tag:blogger.com,1999:blog-81131117381445325592024-03-05T02:19:15.203-08:00A blog about food, travel, street art and random rampages through London lifeA food and travel blog, with restaurant reviews, recipes and general ramblings about London and more foreign-climbs. Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-8113111738144532559.post-74982008780105724312013-03-24T15:01:00.000-07:002013-03-24T15:01:28.195-07:00Chocolate caramel shortbread<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunZx-mIMzA7WRa5f5SyCIqcJrLwAq0UPvwyltC2784L6MXRGuOcrmk02gikpndLCk67OGD0HXCCmSjbpDWJcsMYQrVmghC5NoCzUOr5Mx9kw4fWKMEj6QMZN6YAMi4nL93jWlzR0DF4Hr/s1600/IMG_6721.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunZx-mIMzA7WRa5f5SyCIqcJrLwAq0UPvwyltC2784L6MXRGuOcrmk02gikpndLCk67OGD0HXCCmSjbpDWJcsMYQrVmghC5NoCzUOr5Mx9kw4fWKMEj6QMZN6YAMi4nL93jWlzR0DF4Hr/s400/IMG_6721.JPG" width="400" /></a></div>
<div>
I'm always looking for new things to bake, so after a request for these from a colleague I thought I'd step out of my cookie-shaped comfort zone and try something new. The caramel was labour-intensive but tasted great. I'd use more chocolate next time, but as you know I am a chocoholic, so you might be happy with just using a 200g bar. I'll try a salted caramel shortbread next time too, these need a bit of a kick-although you could sprinkle flakes of sea salt over the top.</div>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><i style="font-family: inherit;"><b>Ingredients:</b></i></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><span style="font-family: inherit;">For the shortbread:</span></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ204fj-LuadTfjqtmE9rMDphWmFSze1arZIIsGo_hq5dnZx4vMGQ-5kxwyFfTjT4MCdFfxOeNFInKUOkfFYoQj1qe4T3hrihOWsENt5Jj2vXUx9xtHydokFEUkA059nd9T1jvZsTOCVhh/s1600/IMG_6718.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ204fj-LuadTfjqtmE9rMDphWmFSze1arZIIsGo_hq5dnZx4vMGQ-5kxwyFfTjT4MCdFfxOeNFInKUOkfFYoQj1qe4T3hrihOWsENt5Jj2vXUx9xtHydokFEUkA059nd9T1jvZsTOCVhh/s320/IMG_6718.JPG" width="240" /></a><span style="font-family: inherit;">340g plain flour</span></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><span style="font-family: inherit;">120g caster sugar</span></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><span style="font-family: inherit;">240g butter</span></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><span style="font-family: inherit;"><i>For the caramel:</i></span></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><span style="font-family: inherit;">1 (397g) tin condensed milk</span></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><span style="font-family: inherit;">2 tablespoons golden syrup</span></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><span style="font-family: inherit;">60g caster sugar</span></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><span style="font-family: inherit;">120g butter</span></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><span style="font-family: inherit;">For chocolate topping:</span></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><span style="font-family: inherit;">1 (200g) bar milk chocolate, melted</span></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><span style="font-family: inherit;"><i><b>Method:</b></i></span></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig5-JAwjZj6VcmOHoKKJlX0QBpHVcNVhH1TKgreUPipitR16CZJhEscJx4xtpmV4JVihMcyWzs-PvN5Z71yL1ar33UtCutoWlt5SLoZ1u8S0xJdABd2_xTPq1Q_iibWBHUXPWZ4G9fZSjg/s1600/IMG_6720.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig5-JAwjZj6VcmOHoKKJlX0QBpHVcNVhH1TKgreUPipitR16CZJhEscJx4xtpmV4JVihMcyWzs-PvN5Z71yL1ar33UtCutoWlt5SLoZ1u8S0xJdABd2_xTPq1Q_iibWBHUXPWZ4G9fZSjg/s320/IMG_6720.JPG" width="320" /></a><span style="font-family: inherit;">Preheat oven to 170 degrees C or gas mark 4. Lightly grease or line a 30cm square cake tin.</span></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><span style="font-family: inherit;"><i>For the shortbread: </i></span></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><span style="font-family: inherit;">1. Sieve the flour and sugar into a large bowl. </span></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><span style="font-family: inherit;">2. Rub the butter into the mixture until it comes together in dough. </span></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><span style="font-family: inherit;">3. Press it into the bottom of the cake tin, spread evenly and prick with a fork all over. </span></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><span style="font-family: inherit;">4. Bake for 15-20 minutes or until golden brown.</span></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><span style="font-family: inherit;"><i>For the caramel:</i> </span></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><span style="font-family: inherit;">1. Pour the condensed milk, syrup, sugar and butter into a saucepan. </span></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkJ5bPhA3Xv-ZaSLNf5OmEvHOgFqx6zs2vHRDGEhi7XENbqCONzXvO7_B54NzQpR3nqF0xQY6T6mp7OxgCl6CR6Ulqm8VKFiDNaK6QoP1d6x-5llNoh9TOiHCzN_T4lgrTbqjurKVbHep/s1600/IMG_6728.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkJ5bPhA3Xv-ZaSLNf5OmEvHOgFqx6zs2vHRDGEhi7XENbqCONzXvO7_B54NzQpR3nqF0xQY6T6mp7OxgCl6CR6Ulqm8VKFiDNaK6QoP1d6x-5llNoh9TOiHCzN_T4lgrTbqjurKVbHep/s320/IMG_6728.JPG" width="240" /></a><span style="font-family: inherit;">2. Cook over a low heat, stirring all the time. This takes a while but has to be done carefully otherwise it will stick to the pan and burn. </span></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><span style="font-family: inherit;">3. When the mixture turns a deep caramel colour, remove it from the heat and pour it over the shortbread.</span></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><span style="font-family: inherit;">4. Allow it to cool for around 30 minutes</span></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><i style="font-family: inherit;">For the topping:</i></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><span style="font-family: inherit;">1. Melt the chocolate in the microwave, stirring every 10 seconds to ensure it doesn't burn.</span></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><span style="font-family: inherit;">2, Pour the chocolate over the caramel, smoothing out with a knife. </span></ul>
<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><span style="font-family: inherit;">3. Transfer to the fridge to set for another 30 minutes-1 hour before slicing into squares.</span></ul>
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<ul class="martop10" style="list-style-type: none; margin: 10px 0px 0px; padding: 0px;"><span style="font-family: inherit;"><b>Note:</b> These will keep for around 5 days if stored in an airtight tin or the fridge, or you could just eat them all at once. </span></ul>
Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.com0tag:blogger.com,1999:blog-8113111738144532559.post-4265754663610475342013-03-23T05:15:00.000-07:002013-03-23T05:15:46.420-07:00Gooey Double Choc-Chunk Cookies<div class="separator" style="clear: both; text-align: center;">
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkgiKL9h9NumISpMWh46-DkwqLVmjezgs4iw7afbVcZU2Xhx7A4mlogRASBDk61v4jcXX7tjQhwSPekuDvb-WcVdjK3JGN5wuF-Ij1u3Ss_2_7tqe3nGcZtcIk5NFQ0Tdpa_4okBYhLFr7/s1600/IMG_6690.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkgiKL9h9NumISpMWh46-DkwqLVmjezgs4iw7afbVcZU2Xhx7A4mlogRASBDk61v4jcXX7tjQhwSPekuDvb-WcVdjK3JGN5wuF-Ij1u3Ss_2_7tqe3nGcZtcIk5NFQ0Tdpa_4okBYhLFr7/s320/IMG_6690.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The way to a man's heart? Well, the way to mine anyway</td></tr>
</tbody></table>
As some of you will know, my love-life has been a bit of a rollercoaster recently. To celebrate the latest doomed dating situation I made these cookies,<b> which are better and far tastier than any man, let me assure you.</b> What could be better to ease the heart than fudgy chocolate chunks melting away underneath crumbly biscuit? These are basically a brownie-style cookie, so you get the best of both worlds. If you are a chocoholic these cookies are going to be your best friend-be warned though, the recipe makes around 35 cookies, so you might want to share. I took them into work and I've never been so popular. Perhaps I'll take them to my dates in future?!<br />
<i><b><br /></b></i>
<i><b>Ingredients:</b></i><br />
<div style="text-align: left;">
225g butter, softened</div>
<div style="text-align: left;">
200g granulated sugar</div>
<div style="text-align: left;">
100g soft light brown sugar</div>
<div style="text-align: left;">
2 large eggs</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-feQ1YJQFA1E2vdlTjMlCXva5emKtKZzdH9-npkFxQA7i60ajctSzta1yNIfs3_y2Aoaw_Wiovc9QhOx47VFAEN7C9Anfbg5ZSPZit-KjO7KJrULnaxj0vkMvBAHUHmrAuHY_fqdYn98/s1600/IMG_6691.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-feQ1YJQFA1E2vdlTjMlCXva5emKtKZzdH9-npkFxQA7i60ajctSzta1yNIfs3_y2Aoaw_Wiovc9QhOx47VFAEN7C9Anfbg5ZSPZit-KjO7KJrULnaxj0vkMvBAHUHmrAuHY_fqdYn98/s320/IMG_6691.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Could anyone resist these gooey cookies?</td></tr>
</tbody></table>
<div style="text-align: left;">
280g plain flour</div>
<div style="text-align: left;">
65g cocoa powder, sieved</div>
<div style="text-align: left;">
0.75tsp bicarb</div>
<div style="text-align: left;">
0.5tsp salt</div>
<div style="text-align: left;">
Bar of good quality chocolate, broken into pieces (I used Bourneville 70%)</div>
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<i><b>Method:</b></i><br />
<br />
<ol>
<li>Preheat the oven to 180C. </li>
<li>Cream the butter and sugars together in an electric mixer on a medium speed until light and fluffy.</li>
<li>Add the eggs and beat well.</li>
<li>In a separate bowl, combine the flour, cocoa powder, bicarb and salt.</li>
<li>Stir the dry ingredients into the butter and sugar mixture until completely blended together.</li>
<li>Drop spoonfuls of the mixture onto a baking tray, evenly spaced apart to allow for some spreading. </li>
<li>Bake for 8-10 minutes.</li>
<li>Cool and transfer to a wire rack.</li>
</ol>
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Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.com0tag:blogger.com,1999:blog-8113111738144532559.post-59877426100963248372013-03-22T18:28:00.001-07:002013-03-22T18:28:17.396-07:00Chunky Raisin Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOHU7ukRLStkL85LCj5sdh5Ck2OeB7metxOVcKlAtZfjMnvhEZarmZUQpzfhe7u2VN7cVG1MFzHhZ4uScbFvvATDVWUiwh3dLzrYZrYLMotadPbbnO5HThNc2L0O-clYUxNrs_adOxB368/s1600/IMG_6705.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOHU7ukRLStkL85LCj5sdh5Ck2OeB7metxOVcKlAtZfjMnvhEZarmZUQpzfhe7u2VN7cVG1MFzHhZ4uScbFvvATDVWUiwh3dLzrYZrYLMotadPbbnO5HThNc2L0O-clYUxNrs_adOxB368/s320/IMG_6705.JPG" width="320" /></a>I bought this fabulously-titled book <a href="http://www.amazon.co.uk/Bite-Me-Stomach-Satisfying-Gratifying-Fresh-Mouthed/dp/1856269760/ref=sr_1_10?ie=UTF8&qid=1363999790&sr=8-10">Bite Me</a> and ever since I have been obsessing over the beautiful pictures and immense recipes, which produce amazing results. These cookies are soft and chewy on the inside with just a hint of crunch on the outside, and are super easy to make. So go make them!<br />
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<i><b>Ingredients:</b></i><br />
115g butter, softened<br />
100g granulated sugar<br />
100g soft light brown sugar<br />
1 large egg<br />
1 tsp vanilla extract<br />
210g plain flour<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFdaehihXbl_hBANsL6GXB0-_R51ot1kbAYjHQ9NrBhyTKIFx5bhILQBC2JsuT1S1ngEUR0fMJeNru1gylmeiXDl6_JcQz-SP9G4w3-gvvyejfZNgv0PuucHQP5iTJkTkk8WxIwCRP0-C6/s1600/IMG_6707.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFdaehihXbl_hBANsL6GXB0-_R51ot1kbAYjHQ9NrBhyTKIFx5bhILQBC2JsuT1S1ngEUR0fMJeNru1gylmeiXDl6_JcQz-SP9G4w3-gvvyejfZNgv0PuucHQP5iTJkTkk8WxIwCRP0-C6/s320/IMG_6707.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here's a close-up for you-everybody say "tasty"</td></tr>
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0.25tsp bicarb<br />
0.25tsp sea salt<br />
100g raisins<br />
<br />
Optional extra of your choice-e.g. choc chips, nuts, peanut butter. I sued PB2, a fat-free peanut butter replacement, it tastes amazing in these!<br />
<br />
<b><i>Method:</i></b><br />
<ol>
<li>Preheat the oven to 180C.</li>
<li>Beat the sugars and butter together in an electric mixer on a medium speed until combined.</li>
<li>Add the vanilla extract and egg and beat until fluffy.</li>
<li>Add the flour and mix on a low speed along with the bicarb and salt.</li>
<li>Add in the raisins and anything else you fancy and mix together on a slow speed.</li>
<li>Drop spoonfuls of the mixture onto a baking tray so they are evenly spaced apart.</li>
<li>Bake for 10 minutes until the edges are golden brown.</li>
<li>Leave to cool on a wire rack.</li>
</ol>
Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.com0tag:blogger.com,1999:blog-8113111738144532559.post-39105812092148967122013-03-02T18:00:00.000-08:002013-03-02T18:02:36.349-08:00Confessions of a Chocoholic afternoon tea at the Podium, Hilton Park Lane<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZcdUN1noKty3iW1J-a3py1fe61Le96OXa6NhpeD-yhDtt41EMtADdZDxphnzX-cc3jpAIR2BnCIw46np-L300M5OAtESvKRMmmsFkgzLx_PuQeWprugeU1-O-gicSZO6vgONavYsplaT/s1600/IMG_7070.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZcdUN1noKty3iW1J-a3py1fe61Le96OXa6NhpeD-yhDtt41EMtADdZDxphnzX-cc3jpAIR2BnCIw46np-L300M5OAtESvKRMmmsFkgzLx_PuQeWprugeU1-O-gicSZO6vgONavYsplaT/s320/IMG_7070.JPG" width="320" /></a>Just when you thought you couldn't beat a champagne afternoon tea, they go and make one for chocoholics, aka, me. The Podium is tucked away in the left corner of the Hilton on Park Lane, and is great for a stop after shopping in Harvey Nicks, or a stroll around Hyde Park. The decor isn't amazing, and the restaurant does need a spruce-up, but the pianist twinkling the ivories in the corner makes for a mellow vibe, and after a glass of cham you won't notice the peeling wallpaper, honest.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHRJSPPfslNDoAS7WIpnm7sf0ecKXjzFkiQ30zdsktK03nbwzle8H8szQl6h_ZSw9mdaz4zOWHrn52sVvk_vbUyy1jnu20wGmB986NdiCrUzkXmmT0iHG0Igg265TofhHlAqVHNal94Tqi/s1600/IMG_7073.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHRJSPPfslNDoAS7WIpnm7sf0ecKXjzFkiQ30zdsktK03nbwzle8H8szQl6h_ZSw9mdaz4zOWHrn52sVvk_vbUyy1jnu20wGmB986NdiCrUzkXmmT0iHG0Igg265TofhHlAqVHNal94Tqi/s320/IMG_7073.JPG" width="320" /></a></div>
The tea menu is extensive, but you can of course have coffee. Sandwiches come as standard with prawns, smoked salmon, egg & cress, cream cream and the obligatory ham. Staff are very obliging and ask which ones you would like, so feel free to be fussy. Sandwiches are served first on their own, after which you are presented with a rather substantial-looking platter of cakes and scones, which come with their own pots of chocolate, jam and clotted cream. Choc-chip scones are a nice addition to the usual fruity and plain versions, and they come served warm so eat 'em fast.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuhiHWpC8mTwK9PmKoAWqr-qcmjGCR3UUerVeQ4Sf-DTFidvGRmUGekKXdxGp_rhjFpYsscRXI7PJENTtPWbi73k_hyphenhyphenY3XwF4VEzNreoIg09fKY2Fq-8gcfg9Hq8zrU5qu06CQw9pid58x/s1600/IMG_7074.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuhiHWpC8mTwK9PmKoAWqr-qcmjGCR3UUerVeQ4Sf-DTFidvGRmUGekKXdxGp_rhjFpYsscRXI7PJENTtPWbi73k_hyphenhyphenY3XwF4VEzNreoIg09fKY2Fq-8gcfg9Hq8zrU5qu06CQw9pid58x/s320/IMG_7074.JPG" width="320" /></a></div>
If you have room for more (you're a better man than me) you have a selection of treats in store as you work your way up the tower. Never fear, this is one afternoon tea venue where you're actively encouraged to take home the goodies, in a Bea's of Bloomsbury-style cardboard carrier to show everyone you've been for a really lavish cake-fest.<br />
The middle-layer includes a rather luminous looking battenberg, red velvet and vanilla cupcakes and a linzertorte. Phew, keep going.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaZSwrMISragaxAvq1LXF_fclMCC_P8X1J916bFvfXTmrD7f_k9s3gAv2ZiII3yuNuw_mApMSWHHhNjT5TXEAFCbXDsegHkGsUpUsXUP6MestPqaeyZ-dwJqeGZhkhGQlY3vBTL_XhofiV/s1600/IMG_7075.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaZSwrMISragaxAvq1LXF_fclMCC_P8X1J916bFvfXTmrD7f_k9s3gAv2ZiII3yuNuw_mApMSWHHhNjT5TXEAFCbXDsegHkGsUpUsXUP6MestPqaeyZ-dwJqeGZhkhGQlY3vBTL_XhofiV/s320/IMG_7075.JPG" style="cursor: move;" width="320" /></a></div>
If you make it to the top of the tower you <strike>slay the dragon.</strike> reach a plate made of chocolate which is completely edible and must be some sort of Krypton Factor/Man V Food mash-up test of foodie willpower. Atop the choccie plate is a pistachio macaroon (mmm), a raspberry cheesecake (double mmm), a weird choux bun replete with icing butterfly (no idea) and a space-candy, fizzing sherbet situation in a shot glass with a popping candy ice cream cone sticking out of it. Downright odd. <span style="text-align: center;">Here's another shot of that so you can appreciate just how out of the box it is:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6jKPCChh_P9XCbtCCF4L3lwOKBpZYgw6jtIqL_uyf7ymAXb4STQUUEHWNjEqpT2PcEZYEE7jcCAmokIVL10c4AhkDuDzxcANnNkCihnnopDPg_alhRo_P8rRMu-woodFQCnDLb503MP92/s1600/IMG_7076.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6jKPCChh_P9XCbtCCF4L3lwOKBpZYgw6jtIqL_uyf7ymAXb4STQUUEHWNjEqpT2PcEZYEE7jcCAmokIVL10c4AhkDuDzxcANnNkCihnnopDPg_alhRo_P8rRMu-woodFQCnDLb503MP92/s320/IMG_7076.JPG" width="239" /></a>All in all, a pretty spectacular afternoon tea, and well worth the price, given it includes champagne. You'll need that walk/run around the park afterwards-just don't forget to collect the doggy bag on your way home again.<br />
<br />Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.com0tag:blogger.com,1999:blog-8113111738144532559.post-84078708420172441632013-03-02T17:36:00.000-08:002013-03-02T17:36:13.282-08:00Peanut butter & choc chunk cookies <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdCFbywgihxcLwDBMFbxzIq9hmsPn_IYiEDtjba7vaOJeFKPpaJRow-oU0Fi2AtJvXLkc30VP6o-bsy3UXu9CF3PhUn-vfHE83EVJABipshqN1lAmEPjZ6R0VlJykSi2RPqXwgtpDpDCma/s1600/IMG_7055.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdCFbywgihxcLwDBMFbxzIq9hmsPn_IYiEDtjba7vaOJeFKPpaJRow-oU0Fi2AtJvXLkc30VP6o-bsy3UXu9CF3PhUn-vfHE83EVJABipshqN1lAmEPjZ6R0VlJykSi2RPqXwgtpDpDCma/s320/IMG_7055.JPG" width="239" /></a>Putting two of my favourite things together in a cookie was probably a bad idea, and I'd like to refer to these from now on as the Best. Cookies. Ever. I went mad with the peanut butter, whole peanuts (salted, because I love a bit of salt with chocolate) and smashed up Bourneville dark chocolate, all baked into a heavenly mess of cookie-related goodness. It's a wonder I gave some away to a lovely friend of mine, although better for my waistline. Be warned, PB fans, you will not want to share!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvg_wDNIgIIyos_N07fSaT8fbuPjmS95kJM6RU007lBxfFdcfCgAyAg-pM3hjmto_n9vx-3qO78AzCWqdaZ4v23YPEL68MNKCTrR5aBsbwNZcQt0JkzZMvUr781fjCCIUuQdA5OAk_UvS/s1600/IMG_7059.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvg_wDNIgIIyos_N07fSaT8fbuPjmS95kJM6RU007lBxfFdcfCgAyAg-pM3hjmto_n9vx-3qO78AzCWqdaZ4v23YPEL68MNKCTrR5aBsbwNZcQt0JkzZMvUr781fjCCIUuQdA5OAk_UvS/s320/IMG_7059.JPG" width="239" /></a><br />
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<i><i><i>Ingredients:</i></i></i></div>
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<br />
125g butter<br />
150g soft brown sugar<br />
125g chunky peanut butter<br />
1 egg, lightly beaten<br />
150g plain flour, sifted<br />
0.5 tsp baking powder<br />
100g peanuts,<br />
80g good quality dark chocolate, broken into pieces<br />
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<i>Method:</i><br />
<br />
<ol>
<li>Preheat the oven to 190C.</li>
<li>Beat the butter and sugar together until pale and creamy.</li>
<li>Add in the peanut butter, egg, flour and baking powder and stir to combine.</li>
<li>Stir in the peanuts and chocolate chunks (tip: break the chocolate in the packet by hitting it against a work surface, it's much easier that breaking every chunk by hand, and far less messy).</li>
<li>Drop spoonfuls of the mixture onto a lightly greased baking tray, evenly spaced to allow for spreading during cooking.</li>
<li>Bake the cookies for around 10 minutes, or until golden. </li>
<li>Leave to cool on the baking tray for 2 minutes then remove and place on a wire rack to cool completely. </li>
<li>Store in an airtight tin, if you can manage to resist eating them all in one go (ok, this makes quite a few, so you might need to invite friends round really. If you can bear to share...) </li>
</ol>
Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.com0tag:blogger.com,1999:blog-8113111738144532559.post-10402277907465186062013-03-02T17:12:00.001-08:002013-03-02T17:14:27.115-08:00Virtuous Vanilla Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUtBPh1eSznYyVZwRKmq0Y_qeYAN684jMHUn3kGHblSI4HBHBWgUPNDAcjJ9qWx_DzaQMzmtZJvpIR32ZERbeQnRvM5FgT_2gmY3tMb1xTOzZeC7skSTxGEhC72VHXJdCxekRwdiXSoI8/s1600/IMG_7027.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUtBPh1eSznYyVZwRKmq0Y_qeYAN684jMHUn3kGHblSI4HBHBWgUPNDAcjJ9qWx_DzaQMzmtZJvpIR32ZERbeQnRvM5FgT_2gmY3tMb1xTOzZeC7skSTxGEhC72VHXJdCxekRwdiXSoI8/s320/IMG_7027.JPG" width="239" /></a></div>
For my recent housewarming party I made these delicious vanilla cupcakes. Now, anyone who knows me will know I have a thing for chocolate, so why - I hear you ask - vanilla? Exactly. But some of my friends (and, yes, I am asking myself how I can be friends with these crazy people as I type) don't like chocolate. WHAT. With this challenge in mind I found this recipe which almost makes the lack of chocolate (or caramel, or salt) palatable. As you can see I added chocolate buttons (easily removed, by me!) for fun, and because life with no chocolate at all is just no good.<br />
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<b>For the cupcakes</b><br />
<i>Ingredients:</i><br />
330g plain flour, sifted<br />
320g caster sugar<br />
1.5 tsp baking powder<br />
pinch of salt<br />
175g butter<br />
3 eggs<br />
190ml milk<br />
1.5tsp vanilla extract<br />
<br />
<i>Method:</i><br />
<ol>
<li>Preheat the oven to 180C. </li>
<li>Whisk together the flour, sugar, baking powder and salt. </li>
<li>Beat in the butter until you have a fine, breadcrumb-like mix.</li>
<li>Add the eggs and beat on medium, then high until they are well mixed-in.</li>
<li>Add the milk and vanilla extract and beat again until you have a smooth mixture. </li>
<li>Pour the mixture evenly into the cupcake tins and bake for 25 minutes until golden.</li>
<li>Leave to cool for 10 minutes before turning out onto a rack to cool completely. </li>
</ol>
<b>For the icing</b><br />
<i>Ingredients:</i><br />
100g unsalted butter<br />
300g icing sugar<br />
1 tsp vanilla extract<br />
75ml double cream<br />
<i><br /></i>
<i>Method:</i><br />
<ol>
<li>Beat the butter on it's own for 4-5 minutes on high.</li>
<li>Add the sugar, vanilla and cream and beat on a low speed setting to bring it all together, then beat on high for a couple more minutes.</li>
<li>Spread onto the cooled cupcakes and even out with a knife (or pipe onto the cakes) </li>
<li>Top with your choice of delectable ornamentation-preferably chocolate!</li>
</ol>
Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.com0tag:blogger.com,1999:blog-8113111738144532559.post-84722923458191788152013-01-07T14:40:00.000-08:002013-01-07T14:42:49.162-08:00Chocolate Peanut Cookies<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJaF9n3Jb5ogNNYJRA0dZ-0kadOi2VISuCKGUpJOpdo3O7VCZ4swNzJF77C7zC8qp27z6ACmadB6FP6Kj6TLoxmfYjqnd2N4758jJgA0nIl8DDkZmPXUZ_wjcx2jQ0lx57RCSpAcWdgLIm/s1600/IMG_6934.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1GmTCAV9MU9raVdXkvKqslSbr2zvvTDciIPzf1zcAXUxq3a8Mc55VPdrl2qA9MvGy8Oz4pt7TLlipAkh2xCFz9REBCF2hikN2nVY9CwnVjzwvY-PLyRqwUJ6vZBy4h64KwprgwjSAG6z7/s1600/IMG_6933.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1GmTCAV9MU9raVdXkvKqslSbr2zvvTDciIPzf1zcAXUxq3a8Mc55VPdrl2qA9MvGy8Oz4pt7TLlipAkh2xCFz9REBCF2hikN2nVY9CwnVjzwvY-PLyRqwUJ6vZBy4h64KwprgwjSAG6z7/s320/IMG_6933.JPG" width="239" /></a></div>
This is a <a href="http://www.paulhollywood.com/">Paul Hollywood</a> (aka legendary, fit "Master Baker" from the Great British Bake-Off) recipe from his new book "How to Bake". Despite me avowing to make some of his wonderful bread-based recipes (not just bread, there's danish pastries, scones, crumpets... all manner of wonderful carb-based delights) from the book, I found the simplest thing I could to knock-up to cheer up my Monday evening.<br />
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These chocolate peanut cookies have raisins in the original recipe, but that sounded far too healthy for me, so I just went with 2 of my favourite things: nuts and chocolate. The recipe also states you should bake the biscuits for 15 minutes, but the first batch I made were cremated into a treacly death with this amount of oven-based action, so I reduced the time to around 9 minutes. This gave a soft, crumbly texture, a bit like a brownie, which we really enjoyed. The crunch of the peanuts was a nice contrast and I had to hide them in an airtight container to ensure my tasting companion didn't devour the lot in one go!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJaF9n3Jb5ogNNYJRA0dZ-0kadOi2VISuCKGUpJOpdo3O7VCZ4swNzJF77C7zC8qp27z6ACmadB6FP6Kj6TLoxmfYjqnd2N4758jJgA0nIl8DDkZmPXUZ_wjcx2jQ0lx57RCSpAcWdgLIm/s1600/IMG_6934.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJaF9n3Jb5ogNNYJRA0dZ-0kadOi2VISuCKGUpJOpdo3O7VCZ4swNzJF77C7zC8qp27z6ACmadB6FP6Kj6TLoxmfYjqnd2N4758jJgA0nIl8DDkZmPXUZ_wjcx2jQ0lx57RCSpAcWdgLIm/s320/IMG_6934.JPG" width="239" /></a><b><i>Ingredients:</i></b><br />
200g dark chocolate, chopped<br />
60g unsalted butter<br />
1 tbsp golden syrup<br />
170g caster sugar<br />
1.5 tsp vanilla extract<br />
200g peanuts, toasted and chopped<br />
40g plain flour<br />
2 tbsp cocoa powder<br />
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<b><i>Method:</i></b><br />
1. Heat oven to 170C. Lightly butter a baking tray<br />
2. Put 80g of the chocolate in a heatproof bowl with the butter, sugar, golden syrup and vanilla extract. Set over a bowl of simmering water and heat gently, stirring occasionally. until the mixture is melted and smooth.<br />
3. Mix the remaining chopped chocolate with the peanuts in another bowl. Sift the flour and cocoa together and stir everything together.<br />
4. Place tablespoon-sized balls of the mixture on the baking tray, squeezing them together a little to form balls, and space evenly apart so they have room to spread.<br />
5. Bake for 8-10 minutes. They will be soft when you remove them from the oven-keeo an eye on them so they don't burn at the edges. Leave on the baking tray until they have hardened a little, then place them on a wire track to cool completely. </div>
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Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.com0tag:blogger.com,1999:blog-8113111738144532559.post-10591555378309239782013-01-06T14:24:00.001-08:002013-01-06T14:35:38.059-08:00Boozy Coffee & Walnut Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0gUIwpWXqAvYYypn-pEFMsV-y6T76iL9QkDPsX0jXfF0noJEqu8jk8ZZQW2ALom0-IUcr1SmTOp7tASzzLta3_yvy_7z9SRlSb1WTgeL1SpiSR3LQ7D5pEKEf6m80ZNWI2WanvIzDOvWe/s1600/IMG_6917.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0gUIwpWXqAvYYypn-pEFMsV-y6T76iL9QkDPsX0jXfF0noJEqu8jk8ZZQW2ALom0-IUcr1SmTOp7tASzzLta3_yvy_7z9SRlSb1WTgeL1SpiSR3LQ7D5pEKEf6m80ZNWI2WanvIzDOvWe/s320/IMG_6917.JPG" width="320" /></a></div>
<span style="font-family: inherit;">Feeling a bit bleak this drizzly, dull January? What you need is this boozy, nutty cake, with a kick of caffeine to lift the spirits. It's super-simple to make and the finish is really nice-a good, light sponge, crunchy toasted walnuts and a warming slug of kahlua. If you have Tia Maria, stick that in, you'll get a more coffee-y finish, but I was economising, because - after all - it is January. </span><br />
<span style="font-family: inherit;"><b><br /></b></span>
<span style="font-family: inherit;"><b><i>Ingredients:</i></b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiirDww0RWIP4P8nS4amJsfledYutnuneNXPvJBG4gW9XfDr7r6uSBXl-CCfkCfNnV7Xa3_ejQjEgxPPdKXPHEbC4bfo85ln02jfL6lAQHy7TFwJLFDvijfsOUs2uEfQ3zo-ZvEnwUgrKWR/s1600/IMG_6911.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiirDww0RWIP4P8nS4amJsfledYutnuneNXPvJBG4gW9XfDr7r6uSBXl-CCfkCfNnV7Xa3_ejQjEgxPPdKXPHEbC4bfo85ln02jfL6lAQHy7TFwJLFDvijfsOUs2uEfQ3zo-ZvEnwUgrKWR/s320/IMG_6911.JPG" width="239" /></a>200g caster sugar<br />
200g softened butter<br />
4 eggs, beaten<br />
200g self-raising flour<br />
1 tsp baking powder<br />
50g walnuts, chopped<br />
2 heaped tbsp instant coffee , dissolved in 1 tbsp boiling water<br />
500g pot mascarpone<br />
85g light muscovado sugar<br />
4 tbsp liquor (preferably Tia Maria or Kahlua)<br />
<b><i><br /></i></b>
<b><i>Method:</i></b><br />
1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.<br />
2. Toast the walnuts in the oven for 10 mins and set aside to cool.<br />
3. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.<br />
4. Dissolve the instant coffee in 1 tbsp of boiling water, cool and add to the cake mix.<br />
5. Divide the mixture between the 2 tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.<br />
<span style="font-family: inherit;">6. For the filling, beat the mascarpone with the light muscovado sugar and your choice of liquor until smooth. </span><br />
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<span style="font-family: inherit;">7. Sandwich the cooled cakes with a third of the filling and a third of the walnuts.<br />8. Cover the top and sides of the cake with the rest of the filling and decorate the top with the remaining toasted walnuts.</span>Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.com0tag:blogger.com,1999:blog-8113111738144532559.post-89493099044788732232013-01-05T09:47:00.000-08:002013-01-05T09:47:42.412-08:00Hush Brasserie<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNfefatFrulmI_dXP6SvNgYtxNUxZbQkRTh4zrRg1lEraoLt7TsGttdVrUx2xOxXD5nmlsRpbbcGkY_MpoIq4E11HTqxU4xdY5Dfx1yYFitzAhdxSNDVfUSccI2aH-VO3mtVDjxx4RmSYi/s1600/IMG_6568.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNfefatFrulmI_dXP6SvNgYtxNUxZbQkRTh4zrRg1lEraoLt7TsGttdVrUx2xOxXD5nmlsRpbbcGkY_MpoIq4E11HTqxU4xdY5Dfx1yYFitzAhdxSNDVfUSccI2aH-VO3mtVDjxx4RmSYi/s320/IMG_6568.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jasmine ice tea with strawberry & elderflower</td></tr>
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Hush Brasserie is one of those places I really want to be outstanding, not least because it's really close to where I work, but also because it has the potential to be great. It's just not quite there yet. Formerly the French Kitchen, Hush is part of the Sweet Potato group, who own such delights as Villandry, Sake No Hanna and the brilliant Cabana (and I say that as a non-meat eater. It's a churrascaria really, so for me to rate it they must be doing something right). I'm unsure as to where Hush fits into this, other than as a french-style bistro trying to be all things to all people. Albeit mainly tourists around Holborn and hungry office workers. Since I fall into the latter, and since they market themselves as a "business lunch" venue, I'd query why the staff seem unable to get it together. Both times I've visited they've have kept my party waiting to order and the service has been patchy to say the least. The food is reasonable, although maybe a bit overpriced for what it is, so choose carefully.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9hVb0Yor9pFB45e4cYDGWsGOKMeLykoBbjF977-nXGE2teP33RZ-CTTO-tZPLY0E1tXXU_ypbEIC7Mzugi3HdhhhEAv19UfjN3-hU0sdg6PNJV4wvQuD5yQiWYGxlVuLp9BApDVi27Dh1/s1600/IMG_6571.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9hVb0Yor9pFB45e4cYDGWsGOKMeLykoBbjF977-nXGE2teP33RZ-CTTO-tZPLY0E1tXXU_ypbEIC7Mzugi3HdhhhEAv19UfjN3-hU0sdg6PNJV4wvQuD5yQiWYGxlVuLp9BApDVi27Dh1/s320/IMG_6571.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dressed dorset crab with avocado & toasted sourdough</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRjr-J9zsCxd247okuQ9tRyfBr-3BGrD2lyySCGQTLOjpV2Lo33gv4mzwhnsvu4zuGX16IQ2Vo2UGVLy3Fj1S3qy5sBIllewtQPa0vKeEa66YfBzYLGixUKe6QExuJinKKDerDWLxwE0wh/s1600/IMG_6569.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRjr-J9zsCxd247okuQ9tRyfBr-3BGrD2lyySCGQTLOjpV2Lo33gv4mzwhnsvu4zuGX16IQ2Vo2UGVLy3Fj1S3qy5sBIllewtQPa0vKeEa66YfBzYLGixUKe6QExuJinKKDerDWLxwE0wh/s320/IMG_6569.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whole globe artichoke & hazelnut vinaigrette</td></tr>
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The drinks we started with were delicious. I went for the jasmine ice tea and my companion tried a white wine and strawberry concoction which was delicious. She started with the crab and avocado which I think was probably the stand out dish for me. It's a hearty portion, served with sourdough (and who doesn't like sourdough?) The crab was light and well-dressed with tasty mayo, on lots of smooth avo. Yum. I went for the artichoke because it's a fairly rare sight on an British menu, and the hazelnut butter sounded delish. I'm a big fan of nuts. The artichoke was a bit past-its-best really, but there was enough of it to make a decent starter. I just can't understand why restaurants serve dishes like this unless the ingredients are really fresh and look good. But anyway, in comparison with the main course it was a winner.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRJZtpQMPtXKEgUTSg6s8Nwa9JYrY76uyyYlim_SUV3xBqIhoRDJK4PdAsP7LSkcq2ioDKn3it2Z3xYFOgWYaF9CZpujNXPXyvKyOKHz4C4YljgKd-Kp95rs5g4Sl7cLruiOvKJF9pseM/s1600/IMG_6572.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRJZtpQMPtXKEgUTSg6s8Nwa9JYrY76uyyYlim_SUV3xBqIhoRDJK4PdAsP7LSkcq2ioDKn3it2Z3xYFOgWYaF9CZpujNXPXyvKyOKHz4C4YljgKd-Kp95rs5g4Sl7cLruiOvKJF9pseM/s320/IMG_6572.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spaghetti with tiger prawns, chilli & garlic</td></tr>
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Spaghetti with tiger prawns. What could go wrong? A staple in faux Italian chain restaurants, I thought this would be pretty good. Wrong. I left the majority of it and the waitress did question why, which surprised me given that it was a portion of pasta large enough for two, but stuck together in a clump and dumped onto a plate. The prawns were fine, but they were definitely added as an afterthought. Seemingly, so too was the seasoning and the chilli and garlic. I like tasty food, but apparently the chef doesn't.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKb8cyWuObA-VC196_oMYE75jshO4peAaPOd6Yg-nO1xhc8r8QlecG8xqRxXPGxLJkOv-AvnjS7eHBErx2YBHHfiq3cUTuIR3H-dIOGneCpTRc785cGZ4Jwf-vPHj9Ce8SKUb0hEfmkcqP/s1600/IMG_6574.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKb8cyWuObA-VC196_oMYE75jshO4peAaPOd6Yg-nO1xhc8r8QlecG8xqRxXPGxLJkOv-AvnjS7eHBErx2YBHHfiq3cUTuIR3H-dIOGneCpTRc785cGZ4Jwf-vPHj9Ce8SKUb0hEfmkcqP/s320/IMG_6574.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy duck salad with honey & mustard dressing</td></tr>
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My companion's main of crispy duck salad with a side of fries was infinitely better-or she's far less fussy than me. Probably a bit of both, but I have had the fries at Hush before and they are good. The lobster roll I had them with on my initial visit, whilst nowhere near anything you'd get in the States, was not a bad effort. The side of butternut squash with pine nuts and raisins was nice, very autumnal and perfect to have when the rain is pouring down outside, as it was when we dined.<br />
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<tr><td class="tr-caption" style="text-align: center;">Roasted butternut squash with pine nuts and raisins</td></tr>
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The desserts at Hush are good, the Mars bar cheesecake with praline ice cream is delicious and I will race you for it. Even though we weren't particularly hungry, we decided to share the other amazing-sounding Honeycomb ice-cream with hot chocolate sauce. After waiting with our dessert menus for over 10 minutes we were disappointed to be informed that this wasn't available. I'm not sure why we weren't told this when we were given the menus, but this is the issue with the wait-staff at Hush. Nice they are, but there is just something... missing.<br />
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Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.com0tag:blogger.com,1999:blog-8113111738144532559.post-83686604196383862392013-01-05T05:05:00.002-08:002013-01-05T05:05:42.002-08:00Union Jacks<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbU6Ne2XYRhMezsmIeJnlUrQ5xAq3l_QgizEUfFno8SjahqRiEMkvs4-rAaSRTknIGlcUiHDASUICeZcohwtOeY08fwep5zNcCb_BgW_M9eYlznyxqZLDni4Rf82aGWEGUYTKxQWWFaddH/s1600/IMG_6601.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbU6Ne2XYRhMezsmIeJnlUrQ5xAq3l_QgizEUfFno8SjahqRiEMkvs4-rAaSRTknIGlcUiHDASUICeZcohwtOeY08fwep5zNcCb_BgW_M9eYlznyxqZLDni4Rf82aGWEGUYTKxQWWFaddH/s320/IMG_6601.JPG" width="239" /></a></div>
So it's Christmas, and Christmas is about one thing, right? And that one thing is eating. Well, and drinking, but in this case let's focus on the eating element and pretend I was very well behaved around wine in December...<br />
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So, on the day enough Krispy Kreme's to feed a small army arrived in my office (don't ask) we decided to have an impromptu team xmas lunch at <a href="http://www.unionjacksrestaurants.com/pdfs/uj_menu_table_coventgarden_lowres_001.pdf">Union Jacks</a>. After a breakfast of doughnuts, it would be the obvious thing to do. And this was when the existence of Jamie Oliver's newest (?) collaboration came to my knowledge. Jamie loves a collaboration, and this time he's gone in with someone I'd never heard of before, an American called Chris Bianco. Well, Chris obviously knows his pizzas, because this chilli-topped beast was a good one.<br />
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Anyone who knows me well will know I am a chilli freak, I love it hot, and I will put chilli sauce (or preferably jalepenos) on just about anything (savoury). Jamie and Chris have kindly names this pizza after me (the "Chilli Freak") and topped it with (supposedly) different types of chilli. Although I only really saw one. But it tasted good and that's the main thing. If anything, for me it could have been a little hotter, and I had twice the amount of chilli's on mine as my neighbour did on hers. The pizza comes with a side of curd, a runny, yoghurty concoction which presumably you need to cool it down if you can't handle your heat. Needless to say, I left this well alone, but my colleagues told me it was tasty. You can pimp your pizza with slightly exotic foodie choices including oxtail and shoulder of pork, should you so wish, but I'd like to see a few more exiting topping options on the menu-maybe some grilled artichokes, olives, egg...<br />
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If you don't fancy a pizza, Union Jacks does lots of tapas-style plates too, which I'll try upon my return. The marathon bar ice cream sounded deliciously retro, and as I'm old enough to remember the traumatic (I still weep gently now every time I have to use the word "snickers") transition, I'll definitely be giving that a taste-test when I'm back in the Covent Garden area and feeling hungry.<br />
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Union Jacks has a distinctly Jamie feel to it, and is all exposed brickwork and piping, a bit "too cool for school." It's a bit overpriced for what it is, but it's not bad. Just don't expect anything too gourmet and you won't be too disappointed.Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.com0tag:blogger.com,1999:blog-8113111738144532559.post-24806543311654600662012-12-15T09:03:00.000-08:002012-12-15T09:03:16.153-08:00Boozy kahlua truffles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSQwnXVVU-HPO7R9t4fn0cnz0tLEBicMfYlFQ7OYdjOad0BLij7KrjhNooQjJy5egJoCtGlCGbmqBexursgbyRq3uD-v3IYYmfj8vJqlNOobAeM-uWt2NT3FE3UnoQv84leFayc0lGblue/s1600/IMG_6482.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSQwnXVVU-HPO7R9t4fn0cnz0tLEBicMfYlFQ7OYdjOad0BLij7KrjhNooQjJy5egJoCtGlCGbmqBexursgbyRq3uD-v3IYYmfj8vJqlNOobAeM-uWt2NT3FE3UnoQv84leFayc0lGblue/s320/IMG_6482.JPG" width="239" /></a><span style="font-family: inherit;">These truffles are really easy to make and taste delicious. You can use any liquor or whisky that takes your fancy, but I used Kahlua because it's lush and I had some lying around the house. It feels like a Christmassy liquor to me, because it's chocolatey and rich and goes great with coffee. </span><br />
<span style="font-family: inherit;"><i><b><br /></b></i></span>
<span style="font-family: inherit;"><i><b>Ingredients: </b></i></span><br />
<div>
<span style="font-family: inherit;">80g unsalted butter</span></div>
<div>
<span style="font-family: inherit;">200ml double cream</span></div>
<div>
<span style="font-family: inherit;">280g dark chocolate, broken into pieces </span></div>
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<span style="font-family: inherit;">3 tbsp kahlua (or any liquor of your choice)</span></div>
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<span style="font-family: inherit;">For the coating: 220g dark chocolate, broken into pieces</span><br />
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><b><i>Method:</i></b></span></div>
<div>
<span style="font-family: inherit;">1. Make a burnt butter by melting the butter for 2 minutes over a high-heat until it achieves a dark golden colour. Remove from the heat and leave to cool completely.</span></div>
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<span style="font-family: inherit;">2. Make a ganache by heating the double cream until it's warm enough to melt the chocolate. When the cream is bubbling at the edges of the pan, take it off the heat and stir in the pieces of chocolate and the burnt butter. Stir everything together until you have a thick chocolatey mixture, which will have a glossy finish. </span><br />
<span style="font-family: inherit;">3. Whisk in 3 tablespoons of kahlua, or your favourite liquor.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjU3cxvGGCSlriTbtZv0CuyYXHLpiLt5nBCmyI5MgSRxzbeG6IMvz68p3_uFMPMf2VBvZsp_CFlk39rHixLEXQmmCQNxa7Aj3ByVICGd0KYzTwRRRMibpvSCw9Ho10dA-1qPGgkxRCvxB/s1600/IMG_6474.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjU3cxvGGCSlriTbtZv0CuyYXHLpiLt5nBCmyI5MgSRxzbeG6IMvz68p3_uFMPMf2VBvZsp_CFlk39rHixLEXQmmCQNxa7Aj3ByVICGd0KYzTwRRRMibpvSCw9Ho10dA-1qPGgkxRCvxB/s320/IMG_6474.JPG" width="239" /></a><span style="font-family: inherit;">4. Pour the mixture into a lines baking tray of about 2.5cm depth. </span><br />
<span style="font-family: inherit;">5. Refrigerate for 30-60 mins until the mixture begins to set, but is still malleable.</span><br />
<span style="font-family: inherit;">6. Using a teaspoon and your fingers, scrape balls of the mixture from the tray onto a lined plate. Refrigerate for another 15 minutes.</span><br />
<span style="font-family: inherit;">7. Melt the chocolate for the coating. </span><br />
<span style="font-family: inherit;">8. Drop the truffles into the melted chocolate until they are coated and place on a lined baking tray.</span><br />
<span style="font-family: inherit;">9. Leave to cool and set at room temperature.</span><br />
<span style="font-family: inherit;">10. <strike>Scoff the lot </strike>share with your friends, or make new ones by feeding them boozy truffles at Christmas time</span>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZu4adRpgHojq3r1IpLcbfxJ9FYNPvkPsrSwd1FMegjT12LLbLeWzg66jOz2o-NacoLl54Q0udr81raqoSrOI0WrxtUghPHAaiMz-4fedMvc8ePSkiyT439Xv8Gp85JewJauJ9PoXaNtFt/s1600/IMG_6481.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZu4adRpgHojq3r1IpLcbfxJ9FYNPvkPsrSwd1FMegjT12LLbLeWzg66jOz2o-NacoLl54Q0udr81raqoSrOI0WrxtUghPHAaiMz-4fedMvc8ePSkiyT439Xv8Gp85JewJauJ9PoXaNtFt/s320/IMG_6481.JPG" width="239" /></a><br /></div>
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Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.com0tag:blogger.com,1999:blog-8113111738144532559.post-61737916239631808842012-12-12T14:28:00.004-08:002012-12-12T14:31:33.819-08:00Yule log!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrgMJR5edFsnZYj3XvMDzfldmj-SzWR8d0h7SPx7i5gslsRrD3YuHwK-Av6Nfh3JdIRG67B42W96EvYy01JK5VahVeI2erJDrjMnpX38U328dPFTBeGPI8fyAmaZ7yjZPH8Cgvlix7Mcbq/s1600/IMG_6486.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: right;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrgMJR5edFsnZYj3XvMDzfldmj-SzWR8d0h7SPx7i5gslsRrD3YuHwK-Av6Nfh3JdIRG67B42W96EvYy01JK5VahVeI2erJDrjMnpX38U328dPFTBeGPI8fyAmaZ7yjZPH8Cgvlix7Mcbq/s320/IMG_6486.JPG" width="320" /></a>What could be more festive than a yule log? It's the only treat you need at this time of the year, the main reason being that it's the most chocolatey! Forget mince pies, xmas pud, and that most offensive of desserts, Christmas cake, and get on with making this scrummy chocolatey log, which (if you don't share it) will last from now until Christmas day! Merry Chrimbles...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSiRhua3PMKxePj1zkbPCO9qCwkLAmC8wW5VMWmwk65yospU3UkBclZsaClwhOfC4l9OwLrA605nq51SAjxOZIGB5m_7hTUOz-dR-fpipzkXBKTO7AM7hZ3uY-KA0AEPfQ4CQPki3SIqZ_/s1600/IMG_6483.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSiRhua3PMKxePj1zkbPCO9qCwkLAmC8wW5VMWmwk65yospU3UkBclZsaClwhOfC4l9OwLrA605nq51SAjxOZIGB5m_7hTUOz-dR-fpipzkXBKTO7AM7hZ3uY-KA0AEPfQ4CQPki3SIqZ_/s320/IMG_6483.JPG" width="320" /></a><br />
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<i style="font-family: inherit;"><b><i style="font-family: inherit;"><b><i style="font-family: inherit;"><b><i style="font-family: inherit;"><b>Ingredients:</b></i></b></i></b></i></b></i><br />
<ul>
<li><span style="font-family: inherit;">Butter , for greasing</span></li>
<li><span style="font-family: inherit;">5 </span><span style="font-family: inherit;">eggs</span></li>
<li><span style="font-family: inherit;">140g sugar</span></li>
<li><span style="font-family: inherit;">100g self-raising flour</span></li>
<li><span style="font-family: inherit;">25g good quality cocoa powder such as Green & Black's </span></li>
</ul>
<i style="font-family: inherit;"><b>For the frosting:</b></i><br />
<ul>
<li><span style="font-family: inherit;">caster sugar , for dusting</span></li>
<li><span style="font-family: inherit;">285ml/9½fl oz carton double cream</span></li>
<li><span style="font-family: inherit;">450g chocolate, </span></li>
<li><span style="font-family: inherit;">icing sugar , for dusting</span></li>
<li>Edible glitter-if you're really excessive like me!</li>
</ul>
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<b><i>Method:</i></b></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1z7ew5chi1EWBTtWchtUdDSTqn7PH8nOe9p8jhUBBzs0i4o-icYCJ1NrSiPmeatBWnVDREqCONFgXOPN7wDMJJiBOQAYCSW4VA3zgzSUf-8bQjxvMcQOP8Ek7CtXkGBLdkmAZfGEQhVVI/s1600/IMG_6484.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1z7ew5chi1EWBTtWchtUdDSTqn7PH8nOe9p8jhUBBzs0i4o-icYCJ1NrSiPmeatBWnVDREqCONFgXOPN7wDMJJiBOQAYCSW4VA3zgzSUf-8bQjxvMcQOP8Ek7CtXkGBLdkmAZfGEQhVVI/s400/IMG_6484.JPG" width="298" /></a><span style="font-family: inherit;">1. Heat oven to 190C/fan 170C/gas 5. Butter and line the base and sides of a 30 x 35cm Swiss roll tin with baking parchment.</span><span style="font-family: inherit;">2. Separate the eggs, putting them into two large mixing bowls. Add the sugar and 2 tbsp water to the egg yolks. Using an electric whisk, whisk the sugar and yolks for about 5 mins until the mixture is light in colour and thick enough to leave a trail when the whisk blades are lifted. Sift in the flour and cocoa, then fold in lightly, using the whisk blades or a large metal spoon.</span><span style="font-family: inherit;">3. Using a clean whisk, beat the egg whites until they are stiff, then fold into the cake mixture in three batches, again using the blades to preserve as much air as possible.</span><span style="font-family: inherit;">4. Pour the mixture evenly over the prepared tin, then carefully spread to the edges. Bake for 10-12 mins, or until the cake feels firm to the touch. </span><br />
<span style="font-family: inherit;">5. Put a large sheet of baking parchment on the work surface and sprinkle lightly with caster sugar. Turn the cake out onto the parchment and peel off the lining paper. Cover with a clean tea towel, then leave to cool completely. </span><br />
<span style="font-family: inherit;">6. Trim a little cake from all the edges, then score along the edge of one of the long sides of the cake and roll up from there, using the paper to help you, rolling the paper inside the cake.</span><br />
<span style="font-family: inherit;"><b><i>For the icing & filling:</i></b></span><br />
<span style="font-family: inherit;">7. Bring the cream to the boil in a small pan, remove from the heat, then break in 400g of the chocolate. Stir until it is melted and smooth. Leave to cool, then chill until it is spreadable, about 1 hr. </span><br />
<span style="font-family: inherit;">8. Carefully unroll the cake, then spread all the filling over to within 2cm of the edges. Roll up the cake again using the paper to help you, then set on a board.</span><span style="font-family: inherit;">9. Spread remaining icing over the cake, then dust with icing sugar to serve.</span>Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.com0tag:blogger.com,1999:blog-8113111738144532559.post-6267524938540284592012-12-12T13:29:00.005-08:002012-12-12T13:32:14.996-08:00Strada-new menu review<span style="font-family: inherit;">Recently I was lucky enough to be invited to review the new menu at Strada. Now, before you really start to hate me let me just say that it was REALLY GOOD! What could be a better way to start a meal than with a massive platter of fresh antipasti? Succulent buffalo mozzarella interleaved with ripe tomatoes, bruschetta pomodoro, parma ham, salami, speck and a tasty olive tapenade made for a great first course. We were also treated to some large green olives, succulent and juicy, and a basket of hand stretched garlic and rosemary flat bread, which was gorgeous, and made us want to keep going back for more.</span><br />
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Mains came in two batches (just as well really!) starting with a four seasons pizza, topped with delicious artichokes, mushrooms, ground beef and parma ham. A pasta dish with Luganica sausage, pancetta, and broccoli, with red chilli was eye-wateringly spicy, but a creamy risotto with butternut squash offset that, so you should have both dishes at the same time... Second mains were a whole fish, cooked to perfection so it melted in the mouth, served with rosemary potatoes. Ahh. I love a rosemary potato, and this dish was a real taste of the mediterranean. Veal saltimboca was equally good, wrapped in parma ham (there's a theme here) and sitting atop creamy mash potato - real comfort food and perfect for this time of year.<br />
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<span style="font-family: inherit;">Luckily, I have a second stomach for dessert-and it really came in to play here! Over the 3 dishes the jury was out as to which one we preferred. Luckily, I'm not an indecisive woman, so with intense concentration and numerous tastes tests I gave my casting vote to the Bunet Piemontese. (I know, I didn't try and pronounce it either!) The dessert was a new one on me, but the combination of chocolate and amaretto is a winning one in my book, and this boozy dessert was just the sort of thing I like at the end of a meal. The chocolate was somewhat like a firm mousse in texture, with crumbled amaretti biscuits and amaretto splashed over the top, delicious and boozy. What more could you want? </span><br />
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<span style="font-family: inherit;">The other desserts in the running for what is really the crown-of-all-crowns (I'm obviously a chocolate girl-chuck me some over?) were Affogato, a classic Italian dish of nougat iced semi-freddo, with a shot of expresso (or sometimes dessert wine-yum!) on the side which you can pour over. Strada's take on this was great to, and I really had trouble choosing. But in the end, chocolate will always beat ice cream for me. Pistachio ice cream was a delicate addition to a noisy dessert menu, and felt like the virtuous option-hence we didn't eat much! (If you're going to eat dessert, make it worth your while) It was nice enough, but had a slightly glazed look, a little bit too shiny for ice cream. Maybe the chef had polished it? Anyway, it was a great meal, and the service at Royal Festival Hall was excellent, even though the tables are very close together. Go and try the new menu, or have the Christmas one, and make sure you get some antipasti and finish with the Bunet Piemontese-if I haven't eaten it all already...</span><br />
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<span style="font-family: inherit;">Here's the full run-down of what we had, to make you jealous, and for glimpse of bits of the new Strada menu:</span><br />
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<span style="font-family: inherit;">OLIVES (V)</span></div>
<span style="font-family: inherit;"><div style="text-align: center;">
<span style="font-family: inherit;">Large green Castelvetrano olives, fresh from Sicily</span></div>
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<span style="font-family: inherit;">SCHIACCIATE LLA AGLIO FLAT BREAD (V)</span></div>
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<span style="font-family: inherit;">great to share and the perfect start to your Italian experience</span></div>
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<span style="font-family: inherit;">ANTIPASTO</span></div>
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<span style="font-family: inherit;">A platter of Italian flavours: Parma ham, Napoli salami, speck</span></div>
</span><span style="font-family: inherit;"><div style="text-align: center;">
<span style="font-family: inherit;">ham from Trentino, buffalo mozzarella from Campania, vineripened</span></div>
</span><span style="font-family: inherit;"><div style="text-align: center;">
<span style="font-family: inherit;">tomatoes, olive tapenade and bruschetta pomodoro</span></div>
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<span style="font-family: inherit;">STROZZAPRETI PUGLIESE</span></div>
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<span style="font-family: inherit;">A classic dish from Puglia. Traditional hand twisted Strozzapreti</span></div>
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<span style="font-family: inherit;">pasta, Luganica sausage, pancetta, and broccoli, with red chilli</span></div>
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<span style="font-family: inherit;">butter & Grana Padano cheese</span></div>
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<span style="font-family: inherit;">RISOTTO ZUCCA</span></div>
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<span style="font-family: inherit;">Pumpkin, butternut squash, pancetta, spinach and pine nuts</span></div>
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<span style="font-family: inherit;">QUATTRO STAGIONI</span></div>
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<span style="font-family: inherit;">Four fabulous pizzas in one: Luganica sausage; Italian cotto</span></div>
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<span style="font-family: inherit;">ham; roasted artichoke and chestnut mushrooms</span></div>
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<span style="font-family: inherit;">SALTIMBOCCA MAIALE</span></div>
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<span style="font-family: inherit;">Pork fillet with crispy Parma ham, mashed potato, green beans</span></div>
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<span style="font-family: inherit;">and a sage butter sauce</span></div>
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<span style="font-family: inherit;">ORATA AL FORNO</span></div>
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<span style="font-family: inherit;">A whole sea bream, pan roasted with lemon & thyme,</span></div>
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<span style="font-family: inherit;">served with a green salad and roasted new potatoes</span></div>
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<span style="font-family: inherit;">Affogato (v)</span></div>
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<span style="font-family: inherit;">Iced nougat semi-freddo ice cream with a shot of hot,</span></div>
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<span style="font-family: inherit;">fresh espresso to pour over the top</span></div>
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<span style="font-family: inherit;">BUNET PIEMONTESE (v)</span></div>
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<span style="font-family: inherit;">Similar in style to a Pannacotta. A soft rich custard made with</span></div>
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<span style="font-family: inherit;">Italian chocolate, hazelnuts, crushed Amaretti biscuits and a</span></div>
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<span style="font-family: inherit;">generous splash of amaretto liqueur</span></div>
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<span style="font-family: inherit;">PISTACHIO GELATO (v)</span></div>
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<span style="font-family: inherit;">Especially made for us to a traditional artisan recipe</span></div>
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<span style="font-family: inherit;">from Marche in central Italy</span></div>
</span>Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.com0tag:blogger.com,1999:blog-8113111738144532559.post-84874589122182791782012-12-01T10:36:00.003-08:002012-12-01T10:37:34.557-08:00Sugar Doughnut Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNx-MbCd2r_AJDgDcm3C_mB-Lv42E2hQDg-T73wNtbUVL1voUeNSRwzoiPCGkf5vr0_acoZp9hBdhJbmgWP9W3idxWKuaGeXaUNqQBQxf-t0fFw-kAoW_FCEGxHiO-LFEIFhwV4BAO2ktc/s1600/IMG_6473.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNx-MbCd2r_AJDgDcm3C_mB-Lv42E2hQDg-T73wNtbUVL1voUeNSRwzoiPCGkf5vr0_acoZp9hBdhJbmgWP9W3idxWKuaGeXaUNqQBQxf-t0fFw-kAoW_FCEGxHiO-LFEIFhwV4BAO2ktc/s320/IMG_6473.JPG" width="239" /></a><br />
<span style="font-family: inherit;">Are you in the mood for some seriously naughty comfort-food? Yes? Well, I was, and I found happiness at the bottom of a muffin tin. So much happiness, covered in sugar and butter... These sugar-coated doughnut muffins are so delicious and easy to make, you'll want to make them every weekend-barring the need to run marathons to work them off, obviously. Or you could make them for friends, as I did, because baking is a great way to win friends and influence people. Muhahaha. Anyway, I've said it before, I'll no-doubt say it again, it's Christmas, so treat yourselves and get baking! </span><br />
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<span style="font-family: inherit;"><b><i>Ingredients:</i></b></span><br />
<ul><span style="font-family: inherit;">
<li><span style="font-family: inherit;">3/4 cup/170g sugar</span></li>
<li><span style="font-family: inherit;">1 large egg</span></li>
<li><span style="font-family: inherit;">1 1/2 cups/187g all purpose flour</span></li>
<li><span style="font-family: inherit;">2 tsp baking power</span></li>
<li><span style="font-family: inherit;">1/4 tsp salt</span></li>
<li><span style="font-family: inherit;">1/4 tsp ground nutmeg</span></li>
<li><span style="font-family: inherit;">1/4 cup/60ml vegetable oil</span></li>
<li><span style="font-family: inherit;">3/4 cup/180ml milk (low fat is fine)</span></li>
<li><span style="font-family: inherit;">1 tsp vanilla extract</span></li>
<li><span style="font-family: inherit;">2 tbsp butter, melted</span></li>
<li><span style="font-family: inherit;">1/2 cup/100g sugar, for rolling</span></li>
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<li><span style="font-family: inherit;">Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.</span></li>
<li><span style="font-family: inherit;">In a large bowl, beat together sugar and egg until light in color.</span></li>
<li><span style="font-family: inherit;">In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.</span></li>
<li><span style="font-family: inherit;">Divide batter evenly into 10 muffin cups or ~24 mini-muffin cups, filling each about 3/4 full.</span></li>
<li><span style="font-family: inherit;">Bake for 15-18 minutes for standard-sized muffins or 11-12 minutes for mini-muffins, until a tester inserted into the center comes out clean.</span></li>
<li><span style="font-family: inherit;">While muffins are baking, melt butter and pour remaining sugar into a small bowl.</span></li>
<li><span style="font-family: inherit;">When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.</span></li>
</ol>
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Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.com0tag:blogger.com,1999:blog-8113111738144532559.post-53540164347869498232012-11-30T17:37:00.005-08:002012-11-30T17:37:58.507-08:00Loch Fyne Christmas MenuI went up to Nottingham to review the brand-spanking new Christmas menu at Loch Fyne, and it didn't disappoint! It's one of a very small number of decent restaurants in Nottingham city centre, and the only place around where you can get an oyster-so it already gets my vote. I don't usually mention service, but this time it really was terrific. Gaz was a perfect host, so if you're going do give him a shout-out from me (he even gave me free ice cream, but don't worry-it didn't sway this review AT ALL...)<br />
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<tr><td class="tr-caption" style="text-align: center;">Fisherman's Platter</td></tr>
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So, "What about the food?!" I hear you cry? Sorry, I got rather distracted by the free glass of prosecco (with all xmas meal booking before 9 December-so get in quick!) Well, for just £19.95 you get 3 whole courses of deliciousness. I started with the <b>Fisherman’s Platter</b>, a tasty selection of treats including smoked salmon, bradan Rost (kiln roasted salmon fillet), smoked prawns, potted peppered mackerel, marinated herring, marinated mixed olives, shallot marmalade all served with a slab of brown bloomer bread. Everything was fresh and tasty, and the little jars and granite serving slab were lovely touches. The smoked prawn (just the one) was absolutely delicious, and you should get some in for Christmas. Weirdly Loch Fyne don't appear to sell them (you can buy other fishy treats from their website<a href="http://www.lochfyne.com/Shop"> here</a>) but <a href="http://www.smokedsalmon.co.uk/smoked-prawns+sp+ns_sp1">Inverawe</a> do.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pan-fried fillet of bream on braised fennel</td></tr>
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Next up I chose <b>Pan-fried Fillet of bream,</b> braised fennel in a lemon beurre sauce, sesame carrots, buttered new potatoes & tenderstem broccoli (although the tempura of salmon and squid gave it a run for it's money). The fish was lightly pan-fried so the skin was nicely crispy, the flesh melt-in-the-mouth soft, and not a bone in sight! I love a bed of fennel, and this one didn't disappoint either, tender and mild and bathed in butter-fennel heaven. The new potatoes were good too, but the carrots seemed an unnecessary distraction on an otherwise busy plate. So I left those, for you.<br />
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<tr><td class="tr-caption" style="text-align: center;">Warm Chocolate Fondant</td></tr>
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With little room to spare I wasn't relishing hitting dessert. Thankfully when this turned up my second stomach appeared as if from nowhere and there was a fight on with my dining companion for the last crumb. Well, if you will put a salted caramel sauce in your <b>Warm Chocolate Fondant</b>, what do you expect? To book in for one of Loch Fyne's delicious Christmas menus yourself you need to contact your local restaurant. You can find their details, and the regular menu <a href="http://www.lochfyne-restaurants.com/">here</a>. Treat yourself-it's Christmas!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5dJdy1Bl1K4euXun3rbC_IyDB3ufzKG_AeMIVq-3ujrzHYV3A2_KdG9CLX7r7_Fa0Wp-cTTWmU2FYKz9QzELSiFLvuK7mR3dop3RnaE_LUsgsAaUGWoNAbuggx3bielsV0co-NlzShaUj/s1600/IMG_6376.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5dJdy1Bl1K4euXun3rbC_IyDB3ufzKG_AeMIVq-3ujrzHYV3A2_KdG9CLX7r7_Fa0Wp-cTTWmU2FYKz9QzELSiFLvuK7mR3dop3RnaE_LUsgsAaUGWoNAbuggx3bielsV0co-NlzShaUj/s320/IMG_6376.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oh! A cheeky salted caramel filling? Yes please. </td></tr>
</tbody></table>
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Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.com0tag:blogger.com,1999:blog-8113111738144532559.post-49242225990972862532012-11-30T15:01:00.003-08:002012-11-30T15:12:47.425-08:00Raw Coconut Macaroons<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXs3bBJQkeNGuleSZSdE1RLu8AzAuQ6NFCuUbilFgkLhhK1zrSJ3H5oME4h9H2bwCvxMxAgkMUDo2YUCLbuPLdBckganc7Cm1WR6zweeC19Pmy4qKxBerTfUa3UnXJ63nCjcP0BF3fxjPW/s1600/IMG_6388.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXs3bBJQkeNGuleSZSdE1RLu8AzAuQ6NFCuUbilFgkLhhK1zrSJ3H5oME4h9H2bwCvxMxAgkMUDo2YUCLbuPLdBckganc7Cm1WR6zweeC19Pmy4qKxBerTfUa3UnXJ63nCjcP0BF3fxjPW/s320/IMG_6388.JPG" width="239" /></a><br />
<div style="font-family: inherit; text-align: left;">
<span style="font-family: inherit;">As Lynn mentioned in her post (below) I sent her some of these but was naughty and didn't include the recipe-so here it is! It's in cups as it's another American one, and I have bought myself the mini cup-measurers so I never need to translate into grams before starting a recipe again. Nice for me, but I've tried to work it out anyway so you can make these yourselves. Very coconutty and sweet, but raw, so presumably that makes them healthy-right? Either way, they are very quick to make and easy to grab as a snack when you need a "healthy" hit of sweet.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><b><i>Ingredients:</i></b></span></div>
</span><span style="font-family: inherit;"><div style="text-align: left;">
<ul>
<li><span style="font-family: inherit;">1 cup unsweetened shredded coconut</span></li>
<li><span style="font-family: inherit;">1/4 cup pecan flour (or almond flour)</span></li>
<li><span style="font-family: inherit;">1/4 cup cocoa powder</span></li>
<li><span style="font-family: inherit;">1/4 cup pumpkin puree</span></li>
<li><span style="font-family: inherit;">1/4 cup raw organic honey</span></li>
<li><span style="font-family: inherit;">2 tablespoons coconut oil, melted</span></li>
<li><span style="font-family: inherit;">1 teaspoon vanilla</span></li>
<li><span style="font-family: inherit;">½ teaspoon cinnamon</span></li>
<li><span style="font-family: inherit;">pinch of salt</span></li>
</ul>
</div>
</span><span style="font-family: inherit;"><div style="text-align: left;">
<span style="font-family: inherit;"><b><i>Method:</i></b></span></div>
</span><span style="font-family: inherit;"><div style="text-align: left;">
<ol>
<li><span style="font-family: inherit;">Combine your coconut, pecan flour, cocoa powder, cinnamon and salt in a bowl and mix well</span></li>
<li><span style="font-family: inherit;">Add in your pumpkin, honey, coconut oil, and vanilla and stir well until all ingredients have been evenly incorporated</span></li>
<li><span style="font-family: inherit;">Use a medium cookie scoop or tablespoon and scoop rounded balls onto a plate or cookie sheet</span></li>
<li><span style="font-family: inherit;">Place in the refrigerator for at least an hour to solidify</span></li>
<li><span style="font-family: inherit;">Store in the freezer or refrigerator and serve cold</span></li>
</ol>
</div>
</span><br />
Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.com0tag:blogger.com,1999:blog-8113111738144532559.post-59369644612256405302012-11-30T14:34:00.002-08:002012-11-30T15:12:22.701-08:00Foodie Penpals-guest blog by Lynn<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAaKzV6mmTfw84uJYZiJPP6_CXy0xZhw0F-rTfy-cK9qxpV64CyGzlrPieT7hkuiOvQk2-g0A8BNR2co1JERKK3H0wZ2mQMkhNuOWMRCKvzu7u-I_ua-CI7SgqfY8bApioY84kZnPr0zyg/s1600/Maple+(2).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAaKzV6mmTfw84uJYZiJPP6_CXy0xZhw0F-rTfy-cK9qxpV64CyGzlrPieT7hkuiOvQk2-g0A8BNR2co1JERKK3H0wZ2mQMkhNuOWMRCKvzu7u-I_ua-CI7SgqfY8bApioY84kZnPr0zyg/s320/Maple+(2).jpg" /></a><span style="font-family: inherit;"><b><i>This month my foodie penpal was Lynn from Glasgow. Lynn doesn't have a blog, so here's her post on what I sent (let's hope she liked it..!)</i></b><br /> </span><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">"My Foodie Penpal parcel this month was from Helen, a Northern lass who makes her home in London and writes a most impressive blog--sharing her recipes and reviewing restaurants in London and beyond. Helen not only sent me some of her lovely home baking, but she also gently encouraged me to step ever-so-slightly out of my comfort zone and write a guest post for her.</span><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"></span><span style="font-family: inherit;">The first thing I saw when I opened Helen’s parcel, was a container with some of her raw coconut macaroons. Sadly, I have no picture of these to share as they were devoured faster than flash photography can capture! Luckily she was kind enough to include the recipe so I can have a go at making my own version. The second batch of goodies she’d made for me (the recipe for this is on her blog, along with some pictures) were the gorgeous, bouncy wee almond friands which I’d never heard of, but also really enjoyed. Very light and almondy and perfect with a cup of your favourite warm beverage. I’d told Helen that I was a big fan of almonds and her friands delivered just the right almond punch.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHrQC3RGuePZpAMUwXacug9Fmg2UxzAiiiWQ_pdQadkeLyJN5borTUG6VoHjdIp84RYtZe96l5euTSPGS8Z1401u3Pv3w-6pZy0dZJ8hTKCn6ZLWJ32rm09NWWGlUcnlC10nE7HmqlWJ5/s1600/Cute+Jam.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHrQC3RGuePZpAMUwXacug9Fmg2UxzAiiiWQ_pdQadkeLyJN5borTUG6VoHjdIp84RYtZe96l5euTSPGS8Z1401u3Pv3w-6pZy0dZJ8hTKCn6ZLWJ32rm09NWWGlUcnlC10nE7HmqlWJ5/s200/Cute+Jam.JPG" /></a><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"></span><span style="font-family: inherit;">Helen had been travelling in Canada this month and was kind enough to share some of her treats from the Land of Mounted Police and grizzly bears with me. These include the tooth-achingly sweet maple fudge and some maple crunch candy made of hard toffee with chocolate drizzled over it and crushed pecans on top.</span><span style="font-family: inherit;">Helen balanced all these sweet treats with some dried mango and a banana bread flavoured nakd bar (which I’m very much looking forward to trying!). She also sent an adorable wee jar of Marion Blackberry Jam---one of my favourites, made all the more special by being just enough for a lip-smacking taste.</span><br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Thanks Helen for being a brilliant Foodie Penpal this month and for giving me some space on your blog to share my views!</span><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><b><i> And thank you Lynn, for writing a brilliant post and being a friendly, chatty penpal too!</i></b></span><br />
<span style="font-family: inherit;"><b><i>If you'd like to join the UK scheme, click on the link on the right of this page and get in touch with the lovely <a href="http://thisisrocksalt.com/">Carol Anne</a>. In the US, the scheme is run by Lindsay, who writes at the <a href="http://www.theleangreenbean.com/foodie-penpals/">Lean Green Bean</a> and is busy being an Elf for Health... Whilst I eat mince pies!</i></b></span>Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.com0tag:blogger.com,1999:blog-8113111738144532559.post-27470822612380553492012-11-19T13:14:00.000-08:002012-11-19T13:15:08.128-08:00Flakey Almond Friands <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFpkdQcN5FwlRzC0kKhONaeU531w0-txZIjKvAzQWkEbYb8bWpDoVgfRF2KvmHdSWzG7ujxAssnj6-X5I-yPNobAKuzj1TwEBGYa8kXGFKTRMgfzhIAsTSOy3nqAC765MCRL6BD19pXzCK/s1600/IMG_6391.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFpkdQcN5FwlRzC0kKhONaeU531w0-txZIjKvAzQWkEbYb8bWpDoVgfRF2KvmHdSWzG7ujxAssnj6-X5I-yPNobAKuzj1TwEBGYa8kXGFKTRMgfzhIAsTSOy3nqAC765MCRL6BD19pXzCK/s320/IMG_6391.JPG" width="239" /></a></div>
You know the exact moment when something good comes into your life and changes it completely? That happened with friands. You know you're a true foodie when you become rapturous over a new cake-find, but these little gems are so almondy, dense and unusual that I am head over apron.<br />
<br />
A couple of weeks ago I popped for afternoon tea and along with the usual scones, sandwiches (give me smoked salmon, only smoked salmon!) weirdly coloured mouse-cake et al came some jaunty little almondy treats in the shape of friands. Well, I was hooked, so I figured I'd made my own to send to this month's Foodie Penpal who is Lynn in Glasgow. The recipe I used was from <a href="http://www.amazon.co.uk/Lily-Vanillis-Sweet-Tooth-Recipes/dp/0857864416/ref=sr_1_1?s=books&ie=UTF8&qid=1353356990&sr=1-1">Lily Vanilli's Sweet Tooth</a>, a glorious pistachio ice-cream-coloured tome with her usual <a href="http://lily-vanilli.blogspot.co.uk/">kooky cakes</a> in. Fab.<br />
<br />
<b><i>Ingredients: </i></b><br />
90g plain flour, sifted<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuR1FiljQcMnEQ2OpCDz1KHcRfwrF2vlfGvt1182cXSz2GdvPMYdb8cZiI_762phqTLPQ5NUjJz6ZLK6rEakb8M0qLM_BRtGsR6_9IIMLpfxrG5pKQY1pWe9Usat0g3Pdn2VJvsj6yCyJi/s1600/IMG_6386.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuR1FiljQcMnEQ2OpCDz1KHcRfwrF2vlfGvt1182cXSz2GdvPMYdb8cZiI_762phqTLPQ5NUjJz6ZLK6rEakb8M0qLM_BRtGsR6_9IIMLpfxrG5pKQY1pWe9Usat0g3Pdn2VJvsj6yCyJi/s320/IMG_6386.JPG" width="239" /></a>200g icing sugar, sifted<br />
Pinch of salt<br />
180g ground almonds<br />
6 egg whites<br />
200g unsalted butter, melted & cooled<br />
20g flaked almonds<br />
<br />
<b><i>Method: </i></b><br />
1. Grease a 12-hole cupcake tray & preheat over to 180C<br />
2. Whisk together the flour & icing sugar in a bowl, then whisk in the salt and ground almonds<br />
3. Whip the egg whites until stiff peaks form. Fold the egg whites into the dry ingredients<br />
4. Lightly stir in the melted butter until everything comes together like a batter<br />
5. Spoon the mixture into your cupcake tray then scatter the flakey almonds over the top of each friand<br />
6. Bake for 15-20 minutes, until a cocktail stick comes out clean<br />
7. Allow to cool for 10 minutes before transferring the friands to a wire cooling rack<br />
<br />
Pop them into an airtight container and send to your foodie penpal, or scoff the lot yourself!Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.com0tag:blogger.com,1999:blog-8113111738144532559.post-84552527003443674602012-11-05T14:31:00.005-08:002012-11-05T14:35:59.801-08:00Pumpkin Whoopie Pies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgitCzY0Yu5sQd92rzQkSSTv_M5cSX0oUI4TaklLLVdDXWMymqwj7iohXUF9lmXdO45Da2aSoP9coUIzp1bAigXrmjeMYXzCPEArmmeDvbdzWBvPTZOofgmrObfn2lYrrvTbufQXlky_ydQ/s1600/Pumpkin+Whoopie+Pies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><br /><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgitCzY0Yu5sQd92rzQkSSTv_M5cSX0oUI4TaklLLVdDXWMymqwj7iohXUF9lmXdO45Da2aSoP9coUIzp1bAigXrmjeMYXzCPEArmmeDvbdzWBvPTZOofgmrObfn2lYrrvTbufQXlky_ydQ/s400/Pumpkin+Whoopie+Pies.jpg" style="cursor: move;" width="400" /></a></div>
<div style="text-align: left;">
<span style="font-family: inherit;">These are my seasonal treat to make your Hallowe'en happy. They have quite a subtle flavour, with a dash of pumpkin, a hint of warming cinnamon, and a lovely texture. You could easily eat them as small individual cakes, or you could sandwich them together to make the whoopie pies like I did. I used a basic buttercream filling because the usual marshmallow one used in whoopie pies isn't veggie (unless you can get vegan mallows, which are pretty hard to come by in the UK). The buttercream made the cakes a bit birthday-cake-ish, which I liked, but it could overwhelm the gentle autumnal flavours. Still, buttercream is delicious, so who cares?!</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
Makes: A lot of cakes! You will probably need to bake in 2 batches.<br />
<br /></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: inherit;"><i><b>Ingredients:</b></i></span></span></div>
<span style="font-family: inherit;">
</span>
120ml vegetable oil<br />
200g brown sugar <br />
1/2 tsp vanilla extract<br />
1 large egg<br />
200g pumpkin puree (I used Libby's canned)<br />
250g plain flour - sifted<br />
1/2 tsp baking powder<br />
1/2 tsp bicarbonate of soda<br />
1/2 tsp salt<br />
1-2 tsp cinnamon<br />
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<b><i>For the buttercream:</i></b></div>
<div class="separator" style="clear: both;">
150g icing sugar</div>
<div class="separator" style="clear: both;">
150g butter</div>
<div class="separator" style="clear: both;">
<b><i>Method:</i></b></div>
1. Preheat oven to 180C and line a baking tray with parchment<br />
2. Whisk together the oil, sugar and vanilla until combined<br />
3. Add pumpkin puree and whisk until creamy then add the egg and combine<br />
4. Sift the flour, raising agents and spices in to the pumpkin mixture and fold until fully combined<br />
5. Spoon mixture onto the trays in small spoonfuls, leaving room for them to spread slightly<br />
6. Bake in the oven for 10 - 15 minutes or until the mounds spring back when lightly pressed<br />
7. Remove the whoopies from the oven and leave to cool<br />
<div class="separator" style="clear: both;">
8. Beat the butter and sugar together until you have a thick cream</div>
<div class="separator" style="clear: both;">
9. Sandwich 2 cakes together with the buttercream</div>
Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.com0tag:blogger.com,1999:blog-8113111738144532559.post-1999008910122860602012-11-05T13:34:00.000-08:002012-11-05T14:32:35.744-08:00Pecan Peanut Butter Cups<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6IhN2sE9zC6wwydgdA2FvYTZQ5o0vN7FbvbTDBGt5PRTAZKseN-NH3I1QF04-ZHs8ekDKmEH2y5HjIYAYTvsGQhI0yQ8d9-gnxSD6pB5y58YH1fN1MTr7EpHBfRzqJc9uniJ3AAoqne3m/s1600/PB+cups.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6IhN2sE9zC6wwydgdA2FvYTZQ5o0vN7FbvbTDBGt5PRTAZKseN-NH3I1QF04-ZHs8ekDKmEH2y5HjIYAYTvsGQhI0yQ8d9-gnxSD6pB5y58YH1fN1MTr7EpHBfRzqJc9uniJ3AAoqne3m/s400/PB+cups.jpg" width="400" /></a></div>
<span style="font-family: inherit;">I stole the recipe for these vegan peanut butter cups from this lovely <a href="http://kblog.lunchboxbunch.com/">website</a> but substituted pecans for the walnuts used in the original. I love pecan nuts, and this recipe was really easy and quick to make. I am pretty obsessed with peanut butter-maybe I was American in a past life? - and have been known to appreciate the finer points of a Reece's cup in my time. However, feelings of guilt usually set in along with the sugar overload, so I figured I'd make these with agave. Don't let that fool you into thinking these are healthy-the calorie content is pretty high. But, they taste amazing. I tend to be pretty honest when things are ok, or recipes don't go so well (don't ask about tonight's Rolo cookie fiasco) but these really were so good, we were fighting over them in my house. </span><br />
<span style="font-family: inherit;">If you have 10 minutes, try them. If you can wait the other 10-15 minutes for them to set in the freezer you'll be pleased you did. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;">Pecan PB Cups</b><br style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;" /><i style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;">vegan, makes about 5 cups</i><br style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;" /><br /><span style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;"><i><b>Ingredients:</b></i></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;">3 Tbsp virgin coconut oil, melted</span><br style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;" /><span style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;">50g dark chocolate chips or chunks, vegan</span><br style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;" /><span style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;">75g pecan nuts</span><br style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;" /><span style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;">3 Tbsp agave</span><br style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;" /><span style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;">1/2 tsp salt</span><br style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;" /><span style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;"> 1/4 tsp vanilla extract</span><br /><span style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;">1/4 tsp cinnamon </span><br style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;" /><b style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;">Also:</b><br style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;" /><span style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;">Whole Earth Peanut butter (half a teaspoon per cup)</span><br style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;" /><span style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;">Cupcake </span><span style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;">liners-sprayed with Frylight to stop the cups sticking</span></span><br />
<span style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;"><i><b><span style="font-family: inherit;"><br /></span></b></i></span>
<span style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;"><i><b><span style="font-family: inherit;">Method:</span></b></i></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;">1. Process the pecan nuts in a</span><span style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;"> food processor and blitz until a fine meal.</span><br style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;" /><br style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;" /><span style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;">2. Combine the pecans with the agave syrup and salt in a small bowl. Add in the vanilla and cinnamon too.</span><br style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;" /><br style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;" /><span style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;">3. Put the coconut oil and chocolate to another small bowl and microwave for a few seconds (about 30) and then stir briskly to melt the chocolate with the oil. </span><br style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;" /><br style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;" /><span style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;">4. Combine the chocolate mixture with the walnut mixture.</span></span><span style="background-color: white; color: #333333; font-family: inherit; font-size: 14px; line-height: 22px;">5. Add 1 Tbsp chocolate mixture, then add 1/2 tsp peanut butter, then add another layer of the chocolate mixture to cover the nut butter.</span><span style="font-family: inherit;"><br /><br style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;" /><span style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;">7. Continue until you make all your cups.</span><br style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;" /><br style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;" /><span style="background-color: white; color: #333333; font-size: 14px; line-height: 22px;">8. Place in the freezer until firm enough to eat, usually about 10-15 minutes, but longer if your cups are extra large.</span></span>Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.com0tag:blogger.com,1999:blog-8113111738144532559.post-80557635364574682232012-10-31T13:02:00.003-07:002012-10-31T13:13:14.049-07:00Foodie Pen Pals-October<div class="separator" style="clear: both; text-align: center;">
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This was my first Foodie Pen Pals box and I was excited to see what I would receive. It's a bit like Christmas for foodies, only it happens every month. The idea started in the US by Lindsay who writes the <a href="http://www.theleangreenbean.com/foodie-penpals/">Lean Green Bean</a> and now the UK scheme is run by Carol Anne, aka <a href="http://thisisrocksalt.com/">This is Rock Salt</a>. She manages to match up foodies and co-ordinate us all so that everyone gets a box and sends one to someone else. My favourite bit was actually the sourcing and buying of things for my own box to send to Joan, who is Carol Anne's sister, so I was under a lot of pressure to perform! You can read Joan's blogpost about my parcel <a href="http://joans-random-blog.blogspot.co.uk/2012/10/fpp-october.html">here</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZ-mrHKi_q_m4a0b6qVxfDcbSO4T68A9SH0N95yT9L0b0jA9spKRl44FfpK06rAWFeRlZgKZXheH_bvEd7TsHUXyeVMZIGFqBMRFQEQkWklOpUoInQFCloYxrlk214kk6RcwC-tr8EpT2/s1600/IMG_6008.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZ-mrHKi_q_m4a0b6qVxfDcbSO4T68A9SH0N95yT9L0b0jA9spKRl44FfpK06rAWFeRlZgKZXheH_bvEd7TsHUXyeVMZIGFqBMRFQEQkWklOpUoInQFCloYxrlk214kk6RcwC-tr8EpT2/s400/IMG_6008.JPG" width="298" /></a><a href="http://sallieskitchen.blogspot.co.uk/">Sallie</a> was sending to me and here is what I received:<br />
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<ul>
<li>The rather exciting sounding peppermint and licorice tea</li>
<li>Stuffed vine leaves</li>
<li>Poppping corn</li>
<li>Cheese & pumpkin seed crackers</li>
<li>Hazelnut cream wafers</li>
</ul>
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<br />
And a cute card with a recipe for making popcorn!<br />
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The crackers have gone down very well with my OH, and I had a a little taste (I don't eat cheese unfortunately) and can testify to their superior crunch and seedy goodness. I love stuffed vine leaves, and these ones look excellent so that's Hallowe'en dinner sorted. I think we will put on a scary movie and pop the pop corn, and maybe jazz it up with some ghoulish spices, salt and butter-yum.<br />
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Thanks Sallie!<br />
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Foodie Pen Pals is a great idea and I'm already looking forward to next month when I can send another unsuspecting foodie some of my home-made treats *cackles*. Ok, enough of the Hallowe'en references, I'm off to make brownies with pumpkin puree!Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.com0tag:blogger.com,1999:blog-8113111738144532559.post-74927874185338144172012-10-30T17:13:00.000-07:002012-10-30T17:13:14.601-07:00Giraffe Islington Tweatup<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Cocktails and starters</td></tr>
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Tonight I had the pleasure of attending a Tweatup at <a href="http://www.giraffe.net/">Giraffe</a> restaurant in Islington. I've been to the restaurant a few times before, so I knew it would be good, but I wasn't expecting quite the amount of free food and drink we got. I met some cool people, who had also been chosen from <a href="https://twitter.com/">Twitter</a>.<br />
The PR company running the tweatup must really like chicken, because there were at least 3 dishes which contained it, great for us non-meat eaters. The area manager from Giraffe was lovely though, and took pity on me, getting me a delicious salmon sushi rice salad. This was definitely the best savoury dish of the night, and I was confident it would take the crown as we worked our way through the new menu. Edamame beans were tasty and halloumi skewers a great idea, although I'd have liked a bit more halloumi and maybe some hummous dip for all the flatbread.<br />
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<tr><td class="tr-caption" style="text-align: center;">Salmon sushi rice salad-yum</td></tr>
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The others partook in some chicken wings and duck tostadas, whilst we sipped delicious Skinny Ginny (gin with apple juice) and Louisiana Jam (strong SOCO & cherry jam) cocktails. Before I got too tipsy, the salad arrived to jealous looks from the others. Mango pieces mixed with avocado, spinach leaves, bamboo shoots and a healthy dose of smoked salmon were a great combination and the dressing was very tasty and tangy. I was getting very full by this point, but pushed myself to eat a few of the delicious sweet potato fries, which are reason enough to go to Giraffe in my opinion.<br />
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Just when we all feeling the strain, out came dessert, and what can I say but WOW. I'm not even a massive fan of dessert (actually, who am I kidding?) but the chocolate mouse crunch slipped down a bit too easily. Jude's fruit sorbet with fruit salad and strawberry coulis was a great, refreshing alternative for the dairy-free and health conscious, but I figured I'd already blown the diet so made head-long for the crumble, not expecting much. Man, was I ever wrong. That crumble (apple, almond and red cherry, served with vanilla ice cream) was the best I have ever eaten (sorry granny). Indeed, I haven't eaten a crumble since my grandmother passed away nearly 15 years ago, but she would be getting right back up to eat this one I am sure. Get yourself down to Giraffe pronto to try the new menu yourself, but save some sushi salad and crumble for me!<br />
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<tr><td class="tr-caption" style="text-align: center;">Trio of desserts-omg</td></tr>
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Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.com0tag:blogger.com,1999:blog-8113111738144532559.post-36595377179659704622012-10-29T10:06:00.000-07:002012-10-29T10:06:33.174-07:00Comptoir Libanais<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hCmOI1psz846eBsyBp74_2VWzvPDHpbt8SDiCFmeohRyOvKIWx9BteQXQu4ayc0oe0_2sbmMyZYhhWvzY4yNhO4CrYolEn0tb1iCPvEoJw79iZgscUeoZ598w_7zTEWqoHp7l3qcrzdW/s1600/IMG_5985.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hCmOI1psz846eBsyBp74_2VWzvPDHpbt8SDiCFmeohRyOvKIWx9BteQXQu4ayc0oe0_2sbmMyZYhhWvzY4yNhO4CrYolEn0tb1iCPvEoJw79iZgscUeoZ598w_7zTEWqoHp7l3qcrzdW/s320/IMG_5985.JPG" width="239" /></a></div>
I wanted to do a quick post about our tasty in-between-buying-shoes lunch yesterday at Westfield in Shepherd's Bush. I've eaten at <a href="http://www.lecomptoir.co.uk/">Comptoir Libanais</a> before, but yesterday's offering was extra tasty, and the photos came out really well. I'd not tried their tagine before, but fancied something warming now the winter chill has set in. Aubergine is my favourite veg (don't tell me it's a fruit-the whole fruit or veg conundrum is confusing enough!) so when I spotted a nice veggie aubergine tagine I had to plump for that. The OH went overboard as usual and bought a dip plate as well as a wrap for himself (not quite as visually appealing as the other 2 dishes, hence not shown here) with delicious baba ganoush and hoummus and labneh. The warm pitta and dips were really good, so I wasn't complaining too much about the extra kcals, and anyway, it's Winter so we're a long way off bikini-time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTePyiZJWJhZ65BgwCNCZDS-I83spoOD_tms4mgEeonjNHuzUuYaASKPmTkX_U4-OEevrBotBS7i4zMTvm6zmjlRhiFl_UkAc_bjj-OGt0g9BHbfpAlZTsLyER-ErY5q22y7EOYj4UT2h/s1600/IMG_5984.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTePyiZJWJhZ65BgwCNCZDS-I83spoOD_tms4mgEeonjNHuzUuYaASKPmTkX_U4-OEevrBotBS7i4zMTvm6zmjlRhiFl_UkAc_bjj-OGt0g9BHbfpAlZTsLyER-ErY5q22y7EOYj4UT2h/s320/IMG_5984.JPG" width="239" /></a>I love Lebanese food and am really hoping I'll make it to Beirut soon to try the real deal. Until then, I'll keep making my own baba ganoush-which reminds me that I need to do a blog post about how successful my first attempt at the dip was! I'll be heading back to Westfield soon to hopefully try CL's breakfast efforts, the sumac fried egss have got my name on them!Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.com1tag:blogger.com,1999:blog-8113111738144532559.post-51907265849839189502012-10-28T15:01:00.000-07:002012-10-31T06:11:26.265-07:00Chocolate Olive Oil Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqEEbqCKiY_tZ2Jm_k1aOcc-mOFdwG3nYPNKnPXei6ujuG7MeeFX1TJw-RjNnif5rhl2Fi9J7LdM0Za70Ecu22a7_jn9hJBkiKVDjvTs3Uqpv0W-tifX26_0CAgH2Y4UTmWbupDO3qCZ7/s1600/IMG_5969.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqEEbqCKiY_tZ2Jm_k1aOcc-mOFdwG3nYPNKnPXei6ujuG7MeeFX1TJw-RjNnif5rhl2Fi9J7LdM0Za70Ecu22a7_jn9hJBkiKVDjvTs3Uqpv0W-tifX26_0CAgH2Y4UTmWbupDO3qCZ7/s320/IMG_5969.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JSktf-vecz0WeiyfD7qE7H2wA0JiuGMBRwFpmYRjKJd34yErOV6pOmV5w_4pjUUOMuJwg5PHbWgvQQyzcM1pLobYWJ3gBFoiOqZXuOre2PXW31l6iF_vCOv5nertG_wM1Qc0vpJQpcIq/s1600/IMG_5970.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"></a>This is Nigella's recipe, and it is totally delicious! It's from her new book, Nigellisima and is available on her <a href="http://www.nigella.com/">website</a>. It doesn't look particularly special, but the texture is so light and fudgy, I was really impressed and will definitely be making it again soon. This recipe uses ground almonds and is perfect for a gluten-free friend, although you can replace the ground almonds for 125g plain flour if you like. I'll try it that way next time to compare, but the almonds did work really well and the taste was divine. Serve it with some ice cream and berries, or a coulis and plain yoghurt to offset the chocolatey-ness (or just dive in if you're a chocoholic like me!)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JSktf-vecz0WeiyfD7qE7H2wA0JiuGMBRwFpmYRjKJd34yErOV6pOmV5w_4pjUUOMuJwg5PHbWgvQQyzcM1pLobYWJ3gBFoiOqZXuOre2PXW31l6iF_vCOv5nertG_wM1Qc0vpJQpcIq/s1600/IMG_5970.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JSktf-vecz0WeiyfD7qE7H2wA0JiuGMBRwFpmYRjKJd34yErOV6pOmV5w_4pjUUOMuJwg5PHbWgvQQyzcM1pLobYWJ3gBFoiOqZXuOre2PXW31l6iF_vCOv5nertG_wM1Qc0vpJQpcIq/s320/IMG_5970.JPG" width="320" /></a><br />
<i><span style="font-family: inherit;">Ingredients:</span></i><br />
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<ul class="nl_recipe_ingredients_list" style="background-color: white; border: 0px rgb(141, 203, 226); font-size-adjust: inherit; font-stretch: inherit; font: inherit; list-style-position: outside; margin: 0px 0px 20px; padding: 0px 0px 0px 15px; vertical-align: baseline;">
<li style="border: 0px rgb(141, 203, 226); font-family: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 18px; margin: 0px; padding: 3px 0px; text-transform: lowercase; vertical-align: baseline;"><span style="font-family: inherit;"><span class="ingredient_amount" data-alternate-mes-amount="5.27" style="border: 0px rgb(141, 203, 226); font-size-adjust: inherit; font-stretch: inherit; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">150</span> <span class="ingredient_type" data-alternate-mes-type="fl oz (fluid ounces)" style="border: 0px rgb(141, 203, 226); font-size-adjust: inherit; font-stretch: inherit; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">ml</span> regular olive oil (plus more for greasing)</span></li>
<li style="border: 0px rgb(141, 203, 226); font-family: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 18px; margin: 0px; padding: 3px 0px; text-transform: lowercase; vertical-align: baseline;"><span style="font-family: inherit;"><span class="ingredient_amount" data-alternate-mes-amount="2" style="border: 0px rgb(141, 203, 226); font-size-adjust: inherit; font-stretch: inherit; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">50</span> <span class="ingredient_type" data-alternate-mes-type="oz (ounce)" style="border: 0px rgb(141, 203, 226); font-size-adjust: inherit; font-stretch: inherit; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">gram(s)</span> cocoa powder (good quality, sifted)</span></li>
<li style="border: 0px rgb(141, 203, 226); font-family: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 18px; margin: 0px; padding: 3px 0px; text-transform: lowercase; vertical-align: baseline;"><span style="font-family: inherit;"><span class="ingredient_amount" data-alternate-mes-amount="4.39" style="border: 0px rgb(141, 203, 226); font-size-adjust: inherit; font-stretch: inherit; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">125</span> <span class="ingredient_type" data-alternate-mes-type="fl oz (fluid ounces)" style="border: 0px rgb(141, 203, 226); font-size-adjust: inherit; font-stretch: inherit; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">ml</span> boiling water</span></li>
<li class="unusual" style="border: 0px rgb(141, 203, 226); font-family: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 18px; margin: 0px; padding: 3px 0px; text-transform: lowercase; vertical-align: baseline;"><span style="font-family: inherit;"><span class="ingredient_amount" style="border: 0px rgb(141, 203, 226); font-size-adjust: inherit; font-stretch: inherit; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2</span> <span class="ingredient_type" style="border: 0px rgb(141, 203, 226); font-size-adjust: inherit; font-stretch: inherit; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">teaspoon(s)</span> best vanilla extract</span></li>
<li style="border: 0px rgb(141, 203, 226); font-family: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 18px; margin: 0px; padding: 3px 0px; text-transform: lowercase; vertical-align: baseline;"><span style="font-family: inherit;"><span class="ingredient_amount" data-alternate-mes-amount="5" style="border: 0px rgb(141, 203, 226); font-size-adjust: inherit; font-stretch: inherit; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">150</span> <span class="ingredient_type" data-alternate-mes-type="oz (ounce)" style="border: 0px rgb(141, 203, 226); font-size-adjust: inherit; font-stretch: inherit; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">gram(s)</span> ground almonds (or 125g plain flour)</span></li>
<li class="unusual" style="border: 0px rgb(141, 203, 226); font-family: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 18px; margin: 0px; padding: 3px 0px; text-transform: lowercase; vertical-align: baseline;"><span style="font-family: inherit;"><span class="ingredient_amount" style="border: 0px rgb(141, 203, 226); font-size-adjust: inherit; font-stretch: inherit; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">½</span> <span class="ingredient_type" style="border: 0px rgb(141, 203, 226); font-size-adjust: inherit; font-stretch: inherit; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">teaspoon(s)</span> bicarbonate of soda</span></li>
<li style="border: 0px rgb(141, 203, 226); font-family: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 18px; margin: 0px; padding: 3px 0px; text-transform: lowercase; vertical-align: baseline;"><span style="font-family: inherit;"><span class="ingredient_amount" data-alternate-mes-amount="7" style="border: 0px rgb(141, 203, 226); font-size-adjust: inherit; font-stretch: inherit; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">200</span> <span class="ingredient_type" data-alternate-mes-type="oz (ounce)" style="border: 0px rgb(141, 203, 226); font-size-adjust: inherit; font-stretch: inherit; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">gram(s)</span> caster sugar</span></li>
<li class="unusual" style="border: 0px rgb(141, 203, 226); font-family: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 18px; margin: 0px; padding: 3px 0px; text-transform: lowercase; vertical-align: baseline;"><span style="font-family: inherit;"><span class="ingredient_amount" style="border: 0px rgb(141, 203, 226); font-size-adjust: inherit; font-stretch: inherit; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">3</span> <span class="ingredient_type" style="border: 0px rgb(141, 203, 226); font-size-adjust: inherit; font-stretch: inherit; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></span>eggs</span></li>
</ul>
<div>
<span style="font-family: inherit;"><span style="line-height: 18px; text-transform: lowercase;"><i>Method:</i></span></span></div>
<div>
<ul style="background-color: white; border: 0px rgb(141, 203, 226); font-size-adjust: inherit; font-stretch: inherit; font: inherit; list-style-position: outside; margin: 10px 0px 0px 10px; padding: 0px 0px 0px 15px; vertical-align: baseline;">
<li style="border: 0px rgb(141, 203, 226); font-family: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 18px; margin: 0px 20px 10px 0px; padding: 0px 0px 0px 14px; vertical-align: baseline;"><span style="font-family: inherit;">Preheat your oven to 170°C/gas mark 3. Grease a 22" springform cake tin with a little oil and line the base with baking parchment.</span></li>
<li style="border: 0px rgb(141, 203, 226); font-family: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 18px; margin: 0px 20px 10px 0px; padding: 0px 0px 0px 14px; vertical-align: baseline;"><span style="font-family: inherit;">Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.</span></li>
<li style="border: 0px rgb(141, 203, 226); font-family: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 18px; margin: 0px 20px 10px 0px; padding: 0px 0px 0px 14px; vertical-align: baseline;"><span style="font-family: inherit;">In another smallish bowl, combine the ground almonds (or flour) with the bicarbonate of soda and pinch of salt.</span></li>
<li style="border: 0px rgb(141, 203, 226); font-family: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 18px; margin: 0px 20px 10px 0px; padding: 0px 0px 0px 14px; vertical-align: baseline;"><span style="font-family: inherit;">Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.</span></li>
<li style="border: 0px rgb(141, 203, 226); font-family: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 18px; margin: 0px 20px 10px 0px; padding: 0px 0px 0px 14px; vertical-align: baseline;"><span style="font-family: inherit;">Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond (or flour) mixture.</span></li>
<li style="border: 0px rgb(141, 203, 226); font-family: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 18px; margin: 0px 20px 10px 0px; padding: 0px 0px 0px 14px; vertical-align: baseline;"><span style="font-family: inherit;">Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.</span></li>
<li style="border: 0px rgb(141, 203, 226); font-family: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 18px; margin: 0px 20px 10px 0px; padding: 0px 0px 0px 14px; vertical-align: baseline;"><span style="font-family: inherit;">Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding.</span></li>
</ul>
</div>
Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.com0tag:blogger.com,1999:blog-8113111738144532559.post-35830995668210012062012-10-28T14:35:00.000-07:002012-10-31T06:05:49.503-07:00Chocolate, apricot & hazlenut biscotti<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidqdczfREeCJITYdT7uZ_msothaEolqJnoS_7Fg1aJAGhFzc3gyD3cqNsWtfki1zwpOyAaTfjYDx1N6Yhh8xiIRNqaq8TWDFfEayYbTRPX5D75vzcq3wxH56Lf5CTMcM1NYXy2g9FC9C9Y/s1600/IMG_5955.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidqdczfREeCJITYdT7uZ_msothaEolqJnoS_7Fg1aJAGhFzc3gyD3cqNsWtfki1zwpOyAaTfjYDx1N6Yhh8xiIRNqaq8TWDFfEayYbTRPX5D75vzcq3wxH56Lf5CTMcM1NYXy2g9FC9C9Y/s320/IMG_5955.JPG" width="320" /></a><span style="font-family: inherit;">I've never made biscotti before, but this was a really easy recipe, from the <a href="http://www.bbcgoodfood.com/">BBC Good Food website</a>, my go-to place for ideas and tasty dishes that turn out well. You bake the biscotti in two stages, so you get a lovely loaf-style bake (right). Cutting this was the hard bit, even with a serrated-edge knife some on the loaf was breaking off (so I has to eat those bits) as I sliced into it, but I got there in the end. It makes between 20-24 slices so you need a big baking tray! If you like your biscotti really hard and crisp then do bake them for longer, mine were a little softer, but we liked them like that. The best thing about biscotti is they keep for ages-about 3 weeks in an airtight jar, so snack time is sorted for ages! </span><br />
<span style="font-family: inherit;"><br /></span><br />
<i style="font-family: inherit;">Ingredients:</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii48Ihqrvw_BFn4TxUHhyphenhyphens_lriSyVGchyphenhyphenJXc5M1UMbKGeVMNdX5s2p264ZAPjrNCIt9nAdffyshmOFxhQiL6EyuXlFZufwtORaktfLpfmmhMnZLCsE-2OoIro7bSCrqeWS8-IZWsbULgIv/s1600/IMG_5957.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii48Ihqrvw_BFn4TxUHhyphenhyphens_lriSyVGchyphenhyphenJXc5M1UMbKGeVMNdX5s2p264ZAPjrNCIt9nAdffyshmOFxhQiL6EyuXlFZufwtORaktfLpfmmhMnZLCsE-2OoIro7bSCrqeWS8-IZWsbULgIv/s320/IMG_5957.JPG" width="320" /></a><br />
<ul class="subset" style="border: 0px currentColor; list-style: none; margin: 0px 100px 18px 0px; padding: 0px; position: relative; width: 200px;">
<li style="border: 0px currentColor; margin: 0px 0px 8px 10px; padding: 0px;"><span style="font-family: inherit;">2 medium eggs</span></li>
<li style="border: 0px currentColor; margin: 0px 0px 8px 10px; padding: 0px;"><span style="font-family: inherit;">100g caster sugar</span></li>
<li style="border: 0px currentColor; margin: 0px 0px 8px 10px; padding: 0px;"><span style="font-family: inherit;">250g plain flour , plus extra for dusting</span></li>
<li style="border: 0px currentColor; margin: 0px 0px 8px 10px; padding: 0px;"><span style="font-family: inherit;">½ tsp bicarbonate of soda</span></li>
<li style="border: 0px currentColor; margin: 0px 0px 8px 10px; padding: 0px;">25g chopped apricots</li>
<li style="border: 0px currentColor; margin: 0px 0px 8px 10px; padding: 0px;"><span style="font-family: inherit;">25g toasted </span><span style="border-bottom-color: rgb(71, 68, 62); border-bottom-style: dotted; border-bottom-width: 1px; font-family: inherit;">hazelnuts </span><span style="font-family: inherit;">, roughly chopped</span></li>
<li style="border: 0px currentColor; margin: 0px 0px 8px 10px; padding: 0px;"><span style="font-family: inherit;">25g chocolate chips</span></li>
</ul>
<ul class="subset" style="border: 0px currentColor; list-style: none; margin: 0px 100px 18px 0px; padding: 0px; position: relative; width: 200px;">
<li style="border: 0px currentColor; margin: 0px 0px 8px 10px; padding: 0px;"><span style="font-family: inherit;"><i>Method:</i></span></li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii48Ihqrvw_BFn4TxUHhyphenhyphens_lriSyVGchyphenhyphenJXc5M1UMbKGeVMNdX5s2p264ZAPjrNCIt9nAdffyshmOFxhQiL6EyuXlFZufwtORaktfLpfmmhMnZLCsE-2OoIro7bSCrqeWS8-IZWsbULgIv/s1600/IMG_5957.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiH689IIcJFjEjFNvx7IsdnncOi2PEQKMgp7FXIvB9nbApRQwXoYaXPOLCuBQG_tAfeJ5WUINS4XLU79riR0LYqfqq4jff0_T_Dxu0S3y_lZoSU7-A2bIEHLZwr77AXcMXy_UWssiKHBm6/s1600/IMG_5958.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiH689IIcJFjEjFNvx7IsdnncOi2PEQKMgp7FXIvB9nbApRQwXoYaXPOLCuBQG_tAfeJ5WUINS4XLU79riR0LYqfqq4jff0_T_Dxu0S3y_lZoSU7-A2bIEHLZwr77AXcMXy_UWssiKHBm6/s320/IMG_5958.JPG" width="320" /></a>
<span style="border: 0px currentColor; font-weight: normal; line-height: 16px; margin: 0px; padding: 0px;"><span style="font-family: inherit;">Heat oven to 180C/160C fan/gas 4 and line a large baking sheet with baking paper. Whisk together the eggs and sugar until light and fluffy. Sift the flour and bicarbonate of soda into a bowl, then add the orange zest, hazelnuts and chocolate chips. Fold into the egg mix to make a soft dough. Tip onto a lightly floured surface, shape into a 25cm sausage shape with lightly floured hands, then transfer to baking sheet. Flatten to a 3cm thickness, then bake for 30 mins until lightly browned on top.</span></span><br />
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<div style="border: 0px currentColor; margin: 0px 0px 10px; padding: 0px;">
<span style="border: 0px currentColor; font-weight: normal; line-height: 16px; margin: 0px; padding: 0px;"><span style="font-family: inherit;">Remove and slide onto a chopping board, then reduce the oven to 160C/140C fan/gas 3. Cut the log into 1cm thick slices and return to the baking sheet, cut-sides up. Bake for 10-15 mins until crisp, then cool on a wire rack. Will keep in a tin for 3 weeks.</span></span></div>
<ol style="border: 0px currentColor; font-weight: bold; margin: 10px 0px 0px 25px; padding: 0px 0px 0px 10px; position: relative;">
</ol>
<span style="font-family: inherit;"><i>Nutrition:</i></span><br />
<span style="line-height: 16px;"><span style="font-family: inherit;">84 kcalories, protein 2g, carbohydrate 16g, fat 2 g, saturated fat 0g, fibre 0g, sugar 6g, salt 0.09 g</span></span><br />
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<br />Helen http://www.blogger.com/profile/12360515607956857045noreply@blogger.com0