www.blogger.com/profile/10027956561280725762noreply@blogger.com3tag:blogger.com,1999:blog-1322273042283851860.post-79907137115497071492012-11-28T13:42:00.000+10:302012-11-28T13:42:44.647+10:30THE DARING BAKERS’ November, 2012 CHALLENGE: TWELVE DAYS OF COOKIES<!--[if gte mso 9]><xml>
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I haven't been here much this month as I hosted the <a href="http://thedaringkitchen.com/forums/daring-bakers/-daring-bakers-challenges" target="_blank">November Daring Kitchen Challenge </a>- Twelve Days of Cookies</div>
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<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifcyOqPddpzkI_Q_tBnGrIjNKORfUiRvc9K1iHIGM2tiDIvnm2FimXfPkAH-geO_GA9ZMQiCEPvph90kkOEi0P3BnyW-DQh9EzM47GUqE63NKQSE7jbwumfPHjGBxODO7hC9HHqNfu/s1600/129a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifcyOqPddpzkI_Q_tBnGrIjNKORfUiRvc9K1iHIGM2tiDIvnm2FimXfPkAH-geO_GA9ZMQiCEPvph90kkOEi0P3BnyW-DQh9EzM47GUqE63NKQSE7jbwumfPHjGBxODO7hC9HHqNfu/s400/129a.jpg" width="400" /></a></div>
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<br /></div>
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Introduction:<span style="mso-spacerun: yes;"> </span></div>
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On the first day of Christmas my true love gave to
me…..Lalala you know how the carol goes. I was so excited when Lisa asked me to
do celebration cookies. Holiday time is nearly on us people and something
edible is the perfect gift for that person who has everything or anyone for
that matter. </div>
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<br /></div>
<br />
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<br /></div>
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Your challenge is to make a celebration cookie, square or
bar. I am giving you 12 recipes (or the links to them) ranging from difficult
to easy. I am really looking forward to seeing what you love to cook for
holidays.<span style="mso-spacerun: yes;"> </span>I have made all of these and I
know they work. </div>
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When I cook I use weight for dry ingredients and metric for
liquids. The wonderful Audax has converted the recipes for us so a big thank
you to him. </div>
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<br /></div>
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Recipe Source:<span style="mso-spacerun: yes;"> </span>If I
have used someone else’s recipe I have linked back to them. If there is no
acknowledgment then that is one of my recipes. </div>
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<br /></div>
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On the first day of Christmas my true love gave to me a
partridge in a pear tree – I am giving you my Pear and Ginger Bites. (Recipe 1)</div>
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<br /></div>
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2 Chocolate and Caramel Turtle Bars. Don’t worry there are
no turtles in there they are pecans. (Recipe 2)</div>
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3 French Sables.</div>
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The Food Networks <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/double-chocolate-sable-cookies-france-recipe/index.html" target="_blank">Double Chocolate Sables</a></div>
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<br /></div>
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Or French Foods <a href="http://frenchfood.about.com/od/cookies/r/almondntmgsab.htm" target="_blank">Almond and Nutmeg Sables</a> for something different </div>
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<br /></div>
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4 <a href="http://www.epicurious.com/articlesguides/holidays/christmas/christmascookieschocolatehazelnutcrinkles/recipes/food/views/Chocolate-Hazelnut-Crinkle-Cookies-236663" target="_blank">Chocolate hazelnut crinkle cookies</a> from Epicurious </div>
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<br /></div>
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5 Golden Rings- Piped Shortbread Rings<br />
</div>
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Shortbread is a ratio recipe as I explained in my Foodtalk
article. The ratio is the traditional one and came from my trade school
textbook. (Recipe 3)</div>
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<br /></div>
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6 <a href="http://www.thepinkwhisk.co.uk/2010/12/on-the-first-day-of-christmas-the-pink-whisk-sent-to-me-lebkuchen.html" target="_blank">GermanLebkuchen</a> from The Pink Whisk.</div>
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If you would like them a little bit more textured you can
chop some blanched almonds instead of using almond meal.</div>
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<br /></div>
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7 layer cookies – These are amazing I hope lots of you will
try these. I started with the recipe from <a href="http://smittenkitchen.com/2008/12/seven-layer-cookies/" target="_blank">Smitten Kitchen</a> and it is excellent. I changed it as I
didn’t want to use pre-purchased almond paste. Deb had a bit of trouble with
the cookies falling apart and found them easier to cut frozen. I found that my
recipe doesn’t need to be frozen to cut perfectly. For a gluten free recipe go
to <a href="http://www.heythattastesgood.com/2008/12/seven-layer-cookies.html" target="_blank">HeyThat Tastes Good</a><span style="mso-spacerun: yes;"> </span>(Recipe No 4
is the recipe I use)</div>
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<br /></div>
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8 Foaming Milk Cookies are an old family recipe from my
mother in-law, perfect for the allergy sufferers. There are no eggs in the
recipe. I have made these with water, juices and a variety of milk substitutes.
I have used butter and margarines. I have used gluten free, rice, nut and
coconut flours.<span style="mso-spacerun: yes;"> </span>I have added spices,
nuts, dried fruits and chocolate chips. This recipe always works. (Recipe No 5)</div>
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<br /></div>
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9 <a href="http://www.joyofbaking.com/Ladyfingers.html" target="_blank">Lady fingers</a> from Joy of
Baking</div>
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<br /></div>
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10 <a href="http://artofdessert.blogspot.com/2008/12/gingerbread-man.html" target="_blank">Ginger Bread Lords</a> a Leaping<span style="mso-spacerun: yes;"> </span>from Art of Dessert</div>
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11 Pipers Brown Butter Shortbread. Scotland = Pipers=
shortbread. (Recipe No 6)</div>
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<br /></div>
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12 Drummers Drumming <a href="http://www.bakingglory.com/cookies/chocolate-coconut-cookies/%20%22%3EChocolate%20Coconut%20Cookies" target="_blank">Chocolate coconut cookies</a> from Baking Glory -<span style="mso-spacerun: yes;"> </span>because they look like little drums. </div>
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Note:<span style="mso-spacerun: yes;"> </span>Specific tips
and hints are provided with each recipe. </div>
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How I cut my squares.</div>
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There are a few tricks to cutting a perfect square. </div>
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•<span style="mso-tab-count: 1;"> </span>Line your
pan with bake paper or foil and leave enough of an overhang so you can lift the
item out easily.</div>
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•<span style="mso-tab-count: 1;"> </span>Cool and
chill before you try to lift it out. </div>
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•<span style="mso-tab-count: 1;"> </span>Buy
yourself one of these mats from a craft shop.</div>
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•<span style="mso-tab-count: 1;"> </span>Use a
long sharp knife and clean it between each cut. To cut through a chocolate top
heat the knife in hot water and dry it quickly. Then cut the bar. </div>
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•<span style="mso-tab-count: 1;"> </span>Trim the
edges and reserve them for cooks perks. Measure the bar and cut it in half,
then quarters. Then into 1” (2½ cm) (or whatever measurement you are using)
lengths then into squares.</div>
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•<span style="mso-tab-count: 1;"> </span>You can
also buy a quilters ruler and use that to cut your sections.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9WlGnK6Fo_X5vDatEbTN-CccKjRia3nf4ZutI7HMx3_8xBPif8jlhjD7xTZqi_jEWu1ZQ0IxQPvQztjiU8QF0MVutL0G2qX2v2zLPpu-Iou7cycCZwHPrGSbIOTIR_5Z4K1oQ9FCe/s1600/108a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9WlGnK6Fo_X5vDatEbTN-CccKjRia3nf4ZutI7HMx3_8xBPif8jlhjD7xTZqi_jEWu1ZQ0IxQPvQztjiU8QF0MVutL0G2qX2v2zLPpu-Iou7cycCZwHPrGSbIOTIR_5Z4K1oQ9FCe/s320/108a.jpg" width="320" /></a></div>
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Mandatory Items: The only mandatory requirement is to make
at least one of the 12 items provided from either my recipe or link plus your
own favorite cookie, square, bar or other type of celebration sweet.</div>
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Variations allowed:<span style="mso-spacerun: yes;">
</span>Vary away, anything goes as long as you make a cookie, square or bar.</div>
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Preparation time:<span style="mso-spacerun: yes;"> </span>I
have given the times in the recipes I have provided. </div>
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Equipment required: Equipment required is provided with each
of my recipes.</div>
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Recipe No.1: Pear and Ginger Bites</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhidwXbIAE63f-QrHazSK-DYPOJrP-rPbtTIWEkrZ6-80Z2OTbK-etCUot4uu5yftz4NIwNm4xD_ozmvYgC6GTBYNhgaJT71AErMnODs07GeH-J2QEhCSeDz6cPtP9O2ydnb6he5ADV/s1600/129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhidwXbIAE63f-QrHazSK-DYPOJrP-rPbtTIWEkrZ6-80Z2OTbK-etCUot4uu5yftz4NIwNm4xD_ozmvYgC6GTBYNhgaJT71AErMnODs07GeH-J2QEhCSeDz6cPtP9O2ydnb6he5ADV/s320/129.JPG" width="320" /></a></div>
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Preperation Time: 30 minutes</div>
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Cooking Time:40 minutes</div>
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<br /></div>
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Makes 121 1” squares or 30 mini muffin size bites</div>
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Equipment required:</div>
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Sharp knife</div>
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Cutting board</div>
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Small heat proof jug</div>
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Measuring spoons</div>
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Measuring cups </div>
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Scales</div>
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Large mixing bowl</div>
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Electric stand mixer (optional)</div>
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Metal mixing spoon</div>
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9“ x 9” (22.5cm x 22.5 cm) baking tin</div>
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Bake paper </div>
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Cooling rack</div>
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Ingredients</div>
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½ cup (90 gm) (3 oz) Dried or glace pear</div>
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1 tablespoon (15 ml) (11gm) (1/3 oz) glace ginger</div>
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½ cup (120 ml) boiling water</div>
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½ teaspoon (2½ gm) Bi Carbonate Soda (baking soda)</div>
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1 large egg</div>
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½ cup (100 gm) (3½ oz) brown sugar, firmly packed</div>
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½ cup (115 gm) (4 oz) caster sugar</div>
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½ cup (115 gm) (4 oz) butter or margarine</div>
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1 teaspoon (5 ml) vanilla extract</div>
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½ cup (55 gm) (2 oz) slivered almonds</div>
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1½ cups (210 gm) (7½ oz) plain flour</div>
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½ teaspoon (2½ gm) mixed spice</div>
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1 teaspoon (3 gm) dried ginger</div>
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¼ teaspoon (1¼ gm) baking powder</div>
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Icing (Frosting) </div>
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1½ cups (360 ml) (190 gm) (6-2/3 oz) icing (confectioners')
sugar</div>
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3 tablespoons(45 ml) (45 gm) (1½ oz) softened butter or
margarine</div>
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1 – 2 tablespoons (15-30 ml) lemon juice</div>
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Directions:</div>
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1.<span style="mso-tab-count: 1;"> </span>Preheat
the oven to moderate 350°F/ 180°C/gas mark 4.</div>
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2.<span style="mso-tab-count: 1;"> </span>Grease
and flour (or line with baking paper) a 22.5cm x 22.5 cm (9” x 9”) square tin.</div>
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3.<span style="mso-tab-count: 1;"> </span>Chop the
fruit into a fine (1/10-inch) (2 -3 mm) dice. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHdV2aOaMblyVH_zyYipwO7hqFQRsvPkq9donQAMdqdLkxsGt3e65qGCo-48Gahf3_oy-FJxcEpMm4MpurxUkR__pIbBdmtWHGqIIEmL938niRd8J5epfnl1QuLsxdQKPNUzhDjnH/s1600/121a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9VcRiKllH_OWoEypRaqzBO9TW2CTJ5eN30YmIH7xVO-4VhF37WBEnr_W9NSx63Yf35C_33mae13eDrBUuRykH2Fx38ZzMOZVhM-ptp4dDjVBy7lLoiMlVGHMXg8WW9K3zhtpQpriT/s1600/001ab.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9VcRiKllH_OWoEypRaqzBO9TW2CTJ5eN30YmIH7xVO-4VhF37WBEnr_W9NSx63Yf35C_33mae13eDrBUuRykH2Fx38ZzMOZVhM-ptp4dDjVBy7lLoiMlVGHMXg8WW9K3zhtpQpriT/s320/001ab.jpg" width="320" /></a></div>
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4.<span style="mso-tab-count: 1;"> </span>Transfer
the chopped fruit into a small heatproof jug or bowl. Add the boiling water and
soda and stir. Leave it to soak for 5 minutes.</div>
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5.<span style="mso-tab-count: 1;"> </span>Mix the
egg, sugars, butter and vanilla in the large bowl until smooth. Pour in the
fruit, soda and almonds. Mix until smooth.</div>
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6.<span style="mso-tab-count: 1;"> </span>Sift the
dry ingredients together and add to the wet mixture. Stir until just combined.</div>
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7.<span style="mso-tab-count: 1;"> </span>Spread
into the prepared tin </div>
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<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmNy_YZ2EXrsYARi7zUdJ8ZvkL4najQBED0jGq3ZNy_OmSmoDTV7nvHmgN8TneIt602y37SnyXdoN6c6lQbrzCjJyXiEpZh37cmXLfNyHXJiCHH0lI3HbUH4iVd071niM3Hv86P0Z/s1600/011a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmNy_YZ2EXrsYARi7zUdJ8ZvkL4najQBED0jGq3ZNy_OmSmoDTV7nvHmgN8TneIt602y37SnyXdoN6c6lQbrzCjJyXiEpZh37cmXLfNyHXJiCHH0lI3HbUH4iVd071niM3Hv86P0Z/s320/011a.jpg" width="320" /></a></div>
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or use the small ice cream scoop or a table spoon to fill
the tins just </div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>below the top
edge.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHdV2aOaMblyVH_zyYipwO7hqFQRsvPkq9donQAMdqdLkxsGt3e65qGCo-48Gahf3_oy-FJxcEpMm4MpurxUkR__pIbBdmtWHGqIIEmL938niRd8J5epfnl1QuLsxdQKPNUzhDjnH/s1600/121a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHdV2aOaMblyVH_zyYipwO7hqFQRsvPkq9donQAMdqdLkxsGt3e65qGCo-48Gahf3_oy-FJxcEpMm4MpurxUkR__pIbBdmtWHGqIIEmL938niRd8J5epfnl1QuLsxdQKPNUzhDjnH/s320/121a.jpg" width="320" /></a><span style="mso-tab-count: 1;"> </span></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
8.<span style="mso-tab-count: 1;"> </span>Bake in a
preheated moderate oven for 40-45 minutes for the large tin or 15 – 20 minutes
for the bites<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>or until skewer
comes out clean.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
9.<span style="mso-tab-count: 1;"> </span>Let it
stand in the pan on a wire rack until cooled or for the bites turn the whole
mini muffin tray upside down on the cooling rack and leave for 5 minutes then
remove the tin and leave the bites to cool.</div>
<div class="MsoNormal">
10.<span style="mso-tab-count: 1;"> </span>Icing
(frosting) – beat all the ingredients together in a heat proof jug until
smooth. Heat in the<span style="mso-spacerun: yes;"> </span>microwave for 30
seconds or stand in some boiling water until the icing is a bit runny. Drizzle
over the slice, cool completely, remove from the tin and then cut into 2½ cm
(1-inch) squares.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Variations</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Substitute margarine for butter </div>
<div class="MsoNormal">
Use gluten free flour instead of wheat flour please add the
recommended amount of guar or xanthan gum for the amount of flour.</div>
<div class="MsoNormal">
Any nut can be used instead of pecans. </div>
<div class="MsoNormal">
Any fruit can be used – glace fruit gives a more luxurious
mouth feel than dried. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Freezing/Storage Instructions/Tips:<span style="mso-spacerun: yes;"> </span>you can freeze this slice or store it in an
airtight container in a cool spot or refrigerator. I am not sure how long it
will keep but it does keep for at least 2 weeks. That’s the longest I’ve had it
out of the freezer. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Recipe No. 2: Chocolate and Caramel Turtle Bars</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preperation Time: 15 minutes</div>
<div class="MsoNormal">
Cooking Time:20 minutes</div>
<div class="MsoNormal">
Makes 117 1” size bites</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This photo is a ½ quantity made in a smaller tray.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglR-NJZg1-H4DPzOm_nBjfXoui-Wg9Qgrj4LXZ7UN5sWmx-_fGYl77YUO26yggNVwuT62D_RA4RS8WVtfQk9sq09QKyQ5FFld-XDc7CtEouSgYHHufJGaJy4rwvPKcz99uq0ZfOlQG/s1600/095a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglR-NJZg1-H4DPzOm_nBjfXoui-Wg9Qgrj4LXZ7UN5sWmx-_fGYl77YUO26yggNVwuT62D_RA4RS8WVtfQk9sq09QKyQ5FFld-XDc7CtEouSgYHHufJGaJy4rwvPKcz99uq0ZfOlQG/s320/095a.jpg" width="320" /></a><div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Equipment required:</div>
<div class="MsoNormal">
Sharp knife</div>
<div class="MsoNormal">
Cutting board</div>
<div class="MsoNormal">
Small heat proof jug</div>
<div class="MsoNormal">
Measuring spoons</div>
<div class="MsoNormal">
Measuring cups </div>
<div class="MsoNormal">
Scales</div>
<div class="MsoNormal">
Large mixing bowl</div>
<div class="MsoNormal">
Electric stand mixer (optional)</div>
<div class="MsoNormal">
Metal mixing spoon</div>
<div class="MsoNormal">
22.5cm x 32.5 cm (9” x 13”) baking tin</div>
<div class="MsoNormal">
Bake paper </div>
<div class="MsoNormal">
Cooling rack</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients</div>
<div class="MsoNormal">
Base</div>
<div class="MsoNormal">
2 cups (280 gm) (10 oz) all-purpose (plain) flour</div>
<div class="MsoNormal">
1 cup (200 gm) (7 oz) brown sugar, firmly packed</div>
<div class="MsoNormal">
1 teaspoon (5 ml) (6 gm) mixed spice</div>
<div class="MsoNormal">
1 cup (240 ml) (225 gm) (8 oz) melted butter</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Caramel Layer</div>
<div class="MsoNormal">
¾ cup (180 gm) (6-1/3 oz) butter</div>
<div class="MsoNormal">
1 cup (200 gm) (7 oz) brown sugar, firmly packed</div>
<div class="MsoNormal">
1½ cups (200 gm) (7 oz) pecans chopped into 1/4 -inch
(2/3-cm) pieces</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Top Layer</div>
<div class="MsoNormal">
1 cup plus 2 tablespoons (200 gm) (7 oz) dark eating
chocolate</div>
<div class="MsoNormal">
121 toasted pecans (1 for each piece after cutting) or 1½
cups (200 gm) (7 oz) toasted pecans chopped into small chunks</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions:</div>
<div class="MsoNormal">
1.<span style="mso-tab-count: 1;"> </span>Preheat
the oven to moderate 350°F/ 180°C/gas mark 4</div>
<div class="MsoNormal">
2.<span style="mso-tab-count: 1;"> </span>Grease or
line with bake paper a 13”x 9” x 2” (33cm x 23 cm x 5 cm) baking tin<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
3.<span style="mso-tab-count: 1;"> </span>Mix the
dry ingredients well in a medium size bowl and mix in the cup of melted butter.</div>
<div class="MsoNormal">
4.<span style="mso-tab-count: 1;"> </span>Press
evenly into lined tin. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSE23AbHGNS2PVPb7ZM3NTUerBepGAIHz_9Rw5_fbSXNp-Gh8CrqKI0dElaXVk347zv8PlRAt6uGQaWPOFx_NcP2PtiNV0u6g14E9rGUFLypjmFgsopBs1NdaGO0IET8byhd3_2nn/s1600/086a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSE23AbHGNS2PVPb7ZM3NTUerBepGAIHz_9Rw5_fbSXNp-Gh8CrqKI0dElaXVk347zv8PlRAt6uGQaWPOFx_NcP2PtiNV0u6g14E9rGUFLypjmFgsopBs1NdaGO0IET8byhd3_2nn/s320/086a.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
5.<span style="mso-tab-count: 1;"> </span>Bake for
10 minutes. </div>
<div class="MsoNormal">
6.<span style="mso-tab-count: 1;"> </span>Scatter
the chopped pecans over the base. Bake for another 5 minutes.</div>
<div class="MsoNormal">
7.<span style="mso-tab-count: 1;"> </span>While the
base is baking melt the ¾ cup (180 gm) (6 1/3 oz) butter in a small pot over
low heat.</div>
<div class="MsoNormal">
8.<span style="mso-tab-count: 1;"> </span>Add the
brown sugar and stir until smooth. </div>
<div class="MsoNormal">
9.<span style="mso-tab-count: 1;"> </span>Heat over
a medium heat until the entire surface is bubbling.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwghO2He8ONeNeEFSNV1V6P1BpUQu7uhtqK6PrKd4u0fh5d9kxP29M9SZVgyGyKfjriwQjFwk_unI5Pp2-5YEL9YE6hGgHgy-jF_VVnUiQXCKmsuJRTqwT6HNHT4FGyq28ZjfxyfH3/s1600/088a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwghO2He8ONeNeEFSNV1V6P1BpUQu7uhtqK6PrKd4u0fh5d9kxP29M9SZVgyGyKfjriwQjFwk_unI5Pp2-5YEL9YE6hGgHgy-jF_VVnUiQXCKmsuJRTqwT6HNHT4FGyq28ZjfxyfH3/s320/088a.jpg" width="320" /></a><div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
10.<span style="mso-tab-count: 1;"> </span>Pour over
the base and spread evenly.</div>
<div class="MsoNormal">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpdGmtHanFdNRQhshkB1KW4Wc-JL3z7B8VrJf2wUuQ-dnvJAXTRPeuASDNFc0wOkk6FzPodILQMZJ0N8G0lV61pdjzYjQsSbp47rvm-FaappEY0eRNgJ-KO7DEbUYqV9CntEMBPoDt/s1600/091a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpdGmtHanFdNRQhshkB1KW4Wc-JL3z7B8VrJf2wUuQ-dnvJAXTRPeuASDNFc0wOkk6FzPodILQMZJ0N8G0lV61pdjzYjQsSbp47rvm-FaappEY0eRNgJ-KO7DEbUYqV9CntEMBPoDt/s320/091a.jpg" width="320" /></a><div class="MsoNormal">
11.<span style="mso-tab-count: 1;"> </span>Bake for 10
minutes or until the surface is covered with bubbles.</div>
<div class="MsoNormal">
12.<span style="mso-tab-count: 1;"> </span>While this
step is baking break up the chocolate and chop or blitz in a food processor
until the chocolate is in small ¼ “ (1cm) chunks.</div>
<div class="MsoNormal">
13.<span style="mso-tab-count: 1;"> </span>Spread
evenly over slice as soon as it comes out of the oven.</div>
<div class="MsoNormal">
14.<span style="mso-tab-count: 1;"> </span>Let it sit
for 2 or 3 minutes and then smooth the chocolate with a spoon.</div>
<div class="MsoNormal">
15.<span style="mso-tab-count: 1;"> </span>Roast the
121 pecans on a lower shelf for 5 minutes (or until they smell cooked) while
the base is cooking then let them cool. Place the pecans evenly over the
chocolate while it is still soft so when you cut the bake into pieces there is
a pecan on each square. Or sprinkle chopped roasted pecans over the top.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglR-NJZg1-H4DPzOm_nBjfXoui-Wg9Qgrj4LXZ7UN5sWmx-_fGYl77YUO26yggNVwuT62D_RA4RS8WVtfQk9sq09QKyQ5FFld-XDc7CtEouSgYHHufJGaJy4rwvPKcz99uq0ZfOlQG/s1600/095a.jpg" style="margin-left: 1em; margin-right: 1em;"></a> </div>
<div class="MsoNormal">
16.<span style="mso-tab-count: 1;"> </span>Cool
completely in the pan before cutting.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Variations</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Substitute margarine for butter – the taste will not be the
same and I’ve never made this with anything but butter so I cannot guarantee
the result.</div>
<div class="MsoNormal">
Use gluten free or almond flour instead of plain flour</div>
<div class="MsoNormal">
Any nut can be used instead of pecans. Smaller nuts such as
peanuts or hazelnuts do not need to be chopped as small. </div>
<div class="MsoNormal">
Substitute any chocolate for the dark. The chocolate can
contain nuts or coconut but should not be a soft center type.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Freezing/Storage Instructions/Tips:<span style="mso-spacerun: yes;"> </span>you can freeze this slice or store it in an
airtight container in the refrigerator however the chocolate may bloom.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Recipe No. 3: Piped Shortbread </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOoqcEd3-gSmHmPPE_3uMDMLTO-uwyQGiXnP71RSP6bG_iVrC5FkDOFbAo6WQcZl1jCzk45LpwvBzsghiGVK5I6hhQAA3nNmf54_gSnXm8LxNxE_01T1FHFLT_hkaM6d21RM2-uxZ/s1600/128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="121" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOoqcEd3-gSmHmPPE_3uMDMLTO-uwyQGiXnP71RSP6bG_iVrC5FkDOFbAo6WQcZl1jCzk45LpwvBzsghiGVK5I6hhQAA3nNmf54_gSnXm8LxNxE_01T1FHFLT_hkaM6d21RM2-uxZ/s320/128.JPG" width="320" /></a></div>
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preperation Time: 30 minutes</div>
<div class="MsoNormal">
Cooking Time:8-10 minutes</div>
<div class="MsoNormal">
When piped to about 2.5 cm/1 inch this recipe makes
approximately 120 cookies.</div>
<div class="MsoNormal">
for golden rings it makes about 60</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
There is a lot of technical information and how to photos on
my <a href="http://thedaringkitchen.com/food-talk/piped-shortbread-cookies" target="_blank">Piped Shortbread </a>FoodTalk article. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Equipment required:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Measuring spoons</div>
<div class="MsoNormal">
Measuring cups </div>
<div class="MsoNormal">
Scales</div>
<div class="MsoNormal">
Large mixing bowl</div>
<div class="MsoNormal">
Electric stand mixer </div>
<div class="MsoNormal">
Metal mixing spoon</div>
<div class="MsoNormal">
Cookie sheets</div>
<div class="MsoNormal">
Bake paper </div>
<div class="MsoNormal">
Cooling rack</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 cup (240 ml) (225 gm) (8 oz) softened butter</div>
<div class="MsoNormal">
1¼ cups (175 gm) (6 oz) all-purpose (plain) flour</div>
<div class="MsoNormal">
½ cup (65 gm) (2- 2/3 oz) confectioners' sugar</div>
<div class="MsoNormal">
¼ cup (45 gm) (1½ oz) cornflour</div>
<div class="MsoNormal">
2 teaspoons (10 ml) vanilla essence</div>
<div class="MsoNormal">
Nuts, chocolate chips, maraschino cherries</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions:</div>
<div class="MsoNormal">
1.<span style="mso-tab-count: 1;"> </span>Preheat
the oven to moderate 300°F/ 150°C/gas mark 2</div>
<div class="MsoNormal">
2.<span style="mso-tab-count: 1;"> </span>Combine
butter, flours, vanilla and confectioner's sugar in a stand mixer fitted with a
paddle beater. Mix on low speed until combined and then change to the whisk
beater.</div>
<div class="MsoNormal">
3.<span style="mso-tab-count: 1;"> </span>Beat for
10 minutes. </div>
<div class="MsoNormal">
4.<span style="mso-tab-count: 1;"> </span>Pipe into
rings. </div>
<div class="MsoNormal">
5.<span style="mso-tab-count: 1;"> </span>Decorate
with maraschino cherry pieces to look like little wreaths or leave plain. </div>
<div class="MsoNormal">
6.<span style="mso-tab-count: 1;"> </span>Bake in
preheated moderate oven for 15 to 18 minutes, or until bottoms are lightly
browned. </div>
<div class="MsoNormal">
7.<span style="mso-tab-count: 1;"> </span>Cool
completely and drizzle with melted chocolate or icing (frosting) if you want
to.<br />
</div>
<div class="MsoNormal">
<u><b><span style="color: red;">Important Tips I have learnt since I did the Food Talk
Article</span></b></u><br />
<u><b><span style="color: red;"><br /></span></b></u></div>
<div class="MsoNormal">
To pipe shortbread beat for 10 minutes NO MORE – if you
overbeat the mixture it won’t hold when it cooks.</div>
<div class="MsoNormal">
A cool oven is important. If your oven is too hot the butter
and sugar boils and you end up with lacy cookies that fall apart as soon as you
try to do anything with them.</div>
<div class="MsoNormal">
Between piping put the bowl and the piping bag away from
your oven so it doesn’t get hot but don’t put it in the refrigerator because it
gets too cold and you can’t pipe it. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Recipe No. 4: 7 Layer Christmas Cookies</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbG7nGMYNzB-CU-jWxP-BWnfKG_Gk6_hmwdbDM1TyMz6-v9M6CeByxhM2ylBSYE0mYT3dPejFEtvv-Ka3y5uizz8E3PhRNfPk1x9glvzqczxEBYuQ7z_G-OMiTWIwsVe7u6wiWKekX/s1600/127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbG7nGMYNzB-CU-jWxP-BWnfKG_Gk6_hmwdbDM1TyMz6-v9M6CeByxhM2ylBSYE0mYT3dPejFEtvv-Ka3y5uizz8E3PhRNfPk1x9glvzqczxEBYuQ7z_G-OMiTWIwsVe7u6wiWKekX/s320/127.JPG" width="320" /></a></div>
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>Preperation Time: 30
minutes</div>
<div class="MsoNormal">
Cooking Time:10 minutes</div>
<div class="MsoNormal">
Refrigeration Prior to Cutting: 4 hours or Overnight </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Equipment required:</div>
<div class="MsoNormal">
Measuring spoons</div>
<div class="MsoNormal">
Measuring cups </div>
<div class="MsoNormal">
Scales</div>
<div class="MsoNormal">
Large mixing bowl</div>
<div class="MsoNormal">
Electric stand mixer (optional)</div>
<div class="MsoNormal">
Metal mixing spoon</div>
<div class="MsoNormal">
22.5cm x 32.5 cm (9” x 13”) baking tin</div>
<div class="MsoNormal">
Bake paper </div>
<div class="MsoNormal">
Crank handle spatula</div>
<div class="MsoNormal">
Cooling rack</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients</div>
<div class="MsoNormal">
4 large eggs, separated</div>
<div class="MsoNormal">
1-1/2 cups (350 gm) (12-1/3 oz) sugar, divided</div>
<div class="MsoNormal">
1 cup (240 ml) (125 gm) (4-1/2 oz) almond meal<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
1-1/4 cups (300 gm) (10 oz) unsalted butter, softened</div>
<div class="MsoNormal">
1 teaspoon (5 ml) almond extract</div>
<div class="MsoNormal">
1 teaspoon (5 ml) vanilla extract (or since it is Christmas
some brandy or rum extract)</div>
<div class="MsoNormal">
2 cups (280 gm) (10 oz) all-purpose (plain) flour</div>
<div class="MsoNormal">
1/2 teaspoon (3 gm) salt</div>
<div class="MsoNormal">
1 tablespoon (15 ml) red food colouring</div>
<div class="MsoNormal">
1 tablespoon (15 ml) green food colouring</div>
<div class="MsoNormal">
1 cup (360 gm) (12 oz) apricot jam heated and strained</div>
<div class="MsoNormal">
1 cup plus 2 tablespoons (200 gm) (7 oz) fine-quality
bittersweet chocolate (not unsweetened)</div>
<div class="MsoNormal">
1 teaspoon (5 gm) butter</div>
<div class="MsoNormal">
1 teaspoon (5 gm) sugar</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Special equipment: a small offset spatula, a heavy-duty
stand mixer if you have one; a hand-mixer should work as well but will be a lot
of effort.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1. Put an oven rack in the middle position and preheat oven
to moderate 350°F/ 180°C/gas mark 4.</div>
<div class="MsoNormal">
2. Line a 13-inch by 9-inch (33cm x 23cm) baking pan baking
paper, leaving a 2-inch (5 cm) overhang on 2 ends.</div>
<div class="MsoNormal">
3. Beat egg whites in mixer fitted with whisk attachment at
medium-high speed until they just hold soft peaks. Add 1/4 cup sugar a little
at a time, beating at high speed until whites hold just stiff, slightly glossy
peaks. Put this in another bowl as you’ll need the mixer bowl for the next
step.</div>
<div class="MsoNormal">
4. Switch to your paddle attachment, then beat together the
ground almonds, butter and the remaining sugar until its pale and fluffy. Add
the egg yolks, vanilla and almond extract and beat until it’s combined well.
Turn off the mixer and add the flour and salt and mix until just combined. I
have to put a tea towel over the mixer to stop the flour flying everywhere.</div>
<div class="MsoNormal">
5. Beat 1/3 of the egg white mixture into the almond mixture
then remove the bowl from the mixer and fold in remaining whites gently but
thoroughly.</div>
<div class="MsoNormal">
6. Divide batter among 3 bowls. Stir red food colouring into
one and green food colouring into another, leaving the third batch plain. Set
the white batter aside. Put the green batter, covered into the refrigerator. </div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFkSmj94Mp2XkEYb_imdfI_Y1k-cQy5NoOSZaVGGsMYXbuD1wGXMrK88KfFvqfDQEiiBqq_yT7hsMGoxuOlpD760CgdnBkog3BP63olIgtz_Tfd2eAs5_Nd_Cx-Ir12NMEFBD_Yif/s1600/102a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFkSmj94Mp2XkEYb_imdfI_Y1k-cQy5NoOSZaVGGsMYXbuD1wGXMrK88KfFvqfDQEiiBqq_yT7hsMGoxuOlpD760CgdnBkog3BP63olIgtz_Tfd2eAs5_Nd_Cx-Ir12NMEFBD_Yif/s320/102a.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6iTWgCSWqLz3uzLJlXNNAk-G5Mb9S4nmp_AVaTIN-iVPa76rH4Rlac6eP-PMpi8oS_kBd7-oYomzDB1X9k6GFss4IJBs6BJcAmDVC7zwdaBY21YvUQWHPV0-wud1n89zFYtFXJ4ZH/s1600/105a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />
<div class="MsoNormal">
7. Pour the red batter into the prepared pan and spread
evenly with an offset spatula (layer will be about 6mm or 1/4-inch thick).</div>
<div class="MsoNormal">
8. Bake in a preheated moderate oven 8 to 10 minutes, until
just set. (The cakes won’t look cooked but a tester does come out clean.)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6iTWgCSWqLz3uzLJlXNNAk-G5Mb9S4nmp_AVaTIN-iVPa76rH4Rlac6eP-PMpi8oS_kBd7-oYomzDB1X9k6GFss4IJBs6BJcAmDVC7zwdaBY21YvUQWHPV0-wud1n89zFYtFXJ4ZH/s1600/105a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6iTWgCSWqLz3uzLJlXNNAk-G5Mb9S4nmp_AVaTIN-iVPa76rH4Rlac6eP-PMpi8oS_kBd7-oYomzDB1X9k6GFss4IJBs6BJcAmDVC7zwdaBY21YvUQWHPV0-wud1n89zFYtFXJ4ZH/s320/105a.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
9. Using the paper overhang, transfer the layers to a rack
to cool, about 15 minutes. Clean the pan and re-line with parchment paper. Bake
the white layer in prepared pan for 8 to 10 minutes, until just set. As white
layer bakes, bring green batter to room temperature. Transfer the white layer
to a rack. Prepare the pan again and bake the green layer in the same manner as
before. Transfer to a rack to cool.</div>
<div class="MsoNormal">
10. When all layers are cool, invert green onto a parchment
lined large baking sheet. Discard paper from layer and spread with half of the
preserves. Invert white on top of green layer, discarding paper. Spread with the
remaining preserve. Invert red layer on top of white layer and discard wax or
parchment paper.</div>
<div class="MsoNormal">
11. Cover with plastic wrap and weight with a large baking
pan and 6 tins of fruit or soup. Chill at least 8 hours.</div>
<div class="MsoNormal">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiww7PEv64uPLH2W4gf-PUJKYRs58SDuSimlfYXB0Vu8WjNTJPeYMye6xRfvncOUZKVSEJx6Wl2EVwMjmX6AD6nqda3WtEgdj-OxIEC60gaEi82OS-b6HuPX9BhCig1ezcwrvrq5uS2/s1600/106.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiww7PEv64uPLH2W4gf-PUJKYRs58SDuSimlfYXB0Vu8WjNTJPeYMye6xRfvncOUZKVSEJx6Wl2EVwMjmX6AD6nqda3WtEgdj-OxIEC60gaEi82OS-b6HuPX9BhCig1ezcwrvrq5uS2/s320/106.JPG" width="320" /></a><div class="MsoNormal">
12. Remove weight and plastic wrap. Bring the layers to room
temperature.</div>
<div class="MsoNormal">
13. Chop the chocolate into small bits put half the
chocolate, 1 teaspoon of butter and 1 teaspoon of sugar in a double boiler or a
metal bowl set over a saucepan of barely simmering water, once it’s melted and
smooth take the bowl off the pan of water and turn off the heat. Throw in the
rest of the chocolate and stir until it’s smooth. Put the bowl of chocolate
back over the water you don’t want it too start to set. </div>
<div class="MsoNormal">
14. Trim the edges of assembled layers with a long serrated
knife. Quickly spread half of chocolate in a thin layer on top of cake. Chill,
uncovered, until chocolate is firm, about 15 minutes. Cover with another sheet
of wax paper and place another baking sheet on top, then invert cake onto sheet
and remove paper. Quickly spread with remaining chocolate. Freeze until firm,
at least 1 hour. You can freeze the whole thing like this until you want to use
it. Don’t thaw it before cutting. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTVKD5RXi5Y7hOKI6tKxR0HXl7PTCKW11JJyMh-K6625lZGQHfOjBehxD6ITr8eUuZ8UWyM6K7buunSeRobnjnUNmlX8psLT7XTYtUJihFxq6OWBubXKT8ouHldkZnes-JXDAZtG2r/s1600/107.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTVKD5RXi5Y7hOKI6tKxR0HXl7PTCKW11JJyMh-K6625lZGQHfOjBehxD6ITr8eUuZ8UWyM6K7buunSeRobnjnUNmlX8psLT7XTYtUJihFxq6OWBubXKT8ouHldkZnes-JXDAZtG2r/s320/107.JPG" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Deb from Smitten Kitchen cuts hers frozen. I find that if I
use my recipe rather than hers it holds together enough to not require
freezing. </div>
<div class="MsoNormal">
15. Cut into 1-inch (2-1/2 cm) squares or into 1-1/2 inches
(4 cm) wide strips then cut the strips crosswise into 3/4-inch (2 cm) wide
cookies. (There is a how to photo at the beginning of the article.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Important notes from Smitten Kitchen</div>
<div class="MsoNormal">
1. Don’t stack cooled cakes if you use wax paper: they might
stick together or if you get grease on the top and bottom the chocolate doesn’t
stick well.</div>
<div class="MsoNormal">
2. Be careful dividing your jam: Heat the jam, strain out
any lumps and then weigh it or use only enough to put a thin even layer over
the layers. Too much jam and it oozes out and makes it harder to cut.</div>
<div class="MsoNormal">
3. They’re easier to cut when frozen: Deb had problems with
the hardness of the chocolate in variation to the softness of the cake when she
tried to cut these unfrozen. In my own recipe I added a bit of butter to the
chocolate and it was easier to cut. </div>
<div class="MsoNormal">
4. Cookies keep, layered between sheets of wax paper or
parchment, in an airtight container at room temperature 2 weeks. They’ll keep
even longer in the freezer.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Recipe No. 5: Foaming Cookies</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-yiNxDqXouSQqzXBvPT8ld-FE7LSGSeZnhLAGRUSmBikwncLVoMXD9OMVIVctC54sF1oN9vmGRF0kevLAIfXh0Nark93WskwDlhf56MAueZ3scDFe9E7MxcLarAEh6pTLkOUT6-R/s1600/130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-yiNxDqXouSQqzXBvPT8ld-FE7LSGSeZnhLAGRUSmBikwncLVoMXD9OMVIVctC54sF1oN9vmGRF0kevLAIfXh0Nark93WskwDlhf56MAueZ3scDFe9E7MxcLarAEh6pTLkOUT6-R/s320/130.JPG" width="241" /></a></div>
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For step by step photos of how to make the dough go to my
blog post <a href="http://petaeats.blogspot.com.au/2012/06/cinnamon-sugar-cookies.html" target="_blank">CinnamonSugar Cookies</a>.<br />
For the photo above I cut the cookie dough with my
star cutters and then made some green icing and dipped the edges in the icing
and let it set and then stacked 2 of each of the sizes for a Christmas tree
then sprinkled on some edible glitter. These would be cute wrapped in
cellophane with a bow on top.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preperation Time: 10 – 20 minutes</div>
<div class="MsoNormal">
Cooking Time:10 -15 minutes</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Equipment required:</div>
<div class="MsoNormal">
Measuring spoons</div>
<div class="MsoNormal">
Measuring cups </div>
<div class="MsoNormal">
Scales</div>
<div class="MsoNormal">
Pot</div>
<div class="MsoNormal">
Heatproof jug</div>
<div class="MsoNormal">
Large mixing bowl</div>
<div class="MsoNormal">
Metal mixing spoon</div>
<div class="MsoNormal">
Star cookie cutters</div>
<div class="MsoNormal">
Cookie sheets</div>
<div class="MsoNormal">
Bake paper </div>
<div class="MsoNormal">
Cookie baking tray</div>
<div class="MsoNormal">
Cooling rack</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients</div>
<div class="MsoNormal">
1½ cups (340 gm) (12 oz) sugar</div>
<div class="MsoNormal">
½ cup (120 ml) milk</div>
<div class="MsoNormal">
4 cups (560 gm) (20 oz) all-purpose (plain) flour</div>
<div class="MsoNormal">
1 cup (240 ml) (225 gm) (8 oz) softened butter</div>
<div class="MsoNormal">
1 teaspoon (5 gm) bi-carbonate soda</div>
<div class="MsoNormal">
2 tablespoons (30 ml) hot water</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions:</div>
<div class="MsoNormal">
1.<span style="mso-tab-count: 1;"> </span>Preheat
oven to moderate 350°F/ 180°C/gas mark 4.</div>
<div class="MsoNormal">
2.<span style="mso-tab-count: 1;"> </span>Rub the
butter into flour until it looks like fine breadcrumbs or blitz together in a
food processor. </div>
<div class="MsoNormal">
3.<span style="mso-tab-count: 1;"> </span>If you
use your food processor tip the flour and butter into a metal bowl.</div>
<div class="MsoNormal">
4.<span style="mso-tab-count: 1;"> </span>Melt the
milk and sugar together.</div>
<div class="MsoNormal">
5.<span style="mso-tab-count: 1;"> </span>Dissolve
the bi-carbonate soda into the hot water.</div>
<div class="MsoNormal">
6.<span style="mso-tab-count: 1;"> </span>Add to
the milk and sugar and mix quickly into the flour/butter until well combined. </div>
<div class="MsoNormal">
7.<span style="mso-tab-count: 1;"> </span>The
mixture will be runny but it will firm up as it cools. </div>
<div class="MsoNormal">
8.<span style="mso-tab-count: 1;"> </span>When the
dough has cooled roll it out to 1/5-inch (1/2-cm) thick and cut out with the
cookie cutters or roll into logs and freeze for ½ - 1 hour until firm and cut
it.</div>
<div class="MsoNormal">
9.<span style="mso-tab-count: 1;"> </span>Place on
greased trays and bake in a moderate oven for 10 – 15 minutes or until golden.</div>
<div class="MsoNormal">
10.<span style="mso-tab-count: 1;"> </span>Allow to
cool slightly on the tray and then move to cooling rack. </div>
<div class="MsoNormal">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyHq4Cbmfd2D0DjwbYLDVF3RnmTlRqPLiupX_1_KrMXiA_YxodjEQuCWJY2J3SecZ53Zsf0VqE8taMPuOSrriCvfKm7Wd0DQ_NdtsrVPmUCPTOsL1r6YkMSGFTEyafHb8QYHtqD17d/s1600/083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyHq4Cbmfd2D0DjwbYLDVF3RnmTlRqPLiupX_1_KrMXiA_YxodjEQuCWJY2J3SecZ53Zsf0VqE8taMPuOSrriCvfKm7Wd0DQ_NdtsrVPmUCPTOsL1r6YkMSGFTEyafHb8QYHtqD17d/s320/083.JPG" width="320" /></a></div>
<br /></div>
<div class="MsoNormal">
Variations</div>
<div class="MsoNormal">
Add<span style="mso-spacerun: yes;"> </span>2 tablespoons
golden syrup or treacle, 2 teaspoons ground ginger, 1 teaspoon ground cloves
and 1 teaspoon mixed spice for ginger cookies or ginger bread men.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Substitutions</div>
<div class="MsoNormal">
Gluten free flour or almond flour for Plain flour.</div>
<div class="MsoNormal">
Dairy substitutes e.g. margarine for Butter </div>
<div class="MsoNormal">
Water, juice or milk substitute for Milk.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Freezing/Storage Instructions/Tips:<span style="mso-spacerun: yes;"> </span>you can freeze the iced cookies or store them
in an airtight container in the refrigerator. Undecorated cookies will keep
indefinitely in an airtight container in the cupboard. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Recipe No. 6: 11 Pipers Brown Butter Short Bread</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preperation Time: 30 minutes</div>
<div class="MsoNormal">
Cooking Time:10 minutes</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Makes about 48 cookies or one 20cm – 22cm (8 – 9 inch)
shortbread round. Or when piped about 100 depending on how you pipe them.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients</div>
<div class="MsoNormal">
1 cup (240 ml) (225 gm) (8 oz) unsalted butter</div>
<div class="MsoNormal">
2/3 cup (130 gm) (4½ oz) dark brown sugar, firmly packed</div>
<div class="MsoNormal">
2 teaspoons (10 ml) pure vanilla bean paste</div>
<div class="MsoNormal">
1-2/3 cups (230 gm) (8 oz) all-purpose (plain) flour</div>
<div class="MsoNormal">
2 teaspoons (10 ml) (12 gm) table salt</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Step 1</div>
<div class="MsoNormal">
Cut the butter into smallish pieces and place in a saucepan
over a low heat. Melt the butter and cook until it starts to brown and gives
off a warm, nutty aroma. Stir from time to time to make sure the butter browns
evenly. As it gets close to being browned enough it will foam up and you will
see little brown bits in the foam. Remove from the heat and pour into a
heatproof jug or bowl. Set aside to cool slightly and then refrigerate until it
starts to set again but is not too firm. It should be the consistency of
softened butter. Don’t strain out the little brown bits they taste great.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipI8DOVRqV-fDIlj3jIc11OB9DPh1_Wj_roRcjbbvi_Sj_fLLyKFSHOg8A6X3N-YJ41MhesAwQERaxNZn9O36d0J5Zks-zbEzkFhsQg_fTifl92XvFX7xAnmgD4iiQxM0RCfsPSuOl/s1600/099a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipI8DOVRqV-fDIlj3jIc11OB9DPh1_Wj_roRcjbbvi_Sj_fLLyKFSHOg8A6X3N-YJ41MhesAwQERaxNZn9O36d0J5Zks-zbEzkFhsQg_fTifl92XvFX7xAnmgD4iiQxM0RCfsPSuOl/s320/099a.jpg" width="320" /></a></div>
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Step 2</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1.<span style="mso-tab-count: 1;"> </span>Preheat
the oven to moderate 300°F/ 150°C/gas mark 2. </div>
<div class="MsoNormal">
2.<span style="mso-tab-count: 1;"> </span>Line 2
large baking sheets with silicon baking paper if making the cookies or line a
loose-bottomed tart tin if making one large shortbread round.</div>
<div class="MsoNormal">
3.<span style="mso-tab-count: 1;"> </span>Add the
sugar and vanilla to the browned butter and beat until very light and fluffy
and the sugar is dissolved.</div>
<div class="MsoNormal">
4.<span style="mso-tab-count: 1;"> </span>Finally,
add the flour and salt and mix for at least 2 – 4 minutes to form a soft dough.</div>
<div class="MsoNormal">
5.<span style="mso-tab-count: 1;"> </span>If making
one large shortbread round, press the dough into the tin and flatten the
surface with a fork for a bit of texture. Refrigerate for 30 minutes before
baking. Bake the large shortbread round in a preheated moderate oven for about
20 – 30 minutes. If baking the large round, let cool completely in the tart tin
and remove when cooled. Store in an airtight container.</div>
<div class="MsoNormal">
6.<span style="mso-tab-count: 1;"> </span>If making
cookies, flatten the dough into a disc, wrap in cling film and refrigerate for
30 minutes to firm up. Roll out the pastry to about 1/6-inch (4-mm) thickness
and cut into cookies. Place the cookies on the baking sheets and refrigerate
for 30 minutes. This will make sure the cookies keep their shape as they bake.
Bake the cookies in a preheated moderate oven for about 10 – 12 minutes. Remove
from the oven and leave the cookies to cool on the baking sheet for about 10
minutes before transferring to a wire rack to cool completely. You may need to
rotate the sheets half way through baking to ensure even browning. They will be
a golden colour when cooked.</div>
<div class="MsoNormal">
7.<span style="mso-tab-count: 1;"> </span>You may
pipe this recipe – To do so beat the mixture for ten minutes then pipe as in
the Piped Shortbread Rings recipe. If you would like to do little stars you
will need a star icing tip. I used a Wilton 6b or 8b.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Additional Information:<span style="mso-spacerun: yes;">
</span>I have put the links with the recipes or at the beginning of this
article.</div>
<div class="MsoNormal">
Disclaimer:</div>
<div class="MsoNormal">
The Daring Kitchen and its members in no way suggest we are
medical professionals and therefore are NOT responsible for any error in
reporting of “alternate baking/cooking”.<span style="mso-spacerun: yes;">
</span>If you have issues with digesting gluten, then it is YOUR responsibility
to research the ingredient before using it.<span style="mso-spacerun: yes;">
</span>If you have allergies, it is YOUR responsibility to make sure any
ingredient in a recipe will not adversely affect you. If you are lactose
intolerant, it is YOUR responsibility to make sure any ingredient in a recipe
will not adversely affect you. If you are vegetarian or vegan, it is YOUR
responsibility to make sure any ingredient in a recipe will not adversely
affect you. The responsibility is YOURS regardless of what health issue you’re
dealing with. Please consult your physician with any questions before using an
ingredient you are not familiar with.<span style="mso-spacerun: yes;">
</span>Thank you! :)</div>
Anonymoushttp://www.blogger.com/profile/10027956561280725762noreply@blogger.com15tag:blogger.com,1999:blog-1322273042283851860.post-86561248200603157202012-09-23T19:36:00.001+09:302012-09-23T19:37:51.080+09:30Passionfruit and Orange Sweet Adventures Sauce<div class="separator" style="clear: both; text-align: center;">
</div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
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<br />
<br />
<br />
<br />
<br />
So are you feeling saucy? The Sweet Adventures Blog Hoppers led by <a href="http://www.thekitchencrusader.com/2012/09/berry-blondies-with-mint-passionfruit.html" target="_blank">The Kitchen Crusader</a> are.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDmoCJ1jiJDUzSYcqPBc0gVLwogPx65rli3IXNSyVyXTy9C8dLcdfG4C9Lq0WLs80-p0a2UYjoTc62qlM4EzS5BOjIak8e9qxESHxjcr9jgjSrxXdBn1EO7Ff0rxFE59NUv5q5LDI6/s1600/12-9_Blank.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDmoCJ1jiJDUzSYcqPBc0gVLwogPx65rli3IXNSyVyXTy9C8dLcdfG4C9Lq0WLs80-p0a2UYjoTc62qlM4EzS5BOjIak8e9qxESHxjcr9jgjSrxXdBn1EO7Ff0rxFE59NUv5q5LDI6/s1600/12-9_Blank.png" /></a><br />
I was feeling a little saucy myself. I returned to a long time favorite of mine. Passionfruit and Orange Sauce. Perfect for crepes, pancakes, waffles or just about anything you might like to pour a little sweet sauce on. I poured mine on some <a href="http://petaeats.blogspot.com.au/2010/12/ice-cream.html" target="_blank">Home made Vanilla Ice Cream</a> and fresh raspberries with a little mint.<br />
<br />
The secret to this sauce is in the making. I wanted the sauce to be hot against the cold ice cream but still taste fresh. The combination of hot and cold and cooked and fresh makes the dish more interesting to eat.<br />
It's Spring here in Oz and the shops are full of interstate fresh fruit and vegetables and I do try to buy local. I couldn't resist some Queensland Passionfruit and raspberries though.<br />
Nearly everything else came from our local farmers market though so I didn't feel quite so bad for lashing out on the imports.<br />
<br />
Passionfruit and Orange Sauce<br />
<br />
2 large serves or 4 reasonable serves.<br />
<br />
1 large orange - juiced<br />
6 or 7 passionfruit<br />
1 tablespoon cornflour<br />
60 mls water<br />
60 mls grand marnier or brandy<br />
<br />
To Serve<br />
Homemade Vanilla Ice cream<br />
raspberries<br />
fresh mint<br />
<br />
Place half of the juice and half of the pulp from the passionfruit in a small pot.<br />
<br />
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<br />
Blend the cornflour into the water.<br />
Stir the cornflour and water into the juice and heat over medium flame, stirring constantly until it boils and thickens.<br />
<br />
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<br />
Reduce the heat and still stirring cook for 2 or 3 minutes.<br />
Remove from the heat. <br />
Add the rest of the fresh juice, passionfruit and liquer.<br />
Taste and if it isn't sweet enough for your palate add 1 teaspoon of sugar, stirr to dissolve and then taste again.<br />
<br />
Spoon some ice cream into a glass or bowl.<br />
Top with the raspberries and sauce and garnish with some mint.<br />
<br />
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<br />
Enjoy.
<!-- start LinkyTools script --><script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=154319" type="text/javascript"></script><!-- end LinkyTools script -->Anonymoushttp://www.blogger.com/profile/10027956561280725762noreply@blogger.com3tag:blogger.com,1999:blog-1322273042283851860.post-2996506129776179312012-09-22T21:42:00.000+09:302012-09-22T21:56:51.008+09:30Gingerbread and Pear Cheesecake<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="MsoNormal">
Where I work we tend to talk about food A LOT!!! Night shift
can be boring and food is a hot topic. This week there was an intense and at
times rather heated discussion that debated the superiority of gingerbread over cheesecake so I offered to bring a combination of both to our shared Friday
night dinner. </div>
<div class="MsoNormal">
I give you Gingerbread Cheesecake.</div>
<div class="MsoNormal">
I decided I didn’t want a hard base as in gingerbread man
hard I was thinking of the more cake type of gingerbread. The taste combination
of pears, macadamias and ginger is a match made in heaven if ever there was one. Plus
I was making it so I could do what I wanted.<br />
<br />
I don't get paid to advertise or promote anyones products but I am going to give Buderims Glace Ginger a big thumbs up. Made and grown in Australia it is delicious. Buderim in Queensland has been the home of commercially grown ginger since before World War 1. The <a href="http://www.buderimginger.com/home/index.php?route=news/article&catid=12&news_id=12" target="_blank">Buderim Ginger Growers Cooperative</a> formed during the 2nd World War with a grand total of 25 pounds of working capital to start the 5 farmers on the road to their current role in supplying ginger to Australia and exporting to 17 different countries.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Gingerbread and Pear Cheesecake.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Base</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
125 grams ½ cup
butter cut into smallish cubes</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 cup brown
sugar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tablespoon
golden syrup</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
3 teaspoons
ground ginger</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
½ teaspoon
ground cinnamon</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
¼ teaspoon
ground cloves </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tablespoon
Buderim glace ginger finely chopped</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
185mls/¾ cup
boiling water</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
75 g melted
butter</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
¾ cup brown
sugar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
4 pears
peeled, cored and quartered then sliced</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 ½ cups
plain flour</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
½ teaspoon
bi-carb (baking) soda</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
½ teaspoon
baking powder</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
½ cup macadamias chopped</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 beaten egg<br />
1 tablespoon
vanilla extract </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Cheesecake
layer</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tablespoon
gelatine</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
½ cup
boiling water</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
500 g cream
cheese – allow the cream cheese to return to room temperature before use. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 can
condensed milk</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Juice of 1
lemon</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Method</div>
<div class="MsoNormal">
Line a 25 x 30 cm lamington tin with bake paper.</div>
<div class="MsoNormal">
Preheat oven to 180<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">°</span> C.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC6HtcqVejjeRLWegBVjPZxvbNu4AvF84uI87x9Iyn7SutGlBRiM5J3ucsAi2oSI4tWwDvz1xMJDf321gF5dw6akLNiCpBqsrlQRQ3o6v0EyJx0vUyujAwZ_sJGDl6T98bvPAN5nNI/s1600/001a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC6HtcqVejjeRLWegBVjPZxvbNu4AvF84uI87x9Iyn7SutGlBRiM5J3ucsAi2oSI4tWwDvz1xMJDf321gF5dw6akLNiCpBqsrlQRQ3o6v0EyJx0vUyujAwZ_sJGDl6T98bvPAN5nNI/s320/001a.jpg" width="320" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Combine the
butter, sugar, syrup, spices and ginger in a pan and pour over the boiling
water. Stir to melt the butter and sugar. If it doesn’t melt together
completely then heat the pot over a low heat until it does. </div>
<div class="MsoNormal">
Leave to cool. </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5fdb2DYBjIj5UlzO7iGEov77GO1JYEu1du71Zpopb2umt3cdPe6yNN8rbPtqT52DtPlQD8crN1KDzadZJdYJc341oK38kU8t1qY4sZsQJpWUrUig8I-Ce52CbhHbirv_bn7gD3cZT/s1600/004a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5fdb2DYBjIj5UlzO7iGEov77GO1JYEu1du71Zpopb2umt3cdPe6yNN8rbPtqT52DtPlQD8crN1KDzadZJdYJc341oK38kU8t1qY4sZsQJpWUrUig8I-Ce52CbhHbirv_bn7gD3cZT/s320/004a.jpg" width="240" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
While the mixture is cooling peel, quarter, core and slice
the pears.</div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 374.4pt;">
Pour the melted butter into a 25cm x 30cm baking tin lined with bake
paper. <span style="mso-tab-count: 1;"> </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 374.4pt;">
Sprinkle the brown sugar over evenly.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Lay the
slices of pear over the butter/sugar mixture.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Set the tray
aside.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc-rQf3GqCOGs-2oFueHLJeyxPZWed8MnLcbO2_uVXHnjIUW20lMbycMUZSqYtGnWTgZsW0pTnBYRxA_EOB2BsNuCR9mwQRI8bw-5a36BaGckjc55ey9aPpDj5IJc6KS6QBqLzskBd/s1600/005a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc-rQf3GqCOGs-2oFueHLJeyxPZWed8MnLcbO2_uVXHnjIUW20lMbycMUZSqYtGnWTgZsW0pTnBYRxA_EOB2BsNuCR9mwQRI8bw-5a36BaGckjc55ey9aPpDj5IJc6KS6QBqLzskBd/s320/005a.jpg" width="320" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Sift the plain
flour, soda and baking powder together.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Into the pot
of sugar/butter/syrup and spices put the nuts, sifted dry ingredients, vanilla and the
egg.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Mix it
together with a spoon until it is smooth and then pour it gently over the top of the sliced pear.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Bake in the
oven for 30 minutes or until a skewer inserted into the middle comes out clean.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Allow the
cake to cool in the tin for 10 minutes.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Lay another
piece of bake paper over the top and turn the cake out onto it. Place on a wire
cooling rack and leave to cool completely.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Once the
cake layer is cool put it back into the tin on the piece of bake paper. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPE9Jr6SR66hhnEpsREF-OKltJbdkdBmMaqS7ZSKMDMZhyY6ZjFF4xlZCMBJa6DQIH6BEFjilyvHJHsj0Nu-em5eCpD79BYEqNAdNsumjcBzuA1sdOeQ5acS_dyrGZy0ktZP8theIJ/s1600/006.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPE9Jr6SR66hhnEpsREF-OKltJbdkdBmMaqS7ZSKMDMZhyY6ZjFF4xlZCMBJa6DQIH6BEFjilyvHJHsj0Nu-em5eCpD79BYEqNAdNsumjcBzuA1sdOeQ5acS_dyrGZy0ktZP8theIJ/s320/006.JPG" width="320" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Sprinkle the
gelatine over the boiling water and stir it until it dissolves.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Combine the cream
cheese, condensed milk and lemon juice in a bowl and mix until it is smooth. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Add the
gelatine and water and mix again until it is smooth.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Pour evenly over
the top of the cake layer.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Refrigerate for
at least two hours to allow the cheesecake layer to set.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
It is better
to leave the cheesecake at least overnight to allow the flavours of the
gingerbread to develop.</div>
<div class="MsoNormal">
<br /></div>
Anonymoushttp://www.blogger.com/profile/10027956561280725762noreply@blogger.com0tag:blogger.com,1999:blog-1322273042283851860.post-46072591790967445352012-09-09T20:09:00.001+09:302012-09-09T20:54:20.382+09:30Bombora's @ Goolwa Beach and Jamie Olivers Stuffed Peppers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEmU5nOO3nPeqUe5rSnmn94uRu-7LPInvd4eQ7TuU9_UIILz1qkF-7j7NG6kV4qMRUm_Y18Hc-2fEjhJHOdQgc1BknACb-Rw7RH7M5waSjOF05s-NDFAR1wLw6LQJGBVXv6erLhy0/s1600/012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEmU5nOO3nPeqUe5rSnmn94uRu-7LPInvd4eQ7TuU9_UIILz1qkF-7j7NG6kV4qMRUm_Y18Hc-2fEjhJHOdQgc1BknACb-Rw7RH7M5waSjOF05s-NDFAR1wLw6LQJGBVXv6erLhy0/s320/012.JPG" width="240" /></a></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">This weekend has given us two amazing spring days. </span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Perfect to walk on the beach. Off we went to Goolwa.</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> We found a light breeze coming in from the sea, blue,blue sky and not too many people around. Luckily my yen for seafood yesterday prompted me to ring and book a table at Bombora's, a small kiosk cafe on the beach because they were busy. In front of the kiosk is a dining area with plastic curtains to block the sea winds. </span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy39wueZf9asyT9UmNx6RCFxvlzoOCXuo5tohhB22z7eZxhkWNOzHxlxlwWugUmeAGJabaLAIpERfY6sXKjk0owB4sPI3aBmRPaGU7eLnHOmX-JVGcw10VJkkFKHoBlMxH6yGnIx5P/s1600/014A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy39wueZf9asyT9UmNx6RCFxvlzoOCXuo5tohhB22z7eZxhkWNOzHxlxlwWugUmeAGJabaLAIpERfY6sXKjk0owB4sPI3aBmRPaGU7eLnHOmX-JVGcw10VJkkFKHoBlMxH6yGnIx5P/s320/014A.jpg" width="317" /></a></span></span></div>
<br />
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Today those winds were mere breezes. It was a bit cool but the Husband and I had our wind jackets in the car and that was all we needed over our long sleeve shirts. Other patrons were colder and made good use of the blankets available. We arrived just before midday and had coffee and excellent german apple cake, the cake had beautiful pink lady apple slices around the edge and some delicious custard in the middle. </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Next a walk up to the top of the boardwalk the photo above is the view back over Bomboras and the life guard tower. Then back down to the beach for a lesiurely 3 km stroll. No 1 Son, favorite Daughter In Law and No 1 grandson met us at Bomboras for a late lunch and it was fantastic. Bomboras is well known for its fried whitebait and it lived up to its reputation. Lightly tossed in flour and fried served with a sprinkle of parsley and a generous wedge of lemon. Grandson loved them and ate half the bowl. I did manage to grab a photo before we devoured the lot.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVw3InA6SLWeRsTTHUqQJrSUZiRwA7B3OnwgywbNa_CisJUw2MuKvEPnPIfOBAkg40xeWdIAaAXvPyNxrgeGBx2lOUDylsYAu2nIUm9dR7w-5a1fHjCEk6pjCC0xA0E1IsxZhmpHM3/s1600/031a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVw3InA6SLWeRsTTHUqQJrSUZiRwA7B3OnwgywbNa_CisJUw2MuKvEPnPIfOBAkg40xeWdIAaAXvPyNxrgeGBx2lOUDylsYAu2nIUm9dR7w-5a1fHjCEk6pjCC0xA0E1IsxZhmpHM3/s320/031a.jpg" width="320" /></a></span></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcn05F-rhU8Y4KDrdvrjtLBByx3-xC0kfGs6__qlP9IP-CKAIICH2yZnK7ykZmAio3y1RhXc3CgGX9pCjqSFCr3SB6h-MaqT-TNYZGweBRrkbmAGwV5n-WXFISzUTpjr6j73r_x9sk/s1600/036a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkbGT1mEbUhmTmRZx2SgwHsxpsm4VUvmCJ00T7Cqgp1JG6U3XeGYvl1_IAfKaPTf1DtXtskJkG2tUEBM7KTRlNdJ_f_PjlSHabCwMieF3hKMQygs4iFe8rpD8bF9ebrvZ0WideKPj/s1600/039a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span></span></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">I had a small sardine niscoise salad that would have been better with some olives but otherwise lovely. </span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcn05F-rhU8Y4KDrdvrjtLBByx3-xC0kfGs6__qlP9IP-CKAIICH2yZnK7ykZmAio3y1RhXc3CgGX9pCjqSFCr3SB6h-MaqT-TNYZGweBRrkbmAGwV5n-WXFISzUTpjr6j73r_x9sk/s1600/036a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcn05F-rhU8Y4KDrdvrjtLBByx3-xC0kfGs6__qlP9IP-CKAIICH2yZnK7ykZmAio3y1RhXc3CgGX9pCjqSFCr3SB6h-MaqT-TNYZGweBRrkbmAGwV5n-WXFISzUTpjr6j73r_x9sk/s320/036a.jpg" width="320" /></a></span></span></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">DIL's Grilled Mulloway with spring salsa was pronounced excellent. </span></span><br />
<br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">No 1 Son had salt and pepper squid (the piece I stole was great), the dipping sauce tangy and perfect with the squid. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">For me the highlight of the whole day was the best ever chocolate mousse cake. Creamy and chocolatey without being too rich, a little crunch from the toasted almonds </span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">and the crisp top served warm with a drizzle of home-made chocolate sauce, fresh cream and </span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">one of the best lattes I have had for ages. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">We were home for dinner and wanted something light and quick. <a href="http://www.jamieoliver.com/recipes/other-recipes/tapas-feast-tortilla-glazed-chorizo-manc" target="_blank">Jamie Olivers stuffed peppers</a> fit the bill. From his 30 minute meals show they take 10 minutes to prepare and 20 minutes to cook. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Jamie's Stuffed Peppers</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="ingredient">70g
grated tasty cheese </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="ingredient">30g
grated parmesan </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="ingredient">1
cup fresh breadcrumbs</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="ingredient">1
diced brown onion</span><br /><span class="ingredient">50g blanched almonds</span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><br /><span class="ingredient">a small bunch of fresh parsley</span></span></span>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="ingredient">2
tablespoons red wine vinegar</span><br /><span class="ingredient">1 x 450g jar of whole peppers</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="ingredient">1 teaspoon italian dried mixed herbs </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="ingredient">1 teaspoon spicey tomatino spice mix - or 1/4 tspn cumin, 1/4 cumin, 1/4 tspn dried chili, 1/4 smoked paprika </span></span></span>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Salt and pepper</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJu3UYfZMrP607M2nxsiZHqipa3fNOJS7EdsM_-c8q0GXnDq-5C7xmx_En8mb0aDWzZJJkIEJblrGsZxmZtxR9aOfTgmla_uyUDhU_71G98scH2nSY9EL3sCktzI3WdGPEn8j7Mrsr/s1600/046.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJu3UYfZMrP607M2nxsiZHqipa3fNOJS7EdsM_-c8q0GXnDq-5C7xmx_En8mb0aDWzZJJkIEJblrGsZxmZtxR9aOfTgmla_uyUDhU_71G98scH2nSY9EL3sCktzI3WdGPEn8j7Mrsr/s320/046.JPG" width="240" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxUnRIEqOaXNvWZs_wzYOL377Qywx65TQbKs_0t15DUCDSjRzrTYzH6QplTBrQkt1vxI26iBb3AThVFYUPSHjo3JLVmiJ3FrZ3yu24JKqik2Kx2gPAaDWBzdVRnxMzuQXXzPp5rC7-/s1600/050a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="hrecipe"><span class="ingredient">I bought the whole roasted peppers at Hahndorf Fruit and Veg Shop. There were 5 in the jar.</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="hrecipe"><span class="ingredient">Open the jar and drain off the liquid.</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="hrecipe"><span class="ingredient"> </span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="hrecipe"><span class="ingredient">C<span class="hrecipe"><span class="instructions">rumble the bread, cheeses, blanched almonds, parsley, a good pinch of salt & pepper, the chopped onion and the red wine vinegar</span></span></span></span><span class="hrecipe"><span class="ingredient"><span class="hrecipe"><span class="instructions"> into the food processor</span></span></span></span><span class="hrecipe"><span class="ingredient"><span class="hrecipe"><span class="instructions">. </span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="hrecipe"><span class="ingredient"><span class="hrecipe"><span class="instructions"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcjgDNwBZjBxaQmGEDGvi19m8TRdN6aoF9hmoZApHFmQjKcv0IeLZ4iTNiDbwQ_9yoBfcMCODr_WtrbTlTJIImRqZ28XEOuRXebZ8nAnLkycI-iINqcgWDUGefViE2XhES3ltRGl33/s1600/044a.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcjgDNwBZjBxaQmGEDGvi19m8TRdN6aoF9hmoZApHFmQjKcv0IeLZ4iTNiDbwQ_9yoBfcMCODr_WtrbTlTJIImRqZ28XEOuRXebZ8nAnLkycI-iINqcgWDUGefViE2XhES3ltRGl33/s320/044a.jpg" width="320" /></a> </span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="hrecipe"><span class="ingredient"><span class="hrecipe"><span class="instructions"> Whiz up until fine and stuff loosely into the peppers. </span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="hrecipe"><span class="ingredient"><span class="hrecipe"><span class="instructions"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJWudzPlSIh-IeUxCTAc-DMv7xC3L28DeyoABD29HezUUSK2FH090J_oQ2wKUAttIx_zi-AguBOKN70XopMOW4_URhWKuWOGYHQzq6H8xxOM8zapq_iP0766Wk2PTRGEuiadp9zS0G/s1600/047.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJWudzPlSIh-IeUxCTAc-DMv7xC3L28DeyoABD29HezUUSK2FH090J_oQ2wKUAttIx_zi-AguBOKN70XopMOW4_URhWKuWOGYHQzq6H8xxOM8zapq_iP0766Wk2PTRGEuiadp9zS0G/s320/047.JPG" width="320" /></a> </span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="hrecipe"><span class="ingredient"><span class="hrecipe"><span class="instructions">Once full, put them into a baking dish. </span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6-ZJD2pHHx-zEmUfy0G_I0tcqblD9wo24PeWTFgGPoZNHIlxo9AV3rrFuLuOfbO_qvHyOeVXU1WsJYzoH6x7MzSve5HmjPfwNK-ShCkRK2YLIk8v-xqSjtzwlXoAwyBJgCDBIOnRc/s1600/048.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6-ZJD2pHHx-zEmUfy0G_I0tcqblD9wo24PeWTFgGPoZNHIlxo9AV3rrFuLuOfbO_qvHyOeVXU1WsJYzoH6x7MzSve5HmjPfwNK-ShCkRK2YLIk8v-xqSjtzwlXoAwyBJgCDBIOnRc/s320/048.JPG" width="320" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="hrecipe"><span class="ingredient"><span class="hrecipe"><span class="instructions"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp5Ff9o33qyi3jzA98qfaGpmHFsWPM6q9FtU3FMm8i_O95-u5IfjJDtPAT3M4UeLA_CjGXSeTxEHyVr7AsQhr9xH41RExsLGb8_x90fXssqGvv5qSQeJJWFaSMymaldebxBhG4Jbo-/s1600/049a.jpg" style="margin-left: 1em; margin-right: 1em;"></a> </span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="hrecipe"><span class="ingredient"><span class="hrecipe"><span class="instructions">Scatter any remaining breadcrumbs
over the peppers. Drizzle with
olive oil, then put on the middle shelf of a </span></span></span></span><span class="hrecipe"><span class="ingredient"><span class="hrecipe"><span class="instructions"><!--[if gte mso 9]><xml>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="hrecipe"><span class="ingredient"><span class="hrecipe"><span class="instructions"><br /></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /><span class="hrecipe"><span class="ingredient"><span class="hrecipe"><span class="instructions"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp5Ff9o33qyi3jzA98qfaGpmHFsWPM6q9FtU3FMm8i_O95-u5IfjJDtPAT3M4UeLA_CjGXSeTxEHyVr7AsQhr9xH41RExsLGb8_x90fXssqGvv5qSQeJJWFaSMymaldebxBhG4Jbo-/s1600/049a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp5Ff9o33qyi3jzA98qfaGpmHFsWPM6q9FtU3FMm8i_O95-u5IfjJDtPAT3M4UeLA_CjGXSeTxEHyVr7AsQhr9xH41RExsLGb8_x90fXssqGvv5qSQeJJWFaSMymaldebxBhG4Jbo-/s320/049a.jpg" width="320" /></a></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="hrecipe"><span class="ingredient"><span class="hrecipe"><span class="instructions"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxUnRIEqOaXNvWZs_wzYOL377Qywx65TQbKs_0t15DUCDSjRzrTYzH6QplTBrQkt1vxI26iBb3AThVFYUPSHjo3JLVmiJ3FrZ3yu24JKqik2Kx2gPAaDWBzdVRnxMzuQXXzPp5rC7-/s1600/050a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxUnRIEqOaXNvWZs_wzYOL377Qywx65TQbKs_0t15DUCDSjRzrTYzH6QplTBrQkt1vxI26iBb3AThVFYUPSHjo3JLVmiJ3FrZ3yu24JKqik2Kx2gPAaDWBzdVRnxMzuQXXzPp5rC7-/s320/050a.jpg" width="320" /></a> </span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="hrecipe"><span class="ingredient"><span class="hrecipe"><span class="instructions"><br /></span></span></span></span></span></span></div>
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<span class="hrecipe"><span class="ingredient"><span class="hrecipe"><span class="instructions"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Served with leftover tomato and vegetable sauce.</span></span></span></span></span></span></div>
<br />Anonymoushttp://www.blogger.com/profile/10027956561280725762noreply@blogger.com2tag:blogger.com,1999:blog-1322273042283851860.post-78428734577679492212012-08-26T16:23:00.001+09:302012-08-27T14:17:25.366+09:30Beer Bread<span id="goog_792720376"></span><span id="goog_792720377"></span><!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHYE-T8abGrIp8g2UryG1ziC2vJSg-VDF9t_Dl53KByNtr2srlCusRkwKvx57yUsz9IWjrs9_70x2brYe_wVRaFE-iTZPnJqFITBMkozZx17t7B5KKpg_EImJ9x5EijNl7RujJCGA-/s1600/014a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHYE-T8abGrIp8g2UryG1ziC2vJSg-VDF9t_Dl53KByNtr2srlCusRkwKvx57yUsz9IWjrs9_70x2brYe_wVRaFE-iTZPnJqFITBMkozZx17t7B5KKpg_EImJ9x5EijNl7RujJCGA-/s320/014a.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRhCzsROzNZ72y2T8Ir8IRlYpIGzfKNO6gie5Ll914O7mh_p9K0OLP2o79KaEZgEEzKyeRSZLZ5wfnWqOjiuioTCA2ub-dDvZMgX5ThB8sjQAVCTNe43Q3INwpN1mNT5pcKkxc7Eer/s1600/9781603584302.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<b><span style="font-family: "Times New Roman","serif"; font-size: 18.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">I promised the kids sourdough beer bread for dinner on
Sunday night. After reading the directions from </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXENPNYninZXHkG2U7x_viqcXAzib147X_U6AkvI-CERMP8dsE-36ho5gWFGaFW6m417ZOFmjOQkm3KAgTDjjz_6jNQvmlQkd_jHqm4P8RiNZzWTguV3xxcjqMP22CobNHE8WiKAaD/s1600/9780471168577.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXENPNYninZXHkG2U7x_viqcXAzib147X_U6AkvI-CERMP8dsE-36ho5gWFGaFW6m417ZOFmjOQkm3KAgTDjjz_6jNQvmlQkd_jHqm4P8RiNZzWTguV3xxcjqMP22CobNHE8WiKAaD/s1600/9780471168577.jpg" /></a><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> and </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRhCzsROzNZ72y2T8Ir8IRlYpIGzfKNO6gie5Ll914O7mh_p9K0OLP2o79KaEZgEEzKyeRSZLZ5wfnWqOjiuioTCA2ub-dDvZMgX5ThB8sjQAVCTNe43Q3INwpN1mNT5pcKkxc7Eer/s1600/9781603584302.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRhCzsROzNZ72y2T8Ir8IRlYpIGzfKNO6gie5Ll914O7mh_p9K0OLP2o79KaEZgEEzKyeRSZLZ5wfnWqOjiuioTCA2ub-dDvZMgX5ThB8sjQAVCTNe43Q3INwpN1mNT5pcKkxc7Eer/s200/9781603584302.jpg" width="185" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFIeFIboPN_05sx3vt7EBWe52AkgV-IEaA9mHlIoVLhx8lc2rjPiW3HvVBZbf7E6hTpiNo2Hyad2Ba5yp_YEkA74CbixK8BelcoZhyGydVyaLAo0UCL3ht7MfQuJEZ6n875IsjrGUd/s1600/9781603584302.jpg" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>
that arrived from <a href="https://www.bookdepository.co.uk/" target="_blank">The Book Depository</a><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> on Friday afternoon I found out it would take several
days to develop the sourdough starter.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">So off to the<span style="mso-spacerun: yes;"> </span>internet I went to find a beer bread that I
could make by Sunday night. I started to look at some of the 185 000 results
Google gave me and quickly worked out I wanted a yeast bread that used
rye, whole wheat and unbleached white flours and the beer. I couldn't find exactly what I wanted so I decided this mixture would work (Fingers crossed and a quick prayer). It worked beautifully - the bread has a great crumb as you can see above, smells and tastes faintly of stout and malt. We agreed it is one of the nicest breads we've had for ages. A mature cheddar or some stilton would go perfectly with this bread or cream cheese and jam. I will be making it again with a honey malt beer. </span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Ingredients:</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span></div>
<ul type="disc">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">100 g mixed grain flakes </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">50 g ground oatmeal</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">200g white bread flour</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">200g whole wheat flour</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">100g dark rye flour</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">2 tsp salt</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">1 tblsp. instant yeast </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">One stubby of room temperature Coopers Stout – 365 mls </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">125 mls warm water </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span></li>
</ul>
<div class="MsoNormal" style="margin-left: 36pt; text-align: left;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Method </span></b></div>
<ul type="disc">
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Mix together the dry ingredients in a metal bowl.</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Stir in the beer and water with a spoon.</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Mix the dough for 5 minutes ( you can do this in the mixer
because this is a wet sticky dough but I just used the spoon).</span></li>
</ul>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqUONHOa_9LA78i9XTXfBlVG0qVuVV-Gt4ol78rH5_DfyLFhwhGYKGRfv0vWWSy0t8tEsUTXLHp7C49bPUNN5mMye5yfjcyGGKKYx7ApuredOVMGRZETW61bTb9poI5OPKAOwdEujU/s1600/001a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqUONHOa_9LA78i9XTXfBlVG0qVuVV-Gt4ol78rH5_DfyLFhwhGYKGRfv0vWWSy0t8tEsUTXLHp7C49bPUNN5mMye5yfjcyGGKKYx7ApuredOVMGRZETW61bTb9poI5OPKAOwdEujU/s320/001a.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1exhCD_0pkK68tj96LmZaqqTKeLjk6vk2zdxFVtSRtQY033o8WtP8REqbokjKYMkASEMOkQ-02rjwDZIyv8hkZhfurR-fq21ryqAy0KALUmgE-T23-yHlO-8sHDhr9pSrQp_2ninZ/s1600/002a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
</div>
<ul type="disc">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Cover the bowl with cling wrap and let it rise for at least 1 hour.
</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Next I took a bowl scraper and turned the dough back on itself with
this. It punched down the dough really well and mixed it at the same time.
Recover. Let rise for at least 2 hours punching it down hourly then
refrigerate it overnight. </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span></li>
</ul>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: blue; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-no-proof: yes; text-decoration: none; text-underline: none;"><span style="mso-ignore: vglayout;"></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: blue; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-no-proof: yes; text-decoration: none; text-underline: none;"><span style="mso-ignore: vglayout;"></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1exhCD_0pkK68tj96LmZaqqTKeLjk6vk2zdxFVtSRtQY033o8WtP8REqbokjKYMkASEMOkQ-02rjwDZIyv8hkZhfurR-fq21ryqAy0KALUmgE-T23-yHlO-8sHDhr9pSrQp_2ninZ/s1600/002a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1exhCD_0pkK68tj96LmZaqqTKeLjk6vk2zdxFVtSRtQY033o8WtP8REqbokjKYMkASEMOkQ-02rjwDZIyv8hkZhfurR-fq21ryqAy0KALUmgE-T23-yHlO-8sHDhr9pSrQp_2ninZ/s320/002a.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid82zUQ9PJg3NQoPu_34MuaGrFENw5NSwpXVC5eGKmXoQg4nu05sUyhBrgwCY9VgCrhCyWGSadI0GCDHoJNdkRy2ISCIcztgda7_tEI2UcQ08ZJYtEKq-k-hryAR71X-Sxl55dS667/s1600/003.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid82zUQ9PJg3NQoPu_34MuaGrFENw5NSwpXVC5eGKmXoQg4nu05sUyhBrgwCY9VgCrhCyWGSadI0GCDHoJNdkRy2ISCIcztgda7_tEI2UcQ08ZJYtEKq-k-hryAR71X-Sxl55dS667/s320/003.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBT6UJ2yqHrF0mQspNCdxmD6QYrp8dklkqNI5LPXPtLAnodc_zYRzNZsCaWsLd9I0TY2ng3ncbAVgXhKaMS3UCn2cFzfYOy-odUAczwFVwMc8tDMrbrIuWW1Sh7C8LF6qWF5GFOtI/s1600/004a.jpg" style="margin-left: 1em; margin-right: 1em;"></a></div>
<ul type="disc">
<li class="MsoNormal" style="mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Next day get it out of the refrigerator when you get up. Put the
dough somewhere about 22° C to warm. I have a defrost setting on my oven
and in the winter this is perfect for a slow prove. (Below is a photo of the dough after I took it out of the refrigerator). </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBT6UJ2yqHrF0mQspNCdxmD6QYrp8dklkqNI5LPXPtLAnodc_zYRzNZsCaWsLd9I0TY2ng3ncbAVgXhKaMS3UCn2cFzfYOy-odUAczwFVwMc8tDMrbrIuWW1Sh7C8LF6qWF5GFOtI/s1600/004a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBT6UJ2yqHrF0mQspNCdxmD6QYrp8dklkqNI5LPXPtLAnodc_zYRzNZsCaWsLd9I0TY2ng3ncbAVgXhKaMS3UCn2cFzfYOy-odUAczwFVwMc8tDMrbrIuWW1Sh7C8LF6qWF5GFOtI/s320/004a.jpg" width="320" /></a></li>
</ul>
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<span style="color: blue; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-no-proof: yes; text-decoration: none; text-underline: none;"><span style="mso-ignore: vglayout;"></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span></div>
<ul type="disc">
<li class="MsoNormal" style="mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">The dough should have doubled in size. Shape the dough </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">and put it
into an oiled bread loaf tin. </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">(I didn't knock it back completely just handled it enough to get it shaped and into the tin) </span></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Put it somewhere warm. (You can use a plastic container big enough
to hold the tin and a hot water bottle filled with boiling water)and when
it has doubled in height put into a pre-heated oven 180°C</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">When you put the dough into the oven, spray the oven surfaces with
a mist of water, or throw in 2 or 3 ice cubes</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Bake for 45-50 minutes or until the crust is nicely browned. Let
stand for at least 15 minutes or ideally until cooled to room temperature.
The bread smells so good you might have to leave the house to achieve
this. </span></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> The recommended temperature to cook bread is 200</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">° C and if you haven't made bread before start at that temperature. </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">My new fan forced oven seems to dry out the crust too much if I cook a loaf of bread at that temperature so I reduce the temperature to 180</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">° C. </span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/10027956561280725762noreply@blogger.com0tag:blogger.com,1999:blog-1322273042283851860.post-61411670382786595492012-08-22T18:54:00.002+09:302012-08-22T18:54:39.053+09:30Roasted Tomato, Onion and Mushroom Pie or The Daring Cooks’ August, 2012 Challenge: CornmealThere's so much you can do with cornmeal, Rachael of <a href="http://pizzarossa.wordpress.com/" target="_blank">Pizzarossa</a> was our August 2012 Daring Cook hostess and she
challenged us to broaden our knowledge of cornmeal! Rachael provided us
with some amazing recipes and encouraged us to hunt down other cornmeal
recipes that we’d never tried before – opening our eyes to literally
100s of cuisines and 1000s of new-to-us recipes!<br />
<br />
I was late doing the challenge and fell back on a tried and true family favorite. I have called it a pie even though there is no pastry<br />
<br />
<b><u>Roasted Tomato, Onion and Mushroom Pie with Herb Salsa</u></b>.<br />
<br />
2 tablespoons olive oil<br />
2 tablespoons chopped basil<br />
1 large onion<br />
5 roma tomatoes<br />
4 or so mushrooms<br />
<br />
4 cups vegetable stock<br />
1 cup polenta<br />
1 teaspoon white pepper<br />
1 teaspoon salt<br />
1/4 cup grated parmesan<br />
1/2 cup grated cheddar <br />
<br />
<u>Salsa</u><br />
<br />
1/4 red capsicum<br />
1/2 lebanese cucumber<br />
2 ripe roma tomatoes <br />
3 green spring onions<br />
1 cup chopped fresh coriander<br />
1 cup chopped flat leaf parsley<br />
1/2 cup chopped basil or 2 tablespoons basil paste<br />
1/4 cup thai sweet chilli sauce<br />
1 tablespoon white wine vinegar<br />
Salt and Pepper<br />
<br />
Mix the oil and basil together and pour into the base of an oven proof dish.<br />
Cut the onion into 12 wedges. Spread the onion over the oil.<br />
<br /><br />
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<br />
Cut the tomatoes in half and spread over the top of the onion.<br />
Fill the holes with the mushrooms.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNhf5WpSQ2Cm798v2PGIdiIjabuhpzvoOzcVHU5jvG8PNqLZk2-cPAIXQha-CFjEVUM6TN1FFbO8Y4po0NSxgqMyAZXsYCLDUAFpA2udprIXWrXOTImrenqZ7b3NYZdnElI7cyrfs/s1600/002a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNhf5WpSQ2Cm798v2PGIdiIjabuhpzvoOzcVHU5jvG8PNqLZk2-cPAIXQha-CFjEVUM6TN1FFbO8Y4po0NSxgqMyAZXsYCLDUAFpA2udprIXWrXOTImrenqZ7b3NYZdnElI7cyrfs/s320/002a.jpg" width="320" /></a></div>
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Roast at 150 <span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">° Celsius for 60 minutes.</span></div>
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<br />
Bring 4 cups of vegetable stock to a rolling boil and stir in 1 cup of cornmeal. Keep stirring until the mixture thickens.<br />
Add 1/4 cup grated parmesan, 1 teaspoon white pepper and 1 teaspoon of salt <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEDX9mMq8jek24rLdCu5cgVsA0ipLzaV7jqcTuOy0N0SsZReDlzUwT1DM5YSybjqRAtUAtYHY-MXt_QudGc9eLgkLDh_e6rdJaVl0jfG-nyxcQIdDUHJi_o-VmuRVe2mWBx04eCuNW/s1600/005a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEDX9mMq8jek24rLdCu5cgVsA0ipLzaV7jqcTuOy0N0SsZReDlzUwT1DM5YSybjqRAtUAtYHY-MXt_QudGc9eLgkLDh_e6rdJaVl0jfG-nyxcQIdDUHJi_o-VmuRVe2mWBx04eCuNW/s320/005a.jpg" width="320" /></a></div>
<br />
Spoon over the roasted vegetables and top with the grated cheddar. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkoMerc52hNFM6KUeawNzaeEzsu9xkGjif691aYxU7ZXsyl2VGA89MKsGezYHhEtW8F5kcw_R6giYiki5QEsVUs6ZrS-FJguCJzs1PLgA_RegCVfmhiwB4WOIn4ILZQ9BQ2eDe0lnd/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkoMerc52hNFM6KUeawNzaeEzsu9xkGjif691aYxU7ZXsyl2VGA89MKsGezYHhEtW8F5kcw_R6giYiki5QEsVUs6ZrS-FJguCJzs1PLgA_RegCVfmhiwB4WOIn4ILZQ9BQ2eDe0lnd/s320/007.JPG" width="320" /></a></div>
<br />
Place under a hot grill until the cheese is bubbly and golden.<br />
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<br />
<br />
Finely chop all the herbs, cucumber, tomatoes, capsicum. Mix with the sweet chilli sauce and vinegar. Add salt and pepper to taste and refrigerate until required<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBspIJzdaampwGLiuGS7O-chwXfCnUY5lV8mk0SER8kDgbRq42b9SETSeGCLqT_xfd0qlFK6Iejg6rT9ev9nTK5gQhprGnpMjKA43z3SbdQ6qSH9ja_xxMb8ZEkXP127dwMwEWJm7L/s1600/008a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBspIJzdaampwGLiuGS7O-chwXfCnUY5lV8mk0SER8kDgbRq42b9SETSeGCLqT_xfd0qlFK6Iejg6rT9ev9nTK5gQhprGnpMjKA43z3SbdQ6qSH9ja_xxMb8ZEkXP127dwMwEWJm7L/s320/008a.jpg" width="320" /> </a></div>
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Cut into 1/4's and turn out onto the serving plates and top with a large spoonful of the salsa. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWLv9i0QcfB_ua8ECXSmQuUr3VtYYsq-Xd9IvDLqI0XCPFZ_q8SrPz_GVqR8iM-I43the9g7Bg2LNlDbgHL6HIcJikXhepZPWlAo-Pgr-ZijjakjN5t98DsA-RyCMt_k_xY5Lg8UbS/s1600/011a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWLv9i0QcfB_ua8ECXSmQuUr3VtYYsq-Xd9IvDLqI0XCPFZ_q8SrPz_GVqR8iM-I43the9g7Bg2LNlDbgHL6HIcJikXhepZPWlAo-Pgr-ZijjakjN5t98DsA-RyCMt_k_xY5Lg8UbS/s320/011a.jpg" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/10027956561280725762noreply@blogger.com2tag:blogger.com,1999:blog-1322273042283851860.post-61867957337228157462012-08-21T19:01:00.000+09:302012-08-30T17:45:22.014+09:30Berry Nice to Meet You - Blackberry Bakewell Tart<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWpCcaktrN_ISuh0PUkuJYNGZjZHx2_Gu-D0cPTW2AWaf4AZdiDvI8jBOCBAmxYwZE9-8Cbk91lyVdGLvEmrM4rAtXadGAD-l_0YbZ8qShPi-W6sGtMF48bYJ0Bh8Ah_6bTQylzj6v/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWpCcaktrN_ISuh0PUkuJYNGZjZHx2_Gu-D0cPTW2AWaf4AZdiDvI8jBOCBAmxYwZE9-8Cbk91lyVdGLvEmrM4rAtXadGAD-l_0YbZ8qShPi-W6sGtMF48bYJ0Bh8Ah_6bTQylzj6v/s320/002.JPG" width="320" /></a></div>
<div class="MsoNormal" style="margin-top: 12.0pt;">
<span style="font-size: 12.0pt;">It’s
<a href="http://sweetadventuresbloghop.com/" target="_blank">Sweet Adventures</a></span><span style="font-size: 12.0pt;"> Blog Hop Time – This month’s adventure is hosted by
Christina of The <a href="http://hungryaustralian.com/2012/08/20/strawberry-soup/#more-10790" target="_blank">Hungry Australian </a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhovIhUeeOSoHgigOQow8CTVjYvd5vr7ZY65Ij4xPU1aHuc6wc2tKgutvpAkoxnfD4gnRx9x_KettYVyXt82mOdZCAt15FruYBXKoc2h7ZXeL8_V9recEajKWk8BEZHxYqcTBztGa3f/s1600/SABH_12-8_Berry-150x150-1.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhovIhUeeOSoHgigOQow8CTVjYvd5vr7ZY65Ij4xPU1aHuc6wc2tKgutvpAkoxnfD4gnRx9x_KettYVyXt82mOdZCAt15FruYBXKoc2h7ZXeL8_V9recEajKWk8BEZHxYqcTBztGa3f/s1600/SABH_12-8_Berry-150x150-1.gif" /></a></div>
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<span style="font-size: 12.0pt;"></span><a href="http://hungryaustralian.com/"><span style="font-size: 12.0pt;"></span></a><span style="font-size: 12.0pt;"> </span></div>
<div class="MsoNormal" style="margin-top: 12.0pt;">
<span style="font-size: 12.0pt;">So
it’s “Berry Nice to Meet You” – Let me tell you who I’d like to meet - Jamie
Oliver. I’d love to <strike></strike></span><span style="font-size: 12.0pt;"> umm shake his hand. He’s gorgeous and he can cook and he’s rich
enough to keep me in cookbooks and a style I’d like to become accustomed to. Of
course he’s also younger (which wouldn’t stop me, I can be a cougar), married
(to a lovely woman which would stop me) and I’m married (to a lovely man oh yeah that would stop me too, darn morals) so I think I am out of
luck there but everyone is entitled to a little fantasy. </span></div>
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<span style="font-size: 12.0pt;">Anyway
I digress, back to sexy Jamie Oliver. For this month’s Sweet Adventures Blog
Hop I give you </span></div>
<div class="MsoNormal" style="margin-top: 12.0pt;">
<span style="font-size: 12.0pt;">Jamie
Oliver’s Bakewell Tart – Blackberry style.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">On TV a couple of weeks ago Jamie was exploring the English country side in his refurbished army truck now a mobile pub.</span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk0e9FsU3TTqcGgZmWhFICvoJJSt_Hroi_Qnae8J-tbEy0rKIX0_0HETl121rbQSkWXiQ8eUOd4HKG31VivPUJYxNo5ALi7-MDVnO5P2wS9eCv8nIyPm9DNnlYoY1ZroGSZ1OwD1XF/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk0e9FsU3TTqcGgZmWhFICvoJJSt_Hroi_Qnae8J-tbEy0rKIX0_0HETl121rbQSkWXiQ8eUOd4HKG31VivPUJYxNo5ALi7-MDVnO5P2wS9eCv8nIyPm9DNnlYoY1ZroGSZ1OwD1XF/s320/004.JPG" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">I was
salivating as Jamie poached an egg to go with steamed asparagus and smoked
salmon. Next I could practically smell the Bakewell Tart as he made it. Jamie
used American cranberries in his version and I am not a fan of those. I decided
to use blackberries. It isn’t the right season here for either so I used some blackberries I
froze last summer.</span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Jamie's Cranberry
Bakewell – Now my Blackberry Bakewell Tart</span></u></b></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Ingredients<br />
</span></u></b><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><br />
<b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-style: italic;">Jammy
Bit</span><br />
</b>300g frozen berries<span style="mso-spacerun: yes;"> </span>of your choice<br />
zest and juice of one orange<br />
150g sugar<br />
<br />
<i>Batter/ Frangipane</i><br />
100g walnuts crushed or blitzed<br />
100g hazelnuts crushed or blitzed<br />
250g butter<br />
250g sugar<br />
zest and juice of a lemon<br />
zest and juice of an orange<br />
3 eggs<br />
60g plain flour<br />
<br />
<b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-style: italic;">St
Clements icing</span><br />
</b>1/2 orange juiced and zested</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">1 lemon
juiced and zested<br />
150g icing sugar<br />
<br />
<b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-style: italic;">Sweet
shortcrust pastry</span><br />
</b>200g plain flour</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">75g cornflour</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">5 grams baking powder<br />
50g sugar<br />
180g cold butter cubed<br />
zest of one lemon<br />
75ml milk or an egg + a little water if needed<br />
<br />
<br />
<br />
<b style="mso-bidi-font-weight: normal;"><u>Instructions<br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</u></b></span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Jammy bit</span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><br />
</span></b><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Make the filling. Place the sugar, berries, juice and rind into a
saucepan on a low heat and stir occasionally until the liquid reduces and it
goes jammy. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Pastry</span></b><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><br />
In the food processer blitz the butter and flours until it resembles bread
crumbs, add the sugar, lemon zest and milk. Process until it is a soft
dough. Wrap in cling film and refrigerate for 30 mins. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Roll the
chilled pastry out on a floured surface to about 3 mm thick. Press it into a
greased and floured 23 cm fluted loose bottom pie tin. </span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Line the pastry with bake paper and then fill with baking beans
or rice. Bake for 12 – 15 minutes in a 180° C oven (170°C if your
oven is fan forced). Remove the paper and beans. Cool before proceeding with
the rest of the dish.<br />
<br />
<b style="mso-bidi-font-weight: normal;">Frangipane</b></span><br />
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><b style="mso-bidi-font-weight: normal;"> </b> </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Blend the
sugar and butter in the food processor or mixer until light and fluffy. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Add the
blitzed nuts, lemon and orange zest, juice and eggs. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Mix well
and add the flour, mix until smooth.</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><br />
<b style="mso-bidi-font-weight: normal;">To finish</b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Place ¾ of
the berry filling into the pastry case. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Top with
spoonfuls of the batter. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Put
teaspoonfuls of the remaining berry jam on the top. You could use any
left-over pastry to decorate the top.<br />
Bake on 170C for 45-50 minutes. (160° C for fan forced). Cool in the tin.<br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Icing </span></b></div>
<div class="MsoNormal" style="margin-top: 12.0pt;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Mix the sifted
icing sugar with a little lemon and orange juice until a thick runny
consistency is made. Drizzle over the cooled tart and serve with runny cream</span><span style="font-size: 12.0pt;"></span></div>
<div class="MsoNormal" style="margin-top: 12.0pt;">
<br /></div>
<script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=154318" type="text/javascript"></script>Anonymoushttp://www.blogger.com/profile/10027956561280725762noreply@blogger.com6tag:blogger.com,1999:blog-1322273042283851860.post-52794031388653097982012-08-15T22:02:00.001+09:302012-08-19T17:36:26.031+09:30Left Over Roast Chicken and Vegetable B'Stilla<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYW2FxJh0CWSJ0wQoTtYFmh05riFWqy5QW6G5IM5W3OesJ_gwUoUWkVDmnTvFAjWdJSnVrNhlxng51MZbLmX9aaqqIY_Pc3Ak2-xu73wxn6EgJPD1Ja_N2-V4CjE9TZK5iyC44jed/s1600/007a.jpg" style="margin-left: 1em; margin-right: 1em;"></a> <br />
<br />
Not everybody loves leftovers. Too often they are zapped in the microwave and chucked on a plate. Not to appetising and where's the love?<br />
A great way to jazz up left over roast chicken is to make combination of Chicken, filo pastry, almonds and other stuff into a pasty/pie called a B"Stilla or Besteeya.<br />
There's often left over roast chicken in our house. Sometimes deliberately, sometimes because some of the kids forget they are coming for dinner. This week we also had some leftover roasted pumpkin and sweet potato.<br />
I made vegatarian for the Husband by leaving out the chicken, increasing the almonds and using nuttelex instead of butter (this made it vegan).<br />
Traditionally B'Stilla was a feast dish and when it came out of the hot oven it was covered in a layer of sugar and cinnamon. I don't do that.<br />
<br />
Ingredients<br />
<br />
2 tablespoons sunflower oil <br />
1 leek finely sliced<br />
1 potato finely sliced<br />
1/2 teaspoon saffron threads microwaved for 15 seconds and soaked in 60 mls water or stock <br />
1/2 bunch of finely sliced spring onions<br />
1/4 cup finely chopped parsley<br />
1 teaspoon finely grated lemon zest <br />
2 teaspoons Ras El Hanout - see recipe below<br />
1 teaspoon sumac <br />
12 sheets of filo pastry<br />
80 g butter melted<br />
3 tablespoons toasted almonds - chopped finely<br />
1/2 teaspoon Ras El Hanout250 g roasted pumpkin<br />
4 cooked chicken thigh fillets sliced or 3 cups shredded leftover roast chicken<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOnfn_1NeK5F-rRTg9BJf7nKzN3TL0u0g-RD4vZVBsLEkb198cgLMEh4ZgZlpzJr-89z5dxgNOOYvTGIdk0SG4DvsrlCZHDDuLXpgKXlM8bUpf3NI6D_hWn6uWkWOM7aA76Od9min/s1600/001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOnfn_1NeK5F-rRTg9BJf7nKzN3TL0u0g-RD4vZVBsLEkb198cgLMEh4ZgZlpzJr-89z5dxgNOOYvTGIdk0SG4DvsrlCZHDDuLXpgKXlM8bUpf3NI6D_hWn6uWkWOM7aA76Od9min/s200/001.JPG" width="150" /></a><br />
<br />
Method<br />
<br />
Heat the oil in a frypan.<br />
Add the leeks and fry until softened.<br />
Add the saffron threads and water and potato. Cover and allow to steam until the pototoes are cooked. Remove the lid.<br />
Add the spring onions, parsley, lemon zest, Ras El Hanout and sumac and combine.<br />
Cut the sheets of filo in half and stack between sheets of wax paper. Cover with a damp tea towel.<br />
Combine the toasted almonds with the extra Ras El Hanout.<br />
Brush one 1/2 sheet of filo with melted butter, top with another 1/2 sheet, brush with melted butter - sprinkle with 1/4 of the almond and spice mix and top with another sheet of filo.Repeat so you have 8 stacks of 3 - 1/2 sheets<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhisMtLfI1Zv6BcpMhdVWDefrXlyXbRed6eKz2zy-cJUFTLfP25jjgWiVhWkZWLuipnZjeIcRbzPIJbzTcoOUl93rB6ZVciu57g_KWlr3H477QcvrUBUGV2lcw3JkRvyat4bfagE-qF/s1600/004.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhisMtLfI1Zv6BcpMhdVWDefrXlyXbRed6eKz2zy-cJUFTLfP25jjgWiVhWkZWLuipnZjeIcRbzPIJbzTcoOUl93rB6ZVciu57g_KWlr3H477QcvrUBUGV2lcw3JkRvyat4bfagE-qF/s320/004.JPG" width="320" /></a><br />
<br />
Layer 1/4 of the leek and potato mix + 1/4 of the pumpkin + 1/4 of the chicken (or extra almonds) on top of 4 stacks of the pastry<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfbA6yIGGW66Pt1Ja60HUCN8ywcq_qvK-5G3wMimV5_Q13MGGeMVOLaR5b3xbi7pbBS7kCPOTh-EWZVCYpBfWb6di3kgvQ7pLVxWPdbbI7B2_LwDn4wPfCc400rynCkSPUA9j9wNTh/s1600/005.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfbA6yIGGW66Pt1Ja60HUCN8ywcq_qvK-5G3wMimV5_Q13MGGeMVOLaR5b3xbi7pbBS7kCPOTh-EWZVCYpBfWb6di3kgvQ7pLVxWPdbbI7B2_LwDn4wPfCc400rynCkSPUA9j9wNTh/s320/005.JPG" width="320" /></a><br />
<br />
Brush the edges with more melted butter. Top each with another stack of 3 sheets and turn the edges in.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yTRexgkAv2QPsPBG2P7hzTmsDonLaIHZVbC6-GTg0sNz2enNSJrdaSD_tixjPNJ4LdRFedlw23_J8EjwanACMsopb5yU1up6SzoqgILehAL47vhEZTZ5CYZKLWJJm5D1KdwHr7yK/s1600/006.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yTRexgkAv2QPsPBG2P7hzTmsDonLaIHZVbC6-GTg0sNz2enNSJrdaSD_tixjPNJ4LdRFedlw23_J8EjwanACMsopb5yU1up6SzoqgILehAL47vhEZTZ5CYZKLWJJm5D1KdwHr7yK/s320/006.JPG" width="320" /></a><br />
<br />
Brush with more melted butter.<br />
Bake in a 200<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">° Celsius oven until </span>golden.<br />
I like mine cut open with a big dollop of yogurt on the top.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYW2FxJh0CWSJ0wQoTtYFmh05riFWqy5QW6G5IM5W3OesJ_gwUoUWkVDmnTvFAjWdJSnVrNhlxng51MZbLmX9aaqqIY_Pc3Ak2-xu73wxn6EgJPD1Ja_N2-V4CjE9TZK5iyC44jed/s1600/007a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYW2FxJh0CWSJ0wQoTtYFmh05riFWqy5QW6G5IM5W3OesJ_gwUoUWkVDmnTvFAjWdJSnVrNhlxng51MZbLmX9aaqqIY_Pc3Ak2-xu73wxn6EgJPD1Ja_N2-V4CjE9TZK5iyC44jed/s200/007a.jpg" width="200" /></a><br />
<br />
There are an infinite number of recipes for Ras El Hanout. I make it by by combing the following spices <br />
<ul>
<li class="ingredient">2 teaspoons ground ginger</li>
<li class="ingredient">2 teaspoons ground cardamon</li>
<li class="ingredient">2 teaspoons ground mace</li>
<li class="ingredient">1 teaspoon cinnamon</li>
<li class="ingredient">1 teaspoon ground allspice</li>
<li class="ingredient">1 teaspoon ground coriander seeds</li>
<li class="ingredient">1 teaspoon ground nutmeg</li>
<li class="ingredient">1 teaspoon turmeric</li>
<li class="ingredient">1/2 teaspoon ground black pepper</li>
<li class="ingredient">1/2 teaspoon ground white pepper</li>
<li class="ingredient">1 teaspoon smoked paprika </li>
<li class="ingredient">1/4 teaspoon ground cloves</li>
</ul>
Mix well and store in a glass jar. Or buy it already mixed at a good shop like Goodies and Grains in the Adelaide Central Market. Anonymoushttp://www.blogger.com/profile/10027956561280725762noreply@blogger.com2tag:blogger.com,1999:blog-1322273042283851860.post-7326156803991947412012-08-10T17:07:00.002+09:302012-08-10T17:09:10.981+09:30CWA Citrus Sour Cream CakeThe CWA - Country Womens Association was formed in New South Wales and Queensland in 1922. The CWA works to improve conditions for women and children especially those in country and isolated areas.<br />
The CWA today has over 25000 members and is perhaps best known for scones and cakes this overshadows all the other work they do.<br />
Last night the Masterchef All Stars revisited the <a href="http://www.cwaofnsw.org.au/newsEvents/generalNews.do?newsId=6190" target="_blank">CWA challenge</a>. The eight competitors drew to decide which cake they would cook. Chris drew the whisk for Citrus Sour Cream Cake. We love citrus in this house. I didn't have any mixed peel so I grated the rind off two lemons. This is a really easy recipe and one for my recipe folder. <br />
<br />
<b>Citrus Sour Cream Cake </b><br />
<br />
125g butter<br />
1 cup castor sugar<br />
3 x 60g eggs<br />
½ cup mixed peel<br />
¾ cup self-raising flour<br />
¾ cup plain flour<br />
½ cup sour cream<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcqOKu4Mhg5OvvtvdU2L4g5BPOyww2AhKfvaN_OeIPvFOug-H8OdUYfSn-wmlBbvMhyphenhyphenF_4H7kcRfmolGlPM-2GKrOoX8HdSPBrG-GOKpkrCbgYyHQZIPhVw0teua6Lv-7IB1nUdYc/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcqOKu4Mhg5OvvtvdU2L4g5BPOyww2AhKfvaN_OeIPvFOug-H8OdUYfSn-wmlBbvMhyphenhyphenF_4H7kcRfmolGlPM-2GKrOoX8HdSPBrG-GOKpkrCbgYyHQZIPhVw0teua6Lv-7IB1nUdYc/s320/005.JPG" width="320" /></a></div>
<br />
Preheat
oven to moderate temperature (180ºC). Grease and line base of loaf tin
with baking paper.Cream butter add sugar and beat until light and
fluffy. Beat in eggs one at a time, beat well between each addition.
Transfer mixture to larger bowl, stir in the peel with half the sifted
flours and half the sour cream, finally add the remaining flours and
cream. Spread mixture into prepared tin. Bake in moderately slow oven
(160ºC) for about 1-1¼ hours or until cooked. Stand 5 minutes before
turning out to cool on a tea towel covered rack.Anonymoushttp://www.blogger.com/profile/10027956561280725762noreply@blogger.com0tag:blogger.com,1999:blog-1322273042283851860.post-67057610540622303682012-08-09T15:04:00.003+09:302012-08-15T20:48:09.129+09:30August means Microwave cupcake, Eat Drink Blog and Sweet AdventuresAugust means it's winter here in Oz heading for Spring. Here in the lovely Adelaide Hills we have seasonal weather or all the seasons in one day. Today started off sunny, turned cloudy, rained a bit and then got sunny again. Typical August weather. <br />
<br />
August is also the unveiling of the program for the Adelaide hosting of the <a href="http://eatdrinkblog.org/" target="_blank">Eat Drink Blog Conference</a> on Sunday November 4th 2012.<br />
<br />
Over at the <a href="http://sweetadventuresbloghop.com/" target="_blank">Sweet Adventures Blog Hop</a> it is Berry Nice to Meet You. Christina of <a href="http://hungryaustralian.com/2012/08/04/berry-nice-meet/" target="_blank">The Hungry Australian</a> is the hostess this month and more info can be found on her blog.<br />
<br />
I have taken holidays for most of August and that is the time for easy stuff. One of the easiest recipes I have is for a Microwave Cup Cake - it is cooked in 2 or 3 coffee cups.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxTjZ5VeuEngsaDtyniy5Np0HqySSrB2OiC2pKfzcjRnboMzCE-8sNE25YPRnGugbv0hvnCNKxPYbG8opS2blUljHpAj1Z6WWmkcU0deftDQLlMj45Wft4nlQes28FNfSjrX6T31e/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxTjZ5VeuEngsaDtyniy5Np0HqySSrB2OiC2pKfzcjRnboMzCE-8sNE25YPRnGugbv0hvnCNKxPYbG8opS2blUljHpAj1Z6WWmkcU0deftDQLlMj45Wft4nlQes28FNfSjrX6T31e/s320/007.JPG" width="320" /></a></div>
<br />
Microwave Cup Cake<br />
<br />
6 Tablespoons SR Flour (or 4 Tablespoons flour and 2 cocoa)<br />
4 tablespoons sugar or brown sugar<br />
3 tablespoons milk<br />
3 tablespoons sunflower oil<br />
1 egg<br />
1 teaspoon vanilla<br />
<br />
Optional 2 tablespoons chopped walnuts, frozen berries or choc chips<br />
<br />
In a small bowl mix the egg, milk, vanilla and oil with a spoon.<br />
<br />
Add the flour and sugar and mix well.<br />
<br />
Add walnuts, berries or choc chips. <br />
<br />
Divide the mixture evenly between 2 greased coffee mugs.<br />
<br />
Microwave for 3 to 4 minutes on high. <br />
<br />
Allow to cool slightly then tip out and eat or eat it straight out of the cup with cream and or ice cream.<br />
<br />
Optional – <br />
<br />
- Put some cooked apples underneath the cake mixture.<br />
<br />
- Leave out the egg and mix ½ a mashed banana through the mixture.<br />
<br />
- Substitute 1 tablespoon maple syrup for 1 tablespoon of the sugar. Fold through 2 tablespoon chopped pecans. <br />
<br />
- Instead of milk use orange or lemon juice and add some of the rind finely grated. <br />
<br />
- Substitute 1 tablespoon of milk for rum and add 1 tablespoon chopped raisins. <br />
<br />
- After greasing the mug cover the bottom with a teaspoon or two of your favourite jam or golden syrup. Then put the cake mix on the top.Anonymoushttp://www.blogger.com/profile/10027956561280725762noreply@blogger.com4tag:blogger.com,1999:blog-1322273042283851860.post-62068296748944385272012-07-30T17:16:00.000+09:302012-07-30T18:34:33.750+09:30Turkish Bread<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0ElTiZ1AiLkOlGbcxE5rQL2wF2pRddSq4WpDgOXgNld0e-eUTmIOkd5m2YXmwaqVV-wXwZHVDyo_Sdf-exezlYM_luDjj06kL5VwVJCjaC2-eHxRSWz26bRi8K8EAagkWMq7VhyphenhyphenU/s1600/005a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0ElTiZ1AiLkOlGbcxE5rQL2wF2pRddSq4WpDgOXgNld0e-eUTmIOkd5m2YXmwaqVV-wXwZHVDyo_Sdf-exezlYM_luDjj06kL5VwVJCjaC2-eHxRSWz26bRi8K8EAagkWMq7VhyphenhyphenU/s320/005a.jpg" width="320" /></a></div>
<div class="MsoNormal">
<u><b><span style="font-size: 12pt;">Turkish Bread</span></b></u></div>
<div class="MsoNormal">
<u><b><span style="font-size: 12pt;"><br /></span></b></u></div>
<div class="MsoNormal">
<span style="font-size: 12pt;">Everybody needs an easy bread to make.
Turkish Pide Bread fits the bill. Traditionally this bread was cooked in clay
ovens and you could use a pizza stone if you have one but it is just as easy to
use a metal baking tray. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span style="font-size: 12pt;">Equipment required</span></u></div>
<div class="Default" style="margin-bottom: 1.4pt;">
<span style="color: windowtext; font-family: "Calibri","sans-serif";">1 large bowl </span></div>
<div class="Default" style="margin-bottom: 1.4pt;">
<span style="color: windowtext; font-family: "Calibri","sans-serif";">1 500 ml
measuring jug </span></div>
<div class="Default" style="margin-bottom: 1.4pt;">
<span style="color: windowtext; font-family: "Calibri","sans-serif";">Measuring spoons and cups</span><br />
<span style="color: windowtext; font-family: "Calibri","sans-serif";">metal mixing spoon - I used a dessert spoon </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12pt;">Flat
baking tray or pizza stone</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12pt;">Bake
paper</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal">
<u><span style="font-size: 12pt;">Ingredients</span></u></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12pt;">3
cups of plain flour - For this one I used half whole meal and half white.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12pt;">1
teaspoon sugar</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12pt;">1
teaspoon salt</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12pt;">2
teaspoons dried yeast</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12pt;">350
mls warm water</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12pt;">50
mls olive or sunflower oil</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12pt;">1
tablespoon sesame seeds</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12pt;">1
tablespoon nigella seeds (If you have them)</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12pt;">2
tablespoons olive oil</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12pt;">Salt</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<u><span style="font-size: 12pt;">Method</span></u></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12pt;">Mix
2 cups of flour with the sugar, salt and yeast in the large bowl. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12pt;">Add
the warm water and oil.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12pt;">Beat
well for 3 minutes – this is runny. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12pt;">Add
the other cup of flour and beat well for another 2 minutes. This is still a lot wetter than a normal
bread mix.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12pt;">Cover
and leave in a warm place until doubled in size.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12pt;">Preheat
the oven to 250° C – if you are using the pizza stone put it in the oven and
heat it well. If you are using a metal tray put it in the oven 10 minutes
before the bread dough is ready to cook.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12pt;">Tear
off a piece of bake paper the same size as the tray. Scrap the dough out onto
it and push it out until it is about a 2 -3 cms (1 inch) thick rectangle or for individual ones use an ice cream scoop or large spoon to make several small rectangles.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12pt;">Sprinkle with the seeds, oil and grind some salt over it. Then stick your fingers in it all over
to make little dents.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: 12pt;">Take
the hot tray or stone out of the oven and put the dough and paper on it. Put it in the oven, close the door and immeadiately reduce the heat to 200°C and bake until golden and cooked
- about 20 minutes.</span><br />
<span style="font-size: 12pt;">Remove from the tray immeadiately on taking it out of the oven and place it on a cooling rake, this stops the bottom from going soggy. </span></div>Anonymoushttp://www.blogger.com/profile/10027956561280725762noreply@blogger.com1tag:blogger.com,1999:blog-1322273042283851860.post-44649365698564095902012-07-29T18:27:00.001+09:302012-07-29T19:15:15.798+09:30The Daring Bakers’ April 2012 challenge _ Nutmeg Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTYjkZxm30KDyXHviiw-5YLTaMuI4X7TIUxLX9xH2jrqAP7-JsfAClyrZhVJRuHnHS4PPZaz0v2yOXV9_QCWn5f05V6LQ6gjISDul-69o4QfZdNuJ6m0A6S2Vwjlkanneqe0ctvrT7/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTYjkZxm30KDyXHviiw-5YLTaMuI4X7TIUxLX9xH2jrqAP7-JsfAClyrZhVJRuHnHS4PPZaz0v2yOXV9_QCWn5f05V6LQ6gjISDul-69o4QfZdNuJ6m0A6S2Vwjlkanneqe0ctvrT7/s320/002.JPG" width="320" /></a></div>
<br />
<br />
<br />
<br />
The Daring Bakers’ April 2012 challenge, hosted by <a href="http://dailycandor.com/my-turn-hosting-the-daring-bakers-challenge/" target="_blank">Jason </a>at Daily Candor, was two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty coffee-style cake.<br />
<br />
<br />
I have just got to this challenge. Sort of. I haven't had a go at the Nazook but you can see it on Jason's blog.<br />
I made the nutmeg cake back in April and several times since. The cake is amazing. It has become a family favorite. I did have to fiddle with it a bit to take out the egg. I have made it with the banana and without the banana and the egg, both times it worked wonderfully.<br />
<br />
Armenian Nutmeg Cake<br />
<br />
Equipment<br />
1 large bowl<br />
1 large cup<br />
Measuring spoons/cups<br />
springform pan (9”/23cm)<br />
food processor<br />
<br />
Ingredients<br />
<br />
<br />
<div class="Default" style="margin-bottom: 1.75pt;">
<span style="color: windowtext; font-size: 11.5pt;">1 cup (240 ml) milk </span></div>
<div class="Default" style="margin-bottom: 1.75pt;">
<span style="color: windowtext; font-size: 11.5pt;">1 teaspoon (5 ml) (5 gm) bi-carb (baking) soda </span></div>
<div class="Default" style="margin-bottom: 1.75pt;">
<span style="color: windowtext; font-size: 11.5pt;">2 cups (280 gm/10 oz) all-purpose (plain) flour </span></div>
<div class="Default" style="margin-bottom: 1.75pt;">
<span style="color: windowtext; font-size: 11.5pt;">3 teaspoons (15 gm) (</span><span style="color: windowtext; font-family: "Times New Roman","serif"; font-size: 11.5pt;">1/2 </span><span style="color: windowtext; font-size: 11.5pt;">oz) baking powder (I used single-acting, because it's aluminum-free, and
it turned out fantastic) </span></div>
<div class="Default" style="margin-bottom: 1.75pt;">
<span style="color: windowtext; font-size: 11.5pt;">1 1/2 cups (300gm) brown sugar, firmly packed </span></div>
<div class="Default" style="margin-bottom: 1.75pt;">
<span style="color: windowtext; font-size: 11.5pt;">3/4 cup (170 gm/6 oz) butter, preferably
unsalted, cubed </span></div>
<div class="Default" style="margin-bottom: 1.75pt;">
<span style="color: windowtext; font-size: 11.5pt;">1/2 cup (55 gm/2 oz) walnutor almond or pecan pieces, </span></div>
<div class="Default" style="margin-bottom: 1.75pt;">
<span style="color: windowtext; font-size: 11.5pt;">1 to 1-1/2 teaspoons (5 to 7 ½ ml) (5 to 8 gm) ground nutmeg - freshly grated is best if you have it</span></div>
<div class="Default" style="margin-bottom: 1.75pt;">
<span style="color: windowtext; font-size: 11.5pt;">1/2 teaspoon mixed spice</span></div>
<div class="Default" style="margin-bottom: 1.75pt;">
<span style="color: windowtext; font-size: 11.5pt;">1 teaspoon (5ml) vanilla extract </span></div>
<div class="Default" style="margin-bottom: 1.75pt;">
<span style="color: windowtext; font-size: 11.5pt;">1 ripe banana or 1 egg (or both)</span></div>
<div class="Default" style="margin-bottom: 1.75pt;">
<br /></div>
<div class="Default" style="margin-bottom: 1.75pt;">
<span style="color: windowtext; font-size: 11.5pt;"> Directions</span></div>
<div class="Default" style="margin-bottom: 1.75pt;">
<span style="color: windowtext; font-size: 11.5pt;">1. Preheat your oven to moderate 350°F/175°C/gas mark 4 .<br />2. Mix the bi- carb (baking soda (not baking powder) into the milk. Set aside.<br />3. Put the flour, baking powder and the brown sugar into your food processor. Pulse until uniformly mixed.<br />4. Add the cubed butter. Pulse until you have evenly sized crumbs.<br />5. Place 2 1/2 cups of the crumbs into the well greased springform (9”/23cm) pan. Press the crumbs evenly over the base and up the sides for 2 or 3 cms (1 inch) using your fingers.</span></div>
<div class="Default" style="margin-bottom: 1.75pt;">
<span style="color: windowtext; font-size: 11.5pt;">6. Add the banana or egg</span><span style="color: windowtext; font-size: 11.5pt;">, spices and vanilla</span><span style="color: windowtext; font-size: 11.5pt;"> to the rest of the crumbs</span><span style="color: windowtext; font-size: 11.5pt;"> in the food processor</span><span style="color: windowtext; font-size: 11.5pt;">.</span></div>
<div class="Default" style="margin-bottom: 1.75pt;">
<span style="color: windowtext; font-size: 11.5pt;">7. Pour in the milk and baking soda mixture. Mix until it is just smooth.</span></div>
<div class="Default" style="margin-bottom: 1.75pt;">
<span style="color: windowtext; font-size: 11.5pt;">8. Pour the batter over the crust in the springform pan.<br />9. Gently sprinkle the nut pieces over the batter.<br />10. Bake in a preheated moderate oven for 30-40 minutes. It's ready when the top is golden brown and a skewer is clean when it comes out.<br />11. Cool the cake in the pan for 10 minutes and then take the springform part off. Leave it on the base until cooled.</span></div>Anonymoushttp://www.blogger.com/profile/10027956561280725762noreply@blogger.com0tag:blogger.com,1999:blog-1322273042283851860.post-55686069105257435522012-07-16T22:05:00.002+09:302013-05-19T22:11:35.886+09:30BEST BROWNIES EVER!!!<br />
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</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY0sA14R6mk4q1a7ASxBPNBqVuZ91cRFVW1PBSYSvQJdMjOgUZjV3jlCfzuafZxrjxk_aXbC-mj6BXFG_WzKPBbxVeXFEr7u0b5Y6Y5KA_7w5yTPK-uLnSVuCvEpVieCp4CkYFWdob/s1600/2012-07-14+18.37.11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY0sA14R6mk4q1a7ASxBPNBqVuZ91cRFVW1PBSYSvQJdMjOgUZjV3jlCfzuafZxrjxk_aXbC-mj6BXFG_WzKPBbxVeXFEr7u0b5Y6Y5KA_7w5yTPK-uLnSVuCvEpVieCp4CkYFWdob/s320/2012-07-14+18.37.11.jpg" width="300" /></a></div>
<div class="MsoNormal">
Three words friends – <b style="mso-bidi-font-weight: normal;"><u>BEST
BROWNIES EVER!!!</u></b> </div>
<div class="MsoNormal">
I have been involved in a serious search, a serious long
search. At times I have become disheartened and other things have distracted
me. Now I can say “Success is mine”. What have I been searching for? Just the
secret to long term happiness! </div>
<div class="MsoNormal">
Yes I can say I have found my pot of gold at the end of the rainbow. Dark
brown happy pills - BEST BROWNIES EVER!!! </div>
<div class="MsoNormal">
Quite fittingly they also go with this month’s Sweet
Adventures Blog hop, because these are pecan brownies. Nic from <a href="http://diningwithastud.com/blog/2012/07/16/peanut-brittle-semi-freddo-nuts-about-sweets/" target="_blank">Dining with a Stud</a> is the hostess this month</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<img alt="http://diningwithastud.com/blog/wp-content/uploads/2012/07/SABH_12-7b_Nuts-150x150.gif" src="http://diningwithastud.com/blog/wp-content/uploads/2012/07/SABH_12-7b_Nuts-150x150.gif" /> </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><u>Chocolate Pecan
Brownies</u></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><u>Ingredients</u></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2 cups (300
g) Self-raising flour </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1/3 cup (40
g) Cocoa </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
½ cup (90g) Dark
brown sugar </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 teaspoon (5
g) Cinnamon </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2/3 cup (100
g) Dark chocolate chips or chopped dark chocolate </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2/3 cup Pecans
chopped </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
½ cup Nutella
or chocolate spread </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 egg beaten
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
¾ cup (180
ml) Milk </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
½ cup (125
ml) Sour cream or yogurt </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 teaspoon
vanilla extract</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tablespoon
(30ml) brandy or whisky </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
70g Butter –
melted </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><u>Method</u></b></div>
<div class="MsoNormal">
Grease and flour or line a 15cm x 25cm baking tin with bake
paper.</div>
<div class="MsoNormal">
Preheat the oven to 180 °C</div>
<div class="MsoNormal">
Sift the first 4 ingredients into a large bowl. Add the
chocolate and nuts</div>
<div class="MsoNormal">
Place the wet ingredients in a food processor and blend until
well combined.</div>
<div class="MsoNormal">
Mix the wet ingredients into the dry and thoroughly combine.</div>
<div class="MsoNormal">
Spoon into the tray and bake for 40 minutes. A skewer
inserted into the middle should come out slightly sticky but not gooey wet. </div>
<div class="MsoNormal">
Remove from the oven and cool in the tin. If you try to take
it out of the tin it will most likely break. If you want to eat it hot and
trust me it was amazing hot – Carefully lift it out using the bake paper slice
and serve warm with ice cream and/or thick cream and berries. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For the berries
in the photo I put 200 grams of mixed frozen berries, 2 tablespoons of caster
sugar and 2 tablespoons of water in a pot and heated it gently until the sugar
melted and the berries heated through. Then I turned up the heat until the
juices thickened.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
the
brownie is lovely topped with chocolate ganache.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
In a double
boiler or metal bowl over a pot melt together 100 grams of dark chocolate, 1
teaspoon of butter and 30 mls of pouring cream. Stir until it is smooth and
glossy then pour over the brownie. Place it in the refrigerator and when the
chocolate ganache is set slice with a hot knife. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I tend to take several recipes and play with them until I am
happy. That is the case here, so if this recipe is exactly like someone else’s
that is a coincidence and not deliberate.</div>
<script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=154317" type="text/javascript">
</script>Anonymoushttp://www.blogger.com/profile/10027956561280725762noreply@blogger.com5tag:blogger.com,1999:blog-1322273042283851860.post-73424485234729804712012-07-01T16:14:00.001+09:302012-07-02T10:05:45.641+09:30Sweet Corn and Vegetable Chicken Soup<br />
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<br />
<br />
It’s a cold, wet miserable winter day in the Adelaide Hills.
Nothing for it but to make chicken soup or to be truthful Vegetable Soup with
fried chicken added after I took The Vegetarians share out. I had a craving for sweet corn soup with lots of vegetables. Cooks perogative decreed that is what I made.<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeJ_L2017AJ254meCOBzWeT2fkq0rxGlkno4HgFyYYBOf8Ha10jPcLP6EYWc0OptnOLcU0vI-j-4hqGwHCVOuB2Dtpg8zVmiylIsChf6nZGy8bQNsbZ2caMz0lnasKdATWTX42LBS/s1600/chicken+soup+001a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeJ_L2017AJ254meCOBzWeT2fkq0rxGlkno4HgFyYYBOf8Ha10jPcLP6EYWc0OptnOLcU0vI-j-4hqGwHCVOuB2Dtpg8zVmiylIsChf6nZGy8bQNsbZ2caMz0lnasKdATWTX42LBS/s320/chicken+soup+001a.jpg" width="320" /></a> </div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<u>Chicken Soup</u></div>
<div class="MsoNormal">
<u>Ingredients</u></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Olive oil</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
500 grams chicken
mince (optional)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 small
onion</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2 sticks
celery</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2 small
carrots</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 10 cm
piece of broccoli stalk</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 5 cm piece
of cauliflower stalk</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 cup
pumpkin</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 teaspoon
garam masala (or curry powder)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
¼ cup
finely chopped parsley stalks</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2
tablespoons finely chopped coriander stalks</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 teaspoon
crushed ginger</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 litre of
cold water</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2 x 410
grams can of creamed corn</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 410 can of
corn kernals</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 large
clove of garlic (about 1 teaspoon)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tablespoon
vegetable or chicken stock powder</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tablespoon
chopped basil</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2
tablespoons lemon juice</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2
tablespoons light soy sauce</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2
tablespoons parsley leaf</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2
tablespoons coriander leaf</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2
tablespoons green spring onions</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<u>Method</u></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<u><span style="text-decoration: none;"><br /></span></u></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
1.<span style="font: 7pt "Times New Roman";">
</span>Chop the vegetables into 1 cm pieces.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
2.<span style="font: 7pt "Times New Roman";">
</span>Heat the olive oil in a large saucepan and fry
the mince until golden (if you are using the mince). Remove the mince and leave
as much of the oil in the pot as possible.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
3.<span style="font: 7pt "Times New Roman";">
</span>Add the onions and fry until golden then add the
chicken, the rest of the vegetables, garam masala, parsley and coriander
stalks, ginger and garlic. Reduce the heat.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
4.<span style="font: 7pt "Times New Roman";">
</span>With the lid on, sweat
until the vegetables are soft. Stir regularly.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
5.<span style="font: 7pt "Times New Roman";">
</span>Add the water, stock powder, basil, lemon juice
and soy sauce. Gently bring it back to a boil, reduce the heat and simmer for 5 minutes. Taste and adjust the seasoning with
salt and white pepper. Simmer for another ten minutes. </div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
6.<span style="font: 7pt "Times New Roman";">
</span>If the soup is still a bit chunky mash roughly
with a potato masher.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
7.<span style="font: 7pt "Times New Roman";">
</span>Finely chop the parsley, coriander and green
part of the spring onion and stir through the soup just before serving. </div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
8.<span style="font: 7pt "Times New Roman";">
</span>If serving to someone with a cold I think toast
soldiers are the rule otherwise accompaniments are up to the cook. </div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
9.<span style="font: 7pt "Times New Roman";">
</span>Dumplings are nice with any soup. Mix ¾ cup of
self raising flour, 1 tablespoon oil, pinch of salt and ½ cup of milk. Drop teaspoonful
pieces into the simmering soup. Cover and simmer for 10 minutes. </div>Anonymoushttp://www.blogger.com/profile/10027956561280725762noreply@blogger.com0tag:blogger.com,1999:blog-1322273042283851860.post-60034091226692504102012-06-25T11:14:00.000+09:302012-08-14T15:45:31.014+09:30Cinnamon Sugar CookiesCinnamon cookies, buns and cakes are always a popular item in any restaurant, bakery or supermarket, with or without apples. A cookie or biscuit that keeps well and is quick to make is popular with every cook.<br />
<br />
I have a tried and true cookie/biscuit recipe that my family loves and I make over and over in many different ways. The recipe- Foaming (or as my husband remembers) <a href="http://petaeats.blogspot.com.au/2010/11/family-favorite-cat-biscuits.html" target="_blank">Cat Biscuits</a> came from my Mother-In-Laws handwritten recipe book and she credited her Mother with giving it to her. It can be made plain or lots of things added to it.<br />
<br />
For this version I simply rolled them in a mixture of brown sugar and the ever popular Cinnamon, squashed them with a fork and baked them.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb9kD0wHEhH3H6qFlNIQrQviAntZGibdz7gADZpzZ8SFVj_CgmE5VRyg18BrepkeU6xERQh3qqx_tYdF5mwLVL8HATNOmkM17_nrl6JM9IUTA-eJYmXMaeTppSquD07g5NkzXZbETm/s1600/022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb9kD0wHEhH3H6qFlNIQrQviAntZGibdz7gADZpzZ8SFVj_CgmE5VRyg18BrepkeU6xERQh3qqx_tYdF5mwLVL8HATNOmkM17_nrl6JM9IUTA-eJYmXMaeTppSquD07g5NkzXZbETm/s320/022.JPG" width="320" /></a></div>
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Cinnamon is one of the most popular spices in the world. Used in sweet and savoury dishes, incense, perfumes and medicines for thousands of years it is still as popular today as then.<br />
In herbal medicine cinnamon is warming and stimulating. One drop of the essential oil in a tablespoon of water can be used as a mouth wash for gum infections and bad breath and the powder is used to help improve circulation and relieve discomfort or issues in the abdomen.<br />
<br />
There are records of Cinnamon being imported into Egypt as early as 2000 BC and the Christian Bible lists it as one of the holy spices.<br />
<br />
Native to Sri Lanka <i>Cinnamomum verum</i> (synonym <i>Cinnamomum zeylanicum</i>) is the only one of the dozen or so varieties that is cultivated there. Other varieties are commercially grown in Kerala in southern India, Bangladesh, Java, Sumatra, the West Indies, Brazil, Vietnam, Madagascar, Zanzibar, China and Egypt.<br />
<br />
<u><b>Cinnamon Foaming Biscuits or Cat Biscuits.</b></u><br />
<br />
<b>Ingredients</b><br />
4 cups plain flour<br />
2 teaspoons cinnamon<br />
1 cup butter<br />
1 1/2 cups white sugar<br />
1/2 cup milk or water<br />
1 teaspoon bi-carb soda (In USA it is called baking soda not baking powder)<br />
1 tablespoon hot water.<br />
<br />
<br />
<b>Rolling mixture</b><br />
<br />
2 cups of dark brown sugar<br />
1 tablespoon ground cinnamon<br />
<br />
<br />
<b>Method</b><br />
<br />
1. Put the butter and flour into the food processor or rub the butter into the flour if you don't have a food processor.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR4gZzQ8uiRUvl7OlFmfcCghXOIQ6O3XrPrHs9DHLYSHEA4T5rQmKpMqoww8pE-92H-4xXpxwsQMszDi5XQjD-N4onZIInu7Hl3XKDzsqfN0Sn0YLcTjviCoI8AZfhU74bi1qBWQiE/s1600/002.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR4gZzQ8uiRUvl7OlFmfcCghXOIQ6O3XrPrHs9DHLYSHEA4T5rQmKpMqoww8pE-92H-4xXpxwsQMszDi5XQjD-N4onZIInu7Hl3XKDzsqfN0Sn0YLcTjviCoI8AZfhU74bi1qBWQiE/s200/002.JPG" width="200" /></a><br />
<br />
2. Put the flour and butter mixture into a bowl. You can't leave it in the food processor trust me.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBHMGeRfBPXiaMbdTMtTT2bSetePzotNfs8b8s8rg-wsKoA0Pdbiv2WTJERlNwrNSFzRJG03dwdH3xu-soPJ6k0_FyN_RHkGiqob5sZc8S_xmnnStJZNShYoaMWLU41rXSAqYry36/s1600/004.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBHMGeRfBPXiaMbdTMtTT2bSetePzotNfs8b8s8rg-wsKoA0Pdbiv2WTJERlNwrNSFzRJG03dwdH3xu-soPJ6k0_FyN_RHkGiqob5sZc8S_xmnnStJZNShYoaMWLU41rXSAqYry36/s200/004.JPG" width="200" /></a><br />
3. Place the milk and sugar into a pot and stir over a low heat until the sugar melts.<br />
<br />
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<br />
<br />
4. Dissolve the bi-carb soda in the hot water and add to the pot of sugar and milk.<br />
<br />
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<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
5. Quickly pour it into the dry ingredients and mix it until it is smooth. It will look runny but will thicken up as it cools.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcQOsyqpBZptYYsAXSZPZmAAasSwC7jSBupZ2DXi2dNb0cTuVNLZbhXC8bkd0IXKlrsufd-jZJ_BiPJADTvcybW4FDfaRJc7yJv6H48FCX5xDjuFnKoxAPxMaGi-22cIoJV_vKsEXH/s1600/010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcQOsyqpBZptYYsAXSZPZmAAasSwC7jSBupZ2DXi2dNb0cTuVNLZbhXC8bkd0IXKlrsufd-jZJ_BiPJADTvcybW4FDfaRJc7yJv6H48FCX5xDjuFnKoxAPxMaGi-22cIoJV_vKsEXH/s200/010.JPG" width="200" /></a><br />
<br />
6.Roll the cooled mixture
into 2 cm thick logs. Cut the logs into 2 cm bits and roll them into balls Chill in fridge or freezer until firm.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvydNc6EfuLZUzJV0BglL_-Lj6ydDwmE8khYEtfuvFrUExUnlgSJoLBWEuraBSH-j0wGrpoI8m5p_JspQ8x5vNkpB0lMuc5YfOaU1BVUE6E6KAa9CqmFfzYdw489HcY8t0WwEgzJ1/s1600/019.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvydNc6EfuLZUzJV0BglL_-Lj6ydDwmE8khYEtfuvFrUExUnlgSJoLBWEuraBSH-j0wGrpoI8m5p_JspQ8x5vNkpB0lMuc5YfOaU1BVUE6E6KAa9CqmFfzYdw489HcY8t0WwEgzJ1/s200/019.JPG" width="150" /></a> <br />
<br />
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7. Roll the balls in the brown sugar and cinnamon mixture.<br />
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8. Place on trays that have been greased
and floured or on trays lined with baking paper. Squash with a fork or leave them as the ball.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOIVkuuNAzwYgROcYsDzTNKVmFMgr31wvhngBRaSxDcYDVlieP0rK54VZmrpZeu5k5l7tkBuIV1YP0EnmBibfV_kbgaf-dUyG3YD2IIvx669gm8mnB649Vhp-HhkPB5P6IhGdIXsF6/s1600/012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOIVkuuNAzwYgROcYsDzTNKVmFMgr31wvhngBRaSxDcYDVlieP0rK54VZmrpZeu5k5l7tkBuIV1YP0EnmBibfV_kbgaf-dUyG3YD2IIvx669gm8mnB649Vhp-HhkPB5P6IhGdIXsF6/s200/012.JPG" width="200" /></a><br />
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The ball shape cooks into a nice dome shaped cookie. Bake at 180 degrees C
until golden about 10 - 15 minutes. Cool on a rack and then store in an airtight container.<br />
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Substitutes -<br />
Any flours including gluten free, nut or coconut flours work in this recipe.<br />
Water, fruit juices, soy, rice or nut milks can be used instead of cows milk.<br />
Margarine can replace the butter. I haven't used an oil instead of margarine or butter so I don't know if that would work. Usually I would replace a cup or butter with 180 mls of oil so that might work but I am not making any promises there.<br />
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<b>Warnings</b><br />
<br />
Herbal medicine and Essential Oils are not to be taken lightly. If you have a medical condition consult your health practitioner. Herbal and contemporary medicines do not always mix well. <br />
Essential oils can be toxic if ingested - always store them out of reach of children and <strike>idiots</strike> animals.Anonymoushttp://www.blogger.com/profile/10027956561280725762noreply@blogger.com0tag:blogger.com,1999:blog-1322273042283851860.post-18870189432257675572012-06-11T17:55:00.001+09:302012-06-11T18:01:59.713+09:30Wedding Cake<div style="text-align: center;">
Just a couple of photos to let you know what I was doing last week.</div>
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The Wedding Cake - Top Tier Mud Cake, middle and bottom tiers are foam. </div>
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The mud cake on the plates - yes I made kitchen cakes.</div>
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The Bride (my daughter) and the groom.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ANm7rPe9V-rwwvWPva4A46zamPGrRkPMhKJqjUHiPTQK_GpZ2OZAWf-s3KyQtVlaRD7QGS4_1q9wqq2O_9zI4Fq6blOhndtY3dqk6XJdW-VB7lVeMwDc-OSW81Fdhckgj2Spoa_P/s1600/601849_10151830574360354_1882496175_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ANm7rPe9V-rwwvWPva4A46zamPGrRkPMhKJqjUHiPTQK_GpZ2OZAWf-s3KyQtVlaRD7QGS4_1q9wqq2O_9zI4Fq6blOhndtY3dqk6XJdW-VB7lVeMwDc-OSW81Fdhckgj2Spoa_P/s320/601849_10151830574360354_1882496175_n.jpg" width="240" /></a> </div>
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My daughter and my beautiful granddaughters and me.</div>
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Recipe to come after the family all go home and I recover from the wedding.</div>Anonymoushttp://www.blogger.com/profile/10027956561280725762noreply@blogger.com0tag:blogger.com,1999:blog-1322273042283851860.post-39098031006981335112012-05-26T19:51:00.001+09:302012-05-27T16:30:01.108+09:30Chai Fruit Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI06-vS8nvKIHk12i9DbtPOfuiQrDl6s8bAL4p1VhYoJQKJo9EK8pkaoCHnVVAXWw73vemZV6a6ZPnewGj9iVilJ2EoSbVHFp3g6pI6YlrBZqAx8LbwFcXCl27zrARiGLCMWHQbvVT/s1600/Fruit+cake2.jpg"></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPEsq0c9XrThO7KCkfqx4SGRvchbWZKNYpImj0CzqqRjcVKyiqyKRAt_-qpjtSzqrcD4wWmNvaSwwh33BETjfAAIaUW1-vX4wWrfHpBhdwCv_Ztjt4nVHENSo3tB_zFk7L1bhrI2v/s1600/Fruitcake+029.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPEsq0c9XrThO7KCkfqx4SGRvchbWZKNYpImj0CzqqRjcVKyiqyKRAt_-qpjtSzqrcD4wWmNvaSwwh33BETjfAAIaUW1-vX4wWrfHpBhdwCv_Ztjt4nVHENSo3tB_zFk7L1bhrI2v/s320/Fruitcake+029.JPG" width="320" /></a><br />
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<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><u>Chai Boiled Fruit Cake</u></b></div>
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<img alt="" src="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAJYAAACWCAIAAACzY+a1AAAgAElEQVR4nO19bUxT5/u/xJC+wJCcBZsxixNNahYwe1WDJqR7ZYnB+A9B4l5IgsQZXljfkJFNsxh8gLAfISNfJuRLMt18ID58E4Z+gzqUDgqUUi2TSqUtqbYFWttDSx9y6Dk91//FdffuofiAE3X7zisnBsvhnNP7c19Pn+u677NmzYolEYv5dbonLS339+wZVCp1eZ/qFIoPx+oceZ8OKpWjavV0fT3b18fPz68clxVJeGJiur6eIPfev+3/+jGoVJo0mun6+pDJtArgBQ2GiYMH0xTuXk7OvZycuwzz4VjFA0e1PzdXOtR/HDgQHNT/SfD4+XlrXR0Frz83F++ky/t0pKjIpNGYy8rG9+37cKzKYS4rM2k0I0VFurxPcZxTWOZ9aq2rWwwEXg+/kMlk0mjoXLjLMDqFwlxWNnPuXHhigp+fFwUBPsiqiigI/Px8eGJi5tw5c1kZHXY8RtXqoMGwUvzYvj7q81C1Jw4eDBoM7/s7/rMEXVh/bu69nBzqIwM3b74efncZZlStZvv63vfX+ecK29c3qlZTdTTm5U319LzCfkrxmzh4cDEQeN/f4p8ui4HAxMGDKRQLC58ODDwfP55lqf+7yzB2rVaMx9/3838QAAAxHrdrtYjicF7eSFER6/U+B0JrXZ1U/z7g95cSkeepLhrz8nSHDj3HhGL+cC8nZ1St/mA/V1ECN2/atdoEx0k/DJlM0/X1aR++XIRnz0bVaoxunuMU/zhwgIagfp3uTzzo8NDQyVOnKsrLt6tUFeXl3504MW42/4nrvHfhXmdYVyImjaZXJksL6f84cOAuw4QnJl7rUn6djgaoJo2G4ziCX3hiAlUQTejrPmLPjRvbVardJSXNzc0/nj1bW1v7sVyekZHR3Nz8upd6vzJuNldVVq76Y4/v29crkz1paaGfLAYCxsLC/txcCiE/Px+1WgGAX1jgnE56Jud08gsL0qtJzWlKEafr65F/0SkUIZNp5Q8XjUaParV5CkVnZyfP8/Rzr9c7+ejRn/vC70vsNltWVlZGRsaxY8dW98rj+/bdZZiRoiLh2TP8xHft2l2GGVQqETYAsNTUGAsLRZ63a7X39+zBD8MTE6NqtRRRAAiZTAjWcF7eQEXFmjVr1vALCxiI3mUYc1kZiOLKH66ivDwjI+Nvh9Zzxev1bs7Pz8jI+O7EidW9srmsbFStNhYWBm7eBAAQxT8OHBhVqweVStTCmMOBJ7B9fWxf372cHDzTUlMzXV+ffjlRNJeVEUUsLPQ8frzGr9NhLniXYWbOnVv5k3VdvJiRkdHa2rpK3/T9yxdqdUZGxtUrV1b3svf37LHU1Fhqasb37QOA8MTESFHR7OXLg0ol2rwnLS2upiZPR4e5rAz/O6hUzl6+fH/PHn5+fvkFZ86do7Z06Jdf1riamlAxB5XKiM228ifDL/z7n4p9/pryhVrNMAzLsqt7WYQwPDGBmFnr6qx1dZzTeS8nJ2gwiDw/qlajwvXn5gYH9ZBIjO/b15+b67t27bkXjFqtg0plf24uyS7Qit7LyRkpKuJDoZU/2e6SkoyMjKNardfrXcn50Wi0saFhd0nJwtK7/HbnzhdqdW1trfRDjuNOnjp1VKt97qWGh4bwUl+o1VevXHG5XC+/9SvPd7lc42bzdpUKtZBl2Wg0arfZrnV3/3bnzkq+3QtFFE0aDQaJJo1mUKkcKSriPB7h2bNBpTI4qPddu2bSaFALrXV16AjZvj5jYeGLUjs+FBopKsLQ9P6ePWvQit7LyTFpNK/lCK9euZKRkZGRkbE5P7+xoeFad/fvOt242fyioPzHs2fx/OGhIennOBUYhvF6PPRDo9GYkZFRUV6edhG7zfaFWv2xXL67pOTYsWPojDfn56ddU3r+7pKS5edLjce42YwhNJWP5XL0ixkZGZ2dnSsfk+WSCIdHioqsdXUA4OnooKFp1Gq9l5Pj6egYVatpCMl5PMhl+65dG1QqF1+kG4nE/T17EMKRoqI1NJ1AQ7xy4Xn+5/Pn8xSKjKXyhVpdVVm5u6Sk6+JF6flGoxFDvrSo/dixY/iH0jwS58fP589Lz7x65UqeQtHc3CzV++bmZhx0+zIvgOc3NjS8/Pzf7tzpunix58YN/C41hw9/d+JEVWXlF2r1m6oggBiPezo6eJYFgATHeTo6MEngnM4nLS3BQb002QCAJy0tQYMharU+aWl5CUFGI5pBpXINJdXQ2b6u2J3OrosXa2tr8TvjlKdw7i4pkepWVWUl6pZ0TI9qtXiyFLDvTpzIysqyS+Lp3+7cycrK+lgub2xoOHnqVHNz88lTp34+f/7YsWM4M6oqK6UPRs8/eerUSs4HgK1KZdpM+ssKJipYEH5TCJeLy+VqbGig2llz+DD9ld3pRIBp7sXz/FalEsd0u0qVSCTw84ry8t0lJfQPF0IhHN+P5fKP5fLPt23brlJtV6m2KpWb8/M35+d/vm1bRXl5NBr9c+cDAMdx21WqrKysV3rW1xV+YcGv0y0nYmIOh/RDIRLBFDBis7F9fS+0ogDwtiFEcblcn2/blpGR8fm2bRQYAKg5fFiqAXabDRULUUQN4HkeDSb9KzS2nZ2dLpcrLWLkOA6jDwAQk778uxMnXut8FPSyqwthzOEwaTRYubVrtYlwGAD4WMyu1WJUeX/PnvDERPT+/VG12q7VYo6HiT/JI58n7wJCSCb+aSGJ3en8fNs2hmFwpFBfo9EoQnvy1ClIek1q0BKJxGvpx+ueTwXTpDf3f1LhQyG2ry9is03X1yNTKsbj5rKyPw4cCJlMvmvXMKoMDuoHlcrp+vqo1Ro0GDB3HFWrRQnnJZV3ASHLshjULU8c0fmhkiEnDsko4/Nt20RRPKrVblUqKWPH8zyG+40NDSu5NUK48vOld2EYZnlYtCoyc+7coFK5GAh4OjqMhYVCJIKfI9nG9vVh4yE936TR2F+QU8GbQ2g0Gl+ZC/52505GRkZWVtZy+g2jzS/U6oVQiGEYZEMoRTk8NLRdpUrLCFFHt6tUK3zC1z0fBbXwRfnJm4gwO2ssLJy9fBkA7u/Z88eBA/RX4YmJezk5s5cvSyH0XbtmLCwMu90vuuAbQTg8NJSVlfVyOp/qzXNPw99mZWVVlJdvzs+nvgoTxO0qVZ5Ckaa7NAd9kWJFo9GK8nJqA1/3fJBwpNJb/3bnzqqQNa6mJgob9m/SXwUNBl3epzGH4/6ePQhhguNG1WrE+0XyRhB2dnbi6BzVap8bf4uiiMlDbW2t+AKuAMONNE+JoQ3qbpob4zgOPSteVhpJAsC42fyFWi1NQjiOw2d4xfkSm+lyuaTRMsdxNYcPr0qAGrh5c6SoKGq1ijyf4Ljp+vp769YheZbguImDB81lZUi4uJqaAMBSU/PHgQPAcQmOe1FN+I0g5Hn+6pUrqDHovWoOH/75/Pkfz55tbW09qtVuV6k25+f33Ljxkosg+ZKxjFPGy9bW1i6neHieP3nqFI5ynkJxVKs9duzY7pKSz7dt25yfvzwN53m+saFh5edzHIeGNCsrC6m47SrVm1PegZs3MQEfVatH1eqRoiJPR4elpqZXJsPeX5NGE7HZeJbV5X3qampCgI2FhSaNBv/kucT16oQzv92509nZSQdlc37+VqXyC7W6ubl54VVcqyiKx44d6+zsTFPTyUePfjx79iV/6HK5Wltba2tra2trj2q135040XPjxksCkLTzT5469ZLzx83m3SUlu0tKjmq1RqPx5V9hhcL29T1pafFduzZz7tx0ff10fb0QiYg877t2zVpX5+noSMRikCRuAg8fzpw7N3v5su/aNaRMZy9fxhPSH3XVI1KO417eryCK4qo3NPyT5R3lhVR+1+m2q1SvFeJ/kJfLu4bw5KlT6OHe0vX/gfKuIey5cYMyLx9kVWQ1IXS5XC/KHKhMPnq0vHL0Qd5EVg3Czs7Oj+XyVwZvCOHLQ80/IeNm8+rymX8jWR0IvR4PwzDLiezlghD+yfK3KAKuZeR5SCRAFLG1AAk5QqElEiAIpOUAf5DURv4nZXUg/PHs2TyFYndJSRrNsVzsNltGRkZaEf/PSywG4XDAZsvKyvpCrYZoNB0wBPt/WlYBQlEUP9+2DXsgsrKypHVdesLw0FDN4cNVlZVY7fv5/Hmv13tUq5VaP2wAx5/tNltjQ0NVZeWPZ88iJbYQCjU2NLS2tnZ2dlaUl1eUl7cfPx40GASb7VZ7+8dy+f7i4uHe3q62trvd3Xe7u2tra1mWRfyMRmPN4cNIj3V2djY2NPyu01VVVlaUl9PJZDQajx07VlVZmcbC/K7T4e2OarWrXgFeFVkFCH+7cydPocB6RW1tbUZGhrRJYiEU2l1SwjDM59u20fJ9z40bWL5I1XudTmpgfzx7dnN+/u6SEiwy7C4p4Thu3GzGv5Veqra2tufGDSxrULnQ2IgVZmoP8DqTjx5Fo1Gk2Tbn52M5CVnQ706c2Jyfj1DRnIfn+dra2q1KZUV5OVb2V70ncVVkFSDcXVJCu54XQqHN+fkUGJ7naw4f3pyfjyQ4x3G0l4mPx7Hei9hfvXKFYRg+Hr/W3Y1IIDOJP3ddvIjVqIry8icPHoDDEXa78xSK7SoVy7LDQ0MMw+wuKRkeGsIbYc2dTVbBsACJpa6tSuXn27ahPuGtGxsakA6V3nHy0SPMfxobGuxO57jZ/Eqm8H3Jm0KIyrRVqdyuUn2+bRtO/4yMDAxNcRSkYapU27DQgT9XVVZWVVYmEgnkndGoIl3+49mz42azNxBgGOaoVgtWK/j9AgDSsAAQsNkYhtmv0cDUFExNQTBYUV7OMAytsbW2ttI6w1alUtqJY3c6sdSFd8Tb/Xj2rNfrxRZ1Kq/k69+XvCmEWGr/+fz5n8+fR/PYc+PG59u24TDVHD6c1hON9hAJNizLbVep7Dbb5vx8o9HocrkylnZJUfF6PB/L5fs1GpiZgWSv1BdqNSQSTwcGCIS48IfjKsrL8xQK2j7b2tpK1R3bn+hlcQq+KMn5XadrbGjo7OxEB7FdpXpl4vvu5U3rhZvz85dz1j+fP48OD+k0KReDSQUFCY0YhTwajW7Oz8/KypKWy69eudLa2sp6vQzD1FVXQzwOAHw8jiYRnE7P48doYwHgtzt37DYb1oohyetjvRC1MA1CfJ7N+flS/93c3Hz1ypXvTpygyQ/P8wzDfKFW/09BiOnBc2vxLMvmKRQfy+XDQ0MYd+wuKWltbW1tbUVnQ3sMaUJJ6+MIP8YUzc3NGF80NzezXq807+Q4Dm8Bbrfn8WNsE62qrMzKyjIajcdra9GbYs1SWo/MUyi2KpX0UROJBNacaZcp1imvdXdjyRDhxJ7Yv+a6rT8PYWdnJ/a8PPe3OPocx9ltNhxHXDp68tSp2traH8+epelaY0NDY0ODdHYbjcajWi3Gh8eOHUN0XS7X0dJSmoRgLb6rrQ0EQbDZjtfWYsEZwxmvx1NbW7tdpfpCrca64FGt1u50chx3VKtdnpX+ducO5hgV5eUnT51C541pDz75sWPH3lIr1JvLu6a5/7QIz54B2jpKuPA8uFzAcTA1BVJj/r+ey6fJXxVCJM8QLfzXagW/HwCA5wF7EiMRsFggGASLBTD4FIQUqUaPv573Wl15dxCm9R2tSCgRGo+D1QrhMPkwHieqhlnE3BxYLIQdRaHwSz98paSB/TfB/l1AGI1Gsd2Ix+U5UuqZgiTVHqn+4eccBw4HRCLkk0QCIhHgOIjHwWIBv5+oI8orhz7Jj6dujfeNx8l96U2lNpkahr+YvAsIf9fpMOQjTcN0FKTDRyHEYUJ4pGK1QjBIThMEMJsB9xdwOsFuh7m5uMnEOZ282w1zczAzAyxLjmAQ/H7w+yEYJAd9BukEorBx3BIDTuWfDOHw0BAmfylbSscIIPUvLSEBEOsXi0EwiJAsjo8Lz54RvAHiJlPQYACeh4UFMBiAZYXZWb9Ox+n1YDaLer2o14v9/eTQ60W9HsbGOL0+ajCA0wlzc7CwkD5LAPhQKOZwkMV8COpfEjapvAsIMX3+fNu2JYaU6oEUS0GAcBjcbnA4YGoKLBbyg8OxOD4uzM4SW+fzxU0mv04XsNlEUQSWBbNZCAQgGgWLJWowwNQUzMwQqFwusFrjJpNrZCRqMMSNRnA6wekEiwWsVnA4YGaGj8XQHkRstoe3bwuzs6nnRKFY/vXgfFMI7Tbb5KNHk48e2W02r8fDP28xKpJq21Uq8lvpuNBYg+PA7SbDOjUFLpfo9UIwCLEYxGLA82C1gtlMNNVqBbc7arU+vH078PAhxGKc02kdGuKcTuB5fnqa0+uF2VkhEiHuk2WFycmw2y08eybq9YsWC1gsMDYGBgMYDMFBvXVoKGQyxU2muNEYczjAYoG0jk2pkf+LyZ+HEJNrhmForScrK+vzbdu+UKvTWmNcLhfDMFuVyiVUHI0qIxFwuYhvY1ngON7t5ufnIRgElgW3G2ZmwO2O3r8fNxohkQCWBacTEglYWIj190cNhguNjdht7RsdjdhswPMJl8s3OhoymQI2W83hw0dLSwFXD3Fc0GCI3r9PdNTpBJcr4XJFbDa/Tvekr0949kyMx+NGI1HWYHDJhPtLpihvBCHWbzfn5/92585vd+4gm5yxbBkRy7Ify+WEVJOaUABhdnZxfBwsFpibg2AQ3G6wWmP9/ZxeD3NzYLWiooDB8HRgIOZwkNgEdTEeB6v1SV8f3nS4txcikacDA66REQiHRZ6HaPRWezs+T2ru+P2cXs+73eRSeN+5OTAYEsmKbtjt9ut0/PQ0WK3gcoHUhUtD2b+GXr6RIUUnhxUfSNZ+l+whIYoA4HK5SGMEACQSqbBlagowuOA4mJkBg0Hs74/19ws2GzgcIv7gdoPLBS5XcFC/aLEAFj1othePc3o9rkK61d4OHCdEIk8ePHg6MIBqh4WI3SUlBAaeB4Cw2x0c1IPbDeEw0Wl8DElKszg+DlYrsRDom4NBghbHpQJjPN6rvCmEWVlZuHYE6WyGYTo7O1OrsZHL9nppJQEAQBR5nge7HSyWwMOHTx48CE9MwNgYzMyETKbUyg+nE6amIBaDSCTw8OHD27c5jwcXb5DoP4nibpUqIyPj4e3b4HJhkBmw2QIPH0IigYXirUrl04EBUnvCZ/P7p3p6nvT1hUwmsFhgYYFQdKIIAEj8Rg0G18iI5/HjgM0GLAsWizA5mQiFCNVAs46/tRbiIi50gZvz89GgYQW4ubmZphBYuPhCrU4kvzY/PT30yy/7NRqsNqCZvdXeDk4nRKM4KF6v9/tvvtlfXPyFWr1bpcpTKLCeTFoCBIF6U6wtVFVWXmhsvNXe/tudO8O9vZ0//NB++nRzczM2t3FOp1+nw6Rw8tGjivJyvC/emtRyBWEhFKqqrMQ2Cyx7ZWVl4WKogM0mzM5yej3MzCzJaDEden/ypovTtiqVWLuJRqN2pxPXNyGQWKmAZDiTqiw6HA1ffYUWuKutbeiXX7A2lCHZxe13nW5zfv7HcnlFeTkWfTBcqq2tTak4DmKyHJglEZwZtOCONjxqtS6Oj1NQuy5eHO7tTbs1Gl508FWVlcdra/drNBivYVEaWFbU64k9p0797wshAOAKwjT+Exth6LhgnyeJSP3+9poaVJpFrxempsDtFr3e9uPHkcFhWZb1enF3Ebp3I8ZNxJsGg2C1Sn0bltSvdXd7Hj+euHLlSV+fy+V6OjdnHRrC5jYMrwSA77/5BufWotcLbreo1wPPY4WSYRjW68X65cdyOdkiZ2EBnM4nDx5g0ZH4gpmZuMkES7cGfY/yRhByHLdVqcxTKJZXDWnzGSQh/HzbNj4WwwDyY7k8YLNBMCj294PDETKZYg4HRiUulwsJOWn7BX6CJpRzOqO3b4PZTANF7A0ghf5g0DUyQrM6fnoaLbDI82jPGYbxjY4i08Y5nVGDYTEQwI1pJh89wt6ArUolv7AAU1NgNoPPBxx3q6sLHQTvdkM8Lur1wuQkQLJP9b2Wt94IQuyTeC6EuMsa2livx4MhD8zMYJS/u6QEOA58PrBYYv39uH0HLrpnvd6utjY0jF0XL04+eoRbg9G2M3A6BYdDsNniRiOmcWgMb3V1AceJPB81GMBuJ8PKstjoBgDDvb0pVU6ysoLDAWNjn2/bhv1RaAA25+cvjo+D2Sx6veD3A8uG3W7yeSAAfr/Y3x81GFK0e5q820zjzXxhPI5auLzBEv0TapLX68XAwTc6ivBszs/nPB4IBsHn842Oxo1GHKM8hSLi84VMJupQqVsl+GEq4nSCKJKccmoK79V++jRYrWC1Rg0GmJlBG4uQbFUqIRgc+uUXnFVRjJiSQx+1WumthUhkq1L5sVy+iGGq3w8+HwgCamHN4cPAcTA2BmNjol5P6pfwvCrV3wXChVAIc4m0NmfktTfn52NpguYeD2/fvtvdjdHB9998A+EwxOOwsBA3mVLbBfn9wHGoxHkKRVVl5ZKLLyyA2QwLC2SM4nFYWMC//fn8eYhGFy0Wv04nJjtIsVd/c37+osXy5MED9NDSBao8z6OjrauuhqmpuMmEgejd7m7O44GFBYhEfj5/HvNazuNZtFjiJhP4/SKSD/A8wP4uENptNto1ip3zyNHgDlzbVSq6BwbdEOHh7dtgNtMg8Au1+vtvvmlubsaYc79Gs+j1gsOBjAHDMM3NzUajsefGjc7Ozs7Ozq6LF4ODelL4FQRMDROJhHSnpkQigZEn5nk4mbYqlcFBPczN0U00aasquXVxcdRgAKuVczrpl8KOVvxvXXU1mv3o/ft8KASRyBII0+RvBOFRrRbbnLAvG1UtLSmE5MahnZ2dQiAQN5meDgx0tbXtLy6W7mI39MsvYDbD2Nji+LhrZCRtU1AqW5XK3+7cIewaz0M8zsfjVZWVjQ0NKYZdFMFuR9Lnd51ut0r18PZtsFjA5Upw3K329v3FxZh1fL5t236NZuiXXwSHAwuKAZstT6FAz42dzRXl5bfa20nZxGxGFhf8fjAYiCFd7g7/LhCmiTcQcLlcXo+HT0uSpF8mHBYcDk6vx2APA1FgWYhGgeOQ60LKdKqnp666+nhtbcNXX3VdvNjV1tZ+/DhqTGqHobRhCofB5yMBCHJmyTlBqhxmMwIJTmf0/n1S6Mdb+3xIlgqRCK61iFqtSNiC3Q4OB8zNkcoJHiyLRcoUWZr2lf+OEL5akMVgWVGvF71e4dmzRZzXOLJTU+B0il5vguNcIyN3u7sJzW02Uw3w63SonYRLw2of8nBYpcL6EV7TbkdyFebmCLQzM6LXC3NzwLKwsECLyakSv9stTE5uVSoZhvHrdFhKBL8fwmHguBR+kQgEg/gt/vYR6WsI/VYcRzhl5DlZdklFYmqqq62NEKqxGPntzAw/PQ1zczA3lxrfqSmwWgErfw4HgQorU3NzpM2CZTElQCUTvV7w+TDIJFgiqDMzVE0xnGEYxvP4MXAchMMQjUI4DAsL5AiHkRwX9fpU29yLvuw7kXcLoSgCAD89vTg+DuEwBIPAcRCN0gkesdkwxA3cvEkQQnjcbjGZL37/zTcQiSBUBAmfD/x+msORThn8hOoZHk4nuSyqPv6Lh9OZCIX4+XlMKrweD4hiCjasHuNBIfy7hzOvJ9Kuhbk5QjNGIsSgJf/lQyGksr5Qq4d7e10jI77R0amenguNjfuLizEyFCYnU+NuNhP1RTAQHvx3bGzJhxStZFcA+P0EIfSIsRjE44lQCEPQJw8eAAB5tuUQ+v0wNpbqpPqbJhWvJ1III5G40SjMzpLuJrRUGNQkErhzFuW1aaC7u6Tkd50OBAFdEbGTaGnR52EVHr0jHjMzxHKidqJVxO5FjoOFBaxkEZCCQTEe5zweJNusSNfhvaj9RAgXFoTZWTCbU/WpfxCEQPr+whMTnMdDYgS0qFixSwYLRqOxs7Oz84cfOn/4Ybi31/P4sRiPQzy+RCHQCIfDEIsRVGgjKMcRbKSqgwqHRxI2ckH8RBQ9jx9jxDTc2wuQbKGT2Al8Qs7pDE9MkED0n2VIgVRco1arMDlJ4gVUQVQRbPuMRkmMkEhAIiFiFo8wIBL4A2KARzQK8XgKWo6DWGwJZlLw0rCkiiiKuEiKYZjJR49AFJecJrmXgCVlmk78I7SQCn49t1vU6xOhEEQiKdhQIRIJAg8CjL+laNHIUDq41DBK4/54nKg1/ZzOAASMXippHoHjovPzP58/bx0aIpMAL4XXl84wdKv061Ag6fEOaxfvY1mMIADHxbHjAYeeZUmzYTgMPE8UDlMOREgKIYYeUiDpcKOyoptEvaT6iiAhYFSVpXkC/iz9K/SUeHFkAKjJNRgAmVtppUkK4f+yFiZr3MKzZ8FBvej1prQBoUJ4aDaNPTKoB4JAWhTdbqJk+IdU4WhTPTagYq83BUkamKBSpik06hzmo+hZqS/EJ0FddDhgbCzld2GpIf3fhzBpZxKJRNxkWpQqIk55qkOol9EoUQ6AqMHgqK42q1RmlWri4MHwxATE4ymSDEcZYxn8GX8rVS9KstCwVpozYLyKcwhPxs8RSGqxkf2RQvVeO6BWFcIVWpKk8VkMBIIGAxkajGioscLBojFnNOpqarrEMHVr1x6Sy5s2brwkk/Xs3On1eIhW8XzK86FiYZhKIx1UKcSVAknNMr0dPSceJ5dCXpBCiCtypG/z/Fs3IaZLGoTPRVFqfOJxTq+P2GwpnaD2EwsR4TB2qtm12rq1a/cXF1+9cmXcbLY7nY///e8zMlnPjRsgCOQPUedo/IJgRCLA80vsIaosfkIzxaUBJ4gi4YwWFkAQUo4Wn21sLNXOCu9/UfHrQEiNRprpf4mkLbWl3zn5CefxcMjUUCVALUH9W1iARGK6vr4qM7O2tjaC5aRkCtheU3O3u5uoCAZEVIlpGLmUwCNn0olCIyP6WyS1UafRZeKfo5OOxcDhAKuVtKxJv+glY40AACAASURBVLt0+z6A1FdO+/ktyMogpHy8mFxBSf+Ln1DPj1Ub6szoadgwyPOpL0P/Fl0Ljj46P1yKHQwCz7NtbYfkctz2RMQPk0d0fn4xEEjl7AgMpQt4PkXloAGkuohn0uw+FoNEIvVbar3jcYJfMt0UvV5Rrwenk/SYo/+mXxOS1RhRsr41bQ3Xe4OQwiBdyImCa8koCWm1kgM/mZqCYHLxLf1zCl6ysZrT64nVQhVJSvT27W/l8qNaLVGLNH2S6pk09MeTcU7gKON943HCyaGOYoKBepZIkIvjH/r9JLNEdAFILRO7LiiNh0UuiwXsdpiZSbWD4L0QS6nReju6uGIIqQ6hoYNkPyeuSMIubOkmBZjeuVxYBEjRidL178k5uzg+vmixEM0ThMDNm0+//nrm3LmenTv3azRxnOY0cKX+DA+qSWh40fnhjKFgo9phbi5VVswR6WloKqkex+Pg94PDQYyny0WcNG3Fx+kSjcLMDFkHabXC3NwStaOz9q25zJVBSDUG2yY5TnA4wGAgi6dRcO5LHxRdVzRK1mMmu8pSWOI5giAEAk8HBhKhEHDc06+/viSTVWVmXmKYXZs2TdhsJLhIy+URPPwEcU3+kAiH/TodeRikC9J0V+r/cDYg5Y2XpXwQrtrBLB77DRESOoFoGoPCcaT0iKvs6Ez6SxhStKIcB6IIsRiYzYvj4xAMEm3DJDceB57nQ6Ho7dv4EpRRtfpWVxf5GjgiMzO82x2emBAAUnNZFHmexwo+Rp67S0r+c+TIIbmc7J8lBYDqXBr7RYm6RILt67u3bt1/jhwhUyTN3iKVKuVmpSdggJpIEPxmZghI+PWlaQn+F70DTl9UUEEQvV7Sh4Dzm4L3/iHESW0wgMUiUqNKZ3o8DomEEAi0lpV9K5cb1q+vW7v2+3/9CxIJ8PnwMlGDYVStPlJQ4MVu9kRykwkACIet+/ZVZWYe1WqjVmvPzp0V5eUpeGjCJzWb+AMKVpSiUQDgnE5jYeGRggIWe1togYmmENIJQdUxWYUgG6SYzZBcvU3CK6mXReTi8RSE+GBopTCNcTrBbAaXi/iL56aPq+EdVwyhKEIiEb1/P3r/Pnl0/Eo8TwrlHFktNh+NWuvqbjFM+ZYtLNqTaBQAFsfHzSrVJZmsrro6dc0kJWapqanKzDxeWwsAdq22NDvbaDSmYkIMEalJxBCRZSESEZ49m66v/2nHjltdXeSaLNtbULC/uJhHkhOVJq1Khf9dXvHgONI6ha4dUUk78OtjwIKIUi3EH3A2iCKEw2A249aNqWhAGt2shl6u2BcCBGw218hIAuN1ekgJTJ4HQRBF8dHevWdkMvKS3mAQAOJG48XPPrvEMJcYpuGrr1LlJAAQRbtWW5WZefLUKX56mr1w4YxMRvaoDUqYa0pGB5MVomgUeN6u1Z6RyfZrNHabDd+zGb19u27t2h/PniWODYdYWppAzyq9oPRA+4mDjkRr2oH4oYHFmURnM9VXNLl4EdwZZznjsUpU6kojUp5lg4N6shUEDgR1hPitkvtqhScmjHl5VZmZA0YjceljYz/t2LG/uPjXvXsvyWQNX31Fer8AAAAz99P/938AIExO9hYU7Nq0yevxEPWlNpPyW5SxBIjevt3NMLs2bXqKbSyxmOj1mjSa3SoV2ZhbGsJQkKSlxzReBq0fEmx0oJ+riNQUoTfFD6lbxQFBJcOdBKTp43uAUBDCExNRqzVVEMdYhiJHXQLAk5aWXplsf3ExNpTG+vsvfvbZbpXKbrM9/frrNpmsvaYGHA6cpJi5I34A8PTrr6syM7//5htScPD5yBgJAgAsjo+7mpoCNhvNaqy7dlVlZl64ehXxE2Zn/zhwoDQ7m2yYiGOE04iTdBFKYeOS9f2ZGYhGifcSBABgL1zQHTrEsmxq6GlUQhUxTbBQhZdFjxgOk+AI64tp+L07CDlO1OtJhUxKBEttS7LCbt2164xMRviU/v6mjRv3FxfjTp52rbZNJuv84QfMFMPXr38rl9dVV2MQGDUYrisUh+Ryk0ajO3Qo7HYTY7WwEL5+XXfokLGwEGcA5/E8aWmZOHjwFsN8K5fji+QCDx+C03m0tJS8Ry/pgB3V1Y///e+4VAspkOFw4ObNRYtFmJ01aTT/PXkSpqZAEDi93lpXp8v7tCozEze2xHcox2Ox8MSEMDtLZ8aTlpbZy5cDN29a9+17/O9/c1QLpU4RB81sTiVg7x5CzuMJmUwQiZCwhRoTGpsttaKH5PLRhw/BYOjYsGG/RuNNbrCMEF5obASnM3z9Ov42lmQ6Hu3de4lhrisUaBunenogGBSePXNUV38rlx+Syy/JZLtVqqtXrsQcjp927Li3bt0hufxoaen+4uLWsrLOzk4QBAJ8JAKxGKfX/7Rjx7dy+ZGCArvNlu72EgnftWu9MtnR0tLp+vo2mWx/cTE4HJ6OjksMU75ly6BSeaSgAIlZfPLvv/nGrFK1lpWhgQmZTMN5eZcY5lu5vE0mI/Yfkily2vzG/kdYun/ZasiKIBQmJ5E9Eb3eJRBSRUyypq6mJrSigZs3mzZuTOGXSADHPdq7t00m62prA7P54mef7S8uJh4rkZg5d+4uwxySyzs2bKjKzOzs7ASWDQ7qH+3dW7d2bUV5+UhRUVVmJrGQPP/HgQNnZDKyjDSR4DF2xQwdvRqAXatt2rhx9OFDl8vFh0KpUCgcBo7j3W6zSoV221hYWJqdPdzby7a13WKYXZs23erqMhYWXlconvT1uZqa7uXk7Nq0CX058RE8b923D5G7cPWq0Wgkiz2kfhH9JVpy7FvE7W9WlQFfmSFFzpMGn9ICGw2yRTERi5k0mjaZrKWwsKWwsKK8nCwdDYeRVEQILzQ2ju/bt2vTpnGzGZ3MYiCAo3m0tLSbYfYXFwuTk+ByOaqrUTmsdXWXZLKK8vJEIiHG40+//nrgo49Ks7PHsfRK+zBoaT4SAUGYOXeuVyb778mTAJAynhjKJhLomPdrNOiAvztxQvR68TE6OztdTU2H5PLWsrKmjRtvffLJGZmsrroakb4zMABJl79r06YB6WuqaIhOKSQcK0Eg3cPSJYk0p3oXEPr9cZMJfL7Uk9FZRnURgO3r68/NvfXJJ3Vr1+7XaKKYWiG75nQCx5nLyi4xTG9BQWl29q+oT/E4ALiamnB2P9q7tyoz89c7d0AQ7FrtvZyc0uxs3aFDGOLe7e6GSGS6vr53/fpLDEO2vvD5CHNN2ymCQbQWiVhsVK3+FluzOU6aFwYNBmNeXml29n9PnkR7zgGwbW3UhHwrlx87dowDmLhy5bpCUb5ly0BFRd3atZjt+K5dG87NrcrMJFvr01wCo1Pk0yldh8S9zwdY30ZZvW2HVgYhemNkRGnfppRr5nmR5ycOHjSsX39GJttdUuJdWEiEQmA2k013EgkhEhlVqx988glNIRD4iM2Go9nV1obuJ2q1WuvqLjFM7/r1TRs3thQWXpLJ9ms0Yn+/dd++8i1bLn72WTfD/PfkyfD16z07d15obCSkNssCz3s6OkaKigI2m+j19hYUlG/ZMi+t6y4sQCIxe/lyr0zWtHHjoFK5a9OmyUePwO+f/PLLSzJZa1kZpkC4fopta7skk7UUFg7n5uKlwtev6xQK1GCe5xOYXKHyYYc4mlPEEkk7AH56OjwxsYQvfZe+EADA5YKxMeJpcEdstEj4gyhG79+/rlDUrV27W6XyYlMT3VJpYQE4jp+e7i0oQAXlaSoJEDeZvpXLqyorOY/HWFh4iWEwiEX9KN+ypb2m5tYnn1z87LOWwsLyLVu6Ll5kL1zo2LDhjEx2SC7fr9EMY89gsovCr9Nd/OwzxB7PT3VOJCsSiXC4vaampbCwKjOz/fRptPOzly+3yWRVmZl0abEoikGDAa9zXaH4accOS03NkYKC1rKylAmVRgb0kDIeggAcx+n1/PQ0GUypL3x3EAoCOBwkMpYOBzVQLNt+/Hhra6sLt2DCBhNKAQsCRKPtx49//69/eb3eBI54kuYfN5sxlrMODTV89dXJU6cwVR99+HDy0SNwOocbGo+WltZVV9uxcCEIk48e3erqmrhyhVQl7Xaym1o4DIJgt9m62tp+Pn/ebrPx2MeGBCmGPPjYPh8Ws4TJSfD7IRbjef5ud/et9nZ80TWxigB2m83udE719BwpKNiv0Vzr7o7HYpOPHqWicepNkIigUR6aK1EMT0yETCaR7jZE5d0ZUlpVwI0e5+ZI7Q2ZZSQwaZ4rCISnp7wGdvdKt4ekdgZnK/1DqdDKlM8HVmuKr4pEYGEBuTRRFMHnSy3BxfUxTidJfpAfWFgAvx+3UySVP6sVXC67Vlu+ZQtZTU7rTaIIdjtgZkJ7IZNCX8VGnk3KtyFsWC3BT5Id4pzH83RggEcvSOOX1wIvIdmiWJpQogKslOamdVq0qFYroTOkHCbO7rm5VCMFUhuiSB1VusF5+YEazLKk3MglG0elGR7SmBxHohhcOmo2w9hYavUTXeWEC7iDwVh/f8eGDT/t2OE6cMBaV8dhyRqtQjBIFgPT3By/GhaTpSwal1wmQBk1Gn8ihBwHc3OcXg8OR6p5JU3SsFzeQkbbJBLJfeVx6iQv+DpaSCsvLEtGCrUNI1VaD6IclTSkptmulNN5+SGtzGGXA5fsiVrek081hhY3cL8Ruis3nhCLgSjyLIs0whmZ7IxM1iuTtZaVcVyyLogVBlzDhqqJhCoStjQCQC2kTcyUtKL0G8virjqp12tI+07SEKLmCiTBDi3T4sISrHRK9VgUX0cL6e1pd0I4DD4fWRUmWdgnYiMMdeZSBoemkis5qBaKYoopphx3WqlP+l8cbi7ZTUNbivEcnn/69ddnZLJdmzbhi2SQFicjiDMdEzu6PwIFibYLR6NklwBazcDviPqKdmhsDCyWBBpnOo9fBKG01Y/+K/GapE0C1QPzqGRM+zq9M5DsoKEd1jg6tIjKccTM0goDrYkjHonkvoGvpYgASyCkSyOW14mkoRZVVnqEwwCAxazdJSV0O5vZy5dJCZOWcGlxGPfwQueKQCbZ7en6+oGKCkKKBoNk8TeuOMfFybRiTEu+VLfSDrxpWhsjsvwOBzgcHObWuF+R2Ywbt9J25NeBkE4NHFzaxI5oYQctFmvwt3NzqSVnOBnpg77ykCoiQoh7k9Lab1qpNijp405bwURLSwCcXn+JYXarVIT2EwQAiMTjXix+0dGkKVM0CnNzYLen+vMw9HW7H+3dewmpH7c75XodDsJBSgMIitCLVFBq7eJxEXcXxK44lytuMj3p6yNrm51OYFmy/S5uq/l67U/0IVCfaMGFRh+QZAJRR7GblPY9YERD+7peflD3QDlibIOjDEua8aTI4c+UK6E+DCA8MTGoVJZmZ48+fCj1JUtGEFGkhX7aAYzONRiEYHBxfHzyyy+RxKirrk7tDk0DIlospF92OX5UUI9xotjtYLGQnitsSo7FhEAgOKgPDurJdgHYpjs1RYLK12u8eFHRmf6AA4eWh+baiB/Pk3ktiumqliz3p6JzqgrYWYNlvJmZlKN6ycHzotc7XV9P9qZJBoFsXx8htf/1r3QD8xKhYWQigeCxbW1mlWrgo4/Qm46bzaR7iIInTf6oY5Nilvw5ZDIFB/X4Cge61zsBCf/FPaX9/sXx8acDAzA1BSxL1h2YzeSEPwnhiwwCjrjTSVp7aaMtRpK05UTaNZSWV9EPEXX0DSwLZjPh+KWeX4o9/RCAd7uvKxSE3QYAh2O6vv66QoG1qid9fZ6ODldTk12rtWu1lpoaPKx1dU9aWujhamrCY7q+3lJTM1BR0VtQcIlh2mSyurVry7dsqaqsJG+tpIEbWn5Ikt2wLGHAMCIYBL8fWbrWsjKSF4XDZPuU5BYd5L/4ydhY3GgkSM/MgN1O9hL881r43AOSPQoAhIzAIDiYbBWkcb805qQ5htQmU2jF5DvT6HpM6dSmMV6a5giCpabmEsOYNJpRtbpjw4bS7OymjRs7Nmy4rlAY8/IuyWR1a9dWZWZ+K5eXb9lypKDgSEHB0dLS1rKyo6Wltxhm4KOP7jIMVk4avvqq4auv6qqr66qrG776qrm5uefGjdQrR6XPKc2eURIJiEZFrzfVAI6m0uEwaTT31q0bzsu7v2ePq6mJ7euj2xelNlrBfVeCQd7tjvX3w9hYCkXs0XK7VwzhCoU6Z6xuT04StoJbuq8BNrpTA5uWzlOTiBMckxbUbzpRqHeRhnDJMET0ekMm03+OHEFs6qqr/3PkyHBu7nBu7iWGKc3O3l9cfKGxcbi398mDBxxGm7jbUDj89Ouv7+XkYGGkrro6YLMFbDYycD4f+HwwM0PShmAwBR797khw42mYy9ItqtBO4r/B4FRPz087dlximF6Z7N66dbq8T8mKSbqBDm4fltwfJ2owEGqJ8lBW6+uk9q+Fopjc5QmfwOkkXaZcsteW9kDQZZv0oBgLAsRigC8mXM4Fp3llHDW6wgHDAasVgkExHgeWte7ahX2tu3EndRqpBoOE03E6IRjk9PpBpXI4N7dNJttdUiIEArh7JXnrU3+/qNeHJybI+yvw8PkSoVAiFgOO4zwest8b5hWI1twcPZZsZeT3ez2eu93d7ceP/7Rjxy2Gubdu3a9790ZxdYPZLOr1YDCQLcnGxkgw5fcTf+n3U8LyDcKZ5+InJBtkAYDncQNIEjvRciOfXOOCwR5dzoIHRgfY2e50ppjS5eBhDQTzDTwZPTzuDIRTPhx2NTUhfhXl5YGHD2Fujhg0ujHN3BzMzQmBAI5F7/r1uzZtenj7duqNMsnpHzUYrENDGB9yydd6xfr7Y/39ol7v1+n8Oh2J/jEHl248heC53YQzwsAyGIRgMGCzDVRUGNavb8Mshc5Fv58An2SGU1McUhX/1YaQ/hZdNyqZ30+CYFRK3HkJNZKChzwWUnf4BZI94IGbN0fV6lvt7UuiO0xRcHDxmviaJ7R4SQIzYrNh09TukpIovkSIbs1H7ZvDATMzrqamuwyDJrT99GmizfTimBHOzMDU1OL4uOfx41jyzzm8gsVC3tjW349Jm6jXI5OcUj6cLtTGIm9gMIDVGr5+HSFsP306gdZYOq2XhtxpKLydtfZicuEPrezwPDECWLGi66Hwm+BBrZPTSa1E1GrFTjLSWAwA8TjMzeEGk4SkdbnQ5y9KG/0EAUTRrtV2M0xpdrZ1aAg5FPI8S4XzeMwq1XBu7hls70BuHXksHMpwOH0/S9QMqZparSTjTv5LaB2fD9zu1L5/yAMgFYDbNS4sBAf1w7m5dWvXktddUfykkR3AcxXp7fhCygBQYjqc3DmEZopmM3vhgjA5iYZlEXcHRUMqkkVroiBgJf1oaSnp4AsG0W+JXi+MjRHKBoCfnp788sszMtnow4fAcWiLwtevG/Pyzshk33/zDTGtXHKRIvonNGWRiKWmhprQyUePSFGC40jpA09DC4Hr0BAAOhfNZnA44kbjk74+8g5FChI9DY0QTlDpHpkcB8m2sV2bNhHaD51RGnf6Avv3FiCk96OpGydZNBSJYG9Ex4YNuOXB07k5YXbWWFj435MnAzdvWuvqSNMNgO/atVsMc4lh7jJM+/HjwPNkIWM0SjhfAD4Uwk613vXrD8nl1qGh6fr6kaKii599NqhU3vrkk6rMzJ927MBjqqcnFWLgOHKc79q1ezk5w3l5pHMOjQcvabzHNS60MoOoIBJW66LFEjQY/Dqda2Rk0WKJGgxRGoZgPOl0kiCTZsn0stjsarEM5+WVZmeTnublCfdLi/tvebsEKfsukJe7PGlp+VYurzl8WHfoUGl2tt3ppG2co2p1VWYmtohBMDhSVFSand1SWEhWaJjN1rq6pxiPjI1BMMgvLDz+f/8PQxWzStVSWDjc0Ni0cWPTxo2H5PL+3NzS7OzOH374Xae7MzAwYDQ+lW6ILooAwC8sjKrVyJZVVVYmpIMVDJIF2ahMuNlpULI0zuGAsbEnfX34GsVEKIQ5O3vhQhTrqbh9H82METNKLPM8AAg226haXZqdjc3TL2PB3g+EaUoJEOvvx3ZCURRZlh0wGp+0tGBH4X+OHEECxRsIAM87qqtLs7Pba2qwQ+npwIClpqZ8y5bfdToS7yU7dCvKy6O3b3ds2NCxYQM25u5WqXoLCtpkMtLlJhUKkigCwHR9PTWhduQF6QtG0Rj6/TAzI0xOch4PrtkgBnlmxq/Txfr7QyYT73aD0xk3Gp9+/fVwXt63cvm42Uw6smgxB/0ILdoAAED4+vWLn31Wmp19lr7xUcqmrkzePoTSR0kkcBEh0TMA9sKF4bw81ACzSkW7NF1NTXVr1x4tLb2/Z09pdnb78ePmsrLyLVt+vXMHZmZgbAwEIWQyDefmlmZnDw8N3d+zp3zLlltdXe01Nd+dODHc0GhYvz7FaKc9ZDIcDw7qdQoFNtW1nz6dwJIWGsnknmLh69d/3bv34mefGQsLhxsaMUATbDbXyIh1aAis1ujt23atFg015pTYgMp6vUTnpODRwGRuDtdk7VaplnSirgS8txjOvOr2vNuNbYbehQV+fn66vh4bbQ/J5T07d7bJZLW1tQDg6ejoXb/+W7m8Z+fOb+XylsJC7GkjwGNKkOw+PVpaiusRSWMqkOUydWvX4tVSRXwMMnFRvNMJFsuoWo2Dvr+4mMN3hnKphdec0zn55ZeH5PLvTpzQHTp0b926IwUFEZ9vcXwcLSen12Oz8q5NmxobGnp27kQrMjw0NNzb6/V4iM/jU2tOAAAEgb1wAZXvuxMn5qPRZeP0evJOIVwMBEaKiroZxlJT89OOHbtVqvbTp3sLCs7IZNcVim/l8uHeXldT061PPsEoBtsMj5aWtp8+TZYrhMN0/Z+1rq5XJuvYsOGQXN5+/DhJCv3+6fp6jO48jx8TThKDRoOBVE0NBnA6n3799V2GQX+ZUlbsnfH7owaDtLKBa32Olpbiq0wiNht74YKxsLAqM3O/RvN0bi58/Tpq87Xu7tSlaC9FUoTJyfF9+6oyMyvKy59jIf6UvOs92J48eHC0tPRoaenx2loki4d7e+uqq7FrtKWw8EhBAbaP1lVXd3Z2DhiNEZ+P9DMCAL6py+eDWCw4qG8tK9tfXHytu5tsO8Fxgs2GI9t+/Hhq/26kRTCGdLkgHA6ZTLq8T4fz8miDNolcZmbA7V60WMwqFdFjn2/yyy+RnHs6MID7zng6Ogzr1+OycnwdHBII6OPT0gDe7eY8HgDA9tddmzadPX9eXLGre6W8j80sXyC3urrOnj9vqalZYhUBwO8Hq5XodywGY2MkxGfZVFEAYwe3267VojWLIEeDqz6TL3pGgyby/P09ewY++ggr+Nj3TRL5hQVIJDBNPCOT/bRjB/YB19bW4vtl+elpxK9u7dqqykp8AEtNzb1160hOCUutkcv16969x2tr2QsX0DZM0NekrpK8DwhfbG9Fr7djwwbpK2MBkhCiFkYiJOLAxiQ+uTHB1BQ4nYGbNzHAIV4TNW+phwMA5NIwEbx65QqxeMnb4UWQpmk/frzr4kWXyxVzOJ709cUcDqzz4SxBNzZz7hwimuKPUndy/bp37/7i4gmbDedW++nTqziQKO8EwldGqsnTMJGgL3si4x6UvHMSszGrFV+Bx09PE/dmscDcnHXfvrq1a49qtQBJjooih06OZaO3b+sUCoxilqQcggDxuCiK4/v23Vu3rnzLFrJJPseFTKYnfX2cx8OHQiNFRZgCYRjpu3ZNl/fpLelicUjOvCR+6C9wJVTPzp3R+fmXDc7ry7t9W8xLnzJ6+3ZqySBIov9wGOi7tINB3L8G6ea4yUR4y0SCvXCBpJVIhSB+SKgmd2cSbDaTRnMvJ0enUBySy1OLIpJ3jN6/P6hUdjPM0dJSEISAzfakr883OpoIhUAQrHV12HKBsW7g5s3egoL+3NwzMhlda07EYPh17979Gk2qOByNtpaVHSkoaD9+fBUdIfyFfGEshiRFylXQoAA7/HEXCkGAqSnSqGkwxByOiM0G0SjndGJaefXKFUI9Y8kUKxLIbsfjgZs3Eb+7DLO/uDh1d47Ddn32woWBjz7qZpjWsjLP48fR+/ej8/NiPM7p9QMVFfdycnB904TNxra1HSkoaNq4ET9JQQUQvn4dl1d6PR4xHg/cvBnx+QBAAPAuLHi93v9NCNm2tue4kySnAz4ffS8Eade0WsFs5kMhjFZcBw5gnZ2UJ7FfFm2ppBNi9vJlbHcwrF/fs3NnzOEgFS6s0PJ8yGS6l5NzLyenZ+dO37VrcaORvXBhoKLiW7n8aGmpLu/T/tzclsLCgYqKQ3J5c3OzSaO5JDXIbre1ru5IQUFtbW00GgW///6ePb0yGdmK6u3IXwLCmMOhy/s0xdPD0p1nkdFwOMBuJ6YYyxp2O+aIbFvbGZlsf3FxBCvMweASFyiZ8vzCgu7QoTaZDI+ODRsufvYZEiu/63TC7GzUYMATLslkbTLZGZmsNDv7aGnpte5ur8eD/ENVZiblGRAh3aFDsf5+a11dS2Eh7nuLt8Nlxg8++eQSw1BCatVlKYR5nyKE5rKyt3S/5wpuvUbyMyqUzqCN/UlqlNRgo1FwucT+/usKBWE4AVIbSySS2/SJyQbJeBwAIvH4ra6uC42NFxobO3/4oautrfOHH9pPnx765RfM2fn5+d/u3Gk/fbq5ufnC1avSHMBus3V2dvbcuBFJ7krzpK+vpbDwW7kccW1saPAmX2AKAAGbDZdU7tq0ibwt+i2IuawsBeGgUqlTKO7l5Jg0mrd0v+Xi1+nuMswSFUSh3RWiSNhF3A8L31eWTCTQg5I5LibbyXF/dKyXYlMyvp/NaoWpKdHrJSVljgOHI2CzhUwmsFp5uqHocnlxIPZ0bs5oNI4+fMgtqyQDgN3pvHD1qtRTrrKI4v09exDCkaKiNSNFRQjhqFrNL3tJyAY7UAAAA8tJREFU9tsQIRJBPjNdBWFpSYGyw8EgGAzklWU+H5LgnZ2diVAoZT/RnNJ+L+lrt1wurBOFJyY4vd46NOQbHeWczjjdOlZanFtqhMmT/MWED4VG1WqM0UbV6jXT9fU6haI/N3dQqYysNonwXKF8ppfuI/ASSZBdhDFARXa784cfSM6AXSq4Gg0bnBBFbNHAz30+rAo9efBg0WLhWXZJgfCvh9ArJWKzDSqV/bm5OoVioKJiDdvXh+7w3rp1M+fOvd2bx+NYKUztG/FKoTTKzMzkl18S/LAVY2oqtTyFtirNzBDWxmYLmUxif3/q7aI0TE0Wov+mMnPu3L1163QKhTEvb7ihcQ3PsiaNJhWUvrVZyfb19ezciS+dqDl8mEYHVHhM5KVCvZHFYtJodm3a1HXxIggCrlvj9PqowQAGA6fX48tAQyaTa2SE7esT+/uj9+9zHs+SxidRsqqPfvK3E1Gk4agxL+/pwMCaNWtStlSnUIRMprd066cDA3XV1WfPn38R5+tqahr65Zf0T+fmXE1NTRs3LimTJhLAcYlQiGdZCAb5+XkIBoVAYDEQiM7P43+Xt6wB/D0xWyohk4mCNapWL4RCa9asWYNVGFRES03N+3q4oMHQW1DwpKVl0WIBiyVw86Zdq8UyaW1tLd3U7R8uWFFJWVGURCIx+eWXiG1/bm5wUP++nm+qpwc3lzmTXExUc/jwapVJ/wckOKhHjHQKhbGw0OvxrKESHNSToCYnZ1StXnx/U/7p3NydgYFf79wZMBo/aJ5UFgMBmkssUUEqdq2Wkm0TBw+KaQsbPsh7Fdwr7S7DoKaNqtXR+fl0CBFkiqJdqxWXBY0f5L2IGI/btVrCqEkD0eUSNBiQb6O6+B4t6gdBWQwEiP4l8Rtt+/H5+KEEbt5EVUUUR9Vqv073vr/FP1f8Ot2oWk3xG87L++/Jky/Dj6JIdfFeTk5/bu7EwYNvL1/8IM+VkMk0cfBgf24uxi9YlJiur381fsSiDuqR/qbqqFMoxvftmzl3Ljwxwc/Pi8/dWuyDvIGIgsDPz4cnJmbOnRvft48OOx6DSqWno2Ol+KEser2Wmhp6if7c3LsMgxHRSFGRSaMxl5WN79v34ViVw1xWZtJoRoqKdHmf4jhj8ofKh+7s9fCjErh5ExlU6YFtCninD8dqHTiqaUNtLCx80tLCI4v2pyXBcYGbN/84cIA6yA/HWz/yPh1Vq5+0tHBO5xuBlyYRm2328mW7Vnt/z56RoqJBpVKX9+mHY7WOkaKiUbX6jwMHXE1NwUG9EImsEJf/D/NkPZkN6NKPAAAAAElFTkSuQmCC" 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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI06-vS8nvKIHk12i9DbtPOfuiQrDl6s8bAL4p1VhYoJQKJo9EK8pkaoCHnVVAXWw73vemZV6a6ZPnewGj9iVilJ2EoSbVHFp3g6pI6YlrBZqAx8LbwFcXCl27zrARiGLCMWHQbvVT/s1600/Fruit+cake2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div>
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<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
This month’s
Sweet Adventures Blog Hop is “What’s Your Cup of Tea?”. </div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
JJ of <a href="http://84thand3rd.com/2012/05/21/macha-green-tea-cupcakes/%20">84<sup>th</sup> and 3<sup>rd</sup></a> is the hostess of this month’s blog hop and I
was a bit stumped as to what to do as the family aren’t big tea drinkers. Then
at the last minute I remembered that the family are big cake eaters. I
have a stack of dried fruit and while it does keep it doesn’t keep for ever. So
Chai Boiled Fruit Cake it is.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
The fruit cake as we know it is descended from
a type of porridge eaten by just about everybody in times gone past. As a
special treat for Christmas they’d throw in some dried fruit and nuts.
Eventually it became so thick that ground oats or wheat and eggs were added and
the whole mixture was put it in a cloth and boiled – Eureka Christmas pudding.
Most people, the poor especially, didn’t have stoves as we know them or ovens.
So boiling was their main option.</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
A
traditional fruit cake has fruit soaked in
alcohol for a few days or weeks before the cake is made. This results in
a heavy dense cake that keeps indefinitely if stored correctly. </div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
In the 19<sup>th</sup> Century the custom was to send Christmas Hampers of
food and gifts to family members in the colonies. The contents had to be able
to stand a long sea voyage and a fruitcake was ideal.</div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
The quick
option is a boiled fruit cake. It doesn’t keep for months or years as a
traditional fruit cake will and I can’t tell you how long it will keep as my
family eat it all before it goes bad. Stored in the refrigerator or freezing
will help it last longer. I recommend cutting it into slices before freezing
for easier use. </div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<u>Ingredients</u></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
3 Chai
Teabags</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
600 ml of
boiling water</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
150 grams
dates</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
150 grams
dried figs</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
250 grams
sultanas</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
100 grams
dried apricots</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
100 grams
dried pears</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
100 grams
dried peaches</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
100 grams
currants</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
100 grams
dried apple</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tablespoon
fresh ginger</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Grated rind
and juice of 1 orange</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
125 grams
butter</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
½ cup of
your favourite jam</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 teaspoon
mixed spice</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 cup ground
almonds</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 cup
slivered almonds</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 cup
self-raising flour</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2 cups plain
flour</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<u>Method</u></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
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Place the
teabags in a heat proof jug. Add the boiling water and leave to steep.</div>
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Chop the
dried fruit into pieces about the same size as the sultanas. </div>
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Remove the
teabags from the tea and place the tea, dried fruit, juice, rind, spices, jam
and butter in a saucepan and heat over a low heat, stirring regularly until the
fruit has absorbed most of the liquids. </div>
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Remove from
the heat and allow to cool with the lid off until it is lukewarm. </div>
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Add the
remaining ingredients and mix well to combine.</div>
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Line a 35cm
x 25cm x 7cm baking tray with two layers of bake-paper.</div>
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Loosely cover with a
piece of bake paper and a layer of foil – Bake in a 150° Celsius oven (If your oven is
not fan forced increase the temperature to 160° C) for 60 minutes and then
remove the foil and bake for another 30 minutes or until a skewer inserted
comes out clean.</div>
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Cool in the
tin and store in an airtight container. </div>
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Serve with
custard or spread with butter for a touch of luxury.<br />
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I concocted this recipe from a lot of other fruit cake recipes and I've made it quite a few times.<br />
You can substitute margarine for the butter and gluten free flour for the regular flour I have used.<br />
You can substitute fruit juice for the tea and lemon for the orange.<br />
I use up whatever jam has been hanging around in the refrigerator the longest.<br />
The ginger came out of a tube as I didn't have any fresh root ginger on hand.<br />
Only lay the the bake paper and foil over the cake do not seal it around the sides the steam needs to escape. <br />
If you like fruit cake can I suggest you also look at my <a href="http://petaeats.blogspot.com.au/2010/11/petas-easy-amazing-incredible-jaffa.html" target="_blank">Jaffa Fruit Cake</a></div>
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