tag:blogger.com,1999:blog-28737102250752559932024-03-13T01:11:02.023+00:00Cook With The KidsThe daily kitchen exploits of my family and ITanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-2873710225075255993.post-4529792350949764152011-10-25T22:08:00.000+01:002011-10-25T22:08:13.042+01:00Beat the Chinese take-away guy!For the past few weeks in the cookery class we have been looking at different countries and their cuisine. We have had an Indian day, Italian and an Irish day. Today we had a Chinese day. That does not mean we ordered out and sat back, we made chicken chow mein. It was a popular one, and I challenge all take away delivery persons to beat it to the house before this is whipped up in the kitchen. So long as you have the ingredients in the house, you are a mere 10 minutes from a yummy dinner.<br />
<br />
Give it a whirl, promise you it is quicker than picking up the phone to msg express!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-0ecXCECObqI/Tqck0keD00I/AAAAAAAAATw/slBimTQi--c/s1600/chinese+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="http://3.bp.blogspot.com/-0ecXCECObqI/Tqck0keD00I/AAAAAAAAATw/slBimTQi--c/s320/chinese+ingredients.jpg" width="320" /></a></div><br />
<br />
Chicken chow mein<br />
<br />
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</style> <![endif]--><span style="font-size: small;"> </span><div class="MsoNormal"><span style="font-size: small;"><span style="line-height: 115%;"><span> </span>(serves 2)</span></span></div><span style="font-size: small;"> </span><div class="MsoNormal"><span style="font-size: small;"><span style="line-height: 115%;">150g noodles (cooked according to packet)<br />
1 T sunflower oil<br />
1 chicken breast cut in small pieces<br />
1 clove of garlic crushed<br />
100g beansprouts <br />
75g pak choi chopped into quarters</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="line-height: 115%;">½ t sesame oil <span> </span> </span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="line-height: 115%;">1 t tomato puree <span> </span> </span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="line-height: 115%;">1 T cold water <span> </span> </span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="line-height: 115%;">1 t sugar <span> </span> </span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="line-height: 115%;">2 T soy sauce</span></span></div><div class="MsoNormal"><br />
</div><span style="font-size: small;"> </span><div class="MsoNormal"><span style="font-size: small;"><span style="line-height: 115%;">Omelette to serve on top:</span></span></div><span style="font-size: small;"> </span><div class="MsoNormal"><span style="font-size: small;"><span style="line-height: 115%;">Heat a teaspoon of sunflower oil in a pan, and add 1 beaten egg mixed with chopped chives. Swirl the pan to thinly coat with egg. Cook for a minute and flip to cook on the other side. Roll cooked omelette and slice into pinwheels.<span> </span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="line-height: 115%;"><span> </span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="line-height: 115%;"><span> </span></span><span lang="EN-IE" style="line-height: 115%;">Heat the sunflower oil in a pan or wok and stir fry the chicken pieces for about 5 minutes until cooked and beginning to colour a little. Add the crushed garlic and stir fry for a minute, the add the beansprouts and cooked noodles and toss well. Add pak choi, soy sauce, tomato puree, 1 T cold water, sugar and sesame oil. Toss together and cook for another 2 minutes until heated through.</span></span></div><div class="MsoNormal"><br />
</div><span style="font-size: small;"> </span><div class="MsoNormal"><span style="font-size: small;"><span lang="EN-IE" style="line-height: 115%;">Serve, topped with omelette pieces.</span></span></div><div class="MsoNormal"><br />
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</div><span style="font-size: small;"> </span>Tanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.com1tag:blogger.com,1999:blog-2873710225075255993.post-86459281053764319432011-05-19T12:46:00.000+01:002011-05-19T12:46:49.360+01:00Soup! Part one... Chicken noodle soup<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-35xl7T9w1_s/TdUCdMzhmAI/AAAAAAAAATA/6lzGVdKMwHk/s1600/chicken_noodle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j8="true" src="http://3.bp.blogspot.com/-35xl7T9w1_s/TdUCdMzhmAI/AAAAAAAAATA/6lzGVdKMwHk/s320/chicken_noodle.jpg" width="209" /></a></div>I'm sure everyone has heard about the healing and restorative properties of chicken soup. It seems it is not just the stuff of household legend, but it has been proven to slow the production and development of neutrophils in the blood. If I understand this correctly, it seems to boost the immune system. It also has the effect of inhibiting mucus production and clearing the nose. Exactly the job for colds and flus. <br />
Soup also is easy to digest, seeing as all the constituent parts have already been broken down. For dieters, it makes you feel fuller for longer. This is probably why I can't order soup as a starter. It fills me up straight away and I can't face into a main course afterwards. <br />
For me, soup is the perfect lunch food. Or indeed, supper. It is also food that can easily be put past the lips of a fussy eater. I remember in the worst days of Daniel's food rejection phase (otherwise known as Mum control) I could secret dozens of vegetables into a serving of soup, and so long as the end result was orange, it could be called pumpkin soup. Pumpkin soup was my secret password to get Daniel to eat. All parents have one of those! <br />
<br />
For all you parents who are actively encouraging your kids to join in the cooking process, there are plenty of jobs you can involve the kids in, where soup comes into it. Peeling veg, is a good one, although you should do a demonstration of how to hold a peeler, and some peelers are safer than others. For really little ones, chopping and mixing herbs is another good one, you can give them a regular dinner knife and a big bunch of parsley to chop, a sprig of thyme to pick the leaves off, a bowl and a spoon to stir it all up. Then of course there is the tossing in of the ingredients into a big pot, with a long wooden spoon to stir. Get a wizards hat and it becomes a game!<br />
<br />
The four soup recipes that I used in the cookery class this week and that my family have been eating all week are:<br />
<br />
Roasted butternut squash and parsnip<br />
<br />
Chicken noodle soup<br />
<br />
Pea and bacon soup<br />
<br />
Potato and leek soup<br />
<br />
All of these recipes were accepted by the participating students, all said they liked them, although the potato and leek was the least popular, which is also the case in my house.<br />
You can adapt these to suit the veg you have available, although some veg are more suitable for soup than others. You really need to experiment a little.<br />
<br />
Firstly<br />
<br />
<strong>Chicken noodle soup</strong><br />
<br />
I use a large stock pot for this, or really whatever pot you boil your ham in at christmas will do! The bigger the pot, the more soup you get, and also the larger the quantities of veg and meat to water the stronger the flavour.<br />
<br />
Into the pot, put<br />
<br />
3 peeled whole carrots<br />
3-4 inner stalk of celery (the ones with the leaves are perfect)<br />
2 large or 3 small onions, peeled and cut in half<br />
1 large bunch of parsley (half of those packets you buy is good)<br />
3 sprigs of thyme<br />
1 T sea salt<br />
1 T pepper corns or ground black pepper<br />
1 whole free range chicken or 6-7 portions of chicken (uncooked)<br />
<br />
Top the pot up with cold water and bring to the boil. Cook on a low boil or fast simmer for 1 hour for portions or 2 hours for a whole chicken. <br />
Don't worry at all if you want to leave it longer, it will just reduce a little but the flavour will become more concentrated. Taste at this stage, and you can add more seasoning if you wish or even water it As it is cooking, foam will rise to the surface, which you can skim away as it cooks.<br />
At the end you can skim off the oily pools on the surface also.<br />
<br />
Strain out the meat and veg through a sieve into a clean saucepan or into a freezer container.<br />
Strip the meat from the cooked chicken and dice it if you wish and add it back in.<br />
When you are serving the soup, bring it back to the boil and add some dried egg noodles for 3-4 minutes allowing them to cook in the soup.<br />
And voila, you have chicken noodles soup.<br />
You can add the veg back in pieces if you want, but really the goodness from them is in the soup so if kids eat it without them in it, then leave it as it is.<br />
<br />
This is homemade chicken stock too, so you can freeze it and use it casseroles. (without the pieces of chicken in it)Tanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.com0tag:blogger.com,1999:blog-2873710225075255993.post-86825500746475557122011-05-10T12:08:00.000+01:002011-05-10T12:08:08.755+01:00Buns!Today in the cookery class we are baking buns. Three of my favourite types and all adapted from cake recipes. In fact it is entirely likely I have blogged about them before in another form. I love buns and fairy cakes and all things bite sized. (My waistline is living proof!) They are just too handy to have with a cuppa or as dessert. They are good fun to make with kids too, because as well as the fun of baking them, they are out of the oven quick, they are kid sized and then you get to decorate them, and more often than not. also yourself and your kitchen!<br />
<br />
My top three 'cup-of-tea' favourites are:<br />
<br />
Fairy cakes<br />
<br />
125 g self raising flour<br />
125g caster sugar<br />
125g soft butter<br />
2 eggs<br />
1t vanilla<br />
2T milk<br />
<br />
The best bit about this recipe is that is all-in-one. You can put it in the food processor and blitz until smooth (scrape down with a spatula half way through the mixing) or just beat with an electric whisk or a wooden spoon.<br />
<br />
Once you have a smooth and bowl-licking batter, drop dessertspoonfuls into paper cup cake cases in a muffin tray.<br />
Bake for 12 mins or until golden brown at 180c<br />
<br />
Decorate your heart out with icing and sweets and fruit and sprinkles and smarties and cherries and jellies and ....... you get the idea!!!<br />
<br />
Dutch apple cake<br />
<br />
This is a Rachel Allen cake recipe that is lovely as individual morsels<br />
<br />
Ingredients<br />
<br />
2 eggs<br />
175g caster sugar<br />
1/2 t vanilla<br />
85g butter<br />
75ml milk<br />
125g plain flour<br />
1/2 t cinnamon<br />
3 t baking powder<br />
2 cooking apples<br />
<br />
First preheat the oven to 200c and grease the muffin trays.<br />
You can use cupcake cases either.<br />
<br />
Now beat the egg and sugar with the vanilla until mousselike and fluffy.<br />
Melt the butter with the milk and add to the egg mixture beating well<br />
<br />
Fold in the flour, cinnamon and baking powder.<br />
<br />
Put a tablespoon of mixture into each cup and top with a few slices of cooking apple and a sprinkle of sugar.<br />
(Demerara is the nicest if you have it)<br />
Bake for about 10 minutes and allow to cool before taking them out of their cups.<br />
<br />
Yoghurt cake.<br />
<br />
This has to be one of the most adaptable sponge recipe and it came to me from my friend Liezel. We have make lemon versions, chocolate, cinnamon and orange and chocolate chip,<br />
It is easy and economical and another kid friendly one, you can let your little ones mix away as you put away your ingredients in preparation for your sugary kitchen makeover!<br />
<br />
First put in the dry ingredients<br />
<br />
3 cups plain flour<br />
4 t baking powder<br />
1 cup sugar<br />
1/2 t salt.<br />
<br />
Stir and add in the wet ingredients<br />
<br />
2 eggs<br />
500ml natural yoghurt<br />
2 t vanilla<br />
1 cup of oil<br />
<br />
Beat well until smooth,<br />
That's it!!!<br />
<br />
You can add lemon juice and rind instead of vanilla if you want, or cocoa instead of 1/3 cup of flour, or choc chips and orange rind, or practically anything you fancy.<br />
<br />
This recipe calls for cinnamon mixed with sugar to be sprinkled liberally on top, but the lemon one is definitely my favourite.<br />
<br />
Spoon the mixture into cupcake cases, or into a square cake tin and bake for 12 mins for the cupcakes or 40 minutes for the cake. Test with a skewer or toothpick that it is cooked through.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Ua0O6SCg-Dw/Tckb6kteyNI/AAAAAAAAAS8/o-msRP1uoLc/s1600/lemon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="http://3.bp.blogspot.com/-Ua0O6SCg-Dw/Tckb6kteyNI/AAAAAAAAAS8/o-msRP1uoLc/s320/lemon.jpg" width="320" /></a></div>These are lovely with some lemon buttercream icing and some angelica on top. or indeed just whipped cream.<br />
<br />
TxTanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.com0tag:blogger.com,1999:blog-2873710225075255993.post-11761550846163652112011-05-10T11:36:00.002+01:002011-05-10T11:39:02.055+01:00Leftover surprise!One of the biggest kitchen management jobs is dealing with leftovers. Food loses its appetising appeal after a few hours in the fridge and it is all too tempting and so much easier to treat the dog or to send it to the rubbish. Indeed there are many occasions where you simply have no option. However some foods are particularly good reinvented and it is handy to have a leftover recipe in your repertoire.<br />
The most frequent leftover ingredients to be found in my fridge are cooked chicken and cold boiled potatoes. <br />
Last week in the cookery class, we made a few tasty recipes from leftovers that the students can whip up if they are hungry at home and have a fridge of yesterday's dinner!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7J-rvVt7ZAk/TckVDC6tsrI/AAAAAAAAAS4/jfr-K-bnR1o/s1600/pasta-pesto-ay-1875570-l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" j8="true" src="http://3.bp.blogspot.com/-7J-rvVt7ZAk/TckVDC6tsrI/AAAAAAAAAS4/jfr-K-bnR1o/s1600/pasta-pesto-ay-1875570-l.jpg" /></a></div>Chicken<br />
<br />
Roast or cooked chicken is rarely finished on the first serving in our house, so here are two easy ways to use it up.<br />
1. Chop the chicken into small dice and mix with enough mayonnaise to coat the chicken, (couple of tablespoons at the most) and add a pinch of salt and pepper and a squeeze of lime juice. This is served with tortilla chips or even toast or a salad.<br />
<br />
2. Cover some bread with mayonnaise, top with the cooked chicken and a few slices of avocado and a piece of bacon if you have it, but that's optional. Then grate on some cheddar cheese. Toast under a grill until the cheese starts to bubble.<br />
<br />
Potatoes.<br />
<br />
1. Chop the potatoes into dice and add finely chopped red onion or scallions, a couple of chopped hard boiled eggs and a couple of tablespoons of mayonnaise. Season to taste (potatoes can take a lot of salt, but take it easy for the sake of your heart!) Stir well<br />
<br />
2 Mash the spuds and add some melted butter, salt and pepper. Then add an egg and a handful or two of plain flour. You just want enough to make a soft dough. Season and make into patties. You could add grated cheese, or mustard, or bacon bits or chopped scallion, or chives to the dough if you fancy.<br />
Fry for a minute or two on either side in some butter and serve with a salad or baked beans.<br />
<br />
Pasta <br />
<br />
1. Mix in a nice pesto from the shop (I recommend the Sacla one) or you could whip up your own if you have the ingredients. Into a food processor put 100g basil, two cloves of garlic 100g grated fresh parmesan, 25g pine nuts, 150 ml olive oil, and I add a squeeze of lemon juice if it is a bit oily. Blitz until the basil has pureed down and serve. Easy! Cooked chicken or chery tomatoes also go well mixed into the pasta and pesto.<br />
<br />
2. Mix a tin of tuna with 2 T mayo and a half tin of sweetcorn and mix into cooked pasta. Season to taste.<br />
This is a real lunchbox friendly creation too, so next time hang onto all the superflouos pasta!<br />
<br />
<br />
I suggest a good website too for leftovers, <br />
lovefoodhatewaste.com<br />
<br />
It is a well laid out website and has some fantastic recipes.<br />
<br />
See you all soon!Tanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.com0tag:blogger.com,1999:blog-2873710225075255993.post-37606315034325930332011-04-14T13:18:00.000+01:002011-04-14T13:18:30.845+01:002 easy chocolate dessertsI am married to a chocaholic. <div>Anytime we are in a restaurant and the dessert order comes to the table, it will usually consist of a creme brulee for me, or some fruit based dish, and for Declan, whatever 'Death-by-chocolate' option is on the menu. His always has extra chocolate ice cream on the side and he often orders a hot chocolate with it. Almost always, the waiter will automatically put the chocolate dessert with extra chocolate down in front of me, smiling. "The double chocolate cheesecake for the lady" at which I usually point to Declan indicating that he surely means the other lady! </div><div>I find it hard to bowl him over with a chocolate dessert and so have given up trying to meet his approval. I am not sure that the dessert he is looking for actually exists! </div><div>Anyway, to get to the point... these two desserts have been given the thumbs up by choco-boy himself, so I am fairly confident that any self-professed chocolate addict would be happy to be handed these offerings.</div><div><br />
</div><div>The first is a chocolate lava cake or sometimes called chocolate fondants. There are many versions of this dessert. Story has it that it was the result of underdone mini chocolate cakes, that when broken open oozed out uncooked batter from the centre, hence the name 'Lava cake'. They are not at all difficult to make and if you do overcook them a little, although you miss out on the oozy centre, you still get quite a yummy chocolate sponge, lovely with whipped cream.</div><div><br />
</div><div><b>Chocolate lava cake</b></div><div><br />
</div><div>This quantity serves 4 in individual ramekins</div><div><br />
</div><div>First, butter the ramekins (or you can use teacups) and dust with flour. Leave them in the fridge to set until you are ready.</div><div>Preheat the oven to 180c</div><div><br />
</div><div>In a bowl over simmering water, melt 100g butter and 100g plain chocolate until melted. Stir until well combined and leave aside to cool while you beat the eggs.</div><div><br />
</div><div>In a bowl, with an electric whisk or in a mixer, beat 2 eggs and 2 egg yolks with 120g caster sugar until pale and fluffy.</div><div>Mix in the chocolate mixture until combined.</div><div>Now sift in 50g plsin flour and fold until combined.</div><div><br />
</div><div>Put the mixture in the prepared ramekins and put in the fridge.</div><div>The beauty of this recipe is that it benefits from sitting in the fridge for a while until you are ready to serve them.</div><div><br />
</div><div>Put the ramekins on a baking tray and cook for 10 minutes at 180c.</div><div>They are ready when they are spongy on top but when pressed you can see they are squidgy and liquid in the middle.</div><div>Serve immediately dusted with icing sugar.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-QlmFgQDEIIo/TabVkCEg4fI/AAAAAAAAASs/Z0NWtRX1ufs/s1600/chocolate+lava+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-QlmFgQDEIIo/TabVkCEg4fI/AAAAAAAAASs/Z0NWtRX1ufs/s1600/chocolate+lava+cake.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The next recipe uses up the leftover egg whites from the first recipe, so it is perfect if you want a couple of desserts for an event, maybe the puddings for the adults and the mousse for the kids.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is Gordon Ramsey's recipe called four minute chocolate mousse.</div><div class="separator" style="clear: both; text-align: left;">You can flavour this as you want, but I like using Irel, a coffee and chicory essence which make the mousse taste extra chocolatey!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-OBM2_CdmWTA/TabXcsYSeDI/AAAAAAAAASw/RaotE7NxvSs/s1600/irel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-OBM2_CdmWTA/TabXcsYSeDI/AAAAAAAAASw/RaotE7NxvSs/s320/irel.jpg" width="213" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div>Otherwise, you could just add a small drop of vanilla and a tsp of very strong coffee.</div><div><br />
</div><div>Anyhow, to the recipe</div><div><br />
</div><div><b>Chocolate mousse</b></div><div><br />
</div><div>Heat 150ml of double cream in a saucepan until just before boiling point and take off the heat.</div><div>Add 100g plain chocolate broken into pieces and allow to melt into the cream</div><div>While you are waiting, beat one egg white with an electric beater until in fairly stiff peaks and add 50g caster sugar gradually until it is stiff and glossy.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ruZVtUn2RPI/TablIlavKlI/AAAAAAAAAS0/9wSyuEccO0s/s1600/photo+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ruZVtUn2RPI/TablIlavKlI/AAAAAAAAAS0/9wSyuEccO0s/s320/photo+%25281%2529.jpg" width="320" /></a></div><div><br />
</div><div>Now go back to your melted chocolate, stir until it is creamy and blended together, put the chocolate cream into a bowl sitting in iced water to cool and when cooled, add another 150 ml of double cream. Then beat until the mixture forms soft peaks.</div><div>Now fold in the flavouring you want and the egg whites until combined, but be careful not to knock the air out of it.</div><div><br />
</div><div>Put into little glasses or ramekins or shot glasses and chill for an hour or two..</div><div>They are nice served with a biscuit, or with maltesers crushed over the top.</div><div><br />
</div><div>Enjoy!</div>Tanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.com0tag:blogger.com,1999:blog-2873710225075255993.post-4797307203647576202011-04-09T21:59:00.000+01:002011-04-09T21:59:00.895+01:00Birthday cake.Well, another year, another birthday party.<br />
This year Robyn wanted a karaoke party and I was to do the Kitchen Wizards Cookery School pizza making thing. We also had ice cream sundaes which went down a treat. It was not to much hard work, food wise, really just the pizzas and sundaes. But the theatre came by way of the birthday cake.<br />
I gave Robyn a choice of cakes, and she chose a Pinata cake. <br />
What is that I hear you ask? Well, it is an ordinary layer cake, any variety you fancy. The top layer is hollowed a little to form a crater, which holds a treasure chest style pile of sweet and candy booty!<br />
Over this, is placed a chocolate dome (here's where the fun started for me!) and that is decorated with beanies and this is the Pinata casing.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-giZ6YGgpRe0/TaDFchy569I/AAAAAAAAASk/_kPcqqZyMl8/s1600/photo2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="http://2.bp.blogspot.com/-giZ6YGgpRe0/TaDFchy569I/AAAAAAAAASk/_kPcqqZyMl8/s320/photo2.jpg" width="320" /></a></div><br />
This is the chocolate cake with buttercream icing filled with sweets.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-tK774-MkmUk/TaDFhCKmXyI/AAAAAAAAASo/xmbszw2mbvg/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="http://2.bp.blogspot.com/-tK774-MkmUk/TaDFhCKmXyI/AAAAAAAAASo/xmbszw2mbvg/s320/photo.jpg" width="320" /></a></div><br />
And this is the finished dome that covered the cake.<br />
<br />
This cake did not seem too much of a hassle. To me, it was far easier looking than the other ones she was considering.<br />
However, I did try many versions of the dome, on each one I swore it would be the last, but the version that worked was where I lined my mixing bowl with butter then cling film and put the bowl in the freezer for 5 minutes before spreading melted chocolate with a spatula over the interior of the bowl. I froze the bowl for five minutes between each application of chocolate, layering it up until it was about a centimetre thick.<br />
The end was a bit choppy looking, but it had a short life so the rough edges were forgiven!<br />
My friend Liezel came in and helped me with the smartie applique job, as my nerves were gone worrying the damn dome would shatter! We used writing icing to glue on smarties, m and m's and mini smarties. Then it went straight into the fridge.<br />
<br />
The idea is the birthday girl having had the 'Happy Birthday' sung, smashes open the cake to reveal the loot inside. This is when the feeding frenzy began and the cake was literally pulled apart! I have never seen anything like it!!!<br />
<br />
I have the video up on youtube of the cake being demolished<br />
Worth a look!!<br />
<a href="http://www.youtube.com/watch?v=nvt7lNfCiM8">http://www.youtube.com/watch?v=nvt7lNfCiM8</a><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div>Tanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.com0tag:blogger.com,1999:blog-2873710225075255993.post-55532891779205814992011-04-06T11:25:00.000+01:002011-04-06T11:25:51.868+01:00Tapas and CocktailsI am running some classes once a month on a Friday for adults on different themes. The next one coming up is Tapas and Cocktails. It is really handy to have a few recipes in your repertoire for when you have guests over for evening drinks or even afternoon drinks, as we are now fast approaching our Irish summer....all two weeks of it.<br />
There are a few cocktail recipes covered alright, but the main focus is the grub, and all of these dishes are family friendly. As tested by my own kids.<br />
Not wanting to give away too much, as I do want people to actually show up at the event (!), I have one of the recipes below.<br />
<br />
This one is such a popular snack, and so simple. all the other fancy treats you will have made just don't stand a chance!!<br />
<b><br />
</b><br />
<b>Rosemary and black olive foccacia</b><br />
<br />
First make a batch of white yeast bread. For a swiss roll sized tin you need 600g of strong white flour. The little tins I used in the picture are half sized trays, measuring 20cm x 30cm and 300g of flour fits one, but you know what..... life is too short to be getting stressed about very particular measurements. Why not go for it and make a full 1kg batch of bread and use whatever tin you have. Any dough left over, make rolls or a loaf of plain white bread. That's what I'd do.<br />
<br />
So on that note, here are the ingredients for a 300g batch and a 1kg batch.<br />
<br />
Small batch<br />
300g strong white bread flour<br />
1t salt<br />
1t sugar<br />
1 sachet of dried active yeast (7g)<br />
200ml warm water<br />
<br />
Large batch<br />
1 kg strong white bread flour<br />
1 T salt<br />
1 T sugar<br />
3 sachets of dried active yeast<br />
625ml of warm water<br />
<br />
Before I get going, I just want to talk about yeast if you have the patience. If not, skip this bit.<br />
There are so many types of yeast and different ways to use it, you could do a ten week training course on it. It is one of those things that the more you learn about it, the less you realise you know. I have been baking yeast bread for years and I am only really now starting to learn from my past results, what flour works and what different yeasts taste like.<br />
<br />
Basically yeast in it's natural state is hard to come by. Fresh yeast can be bought in good bakers, or in health food shops. I got some in GET FRESH in Rathfarnham recently. It has a very short shelf life, and must be refrigerated or frozen and can be an acquired taste. It smells and tastes of beer, which is only understandable as beer is made with yeast.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vRYIeuQWyhU/TZw1YbaEOYI/AAAAAAAAASQ/8LUgDLVYOrA/s1600/Compressed_fresh_yeast_-_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-vRYIeuQWyhU/TZw1YbaEOYI/AAAAAAAAASQ/8LUgDLVYOrA/s320/Compressed_fresh_yeast_-_1.jpg" width="320" /></a></div><br />
If you are using fresh yeast, you need to activate it, as it is dormant and waiting to be woken up and fed! To do this you put it in warm water with sugar and watch it foam up (like beer!)<br />
<br />
Other types of yeast that are more widely available and are more practical in an ordinary household kitchen as they can be stored for longer are<br />
<br />
Active dried yeast which needs also to be dissolved in warm water and sugar and is granular and has a lovely flavour. This one is my favourite and the one I use the most. I love the reaction of the yeast in the water, it is pure alchemy. It adds theatre to making bread, and if you are looking for a gimmick to get your kids into the kitchen, this might just be your man. Especially if you put 200ml of warm water in a small 250ml jug, it will spill over like Vesuvius. Always a fun show.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Bz1FfyU79hg/TZw2j_e45uI/AAAAAAAAASU/TPeUMwR3d4Y/s1600/Allinson-Dried-Active-Yeast-Big.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Bz1FfyU79hg/TZw2j_e45uI/AAAAAAAAASU/TPeUMwR3d4Y/s1600/Allinson-Dried-Active-Yeast-Big.jpg" /></a></div><br />
<br />
Quick Yeast or Instant Yeast which needs no extra help, it is already awake and ready to go. There is a really nice one you can get in most healthfood shops or in gourmet shops made by Doves farm, who incidentally also make nice flour.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-uheKMW9jHqM/TZw3ET80qqI/AAAAAAAAASY/HNevGiLKtOM/s1600/flourDovesYeast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-uheKMW9jHqM/TZw3ET80qqI/AAAAAAAAASY/HNevGiLKtOM/s1600/flourDovesYeast.jpg" /></a></div><br />
But the most widely available type and the one you are more likely to use is the sachet variety, and you can get it almost anywhere you can get groceries. I saw it in Texaco in Rathfarnham recently!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Ry81UwJdsTU/TZw3fe7pMLI/AAAAAAAAASc/MZWwU2hWKGM/s1600/yeast+sachets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Ry81UwJdsTU/TZw3fe7pMLI/AAAAAAAAASc/MZWwU2hWKGM/s320/yeast+sachets.jpg" width="320" /></a></div><br />
It is perfectly good and you get good results. I personally find it completely flavourless, but I do like my bread to have a taste. A stron flavour may not be your cup of tea in which case go for the sachet option. Tesco do a version of this, also good results but equally flavourless. Good value though, less than €1.50 if memory serves.<br />
<br />
All these yeast options have instructions as to how much to use in relation to your quantity of flour, but I am going to give you a little guide here.<br />
<b><br />
</b><br />
<b>PER KG OF STRONG WHITE FLOUR</b><br />
<br />
FRESH YEAST = 20G<br />
<br />
ACTIVE DRIED YEAST = 1 1/2 TBSP<br />
<br />
INSTANT FAST ACTION YEAST = 3 SACHETS<br />
<br />
You would really need to play around with it a bit and see what results you get. It is hard not to make successful bread. It is one of those fairly resiliant things that is kid proof.<br />
<b><br />
</b><br />
<b>Anyhow, back to the foccacia</b><br />
<br />
So, to make the bread, mix the salt with the flour and the sugar with the water and the quick yeast into the flour (or dissolve if using another variety, see above)<br />
<b> </b><br />
Stir the flour and make a well. Mix the water in in two batches with one hand while holding the bowl with the other. Purists will tell you to do this directly on the counter. But trust me a bowl makes the clean up a little more manageable.<br />
<br />
The mixture will first make a porridge consistency then as it uses up the flour it gets crumbly, then you need more water. You are looking for a dough that uses up all the flour without being sloppy. If you need to add a bit more warm water, do.<br />
<br />
Now you have a dough. LIGHTLY flour the counter. Too much flour and you make your dough very dry.<br />
Knead for 5-10 minutes until the dough becomes smooth and elastic.<br />
<br />
Clean out your bowl, oil well with extra virgin olive oil, put in the dough, cover with cling film and leave in a warm place until you are ready for it really. But it needs to be a minimum of half an hour. You can leave it on the counter, so long as it is not in a draught. You don't want the yeast to get chilly or it will not cooperate. The dough needs to double in size. The warmer the environment, the faster it does this, but the longer it takes to do this, the more yeasty the flavour.<br />
A way to illustrate this is to put a bowl of dough in the hot press, forget about it (by mistake) and come downstairs the next morning to a very strong smell of beer in the hall! You will be greeted with an enthusiastically overflowing bowl of fizzy bread mush and a VERY strong smell of yeast.<br />
<br />
When it is doubled in size, punch the dough in the bowl to deflate it. This is another good job for the kids! Take it out of the bowl and 'knock it back' by pressing and kneading to get rid of any air that has been introduced while proving.<br />
<br />
Now shape it. For 300g of dough, you use the whole lot for a half a tray.<br />
If you are using a kg, you should get a large swiss roll tray of foccacia and a bread loaf left over.<br />
<br />
You want to press your dough into a rectangle no thicker than 3cm deep.<br />
( That's about the size of one slice of toasty bread) It takes a good bit of wrestling and persuasion, but put the dough into the tray and push it into the corners. Using your clenched fist. Press all over so it is more or less the same thickness all over.<br />
Then using your fingertips, indent the dough all over, like cheek dimples to form little wells in which the olive oil will sit.<br />
<br />
Then drizzle about 2 T of olive oil and tilt the tray from left to right and side to side so the oil sits in all the dimples.<br />
Sprinkle over some sea salt and cover with sprigs of rosemary and black olives.<br />
<br />
Bake at 200c for 10 - 12 minutes. This does not take long at all so don't take your eyes off it after 10 minutes<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-roewi2ihuys/TZw-wKAWnOI/AAAAAAAAASg/IUzrqe59Ysc/s1600/photo%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-roewi2ihuys/TZw-wKAWnOI/AAAAAAAAASg/IUzrqe59Ysc/s320/photo%25285%2529.jpg" width="320" /></a></div><br />
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<br />
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Cut into squares when cool. It will keep really well under cling film if you want to make it the morning of your bash.<br />
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This is also a great one for picnics. You can put on sundried tomatoes or whatever takes your fancy.Tanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.com0tag:blogger.com,1999:blog-2873710225075255993.post-21356235670185436422011-04-04T12:51:00.000+01:002011-04-04T12:51:41.822+01:00A little less about the baking!! Pasta Arrabiata<div class="separator" style="clear: both; text-align: center;"></div>I have been blogging a fair bit recently about baking. Due to a busy few months, I have been falling back on my stand bys for dinners and have had not too many new offerings for you all. I have been depending on more help from the troops. The kids are starting to get good at cooking by themselves now, and due to them going to the cookery classes with me every week, they are developing into quite knowledgeable little foodies! (They would not admit this to their friends of course! Pizza and goujons are the official line)<br />
<br />
I am not inclined to cook much pasta and pasta sauce at home. I think my college life particularly when I moved out and lived on pasta for economic reasons, has meant that pasta is only an occasional fall back for me. It is however one of the top two or three all time kid favourites, so it is handy to have a few go-to recipes in your pocket.<br />
<br />
This is a little gem It is a version of every other tomato based sauce, with only a couple of additions, but it is very tasty and laced with basil it is even yummier.<br />
I have added bacon to the classic Arriabiata and made my own version. I was liberal enough with the chili and I was surprised the kids didn't protest about it, but I said nothing, and they said nothing, so nothing was said!!<br />
Of course it goes without saying that you can leave it out, or indeed adapt this whichever way you want.<br />
<b><br />
</b><br />
<b>Pasta Arrabiata</b><br />
<br />
First, chop an <span style="color: #38761d;">onion and a clove of garlic</span> quite finely. I have taken to using a little mini chopper for speed and to protect my poor eyes! <br />
Next, cook off a<span style="color: #38761d;"> packet of bacon lardons (about 200g</span>) in a dry pan for a few minutes until they are cooked. <br />
In a saucepan, put a couple of tablespoons of olive oil and add the onion and garlic and cook for a minute or two. Then add in some <span style="color: #6aa84f;">chopped chili,</span> to taste. I used about a half a teaspoon from a tube of fresh chili that I keep in the fridge as I don't often have chilis in the vegetable drawer. (You can get these near the fresh herbs in the supermarket)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-t05aRl33n1k/TZmrz7J9BpI/AAAAAAAAASA/q6NH7YNf8tM/s1600/chili.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-t05aRl33n1k/TZmrz7J9BpI/AAAAAAAAASA/q6NH7YNf8tM/s1600/chili.jpg" /></a></div>Cook for a minute and add a <span style="color: #38761d;">tin of chopped tomatoes, </span>a pinch of salt and a quarter teaspoon of pepper and a quarter teaspoon of sugar.<br />
Add some chopped basil and cook for a minute until bubbling, then add the cooked bacon. Taste for seasoning after a minute or two and adjust salt and pepper to taste.<br />
I left the simmering sauce for about 20 minutes, this gave me more than enough time to cook some fusili pasta, although I think Penne is the usual partner for this, you can serve it with whatever takes your fancy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ZQoCLiFHpL8/TZmuJaXoNzI/AAAAAAAAASE/h0ddDBHNwFk/s1600/photo%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-ZQoCLiFHpL8/TZmuJaXoNzI/AAAAAAAAASE/h0ddDBHNwFk/s320/photo%25283%2529.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-0b1fk5xHuY0/TZmuNUn9FyI/AAAAAAAAASI/0d6DfDiBVjk/s1600/photo%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-0b1fk5xHuY0/TZmuNUn9FyI/AAAAAAAAASI/0d6DfDiBVjk/s320/photo%25284%2529.jpg" width="320" /></a></div>This took no time at all and would be a great weeknight fall back. The kids loved it anyway and Daniel made it the following day for lunch, so it obviously went down well!<br />
<br />
While I am at it, this is the little mini chopper I was talking about. I bought a few of them and I use them in the cookery school for chopping onions and garlic, for speed and also to avoid a class full of teary students! They are handy little things and only two parts and a blade need to be washed. Just as fast as a chopping board. They do go from coarsely chopped to a paste in seconds so you have to be on the ball, but I think they are great. I got them on sale in Kildare village for €17. I can't guarantee that you'll get it for that, not sure what they are going for, but well worth having to expedite the chopping portion of food prep!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-xAXSF2PJmwM/TZmv5FPMErI/AAAAAAAAASM/UXJthVc7A4k/s1600/moulinex.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="http://3.bp.blogspot.com/-xAXSF2PJmwM/TZmv5FPMErI/AAAAAAAAASM/UXJthVc7A4k/s320/moulinex.jpg" width="320" /></a></div>Tanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.com0tag:blogger.com,1999:blog-2873710225075255993.post-47081378130355601532011-02-14T21:07:00.000+00:002011-02-14T21:07:55.750+00:00Banana bread for school lunchesI don't know what it is about this time of year that makes me want to reinvent. Maybe it's the impending springtime rebirth, or perhaps it is a feeling of wanting to shake off the cobwebs, but this week I want to make a concerted effort to vary what goes into the kids lunchboxes.<br />
One of the pages I follow on Facebook is Weelicious. It is a great site for promoting healthy and adventurous eating for kids, but it is very aspirational and as an Irishwoman, it is hard not to be a little cynical about the slightly smug tone of the posts! I know I am being absolutely unfair, but I put it down to jealousy (on my behalf of course) Anyhow, to get back to the point, every other day, she posts a picture of the contents of her children's lunchboxes and lists them; mango, mung beans, raw beetroot, cottage cheese surprise.... I jest, but it is fairly close. I do read the entries and think that on the whole, the prep time for the lunchboxes are altogether achievable, it is just the variety of ingredients that may be beyond my local SuperValu!<br />
So, in my smuggest tone of voice, I am going to now sell you the virtues of banana bread in your child's lunchbox. It is sweet, nutritious and more importantly a change from the usual limp ham sandwich and crunchy jam-and-no-butter offering that usually inhabits the tupperware treasure chest!<br />
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This recipe is from The Kitchen Wizard, my first cookery book and the inspiration for the name of my business. It is a gem of a recipe and easy enough for kids to cook it.<br />
<span class="Apple-style-span" style="font-size: x-small;"><br />
</span><br />
<br />
<div style="color: #422311; font: 14.0px Helvetica Neue; margin: 0.0px 0.0px 5.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><b>Banana bread</b></span></span></div><div style="color: #422311; font: 9.0px Helvetica Neue; margin: 0.0px 0.0px 5.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients</span></span></div><div style="color: #422311; font: 9.0px Helvetica Neue; margin: 0.0px 0.0px 5.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: x-small;">3 ripe bananas mashed</span></span></div><div style="color: #422311; font: 9.0px Helvetica Neue; margin: 0.0px 0.0px 5.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: x-small;">2 eggs beaten</span></span></div><div style="color: #422311; font: 9.0px Helvetica Neue; margin: 0.0px 0.0px 5.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: x-small;">25g melted butter</span></span></div><div style="color: #422311; font: 9.0px Helvetica Neue; margin: 0.0px 0.0px 5.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: x-small;">1 t vanilla essence</span></span></div><div style="color: #422311; font: 9.0px Helvetica Neue; margin: 0.0px 0.0px 5.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: x-small;">225g plain flour</span></span></div><div style="color: #422311; font: 9.0px Helvetica Neue; margin: 0.0px 0.0px 5.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: x-small;">175g sugar</span></span></div><div style="color: #422311; font: 9.0px Helvetica Neue; margin: 0.0px 0.0px 5.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: x-small;">1 t baking powder</span></span></div><div style="color: #422311; font: 9.0px Helvetica Neue; margin: 0.0px 0.0px 5.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: x-small;">1 t salt</span></span></div><div style="color: #422311; font: 9.0px Helvetica Neue; margin: 0.0px 0.0px 5.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: x-small;">50g roughly chopped pecans `(optional)</span></span></div><div style="color: #422311; font: 9.0px Helvetica Neue; margin: 0.0px 0.0px 5.0px 0.0px; min-height: 11.0px;"><span class="Apple-style-span" style="font-size: x-small;"><span style="letter-spacing: 0px;"></span></span></div><div style="color: #422311; font: 9.0px Helvetica Neue; margin: 0.0px 0.0px 5.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: x-small;">Preheat the oven to 180c and grease and flour a loaf tin</span></span></div><div style="color: #422311; font: 9.0px Helvetica Neue; margin: 0.0px 0.0px 5.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: x-small;">In a large mixing bowl, mash the bananas into a pulp, it’s ok for it to be a little lumpy. Add in the beaten eggs, melted butter and vanilla essence. Stir to combine.</span></span></div><div style="color: #422311; font: 9.0px Helvetica Neue; margin: 0.0px 0.0px 5.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: x-small;">In another bowl, stir together the dry ingredients until just combined. It is important not to overmix as it will become tough. Add in the nuts at this stage.</span></span></div><div style="color: #422311; font: 9.0px Helvetica Neue; margin: 0.0px 0.0px 5.0px 0.0px; min-height: 11.0px;"><span class="Apple-style-span" style="font-size: x-small;"><span style="letter-spacing: 0px;"></span></span></div><div style="color: #422311; font: 9.0px Helvetica Neue; margin: 0.0px 0.0px 5.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: x-small;">Pour into the loaf tin and put into the oven for an hour. Check if it is cooked after 50 mins by piercing with a skewer, it is cooked if it comes out clean.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-oDCPauedW9M/TVmZeJ9tiMI/AAAAAAAAAR8/8ciMqZCByR0/s1600/photo-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-oDCPauedW9M/TVmZeJ9tiMI/AAAAAAAAAR8/8ciMqZCByR0/s320/photo-1.jpg" width="320" /></a></div><br />
This keeps really well covered in tin foil and is yummy spread with butter and served with a hot cup of tea.<br />
Enjoy!<br />
<span id="goog_725870273"></span><span id="goog_725870274"></span>Tanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.com0tag:blogger.com,1999:blog-2873710225075255993.post-24337135593302053652011-02-14T17:27:00.000+00:002011-02-14T17:27:37.568+00:00Red velvet cupcakesSo, it's Valentines day, and I was looking for something festive to bring along on Saturday to Giddy pottery studios, where Declan and I were going to paint each other a Valentine's gift.<br />
I had been looking for an excuse to try this red velvet cake mixture and the marshmallow meringue frosting, and this was just the ticket. There are many many recipes around for this cake, all very similar. Red velvet cake is an American phenomenon. The red colour is a result of the acid reaction between the buttermilk, vinegar and cocoa, but most modern recipes add red food colouring or the juice from beets to help it along.<br />
The frosting is often a cream cheese recipe, but this one is marshmallowy, sticky and resembling the original American boiled frosting.<br />
<br />
I rolled out some ready to roll icing and cut it into hearts to decorate, but this entirely optional, rose petals would be also gorgeous.<br />
<br />
<b>Red velvet cupcakes</b><br />
<br />
First seperate <span class="Apple-style-span" style="color: red;">3 eggs</span> and set the yolks aside while you beat the whites until they form stiff peaks. Leave them to one side.<br />
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In another bowl sift <span class="Apple-style-span" style="color: red;">250g plain flour </span>with <span class="Apple-style-span" style="color: red;">50g cocoa powder, 25g cornflour, 1tsp baking powder and a pinch of salt</span>.<br />
<br />
In a measuring jug pour <span class="Apple-style-span" style="color: red;">250ml buttermilk</span> and add <span class="Apple-style-span" style="color: red;">2 Tbsp red food colouring</span> and stir well. Make sure to protect your clothes as the food colouring can destroy everything.<br />
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In a freestanding mixer or with a hand held mixer, beat together <span class="Apple-style-span" style="color: red;">150g soft butter </span>and <span class="Apple-style-span" style="color: red;">300g of caster sugar</span> until light and fluffy. Next add the 3 egg yolks one at a time, (or if they have all broken up, a bit at a time) and <span class="Apple-style-span" style="color: red;">1 tsp of vanilla extract.</span><br />
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Now, alternately add the dry and wet ingredients that you have to one side, starting and ending with the dry ingredients.<br />
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Into this mixture, fold the beaten egg whites and leave to one side while you make up the magic bit of this recipe.<br />
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In a small bowl, mix <span class="Apple-style-span" style="color: red;">1 tsp of bicarb of soda and 1 tsp of white vinegar.</span> They will fizz up and you quickly add the fizzing mix into the cake mixture, fold together and then divide between 2 20cm tins or into cupcake liners<br />
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Bake at 180c for 10-15 mins for the cupcakes and 25 mins for the sandwich cakes.<br />
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Take out and leave to cool completely.<br />
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<b>Frosting</b><br />
<br />
In a stainless steel bowl combine <span class="Apple-style-span" style="color: red;">2 egg whites, 250g caster sugar, 50g golden syrup, pinch of salt, 1/4 tsp bextarter, 2 Tbsp water and 1 tsp vanilla extract.</span><br />
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Place the bowl over a pan of barely simmering water and beat with an electric mixer until the mixture forms soft peaks.<br />
Take off the heat and beat for a few minutes until stiff.<br />
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Pipe the mixture or spread onto the cakes, fairly quickly before it starts to thicken too much to work with.<br />
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The actual cake mix is red when you break into it, perfect for a Valentines day treat!Tanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.com1tag:blogger.com,1999:blog-2873710225075255993.post-18140994086831375382011-01-31T19:17:00.000+00:002011-01-31T19:17:50.035+00:00Meatloaf and crispy pork and pak choiAs a treat for myself on my birthday a few weeks ago, I went to the Ballymore Inn for lunch. It is by a long shot, my favourite restaurant, or to give it it's proper classification..gastropub. They keep things simple, seasonal and everything is always perfectly cooked. This dish was no exception.<br />
I didn't order a starter or a dessert, just this dish, and it was an inspired idea! It meant that nothing interfered with the gorgeous textures and flavours of the dish. I have tried in the past to extract the recipe from the waiting staff, or even a clue to the main ingredients in the sauce, but it never works! I didn't even try it this time. I did, instead spend a week or two trying out a few different versions of it, to see if I could even come close.<br />
The one I settled on is not really hitting the flavours, but I stopped with this one, as I am quite happy with it.<br />
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First, you need a pork fillet, trimmed. 1 fillet serves 4 in this recipe. It's best to ask your butcher to trim the pork, but Super Valu have good deals on pork fillet at the moment, so you could try your hand at it. This video is a good demonstration of how to do that.<br />
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<a href="http://www.youtube.com/watch?v=LFVYcfyd_S8">http://www.youtube.com/watch?v=LFVYcfyd_S8</a><br />
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Then you need to get your hands on some pak choi. This is fairly easy to get hold of at the moment, I got some in Super Valu on a 2 for 1 deal last week and I was delighted to see it was grown in Ireland. 1 pak choi per two people for this recipe.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_6uRDSBacnGs/TUcF4hWhEDI/AAAAAAAAARo/zlTngG08XLA/s1600/baby%252Bpak%252Bchoi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="http://2.bp.blogspot.com/_6uRDSBacnGs/TUcF4hWhEDI/AAAAAAAAARo/zlTngG08XLA/s320/baby%252Bpak%252Bchoi.jpg" width="320" /></a></div><br />
So, first, slice the trimmed pork into slices no thicker than 1/2 cm. Toss the slices in seasoned flour.<br />
Fry off the pork in batches in a pan with a couple of tablespoons of sunflower oil on a high heat for a minute on each side. Make sure it is cooked through, then leave the cooked pieces aside while you put on the noodles to cook (these only take a minute or two.) I used the medium egg noodles as they have a bit more body than the fine rice ones. It is best to cook the pork a few pieces at a time, because if you crowd the pan, the pork will not crisp up on the outside and will stew.<br />
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Chop the pak choi in half, separating the leafy bit from the crunchy white part. Chop the white piece into wedges, four or six depending on how big the pak choi is. Leave the leaves whole.<br />
(The white part needs no more than 2 minutes to cook and the green part no more than 30 secs to 1 minute.)<br />
<br />
Now put the pork and white pak choi back in the pan with a couple of drops of sesame oil, a good dash of soy sauce, and a small squeeze of honey. After one minute add the leaves and only allow to barely heat, try not to wilt them too much and turn off the heat. Toss the cooked noodles into the pork and pak choi and serve.<br />
If you have a nice Chinese dipping sauce, you could serve it on the side, but this dish is so yummy. And it is quicker than ordering Chinese!!<br />
<br />
The next recipe is not quicker than Chinese, but it is a truly scrummy dish.<br />
I got the recipe from the Good Food channel website, a real little gem for great recipes.<br />
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<b>Meatloaf</b><br />
<br />
Ingredients<br />
<br />
600g minced beef<br />
200g minced pork<br />
200g bacon bits, fried until cooked<br />
300g soft white bread cubed<br />
1 egg<br />
150 ml milk<br />
1/2 t ground nutmeg<br />
1/2 each salt and pepper<br />
1/2 dried oregano<br />
1 t dijon mustard<br />
A good T of fresh chopped parsley<br />
<br />
Beat the egg and mix with the milk and pour over the milk and let it soak up the liquid. Then mash the bread until it is mushy.<br />
Add all the remaining ingredients and use your hands to mix together.<br />
Grease 2 small loaf tins and fill with the mixture.<br />
You can freeze one at this point. One loaf tin serves 4.<br />
<br />
Cook for 50 minutes at 180c or until cooked through. (There will be pink flecks in the meatloaf from the bacon so don't panic!)<br />
<br />
Serve with mash and gravy and peas or beans, or anything you want really!<br />
This makes a lovely sandwich the next day, sliced cold and with a bit of Ballymaloe relish. (Apologies for the APALLING photo!!)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_6uRDSBacnGs/TUcKUOnt6ZI/AAAAAAAAARs/zkC-gCM82A4/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_6uRDSBacnGs/TUcKUOnt6ZI/AAAAAAAAARs/zkC-gCM82A4/s320/photo.jpg" width="320" /></a></div><br />
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The chunky white pieces are the bread, you can blitz it in the food processor if you want it less rustic, but I quite like the texture of the large pieces.<br />
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This is a really good value meal and the kids LOVE it.<br />
<br />
See ya soon!!Tanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.com0tag:blogger.com,1999:blog-2873710225075255993.post-510887988513131712011-01-25T18:04:00.000+00:002011-01-25T18:04:27.592+00:00Cakes and more cakes!I always love baking cakes. The only problematic part of this however is that I like eating them even more! I wouldn't be crazy for sweets or chocolate, but I do love baked goods. <br />
As far as chocolate cake is concerned, it is hard to find a good recipe. To get the mix of moistness without it being too squidgy is a tough needle to thread. I have a couple of good go-to recipes and they work for what I need them to do, but really as far as cake goes I prefer a more exotic offering.<br />
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Of late I have been getting a few requests for some party cakes, decorated and piped. The pictures are below. I loved making them but they are time consuming and can be costly. I can really see how wedding cakes and fancy birthday cakes are so expensive.<br />
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I discovered a cake supplies shop in Kildare and also a couple of good websites where you can get all the equipment, decorations and sugar paste icing. The correct paraphernalia is most definitely the secret to success!<br />
The website incidentally is jane-asher.co.uk.<br />
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All the cakes are iced with a layer of marzipan and sugar paste icing first. You roll that out like pastry. In fact, that sugar paste stuff is like a mixture between pastry and playdough. I can be tricky to manage. Not to mention sticky! <br />
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</div>I also bought little stencil cutters for lettering which give a lovely finish and you can glitz them up with edible glitter before putting them on the cake which really adds a bit of fun, but they are an absolute curse to work with! I thought I had semi proficient fine motor skills until I tried this, but I was very ham-fisted doing this. Definitely a job for the more patient cook!<br />
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The first one here is a christening cake I made for my nephew Jack.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_6uRDSBacnGs/TT7zHb5N0YI/AAAAAAAAAQw/6D6VI3tAKJU/s1600/photo5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="http://4.bp.blogspot.com/_6uRDSBacnGs/TT7zHb5N0YI/AAAAAAAAAQw/6D6VI3tAKJU/s320/photo5.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_6uRDSBacnGs/TT7yWCM9M-I/AAAAAAAAAQo/ZIhZfbM_icg/s1600/photo3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="http://3.bp.blogspot.com/_6uRDSBacnGs/TT7yWCM9M-I/AAAAAAAAAQo/ZIhZfbM_icg/s320/photo3.jpg" width="240" /></a></div>It was a lot of fun to make this cake, I had a bit of help from Robyn, despite my very high stress levels! Was not a very therapeutic excercise!<br />
We bought the little baby model and made the pea pods from sugar paste. They were not difficult to make at all and were a great tool for hiding the uneven edges!!!<br />
I was at the christening so could taste the result and it wasn't bad at all, if I do say so! <br />
The lettering was piped, and I was relieved it worked out, lettering in icing is my biggest worry. It is not good to make a mistake, it's hard to fix cleanly. Although I am sure there is some professional out there that will correct me!<br />
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Next up, was the Gingerbread Man-eating giant Cupcake Cookie Monster (to use his full title!)<br />
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I bought a cake tin in the shape of a giant cupcake that I could use for birthday parties. It is well and truly earned it's keep, I have used it many times now.<br />
The idea came after I had made a series of small cupcakes in the shape of a cookie monster type character for a birthday party. <br />
The giant cupcake was for a haloween party so we added the gruesome detail of the poor sacrificial gingerbread man.<br />
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These were just little cupcakes covered in chocolate icing and rolled in vermicelli. The eyes are black and white ready to roll icing and the cookies are shop-bought choc chip cookies.<br />
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The Gulliver version ....<br />
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The recipe I used was Darina Allen's Yoghurt cake from the Ballymaloe cookery course book. It is all mixed in the food processor and is really moist.<br />
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The ingredients are<br />
<br />
1 small carton of yoghurt <br />
Then using the carton as a measure...<br />
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1 carton of caster sugar<br />
1 carton of sunflower oil<br />
3 cartons of plain white flour<br />
4 organic eggs<br />
1 t baking powder<br />
1/2 teaspoon of vanilla essence.<br />
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Whizz together and pour into a well buttered and lined tin. (I just buttered the cupcake tin and it was fine.)<br />
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Bake at 180 for about 45 mins until a skewer comes out clean.<br />
For the cupcake mould I had to double the ingredients, but I had a little over so I made 6 buns out of the remainder.<br />
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Robyn actually made this cake almost exclusively by herself. I was only performing a dogsbody type function, you know cleaning up!<br />
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It turned out well and it kept great. It was still moist three and four days later. I'd say it'd be gorgeous as a sandwich cake filled with whipped cream and strawberries.<br />
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Some other recent creations are :<br />
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The lettering on these last two were all glittery but it didn't come out very well in the photos.<br />
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Talk to you all soon x<br />
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</div>Tanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.com0tag:blogger.com,1999:blog-2873710225075255993.post-88375758269089569722010-10-18T21:29:00.000+01:002010-10-18T21:29:36.914+01:00A lot to catch up on!It has been quite the few months. My new cookery school is now up and running, and there are more recipes to catch up on that I could nearly spend a week posting to catch up!<br />
We have completed four weeks of lessons. The first week was all about EGGS! My favourite ingredient. If you have eggs in the house, it is so easy to rustle up something delicious. Especially if they are delicious organic eggs.<br />
The next week was all about fruit, and we made smoothies, stewed fruit and fruit salad kebabs.<br />
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</div>The children tried all sorts of combos using the yummiest fruits and we learned all about how to peel, slice and cook them.<br />
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The next week was all about vegetables, and we made guacomole, we made different combos of winter vegetable puree. The students' favourites were butternut squash and celeriac. (My favourites too!)<br />
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Then last week we were cooking with beans and pulses. This was my favourite week, because we made Falafel, Hummus and homemade baked beans. The recipe for this is included below. I guarantee you that when you make these a couple of times it will be practically impossible to go back to tinned beans!<br />
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I know the photo could be better, but they are yum, and pretty quick to prepare.<br />
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<strong>Baked Beans</strong><br />
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First heat up a saucepan and add a couple of tablespoons of vegetable oil along with a finely chopped onion, a grated clove of garlic and a teaspoon of fresh thyme leaves.<br />
Sweat gently until the onions are soft and translucent.<br />
Then add<br />
1 tin of canellini or haricot beans, 1 tin of chopped tomatoes, 2 T tomato puree, 1 t caster sugar, 200ml vegetable stock, salt and pepper. <br />
Stir well and bring to the boil. Lower to a simmer and allow to simmer for about 30 minutes or until the sauce has reduced and thickened.<br />
Serve with just about anything!<br />
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I use canellini beans in this recipe, mainly because they are more widely available, but you could use haricot, kidney beans, chickpeas or whatever takes your fancy.<br />
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This week our class will be making homemade pasta and ravioli fillings. <br />
Yum Yum!Tanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.com0tag:blogger.com,1999:blog-2873710225075255993.post-72705562892467995592010-09-02T10:08:00.000+01:002010-09-02T10:08:54.116+01:00The Kitchen Wizards<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_6uRDSBacnGs/TH9pfBCnfBI/AAAAAAAAAPs/SyhFIHvI_nY/s1600/facebook+logo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://1.bp.blogspot.com/_6uRDSBacnGs/TH9pfBCnfBI/AAAAAAAAAPs/SyhFIHvI_nY/s320/facebook+logo.JPG" /></a></div>Hello everyone!<br />
<br />
My website is nearly ready, but in the meantime, here are all the details for the classes.<br />
<br />
The Kitchen Wizards Cookery School is for primary school and secondary school students, who want to learn to cook for themselves at home and entertain their family and friends.<br />
We aim to make children confident and self-sufficient in the kitchen, learning about nutrition and being adventurous eaters along the way!<br />
The classes are once a week after school for 1 1/2 hours and each term is 10 weeks long. <br />
After each term, the students will host an evening for their family cooking some of the recipes they have learned.<br />
Each ten week module costs €220 and all equipment and ingredients are supplied. <br />
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Classes are in <br />
<br />
<strong>Ranelagh</strong><br />
Beechwood Community Centre, Mountainview road<br />
Tuesdays starting 21st September<br />
Age 6 - 12 3.30pm-5pm<br />
Age 13 - 18 5.15pm-6.45pm<br />
<br />
<strong>Baltinglass</strong><br />
The Lalor Centre<br />
Wednesdays starting 22nd September<br />
Age 6 - 12 3.30pm-5pm<br />
Age 13 - 18 5.15pm-6.45pm<br />
<br />
<strong>Blessington</strong><br />
St Kevins Community Centre<br />
Thursdays starting 23rd September<br />
Age 6 - 12 3.30pm-5pm<br />
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Age 13 - 18 5.15pm-6.45pm<br />
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To book your child into one of the classes, call me on 059 6473030 / 087 2109635<br />
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See you all soon!!!Tanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.com0tag:blogger.com,1999:blog-2873710225075255993.post-80477633158971924362010-07-25T23:11:00.000+01:002010-07-25T23:11:46.463+01:00Dog Day afternoon! (Blackcurrant jam)Today was the our first full day with our new puppy Bruno. He is a border collie rescue dog, and pretty damn sharp! He is already coming to his name and sitting on command. <br />
We spent as much time in the garden as possible in an effort to kickstart the house training. It is starting to click with him where he is supposed to go, now he just needs to go there!<br />
Garden time meant that I had lots of time to pick blackcurrants. It is a time consuming but very enjoyable task. I am sure there is a speedy efficient way to pick them, but I have yet to stumble upon it. The dog was very involved, inspecting tne contents of my basin from time to time, and sampling the odd dropped berry. I think he just sucked the juice and spat out the berry. Either way I feel he has had a paw in the making of this jam! Bless his little cotton socks if he is not all tuckered out now and fast asleep with his new buddy.<br />
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With such a crop of blackcurrants, jam was really the best use of this bounty, so I fished out my Ballymaloe cookery school book. Honestly who else could you turn to when it comes to the self-sufficiency of jam making only Darina herself. There is something very reassuring about her traditional recipes. They are written with conviction, experience and gravitas. No mere mortal could ever question her judgement on such matters. Her book is comprehensive in its details. You are given clear instructions on sterilising jars,storage, equipment etc. I felt tremendously equipped.<br />
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After picking about half the berries on the bush, I felt I had more than enough, so proceeded to de-stalk them, a task ideally suited for someone whos' primary objective was to monitor the bladder habits of a 10 week old puppy. This process takes some time. For my 800g of blackcurrants, this took an hour and a half. The type of job that is supposed to be good for activating the creative side of the brain. Indeed I found myself dreaming up colour schemes for the new flower bed I will never get around to planting.<br />
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</div><div class="separator" style="clear: both; text-align: center;">(This is not 800g but merely a pretty picture!) </div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Next, I located a few jam jars and cleaned them thouroughly. (Or rather, Declan cleaned them thoroughly!) They need to be sterilised and Darina details a number of ways to do this including putting them through the dishwasher. I filled them with boiling water and emptied them out and put them in the oven preheated to 180c to dry. They only take a few minutes to dry out, and then they are ready for filling.<br />
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So next. I used a wide heavy bottomed saucepan and greased it. Then in went my 800g of now washed blackcurrants and 530ml water. Accurate quantities are very important as jam making is as much chemistry as it is cooking. Or 'Alchemy' as Nigella calls it. <br />
With blackcurrant jam you must let the berries cook down until they are burst and soft so they don't end up tough in the jam. This takes about 10ish minutes. In the meantime, put 1kg of sugar into a stainless steel bowl, I used the lid of roasting tin, and put it into an oven at 150c for 10 minutes. Add the sugar to the softened fruit and stir until dissolved. Bring to the boil and cook for 20 minutes stirring frequently. You can skim the foam off as you go. To test that it is at setting point, you can use a candy thermometer, and when the mixture reaches 105c it is done, or you can every few minutes (after about 15 mins) put a teaspoon of mixture onto a cold plate and allow to sit for a few minutes. If it wrinkles when you push it with your finger, then you are ready to pot it up.<br />
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I skimmed off the last little bit of foam from the top and ladled the mixture into the jars. <br />
I was not really prepared for potting jam, so I only had parchment with which to cover the jam. I got 4 pots out of this mixture. Can't imagine it will last too long, we do go through jam in this house. <br />
Probably not a good sign!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_6uRDSBacnGs/TEyl0wKv6QI/AAAAAAAAAPc/V0lr0tiYPhc/s1600/jam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hw="true" src="http://1.bp.blogspot.com/_6uRDSBacnGs/TEyl0wKv6QI/AAAAAAAAAPc/V0lr0tiYPhc/s320/jam.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">When the last bit of jam that I put in a bowl had cooled, we tried it on some buttermilk pancakes. I had some batter left over from this morning, and made little bitesized ones just to test the jam.</div><div class="separator" style="clear: both; text-align: left;">I was terribly pleased with myself, with my new dog, homegrown berries and homemade jam on pancakes. Although my waistline is not really benetitting from such an exercise, this is the kind of cooking that kids love, and it teaches them really how much damn sugar there is in jam!</div><br />
Bye for now and woof from Bruno xTanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.com0tag:blogger.com,1999:blog-2873710225075255993.post-49649054257532419242010-07-13T18:40:00.000+01:002010-07-13T18:40:00.961+01:00Toad in the hole and Millionaire's squaresWell now that the house is back to normal with just the usual amount of chaos (!) and we have eaten the results of the cookery classes, it's time to start adding a few new ones to the blog.<br />
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Yesterday I made caramel millionaire's squares. I have never made them before, they always look delicious in cafes but are almost always a disappointment. I think they need to be eaten while still very fresh. <br />
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I got the recipe from the condensed milk tin and it could not be simpler.<br />
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<strong>Millionaire's squares</strong><br />
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First make the base, you can make a shortbread biscuit base with 25g melted butter and 200g crushed shortbread biscuits but having no biscuits, i just made a pastry base and blind baked it first. (Recipe is in an older entry, you will find it if you search on the side bar)<br />
Then make the caramel. I used a large non-stick frying pan.<br />
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Melt<br />
150g soft dark brown sugar<br />
150g butter <br />
until the butter is melted and the sugar is dissolved.<br />
Then add<br />
1 tin of condensed milk. <br />
Stir occasionally and wait for the caramel to start bubbling, take it off the heat and pour over the pastry/biscuit base.<br />
Allow to cool and then put in the fridge until set. (It won't harden, but will firm up a little.<br />
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Melt 200g chocolate (milk/dark) and pour over the top, spreading evenly.<br />
Put it back in the fridge so the chocolate hardens and cut into squares.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_6uRDSBacnGs/TDyi7SwGN7I/AAAAAAAAAPE/wNGP-0hVhDc/s1600/caramel+slice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://2.bp.blogspot.com/_6uRDSBacnGs/TDyi7SwGN7I/AAAAAAAAAPE/wNGP-0hVhDc/s320/caramel+slice.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">They are rich, but very tasty. I would say if you leave them too long the pastry could go very dry. Thar won't be a problem in my house, the kids have taken to checking on them every half hour to make sure they are still there for dessert after dinner!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For lunch today, we made mini Toad in the Hole.</div><div class="separator" style="clear: both; text-align: left;">The kids loved it, and Robyn made the batter. Unfortunately I didn't think to take pictures, but next time.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">First put a little sunflower oil into each cup of a muffin tray.</div><div class="separator" style="clear: both; text-align: left;">Put it into the oven and preheat to 200c. You want the oil to reach that temperature too.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Next cook 12 sausages or 24 cocktail sausages until cooked. Cut the large ones in two.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Make the batter by whisking </div><div class="separator" style="clear: both; text-align: left;">110g plain flour</div><div class="separator" style="clear: both; text-align: left;">2 eggs </div><div class="separator" style="clear: both; text-align: left;">pinch of salt</div><div class="separator" style="clear: both; text-align: left;">300ml milk</div><div class="separator" style="clear: both; text-align: left;">until smooth with no lumps until the consistency of cream.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">When the oven hits its heat, take out the muffin tray carefully. The oil will be very hot.</div><div class="separator" style="clear: both; text-align: left;">Put two halves of the sausage, or two cocktail sausages in each section and fill with batter. The mixture should make 12 exactly.</div><div class="separator" style="clear: both; text-align: left;">As quickly as you can put the tray back in the oven and bake for 10-12 minutes until they are puffy and golden brown. They will rise up dramatically. </div><div class="separator" style="clear: both; text-align: left;">Robyn likes sitting in front of the oven and watches them rise!!! </div><div class="separator" style="clear: both; text-align: left;">Who needs TV?!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">When out of the oven they collapse a little. If you leave them to cool for a couple of munutes they shrink and are easier to remove from the tray.</div><div class="separator" style="clear: both; text-align: left;">We had them with fried onions and onion gravy (instant) Not the healthiest combo, but it was just what we needed on a horrible rainy day.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Tanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.com0tag:blogger.com,1999:blog-2873710225075255993.post-64127270291651672022010-07-08T17:10:00.000+01:002010-07-08T17:10:31.563+01:00Baking day. Cheese and Bacon scones, plain scones, banana cake, shortbread, chocolate muffins, and busy bees!Well. I am done! Three days, 12 children, 50 eggs, 6 kilos of flour and one scarred kitchen later!<br />
<br />
Todsy was the busiest day, I knew it would be. It always surprises me when I hear parents saying they bake with the kids, but don't make dinners. Baking is the hardest. The kids eat all the ingreadients as they go, usually end up wearing half of what they are making and want the results immediately!! Dinners are a far less excitable affair. <br />
All that aside, today was fantastic. The chidren in the workshop were patient and keen and the results were great. Although I think my own daughter left out the sugar in the banana bread, I just had a piece and can pretty much say for sure that there ain't no sugar in it!<br />
<br />
My favourite from today, (a view also held by an 8 year old participant called Hannah) were <br />
<strong>Cheese and Bacon scones.</strong> <br />
They were light, but savoury and were a perfect lunch for us when we took a break.<br />
<br />
The ingredients are:<br />
<br />
450g plain flour<br />
<br />
1 t bicarb of soda<br />
1 t cayenne pepper (optional)<br />
1 t salt<br />
30g cold butter diced<br />
110g bacon grilled and chopped (I actually put the bacon in a hot oven for 8 mins)<br />
110 g gruyere or cheddar cheese<br />
1 egg<br />
375 ml buttermilk<br />
<br />
Preheat the oven to 220c and flour a non-stick baking tray<br />
First, sift the dry ingredients into a bowl and stir. Rub in the cold butter until the mixture resembles breadcrumbs. <br />
Add the bacon (finely chopped) and the cheese.<br />
Beat the egg and add the buttermilk.<br />
<br />
Add the egg and milk to the mixture and stir until it comes together.<br />
It will form a sticky dough so flour your board well before putting it down to roll.<br />
<br />
Roll out to a thickness of 2-3 cm and cut into the shape of your choice. We used circles and squares just for variety! Brush with a little beaten egg or milk.<br />
<br />
Put them on a lightly floured tray and bake for between 12-15 mins depending on the size of the scones.<br />
Leave to cool on a wire rack.<br />
This mixture makes at least 12 scones<br />
<br />
<strong>Plain/Fruit scones</strong><br />
<br />
These are really simple and if you make them in a large quantity they freeze really well.<br />
<br />
<br />
Ingredients<br />
<br />
<br />
225g self raising flour<br />
1 tsp baking powder<br />
Pinch of salt<br />
50g cold butter diced<br />
50g caster sugar<br />
150ml buttermilk<br />
1`beaten egg<br />
50g sultanas<br />
<br />
Preheat the oven to 180c and flour a non-stick baking tray<br />
Sift the dry ingredients together and stir to combine. Rub in the butter with your fingertips until the mixture resemble breadcrumbs.<br />
Add in the sugar and the sultanas if you are adding them and stir.<br />
Mix the egg and buttermilk together and add to the dry ingredients, making a dough as you did with the scones above.<br />
Roll out gently on a floured surface, cut into shapes & place on the tray. Brush with a little beaten egg or milk and bake for 12-15 minutes.<br />
<br />
Leave to cool on a wire rack<br />
<br />
<br />
We made chocolate muffins next, the recipe is in the posting a couple of days ago. The shortbread recipe is the one Daniel used to make strawberry shortcake, also in an old posting. (You can find all these if you search for them in the bar on the right.)<br />
<br />
I am afraid the banana cake recipe is a little secret, only to be divulged upon completion of a course. It goes back years and I have to have something that's my own!<br />
<br />
The busy bees on the other hand are a gorgeous little recipe and they need neither cooking nor chilling. The all important instant results! Perfect for making with really small children and really very nutritious. It is an Annabel Karmel recipe.<br />
<br />
<strong>Busy Bees</strong><br />
<br />
In a bowl mix the following ingredients together in no particular order!<br />
<br />
1 Weetabix crushed up<br />
4 T peanut butter<br />
1 T skimmed milk powder (such as Marvel)<br />
1 T sesame seeds<br />
1 T honey<br />
<br />
Stir all the ingredients together and with your hand make little bee shapes, kind of like mini weetabix pieces.<br />
<br />
Decorate with white buttons for the wings and choc chips for the eyes. If you dip a cocktail stick first into water then into cocoa, you can paint on stripes for the bees back. Apologies for the awful photograph.<br />
<br />
<br />
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So that was it! A successful few days. I will keep you all posted on the cookery school website, and once it's up, I will be back to family meals here on the blog.<br />
<br />
See y'all soon!<br />
P.S. Check out my kitchen after today!!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_6uRDSBacnGs/TDX0m8dUmkI/AAAAAAAAAOs/excberKWsfU/s1600/messy+kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://3.bp.blogspot.com/_6uRDSBacnGs/TDX0m8dUmkI/AAAAAAAAAOs/excberKWsfU/s320/messy+kitchen.jpg" /></a></div>Tanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.com1tag:blogger.com,1999:blog-2873710225075255993.post-54395665970697231292010-07-07T20:05:00.002+01:002010-07-07T20:15:26.215+01:00Kitchen Wizards Dinner day.... Lasagna, Parmesan Chicken goujons, homemade ketchup and egg fried rice.Day two! <br />
Well it was a great day. 5 very hard workers and keen eaters too. The perfect combination.<br />
We started with the goujons so that they would be in the fridge ready for us to eat at lunchtime. <br />
<br />
<strong>Chicken goujons</strong><br />
<br />
6 chicken fillets (makes about 36 goujons)<br />
<br />
Adults will eat 5-6 of these and kids usually between 4-5. You feed alot of people with this little recipe. Especially if you serve them with potato wedges. Then an average 'big person' would eat 4 goujons. <br />
<br />
Cut the fillets into 6 strips. The thinner they are, the easier they are to cook. If you opt for fat chunks then you will be dealing with overcooked breadcrumbs and pink insides. Trust me..... cut them into thin strips!<br />
<br />
Then, on a plate put 75g plain flour, a teaspoon of salt and teaspoon of ground black pepper.<br />
<br />
In a bowl, beat 2 eggs.<br />
<br />
In a large bowl/pyrex dish, put in a 200g packet of breadcrumbs (save yourselves the grief folks and buy the breadcrumbs.) and add 100g finely grated parmesan cheese. Season with 1/2 t each of salt and pepper.<br />
<br />
<br />
Now you are ready to go.<br />
<br />
First dip the chicken pieces into the flour, shake off the excess and then coat in beaten egg and then straight into the breadcrumbs. Leave on a tray coated in greaseproof paper until ready to cook. They can stay in the fridge for up to 24 hours like this until you are ready to cook them.<br />
<br />
To cook the goujons, heat a frying pan with a couple of tablespoons of sunflower oil and wait for it to heat up so that when you drop a breadcrumb in, it sizzles without burning.<br />
Fry the goujons for about 4 mins on each side. Check one to make sure they are cooked. They should loose their springiness as they cook and become firm, but I still cut open one to check, in case I poison one of my guests!<br />
<br />
Serve with homemade tomato ketchup. This was a real hit with all the kids. I was surprised, I was expecting some faces, as it is has a real kick. <br />
<br />
<strong>Tomato Ketchup</strong><br />
<br />
2 medium onions, chopped <br />
<br />
2 garlic cloves, chopped <br />
2 cans whole tomatoes, drained <br />
1/4 cup sugar <br />
1/2 cup cider vinegar <br />
1 teaspoon ground ginger <br />
1 cinnamon stick <br />
1 teaspoon chili powder <br />
1 teaspoon dijon mustard <br />
1 teaspoon paprika<br />
<br />
<br />
Sweat off the onion and garlic in a couple of tablespoons of olive oil, then add all the other ingredients. I would let this simmer away on a medium heat for about 50 minutes. Then cool the mixture before putting into a blender or using a hand blender , (like the one you use on baby food) to blend to a smooth creamy sauce.<br />
The longer you leave this sauce to reduce, the more intense the flavour gets.<br />
I have deliberately left out the salt and pepper in this as the flavours are pretty intense, and the more you can eliminate salt from things the better/<br />
<br />
When blended, allow cool, before serving with absolutely everything! I would even include cornflakes in that list!<br />
<br />
<br />
<strong>Lasagna</strong><br />
<br />
This is a recipe I make alot, but still need to refer to my little recipe notebook for the ingredients. Every cook has their own version and this is mine. I have flown by the seat of my pants a few times but it is always a little different if I don't follow the recipe. The spices are what it's all about here.<br />
<br />
So..... the pasta<br />
<br />
I usually make my own. Only because I am used to doing it, and any time I make lasagna I am using it as a method of escape! But it does taste better and is worth it, but only if you have time.<br />
You can make pasta with a rolling pin, but you need to be prepared to lean on it seriously.<br />
A pasta maker is not too expensive, and is really a great way of keeping the kids occupied, it's like a playdough product! And pasta is indestructible. <br />
<br />
<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_6uRDSBacnGs/TDTQhhlEh5I/AAAAAAAAAOc/C6oPGDr3VSM/s1600/photopasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://1.bp.blogspot.com/_6uRDSBacnGs/TDTQhhlEh5I/AAAAAAAAAOc/C6oPGDr3VSM/s320/photopasta.jpg" /></a></div><br />
Anyhow, if you decide to buy lasagna sheets, skip the next bit. If you buy the fresh lasagna sheets from the fridge section, you can put them straight into the dish with the two sauces, but if you buy the dry stuff, then you need to cook them in boiling water first so they are pliable.<br />
<br />
<br />
Ok. Now. Pasta!<br />
<br />
You need 150g '00' flour (get this in Fallon and Byrne or Get Fresh or the like) or Strong White bread flour<br />
100g Semolina <br />
1 whole egg and 4 egg yolks<br />
<br />
In a bowl, mix the flours together. Beat the eggs together and add to the flour.<br />
Use your hands to bring the dough together. You are looking for a smooth elastic dough that is not sticky and behaves like a rubber ball! Knead until silky and divide into about 6 pieces. Roll out each piece and if you are using a rolling pin, keep doubling up and re-rolling until it is smooth and thin.<br />
If you are using a machine, keep rolling through the machine on decreasingly low settings until you have a very thin sheet of pasta.<br />
<br />
Leave to sit between sheets of greaseproof or parchment while you make the sauce.<br />
<br />
<br />
Tomato sauce<br />
<br />
In a pot put<br />
<br />
2 chopped onions<br />
2 crushed cloves of garlic<br />
2 medium carrots chopped finely<br />
2 sticks of celery chopped finely<br />
<br />
with a couple of tablespoons of olive oil.<br />
Allow to sweat until a little soft and add<br />
<br />
<br />
2 T chopped sundried tomatoes<br />
1 t grated nutmeg<br />
1 t paprika<br />
1 t oregano<br />
1 t basil<br />
1 t salt<br />
1 t pepper<br />
A dash of Worcestshire sauce<br />
<br />
Then add 2 tins of chopped tomatoes to the mix and stir well.<br />
Allow the mixture to come to the boil and simmer for a about 20 minutes or until the carrots have softened. Then using a hand blender, blitz the sauce until smooth.<br />
<br />
In another large pot, pop in 1 kg or 2lbs of round steak mince to dry fry.<br />
Put the pan on a high heat and stir the meat occasionally until it is cooked through. (It will look grey and umappealing but the sauce will bring it to life!)<br />
When the meat is cooked, add it to the blitzed sauce and leave on a very low simmer while you cook the cheese sauce.<br />
<br />
In a small saucepan, put 75g of butter and allow to melt and add 75g of flour. Mix until combined and cook out for a few minutes and add 500ml of milk gradually while whisking with a hand whisk.<br />
Keep whisking on the heat until thick and smooth.<br />
Then add 120g ish of cheddar cheese grated/ Whisk until all combined.<br />
<br />
Now. Assembly!<br />
<br />
In a large lasagna dish, put half the meat sauce in the bottom. Then layer on your pasta, covering all the meat. You can cut the pasta into whatever size or dimensions you need to compelete this task.<br />
Then a layer of cheese sauce. Now the rest of the meat and now more pasta.<br />
Finish with the rest of the cheese sauce and top with more grated cheese.<br />
<br />
Bake this at 200c for 30 mins or until the cheese on top is bubbly.<br />
<br />
The kids today did a wonderful job of their lasagnas. I used little foil takeaway boxes for each of them which is two servings and they made gorgeous pasta, yummy tomato sauce and perfectly smooth cheese sauce.<br />
I am so proud of them all!<br />
<br />
<br />
This is not a quick recipe nor is it convenient, but it is plentiful and fantastic to freeze.<br />
I love when you can get those foil lasagna dishes and I make it in those, and freeze them. Great standby for when you have a pile of kids over and no time to cook.Tanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.com0tag:blogger.com,1999:blog-2873710225075255993.post-62810175791023629322010-07-06T17:15:00.000+01:002010-07-06T17:15:12.955+01:00The Kitchen Wizards Cookery School is open for business!Well today was my first day of my new career. I have packed in my perfectly good teaching job to start my own cookery school. It is something that has been gestating for a good while now and I decided if I didn't make the jump now, I never would.<br />
So today was day one of the summer workshops. I have three day workshops running just for the summer and in september I am kicking off the after school classes, which will be the bread and butter of the business.<br />
<br />
I had 5 kids today and we covered 5 recipes that are all lunchbox friendly. The idea is that the children would do a bit of cooking at the weekend and have some yummy food for their luncboxes during the week. The salads are easy prepared the night before.<br />
<br />
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</div><div class="separator" style="clear: both; text-align: left;">The picture is I know not brilliant, but from left to right, we made; Wizard drumsticks, Couscous salad, Pasta salad, Mini Quiches and White bread rolls.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The Quiche recipe and the White bread recipe is already on the blog, the other three are below.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Wizard Drumsticks</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Marinade</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">150ml greek yoghurt</div><br />
2 T redcurrant jelly<br />
1 T wholegrain mustard<br />
1 garlic clove crushed<br />
Juice and rind of one lemon<br />
<br />
Mix all the marinade ingredients together in the dish.<br />
<br />
Remove the skin from 8 chicken drumsticks and coat them in the marinade. Leave in the dish to soak up all the flavour and to tenderise, preferably overnight, but a couple of hours does the trick too.<br />
<br />
Roast in a roasting tin at 190c for 50 minutes.<br />
Can be served hot or cold.<br />
<br />
<strong>Couscous salad</strong><br />
<br />
200g couscous<br />
<br />
250ml hot vegetable stock<br />
<br />
First pour the stock over the couscous and allow to soak up for 3-4 minutes. Always stir couscous with a fork, it helps to keep it fluffy.<br />
<br />
Then add;<br />
<br />
2 red dessert apples diced<br />
125g cheddar cheese diced<br />
75g sultanas<br />
8 T apple juice<br />
1 T chopped parsley<br />
<br />
Mix through and serve.<br />
<br />
<strong>Pasta salad.</strong><br />
<br />
100g pasta shapes cooked and drained<br />
<br />
2 T sunflower oil<br />
1 t sundried tomato paste (jar of sacla)<br />
1 t white wine vinegar<br />
½ small carrot diced<br />
1 tomato diced<br />
50g cheddar or mozzarella cheese diced<br />
Chopped basil to taste<br />
<br />
<br />
Personally I prefer mozarella with this recipe. If you add the pasta hot to the rest of the ingredients, then the mozzarella melts a little and makes a sauce almost.<br />
Incorporate all the ingredients together and serve. <br />
<br />
Tomorrow is dinners; lasagna, chicken goujons, and butternut spaghetti. <br />
<br />
See y'all tomorrow. <br />
<br />
<br />
Tanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.com0tag:blogger.com,1999:blog-2873710225075255993.post-65914121528426828782010-06-28T13:24:00.000+01:002010-06-28T13:24:46.398+01:00Croque Bateau and Chocolate Muffins for Alex.<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_6uRDSBacnGs/TCiPkkUlkSI/AAAAAAAAAOE/8WXOkp8eZv0/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ru="true" src="http://2.bp.blogspot.com/_6uRDSBacnGs/TCiPkkUlkSI/AAAAAAAAAOE/8WXOkp8eZv0/s320/photo.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_6uRDSBacnGs/TCiPmcH8YJI/AAAAAAAAAOM/3NJA-XbIpjc/s1600/photo2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ru="true" src="http://4.bp.blogspot.com/_6uRDSBacnGs/TCiPmcH8YJI/AAAAAAAAAOM/3NJA-XbIpjc/s320/photo2.jpg" /></a></div>We were down on the boat for the past week and weekend before. Hence the lack of posts. <br />
Cooking on the boat is a little different from at home, mainy because the storage space is limited enough, so you have to know well in advance what you are making before the event. <br />
These Croque Monsieurs are not technically perfect. I am not sure Julia Child or most of France would consider this an accurate representation. This is why I call it Croque Bateau, and anyway I think this way is nicer.<br />
I don't do these at home as much as I do them on the boat. Anytime I do them at home, it reminds me that I am most definitely NOT on holidays and it does me no good.<br />
<br />
They can be customised to have whatever topping you want. Mustard is a lovely addition as is Gruyere cheese or red onion. <br />
<br />
<strong>Croque Bateau</strong><br />
makes 5 slices<br />
<br />
First, beat 4 eggs in a decent sized dish, big enough to accomodate the slices of bread you are using.<br />
Add a splash (1/4 cup is plenty) of milk and plenty of salt and pepper. (1/2 teaspoon of each perhaps.)<br />
Beat well with awhisk and set aside.<br />
<br />
Heat a frying pan and add a knob of butter and a little sunflower oil to stop the butter from burning.<br />
Turn on the grill to high also and let it heat up.<br />
<br />
Slice the bread you are using. I like the Tiger loaf they do in Tesco or a piece of Vienna loaf. But you can used any bread at all, with the exception of brown soda bread, I expect it would not stay together.<br />
<br />
Dip the bread into the egg a slice at a time and allow to soak up the egg on both sides. Not for too long or it will be too soggy and maybe disintegrate. You are talking 20 seconds on each side.<br />
<br />
Lay 2 slices at a time in the pan and allow to cook to golden brown on one side and turn. This takes a couple of minutes only.<br />
When golden side up and cooking on the other side, lay your toppings onto the bread. I use ham and grated cheddar cheese. Cover with plenty of cheese. Then remove to the grill tray and wait until all five pieces are done.<br />
If there is any egg left in the bowl, I pour it over the cheesey side (making an unmerciful mess in the grill tray.<br />
<br />
They grill under a high heat until the cheese is bubbly and golden brown.<br />
<br />
Serve with a green salad (and a nice glass of white for the grown ups!)<br />
<br />
<strong>Chocolate buns for Alex's birthday</strong><br />
This is my first blog request and it goes to Alex Twyford Mulligan who has a big birthday coming up in July! So Happy Birthday in advance Alex xxx<br />
I make these a lot and have been popular with adults and children alike. This recipe is actually for a cake and so can be used as such in two 20cm sandwich tins or one 23cm springform tin.<br />
<br />
This recipe makes about 12 cupcakes or 18-20 mini muffins.<br />
<br />
Preheat the oven to 180c<br />
Line your cupcake cases<br />
<br />
First in a bowl over a saucepan of simmering water, melt<br />
<br />
125g dark chocolate<br />
3 Tbsp Milk<br />
<br />
Then in a bowl or a mixer, beat until fluffy<br />
<br />
150g soft butter <br />
150g caster sugar<br />
<br />
Add one at a time<br />
<br />
3 eggs<br />
<br />
and beat until combined<br />
<br />
Then fold in the melted chocolate and <br />
1 Tbsp of strong coffee cooled (this brings out the chocolatey flavour) and <br />
1 tsp vanilla extract<br />
<br />
Sift in and fold<br />
<br />
200g plain flour<br />
1 Tbsp cocoa powder<br />
1 tsp baking powder<br />
1/4 tsp bicarb<br />
<br />
Fold gently until combined. <br />
<br />
(If you wanted chocolate chip muffins, add 150g chips to the mixture along with the flour. I would actually coat them in flour first so they don't stick together.)<br />
<br />
Divide the mixture into the cases. Don't overfill the cases as they rise and are tricky to ice if they are too big.<br />
I use one of those ice cream scoops that have a lever to scrape out the mixture. I use half a scoop for each muffin.<br />
<br />
Bake for 15- 18 minutes, but check them after 12 just in case your oven is more efficient than mine! You want a skewer to come out clean, that is when you know they are cooked.<br />
<br />
Cool on a wire rack while making the icing of your choice.<br />
<br />
<strong>Icing options</strong><br />
<br />
A nice simple and yummy option is just to pour over melted Dairy Milk chocolate.<br />
For this many muffins you would need at least 150g. Although I would use 200g to be safe<br />
<br />
You could make chocolate butter icing using 75g soft butter 175g icing sugar 1 Tbsp cocoa and a few drops of vanilla. Beat with a mixer until smooth and fluffy<br />
<br />
or my personal. favourite is Peanut butter icing from Barefoot Contessa (I literally just copied and pasted this from her page)<br />
<br />
1 cup icing sugar <br />
<br />
<br />
1 cup creamy peanut butter <br />
<br />
5 tablespoons unsalted butter, at room temperature <br />
<br />
3/4 teaspoon pure vanilla extract <br />
<br />
1/4 teaspoon salt <br />
<br />
1/3 cup double cream <br />
<br />
Place the icing sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.<br />
<br />
<br />
Enjoy the party Alex!<br />
<br />
<br />
Tanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.com1tag:blogger.com,1999:blog-2873710225075255993.post-91730047953399222292010-06-01T22:15:00.000+01:002010-06-01T22:15:59.827+01:00Pavlova buddies!I made a pavlova today for all my friends in work, as a thank you for their lovely farewell gift. (I am leaving work you see) I had enough whites left over from all the patisserie cream, which was good and they were nice large eggs so it was a generous sized cake.<br />
It went down well, so I reckoned i should put the recipe up, for you all to try it for yourselves! Technically this was not cooked with the kids, but seriously, it is a foolproof recipe, especially if you have a mixer.<br />
I have no photos, i apologise but will add one the next time I bake a pavlova. This is my mother's recipe and I always have to call her for reassurance that I have the right quantities and oven temp! It's funny when a dish is linked to a person, it will always be theirs, and i always feel I need to make contact every time I make it. Although in this case it is because my mother is so good at it. I have yet to achieve the perfect form of a pavlova that she manages every time.<br />
Maybe some day!<br />
<br />
First, put <span class="Apple-style-span" style="color: #38761d;">8 egg whites</span> and a pinch of salt into a mixer, or into a bowl to be whisked with a hand held electric whisk, and beat for 4-5 minutes at least until in stiff peaks. Then add <span class="Apple-style-span" style="color: #38761d;">250g of caster sugar</span> gradually, a spoon at a time until the mixture is glossy and in stiff peaks. Turn off the mixer and add a further <span class="Apple-style-span" style="color: #38761d;">250g of caster sugar</span> and fold in.<br />
You also need to fold in <span class="Apple-style-span" style="color: #38761d;">1t of vanilla ext 1t of cornflour and 1t of white vinegar.</span><br />
This addition is what stops the meringue from drying out and makes that marshmallow texture inside the pav.<br />
When folding use a large metal spoon. Oh and by the way, the bowl you use must be spotless and grease free or the whites will not whip up properly.<br />
(Also, I usually use golden caster for baking, but I use white caster for this to get the perfect white interior)<br />
<br />
Thats it! Then dollop the mixture onto a parchment lined baking sheet, and form into a circle. Nice and deep. Although it rises in the oven, it collapses at the end in a heartbreaking manner. Don't despair, it will still be yummy. It will also crack and bits break off the side. Also stressful, but again, par for the course.<br />
<br />
Allow 1 1/2 hours for baking at 140c and turn the oven off and leave it in the oven to cool. I didn't take it out until the next morning! It was just fine, albeit a little cracked like a drought-stricken landscape, but the whipped cream fixed that!<br />
I whipped a whole <span class="Apple-style-span" style="color: #38761d;">500ml of cream</span> into a fairly thick whip, but not butter!<br />
Then added 4, yes <span class="Apple-style-span" style="color: #38761d;">4 punnets of raspberries</span>.<br />
This sounds extravagant and indeed it is. But there is no holding back when it comes to a pavlova, it is a diva of a dessert, it needs pampering.<br />
It does serve up to 16 people depending on the lavishness of your portion sizes. But I reckon this one yielded about 12 very generous slices today.Tanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.com0tag:blogger.com,1999:blog-2873710225075255993.post-1787749068115056092010-05-29T10:27:00.001+01:002010-05-29T10:29:28.734+01:00Cake Thursday!The office where my husband Declan works have introduced a lovely little practice of bringing in homebaking every Thursday. They take it in turns to bring in a cake as per the rota, and by all accounts they take their baking responsibilities very seriously. They even have a mini fridge too so they can keep everything fresh until coffee time in the afternoon. I think it is a great idea, more people should be doing things like it.<br />
So it was Declan's turn this week. He had been toying around with a few ideas, but decided on this little fruit tart. I had made it before and brought it into school. It was a popular one, and most of it can be made in advance, only assembly required in the morning.<br />
Declan is a very capable cook, and I know it sounds funny, but a great recipe follower. (Not everyone is!) He is faithful to the instructions and the results are always exactly as they are supposed to look in the picture. He has great patience for time consuming recipes. He makes the tastiest and smoothest mashed potato, I am convinced it is because of how long he perseveres with the masher, but he won't give away his secret!<br />
<br />
Anyway, apart from the strawberry topping, there are two stages to this recipe, neither take that long.<br />
<br />
Declan doubled the ingredients below to make one large strawberry pie and six small ones topped with raspberries and blueberries. But the recipe below is for one big one.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_6uRDSBacnGs/TADeJLiGvdI/AAAAAAAAANk/EocprUVGqOc/s1600/photo+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="http://1.bp.blogspot.com/_6uRDSBacnGs/TADeJLiGvdI/AAAAAAAAANk/EocprUVGqOc/s320/photo+2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_6uRDSBacnGs/TADeL3nReFI/AAAAAAAAANs/50kjt6sDOvw/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="http://3.bp.blogspot.com/_6uRDSBacnGs/TADeL3nReFI/AAAAAAAAANs/50kjt6sDOvw/s320/photo.jpg" /></a></div><br />
<br />
First make the pastry. I use my old reliable recipe that goes into the food processor.<br />
<br />
200g plain flour<br />
100g cold butter diced<br />
1 beaten egg.<br />
<br />
I whizz up te flour and butter until crumbly and then while still mixing, pour in the beaten egg until it forms a dough. Stop the machine as soon as it comes together.<br />
<br />
Roll out the dough onto a floured board and line greased and floured tin with about 1/2 cm thick pastry.<br />
<br />
Chill the pastry in the tin in the fridge while you make the patisserie cream.<br />
<br />
You will need<br />
5 large or 6 medium egg yolks<br />
3/4 cup caster sugar<br />
3 T cornflour<br />
1 1/2 cups milk<br />
1/2 t vanilla extract<br />
1 t cognac<br />
1 T butter<br />
1 T double cream<br />
<br />
First put the sugar and yolks into a mixer and beat until the mixture is very pale and thick. It needs about 4--5 minutes in the mixer. You could use an electric hand whisk or indeed a balloon whisk, but good luck with the arm muscles!!<br />
<br />
In the meantime, heat the milk in a saucepan until just below boiling point.<br />
Into the sugar and egg mixture, add the cornflour and mix on low speed. Keep on low and gradually add the hot, so as not to cook the eggs. When all the milk is added, return the mixture to a saucepan and cook on a low to medium heat, stirring constantly with a wooden spoon until the mixture gets really thick, like thick yoghurt. If it starts to curdle, just take a whixk and beat furiously until it becomes smooth!<br />
<br />
When thickened, remove from the heat and add the vanilla, cognac, butter and cream, and stir to combine.<br />
Pass the mixture through a sieve into a bowl and cover with cling film so that it is directly on the surface of the patisserie cream. This stops it from forming a skin.<br />
Cool and then chill in the fridge until you are ready to use it,<br />
<br />
In the meantime, bake the pastry blind. <br />
I do this by covering the pastry with parchment, (you could use foil either) making sure it goes up the sides, and fill with dry chick peas.<br />
<br />
Bake at 180c for 20 minutes then remove the paper and beans, prick the base a few times with a fork and continue to bake for a further 5 minutes. This crisps up the pastry and makes it light golden brown.<br />
Take it out and cool.<br />
<br />
To assemble, pour the cream mixture into the pastry shell and top with berries. You don't need sugar.<br />
<br />
Then heat a few tablespoons of apricot jam in a pan with a teaspoon of water until it is liquidy, and brush onto the tart and fruit with a pastry brush to glaze.<br />
<br />
Great for summer dinner parties and of course office coffee breaks!<br />
<br />
Just before I go, I want to fill you in on Daniel's recipe for Strawberry Shortbread.<br />
<br />
We were in my parents house last week one of the really sunny days, and Dad had the BBQ going. Daniel threw on a few shortbread biscuits.<br />
<br />
Robyn was in charge of strawberries, Daniel did the biscuits and cream and I was on wash up. Nice!<br />
<br />
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<strong>Strawberry Shortbread</strong><br />
<br />
In a food proccessor put<br />
75g plain flour<br />
50g cold butter<br />
25g sugar<br />
<br />
Blitz until a dough forms, roll out, cut into fingers and bake at 180c on a lined tin for about 8 minutes until light golden.<br />
<br />
Serve with strawberries (sugared) and cream.<br />
<br />
Yum!!Tanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.com0tag:blogger.com,1999:blog-2873710225075255993.post-64500769102324700552010-05-24T22:51:00.001+01:002010-05-24T22:51:10.693+01:00A busy week. Lemon meringue bites, carrot cake buns, brown bread, roasted squash spaghetti & peanut butter cookies.<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://1.bp.blogspot.com/_6uRDSBacnGs/S_ZVm6Gxb_I/AAAAAAAAALc/opB80W6n4LM/s1600/photo-11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_6uRDSBacnGs/S_ZVm6Gxb_I/AAAAAAAAALc/opB80W6n4LM/s320/photo-11.jpg" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Our kitchen has been busy this week. Dinners have been mainly the old stand-bys from before, but I have one new one, courtesy of the Good Mood Food blog, I promise you will like it! </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">I have a few baking bits and bobs to post too, things I have been baking for a while, but have not gotten around to putting on the blog. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b>Brown</b><b> bread</b>. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">This is not soda bread, but a nutty wheaten loaf, easy to make and quick to cook. Just make sure you have buttermilk in the fridge, it makes all the difference.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">First add the dry ingredients to the bowl. This is where you can add whatever takes your fancy. Bran is nice too and wheatgerm with honey is lovely. Experiment, it won't make any difference to the success of the bread, it will just customise the flavour.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">400g course wholemeal flour</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">100g plain white flour sifted</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">75ish g mixed seeds. I use poppy, sesame, pumpkin and sunflower. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">50g wheatgerm (optional)</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 rounded t bicarb soda sifted</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 t salt</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Stir and and make a well in the centre into which you add;</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 T treacle</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">400ml buttermilk</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 beaten egg</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">2 T sunflower oil</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Mix into a fairly wet mixture and pour into a well buttered loaf tin (13 x 23cm)</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Bake at 200c for about 50 minutes, check it and put back for 5-10 minutes depending on your oven. It should sound hollow when you tap the bottom.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Cool on a wire rack.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">This freezes well too, so if you are the only brown bread lover in your family you could freeze half and use half. It does keep well, up to a week in the bread bin, but you will be toasting it after about 4 days!!</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
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<a href="http://1.bp.blogspot.com/_6uRDSBacnGs/S_ZVryXFs5I/AAAAAAAAALs/pejDxkdaSAg/s1600/photo-13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_6uRDSBacnGs/S_ZVryXFs5I/AAAAAAAAALs/pejDxkdaSAg/s320/photo-13.jpg" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b>Roast Squash Spaghetti</b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">This recipe is from the Good Mood Food book. I envy his photography, this picture is a bit messy looking, but it is a yummy dish. He has a great blog (check it out) but I am a cook book fanatic so had to buy the hard copy!</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">A lot of his food is very tasty looking and healthy too, but the kids were not crazy about the sound of some of them. I am determined to prove them wrong!</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">This one was a major hit, notwithstanding the fact that I oversalted the spaghetti, but I will know not to the next time!</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Ingredients are highlighted green.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">First, chop up a <span class="Apple-style-span" style="color: #38761d;">butternut squash</span>. I chopped it into large dice, about the size of half a cherry tomato.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Add the squash into a roasting dish or tin with a <span class="Apple-style-span" style="color: #38761d;">punnet of cherry tomatoes</span>, a handful of <span class="Apple-style-span" style="color: #38761d;">bacon bits</span> or pancetta lardons </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">(you can get small packs of bacon bits in the cooked meats section ot the supermarket. Lidl do a very cheap two pack. They freeze well too)</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Add in a <span class="Apple-style-span" style="color: #38761d;">glug of olive oil</span>, about a tablespoon, a tablespoon of <span class="Apple-style-span" style="color: #38761d;">honey, salt. pepper,</span> 1 t <span class="Apple-style-span" style="color: #38761d;">hot chili powder </span>and 1 t <span class="Apple-style-span" style="color: #38761d;">cinnamon, </span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Toss everything around in the dish and roast at 220c for about 30 minutes. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">15 from the end, put on the spaghetti in lightly salted water. (The dish is salty so don't go overboard like I did!)</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">When the spaghetti is cooked, drain it and pop it into the dish of veg, which should now be cooked. You want the squash to be a bit mushy on the outside to coat the spaghetti.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Serve with chopped fresh basil.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">I didn't have any but it was very nice with freshly grated parmesan. I would say this would be a lovely vegetarian dish, maybe you could substitute the bacon with feta or halloumi cheese. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Next, </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b>Lemon Meringue Bites.</b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">I am really proud of these, although the recipe is someone else's, It was all my idea to make them tiny finger sized, and they worked really well. A nice size to have with a cuppa, and easy to transport.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
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<a href="http://2.bp.blogspot.com/_6uRDSBacnGs/S_ZVuWykQPI/AAAAAAAAAL0/6MII97E9PM0/s1600/photo-14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_6uRDSBacnGs/S_ZVuWykQPI/AAAAAAAAAL0/6MII97E9PM0/s320/photo-14.jpg" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><a href="http://2.bp.blogspot.com/_6uRDSBacnGs/S_ZVuWykQPI/AAAAAAAAAL0/6MII97E9PM0/s1600/photo-14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="http://1.bp.blogspot.com/_6uRDSBacnGs/S_ZVvPbkZpI/AAAAAAAAAL8/HNs3K24yzP0/s1600/photo-15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_6uRDSBacnGs/S_ZVvPbkZpI/AAAAAAAAAL8/HNs3K24yzP0/s320/photo-15.jpg" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
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</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">I made a few tartlet sized ones to use up the pastry as my mini muffin tin only holds twelve at a time and I could not be bothered doing batches. We had these for dessert, and I gave the others to friends, so everyone was happy.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">First, make the pastry in the food processor. Mix <span class="Apple-style-span" style="color: #38761d;">200g plain flour</span> and <span class="Apple-style-span" style="color: #38761d;">100g cold diced butter</span> until fine like peas, and add a <span class="Apple-style-span" style="color: #38761d;">beaten egg</span>. Whizz until it forms a dough and immediately stop,</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Roll out the dough on a floured board and cut into circles a bit bigger than the muffin holders.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Chill the pastry and preheat the oven to 180c.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">While it is chilling, make the lemon curd.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">This is a Barefoot Contessa recipe (hence the cup measures) and it truly could not be easier.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">First. in a mixer, put;</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #38761d;">1 cup caster sugar and 125g soft butter</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Cream these together and add'</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #38761d;">4 yolks and 4 whole eggs</span> (keep the whites aside in a bowl for later)</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Mix until incorporated and add <span class="Apple-style-span" style="color: #38761d;">pinch of salt and 3/4 cup of lemon juice and 1/4 cup of zest.</span> (about 4 lemons)</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">It will look curdled at this stage, but don't panic, it will come together over the heat.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">In a saucepan on a medium heat, pour the mixture and stir with a wooden spoon until smooth and creamy.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Set aside to cool.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">While it is cooling bake the little pastry cases blind </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">(cover with foil discs and fill with dry beans like chick peas)</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"> It will take about 5-10 minutes until the pastry is dried out and light golden in colour.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Leave the oven on.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Take out and cool.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Next, make the meringue.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Whip up the <span class="Apple-style-span" style="color: #38761d;">4 room temp egg whites</span> with a <span class="Apple-style-span" style="color: #38761d;">pinch of salt and 1/4 tsp cream of tarter</span> (Bextarter) until fluffy, then gradually add <span class="Apple-style-span" style="color: #38761d;">1/2 cup of caster sugar</span> while it is whipping until the whites hold stiff peaks and are glossy. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Now to assemble!!</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Fill the cool cases with curd, about a teaspoon and a half depending on the size of the cases,</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Pipe or spoon the whipped meringue on top making sure it is stippled, so it browns.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Cook for literally 4-5 minutes, watching closely so it does not over cook,</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">The meringue will be still white and soft inside but the edges will have browned. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">These are so worth the effort. You can have the cases and curd done well in advance, so it'd be good for a party. If you want to make one whole pie, just use a 23 cm tin and blind bake for 20 minutes. Then fill the case with the curd and top with all meringue.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">I had a good bowl of curd left and the kids had it on toast the next morning. I also folded some of it into whipped cream and served it with raspberries as a dessert the following night. That was also yummy.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
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</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Ok so what's next.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b>Carrot Cake Buns.</b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">This is just a Carrot cake recipe in bun sizes, but almost across the board the buns are more popular as they are easier to eat!</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">First prepare by grating the carrot, zesting and juicing the oranges and chopping the nuts and the whole process will be much quicker.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://1.bp.blogspot.com/_6uRDSBacnGs/S_ZVjqbqiZI/AAAAAAAAALU/R-N81cXeeC4/s1600/photo-10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_6uRDSBacnGs/S_ZVjqbqiZI/AAAAAAAAALU/R-N81cXeeC4/s320/photo-10.jpg" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">In a mixer, or with an electric hand whisk, cream together;</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">285g soft butter</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">285g light brown sugar</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Then add one at a time;</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">5 egg yolks (reserve the whites)</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">zest and juice of one orange </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Then add and mix gently with a wooden spoon;</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">170g self raising flour sifted</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 heaped t baking powder</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">115g ground almonds</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">115g roughly chopped pecans</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">285g grated carrot</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 t cinnamon</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 t mixed spice</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 t ground ginger</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">(You can mess around with the spices according to your taste, but they are fairly subtle, so don't be worried that they will overpower the mixture.)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">When mixed well, beat the egg whites until stiff peak stage and fold into the cake mixture. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">If you are baking as one cake, put into a 20cm square tin or two loaf tins and bake at 180c for 50 mins. Check with a skewer after 45 to be sure.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">If you are making cupcakes they only need about 12-15 mins max. Again, check at 12 as ovens do vary.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">These cupcakes freeze very well. Defrost overnight, and they taste as if they are almost freshly baked.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The icing is only gorgeous!!!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Mix 100g mascarpone cheese, 100g Philadelphia, 85g icing sugar and 1 lemon (juice and zest.)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Please do not be tempted to get low fat cheese, i did once and it was an unmitigated disaster. I curdled badly and tasted awful. Never again! If you are in for a penny in for a few pounds I say!!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ice when the cake is cold or it will melt.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ok. Last one!!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Peanut Butter Cookies a la Daniel.</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">These are from my first cookbook, called Kitchen Wizard, a truly spectacular little book that is alas out of print.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I am calling my cookery school after it, and will be boring you with all those details in the not too distant future, but now, on the the cookies!!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://1.bp.blogspot.com/_6uRDSBacnGs/S_ZVpqPaQCI/AAAAAAAAALk/GDyB-CoH7Mo/s1600/photo-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_6uRDSBacnGs/S_ZVpqPaQCI/AAAAAAAAALk/GDyB-CoH7Mo/s320/photo-12.jpg" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
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</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Preheat the oven to 180c</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Line a cookie sheet with parchment</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">In a mixer, or in a bowl with a wooden spoon, cream together</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">125g soft butter</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">125g peanut butter</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">125g soft brown sugar</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">125g granulated sugar</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Mix until light and fluffy and add </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 egg </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1/2 t vanilla</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Sift in 150g self raising flour. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">The dough will be soft and you need to make little balls of dough gently in your hand and place them on the tray.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Leave space between them as they will spread out a bit.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Dip a fork into water and use to flatten the dough balls into little discs.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Bake for 10-12 minutes until light golden, (we let some of ours go a little too dark and they were bitter)</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Cool on a wire rack.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
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</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Now!!! I am all tuckered out after that mammoth post. But it feels like I have covered this weeks highlights.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Talk to y'all soon!</div><div style="text-align: left;"><br />
</div>Tanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.com0tag:blogger.com,1999:blog-2873710225075255993.post-31479564773244223552010-05-16T15:20:00.000+01:002010-05-16T15:20:42.438+01:00Waffles for Breakfast<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_6uRDSBacnGs/S-_3NfjElvI/AAAAAAAAALM/t-fohVoewz4/s1600/photo-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_6uRDSBacnGs/S-_3NfjElvI/AAAAAAAAALM/t-fohVoewz4/s320/photo-5.jpg" /></a><a href="http://3.bp.blogspot.com/_6uRDSBacnGs/S-_3LQ74zsI/AAAAAAAAALE/LlJzEg84Z1U/s1600/photo-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_6uRDSBacnGs/S-_3LQ74zsI/AAAAAAAAALE/LlJzEg84Z1U/s320/photo-6.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<a href="http://4.bp.blogspot.com/_6uRDSBacnGs/S-_3JrkgDXI/AAAAAAAAAK8/SJhM1mZRbYI/s1600/photo-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_6uRDSBacnGs/S-_3JrkgDXI/AAAAAAAAAK8/SJhM1mZRbYI/s320/photo-7.jpg" /></a><a href="http://2.bp.blogspot.com/_6uRDSBacnGs/S-_3Hu_mShI/AAAAAAAAAK0/w-cJ0EjyPlU/s1600/photo-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_6uRDSBacnGs/S-_3Hu_mShI/AAAAAAAAAK0/w-cJ0EjyPlU/s320/photo-8.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">My mother gave me her waffle iron about ten years ago that she had been given by her good friend Diane. It came from America in the late seventies I think, and it is still the most dependable piece of kitchen equipment I have (with the exception of course of my Kitchenaid!) It is not electric, you have to sit it on the hob and turn it over from time to time. It has a thermometer, but as I am sure you can see by the picture above, it is illegible, so I have to guess when the heat is right. Often the first batch stick a little, but they cook fine and the kids always step in to do a taste test on the basis that they are not pretty enough to be served to guests!</div><div class="separator" style="clear: both; text-align: left;">Indeed we had guests last night, hence the big breakfast. The kids always use the opportunity to request pancakes or waffles, often together. Not the best for the waistline!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I use the mixer for this recipe, and go by american cup measures as it is much, much quicker.</div><div class="separator" style="clear: both; text-align: left;">The recipe says 6 teaspoons of baking powder, this is not a mistake! It needs a fair bit of raising agent to be spongy and bouncy.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Into the mixer put:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4 eggs</div><div class="separator" style="clear: both; text-align: left;">2 1/2 cups of milk</div><div class="separator" style="clear: both; text-align: left;">3/4 cup melted butter</div><div class="separator" style="clear: both; text-align: left;">3 1/2 cups of flour</div><div class="separator" style="clear: both; text-align: left;">6 t baking powder</div><div class="separator" style="clear: both; text-align: left;">1 t salt</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Beat them together until smooth and there are no lumps. You can leave to stand for hours, actually it it supposed to improve the mixture, but I always make it just before cooking them. </div><div class="separator" style="clear: both; text-align: left;">If you don't have a mixer, use an electric hand held mixer or just a balloon whisk. The mixture comes together fairly quickly, so it is not too labour intensive.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Heat up the waffle iron on a high heat, I butter mine a little first, and then use a heaped ice-cream scoop for each waffle mould. Then I tilt it around a little so the batter spreads and cook on a high heat for a few minutes before turning it over. You can check by opening the iron and lifting the waffles with a knife to check if they are golden brown.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">As there is no sugar in the recipe, the waffles can be savoury or sweet. They go really well with scrambled egg and bacon or bacon and maple syrup. </div><div class="separator" style="clear: both; text-align: left;">My favourite is what you are looking at above; berries and maple syrup. A close second is a good dessert option; strawberries and banana with a little ice cream.</div><div class="separator" style="clear: both; text-align: left;">But you can let your imagination go wild on something like this. The kids have come up with some interesting combos in the past!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I know waffle irons are not a common household appliance that most kitchens have, but if you have one lurking somewhere, get it out and try it.</div><div class="separator" style="clear: both; text-align: left;">You can buy electric ones, but I have no idea what they are like. </div>Tanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.com0tag:blogger.com,1999:blog-2873710225075255993.post-40710163897906616932010-05-15T08:49:00.000+01:002010-05-15T08:49:58.807+01:00Storecupboard stand-by; Tuna fish cakes.Tinned tuna is not one of my favourite ingredients. It is ok in a wrap or in a pasta salad, but as a dinner option it is not something I ever really turn to. <div>But my mind has been changed by these tuna burgers. They are an amalgam of two recipes I found on the internet and the availability of ingredients in my fridge! Everyone liked them including me which was the biggest surprise, so they were deemed post-worthy!</div><div>(I leave a bag of breadcrumbs in the freezer and use them from frozen, it means I always have them when needed.)</div><div>I have no pictures, but they just look like regular fish cakes, you will have to trust me!</div><div><br />
</div><div>Tuna Cakes</div><div><br />
</div><div>In a bowl put</div><div><br />
</div><div>2 tins of tuna </div><div>1 generous cup of breadcrumbs</div><div>1/2 cup of finely chopped scallions (about 8 scallions)</div><div>1/2 cup of finely chopped red pepper</div><div>1/2 cup finely chopped celery</div><div>1 egg</div><div>1/4 cup mayonnaise</div><div>2T sweet chili sauce</div><div>Salt</div><div>Chopped chives (They are only for colour, so are optional)</div><div><br />
</div><div>I think that was it. (It was a bit like Georges Marvellous Medicine, in that I threw anything that looked like it would help!</div><div><br />
</div><div>I mixed these well with a fork, to break the tuna up well and made them into patties. A half and hour in the fridge would make them a little more robust when frying, but I fried them straight away, so just treat them gently and you should be fine.</div><div>Put a small layer of sunflower oil in the pan (about 3 T should do it) and fry for a minute or two on each side, or until golden brown. They cook quickly so do this at the last minute when you have everything else done. </div><div>I served them with mashed potato, but a nice crunchy salad and tomato chutney or salsa would have been nice too.</div><div><br />
</div>Tanya Troyhttp://www.blogger.com/profile/17662063598536696121noreply@blogger.com0