tag:blogger.com,1999:blog-64550067713954366402024-03-13T18:42:28.207-07:00 Minimum Effort Maximum OutputEasy and enjoyable family recipesminimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-6455006771395436640.post-38411015314474669452017-03-10T05:37:00.000-08:002017-03-10T05:38:51.072-08:00British pie week: Pork, cider and apple pie! <div class="separator" style="clear: both; text-align: center;">
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Apparently it is 'British Pie Week' which is as good an excuse as any to try out a new pie recipe!</div>
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I am so used to making a beef or chicken pies, but had never tried using pork. </div>
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So this is a very simple method with a classic flavour combination 'Pork and Apple'. It is delicious and worth a try if those flavours appeal to you! I cooked it in a Le Creuset casserole dish on the hob, then cooked slowly in the oven for 4 hours. However it would work just as well in a slow cooker.</div>
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The ingredients are flexible, I used celery, parsnips and carrots as that is what I happened to have to hand. But I think any root veg would work well. Also regarding herbs, I bought sage especially to use with this, as I know it goes particularly well with Pork. However I added a handful of parsley as well at the end, as it adds a freshness to the dish. Sage and parsley isn't a known flavour combo, but it worked in this case! So that option is your choice.</div>
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<b>Ingredients - to feed 2-4:</b></div>
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<b>500g diced pork shoulder. You can buy pre cut, or buy shoulder steaks and dice yourself.</b></div>
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<b>1 stick of celery </b></div>
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<b>2 large carrots</b></div>
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<b>1 large onion </b></div>
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<b>1 large parsnip.</b></div>
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<b>100ml dry cider </b></div>
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<b>300ml vegetable stock (pork or chicken is also fine)</b></div>
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<b>2 eating apples</b></div>
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<b>A little plain flour </b></div>
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<b>Sage leaves (chopped)</b></div>
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<b>A handful of fresh parsley (chopped)</b></div>
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<b>Ready roll puff pastry - absolutely no need to make your own! </b></div>
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<b>1 egg beaten to glaze the pastry.</b></div>
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<b>Method:</b></div>
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Firstly prep your veg. Peel the carrots, parsnip and roughly chop. I tend to cut them into 1 inch pieces. However if you prefer finely chopped veg go for it. I know my children prefer it when the veg is hidden!Then finely chop your onion and celery.</div>
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Heat approx 1 tbsp of olive oil in a casserole dish on the hob and pre heat your oven to 140 (fan). 160 (non fan).</div>
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Whilst the oil is getting nice and hot, lightly coat your pork pieces in plain flour. Season well. </div>
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I usually do this in a bowl, but it works well in a sandwich bag if you want to reduce mess! </div>
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Brown the pork in two batches in the hot oil. Turn frequently, you want the edges of the pork to brown nicely, all the slightly burnt bits just add flavour to the stew. Once nicely browned take out of the dish and set aside until later.</div>
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Now add the onion to the casserole dish, fry gently until translucent and caramelised. Add a little extra oil if needed. </div>
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Return the browned pork to the casserole dish and mix with the onions and add half the sage. Slowly pour in the cider stirring continuously to make a roux. It should be thick and bubbling. Slowly add the stock, stirring continuously until you have a nice gravy like consistency.</div>
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Add the veg. Bring the stew to the boil on the hob and then gently simmer to reduce.</div>
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Now peel your apples, chop and add to the dish. I always leave this until last, as otherwise the apples tend to go brown. Add to the stew, stir a final time, turn your hob off and place the casserole dish in the oven.</div>
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You need to cook slowly in the oven until the pork is meltingly tender. This usually takes 3-4 hours. Basically the longer you leave it the better. After 2 hours, check on the stew. Give it a good stir, taste and add more seasoning/herbs if necessary. Then leave another hour or so. </div>
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About 30 mins before you are ready to eat, spoon the stew into a pie dish. </div>
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Then top the dish with the pastry. </div>
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<i>* If you haven't done this before, I always cover the rim of the pie dish with a thin strip of pastry, before topping the pie with a rectangle slightly overlapping the dish.</i></div>
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<i> I 'glue' this rectangular top to the rim using beaten egg. Then firm the edges down using a fork. Then I make air holes by pricking the top all over with a fork. Lastly I brush the pastry with egg and pop into the oven at 160 fan (180 no fan).</i></div>
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Enjoy! </div>
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minimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.com0tag:blogger.com,1999:blog-6455006771395436640.post-86550958623229387622016-11-20T07:24:00.004-08:002016-11-21T04:20:55.490-08:00A minimum effort Sunday lunch. 'Pot Roasted Lamb'<div class="separator" style="clear: both; text-align: center;">
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A Sunday Roast is sacred in our house. It doesn't matter how busy our day is, we always fit in a Sunday Roast. So many of my friends cannot believe we manage a family Sunday roast every week; but honestly if you follow these steps and cook it regularly, for practise makes perfect, it is totally achievable and the highlight to my week.</div>
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With our children's social lives and activities dominating the weekend, I find myself increasingly slow cooking the meat. Lamb is a great meat to cook slowly and without much intervention, as I can't always guarantee I will be at home to bast and turn over the meat. </div>
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With this recipe, you really can leave on low in the oven for a good 3-6 hours with wonderful results. </div>
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I know if I am cooking this pot roast recipe, as long as I have done my prep (as below) there is no need for us to be home until an hour before we are due to eat. Merely to put the potatoes in the oven, make the gravy and put the veg on to boil.</div>
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Now my early Sunday morning routine is to hide in the kitchen, turn the radio on and peel spuds and prep vegetables. I find it more of a sanctuary than a chore. All whilst the rest of the family watch TV in their pjs. </div>
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But once my prep is done, I know I can comfortably manage cooking a roast dinner, with minimum effort.</div>
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The guide below is for a 1-1.5kg half leg or half shoulder of lamb on the bone.</div>
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Which should comfortably feed a family of 2 adults and 2 children. Or an extra 1 or 2 as we often have! </div>
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The veg you choose to serve it with is totally up to you. </div>
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<b>Steps for a fuss free roast:</b></div>
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<b>Preparation: 10-15 mins</b></div>
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1. As early as you can, peel your spuds and place in a saucepan of salted water and par boil. </div>
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I was once told by a friend who makes excellent spuds to par boil them to the point where they look over boiled. The potatoes should be starting to break up - honestly yes try it! </div>
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Once par boiled to perfection, drain (save the water as I use some in the gravy) Leave the potatoes in a colander until you are ready to roast them. You can even leave them over night. Tried and tested I promise! </div>
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2. Now peel and prep your veg. I steam my veg. So I peel whatever veg we are having and put it in the steamer ready, complete with water in the bottom to stop the veg from drying out. </div>
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If you are having parsnips, peel and chop but place in the fridge until you are ready to roast them. </div>
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<b>Meat: do this part approx 3-7 hours before you need to eat. 10-15 mins.</b></div>
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3. Season your meat liberally and set aside. Now peel and chop some root vegetables - onions, carrots and parsnips and leave to one side.</div>
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In a casserole dish (or any dish with a lid, including a slow cooker) heat oil on the hob until very hot. Using tongs, put the lamb in the dish and turn around often to brown it and seal it. When the lamb is looking nice and brown all over add the root vegetables to the dish as well as some fresh rosemary (goes without saying). The vegetables add a lovely flavour to the meat as they caramelise in the oven, plus make the gravy taste absolutely delicious. </div>
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Now you need some liquid to keep the lamb beautifully moist. I personally add red wine - which adds a richness. I use approx 1 glass to 1kg of meat. But vegetable stock or lamb stock is fine. 100ml to 1kg meat.</div>
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Cover the dish and place in the oven in 140 degrees C (fan). Leave for 3-4 hours minimum. </div>
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I have left for up to 7 hours and it is absolutely the better for it. </div>
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* If cooking for longer than 3-4 hours without being able to check it, lower the oven temp to 100 degrees whilst you are out for peace of mind.</div>
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* If you have time set the table in advance, or better still get someone to do it for you. It stops people dumping their things on the kitchen table when you get home. (Can you tell I live in an all male house?!) </div>
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You are now free to go out for the day! </div>
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4. Once home and approx 1 hour before you plan to eat, remove the lamb from the oven and leave to rest in the casserole dish. </div>
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<b>Final steps before serving: 1 hour</b></div>
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5. Time to put the spuds in the oven: Now make sure your oven is super high 220 C. Put the fat of your choice into your roasting dish - I use olive oil and am very happy with the results. Although I know some swear by goose fat or veg oil/lard. Whatever your pref. </div>
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Heat the dish in the oven until super hot. Place your previously par boiled potatoes in the dish. The fat should be sizzling and spitting when you do this. Place potatoes into the oven. Make sure you leave them for a good 20 mins before turning them over. This seals them and prevents them breaking up. Thus ensuring fluffy middles and crispy outers! </div>
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6. Put your vegetables on to boil. Set a timer for this. Nothing worse than over cooked veg.</div>
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7. Time to prepare your gravy: </div>
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The excess liquid in your casserole dish will now be a beautifully intensely flavoured jus at this point, which can be used on its own if you only need a little gravy with your meal. </div>
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However if you like to 'go large' on the gravy like my family here is how to make it go further:</div>
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<li><span style="text-align: center;">Carefully remove any excess liquid from your casserole dish of lamb. Add to a saucepan.</span></li>
<li>Add 2 desserts spoonful of plain flour to the liquid. Place the saucepan over a low heat and stir into the liquid to make a roux.</li>
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<li>Once you have a nice smooth roux. SLOWLY add some of the saved potato water. Not too much. Just until the gravy has a nice thick consistency. Add a drop of gravy browning if you have it. otherwise a drop of red wine adds colour and flavour. </li>
<li>Turn off the heat and set aside for later.</li>
<li>Once your veg is cooked and you are ready to serve. Add some left over vegetable water to your thick gravy, until the gravy is the perfect consistency. </li>
<li>Taste and season to taste.</li>
</ul>
8. Time to carve the meat- which should actually just fall off the bone! Carve the meat into a dish on top of the root vegetables cooked with it. It all adds to the flavour.</div>
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9. Serve and enjoy! </div>
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minimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.com0tag:blogger.com,1999:blog-6455006771395436640.post-60612266579932238102016-10-19T03:19:00.001-07:002016-10-19T03:19:49.363-07:00Banana and Berry Loaf Cake<br />
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This cake is delicious. Sweet, moist and slightly tart. It is so moorish and not sickly sweet.<br />
It is definitely best served straight from the oven, slightly warm dusted with icing sugar.<br />
It does keep for a couple of days, but can go a bit soggy.<br />
If you know you have guests coming round this is perfect. It can be demolished in one go and everyone gets to eat it at its best.<br />
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I am quite a frugal cook. I don't tend to go out and buy ingredients specifically to bake things. I like to use up what I have, or make use of old bananas. We grow berries in the garden and am fortunate enough to be given a good supply by friends and relatives. I get so many over the summer I actually have an entire drawer in the freezer dedicated to blueberries, raspberries, blackcurrants and blackberries. So this is my go to cake if I want to use up some fruit.<br />
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Recipe:<br />
For a standard 2 lb loaf cake tin.<br />
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2 overly ripe bananas mashed<br />
175g caster sugar<br />
225g self raising flour<br />
100g baking margarine e.g. stork. (or softened unsalted butter).<br />
1 tsp baking powder<br />
2 free range eggs<br />
Approx 100g Berries. You can use a mix of berries or stick to one kind. Blueberries are particularly great. Add them frozen if possible. It saves them breaking up when you mix. Or just add carefully.<br />
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Method:<br />
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1. Preheat your oven to 180C/Fan 160C.<br />
2. Line your baking tin.<br />
3. Measure all ingredients (apart from fruit) into a large mixing bowl and mix well. I use an electric hand whisk. But by hand is fine.<br />
4. When all nicely mixed, gently stir in your fruit.<br />
5. Add the mix to your prepared tin and bake on the middle shelf of your oven for 1 hour. Oven times vary. You may need 5-10 mins more. But if your skewer comes out clean it is cooked.<br />
6. Remove from oven and leave to cool.<br />
7. Best served warm from the oven lightly dusted with icing sugar.<br />
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<br />minimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.com0tag:blogger.com,1999:blog-6455006771395436640.post-54235155184959341232016-10-18T03:13:00.003-07:002016-10-18T03:14:24.215-07:00Sticky Steamed Honey, Soy and Ginger Salmon<div class="separator" style="clear: both; text-align: center;">
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We love Salmon in our house. Sometimes I love to cook it simply with lemon and salt and pepper. But other times I love a sweet and sticky oriental style marinade. I think the flavours go so well with this recipe and I always have the ingredients at home if I need to make it in a hurry.<br />
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I love this method of cooking it. Steaming really is minimum effort as promised. You bung it in the oven all wrapped up in foil and the salmon steams nicely inside. The flavours are so delicate and aromatic and it smells delicious. It only needs 20 mins to cook, which is plenty of time to get the veg on, lay the table and get any last minute jobs done before eating.</div>
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I particularly like the fact that you don't need to worry about it when it is in the oven. I always used to pan fry it, but it means you are constantly turning over or stirring. Steaming in foil also means less washing up. Lift the salmon out of the foil onto plates at the end. Throw away the foil and the dish should be completely clean underneath! </div>
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Recipe (for 2 people)</div>
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2 salmon fillets </div>
<div>
light soy sauce</div>
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honey</div>
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chopped ginger (I buy frozen)</div>
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chopped garlic</div>
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chopped chilli * optional</div>
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a wedge of lemon</div>
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fresh coriander or parsley to serve</div>
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salt and pepper</div>
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*A sprinkle of toasted sesame seeds on the top works a treat</div>
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Method:</div>
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Pre heat your oven to 180 degrees (fan)</div>
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Line an oven proof dish with foil - overlap the dish so there is enough to cover the salmon to cook as well.</div>
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Place the salmon on the foil in the dish. </div>
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Add a dash of soy sauce and honey. I use a pastry brush to disperse evenly. But a spoon is fine.</div>
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Sprinkle in the chopped ginger, garlic and chilli. I haven't specified qty as it really is to your personal taste.</div>
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Season well and squeeze with lemon. Sprinkle with half the required herbs. Save the rest for serving.</div>
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Scrunch the foil over the salmon making a tight package in order for the salmon to steam.</div>
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Place in the oven for approx 15-20 mins. </div>
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If you like the top of your salmon to be nicely browned and caramelised. Open up the foil for the last 5 mins of cooking and turn up the oven. </div>
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Serve with crunchy veg, or stir fried veg.</div>
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This is a seriously tasty, easy meal. I try to reduce the amount of carbs I eat in the evenings. As then I feel less guilty if I have a nibble of chocolate after dinner. </div>
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So this is a perfect healthy mid week meal if you are also trying to reduce carbs.</div>
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If you need carbs or are serving it to your children, rice goes very well with it too. </div>
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minimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.com0tag:blogger.com,1999:blog-6455006771395436640.post-6854269499548107092016-07-27T06:29:00.002-07:002016-07-27T06:29:40.029-07:00My quick and easy 'Nasi Goreng'<br />
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I love this quick and easy 20 minute meal. It is so fresh and tasty and great comfort food.<br />
I highly recommend it if you love Asian flavours, it requires very little skill but tastes so authentic and flavoursome. You simply put the rice on to boil, then whilst it is cooking you can prepare the rest. I cooked it last night and it really was ready in 20 mins I promise.<br />
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I often use tiger prawns, or chicken, but it could just as easily be vegetarian. The more variety of vegetables the better. It is a great way of using up fridge leftovers. I often make this when I have a roast chicken in the fridge to use up. Or half a cabbage, 1 carrot and half a broccoli. The variations are endless.<br />
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Recipe:<br />
(For 2 people)<br />
<br />
150g basmati rice<br />
300g cooked king prawns (optional) or chicken is great.<br />
1 clove of garlic chopped<br />
1 inch of fresh ginger chopped (I keep ginger in the freezer)<br />
Red chilli chopped (I use 2, but use as much or as little as you like)<br />
1 small onion chopped. Or 3/5 spring onions work just as well and add good colour.<br />
Stir fry veg for 2 people. You can use a bag of stir fry veg ready chopped. Or see what is in the fridge. Peas, green beans, baby corn, cabbage shredded, carrots finely chopped, pak choi, mushrooms, broccoli... it all works well.<br />
1 egg (beaten)<br />
Light soy sauce (approx 2 tbsp)<br />
tsp runny honey<br />
Fresh coriander to finish.<br />
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<br />
Method:<br />
<br />
Rinse your uncooked rice in a sieve with cold water. Then add to a sauce pan and cover with salted hot water. I add enough water to cover the rice with double the volume. Stir once with a fork. Bring to the boil. Then turn off the heat and leave the rice to steam with the lid on. I find it is the fluffiest this way. Or cook the rice as you prefer! I think everyone has their own tried and tested way.<br />
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Beat an egg into a small jug, season well and leave for later.<br />
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Heat a Wok or large frying pan. Add approx a tbsp oil (sesame is best but any type will do)<br />
Add the ginger, garlic and chilli and fry for a minute until softened and beginning to brown. Add the prawns and/or chicken (if raw), followed by the veg. If not add the cooked prawns at the same time as the veg. Add a generous swig of light soy sauce followed by the honey.<br />
Stir for 2-3 mins until nicely browning at the edges but not for too long but you want your veg nice and crunchy.<br />
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Now your rice should be perfectly cooked. Add to the frying pan and stir so that all the veg is evenly incorporated.<br />
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Crank the heat up and add the beaten egg stirring quickly. <br />
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Sprinkle with a little fresh coriander and serve.<br />
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Enjoy!<br />
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* Tip. If you have some, sprinkle in some sesame seeds. They work really well and add to the texture.<br />
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<br />minimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.com0tag:blogger.com,1999:blog-6455006771395436640.post-73020980433639173112016-06-16T06:41:00.002-07:002016-06-16T06:41:31.648-07:00A traditional Flapjack<div class="separator" style="clear: both; text-align: center;">
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This is such a quick and simple recipe, very minimum effort and also low cost. Perfect for a bake sale, which is good timing as my son has one at his school tomorrow!<br />
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Everyone loves flapjack and you can adulterate them as you wish. I have left these plain (which is sometimes best) but feel free to throw in some chocolate chips, raisins, nuts, seeds or drizzle chocolate one them!<br />
<br />
If you search for flapjacks online, the choice is endless. They all have the same ingredients, but some have more butter, less sugar, more golden syrup etc... <br />
<br />
I have tried lots of recipes. Some are too hard, others too sweet and others fall apart. But this was my favourite. So I thought I would post a recipe of what I consider to be a very traditional flapjack.<br />
They are rich, crumbly, soft and chewy, which is exactly how a flapjack should be!<br />
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You can cook them for the full 25 mins and they will have a nice crunch too. Or reduce cooking time slightly if you prefer them softer.<br />
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Ingredients:<br />
<br />
To fit a oblong tin 23cm by 30cm (makes approx 20-24)<br />
<br />
450g Rolled Porridge Oats<br />
3 tbsp Golden Syrup<br />
225g Demerara Sugar<br />
225g Unsalted Butter<br />
<br />
To fit a 20 cm square tin: (makes 12-16)<br />
<br />
350g Rolled Porridge Oats<br />
2 tbsp Golden Sugar<br />
125 Demerara Sugar<br />
125g Unsalted Butter<br />
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Method: (This all takes about 10 minutes!)<br />
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Pre heat your oven to 160c (fan)<br />
Line your tin with baking parchment.<br />
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<span style="text-align: center;">Weigh out the butter and sugar into a large saucepan. </span><br />
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Add the golden syrup and cook over a low heat, stirring frequently until the butter has melted and the sugar dissolved.<br />
Take off the heat and stir in the oats.<br />
Scrap into the prepared tin.<br />
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Flatten with a wooden spoon/spatula making sure it is nice and evenly distributed.<br />
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Bake in your oven for approx 25 mins until they are a lovely golden brown. Let them cool in the tin before cutting into squares.<br />
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Enjoy!<br />
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<br />minimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.com0tag:blogger.com,1999:blog-6455006771395436640.post-36594919085093509272016-06-14T06:19:00.002-07:002016-07-27T12:42:32.307-07:00Rhubarb and Ginger Biscuit Crumble Cake <div class="separator" style="clear: both; text-align: center;">
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I love Rhubarb and now is the season for it. We have a great patch of Rhubarb growing in the garden and if you have never grown it before I highly recommend it. It seems to get better each year with low maintenance!<br />
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I often make a Rhubarb crumble, but fancied trying something different. I have tried 'apple crumble cakes' so thought I would try a Rhubarb one.<br />
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I was really pleased with the end result of this and it is particularly delicious served warm from the oven as a pudding. But just as nice served cold with a cup of tea.<br />
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You can omit the Ginger from the crumble topping if not your cup of tea, but the flavour is subtle but complimentary to the Rhubarb. So I recommend giving it a try. Another variation that I have tried and tested is Rhubarb and Strawberry. The flavours work beautifully together and the colour of the Strawberries makes the cake look appealing too.<br />
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<b>Ingredients:</b><br />
<b><br /></b>
<b>To fit a 2lb loaf tin or 8 inch round tin.</b><br />
<br />
3 sticks of Rhubarb<br />
3 Free Range Eggs<br />
225g Self Raising Flour<br />
110g Caster Sugar<br />
110g Light Brown Sugar<br />
225g soft unsalted butter or stork margarine<br />
1/2 tsp baking powder<br />
<br />
Ginger biscuit crumble topping:<br />
<br />
100g plain flour<br />
50g soft brown sugar<br />
50g unsalted butter<br />
1 heaped tsp ground ginger<br />
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<b>Method:</b><br />
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Preheat your oven to 160 C (fan) 180 (non fan) and line your tin.<br />
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Firstly prepare your crumble topping. Weigh the ingredients into a bowl and slowly, with your fingers, rub together until it resembles breadcrumbs.<br />
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Next chop your rhubarb into large chunks, not too small about 3-5cm a piece is perfect.<br />
Set aside in a bowl for later.<br />
<br />
Now for your all in one sponge:<br />
<br />
Weigh the flour and sieve into a nice roomy mixing bowl followed by the baking powder.<br />
Then weigh the sugar and butter and add to the bowl. Finally crack in the eggs. Use an electric whisk (or an old fashioned wooden spoon) to combine.<br />
<br />
Add the sponge mixture to your prepared tin.<br />
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Slowly place the rhubarb evenly on top of the sponge (in case you were wondering, there is no need to stew it first - tried and tested!).<br />
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Lastly sprinkle the crumble topping evenly until all of the rhubarb is covered.<br />
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Place in the the oven for 50 mins to an hour. The cake should be nicely risen and golden brown and crunchy on top.<br />
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Enjoy! I love the sweet crunchy biscuity topping combined with the sharp Rhubarb. This is my flavour heaven.<br />
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<br />minimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.com0tag:blogger.com,1999:blog-6455006771395436640.post-82870108515854822462016-05-10T06:29:00.001-07:002016-05-10T06:29:46.801-07:00The Ultimate 'never fails' Pizza dough<div>
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Homemade Pizza is a weekly treat in our house. It might seem like a hassle to make your dough from scratch, but as long as you have an hour to leave it to rise, the actual dough making aspect is the quick bit. The more you make it the easier it gets. Now I really enjoy the process of kneading the dough and look forward to Pizza night in our house.</div>
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I am a big fan of recipes that my children can help out with and also meals we can eat together as a family. Pizza is ideal for this. I often make pizza dough when my 4 year old has a friend coming over for dinner as children love to choose their own toppings. My eldest son is very fussy and I lose track with which topping he likes/doesn't like. So I find homemade pizza works well as he is in control of the flavours!</div>
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When you make your own dough, the results are always great, this particular dough has a lovely flavour. Plus you can stretch out super thin if you like your base to be crispy. Or have a more doughy base if you prefer. If you want a inexpensive way of feeding a family this is the ultimate, I often use 'Pizza night' as a way of using up left overs from the fridge. Ham, salami, mushrooms, bacon, rocket etc... Or be more indulgent and buy some delicious Parma Ham or Prosciutto from the deli! The below recipe will make 4 large pizzas or 4 medium pizzas and dough left to make garlic pizza bread or dough balls (which my kids LOVE). </div>
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If you have never made pizza before, or have tried other recipes but not got on well with it, please try this. You will never look back! As all my recipes, it is fool proof and minimum effort, maximum output. Enjoy and please tweet me pictures or let me know how you get on! </div>
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Recipe:</div>
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500g Strong white bread flour</div>
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1 level dessert spoon salt</div>
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1 level dessert spoon caster sugar</div>
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1 sachet (7.5g) fast action yeast</div>
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325ml luke warm water</div>
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2 table spoons extra virgin olive oil (if you haven't got extra virgin, olive oil works just fine as I found out last week!)</div>
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Toppings of your choice.</div>
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<b>Tomato sauce: There are lots of options here. You can use passata straight from a jar, or tomato puree spread on the base if strapped for time.</b></div>
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<b>Alternatively:</b></div>
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<b>The ultimate pizza base sauce: Finely chop an onion and garlic. Fry in a pan with a little olive oil. When the onions are nicely caramelised, add a 500 can/jar of passatta. Bring to the boil and then reduce down to a simmer. Season well with salt and pepper and add fresh basil. </b></div>
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Method:</div>
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Wash your hands and remove any rings as this will get messy!</div>
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Pre heat your oven to 220c. The hotter the better! </div>
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Put your pizza tray/oven tray(s) in the oven, as the pizza needs to go onto a hot tray for a nice crispy base.</div>
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Add the water, yeast, oil and sugar to a measuring jug and give a good stir. Leave for a couple of mins to settle whilst you do the next bit.</div>
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Weigh out the flour, sieve into a large roomy mixing bowl and add the salt.</div>
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Use a fork to make a well in the middle of the bowl of flour for the water/yeast mixture. </div>
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Slowly pour in the water mixture into the middle of the 'well' stirring with a fork as you go. Once all the liquid is incorporated, use your hands to knead together for about 3 mins until you have a nice smooth dough in a ball. </div>
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Cover the bowl with a tea towel to leave to rise for an hour. It will be ready when the dough has doubled in size.</div>
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Once risen, wash your hands and lightly flour them. Now, knock the air out of the dough with your hands until you have a nice smooth ball again. If you are using the dough straight away, separate the dough into portions. If you have made it in advance, you can put the dough into a sandwich bag and put in the fridge until you need it? Incidentally it also freezes well.</div>
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Use your hands to stretch into pizza bases, or a rolling pin if you prefer? </div>
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I tend to put the bases onto a piece of foil, as you can then put the toppings on and transfer them to the hot baking trays when they are ready to cook. </div>
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Add your tomato sauce and then toppings of your choice. I recommend putting the cheese on last. </div>
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Bake in the oven for 6-10 mins as ovens vary. Try and put in the middle of the oven, so you can watch the pizza cooking through the oven door. </div>
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Enjoy!</div>
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minimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.com0tag:blogger.com,1999:blog-6455006771395436640.post-62413547266846930832016-04-22T06:47:00.002-07:002016-04-22T06:47:53.727-07:00Fruit Scones<div class="separator" style="clear: both; text-align: center;">
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I think fruit scones are seriously under rated.<br />
They are always quicker to make than I remember, they smell delicious as they are cooking and then eaten warm from the oven, they really are just the perfect accompaniment to a cup of tea.<br />
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For me, this is one of my super quick and simple 'go to recipes' when I have friends popping in and nothing to offer in the house.<br />
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You don't need any eggs, just flour, a small amount of butter and sugar and some milk. They take about 10-15 mins to make and 12 mins to bake. They are quick and inexpensive to make, which beats a trip to the shops to buy some biscuits.<br />
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You can serve with butter and jam, or go all out with clotted cream.<br />
My children absolutely love them and they are great as an after school snack. They are quite filling and have far less sugar than most other sweet treats.<br />
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Use this recipe as a guide but you can use wholemeal flour if you prefer. Or even make them plain without the fruit. <br />
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Recipe:<br />
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Makes 6 (double the recipe if you need to)<br />
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225g self raising flour<br />
60g butter<br />
1 tbsp caster sugar<br />
150ml full fat milk<br />
150g sultanas * raisins work well too or try chopped cherries.<br />
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Method:<br />
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Pre heat your oven to 220C or 200C fan oven. Place some non stick paper on a baking sheet.<br />
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Weigh out the flour and sieve into a bowl. Add the butter and gently rub the butter into your fingertips into the mixture resembles breadcrumbs.<br />
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Add the sugar and dried fruit and stir until incorporated evenly, then slowly add the milk whilst stirring to form a dough.<br />
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Turn the dough out onto a floured board. The less you handle the dough, the lighter the scone (I was once told as a child). So once the dough is on the board flatten gently with your finger tips. No need to use a rolling pin. I like the uneven rustic look anyway!<br />
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Cut out rounds and place on your baking sheet.<br />
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Brush the tops of the scones with a little milk.<br />
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Bake for approx 12 mins. They should be nicely risen and golden brown on top.<br />
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Put the kettle on and enjoy!<br />
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<br />minimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.com0tag:blogger.com,1999:blog-6455006771395436640.post-1617730486317289702016-03-26T06:31:00.003-07:002016-03-26T06:31:43.414-07:00A recipe for Easter. Mini Egg Brownies<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;"><br /></span>
<span style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;">Wishing all my lovely blog readers a Happy Easter! </span><br />
<span style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;"><br /></span>
<span style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;">These Mini Egg brownies really are a <b>minimum effort, maximum output</b> Easter treat.</span><br />
<span style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;"><br /></span>
<span style="color: #222222; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px;">Easter to me has always been about the food. A delicious leg of Lamb on Easter Sunday. Easter Eggs galore and any Easter themed dessert of some sort. If you are not in a chocolate coma by Easter Monday, you haven't really celebrated in my opinion.</span></span><br />
<span style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;"><br /></span>
<span style="color: #222222; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px;">I also believe it is essential to have 'Mini Egg' themed treats at home. Either chocolate nests, cupcakes or brownies just like these. These Brownies have MiniEggs both inside and on top. Plus a layer of melted chocolate on top! Deliciously rich and a real chocolate explosion! </span></span><br />
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<b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;"><br /></b>
<b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;">Ingredients:</b><br style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;" /><br style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;" /><b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;">250g soft unsalted butter</b><br style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;" /><b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;">250g good quality dark chocolate (off the shelf chocolate not cooking chocolate)</b><br style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;" /><b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;">4 large eggs</b><br style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;" /><b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;">2 tsp vanilla extract</b><br style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;" /><b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;">300g caster sugar</b><br style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;" /><b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;">150g plain flour</b><br style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;" /><span style="color: #222222; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><b><span style="font-size: 15px;">2 bags of Mini Eggs (90g per bag) 1 bag for decoration and 1 bag to go inside the brownies.</span></b></span><br />
<span style="color: #222222; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><b><span style="font-size: 15px;">PLEASE NOTE: PUT ONE BAG OF MINI EGGS IN THE FREEZER. THIS ALLOWS THEM TO KEEP THEIR COLOUR WHEN BAKED IN THE OVEN.</span></b></span><br />
<b><br style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;" /></b><b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;">Makes approx</b><span style="background-color: #fff0ee; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;"> </span><b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;">20 large brownies. Or a minimum of 30 little ones. </b><br />
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<b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;">Method:</b><br style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;" /><b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;"><br /></b><span style="background-color: #fff0ee; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;"></span><b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;">Preheat your oven to 180c fan. Line your brownie tin, greaseproof paper is best. </b><br />
<b>(I use a tin measuring 13 x 9 inches. So if your tin is smaller increase baking time slightly as your brownies will be deeper)</b><b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;"><br /></b><span style="background-color: #fff0ee; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;"></span><b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;">Melt the butter and chocolate together in a large saucepan on a very low heat. </b><br style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;" /><b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;"><br /></b><span style="background-color: #fff0ee; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;"></span><br />
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<b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;"><br /></b><span style="background-color: #fff0ee; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;"></span><b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;"><br /></b><span style="background-color: #fff0ee; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;"></span><b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;"><br /></b><span style="background-color: #fff0ee; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;"></span><b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;">Whilst the butter/choc is melting find a large measuring jug or mixing bowl and beat the eggs with the sugar and vanilla extract.</b><br style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;" /><br />
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<br style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;" /><br style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;" /><b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;">When the chocolate mixture has melted, leave to cool slightly to avoid scrambled eggs. </b><br style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;" /><b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;"><br /></b><span style="background-color: #fff0ee; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;"></span><br />
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<b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;"><br /></b><span style="background-color: #fff0ee; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;"></span><b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;"><br /></b><span style="background-color: #fff0ee; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;"></span><b><span style="color: #222222; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px;">Then beat in the eggs/sugar. When all combined, mix in the flour and 1 bag of mini eggs (taken from the freezer).</span></span></b><br />
<b><span style="color: #222222; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px;">Either put them in whole, or use a rolling pin to bash them into small pieces if you prefer?</span></span></b><br />
<b><br style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;" /></b><b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;">Mix to combine smoothly and then scrape mix out of the saucepan into your lined tin.</b><br />
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<b>Bake for approx 16 -18 mins. It doesn't seem very long, but the difference between dry and gooey brownies is minutes. You will know when it is ready as the top will seem paler but the middle still gooey. </b></div>
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<b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;">Keep them in the tin to cool as they continue to cook whilst in the tin. </b><br />
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<b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;">Once cool, turn the brownies out onto a chopping board ready for decorating.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlsHaopqy078EWPycMBhilTmp5aP30_58v6a98O3u_lNovmRQat-c5PDS2kx78v7Jr7FZGM18ZKT5zoD5hyf2PjoGROoZfodjsgDzHVsDcvm7KcTv51QyJyMSWlFxx3CHlPVukpiTgngo/s1600/IMG_3217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlsHaopqy078EWPycMBhilTmp5aP30_58v6a98O3u_lNovmRQat-c5PDS2kx78v7Jr7FZGM18ZKT5zoD5hyf2PjoGROoZfodjsgDzHVsDcvm7KcTv51QyJyMSWlFxx3CHlPVukpiTgngo/s320/IMG_3217.JPG" width="240" /></a></div>
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<b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;">Melt some chocolate in a bowl above boiling water. Drizzle this chocolate over the brownies and use the remaining bag of mini eggs to decorate however you fancy.</b><br />
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<b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;">To serve, trim the edges off (devourer secretly).</b><br />
<b><br style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;" /></b><b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;">Then use a very sharp knife to cut into squares.</b><br />
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<b style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;">Enjoy!</b><br />
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minimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.com0tag:blogger.com,1999:blog-6455006771395436640.post-5021114855981865332016-03-26T05:31:00.001-07:002016-06-17T10:14:44.218-07:00Slow cooked Beef, Chilli and Ginger Stew Seeing as the weather is still positively chilly, I thought I had better continue with the theme of slow cooker recipes.<br />
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I am always experimenting with new casserole recipes. There is nothing quite like a wet and warming stew in the winter months and this is a real favourite in my house. It is something I can rustle up quickly with ingredients I tend to have at home anyway. It takes less than 20 mins to prepare. You can then leave in the slow cooker to cook itself for a few hours in the afternoon.<br />
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The combination of <b>ginger, chilli </b>and plenty of <b>coriander</b> makes this stew fragrant and spicy. Yet the <b>beef</b> is meltingly tender and delicious. It is perfect served with rice and steamed green veg and it feels slightly more healthy than a more traditional stew served with mash.<br />
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I am useless at photography, so the photos don't do this stew justice. Please give it a try. It is foolproof, minimum effort and so tasty.<br />
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To serve 2:</div>
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300-400g of diced casserole/braising beef steak.</div>
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2 medium onions chopped</div>
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fresh ginger (tip * I always buy frozen and it has just the flavour in my opinion)</div>
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2 cloves of garlic chopped</div>
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1 red chilli (use more or less depending on your chilli tolerance!)</div>
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Plenty of fresh coriander (again I buy frozen - such a cheat, but it is cost effective and saves waste)</div>
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A dash of light soy sauce</div>
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1 pint of beef stock</div>
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1 tsp chinese 5 spice</div>
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I dessert spoon of plain flour</div>
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salt and pepper</div>
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Method:</div>
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Add a good glug of olive oil to your casserole dish and heat.</div>
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Place the beef in a shallow bowl. Add the flour, a good sprinkle of salt and pepper and the 5 spice. Ensure the beef is evenly coated in the seasoning. You can do this in a sandwich bag if you prefer.</div>
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By now, the oil should be sizzling hot. Slowly add the beef pieces to the dish to brown, turning frequently. You want to cook for only a few minutes until nicely browned. Remove the meat and place in a clean bowl.</div>
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Now add your chopped onions, garlic, ginger and chilli to the same casserole dish. Add a little extra oil if needed. Stir until the onions translucent and beginning to caramelise.<br />
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Return the beef to the casserole dish, add a dash of light soy sauce. Slowly add the beef stock, letting the liquid thicken slowly. Bring to the boil, then simmer to reduce.</div>
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Then season well. Add a good sprinkling of chopped coriander (saving some for later) and add the casserole dish to your preheated oven. Cook on low 140 degrees C. Or transfer to your slow cooker.</div>
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This needs a good 4 hours to cook. Stirring occasionally. </div>
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Serve with plenty of chopped coriander. I find rice and plenty of steamed green veg go well with this dish.</div>
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Enjoy!</div>
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Just to say, as this dish is slow cooked. I am sending it to March's <b>slow cooked challenge.</b> Which is a</div>
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blogging event hosted by Lucy from Baking Queen 74. If you haven't checked out her food blog. I highly recommend. Especially if you like slow cooked recipes. You can find a link to her blog here:</div>
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http://bakingqueen74.co.uk</div>
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She jointly hosts the event with Janice from Farmersgirl Kitchen. Another fab and inspiring blog. A link to her site is here: http://farmersgirl.blogspot.com</div>
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minimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.com0tag:blogger.com,1999:blog-6455006771395436640.post-33499940641561841752016-03-16T01:40:00.001-07:002016-03-16T01:40:55.534-07:00Slow cooked Beef and Parsnip Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQJj48dAy_tOsCwE15tL2Is9yX9edSeFuT3JALL0awLrQ0Q9ah3yCMOtfnISb22__6exvqLt1rL6V6jB7sCyAM-7I7Om-NUE6AiFHsh9apMUEcpaSz9-HGO7N6Bdn5Vvb7LWxbZ0L2Llw/s1600/IMG_3184.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQJj48dAy_tOsCwE15tL2Is9yX9edSeFuT3JALL0awLrQ0Q9ah3yCMOtfnISb22__6exvqLt1rL6V6jB7sCyAM-7I7Om-NUE6AiFHsh9apMUEcpaSz9-HGO7N6Bdn5Vvb7LWxbZ0L2Llw/s320/IMG_3184.jpg" width="320" /></a></div>
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So many of you have asked me to post slow cooked recipes and I think beef stews are often the best.<br />
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Nothing quite beats the flavour of beautifully tender beef, plus I love how versatile the meat is. I have so many variations of a 'Beef Stew' and this is one of my favourites. So I have to share it.<br />
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It is a very classic Beef Stew, almost like a Beef Bourguignon, as you fry the onions/shallots with garlic and lardons. However the difference is, I don't add red wine with this recipe. The parsnips add a delicious sweetness and flavour and I don't think you need wine.<br />
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You can of course add wine if you like. However, if you don't have any to hand to cook with, or any to spare, this recipe works really well without it.<br />
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You can choose to cook this on low in your oven. Or your slow cooker. Both work well.<br />
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To serve 2 people (generously)<br />
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330g of British Beef diced casserole steak<br />
2 large onions or 4/5 shallots<br />
2 rashers or streaky bacon chopped finely. Or one of those little pots of pancetta already diced<br />
2 cloves of garlic chopped<br />
1 large parsnip chopped - large pieces work well.<br />
1 carrot chopped as you wish<br />
1 pint of beef stock<br />
Fresh Parsley<br />
Salt and Pepper<br />
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Method:<br />
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Firstly add a glug of olive oil to your casserole dish and heat gently.<br />
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Coat your beef with a light dusting of flour (a dessert spoon is fine) and a generous helping of salt and pepper.<br />
* Mary Berry recommends adding the beef, flour and seasoning to a freezer bag and shaking to avoid any mess. Very good idea! I tend to just put it all in a bowl and then let the dishwasher get to work afterwards.<br />
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When the oil is hot. Add the beef and cook for a few mins, turning to get each piece nice and browned. Set aside in a bowl.<br />
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Add the onions, pancetta and garlic and fry gently until all cooked nicely. By now your casserole dish will have lots of very brown bits from the beef/flour earlier. Do not worry about this. As when you add your stock it will dissolve and add plenty of flavour.<br />
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Return the beef to the casserole dish and mix with the onions/pancetta and garlic. <b>Slowly</b> add the stock. Stirring as you go. Scrape all the burnt bits into the liquid as you go. At the end you should have a lovely consistency of stock.<br />
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Add the parsnip and carrots and give a final stir.<br />
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Add to your slow cooker (on low) or in your pre heated oven on about 100 degrees C.<br />
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Cook for at least 4 hours. But up to about 8 is fine! Check it occasionally making sure you give it a nice stir. If you know it is cooked perfectly and the meat is beginning to fall apart. Just turn off and heat up again when it is ready to heat.<br />
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When ready to serve. Add some black pepper and salt to taste. Plus a generous sprinkling of fresh parsley.<br />
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This is perfect with mash potato, jacket potato, a puff pastry top, rice, or even some lovely warm crusty bread.<br />
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Enjoy!<br />
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<br />minimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.com0tag:blogger.com,1999:blog-6455006771395436640.post-44070850528451067942016-02-20T07:26:00.003-08:002016-02-20T07:26:39.875-08:00Cherry Bakewell Cake<div class="separator" style="clear: both; text-align: center;">
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This is my 'Cherry Bakewell Cake' recipe, which is effectively a Victoria Sponge Cake crossed with a Bakewell Tart. I love anything with the combination of cherries and almonds. Bakewell Tart is one of my favourite puddings. I know the flavours are not everybody's cup of tea, but if you like them like me, give this a whirl!<br />
<br />
Like most of my recipes, this cake doesn't take much effort. The filling is jam and the decoration is a drizzle of icing - which is by no means tricky. I think the most effort, is roasting the almonds. As they are so easy to burn! Set a timer.<br />
<br />
But the end result is great. It is a very classic looking cake, it looks straight out of a WI coffee morning and really is delicious.<br />
<br />
<b>Recipe:</b><br />
<b><br /></b>
<b>3 medium free range eggs</b><br />
<b>6 oz self raising flour</b><br />
<b>6 oz caster sugar</b><br />
<b>6 oz softened butter or stork margarine</b><br />
<b>50g ground almonds</b><br />
<b>raspberry jam </b><br />
<b><br /></b>
<b>To decorate </b><br />
<b>glace cherries chopped</b><br />
<b>flaked almonds approx 40g (roasted - careful not to burn - they need about 3 mins in the oven)</b><br />
<b>icing sugar mixed with water to drizzle.</b><br />
<b><br /></b>
<b>Method:</b><br />
<b><br /></b>
<b>Pre heat your oven to 160c Fan</b><br />
<b>Line two sandwich tins with greaseproof baking paper</b><br />
<b><br /></b>
<b>Weigh the butter and sugar into a bowl and cream together with a spoon.</b><br />
<b>Beat the eggs into a small jug and add slowly to the mix.</b><br />
<b>Slowly sieve the flour into the mixture, followed by the ground almonds. Mix gently. </b><br />
<b>Divide the cake mixture evenly into the two cake tins and bake for approx 22 mins until nicely risen and golden brown.</b><br />
<b><br /></b>
<b>When cool, sandwich together with a generous helping of raspberry jam. Use the best quality you can find as it really makes a difference. If you are lucky enough to have been given a jar of homemade jam by a kind relative, this is the perfect recipe for it.</b><br />
<b><br /></b>
<b>Scatter the flaked almonds on a baking sheet and roast in a preheated oven for 3-5 mins until browned. Set aside to cool</b><br />
<b><br /></b>
<b>Mix approx 5 dessert spoons of icing sugar in a bowl with 1 dessert spoon of water to make a water icing. Adding more icing sugar to thicken up if necessary.</b><br />
<b><br /></b>
<b>Drizzle generously over the cake and sprinkle with chopped cherries and roasted almonds. </b><br />
<b><br /></b>
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<br />minimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.com0tag:blogger.com,1999:blog-6455006771395436640.post-26087072183132903142016-02-20T06:01:00.002-08:002016-02-20T06:01:27.892-08:00Banana and Chocolate Chip Loaf Cake<div class="separator" style="clear: both; text-align: center;">
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<br />
Who doesn't like banana loaf cake?<br />
<br />
I make it all the time. Banana loaf requires very little effort, it is delicious warm from the oven and there is no need for decoration. I often think the most simple, basic cakes are the best and even if you have never baked before, you will be able to manage this recipe.<br />
<br />
Loaf cakes are great to have at home when you need a pick me up in the afternoon with a cup of tea. It is not a fancy multi layer cake, so you tend to have a small slice - which is hardly going to make you pile on the pounds. Plus, you are often using up an old banana that would have otherwise gone into the bin ;-) Guilt free all round!<br />
<br />
<div>
As much as I love a good old simple banana loaf, I am a big fan of experimenting with flavour combinations. Chocolate and Banana go so well together, so adding chocolate chips is a wonderfully simple but delicious modification!<br />
<br />
<b>Recipe:</b><br />
<b><br /></b>
<b>190g self raising flour</b><br />
<b>120g butter/stork margarine (softened)</b><br />
<b>160g light brown sugar - caster sugar is fine if you don't have LBS</b><br />
<b>2 medium free range eggs </b><br />
<b>2 overly ripe bananas - the more bruised the better!</b><br />
<b>100g chocolate chips. </b><br />
<b><br /></b>
<b>Method:</b><br />
<b><br /></b>
<b>Preheat the oven to 160C fan oven</b><br />
<b>Line your loaf tin with grease proof paper</b><br />
<b>Weigh out the butter and sugar into a bowl and cream together with a spoon</b><br />
<b>Beat the eggs into a small jug and SLOWLY add to the creamed butter and sugar, stirring as you go.</b><br />
<b>Mash the Bananas with a fork and fold into the mix.</b><br />
<b>Weigh the flour and sieve slowly into the mix. Stir gently.</b><br />
<b>Sprinkle the chocolate chips into the mix - mixing evenly. Save a handful to sprinkle on the top too.</b><br />
<b><br /></b>
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<b><br /></b>
<b>Add the mix to the prepared loaf dish and bake in the middle shelf of the oven for approx 50 mins to an hour. Until nicely risen and golden brown. </b><br />
<b>Enjoy! I</b><b>f you ha</b><b>ve a slice when it is warm from the oven, the chocolate chips will be nice and goey inside.</b><br />
<b><br /></b>
<b>* Decorating tips: </b><br />
<b><br /></b>
<b>If you have any chocolate going spare in the house. Melt in a glass bowl over a small saucepan of boiling water and then drizzle over the top of the cake.</b><br />
<b>Alternatively, you can spread Nutella over the cake which is equally as delicious! </b><br />
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minimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.com0tag:blogger.com,1999:blog-6455006771395436640.post-43202243248113380242016-01-20T08:31:00.001-08:002020-02-03T03:50:21.612-08:00A light and easy, tasty supper. My version of 'Spaghetti Vongole'<div class="separator" style="clear: both; text-align: center;">
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<br />
What I love about this meal, is you can put the spaghetti on to boil first. Then you have approx 10 mins to prepare and cook the other ingredients and still have 2 mins to tidy up and set the table.<br />
I think with busy lives, recipes like this are a game changer.<br />
A home cooked, healthy meal ready in 15 mins. Win win!<br />
<br />
I first made it after being inspired by Mediterranean food on my last holiday pre kids (way too long ago). It really is so super tasty, but very fresh and simple.<br />
<br />
I originally had this dish with clams. But can use king prawns (as below) or crabmeat, cod, chorizo, chopped pancetta or even anchovies. Whatever you fancy. The flavours are simple and work well with whatever you choose.<br />
<br />
Ingredients:<br />
<br />
For 2 people:<br />
Approx 200g of spaghetti or linguine<br />
King Prawns approx 200g ready cooked or raw<br />
A dozen cherry tomatoes (or use more if you prefer - or chopped fresh tomatoes)<br />
Juice of approx 1/2 lemon<br />
Olive Oil<br />
1 garlic clove<br />
1 red chilli chopped<br />
1 large white onion chopped finely<br />
Parsley<br />
Salt and pepper<br />
optional - a dash of white wine!<br />
<br />
Method:<br />
<br />
Add the spaghetti to a saucepan of boiling salted water.<br />
<br />
Heat a large frying pan with a dash of olive oil - approx 2 tbsps.<br />
<br />
Chop your onion, garlic and chilli<br />
<br />
When sizzling hot add them to the pan to sizzle away. When softening nicely add cherry tomatoes and let sizzle away for approx 5 mins. Then finally add the prawns. King Prawns seem to cook so quickly, so if you like them to stay juicy, don't let them simmer for too long or they will shrivel up!<br />
<br />
The spaghetti by this point is likely to be cooked. If not, give it a stir, then clear your work surfaces and set the table. Then come back to the spaghetti which should be perfectly al dente, drain it and add to the pan.<br />
<br />
Squeeze the juice of a lemon onto the spaghetti and a dash of white wine, if you have some to hand. Season well and add a generous sprinkling of parsley.<br />
<br />
Now using some kitchen tongs (or forks being careful of the non stick pan, or using a wooden one if you have it) mix everything together so all the onion/garlic/chilli/prawns/tomatoes are nicely dispersed in the spaghetti.<br />
<br />
To serve add a final squeeze of lemon and extra sprinkling of parsley.<br />
<br />
This really is unbelievably tasty and really on the table in minutes in less than 15 mins!<br />
<br />
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<br />minimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.com0tag:blogger.com,1999:blog-6455006771395436640.post-29084899784655716212015-12-22T00:43:00.003-08:002015-12-22T00:43:55.069-08:00A classic 1974 Mrs Beeton Cherry and Sultana Loaf Cake<div class="separator" style="clear: both; text-align: center;">
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<br />
I found this recipe in a 1974 edition of a 'Mrs Beeton cookbook'. I often find the 'old school' recipes are fool proof and delicious. This is no exception and is a favourite in our house.<br />
<br />
There is something so satisfying as a nice simple fruit loaf. Especially in the afternoon with a cup of tea. I'm personally a big fan of loaf cakes, as you don't have the 'guilt factor' associated with a triple layer buttercream filled cake.<br />
<br />
One slice is perfect as a nice energy boosting pick me up and my children love it too!<br />
<br />
Surprise surprise it is another 'all in one' minimal effort recipe. You can have it mixed up and ready to go in the oven in 10 mins. Then it needs no decorating once it is out of the oven. It can be eaten straight away. So a nice no fuss cake.<br />
<br />
Ingredients:<br />
<br />
4oz stork margarine<br />
4oz caster sugar<br />
2 large eggs beaten<br />
6oz self raising flour<br />
a little milk (approx 1 tbsp)<br />
4 oz cherries (chopped how you like - 1/4 or 1/2)<br />
3oz sultanas<br />
Some demerara sugar to sprinkle on top<br />
<br />
*You can use raisins instead of sultanas. Or substitute cherries for other dried fruit. It works well with dried cranberries and choc chips. Or add a mashed banana and choc chips. The substitutions are endless.<br />
<br />
Method:<br />
<br />
Pre heat your oven to 160 degrees C<br />
Line your loaf tin<br />
<br />
Find a large roomy mixing bowl.<br />
Sieve the flour into the bowl, add the sugar, butter and beaten egg and mix well.<br />
Add the milk and stir to give a fairly soft dropping consistency.<br />
Stir in the fruit and mix so it is evenly distributed.<br />
Put the mix into your prepared loaf tin and lightly sprinkle demerara sugar on top (this gives a nice crunch).<br />
Bake in the oven for approx 45mins until nice and golden brown and well risen.<br />
Leave to cool on wire rack, put the kettle on and tuck into the cake whilst it is still warm.<br />
<br />
Enjoy x<br />
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<br />minimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.com1tag:blogger.com,1999:blog-6455006771395436640.post-77906606873871993462015-12-03T07:09:00.001-08:002015-12-03T07:09:46.853-08:00Yummy Blueberry Loaf Cake<br />
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<br />
I love blueberry muffins and so do my children, so what a better to please your family than making a blueberry loaf cake. It is like a giant blueberry muffin!<br />
<br />
This is a nice simple all in one sponge recipe and also has a streusel topping, which gives it a nice crunchy texture, plus adds some sweetness against the tart blueberries.<br />
<br />
I often make loaf cakes, as I think having a small slice of cake with a cup of the afternoon tea is a daily ritual. However, a loaf cake generates smaller slices than say a sandwich cake. So it is 'slightly' less guilt free. I just have to be disciplined to stick to the one slice ;-)<br />
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Here is the recipe, I promise it is nice and simple:<br />
<br />
<b>Ingredients:</b><br />
<b><br /></b>
<b>Streusel topping: </b><br />
<b><br /></b>
<b>50g Plain flour</b><br />
<b>25g caster sugar</b><br />
<b>25g unsalted butter or margarine</b><br />
<b><br /></b>
<b>Cake:</b><br />
<b><br /></b>
<b>150g margarine</b><br />
<b>150g caster sugar (or use half caster sugar half light brown sugar for a richer colour)</b><br />
<b>200g self raising flour</b><br />
<b>2 free range eggs (beaten)</b><br />
<b>2 tbsp of whole milk</b><br />
<b>1/2 teaspoon of bicarbonate of soda</b><br />
<b>150g Blueberries - fresh or frozen are fine.</b><br />
<b><br /></b>
<b>* if the streusel topping doesn't appeal. You can make make the cake as it is and dust with icing sugar afterwards. Or (tried and tested) you can make a water icing with icing sugar and lemon juice and drizzle on top. To make a lemon and blueberry loaf cake! </b><br />
<b><br /></b>
<b>Method:</b><br />
<b><br /></b>
<b>Preheat your oven to 160 C (fan) and line your loaf tin.</b><br />
<b><br /></b>
<b>Firstly make the streusel topping. Place the flour, butter and margarine in a bowl and rub together with your finger tips until they resemble breadcrumbs. Leave to one side.</b><br />
<b><br /></b>
<b>Now, make the cake:</b><br />
<b><br /></b>
<b>It is an easy peasy all in one recipe. </b><br />
<b>Sieve the flour into the bowl along with the bi carb. Then add the sugar and margarine and beaten eggs and mix well. A wooden spoon is fine, or a electric hand whisk.</b><br />
<b>When nicely mixed add the milk followed by the blueberries mixing by hand slowly. You will notice the sponge will turn purple from the blueberries if you whisk too vigorously! </b><br />
<b>Make sure the blueberries are evenly distributed. </b><br />
<b><br /></b>
<b>Place the mix into your prepared loaf tin. Sprinkle the streusel topping evenly over the top of the cake. </b><br />
<b><br /></b>
<b>Now bake in the oven for 45-50 mins. It will be nicely risen and golden brown on the top when it is ready. </b><br />
<b><br /></b>
<b>You can eat warm if you like. Try and make the cake last the rest of the day. It doesn't usually in our house! </b><br />
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<br />minimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.com0tag:blogger.com,1999:blog-6455006771395436640.post-75011211611777747642015-11-29T08:22:00.002-08:002015-12-03T05:38:13.056-08:00Slow cooked Chicken Balti stew<br />
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This is a tasty and warming winter recipe. I make it most weeks, usually in the afternoon whilst my youngest sleeps, but then I put it in the slow cooker or on a low heat in the oven, so that the meat is tender and the flavours luscious!<br />
<br />
It is a great meal if you have guests. It is a mild curry and also a cross between a curry and a stew. So even non curry fans will like it and it is hearty. My 1 year old even likes it!<br />
<br />
If you have never made a curry before, this is a great one to start with. The first time I made it, I didn't have many of the ingredients, so had to spend a fortune on spices. But the spices are great store cupboard ingredients, so it works out more cost effective in the long run. Plus you will never buy a jar of curry sauce again. The base of this dish tastes so delicious and has a real depth of flavour and once you have made it once, every other time is so much easier.<br />
<br />
The recipe is adaptable, you can add whatever meat or veg you fancy, but the idea is, you use the same base.<br />
<br />
I make this curry in two stages. First make the base. You can make it advance if easier.<br />
Then make the main part and add the base afterwards.<br />
<br />
<b>Ingredients:</b><br />
<b><br /></b>
<b>To serve 2-4 people - this is a very generous serving for 2, but with added veg can easily feed 4.</b><br />
<br />
<b>Sauce/Base:</b><br />
<b><br /></b>
<b>3 onions chopped</b><br />
<b>2 gloves of garlic</b><br />
<b>1-2 inches of chopped fresh ginger</b><br />
<b>1 red chilli chopped (if you like heat, add another!)</b><br />
<b>1 teaspoon cumin powder</b><br />
<b>1 teaspoon turmeric</b><br />
<b>1 teaspoon coriander powder</b><br />
<b>1 tbsp tomato puree</b><br />
<b>300ml chicken stock- a stock cube is fine. <i>Use 250ml of this and keep the remaining 50ml for later if you need to add more liquid.</i></b><br />
<br />
Method:<br />
<br />
Heat some vegetable oil (or ghee if you have it) in a casserole dish or saucepan over a hob.<br />
Add all the ingredients (apart from the tomato puree and stock) to the pan when hot. Stir and continue to cook until the onions are translucent and starting to brown.<br />
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Spoon the ingredients into a tall jug (see picture) and add the tomato puree and chicken stock.<br />
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<br />
Use a blender to create your sauce. It can be as smooth or chunky as you prefer.<br />
Once blended, return the to the casserole dish and bring to the boil, then simmer. This will thicken the sauce slightly. Put the sauce to one side.<br />
<br />
<b>Curry:</b><br />
<b><br /></b>
<b>600g boneless chicken thighs chopped(you can use chicken breast if you prefer) </b><br />
<b>2 large onions. Chopped</b><br />
<b>1 red chilli chopped (optional)</b><br />
<b>1 tsp cumin powder</b><br />
<b>1 tsp turmeric</b><br />
<b>1/2 tsp cinnamon powder</b><br />
<b>1 tsp paprika</b><br />
<b>1 tsp garam masala</b><br />
<b>1 tbsp tomatoe puree</b><br />
<br />
<i><b>Ideas of veg to add:</b></i><br />
<i><b><br /></b></i>
<i><b>1 red pepper chopped into large chunks</b></i><br />
<i><b>Bag of spinach (my favourite veg to add!) Literally stir it in. It wilts nicely</b></i><br />
<i><b>Aubergine chopped</b></i><br />
<i><b>Sweet potato</b></i><br />
<i><b>chick peas are also a great addition</b></i><br />
<i><b><br /></b></i>
<i><b>You really could add whatever you like, the base is so tasty in itself that you can choose your veg based on what you have in the fridge, or whatever your personal preference is. </b></i><br />
<i><br /></i>
Method:<br />
<br />
Heat vegetable oil in the same casserole dish you used to make the sauce. Or in your slow cooker (if you can use it on a hob)<br />
<br />
When the oil is hot add the chicken pieces and fry gently adding salt and pepper, turning over ensuring nice and brown.<br />
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When browned, but not necessarily cooked through. Remove the chicken and set aside. (It will cook through later)<br />
<br />
Add the onion, chilli, cumin powder and turmeric and fry in the juices until nicely browned.<br />
<br />
*If adding vegetables add to the onion now and gently simmer, stirring to ensure the vegetables getting nicely browned.<br />
<br />
Return the chicken pieces to the dish, along with your curry sauce made earlier.<br />
<br />
Add the cinnamon/paprika and garam masala and give a good stir.<br />
<br />
Lastly add the tomato puree, give one last stir and bring the dish to the boil.<br />
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<b>* If you are not slow cooking, cover the dish and let simmer on the hob for approx 20 mins and sprinkle with fresh coriander and serve.</b><br />
<b><br /></b>
<b>* If slow cooking. Cover the dish and place in a low oven on 140 C fan for 3-4 hours. Or transfer the curry to your slow cooker, if you do not have one you can use on your hob. </b><br />
<b>The meat will be deliciously tender and the flavours absolutely lovely.</b><br />
<br />
Make sure you serve with fresh coriander. It makes all the difference!<br />
<br />
Serve with basmati rice and enjoy.<br />
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<br />minimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.com0tag:blogger.com,1999:blog-6455006771395436640.post-3237762407549990382015-11-17T07:46:00.001-08:002016-04-06T06:15:45.142-07:00A Classic 'Victoria Jam Sandwich' Cake<div class="separator" style="clear: both; text-align: center;">
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Lot of my friends have asked for me to put this recipe on the blog.<br />
This is 'the recipe' to try if you have never baked a cake before. It requires no artistic flair or decoration. So, if you are reading this and have never baked before, I really encourage you to give it a go.<br />
<br />
Just follow the simple instructions, remember not to open the oven half way through and then it will be perfect! It can't really go wrong.<br />
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This is the ultimate cake to make when you have guests due, but no time. I can guarantee it will be on the table ready to serve in 30 mins. You only need a few mins to get it in the oven, then it cooks in 20 mins.<br />
<br />
You can put the jam on the cake straight from the oven and eat it warm. It doesn't need to cool first. You don't need to make any toppings/icing. Just spread jam from a jar.<br />
<br />
Plus, have you ever met anyone that doesn't enjoy a classic Victoria Jam Sandwich cake?<br />
<br />
Traditionally, when making a Victoria sponge, you should (according to Delia) cream the butter with the sugar, then slowly add the beaten eggs, followed by the flour and this is how I was taught.<br />
<br />
However, as I often make this cake in a hurry, I tend to use the 'all in method' which is as a 'bung everything in the bowl and mix together method' and I can't tell the difference. You just need to add 1/2 teaspoon of baking powder to the mix and the rise/texture and taste will be exactly the same.<br />
<br />
<b>Ingredients:</b><br />
<b><br /></b>
<b>6 oz (175g) self raising flour</b><br />
<b>6 oz (175g) stork margarine or softened unsalted butter</b><br />
<b>6 oz (175g) caster sugar</b><br />
<b>3 free range eggs</b><br />
<b>1/2 teaspoon baking powder</b><br />
<b>Good quality raspberry or strawberry jam</b><br />
<b>Icing sugar - to dust</b><br />
<br />
<b>Method:</b><br />
<b><br /></b>
<b>Pre heat your oven to 160 degrees (fan)</b><br />
<b>Line the bottoms of two sandwich tins using greaseproof paper. </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmXcS-uTmBWJ5h_eV4uq2mBGnwea5dVnET32vHWj3m4tD3gAE8dcEcQ_HESV5vAaz7_OAnjYR73bIdHiLboL6KQ-yEaIaOrO4RffisEq8gKkU4SN3XJk5Q8wEZzdCeyIKK83kmY_hJ1sc/s1600/IMG_3025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmXcS-uTmBWJ5h_eV4uq2mBGnwea5dVnET32vHWj3m4tD3gAE8dcEcQ_HESV5vAaz7_OAnjYR73bIdHiLboL6KQ-yEaIaOrO4RffisEq8gKkU4SN3XJk5Q8wEZzdCeyIKK83kmY_hJ1sc/s320/IMG_3025.jpg" width="320" /></a></div>
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<b>Weigh out the ingredients and crack the eggs into a large roomy mixing bowl.</b><br />
<b>Mix everything together well with a wooden spoon or electric hand whisk.</b><br />
<b>Divide the mix into the two sandwich tins and use a palette knife to smooth over the mix so it is evenly distributed.</b><br />
<b>Place in the oven and set timer for 20 mins. If your oven is not fan you may need 22 mins approx.</b><br />
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<b>Once baked take out of the oven and turn cakes onto a wire cooling rack.</b><br />
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<b>Either leave to cool, or if like me, you have baked the cake in a hurry whilst constantly checking the clock like you are on the 'Great British Bake Off' and have guests about to knock on the door any second, spread the jam generously onto one of the sandwich halves and sandwich together whilst the sponge is warm.</b><br />
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<b>Put on a pretty plate or cake stand and dust with icing sugar.</b><br />
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<b>Serve to your guests with a cup of tea and enjoy all the compliments you get. </b><br />
<b>"Oh this cake is delicious" "you shouldn't have gone to any trouble" and "ooh it's so light" </b><br />
<b>Just avoid the "Did you make your own jam?" question. Unless you did make your own jam and then I salute you! </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp2TGZxh4vgkDS3t_7WorqiaEURdYRW5eehePAsURrsnDHJ5Y1vISb-aXCQfAS6Jar3ciUtHsyeCAosggDi8YFbQFMOnWJKMSuINej2yTLMrea2G-XOttPjInLfB5kLl9jgh58JVRg1XA/s1600/IMG_2883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp2TGZxh4vgkDS3t_7WorqiaEURdYRW5eehePAsURrsnDHJ5Y1vISb-aXCQfAS6Jar3ciUtHsyeCAosggDi8YFbQFMOnWJKMSuINej2yTLMrea2G-XOttPjInLfB5kLl9jgh58JVRg1XA/s320/IMG_2883.JPG" width="240" /></a></div>
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minimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.com0tag:blogger.com,1999:blog-6455006771395436640.post-38688375959333827942015-11-04T06:01:00.001-08:002015-11-04T06:01:08.609-08:00My Facebook PageHello!<br />
<br />
If you have been following my blog posts, please check out my Facebook page:<br />
<br />
<a href="https://www.facebook.com/minimumeffortmaximumoutput/?ref=aymt_homepage_panel">https://www.facebook.com/minimumeffortmaximumoutput/?ref=aymt_homepage_panel</a><br />
<br />
I post all my new recipes on this page, plus also share other recipes that I find myself on other blogs or on twitter.<br />
<br />
I have always enjoyed experimenting in the kitchen. But before I was on twitter I had my old favourite recipes and rarely tried making anything too exotic.<br />
<br />
I find so much inspiration from food bloggers and tweeters! So now I have a much wider repertorie in the kitchen and have so much more confidence to try new things.<br />
<br />
I try and post recipes on my Facebook page most days. So check it out.<br />
<br />
I do promise, everything will be minimum effort, maximum output. As I know no other way of doing anything! ;-)<br />
<br />
Thank you<br />
<br />
Katie x<br />
<br />
<br />minimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.com0tag:blogger.com,1999:blog-6455006771395436640.post-50101820350540946342015-11-04T05:43:00.001-08:002015-11-17T08:04:49.862-08:00Chocolate Orange Loaf Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrI-KYpqJC9i_u6R78UFBMoW16ThJQu3X8RPnX6UGY3FCsEOK6W64BfIku2iBqTwkLEWWjjPfvnwYTEkFyirDmteuYVbD7p-MRgp12-nE6m9fjn5t0LoV5lQ8B7WdDjbACWEy4ZCmji54/s1600/IMG_2856.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrI-KYpqJC9i_u6R78UFBMoW16ThJQu3X8RPnX6UGY3FCsEOK6W64BfIku2iBqTwkLEWWjjPfvnwYTEkFyirDmteuYVbD7p-MRgp12-nE6m9fjn5t0LoV5lQ8B7WdDjbACWEy4ZCmji54/s320/IMG_2856.JPG" width="240" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">This is a deliciously simple but rich and moist chocolate cake.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I saw the recipe on another food blog (http://www.josblueaga.com) for the loaf cake itself last week. It looked such a rich chocolatey colour, plus the sponge recipe is similar to that of a brownie. So I guessed it would be more dense and goody than a usual chocolate cake. So couldn't wait to have a go at making it.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Just because I can never quite leave a recipe as it is, I added my twist which was the Chocolate Orange topping. It went down very well!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">This recipe is so adaptable I will certainly be trying it out with other flavours. I think it would work well with a chocolate ganache topping and some roasted nuts.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Alternatively you could add raspberries as I think chocolate and raspberries go beautifully together.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Or make it more of a triple chocolate cake, buy adding white chocolate chunks to the mix and topping with melted milk chocolate with white chocolate shavings or buttons. Yummy! </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">If those flavours appeal to you, give this a try. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Ingredients:</span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;">125g softened butter or stork</span></b><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;">125g soft light brown sugar</span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">100ml full fat milk</span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">50g cocoa powder</span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">150g self raising flour</span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">1/2 tsp bicarb</span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">3 eggs</span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">100g dark chocolate (broken into pieces)</span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">Zest of 1 orange</span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">To decorate:</span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">100g of milk chocolate.(I used dairy milk)</span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">1 Terrys Chocolate Orange. (you can use as much or as little as you like. There will definitely be some left over for nibbling!)</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Method:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Line your loaf tin. Or use a loaf tin liner </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Preheat the oven to 160 degree C (fan) gas mark 3</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Start by placing the milk, butter, sugar and cocoa powder into a large pan stir and heat until the butter and sugar have melted and the mix is well combined, now stir in the chocolate chunks (they don't need to melt completely. Leave to one side for at least 10 mins to cool. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Weigh the flour and bicarb into a bowl.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">In a separate bowl or jug, whisk the eggs with a fork and set aside.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Once the chocolate mixture has cooled, pour the chocolate liquid into the flour along with the eggs, mix together until smooth and lump free. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Add the zest of the orange and mix.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Pour the mix into the prepared tin and bake in the oven for 25 mins or until a skewer comes away clean when inserted into the centre. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Please be aware that the cake may not quite look cooked, but the idea is that it should still be gooey, like a brownie. If you have a good rise after 25 mins it will be ready.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Leave to cool in tin.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirWHnrIiR4YJNuzbDJ0RVQPXcpAQSLn7FvZh3Dff7JU6njlgrkPKUyTLW_hTJ1Pql6c-r4kiv98-yU_pk-GMqvmyLLJTykFZ0ygWToJVrGt-y4xkynUydOmuKSeQ3fs4pOSIbZmCiYlvM/s1600/IMG_2855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirWHnrIiR4YJNuzbDJ0RVQPXcpAQSLn7FvZh3Dff7JU6njlgrkPKUyTLW_hTJ1Pql6c-r4kiv98-yU_pk-GMqvmyLLJTykFZ0ygWToJVrGt-y4xkynUydOmuKSeQ3fs4pOSIbZmCiYlvM/s320/IMG_2855.JPG" width="240" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Once the cake has cooled, melt the chocolate by placing in a glass bowl above a saucepan of boiling water. Drizzle the chocolate over the cake generously and top with chocolate orange slices.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Enjoy! </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">p.s there is less guilt with a loaf cake as the slices are generally smaller! </span></div>
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<br />minimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.com0tag:blogger.com,1999:blog-6455006771395436640.post-25131848329496502432015-10-28T08:41:00.003-07:002015-10-28T08:41:56.982-07:00 Oven baked Spanish style chicken thighs<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDHxisoSkKXu3YGBwRShWFg4QnMBD69ZhMuniswXymnxx0ORXTo7_u5r1To-4eOnVTpAJiBSXffR5usKUyhcEc8n3Ru4-T1iM2EpSADFMZUenj5AOGpvmEs7gmlEvSH7vF35k4053OhY/s1600/IMG_2831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDHxisoSkKXu3YGBwRShWFg4QnMBD69ZhMuniswXymnxx0ORXTo7_u5r1To-4eOnVTpAJiBSXffR5usKUyhcEc8n3Ru4-T1iM2EpSADFMZUenj5AOGpvmEs7gmlEvSH7vF35k4053OhY/s320/IMG_2831.jpg" width="240" /></a></div>
<br />
This recipe is extremely easy. Requires very little effort and cooks itself. What more do you want?<br />
Chicken thighs are very tasty and also inexpensive. I buy them on the bone with the skin on. I find the meat is juicy and tender and far more tasty than the breast meat.<br />
This is a really inexpensive way of feeding a whole family, or creating a main course when you have people over.<br />
<br />
I often cook it on a week night when I have things in the fridge to use up. The chicken thighs will crisp up in the oven and release juices. So regardless of what other ingredients you use, it will be super tasty. In the past I have used onions, mushrooms, peppers, herbs, garlic, chilli, potatoes, parsnips, ham, bacon lardons, chorizo/salami.... You can also throw in some veg for the last minute of cooking. Green beans or spinach works particularly well.<br />
The idea is to buy the chicken, but then throw in whatever else you have in your fridge. Not buy the ingredients especially.<br />
<br />
When I made it this week I had one red onion left, a handful of cherry tomatoes that were going a bit soft, a 1/3 of a big ring of chorizo sausage going out of date. Plus half a lemon that had seen better days. Those flavours go perfectly well with chicken. Chorizo especially is great, as the paprika, chilli and garlic in the sausage flavours come out when cooked to add colour and flavour to the dish.<br />
<br />
This is the recipe:<br />
<br />
To serve 2 people:<br />
<br />
1 pack of 6 British chicken thighs (on the bone and skin on) approx 500g.<br />
1 red onion (a white onion would be just as good)<br />
Handful of cherry tomatoes<br />
Fresh Parsley<br />
Spicy Chorizo sausage - enough to cut into about 10-15 slices/chunks.<br />
* I tend to buy these in rings. They are great as often cost £2-3 but you only need a little at a time and as they are cured meat, they stay in date for a while, so you get lots of use out of them.<br />
A splash and olive oil<br />
Salt and pepper<br />
<br />
Method:<br />
<br />
Preheat your oven to 180C (fan)<br />
<br />
Find a decent size oven proof dish. Put a dash of olive oil in and place the chicken evenly in the dish.<br />
<br />
Chop your onions and chorizo roughly and disperse evenly in the dish.<br />
<br />
Cut the lemon into 1/8 pieces and place in between the chicken pieces.<br />
<br />
Throw the cherry tomatoes in. *You can add them for the last 10 mins of cooking if you prefer them not to burst.<br />
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Sprinkle with chopped parsley (save some to so you can sprinkle on again at the end) and season well with salt and pepper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy12GVxlBNeYTpCOQ3xttzIdGdLNch6UCCd7_JMvSwlR8cOrDprlob4NtA2HQIkJDlU1mSimTognYbbo5QnAh_9KQFgaoZmkTb2E-oqHSZkAAFublsXyLNKvM8QD912P61hi82wR4eRDE/s1600/IMG_2826.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy12GVxlBNeYTpCOQ3xttzIdGdLNch6UCCd7_JMvSwlR8cOrDprlob4NtA2HQIkJDlU1mSimTognYbbo5QnAh_9KQFgaoZmkTb2E-oqHSZkAAFublsXyLNKvM8QD912P61hi82wR4eRDE/s320/IMG_2826.jpg" width="240" /></a></div>
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Place in the oven to cook for approx 35-40 mins. The chicken should be cooked through, with nice crispy skin.<br />
<br />
*Check on the chicken 2 or 3 times turning the chorizo pieces and onion to make sure not too brown around edges.<br />
<br />
When cooked sprinkle once more with parsley and a little more black pepper.<br />
<br />
Serve with green veg or a salad and some potatoes if you fancy.<br />
*They go great any variety of potatoes as there is loads of juice and flavour from the chicken. So skin on wedges, sauteed potatoes, new potatoes (boiled or roasted) or even mash works well.<br />
<br />
Enjoy!<br />
<br />
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<br />minimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.com0tag:blogger.com,1999:blog-6455006771395436640.post-74731924663750221532015-10-21T05:47:00.001-07:002015-10-21T05:47:08.470-07:00Nice and simple Chilli with a touch of chocolate! <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPjurEbx3r1e8BEkZohxTbhhnwD0qRFOjxNqefhWtl1SIXuFlCTdTGHYlq6SNU4VrZCl89aj1OL5IMwh5mq2K5v5mbzzFmsZq59LyQLRi3Emrlqvc1CDeoFKhcBY_AjVY9tJ0wV9yhuXg/s1600/IMG_2805.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPjurEbx3r1e8BEkZohxTbhhnwD0qRFOjxNqefhWtl1SIXuFlCTdTGHYlq6SNU4VrZCl89aj1OL5IMwh5mq2K5v5mbzzFmsZq59LyQLRi3Emrlqvc1CDeoFKhcBY_AjVY9tJ0wV9yhuXg/s320/IMG_2805.jpg" width="240" /></a></div>
<br />
<br />
At the moment it seems very 'trendy' to add chocolate to a chilli. I know it is not a new idea, but I think with the Sainsburys advert on TV at the moment, I kept thinking I should try it...<br />
<br />
I remember when I did my ski season, the chefs there would spend hours preparing their meals. Using muslin to make a perfectly smooth gravy. Or carefully grinding spices before heating them to release flavour instead of just throwing them into a meal... All these little rituals were a complete waste of time to me, especially when it was eating into their skiing time! So, to a 'minimum effort, maximum output' girl like me; adding chocolate to take the edge off a hot Chilli fits in this bracket of unnecessary, pretentious food prep!<br />
<br />
But seeing as I had some dark chocolate in the fridge, I was thought it was worth a try.<br />
<br />
I was impressed with the end result. It rounded off the flavour, giving it extra depth and richness. Plus it took away the acidic tomatoey flavour that I often balance out by adding a teaspoon of sugar (naughty).<br />
<br />
So here is my recipe, it is perfect for a family of 2 adults and 2 children.<br />
<br />
Ingredients:<br />
<br />
1 tbsp olive oil<br />
400-500g of British minced beef.<br />
1 large onion<br />
1 clove of garlic<br />
1 and 1/2 tins of chopped tomatoes or approx 600g.<br />
2 tbsp tomato puree<br />
1 x 400g red kidney beans<br />
2 tsp hot chilli powder (or a mixture of chilli flakes and cayenne pepper) * <i>add to taste, you may want less or more</i><br />
1/2tsp cinnamon<br />
2 large squares of dark chocolate (70-80% cocoa is good)<br />
Salt and pepper<br />
Fresh coriander<br />
<br />
<br />
First, heat the olive oil in a casserole dish.<br />
When hot, add the chopped onion and garlic and heat until soft.<br />
Add the beef and cook until browned.<br />
Add the remaining ingredients but make sure you add the chilli powder to taste!<br />
Add salt and pepper and a handful of coriander (Save some for the end to serve)<br />
Cover the dish and simmer for 20 minutes.<br />
Remove the lid and continue to cook for a further 15 minutes to reduce down.<br />
Usually I would recommend then a nice slow cook in the oven to release all the flavours. But this really is good to eat right away.<br />
If you have time or preparing earlier in the day for dinner. Place in a low oven (100 C) for a couple of hours. Stirring regularly. The meat will then be meltingly tender.<br />
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Serve with a good generous sprinkling of fresh coriander<br />
Enjoy!<br />
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<br />minimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.com0tag:blogger.com,1999:blog-6455006771395436640.post-77643019451252128632015-10-15T07:14:00.001-07:002015-10-15T07:14:13.568-07:00Apple Crumble Loaf CakeIn Bramley apple season I am lucky enough to have relatives that keep me nicely stocked up with apples from their garden. So it gives me an excuse to experiment with apple dessert recipes. Apple pie, Apple crumble, Dorset Apple cake, Apple Cobbler...<br />
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But, I think my favourite is Apple Crumble. I never got bored of it. I'm often inventive with the topping, adding oats or nuts. Sometimes using brown sugar, or wholemeal flour to change the texture and colour of the topping. Plus you can add blackberries or raspberries. Or raisins and cinnamon.<br />
The variations are endless but they all taste good!<br />
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This week I sadly was down to 2 Bramley Apples. Not quite enough for a crumble. But certainly enough for a crumble cake!<br />
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A crumble cake is absolutely delicious served warm from the oven. Moist light sponge, apples soft tart with a crunchy topping. Great with a cup of tea.<br />
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Ingredients:<br />
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3 medium free range eggs<br />
6oz caster sugar<br />
6oz self raising flour<br />
6oz Stork margarine<br />
2 large bramley apples - peeled and sliced.<br />
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crumble topping:<br />
4oz plain flour<br />
2oz butter (unsalted)<br />
2oz caster sugar<br />
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Preheat your oven to 160 degrees C (fan)<br />
Line (or use a liner) your loaf tin<br />
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Prepare your crumble topping first;<br />
Weigh out the ingredients and put into a large mixing bowl.<br />
Cut the butter into squares.<br />
Using your finger tips (wash hands first!) rub the dry ingredients into the butter until the mixture looks like bread crumbs. Set aside.<br />
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Grab a roomy mixing bowl. Sieve the flour into the bowl and then add the other ingredients<br />
(Apart from the apples) Give a good mix with a wooden spoon or electric hand whisk.<br />
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Add the mixture to your lined cake tin.<br />
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Peel and slice the apples. Lay on top of the sponge mixture.<br />
Sprinkle your crumble topping over the apples nice and evenly.<br />
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Put the cake in the oven and bake for 45 mins. Cooking times may vary, but the cake needs to be nicely risen with a golden biscuit topping. </div>
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Enjoy! </div>
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<br />minimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.com0tag:blogger.com,1999:blog-6455006771395436640.post-43906573407943889192015-10-14T06:28:00.001-07:002015-10-14T06:28:32.948-07:00Salmon, Spinach and Cherry Tomato Puff Pastry Bakes<div class="separator" style="clear: both; text-align: center;">
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This recipe is so typical of my cooking style:<br />
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I take something really healthy, fresh and delicious 'Salmon cooked with Cherry Tomatoes and Spinach'. But then fold it into an unhealthy puff pastry case.<br />
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But I think it goes just perfectly. It's flavoursome, hearty and delicious. Plus 'Minimal Effort!'<br />
It really is a 30 minute meal.<br />
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For years I used to cycle to and from work, plus often didn't have time for a decent lunch. So by dinner time I would be ravenous. So, out of habit, most of my meals tend to be hearty.<br />
I have been identified many a time as a 'feeder' and just can't resist unnecessary extras like 'a pastry case' or adding Yorkshire puds and mini sausages to a Sunday roast Chicken. Or serving roast potatoes with Toad in the hole.... However, since having children, I have to remind myself that I don't necessarily need carbs with every meal.<br />
It is all slightly unnecessary...... but occasionally a treat like this on a winters day is sometimes just what you need.<br />
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<b><span style="font-size: large;">Ingredients:</span></b><br />
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To feed 2 people.<br />
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2 x Salmon fillets with the skin removed (approx 300g - but slightly more or less is fine)<br />
1 x large onion (I prefer to use a red onion as it adds sweetness, but a white onion is fine)<br />
A generous amount of cherry Tomatoes (I am not exactly sure how many to suggest, as usually I am using up the tomatoes in my fridge - but you will need 10-20 depending on size)<br />
I small bag of fresh spinach<br />
1 clove of garlic.<br />
A dash of balsamic vinegar<br />
A squeeze of lemon<br />
1 egg beaten<br />
I pack of ready rolled puff pastry.<br />
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Line a baking sheet with greaseproof paper or tin foil.<br />
Preheat your oven to 180degrees C<br />
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Heat a dash of olive oil in a casserole dish on the hob.<br />
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Meanwhile, finely chop the onions and garlic and add to the pan.<br />
Heat gently until onions translucent and beginning to brown at the edges.<br />
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Add the Salmon. You can cut into chunks, but to save time you can add it as it is. It breaks up anyway.<br />
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Once the salmon is seared nicely add the cherry toms (no need to chop) and large handfuls or Spinach.<br />
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Add a dash of balsamic vinegar, a squeeze of lemon and season with cracked black pepper.<br />
Cover the dish and leave to simmer.<br />
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Prepare any vegetables you would like to serve this with, as this next bit only takes about 15 mins.<br />
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Prepare your pastry. Cut the pastry either into two rectangles (so you can fold into two to become a square once the filling is inside) or into two squares so you can fold across into a cornish pasty/triangle shape.<br />
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Spoon the salmon mixture onto the pastry and fold across so that there is plenty of filling, but tightly sealed. Use a fork, to seal the edges and slice two air holes onto each pastry parcel.<br />
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Brush with the beaten egg and place in the oven for approx 15 mins.<br />
Until pastry puffed and golden brown.<br />
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Serve with some lovely steamed green veg (to make you feel less guilty about the pastry)<br />
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Enjoy!<br />
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<br />minimumeffortmaximumoutputhttp://www.blogger.com/profile/09471362307387063784noreply@blogger.com0